Challenging travelers to look beyond the sun, sand, beach, and rainforests teaming with wildlife, Costa Rica's Arenas Del Mar Beachfront & Rainforest Resort (the first five star, five leaf resort in the country), is launching its guest chef program to lure culinary travelers to explore the brave new world of Costa Rican cuisine.
âWe know the best way to build Costa Rica's culinary reputation is to introduce top chefs from other parts of the world to our local ingredients and dishes and then invite them to create with us and help spread the word about the great food we have here,â said Hans Pfister, CEO and principle of Cayuga Sustainable Hospitality, a company that manages a number of luxury eco-resorts, hotels and lodges in Central America, including Arenas Del Mar. âIt just seems to make sense that a country as bio-diverse as Costa Rica can also grow and produce incredible food as well. Now is the time we should start to celebrate our traditional foods and challenge the rest of the tourism industry to help us raise Costa Rica's profile among culinary visitors.â To celebrate /include guests in this Guest Chef Program, Arenas del Mar is offering a unique cooking and dining experience package:The Arenas del Mar Culinary Adventure Package includes five nights of accommodation in superior rooms or premium suites, local Quepos Airport Transfers, two cooking classes, three special dinners prepared by the guest chef, coffee, rum and organic wine tasting sessions with local experts, a guided wildlife tour to Manuel Antonio National Park as well as a visit to the local fishing cooperative combined with a crocodile river tour. Culinary Adventure Package pricing: Single Occupancy: Superior room: $1,545 USD; Premium Suite: $2,225 USDDouble Occupancy: Superior room: $1,970 USD; Premium Suite: $2,650 USDLined up to launch the program and take the Costa Rican challenge are:Chef Carrie Bogar from the Caribbean Island of Anguilla â offered Sept. 10-15, 2012A graduate of The Culinary Institute of America in Hyde Park, NY, Chef Carrie Bogar and partner/husband, Jerry Bogar opened Empire Restaurant in Carlisle, Pennsylvania in 1994. In 2006, the Bogars sold their restaurant and made the big move to Anguilla. On this tiny Caribbean Island the Bogars made big waves with their new restaurant, Veya. Together they garnered rave reviews from The New York Times, Bon Appetit, Food & Wine and The London Times. Frommer's wrote that, âon an island blessed with top-caliber chefs and the Caribbean's best dining scene, this Sandy Ground âtree house' is one of the best â and it's only been around since 2007.â For more information, visit www.veya-axa.com.Chef Chip Roman from Mica, ELA and Blackfish Restaurants in Philadelphia â offered Oct. 21 - 26, 2012 Some say Chef Chip Roman is the food scene in Philadelphia. He is the owner and executive chef at Mica, the owner and executive chef of Blackfish and co-owner of ELA in Philadelphia's Queen's Village neighborhood. In addition to his three restaurants, Chef Roman is the owner and proprietor of Charles Roman Catering. Blackfish is the gracious BYOB in Conshohocken that was named âBest Restaurantâ in Philadelphia Magazine's 2011 â50 Best Restaurantsâ issue. Chef Roman's work at Mica has also been lauded: âIt takes a sure hand to make small details stand out so vividly (Mica is) more about refinement than swagger.â And The Philadelphia Inquirer has called his cooking ,âdeft and original (he) embellishes bistro inspirations with pristine techniques, great ingredients, and personal flourishes that are often surprising.â For more information, visit: http://www.blackfishrestaurant.com/ http://www.charlesromancatering.com/about2.html http://www.micarestaurant.com/ http://elaphilly.com/For the dining experience, each featured guest chef will create three fusion dinner menus inspired by the abundance of local ingredients such as freshly caught seafood, grass fed beef and a large variety of tropical fruits and vegetables. During their stay, guests on the Culinary Adventure Package will have the unique opportunity to work/learn more directly from these chefs (something which states the benefit of working/meeting these chefs)About Arenas Del Mar Beachfront & Rainforest ResortAs Manuel Antonio's only eco-luxury beachfront property and Costa Rica's first hotel with a perfect rating of five-star luxury and five-leaf sustainability, Arenas del Mar provides all guests with spacious, air-conditioned rooms, decks with private Jacuzzis and sweeping ocean views; two restaurants; a full-service spa that specializes in massages, facials and wraps; and a range of guided wilderness activities, ranging from early-morning bird watching tours and late-night rainforest treks to sunset catamaran voyages and adventurous white water rafting. And perfect for nature- and animal-lovers, the team Arenas Del Mar offers direct access and tours of Manuel Antonio National Park, located adjacent to the hotel. To learn more about Arenas Del Mar or book a culinary adventure package, people may visit www.arenasdelmar.com. About Cayuga Sustainable HospitalityCayuga Sustainable Hospitality develops and manages hotels, lodges and other tourism related projects in Central America that are committed to the four Ps of sustainability â people, planet, profit and place. It offers solutions and expertise to tourism operators looking to enhance their performance in an environmentally and socially responsible manner. As well, Cayuga provides expert responsible travel advice, including full itinerary suggestions for families, adventurers and honeymooners. For more information, visit www.cayugaonline.com.-30-Media Contacts:Suzanne Girard Foote, Tartan Group: 917-370-7288 or firstname.lastname@example.org Deirdre Campbell, Tartan Group: 250-592-3838 or email@example.com