Celebrity chefs return to Arenas Del Mar Beachfront & Rainforest Resort in Costa Rica for Guest Chefs weeksSept.
6 - 10 and Oct. 4 - 8, 2015www.arenasdelmar.comArenas Del Mar Beachfront & Rainforest Resort is launching its fourth season of Guest Chefs events featuring two critically-acclaimed chefs from Miami, FL, who plan to bring their culinary style and skills to the Costa Rican coast. This year's Guest Chefs include Paula DaSilva, previously the Executive Chef of 3030 Ocean at the Harbor Beach Marriott Resort & Spa Fort Lauderdale (Sept. 6 to 10) and Todd Erickson, Executive Chef of Haven South Beach and Huahua's Taqueria (Oct. 4 to 8). For more information and full bios for Chef DaSilva and Chef Erickson, visit http://www.arenasdelmar.com/blog/fourth-annual-guest-chef-events/. Guest Chefs programming includes three gourmet dinners; two cooking classes with the chefs; supplementary activities such as coffee, rum and wine tasting sessions; and access to the resort's on-site amenities, including its two chlorine-free pools; and easy access to the white sand beaches and adjacent Manuel Antonio National Park. Green Season pricing at Arenas Del Mar starting at $270 USD per night for Garden rooms and $310 USD per night for Ocean Breeze Superior rooms (based on double occupancy). For decades, Costa Rican cuisine was defined by simple fare, including the popular Casado â a dish prepared with rice and beans as its base. Thanks in part to the increase in interest and visitation by North Americans the country has begun to showcase their artisanal chocolate, organic coffee, farmstead cheeses, and growing craft beer industry. Previous Guest Chefs weeks have highlighted this shifting culinary scene, mixing fresh food with the expertise of some of North America's leading and most innovative chefs. âOur guest chefs work with our local chefs to discover local recipes and ingredients, and also pass on their own tastes and techniques, so as you can imagine there is a lot of creativity going on in the kitchen,â says Hans Pfister, principal of the Cayuga Collection, which manages Arenas Del Mar Beachfront & Rainforest Resort. âWhen we started in 2012, we knew that our guest chefs would be intrigued by the chance to use fresh, tropical ingredients, but we were thrilled to see their interest in Costa Rican cuisine. The result was the perfect mix of cultures through the dishes that these chefs prepared with our culinary team.âGuest Chefs weeks have proved to be as popular with guests as they are with the visiting chefs and Arenas Del Mar's culinary team. The guests love meeting some of their cooking idols, the guest chefs love having the chance to work with fresh Costa Rican ingredients, and the culinary team at Arenas Del Mar have the chance to cook and learn with acclaimed chefs. The national diet of Costa Rica is corn-based, rather than wheat-based, and because all Arenas Del Mar's ingredients are local and fresh, there is little need for artificial preservatives, prepared sauces, or other products. The increase of gluten free diets in North America â close to 30 per cent of Americans identify as gluten free according to a study by NPD Group â has helped to enhance the menus at Arenas Del Mar, with the property highlighting its naturally gluten free ingredients.For more information on the Guest Chefs events and the culinary experiences at Arenas Del Mar, visit http://www.arenasdelmar.com/blog/fourth-annual-guest-chef-events/. About The Cayuga CollectionThe Cayuga Collection consists of ecolodges, resorts, and sustainable hotels throughout Costa Rica and Nicaragua. All Cayuga properties specialize in creating the symbiosis of sustainability and luxury, always providing a sense of place by taking into account local culture and customs. To Cayuga, sustainability is about more than reusing your towel twice and passing on plastic. Cayuga works with local communities to train and employ local people and improve local living and learning conditions. Each of its properties is involved in conservation and community development, and the company even created a public charity called Equilibrium to further its reach and impact. The luxury hospitality group earned a CondĂ© Nast Traveler World Savers award in 2010 and 2012 for its social responsibility, and a Travel + Leisure Global Vision award for Environmental Leadership in 2010. For more information about all of Cayuga's properties and experiences, visit www.cayugaonline.com. -30- Media contact:Brian Cant, Tartan Group: 250-592-3838, 250-888-8729 (cell) or firstname.lastname@example.org