CigarAficionado.com
2012
Aramara translated from local Huichol Indian language means “a sacred place by the ocean”. The Aramara restaurant occupies such an idyllic spot at the Four Seasons resort overlooking the beach and ocean. Its peaceful and picturesque setting, indoor and outdoor seating, delicious menu lineup, service, and soothing sounds of the sea delivered a divine dining experience.
Aramara’s cuisine blends fashionable Asian fare with traditional methods, innovative techniques and indigenous ingredients of the region’s land, sea and culture to create international flavors with a taste of Mexico. The local availability and abundance of fruits, vegetables, spices, seasonings and variety of fish guarantees that food is fresh, ripe and interesting. Talented Chefs insure an array of inspired, palate pleasing plates.
The Chef’s Table was hosted by Aramara resident Chef Claudia Fossa and featured guest Chef Kaz Ochoki from Sushi Bistro, Washington, DC. They served up a six-course pairing gastronomic delight as part of the Gourmet & Golf celebration. The multi-faceted sensory, culinary escapade was nothing short of brilliant, each course deliciously light, yet substantially satisfying.
First up was Flounder Carpaccio served with tofu, asparagus, oysters and a sweet soy brown jalapeno, ginger-glaze sauce paired with Pina Chile Margarita.
A lobster sashimi gazpacho followed. Celeste Blanco, Humberto Falcon, (Baja California, Mexico 2011) proved to be an exceptional light, white wine pairing.
Red Snapper Yuan Yaki with crispy Brussels sprouts and seaweed cauliflower was paired with Sang Bleu, Humberto Falcon (Rousillon, France 2009). The red wine served chilled was an interesting mix with this course.
Rib Eye with sweet potato-carrot puree was paired with Mariatinto, Humberto Falcon (Baja California 2010), a blended red wine also served chilled.
Chirashi Sushi, a dish of vinegary sushi rice topped with slices of raw tuna, was served with a Calpico Skyy Vodka Martini. The tasty dish and unique thick, creamy and spicy drink provided a controlled psychedelic gastronomic trek.
The finale was Lychee Panna Cotta, a dense jellied vanilla pudding with a curly cue cracker stick on top, paired with Anejo Espolon Tequila.
World-renowned Mexican born Chef Richard Sandoval, a recognized leader in the modern Latin cuisine movement, consults and contributes in the culinary direction, menu compilation and staff training in collaboration with Executive Chef Philippe Piel. His contribution adds to the magical tradition of offering unique epicurean adventures at all Four Seasons Punta Mita restaurants– Bahia, Ketsi, and Aramara.
There are few places better to enjoy dinner and cigar than Aramara lounge with its stunning scene of ocean, beach, sunset and ample selection of Cohiba, Romeo y Julieta, Montecristo, Punch, Partagas, Trinidad, Te Amo Piramide.
Cigar smoking is permitted in the Aramara lounge dining area; Tail of the Whale, a delightful open-air restaurant at the golf club; and on both Jack Nicklaus designed golf courses.
The Punta Mita Gourmet & Golf Classic was full of fabulous flavors, good golf and times with old friends and new. It featured meals prepared by illustrious chefs from Mexico and around the world, a series of wine and tequila tasting, and festive gatherings at the luxurious St. Regis and Four Seasons Punta Mita resorts, and The Punta Mita Cup, a two-day golf tournament on Bahia and Pacifico.
The Four Seasons Punta Mita, an alluring golf, beach and spa resort set in a tranquil 1500 acre private preserve on the Pacific Ocean, is conducive to relaxation. Its private, secure location surrounds you with beauty, lush tropical vegetation, luxury accommodations, attentive service, culinary splendor and a fresh supply of great tasting cigars.
