Dining Al Fresco

Monday, April 15, 2019

Creating the ideal dish and meal is just as important as creating the ideal space and ambiance. Recently, a private dinner was curated under the shade of the palm tree grove at the Costa Palmas organic garden. Executive Chef Gonzalo Cerda created the intimate four-course meal.

Each ingredient used in the meal was procured from local sources, whether by sea or earth. Chef Gonzalo wove together fresh catches from local fisherman and organic fruits, vegetables, and herbs from the Costa Palmas Organic Garden. The flavor experience was inspired by the tastes and flavors of Baja.

On the menu: wood-fired Margherita pizza featuring cherry tomatoes, garlic, arugula and mozzarella, baked in the Costa Palmas outdoor kitchen alongside a beet salad that includes several different types of beets: rainbow and black and watermelon radishes, all from the Costa Palmas Organic Garden, on a bed of microgreens, asparagus, and feta cheese pomade.

Also included in the dining experience was pulpo, or octopus. Responsibly fished from the Pacific Ocean, the octopus was grilled over mesquite wood and served alongside locally-farmed, vibrantly-colored Peruvian potatoes, olive oil, “cebolla cambray” and lime. To close the experience, Chef created a wild berry and peach crumble with just enough sweetness to please everyone.

Octopus grilled over mesquite wood

Wild berry and peach crumble