Paradisus by Melia: The Epicure 3rd edition

Meliá Hotels International will celebrate the third edition of the gastronomic platform “The Epicure by Paradisus” from April 26 to 28 at the Paradisus Palma Real hotel.

The gastronomic activity will have as special guests the famous American chef, Antonia Lofaso, recognized for her successful restaurants and television career, and the outstanding Dominican chef living in New York, Alan Vargas, who worked as executive chef at the prestigious restaurant Masa in the Time Warner building and currently serves as Executive Chef and partner at The Consulate, The Consulate Midtown and Recette restaurants in New York City.

Class with Alan Vargas

Francisco Camps, Managing Director of Meliá Hotels International in the Dominican Republic, informed that the weekend will begin on Friday, April 26 with a master class with popular Dominican-American chef Alan Vargas, in which he will teach guests how to properly cut a fish for use in raw dishes such as sushi and ceviches.

By the end of the class, attendees will have learned the ins and outs of how to create a delicious raw dish, as well as learn the art of garnishing and dressing with the best The Epicture 3raoils. Chef Vargas has worked as executive chef at a variety of New York’s finest restaurants, including The Grange, Monarch Room, Vella and Mela East.

“The Epicure by Paradisus has become an important reference point for national and international gastronomy, bringing together prestigious chefs on the same stage, and we are confident that this third edition will be an unforgettable experience for those who join us,” he said.

Collaborative Dinner

On Saturday, April 27, Chef Lofaso and Vargas will host an eight-course collaborative dinner at the resort’s Mina restaurant, which will combine Chef Vargas’ American fusion style with Lofaso’s deep-rooted Italian culinary background. Menu items will range from fresh seafood ceviches and appetizers with local fruits and spices to crispy duck breast with orecchiette pasta and rum braised short ribs.

Class with chef Lofaso

The weekend will conclude on Sunday, April 28 with a culinary class taught by Chef Lofaso, where she will guide guests through the art of making an authentic Italian ravioli.

“It is a true honor to have Chef Antonia Lofaso join us alongside Dominican chef Alan Vargas in this third edition of The Epicure culinary series,” said Luis Cancela, Food & Beverage Partner of Meliá Hotels International in the RD.

“It will undoubtedly be a once-in-a-lifetime culinary experience for our guests, where they will be able to see first-hand how some of the best chefs in the industry master the art of their craft,” he added.

The Epicure series is one of many impressive enhancements the hotel brand has made to its guest experiences, providing guests with a reinvented all-inclusive vacation experience. The Epicure is an interactive experience offered once a month at a Paradisus location with rotating chefs.

Each The Epicure dining experience is organized around a unique culinary theme, where visiting chefs will educate guests on various industry topics, as well as their specific culinary specialties, while interacting with guests before serving their unique dishes.


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