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canada beef culinary series in mexico

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While in Mexico staying at the Generations Resort by Karisma, we were able to enjoy the Canada Beef Culinary Series. For the past year, each month had a whole week dedicated to Canadian Beef. The program highlighted a different chef from Canada coming up with some great beef creations. The dishes were then paired with a wine by an expert from Jackson Family Wines. This was such a successful collaboration that the Culinary Series is back for 2015!

While we were there in December, we were treated to food by Chef Roger Sleiman from Kelowna. while wine pairings were done by Ben Fine from Jackson Family Wine.

I enjoyed the cooking class one night while hubby and I both attended the gala dinner.  Take a look at some of the delicious dishes that we enjoyed!

Lime Marinated Canadian Inside Skirt
Watermelon, Feta, Mint, Pepitas
Spice Rubbed Canadian Top Sirloin
Cabbage and Radish Slaw, Avocado
Canadian New York Strip Steak
Corn Puree, Chimichurri

Canadian Beef Carpaccio
Arugula, Fried Capers, Parmesan, Mustard Aioli
Marinated Canadian Tri Tip
Grilled Ratatouille, Pesto
Coffee & Ancho Braised Canadian Short Rib
Mushroom Arancini
Canadian Beef Tenderloin
Anna Potato, Braised Cambray Onion
Dark Chocolate Cremeux Tart
Cream, Caramel

generations by karisma, part 2

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One of the highlights of staying at the Generations Resort by Karisma in the Mayan Riviera was the food. With the resort boasting Gourmet Inclusive, the food and the experience was amazing. We were happy to not eat from a buffet for every meal and were able to try some outstanding dishes. Here is a glimpse of some the food we enjoyed.

The only buffet at the resort was the Chef Market which was open for breakfast and lunch. Breakfast featured an omelet station and lots of continental fare to make everyone happy. The bread was amazing and the crepes were a treat. Lunch featured some great items like seafood and pasta. Salsa, guacamole and ceviche were a constant. It was delicious!

Jade was one of our favourites featuring pan-asian cuisine. We enjoyed sushi, tempura, gyozas and lots of seafood. One evening, we had the Shabu Shabu hot pot with chicken, fish, beef and shrimp and vegetables. It was a fun interactive meal!

Habb was a beautiful Mediterranean restaurant. We started  with hummus, tzatziki and pita followed by tuna carpaccio, beef kebabs, braised beef and salmon stuffed ravioli.

Wine Kitchen was another beauty with glass bottles adding to the decor. The thai mussels and the duck with lentils were my favourites while hubby and Q’s faves were the scallops and beef tenderloin.

Palms Gourmet Terrace was the restaurant by the pool open for lunch. Shrimp tacos and calamari filled our bellies while we took a break from the beach. Of course salsa and guacamole was a must at every meal!

generations by karisma, part 1

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It’s been almost a month since we spent a glorious week in Mexico, staying at the Generations Resort by Karisma in the Mayan Riviera. We actually won our stay there, winning at the Great Canadian Beef Cookout. It was such a wonderful trip that I couldn’t wait to share all the details. Everything was five star from the resort, the food (oh the food!), the activities for the kids and of course, enjoying the Canadian Beef Culinary Series. Enjoying Canadian beef in Mexico was certainly a treat!

Today’s post will set the scene. Be sure to stay tuned on Tuesdays in January for more on our trip and lots of food porn!

We were picked up from the airport and taken to the resort in a luxury SUV. The weather was hot so it was nice to be in an air conditioned vehicle on the half hour drive to the resort. We were met at the door with drinks and smiling faces. After checking in, we were introduced to our butler who took us to our room and showed us around. Our butlers were amazing! Ivan and Luiz took great care of us, ensuring that we had everything we needed. They were the best!

Our room was huge! There was lots of space and included a living room, a kitchen, a huge dining table, 2 bathrooms, a private outdoor shower and a very spacious bedroom. Although we were on the third floor, we also had an infinity pool right outside our balcony. From the second we got there, we didn’t want to leave.

Travelling with a baby can be hard with all the stuff that you need to take with you. The hotel took care of us in that department too! They had everything ready for us – a crib, a stoller, a playpen, a bottle sterilizer, a bottle warmer, a change table and even baby food.

The hotel boasts a Gourmet Inclusive Experience, meaning the restaurants and the food that they serve are amazing and definitely above par. More on that next week!

There are many pools on the grounds as well as a swim up bar. We spent a lot of time in the cabanas on the beach. Q was able to play in the sand or the ocean while Z napped. The beach butlers Ivan and Enrique ensured our cabana was ready for us to enjoy. They even had a cart that had sunscreen, newspapers, books and sand toys – you really didn’t have to bring a single thing!

I had a chance to check out the greenhouse that was located at the El Dorado Royale next door. It’s the first resort greenhouse in the region and was quite impressive at 100,000 square feet. The facility produces eight to ten tonnes of herbs, fruits and vegetables per month and distributes it to all the Karisma resorts in the region.

The Entertainment Team at the resort were amazing! The team of four – Alex, Oscar, Penelope and Carolina – were always there ready to have a good time. They quickly learned our names and spent lots of time with the kids, giving them loads of attention. Q got attached to all of them and still misses them.

There was entertainment every night. From acrobats to dancers to magicians, the performers always put on quite a show.

There was a lot for the kids to do, which I loved! The Eko Kids Club was a fun place for Q to go during the day and hang out with other kids. There was a ball pit, video games and lots of arts and crafts. Part of the club was Little Eko Chefs. The kids got to wear chef hats and aprons and were able to make something different every day. Q had fun making gazpacho, tortillas and even sushi. It was so great that they had this!

It was a great resort with amazing service. There is no question that we will go back!

karisma and canadian beef

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The holidays are done and we are back to our busy routine. School, work, extra curricular activities – it is definitely back to the grind.

We were lucky to escape in December, and oh what an escape it was! We enjoyed a week at the Generations Resort by Karisma in the Mayan Riviera while enjoying the Canadian Beef Culinary Series at the El Dorado Hotel next door. It was a wonderful week and Q keeps asking when we get to go back. If you were following along on Instagram, you know how spoiled we were while enjoying the Mexican sun. Looking forward to sharing about our trip next week for Travel Tuesday. Stay tuned!

willow stream granola bars

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Hubby and I escaped last month for a weekend at the Fairmont Banff Springs. It was a much needed break and the perfect place to sneak off to for a couple days.

Willow Stream Spa was amazing!  From the waterfall treatment whirlpools and mineral pool to the  relaxing massage, everything was perfect.  With our package, we had access to the spa for two days which was a real treat. In the co-ed resting lounge, we sipped on flavoured water and snacked on housemade granola bars.

These granola bars were fantastic! They were chewy and packed with nuts, seeds and coconut. Even after we came home, I kept thinking about these morsels of goodness.

The Fairmont graciously gave me the recipe. It was clear why these were so delicious – condensed milk! When I made the bars last week, I divided the recipe by 4. I knew it was a hit for Q when he kept sneaking some from the kitchen when he thought no one was looking!

Willow Stream Granola Bars

200g sesame seeds
500g rolled oats
350g coconut
325g raisins
325g currants
100g pumpkin seeds
150g sliced almonds
675mL sweetened condensed milk

Combine all the ingredients together. Mix until combined and holding together. Press down firmly in a sheet pan and roll with a rolling pin to pack; the pan should be smooth. Bake at 175 degrees Celsius for 12 to 16 minutes.