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| UN destino, dos paraísos / ONE destination, two paradises |
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Insu Sky Lounge
Marival Residences & World Spa, Luxury Resort, Riviera Nayarit |
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The place where interesting pleople gathers to enjoy, your senses will arouse to the spectacular views, exquisite meals and music that will twine you into a trendy and elegant atmosphere.
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Address
Marival Residences & World Spa
Paseo Cocoteros 53
Nuevo Vallarta, Riviera Nayarit
Tel.: 322 2269751 | 2269764
Facebook: Insu Sky Lounge
chiefconcierge@marivalresidences.com
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| Local Chef |
| Alfredo Jimenez |
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Chef Alfredo Jimenez Arrizon was born and raised in Puerto Vallarta, he started his career in the culinary arts under the wing of chef Abelardo Arrizon. Once the techniques were learned, Alfredo decided to join the prestigious “Four Seasons” chain, located in punta de mita where he developed culinary skills in different cuisines.
His devoted passion led him to the “Four Seasons” in Beverly Hills. One decade later, he decided to return to the place where he was born, to lead a team of professionals creating the fusion cuisine from four continents at Marival Residences.
Alfredo is a proud sponsor of mexican cuisine with his participation in culinary shows in different countries of our continent.
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| Recipe of the Year |
| Shrimp Corn Dog |
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4 PERSONS
INGREDIENTS
• 16 pieces of peeled fresh shrimp
• 16 bamboo toothpicks
• 20 ml corn oil
Cornmeal
INGREDIENTS
• 100 grams of instant polenta
• 200 grams of flour
• 3 eggs
• 1 teaspoon of olive oil
• 150 ml of milk
• Salt
Chipotle Dip
INGREDIENTS
• 200 grams of mayonaise
• 10 grams of ground chipotle chili spice
• 5 grams of diced cilantro (poached)
• 5 grams of chopped basil (poached)
• 5 grams of chopped cornichons
• 5 grams of pickled onions
• 1 teaspoon of sherry vinager
Corn Meal
DIRECTIONS
Mix all the ingredients in a médium size bowl while checking the consistency. It must maintain such a consistency that It covers the shrimp without overboiling.
Chipotle dip
DIRECTIONS
Mix all the ingredients, checking seasoning and conserve in a cold place.
Shrimp
DIRECTIONS
Season to your preference then thread/stick shrimp starting at tail end, afterwards dipping the into corn meal, shake them off and fry them in oil at a moderate temperature
Once fried place them on plate of choice and accompany them with a Chipolte Dip.
Chef
Alfredo Jimenez |
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November 10th - 20st, 2011
Festival Gourmet de México, 2011 © All Rights Reserved
Phone: +52 (322) 222-2247 |
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