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Celebrate Thanksgiving this year at Gianni's Brunch and give things a twist! Gone are the days when you would have to spend days shopping, prepping, and cooking (and then cleaning up!) to have a Thanksgiving Dinner celebration, it does not even have to be a dinner, it can be a brunch, why not? Who would say no to an all-you-can-eat affair savoring the Italian hits that Gianni's does so well and bottomless Bellinis? I honestly can't name a single person. The team at Gianni's invited me last Sunday to have a peek at the offerings for this upcoming brunch and needless to say I was impressed. There is a thing for every taste. Breakfast Whenever I have breakfast out, I like having a sweet item, no matter what else comes next. Here, your best bet is the French toast , which never fails. Savories. Polenta Fries with Arrabbiata Sauce : Crispy polenta sticks served over spicy tomato sauce and parm. Great shareable. Shrimp Cocktail Crostini : A fresh bite of shrimp tossed in cocktail sauce. Melanzane & Beef Parmigiana : to be honest one of the best dishes here overall, it never fails to satisfy. I suggest you have it from the regular menu anytime. Cream of Onion Soup : It was a good cream topped with cheese and croutons. I do prefer the traditional brothy version. Pastas and Mains. Spaghetti al Formaggio : For those who come to Gianni's to have their famous cheese wheel pasta, this is your chance to kill that craving. Don't skip it. Goat Cheese Gnocchi : I really enjoyed this one. Goat cheese, caramelized pear, and walnuts made this dish sing. I so welcomed the Thanksgiving flavors added. Fall pasta? is that a thing? Tortellini Quattro Formaggi: Even tho I did not taste the flavors of all the cheeses listed in the menu description, I thought this was a hit. Could've eaten 20 of them, and YOU could! remember this is an all-you-can-eat. Risotto Amatriciana : With these big portions things get tricky. I suggest you share it. Creamy and tomatoe-y with some onion notes and basil. My only note is that I wish it was served more nestled on a bowl-like dish, being spread out like that makes it go cold quickly. Pan-Seared Scallop : Easy top 3 of the whole brunch. First of all the taste of the sear does the scallop so much, just by itself is great. The red pepper sauce adds to that smokiness and that dollop of tobiko on top adds to the texture. When. Igo out to eat mostly I go for things I could not cook myself and this is the perfect example of that rule. Branzino Duo Creme : Gianni's went all out for this edition with lots of premium proteins. Branzino with this elegant white wine and cilantro sauce was also a hit on our table. The polenta bed was a nice idea. Tenderloin : Sweet potatoes and peppercorn sauce round it all for the Thanksgiving vibe. Desserts. Mini Cheesecakes and Mini Hazelnut Dome. I don't need to tell you how good these are. Save some space for them. The best thing of all is that on top of all these things I just showed you, there will be a live Turkey Carving Station. They are committed to giving you the fullest of experiences within the Gianni's experience. Here is the Menu: It's only Afl. 95 per person (add 20 more for bottomless Bellinis). There will be live entertainment, prizes... Don't tell me I did not give you ALL the deets. Gobble Gobble! Happy Thanksgiving! Special Thanks to Gianni's Group for the invitation.

On the days after the Autentico, Aruba Culinary Festival, all I heard were comments of surprise and satisfaction. For a moment some people were skeptical about it but after a weekend of indulgences and triumphs, I am certain that this event will continue to grow and take place for many years to come. What was more beautiful was to see people getting reacquainted with the streets of Oranjestad, those streets that we haven't explored in a while. It all served as a gorgeous frame for the festival. The response to the festival on the days close to the festival was huge, the 2 nights sold out quickly. Tickets were the most coveted thing that weekend. For the non-believers, I bet you did not see that coming! My Autentico recap in pictures: Last but not least... ‘Raiz di Nos Sabor’ presentation pa A.T.A.’s Autentico Aruba Culinary Festival. "For this interactive space, we proposed a multidisciplinary presentation reflecting on our culinary heritage in a small alley along Wilhelminastraat, Oranjestad. This colorful space hosted three local artists and their contributions to the questions about the roots of our flavors. Trudy Lampe presented a ceramic, hand-made interpretation of some of the pillar foods that nourished our Caquetio predecessor. Velvet Zoé Ramos presented recipes inspired by local history and space. Frank Kelly gave interactive talks about our local edible herbs and plants." A beautiful space researched, conceptualized, and coordinated by Ana María Hernández Massive kudos to everybody involved. It was just epic! See you all next year at the second edition of the Autentico Aruba Culinary Festival!

They did it again! One of the most fun events of the year delivered great drinks and one hell of a time! As if the picture above does not say it all, Gianni's Group Bartender Competition was once again a great time! The turn-up was above expected and the piazza around the fountain soon after sunset was full of cocktail enthusiasts eager to savor each of the 7 creations corresponding to each restaurant of the group. Vibes were correct and how could they not? the best cocktail crafters were ready at their stations to impress the crowd with cocktails of all kinds. With the ticket, a punch card was included that allowed us to taste each of the 7 drinks and cast our vote for the "People's Choice award". Let's recap! Catalina Giraldo for Gianni's Ristorante. Drink: Mysty Rose. Inspired by women's empowerment, this Gin-based cocktail and Lychee notes was floral, fresh, and delicate. Very welcomed by the people. Jefferson Berrio for Azia. Drink: El Frio de Sabaku. Without a doubt one of the most intricate preparations and presentations of the night. Flor de Caña rum was the base, and then a bunch of homemade infusions and preparations that included sesame and coconut infusion, red fruit tuille, and matcha air foam. It was wildly popular! I think he even ran out of it. Huge contender! William de La Cruz for Dushi Bagels & Burgers. Drink: A Trip to Paris. Inspired by a recent trip. to Paris with his soulmate, William developed a drink that was both tasty and intricate with floral notes. It was like a reinterpretation of the classic Cosmopolitan Martini. It quickly took the top spot for me since I am a big Cosmo fan! Edison Zhong for Amore Mio. Drink: Heaven's Friend. This gin-based one was for tropical cocktail fans. Hitting all the boxes with grapefruit, passion fruit, pineapple, lemon, and guava, the wild card. I felt it had a lot of body, that surprised the palate after you sipped the foam on top. Ixomar Schuilenburg for The Beach Bar. Drink: Pink Paradise. Guava seemed to be a trend! If I am not mistaken, this was the only tequila-based cocktail of the bunch and Ixomar did not disappoint to make it strong! the ginger kick was a nice touch. Let's say it could have killed a horse and I mean that was a total compliment. Kimverly Avalos for Azurro Ristorante. Drink: Best of Both Worlds. Another complex preparation with Rye whiskey, vermouth, Lilet, Chambord, and bitters... all graciously perfumed with lemon zest. Edwin Catton for Daniel's Steak & Chop. Drink: Mary & Krak. Edwin was a real showman, gathering a crowd around him every time he made a new batch. He stated that the way to a man's heart is through his stomach. and that is why he focused on making something with nuts and chocolate, of course, the Kraken Rum was the powerhouse here. The Afterparty. Well once all batches were empty and all votes from the crowd were cast, the afterparty started right next to the piazza, at Azia. The real show was about to start when each one of the bartenders had to make their drinks for the panel of judges and infuse their character into the presentations, after all, a part of being the best bartender is to be charismatic and vibrant. Here are some more shots from the afterparty: The Winners: 1st Place: William de La Cruz for Dushi Bagels & Burgers with "A Trip to Paris" 2nd Place: Jefferson Berrio for Azia with "El Frio de Sabaku" 3rd Place: Edwin Catton for Daniel's with "Mary & Krak" Congratulations to all participants! I am sure the judges had a hard task choosing the winners and kudos to Gianni's Group for what has been one of the most fun events of the year so far. I look forward to next year! trust and believe I will be there. If you want to stay updated on upcoming events and promotions, follow Gianni's Group social channels: Gianni's Group Facebook Gianni's Group Instagram

Valentine's Day is around the corner and to help you decide where to go for that special dinner here are 10 options for all tastes and wallets. Infini. For that special foodie, Infini is the ultimate treat. The experience of watching all the dishes come to life is a great spectacle. I can guarantee that anything that Chef Urvin Croes does is mindblowing and the five-star service ensures an unforgettable evening for those who enjoy fine dining. One thing: dining at Infini is an immersive experience that lasts around 3 hours and your attention will be focused on every element from cooking methods, plating, and wine pairings, so I recommend this one to those who are really into food. The Menu at Infini changes every certain months, you can reach out to discover more at reservations@infiniaruba.com Lima Bistro. Everybody's favorite. The atmosphere at Lima Bistro is relaxed but that does not mean that the food is not thought out. Everything at Lima is full of flavor and creativity. My favorite picks: The Market Ceviche with crispy calamari rings on top, Lomo Saltado for the main never disappoints, and for dessert, the french toast which is the new favorite of the Lima regulars. One advice: Lima is a very popular place, so reservations are a must. Menu available here: Lima Bistro Atardi. There is nothing more romantic than a dinner on the beach and for those who are looking for the ultimate island experience, Atardi can be your go-to. In my opinion, the best option for that kind of vibe around the high-rise area. Dine under the stars or go earlier for sunset, there is no bad time. My favorites are the octopus and sea bass. Reservations are a must too. Discover more about the menu here: Atardi Aruba Amore Mio. The name says it all. Amore Mio is the perfect option for those who want a romantic vibe without breaking the bank. A pizza date sounds like a great idea to me! also, they have salads, some Italian specialties, and nice cocktails and spritzers. My faves are the Calzone pizza and Caprese salad, and for drinks, they make a great Cosmopolitan martini and a Limoncello Spritz. Menu here: Amore Mio Olivia. If you want to stay around Oranjestad to celebrate your special person, Olivia is a great option too. The relaxed vibe and grown-up feel are perfect for those who want to stay away from the crowds and noises of the hotel area. The indoor-outdoor setting and low light are great for the occasion and the food offering is different, featuring Middle Eastern and Mediterranean influences. On my last visit, I enjoyed the red beet and labneh appetizer, the tortellini calabasa, and the Pulpo alla griglia y Gamberetti y Baramundi. There's a full review on my blog about it, read it here. Menu here: Olivia Aruba Azia. The famous Asian fusion restaurant offers a sexy vibe that can set the perfect tone for Valentine's night. My favorite dishes are the dumplings, the Korean BBQ ribs, and the geisha roll. An idea: you could also go for a cocktail date by the bar, the mixologists do a great job there. Martinis are a must-try. Azia's Menu here Les Cappuchinas. Valentine's can be hectic and overwhelming for dinner. For those who are looking for a daytime date, Les Cappuchinas is a great spot for that special coffee, lunch, dessert, and even cocktails! They have Japanese specialties and classics like fluffy pancakes and eggs benedict, everything beautifully served. The pastries are something else too! I encourage you to check their Instagram highlights and I won't blame you if your mouth starts watering. Here's the menu! Casa Nonna. Wanna go Italian for Valentine's Day and still keep it romantic? Casa Nonna at The Ritz-Carlton Aruba is my recommendation. Their terrace tables overlooking the beach, gardens, and bonfire are such a vibe. My favorite pastas: Pansotti di zucca (Squash ravioli with brown butter and sage) and Pici alla Toscana (Twisted pasta strands with Tuscan beef-pork ragú). Casa Nona Menu here. Mercát. The new restaurant at the Aruba Marriott Resort has been making waves with its Mediterranean dishes! I have been countless times already and it always hits the right spot. Sitting on their terrace around sunset sipping on cocktails sounds like perfection to me on V-day. My favorite dishes are the Mortadella and Pistachio Pinsa (flatbread) the Short Rib Pasta with lemon zest, and for dessert, the Crema Catalana. Reservations and menu here: OpenTable Mercát Ever. If you want to do a chef's table experience but at the same time you want to keep it casual and moody? Ever is your best bet. Ever offers all the detailed experiences of fine dining while keeping it casual. Dishes and cocktails are true works of art, presented elegantly but remaining creative! It could be such a gift to your Valentine. Ever's menu is always changing and contains 8 courses. More info here reservations@ever-restaurantaruba.com And here you guys have it. 10 places for all styles, tastes, and wallets. One thing: make sure you make your reservations ahead! There's nothing worse than an unprepared Valentine's Day, your other half deserves it. As a final note, this post is not sponsored by any of the mentioned establishments. Follow this blog's Instagram @itsthefoodelife for more FoodE updates. Find me on Facebook too: The FoodE Life

A tale of a classy and relaxed brunch experience for grown-ups and vegans at Elements, the restaurant of Bucuti & Tara Resort Aruba. Last Sunday I got to try the new brunch menu at Elements, the signature restaurant at Bucuti & Tara Beach Resort, adding a new option to the brunch carousel on the island. It was my first time there and I can say it was a very different experience in comparison to the rest. The ambiance inside the Tara Lounge where the brunch takes place is classic and upscale, very country club vibes, Tables are dressed with white tablecloths and settings of white porcelain, and folded napkins on top. There is no loud music and the crowd is grown up, since this is an "adults only" resort, it all feels very chill. Also to note, they don't do big groups, reservations are limited to groups of 6, all to keep the ambiance relaxed for those looking for an escape from the loud chatter and clanking that can happen at places where bigger crowds are gathered. The Food. The Menu is set, which makes all decision-making easy. There are two options, regular and vegan, which is a unique offering in Aruba. I know the public looking for vegan options is big and often the options are very limited at these events, making it not even worth it for them to partake. The price is set to $60 per person and is sold per pair, so $120, including one bottle of Veuve Ambal Grande Cuvée Crémant de Bourgogne Brut (3,9 points on Vivino). Here is the menu for Mother's Day, Sunday, May 12, 2024. And here is the Vegan menu: To start, you get served a Champagne foam in a small glass, to open your appetite, something I have never seen before in a brunch. It is a combination of sweet and the classic Champagne taste. Followed by a savory macaron with salmon créme on top. No notes! A bite-size shrimp cocktail, perfectly poached and chilled shrimp with cocktail sauce. A classic. A bread basket arrived but the contents differed from all the other bread baskets I have seen. Arepitas, yucca, patacón, fried funchi, and mini pancakes, accompanied by butter and orange preserve (my favorite). They explained that the menu has Latin American influences, which is the reason behind this particular selection. As part of the vegan menu, I have to recommend the breakfast special: Eggplant Mechada Arepas. Three small arepas served with stewed eggplant on top. They were so good! I also tasted the Hearts of Palm Salad. I would go for anything that has hearts of Palm. This one is extra special with artichokes and avocado chunks, a dream salad if you ask me. For the main, I went for the Red Snapper. Classic Caribbean style with arroz moro, sweet plantain, and pineapple coleslaw. After a long chat and some mimosas, the desserts appeared. Classic cheesecake, carrot cake, chocolate mousse, and cashew cake. Everything was fantastic. As you can see, even though the menu is set, there are plenty of options to taste on future visits. Next time I want to enjoy a relaxed and elevated experience or I have a Vegan buddy visiting the island, I know where to take them for brunch. For more info visit the Bucuti & Tara Beach Resort's Facebook Page or Instagram page: Bucutitara Elements Restaurant website: www.elementsaruba.com Until the next one!

The new outlet at the Aruba Marriott Resort is now offering a Friday Aperitivo that checks all the right boxes. Tasty, chic, and affordable. If you have been following this blog on Instagram @itsthefoodelife, you have probably seen on the stories the several times I've been to Mercát, the new restaurant at the Aruba Marriott Resort. The Mediterranean-inspired menu has so many nice things that you cannot find anywhere else in Aruba. My favorites are the Mortadella & Pistachio Pinsa, the Fig and Beets Salad, the Beef Carpaccio, and the Short Rib Pasta. But today's post is not about that. It is about their Friday Aperitivo, a fantastic initiative where you can go and sip spritzers from their terrace, have some tasty shareable bites, and see the sunset. I've often wondered where to go to farewell the work week, a Friday after 5 PM, away from the traffic, loud party buses, and stress. Well, now I have my spot: Mercát. The deal is this: for $25 you get two drinks and one shareable bite. Here is the menu: The drinks are big! enough of those drinks in short glasses full of ice that always make me feel ripped off. My favorite option will always be the spritzers, perfect to beat the heat of the afternoon. Here they are in all their splendor: The Bites. It is a hard pick. I would say my favorite is the Focaccia Mortadella. Pillowy focaccia bread with stracciatella cheese, mortadella and pistachio. Also, they have the bruschetta. 3 slices of bread with stracciatella and arugula, tomato and basil, and mushrooms. There is no Mediterranean concept without hummus and here they offer their Mezze, a combination of different dips and breads, very popular in the Med. Hummus, Muhammara, Baba Ghanoush, Falafel, Cherry Tomatoes, Baby Carrots, Watermelon Radish, Marinated Olives, Pita Bread. Pictured here: Hummus If there is a deal I am going to report it here. $25 bucks these days won't get you much in Aruba. So let's welcome the weekend at Mercát, sip some spritzers, have some bites, and listen to some tunes at the nicest terrace. Also a great place to meet a client, have a date, or catch up with your buddies. That's all, that's the post. Make sure you follow Aruba Marriott Resort on Facebook if you want to stay up to date with the deals that might be coming in the future and you don't want to miss out on. Follow this blog's Instagram @itsthefoodelife for more FoodE updates. Find me on Facebook too: The FoodE Life Content by Enrique Balestrini in collaboration with The Aruba Marriott Resort.

For my final fine dining review of the year here is another triumph for Infini. The Four Hands Dinner with Chef Daisuke Itagaki and Urvin Croes gave the word unforgettable a new meaning. One of the greatest things about the culinary world is its capacity to never stop surprising you. There's always something new to try, a new iteration, a new fusion, a new experience, and that is the reason I love what I do. Infini, did justice to its name, proving the possibilities are infinite. The Four Hands Dinner with Chef Daisuke Itagaki will remain a subject of conversation among culinary enthusiasts for a long time for the excellence that was displayed by both teams, Infini and Shimogamo. When both chefs linked up in Arizona, it became inevitable that one day they would collaborate in something of epic proportions, being Aruba (and Infini) of course, the perfect frame to execute this collab. So the day arrived. Chef Daisuke presents an Oyster, but not any oyster that you would get on a seafood tower. This is a special one. The way the chef preserved the salinity and freshness of the oyster was truly beautiful, with a touch of caviar on top because why not? Immediately I knew it was going to be unbeatable. Elevating the experience, champagne was abundantly poured to all diners. Appetizers made an appearance. Kéru by Chef Urvin and Tarabagani Chawanmushi by Chef Daisuke. A kale macaron, with tuna tataki and passion fruit. I feel there's a wave of savory macarons coming. The Chawanmushi, an egg custard was made with king crab, savory but keeping the sweetness that crab has. The black little fish on top was a cracker made with fishbone powder! Now onto serious business. The Hotate (Scallops) Aguachile. Probably the most perfectly cooked scallops I've ever had. The mushroom combination was unexpected and even the mushroom-shaped crackers on top made my tablemates gasp. Tsukune, another unknown word to me consisted of a chicken sausage on a skewer, grilled right then and there, with Chef Urvin fanning the coals. Hints of mysterious spices and that charred taste we all love from grilled foods hit the palate with force. Truffle shavings on top 'cause why the F not? Bread won't be served to start service at Infini. Bread will be a course on its own. T2 Pan Sourdough Boutique made a special Japanese-inspired blend for this occasion. Plated on the table right in front of you. the next course was a song of textures. A delicate piece of steamed turbot, a ball of sushi rice, all singing on the tastiest Nitsuke sauce made with ginger, soy sauce, and Mirin. A rice cracker and Furikake on top. Right before the Beef course, a giant piece of equipment was brought into the room. Turned out to be an ice shaver and what was told blew everybody's minds. Ice, flown in from Japan, was going to be shaved and dressed with yuzu lemon as a palate cleanser. How that was even possible, well that's the magic these two chefs worked to accomplish the unthinkable. It only lasted a few seconds in your mouth, all the effort for a couple of seconds of unforgettable taste. Imagine they saying: Yes, we are going to source ice from Japan and get this insane piece of equipment just to give our diners a few seconds of bliss. Madness. When I thought they had exhausted all the wow factors, the chef started to cut into these charred doughs like opening an Egyptian sarcophagus. The tenderloin was cooked inside at the perfect doneness. Then plated impeccably, the tenderloin and local mushrooms from Farmacurefungi hit the tables. When at some point you think, another tenderloin? Haven't we had enough tenderloins on the menus? well, this one was worth the push. I am not a fan of wasabi so I did not dare to touch the powder next to it. Finally, we got our desserts. A Yuzu lemon cloud cheesecake, miso ice cream, a meringue stick, and a black sesame sweet bread, probably I am missing more details but it was glorious. The pastry chefs at Infini and Chef Urvin are making desserts on another level. When I thought everything was said and done, they presented us with a goodie bag to take home with two pastry specialties from Infini and Shimogamo, and the full menu printed on fine paper. Stunning. The wine and sake pairings, curated by Mika Otomo, Chef Daisuke's wife, were super interesting but what won me over was her personality, simply dazzling! I have to say that from all the times I have had the fortune to sit at Infini's table, this has been their best service yet. I have raved time and time again about them, and to witness how they reach even a higher level is so spectacular. Every detail of the service, every glass, and the way they orchestrate the cooking and plating without overwhelming the diners is a well-choreographed waltz I would gladly watch time and time again. Please enjoy this gallery with more pics from that night. Make sure to follow Infini on their social channels: Facebook: Infini Aruba Instagram: Infini Aruba Follow this blog's Instagram @itsthefoodelife for more FoodE updates. Find me on Facebook too: The FoodE Life

Ruth's Chris Steakhouse joined forces with Caymus Vineyards for this unique evening where wine enthusiasts sipped, ate, and rejoiced. If you are not familiar, Ruth's Chris Steakhouse, located at the Aruba Marriott Resort, has been partnering with some iconic vineyards to create dining events that they call Taste Maker Dinners. Vineyards like Belle Glos, The Prisoner, and Stag's Leap, to name a few have already been a success and when Caymus Vineyards was announced to be the new one, I jumped at the chance to attend. I am not a wine connoisseur at all, let's start with that! I just enjoy wine as much as anyone else. Being familiar with Caymus comes from events where I have been introduced to their bottles and varieties, a delightful assortment. So what better formula than this partnership at Ruth's Chris, one of my favorite restaurants on the island, and this vineyard? The menu. As you can see the menu offers a wide range of dishes from the land to the sea: cured pork, shellfish, poultry, and of course, beef! it was going to be interesting how the wines would complement or contrast each dish. That for me is the most interesting part of wine-pairing dinners, the opportunity to discover and learn new things about wines and the complexity behind them. The amuse: A prosciutto and melon skewer with a little bit of whipped herb cheese was a nice welcoming bite. An ode to the classic Italian appetizer Prosciutto e Melone. The pairing was a nice crisp Emmolo Sauvignon Blanc that we all enjoyed several glasses of. A small bowl of a thick crab bisque followed. With a dollop of tarragon cream on top, was the sweetest thing. A fantastic little bowl that could have been a full pot and we would have devoured it anyway. White blends are unusual to me. This Conundrum 2021 immediately raised eyebrows for its character. Scents of jasmine, honeysuckle, apricot, and tangerine. Flavors of pear, apricot, and a hint of citrus. Coming to one of these dinners at Ruth's Chris the menu could have dishes that are not usually on their rotation, like this Pomegranate Glazed Chicken Breast. I am personally not too inclined to eat chicken whenever I am out. The verdict: not that it was a miss for me, I just think this dish could have sung better perhaps at a brunch menu. The pairing: Red Schooner Voyage 11 Malbec. Talk about a great-looking label! A visit to a steakhouse without a filet would have been incomplete. No notes, 10/10. The accompaniments, charred broccolini, and a white bean cassoulet that was my absolute favorite! I would have never thought of beans and steak and here we were. The Sommelier, Ruben van der Ven, and others raved about this wine at the beginning of the night causing great expectation and it delivered. The Caymus Cabernet Sauvignon is a bottle you should have in your stash. Cocoa, cassis, and ripe berries. A tiny chocolate crème brûlèe was our farewell and we did not need much else. The menu said "Coffee & tea" but we opted for Espresso Martinis. It was Friday and we decided to live a little. The wines were great, the night was young and these Taste Maker Dinners at Ruth's Chris are perfect to have a bit of everything. I will definitely stay pending when the next one is announced and you should too! $150 per person and being able to enjoy all I just described is just a steal! Make sure you follow Aruba Marriott Resort on Facebook if you want to stay up to date with the events that might be coming in the future and you don't want to miss out on. Follow this blog's Instagram @itsthefoodelife for more FoodE updates. Find me on Facebook too: The FoodE Life

The Jazz Trip already is one of the most coveted events on the island. Let me tell you why it is something you should not miss. It's been already 19 editions as of yesterday, which tells you that enough interest exists to keep The Jazz Trip thriving and with a reputation of being one of the most sublime and stimulating musical experiences you can have here in Aruba, and now it is bigger since it moved to a new venue, The Astoria in San Nicolas. For a little background on the venue, The Astoria opened in 1942 as a hotel and restaurant so it has seen some history. Currently is mostly used as an event venue where exciting things like The Jazz Trip take place in the format of pop-ups. How did The Jazz Trip originate? Glad you asked! So the founder Ali Hector (@zhuzhedbyali) was somewhere one day listening to Jamaal Baptist play and for a moment, she closed her eyes and let herself enjoy the music, then she had a thought: "What if there is a place where musicians can play and be the center of the stage, the main attraction?". So the idea came to mind, a conversation with Mr. Baptist and friends took place and a few days later The Jazz Trip was born with its first edition at The New Pueblito Paisa. The original Jamaal Baptist trio was completed with Carlos Bislip and Ivan Quandus, in June of 2021. In the beginning, she started inviting friends and whoever she knew would enjoy the music but quickly word of mouth started to do its thing and more and more people started contacting her to join the next edition. Now it is an always sold-out event. The courtyard of The Astoria was decorated to offer a cozy vibe for the occasion. String lights hanging, candles and tables under the trees were more than perfect for sitting down and enjoying the jazzy tunes played live by some of the most prominent musicians this island has to offer. The Jazz Trip offers a small but perfectly curated variety of drinks, you can have an artisanal, locally produced beer, great wines, or an Aperol Spritz! The prices are fantastic too. This is not a dining experience! However, bites are offered and they vary in each edition. Could be tacos, chili, or anything to keep the appetite at bay. After a time mingling and enjoying the breeze the trees provide, the lights go low and the music fills up the place. There are really no words to describe the feeling of immersion! It is time to put the phones down and let the music take center stage. How do I get to attend? Glad you asked! There is only one way to secure your attendance and that is by joining the mailing list. This is a small event where capacity is limited and honestly, it is part of its essence, to provide an intimate ambiance. Shoot them an email to join the mailing list at thejazztrip@gmail.com Seats go QUICK, so don't hesitate to book when the invite hits your inbox. The Jazz Trip takes place every 2nd Wednesday of the month and it is never the same, the trios change, there are vocalists joining from time to time, and even touring musicians could make an appearance when visiting the island! There is always this element of surprise that keep this event on people's calendar every month. So here you have a new idea to break your week next month. I can assure you'll love it! Follow this blog's Instagram @itsthefoodelife for more exciting events and restaurant reviews. Find me on Facebook too: The FoodE Life

Small changes made to 3 classic burgers revealed in a 3-course dining experience at McDonald's Aruba. As they say on the internet: this was not on my 2023 Bingo Card, and I am talking about having a 3-course dinner at McDonald's. Well, it happened! I think this was a first for any fast-food chain in Aruba. Usually, you see product roll-outs online or just in-store when they are launched, but I haven't heard of an event like this ever on the island. McDonald's Aruba went all out. Rolled out the red carpet, backdrop, 360 photo-op, and a full store closed down for the occasion. Upon arrival, flutes of Prosecco were handed to everybody, very much welcomed to beat the heat that has been putting us "through it" lately. Familiar faces, members of the press, and influencers of all kinds started to arrive. Was McDonald's throwing the mixer event of the season? 😅 The invitation left in my mailbox days ago hinted at the purpose of the affair; McDonald's Aruba is making small changes to their classic burgers, the Big Mac, The Quarter Pounder, and the Cheese Burger that will make a big difference. We were going to learn about them and have the first taste. A presentation was made revealing all the details and improvements these classics will receive. Here are the facts: New glaze and toasting for the buns, giving them more or less like a "pretzel bun" look. 9.4% better beef cooking, plus 3.5 grams of onion added to the patty right on to make them one with the beef and add a touch of that fried onion taste to it. The cheese will be tempered to 17.5 Celsius to ensure that the melting is correct. Higher efforts to ensure the freshness of the vegetables and the final touch: 50% more sauce for the Big Mac. Would you say they are pleasing the Aruban crowd known for loving saucy burgers? I bet they are. Talking about how they considered the local input, local chefs were brought in to consult and give feedback about these improvements and we got to meet them: Chef Xalsky Schwengle (@privatechef.xalsky), Chef Rubén Hernández (@chefrubendh) Chef Daniel Hernández (@chefdanielhernandez) Right after we raised a glass to the improvements and then a surprise tour of the kitchen was announced. It was a fun experience, 8-year-old me would have freaked out! I've always wanted to get in there and see how things work. Knowing now how many sauces are behind the cashier I won't be shy anymore when asking for an extra one! It was time for us to make our order, special request included and this was mine: Curtains behind us opened and we were invited to sit at two big dining tables with a formal setup. Surely a first for all of us, this kind of way to experience McDonald's. Closer look at the menu: Can you imagine if a wine pairing had taken place too? I would've had a Sauvignon Blanc with the nuggets, Pinot Noir with the burger, and Prosecco with the ice cream. The Nuggets. Probably years have passed since I had McDonald's nuggets. This time around, I had time to focus on what they actually tasted like. There's a spice situation going on and I dare to say they are best enjoyed by themselves, no dipping sauce. We had options though: BBQ and Sweet and Sour. The Burgers. Yes, they look darker, the glaze that gives them color shows. The buns were soft, and the onions on the beef gave them an extra oomph. They're saucier, you have to grip them a little harder to avoid the layers from slipping. The fries were crunchy and salty, just like I remembered them. Raise your hand if you are one of those like me who mixes the ketchup and mayo when having fries! The Sundae. McDonald's unique soft serve made an act of presence this time in white ceramic bowls for a more upscale feel. Guests were offered different toppings, my choice: Crushed Oreos. To finish up the night, we were told to head outside the restaurant where a performance took place. Choreographed dancers and a steel band gave the night an extra Aruban touch, very much enjoyed by everyone. If you're now intrigued to taste the improved classics at McDonald's Aruba, head over to any of the three locations on the island: Seroe Blanco, Santa Cruz and Palm Beach. Follow McDonald's Aruba social channels to discover more. Facebook: McDonald's Aruba Instagram: Mcdonald's Aruba

For 3 nights, the Aruba Marriott delighted palates during two sold-out events by the hand of François Geurds and local top chefs. Once the Aruba Marriott published the events' flyers on social media, the response was quick: All seats were sold out within a few days, and with good reason: Two Michelin stars Chef François Geurds is coming to Aruba after 4 years! In 2019, the Michelin-starred chef impressed everybody with a dinner hosted by Divi Resorts, which left people talking about it for years to come! For those who attended: I am sure you haven't forgotten about that celeriac dish. If you're curious: Here is the review of that event that I wrote for Destination Magazine. The Aruba Marriott knew that local foodies were going to be quick to snatch tickets and made sure to organize a whole weekend of events, 3 nights divided into two dining experiences: The François Geurds dinner at Atardi and the "Aruban Classics Revisited" both massive successes. François Geurds Dinner at Atardi. 6 PM on Friday and the deck of Atardi served as the welcome frame to the local foodies and bon vivants, looking incredible in their casual beachy attire. Champagne flutes were the official greeting during that warm afternoon, all conversations were around how excited they all were to be there! Atardi, the restaurant at the beach of Aruba Marriott never looked better! The Perfect Team Event Planners did such a beautiful job in making the beach look extra special for the night. The Palette was warm to match the sunset that within the hour would have everybody amazed. It was truly a moment. More and more Taittinger Champagne had us refreshed while we wait for the event to unfold. Serghio Jansen playing the guitar was the perfect background for the evening. Moments after we were presented with the Amuse from the chef. The first savory macaron I ever had. The crispy chicken skin was the higher note here. We were only moments away from the first dish to hit the table: KFC (Korean Fried Cauliflower). This one set the tone for the rest of the night. We were in for a trip with sweet and savory contrasts and notes of spices from all over the world. Devoured in two bites, we were ready for the next one. Sommelier Andrew Ruiz from Pepia Est. was in charge of the wine pours. Knowledgeable and kind explained to us every detail and note the wines we had thorough the night. Everybody at the table had their favorite. My personal favorite was the Châteu Paul Mas ‘Parcelle Beluguete’ Blanc. The Sopi Oester was served and it was nothing like anyone could expect. Two dishes, one with a creamy soup and the other with an Oyster-shaped gelatin that once mixed, unleashed the full potential of the dish and brought it to a perfect balance. There was even a piece of white chocolate involved. Chef François was not gonna stop the show there. The Ceviche Bacalao, The Funchi with bluefin tuna, and the Carni Stoba with A5 grade Wagyu and "angel hair" beef were exceptional as well as the wines that harmonized the tasting experience. I am just going to let the pictures speak for themselves. And then it was dessert time. Even though all dishes were stellar, I actually believe the dessert stole the show and closed the night with a bang. The Bolo Preto has a special significance to our beloved island of Aruba. It is the traditional wedding cake, where dried fruits and liquor are the kick. Chef FG made this so incredibly delicious that for a moment nobody spoke. It was like a beam of light had hit us, it was crazy. Rarely do I see dessert plates licked clean at a dining experience. And there we were, farewelled by Chef Geurds with a wax-sealed letter where he wrote: "Aruba has my profound respect as my mother was born on the island and has shared many of her roots and recipes that I still use today." At the end of the dining experience, we were encouraged to mingle at the Cigar Lounge, next to the bar where conversations kept going and champagne kept flowing until late into the night. Night Two: Aruban Classics Revisited. As I mentioned, it was not over for the weekend. For the rest of the weekend on Saturday and Sunday nights, Chef François and some of the most illustrious chefs of Aruba joined forces like the Avengers to bring to the public a journey through the most iconic dishes that are traditional to our culinary culture, reimagining them and presenting them in the most creative ways. The Lobby, the social hub for excellence of the resort was transformed into a huge dining area, keeping the warm wood tones and clean lines, again, beautifully executed by the Prefect Team Event Planners, led by Rosetty Eleonora. The room feel was fun and lively. With every event I attend, I notice that the diners keep getting younger. I am glad to see younger generations becoming interested in these experiences! If you live on the island you know it is important to mix it up, adding new and different things to do on our calendars. As well for the tourists, Aruba is becoming a strong contender as a culinary destination. Most of the posts I see on the tourism forums about Aruba are related to dining, which is why we keep seeing these kinds of events on the rise and why the overall interest is so high. It was time to make my rounds, say hi to friends and people on the scene, and get my menu/punch card. Champagne flowing like rivers. The idea was for you to make your own journey through the different dishes that each chef prepared at their stations. No rules, you create your own path to discovery. Chef Teddy Bouroncle: Pisca Tempera. No doubt it will be a BANGER. Beer battered grouper, pickled calamari, lime & ají Amarillo warm sauce, sour sop gel, pickled onions, crowned with flowers and micro greens. The skill that Chef Teddy has to elevate the dishes to their highest level is impressive. Elegant and delicate, the lime kick came thru at the end of the bite so sneakily. Ever de Peña: Keshi Yena. Probably the most raved amongst the diners, especially for the significance that this dish has: Keshi Yena IS one of the most beloved Aruban dishes. By seeing the picture you would not think that it was gonna be so true to its original flavor. A truly mind-f*ck. Gouda cheese bed, shredded stewed chicken and cashews, with a gouda cheese fluffed cream, topped with these streaks of pickled mustard (Picalilly), bay leaves, and parsley powder. 10/10 Sebastián Cechet: Carni Stoba. Chef Cechet surely knew how to elevate the hell out of this premium Angus cut. The subtle acidity of the pickled carrot helped cut all the richness of the beef. The sheet of carrot and ginger on top made it look like a sculptural piece. Andrés Dávila: Local Mushroom Ayaca. Chef Andrés' fearless interpretation of the local Christmas dish for excellence, the Ayaca was very successful. Deconstructed to its every element but instead of using the traditional pork, poultry, and beef, Chef Andrés cooked with Pink Oyster mushrooms from Farmacure Fungi, the local mushroom farm that has made its way into every respectable dining establishment on the island. Was an Ayaca if it is not wrapped and tied would you say? I encountered the flavors and It was stunning to look at. Chef François Geurds: Sopi di Maishi. The comfort that a good hearty soup can bring is well known by Chef François Geurds. His interpretation of the Corn Soup checked all the boxes we can expect from a chef of his level. In the center, a chicken medallion of dough called Fars, stabbed with a crispy piece of chicken skin, the black branch you see is a cracker made with squid ink. Next to it, a white toast with corn gel and pickled onion, an illusion of the real corn kernels. Urvin Croes: Quesillo and Bolo Preto. Chef Urvin said: "I am gonna create a dessert so thoughtfully insane that you're all gonna lose control when you try it". A bed of homemade Ponche Crema with Papiamento rum and vanilla bean, pumpkin flan, chopped mango, homemade Bolo Preto ice cream, and pieces of sweet bread or "Pan dushi" as we call it here. After service I saw people getting ice cream in cups, myself included went for a shot of that special Ponche Crema. What a triumph! It is worth mentioning that there was a special cocktail menu available and what would be a visit to The Lobby without having an Hibiscus Margarita? my personal favorite. These events and Chef François's visit was not just an opportunity for indulgence. Top students from EPI here in Aruba had the chance to work with the chef during his stay here and furthermore, two internships in the Netherlands with him at his restaurant, all expenses paid were awarded to two lucky students. The chance to intern at a Michelin-star restaurant is an opportunity most cooks don't even encounter in a lifetime. Talk about impacting lives. To the Marketing and Management teams at Marriott Aruba, thank you for the opportunity to document and be part of this. The F&B team, of course, huge congratulations for this successful set of events. Make sure you follow Aruba Marriott Resort on Facebook if you want to stay up to date with the events that might be coming in the future and you don't want to miss out on. Follow this blog's Instagram @itsthefoodelife for more FoodE updates. Find me on Facebook too: The FoodE Life

The new Mexican restaurant at the Holiday Inn Resort Aruba has everybody who's tried it obsessed. If you have lucky ears, you might have heard the rumor of the new Mexican restaurant at the Holiday Inn Resort Aruba. Another Mexican? you probably said too... thing is, this is one that we did not know we needed. When you think Mexican food, what comes to mind is tacos, burritos, loaded nachos... but most of the time what we get served is not really Mexican, it is Tex-Mex! and of course much respect for that cuisine that is so comforting and iconic! There is always a time and place for a good tray of nachos with cheese, jalapeño, ground beef, and bacon bits. Mexican gastronomy is massive, complex, and very different from region to region, so it is really hard to put it all in a box. It does have its icons though and when they are well made, it's an explosion of flavors. I hugely recommend the Netflix documentary from the legendary Samin Nosrat called SALT FAT ACID HEAT (Link here) where in chapter 3, Acid, she goes to Yucatán and explores the depths of flavors that contribute to making Mexican dishes so powerful. Now, Agave. Agave was a mystery in the works. Black curtains covered the windows that overlook the pool area at the Holiday Inn and no one could see what was being built for months. Executive Chef Aldwin Donata and his team worked hard to make sure we were not getting BS food, that it was as authentic as it could be sourced here in Aruba and that the presentations were elevated, in order to position themselves as the real deal. For the locals it is not an easy find, there is not a billboard on the hotel strip, and from the beach, you could hardly see where it is. I am still wondering why they are keeping it so down low! Enter the Holiday Inn lobby, make a turn to your right, and go all the way, you'll find it or as I do, enter the casino and go thru it, on the exit that goes to the hallway inside the hotel there it is. The decor is unpretentious and comfortable. Light fixtures provide enough light for you to see every detail, it is a large space but it is not massive. It is for all audiences, all ages feel welcome there. So what happens when you get there? You should order a Margarita of course! they have a nice cocktail menu and of course, all the other stuff is available too but why would you let the opportunity pass and not have a Margarita? Now to probably what is my favorite thing about this place? the chips! These are not your average chips, these are HOMEMADE! and fried at the moment and then tossed into a bowl with tajín and salt. You get two dipping sauces, green and spicy. They come out still warm and they are complimentary, yes, you read that right. I can't make enough emphasis on this! These enough are a reason to go to Agave. Long gone are the days when restaurants did not care about the appetizers menu, Caesar Salads, and sad Calamaris are things of the past. Now, I would even dare to say, restaurants shine the most with this section of the menu. Not every night the diners are in the mood to have a full meal, especially when you're traveling, you probably going out later, or want to order different things for the table to share, whatever the case, the appetizers here go hard. My top picks are: Guacamole: hear me out, this one is made to order a la minute. You can taste the freshness. It is chunky, herby, it's got it all. Comes with more chips cause you can't never have too much. $15 Croquetas de Elote: Corn nuggets I would say. So SO good. Two expressions of corn, the one fried and the one charred on top. $13 It is good the appetizers were light to be able to try other things. Enchiladas: a classic, can't go wrong. This one is for big appetites. Marinated chicken thighs, guacachile, crema, Oaxaca cheese, Cotija cheese, Frissé lettuce, and pickled onion. I would say it is the biggest dish on the menu. Probably the fanciest enchiladas I have had. $20 Vegan Tacos: if you were to be in a blind test, you would never know this is vegan. Beyond meat fantastically seasoned. All the bits and pieces that make a taco great like cilantro, salsa, etc, are there. The red tortilla gets its color from beets. Obsessed. $20 Tostaditas de Pulpo: Octopus tostadas. Octopus and chorizo together. Black corn tortilla. This is the thing: you don't get the same tortilla for each taco dish. $28 Here is the whole menu for you to check out: Desserts are also important. Tarta de queso frita: imagine a rolled dough with a cheesecake inside, then deep fried. A true glutton's dream. $12 Passion Fruit Tres Leches: My favorite! Not every night I go for dessert but if there is a tres leches on the menu the temptation is too much. $12 To whom it may concern: they do have a kid's menu! 🤣 Agave is only open Tuesday, Thursday, and Saturday. They open at 5:30 PM and during those early hours of service, it feels more family-oriented, for adults only, I will recommend 8 PM seating. The kitchen closes at 10 but the bar stays open until 11. If you have heard of and gone to Agave at the Holiday Inn Aruba, you are obsessed, and welcome to the club. If you haven't, treat yourself to the best Mexican on the island! To make a reservation, go on their OpenTable page here Make sure to follow The Holiday Inn Resort Aruba on their social channels to get to know more! Facebook: Holiday Inn Resort Aruba Instagram Holiday Inn Resort Aruba Follow this blog's Instagram @itsthefoodelife for more FoodE updates. Find me on Facebook too: The FoodE Life