EAT YOUR COLORS- Travel Issue

EAT YOUR COLORS H. Luiz Presents… MAY 2022 AWNY 2022 Eda Minerva The Seafood Boil Chef Felipe Escobedo LIVE AQUA Punta Cana The Gastro-Tour

LIVE AQUA Punta Cana

We had the best time celebrating Henry’s Birthday at Posadas

LIVE AQUA Punta Cana. It was our 1st travel trip in over two years!

This is the Posadas Group very 1st resort outside of their country of Mexico. It’s been operational since February 2021. We knew it had to be (and it was) the best choice for our return to travel.

Now that didn’t mean that it was all pleasure- I put in some work too. I have met all the executive level staff members including the amazing Sarah Agramonte, the Director of Sales. I became fast-friends with the Wedding Manager, Beatriz Garcia and I have interviewed the talented Sous Chef Felipe Escobedo.

The H. Luiz Gastro Tour with Executive Chef Erick Sanz was incredible! Let’s read all about it.

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hluizpresents@gmail.com

Editor’s Notes

May is such a beautiful month. With 12 days already into Spring, the trees are now turning green, the flowers are in bloom and the birds are chirping a little bit livelier. I love the month of May!

Mother’s Day falls on May 8th and we plan to visit my beautiful Mother-in-Law for the 1st time since the start of the Pandemic. Check out the gifts that I will create for her and my Sister-in-Law. I will upload it on May 7th (I’ll email you.) And guess what? It’s won’t be flowers!

We traveled for the 1st time since the Pandemic as well. We celebrated Henry’s birthday at LIVE AQUA Punta Cana and had a wonderful experience. While there, I did an H. Luiz Gastro Tour with Sous Chef Erick Sanz- check out that article. The delicious food(s) through us into a frenzy! We also interviewed Executive Chef Felipe Verde Escobedo to get an inside scoop on how the Posadas Group, Mexico’s Leader in Hotel luxury, maintain their excellent standards in the Dominican Republic.

We also met the talented Beatriz Garcia, the Wedding Manager of LIVE AQUA Punta Cana and she’s going to help you create the destination wedding (or anniversary celebration) of your dreams. More details inside.

After gushing about our experience to the Director of Sales, Sarah Agramonte, she agreed to grant the EAT YOUR COLORS readers & supporters similar experiences with a generous 15% discount. Those deets and more inside this issue of EAT YOUR COLORS magazine plus recipes, pics, videos and the stories (it’s all about the stories for me.)

-H. Luiz Martinez

ON THE COVER

A seafood boil is a delicious way to feed a crowd with quality food but on a budget. When I make a seafood boil to feed a crowd (family & friends), I like to tell them in advance what I’m serving. Eating a seafood boil is very tactile. You are going to be handling crustations, corn on the cob and other things. And so, you want your guests to be ready and dressed for the occasion.

When it’s just Henry and I or a small gathering of just 4, I don’t mind eating a seafood boil right on my dining table. But if it’s a crowd, I do what most Seafood-Boilers (is that a word?) do and cover the table with a plastic tablecloth and then sheets of newspapers on top. Or I eat out back, in the park or sometimes on a beach. This way, I’m not messing up my hard-wood table with all those juices that are sure to get into everything and go everywhere.

Now for your Seafood Boil, use the ingredients you like. If you like scallops, by all means use scallops. If you don’t like shrimp, don’t use shrimp. Most Seafood boils have a type of sausage, so I like to use Andouille or Chorizo- something to stand up to all those seafood flavors. Corn on the cob, some potatoes and fresh herbs are a mustfor me but that may not be the case for you. Seafood boils are 1-pot cooking so it’s all about the broth you cook all your ingredients in.

Here’s how I make my Seafood Boil…

My Seafood Boil Ingredients

• Lobster Claws- 1 claw per person

• Crabs cut in halves

• Shrimps- peeled and deveined, Tails on

• Mussels (any variety but I use the black shells

• Chorizo or Andouille Sausage

• Corn on the Cob, sliced in half rounds

• Potatoes- I like to cut up Potatoes or use Baby Potatoes

• Edamame (optional)

Boiling Broth Ingredients

• Olive Oil- about ¼ cup

• Chicken Stock- 2 cups

• 1 Red or Yellow Onion- sliced in half, skin on

• Half of a Lemon, juice squeezed in and placed in the pan

• 1 Lime, sliced in half, juice squeezed in and placed in the pan

• Half an orange, juice squeezed in and placed in the pan

• Half a Head of Garlic sliced and dropped in, skin on

• Red Pepper Flakes- 1 tablespoon

• Kosher Salt- about 2 Tablespoons

• Coriander and/or Cumin- about 2 tablespoons

Ingredients for Later

• Butter- 1 full stick added, after Stock boils

• Chicken Stock- ½ to 1 cup more if needed

• Green Onions (Scallion) added at the end

• Parsley and/or Cilntro sprinkled on at the end (optional)

Seafood Boil Preparations

Preparing a Seafood Boil is one of the easiest things to do. That is why good quality ingredients is so important. The real trick is to not overcook your ingredients.

Place all your broth ingredients into a wide pan. I find a large wide pan works better than a deep pot for my seafood & crab boils. *Check out my MERCANTILE to see what pan(s) I like to use. When the broth comes to a full boil, drop in your stick of butter.

I place my raw baby potatoes first since they take the longest to cookabout a 15 minutes head start. Then I add my sausage and cut up ears of corn next. Then I place my raw lobster claws, half crabs and shrimp into the stock. Here’s where I start to gauge if I should add more stock to the pot for the clean mussels and edamame pods that I place on top.

Using raw ingredients or fully cooked ones will determine how long the seafood boil will take to cook. If the shellfish are fully cooked, then place them in your broth at the last 3 minutes to warm through. I like to strain away the broth (save the broth for later use) and then I sprinkle with scallions and fresh herbs at the end.

Here is a quick How-To video on how I create my delicious Seafood Boil. In this video, only the potatoes, corn on the cob and mussels were raw. It took about 35-40 minutes to cook. Add 20-25 minutes for raw shellfish and mussels to fully cook through. Enjoy!

#SipYourColors

I like to make a white wine

Sangria for this delicious Seafood Boil. You might as well make a delicious cocktail to accompany it. Because of the raspberries, the white wine turns a blush color. The addition of sparkling water gives it a crisp effervescence that when paired with meals, turns it into a festive party.

Here is the recipe video for my White Wine Sangria. Use the fruits that you like to eat, freshest is best and try to use what’s in season. I add seltzer (sparkling water) to make the cocktail a little lighter. Enjoy!

*drink responsibly

At Posadas, sustainability and respect are part of our culture and DNA. As leader in the Mexican hospitality industry, we have adopted measures and good practices that allow us to protect and care for nature and the environment, and to promote sustainable tourism. We care about our surroundings, and we are taking action to preserve natural resources, to maintain the environment, social well-being, and economic growth for the future. Local consumption is the foundation for developing the communities where we operate our properties, aiming to benefit the national economy and society.

These are the main elements that make up our Meaningful Travel program, in which we've established the foundations of a strategy that provides competitiveness and sustainability.

LIVE AQUA Punta Cana Chef Felipe Escobedo

I have been following Chef Felipe Escobedo throughout his illustrious career with the Posadas Group- the leading hotel brand in Mexico.

LIVE AQUA Punta Cana is their very 1st hotel resort outside of Mexico. The success of the new property (just about 14 months new) is key to the international expansion for the Posadas Group. We have recently celebrated a birthday there and was very impressed. The immaculate property, the top-notch service and the incredible food was everything that one would expect from the Posadas brand. And so, I was not surprised to learn that Sous Chef Felipe Escobedo was leading the culinary force for the new LIVE AQUA Punta Cana in the Dominican Republic.

We chatted with Chef Felipe Escobedo and learned that there are even more incredible experiences coming for the Dominican Republic. I translated all of Chef Felipe’s answers so that we may all enjoy what he has to share.

Hello Chef Felipe, I am always excited to have a conversation with you. You already know that- so I am just going to get right into my questions. The EAT YOUR COLORS readers are very eager to hear about what you have to share as well. That is great! I am happy to answer all that I can. I’m very aware of your passion and trust for the Posada Brand Hotels that you have personally experienced- Fiesta Americana, Grand Fiesta Americana, Curamoria and of course, LIVE AQUA. And now, you have experienced LIVE AQUA Punta Cana. How is your stay so far? I must say, I have frequented lots of properties in Punta Cana, the most visited destination in the Caribbean. But LIVE AQUA Punta Cana is already one of my favorite resorts in any country- and I just got here 2 days ago!

I am so pleased to hear that.

I love the Dominican Republic, I really do- I have travelled to this beautiful country more than any other country in my entire career. On the other hand, Mexico is my favorite country to travel to- largely due to the food. Here in LIVE AQUA Punta Cana, I feel like I get the best of both worlds. What a monumental feat it must have been to present top-quality cuisine that the Posadas Group hotels are known for, sourced in a country that is unfamiliar to the brand. Yes- that was a real challenge. The Dominican Republic is new territory to us but thank goodness there are many similarities when it comes to food- especially seafood. After all, we do share the Caribbean Sea and all it has to offer us. We visited different Provinces in the Dominican Republic, known for their quality fisheries and agriculture. We sourced in Boca de Yuma, Boca Chica, and Samaná among other localities. This has allowed us to get to know the gastronomy and various ingredients of the Dominican Republic. We were able to implement those flavors and infuse them with our tastes in our new home LIVE AQUA Punta Cana home.

Just a few weeks ago, we created an H. Luiz Gastro-Tour with your Executive Chef Erick Sanz. The gastro tours are very important to the “H. Luiz Presents… Community” that desire to have destination weddings. The food created by Chef Erick Sanz was incredible (read all about the H. Luiz Gastro-Tour following this interview). The gastro-tour gives an exciting sample of what the Chef can do outside the realm of the cuisine served in the restaurants.

Is LIVE AQUA also equipped and prepared to create wedding cakes as well?

Yes definitely! We create beautifully designed, avant-garde cakes as well as international pastries. We offer a myriad of gastronomic experiences- meeting the definitive needs of all our guests, especially our wedding parties. We also understand that some wedding guests may require a separate cake if they have any allergies, food restrictions or are gluten free and so we are very careful about that. In addition, some wedding parties may require outside sourcing, maybe their own, due to very specific guidelines for their cakes and food(s) intake. In those cases, we help accommodate those specific needs. Our Wedding Manager ensures that the Bride and Groom to Be have all that they desire here in LIVE AQUA Punta Cana.

I have met the Wedding Manager, Beatriz Garcia and what an amazing and wonderful person! The Readers of EAT YOUR COLORS magazine are going to be thrilled when I show them just a little taste of what Beatriz may offer them at LIVE AQUA Punta Cana for their special day.

The Chefs at all the restaurants were incredible. They all gave us what I like to call- the Posadas royal treatment. But to be honest, I believe that every guest felt they were treated like royalty too. Each Restaurant Chef brings their talents of course, but what special training / instruction do they receive to ensure that the food

they bring forth meets the quality of a Posadas Group hotel?

The Restaurant Chefs, Prep Cooks and Kitchen Staff are trained constantly, obtaining the vanguard of gastronomy of each restaurant in the details of their respective cuisines. The Chefs of each restaurant and their many collaborators have a specific vision to execute. Training is of the utmost importance, every single day to ensure that our guests receive the very best experience.

Live Aqua Punta Cana has been operational for about 14 months now. During my visit, it appeared as if the property was running like a well-oiled machine for years and years. Bravo! I can see and more importantly feel the little touches of the Posadas style that I have personally experienced throughout Mexico. That being said, how involved are you in managing the entire culinary team from Chefs to Servers?

Each restaurant team is trained for 2 hours at the start of every day. Here at LIVE AQUA Punta Cana, not only do we care about the food our guests receive, but we take the service that each guest receives very seriously. For example, the Team from our Japanese Restaurant- Seishin, the Hibachi Chefs provide not only amazing food(s) but they provide entertainment to our guests as well. They make it look fun and easy but the reality is, these chefs are trained from 3 to 4 months before they meet our guests. And the training does not stop there. They are constantly perfecting that specific craft. We can offer a great and entertaining show at our Hibachi tables because of this training and daily instruction. All Chefs and their collaborators at all of our wonderful restaurants are instilled day to day in their specific gastronomic specialties.

Great service as well as quality foods is the key for any reputable hotel resort. I spoke with the talented Food & Beverage Director Cristian Aguiar. His knowledge of the food industry specific to Mexico and now Dominican Republic’s Punta Cana is amazing. The F & B Assistant, Hector Jimenez Muñoz, was beyond outstanding. Every time we turned, there Hector was providing incredible instruction to staff members while checking on the quality of service for the guests. I wasn’t surprised because it is LIVE AQUA, a Posadas Group Hotel, but I must say again, I was blown away with attentive nature of Hector Jimenez Munoz.

My question in regard to service is, how do you ensure that everyone on the Culinary and F & B Teams stay committed and focused on the monumental tasks set before them?

In the hiring processes, we look for those qualities. We then impress upon them the values and standards that our company requires. That winning combination of what our staff members embody, coupled with our expectations and training is what we want our guests to experience. This is how we can ensure that all staff members at LIVE AQUA Punta Cana and everywhere else actually, can embody what characterizes us in the industry. Definitely. I can feel that it is brand specific, whether I’m in LIVE AQUA Cancun, MX or Grand Fiesta Americana or Fiesta Americana. Speaking of Fiesta Americana, we are in the process of building one near LIVE AQUA Punta Cana.

Oh my goodness yes- the very talented Director of Sales, Sarah Agramonte has shared with Eat Your Colors magazine that a brandnew Fiesta Americana is on the horizon for Punta Cana, Dominican Republic. In Mexico, Fiesta Americana Hotels cater to Couples as well as Families. I expect it will be the same in Punta Cana, DR. Yes without a doubt. I will be giving all my support by transmitting and training all the staff with our Posadas culture and that characterizes us so much. We hope to see you there soon!

Thank you for sharing your time with Eat Your Colors. I am sure we will meet again. Please let me repeat that Henry and I had an incredible experience at LIVE AQUA Punta Cana and we cannot wait to return. We’re also looking forward to experiencing Fiesta Americana when it becomes operational. We know it’ll be a great success too because we believe in the Posadas Group brand of hotels and resorts. Please say hello to Executive Chef Erick Sanz. Thanks again!

https://www.posadas.com/es/web/posadas.com/viajaconconfianza https://www.lacoleccionresorts.com/offers/memorialday PREVERANO Attention EAT YOUR COLORS Readers: Use Discount Code PREVERANO to receive 15% OFF your VISIT from MAY to JULY. Tell them “H. Luiz sent me!” *check out the video

CHILI CARNE

There is nothing like a good hearty dish of chili! Some like it with beans, some like it with corn bread and some like it with ground turkey meat instead of ground beef. My extended family make it like we make our meatballs- with ground beef and ground pork.

I make it with my GPP (Ground Plant Protein) but here’s my original recipe with Ground Beef.

I like all types of chili but for the last 10 years, I’ve been adding lots of vegetables to it. Kale goes great with chili. I also add shredded carrot too. Not only do these two good-for-you veggies add great flavor and texture- they help stretch out your chili dish. Of course, I like to add mushrooms, but I like to add mushrooms to just about anything.

What exactly is chili anyway? Let’s start with the name. Chili or chilli is really chili con carne for short. Also, chili is chili pepper for short as well. So the Spanish name for the dish is actually translated in English as beef with chili peppers. Today, we just call it chili.

Chili pepper seasoned stews date back to the Aztecs. One of the first written accounts for the stew was recorded in 1529.

Bernardino de Sahagún, a Franciscan friar, described chili pepperseasoned stews being consumed in the Aztec capital, Tenochtitlan, now the location of Mexico City. However, the use of beef as the primary meat ingredient originated with Spanish colonizershenceforth the name.

To Bean or Not To Bean is a personal preference these days, but purists will tell you that beans are not authentic to chili.

Nationwide and Statewide contests do not allow beans in chili competitions. I like beans in chili but I do not include them when I make the stew. My recipe is protein-rich already but I do think that adding beans is a great way to stretch the stew to feed more people. The use of tomato is another ingredient where people’s opinions differ. Then there are chili verdes (green chili pepper stews), white chilis and even vegetarian chilis. I’ve also seen vegan chili’s out there.

INGRIDIENTS

• ground beef (1 pound)

• olive oil

• 2 onions (diced)

• 3 garlic cloves (minced)

• mushrooms (chopped)

• 1 carrot (shredded or minced)

• kale (2 cups, chopped)

• 2 cups tomato sauce

• hot chili sauce to taste (I use 2-3 tablespoons)

• cumin and paprika to taste

• salt and pepper to taste

• 2 limes (1 to squeeze-in fresh juice, 1 for garnish)

TOPPINGS (optional)

• shredded cheese (I use a Mexican blend)

• tortilla chips (I like the ones with colors and flaxseeds)

• herbs (I use parsley but you can use cilantro or scallions)

DIRECTIONS

Coat the bottom of a pot with olive oil and let the pot get hot, at least 2-3 minutes over medium heat. Place enough olive oil (or whatever cooking oil you like) to coat the bottom to about a half an inch up the pot. Let the oil heat up for about a minute and drop in your diced onions. Sauté the onions until translucent then add the ground beef. Take the time to let one side of the beef brown before you turn the pieces over to brown the other side. Remember to salt as you go. Once the beef is completely browned, then add your garlic. Sauté and salt the garlic then do the same for the kale and the mushrooms.

Add your tomato sauce and a couple of tablespoons of hot chili sauce. Then add your cumin and paprika to your taste. Stir very well and check to see if you need to add more salt or seasonings. Bring to a boil then lower the heat to simmer. Cover the pot and let simmer for another 10 minutes.

I top my chili with a 3-cheese Mexican blend that I buy. I like to place tortilla chips on the side of the bowl. I also garnish with parsley since there’s cumin in the dish.

To serve, I usually just pair the chili with the tortilla chips. Cornbread paired with the chili makes a great meal too. I also like to serve the chili and cheese over the tortilla chips like nachos. And sometimes, I serve the chili over white rice or pasta. I’ve even topped pizzas with this chili recipe. A crusty bread and a bowl of chili is also a winning combination. You see, chili is so versatile! As for other toppings, try some chopped avocado, sour cream or green onions. Sliced chili peppers on top are tasty too. Use your imagination and come up with your favorite toppings for your chili.

Eda Minerva

Eda Minerva has fast become one of my most-special friends. We have met on social media but have moved passed the digital sphere and met “in-person” various times. In fact, she is probably the only friend I have carefully spent time with, 2 years into the Pandemic.

We have met and spent a day at the Bronx Zoo together with her 3 younger children- they are amazing! After meeting her 2 older children, I instantly felt connected and protective of them. Their personalities are so endearing. I plan to meet her mother as well.

Eda Minerva, known as Curly or Curly E in social media circles, has gone out with me to breakfast during the day and Drag Shows at night. It feels like we have known each other for years and when we speak on the phone a few times a week, we are constantly sharing, laughing, crying and celebrating life’s little achievements.

Okay- let’s get past the obvious. This single-mother of 5 is very beautiful. I don’t just mean her luxurious curly hair, the almondshaped eyes or the pretty smile that lights up the space. I’m talking about her quiet-natured personality, how her pretty shape moves when she enters a room and the way she laughs and expresses herself when she speaks her mind.

THAT PART! Jajajaja

But there’s another side to this gentle soul. I see mostly when she thinks I’m not watching. A quietness clouds her eyes. Eda just seems to step inside another space where her memories and aspirations seem to collide yet connect to one another.

I caught her looking off once and asked “Where did you go?” She felt comfortable enough to share that her thoughts often turn to her beloved brother, Harold. Brother Harold is the reason why Eda Minerva walks for GMHC’s AIDS WALK NEW YORK (AWNY)- the world’s largest and most-visible HIV/AIDS fundraiser event.

“GMHC and their various programs has made my Brother Harold’s last years so comfortable. They provided him (and countless others) with a home, groceries and health care. If it weren’t for those programs, I know my Brother would not have left this world with the dignity that he did.

That’s why I walk and do all that I can to support GMHC’s AWNY as a way of given back to organizations that have truly made such a difference in my Brother’s life.

Now others will be given the same assistance, support and hopefully live with a bit more dignity because of my efforts, my Team’s efforts and all the Teams & Individuals raising funds for AWNY.

I think that’s what my Brother Harold felt during his last days- dignity. I believe he felt that a force outside of his family and faith, looked after him, cared about him and that he was not a throw-away person just because he contracted a life-threatening disease. If I can help GMHC / AWNY continue to provide their so-needed efforts for others, then that’s what I’m going to do.”

Eda Minerva said that one day, she’d like to share the reason(s) why she walks for our EYC Readers. We set a date and that day has arrived. We agreed to have a late breakfast (or early lunch?) at one of my favorite places to eat- Coppelia’s Cuban Restaurant in the heart of Greenwich Village, NYC. I ordered the Hash de Costilla (short ribs) and Eda ordered the Huevos Rancheros. After a few sips of the best Café con Leche we got right into it.

Eda, I know why you walk, but when was your very 1st AWNY Walk and when was that?

I reconnected with a childhood friend, Clarissa on social media. Let’s see- that must have been back in 2013. She invited me to join her after I told her that my Brother has passed of HIVrelated complications.

What year did your Brother

Harold pass if you don’t mind me asking?

That was back in 2002- WoW! That was 20 years ago now. But it might as well have been yesterday- the loss is still so tremendous. However, I do take comfort that my Brother was happy towards the end of his days. That would not have been possible without GMHC.

Ah- so that’s when you started walking with Team Infinity?

No- Clarissa had a different Team. I started walking with Team Infinity in 2016.

Ah Okay- so then your close family friend Luis started Team Infinity in 2016?

Nooo- Luis started Team Infinity in 2011. I joined his Team about 5 years later in 2016. Okay, okay. I think I got it now.

Yes- with Team Infinity, I am able to honor my brother and walk with my friend Luis. Now, he’s more like a family member. My Mother, my Siblings and my Kids all know him and love him. Luis is very close with my family. In fact, my immediate family and some extended family members walk with Team Infinity.

In this way, I am still walking for Family as well as with family, so you know it’s a beautiful mess of all of us smiling, laughing and crying. And your children, you say they walk too?

Yes- all of my wonderful kids support and join the walk for AWNY. It’s so sweet to see them all believe in the cause.

Acceptance and advocacy are a huge part of our lives and from a very early age, my children have been Supporters. It also keeps them connected to my Brother Harold, their Uncle Harry. It’s like they share a special bond.

Okay wait- but your children have never actually met their Uncle Harry, right?

That’s what makes it all so special, you see? There’s a closeness to their Uncle that defies explanation.

For example, my Joseph- he’s very inquisitive and asks deep questions about his Uncle.

I believe there has always been a kinship between themlike my Brother is right here watching over him. I am so grateful for that closeness that they share. That truly is remarkable! Again, to feel that close to someone that he has never actually met is incredible. But he has met him, don’t you see? It’s just that they met in a spiritual way, on a different plane so to speak. I believe my children as well as the rest of my family can feel my Brother Harold around them. It’s very strange that feeling. It’s also very beautiful- that energy, that force- you know what I mean? I don’t know, I can’t explain it.

You explained it perfectly and I know exactly what you mean and what you are saying. It is very simple really… that’s just the Power of Love.

*here come the tears again

“

Team Infinity is built on friends & family. In life there are infinite possibilities, some can bring people together for a common goal. We all have our personal reason(s) for walking, but our mission stays the same. We walk together, united, remembering our friends & family and helping those in need while educating others.” - Luis

Happy Mother’s Day

To all the beautiful Mothers I have had the honor to have met. whether in my personal life, physical world or digital medium, I want to wish you a very Special Mother’s Day from my family to yours.

In psychology we learn that every woman becomes a Mother whenever a child enters their proximity. It is such a beautiful theory. I just wanted to tell all of you that you are special…. every single day!!

May 8th, 2022

I like to give COLORS as gifts, whether it be as a host/hostess gift, birthday, welcome home baby and/or Father’s & Mother’s Days.

All the already recycled cartons and cardboards that our appliances and electronics come in- I save those. They make great baskets, trays and holders for the colors. They’re very strong and sturdy too. If they can hold PC screens, computers, laptops, toaster ovens and stand mixers, then they can truly hold pineapples, melons, coconuts, cabbage heads and banana bunch.es Then put your smaller veggies, fruits and other smaller colors on top.

Be conscious of what the recipient can eat. If they can’t have potassium, then no bananas and avocados. Can’t handle citric acids, then no pineapples or citrus fruits. Onion gives them agita? Packa gift without it. Sofrito lover? Pepper, garlic and herbs are a must.

Line the containers with tissue paper, fill with colors and tie on some ribbon and your beautiful gift is all set. #GiveYourColors

*tap the picture to see how I made these Mother’s Day gifts.

The H. Luiz Gastro Tours are back and this time we are in

Posadas’ LIVE AQUA Punta Cana

in the beautiful Dominican Republic.

It has been over two years and a lot of you have been asking about the Gastro Tours and now we have something special to show you. Executive Chef Erick Sanz of the new LIVE AQUA Punta Cana has created and hand-crafted a beautiful and delicious sampling of what you can expect to experience on your special day or heart-felt celebration.

Most of our EYC Readers, Travel Supporters and Social Media Followers that are interested in destination weddings always ask me the same question: what may the chef(s) at these beautiful resorts offer us and our wedding guests on our special day?

It is a valid question. After all, these amazing chefs offer delicious food(s) to masses and masses of happy guests every day. But on your day, you want something a little bit more special.

That is really how the H. Luiz Gastro Tours came to be. I knew that our Followers trusted us to find out if the cuisine was impressive enough to be crafted for wedding celebrations. We started asking beautiful properties with great foods to demonstrate what else they can do as opposed to just telling us what they can do. Usually, the Sous Chef presents us with 5 sample-size plates including desserts. The Sommelier then offers a wine pairing as well to complement each dish. If successful, we write about it and share for all to see.

Executive Chef Erick Sanz, LIVE AQUA Punta Cana was up for the challenge and now we present that experience to you…

LIVE AQUA Punta Cana MVP’s

Chef Erick Sanz

Executive Chef Erick Sanz executed the H. Luiz Gastro Tour. He wanted to show us and the EYC Readers what he can do aside from his daily responsibilities.

Chef Erick know the importance of Team Work and applauds the Staff Members that assist him in making sure things go on without a hitch.

Sandy, The Sommelier

Sandy is an excellent Sommelier. We have really enjoyed his ability to explain the different components that make up the flavors of all wines.

Sandy is also very charming friend to all.

Laura Mendez, Social Media Manager

Laura is responsible for all that great content you see on LIVE AQUA Punta Cana social media channels.

Thank goodness she was there to help me out with a pic or two. Thanks Laura!

Chef Erick Sanz started us off with a beautiful vegetarian dish of a delicate Eggplant Romesco. He may also transform this dish to a delicious vegan dish as well.

The Eggplant was paired with a smoked mozzarella and topped with beautiful herbs. I found the Romesco sauce to be one of the best-tasting sauces I have ever eaten. This light starter would be much appreciated for any celebration.

Sandy, the Sommelier has paired this dish with a very crisp Sauvignon Blanc. It was perfect.

The second dish that Chef Erick Sanz presented us was an incredible stuffed Chicken with an equally delicious Mushroom Sauce. The stuffing kept the chicken moist and the entire dish was so tender that it just melted on your tongue.

When no one was looking, I quickly grabbed a piece of bread to sop up the rest of that mushroom sauce. YUM!

Sommelier Sandy came through with a classic Chardonnay.

This beautiful dish of two fishDorado (Mahi-Mahi) & Salmon was just pure HEAVEN. Each respective fish was cooked so perfectly that the flakes just floated on the palette. Chef Erick Sanz artfully cooked each piece of fish separately as to not compete but to enhance their flavors. The tangy pepper sauce was so tasty too and the broccoli was also crisp yet tender.

Our wonderful Sommelier Sandy paired the fish with a Pinot Grigio.

Now this showstopper of a dish was so mouth-watering good that I forgot to snap a photo- that is how incredible it was. Thank goodness that the Social Media Manager Laura Mendez took a picture.

Chef Erick spoiled us with the mostsucculent Angus Beef kissed with a RedWine Sauce with perfumed Cauliflower puree and roasted tender-Potatoes

Sandy treated us to a Cabernet Sauvignon

Dessert came and I was soooo ready!

Chef Erick Sanz came up with an exquisite Crème Brule perfectly set with Bailey’s Irish Crème. I think I nearly saw stars it was so delicious.

Wxwcutive Chef Erick and his team can also create perfect wedding cakes for you as well.

EatYourColors

please share with foodie friends

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https://issuu.com/hluizpresents/docs/eycmagfebruary2022

Beatriz Garcia

The Wedding Manager, LIVE AQUA Punta Cana

Beatriz is absolutely amazing! We have met and connected instantly and I am not even getting married. I’m waiting for my relationship to become a little bit more serious. jajajaja

Now imagine how connected I would feel If I were getting married? Exactly! That’s how I want you to feel and with confidence, I can say that you would be in GREAT hands if you were to meet her at LIVE AQUA Punta Cana.

Beatriz Garcia has beautifully executed many weddings to complete success and all the TripAdvisor accolades can back me up on that. There’s an assertive but calm nature to Beatriz, which I believe to be her superpower. Now if that’s her superpower, then her secret weapon is the ability to solve issues before you can even notice them. That’s exactly who you’d want as our Wedding Manager!

Destination Weddings have all the property’s beauty and more! The “and more” part is that you can leave all the organization in the very capable hands of LIVE AQUA Punta Cana’s Wedding Manager.

Here are a few Wedding Packages that my new BFF Beatriz wanted me to tell you about…

You can my cookbooks only on

AMAZON

They are filled with recipes of course but both books (4 more coming) are filled with pictures, videos and great hacks and tips. My favorite part of the cookbooks are the stories that I share. I wanted cookbooks that not only inspired readers to create great-tasting foods but to let them in on what inspired me to create and include them among my repertoire.

Just like EAT YOUR COLORS magazine, these cookbooks are all digital making them more accessible to all. Although the magazine is FREE, these great cookbooks are both about $6.