In addition to being a life and executive coach, I also do retreats and live events that are personal and business development oriented. That means that several times a year I get to travel to wonderful places and work with the chef’s to create magnificent meals for our attendees.
I recently returned from a site visit to the Rio Mar Resort and Spa in Puerto Rico. One things I try very hard to do is to create menus that appeal to the vegetarians as well as the omnivores. Gone are the days when an attending vegetarian was stuck with whatever the day’s “vegetarian option” was (usually pasta or tofu). Now, the vegetarian option (at least on my menus) appeals to omnivore and vegetarian alike.
Grilled Vegetable Strudel with Roasted Tomato Basil Coulis, Saffron Emulsion and Sautéed Yuca and Spinach— or
Tornado Churrasco with Plantain Mofongo, with diced tomatoes and red onions on top, queso de hoja with chimichurri sauce served with Caribbean ratatouille with asparagus, baby carrots and chimichurri sauce. or
Pan Seared Grouper with arroz mampostea and papaya mango chutney served with juliene vegetables.
And for dessert, a sampler plate of Mini Chocolate BananaTart, Mini Cream Brule, Key Lime Tart served with brushed sauce of chocolate, cream anglaise and raspberry sauce with the puff pastry garnish.
Truly, a feast for the eyes and tastebuds.