La
Vita Loca at La Palapa:
Puerto Vallarta Beach Haunt Showcases Visiting Chef
La
Palapa's Executive Chef Daniel Perez, who following
culinary school worked at Four Seasons Punta Mita before joining
the La Palapa team, worked in tandem with chef
Ryan Steyn during the 2014 ten day 2014 gastronomique festival
to create a unique menu for festival guests visiting the historic
venue. The island style palapa sits just off the beach, and is
brightly colored and inviting, featuring indoor or on-the-beach
dining.
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La
Palapa DiningRoom
The
history of La Palapa is shared by family owner
Rodolfo Gonzales, who states that in 1957 Rodelinda & Guy
Dickey had a dream to open the first restaurant on the beach,
and with the help of an investor they pursued their dream. Local
people thought them crazy to open a place so far away from town
and at that time there was no bridge to cross the Rio Cuale river
to travel to the restaurant; however, they worked hard and were
successful. Guests were served hand blown glassware filled with
exotic drinks, enjoyed live music and freshly caught seafood prepared
with local recipes. In 1987, the restaurant was redesigned and
continues to be one of the most popular restaurants in Puerto
Vallarta.
La Palapa Chef Daniel Perez & Guest Chef Ryan Steyn
What
a surreal experience it was for us to chill out at the beach and
enjoy an amazing once-in-a-lifetime gourmet luncheon prepared
by visiting XX Anniversary Festival Gourmet International chef
Ryan Steyn, a graduate of the Swiss Institute
of Hospitality who cooked for Archbishop Desmond Tutu, Nelson
Mandela, and is currently opening El Jardin de Adobe Restaurant
in Baja, California.
Ahi Tuna Plate
Lunch
began with fried plantains and mango salsa appetizer, followed
by a beautiful beet and seafood salad presentation and several
main courses which included amazing fresh seafood dishes. The
Ahi tuna plate was outstanding, and octopus lovers in the crowd
ate up every morsel of this delectable dish, as well as a unique
uni dish that was photo perfect in presentation. Beverage pairings
included Freixenet sparkling wine and margaritas. A very artistic
and eclectic dessert of fresh fruit and ice cream with chocolate,
chili and marshmallow puffs was a wondrous sweet ending to a memorable
lunch at this iconic restaurant on the beach in Puerto Vallarta.
Uni Presentation
It's
clear this a dreamy venue was made for those of us who want to
lollygag on the beach, savor the best in Mexican seafood, and
watch the waves break. Live music has always been on the menu
at La Palapa and at night it becomes a special
escape to listen to great music and enjoy island cocktails. For
information visit: www.lapalapapv.com.
Bonnie Carroll
www.lifebitesnews.com