Head South To the Punta Mita Gourmet and Golf Classic

Ahi Tuna Tacos (Photos courtesy of Frankey Dey)

Celebrity chefs, tasty tequila, great golf, five star resorts and plenty of sunshine….each is a perfectly good reason to journey south of the boarder to luxurious Punta Mita, Mexico.  Why not enjoy them all in a festival bringing each of these together in one fabulous weekend of food, wine, tequila and golf, playing Jack Nicklaus’s designed courses Bahia or Pacifico.

Last night I was an invited guest of Chef Andrew Ormsby, who hosted a gathering at his studio with St. Regis Punta Mita General Manager Carl Emberson and Four Seasons Punta Mita G.M. Michele Grosso, along with their Executive Chefs Sylvain Desbois from Carolina at the St. Regis and Claudia Fossa from The Four Seasons, to introduce the flavors, flair and splendor of this magnificent place located just a short plane ride away.

Ceviche with Avocado Cream

This is the second year for the Gourmet and Golf festival, occurring April 12-15, bringing back Dallas’ Chef Andrew Ormsby and Chef Abraham Salum who both participated in the festival last year, while they also welcome Chef Michael Mina, Chef Richard Sandoval, Chefs Nicola and Fabrizio Carro, Chef Bernard Casavant and many more creating lavish lunches and dinners throughout the festival, pairing with local Mexican wine, beer and tasty tequila, as well as wine and spirits from around the world.

Guests will have an opportunity to participate in the Punta Mita Cup, played over two days on the two Jack Nicklaus Designed Championship courses of Punta Mita, receiving a Taylormade putter among other gifts including four chances to win a new Audi while playing the course.
Not a golfer?  Not a problem, visit at the spa at either the St. Regis or The Four Seasons enjoying a relaxing massage followed by extensive event activities including wine tastings, tequila tastings, margarita making, cooking demonstrations and more.

Punta Mita has become known for its relaxed yet refined sophistication, stylish elegance and welcoming spirit.  Add in the luxury of either the St. Regis or The Four Seasons, with the food, wine and gold and you have the ideal reason to jump on a plane and head south.  Details on the festival here.

Chef Andrew Ormsby, Carl Emberson of the St. Regis, Chef Claudia Fossa, Chef Sylvain Desbois, Michele Grosso of The Four Seasons (from left to right)

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