Mother’s Day in Mexico is taken to the next level. It is an observance and not a public holiday but some public offices have been known to close early in the afternoon so employees can spend some of the day with their mothers and schools usually have special programs.
Mothers and mother figures are given flowers, cards, candy and other gifts that symbolize appreciation, respect and love. This is also an opportunity to take your favorite female figure out for a fabulous meal.
Austrian restaurant Kaiser Maximilian in Puerto Vallarta is offering a wonderful three course dinner for $466 pesos. Executive Chef Juan Carlos Palomer has created some wonderful selections especially for the occasion.
This special menu is served from noon to 11pm at Espresso Bar and 6 to 11pm in The Main Dining Room. The regular a la carte menu is also available.
Mother’s Day Feast
Select one from each category:
Tuna carpaccio with mixed greens, cucumber, tomatoes
Ravioli with fennel filling, prosciutto, mushrooms and tarragon sauce
Roasted quail with mushroom risotto and parmesan
Coffee spiced beef tenderloin, sauce Foyot, grilled vegetables, potatoes au gratin
Red snapper fillet with shrimp sauce, celery and fennel
Veal Scaloppini with twice-baked potato and creamed spinach
Chocolate pot de crème, caramel mousse and sea salt
Vanilla ice cream covered with a hot crepe and chocolate sauce with pecans
Sacher chocolate cake with mint ice cream
Treat mom and let her know what she means to you by letting her be your guest at Kaiser Maximilian.
It was an evening of glittering gowns, lively entertainment and a culinary feast. The 2018 Becas Ball was recently held at Club Regina in Puerto Vallarta. Over 200 attended the festive event that featured a historical Austrian theme. This fund raising event benefits the non-profit, Becas Vallarta. A school scholarship fund.
The beach resort was transformed into Austria’s Schönbrunn Palace. In 1742 it was commissioned by Emperor Leopold I and it was designed by a Baroque architect who received his training in Rome. It was originally an imperial hunting lodge. It eventually grew into the palatial summer residence over the course of the eighteenth century.
For the Becas Ball the Regina’s grounds were elegantly decorated and jugglers and stilt walkers made their way through the venue during the cocktail hour. Bartenders were mixing specialty drinks including dark chocolate martinis and basil kiwi cocktails. The music of Johann Strauss, the famous Austrian composer, filled the air.
After about an hour guests filed into the dining area, where all the tables were decorated with elaborate fresh flower displays, candles and crystal. In keeping with the royal theme, the ladies were crowned as they entered. Large posters of Austrian royalty Kaiser Franz Josef and Queen Sissi were highlighted.
He was emperor of Austria from 1848 to 1916 and king of Hungary from 1867 to 1916. He divided his empire into a dual monarch in which Austria and Hungary coexisted as equal partners. Franz has been described as a gentleman of irresistible charm who loved his wife to a degree that bordered on infatuation. He had the third longest reign in the history of Europe. In keeping with the theme the owner of Puerto Vallarta’s only Austrian restaurant, Kaiser Maximilian, named in honor for Fran Joseph’s brother Maximilian emperor of Mexico, was consulted for the menu. The four course meal was spectacular.
First Course – Smoked Trout with Horseradish and Cucumber Salad
Second Course – Red Cabbage Cream Soup with Potato Dumpling
Third Course – Roasted Leg of Veal, Spätzle, Vegetables with Mushroom Sauce
Fourth Course – Linzer Tart with Yogurt Ice Cream
During dinner the show by Farra Group included live music and dancers. A special appearance by Franz and Sissi kicked off the special entertainment. The royal couple took the stage and watched performers from all over the world, by Prana Show. There was a contortionist, crystal ball handlers, a fire dancer and a hoop artist. The evening ended with a spectacular fireworks display and then it was live music and dancing for all.
Monies raised go to Becas Vallarta, Changing Lives Through Education. There are over 400 students in the program and they have been assisting children with limited economic resources for over 50 years. Scholarships start during the second year of junior high and run through senior high and then, hopefully through university.
Once a student is accepted into the program, they promise to fund his or her education until the goal is reached, even if the goal is to become a doctor. Tuition is paid along with school uniforms, proper shoes and school supplies such as the notebooks and pencils, pens, etc. that are required.
The student must maintain a grade point average of 8.5, be a good citizen in school and at home, live in Puerto Vallarta and help with events when asked. Becas Vallarta improves the students and their families with a better quality of life so they can become self-sufficient and contribute to the progress of the community.
Becas Ball 2018 Sponsors:
Fours Seasons Hotel & Resorts
The Reef Homes by the Sea
Oceana Boutique Residences
Anfitriónde México Vinos
Coldwell Banker Realty
For more information: BecasVallarta.com
The origins of Mardi Gras can be traced to medieval Europe, passing through Rome and Venice in the 17th and 18th centuries to the French House of the Bourbons. From here, the traditional revelry of “Boeuf Gras,” or the fatted calf can be followed to France.
It went through some changes over the centuries until it hit a stride in the new world. New Orleans was established in 1718 by Bienville. By the 1730s, Mardi Gras was celebrated openly in New Orleans, but not with the parades we know today. In the early 1740s, Louisiana’s governor, the Marquis de Vaudreuil, established elegant society balls, which became the model for the New Orleans Mardi Gras balls of today.
Puerto Vallarta has been celebrating the festive holiday since 2009 and the celebration has grown every year. There is a parade that winds through centro and old town that is attended by several thousand.
Kaiser Maximilian restaurant is on the parade route and you can have a front row seat while enjoying a special three course meal with choices for each course. Join their party on Tuesday 13 February 2018 starting at 5pm and running to 11pm. The regular a la carte menu will not be available on this night.
Mardi Gras Menu
Appetizers (choose one)
Marinated Beets and Goat Cheese Salad
Duck Confit Salad
Roasted Quail with Risotto
Ravioli with Tarragon Sauce
Red Cabbage Cream Soup
Main Course (choose one)
Salmon Trout with Celery Purée
Red Snapper with Shrimp Sauce
Combo with Shrimp, Fish and Chicken with Rice and Chipotle Sauce
Coffee Spiced Beef Tenderloin
Zwiebelrostbraten – Beef Loin with Onions
Spiced Duck Breast with Farro Risotto
Chicken Breast with Rosemary Mashed Potatoes
Roasted Leg of Veal
Veal Scaloppini with Twice Baked Potato & Creamed Spinach
Pork Chop with Nut Chutney & Sautéed Endives
Wienerschnitzel – Breaded Pork Loin & Potatoes
Rahmschnitzel – Sautéed Pork Loin with Noodles & a Mushroom Cream Sauce
Warm Pecan Chocolate Tart & Vanilla Ice Cream
Chocolate Pot de Crème
Sour Cream Cheesecake with Pineapple & Strawberries
Austrian Apple Strudel with Vanilla Ice Cream
Sacher – Chocolate Cake with Mint Ice Cream
Panna Cotta with Mixed Berries
Linzer Tart with Frozen Yogurt
Vanilla Ice Cream Hot Crepe with Chocolate Sauce
Strawberry Royal Sundae
The price per person is $620 pesos, gratuity is not included. If you prefer to have the rack of lamb, diver scallops or braised short rips, as a main course, the price for the is $720 Pesos per person.
Reservations are a must. Please call 222 5058 or 223 0760.
Be sure to join the Kaiser Maximilian team for a wonderful celebration.
It is a special time of year to be shared with family and friends. Celebrate Christmas Eve and enjoy a sumptuous feast with your loved ones at Kaiser Maximilian Restaurant in Puerto Vallarta. The European bistro atmosphere, attentive staff will only add to the festive experience.
Owner Andreas Rupprechter and Executive Chef Juan Carlos Palomera have created wonderful selections for this occasion. It is a four course meal with choices for each course. The price is $720 pesos per person, which does not include the tip.
This is the Christmas Eve Dinner Menu for Sunday, December 24, 2017 and it is served from 5 to 11pm at Espresso Bar and in the Main Dining Room from 6 to 11pm. The restaurant will only be open for this dinner and the a la carte menu will not be available.
First Course (select one)
* Tuna carpaccio, oranges, quince, pita bread
* Diver scallops, dashi, celery, ginger, parsley
* Spinach Strudel with mixed greens and tomatoes
- Cesar salad with crispy potato croutons
- Duck confit salad, sherry vinaigrette, caramelized squash, pears & greens
Second Course (select one)
- Ravioli, mushrooms, chile, almonds & celery
- Lobster bisque with shrimp
- Crab cake with avocado purée with tequila lime glaze
- Gnocchi, pumpkin, nut butter foam & walnuts
- Quail, plum, mashed potatoes, roasted onions & tantori massala
Third Course (select one)
* Turkey medallion stuffed with nuts, dried fruits, sweet potato purée, cranberry sauce
* Roasted leg of veal on glazed vegetables, Spätzle and cream sauce with mushrooms
* Coffee spiced beef tenderloin, sauce Foyot, vegetables, potato gratin
* Rack of lamb, cous cous, fermented pepper, carrot purée
- Red snapper fillet with lobster sauce, celery and fennel
- Salmon trout fillet with Speck raisin nage, herbs and celery purée
- Sautéed shrimp, rice stuffed sweet pepper, smoked chipotle sauce
Fourth Course (select one)
* Warm pecan chocolate bourbon tart, vanilla ice cream, whipped cream
* Sour Cream Cheesecake, coconut crust, rum-poached pineapple, strawberries
* Chocolate pot de crème, caramel mousse, sea salt
* Appel Strudel with vanilla ice cream
- Yoghurt with berries and short bread
- Sachertorte with whipped cream
- Lemon tart, ricotta, confit, walnuts
This is the set menu for this meal. Spaces will quickly fill up, make sure to make your reservation today for a wonderful Christmas Eve dinner at Kaiser Maximilian, 223 0769 or 222 5058.
Feliz Navidad, Merry Christmas, Frohe Weihnacht, Joyeaux Noél!
The restaurant featured Executive Chef Stefan Glantschnig and his Sous Chef Daniel Thür from the Waldhof Resort in Scheffau am Walden Kaiser, Austria. Stefan won Junge Wilde 2017 in Hamburg, Germany. This contest showcases chefs under 30 years of age and had over 2400 participants. The award translates to Young and Wild and he says he is taking local cuisine to the next level.
“I think the festival was a great opportunity that brought many different chefs together,” said Stefan, “We celebrated food at its best.” Stefan throughly enjoyed his first trip to Mexico and hopes to visit again.
Here is his Austrian inspired menu, which is a la carte.
Vorspeisen – Appetizers
- Paprika, goat cheese, cumin & turnip
- Carpaccio vom Thunfisch – Tuna carpaccio, oranges, quince with pita bread
- Jakobsmuschel – Diver scallops, dashi, celery, ginger and parsley
- Entenleber – Fois gras, brioche, melon, pumpkin and orange
Zwischengerichte – Second Appetizers
- Goldfisch – Mahi Mahi, radish, camomile, cardamom vinaigrette and olives
- Gnocchi, pumpkin, nut butter foam and walnuts
- Ravioli with mushrooms, chile, almonds and celery
Hauptgänge – Main Courses
- Wachtel – Quail served with plum, mashed potatoes, roasted onions and tantori massala
- Rotbarsch – Red Snapper served with faba beans, clear fish soup, purslane and lemon
- Lamm – Lamb, cous cous, peking duck lack, fermented pepper and celery purée
- Rosini – Beef fillet, duck liver, truffel, mashed potatoes and baby carrots
- Kalbsbries – Veal sweetbreads, beets, pumpkin and curry sauce
Nachtisch – Desserts
- Zitronen Tarte – Lemon tart with ricotta, confit and walnuts
- Joghurt withberries and short bread
The regular a la carte menu will also be available. The special menu is served from noon until 11pm at Kaiser Maximilian Espresso Bar, Olas Altas 380-C and from 6 to 11pm in The Main Dining Room, Olas Altas 380-B. Sample some of Austria’s most innovating and best-tasting inventions at Kaiser Maximilian.
Stefan Glantschnig Guest Chef
Fresh from his win as one of the best young chefs in Western Europe, Stefan Glantschnig will be preparing innovative cuisine at the 23rd Annual Festival Gourmet. He will be featured at Restaurant Kaiser Maximilian, Olas Altas 380-B in Old Town Puerto Vallarta. The event runs November 10 through 19, 2017. There are almost 30 restaurants and hotels participating, featuring chefs from all over the world.
Stefan won Junge Wilde 2017 in Hamburg, Germany. This contest showcases chefs under 30 years of age and had over 2400 participants. The award translates to Young and Wild and he says he is taking local cuisine to the next level. This contest is intense and is sponsored by the magazine and website RollingPin. Not only do chefs have to create innovative dishes with a four-course meal, they must produce a recipe book, marketing ideas, only source products within 40 kilometers of their restaurant, limited spending and photos.
“This was a great way to get my name out there,” says Stefan, “What a wonderful chance to network with many great people in the restaurant industry.”
Stefan says he is really looking forward to his first trip to Mexico, especially since Puerto Vallarta looks like a beautiful place. “I am curious about the people and what types of foods are available. I cannot wait to sample the famous tacos and tequila,” says Stefan.
Andreas Rupprechter, owner of Kaiser Maximilian, got in touch with Stefan while he was on vacation in Austria visiting his family. His sister saw an article in the local newspaper about Stefan and from there the spot was secured for Stefan’s trip to Mexico.
“I think the festival is a great opportunity to bring many different chefs together,” says Stefan, “We will be celebrating food at its best.” Stefan will be accompanied by his Sous Chef Daniel Thür.
Stefan is currently the executive chef at the Waldhof Resort in Scheffau am Walden Kaiser, Austria. A magical resort in the Alps. It has been in existence since 1920 and is situated at the base of the mountains. Originally a holiday home that transformed from a small feeding stable, it is now a great hotel. It has been a family business since the beginning. Every year since the 1950s the family has been delighted to host travelers. There’s incredible skiing during the winter and glorious hiking during the summer, plus incredible meals in their restaurant.
Tyrol, which refers to a region in Austria, cuisine is Stefan’s specialty. Pure spring waters, natural green Alpine pastures and a commitment to nature and organic farming are the ingredients that make Tyrolean cuisine so unique. He will delight clients with his wide variety of cooking styles.
Don’t forget to make your reservations for Tuesday, November 14, 2017, at 8pm, because it is the night of the chef’s table, Culinary Art by Stefan and Daniel, a six-course dinner with wine pairings at the restaurant and the cost is $1650 pesos per person. This event is usually sold out, so make your reservations today, 223 0760.
If you cannot attend Festival Gourmet, Kaiser Maximilian will be featuring Stefan’s special menu through December 16, 2017. A tasty addition to the regular a la carte menu.