Shedding winter during the third month of the year, March.

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It is a great month because the first day of spring occurs on the equinox on the 20th. During 2016 Easter takes place on the 27th. There’s even more exciting things happening in March and that include a special menu at Kaiser Maximilian Restaurant in Puerto Vallarta, Mexico.

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Owner Andreas Rupprechter and Executive Chef Juan Carlos Palomer have developed several dishes sure to satisfy. Here’s a look at the special menu and the regular a la carte menu is also available. Enjoy these from noon to 11pm.

Appetizers
*Potato gnocchi with mushrooms, spinach and truffle sauce
Lobster bisque with shrimp

Main Course
Fish fillet with potato gnocchis, tarragon sauce and spinach

Kaiser Maximilian Restaurant
Dessert
Pear Helene made with vanilla ice cream, marinated pear, chocolate sauce and whipped cream

Reservations are recommended 223 0760 or 222 5058.

Do not forget to ask your waiter about wines that would be a great accompaniment to your meal selection. Kaiser Maximilian has an extensive wine list.

Take some time to savor the flavors at this European style bistro in Old Town Vallarta. The Espresso Bar is open from 8am to 11pm and The Main Dining Room is open from 6 to 11pm. There is outdoor and indoor seating available.

 

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Valentine’s Specials at Kaiser Maximilian

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A February holiday has been recognized for thousands of years. Its history has several beginnings.

The tradition of Valentine’s Day is believed to have originated from the pagan customs of the third or fourth century BC when the Parentalia and Feralia Festivals of Purification were celebrated in ancient Rome between February 13 and February 18. This was also the time of a Fertility Festival which celebrated a young man’s rite of passage and involved animal sacrifices and fertility rituals.

With the appearance of Christianity, priests attempted to replace such ancient heathen practices. In the fifth century AD, the church resolved to abolish this pagan celebration by creating its own holiday around the same date and selecting a saint who was remembered for his devotion to love. Saint Valentine became the official Patron Saint of Love and the holiday continued to evolve.

You can celebrate this sweetheart of a holiday at Kaiser Maximilian with a tempting special a la carte menu or you can order off of the regular menu, either way it will be a wonderful evening. Executive Chef Juan Carlos Palomer created extraordinary selections for this occasion.

The restaurant is normally closed on Sundays, but will open for dinner starting at 4pm at the Espresso Bar and it will remain open until 11pm. The Main Dining Room will open for dinner starting at 6pm and will stay open until 11pm.

Here is the special a la carte menu. The regular menu is also available.

Appetizers
*Smoked Mushroom Soup with Quinoa and Roasted Chilies
*Risotto with Shrimp and Chipotle Sauce

Main Courses
*Beef Tenderloin with Red Flannel Hash topped with a Pepper and Hollandaise Sauce
*Herb Crusted Salmon Fillet with Angel Hair Pasta tossed with an Asparagus and Port Wine Sauce

Dessert
*Cottage Cheese Strudel with Berry Compote and Vanilla Ice Cream

Please make reservations for February 14, 2016, so you can secure the table, time and Espresso Bar or Main Dining Room selection, 223 0760 or 222 5058. The special a la carte Valentine’s Day menu will be featured until February 29, 2016.

Spend a romantic evening at Kaiser Maximilian Restaurant in Puerto Vallarta.

Reserve online here 

New Years Eve Celebration at Kaiser Maximilian

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It is the last day of 2015 and many people want to celebrate in a big way. Traditions range from eating 12 grapes at midnight in Mexico and Spain to burning bonfires of Christmas trees on the street in the Netherlands to banging bread against the walls and doors of your house to chase out bad luck in Ireland. Start your own New Year’s Eve tradition in Puerto Vallarta, Mexico.

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Join in the fun at Kaiser Maximilian Restaurant and ring in 2016 with flair and a wonderful meal. Owner Andreas Rupprechter and Executive Chef Juan Carlos Palomer have developed a multi-course meal sure to satisfy. There is a wide variety of flavors.

The dinner begins at 8pm and the price is $1400 pesos per person, about $88 USD. Savor every course of this magnificent meal.

New Year’s Eve Menu

First Course
Marinated Beets and Carrots, Mixed Berry Sauce, Fine Greens and Goat Cheese

Second Course
Calamari stuffed with Quinoa and Romesca with Hearts of Palm & Red Pepper Jelly

Third Course
Red Snapper Fillet with Risotto and topped with Shrimp Sauce

Fourth Course
Braised Short Rib, Cauliflower Purée, Persillade & Black Gold bark

Fifth Course
Sour Cream Cheesecake with a Coconut Crust with Rum Poached Pineapple and Strawberries

To further enliven the evening there will be a DJ mixing some of the best dance music in town. A truly festive experience.

Reservations are highly recommended 223 0760 or 222 5058.

Make one of your New Year’s resolutions to enjoy the fine European style dining at Kaiser Maximilian more often.

Celebrate Christmas Eve at Kaiser Maximilian Restaurant

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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.

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Owner Andreas Rupprechter and Executive Chef Juan Carlos Palomer have created wonderful selections for this occasion. It is a four course meal with choices for each course. The price is $590 pesos per person, which does not include the tip.

This is the Christmas Eve Dinner Menu for Thursday, December 24, 2015 and it is served from 6 to 11pm at Espresso Bar and in the Main Dining Room.

First Course (select one)
*Brussels Sprouts Salad with Caramelized Pears
*Classic Caesar Salad
*Spinach Strudel
*Beet and Goat Cheese Salad

Second Course (select one)
Calamari Stuffed with Quinoa & Romesco and served with Hearts of Palm
Duck Confit Salad
Lobster Bisque
Ravioli with Fennel Filling

Third Course (select one)
*Roasted Turkey Stuffed with Bread, Nuts and Dried Fruit, a Pumpkin Purée and Cranberry Sauce
*Sea Scallops with Sweet Potato Purée and Chimichurri Sauce
*Red Snapper with Lobster Sauce
*Braised Short Rib with Celery Purée and Black Gold Bark
*Beef Tenderloin with Gorgonzola, Vegetables and Au Gratin Potatoes

Fourth Course (select one)
*Sour Cream Cheesecake
*Bourbon Pecan Chocolate Tart
*Chocolate Pot de Crème
*Chocolate Panna Cotta with Hazelnut Biscotti
*Linzer Tart

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!

Thanksgiving Weekend Specials November 2015

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Thanksgiving Weekend Specials November  2015

Menu

Sweet potato agnolotti with sage, speck & pumpkin seed vinaigrette

Agnolotti de camote con salvia, Speck & vinagreta de aceite de pepita

$ 120 Pesos (7.50 US Dlls)

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Turkey medallions stuffed with nuts, apples, dried

fruits , fine vegetables, sweet potato purée and cranberry sauce

$ 275 Pesos (aprox. 17.20 US Dlls)

Medallones de pavo con relleno de nuez, manzana, frutas secas,

verduras finas, puré de camote y salsa de arándano

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Apple spice cake, maple whipped cream, Calvados caramel, candied almonds

Pastel de manzana, crema batida de maple, caramelo de calvados, almendras caramelizadas

$ 85 Pesos (aprox. 5.30 US Dlls)

Have a Happy Thanksgiving!

Feliz Día de Gracias!

Kaiser Maximilian Restaurant, Olas Altas 380-B, centro sur,

Puerto Vallarta

Tel.  2230760   ó   2225058         http://www.kaisermaximilian.com

 

Chef’s Table at Kaiser Maximilian

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It’s a feast for all the senses and you can take part in this experience by attending Theme Night at Kaiser Maximilian Restaurant in Puerto Vallarta during the 21st Annual Festival Gourmet.
New American Cuisine will be featured by Executive Guest Chef Daniel Eardley and Executive Pastry Chef, Tara Glick, both from American Cut in New York City.

New American Cuisine can be described in several ways. It is fusion cuisine, it updates classic American dishes and features local, seasonal high-quality ingredients. This wave of cooking highlights a heightened consciousness about health and chefs began look for ways to produce healthier, more natural upscale food.

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The Chef’s Theme Dinner includes a variety of dishes and wine pairing that will entice any foodie. The meal is on Wednesday, November 18, 2015, at 8pm sharp. The cost is $1400 pesos per person, which does not include the tip.

Here’s the menu:

First Course
Calamari, Hearts of Palm, Quinoa, Romesco & Red Pepper Jelly
Fluxus Blanco 2013, El Porvenir Ensenada B.C, Valle de Guadalupe, Mexico

Ensalada de calamar 2015

Second Course
Sweet Potato Agnolotti with Sage, Speck & Pumpkin Seed Vinaigrette
Sangiovese Poggio alle Sughere 2013, Toscana IGT ( Lionel Marchesi) Italia

Third Course
Sea scallops, Chimichurri, Preserved Lemon
Chardonnay Artesa Vineyards 2012, Carneros, USA

Fourth Course
Duck, Farro, Cherries & Port
Zinfandel Cycles Gladiator 2012, Lodi, USA

Fifth Course
Braised Short Rib, Celery Purée, Persillade & Black Gold Bark
Cabernet Sauvignon, Shiraz Casa Grande 2011, Parras Coahuila, Mexico

Sixth Course
Chocolate Panna Cotta: Espresso Granita, Kahlua Whipped Cream, Hazelnut Biscotti
Gran Patrón Burdeos, Añejo Tequila, 100% Agave, Atotonilco, Jalisco, Mexico

They will be featuring live music by the local musical group Los Bambinos.

Reservations are required, please call the restaurant at 223 0760 or 222 5058.

This style of cuisine allows creative freedom for the chefs and it’s a broad category with influences from all over the world, mainly because the US is a country of immigrants. The potential for innovation is endless.

Ensalda Col de Bruselas

Experience this meal at Kaiser Maximilian.

Daniel Eardley Chef invitado a Kaiser Maximilian Puerto Vallarta

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Es un largo camino el ir de una granja familiar al norte del estado de Nueva York a uno de los más reconocidos restaurantes en la Ciudad de Nueva York, pero un chef invitado que visitará Puerto Vallarta lo ha logrado.

El Restaurante Kaiser Maximilian presenta al Chef Ejecutivo Daniel Eardley durante el 21vo Festival Gourmet Internacional que va del 16 al 22 de Noviembre, 2015. Asombrosos Chefs de todo el mundo llegan a los restaurantes y hoteles de Puerto Vallarta que participan en el evento. Andreas Rupprechter, dueño de Kaiser Maximilian, también será anfitrión de la Chef Ejecutiva en Repostería Tara Glick, los dos trabajan en el restaurante American Cut en la Ciudad de Nueva York.

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“Yo era muy quisquilloso con la comida en mi infancia”, dice Daniel, “No era muy fanático de la comida de mi mamá así que empecé a experimentar en la cocina cuando era muy joven.” Su primer trabajo le dejó lecciones invaluables.

Empezó como lavaplatos en un restaurante de su pueblo, el cual dice que aún no tiene semáforos, y trabajó duro y fue subiendo durante cinco años. El dueño era un Chef Alemán clásicamente entrenado y le dió a Daniel lo equivalente a la formación culinaria. “El me enseñó todo acerca de la cocina, desarrollar recetas y manejar una cocina,” dice Daniel, “él creyó en mí. Yo tenía una buena ética de trabajo, la cual él me ayudó a desarrollar y fué como una figura paterna para mí, pero yo seguí mi camino hacia otras cosas.”

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Inició la universidad estudiando negocios pero pronto decidió que la contabilidad y materias similares no eran para él y se mudó a Lake Tahoe siguiendo el sueño imposible de convertirse en un esquiador de snowboard profesional. “Solo quería seguir bajando la montaña más rápido,” rie Daniel, “empecé con esquís pero luego cambié a snowboard porque era más fácil.” Se estaba tomando tiempo mientras era joven para encontrarse a sí mismo y explorar opciones.

Daniel se dió cuenta que le gustaba trabajar con comida y recordó que su mentor Alemán le mencionó que era posible hacer una carrera en la cocina. Esto fué a principios de 1990, un poco antes de que el Food Network lanzara a todos sus chefs super estrellas.  La idea era como un territorio inexplorado para él pero inicia con muchas ganas como si fuera una carrera de esquí.

Estudió en el Culinary Institute of America en Hyde Park, Nueva York y se graduó con honores en 1996 y su aventura en la comida continúa hasta el momento. Su primer trabajo fue en el Valle de Napa, California en Michael’s Chiarello Tra Vigne. De ahí viajó por todo el Valle y San Francisco trabajando gratuitamente para aprender lo más que pudiera de la industria. También se dió cuenta que el corto tiempo que tomó clases de Negocios le ayudarían enormemente en el futuro.

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Daniel regresó a Nueva York y trabajó para Larry Forgione en American Place por varios años. Después se fué de ahí para abrir Washington Park también en Nueva York con el mentor Jonathan Waxman. Después de que cerró, Daniel viajó por México y Europa antes de regresar a Nueva York para dar consultoría y finalmente abrió su restaurante de la granja a la mesa en Brooklyn llamado Chestnut. Después de una década Daniel cerró su restaurante y se reunió con la familia Forgione en American Cut. Ha tenido la oportunidad de redefinir un restaurante tradicional y clásico de carnes a una versión estacional más moderna. Ahora compartirá su experiencia en Puerto Vallarta.

“Un antiguo cliente de Kaiser Maximilian es conocido mío y él vende una aplicación de restaurantes llamada Shoebox y así es como nos conocimos,” dice Daniel, “salíamos de vez en cuando, es una persona muy agradable y un día de la nada me llamó para preguntarme qué haría en Noviembre.” Desde entonces aseguró su viaje al sur de la frontera.

“Esto me dará una buena oportunidad de comunicarme en Español,” dice Daniel, “también porque podremos crear una sinergia en la cocina y me dará oportunidad de hacer algo completamente diferente y trabajar con personas que no conozco.” Nunca ha estado en Puerto Vallarta pero espera una semana culinaria gigante.

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Deleitará a los clientes con su amplia variedad de estilos de cocinar y algunos de sus platillos incluirán: Ostiones con wasabi, pepino y caviar, agnolotti de camote con salvia y  vinagreta de semilla de calabaza;  chuleta de puerco cowboy, mille feuille de papa y gremolata de tuétano, además de muchas otras sorpresas.

No olvides hacer tu reservación para el miércoles 18 de Noviembre, 2015, porque es la noche de la mesa del chef, cena de seis tiempos de New American Cuisine y maridaje en el restaurante y el costo es de $1,400.00 pesos.