Christmas is a time for family and friends. Unlike many locations in the United States and Canada, Puerto Vallarta, Mexico will have balmy weather during the season. It is a wonderful time to gather your loved ones and enjoy a holiday meal.
Kaiser Maximilian restaurant in the heart of Zona Romantica will be celebrating Christmas Eve, December 24, 2014 with a splendid dinner. Executive Chef Juan Carlos Palomera and his team have developed a memorable menu with four courses and all for only $550 pesos per person. There are also choices for each course. Here are the selections and dinner is served from 6 to 11pm.
Tossed Garden Salad with grapes, apples, celery and a honey-walnut vinaigrette Salmon Pastrami with potato latke, beets, red onions and cucumbers Duck Confit Salad, aged sherry vinaigrette, caramelized squash, pears, winter greens.
Manhattan Clam Chowder made with gnocchi, bacon and smoked tomato Butternut Squash Soup with chevre cheese ravioli Shrimp and Bay Scallops with chipotle sauce.
Turkey & Stuffing, pumpkin purée, mixed vegetables and plum sauce Red Snapper, lobster sauce, celery, fennel, spinach Beef Tenderloin with potato gratin, green beans, sauce Bordelaise Seared Diver Scallops, polenta, braised romaine, roasted tomato, prosciutto.
New York Cheesecake topped with a berry compote and fresh basil Warm Pecan Chocolate Bourbon Tart with vanilla ice cream and chantilly cream Chocolate Pot de Crème with caramel mousse and sea salt Coconut Panna Cotta with mango, passion fruit and granola Austrian Apple Pastry with vanilla ice cream.
This Christmas Eve dinner will be served at Kaiser Maximilian Espresso Bar and the Main Dining Room. Both venues have formal indoor dining rooms and elegant sidewalk seating. They are both on Olas Altas 380 and separated by the entrance to Hotel Los Arcos. Please note the regular a la carte menu will not be available.
Gratuity is not included and reservations are recommended. Call 223 0760 or 222 5058 to secure your table for a fabulous evening.
Feliz Navidad, Merry Christmas, Frohe Weihnacht, Joyeaux Noél from everyone at Kaiser Maximilian.
Disfrute de la Cena de Nochebuena acompañado de su familia en el Restaurante Kaiser Maximilian, contaremos con un Menú Especial de 4 tiempos por $550 pesos por persona (no incluye propina). Reserva tu mesa: (322) 22 307 60.
Mezcla de lechugas con uvas, manzana, apio, vinagreta de miel y nuez de castilla
Pastrami de salmon, tortita de papas, betabel, cebolla roja, pepino
Ensalada de pato confitado, vinagreta de jerez, calabaza caramelizada, peras, mezcla de lechugas
Sopa de almejas Manhattan, gnocchi, tocino, tomate ahumado
Crema de calabaza, ravioli de queso de cabra
Camarón y callo de almeja con salsa de chile chipotle
Pavo, relleno de pan, finas hierbas, nueces, pasas, pure de calabaza, verduras finas y salsa de ciruela
Filete de huachinango, salsa de langosta, apio, hinojo, espinaca
Filete de res con papa gratin, ejotes y salsa Bordalesa
Callo de hacha salteado, polenta, lechuga romana, tomate asado, prosciutto
Pie de queso New York, compota de moras , albahaca
Tarta tibia de nuez y chocolate con bourbon, helado de vainilla y crema chantilly
Pot de crème de chocolate, mousse de caramelo, sal de mar
Panna cotta de coco, mango, fruta de la pasión, granola
Strudel de manzana con helado de vainilla
También te invitamos a disfrutar con nosotros la Cena y Fiesta de Fin de Año con un Menú de 5 tiempos, Música para bailar con DJ, Decoración Fin de Año el Miércoles 31 de Diciembre 2014 a las 8pm con un Precio por persona de $1300 Pesos (no incluye propina).
Reserva tu mesa: (322) 22 307 60
Each year, Americans celebrate the Thanksgiving holiday on the fourth Thursday of November. It is a day of giving thanks for the blessing of a great harvest. Most families follow traditions that started on the very first Thanksgiving in the 1600s but many have their own traditions they follow each year. If you are living in Puerto Vallarta, Mexico, you may be creating a new way of celebrating the holiday.
One of the best things about Thanksgiving is spending time with family. Many people live far from family members and travel long distances by car, train or plane to be with their loved ones. Thanksgiving is the busiest travel day of the year and many will be visiting PV.
The feast is typically made up of traditional foods. Many families include the entire family in the food preparation. Traditional foods include turkey, stuffing, gravy, sweet potatoes, cornbread, mashed potatoes, and cranberry sauce. Many people serve pie for dessert at the end of the meal. Popular pie flavors are pumpkin, pecan, sweet potato, and apple.
Kaiser Maximilian Restaurant will be offering a special a la carte Thanksgiving menu and it will be available on Thursday from 3pm to 11pm and from noon to 11pm on Friday and Saturday, November 27 to 29, 2014.
Manhattan Clam Chowder with gnocchi, bacon and smoked tomato
Roasted turkey, stuffing made with bread, fine herbs, nuts, raisins and pumpkin purée, served with mixed vegetables topped with plum sauce
New York Style Cheesecake topped with a raspberry blueberry compote and fresh basil
Other American traditions include watching football games and parades on television. You will have plenty of time for those since Kaiser Maximilian is offering turkey and stuffing all weekend.
Please remember that the Kaiser Maximilian Espresso Bar is open from 8am to 11pm and will be serving the Thanksgiving menu, too. The main dining room is open from 6 to 11pm.
Start your own tropical holiday tradition by celebrating Thanksgiving at Kaiser Maximilian.
New York City is known for its skyscrapers, Times Square, Broadway musicals, Wall Street and its food. It is a hotbed of culinary fusion. NYC is not only a depot for cuisines from around the world, but the place where many important dishes originated, if not by pure invention, then as uniquely compelling adaptations of things that migrated in from elsewhere.
During the 20th Annual Festival Gourmet, Kaiser Maximilian Restaurant in Puerto Vallarta is featuring some of the iconic foods from New York City. Chef and Owner Andreas Rupprechter, Executive Chef Juan Carlos Palomera and Guest Chef Chris Bradley from New York City have created a special menu highlighting NYC cuisine with a twist. These dishes were created especially for this event.
The Festival Gourmet runs November 13 – 23, 2014 but you can enjoy the NYC menu at Kaiser Maximilan until December 13, 2014. Some of these items may become part of the regular menu.
Salmon Pastrami with potato latke, beets, red onions, cucumbers
Waldorf Salad made with chicory, apples, celery, grapes & a honey-walnut vinaigrette
Roasted Carrots with quinoa, spiced pumpkin seeds & a mint-yogurt dressing
Steak Tartare with Jerusalem artichokes, mushrooms & capers
Manhattan Clam Chowder with gnocchi, bacon & smoked tomato
Seared Foie Gras with pear Tarte Tatin, almonds and a rum caramel
Roasted Red Snapper served with a sauce à la Wenberg, celery, fennel & spinach
Grilled Mahi-mahi with curried cauliflower, cashews, raisins & parsley
Seared Scallops over polenta, braised romaine, roasted tomato & prosciutto
Roasted Duck Breast with turnips, butternut squash & buckwheat risotto
Delmonico Steak with fingerling potato au gratin, creamed kale & a Bordelaise sauce
Grilled Lamb Chop and Sausage with chickpeas, eggplant, olives, feta & arugula
General Tso’s Tofu tossed with broccoli, barley fried rice & peanuts
NY Cheesecake with raspberry, blueberry & basil
Caramel Semifreddo with a chocolate macaroon, hazelnut praline & espresso hot fudge
Coconut Panna Cotta with mango, passion fruit & granola
This menu is served from noon until 11pm at the Kaiser Maximilian Espresso Bar, Olas Altas 380-C and from 5 to 11pm in the main dining room, Olas Altas 380-B. Sample NYC’s most important, and best-tasting, gastronomic inventions at Kaiser Maximilian.
Aside Posted on Updated on
Kaiser Maximilian has been participating in this event every year and this time they are featuring Executive Chef, Chris Bradley from Untitled Restaurant in New York City. He brings years of experience and his special recipes to town.
“This is my first time in Puerto Vallarta,” says Chris, “I am excited about checking out all the fresh, local ingredients, especially the seafood and working with the team at Kaiser Maximilian.”
Chris met Andreas Rupprechter, chef and owner of Kaiser Maximilian through last year’s Guest Chef, Tony Aiazzi, also from New York. Andreas thought this would be a good fit for the festival.
“The event is a great chance to go to work in a kitchen outside of the US,” says Chris, “I use the farm-to-table concept at my restaurant in New York and I’ll have a chance to do the same thing in Puerto Vallarta.”
During the festival Kaiser Maximilian will be featuring special menu items created by Chris. They are participating in the Progressive Avant-Garde Dinner on Monday, November 17, 2014. Their desserts will be the featured. The Chef’s Table Dinner, New York, New York will be on Tuesday, November 18, 2014. You do not want to miss that. Reservations are a must because this event always sells out. You can call the restaurant at 322 223 0760 to secure your table.
A world of experience lands in Puerto Vallarta for the 20th Festival Gourmet. Chefs from every corner of the globe will be sharing their talents and best cuisine from November 13 through 23, 2014 at various restaurants across the city and Banderas Bay.
Restaurant Kaiser Maximilian has been participating in this yearly event since the beginning and this year they are proud to have Chris Bradley as their guest chef. He is currently the Executive Chef at Untitled located in the Whitney Museum of American Art in New York, New York. His cuisine at Untitled is described as upscale diner food with contemporary flair and farm-to-table cuisine. Untitled serves a seasonal, all-day menu featuring updates on coffee shop classics which are all made with carefully sourced, local ingredients like freshly baked breakfast pastries, eggs and omelets, pancakes, salads, soups, sandwiches, burgers, and entrees. Untitled is proud to feature artisan ingredients and products from local sources. Chris has worked in stellar restaurants and his diverse culinary experience will be featured during Festival Gourmet. His past is quite interesting. After receiving a medical scholarship, Chris attended the prestigious University of North Carolina at Chapel Hill, where he earned a degree in English and philosophy. After graduation he decided to turn his longtime love for cooking into a full time career by traveling to the Appalachian Mountains where he was appointed head chef at Marketplace restaurant in Asheville, North Carolina. Bradley later completed his formal culinary education graduating from the New England Culinary Institute in 2001.
During his training, he apprenticed at Café Boulud, eventually earning a full time position.There, he worked under Andrew Carmellini (now the Executive Chef at Locanda Verde and The Dutch), as well as Jean Francois Bruel (Executive Chef at Daniel). He then cooked at Charlie Palmer’s Aureole, moving from there to take over Astra, Palmer’s Upper East Side events space. Two years later he assisted with the opening of CP Steak DC in Washington. Chris then landed at Brooklyn’s Saul, where he was part of the team that helped the restaurant land a Michelin star-the only non-Manhattan Michelin star in the first NYC guide. He later returned to DC as Executive Chef at Ardeo/Bardeo, restaurateur Ashok Bajaj’s casual American restaurant and wine bar. In April of 2007, Chris returned to NYC as a sous chef at Gramercy Tavern. Three years later, he was promoted to the Executive Sous Chef position, before becoming the opening Executive Chef at Untitled in 2010. He has been there ever since. Enjoy the special menu items Chris has created especially adapted for Kaiser Maximilian. Some will become part of the regular menu.