Christmas Dinner at Kaiser Maximillian Puerto Vallarta

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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.

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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.

First Course

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.

Second Course

Manhattan Clam Chowder made with gnocchi, bacon and smoked tomato Butternut Squash Soup with chevre cheese ravioli Shrimp and Bay Scallops with chipotle sauce.

Third Course

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.

Fourth Course

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.

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Cena de Nochebuena en Kaiser Maximilian 2014

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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.

Menú


Mezcla de lechugas con uvas, manzana, apio, vinagreta de miel y nuez de castilla

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Pastrami de salmon, tortita de papas, betabel, cebolla roja, pepino

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Ensalada de pato confitado, vinagreta de jerez, calabaza caramelizada, peras, mezcla de lechugas


Sopa de almejas Manhattan, gnocchi, tocino, tomate ahumado

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Crema de calabaza, ravioli de queso de cabra

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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

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Filete de huachinango, salsa de langosta, apio, hinojo, espinaca

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Filete de res con papa gratin, ejotes y salsa Bordalesa

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Callo de hacha salteado, polenta, lechuga romana, tomate asado, prosciutto


Pie de queso New York, compota de moras , albahaca

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Tarta tibia de nuez y chocolate con bourbon, helado de vainilla y crema chantilly

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Pot  de crème de chocolate, mousse de caramelo, sal de mar

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Panna cotta de coco, mango, fruta de la pasión, granola

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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

Kaiser Maximilian Thanksgiving 2014

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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.

Kaiser-Maximilian-backdoor-001One 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.

Starter

Kaiser-Maximilian-Festival-Gourmet-Puerto-Vallarta-2014-Clam-Chowder

Manhattan Clam Chowder with gnocchi, bacon and smoked tomato

Main Course

Roasted turkey, stuffing made with bread, fine herbs, nuts, raisins and pumpkin purée, served with mixed vegetables topped with plum sauce

Dessert

Kaiser-Maximilian-Festival-Gourmet-Puerto-Vallarta-2014-Cheese-Cake

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.

Highlighting New York City Cuisine at Kaiser Maximilian until Dec. 13th.

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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.

Kaiser-Maximilian-backdoor-001During 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 PastramiAppetizers
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

Kaiser-Maximilian-Festival-Gourmet-Puerto-Vallarta-2014-ScallopsEntrées
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

Desserts
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.

Kaiser Maximiliam’s Theme Night Menu

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A very divergent blend of excellent food and restaurants makes New York City a superb culinary destination. Many different ethnic groups settled in the city and have contributed to the overall food variety. It is the most diverse restaurant city in the world.


Anuncio FEstival Gourmet 2014Puerto Vallarta, Mexico is second only to Mexico City as a culinary destination in the country and during November it showcases some of the world’s best chefs during the Festival Gourmet. This is the 20th year of this celebration and it attracts visitors from all over Mexico, the US and Canada.

Kaiser Maximilian restaurant has participated every year. This year they have brought in Chris Bradley, Executive Chef at Untitled in New York City. He will be sharing some of his unique recipes during the event.

The Chef’s Theme Night Dinner, which is New York, New York, will feature the iconic foods of New York City. It will be on Tuesday, November 18, 2014, starting at 8pm. You do not want to miss it. There will be a six-course meal with wine pairings for each course, live music and the cost is $1200 pesos per person. Reservations are a must because this event always sells out. You can call the restaurant at 322 223 0760 to secure your table for this feast.

“The chefs at Kaiser Maximilian and myself have reconfigured classic New York recipes to work with the products available in Puerto Vallarta,” says Chris, “many of the old recipes have heavy ingredients so we have lightened up the fare and still retained the great flavors.”

Chef and owner of Kaiser Maximilian, Andreas Rupprechter, his Executive Chef Juan Carlos Palomera and Chris have developed a spectacular menu for the theme night with its six courses.

*Salmon Pastrami with potato latke, beets, red onions and cucumbers
*Waldorf Salad made with chicory, apples, celery, grapes and tossed with a honey-walnut vinaigrette
*Manhattan Clam Chowder with gnocchi, bacon and smoked tomato
*Roasted Red Snapper topped with a Wenberg sauce  celery, fennel and spinach
*Delmonico Steak served with potato gratin, creamed kale, Bordelaise
or General Tso’s Tofu with broccoli, barley fried rice and peanuts
*NY Cheesecake with raspberry, blueberry and basil

Not only will there be a great menu but musician Julio Cabrera from the Hotel Santa Lucía in Mascota will be entertaining everyone with Mediterranean, bossa nova and trova music. He will be performing with Oscar Terrazas, from Puerto Vallarta, who is known for his work on the saxophone. It will be an evening of harmonious tunes.

Enjoy an evening of exceptional food, flavorful wines, wonderful music and excellent hosts at Chef’s Theme Night at Kaiser Maximilian.

Chris Bradley, Guest Chef at Kaiser Maximilian Puerto Vallarta

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It is time to celebrate culinary excellence at the 20th Annual Festival Gourmet. Chef’s from all over the world gather in Puerto Vallarta and cook with flair at area restaurants.

Chef Chris Bradley
Chef Chris Bradley

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.

Kaiser Maximilian – Guest Chef – Festival Gourmet Puerto Vallarta 2014

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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.

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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.

festival-1During 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.