Eden Roc at Cap Cana’s Chef to showcase resort’s dishes on a gastronomical journey across America
April 2018: In an exciting culinary showcase tour across Relais & Châteaux’s North American hotels, Eden Roc at Cap Cana’s Food and Beverage team has announced dates for his summer residencies.
Eden Roc at Cap Cana’s culinary team will embark upon a six-date gastronomical journey, hosting exquisite dinners in US sister properties within the exclusive hotel collection. Beginning at the luxury country retreat Blantyre in Massachusetts, Eden Roc at Cap Cana’s Chef will serve up authentic dishes in the hotel’s Farm & Vine restaurant on 5th June with his Mediterranean Soirée, which will include pre cocktails dinner with canapes, followed by 4 courses set menu. Guests can expect dishes such as Mediterranean ventresca, Sardinian fregola, bottarga and whole petit veal shank braised with Amarone wine, polenta with black truffles from Norcia, crispy asparagus within a three or four-course option.
This will be followed by a two-day residency at Ocean House in Rhode Island, one of only thirteen Forbes triple five-star hotels in the world. Here, Eden Roc at Cap Cana’s team will serve up a Nikkei Extravaganza on the beach on 7th June, with a selection of signature classic and Peruvian cocktails and an array of raw food and Nikkei cuisine. Dishes will include Pork jowl nigiri, Asado sauce, crunchy chicharron, Sesame seed tofu, lemongrass, sea scallops, quinoa paper and Squid filled with “carabinero prawns”, edamame and chupe sauce. This will be sandwiched on either side by the Mediterranean Soirée menu on 5th and 8th of June at the property’s seaside terrace. All June events will also be supported by Eden Roc Cap Cana’s Alberto García, Sous Chef at Mediterraneo, Andreas Schandl, Food and Beverage Director and Franck Heimburger, Mixologist.
The final weekend in August will then see an exciting partnership between Eden Roc and Cap Cana and fellow Caribbean Relais & Châteaux hotel, Calabash Luxury Boutique Hotel in Grenada as the summer draws to a close. On 31st August and 1st September, the two outstanding hotels will join forces to host a Relais & Châteaux Caribbean Magee Homestead Culinary weekend. Guests at the world-renowned Wyoming Ranch can experience exquisite Caribbean cuisine served family-style in a stunning yurt setting with the Platte Canyon. The last day of the culinary tour will culminate in the highly-anticipated 6 hands dinner, prepared by Magee Homestead’s Chef AJ Buchanio, Calabash’s Chef Mark Banthorpe and Eden Roc Cap Cana’s Chef Gianluca Re Fraschini and will be served at the Rocky Mountain’s Magee Lodge. Both nights will also offer rum and cigar tasting for guests.
About Eden Roc at Cap Cana
Eden Roc at Cap Cana is a five-star resort nestled in the most exclusive gated beachfront community of the Dominican Republic. The 30,000-acre Cap Cana community is home to pristine beaches, towering cliffs and tropical forests, a bustling marina, and the No. 1 golf course in the Caribbean and Mexico, a Jack Nicklaus signature course. Blending the impeccable standards of the French and Italian Rivieras with the warmth and relaxed charms of the Caribbean, Eden Roc at Cap Cana currently presents 32 lavish free-standing suites and two villas, all with private pools and remarkable comforts, 26 two-bedroom beachfront suites as well as a world-class spa spanning two separate facilities and beachfront scenery. The premier Punta Cana resort boasts the newly-enhanced Eden Roc Beach Club, featuring a private beach with a Blue Flag certification, infinity pool, and new Nikkei-themed BLUE Grill + Bar. Culinary experiences include fine-dining Mediterraneo Restaurant with Executive Chef Gianluca Re Fraschini at the helm; oceanfront La Palapa, featuring international cuisine with traditional local influence; and a visiting celebrity chef series providing one of the most diverse gastronomic experiences in the Caribbean. The AAA Four-Diamond property is a proud member of the prestigious Relais & Châteaux collection, as well as Virtuoso Hotels & Resorts, Ensemble Travel Group, Altour Hotel Collection, Fine Hotels & Resorts, Signature Travel Network, the International Association of Golf Tour Operators and Forbes Travel Guide.
About Chef Gianluca Re Fraschini
Hailing from the Province of Milan, Chef Gianluca has been involved in the world of food preparation for over 20 years and learned trade secrets from many well-known, globally renowned and skilled chefs. He has been responsible for the openings of many top-notch Italian Restaurants in various international hotel chains including the distinctive “Carnevale” at Jumeirah Beach Hotel & Resort in Dubai, “La Reserva Rotana” hotel boutique in Spain, “Il Cavallino” in Luxemburg, “Aubergine” Mediterranean Restaurant in Tel Aviv Intercontinental Hotel… He became Executive Chef of Mediterraneo Restaurant in Eden Roc at Cap Cana in 2012.
About Relais & Châteaux
Established in 1954, Relais & Châteaux is an association of more than 560 landmark hotels and restaurants operated by independent innkeepers, chefs, and owners who share a passion for their businesses and a desire for authenticity in their relationships with their clientele. Relais & Châteaux is established around the globe, from the Napa Valley vineyards and French Provence to the beaches of the Indian Ocean. Relais & Châteaux members have a desire to protect and promote the diversity of the world’s cuisine and traditions of hospitality. They are committed to preserving local heritage and the environment, as encompassed in the Charter presented to UNESCO in November 2014. For more information visit: www.relaischateaux.com.