Las Ventanas - part 2 - more than a resort

Photo:  Carlanne McCrystal 

When visiting Las Ventanas al Paraiso, it is easy to envision romance.  The setting is so romantic, they even have a Department of Romance.   But at Las Ventanas there is much more to romance than just the setting.

In the movie, Other People's Money,  the antagonist, Lawrence, expressed his opinion that to feed a woman is to romance and seduce her.  At Las Ventanas, you can experience both romance and seduction by taking their cooking class.  It is, of course, easiest to stay at Las Ventanas so you can simply walk across the grounds to attend the cooking class, held at a cooking station near a walled herb garden.  But you do not have to stay there to have the experience.  You can book the cooking class no matter where you are staying in Los Cabos. 
 

Photo:  Carlanne McCrystal

The cooking class takes place in an open-air demonstration kitchen, under a thatched roof,  within a fragrant herb  garden area surrounded by three walls.  There is a prep area and cook stove in the middle of a bar-like seating area.  Bar stools allow the class to sit and watch the preparations as well as by looking at a mirror behind the chefs that is angled from on high so that the whole experience is three dimensional.  Once the "cooking" class is completed, the food is consumed with gusto.  Dessert and Champagne can be served as well to complete the experience.  Two classical guitarists are available to help create that romantic and sensual experience by serenading you.   Private cooking classes are available for those who wish an even more intimate experience. 
 

Photo:  Carlanne McCrystal

The cooking class I attended was led by two chefs from Las Ventanas, Executive Chef Fabrice Guisset  and his sous chef, Victor.   Chef Guisset is warm, personable and loves to share his knowledge and expertise.  From how to choose the perfect ripe avocado to the preparation of the "Red Snapper News of the Day" , he shares the passion and the romance of the food he prepares.
 

First he prepared Guacamole.  Chef Guisset uses only the freshest of herbs and vegetables.  He need only step out of the open-air kitchen to his herb garden there to gather exactly the amount of herbs he needs for a given recipe.  As we ate chips and guacamole,  he prepared a Beet and Heirloom Tomato Salad with Orange Essence.  The entree was Red Snapper News of the Day, which has the fish seared, the vegetables poached and finally the fish laid over a holly leaf in a sheet of newspaper, covered with the vegetables and placed in the oven for 10 minutes.   All this was followed by desserts so delectable, seduction of the senses was complete. 

Guacamole
2 Kg Avocado
1 pc Red Onion
1 pc Tomato
1 Cilantro Bunch
2 Chili Serrano
1 oz Lime Juice
Salt
Pepper
 1tbsp Olive oil

Preparation:
• Cut the Avocado in Half and take out the seed
• Get big cubes out of it
• Add the rest of the ingredients finely chopped and season it with salt and lime juice
Serve and enjoy!