My Tropical Commute
Work took me on 2 different boats yesterday – how cool is that? First it was up and out early to catch the 7am water taxi to Caye Caulker. Love the way San Pedro Belize Express is painting their boats – the colors really pop.
I walked around the island enjoying the view and snapping loads of pictures. Would have stayed longer but decided to catch the 9:45am back to San Pedro so I could recharge cameras a bit before heading up north to Captain Morgans Resort for more pictures.
Michele in Playa sent this foodie update yesterday – remember it is super easy [and comfortable] to go between Belize and Mexico on SPBE water taxi with daily runs between Chetumal Mexico and San Pedro Belize.
Riviera Maya Chef Launches New Menu Concept
John Gray Restaurant Group Moves to Fixed Price Menu
Playa del Carmen, Mexico â€“ May 10, 2011 – The John Gray Restaurant Group is pleased to announce the introduction of a new menu concept in both of its Riviera Maya restaurant locations. Beginning in May, John Grayâ€™s Kitchen in Puerto Morelos and John Grayâ€™s Place in Playa del Carmen will introduce a fixed price menu. Guests will be able to choose from a selection of Chef Grayâ€™s popular signature dishes as well as new culinary creations. The menus will change weekly and will feature seasonal produce, locally caught seafood and of, course, the creativity of Chef Gray and his enthusiastic staff. A two course lunch, served with a soda, iced tea or beer will be $100 pesos per person. An elegant dinner, with a choice of appetizer and entrÃ©e is set at $200 pesos.
Fans of John Gray will be pleased to know the tireless Chef will be personally heading up not only the menu creation but also its execution in both locations nightly. â€œHistorically, the â€œKitchenâ€ in Puerto Morelos has attracted an early dining crowd. I can be there for prep and service and still have time to chat with the guests before heading south.â€ Gray explained â€œThe dinner crowd in Playa tends to turn up later and stay later. Itâ€™s really the best of both worlds for me.â€
The new fixed price menus were initiated this week and the response has been overwhelmingly positive from regular diners and newcomers alike. Devotees were pleased to find old favorites such as the pate, fresh fish with mango salsa and the Roquefort encrusted pork tenderloin sharing the menu with new items such as truffled deviled eggs and a charred tuna served in a lettuce taco. The duck, a mainstay on Grayâ€™s menus, has received a makeover, being roasted whole and served atop smashed sweet potatoes and wilted watercress. â€œIâ€™m looking forward to mixing things up a bit.â€ said Gray with a boyish smile â€œI want people to be surprised every week!â€
The John Gray Restaurant Group is renowned for offering patrons thoughtfully crafted, seasonal American cuisine. With over 20 years in world class kitchens around the world, the innovative Chef is the driving force behind John Grayâ€™s Kitchen, opened in 2002 in Puerto Morelos and John Grayâ€™s Place in Playa del Carmen. Inaugurated in 2004, John Grayâ€™s Place was quickly was named one of Conde Nast Travelerâ€™s â€œHot Tablesâ€. In 2008, the restaurant, found a new home just across the street, underwent a dramatic redesign and reopened to rave reviews. The Den, a casual but chic bar/lounge, added to the portfolio in February 2009, is adjacent to John Grayâ€™s Place on Calle Corazon in Playa del Carmen. In 2010, Chef John Gray was honored to represent Mexico at the Food Network South Beach Wine and Food Festival.