Tucked away in the luxurious embrace of Alila Marea Beach Resort, VAGA Restaurant offers an exquisite culinary series that transcends the typical dining experience. On October 4th, 2023, we were privileged to partake in the “Nature of Air” dinner, a part of their “Elements of Nature” series, under the culinary direction of James Beard Award-winning Chef Claudette Zepeda. This evening promised and delivered an ethereal blend of tastes, textures, and aromas, each embodying the lightness and whimsy of air.
Sunset Beginnings and Amuse-Bouche Delights
Our experience began on the terrace, against the backdrop of a breathtaking sunset, with welcome cocktails in hand. The air was filled with excitement and the promise of an exceptional meal as we were introduced to a trio of amuse-bouche, each passed around to ignite our palates:
- Plantain Molote: A delicate bite of mashed plantain filled with creamy cotija cheese, topped with a vibrant salsa de molcajete.
- Baja Mussel Sope: An inventive sope crowned with pickled mussels, their briny flavor enhanced by escabeche and a smooth mole amarillo.
- Carnitas Fideo Salad: A refreshing mix of green papaya and pickled herbs, tossed with sesame vinaigrette and nestled atop thin, crispy fideo noodles.
As the last rays of the sun faded, we settled at our tables to commence the formal dining journey.
The Commencement of the Feast
The first course that graced our table was the Milk Bread, served warm with a side of whipped honey cinnamon butter, setting a comforting yet upscale tone for the courses to follow.
First Dish:
- Carrot & Delicata Salad: This dish featured a symphony of textures from crunchy date and walnut crumble with picked herbs, all brought together by a light and aromatic banana vinaigrette. Paired beautifully with a crisp ’20 Domaine De La Meuliere Chablis from France, the salad was a refreshing start.
Second Course:
- Achiote & Sour Orange Badger Beets: The beets, marinated in a tangy achiote and sour orange blend, were served over a cloud of creamed yucca, with feathered red onions and shiso adding freshness and depth. This course was accompanied by a glass of Tresomm Chenin Blanc from Valle de Guadalupe, Mexico.
Third Course:
- Snapper Street Taco: A modern twist on a classic, featuring a tempura-fried snapper with pickled peppers and cabbage slaw, all wrapped in a soft taco. This dish was paired with a lively ’22 Albamar Albariño from Rias Baixas, Spain.
Fourth Course:
- Brandt Eye of Ribeye: Perfectly cooked ribeye with a rich green peppercorn sauce and crunchy salt & vinegar potatoes. The robust flavors were complemented by a ’21 Sandlands Trousseau from Sonoma Coast, California.
Culminating with Sweetness
Last Course:
- Buñuelo de Viento Tarte Tatin: A stunning dessert that brought the evening to a high note, featuring a tarte tatin made with Buñuelo, topped with toasted canela chantilly, cajeta ice cream, and a sprinkle of seven-spice mixture. This dessert was exquisitely paired with a sweet ’21 Massolino Moscato from D’Alba, Italy.
Each course at VAGA not only embraced the theme of air through its light, delicate flavors and presentation but was also enhanced by thoughtfully chosen wine pairings that elevated the dining experience. Chef Claudette Zepeda’s innovative approach to the “Elements of Nature” series left us in awe, reminding us why VAGA is a culinary destination not to be missed at the Alila Marea Beach Resort. This dinner was not just a meal but a celebration of the elements, leaving us with cherished memories and a deep appreciation for the art of fine dining.
