Melon & Pineapple Salad with Chili Syrup

In Asia, Africa and Latin America, many countries successfully blend sweet with spice to create full bodied dishes that satisfy cravings. Read on to find Club Med's healthy version of a lollipop dipped in chili powder.



Melon & Pineapple Salad with Chili Syrup
Serving Size: 5
1/4 whole Pineapple -- cut into small triangles
1/16 whole watermelon -- cut in 1" cubes
1/8 cup sugar
1/8 cup water
5/8 whole Serrano peppers -- sliced
1 1/4 whole fresh mint sprigs

In a small saucepan, over medium-high heat, cook the sugar and water. When the mixture reaches 250F add the sliced Serrano and set aside to cool.

Mix together the pineapple and melon, drizzle with the cooled syrup and garnish with the mint.
Per Serving: 78 Calories; trace Fat trace Protein; 20g Carbohydrate; 1g Dietary Fiber

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Cancun Yucatan Culinary Week

Our last stop in culinary adventure will be Club Med Cancun Yucatan where guest chefs and sommeliers will make October 21-28 sizzle. Check out schedules, menus and chef bios for the culinary week in Club Med Cancun Yucatan--and book your epicurean getaway to Cancun Mexico, October 21-28, 2007!


Throughout the week, the chefs will perform cooking and tasting demonstrations. From October 21-28, Cancun Yucatan will feature two tasting demonstrations per day, at 11 a.m. and 6 p.m.

Starting October 22, the guest chefs will prepare unique dinners in Cancun Yucatan's specialty restaurant. The chefs will work in pairs to create unique four course meals. The dinners will start at 7:30 p.m. Interested guests are required to make reservations at the reception the day before.

The chef line up for the speciality dinners is:

Monday, October 22
Olivier Oertel, Sandals Royal Caribbean, Jamaica
Thomas John, Corporate Chef, Au Bon Pain

Tuesday, October 23
Bruno Bertin, Cuisine Solutions
Maria Frumkin, pastry chef in Miami, Recent judge on Bravo’s Top Chef

Wednesday, October 24
Ravi Kiran, Sunset Resorts, Jamaica
Steve Sowa, Sandals Grand, Jamaica

Thursday, October 25
Emmanuel Desjardins, Hotel L’eau de la Bouche

Friday, October 26
Roland Schwegler, Alto Shaam, Milwaukee
Michael Jasa, Unisource, South Florida

Saturday, October 27
Pascal Oudin, Pascal's on Ponce, Miami

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Club Med Columbus Isle Culinary Week

October 14-21, Club Med Columbus Isle in San Salvador, Bahamas will host 12 fabulous guest chefs and sommeliers. The chefs range from Ian Schnoebelen of the famed restaurant, Iris in New Orleans to Julian Alonzo of Brasserie 8 1/2, New York City.
Read on to find schedules, menus and chef bios for the culinary week in Club Med Columbus Isle--and book your epicurean getaway to the San Salvador, Bahamas, October 14-21, 2007!



Throughout the week, the chefs will perform cooking and tasting demonstrations. From October 14-21, Columbus Isle will feature two tasting demonstrations per day, at 11 a.m. and 6 p.m.

Starting October 14, for the following six nights, the guest chefs will prepare unique dinners in Columbus Isle's specialty restaurant. The chefs will work in pairs to create unique four course meals. The dinners will start at 7:30 p.m. Interested guests are required to make reservations at the reception the day before.

Below you will find the chefs who will collaborate to create a unique four course meal each evening at Watling's, the Columbus Isle Specialty Restaurant.

Monday, October 15
Tim Grandinetti, Renaissance Hotel, St. Louis
Russell Cunningham, Dupont Grille, Washington D.C.

Tuesday, October 16
Jeff Segal, Hawaiian Tropic Zone, New York City
Eric Hara, Burke & Donatella, New York City

Wednesday, October 17
Julian Alonzo, Brasserie 8 1/2, New York City
Sean Bernal, Oceanaire, Miami

Thursday, October 18
Ian Schnoebelen, Iris, New Orleans
James Mc Devitt, Food Four Studio, NYC

Friday, October 19
Bayram Ozkan, Club Med Punta Cana


Saturday, October 20
Duke LoCicerom, Café Giovannis, New Orleans
Tim Elliot

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Club Med Turkoise Culinary Week

Throughout October, Club Med will host a series of star chefs at Club Med Turkoise, Club Med Cancun Yucatan and Club Med Columbus Isle. In this post, check out schedules, menus and chef bios for the culinary week in Club Med Turkoise--and book your epicurean getaway to Turks and Caicos, October 6-13, 2007!

October 7-13, 2007 Club Med Turkoise will host guest chefs from renowned national restaurants like Seamus Mullen from Boqueria in New York and Jeffrey Sills from Quince in Chicago.

Throughout the week, the chefs will perform cooking and tasting demonstrations. From October 7-13, Turkoise will feature two tasting demonstrations per day, at 11 a.m. and 6 p.m.

Starting October 7, for the following six nights, the guest chefs will prepare unique dinners in Turkoise's specialty restaurant. The chefs will work in pairs to create unique four course meals. The dinners will start at 7:30 p.m. Interested guests are required to make reservations at the reception the day before.

The chef line up for speciality dinner is:

Sunday October 7th
Stefano La Cava from Barton G. Catering, Miami
Frank Jeannetti from Jeannetti Catering, Miami

Monday October 8th
Gerard Schmidt from Reynolds Plantation, Georgia
Scott Ross from Reynolds Plantation, Georgia

Tuesday October 9th
Mark Hannon from Quince, Chicago
Jeffrey Sills from Quince, Chicago

Wednesday October 10th
Joel Reiss from Hawaiian Tropic Zone, New York
Stuart Marx from Hawaiian Tropic Zone, New York

Thursday October 11th
Fred Mero from The Four Seasons, New York
John Black from Club Med Sand Piper, Florida

Friday October 12th
Seamus Mullen from Boqueria, New York
Jean-Paul Desmaison from La Cofradia, Miami

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Coriander Marinated Grouper

Our weekly recipes allow you to recreate vacation memories. Here, try your hand at Club Med's Coriander Marinated Grouper recipe for four.

Imagine the waves brushing the beach below your feet as your prepare this savory fish.

Coriander Marinated Grouper
Serving Size : 4
1 3/4 pounds grouper fillet
1 tablespoon coriander
2 tablespoons olive oil
2 tablespoons orange juice
salt and white pepper -- to taste

Cut the grouper into 8 equal portions.

In a small bowl, mix the oil, juice, and coriander together. Place the grouper fillets in a recipient, season with salt and pepper, and pour the marinade over them. Let marinate for at least 2 hours. Best if marinated overnight.

Brush a grill with some olive oil and set to medium-high heat. Grill the grouper fillets for 3-4 minutes on each side, ensuring that at least one side has nice visible grill marks.

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Per Serving: 247 Calories; 9g Fat; 39g Protein; 1g Carbohydrate; trace Dietary Fiber
Serving Ideas: Serve with a jicama and fennel slaw, vanilla white butter sauce, poppyseed croustillant, roasted garlic mash.
Garnish with cilantro sprigs.

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