Please direct all future comments, questions, photos and stories about Club Med to Club Med Insider


Yes, this blog served its purpose to begin connecting and conversing with Club Med fans. Now we have a social media site dedicated specifically to travelers who want to share their experiences, www.clubmedinsider.com

Whether you are interested in great cuisine tips, Ixtapa Pacific, diving, or travel photography Club Med Insider will fulfill your curiosity. So join the forums today or stop in to post your story.

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Food And Wine Festivals Create Excitement

Food Writer Jaden Hair peels a Kiwi and shares recipes from the Club Med Food and Wine Festivals.

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Avocado Gazpacho

Corporate chef Erik Peters takes a break from the kitchen to give us his avocado gazpacho recipe--a big favorite at Club Med Ixtapa pacific.




Servings: 4
Yield: 4 cups

Serving Ideas: Served in a 7 3/4 oz bowl set on top of 13 1/2" oval platter. Garnish directly on the plate.

3 whole avocado
1 whole lime, juiced
100 grams onion, diced small
150 grams red bell pepper, diced small
150 grams tomato, diced small
15 grams cilantro, minced
2 teaspoons coriander
8 grams cumin
5 cloves garlic, roasted
3 cups water
for garnishes
300 grams lobster , chopped
1 whole scallion, diced fine
1 tablespoon olive oil
1 pinch saffron
salt and white pepper, to taste

1. Cut the avocados in half and remove the pits.

2. Scoop the meat into a bowl and discard the skin. Pour the lime juice over and set aside.

3. Add the tomatooes, onions, red peppers, roasted garlic, cilantro, coriander, and cumin to a bowl and mix.

4. Put the avocado halves and water in a blender or use an immersion mixer. Lightly pulse so the avocados are just broken up. You do NOT want a smooth consistency.

5. Add the diced veggies and season with salt and pepper.

7. For the garnish:

8. Boil the lobster meat for approximately 8 minutes or until nicely firm.

9. Shock it with an ice bath and then drain well, removing all extra water. Roughly chop.

10. In a small bowl, mix the lobster, scallions, olive oil, and saffron together.

11. Season with salt and pepper. Chill and set asid


Cuisine: Las Cazuelas

Categories: appetizers, seafood, soups

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Follow the Club Med Food and Wine Festival via Twitter!

October 6-10, Jaden Hair will give her impressions on the Club Med Ixtapa Pacific Food and Wine festival. Don't miss it!
Jaden Hair, is the food editor at The Tampa Tribune and writes a monthly food column in the East County Observer newspaper. She is a frequent guest writer on Simply Recipes and cooks live on ABC News during morning news segments. During her free time, she is also a food blogger, www.steamykitchen.com. Jaden will be attending Club Med Ixtapa's food and wine week in October. You can read her about her experience soon at the SteamyKitchen.com

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Petit Chef

Cooking lessons daily at Club Med introduce kids to new and healthy foods.

A recent article in the New York Times: 6 Food Mistakes Parents Make by TARA PARKER-POPE advises families to involve kids in food preparation stating "it is understandable that parents don’t want children in the kitchen when they’re making dinner, but studies suggest that involving children in meal preparation is an important first step in getting them to try new foods"

Click on the video to see how Club Med successfully gets kids eating healthy, fun foods like vegetable nori rolls. Staff in the childrens' programs have received very enthusiatic feedback from our youngest guests, and their parents.

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Club Med's White Chocolate Bread

Club Med's most famous bread. We don't want to break your diet, but indulgence in small portions in will keep you from binges.


8 cups flour
1 teaspoon yeast
1 tablespoon wheat gluten
2 teaspoons salt
3 1/2 cups water
2 3/4 cups Barry Callebaut white
chocolate chips
1. Place flour, yeast and gluten in a small
bowl. Mix on medium-low or first speed
for 1 minute. Add water and mix for
another 2 minutes. Add salt and continue
to mix for another 8-10 minutes on
medium or second speed.
2. Add chips and mix for 1-2 minutes or until
the chips are well distributed throughout
the dough.
3. Take dough out of bowl and lightly knead
into a ball. Let rest for 15-20 minutes
Preheat the oven to 450˚F.
4. Divide dough into 5 equal portions and
knead into the desired form. Let the loaves
proof for about 30-45 minutes, depending
on the heat and humidity of the area.
5. Place uncooked loaves on a baking pan
lined with parchment paper and bake for
approximately 20 minutes.
6. Remove from oven and let stand for
15 minutes.
www.clubmed.us

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Club Med Launches All-Inclusive Food and Wine Weeks in Four Resorts

Stephanie Izard & Wolfgang Birk among Chefs Set to Entice Vacationing Foodies


Club Med’s Guests will experience all-star cooking demonstrations, sommelier and mixology presentations, and a nightly, unique four-course dinner during the all-inclusive food and wine weeks scheduled this fall and spring. With no change in the traditional package price, the second annual food and wine weeks highlight Club Med’s exceptional culinary offerings.

“Foodies should take note that Club Med’s all-inclusive pricing encompasses the food and wine events,” remarks Sabina Sicuso, V.P. Marketing for Club Med. “This is truly a unique opportunity for epicureans who want to indulge in Michelin quality dining on a daily basis—without a daily bill.”

Club Med’s first of four food and wine weeks is scheduled October 4-11, 2008 at the Ixtapa Pacific resort in Mexico. Two-time James Beard Award winner, Wolfgang Birk and guest judge for Top Chef, Maria Frumkin are among the 15 star chefs making Ixtapa sizzle that week.

November 15-22, 2008 the food and wine weeks head east to Club Med Cancun Yucatan. There, Five Star Diamond Award winner, Cindy Hutson and James McDevitt, a Food and Wine Magazine Best New Chef, will collaborate with a stellar group of top chefs and sommeliers to create new culinary experiences for Club Med guests.

Club Med’s food and wine week February 28-March 7 in Columbus Isle, Bahamas holds a special surprise. Top Chef Winner, Stephanie Izard, will unveil her signature Club Med recipe at a cooking demonstration, lead a private cooking lesson for a lucky sweepstakes winner, and prepare a four-course dinner. Michelle Bernstein of the Food Network and guest judge for Iron Chef will also be among the talented chefs at Columbus Isle that week.

The food and wine weeks will draw to a powerful close May 2-9 in Punta Cana, Dominican Republic. George Duran of the Food Network and Eric Villegas of A Fork in the Road join 13 other leading chefs for a spring blowout.

Find the full lists of guest chefs after the jump.

For reservations call 1-800-Club Med, visit www.clubmed.us or contact a travel professional.



OCTOBER 4-11 Ixtapa Pacific, Ixtapa, Mexico
Sean Bernal Oceanaire in Miami
Russel Cunningham Agraria in Washington D.C.
Stefano La Cava Barton G in Miami
Frank Jeannetti Jeannetti Catering in Miami
Ralph Pagano Pressure Cook on the Mojo Channel
Tim Grandinetti Twin City Quarter in Winston/Salem
Kurtis Jantz Trump International Miami Beach
Fabian Di Paolo Trump International Miami Beach
Wolfgang Birk Gaylord National Resort in Washington D.C.
Matthew Zubrod DishAspen in Aspen
Harold Moore Commerce in NYC
Maria Frumkin French Bakery in Miami
Julian Alonzo Brasserie 8 1/2 in NYC
Johnny Vinczenz Johnny V's Las Olas
Martial Noguier one sixtyblue in Chicago



NOVEMBER 15-22 Cancun Yucatan, Cancun, Mexico
Pascal Oudin Pascal's on Ponce in Miami
Mark Hannon Quince in Chicago
James McDevitt Food Four Studio in NYC
Clay Conley Azul in Miami
Oliver Oertl Bimini Bay in Bahamas
Sue Torres Los Dados in NYC
Michael Jacobs Mediterasia in Miami
Giancarla Bodoni Escopazzo in South Beach
Arthur Artiles Brosia in Miami
Dan Drayer Moon Fish in Orlando
Will Goldfarb Dessert Studio in NYC
Philippe Ruiz Biltmore in Miami
Cindy Hutson Ortanique in Miami
Christophe Doumerque VOGA in the Flamingo in Las Vegas
Olivier Carlos VOGA in the Flamingo in Las Vegas



FEBRUARY 28 - MARCH 7 Columbus Isle, San Salvador, Bahamas
Sue Torres Suenos in NYC
Ian Schnoebelen Iris in New Orleans
Jean Claude Perennoud in NYC
Ray Lampe (Dr. BBQ) Southern Hospitality in NYC
Michelle Bernstein Michy's in Miami
Lee Anne Wong FCI in NYC
Jeff Baruch London Lennies in NYC
Ted Reader (King of the Q's) Ted Reader from Toronto
Greg Sharpe President Nation's Capitol chef assoc
Stephanie Izard Top Chef Season 4 Winner
John Suley Joley South Beach in South Beach
Dewey Losasso North 110 in South Beach
Tim Elliott Mie n Yu in Washington
Michael Altman Town Kitchen in Miami
Sean Bernal Oceanaire Seafood Room in Miami
E Michael Reidt LA Farms
John Lee Marseilles & Nice in NYC


MAY 2-9 Punta Cana, Dominican Republic
Tim Foley Bit of Swiss in Michigan
George Duran Food Network
Brian Malarkey Oceanaire Seafood Room in San Diego & Top Chef
Thomas John Au Bon Pain, Corporate Chef
Fred Mero Four Seasons in NYC
Pichet Ong P*ong in NYC
Anita Lo Bar Q in NYC
Kurtis Jantz Trump International Miami Beach
Fabian Di Paolo Trump International Miami Beach
Alex Urena Pamplona in NYC
Mark Beaupre J W Marriott in Orlando
Dean Max 3030 Ocean in Ft. Lauderdale
Eric Villegas A Fork in the Road on PBS
Eric Hara Burke & Donnatella in NYC
Bernard Guillas La Jolla Beach Club in San Diego

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Club Med Demonstrates High Percentage of Fruits and Vegetables in Guests’ Diets

The guests of the six Club Med resorts in the American Zone (Ixtapa Pacific, Cancun Yucatan, Columbus Isle, Turkoise, Punta Cana and Sandpiper) consumed an estimated total of 2,420,000 pounds of fresh fruit and 1,980,000 pounds of fresh vegetables this year. This quantity breaks down to about 1.6 pounds of fruit and 1.3 pounds of vegetables per person per day. As a complement to their fruit and vegetable consumption, guests at the six Club Med resorts consumed 704,660 pounds of fresh and frozen fish this year—or a little under a half pound a day per person.

In Punta Cana, the six month breakdown equals 187,000 pounds of oranges for fresh squeezed daily juice, 115500 pounds of pineapple, 68200 pounds of cantaloupe, 64680 pounds of bananas, 59840 pounds of mango and 39600 of papaya.
--now that’s a fruit salad!


[Type rest of the post here]

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Profile of a Fitness GO at Club Med Columbus Isle

Tamara Loney answers our questions about working as a Club Med fitness G.O. and launching the Club Med diet.

What made you want to become a fitness GO?
The four hour break between morning and afternoon classes! No just kidding, or am I?

What was your training like to become a fitness GO?
It was great; I was sent to Club Med Sandpiper in Florida for a week. There, we spent eight hours a day working out with Jenni - an amazing trainer. After a day of training to teach step we could barely make it to our third floor rooms!

What do you enjoy most about being a fitness GO?
Honestly, it really is how much people appreciate my work. I love it when I hear, “Thank you for getting me motivated to work out again.”

What changes have you observed in guests since the launch of Club Med Diet?
I think the biggest change is the awareness it creates. It helps people to think about the choices they are making a little more, especially the food diary.

Can people realistically lose weight in a week?
In a week you’re not going to lose 15 pounds, but a Club Med vacation is a perfect way to kick start a diet and weight loss program. With this program people will realize how easy it is to be active and make healthy choices; if you can do it on vacation you can do it anywhere!

What do you feel is the most important tool that the Club Med Diet offers participants?
Without a doubt, it’s the support and encouragement that comes with starting the program with a group.

What do guests enjoy the most about Club Med Diet?
We set up a little competition about who will take the most steps, and guests really get into it to see who will walk the most in a day.

What steps do you take to encourage guests who are participating?
First, I make sure to invite them to my fitness classes. There are so many different classes that everyone is sure to find one that they enjoy. I also offer a personal training session where I work with them not only on workout techniques in the gym, but also simple workouts they can take back home with them. I also enjoy introducing participants to each other; it helps create a sense of community where they can then encourage each other.

How do you encourage guests to keep this lifestyle back home?
I try to remind them of how much they enjoyed certain sports while on vacation and encourage them to keep on participating at home. The guide book also gives guests receive a bunch of great recipes that they can cook at home to stay on track with the right food.

How does your average day compare to a guest in terms of steps taken?
Guests definitely take a lot of steps, between walking to and from the different buildings in the village, crazy signs, and all of the activities. This week I’m averaging just over 15,000 steps a day, and I don’t wear mine teaching classes. Guests can certainly achieve the same!

What do you do to stay fit and live a healthy life at Club Med?
I’m lucky that my job is so active; I don’t really do anything specifically to stay fit, although I do spend a lot of time playing volleyball in the pool, scuba diving, snorkeling, trying out windsurfing or just heading out for a little swim. Eating right is also a big part of living a healthier lifestyle, but that is easy here at Columbus Isle with all the salads, fruit and the featured Club Med Diet healthy meal option!

Where do you plan on going from here?I am headed to Club Med Cherating in Malaysia. There I will teach Rollerblading and act as the back-up Fitness GO. I am so excited to being moving to Malaysia and can’t wait to continue helping people get in shape.

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Pregancy and diet

Guest blogger, Vanessa, discusses her babymoon at Club Med Columbus Isle. There, she discovers the Club Med Diet and wonders..."Pregnancy and dieting typically do not go hand in hand. Isn’t being pregnant supposed to be the ultimate excuse to eat whatever you want and pack on the pounds with no shame?!?." The reality is that you’re only supposed to have 300-400 extra calories a day…definitely not in keeping with that cliché of “eating for two!” With all this in mind, my husband Jeff and I recently took a babymoon to Club Med Columbus Isle and were eager to take advantage of the new Club Med Diet. We picked up our guidebooks and pedometers, met with the fitness G.O. the morning after we arrived and were on our way to a healthy vacation!

Being somewhat lazy even when I’m not pregnant, I was a little concerned about being able to participate in the many calorie-burning activities offered by Club Med. I was thrilled to see that yoga and water aerobics were on the class schedule and I could also schedule personal training sessions…just what I needed to ease into my new healthy lifestyle. Jeff and I also found that walking around the resort was exercise in itself. Columbus Isle is spread across 89 gorgeous acres so we did lots of walking from our room to the various restaurants to the water skiing area to sailing lessons to the fitness center and so on.

One of my favorite parts of the Club Med Diet was the food! I loved all the fresh fruit and raw veggies. I think I could live off of sliced raw red and green peppers if I didn’t have to chop them myself. (I really do sound lazy, don’t I?) Anyway, it was wonderful to have access to the beautiful buffet spreads and know that I was eating something good for me and the baby. Plus, after eating all the good-for-me foods, I had no qualms about checking out the amazing dessert spreads!

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Salmon Baked in Rock Salt

Rock your Omega-3s with this tasty recipe from Club Med Columbus Isle.

Salmon baked in Rock Salt
Serving Size: 10
1 whole salmon -- scaled & cleaned
6 1/2 pounds rock salt
8 egg whites
1 bunch thyme
1 bunch rosemary
1 bunch parsley
1 bunch basil
10 whole shallot -- peeled

Preheat the oven to 375F.

Sprinkle a large flat cookie sheet with water. Cover the bottom with tinfoil. This will speed the cleaning at the end of the evening.

Sprinkle a handful of the rock salt on the bottom of the sheet.

Stuff the inside of the salmon with the herbs and shallots. Lay the salmon down on top of the salt.

Put all the remaining salt into a large mixing bowl. Add six egg whites, one at a time, to the salt. Mix with your hands so you can feel the consistency of the salt-egg mixture. Mixing the salt with egg whites will aerate the mixture. The egg whites will start to lift, like a meringue. If you need to add another egg white or two because the mixture is too dry, then go ahead. But always add one at a time, and mix for a minute to see if the mixture is still too dry or not. If there is too much egg white, the mixture won't hold. The desired consistency is that where you can grab a handful and squeeze it and it will hold its form. It will also be a bit moist.

Completely cover the salmon with this mixture leaving the head and tail exposed. The thickness on top should be about half an inch. Smooth it out. Then with the tip of a spoon, create scales by lightly pressing into the mixture.

Bake in the oven for approximately 1 hour.
Break away the salt crust, peel back the skin and discard.

- - - - - - - - - - - - - - - - - - -

Per Serving : 82 Calories; 4g Fat; 7g Protein; 3g Carbohydrate; 1g Dietary Fiber
Serving Ideas: Serve with lemon wedges or a white butter sauce.
NOTES: The salmon should be about 7 kg. It can be replaced by just about any fish such as red snapper or grouper. This recipe is also good to cook large cuts of meat.

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10,000 steps to stay lean

Morgan walks. And then some.

Depending on your age, weight and health status, the recommended number of steps is anywhere from 6,000 to stay healthy to 10,000 for weight loss.


How Many Steps?

When I heard that walking 10,000 steps was an easy way to get in the recommended daily exercise I accepted the challenge. Living in New York City I was convinced that I already exceeded the recommended steps and was eager to use the Club Med Diet pedometer at Columbus Isle. I was pleasantly surprised when, at the end of each day, I saw that I far exceeded the recommended number of steps. 5,982 steps for a walk on the beach? Easy! Dancing (or trying to keep up with) three songs of Club Med Crazy Signs – 1,499 steps. Walking from the gym to the waterskiing station – 1,165 steps (plus a five minute swim out to the platform). The island tour? 3,273 steps. As the days went on I realized how easy it was to reach the recommended number of steps and set goals for my return to New York.

The best part of it all though was that I wasn’t only walking! The multitude of activities kept me quite busy between steps too.

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Guest blogger gives Club Med Diet a whirl

Guest blogger Morgan Painvin gives an inside look at the new Club Med Diet in Columbus Isle. Experiencing the Club Med Diet...



In the five days I was at Columbus Isle, I managed to take part in Pilates, Yoga, and Total Care classes, learn to sail, go kayaking, take waterskiing lessons, practice archery and discover a coral reef and a shipwreck while snorkeling.

Did I leave feeling more fit? Yes.
Was I depriving myself on a strict diet? No

I was simply a part of the Club Med Diet program. I took part in the active lifestyle Club Med encourages, and took advantage of the healthy eating options offered at the restaurants. I didn’t deprive myself of tasting a pastry or two from their assortment, but did focus on their variety of fruit.

In addition, I was encouraged daily by the Fitness G.O. Tamara. We dined together often and talked about the week’s activities. I was also offered help navigating healthy meal options by the head chef Jamie. The most encouraging part of the program though was the pedometer. Never had I counted my steps, and it was encouraging to see the number getting higher and higher. Each day I was well over the recommended 10,000 steps a day (except for my last day when I departed at 11:30 a.m.).

Returning to New York was a bit of a shock though – only 4,967 steps on my first day back. I was always convinced that living in New York forced me to walk more than most people. Little did I know that to keep up with my Club Med lifestyle I would need to take a couple extra walks around the block!

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Columbus Isle Offers Unique Program

The Club Med Diet Officially Launches at Columbus Isle, Bahamas.

Fitness and eating advice, cool activities, recipes and a pedometer...sounds great, sign me up!

Pre enrollment: a table will be set up outside of the main restaurant on Thursday and Sunday evenings. A fitness G.O. will explain the Club Med Diet and invite guests to sign up for the program the following morning

Enrollment will take place at 8:45 a.m. on Fridays and Mondays in front of the gym. A fitness G.O. will sign up guests for the Club Med Diet, walk them through the guide, explain the pedometer. Read on to discover what the program offers.



The Club Med Diet Program has been launched at Columbus Isle. Each Club Med Diet participant will receive a personalized kit including:

Pedometer
Pedometers that display distance (in miles or kilometers) and calculate steps, distance, and calories burned. A reference showing recommended number of steps per day according to age, weight, and fitness level.

Running/Walking Map
Club Med Columbus Isle is located on 89 acres of beachfront property. A running/walking map of the property will be offered to aid participants in scheduling and mapping group or individual walks and runs.

Food Diary
Nutritionists worldwide suggest that people attempting to improve their eating habits keep a daily journal of food intake. The Club Med food diary allows guests to keep track of their food and drink consumption, activities, and approximate calories burned. It will also serve to remind them of dishes they have enjoyed while at Club Med and want to recreate at home.

Healthy Eating Guide
A healthy eating guide will ensure that guests are able to navigate meals at Club Med with ease by providing portion size tips, nutritional information, and recommended choices.

Healthy Recipes
Club Med will offer many of its signature recipes with nutritional information so guests can continue their new lifestyle once vacation has come to an end.

Recommended Activity List
A complete list of Club Med activities such as windsurfing, waterskiing, sailing, kayaking, and volleyball, and a suggested routine will be given to guests as well as details regarding the average number of calories burned and which muscle group is targeted in each respective activity. Fitness G.O.s will also be available to recommend workout programs and training sessions based on the participant’s age and fitness level.

Throughout the week a fitness G.O. will encourage participants to join special activities, offer personal training sessions and dine with participants.

The main restaurant will feature a healthy meal option every night at a specific station. Nutritional information will be posted next to the dish.

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Where does Club Med's nutritional advice come from?

In this blog and at its resorts, Club Med offers nutritional recommendations to children and adults. While many of our recipes come from a fusion of traditional cuisines worldwide, we also turn to the experts for information on to help families maintain better nutrition.




Inger Hustrulid of Foundations Family Nutrition www.foundationsnutrition.com
is a leading expert who often contributes information on how Club Med can improve nutritional offerings. She is the founder and primary architect of Foundations Family Nutrition, a nutrition counseling and education center widely recognized in the Boston area with an emphasis on the nutrition needs of children and families, especially child weight management.

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Shrimp Flambé with Ricard (Pastis)

This recipe, with the famous liquor from the South of France, Pastis, evokes Cote D'Azur evenings shared with friends and family. Pastis can be found at any large liquor store. Sample a glass with your guests before dinner and watch the clear alcohol turn cloudy when you add cool water and ice.


Shrimp Flambé with Ricard (Pastis)
Serving Size: 6
1 1/2 pounds shrimp
1/3 cup Ricard (Pastisse is a licorice fl avored alcohol popular in the south of France)
1/2 cup white wine
3 tablespoons olive oil
1 whole tomato -- diced
1/2 whole onion -- diced
3 cloves garlic -- minced
1 tablespoon parsley -- chopped fine
salt and pepper -- to taste
In a medium saute pan, over medium-high heat, saute the shrimp in the olive oil,
constantly turning, season with the salt and pepper.
After several minutes, add the garlic. After another minute, add the vegetables and saute for another 4-5 minutes.
Add the Ricard and light on fi re. BE CAREFUL. Let the alcohol burn off.
Per Serving: 204 Calories; 9g Fat, 23g Protein; 3g Carbohydrate; trace Dietary Fiber

Serving Ideas: Serve with white or wild rice.

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Turkoise Hosts Pro Atheletes and Coaches to Train You

A personalized sports week at Club Med Turkoise, October 27 to November 3, 2007 allows Club Med sports enthusiasts to learn new techniques, receive valuable one-on-one instruction and enjoy pro exhibitions.

Ultimate Sports Vacations, in partnership with Club Med, offers a personalized sports week at Club Med Turkoise, October 27 to November 3, 2007. The package includes an all-inclusive vacation that combines sports, entertainment and relaxation. Clients have the opportunity to participate in week-long single sport programs, multi-sport programs guided by professional athletes and celebrities. At night, pros and amateurs alike socialize at professional comedy shows, live music performances, a full-on Halloween celebration and guest DJ parties.

During the week, guests will learn new techniques, receive valuable one-on-one instruction and watch entertaining pro exhibitions.

Packages based on activity include:
Tennis with Jean-Philippe & Sybile Fleurian, former ATP touring pro’s
Scuba diving with Stephane Becker, President of Beautiful Oceans eco dive adventures
Beach volleyball with Albert Hannemann & staring Phil Daulhausser
Fitness with Cameron Shayne, creator of Budokon
Golf with Marie-Claire De Bortoli, LPGA National Teacher of the year
Trapeze with Arturo “Arano” Ortiz & an elite team of trainers & flyers

Professional athletes and coaches teach each discipline. Guests can expect an intensive week of daily workshops, tournaments and exhibitions. USV hosts are fully integrated into the entire vacation, allowing clients to experience one-on-one interaction with the professional athletes and celebrities.


For more information, visit www.ultimatesportsvacations.com or call 1-877-248-VOBE

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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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Tips For a Club Med Lifestyle--wherever you G.O.

Whether you are vacationing at Club Med or starting the Club Med Diet at home, our Corporate Chef provides some beginner's tips to help you navigate restaurants and home prepared meals.

Remove the unhealthy fat from your diet
It’s easier than you think. We are creatures of habit, so create healthy habits! Healthy fat is important for normal body function and adds taste and texture to foods. A small amount of healthy fat at every meal helps you feel satisfied longer and absorb certain vitamins (Vitamins A, D, E and K make up the fat soluble vitamins). But remember, keep the portions under control.


Examples of foods with healthy fats:
Olive, peanut and canola oils
Avocados and most nuts
Safflower, corn, sunflower, canola, soy and cottonseed oils
Salmon, mackerel and herring
Flaxseeds, flax oil

Unhealthy fats are most commonly found in animal products (red meat, butter, whole milk). You should limit your intake of unhealthy fats. Eat them in small portions and on a limited basis. For more indepth information on healthy and unhealthy fats, go to the Mayo Clinic Website:
http://www.mayoclinic.com/health/fat/NU00262

Go easy on the salt
Salt makes your body retain water. From puffy eyes, to bloated bellies, salt can make you feel heavy. Season with pepper or other spices instead.

Eat 5 mini meals during the day instead of 3 large ones
Snack sensibly. The consistent, moderate food intake will help keep your metabolism up and
prevent you from getting too hungry. If you love a large dinner or --then make the time to take it over several hours and several small courses.

Keep your portions small
This will permit you to maintain a well-balanced and varied diet.

Add color
It’s important to have colorful vegetables at every meal: red, yellow, orange, purple, and of course green.

Drink lots of water every day (of course!) and add a few glasses of unsweetened green tea

Be active
Activity is the most important compliment to a healthy eating. In other posts, you will see the gamit of activities available to keep you fit and entertained.

Discipline, self control, and will power
Although our modern culture wants to pop a pill for everything--a healthy lifestyle requires discipline to form lasting, healthy habits. If you are having difficulty forging new habits, start a food and activity diary. Note your moods in relation to food and post activities. Keep on online food journal at http://www.calorie-count.com

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Tantalizing Trapeze Burns Calories

Want to burn 300 calories an hour flying above tropical landscapes without throwing yourself out of a plane? Try the trapeze at Club Med. Excellent for increasing strength, grace and coordination, the trapeze will help you tone, increase your flexibility and develop better posture. You strengthen your core, arms and legs during trapeze routines and you learn how to overcome fear.

You don't have to wait for your next vacation to Club Med to start (use the vacation to show off your moves.) If you can find a trapeze class in your area you will surely become hooked--and on your way to a healthier lifestyle.


For a school in your area check out http://www.damnhot.com/trapeze/trapezelinks2.html

Helpful Tip: Start an activity diary today : Trainers worldwide suggest that people attempting to improve their physical condition keep a daily activity journal. Keep track of activities, and approximate calories burned. To begin your own, free, online activity diary check out http://www.caloriecounter.com/.

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Why Club Med Guests Don't Get Fat

I feel like a trip to Club Med is similar to a trip to Europe in many ways. I usually come back 5 pounds lighter after a week of satisfying and sumptuous cuisine and tons of activity.

The secret is really very simple--fresh food without a lot of processing and additives paired with daily activity. In essence, for over 50 years Club Med has offered vacationers worldwide the opportunity to build the foundation for a healthy lifestyle while on vacation. In September, the Club Med Diet will officially launch in Columbus Isle, Bahamas. If you don't want to wait until then, create your own Club Med Diet at home.


Pictured is Chef Peter's delicious curried vanilla mahi-mahi.


Helpful tip:
Start a food diary today--you'll be surprised how much you eat and when you eat it! A food diary allows you to keep track of food and drink consumption and feelings associated with eating. It will also serve to remind you of dishes you have enjoyed while at Club Med and enable you to store the recipes to recreate them at home.
To begin your own, free, online diet diary check out http://www.caloriecounter.com/.

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Burn calories, without burning out

At Club Med you can participate in activities you love while discovering new ones. Below is a list of Club Med activities at our "Sun" resorts, the approximate number of calories consumed in an hour and the muscles worked. The new Club Med Diet at Columbus Isle will include pedometers for all participants to allow tracking of steps taken and calories burned.

Archery
Shoulders, neck, back, chest, upper and lower arms
302
Basketball
Cardiovascular system, shoulders, back, arms, core muscles, groin, legs
691
Canoeing
Cardiovascular system, shoulders, back, arms, core muscles
1036
Dancing
Cardiovascular system, shoulders, neck, back, chest, arms, core muscles pelvis, hips, legs
605
Fishing
Shoulders, back, arms, legs
259
Kayaking
Cardiovascular system, shoulders, back, arms, core muscles, legs
432
Ping Pong
Shoulders, arms, back, legs
345
Sailing
Cardiovascular system, shoulders, back, chest, arms, core muscles, legs
432
Scuba Diving
Cardiovascular system, arms, core muscles, legs
605
Snorkeling
Cardiovascular system, arms, core muscles, legs
432
Swimming
Cardiovascular system and total body workout
864
Tennis
Cardiovascular system, shoulders, neck, back, chest, arms, core muscles, groin, hips, legs
605
Volleyball
Cardiovascular system, arms, core muscles, legs
345
Wall/Rock Climbing
Shoulders, back, neck, chest, arms, core, hips, legs
949
Water Aerobics
Cardiovascular system, shoulders, neck, back, chest, arms, core muscles, hips, legs
345
Waterskiing & Wakeboarding
Cardiovascular system, shoulders, neck, back, chest, arms, core muscles, hips, groin, legs
518
Weightlifting
Muscles worked depend on activity
259
Windsurfing
Cardiovascular system, shoulders, back, chest, arms, core muscles, legs
259

*Calories burned based on 190 pound male or female and one hour of activity. If you weigh less you will burn slightly fewer calories during activity--especially in weight bearing excercises like dancing, running, walking or yoga. If you really want exact calculations go to the following site where you can enter your weight and the duration of excercise: http://www.primusweb.com/fitnesspartner/jumpsite/calculat.htm

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