Visa Infinite Dining Series #InfiniteDining #makeitCDNbeef

This week we partnered with VISA and Karisma Hotels & Resorts to host the Visa Infinite Dining Series featuring Canadian beef at Los Colibris in Toronto on Tuesday, April 26 and Rouge in Calgary on Friday, April 28. The event is designed to provide a high end dining experience to VISA Infinite cardholders, and have these loyal brand advocates experience the Canadian Beef Story through culinary superstars.

Canadians with a fervor for authentic Mexican flavor were treated to delicious traditional recipes prepared with creative modern flair. Jonatán Gómez Luna, Executive Chef of Le Chique at Azul Sensatori Hotel by Karisma, Elia Herrera, Executive Chef of Los Colibris and Paul Rogalski, Chef and Co-Owner of Rouge Restaurant and Bistro Rouge, collectively curated a menu that combined mouthwatering South of the Border flavors with locally sourced and sustainable ingredients.

The Visa Infinite Dining Series provided guests with a taste of The Canadian Beef Culinary Series by Karisma – a partnership between El Dorado Spa Resorts & Hotels, by Karisma, Canada Beef, and Air Canada Vacations. Occurring Monday – Friday the second week of each month at the award-winning El Dorado Royale, a Spa Resort, by Karisma in the stunning Riviera Maya, Mexico, The Culinary Series delivers a Gourmet Inclusive® Experience featuring exceptional service, culinary delights, wines by Jackson Family Wines and an impressive roster of prominent Canadian chefs.  The 2016 lineup includes culinary visionaries such as Canadian Top Chef Carl Heinrich, Joe Beef Chef Marc-Olivier Frappier, Impasto’s Mike Forgione, and Chef Rogalski, who will join Chef Gómez Luna in Mexico in November as a follow up to this week’s collaboration.

Meet the Chefs

As Executive Chef of Le Chique, and Food and Beverage Creative Director for Karisma Hotels & Resorts, Chef Jonatan Gómez Luna, who began his culinary training at El Bulli in Spain, is acclaimed for his technique of blending cutting-edge modernist techniques with sheer showmanship to transform food into an unforgettable sensory experience.  Under his guidance, Le Chique is operated by 21 chefs, including 16 students from various culinary schools throughout Mexico, underscoring Karisma Hotels & Resorts’ commitment to culinary excellence.  Chef Gómez Luna’s culinary prowess and experimentation in the kitchen reflects the Riviera Maya’s native Yucatan influences using seasonal, authentic Mexican ingredients, as well as his own experience with molecular gastronomical cuisine and training at one of the world’s best restaurants.. Le Chique is included within Karisma Resorts esteemed Gourmet Inclusive® program, providing a discerning experience focused on quality and creating unforgettable moments.

Chef Elia Herrera, is an expert in the art of Mexican cuisine, originally hailing from Cordoba, Mexico. She draws her culinary inspiration from her family’s generations of fine cooks, passing down a repertoire of renowned recipes. Prior to leading the team at Los Colibris, Herrera has made a name for herself in the Toronto culinary scene working at a collection of distinguished restaurants including Canoe, Scarpetta and Mistura.

No stranger to the culinary limelight, Chef Paul Rogalski has received numerous accolades for his culinary endeavors, as well as for his multiple restaurants. In addition to being a master of flavor and technique, Rogalski is also respected for his passion for utilizing local and sustainable ingredients.

Menu at Los Colibris
Chicharron de Cerdo with Sikilpak and Hoja Santa Powder
Mini Tinga Empanada
Mini Tostada de Ceviche de Tamarindo
Tamarind & Mango Margarita
Tequila Reposado, Tamarind, Mango, Lime, Tahin


Chef Elia Herrera: Mar y Tierra
Carne Apache (Beef Carpaccio), Octopus Scabeche

Chef Elia Herrara, Los Colibris

Chef Jonatán Gómez Luna: Lobster Huatape
Smoked Chilies, Lobster Broth, Lobster Roll, Sour Orange, Jicama

Lobster Huatape, Chef Jonatan Gomez Luna

Chef Paul Rogalski: Oxtail and Morel
Mushroom Royal and Farro

Oxtail and Surf n Turf, Chef Paul Rogalski

Chef Jonatán Gómez Luna: Sous Vide Pork Belly
Burnt Eggplant Purée, Chirmol

Sous Vide Pork Belly, Chef Jonatan Gomez Luna

Chef Paul Rogalski: Smoked Northridge Farms Petite Filet
Fiddlehead Rémoulade, Feta, Watercress, Hazelnuts

Cigar Smoked Petite Filet, Chef Paul Rogalski

Chef Elia Herrera: Torta de Elote
Corn Cake, Pineapple Ice cream, Mango Avocado Cream

Torta, Chef Elia Herrara

Menu at Rouge 
Photos coming soon! 

Foie Gras Torchon, Rhubarb, Mostarda, Toasted Brioche
Fresh Oysters, Cucumber Mignonette
Beef Tartare

Beef tartare, Rouge Calgary

Chef Jonatán Gómez Luna: Lobster Huatape
Smoked Chilies, Lobster Broth, Lobster Roll, Sour Orange, Jicama

Lobster huatape, Chef Jonatan Gomez Luna, Rouge Calgary

Chef Paul Rogalski: Oxtail and Halibut Surf and Turf
Oyster Cream, Chlorophyll Mayonnaise, Chive Powder

Oxtail and Surf and Turf, Chef Paul Rogalski, Rouge Calgary

Chef Jonatán Gómez Luna: Sous Vide Pork Belly
Burnt Eggplant Purée, Chirmol, Spicy Leaves, Plantain

Sous Vide Pork Belly, Chef Jonatan Gomez Luna, Rouge Calgary

Chef Paul Rogalski: Cigar Smoked Petite Filet
Morels, Fiddleheads, Pomme Purée, Ramp, Chimichurri, Popped Farro

Cigar Smoked Petite Filet, Chef Paul Rogalski, Rouge Calgary


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