My blogroll will be 40 pounds heavier this time next week

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There’s a reason why this photo is cut off, boob down. This was a photo from 6 months ago at Club Med Ixtapa where I took my brother Jay and my friend Diane of White On Rice Couple, and we were pampered to the tilt with unlimited drinks, gourmet breakfasts, lunches, snacks and dinners and more snacks and even more snacks.

I’ve been doing some freelance writing for Club Med and I gotta say, this client sure has the best benefits (sorry, other clients. i like you too, but unless you have a beachfront resort, club med is numero uno.) Part of my request was that Club Med would host a food bloggers party during their Food and Wine Festival.

…Club Med pulled though and granted my wish!

I’m off to Club Med Columbus Isle in the Bahamas, and this time, I’m taking some good friends, many of them I’m sure you know:

Yeah, can you imagine the conversations that we’ll have? The photos? Oh no, we’ve already made a pact. A pact that includes no publishing of any photos, text or twitter if falling in one of these categories:

A) unflattering photos

B) David Lebovitz wearing this (even if he’s in the background of an otherwise lovely photo) I don’t care what fancy name you call this thing in French, it still will give me heebs to see DL wear that.

C) drunken moments of stupidty (oh there will be plenty)

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Club Med’s Food and Wine Festival

It’s Club Med’s Food and Wine Festival at their Columbus Isle property – here’s a video that Diane made of the last Food and Wine week in Ixtapa and our market tour in Zihuataneho where we went on a taco tasting and sampled like 8 tacos in 10 minutes!

Club Med with Steamy Kitchen from White On Rice Couple on Vimeo.

Club Med flies in 15 or more top chefs from around the country – and when I say “top chef” this time I really mean Top Chef! Winner Stephanie Izard will be cooking for us on Thursday.

Gluttony

So you wanna know what’s on the menu for this trip?

Menu for Sunday, March 1st

First Course
Bahamian spiny lobster causa with rocoto remoulade & avocado
Chef Sean Bernal, Oceanaire Seafood Room, Miami

Second Course
Crispy skinned Yellowtail Snapper, Boniato mash, Yerba Buena Mojo & Rum scotch bonnet glaze
Chef Sean Bernal, Oceanaire Seafood Room, Miami

Main Course
Korabuto Pork Belly with pickled baby bok choy, grilled sweet onions, tangerine, and mint
Chef Ian Schnoebelen, Iris, New Orleans

Dessert
exotic fruit salad w/a herb infusion and passion guava sorbet
Chef Jean Claude Perennoud, NYC

*

Menu for Monday, March 2nd

First Course
Grilled Chili Rub Jumbo Shrimp with Bacon Mac Choux
Chef Ray Lampe, Southern Hospitality, NYC

Second Course
Confit of Smoked Duck Leg with a crust of Smoked Pulled Pork and Fois Gras served with an Apple Brown Betty BBQ Sauce
Chef Ted Reader, Toronto

Main Course
24 Hour Smoked Brisket with white cheddar polenta, crispy fried onions, Cherriyaki bbq sauce
Chef Ted Reader, Toronto

Dessert
Jack Daniel’s Sweet Potato Pie with Coca Cola Ice Cream
Chef Ray Lampe, Southern Hospitality, NYC

*

Menu for Tuesday March 3rd

First Course
Organic Greens, Avocado Leaf Dusted Goat Cheese, Passion Fruit-Chile de Arbol Vinaigrette
Chef Jeffrey Baruch, London Lennies, NYC

Second Course
Jumbo Shrimp and Charred Pineapple Sambal
Chef Sue Torres, Suenos, NYC

Main Course
Achiote Rubbed Local Fish, Steamed in Banana Leaf
Chef Sue Torres, Suenos, NYC

Dessert
Caramelized Banana Stack, Chocolate-Mulato Sauce & Mixed Berries
Chef Jeffrey Baruch, London Lennies, NYC

*

Menu for Wednesday March 4th

First Course
Chilled English Pea Soup mint crème, arbol chili croutons, lobster sate’
Chef Greg Sharpe, Washington Convention Center, Washington D.C.

Second Course
Pan Seared Sea Scallops slow roasted lacquered duck, edamame succotash, wasabi essence
Chef Tim Elliott

Main Course
Roasted Spring Lamb cipollini onions, whipped taleggio crostini,
truffled lamb au jus
Chef Greg Sharpe, Washington Convention Center, Washington D.C.

Dessert
Mango & Papaya Crepes with a dark rum butter sauce
Chef Tim Elliott

*

Menu for Thursday March 5th

First Course
Snapper Crudo, blood orange, candied ginger, baby cilantro
Chef Michael Altman, Town, Miami

Second Course
Atlantic Cod with coconut braised pork belly, spiced pineapple and basil
Chef Stephanie Izard, Top Chef

Main Course
charred filet mignon served in a osso buco – lobster chowder, topped with asparagus monte cristo
Chef Dewey Losasso, North One 10, Ft. Lauderdale

Dessert
Thai chili chocolate panna cotta with passion fruit and frozen nougat
Chef Stephanie Izard, Top Chef

*

Menu for Friday March 6th

First Course
Lil’ Lobster Fritter Sweet & Fiery “Marmalade” Sour Orange scented Johnny Cake
Chef Tim Grandinetti, Twin City Quarter, Winston/Salem

Second Course
Pan Roasted Scallops Celeriac, Fennel, Carrot Essence, Crispy Serrano ham
Chef Maria Frumkin, French Bakery, Miami

Main Course
Surf & Earth
Red Spiced Snapper & ”forever braised” Kurobuta
Pigeon Pea Pelau
Chef Tim Grandinetti, Twin City Quarter, Winston/Salem

Dessert
Passion Fruit Curd with Blood Orange Pistachio Crisp and Mango Sorbet
Chef John Lee, Marseilles, NYC

YEAH. Really, this blogroll will be 40 pounds heavier in one week’s time. In fact, if you find your website lagging a bit over the week, check. You probably have the same people on YOUR blogroll too.