DINNER AND A SHOW

There's a really nice beachfront hotel called Capitan Suizo near where we stay in Playa Langosta. The name is Spanish for the Swiss Captain. Their excellent restaurant, El Barco, is open to the public. We've gotten to know the executive chef, Jujo Molina, over the last few years. We always contact him before we head south to see what's going on.

There was a Costa Rican barbecue buffet and entretenimiento costarricense. The food, as always under Jujo's supervision, was wonderful. The entertainment was fun but almost all backlit. Tough shooting.     

La Luna, El Cocinero Y El Capitan

Almost time to go home. We went to dinner last night at the restaurant of a boutique hotel just down the road, Capitan Suizo. Our old friend, Jujo Molina, has become executive chef. He offers a tasting menu on Friday nights at a very reasonable price.

A just-barely-not-full moon was rising over the palm trees as Jujo and his staff served us culinary delights. There was a saxophone player making sure our blood pressure stayed low. It's going to be hard to leave tomorrow.    

Sorry no post yesterday. I shot some video of the sunset Thursday evening but I don't know a thing about editing them movin' pitchers and it took me hours to figure out the basics of iMovie. Then it took three hours to upload the clip to Blogger, and then it didn't work. It may show up here yet.  

To The Table

The products of Chef Jujo's art: tuna tataki on raw veggie spaghetti in orange reduction; bufala mozzarella and sun dried tomatoes with rosemary vinagrette; and preparation of spring rolls.

If you find yourself in Guanacaste and have access to a kitchen you gotta call this guy.                         

Jujo Molina, Private Chef

We never thought we'd do something like this. There are a dozen or more units at the condominium we stay at in Tamarindo. Many of us gather around the pool at sunset. A group of friendly Canadians (well, they all are) told us they had engaged a private chef to prepare dinner twice during their stay. We doubted we could afford such a thing but when they mentioned the price, Mrs. C got in touch with Chef Jujo Molina of Salvia Fresca (fresh sage).

He does catering and private cooking and was willing to do it for just the two of us. The price was equal or less than dinner for two at a fine Costa Rican restaurant. The servings were so large you easily get two meal's worth, halving the effective cost. 

Jujo (a contraction of Julian and something) brings a case of ingredients. Everything is ultra fresh and prepared from scratch on the spot. He cleans up and stores the leftovers. You can look at the astounding menu we had here. 

The chef is from northern Spain and has worked in fine restaurants in that country, France, Italy and, I believe, Argentina. He married a Costa Rican woman. They have a young daughter and he wanted a more stable life than the restaurant work allows. He is developing this business in Guanacaste Province and has a growing reputation.

What a delight. Tomorrow we'll have some of what arrived on our plates. Check his site at www.salvia-fresca.com.