There is a giant greenhouse on the property which produces about 40% of the the resort’s produce, and the resort offers free tours three days per week.
The greenhouse employs fifteen full-time workers including a bee expert who goes into the jungle to catch bees, releases them into the greenhouses for 5 hours, collects them from the greenhouses, and returns them to the jungle. He does this for multiple greenhouses on the property. Any applicants for the job?
Lunchtime!
To Cabana Pizzeria for a burger and chicken sandwich.
Next we attended a cooking demonstration. The Mexican chef was making lobster soup and lobster bisque. Hector and Roman, from the activity staff, assisted her and interpreted. The stock pot was filled with several veggies, broth, and a whole lobster and had been simmering for three hours. To make the bisque, she scooped the soup into a blender, including the lobster, shell and all. Then she poured it through a strainer and threw away the paste that couldn’t squeeze through. She added cream and served it up. I wished I had not just had a giant sandwich. Hubby sacrificed and ate my portion as well as his.
Then, Hubby and I went to the air rifle shooting session. I had the highest score of the day! One lady found out I’m from Tennessee and said,”No wonder you can shoot.” Really?? She probably thinks I’m personal friends with Elvis, too. I did Wii skeet shooting a couple of times on a cruise. This was my first time with an air rifle. I kind of enjoyed it, so I just might d velocity a new hobby.
When we returned to our casita, there was a beautiful fruit and cheese tray waiting for us. The concierge gifted this to us for our hot water inconvenience. How very thoughtful! “Excellente” and delicious.
For dinner we had reservations for Fuentes Culinart Theater. It is a five course dinner. People who choose to pay extra can include wine pairings which have been selected to “perfectly complement” each dish.
The chef did very little cooking in front of us. Mostly, he explained the food and plated a sample of each course for the audience. The waiters brought out each course as the chef talked. The somalier explained the wine selections.
Interesting menu.
The only thing I would EVER order again was the fish. Today’s fesh catch was sea bass.
Both Hubby and I had a rough, sleepless night. Maybe way too many different foods and spices at war in our bellies.