What's the food like in Paradise?

If you’re trying to convince your significant other to go to Ski Paradise with you and they seem resistant for any number of reasons - real or perceived - there is one thing that no one can deny about Ski Paradise - the food is fabulous!

Each morning you will have option of making the early ski run (7:15 departure) or the later run (usually around 8:30).  

If you’re on the early run, your quick breakfast is real oatmeal (not the Quaker oats slop), bananas, OJ and coffee.  The hot breakfast that everyone eats later at the Villa is brought to you at the palapa (that’s what they call the “hut” at the starting dock) around 9:00.

If you’re on the later run, you will eat in the main dinning area with the remaining group and be served fresh cut tropical fruit (pineapple, kiwi, papaya, and mango) plus some kind of hot (not spicy) and hearty mexican breakfast casserole /  enchilada / burrito.  

To tell you the truth, in the two days that I ate breakfast at the villa a couple of things happened; one, I had no idea what I was eating, two, I stuffed myself silly, and three, it was delicious. 

The beauty of this setup is that you simply tell Gordon the night before if you plan on going to breakfast or not and you can change your plans daily.  Heck, if you decide at 6:30a.m. you really don’t want to get up and go with the first group you can show up for breakfast and be just fine.  

I preferred getting up early to go ski because you were guaranteed good water, Todd and Dasher were filming which was way cool, and with the size of our group if you wanted a third set with a proper amount of rest between it was best, but not essential, to go early.  My wife on the other hand preferred going with the late crowd and getting served breakfast, in her words, “I’m eating fruit that I didn’t have to cut and peel”.  If you have kids at home, you know what this is all about.

The wind does tend to pick up between 11 and 2 since you are about 100 yards from the ocean, but it will also consistently shift and die down between 2 and 3 in the afternoon.

Lunch is fairly casual and brought in coolers with the late group (along with breakfast) and is typically something light.  If you prefer, you can eat PB&J and/or Nutella all day if you like, but typical lunch included some kind of salad with chicken or tuna.  Also, be prepared to have fresh tomatoes and avocados with just about every meal (including breakfast).  

You could probably eat lunch as early as you like, but keep in mind there are hungry skiers roaming about so it goes fast.  There are the larger style dorm size fridges and a microwave on site.  If you picked up some of your own food or drink at the local grocery store it could easily be brought and stored, but it is completely unnecessary.

When you returned from the palapa to the villa - typically leaving between 2 and 3 - normal course of action was to drop you stuff off in your room and make your way poolside where margaritas and pina coladas were waiting along with homemade chips, fresh guacamole and pico de gallo.  We would hang out for a time before heading back to our rooms to get cleaned up for the main event of the night - dinner!

Dinner is not just a meal at the Villa Aquina, it truly is an event.  Why?  Well, everyone is present, including Gordon and Gabriella, refreshed and anticipating more fun.  You are usually served three courses - salad/soup, meal and dessert.

Saturday - (my favorite) we had enchiladas and chile rellenos

Sunday - Caesar salad with salmon while watching the Super Bowl in the game rool and on the patio.

Monday - (I forget) It’s the green dish below...I think it was grilled chicken with a stuffed pepper

Tuesday - Chilean sea bass, 

Thursday - a choice of Filet or Shrimp, and 

Friday - Gordon’s famous pasta.

As you can see, none of these meals are so “authentic” that the American palate or digestive system can’t handle.  So if there are any concerns about the food or water, no need to worry.

What happened on Wednesday you ask?  Well, we had an oceanside dinner at the prestigious Tres Vidas country club where we were able to select from a menu of options.  It was truly magnificent.   For those of you (especially from Midwest) who are used to vacationing along the Atlantic, there is nothing like having dinner on the shores of the Pacific as the sun sets with the love your life and your best friends.

Now our group was a little different since we were celebrating Eric’s 40th birthday party.  This meant that Gordon invited some of his neighbors over for a 70’s/80’s party, we had pasta for ease of serving, and ate dinner on the patio by the pool.  It was a hoot to see Will Asher dressed up in a 60’s style Kris Lapoint hairdo!  Friday is normally the day off for the staff, so we had the option of either having pasta again or, as my wife and I did, head into town for a quiet Mexican meal by ourselves.

Each night was also filled with great conversation and laughter.  Our group was prone to group questions that we all took turns answering, Todd Ristorcelli injected some humor and Gordon & Gabriella shared some of their favorite jokes.

Almost forgot - dessert was huge!  Creme brulee, mud pie, key lime pie, etc.  Normally I feel guilty about eating such a decadent dessert, but it was just the right touch each time for an incredible day of skiing - perfect in taste and portion - and always delivered by the villa steward Ramon with a bit of Mexican history and fanfare.

Ramon serves key lime pie during the Super Bowl.

Sea bass - yum!

Kris Lapoint isn't afraid of a second helping.

Dave & Joan Miller

Todd Ristorcelli impersonates Gabriella

Will Asher dons a "LaPoint" bandanna over his wig

Eric celebrates his 40th in style!