Dorado Beach, a Ritz-Carlton Reserve Announces Event Line-Up for Culinary Getaway

Dorado Beach, a Ritz-Carlton Reserve
Dorado Beach, a Ritz-Carlton Reserve

Dorado Beach, a Ritz-Carlton Reserve has announced the official event line-up for its third annual Culinary Getaway founded in partnership with celebrity chef, José Andrés. From October 10 – 13, guests can enjoy a culinary journey filled with interactive cooking demonstrations, wine tastings and oceanfront dinners.

After reopening its doors in October 2018, a milestone in the Reserve’s recovery and resurgence from Hurricane Maria, Dorado Beach, a Ritz-Carlton Reserve and chef José Andrés are once again uniting to introduce guests to creative culinary minds as well as some of Andrés’ personal friends. Showcasing the event alongside Andrés will be French chef Ludo Lefebvre, Food Network host Tyler Florence, and Venezuelan chef Lorena Garcia. Additionally, the event will host local talent, including top chefs from Puerto Rico who will be participating in a special event during the weekend alongside chef Andrés.

Guests who want to reserve their attendance for this weekend experience can book the "Dorado Beach Culinary Getaway" package, starting at $1,945. The package will include daily continental breakfast for two at the resort’s new signature restaurant, COA, a daily $100 resort credit and participation the culinary events being held throughout the weekend.

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In other related news, guests returning to Dorado Beach, a Ritz-Carlton Reserve will find that the property has underwent extensive renovations following Maria. Each of the property’s 114 guestrooms and suites have been updated with new designs and a refreshed color palette that amplifies Puerto Rico’s natural surroundings. Additionally, the Reserve has made changes to its Encanto Beach Club Bar and Grill, introducing a new Mediterranean dinner menu, as well as the property’s beachside restaurant, Positivo Sandbar, which debuted an Omakase and Ceviche bar.

For more information, visit www.ritzcarlton.com.

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