Editor’s note: Ana, our Dining Traveler DC Events contributor had the opportunity to participate in a virtual travel experience: Thanksgiving in Costa Rica. This story got me in the perfect travel mood as I get ready to head to Costa Rica in two weeks to experience Southwest Airlines new nonstop routes from BWI to Liberia. This is what she had to say…
My first impression of Costa Rica was how green it is. As I travelled from the capital of San Jose to Puerto Limón on the west coast on the way Cahuita National Park, I observed the different hues of green. They intensified as I travelled through the country; by boat along the jungle on the River La Suerte heading to Tortuguero National Park to observe the nesting of Green Sea Turtles; ziplining through the misty cloud high in the Monteverde Cloud Forest; at the quite town of La Fortuna nearby the Arenal Volcano; deep in the rainforest at a serene Eco lodge reserve and while hiking through Manuel Antonio National Park. It was 2002 and the itinerary was filled with city travel, adventure, ecotourism and local food. Fresh food and local dishes were always on the menu. So when I was invited to attend Thanksgiving: Costa Rican Style by Costa Rica Tourism, I thought: “great, it is food and is Costa Rica…..but Thanksgiving?”.
The cooking class was at the popular cooking school L’Academie de Cuisine in Bethesda. Our Thanksgiving: Costa Rican style was intimate in size, guests formed groups at prep stations and prepared the ingredients for a three course menu under the instructions of Chef Randy Siles Aleandro. Chef Aleandro is guiding the efforts to promote healthy and sustainable food by advocating the use of fresh and local produce in Costa Rican cuisine.
“Thanksgiving in Costa Rica” was a fun evening! That is what Costa Rica’s Pura Vida is about: enjoying life. A great wa to have a “pura vida” moment is through good food. This one-of-the-kind event’s purpose was to shine the spotlight on the sustainable cuisine of beautiful Costa Rica. The Chef shared his culinary expertise with hungry guests on how to prepare a salad with mango, Red Snapper with coconut water sauce. His menu included fresh ingredients and was easy to prepare, although, my salad did not look as good as his, but I loved the taste. His belief is that working with the best quality ingredients delivers a healthy meal and great culinary experience. We concluded our dinner with baked plantains with brown sugar sauce as dessert. I could not stay away from the dessert sauce. It was delicious!
As we sat to eat our deliciously prepared dinner, sharing our stories, I was thankful I had the opportunity to visit Costa Rica. It almost seems as Thanksgiving in Costa Rica can be year round! Follow the Dining Traveler, as Jessica will be visiting Costa Rica early November. She will share colourful images and travel stories of Pura Vida! Have you been to Costa Rica? What are your favorite memories?
