The Divi Aruba All Inclusive is offering guests a first class dining experience this fall with award-winning, Boston-based Chefs Chris Coombs and Adrienne Wright. The chefs will create an Aruba inspired exclusive 4-course dinner with 2 Amuses and wine pairing at Fusion Restaurant & Piano Bar on the nights of October 25 and 26, 2019.
“While our guests always have the option to dine all inclusive at ten dining venues, hosting this special event allows us to present a sophisticated evening dinner that highlights our top-quality food and additional restaurant options,” said Alex Nieuwmeyer, Managing Director of Divi Resorts Aruba. “It is a means of raising the bar as we strive to exceed expectations for our culinary offerings.”
Promotional rates start at $199 per person, per night and include the cooking demonstration event on either Friday, October 25 or Saturday, October 26 in addition to an all inclusive stay at Divi Aruba. Guests need only book their reservations by October 15 for a stay anytime between October 15 and November 3 using the booking code FOODIEGETAWAY. For guests who already have existing reservations and would like to purchase the dinner separately, the cost is $120 per person.
Chef Christopher Coombs has become one of Boston’s top chefs and restaurateurs over the past decade. Known for his impeccable culinary technique and love for seasonal, local ingredients, Coombs oversees the culinary teams at his Boston Urban Hospitality restaurants: fine-dining mecca Deuxave; modern steakhouse, Boston Chops; and American Bistro, dbar. Under his leadership, Deuxave consistently shows up on Best of Boston lists, earned a Wine Spectator Award of Excellence and just recently was named a Forbes Four Star Restaurant in 2018. Boston Chops in the South End opened five years ago and was voted Food & Wine magazine’s “Best New Steakhouse” in 2014. Being named one of Forbes’ “30 Under 30” in 2012 catapulted Coombs onto the national stage.
Chef Adrienne Wright is the executive chef at the Boston Urban Hospitality restaurant group. She works closely with Chef Chris Coombs and the culinary teams at each restaurant overseeing menu creation and execution across their three concepts. Adrienne was a finalist on season 16 of Bravo’s Top Chef and part of the winning team in Boston’s Culinary Fight Club in 2017. In 2015, Adrienne was featured on Zagat Boston’s “30 under 30” list for her menu creations at Deuxave, which are inspired by her own heritage as well as the cultures she has experienced in her travels. Her passion is making elevated dishes that blend flavors, techniques and ethnicities.
This gourmet dinner will afford guests the opportunity to sample intricate flavor combinations in addition to enjoying their trip to Aruba. Served in 4-courses with 2 Amuses and wine pairings, the creative menu features items such as Yellowtail and Hamachi Crudo, Spiced Long Island Duck Breast, Black Quinoa with Native Beans and Green Papaya as well as Spiced Mango Chutney and Coconut “Bolo Borracho.”
Divi Aruba All Inclusive, www.diviaruba.com