Chef Gilad: a palette of Costa Rican flavors

When you think about a destination wedding in Costa Rica lots of things come to your mind, a dream of colors, sunsets, green shades, the excitement of a full cultural experience, among others… Let me tell you about some of the great things, our green paradise offers… tropical flowers bursting everywhere, affordable luxurious accommodations, a small group of family and friends gathered together to celebrate your special day in a very exotic location, monkeys walking by your ceremony, a local guitarist playing sweet songs when you dance, the tide coming in and getting your bare feet wet when you are reciting your vows and the ocean breeze feeling on your face while saying “I do”. For me, one of the elements that make a Costa Rica destination wedding memorable is the food experience, it´s the perfect opportunity to try the country’s best flavors and give your guests a whole five sense stimulation!

If you want to make it right when selecting your wedding food, my recommendation is to hire a chef to create your personal menu, but not any chef, choose someone that has a mixed background and can easily please the classic expectations, but good enough to add a local twists, like Chef Gilad from Rising Tide Catering, he will definitely accomplish this challenge and will invite you to explore many flavors within one recipe. About Chef Gilad

Originally from San Francisco, California, with more than 10 years living in Costa Rica, with a passion for food, events and surf! (by the way we had the opportunity to meet in Jacó beach, where the Chef also managed to hit the waves). Chef Gilad´s very relaxed personality and well organized capabilities makes him suitable for creating a great experience for big groups or small gathers. His food is “slow joy”, nothing pretentious, a menu of basic elements, taken to a much serious place where he mixes classic ingredients with Costa Rican savors. His food is fresh, prepared from scratch, you will definitely appreciate all the flavors in a perfect balance.

This are some of the fun and creative hors d´oeuvres for your cocktail hour: tuna and mango tartar “poke style” on fried wontons with toasted sesame seeds, "pejibaye" (peach palm fruit) hummus on a herb toasted pita chip with paprika and olive oil, salsa platters with fresh chips, pico de gallo, guacamole and spicy ginger salsa, mini caprese toothpicks with cherry tomatoes, local fresh mozzarella, basil and a balsamic reduction and spanish tortilla with potato and caramelized onions, served with fresh baguette and homemade aioli.

For entrees you get to choose from beef tenderloin with a pan roasted mushroom, red wine and cream sauce or fresh catch of the day with a creamy shrimp sauce or what about rubbed slow roasted pork ribs.

This is just a small sample of the mouthwatering options Chef Gilad offers… Let me tell you also that prices are good, portions are perfect and his love and good energy for what he does, translates into happy guest savoring authentic food!