After Chef Mike Sonier’s stint along the coast of Vancouver Island, it was time to travel somewhere warmer. The beaches of Tulum, Mexico, welcomed him with open arms, introducing him to fellowship on the shores with a beach cook.
Thanks to a bountiful local market, foraging for local ingredients was a breeze, and it was time to fire up the Big Green Egg. A whole fish prepared with an Ethical Table Caribbean jerk spice marinade paired well with grilled watermelon, which was topped with the same marinade, fresh salsa, and peppers.
“Grilling fresh tropical ingredients is one of my favourite things, balancing that delicious char flavour with the freshness of the fruit. When creating a food spread, it is essential to remember to balance some fresh components, such as raw oysters and ceviche, which act as palate cleansers.” - Chef Mike Sonier
With a colorful sunset starting to cool the air, Chef Mike prepared a dinner spread to be shared between a group of chefs. Cooking alongside each other, a feast with fellowship came together as the chefs cleaned, chopped, and cooked their fresh catches of the day. Spiny lobster, grouper, oysters, and ceviche came together with the tastes of local flair.
The meal was rounded out with a shot of Mexican mezcal before retiring with plans to head back to Canada.
Featured Meals
1. Caribbean Jerk Fish
2. Grilled Watermelon
3. Spiny Lobster
4. Grouper
5. Oysters
Hot Tip: “Oysters au gratin were something I made growing up on the East Coast. Adding Mayan spinach from Mexico, which is Indigenous to the Yucatan Peninsula and is one of my favourite ingredients, makes this dish extra special.”
6. Triggerfish Ceviche
Take in the Mexican heat while you can. Our last stop on this adventure is a return to British Columbia to the frigid mountain temperatures of White Lakes on our next episode with Chef Mike Sonier. Follow along!
