Start the New Year with the VidaMar Resort Hotel Algarve

This region bathed by sea and sun is also a great place to spend special dates such as New Year’s Eve.

“We have high expectations for the New Year because it is a festive season that is important in the Algarve, and we will make sure to celebrate it in an interesting way,” says the director of operations of the Vidamar Resort Hotel Algarve, Nuno Salvador.

With that in mind, the Vidamar has created a special programme for New Year’s Eve 2016/2017 on the theme of Tropicalia.

Everything is in place to guarantee unforgettable moments with a celebration inspired by sophisticated high-society parties of the 1930s to 1950s.

Say “Chica Chica Boom Chic” to 2016 – à la Carmen Miranda – and start 2017 with rhythm, glamour, colour, fun and joy.
A gala dinner and entertainment from the trio Les Triplettes, dancers, fireworks, a DJ and other surprises have been prepared for you to ring in the New Year with us.
Everything is set for our team to achieve the objective that Nuno Salvador outlines in the video we present today.

“Our objective is to be your favourite hotel for holidays,” the director of operations says. “That’s our focus: being our clients top choice.”.

Discover the Algarve all year round with the Vidamar Resort Hotel Algarve.

Algarve Chefs Week benefit on December 9

Vidamar Resort Hotel Algarve is to host the Algarve Chefs Week fundraiser

It is a Christmas tradition: chefs from the restaurants of 11 five-star Algarve hotels, are once more coming together to prepare the Algarve Chefs Week benefit dinner. This year all money generated by the event – which is to be held on December 9 at the Vidamar Resort Hotel Algarve – is to be donated to regional institutions Apatris 21 and APEXA.

Preparation of the menu for the Algarve Chefs Week event begins with “healthy debate and takes into consideration local seasonal products,” explains Miguel Teixeira, Executive Chef at the Vidamar Resort Hotel Algarve. “Lots are drawn and the chefs are divided into various groups: starter, fish dish, meat dish, dessert,” he goes on.

“Then we choose the ingredients, the garnishes, the sauces, the decorations, the various textures – a thousand and one elements that go to make up each dish – without forgetting the element of surprise when it arrives at your table.”.

This dinner prepared by some of the Algarve’s top hotel chefs will set you back just 30 euros, which also includes admission to a concert by João Só, an artist who this year is adding his support to the cause. “In a season as special as Christmas, it is always a pleasure, a source of great pride and at the same time a challenge to be able to contribute to help these institutions, and to have the Vidamar hosting this event,” stresses Chef Miguel Teixeira. For the fundraising dinner the hope is to have a full house, selling out the 300 places available. “It’s a way for all of us to be able to contribute to offer an early Christmas gift to these people.

So put it in your diary: the Algarve Chefs Week benefit with a concert by João Só is on December 9. Tickets are available at the 11 hotels taking part, including the Vidamar Resort Hotel Algarve.

Algarve Chefs Week 2016 – VidaMar Resort Algarve

Executive Chef Miguel Teixeira of the Vidamar Algarve is among five of the 12 executive chefs based at five-star hotels in the region who from May 6 to 15 will be taking part in Algarve Chefs Week 2016.

This year the challenge is to present menus inspired by ceviche, Peru’s national dish, which is essentially raw fish marinated in citrus juice.

At the Vidamar Algarve, Executive Chef Miguel Teixeira reveals a few secrets of the menu that he is preparing: it is “a reinterpretation of Bacalhau com Grão [Portuguese codfish with chickpeas] in a version with a lot of citrus fruit, spices, and ingredients from Japan, since we will be serving this dish in our KOI restaurant.

This special menu may be sampled at the Vidamar Resort Algarve throughout the week of the event. For each meal consumed in participating restaurants at the hotels, one euro goes to a local support centre for homeless people, CASA.

On April 23, from 3pm at Loulé’s municipal market, Chef Teixeira and his friends and colleagues Marco Alban, José Leitão and David Domingues will be offering some tips and secrets on this dish, at a workshop that promises to be deliciously surprising.

Campo de golfe Algarve

Ceviche: origins

Ceviche, which is considered to be Peru’s national dish, resulted from the introduction of Arab techniques into the cuisine of South America, when Moorish women who came to the continent with the Spanish army began using the juice of bitter oranges to marinate raw fish, in place of the local ingredients the Inca had used.
The name – sometimes written seviche – is associated by historians with the Arabic word sibesh or Al-Sibesh, which refers to acidic foods such as citrus fruits.

Ceviche and the Algarve

This way of marinating fish with citrus juice is not at all alien to Algarve cuisine, which also retains many customs introduced to the region during the Moorish period.
The Algarve is, of course, known for its fresh fish and high-quality citrus fruits – both ideal for use in ceviche – with boiled potatoes, sweet potatoes or corn providing perfect accompaniments.
Ceviche may be served as a starter or as a main dish.