Eagle Beach — The local press was recently welcomed by Hotelier Jan Van Nes and his staffers for a tour of Blue Residences and an unforgettable night at The Kitchen Table, by White.
Blue Residences, the first luxury condo resort on Aruba’s famous Eagle Beach in 20 years, is currently under the final phase of development and will consist of three residential towers. The first tower was occupied in early 2014, offering unobstructed views of the ocean, elevated ceilings in the bedrooms, living rooms and dining rooms, private Jacuzzi terraces, fully appointed kitchens featuring upscale appliances and wireless internet throughout.
The on-site amenities of Blue Residences include a private beach, poolside service, a full time concierge, a workout room, a mini store and an elaborate food & beverage operation by Chef Urvin Croes, who exclusively developed the Mirador Terrace, the Frangipani Bar and a culinary studio by the name of Kitchen Table by White, to serve resort guests and the general public.
The award winning chef, his culinary brigade and his service staff joined project manager Alberto Perret Gentil, and his wife Veronica in pampering press members at the end of their informative resort inspection tour.
The evening took off with bottomless Prosecco flutes, on the terrace overlooking Eagle Beach and the theater of endless sunset. Chef Urvin’s 8-course interpretation of Aruban cuisine specialties started with an individual mixed hors d’oeuvres tray, including totally reinvented traditional snacks.
Once inside the air-conditioned dining room the VIPs were treated to fresh fish Tiradito with passion fruit and tiny cocolishi, crustaceans, flavored with banana di reef, a slightly salty seaside weed, followed by a deconstructed Snapper Creole, with miniature Pan Bati, and pickled onions, a savory slice of pork with a deep fried kale chip and grapes, and a melt-in-your-mouth beef stoba, a local stew, with grilled onion and carrot, like nothing before.
The evening in the culinary studio allowed press members a front row seat to the exhibition kitchen where dishes where prepared and plated as part of the evening’s great spectacle. A symphonic coconut and pineapple dessert went well with the acoustic guitar musician.
The team assembled by Executive Chef Urvin Croes includes Hemer Zambrano tapas chef, Carlito Castillo-manager/sommelier, Ludoviko Henriquez, sous chef, Moises Ramirez and Jean Claude Werleman, both cooks, with lovely waitresses Laura croes, Perlita and Shirley!
Press members truly took time off to unwind and savor the incredible flavors, impeccably paired by an excellent selection of wines, as witnessed in our images.