Ventura Chef Services

28/03/2026

Friends,

On March 17, I had the pleasure of hosting the final Ventura Chef Services Supper Club of the season, welcoming 25 wonderful guests to the table. Together, they joined more than 100 guests who shared in one of six unforgettable evenings at Casita & Garden since November.

This final menu was a celebration—my modern interpretation of some of Mexico’s most beloved flavors. Inspired by regions across the country and rooted in ancient, indigenous ingredients, each dish was designed to feel both familiar and surprising… bold, soulful, and full of story.

The evening unfolded with dishes like Mole de Olla, tarta de pato with duck carnitas, a chile relleno that delighted and surprised, and sous vide chicken with a rich peanut and guajillo chile sauce. We ended on a playful note with cornbread, white chocolate, and popcorn—an homage to one of Mexico’s most iconic ingredients: corn.

I’m deeply grateful to Francie Nguyen and the entire team at Casita & Garden for the care, attention, and warmth they bring to every supper club. Their partnership makes these evenings truly special.

These dinners are more than events—they are a creative outlet for me. A space to explore, experiment, and bring new ideas to life. It’s a true gift to share that journey with guests who arrive open, curious, and ready to experience the richness of Mexico’s food and culture.

To everyone who joined us this season—thank you. Your presence, energy, and enthusiasm made each evening unforgettable. I look forward to cooking for you again soon.

If you’re interested in hosting a private dinner in your home or vacation property, I would be honored to create something special for you. You can contact me at www.venturachefservices.com

Warm regards,
Chef Roman Ventura

26/03/2026

A week ago, I hosted 15 guests on the second of two unforgettable Culinary Adventures through the heart of Jalisco—exploring the Pueblos Mágicos of Mascota, my hometown, and Talpa de Allende.

We departed Puerto Vallarta just after sunrise, winding our way into the Sierra Madre where the air cools, the landscape shifts, and time seems to slow. Our first stop set the tone—fresh coffee and warm pastries at Mons Bakery—before heading deeper into the countryside for a truly special experience.

At a traditional taberna, maestro raicillero Benito Salcedo welcomed us into his world of raicilla. Guests learned the craft from agave to glass, ending—as all great lessons should—with generous tastings and a rustic barbecue beneath a towering parota tree in the agave fields.

Arriving in Mascota, we stepped into history. From the hauntingly beautiful ruins of the Templo Inconcluso de la Preciosa Sangre to the fascinating Museo Arqueológico, where artifacts dating back to 800 B.C. tell the story of the region’s earliest cultures, each stop deepened our connection to this remarkable place. We closed the afternoon with a walk through the central plaza, sharing stories of Mascota’s traditions and the iconic Parroquia de Nuestra Señora de los Dolores—the heart of the town.

After settling into the charming Hotel Copa de Oro, the evening gathered around the table. With the help of two of my sisters, I prepared a multi-course dinner inspired by our region: Poblano Soup, Purslane and Smoked Tomato Salad, Tomatillo-Braised Beef Ribs, Chicken Confit, Raicilla Sorbet, and Guava Tart—each dish a reflection of home.

Saturday began the way all the best days do—with a meal made from the heart. Two of my aunts welcomed us to their restaurant on the edge of Mascota for a hearty, traditional breakfast before we set off on one of the most breathtaking drives in Jalisco toward Talpa de Allende.

Along the way, we paused at a sweeping vista overlooking the valley, where we witnessed part of the pilgrimage that draws thousands each year to honor the Virgin del Rosario, affectionately known as La Chaparrita—a powerful and humbling moment that connected us to something far deeper than the journey itself.

In Talpa, our wonderful local guide, Fany, brought the town to life. We visited a traditional guava candy factory, then explored the cultural and spiritual landmarks—from the Parroquia de San José to the Museo de Nuestra Señora del Rosario, and finally the awe-inspiring Basílica de Nuestra Señora del Rosario de Talpa.

After time to wander and take it all in, we gathered for a relaxed lunch at Casa Allende, where simple, delicious flavors once again stole the show.

Our final stop before returning to Puerto Vallarta was Hacienda Don Lalín, where we were welcomed by Jesús Eduardo Sánchez for one last tasting of tequila and raicilla, surrounded by sweeping views—a perfect closing note to an extraordinary journey.

By the journey’s end, the dynamic had shifted in the best possible way. Strangers had become companions, connected through shared meals, stories, and moments that revealed the true spirit of these towns. What we experienced together went far beyond an itinerary—it was a genuine connection to place, people, and tradition.

And the best part? There are still so many meals to share, and stories to tell… so stay close—more adventures may be on the horizon.

Sincerely,
Chef Roman Ventura
www.venturachefservices.com

21/03/2026

Day 2 of Ventura Chef Services continues…amazing day in Mascota and today…Talpa de Allende!

13/03/2026

Last month, I had the honor of guiding 15 guests on a two-day, one-night Culinary Adventure through two of Jalisco’s beautiful Pueblos Mágicos: Mascota—my birthplace—and Talpa de Allende.

We left Puerto Vallarta early Friday morning, winding into the stunning mountain landscape. Our first stop was morning coffee and pastries at Mons Bakery before heading deep into the countryside to an agave farm, where maestro raicillero, Benito Salcedo welcomed us to his traditional taberna. There, guests learned the art of crafting Raicilla—followed, of course, by generous tastings and a rustic barbecue in the agave fields beneath a majestic parota tree.

In Mascota, we explored the town’s rich history with visits to the Museo Arqueológico de Mascota, a stroll through the plaza, a stop at a local bakery, and the breathtaking ruins of the Templo Inconcluso de la Preciosa Sangre.

After settling into the charming Hotel Copa de Oro, the evening continued at my sister’s restaurant, El Encanto de Ventura. Together with my sisters, I prepared a multi-course dinner featuring Poblano Soup, Purslane and Smoked Tomato Salad, Tomatillo-Braised Beef Ribs, Chicken Confit, Raicilla Sorbet, and Guava Tart.

Saturday began with breakfast at my aunt’s restaurant before an unforgettable drive to Talpa de Allende.

Guests visited the magnificent Basílica de Nuestra Señora del Rosario de Talpa, explored the Museo de Nuestra Señora del Rosario de Talpa, stopped at a traditional guava candy factory, and enjoyed time wandering the cobblestone streets of this special town.

Back in Mascota, we gathered once more at El Encanto de Ventura for a simple but unforgettable lunch of fresh chicken and mushroom tostadas before beginning the journey back to Puerto Vallarta—with one final stop for tastings at Hacienda Don Lalín.

By the end of the trip, something special had happened. What began as a group of travelers had become a table of friends—sharing laughter, conversation, incredible food and drink, and a deeper appreciation for the beauty and culture of Mexico’s small towns.

Our next Culinary Adventure is just a week away… and I can’t wait to do it all again.

Chef Roman Ventura
www.venturachefservices.com
[email protected]

VallartaCalendar.com Out & About Puerto Vallarta Sea View Magazine

07/03/2026

A group of friends enjoying beautiful and amazing Puerto Vallarta, Mexico with Ventura Chef Services that included a margarita cocktail hour and a 4-course dinner of soup, salad, chimichurri seasoned pork loin, and a decadent banana dessert.

Enjoy the best of Puerto Vallarta and contact Ventura Chef Services when you’re in town for a gourmet, fine dining experience in the comfortof your home or vacation location.

Hope to see you around a dinner table soon.

Chef Roman Ventura

VallartaCalendar.com Out & About Puerto Vallarta ,

28/02/2026

Friends,

Twenty-one guests gathered for the Ventura Chef Services Supper Club at Casita & Garden on Thursday, February 26. It was a perfect evening of inspired food, drinks, and meaningful conversation — with a sense of community that felt stronger than ever.

This supper club celebrated the rich culinary traditions of Michoacán and Morelia, inspired by my recent travels to that remarkable region.

We began with playful interpretations of beloved street foods: a Michoacán-style gazpacho of mixed fruit with cotija cheese, orange vinaigrette, and a touch of chili. Next was my version of street corn paired with tequila-fired shrimp, poblano coulis, and a parmesan crisp.

The third course paid homage to carnitas — which originated in Michoacán — served atop a sweet potato tart and complemented with tomato and jalapeño salsa.

The fourth course drew inspiration from the island of Janitzio, featuring a red snapper filet dressed with green chile atole.

Dessert was a sweet uchepo — a delicate sweet corn tamal with pecan crumble, vanilla sauce, and chopped guava. This traditional dish hails from the Purépecha region of Michoacán and provided a fitting finale to a menu celebrating a state often referred to as the “soul” of Mexico.

I did my best to make the evening feel just as soulful and memorable.

When I asked guests about their favorite dish, I loved hearing different courses mentioned — proof that the menu offered something special for everyone at the table.

Once again, my heartfelt thanks to the incredible team at Casita & Garden for their tremendous support.

As we approach the final Ventura Chef Services Supper Club of the season on March 17 — now sold out with 25 guests — I can’t help but reflect on what an extraordinary season this has been.

Each dinner has brought together new and familiar faces, bold regional flavors, and unforgettable evenings around the table.

I am deeply grateful for the enthusiasm and trust this community has shown all season long. I am especially excited to present the final menu of the season — a dinner that will celebrate everything we’ve built together and close this chapter in true Ventura Supper Club style.

Here’s to one more incredible supper club night. 🍽️✨

And don't forget, if you are looking for a private dinner, please contact me on my website.

Sincerely,
Chef Román Ventura
www.venturachefservices.com

Casita & Garden VallartaCalendar.com Out & About Puerto Vallarta Sea View Magazine

12/02/2026

A very special anniversary dinner last night!

11/02/2026

Friends,

On February 4, I welcomed 23 guests to the Ventura Supper Club at Casita & Garden for an evening inspired by the vibrant flavors of Veracruz.

During my travels there, I was struck by the city’s incredible energy—its music, dance, and rich cultural spirit—shaped by Veracruz’s important role in Mexico’s history. That inspiration guided the menu for the evening.

We began with a shrimp soup infused with smoky chipotle chiles and a subtle hint of vanilla bean—an ingredient that originated in the region. From there, guests enjoyed a seafood empanada, followed by my take on a beloved Veracruz street food: a pellizcada topped with duck.

The entrée showcased Veracruz’s iconic salsa—garlic, chiles, tomatoes, capers, olives, and spices—served with a delicate fish fillet. Dessert featured another regional star: coffee, first cultivated in Veracruz, presented as a frozen mousse.

As always, the evening was filled with wonderful conversation. Guests were curious to learn more about the region, the ingredients, the dishes, and my inspirations. While I truly love cooking, these shared conversations are always the highlight of Supper Club dinners for me.

The February 24 Supper Club—celebrating my interpretation of dishes from Morelia and Michoacán—is now sold out. I believe there is just one seat remaining for the March 17 dinner, where I’ll present dishes from across Mexico with a modern twist.

March 17 will be the final Supper Club of the season, though I’m already dreaming about future culinary adventures and menus.

And remember, I’d love to bring my dining experience to your home or vacation rental.

My sincere thanks to Francie Nguyen and her wonderful team at Casita & Garden for hosting the Supper Clubs, and to Duc Nguyen for capturing the evening so beautifully through his photography.

Warm regards,
Chef Ventura
www.venturachefservices.com

Casita & Garden VallartaCalendar.com Out & About Puerto Vallarta Sea View Magazine

11/02/2026

It's an honor to be nominated again this year for the Best Chef, We Are Puerto Vallarta Awards! I am thankful for the support of my clients and the broader Puerto Vallarta community. Please checkout the awards and vote for your favorites.

https://www.facebook.com/share/p/1DKjXGVTxZ/

VallartaCalendar.com Out & About Puerto Vallarta Sea View Magazine

Puerto Vallarta, it’s time to be heard. 🗳️

The 3rd Annual We Are Puerto Vallarta Awards start today! We’ve gathered your nominations, our committee has set the stage, and now the power is in your hands.

This isn’t just a popularity contest; it’s a celebration of the heart and soul of our city. Whether it’s a hidden gem or a community pillar who has served us for 20+ years, your vote honors their hard work.

📍 Cast your vote here:https://forms.office.com/r/NiVQtiRJCK
🔒 Secure voting: 1 response per device/IP.

VOTING ENDS at MIDNIGHT Valentines Day - February 14th

Thank you for helping us keep Vallarta one of the best destinations in the world! 🇲🇽❤️

19/01/2026

Friends,

Last week, I had the pleasure of welcoming 24 wonderful guests to the Ventura Supper Club at Casita & Garden for an evening inspired by my travels through Mexico’s central highlands.

After spending last summer exploring the flavors and traditions of Aguascalientes, Zacatecas, and San Luis Potosí, I returned home eager to translate those memories into a new five-course menu.

The night unfolded with my interpretations of regional classics: Chile Aguascalientes, a seca-style lamb birria, enchiladas potosinas, the celebrated Zacatecas wedding roast, and a dessert that wove together influences from all three regions. Each dish told a story — of place, of tradition, and of the people who generously shared their kitchens and tables with me along the way.

What I treasure most about these evenings is the connection. Talking with guests between courses, sharing the journeys behind each recipe, answering questions, and watching first reactions as new flavors are discovered — that’s where the magic truly happens. There is nothing more rewarding than seeing someone fall in love with a dish they’ve never tasted before.

Our upcoming Veracruz Supper Club on February 4 is already sold out, but there are still a few seats remaining for the Morelia dinner on February 24 and our final Supper Club of the season on March 17.

I would love to cook for you at the Supper Club, in your home, or in your vacation rental.

My heartfelt thanks to Francie Nguyenand her wonderful team at Casita & Garden for hosting, and to Duc Nguyen for capturing the evening so beautifully through his lens.

Sincerely,
Chef Ventura
www.venturachefservices.com

VallartaCalendar.com Out & About Puerto Vallarta Sea View Magazine