Blog & News

Why promote peace in the workplaceToday’s increasingly stress-filled, highly competitive workplaces have created environments that foster a mentality of separation, where individuals often find themselves feeling ostracized, angry, or intimidated. This, added to an already generalized lack of assertive and empathic communication tools in our society, results in tremendous difficulties for members of a work team to connect, to resolve conflict, and to find real authentic fulfillment in their peer relations.

Acompáñenos la noche del 11 de julio para una cena de degustación de cuatro platos con un maridaje de bebidas, celebrando la huerta orgánica del Hotel Belmar y nuestra finca, Madre Tierra.Ambos, Al Mercat y Restaurante Celajes, se inspiran en elementos tradicionales de cocina Costarricenses, así como en lo mejor de la producción agrícola local, para crear platos únicos y atractivos; así es que estamos contentos de invitarlos a conocer el resultado de esta fina colaboración.

Nubosa StoutI must admit, I am a huge fan of stout beers. This admiration of dark ales started with Guiness, but oh that was only the beggining, because then came my discovery of many more delicious creations by talented micro and home brewers. Rainbow Stout from Trout River Brewing in Vermont, Obsidian Stout by Deschutes brewery in Washington and Shakespear Stout by Rogue brewery in Oregon are my top favorites but the list is long and growing.

Having read ‘Wild Fermentation’ years ago and more recently, ‘The Art of Fermentation’ last year, I have been familiar with Sandoor Katz, the world’s foremost expert in lacto-fermentation, for some time now. Imagine my surprise in my first few weeks in Costa Rica when my employer, Pedro Belmar, casually mentions that Sandoor Katz will be in San Jose, a three hour drive from the Monteverde Cloud Forest, hosting a workshop on all things cured and pickled! I have been interested in the art of food preservation and natural pickles for as long as I can remember, but in the last couple of years I have really delved into it, curing my own dairy, meats, sausages, sauerkraut, kimchee, fruit, and kombucha to name a few products.

Jeremiah Bullied, Hotel Belmar’s ChefJeremiah Bullied, Hotel Belmar’s new chef from Montreal, Canada, has been specializing in farm to table cuisine for over a decade. He brings to Monteverde his experience with casual fine dining, alternative agriculture, and permaculture design. “A dish is only as good as the ingredients available to the chef,” says Jeremiah, “and when you have the abundance of fresh, organic food that you have here in Costa Rica, you can’t help but be inspired.”

Chef Arturo has been working at Hotel Belmar since last year and is in love with the farm-to-table concept.Arturo –head chef of Restaurante Celajes- creates eclectic combinations of food that honor Costa Rican cuisine but also add strong international influences, especially French. He loves working with the farm-to-table experience because he believes that guaranteeing the freshness of every ingredient contributes enormously to the restaurant’s success. We recently interviewed him on the vision of Restaurante Celajes and why he feels excited about working at Hotel Belmar.