Aztec Calendar wood inlay

Take a close look, and you’ll see this is hand made wood inlay. I can’t image how long it took to make this Aztec Calendar.

Maya or Aztec Calendar

I found this Maya - Aztec calendar in one of the shops in Cozumel, it must have been over 5 feet tall.

Cozumel Picture

This picture was taken from the highest spot on Cozumel. I’m not sure this was even 40 feet off the beach, but it is a highlight of any tour on Cozumel.

Carnival Sensation and Dive Tanks

This picture was taken off the docks in Cozumel. I was trying to be creative including the 2 subjects (the ships; Carnival & Royal Caribbean and the dive tanks) together.

Room with a View ClubMed style

What a great way to wake up in the morning, that to experience a Caribbean sun rise and be able to wake out right to the beach.

This is one if the deluxe rooms that come with some extras.

Relaxing ClubMed style

This was the day I was going to play tennis, bike into town & lighthouse and snorkel.

Well it turned out to be a great day to just relax and enjoy doing nothing. I was looking for something to photograph to show what I was doing and the beach umbrella against the blue sky looked like the best pic. Picture taken at Clubmed Columbus Isle, Bahamas.

Dive boat ClubMed

Some say this is the clearest water in the world.

The snorkeling dive is about 15 minutes out with about 45 minutes of snorkeling.

There are 3 spots to snorkel at Clubmed Columbus Isle, Bahamas. We went to a ship wreak that ran rum out of Cuba in the 1890s, I think.

Watling’s Restaurant, ClubMed Columbus Isle

Watling’s is at the far end of the resort next to the Brazilian Steak house on the 2nd floor. Dinner is served with an appetizer. Best voted appetizer: Lobster Soup.

Jerk-Seasoned Monkfish

A true fusion dish combining classic French preparation with Caribbean flavors. Accompanied by cumin scented couscous, mango and granny smith apples.

Coriander Marinated Grouper

Accompanied by a crisp fennel and jicama slaw, a roasted garlic mash and vanilla sauce.

Grilled Seafood Kebobs

Fusing Mediterranean & Caribbean cuisines. Accompanied by glazed vegetables and Bahamas rice & peas.

Vegetables Ravioli with Lobster Sauce

Mild charred flavor from the vegetables. Rich lobster based sauce with pieces of Lobster.Drizzled with pesto oil and balsamic reduction.

Red Snapper with coconut & Ginger

Strongly accented with coconut. Hints of ginger. Accompanied by jasmine rice, glazed vegetables and a soy emulsion.

Deserts

Mango Tarte Tatin

The classic French desert served up Caribbean style.

Coconut Creme Brulee

.The classic French desert done island style.

Tropical Fruit Platter

Trio of Cheeses

The Cayman Island Classic

The Cayman Islands and Food & Wine Magazine proudly present the 2007 Cayman Classic, an epicurean event in a tropical paradise. Partake in this savory event May 10-13, 2007.

Enjoy a weekend of cooking demonstrations, wine seminars, world-class chefs, sumptuous fare from all over the globe and Cayman’s legendary local cuisine.