Eagle Beach — The Alhambra ballroom hosted an elegant December Wonderland reception just recently showcasing Divi’s culinary excellence in anticipation of the upcoming holiday party-season. Invited guests sampled many delicious hors d’oeuvres prepared by the culinary team, while enjoying live entertainment and dancing.
Upon arrival at the Alhambra Ballroom, guests were greeted with the music of violin virtuoso Angela Flores, and chilled flutes of champagne. They were then treated to a great variety of delights prepared and served by Executive Chefs Gerard Coste, and Anthony de Palm and their respective kitchen brigades, hard at work slicing and plating many specialties served as shooters, tapas and small plates.
Guests were welcomed warmly by the entire Divi Executive Team, including Managing Director Alex Nieuwmeyer, Director of Banquet and Events Sales, Inge Van Roon and General Managers Gerrit Griffith, as well as many others working for the five Divi properties on the island, namely Divi Aruba All Inclusive, Tamarijn Aruba All Inclusive, Divi Village Golf & Beach Resort, Divi Dutch Village and Divi Aruba Phoenix Beach Resort. In the words of Managing Director Alex Nieuwmeyer: Divi offers a great variety of party and event locations, and the Divi Banquet and Events team is ready for any challenge, prepared to orchestrate fabulous customized holiday parties, in collaboration with their partner purveyors participating in many ways: Romar Trading, with Captain Morgan Molecule mojito spoons at the entrance to the ballroom; Aruba Trading Company, pouring chilled Trivento wines, Koolman’s Flowers and Decoration and The Perfect Team, lights, sound, DJ music and the famed Buleria Band, by Elite Productions.
The menu included amazing appetizers and main courses, such as Foie gras canapés, humus on pita and grilled vegetables, brie cheese and tomato relish, lamb chops, chicken tandori, crab cakes, assorted Californian rolls, salmon nigiri, marinated ahi tuna with wakame, Arabica coffee crusted beef tenderloin served over roasted garlic mashed potatoes, drizzled with an espresso glaze, apricot walnuts and raisins stuffed turkey roulade, served with cranberry au jus, sweet potato and red quinoas, crab stuffed shrimp with Sambucca saffron sauce and black rice, pork burritos prepared to order with guacamole and salsa corn tortillas, Jalapenos poppers, and pastries for dessert including mini cheesecake, chocolate profiterole, mini fruit tartlets, mini cream brulee and berries, over bottomless cocktails, wine and beer.
Pictured here, the fabulous holiday party at Alhambra ballroom
