July 2015 Newsletter


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Dear Freddie,


It is officially summer, and time to explore some big exotic tastes.  I'm not a big cook, but occasionally I do like to try something fun and easy.  I recently discovered Yummly.com and do appreciate some of their simple recipes.  As we live in a small condo, we don't have room for things like those old bulky ice-cream churns.  Yummly has some great (and easy) no-churn ice cream.  I have tried several, but especially like the Chocolate.

On the healthier side, I discovered these great Detox Cookies, that also use up those darkening bananas that you throw in the freezer, and only 3 other ingredients!

A big part of traveling is enjoying the food and drinks in the area you are traveling to.  I thought it might be fun to share some of the tastes of Mexico and Hawaii from our resorts in this issue. 



Dave Emery

Quote of the Month

"The secret of success in life is to eat what you like and let the food fight it out inside." Mark Twain

ElCidEl Cid Resorts - Spanish Coffee & Summer Lemon Martini

Here is one of the famous drinks from the Italian Restaurant, El Alcazar, at the El Cid Castilla Beach Property in Mazatlan.





·         1 Orange slice

·         Cinnamon Powder

·         Sugar

·         2 table spoon of Whipped cream

·         1 cup of Coffee

·         ½ ounce Brandy

·         ½  ounce Kalhua (Coffee liqueur)



1.       Moist the edge of the glass with the orange slice.

2.       Frost the edge of the glass with the cinnamon powder and sugar.

3.       Add the hot coffee.

4.       Mix with the Brandy and Kalhua (Coffee Liqueur)

5.       Top with whipped cream and a cherry.


Here is a great summer drink, created for our Sales Manager, Norma Cisneros, by one of the bar tenders at the El Cid Resort in Mazatlan.





·         2 Teaspoons of syrup

·         1 Meyer Lemon juiced and peeled

·         2  Fluid ounces of Vodka

·         1 Fluid ounce of Cointreau

·         Ice

·         1 Teaspoon white sugar or as needed for rimming


Combine 2 teaspoons of syrup in a cocktail shaker , pour lemon juice, lemon peels, vodka and Cointreau into the shaker; add ice cover and shake.


Remove a lemon peel from the shaker and wipe the rim of a martini glass with the peel.  Dip the rim of the glass in a teaspoon of sugar or as needed. Strain martini into prepared glass.

Upcoming Online Training
Find links to sign up for any of these online training sessions HERE. All online training will be only 30 minutes.

Learn more about one of Puerto Vallarta's newest all-inclusive properties - the Hilton Puerto Valalrta. We will also include information on the Krystal properties in Puerto Vallarta, Ixtapa and Acapulco.


We will provide an overview of the new Krystal Grand Punta Cancun and the Krystal Cancun properties. Both are located in a great location at the top of the "7" in Cancun, on one of the best beaches in Cancun. They are just steps away from shopping malls, restaurants, cultural attractions and the nightclub area (Coco Bongo's and more!).


Honua Kai is one of the top-rated luxury condo resorts in Maui, featuring spacious studio, one, two and three bedroom suites. The property is located on the world-famous Kaanapali North Beach. Each suite includes a fully equipped high-end kitchen, in-suite washer & dryer, a bathroom for each bedroom and more.

To request a private online training session for you or your colleagues, please email Dave Emery (dave@daemery.com).
In this issue
bullet Krystal Grand Punta Cancun - Tea Punch & Ceviche Caribeno
bullet Honua Kai Resort & Spa - Coconut Shrimp & Pineapple Pop
bullet El Cid Resorts - Spanish Coffee & Summer Lemon Martini
bullet Hilton Puerto Vallarta - Scallops Agua Chile 
bullet Social Media Expert - Pinterest messages
bullet Upcoming Online Training
bullet Photo Contest
Krystal Grand Punta Cancun - Tea Punch & Ceviche Caribeno

Here are a couple of great recipes from the Krystal Grand Punta Cancun.



bullet Peach concentrate 1 oz
bullet Mint tea 2pcs (8oz)
bulletLemon juice 10ml
bullet1 slice of lemon
bullet1 cherry


Preparation:  Make the tea mint and let it rest for 10 minutes. Add the tea, peach concentrate and lime juice in a glass with ice and decorate with the slice of lemon and cherry.




·  Grouper fillet (clean with no skin) 546 gm  (can substitute any semi-firm white-fleshed ocean fish like sea bass, sole or flounder)
·  Purple onion 136 gm
·  Cucumber 150 gm
·  Lime 800 gm
·  Hass Avocado (or regular avacado) 200 gm
·  Coriander 50 gm
·  Salt 10 gm
·  Corn tortilla 100 gm
·  Vegetable oil 300 ml
·  Olive oil 5 ml


Wash and disinfect the vegetables.
In a frying pan heat the oil and let it rest.
Cut the tortilla in 8 triangles and fry until its crispy, leave on a paper and let it dry.
Make lemon juice with the lemons.
Cut the fish in 1cm cubes and add to the lemon juice.
Peal the cucumber and cut it in 1cm cubes and the same for the avocado, chop
the coriander and purple onion.
Drain the fish and add cucumber, avocado, coriander, onion and salt. To finish add
the olive oil and mix all the ingredients.
Make a bump of ceviche and add some avocado cubes and a coriander leaf.
Decorate with the fried tortilla chips.

Honua Kai - Coconut Shrimp & Pineapple Pop


Leo Szakacs-Kekona, Bell/Valet, Honua Kai Resort & Spa


12 pc large Shrimp (Cleaned with tail on).

1 cup shredded coconut

1/2 cup corn starch

1/2 cup flour

1/2 cup water

Oil for frying (about 3 cups)

          MAITAI SAUCE

1/2 cup orange juice

1/4 cup pineapple juice

1 1/2 cups of heavy cream

1/2 cup butter  (won't use all but you might come close)

Shot of dark rum

Shot of light rum

1/4 of a lime

Sweet Thai chili sauce (you can find it in the Oriental section in the grocery store)


To make shrimp

You will need 2 bowls and 2 sheet pans.

Line 1 sheet pan with wax paper or foil (you will be putting the shrimp on one of them after you put the coconut on them).

In the first bowl add half of the flour, reserving the rest to replenish as needed.  In the second bowl put in the cornstarch then slowly add water till the texture is like pancake batter.

On the second sheet pan spread out coconut flakes. 

OK you're ready.

First toss shrimp into the flour,  then dip into the corn starch mix, then press into the coconut. Press down good to keep the coconut on the shrimp. 

Place in refrigerator for 25 to 30 minutes just to chill.

                Now for the sauce.

Start with the rum. Put light and dark into the pot and bring to a boil to let alcohol cook off.  Then add the orange and pineapple juice, simmer to let reduce by half. 

Reduce heat and whisk in the cream.   Add the butter a little at a time.  The butter will thicken the sauce you can control how thick you want it.    Set aside to cool to room temp.

                    Time to fry the shrimp

Heat oil to about 365-370F degrees. Place shrimp one at a time till golden brown then place one paper towels to drain any excess oil.


                Now to plate

I like to put sauce down then shrimp onto the sauce. I drizzle the Sweet Thai Chili sauce over the shrimp and the MaiTai sauce. Keep in mind the sweet chili is just to add a little flavor. Squeeze a hint of lime at the end.  



Channing's Refreshing PINEAPPLE POP!

Channing Bridges, Director of Business Development, Honua Kai Resort & Spa


2 oz Pau Maui Pineapple Vodka

2 oz Fresh Maui Pineapple Juice

Splash of Triple Sec

Splash of Club Soda

Garnish with Mint Sprig

Client Resources
If you are looking for the latest brochure, promotion, news article or training resource from most of our clients, we have created a webpage where you can easily find the latest information.
Also, stay updated on the latest news, announcements and FAM information by connecting to our Facebook page HERE: 

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The DETM Team

Dave Emery
Dave Emery

Sandy Ruel

Social Media Expert - Pinterest messages

Are you using Pinterest messages as a marketing opportunity?

There are so many Pinteresting ways to use the messaging feature to ...read more here

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Catherine Heeg Photo
Catherine Heeg is an International Speaker and Trainer in the travel, tourism, and hospitality industry. Focusing on social media, sales and marketing, Catherine understands and speaks your language.

Connect with Catherine at www.cmsspeaking.com

HiltonHilton Puerto Vallarta - Scallops "Agua Chile"

Scallops "Agua chile"  

By Hilton Puerto Vallarta Resort 


50 ml lime juice
10 g. "serrano" hot pepper
150 ml of olive oil
Salt to taste


4 scallops
2 cucumbers
50g sliced red onion

salt and ground pepper to taste


4 slices of avocado
4 slices red onion
Alfalfa sprouts



"Serrano" hot pepper vinaigrette:
Blend the lime juice, the Serrano pepper, olive oil and salt. Set aside.


Cut the scallops into pieces, add salt and pepper.  Peel the cucumbers, remove seeds, cut them in thin slices (like spaghetti straps). Mix all the ingredients together including the vinaigrette. 


Serve in bowls and garnish with avocado slices, red onions and alfalfa sprouts.  

Eat with tortilla chips or salting crackers.

Photo Contest











How many golf holes does the El Cid championship Golf & Country Club in Mazatlan feature?Click HERE for a hint.

Congratulations to Michele Fabian, NorthStar Travel, Kitchener, ON for winning last month's Photo Contest and gift certificate.
About Us

DETM is an acronym for David Emery Travel Marketing. We are a Vancouver-area based company providing quality travel industry representation in Canada since 2009.
DETM - David Emery Travel Marketing | 604-328-6847 |  dave@daemery.com | 
 702-850 Royal Avenue, New Westminster, BC  V3M 1A6
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DETM - David Emery Marsh Travel Marketing | | New Westminster | BC | V3M 1A6 | Canada








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