From Chicago to Punta Gorda Belize, via Los Angeles. Tune in to hear Executive Chef and Culinary Director of Belcampo Lodge Renee Everett talk about the local produce, craft skills and beautiful accommodations at the small agritourism haven. Local ingredients are hyper local here: they grow much of their products on the premises of this Southern Belize property just outside of Punta Gorda.
Punta Gorda Belize: Belcampo
We coincidentally ran into Renee on a hopper flight from PG up to one of the gorgeous Cayes of San Pedro. Listen to here enthusiasm about the cuisine, beverage, coffee and the farm she oversees. While there are only 16 rooms at the lodge, it’s worth waiting for and planning ahead to land a room here. And who knows, the run distillery might be complete by then. The Chicago connection was pure kizmet, which is one of the joys of being in the culinary world: the connections are endless.
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