It’s Friday, and tonight’s Hamanasi Happy Hour Special: the “Vitamin C Bomb”! Using fresh oranges coming from the Stann Creek Valley hills straight into your glass with a splash of Belizean’s #1 rum ~ One Barrel Light rum! Serve on ice, sit back, relax and enjoy.
“Simply just keep doing what you are doing, we felt at home. Great to see the trees and animals so close. Love the unity with Nature Hamanasi has.”
David Surgent, Ontario, Canada
“Appreciated the protection of environment efforts. Natural atmosphere enhanced stay. Everything we asked for we got!”
Dave and Jackie Jackson, Washington, DC
“Our honeymoon was everything we hoped for and more. We are already talking about returning and will miss all the kind service and attention we received at Hamanasi!”
Joseph and Megan McCarty, Dallas, TX
“Our trip was perfect! Thank you so much. Entire staff was incredible.”
Tom and Debbie Roberts, Bristow, VA
“Food was awesome! Attention to detail was impressive. Nothing we did not like.”
Mike and Kathleen Phelps, Washington, IL
“Everything we read and heard was true! We had an enjoyable anniversary trip!”
Mike and Carolyn Roberts, Heath, TX
“Made us feel so welcome attention to detail and individual service is very welcomed and appreciated.”
Shelley Wombles, Cincinnati, OH
“Everything was great! We really appreciated that everyone learned our names and were super friendly.”
Valerie Muckley and Michael Hooper,
“Very happy – just came here for quiet, sun food and relaxation.”
Francis and Nadia Butler, Ridge Spring, SC
“Everyone we met went above and beyond to be kind and helpful. This truly is a piece of heaven!”
Barry and Maureen Scott, Alberta, Canada
“Thank you for a great honeymoon stay in the beautiful country of Belize!”
Louis and Meghan Poskey, Tallahasee, FL
Another guest favorite dinner dish!
8 oz. Pork chops
2 tsp Salt
1 tsp. Pepper
1/2 tsp. Cayenne
1 tsp. Chili powder
1 tsp. Onion powder
1 tbsp. Garlic powder
Olive oil 1 tbsp.
Season pork with seasonings and set aside.
Grill pork until cooked and then top with honey butter.
Honey 1 cup
Butter ½ cup (melted)
Mix honey and butter
Happy cookings from the Hamanasi kitchen!
Over 200 kids participated in the ‘Back to School’ Fest!
The Green Team welcomed over 200 students of Hopkins village, parents and teachers to the first ever ‘Back to School’ Fest hosted by the Green Team members of Hamanasi Resort on Saturday August 24, 2013 at the Catholic Church compound.
Joining Mr. Walton Rodriquez and the rest of the Green Team for the opening ceremony was the principal of the Holy Family RC School, Mrs. Seferina Castillo, who kindly agreed to present the backpacks.
The Fest was abuzz with activities, excitement, competitive spirits of the young ones, free snacks and lively music provide by a member of the community.
The purpose of the fest was to donate backpacks filled with an assortment of school supplies and other educational tools to 30 economically disadvantage/less fortunate kids as well as involving other kids in the community to participate in the different fun activities. The Green Team members also took advantage of the event by getting the kids to make easy eco-friendly mosquito traps to be used in homes and creating awareness of recycle, reduce and reuse practices.
Each kid had a chance to win cool prizes of a variety of school supplies which helped students, teachers and parents get prepared for the new school year.
We gave thanks to all our members and contributors that make this event a success!
Our mixologist Mark Jacobs is officially the WINNER of the annual Belize Traveller’s Rum Bartending competition. The competition featured over 20 participants country wide which consisted Traveller’s rum exclusively infused with tropical fruits and a secret basket of ingredients where creativity, taste and showmanship winners were chosen from each district. Mark Jacobs was one of the finalist for Southern Belize. On October 25th Traveller’s Rum had the semi final competition in Belize City and Mark stellar performance and creativity stole the crowd’s and judges taste buds. Mark winning rewards was BZ$2000 courtesy of Traveller’s Rum and a touch screen telephone courtesy of Smart Belize.
Way to go Mark….Hamanasi is very proud to have you on our team!
“Everything surpassed our expectations. We came here as new diver because we wanted an operation we could trust and we found that here.”
Beth and Chris Rugg, Freeville, NY
“Keep doing what you are doing!! Don’t change a thing about your great service.”
Roger and Susan Morgan and Family, Southlake, TX
“It’s early perfect! We couldn’t have asked for a better honeymoon. I can’t think of anything we would have wanted different.”
Sean and Christy Wagner, Lakewood, OH
“We love that you are doing your best to protect the environment, this place is beautiful.’
Bramdi Badie and Charles Rendles, Decatur, IL
“The eco-friendly efforts is one of the main reasons we choose Hamanasi. All the details down to composting the extra food, is great and makes one feel good about vacationing here.”
Nick and Nathalie Hand, Philadelphia, PA
“Well trained staff, beautiful grounds and rooms.”
Svetlana Troshina, Pacifica, CA
“Everyone here was amazing! We had a wonderful honeymoon and look forward to coming back in a few years.”
Nicholas and Collie Kresta, East Bernard, TX
“Everything was special and perfect!”
Gabby Jean and David Stein, Boston, MA
“Keep your staff! They made the experience. I am very proud and happy to see your eco-friendly efforts. So good of you to keep nature and real world issues in mind.”
The Thomas Family, Ephrata, WA
“We come here because we like to support the local community; Hamanasi really does its part with respect to local sustainability.”
Greg & Tammy Clifton, Telluride, CO
“Keep doing what you’re doing.”
Melissa and Seth Denison, Miami, FL
“Everyone was so friendly, positive, smiling and that was the best part of the vacation. Felt very safe too!”
Lisa and Nicole Vaneered, Ontario, Canada
“I love the concept of Hamanasi and was very happy we were able to experience it and support the local community.”
Anicka Rodgers and Family, Nokomis, FL
“It was 5 out of 5 – SUBERB! So personal – so relaxing!”
John and Cindy Griffin, Virginia Beach, VA
“Great Honeymoon! We loved everyone and everything! Attention to detail is outstanding! We will miss being here.”
Paul and Tanya Massey, Gilbert, AZ
“Continue what you are doing, it is working!”
Charla McEachin, Santa Fe, NM
“Everyone was awesome – loved the personal service.”
Pam Kettering and Family, Redlands, CA
“Impressive! My main concern is that the business model contributes to the local economy as well as the owners.”
Rachel Alete, Geneva, Switzerland
“You blew our minds with amazingness!”
Jared Weekly, Ideyld Park, OR
“It’s the people that make this resort so memorable. Always warm and welcoming, there is a comfort level here that we don’t experience at many other resorts. Thank you all!”
Cliff & Marie Bennett, Harpswell, ME
“We have travelled to over 70 countries and stayed in many resorts, Hamanasi is truly world-class.”
Ron and Lisa Hill, Kent, UK
“Keep focusing on customer service; it is for sure what separates you from everywhere in the world we’ve stayed in the past.”
Cassidy McCrite, Kansas, MO
‘Perfect blend of comfort and adventure. Sensitive to the ecology and culture of Belize.”
Rhett and Donna Jackson, Norman, OK
“The attention to detail here is beautiful! wonderful, appreciated. Don’t change a thing, love the small resort feeling!”
Jack and Jane Muir, Piedmont, SC
“The resort experience at Hamanasi was top notch- rustic, natural and luxurious all at the same time.”
Erika Silverstein, Brooklyn, NY
“All wonderful, please let all staff know how special they are. Thanks for a wonderful wedding and Honeymoon. Our memories will last and we will tell our experience with joy.”
Jason and Nicole Moore, Spokane, WA
“Perfection! Every single staff member we encountered help make our stay a wonderful and memorable experience. Thank you Hamanasi Team!”
Erin Neutzling, San Antonio, TX
“Keep doing what you’re doing. you make each guest wanting to stay longer.”
Shawn & Tommi Boyd, Genoa, CO
“This is the most customer service oriented place we have ever stayed. Everywhere else can learn a lot from Hamanasi.”
Kim Jones, Oceanside, CA
“Hamanasi has a great offering of both dive trips and top-side excursions. A great place for both divers and non-divers.”
Michael Millet, Dublin, CA
“Everything was perfect. Lots of wonderful trips plus lots of great relaxation.”
Michael and Kris Young, Barrington, IL
On behalf of Hamanasi Staff and Management, we want to thank everyone that visited us for the month of April 2013. We hope that you all have a great vacation experience with us and we can’t wait to have you back!
“Everyone was great, excellent customer service!”
Robin and Gus Barker, Centralia, WA
“The service standards you are at are fantastic and a great credit to everybody involved.”
Michael and Cara Veale, Hamilton, Bermuda
“Everyone was awesome! I don’t think out lives could have been made any easier during our stay. Kudos!”
Amy Schwambach and Mike Franqui, Ponte Vedra Beach, FL
“Your staff is exceptional. All were helpful, friendly and very personable. They have wonderful customer service skills.”
Glenn and Pam Seiler, Alameda, CA
“This was easily the best vacation I’ve ever been on!”
Kiera Quinlan and Elisa Apostle, Tacoma, WA
“I don’t see how you can improve on perfection.”
Bonnie Reeves, Hermosa Beach, CA
“We had a great experience with everyone. As nice as the place is the best part of our stay was the staff!”
Gary Calkins, Centralia, WA
“Beyond our expectations!”
Robert and Cecile Schloegel, Leawood, KS
Another one of our guest favorite meat dish is our Braised Jerk Lamb Chops.
Hamanasi’s Jerk Braised Lamb Chops
Lamb Chops 5 lbs. trim fat Salt
2 Tbsp. Cayenne Pepper
¼ tsp. Garlic Powder
2 Tbsp. Jerk Seasoning
3 Tbsp. Tomato Sauce
½ cup Canola Oil to coat pot
Water three times amount to cover lamb
• Season lamb with salt, cayenne pepper, jerk seasoning and garlic powder right before putting them in the very hot deep pot coated with on the inside with canola oil.
• Once lamb caramelizes on both sides cover with water, add in tomato sauce and cover. Cook for at least a minimum of 2 hours or until liquid reduces exposing half of the lamb and make sure lamb is tender. Add more water if needed.
• Check flavor and add in more salt if needed.
• In a small frying pan add in 5 tbsp of butter and equal parts flour to make a roux which you will use to thicken the lamb gravy.
• Remove the lamb from the gravy then add in the roux piece by piece to thicken the gravy to the consistency you prefer.
• Place the lamb back in the gravy once the consistency is to your choice.
• Serve with your choice of sides, Happy cookings from the Hamanasi kitchen!