TammyWright

Quote: Originally Posted by amesharpe I realize that the people at the resort are responsible for making all all of the arrangement regarding shuffling everyone around. yes, we know that now that the resort is handling all arrangements (trish and brooke were both my weddings so it was sort of trial by fire as they were getting married right after the closure), but there are sooo many details that you want answered once you do get relocated and i dont think AMresorts really knows the answers to them...you may have better luck from someone at dreams tulum.

Quote: Originally Posted by amesharpe As far as Daniel goes. I do not know Daniel. Does he work at the resort in Tulum? Or is he here in the states? I've personally only been dealing with AM Resorts. My feeling is that this is the parent company that is domiciled here in the states. They are financially responsible for all of the Dreams resorts as well as all of the liability insurance. They are the ones who really know what is going on. They are the one's that have hired attorney's to fight this legal battle. If Daniel is in Tulum, I would think that he is only an employee of the "parent company" and is only telling us information that he has been told he can give us. daniel is the director of sales at dreams tulum. he is the "boss" of sandra who manages the wedding department (landy & lisette). he also is in charge of all sales so it is his team that is working on relocating all guests, not anyone at AMResorts. if you ask someone at AMresorts where you are going to be relocated, they would most likely contact Daniel to find the answer. also, this is an issue with the resort and the mexican government so the fact that AMresorts is based in the US may not be a plus. when i have heard from kevin at AMresorts the emails seemed to be very "canned" and like very generic messages that did not answer any of my questions about what would happen if my group did get moved, how are deposits transferred, does the wedding cost change, etc....i was able to get those answers from daniel and sandra.

Quote: Originally Posted by SandyW that is what they say every week! And every week we wait with very little or no response. i understand that they have said this before...but this is just what i was told. i guess there is no harm in wishing for the best. i truly believe that daniel and dreams tulum truly believe this will be resolved soon but the timing is out of their hands. Quote: Originally Posted by amesharpe This is interesting since the article states that for the second time the judge has ruled in favor of the environment protection agency (Profepa) and against Dreams Resort! I understand that this article published may not be accurate but the information we are receiving from the resort may not be accurate as well. Even more frustrating is the fact that both statements contradict each other. I have tried repeatedly to call the office of AM Resorts in Newton Square, PA. Each time I dial an extension, it mysteriously gets disconnected another furstrating aspect of this issue. I'm trying sooo hard to stay calm and this just makes me soo mad becuase we have to wait through yet another weekend. I'm venting..... i am surprised that so many people are trying to contact AMResorts instead of trying to get the information from dreams tulum.. since dreams tulum is in the "front lines". i can totally understand everyone's frustrations because i have a bunch of brides that are being affected by this as well so trust me, i have had the sleepless nights, i have yelled at people unneccesarily etc...i promise if i hear any news, i'll update

leia, i was looking into a bare minerals type make-up...i'll try this first.

i spoke to daniel this morning and they hope to hear good news as soon as tonight or monday...lets cross our fingers.

Quote: Originally Posted by can't wait! Helen, yes! This helps a lot. Thanks for taking the time to do this! Going to look at pictures now!! karla can call me

hi gals, i just got off the phone with daniel at dreams tulum. if you are getting married before nov. 15 and have not heard from the resort, you need to contact them. for those after nov. 15 we should know in about a week what the plan is as corporate and their legal dept. truly believe they will be open the first week of nov. 2nd week at the latest. i know they have pushed this deadline back a few times but i guess it doesnt hurt to just hold tight for a week if you wedding is after nov. 15. also, mako is right...they have not dropped the ball on a BDW bride so we need to have a little faith that they will do the right thing.

that's great to hear a positive review about one of our members...i can't wait to see pics.

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if you read dreams cabo reviews we usually post what we chose and what was good. i did: a bunch of hor d'oevres for the cocktail hour: tamales tacos chips guacamole beef skewers chicken wings reception: asparagus soup three cheese ravioli choice of sea bass or beef fillet chocolate mousse wedding cake for my welcome dinner i did the mexican buffet: grilled vegetables rice dish ceviche a few different salads fruit salad grilled ribs grilled steak jerk chicken dessert table http://bestdestinationwedding.com/forum/t805

daniel told me that they are working on contacting brides thru nov. 15 about possibly relocating but said that their attorneys said there could be a resolution by monday....let's cross our fingers.

yay trish...great review on the paradisus!!

i have to reiturate that dreams has not dropped the ball on this...we need to trust them that they have their clients interest in heart. they truly want you all to have the wedding of your dreams but they are making decisions as they get information so it is a slow process. stay strong, vent here...know that your wedding will be perfect.

i love fried turkey and so want to do one...alton brown had a show on them...but i also love the drippings from roasted turkey for the gravey so i may do both...we usually have a big group so if i do 2 smaller turkeys (around 12-14 lbs each) we should be good. def. do an injection of marinade...

thanks for the tips ladies...i got a pottery barn employee discount so hopefully it will help...

i love pudding so i thought i'd share some recipes i found. RECIPES @head Vanilla Pudding Makes 4 cups, 4 to 6 servings 3/4 cup granulated sugar 2 tablespoons cornstarch 1/8 teaspoon salt 3 1/2 cups half-and-half 3 large egg yolks 1 tablespoon unsalted butter 1 tablespoon vanilla Combine sugar, cornstarch and salt in a medium saucepan. Slowly whisk in half-and-half and then yolks. Bring mixture to a simmer over medium-high heat, whisking gently but constantly and scraping bottom and sides of pan. Reduce heat to medium and cook, stirring constantly until pudding is thick and coats the back of a spoon, 1 to 2 minutes. Strain pudding through a fine-mesh strainer into a bowl, scraping the inside of the strainer with a rubber spatula to pass the pudding through. Stir butter and vanilla into pudding until butter is melted. Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until set, about 3 hours. (Pudding can be covered tightly with plastic wrap and refrigerated up to 2 days, but stir briskly before serving.) Serve topped with whipped cream, if desired. Butterscotch pudding: Increase the cornstarch to 3 tablespoons. Substitute 1/2 cup packed dark brown sugar for granulated sugar. Reduce vanilla to 2 teaspoons. Stir 1/2 cup butterscotch or caramel sauce (store-bought is fine) into the pudding with butter and vanilla. Double-chocolate pudding. Reduce the cornstarch to 4 teaspoons. Add 2 tablespoons Dutch-processed cocoa powder with the cornstarch. Add 6 ounces semisweet or bittersweet chocolate, melted, to the mixture after the yolks and reduce vanilla to 2 teaspoons. (The chocolate may form clumps, but will smooth out during cooking.) Coconut pudding: Substitute 1 1/2 teaspoons coconut extract for vanilla. Chocolate Pots de Creme Makes 8 servings 10 ounces bittersweet chocolate (use 60 percent cacao bittersweet chocolate such as Ghirardelli, Callebaut, Valrhona or El Rey), chopped fine 5 large egg yolks 5 tablespoons sugar 1/4 teaspoon salt 1 1/2 cups heavy cream 3/4 cup half-and-half 1 tablespoon vanilla 1/2 teaspoon instant espresso powder mixed with 1 tablespoon water or 1 tablespoon strong brewed coffee Whipped cream and cocoa powder or chocolate shavings for garnish Place chocolate in medium heat-proof bowl; set fine-mesh strainer over bowl and set aside. Whisk yolks, sugar and salt in medium bowl until combined; whisk in heavy cream and half-and-half. Transfer mixture to a medium saucepan. Cook mixture over medium-low heat, stirring constantly and scraping bottom of pot with wooden spoon, until thickened and silky and custard registers 175 to 180 degrees on an instant-read thermometer, 8 to 12 minutes. Do not let custard overcook or simmer. Immediately pour custard through strainer over chocolate. Let mixture stand to melt chocolate, about 5 minutes. Whisk gently until smooth, then whisk in vanilla and espresso. Divide mixture evenly among 8 (5-ounce) ramekins. Gently tap ramekins against counter to remove air bubbles. Cool pots de creme to room temperature, then cover with plastic wrap and refrigerate until chilled, at least 4 hours or up to 72 hours. Before serving, let pots de creme stand at room temperature 20 to 30 minutes. Serve topped with a dollop of whipped cream whipped to soft peaks with a little sugar and vanilla and garnish with a dusting of cocoa powder or chocolate shavings, if desired. - By Chris Kimball, from Cook's Illustrated, November 2006 issue Butterscotch Budino with Caramel Sauce Makes 10 servings Budino: 3 cups heavy cream 1 1/2 cups (whole) milk 1 large egg 3 large egg yolks 5 tablespoons cornstarch 1 1/8 cups dark brown sugar 1 1/2 teaspoons kosher salt 5 tablespoons butter 1 1/2 tablespoons dark rum Sauce and topping: 3/4 cup heavy cream Scrapings from a 1-inch piece of vanilla bean or 1/4 teaspoon vanilla 2 tablespoons butter 2 tablespoons light corn syrup 1/2 cup granulated sugar 3/4 cup creme fraiche Maldon sea salt for garnish For budino: In a large bowl or pitcher, combine cream and milk; set aside. Whisk egg, egg yolks and cornstarch in a medium bowl, set aside. Combine brown sugar, kosher salt and 1/2 cup water in a heavy duty pot. Place over medium-high heat and cook (without stirring) until edges start to brown. Tilt pot as needed to even the browning until caramelized, nutty and deep brown, about 10 minutes. Immediately whisk in cream mixture - mixture will steam and caramel will seize. Bring to a boil, whisking, then reduce heat to medium. Whisk a cup at a time into egg mixture until half is incorporated. Remove from heat, and immediately whisk egg mixture back into pot until custard is very thick, about 2 minutes. Whisk in butter and rum. Pass through a fine mesh strainer and divide among 10 (6-ounce) ramekins. Cover with plastic wrap, allow to cool, and refrigerate until chilled, about three hours or up to three days. For sauce: Combine 1/2 cup cream and vanilla in a medium saucepan. Heat until simmering. Add butter and remove from heat; set aside. In large heavy-bottomed saucepan, combine corn syrup, granulated sugar and enough water (3 to 4 tablespoons) to make a wet, sandy mixture. Cook over medium-high heat, swirling pan for even cooking, until mixture is medium amber, about 10 minutes. Remove from heat and carefully whisk in cream mixture; set aside and let cool. (May be refrigerated and reheated before serving.) Whisk remaining 1/4 cup cream in a large bowl until it begins to thicken. Add creme fraiche and whisk until thick and fluffy. To serve, spoon a tablespoon of warm caramel sauce over each cold budino. Garnish with a few flecks of Maldon sea salt and add a dollop of cream topping. - From Pizzeria Mozza, Los Angeles Old-Fashioned Microwave Chocolate Pudding By cooking pudding in the microwave, you avoid long cooking, constant stirring and scorched pans. 1/2 cup sugar 3 tablespoons cornstarch 1/8 teaspoon salt 2 1/2 cups milk 2 (1-ounce) squares unsweetened chocolate, cut up 1 teaspoon vanilla In a 2-quart glass bowl, mix together sugar, cornstarch and salt until well blended. Gradually whisk in milk until cornstarch is completely dissolved. Add chocolate. Cook in a microwave oven on high power 7 to 9 minutes, whisking every 2 minutes until mixture is cooked through, smooth and thickened. Whisk in vanilla. Pour into 4 individual serving dishes. Cover with plastic wrap to prevent a skin from forming on top. Refrigerate until cold. Makes 4 servings.

hey ladies, i just spoke to trish and she should be back on here soon to post. she said everything went perfectly and that landy was great. she met with landy a few days before the wedding to finalize all the details. also, with the relocations: the first options are dreams cancun or silversand. if there is a reason why those resorts will not work (ie. other weddings booked that day, not enough rooms) they will relocate you to resorts outside their chain but of course need to check on availibity of dates at other resorts. there are a few variables involved in deciding where people are relocated.

i was going to say the same thing...TA jennifer has a great relationship with the azul resorts and is actually going to do a webinar with them soon (even if you dont use her, you should do the webinar). if you talk to her, you will see that not only is she super knowledgeable but also very sweet.

i hate to say it but your fiance sounds very immature and also a little heartless to use your kitty as a "bargaining" chip to get what he wants. i think you really need to have a long talk with your fiance and not let him bully you like this. if he loves you, he should accept your kitty. before i got engaged my now husband was allergic to cats and wanted me to get rid of mine. i told him that was a deal breaker and if he loved me he would accept the cats....not only did he accept the cats but also loves them like his own and actually takes better care of them then i do (ie. makes their grooming appointments, got them an automatic litter box). i knew by the way he treated my cats that my husband would be a fantastic fatehr and it made me love him so much more. you sort of have to wonder about someone who cannot open his heart to something that means so much to you...

yay, it has left cabo and is now clear for erica's wedding today...

there is mariana, yarai, and yessica

trish is getting married today and brooke tomorrow so lets all send good vibes there way that everything goes perfectly.

i have been emailing back and forth with Kevin and have asked him to answer our questions. also, Daniel called but i wasn't available so i need to call him back. i hope to have more def. answers today. they cannot give def. answers on where brides are being located because it is tricky trying to figure out what hotels have rooms, kids/no kids, other weddings scheduled etc. the resorts in their chain (dreams & secrets) of course are where most displaced weddings are going unless there is a reason they cannot go there (ie. not enough rooms, wedding date not available), then they will move you to a resort outside the chain.

i have herd they really, really think they will have this resolved in about a week but are moving people to keep them from being worried about where they will end up.

please, please please keep all posts in the proper thread. ie. general dreams tulum questions in the dreams tulum thread, dreams closure discussion in that thread, and in the petition just the information asked for because i am spending my morning deleting duplicate threads, moving to proper area, etc... do NOT multiple post.