FRHI Americas Regional Coverage Highlights September 2015 by Hadley Schroll

T H E ROV I NG EY E HOTEL NEWS

Island TIME

A TRIO OF FRESH REASONS TO VENTURE BACK TO BERMUDA AND THE CARIBBEAN. By Emily Saladino

iven the worldwide spread of helipads—lunch in Bhutan, anyone?—a Caribbean or Bermudian jaunt might seem a tad prosaic. But three new developments prove that white sands close to home are still white hot.

BERMUDA

M A R C U S ’ R E S TA U R A N T with tofu whip and lentil ragout. T H E R E A S O N Sharp-dressed Michelin man Marcus Samuels A N D T H E R E ’ S M O R E … The iconic Fairmont’s recent $90 million renovation son’s eponymous establishment included redoing the glittering Prinopened in May in the Fairmont cess Marina. Sip a Dark and Stormy Hamilton Princess Hotel, bringon the waterfront terrace, overlooking ing panache to Bermuda’s staid the site of the 2017 America’s Cup. fine dining scene. Standout dishes include Bermuda carrots ENTREES FROM $24, MARCUSBERMUDA.COM

A NGU I L L A

ZEMI BEACH HOUSE RESORT AND SPA T H E R E A S O N Less than a year after Malliouhana’s major renovation restored Reagan-era exuberance to western Anguilla, this boutique resort will debut on a limestone bedrock in Shoal Bay East, with a 400-foot stretch of powdery sand. All 69 guestrooms and suites have Instagrammable ocean views. (Two- bedroom, two-bath condos start at $1.9 million.) A N D T H E R E ’ S M O R E … A spa and hammam to sweat out toxins after sampling the four bars and restaurants (the Rhum Room specializes in small batch spirits). ZEMIBEACH.COM

S T. K I T T S

CHRISTOPHE HARBOUR T H E R E A S O N To the development includes a members-only delight of yachters and beach club. those who hang out A N D T H E R E ’ S M O R E … The Caribbean’s with them, the first first Park Hyatt opens on nearby phase of this $100 milBanana Bay in 2016, with 134 rooms, lion, 300-berth marina some of which have private rooftops opened in February—a overlooking the Narrows. An 18-hole convenient call between Antigua golf course designed by Tom Fazio is due in 2017. CHRISTOPHEHARBOUR.COM and St. Martin. The 2,500-acre FALL/WINTER 2015

T&C TRAVEL

ASIA MAJOR THE NATIONAL GALLERY SINGAPORE OFFERS PLEASURES BEYOND ART.

By Kevin Conley

Singapore’s Padang—the great lawn at the heart of the city—is fast becoming a destination for architecture buffs. Joining I.M. Pei’s 70-story Swissôtel the Stamford and Norman Foster’s spaceship-like Supreme Court building is the new National Gallery Singapore, a stunning centerpiece of the city-state’s plans for the 21st century. The Paris-based firm Studio Milou Architecture and Singapore’s CPG Consultants were tasked with merging two landmarks of British rule: the former Supreme Court building and the neighboring City Hall. The ingenious result (backed by a $394 million renovation fund) includes a rattanesque perforated steel structure that turns the upper stories into a dappled promenade. “The light here is harsh, vertical, and bright. You don’t linger in it,” says Jean François Milou. “But inside it’s like being under a tree, making the museum the one place where you can find pleasure in the light.” The intention is to turn the vast space into the premier repository of Southeast Asian art. The collection so far falls short of that goal, but trust in the setting: Singapore trails only New York, London, and Hong Kong as a financial center, so it is fertile territory for swaggering collectors likely to make sizable donations to their local museum. In the meantime, indulge in this architectural highlight. NATIONALGALLERY.SG

TOWNANDCOUNTRYMAG.COM

C L O C K W I S E F R O M T O P R I G H T: N AT I O N A L G A L L E RY S I N G A P O R E ; © T H I E R RY D E H O V E P H O T O G R A P H Y; AT O M I C I M A G E RY / G E T T Y I M A G E S ; PAT R I C K O ’ B R I E N ; S T E V E M A S O N / G E T T Y I M A G E S ; R O B W H I T E / G E T T Y I M A G E S ; C I N D Y O R D / G E T T Y I M A G E S ; N I L S N O R E N ; H A M I LT O N P R I N C E S S & B E A C H C L U B

MARCUS SAMUELSSON

CITY LIGHTS The airy reception hall designed by Studio Milou, with raised promenade.

9/15/2015

Deal: $159 rooms for weekend stays at Fairmont Chicago - LA Times

Travel News & Deals Deals, tips, advice and more

Deal: $159 rooms for weekend stays at Fairmont Chicago B y MARY FO RGIO NE SEPTEMBER 14, 2015, 8:00 AM

f you're heading to Chicago for a fall or winter getaway, check out the Fairmont Chicago's third-night-free offer. Under this deal, weekend room prices start as low as $159 a night, a considerable savings at this downtown luxury hotel.

The deal: The Weekend Escape offers three nights for the price of two but only Fridays through Sundays. The offer is flexible in that you may cancel within a given window period without penalty. The hotel has a great downtown location at 200 N. Columbus Drive. You can walk to the city's Millennium Park and Riverwalk. And, if you go in late November or later, you can go ice skating at the Maggie Daley Park Skating Ribbon too. When: The offer is good Fridays through Sundays until March 31, based on availability. Tested: I checked availability for Oct. 23 to 26 and found the cheapest room for $199 or a total of $696 for three nights, including taxes. By comparison, the best available price for the same dates would cost $299 a night. One word of warning: Go car-less, as valet parking will set you back $70 a night. Info: Fairmont Chicago Weekend Escape, (866) 540-4408 Copyright © 2015, Los Angeles Times

http://www.latimes.com/travel/deals/la-trb-deal-chicago-fairmont-20150911-story.html

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THE DIVERSITY ISSUE

LEGAL SMARTS: “YOU CAN’T WEAR THAT TO WORK” PG. 22

SEPTEMBER 2015 ATLANTATRIBUNE.COM $3.95

WHY

#BLACKLIVESMATTER IN THE WORKPLACE By 2040, the United States’ minorities will be the majority. Why you should care now.

BIG TECH’S

DIVERSITY DOUBLETAKE

“INTERSECTED IDENTITIES”

Entering the age of Ultra-Diversity

+ WORK-LIFE BALANCE

Fairmont Grand Del Mar

QUALITY ASSURANCE

Bias-Proof Hiring

More is More By Katrice L. Mines

f you were bound to just one word to illustrate Fairmont Grand Del Mar, no doubt, the charge would seem impossible. You would most certainly need a word that could not be topped when one thought of the best of … well, everything. Set within Los Penasquitos Canyon Preserve, the luxe 249-room resort hotel aspires to conjure the elegance and comfort of an old-world Mediterranean estate within its enviable Southern California locale. Designed in the extraordinary style of visionary architect Addison Mizner, who drew his inspiration from Spain’s palaces, France’s sun-washed coastal retreats and Florence’s decorative arts — it delivers. From first impression, the overture of lush fairways, pillared palms, and coastal canyon Pacific breeze, you understand why, for many, a love affair begins at first sight. The triple Five-Star Grand Del Mar is rated No. 1 among San Diego’s 273 hotels believably because every traveler can find their place within its confines. There’s simply so much more to the Tuscan-esque getaway. The well-traveled from young singles to retirees

and families come to lounge poolside (family and adult-only options available). It’s not uncommon to see pro golfers pass on carts headed to the private 18-hole Tom Fazio-designed championship golf course where resort guests also have at their disposal one-on-one lessons with PGA-certified instructors. The extended hallways of Grand guestrooms, highlight the sense of space as even a standard guest room (starting at $495 per night) feels like you’ve been upgraded. Marble bathrooms, plush linens and flatscreen LCD TVs in each elegant haven offer all the comforts of home and more. Even greater opulence awaits in its plush suites — each more than 1,000 square feet of relaxed elegance. All 31 suites feature separate bedrooms and inviting parlors. Sustenance? Indeed. Six venues — among them Addison, Amaya, the Clubhouse Grill and Club M — offer a collection of dining options. With an extensive wine program, seasonal menus, Afternoon Tea, cooking classes with the executive culinary team, and events for oenophiles, WWW.ATLANTATRIBUNE.COM

epicureans and connoisseurs alike, there’s no shortage of enticing options. Do make it a point to indulge in the brilliance that is Addison. Southern California's only Five-Star/FiveDiamond restaurant features the contemporary French cuisine of acclaimed Relais & Châteaux Grand Chef William Bradley. For me, nine courses from the summer menu which included my first foray with Mussels — curried with kombu, cauliflower and broccoli, and a mocktail with each course. Outstanding. The bottom line of it all, however, is that everything tangible about your stay at Grand Del Mar seems a wonderfully curated accessory to superior service. True story: My evening turn-down service included the tidying up of my room, punctuated with organizing my strewn makeup and bringing in a drying rack for my bathing suit. There just isn’t anything ordinary about Fairmont Grand Del Mar. Images courtesy of Fairmont Hotels & Resorts

WWW.ATLANTATRIBUNE.COM

BERRY MOJITO MOCKTAIL 3 Blackberries 3 Raspberries 6 Fresh Mint Leaves 1 ½ oz Fresh Squeezed Lime Juice 2 Demerara Sugar Cubes Fever-Tree Soda Water Directions: Muddle berries, mint, lime juice and Demerara sugar cubes. Shake with ice and strain ingredients into a fresh glass with fresh ice. Top with Soda Water. Garnish with a beautiful mint leaf, one raspberry and one blackberry.

If, however, you need more, there is more to be had. The Spa at The Grand Del Mar is one of only 27 Five-Star spas in the country and features a comprehensive menu of treatments, such as cleansing facials and therapeutic massages, as well as a custom organic product line. But never mind the spa experiences you’ve had prior to its Renaissance treatment. This replenishing, signature 90-minute body ritual begins with a warm body wrap of mineral-rich mud and aromatic oils while resting in a relaxing free-floating bed. An invigorating rosemary-infused Swiss shower follows, along with a tensionrelieving touch therapy applied with rhythmic rocking motions, bringing gentle movement into the joints and encouraging flexibility. The Grand Del Mar resort's backyard is the spectacular natural scenery of the stunning 4,100-acre Los Peñasquitos Canyon Preserve, a naturalist's haven and an outdoor enthusiast's playground. Every Saturday morning, resort guests are invited to join in a complimentary hike through the Preserve to discover streaming creeks and breathtaking landscapes. One may not be able to wrap up the breadth of the Southern California retreat with brevity, but there is one word that comes to mind when nuances of my stay arise; Rich. AT

STRAWBERRY, BASIL AND VANILLA BEAN MOCKTAIL 3-4 Strawberries 4-5 Basil Leaves 1 ½ oz Fresh Squeezed Lemon 1 oz Vanilla Bean Infused Simple Syrup (3 Vanilla Beans added to a mix of 1/2 Qt Sugar + 1/2 Qt Boiling Water) Vanilla Bean Dry Soda (From Dry Soda Co.). Directions: Muddle Strawberries, Basil, Lemon juice and Vanilla Bean infused Simple Syrup. Shake with ice and strain ingredients into fresh glass with fresh ice. Top with Vanilla Bean Soda from Dry Soda Co. Garnish with a small strawberry and basil leaf.

CUCUMBER, LEMON AND ELDERFLOWER MOCKTAIL 4-5 Cucumber Slices 1 ½ oz Fresh Squeezed Lemon 1 oz D’Arbo Elderflower Directions: Muddle Cucumber with Lemon Juice and Elderflower Syrup. Shake with ice and strain ingredients into a glass with fresh ice. Top with Fever-Tree Soda Water. Garnish with Cucumer wheel or Lemon Twist. bit.ly/1K8B4hY Mocktails by Addison Bartender: Kimberly Morris WWW.ATLANTATRIBUNE.COM

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Men in Black

On the brink of the world’s most highprofile sailing race, Oracle Team USA has the island of Bermuda buzzing again WRITTEN BY LINDSAY SILBERMAN

PHOTOGRAPHED BY STEVEN BRAHMS

Smooth Sailing The team will compete for the America’s Cup using a 50-foot wing-sail catamaran— the smallest boat in the history of the competition. For now, they practice with a 45-foot prototype.

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DUJOU R .COM

Operation Oracle The five-man crew consists of a bowman, trimmer, floater, wingtrimmer and helmsman. Below: Oracle Team USA often heads to local beaches for early morning workouts.

hen we pull up to the South Basin of Bermuda’s Royal Navy Dockyard— “pit row,” as the locals call it—the sun is barely peeking out from behind a swath of clouds. It’s just past seven in the morning, an ordinarily tranquil time of day for an island brimming with carefree vacationers. But things are far from tranquil here. There are workers straddling jackhammers like pogo sticks, causing the ground beneath us to tremor; young women pace feverishly back and forth while clutching walkie-talkies. In just two years—once the stadium-style seating, concert stages and Jumbotrons have arrived—this place will be virtually unrecognizable. Now, though, it’s nothing more than an empty concrete pier dotted with aircraft hangars. Outside of one, a cluster of men with tanned faces and sun-bleached locks have congregated; they’re dressed in matching black tracksuits like a SWAT team of Cali-bred surfers. But they aren’t here to catch waves. They’re here to sail. The cause for the commotion is Oracle Team USA— a syndicate of 50 people, including 12 sailors—who,

this past April, uprooted their lives and descended upon Bermuda, the host venue for the 35th America’s Cup. Though the race won’t commence until June 2017, teams from around the world will spend two years and millions of dollars scrutinizing every nuance of the course in preparation. For Oracle, the stakes couldn’t be higher. The Larry Ellison–backed team sailed to victory in both the 33rd and 34th America’s Cups, leaving them with the monumental task of defending the trophy once again in 2017. And so, here they are, at seven in the morning, readying to set sail on Bermuda’s Great Sound. Oracle’s skipper, James Spithill, a native of Northern Australia with freckled skin and chapped lips, explains that the boat they’ll race today is simply a “small prototype” of the 50-foot flying catamaran set to be used in the actual competition. (That boat will take an entire year to complete.) “Small prototype” seems like a deeply inadequate way to describe the thing sitting in front of us—a gargantuan vessel that reaches speeds of up to 30 knots (35 miles per hour) and can, quite literally, fly several feet above the water. The ruckus throughout pit row suddenly comes to a screeching halt, as the boat rolls out from beneath the hangar like a Thanksgiving Day parade float. It’s lowered into the water, the sail is secured in place and the sailors climb aboard. Their movements are calculated and robotic, making it easy to forget—just for a moment—that Oracle’s modelesque machines are also human, with lives beyond the confines of the dockyard. Spithill admits that his teammates were initially hesitant about moving here. “I think everyone’s adjusting. It’s a big change coming from a place like San Francisco,” he says of the most recent America’s Cup host city. But in just a few short weeks they’ve come to embrace island life, and the island, it seems, has embraced them twofold. For Bermudians, sailing is a religion—and that makes sailors gods. They are ogled as they work out on the beach, high-fived at the gas station and recognized in restaurants. Their presence offers the island a promise of exciting things to come. ■

ORACLE FOUNDER LARRY ELLISON REPORTEDLY SHELLED OUT AT LEAST $115 MILLION FOR THE 2013 AMERICA'S CUP CAMPAIGN IN SAN FRANCISCO.

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DUJOU R .COM 94

“I LOVE YOU!” SHOUTS JOHNNY BARNES (ABOVE), ONE OF BERMUDA’S LOCAL CELEBRITIES. EVERY MORNING BEGINNING AT 5 A.M., THE 92-YEAR-OLD TAKES HIS PLACE AT A BUSY INTERSECTION AND GLEEFULLY GREETS PASSERSBY.

DUJOU R .COM

Painted in Pastel Clockwise from above: Inside the Royal Bermuda Yacht Club, where maritime tradition runs deep; the wood-beamed ceiling at Cambridge Beaches Resort & Spa dates back 300 years; Coral Beach Club hosts a Family Night dinner every Sunday evening; white limestone roofs offer a stark contrast to the vibrant sea; Johnny Barnes, the island’s friendliest native. Opposite page: Homes stick to a pastel palette; palm-printed chairs inside Tamarisk Restaurant & Terrace.

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MARCUS’

Golf enthusiasts are likely familiar with Bermuda’s claim to fame: It has more courses per square mile than anywhere else in the world. If you’re going to play one, though, go with the Mid Ocean Club. It’s the course of choice for Michael Bloomberg and Michael Douglas, both of whom own homes on the island. themidoceanclubbermuda.com

Like its heritage, the island’s local cuisine represents an amalgamation of cultural influences. So it’s fitting that Marcus Samuelsson—an Ethiopianborn, Swedish-raised, New York–based restaurateur—would be the first bona fide “celebrity chef” to make his mark on Bermuda. His namesake restaurant opened in the Hamilton Princess & Beach Club this past May. The airy space has an open kitchen where rockfish (a local favorite) is charred on a wood-burning grill. marcusbermuda.com

DRINK

SWIZZLE INN Sipping on a syrupy rum swizzle— Bermuda’s “national drink”—at the Swizzle Inn (left) is a rite of passage for visitors. Located in a 17th-century roadhouse, it’s the island’s oldest pub, dating back to 1932. The drinks are as strong as they are sweet, which is probably why they’re served in a glass that barely holds six ounces of liquid. swizzleinn.com HOTEL FOR ADULTS

DUJOU R .COM

CAMBRIDGE BEACHES RESORT & SPA

BERMUDA’S WHITE LIMESTONE ROOFS AREN’T JUST FOR AESTHETICS—THEY GUARD AGAINST HURRICANES AND COLLECT RAINWATER, WHICH IS FILTERED AND USED BY HOMEOWNERS.

RESTAURANT

THE MID OCEAN CLUB

There is perhaps nothing more quintessentially Bermudian than the pink cottages with white limestone roofs sprinkled throughout Cambridge Beaches. It’s not the swankiest property in town—the rooms are rather simple— but it’s arguably the most authentic. Plus, the hotel is located on a 30-acre peninsula with postcard-perfect views and stretches of private beach. cambridgebeaches.com

HOTEL FOR FAMILIES

ROSEWOOD TUCKER’S POINT Tucker’s Point, a 20-minute drive from the hustle and bustle of Hamilton, feels like a secluded world of its own. The aesthetic is decidedly British Colonial, but the hospitality is five-star modern: You won’t find a single blade of grass or cabana cushion out of place. A robust family program keeps kids entertained with cooking classes and outdoor activities. rosewoodhotels.com BEACH CLUB

PRINCESS BEACH CLUB Travelers who appreciate the simplicity of a stunning pink-sand beach adore Horseshoe Bay and Elbow Beach, which have long been considered the island’s best. But those seeking a more “full service” experience need look no further than the newly opened Princess Beach Club. There, you’ll find water sports, killer food, hammocks, outdoor showers and—best of all?—WiFi. thehamiltonprincess.com PRIVATE CLUB

THE CORAL BEACH & TENNIS CLUB You’ll feel as if you’ve been plucked out of New England and placed gently into the Atlantic at this preppy beachfront club (top left). While membership is by introduction only, Coral Beach has a surprisingly unpretentious vibe (a “house parrot” greets guests in the lobby). For those not in the market to join, spa appointments and squash lessons are open to non-members. coralbeachclub.com

9/21/2015

Fairmont and Cadillac want to help you Escape with F-scapes - Pursuitist

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9/21/2015

Fairmont and Cadillac want to help you Escape with F-scapes - Pursuitist

Fairmont and Cadillac want to help you Escape with Fscapes By Harvey Briggs in Auto, Travel

In an effort to be more than just a place to stay but the centerpiece of a vacation experience, Fairmont Hotels have partnered with Cadillac to introduce F-Scapes, a portfolio of curated adventures centered around their properties. The lure is that by offering you a great place to stay, with a great car and VIP access to some of the most visited destinations and restaurants, Fairmont gives you something you just can’t get on your own.

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Fairmont and Cadillac want to help you Escape with F-scapes - Pursuitist

I was invited to Washington D.C. by Fairmont and Cadillac to experience their Captivating Capital F-Scape, which in addition to a Fairmont Gold room included the use of a Cadillac Escalade and a tour of some of the area’s most historic places.

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Fairmont and Cadillac want to help you Escape with F-scapes - Pursuitist

One of the advantages if Fairmont’s Gold program is that in addition to a quiet room on a high level floor, you also avoid the lines at the main check-in desk and head right up to a private reception area where a dedicated host will greet you.

Once I had a chance to clean up and change after my trip, I joined the rest of our group in the lobby bar for a bit of an overview of our itinerary and the opportunity to enjoy the Hotel’s signature cocktail, the BeeTini: a golden concoction made with lemon, honey, vodka and tequila, that’s shaken, poured into a martini glass and garnished with a bit of honeycomb.

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Fairmont and Cadillac want to help you Escape with F-scapes - Pursuitist

Given that my typical summer drink is a classic martini: Hendricks gin, a whiff of vermouth served over two olives, up, I was surprised by my reaction to the BeeTini. I liked it. Unlike most fauxtinis, this one is both complex and subtle. My worst fear was that it would be too sweet. The lemon balances the sweetness of the honey nicely and the tequila adds a pleasant edge to the drink that vodka martinis typically lack.

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Fairmont and Cadillac want to help you Escape with F-scapes - Pursuitist

The significance of the drink goes way beyond proving the house mixologist’s creativity and palate. It’s a visible symbol of Fairmont’s initiative to fight Colony Collapse Disorder. In 2008, Fairmont began placing honeybee hives on hotel rooftop gardens. They claim the installation and maintenance of bee apiaries helps the local environment by providing bees with a home to pollinate area gardens and parks. A side benefit is that by harvesting the honey, their chefs and mixologists can incorporate local and sustainably harvested honey in their drinks and dishes. After my experience with the BeeTini, I’m sold on the program. Dinner that evening was in the hotel’s restaurant, Juniper where the menu designed and prepared by chef Mariah Tysz featured local ingredients, including the aforementioned honey. It wasn’t that long ago that one ate at the hotel because it was convenient. Now, however, restaurants are reason enough to visit the hotel. The food here was first rate. My starter, tuna tartare, was fresh and flavorful. Dinner was a perfectly seasoned and prepared filet, with fresh garden vegetables and for dessert the honey was used to full effect in the trio of gelato sandwiches I enjoyed. http://pursuitist.com/fairmont-cadillac-f-scapes/

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Fairmont and Cadillac want to help you Escape with F-scapes - Pursuitist

Tuesday morning came early and I made my way to the private Gold Level lounge for a breakfast buffet that included warm egg sandwiches, custom roasted coffee and fresh fruits among other items. If you go hungry at the Fairmont in D.C. (or any of their other locations for that matter) it’s your fault. The sun was shining and though slightly warm and muggy, the weather wasn’t going to be too bad for our first day of touring in the historic city of Annapolis, Maryland. So I hopped in my Escalade, programmed the navigation and went to battle with D.C. traffic. If you’re not used to roundabouts or are timid when it comes to making left turns, you might want to avoid driving in D.C. But behind the wheel of an intimidating vehicle like an Escalade made it a little easier and it didn’t take too long to get out of the city. Once free of the gridlock, it was an easy trip to Maryland’s capital.

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Fairmont and Cadillac want to help you Escape with F-scapes - Pursuitist

Home to the United States Naval Academy, Annapolis is also a mecca for those who enjoy shopping and pre-revolutionary war architecture. The quaint downtown streets are populated by unique boutiques selling everything from custom designed, hand made clothing to rare books and antiques. As for the architecture, I highly recommend one of the guided tours. On hotter days, the air-conditioned trolleys are your best bet, but if the weather is nice, like it was on our visit, there are open air electric carts driven by knowledgable locals who can tell you everything you want to know about the buildings that were occupied by many of the founders of our country.

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Fairmont and Cadillac want to help you Escape with F-scapes - Pursuitist

As one would expect, Annapolis is also home to great seafood restaurants and we were lucky enough to enjoy a dockside table at one of the city’s best. Across the bridge from the main city sits Carrol’s Creek, an Annapolis institution since 1983. Owned and operated by the Jacobs family, the menu features contemporary interpretations of Chesapeake Bay classics. While everything that was brought to our table looked and tasted terrific, the one, must-have item on the menu is their Crab Cake. A lot more crab than cake, my starter portion was a meal in itself. Rich, sweet and moist, the crab cake, is rolled in shredded phyllo, fried crisp, and served on a bed of wilted spinach, lump crab and proscuitto ham with a shrimp cream sauce that had just enough heat to keep things interesting. After lunch it was back across the river and on to a guided tour of The United States Naval Academy.

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Fairmont and Cadillac want to help you Escape with F-scapes - Pursuitist

I’m always humbled when I get the opportunity to visit a place like The Academy, knowing the sweat, effort, late nights and sacrifices that those who have entered those hallowed gates endured. And that’s just the start of the journey which leads young men and women to all corners of the globe as both humanitarians and warriors, helping and protecting those who cannot protect themselves. In addition to the dormitories and classrooms, the campus is also home to a beautiful cathedral where services of all denominations are held, and a museum of historic naval vessels detailed in miniature. To have the honor of walking the same paths as so many heroes who have come before and so many who will follow is not one I took lightly.

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Fairmont and Cadillac want to help you Escape with F-scapes - Pursuitist

There’s so much to see and do in Annapolis one day, is not nearly enough. We could have visited other homesteads, gardens, more shops and restaurants and even chartered a sailboat into the Chesapeake Bay, but I saw enough highlights to know that a return visit is definitely in my future. If you go, make sure you start your day at the visitor center where they can help you map out the events and activities that interest you most.

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Fairmont and Cadillac want to help you Escape with F-scapes - Pursuitist

To say that it’s hot and humid in the mid-Atlantic states during July and August is like saying you might find things a little warm if you’re one of the unfortunate whose guest pass is rejected by Saint Peter at the Pearly Gates. So, after wandering the streets of Annapolis, it was a relief to get back behind the wheel of my climate-controlled Escalade for the 45 minute drive back to Washington. One of the newer features I’ve come to regard as essential in any luxury car is a cooled and ventilated driver’s seat. It’s a wonderful thing to be able to keep your backside from overheating on the leather surfaces even when the temperatures outside are pushing 100. I had the seat set to the second coolest setting for the duration of the drive and was thankful for the respite.

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Fairmont and Cadillac want to help you Escape with F-scapes - Pursuitist

After a quick shower and a cocktail to take the edge of the day, members of my group and I climbed back into our cars and took the short drive to Georgetown to explore the culinary delights that now pepper the neighborhood. It wasn’t too long ago that Georgetown was the exclusive neighborhood of young adults and college students. But recent developments have seen an insurgency of higher end restaurants and bars in the area. Our first stop was Eno, a wine bar and small plates establishment that featured both locally sourced foods and wine. Who knew that Virginia has a burgeoning wine industry and a pretty good one at that. My wine flight included a 2011 Barbourville Cabernet Franc that compared well to popular cabs from California. The wine paired with fresh pizzas, artisan sausages and fresh burrata, making Eno a perfect place to kick off our evening.

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Fairmont and Cadillac want to help you Escape with F-scapes - Pursuitist

Next stop was Chez Billy Sud, which opened in Georgetown in 2014. Focusing more on Southern French cuisine than their sister restaurant the original Chez Billy in Petworth, the menu reads like an homage to Escoffier. If you’re looking for nouvelle cuisine, this is not your place. Fortunately for me, what I was looking for was soft shell crab, and the preparation was spectacular enough to give all my friends on social media a reason to hate me all over again. Delicately coated with flour and seasoning, lightly sautéed and served with a haricots verts, sweet onion soubise, almonds and a frisée, I almost (almost) regretted ordering dessert and coffee so the taste couldn’t linger on. It was that good.

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9/21/2015

Fairmont and Cadillac want to help you Escape with F-scapes - Pursuitist

One of the great things about Washington is that it is a walkable city, especially after the sun goes down and the temperatures moderate to somewhere just a little cooler of those on Mercury. So we hoofed it the half mile from the restaurant back to the Fairmont, where we enjoyed a nightcap in the lounge before calling it a night. Day two our D.C. F-Scape, I saw the sun rise through slightly bleary eyes and was pleased to see that temperatures had moderated overnight. The rooms at the Fairmont strike a nice balance between classic and contemporary, with a design that leans Federal featuring dark woods, ornamental crown moldings and ornate accessories, combined with all the modern conveniences I look for in a hotel room today: easily accessible plugs and USB ports, modern shower and bath fixtures and technology deployed in a way that enhance both work and relaxation.

http://pursuitist.com/fairmont-cadillac-f-scapes/

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Fairmont and Cadillac want to help you Escape with F-scapes - Pursuitist

After another trip to the buffet for breakfast, we met again in the lobby with our cars refueled and ready to roll to the suburban city of Alexandria, Virginia. Just eight short miles from our hotel, it’s home to one of the areas best farmer’s markets on Saturdays, and features some lesser known but nonetheless wonderful historic landmarks in the region. We stopped by Carlyle House which most recently served as the primary location for the upcoming PBS civil war mini series Mercy Street (http://www.pbs.org/mercystreet/home/). In the early years of our country the home was occupied by Scotsman John Carlyle who emigrated to America to seek his fortune. Their home quickly became a center of social and political life in Alexandria and gained a foothold in history when British General Braddock made the mansion his headquarters in 1755. During the Civil War, the home and an adjacent hotel became a hospital for Union soldiers, thus its appearance in the period drama.

http://pursuitist.com/fairmont-cadillac-f-scapes/

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9/21/2015

Fairmont and Cadillac want to help you Escape with F-scapes - Pursuitist

In addition to an abundance of historical landmarks, Alexandria is home to enough great shopping, dining and entertainment, that you’ll want to make sure your cards are well below their credit limit before you hit the town. The main shopping district runs over a mile along King Street from the arts center at the redeveloped Potomac riverfront up the hill. Alexandria is a dog friendly city with most shops allowing pets, even making water bowls and dog treats available to those who choose to vacation with their four-legged family members.

http://pursuitist.com/fairmont-cadillac-f-scapes/

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9/21/2015

Fairmont and Cadillac want to help you Escape with F-scapes - Pursuitist

While historical architecture, shopping and dogs are all good things, the highlight of our visit to Alexandria for me was lunch (are you sensing a pattern here?) located on the Eastern edge of the shopping district is a new (for the States) Italian restaurant, Carluccio’s. Already a favorite in the UK, Europe and Middle East, this is their first American location, with plans to open 50 more in the coming year. And while it is technically a chain, Olive Garden it is not. Carluccio’s operates more like an independent, neighborhood restaurant. Food is locally sourced and all freshly prepared on site with a staff that’s both passionate and knowledgable about Italian cuisine. And, it’s not just a restaurant. There’s also an attached grocery selling many of the things you need to create great Italian meals at home, as well as cafe that serves pastries, gelato, and coffee drinks throughout the day. All I have to do is convince them to put one of those 50 new restaurants within walking distance of my home in Madison and I’d be a very happy man.

http://pursuitist.com/fairmont-cadillac-f-scapes/

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9/21/2015

Fairmont and Cadillac want to help you Escape with F-scapes - Pursuitist

Not far from Alexandria is Mount Vernon, the home and plantation of the Father of our Country, George Washington. A national treasure Mount Vernon is one of the most visited sites in the area and if you’re at all interested in how the wealthy lived in the early days of the union, it’s a trip worth taking. Especially if you do it as part of the Fairmont F-Scape. We were given VIP access which means we not only were able to skip the lines, which can be considerable during the peak summer season, but we were also afforded access to rooms not otherwise available to the general public. This included a climb to the third floor where Mrs. Washington spent her later years after the President’s death and even seeing the view from the cupola atop the house.

http://pursuitist.com/fairmont-cadillac-f-scapes/

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9/21/2015

Fairmont and Cadillac want to help you Escape with F-scapes - Pursuitist

Originally over 8,000 acres (now 500), Mount Vernon was more than just Washington’s home, it was a very successful business where he grew crops and raised livestock to be sold at nearby exchanges. The home itself, under renovation during our visit, served many functions. Not only was it the Washington family residence, but it was where the President welcomed many dignitaries and entertained guest. It also housed his office where he personally kept tabs on the workings of his estate and all his property. The stories, the history, the connection to how are country was founded are evident in every room and every acre of the grounds.

http://pursuitist.com/fairmont-cadillac-f-scapes/

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9/21/2015

Fairmont and Cadillac want to help you Escape with F-scapes - Pursuitist

The final activity of our tour of Mount Vernon was a visit to Washington’s Tomb where paid our respects and recited a commemorative oath. The ceremony is both moving and relevant, connecting us to the heritage of our nation and reminding us of the duty and call to service our early leaders felt during America’s formative years.

http://pursuitist.com/fairmont-cadillac-f-scapes/

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9/21/2015

Fairmont and Cadillac want to help you Escape with F-scapes - Pursuitist

The past intersects with the present in Washington unlike few other places on earth. Our transition from the remarkable relic of Mount Vernon during the day to one of the capital’s newer restaurants, Del Frisco’s Double Eagle Steak House only served to highlight that fact. Just hours after we were standing in President Washington’s office, marveling at the resourcefulness of those who lived in his age, we were being catered to in a way that would have been unimaginable in the early days of America. From the moment we walked into the restaurant, it felt like a different world. Sleek and modern, with contemporary art adorning the walls, we had left old Washington behind and were looking forward to a taste of the 21st century. Our experience didn’t disappoint. We sat with Chef Scott Kroener as he told us the story of how he came to Del Frisco’s and the philosophy of fresh, bold flavors that he brought to the table. The menu was grounded in white tablecloth Texas steakhouse fare, but had a distinct local edge. Crab cakes that were a lot more crab than cake and served with a spicy Cajun lobster sauce, as well as fresh East Coast oysters created a promising start to the meal. Another big differentiator for Del Frisco’s is their diverse wine list of more than 1,200 labels, which includes a number of notable verticals from both old and new world producers. If you’re looking for someplace new to eat in D.C. http://pursuitist.com/fairmont-cadillac-f-scapes/

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9/21/2015

Fairmont and Cadillac want to help you Escape with F-scapes - Pursuitist

I highly recommend it.

My two days in D.C. as a guest of both Cadillac and Fairmont made one thing abundantly clear: for those of us who love to get out and experience the world but have limited time, having a local expert like Fairmont curate a weekend adventure is a spectacular way to go. They lined up the right activities, were able to provide exceptional access and make everything both easy and enjoyable. The added benefit of the freedom of a Cadillac at my disposal only made the trip that much better. Visit the F-Scapes website to select an escape by destination or activity. Either way you won’t be disappointed.

http://pursuitist.com/fairmont-cadillac-f-scapes/

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Fairmont and Cadillac want to help you Escape with F-scapes - Pursuitist

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10/13/2015

New Staff Appointed at Fairmont Hotels & Resorts | Northwest

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NEW STAFF APPOINTED AT FAIRMONT HOTELS & RESORTS BY MADISON DICK

POSTED SEPTEMBER 10, 2015

Fairmont Hotels recently appointed Helen Pratt as new regional director of sales and marketing for the Pacific Northwest branch of Fairmont Hotels and Resorts based in Vancouver, B.C. She will oversee six other Fairmont hotels in the northwest region including Fairmont Empress in Victoria, Fairmont Vancouver Airport, Fairmont Hotel Vancouver, Fairmont Waterfront, Fairmont Pacific Rim and Fairmont Olympic in Seattle. She will administer sales, marketing, catering, conference services and revenue management for all six locations. Pratt has a degree in Tourism Management from Georgian College in Ontario and has been working in the hotel industry for over 25 years. She started in 1988 as the Conference Service Coordinator at Fairmount Banff Springs and then relocated to Fairmont Chateau Whistler. She left three years later for Whistler to start her own wedding planning company and then transferred to the Vancouver Marriott Hotel and Radisson President Hotel & Suites, holding sales roles with both hotels. In 1999 she was a part of the opening team of the Vancouver Airport, and in 2004 she accepted a position as director of sales & marketing for the Delta Vancouver Airport. Later in 2008 she became director of sales and marketing for Fairmont Pacific Rim. Fairmont Hotels and Resorts also recently appointed Brent Iverson as director of sales & marketing for Fairmont Hotel Vancouver. He joined in 2012 as director of tour & travel sales and was selected to be the director of sales in 2013. Iverson has a bachelor of arts in philosophy and a bachelor of commerce in marketing from the University of Calgary. He started his career with the events industry in 1996 as regional manager of tour & travel sales for Fairmont’s Rocky Mountain region. He later expanded to regional director and oversaw the Western Group & Incentive sales in 2002. He later moved to Fairmont Waterfront as regional director in 2007, and in 2009 became the business development manager at Optimal Payments. He later became the director of marketing and business development for SnapAgent Ltd in 2011. For more information visit www.fairmont.com (http://www.fairmont.com). http://nw.meetingsmags.com/new-staff-appointed-fairmont-hotels-resorts

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Direct Link: http://www.luxurytravelmagazine.com/news-articles/capture-memories-with-fairmont-andflytographer-24381.php

9/17/2015

New Places For Fairmont Faces At Fairmont Hotels In The Pacific

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New Places For Fair mont Faces At Fair mont Hotels In The Pacific Nor thwest Thursday, September 03, 2015

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Pratt has over 25 years experience in the hotel industry and started her career as a Conference Service Coordinator at Fairmont Banff Springs in 1988. In 1991 she transferred to Fairmont Chateau Whistler as Sales & Marketing Coordinator and after 3 years left the company to start her own wedding planning business in Whistler. In 1996, she relocated to Vancouver and held sales roles with Radisson President Hotel & Suites and Vancouver Marriot Hotel, and in 1999 joined Fairmont Vancouver Airport as part of the opening team. In 2004, she assumed the role of Director, Sales & Marketing for The Delta Vancouver Airport and in 2008 assumed the role of Director, Sales & Marketing to open Fairmont Pacific Rim. People Follow us on Twitter @hotelinteractiv

http://www.buyerinteractive.com/article_print.aspx?articleID=37305

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10/13/2015

Faces In New Places At Raffles Fairmont And Swissôtel

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Faces I n N ew P laces At R affles, Fairm ont And Sw issôtel Monday, September 21, 2015

FRHI Hotels & Resorts, the leading operator of Raffles Hotels & Resorts, Fairmont Hotels & Resorts and Swissôtel Hotels & Resorts, is pleased to announce several management-level appointments at its properties and locations worldwide. Recent appointments include:

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FRHI Hotels & Resorts Hotels & Resorts

Fairmont Tremblant welcomes Matthew Blackmore as general manager. Blackmore brings over 20 years of experience to this position, beginning his career at Fairmont Royal York in Toronto. Over the course of his career he has held progressive roles at Fairmont Le Château Frontenac, Fairmont Miramar Hotel & Bungalows and Fairmont Kea Lani, Maui. Most recently, Blackmore held the position of hotel manager at the flagship Fairmont San Francisco. Fairmont Mount Kenya Safari Club welcomes Moshi Perera as general manager. Perera brings nearly 25 years of experience, nine of which have been as a general manager. Perera began his hospitality career as front of house manager at The Grosvenor House Hotel in London, UK. Perera later held general manager positions for Hyatt in Egypt, Switzerland, Kazakhstan and Kenya. He was most recently the general manager of Sankara Nairobi, Kenya. Fairmont Orchid, Hawaii, welcomes Kelley Cosgrove as general manager. Cosgrove brings over 28 years of experience to this position, joining Ottawa’s Fairmont Chateau Laurier in 1987. Cosgrove later joined the opening team at Fairmont Chateau Whistler followed by progressive positions at various Canadian Fairmont properties. In 2001, after assisting with the pre-opening of Fairmont Dubai, Cosgrove relocated to Hawaii as hotel manager, Fairmont Kea Lani, Maui prior to her promotion to general manager, Fairmont Sonoma Mission Inn & Spa. Most recently, Cosgrove was the general manager of Fairmont San Jose. The soon-to-open Fairmont Chengdu welcomes Shen Yang as director of sales & marketing. Yang brings over 11 years of hospitality experience to this position, beginning her hospitality career in 2004 in sales at Grand Hyatt Beijing. In 2008, Yang was selected for the fast track Management Trainee Program in Grand Hyatt Hong Kong where she held progressive positions before returning back to Beijing and later Shanghai. Yang joins Fairmont from Cornell University where she recently completed her Masters in Management in Hospitality. Fairmont Chateau Whistler welcomes Wendy Hargreaves as director, sales & marketing. Hargreaves brings over 25 years of sales and marketing experience to this role, beginning her career as promotions coordinator at the University of Victoria Fine Arts Department. A few years later, Hargreaves became the director of marketing at Oak Bay Marine Group prior to working with Tourism Victoria. Hargreaves has held sales & marketing positions at a variety of west coast Canadian hotels including Fairmont Waterfront. Most recently, Hargreaves held the position of director of brand marketing at Pomeroy Lodging. http://www.buyerinteractive.com/article_print.aspx?articleID=37457

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10/13/2015

Faces In New Places At Raffles Fairmont And Swissôtel

Fairmont Hotel Vancouver appoints Brent Iverson as director, sales & marketing. Iverson brings over 16 years of hospitality sales experience to this position beginning his career as regional manager, tour & travel sales selling Fairmont’s mountain resorts in the Canadian Rockies. In 2007, Iverson relocated to Vancouver as regional director, international group & incentives sales, Fairmont Waterfront. Most recently, he held the position of director, sales, Fairmont Hotel Vancouver. Swissôtel Merchant Court, Singapore welcomes Soo Lai Yin as director of sales & marketing. Lai Yin brings more than 20 years of experience in the hospitality industry, beginning her career in 1987 with York Hotel as front office operations. Since then, Lai Yin has held a series of progressive positions in sales and marketing with various international hotel brands. She joins the company from Millennium & Copthorne International, where she was a regional director of sales & marketing. ### About FRHI Hotels & Resor ts FRHI Hotels & Resorts (FRHI) is a leading luxury hotel management company that operates more than 130 hotels and branded residential offerings globally under the Raffles, Fairmont and Swissôtel brands. The company’s distinctive portfolio of luxury and upper upscale hotels features celebrated icons, world-class resorts and stylish city center hotels. Some notable hotels include Fairmont Dubai, Raffles Singapore, Swissôtel The Bosphorus, Fairmont San Francisco and London’s The Savoy. Focused on growing its distinctive hotel brands, the company is also developing new hotels in key locations around the world including exciting projects in China, Russia, Egypt, Turkey, Saudi Arabia and the United States. The company also manages Raffles, Fairmont and Swissôtel branded luxury private residence clubs, whole-ownership residences and serviced residences properties. For more information visit frhi.com.

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9/17/2015

New Places For Fairmont Faces At Fairmont Hotels In The Pacific

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N ew P laces For Fairm ont Faces At Fairm ont Hotels I n The P acific N orthw est Thursday, September 03, 2015

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10/13/2015

Faces In New Places At Raffles Fairmont And Swissôtel

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Faces I n N ew P laces At R affles, Fairm ont And Sw issôtel Monday, September 21, 2015

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Fairmont Tremblant welcomes Matthew Blackmore as general manager. Blackmore brings over 20 years of experience to this position, beginning his career at Fairmont Royal York in Toronto. Over the course of his career he has held progressive roles at Fairmont Le Château Frontenac, Fairmont Miramar Hotel & Bungalows and Fairmont Kea Lani, Maui. Most recently, Blackmore held the position of hotel manager at the flagship Fairmont San Francisco. Fairmont Mount Kenya Safari Club welcomes Moshi Perera as general manager. Perera brings nearly 25 years of experience, nine of which have been as a general manager. Perera began his hospitality career as front of house manager at The Grosvenor House Hotel in London, UK. Perera later held general manager positions for Hyatt in Egypt, Switzerland, Kazakhstan and Kenya. He was most recently the general manager of Sankara Nairobi, Kenya. Fairmont Orchid, Hawaii, welcomes Kelley Cosgrove as general manager. Cosgrove brings over 28 years of experience to this position, joining Ottawa’s Fairmont Chateau Laurier in 1987. Cosgrove later joined the opening team at Fairmont Chateau Whistler followed by progressive positions at various Canadian Fairmont properties. In 2001, after assisting with the pre-opening of Fairmont Dubai, Cosgrove relocated to Hawaii as hotel manager, Fairmont Kea Lani, Maui prior to her promotion to general manager, Fairmont Sonoma Mission Inn & Spa. Most recently, Cosgrove was the general manager of Fairmont San Jose. The soon-to-open Fairmont Chengdu welcomes Shen Yang as director of sales & marketing. Yang brings over 11 years of hospitality experience to this position, beginning her hospitality career in 2004 in sales at Grand Hyatt Beijing. In 2008, Yang was selected for the fast track Management Trainee Program in Grand Hyatt Hong Kong where she held progressive positions before returning back to Beijing and later Shanghai. Yang joins Fairmont from Cornell University where she recently completed her Masters in Management in Hospitality. Fairmont Chateau Whistler welcomes Wendy Hargreaves as director, sales & marketing. Hargreaves brings over 25 years of sales and marketing experience to this role, beginning her career as promotions coordinator at the University of Victoria Fine Arts Department. A few years later, Hargreaves became the director of marketing at Oak Bay Marine Group prior to working with Tourism Victoria. Hargreaves has held sales & marketing positions at a variety of west coast Canadian hotels including Fairmont Waterfront. Most recently, Hargreaves held the position of director of brand marketing at Pomeroy Lodging. http://www.hotelinteractive.com/article_print.aspx?articleID=37457

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10/13/2015

Faces In New Places At Raffles Fairmont And Swissôtel

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http://www.hotelinteractive.com/article_print.aspx?articleID=37457

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9/22/2015

HOTELSMag.com

NEWS

Is IHG's acquisition of Fairmont-Raffles imminent?

By Jeff Weinstein on 9/22/2015

Rumors are swirling that IHG (InterContinental Hotels Group) is about to buy Fairmont Raffles from Qatarbased Katara Hospitality and Saudi Arabia-based Kingdom Holdings for £1.9bn (US$2.95 billion), beating out the likes of Accor and Wyndham to the finish line.

The Sunday Times in London first reported Sunday that a deal could be announced “within weeks,” which would give IHG a stronger position in the luxury segment, taking over properties with big names such as the Savoy in London and Raffles in Singapore. The move also would help solidify IHG’s move into management, adding to its asset-light portfolio mix. Morgan Stanley analysts responded positively to the deal speculation, saying it would be a good fit to fill in luxury brands, despite the steep price tag. Morgan Stanley’s Jamie Rollo told The Sunday Times that with a possible US$1.5 billion buyback by InterContinental, the purchase price for Fairmont Raffles would make it hard to boost earnings per share in a material way if the share repurchase went ahead. Morgan Stanley further told The Sunday Times, “Unencumbered luxury hotel brands don’t come around that often, and the conundrum InterContinental likely faces is having to justify a multiple potentially double that on which its shares trade, and thus forfeit the more immediate and relatively safer upside from a large share buyback.” Neither party has commented on the rumor, but IHG has yet to come out with a statement denying the story as it did when there were rumors about an IHG-Starwood deal weeks ago.

http://www.hotelsmag.com/Industry/News/Details/61363

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9/27/2015

HOTELSMag.com

NEWS

People on the move

By Brittany Farb on 9/25/2015

Here is a roundup of people recently on the move: Matthew Blackmore was named general manager of Fairmont Tremblant in QuĂŠbec, Canada. Most recently, Blackmore was hotel manager at Fairmont San Francisco. Jason Caughron was named general manager of the new Hampton Inn & Suites by Hilton Dunwoody/Perimeter Center in Atlanta, slated to open in early 2016. Benchmark Hospitality International promoted Deborah Cerrato corporate controller. Previously, Cerrato was director of finance/controller for Hilton Hotels Corp. Benchmark Hospitality International promoted Greg Champion to president and chief operating officer. Champion previously held the title of chief operating officer at Benchmark. Kim Corrigan was appointed general manager of The Gwen, a Luxury Collection Hotel, in Chicago. Previously, Corrigan was general manager at the Blackstone Renaissance Hotel in Chicago. Kelley Cosgrove was appointed general manager at Fairmont Orchid, Hawaii. Most recently, Cosgrove was the general manager of Fairmont San Jose in California. Gemstone Hotels & Resorts appointed Kevin Dowdell regional director of sales and marketing for its New England resorts. Most recently, Dowdell was director of sales and marketing for Marriott Hotels & Resorts, overseeing the complex that included Macon Marriott City Center, Macon Arena, Macon Convention Center, and Macon Auditorium in Georgia.

http://www.hotelsmag.com/Industry/News/Details/61440

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9/27/2015

HOTELSMag.com

Shawn Eddy was appointed vice president of real estate sales at Scrub Island Resort, Spa & Marina in the British Virgin Islands. Sbe named James Greeley chief legal officer and Nicolas Wood director of strategy and corporate finance. Fairmont Chateau Whistler appointed Wendy Hargreaves director of sales and marketing. Most recently, Hargreaves was director of brand marketing at Pomeroy Lodging. Fairmont Hotel Vancouver appointed Brent Iverson director of sales and marketing. Most recently, Iverson was director of sales at the hotel. Michael MacLeod was appointed director of sales and marketing at Gateway Canyons Resort & Spa in Colorado. Most recently, MacLeod was director of sales and marketing at Riviera Palm Springs in California. Hilton Vancouver Washington appointed Mike McLeod general manager. Previously, McLeod was general manager of DoubleTree by Hilton Hotel Spokane City Center in Washington. Wayne Michaelson was appointed executive chef at St. Kitts Marriott Resort & The Royal Beach Casino. Viceroy Miami appointed Alex Novo general manager. Previously, Novo was regional vice president of operations for Trust Hospitality, where he oversaw six properties in South Florida and the Caribbean. Fairmont Mount Kenya Safari Club named Moshi Perera general manager. Most recently, Perera was general manager at Sankara Nairobi, Kenya. Daniel Rivera was appointed food and beverage operations manager at Rosewood Inn of the Anasazi in Santa Fe, New Mexico. Previously, Riviera was senior food and beverage manager at Rosewood Mansion on Turtle Creek in Dallas. Hilton San Diego Bayfront promoted Dave Smith to general manager. Most recently, Smith was hotel manager at the property. Jeff Victor was named vice president of operations at D Las Vegas Casino Hotel, Golden Gate Hotel and Casino, and an upcoming hotel-casino in Las Vegas. Previously, Victor was president and general manager of Fremont Street Experience. Belmond named Roeland Vos president and CEO. Shen Yang was appointed director of sales and marketing at Fairmont Chengdu in China. Soo Lai Yin was appointed director of sales and marketing at Swissôtel Merchant Court, Singapore. Previously, Yun was regional director of sales and marketing at Millennium & Copthorne International.

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10/13/2015

The Social - Hotel secrets

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Hotel secrets every traveller should know Heather Greenwood-Davis (http://www.twitter.com/GreenwoodDavis) September 11, 2015

http://www.thesocial.ca/real-life/travel/hotel-secrets

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The Social - Hotel secrets

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Travel expert Heather Greenwood-Davis reveals the hotel secrets you need to know before booking your next stay. DO NOT USE THE 1-800 NUMBER WHEN BOOKING

http://www.thesocial.ca/real-life/travel/hotel-secrets

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10/13/2015

The Social - Hotel secrets

Every hotel has a “rack rate.” It’s usually a high price and it’s the price you might get charged if you walk in off the street and book a room or call the 1-800 number. You don’t want to pay that. Instead, stay in touch. Sign up for hotel loyalty programs, which will get you on their email list and alert you to hotel specials, deals and new openings around the globe. Alternatively, use a booking site but choose that site carefully. The bigger ones are better in terms of reputation. Also, be careful when you compare and make sure it’s apples to apples: are both sites including taxes in their rates? Are there service fees? Are they using the same currency? HOW YOU TREAT PEOPLE MATTERS You can have a less than optimal experience if you treat people poorly. Feel like talking down to the bellman? Acting condescending with the front desk? Don’t be surprised when your room is next to the ice machine. Something as simple as noting the name on their badge and saying “Bill, can I call you Bill?” or “Call me Heather” can go a long way. It humanizes the interaction. Just calling them by their first name can be interpreted as condescending. If you end up in a room that isn’t great, let them know and be forceful but not aggressive. Face-to-face will sometimes get you more than on the phone. Need to escalate? Try, “I appreciate you trying to find a solution to this but is there a manager I could speak to?” UPGRADES HAPPEN ALL THE TIME Sherine Sutherland, chef concierge at the Intercontinental in Toronto, says getting an upgrade can be as easy as mentioning that you’re celebrating a special occasion! Mention it discreetly – they don’t want the whole line behind you doing the same thing at check-in and if there’s availability, you’ll likely get a push up and a special amenity to boot. Also don’t underestimate simply asking for one. Try, “It’s my first time in the city, any chance you can upgrade me to a room with a better view?” TIPS DO MAKE A DIFFERENCE Ultimately if you give someone a tip, they’ll try to lift your experience to meet the gesture, which is never a bad thing, at least according to Justin Robbinst, Chief Concierge at the Fairmont Grand Del Mar in San Diego. How much should you tip? Bellman -$5-$20 check in/check out, dependent on luggage size and number of pieces Concierge - $5-??? dependent on time dedicated and scope of request Front Desk - $20 minimum to acknowledge or attempt a free upgrade due to inventory (and don’t worry, if the upgrade is not available, the staff member will return the tip) Valet - $2-3 each time they park/retrieve your car, or $20+ to keep the car on the front drive for quick access Housekeeper - $5-$20 at departure of stay, dependent on daily clean up needed… you know who you are.

http://www.thesocial.ca/real-life/travel/hotel-secrets

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10/13/2015

The Social - Hotel secrets

Porters/Houseman - $2-$5 for each delivered item requested Also, I regularly correspond with the housekeeper for my room. I leave notes if I need things and a note of thanks when I leave. I can’t tell you how many times a housekeeper has found something of real value for me that I’d left behind. You want them on your side. THERE ARE SIMPLE THINGS YOU CAN DO TO GET SPECIAL TREATMENT Sign up for the hotel loyalty programs. They cost you nothing and can offer great incentives. Ask about special floors. Ask about club floors, executive floors and other specialty floors (there are whole women-only floors at some hotels in Dubai). Sometimes an upgrade isn’t about a bigger room or better view but about having access to extra perks like continental breakfasts, office amenities, a nicer turn down or nibbles throughout the day. Share your preferences. Have a good conversation with the front desk and ask them to make a note of your preferences. Higher end hotels keep whole electronic dossiers on regular guests that are shared across the system. Enhance your stay through the hotel app. The new Four Seasons app keeps track of what you like and what you don’t from the time you book your stay. The app asks what you’re in the mood for and then makes recommendations to match. You can arrange the time of your maid service, your time for turn-down, and even your room service before you’re even in your room. Meet the General Manager - Many hotels offer guests the opportunity to meet the hotel’s senior staff early in their stay. If you aren’t offered, ask the front desk or bell man about it. It’s usually called a “General Manager’s cocktail hour” and hosted weekly. It’s more popular in resorts than city hotels but well worth asking for. At the party you’ll have the opportunity to introduce yourself to the key management at the hotel – a name and connection that could come in handy in the future if there’s an issue. Also, they almost always have complimentary glasses of wine/champagne and small canapés or snacks which can make it a good reason to pass through the area! DON’T DRINK OUT OF THE GLASSES/DUVETS ARE FOR DECORATION/KEEP BAGS ZIPPED Don’t drink out of the glasses in your room - Ever see dish soap on that maid cart? Exactly. Some hotels use hot water to rinse them out, but you only have to Google to see other possibilities aren’t good. The disposable cups are a safer option. Duvets/Bedspreads are for decoration - Hotels will tell you frankly that they are rarely cleaned. They aren’t meant for covering with. You’re best under the sheets. Keep your bags zipped up and your toiletries personal hygiene tools covered - I’ve had people tell me stories of the times they’ve either watched a maid use the same rag that cleans the toilets to wipe the head of their bed, or of having a toothbrush in their mouth before realizing it was one housekeeping had forgotten in the room …i.e. the one they use to clean cracks on the floor. You

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10/13/2015

Experience Hawaii’s fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui | National Post

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Experience Hawaii’s fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui J IM B YERS, P OSTMEDIA N EW S | September 10, 2015 | Last Updated: Sep 10 12:15 PM ET More from Postmedia News

Chicago chef Art Smith took pulled pork to another level by adding hearts of palm and a tangy pineapple barbeque sauce to his pulled Maui boar.

Hawaii Food and Wine Festival

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“They’ve always grown amazing things here,” said Smith, a Florida-born, Chicago-based restaurateur and chef who works closely with Chicagoan and part-time Maui resident Oprah Winfrey. “But now there’s a pride in what’s grown and raised in Hawaii.” Get every new post delivered

to your Inbox. “For a period it was hard to find great food here, but that’s changed,” says another top chef, Nancy Oakes of the famed Boulevard

Restaurant in San Francisco. “It used to be Spam and those plate lunches or a hamburger patty at breakfast. But you now have young Join 9,544 other followers chefs working on the mainland and bringing ideas home and marrying those with local ingredients.” Enter your email address

Oakes pauses and looks around, taking in the white sand beach at Kaanapali and the views of the sparkling green islands of Lanai Sign me up and Molokai across the water. Build a website with WordPress.com

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10/13/2015

Experience Hawaii’s fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui | National Post

“And, on top of the great food, when you come here your shoulders drop two inches.”

Local Opah fish was grilled and dressed with lovely, flowering herbs and hearts of palm by Los Angeles chef Marcel Vigneron. It was probably the prettiest dish of the night.

Hawaii Food and Wine Festival

You can still find casual, neighbourhood joints in the Hawaiian islands; places that serve saimin noodles, Portuguese sausage and carb-heavy mixed plate lunches, with their famous two scoops of rice plus macaroni, potato salad, poi and shredded Hawaiian pork. But you’ll also find remarkable, romantic spots such as Merriman’s in Kapalua and Ka’ana Kitchen at the Andaz Maui hotel in Wailea, where chef Isaac Bancaco pairs deeply flavoured, deep red Maui strawberries with perfectly salty prosciutto and local ricotta cheese. Folks talk a lot about Hawaii’s fusion cuisine. In fact, the entire culture here, from music to language to food, is a Polynesian/Asian/American/European polyglot. It’s a place where you can find Japanese noodles on the menu at a McDonald’s, hamburger chains named after a Jimmy Buffett song or tiny musical instruments brought from Europe and given the name “ukulele.” Folks attending the Maui portion of this year’s Food and Wine Festival (it’s held on three of the Hawaiian Islands) were able to partake in Smith’s pulled, local pork with hearts of palm and pineapple barbecue sauce, served on a purple bun made from Hawaiian taro root, as well as slivers of fresh Ahi tuna, Niihau island lamb and Big Island abalone from Oakes.

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10/13/2015

Experience Hawaii’s fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui | National Post

A local dressed in ancient Hawaiian garb takes in the Saturday night cooking demonstration at the Hawaii Food and Wine Festival on Maui on Sept. 5.

Hawaii Food and Wine Festival

“They have incredible product, and that’s where incredible cuisine comes from,” Los Angeles chef David LeFevre told me as he whipped up some “Big Eye Tuna” sashimi with an avocado-ginger pulp and apple ponzu. “They have great seafood, great fruits and great vegetables, so there’s really incredible product in Hawaii.” Smith said he loves the Hawaii festival as there’s a strong emphasis on helping students and up-and-coming chefs learn great techniques. “It’s not too big, which makes it more personal, too.” In addition to food, festival goers were able to taste excellent California wine and try their hand at making their own version of a Moscow Mule with Ocean Organic Vodka, made on Maui from locally grown sugarcane strains that came over the Pacific Ocean with the voyaging Tahitians generations ago. Those who took part in a special afternoon session were able to concoct their own drinks from a huge variety of ingredients, including pineapple, passion fruit (here called lilikoi), Thai basil and tiny citrus fruits called calamansi that pack a nice, tart punch. There was also a display from the folks at Pau Maui Vodka, a Maui company that makes vodka from locally sourced Maui Gold pineapple, as well as an oak-aged vodka and one infused with cognac.

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10/13/2015

Experience Hawaii’s fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui | National Post

Maui mixologist Freddie Scanfienza mixes up a fantastic, Thai-styled Mai Tai at the Hawaii Food and Wine Festival. He Jim Byers tops his drink with a foam made of coconut milk, lemongrass, ginger and basil.

The Hawaii Food and Wine Festival was co-founded five years ago by local celebrity chefs Roy Yamaguchi, famous for his Roy’s restaurants in Hawaii and other parts of the world, and fellow Hawaiian Alan Wong. It’s now a three-day affair that stretches over two weeks, encompassing Maui, Oahu and the Big Island of Hawaii. There were more than 100 chefs (22 of them James Beard award winners) and 10,000 visitors at the fourth annual event. “I feel very, very fortunate,” said Yamaguchi, who helped found the Hawaii Regional Cuisine movement almost 30 years ago, stressing local products whenever possible. “When we started our movement we had the chefs get together with the farmers and we said, ‘Whatever you grow we’ll buy.’ Now we work with farmers as well as ranchers, fishermen and folks in the hospitality industry.”

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10/13/2015

Experience Hawaii’s fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui | National Post

Hawaii is justly famous for its tropical fruits, including the unusual yellow fruit called Buddha's hand. But they also grow marvellous strawberries, onions, beets and other fruits and vegetables you might not expect.

Jim Byers

In addition to using the freshest local seafood and produce, Yamaguchi likes to experiment with new dishes. “I love things like Buddha’s hand. It’s so very unique. You can serve it raw or boiled to make a tea, and it’s good for your health, for your blood circulation.” He also shows off some locally grown ferns, which a look a lot like Canadian fiddleheads. Yamaguchi said he steams or sautees them as well as using them in salads or as garnishes. Hawaii cuisine has changed a great deal over the years. Lucky for travellers, the islands and the beaches and the green, mistshrouded mountains and the blue Pacific water remain pretty much the same.

San Francisco chef Nancy Oakes puts the finishing touches on some local abalone during the Saturday night event at the Hawaii Food and Wine Festival. Oakes says Hawaiian cuisine has made huge strides in recent years.

Hawaii Food and Wine Festival

IF Y OU GO http://news.nationalpost.com/life/travel/experience-hawaiis-fusion-cuisine-great-food-beautiful-beaches-at-food-and-wine-festival-on-maui

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10/13/2015

Experience Hawaii’s fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui | National Post

The 2016 Hawaii Food and Wine Festival takes place in October. For more information visit www.hawaiifoodandwinefestival.com. M ORE TOP FOOD SPOTS Can’t make it to Maui for the Food and Wine Festival? Here are some great restaurants worth checking out: KO: Located at the lovely Fairmont Kea Lani in Wailea, it’s a gorgeous setting with classic Mai Tai’s (not at all sweet) and some of the best sushi you’ll ever taste. Ko means sugar cane, and the menu is based on cuisine favoured by workers who came from around the world to work Maui’s sugar cane fields. LEODA’S KITCHEN AND PIE SHOP: A casual spot in Olawalu, just south of Lahaina, with wonderful meat pies and New York delicatessen-style sandwiches. Not expensive, and most definitely something different. MERRIMAN’S: Situated on a peninsula jutting out into the Pacific in the Kapalua/Napili area, you’ll find fantastic local seafood and a wonderful chocolate dessert with rich, dark chocolate that oozes out of a phyllo pastry “purse.” SAM SATO’S: Locals flock to the Maui county capital of Wailuku for legendary noodle dishes, including the popular “dry” chow mein. Another spot where you can stretch that struggling Canadian dollar. MAMA’S FISH HOUSE: This is a legendary spot near the funky town of Paia, where the fish is so fresh they tell you the name of the fisherman and where he caught your dinner. Steps from a pretty beach and super romantic. FLEETWOOD’S ON FRONT ST.: A fun spot owned by Fleetwood Mac drummer and Maui resident Mick Fleetwood, with tons of photos and Mac memorabilia. Try the salad with arugula, beets and goat cheese or the fish and chips (potato chips not fries).

Related Four lesser-known Florida destinations worth a closer look Europe in fall: 10 must see destinations Nine travel tips to help soften the blow of a weak loonie

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10/6/2015

Haute Scene: Bermuda Tourism Authority Host #RacetoBermuda Party at Lightbox in NYC

Haute Scene > Haute Scene: Bermuda Tourism Authority Host #RacetoBermuda Party at Lightbox in NYC

Haute Scene: Bermuda Tourism Authority Host #RacetoBermuda Party at Lightbox in NYC BY NIKKI TUCKER | HAUTE SCENE, NEWS | SEPTEMBER 20, 2015

Michael Dunkley, Tom Slingsby, Matt Cassidy, Bill Hanbury attend  #RaceToBermudaParty, A Kick-off to The Louis Vuitton America’s Cup World Series in Bermuda

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Last night, the Bermuda Tourism Authority commenced its celebration to the countdown to the Louis Vuitton America’s Cup World Series. The extravaganza kicked off with a #RacetoBermuda party at Lightbox in the heart of Midtown. http://hauteliving.com/2015/09/haute-scene-bermuda-tourism-authority-host-racetobermuda-party-at-lightbox-in-nyc/586479/

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Haute Scene: Bermuda Tourism Authority Host #RacetoBermuda Party at Lightbox in NYC

Event-goers mixed and mingled with members from team Oracle including Tom Slingsby and Matt Cassidy. Guests enjoyed Bermudian inspired bite from renowned chef Marcus Samuelsson, who earlier this year opened new restaurant, Marcus’, in Bermudaat the Hamilton Princess & Beach Club, A Fairmont Managed Hotel. Cocktails were created provided by Gosling’s Rum and Champagne by Moët & Chandon, while attendees danced the night away with DJs Paul Sevigny and Damon DeGraff on the turntables. Of those in attendance included Paul Sevigny, Damon Degraff, Jenn Rogien, Hanna Selleck, Julia Lundin, Arturo Castro, Monica Watkins, Tom Slingsby (Sailor, Oracle Team USA), Matt Cassidy (Sailor, Oracle Team USA), Sir Russell Coutts (CEO America’s Cup Event Authority), Premier of Bermuda Michael H Dunkley, Bermuda Tourism Authority CEO Bill Hanbury. “Less than two hours flight time from Bermuda, New York is a key market for the destination, and we’re thrilled to have worked with the America’s Cup team to highlight these special upcoming events in Bermuda during New York Fashion Week. It’s an incredibly exciting time to be in Bermuda and we look forward to welcoming participating racing teams, organizers and visitors alike to experience the island’s unique events and hospitality,” Hanbury said. In addition, The Premier of Bermuda, Michael Dunkley, unveiled The Auld Mug, the Oldest Trophy in International sport, making its debut during New York Fashion Week. A trip to Bermuda was given away by JetBlue Getaways. The Louis Vuitton America’s Cup World Series will take place in Bermuda October 16-18th and is a prelude to 2017 when the 35th America’s Cup, presented by Louis Vuitton will be held in Bermuda.

See photos of the haute event below: 13 / 13

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10/5/2015

Dudes, exfoliating – new spa treatments for men | Inside Vancouver Blog

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Dudes, exfoliating – new spa treatments for men (http://www.insidevancouver.ca/2015/09/18/chi-for-men-shangri-la-hotelvancouver/) by Shawn Conner (http://www.insidevancouver.ca/author/sconner/) in Insider (http://www.insidevancouver.ca/category/insider/) on September 18, 2015

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Dudes, exfoliating – new spa treatments for men | Inside Vancouver Blog

According to Marketwatch.com (http://www.marketwatch.com/story/8-biggest-spa-trends-for-2015-2015-01-14), one of the biggest trends in spas for 2015 is an increase in treatments aimed at men. “Men are becoming more open to the spa experience because they recognize the value of taking better care of themselves,” according to the publication. “And spas are taking notice…” Chi certainly has. This week, the spa at the Shangri-La Hotel in downtown Vancouver unveiled new treatments aimed at today’s stressed gentleman. According to ISPA (http://experienceispa.com/) (International Spa Association) statistics from 2013, approximately 40 per cent of spa-goers in the U.S. are guys. Lori Robertson, Executive Director of the Spa Industry Association of Canada (http://www.spaindustry.ca/), says she believes the percentage in Canada is close, if not that high. She also notes that, as spas become “more focussed on wellness and getting away from the daily grind as opposed to the beauty aspect,” men are becoming more interested in treating themselves to a massage, a steam or even a facial. This blogger was fortunate enough to receive the three of the four treatments in the Chi for Men series. These included the Chi Stress Remover (a foot soaking and tea service, eucalyptus steam, and customized massage), the Executive Facial (designed to tone and strengthen the skin, and diminish signs of stress) and the Professional Hands treatment (aesthetician Chelsea trimmed and cleaned my nails). (The fourth treatment is a lower-leg massage and nail grooming.) Overall, it was as relaxing an experience (thanks for the bonus lunch, guys) as one could have hoped for on a Monday afternoon, and one that had me wondering about prices, and specifically whether I could afford to come back on my own (short answer: no. The Chi Stress Remover package is $175 for 80 minutes). I especially liked the all-inclusive suite, which includes a private sitting area, fireplace, washroom, changing area, steam shower and infinity bathtub. All treatments also include access to other hotel amenities, including the Ginger Bar Café, the fitness centre and a heated outdoor pool and hot tub. The spa is located on the fifth floor of the hotel (1128 W. Georgia). You can make a reservation at shangri-la.com (http://www.shangri-la.com/vancouver).

Other downtown Vancouver spas offering treatments for men include Absolute Spa locations in the Century Plaza Hotel (http://www.absolutespa.com/century-plaza-hotel/) and Fairmont Hotel Vancouver (http://www.absolutespa.com/fairmont-hotel-vancouver/). Tweet

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10/5/2015

Advertisement: Experience a night under the stars | Edmonton Journal

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Advertisement: Experience a night under the stars | Edmonton Journal

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Jasper’s Dark Sky Festival is a celebration of the national park’s Dark Sky Preserve designation and commitment to preserving a type of natural night sky that most of us have never observed.

The Dark Sky Festival has grown to be about much more, bringing together big names such as Canadian astronaut Col. Chris Hadfield to celebrate the stars. This year, the entire month of October has been established as Dark Sky Month with a stellar lineup of events, specials and hotel deals. The Jasper Dark Sky Festival runs from Oct. 16 to 25. Attendees will have the following to look forward to: 1. Meet Canadian astronaut Col. Chris Hadfield Back for a second year by popular demand, Chris Hadfield will captivate you with a song and story of his time both on and off the planet. Learn about the stars from someone who’s actually hung out with them. 2. Bust a myth or two with the former cohosts of The Mythbusters Grant Imahara, Kari Byron and Tory Belleci will talk science, stars, and maybe bust a myth or two while they’re at it. 3. VIP stargazing on top of the world with Fairmont Jasper Park Lodge This year’s VIP event will whisk you to the top of Whistler’s Mountain where you’ll be close to the stars. http://edmontonjournal.com/entertainment/festivals/experience-a-night-under-the-stars

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Advertisement: Experience a night under the stars | Edmonton Journal

4. Edmonton Symphony Orchestra under the stars in Jasper Billions of glittering stars makes for a serene and spectacular back drop for the Edmonton Symphony Strings. The magical combination of music and stars is sure to be a night to remember. 5. Glacier Skywalk stargazing adventure Jasper National Park is your starlit playground, with nighttime adventures and expeditions running all month. Float between the heavens and Earth on the Glacier Skywalk at night. Do some guided stargazing on an ancient glacier, and even take a tour of the cosmos in a planetarium with Jasper’s astronomerinresidence. 6. Family stargazing & Science expo presented by Telus World of Science – Edmonton Telus World of Science will be on site with a variety of fun and educational activities.

The Jasper Dark Sky Festival has a stellar lineup of events making astronomy more accessible to anyone looking to spend a night or two under the sky of Jasper National Park (http://jasperdarksky.travel/) . Package & Ticket Info: Package Col. Chris Hadfield and the Mythbusters and save on both main events with the Star Package: $125 Oct. 23 and Oct.24 Fairmont Jasper Park Lodge VIP Event with Col. Hadfield and the three former cohosts of the Mythbusters: $199 Oct. 23, 8 p.m. The Sky is not the Limit with Col. Chris Hadfield: $85 Oct. 23, 67:30 p.m. A night of Mythbusting and Science with the three former cohosts of The Mythbusters: $65 Oct. 24, 67:30 p.m. For more details visit: http://jasperdarksky.travel/eventstickets/ http://edmontonjournal.com/entertainment/festivals/experience-a-night-under-the-stars

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10/13/2015

Experience Hawaii's fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui

Experience Hawaii's fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui JIM BYERS, POSTMEDIA NEWS 09.09.2015 |

Chicago chef Art Smith took pulled pork to another level by adding hearts of palm and a tangy pineapple barbeque sauce to boar.

HANDOUT

PHOTO

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FOOD

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WINE

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KAANAPALI, MAUI – Celebrity chef Art Smith is holding court on the patio of the popular Hula Grill (http://www.hulagrillkaanapali.com/) , just steps from the sparkling blue waters of Kaanapali Beach (http://www.gohawaii.com/en/maui/regionsneighborhoods/west maui/kaanapalibeach/) . He’s sporting a black Hawaiian shirt and a http://www.edmontonjournal.com/travel/experience+hawaii+fusion+cuisine+great+food+beautiful+beaches/11353447/story.html

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Experience Hawaii's fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui

gorgeous lei made of intertwined green leaves and spiky orange flowers and talking about the local food scene on day one of the Hawaii Food and Wine Festival (http://www.hawaiifoodandwinefestival.com/) on Maui (http://www.gohawaii.com/en/maui/#undefined) . “They’ve always grown amazing things here,” said Smith, a Florida born, Chicagobased restaurateur and chef who works closely with Chicagoan and parttime Maui resident Oprah Winfrey. “But now there’s a pride in what’s grown and raised in Hawaii.” “For a period it was hard to find great food here, but that’s changed,” says another top chef, Nancy Oakes of the famed Boulevard Restaurant (http://www.boulevardrestaurant.com/) in San Francisco. “It used to be Spam and those plate lunches or a hamburger patty at breakfast. But you now have young chefs working on the mainland and bringing ideas home and marrying those with local ingredients.” Oakes pauses and looks around, taking in the white sand beach at Kaanapali and the views of the sparkling green islands of Lanai and Molokai across the water. “And, on top of the great food, when you come here your shoulders drop two inches.” You can still find casual, neighbourhood joints in the Hawaiian islands; places that serve saimin noodles, Portuguese sausage and carb heavy mixed plate lunches, with their famous two scoops of rice plus macaroni, potato salad, poi and shredded Hawaiian pork. But you’ll also find remarkable, romantic spots such as Merriman’s (https://www.merrimanshawaii.com/) in Kapalua and Ka’ana Kitchen (http://maui.andaz.hyatt.com/en/hotel/dining/ka_anakitchen.html) at the Andaz Maui hotel (http://maui.andaz.hyatt.com/en/hotel/ourhotel.html) in Wailea, where chef Isaac Bancaco pairs deeply flavoured, deep red Maui strawberries with perfectly salty prosciutto and local ricotta cheese. Folks talk a lot about Hawaii’s fusion cuisine. In fact, the entire culture here, from music to language to food, is a http://www.edmontonjournal.com/travel/experience+hawaii+fusion+cuisine+great+food+beautiful+beaches/11353447/story.html

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10/13/2015

Experience Hawaii's fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui

Polynesian/Asian/American/European polyglot. It’s a place where you can find Japanese noodles on the menu at a McDonald’s, hamburger chains named after a Jimmy Buffett song or tiny musical instruments brought from Europe and given the name “ukulele.” Folks attending the Maui portion of this year’s Food and Wine Festival (it’s held on three of the Hawaiian Islands) were able to partake in Smith’s pulled, local pork with hearts of palm and pineapple barbecue sauce, served on a purple bun made from Hawaiian taro root, as well as slivers of fresh Ahi tuna, Niihau island lamb and Big Island abalone from Oakes. “They have incredible product, and that’s where incredible cuisine comes from,” Los Angeles chef David LeFevre told me as he whipped up some “Big Eye Tuna” sashimi with an avocadoginger pulp and apple ponzu. “They have great seafood, great fruits and great vegetables, so there’s really incredible product in Hawaii.” Smith said he loves the Hawaii festival as there’s a strong emphasis on helping students and upandcoming chefs learn great techniques. “It’s not too big, which makes it more personal, too.” In addition to food, festival goers were able to taste excellent California wine and try their hand at making their own version of a Moscow Mule with Ocean Organic Vodka (http://oceanvodka.com/) , made on Maui from locally grown sugarcane strains that came over the Pacific Ocean with the voyaging Tahitians generations ago. Those who took part in a special afternoon session were able to concoct their own drinks from a huge variety of ingredients, including pineapple, passion fruit (here called lilikoi), Thai basil and tiny citrus fruits called calamansi that pack a nice, tart punch. There was also a display from the folks at Pau Maui Vodka (http://www.paumaui.com/) , a Maui company that makes vodka from locally sourced Maui Gold pineapple, as well as an oakaged vodka and one infused with cognac. The Hawaii Food and Wine Festival was cofounded five years ago by local celebrity chefs Roy Yamaguchi, famous for his Roy’s restaurants (http://www.royshawaii.com/) in Hawaii and other parts of the world, http://www.edmontonjournal.com/travel/experience+hawaii+fusion+cuisine+great+food+beautiful+beaches/11353447/story.html

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Experience Hawaii's fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui

and fellow Hawaiian Alan Wong. It’s now a threeday affair that stretches over two weeks, encompassing Maui, Oahu and the Big Island of Hawaii. There were more than 100 chefs (22 of them James Beard award winners) and 10,000 visitors at the fourth annual event. “I feel very, very fortunate,” said Yamaguchi, who helped found the Hawaii Regional Cuisine movement

(http://www.gohawaii.com/en/statewide/discover/essentialhawaii/hawaii regionalcuisine/) almost 30 years ago, stressing local products

whenever possible. “When we started our movement we had the chefs get together with the farmers and we said, ‘Whatever you grow we’ll buy.’ Now we work with farmers as well as ranchers, fishermen and folks in the hospitality industry.” In addition to using the freshest local seafood and produce, Yamaguchi likes to experiment with new dishes.

“I love things like Buddha’s hand. It’s so very unique. You can serve it raw or boiled to make a tea, and it’s good for your health, for your blood circulation.” He also shows off some locally grown ferns, which a look a lot like Canadian fiddleheads. Yamaguchi said he steams or sautees them as well as using them in salads or as garnishes. Hawaii cuisine has changed a great deal over the years. Lucky for travellers, the islands and the beaches and the green, mistshrouded mountains and the blue Pacific water remain pretty much the same.

IF YOU GO The 2016 Hawaii Food and Wine Festival takes place in October. For more information visit www.hawaiifoodandwinefestival.com (http://www.hawaiifoodandwinefestival.com/) .

MORE TOP FOOD SPOTS Can’t make it to Maui for the Food and Wine Festival? Here are some great restaurants worth checking out: http://www.edmontonjournal.com/travel/experience+hawaii+fusion+cuisine+great+food+beautiful+beaches/11353447/story.html

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10/13/2015

Experience Hawaii's fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui

KO (http://korestaurant.com/) : Located at the lovely Fairmont Kea Lani (http://www.fairmont.com/kealanimaui/) in Wailea, it’s a gorgeous setting with classic Mai Tai’s (not at all sweet) and some of the best sushi you’ll ever taste. Ko means sugar cane, and the menu is based on cuisine favoured by workers who came from around the world to work Maui’s sugar cane fields. LEODA’S KITCHEN AND PIE SHOP (http://www.leodas.com/) : A casual spot in Olawalu, just south of Lahaina, with wonderful meat pies and New York delicatessenstyle sandwiches. Not expensive, and most definitely something different. MERRIMAN’S (https://www.merrimanshawaii.com/) : Situated on a peninsula jutting out into the Pacific in the Kapalua/Napili area, you’ll find fantastic local seafood and a wonderful chocolate dessert with rich, dark chocolate that oozes out of a phyllo pastry “purse.” SAM SATO’S

(https://www.google.ca/maps/dir/''/SAM+SATO%E2%80%99S/@20.8933242,156.5345 156.5002608!2d20.8933276) : Locals flock to the Maui county capital of

Wailuku for legendary noodle dishes, including the popular “dry” chow mein. Another spot where you can stretch that struggling Canadian dollar.

MAMA’S FISH HOUSE (http://www.mamasfishhouse.com/) : This is a legendary spot near the funky town of Paia, where the fish is so fresh they tell you the name of the fisherman and where he caught your dinner. Steps from a pretty beach and super romantic. FLEETWOOD’S ON FRONT ST. (http://www.fleetwoodsonfrontst.com/) : A fun spot owned by Fleetwood Mac drummer and Maui resident Mick Fleetwood, with tons of photos and Mac memorabilia. Try the salad with arugula, beets and goat cheese or the fish and chips (potato chips not fries).

http://www.edmontonjournal.com/travel/experience+hawaii+fusion+cuisine+great+food+beautiful+beaches/11353447/story.html

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10/13/2015

Experience Hawaii's fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui

Experience Hawaii's fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui BY JIM BYERS, POSTMEDIA NEWS

SEPTEMBER 10, 2015

Chicago chef Art Smith took pulled pork to another level by adding hearts of palm and a tangy pineapple barbeque sauce to his pulled Maui boar. Photograph by: Handout photo, Hawaii Food and Wine Festival

KAANAPALI, MAUI – Celebrity chef Art Smith is holding court on the patio of the popular Hula Grill, just steps from the sparkling blue waters of Kaanapali Beach. He’s sporting a black Hawaiian shirt and a gorgeous lei made of intertwined green leaves and spiky orange flowers and talking about the local food scene on day one of the Hawaii Food and Wine Festival on Maui. “They’ve always grown amazing things here,” said Smith, a Florida-born, Chicago-based restaurateur and chef who works closely with Chicagoan and part-time Maui resident Oprah Winfrey. “But now there’s a pride in what’s grown and raised in Hawaii.” “For a period it was hard to find great food here, but that’s changed,” says another top chef, Nancy Oakes of the famed Boulevard Restaurant in San Francisco. “It used to be Spam and those plate lunches or a hamburger patty at breakfast. But you now have young chefs working on the mainland and bringing ideas home and marrying those with local ingredients.” Oakes pauses and looks around, taking in the white sand beach at Kaanapali and the views of the sparkling green islands of Lanai and Molokai across the water. http://www.leaderpost.com/story_print.html?id=11353447&sponsor=

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10/13/2015

Experience Hawaii's fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui

“And, on top of the great food, when you come here your shoulders drop two inches.” You can still find casual, neighbourhood joints in the Hawaiian islands; places that serve saimin noodles, Portuguese sausage and carb-heavy mixed plate lunches, with their famous two scoops of rice plus macaroni, potato salad, poi and shredded Hawaiian pork. But you’ll also find remarkable, romantic spots such as Merriman’s in Kapalua and Ka’ana Kitchen at the Andaz Maui hotel in Wailea, where chef Isaac Bancaco pairs deeply flavoured, deep red Maui strawberries with perfectly salty prosciutto and local ricotta cheese. Folks talk a lot about Hawaii’s fusion cuisine. In fact, the entire culture here, from music to language to food, is a Polynesian/Asian/American/European polyglot. It’s a place where you can find Japanese noodles on the menu at a McDonald’s, hamburger chains named after a Jimmy Buffett song or tiny musical instruments brought from Europe and given the name “ukulele.” Folks attending the Maui portion of this year’s Food and Wine Festival (it’s held on three of the Hawaiian Islands) were able to partake in Smith’s pulled, local pork with hearts of palm and pineapple barbecue sauce, served on a purple bun made from Hawaiian taro root, as well as slivers of fresh Ahi tuna, Niihau island lamb and Big Island abalone from Oakes. “They have incredible product, and that’s where incredible cuisine comes from,” Los Angeles chef David LeFevre told me as he whipped up some “Big Eye Tuna” sashimi with an avocado-ginger pulp and apple ponzu. “They have great seafood, great fruits and great vegetables, so there’s really incredible product in Hawaii.” Smith said he loves the Hawaii festival as there’s a strong emphasis on helping students and up-andcoming chefs learn great techniques. “It’s not too big, which makes it more personal, too.” In addition to food, festival goers were able to taste excellent California wine and try their hand at making their own version of a Moscow Mule with Ocean Organic Vodka, made on Maui from locally grown sugarcane strains that came over the Pacific Ocean with the voyaging Tahitians generations ago. Those who took part in a special afternoon session were able to concoct their own drinks from a huge variety of ingredients, including pineapple, passion fruit (here called lilikoi), Thai basil and tiny citrus fruits called calamansi that pack a nice, tart punch. There was also a display from the folks at Pau Maui Vodka, a Maui company that makes vodka from locally sourced Maui Gold pineapple, as well as an oak-aged vodka and one infused with cognac. The Hawaii Food and Wine Festival was co-founded five years ago by local celebrity chefs Roy Yamaguchi, famous for his Roy’s restaurants in Hawaii and other parts of the world, and fellow Hawaiian Alan Wong. It’s now a three-day affair that stretches over two weeks, encompassing Maui, Oahu and the Big Island of Hawaii. There were more than 100 chefs (22 of them James Beard award winners) and 10,000 visitors at the fourth annual event.

http://www.leaderpost.com/story_print.html?id=11353447&sponsor=

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10/13/2015

Experience Hawaii's fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui

“I feel very, very fortunate,” said Yamaguchi, who helped found the Hawaii Regional Cuisine movement almost 30 years ago, stressing local products whenever possible. “When we started our movement we had the chefs get together with the farmers and we said, ‘Whatever you grow we’ll buy.’ Now we work with farmers as well as ranchers, fishermen and folks in the hospitality industry.” In addition to using the freshest local seafood and produce, Yamaguchi likes to experiment with new dishes. “I love things like Buddha’s hand. It’s so very unique. You can serve it raw or boiled to make a tea, and it’s good for your health, for your blood circulation.” He also shows off some locally grown ferns, which a look a lot like Canadian fiddleheads. Yamaguchi said he steams or sautees them as well as using them in salads or as garnishes. Hawaii cuisine has changed a great deal over the years. Lucky for travellers, the islands and the beaches and the green, mist-shrouded mountains and the blue Pacific water remain pretty much the same. IF YOU GO The 2016 Hawaii Food and Wine Festival takes place in October. For more information visit www.hawaiifoodandwinefestival.com. MORE TOP FOOD SPOTS Can’t make it to Maui for the Food and Wine Festival? Here are some great restaurants worth checking out: KO: Located at the lovely Fairmont Kea Lani in Wailea, it’s a gorgeous setting with classic Mai Tai’s (not at all sweet) and some of the best sushi you’ll ever taste. Ko means sugar cane, and the menu is based on cuisine favoured by workers who came from around the world to work Maui’s sugar cane fields. LEODA’S KITCHEN AND PIE SHOP: A casual spot in Olawalu, just south of Lahaina, with wonderful meat pies and New York delicatessen-style sandwiches. Not expensive, and most definitely something different. MERRIMAN’S: Situated on a peninsula jutting out into the Pacific in the Kapalua/Napili area, you’ll find fantastic local seafood and a wonderful chocolate dessert with rich, dark chocolate that oozes out of a phyllo pastry “purse.” SAM SATO’S: Locals flock to the Maui county capital of Wailuku for legendary noodle dishes, including the popular “dry” chow mein. Another spot where you can stretch that struggling Canadian dollar. MAMA’S FISH HOUSE: This is a legendary spot near the funky town of Paia, where the fish is so http://www.leaderpost.com/story_print.html?id=11353447&sponsor=

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10/13/2015

Experience Hawaii's fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui

fresh they tell you the name of the fisherman and where he caught your dinner. Steps from a pretty beach and super romantic. FLEETWOOD’S ON FRONT ST.: A fun spot owned by Fleetwood Mac drummer and Maui resident Mick Fleetwood, with tons of photos and Mac memorabilia. Try the salad with arugula, beets and goat cheese or the fish and chips (potato chips not fries). © Copyright (c) Postmedia Network Inc.

http://www.leaderpost.com/story_print.html?id=11353447&sponsor=

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10/13/2015

Experience Hawaii's fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui

Experience Hawaii's fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui JIM BYERS, POSTMEDIA NEWS 09.09.2015 |

Chicago chef Art Smith took pulled pork to another level by adding hearts of palm and a tangy pineapple barbeque sauce to boar.

HANDOUT

PHOTO

HAWAII

FOOD

AND

WINE

FESTIVAL

KAANAPALI, MAUI – Celebrity chef Art Smith is holding court on the patio of the popular Hula Grill (http://www.hulagrillkaanapali.com/) , just steps from the sparkling blue waters of Kaanapali Beach (http://www.gohawaii.com/en/maui/regionsneighborhoods/west maui/kaanapalibeach/) . He’s sporting a black Hawaiian shirt and a http://www.montrealgazette.com/travel/experience+hawaii+fusion+cuisine+great+food+beautiful+beaches/11353447/story.html

1/7

10/13/2015

Experience Hawaii's fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui

gorgeous lei made of intertwined green leaves and spiky orange flowers and talking about the local food scene on day one of the Hawaii Food and Wine Festival (http://www.hawaiifoodandwinefestival.com/) on Maui (http://www.gohawaii.com/en/maui/#undefined) . “They’ve always grown amazing things here,” said Smith, a Florida born, Chicagobased restaurateur and chef who works closely with Chicagoan and parttime Maui resident Oprah Winfrey. “But now there’s a pride in what’s grown and raised in Hawaii.” “For a period it was hard to find great food here, but that’s changed,” says another top chef, Nancy Oakes of the famed Boulevard Restaurant (http://www.boulevardrestaurant.com/) in San Francisco. “It used to be Spam and those plate lunches or a hamburger patty at breakfast. But you now have young chefs working on the mainland and bringing ideas home and marrying those with local ingredients.” Oakes pauses and looks around, taking in the white sand beach at Kaanapali and the views of the sparkling green islands of Lanai and Molokai across the water. “And, on top of the great food, when you come here your shoulders drop two inches.” You can still find casual, neighbourhood joints in the Hawaiian islands; places that serve saimin noodles, Portuguese sausage and carb heavy mixed plate lunches, with their famous two scoops of rice plus macaroni, potato salad, poi and shredded Hawaiian pork. But you’ll also find remarkable, romantic spots such as Merriman’s (https://www.merrimanshawaii.com/) in Kapalua and Ka’ana Kitchen (http://maui.andaz.hyatt.com/en/hotel/dining/ka_anakitchen.html) at the Andaz Maui hotel (http://maui.andaz.hyatt.com/en/hotel/ourhotel.html) in Wailea, where chef Isaac Bancaco pairs deeply flavoured, deep red Maui strawberries with perfectly salty prosciutto and local ricotta cheese. Folks talk a lot about Hawaii’s fusion cuisine. In fact, the entire culture here, from music to language to food, is a http://www.montrealgazette.com/travel/experience+hawaii+fusion+cuisine+great+food+beautiful+beaches/11353447/story.html

2/7

10/13/2015

Experience Hawaii's fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui

Polynesian/Asian/American/European polyglot. It’s a place where you can find Japanese noodles on the menu at a McDonald’s, hamburger chains named after a Jimmy Buffett song or tiny musical instruments brought from Europe and given the name “ukulele.” Folks attending the Maui portion of this year’s Food and Wine Festival (it’s held on three of the Hawaiian Islands) were able to partake in Smith’s pulled, local pork with hearts of palm and pineapple barbecue sauce, served on a purple bun made from Hawaiian taro root, as well as slivers of fresh Ahi tuna, Niihau island lamb and Big Island abalone from Oakes. “They have incredible product, and that’s where incredible cuisine comes from,” Los Angeles chef David LeFevre told me as he whipped up some “Big Eye Tuna” sashimi with an avocadoginger pulp and apple ponzu. “They have great seafood, great fruits and great vegetables, so there’s really incredible product in Hawaii.” Smith said he loves the Hawaii festival as there’s a strong emphasis on helping students and upandcoming chefs learn great techniques. “It’s not too big, which makes it more personal, too.” In addition to food, festival goers were able to taste excellent California wine and try their hand at making their own version of a Moscow Mule with Ocean Organic Vodka (http://oceanvodka.com/) , made on Maui from locally grown sugarcane strains that came over the Pacific Ocean with the voyaging Tahitians generations ago. Those who took part in a special afternoon session were able to concoct their own drinks from a huge variety of ingredients, including pineapple, passion fruit (here called lilikoi), Thai basil and tiny citrus fruits called calamansi that pack a nice, tart punch. There was also a display from the folks at Pau Maui Vodka (http://www.paumaui.com/) , a Maui company that makes vodka from locally sourced Maui Gold pineapple, as well as an oakaged vodka and one infused with cognac. The Hawaii Food and Wine Festival was cofounded five years ago by local celebrity chefs Roy Yamaguchi, famous for his Roy’s restaurants (http://www.royshawaii.com/) in Hawaii and other parts of the world, http://www.montrealgazette.com/travel/experience+hawaii+fusion+cuisine+great+food+beautiful+beaches/11353447/story.html

3/7

10/13/2015

Experience Hawaii's fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui

(http://www.gohawaii.com/en/statewide/discover/essentialhawaii/hawaii regionalcuisine/) almost 30 years ago, stressing local products

IF YOU GO The 2016 Hawaii Food and Wine Festival takes place in October. For more information visit www.hawaiifoodandwinefestival.com (http://www.hawaiifoodandwinefestival.com/) .

MORE TOP FOOD SPOTS Can’t make it to Maui for the Food and Wine Festival? Here are some great restaurants worth checking out: http://www.montrealgazette.com/travel/experience+hawaii+fusion+cuisine+great+food+beautiful+beaches/11353447/story.html

4/7

10/13/2015

Experience Hawaii's fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui

(https://www.google.ca/maps/dir/''/SAM+SATO%E2%80%99S/@20.8933242,156.5345 156.5002608!2d20.8933276) : Locals flock to the Maui county capital of

Wailuku for legendary noodle dishes, including the popular “dry” chow mein. Another spot where you can stretch that struggling Canadian dollar.

http://www.montrealgazette.com/travel/experience+hawaii+fusion+cuisine+great+food+beautiful+beaches/11353447/story.html

5/7

10/13/2015

Experience Hawaii's fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui

Experience Hawaii's fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui JIM BYERS, POSTMEDIA NEWS 09.09.2015 |

Chicago chef Art Smith took pulled pork to another level by adding hearts of palm and a tangy pineapple barbeque sauce to boar.

HANDOUT

PHOTO

HAWAII

FOOD

AND

WINE

FESTIVAL

KAANAPALI, MAUI – Celebrity chef Art Smith is holding court on the patio of the popular Hula Grill (http://www.hulagrillkaanapali.com/) , just steps from the sparkling blue waters of Kaanapali Beach (http://www.gohawaii.com/en/maui/regionsneighborhoods/west maui/kaanapalibeach/) . He’s sporting a black Hawaiian shirt and a http://www.ottawacitizen.com/travel/experience+hawaii+fusion+cuisine+great+food+beautiful+beaches/11353447/story.html

1/7

10/13/2015

Experience Hawaii's fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui

gorgeous lei made of intertwined green leaves and spiky orange flowers and talking about the local food scene on day one of the Hawaii Food and Wine Festival (http://www.hawaiifoodandwinefestival.com/) on Maui (http://www.gohawaii.com/en/maui/#undefined) . “They’ve always grown amazing things here,” said Smith, a Florida born, Chicagobased restaurateur and chef who works closely with Chicagoan and parttime Maui resident Oprah Winfrey. “But now there’s a pride in what’s grown and raised in Hawaii.” “For a period it was hard to find great food here, but that’s changed,” says another top chef, Nancy Oakes of the famed Boulevard Restaurant (http://www.boulevardrestaurant.com/) in San Francisco. “It used to be Spam and those plate lunches or a hamburger patty at breakfast. But you now have young chefs working on the mainland and bringing ideas home and marrying those with local ingredients.” Oakes pauses and looks around, taking in the white sand beach at Kaanapali and the views of the sparkling green islands of Lanai and Molokai across the water. “And, on top of the great food, when you come here your shoulders drop two inches.” You can still find casual, neighbourhood joints in the Hawaiian islands; places that serve saimin noodles, Portuguese sausage and carb heavy mixed plate lunches, with their famous two scoops of rice plus macaroni, potato salad, poi and shredded Hawaiian pork. But you’ll also find remarkable, romantic spots such as Merriman’s (https://www.merrimanshawaii.com/) in Kapalua and Ka’ana Kitchen (http://maui.andaz.hyatt.com/en/hotel/dining/ka_anakitchen.html) at the Andaz Maui hotel (http://maui.andaz.hyatt.com/en/hotel/ourhotel.html) in Wailea, where chef Isaac Bancaco pairs deeply flavoured, deep red Maui strawberries with perfectly salty prosciutto and local ricotta cheese. Folks talk a lot about Hawaii’s fusion cuisine. In fact, the entire culture here, from music to language to food, is a http://www.ottawacitizen.com/travel/experience+hawaii+fusion+cuisine+great+food+beautiful+beaches/11353447/story.html

2/7

10/13/2015

Experience Hawaii's fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui

Polynesian/Asian/American/European polyglot. It’s a place where you can find Japanese noodles on the menu at a McDonald’s, hamburger chains named after a Jimmy Buffett song or tiny musical instruments brought from Europe and given the name “ukulele.” Folks attending the Maui portion of this year’s Food and Wine Festival (it’s held on three of the Hawaiian Islands) were able to partake in Smith’s pulled, local pork with hearts of palm and pineapple barbecue sauce, served on a purple bun made from Hawaiian taro root, as well as slivers of fresh Ahi tuna, Niihau island lamb and Big Island abalone from Oakes. “They have incredible product, and that’s where incredible cuisine comes from,” Los Angeles chef David LeFevre told me as he whipped up some “Big Eye Tuna” sashimi with an avocadoginger pulp and apple ponzu. “They have great seafood, great fruits and great vegetables, so there’s really incredible product in Hawaii.” Smith said he loves the Hawaii festival as there’s a strong emphasis on helping students and upandcoming chefs learn great techniques. “It’s not too big, which makes it more personal, too.” In addition to food, festival goers were able to taste excellent California wine and try their hand at making their own version of a Moscow Mule with Ocean Organic Vodka (http://oceanvodka.com/) , made on Maui from locally grown sugarcane strains that came over the Pacific Ocean with the voyaging Tahitians generations ago. Those who took part in a special afternoon session were able to concoct their own drinks from a huge variety of ingredients, including pineapple, passion fruit (here called lilikoi), Thai basil and tiny citrus fruits called calamansi that pack a nice, tart punch. There was also a display from the folks at Pau Maui Vodka (http://www.paumaui.com/) , a Maui company that makes vodka from locally sourced Maui Gold pineapple, as well as an oakaged vodka and one infused with cognac. The Hawaii Food and Wine Festival was cofounded five years ago by local celebrity chefs Roy Yamaguchi, famous for his Roy’s restaurants (http://www.royshawaii.com/) in Hawaii and other parts of the world, http://www.ottawacitizen.com/travel/experience+hawaii+fusion+cuisine+great+food+beautiful+beaches/11353447/story.html

3/7

10/13/2015

Experience Hawaii's fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui

(http://www.gohawaii.com/en/statewide/discover/essentialhawaii/hawaii regionalcuisine/) almost 30 years ago, stressing local products

IF YOU GO The 2016 Hawaii Food and Wine Festival takes place in October. For more information visit www.hawaiifoodandwinefestival.com (http://www.hawaiifoodandwinefestival.com/) .

MORE TOP FOOD SPOTS Can’t make it to Maui for the Food and Wine Festival? Here are some great restaurants worth checking out: http://www.ottawacitizen.com/travel/experience+hawaii+fusion+cuisine+great+food+beautiful+beaches/11353447/story.html

4/7

10/13/2015

Experience Hawaii's fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui

(https://www.google.ca/maps/dir/''/SAM+SATO%E2%80%99S/@20.8933242,156.5345 156.5002608!2d20.8933276) : Locals flock to the Maui county capital of

Wailuku for legendary noodle dishes, including the popular “dry” chow mein. Another spot where you can stretch that struggling Canadian dollar.

http://www.ottawacitizen.com/travel/experience+hawaii+fusion+cuisine+great+food+beautiful+beaches/11353447/story.html

5/7

10/13/2015

Experience Hawaii's fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui

Experience Hawaii's fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui BY JIM BYERS, POSTMEDIA NEWS

SEPTEMBER 10, 2015

escapes.ca

KAANAPALI, MAUI – Celebrity chef Art Smith is holding court on the patio of the popular Hula Grill, just steps from the sparkling blue waters of Kaanapali Beach. He’s sporting a black Hawaiian shirt and a gorgeous lei made of intertwined green leaves and spiky orange flowers and talking about the local food scene on day one of the Hawaii Food and Wine Festival on Maui. “They’ve always grown amazing things here,” said Smith, a Florida-born, Chicago-based restaurateur and chef who works closely with Chicagoan and part-time Maui resident Oprah Winfrey. “But now there’s a pride in what’s grown and raised in Hawaii.” “For a period it was hard to find great food here, but that’s changed,” says another top chef, Nancy Oakes of the famed Boulevard Restaurant in San Francisco. “It used to be Spam and those plate lunches or a hamburger patty at breakfast. But you now have young chefs working on the mainland and bringing ideas home and marrying those with local ingredients.” Oakes pauses and looks around, taking in the white sand beach at Kaanapali and the views of the sparkling green islands of Lanai and Molokai across the water. http://www.theprovince.com/story_print.html?id=11353447&sponsor=escapes.ca

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Experience Hawaii's fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui

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10/13/2015

Experience Hawaii's fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui

“I feel very, very fortunate,” said Yamaguchi, who helped found the Hawaii Regional Cuisine movement almost 30 years ago, stressing local products whenever possible. “When we started our movement we had the chefs get together with the farmers and we said, ‘Whatever you grow we’ll buy.’ Now we work with farmers as well as ranchers, fishermen and folks in the hospitality industry.” In addition to using the freshest local seafood and produce, Yamaguchi likes to experiment with new dishes. “I love things like Buddha’s hand. It’s so very unique. You can serve it raw or boiled to make a tea, and it’s good for your health, for your blood circulation.” He also shows off some locally grown ferns, which a look a lot like Canadian fiddleheads. Yamaguchi said he steams or sautees them as well as using them in salads or as garnishes. Hawaii cuisine has changed a great deal over the years. Lucky for travellers, the islands and the beaches and the green, mist-shrouded mountains and the blue Pacific water remain pretty much the same. IF YOU GO The 2016 Hawaii Food and Wine Festival takes place in October. For more information visit www.hawaiifoodandwinefestival.com. MORE TOP FOOD SPOTS Can’t make it to Maui for the Food and Wine Festival? Here are some great restaurants worth checking out: KO: Located at the lovely Fairmont Kea Lani in Wailea, it’s a gorgeous setting with classic Mai Tai’s (not at all sweet) and some of the best sushi you’ll ever taste. Ko means sugar cane, and the menu is based on cuisine favoured by workers who came from around the world to work Maui’s sugar cane fields. LEODA’S KITCHEN AND PIE SHOP: A casual spot in Olawalu, just south of Lahaina, with wonderful meat pies and New York delicatessen-style sandwiches. Not expensive, and most definitely something different. MERRIMAN’S: Situated on a peninsula jutting out into the Pacific in the Kapalua/Napili area, you’ll find fantastic local seafood and a wonderful chocolate dessert with rich, dark chocolate that oozes out of a phyllo pastry “purse.” SAM SATO’S: Locals flock to the Maui county capital of Wailuku for legendary noodle dishes, including the popular “dry” chow mein. Another spot where you can stretch that struggling Canadian dollar. MAMA’S FISH HOUSE: This is a legendary spot near the funky town of Paia, where the fish is so http://www.theprovince.com/story_print.html?id=11353447&sponsor=escapes.ca

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Experience Hawaii's fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui

http://www.theprovince.com/story_print.html?id=11353447&sponsor=escapes.ca

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Experience Hawaii's fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui

Experience Hawaii's fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui BY JIM BYERS, POSTMEDIA NEWS

SEPTEMBER 10, 2015

KAANAPALI, MAUI – Celebrity chef Art Smith is holding court on the patio of the popular Hula Grill, just steps from the sparkling blue waters of Kaanapali Beach. He’s sporting a black Hawaiian shirt and a gorgeous lei made of intertwined green leaves and spiky orange flowers and talking about the local food scene on day one of the Hawaii Food and Wine Festival on Maui. “They’ve always grown amazing things here,” said Smith, a Florida-born, Chicago-based restaurateur and chef who works closely with Chicagoan and part-time Maui resident Oprah Winfrey. “But now there’s a pride in what’s grown and raised in Hawaii.” “For a period it was hard to find great food here, but that’s changed,” says another top chef, Nancy Oakes of the famed Boulevard Restaurant in San Francisco. “It used to be Spam and those plate lunches or a hamburger patty at breakfast. But you now have young chefs working on the mainland and bringing ideas home and marrying those with local ingredients.” Oakes pauses and looks around, taking in the white sand beach at Kaanapali and the views of the sparkling green islands of Lanai and Molokai across the water. http://www.thestarphoenix.com/story_print.html?id=11353447&sponsor=

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Experience Hawaii's fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui

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Experience Hawaii's fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui

“I feel very, very fortunate,” said Yamaguchi, who helped found the Hawaii Regional Cuisine movement almost 30 years ago, stressing local products whenever possible. “When we started our movement we had the chefs get together with the farmers and we said, ‘Whatever you grow we’ll buy.’ Now we work with farmers as well as ranchers, fishermen and folks in the hospitality industry.” In addition to using the freshest local seafood and produce, Yamaguchi likes to experiment with new dishes. “I love things like Buddha’s hand. It’s so very unique. You can serve it raw or boiled to make a tea, and it’s good for your health, for your blood circulation.” He also shows off some locally grown ferns, which a look a lot like Canadian fiddleheads. Yamaguchi said he steams or sautees them as well as using them in salads or as garnishes. Hawaii cuisine has changed a great deal over the years. Lucky for travellers, the islands and the beaches and the green, mist-shrouded mountains and the blue Pacific water remain pretty much the same. IF YOU GO The 2016 Hawaii Food and Wine Festival takes place in October. For more information visit www.hawaiifoodandwinefestival.com. MORE TOP FOOD SPOTS Can’t make it to Maui for the Food and Wine Festival? Here are some great restaurants worth checking out: KO: Located at the lovely Fairmont Kea Lani in Wailea, it’s a gorgeous setting with classic Mai Tai’s (not at all sweet) and some of the best sushi you’ll ever taste. Ko means sugar cane, and the menu is based on cuisine favoured by workers who came from around the world to work Maui’s sugar cane fields. LEODA’S KITCHEN AND PIE SHOP: A casual spot in Olawalu, just south of Lahaina, with wonderful meat pies and New York delicatessen-style sandwiches. Not expensive, and most definitely something different. MERRIMAN’S: Situated on a peninsula jutting out into the Pacific in the Kapalua/Napili area, you’ll find fantastic local seafood and a wonderful chocolate dessert with rich, dark chocolate that oozes out of a phyllo pastry “purse.” SAM SATO’S: Locals flock to the Maui county capital of Wailuku for legendary noodle dishes, including the popular “dry” chow mein. Another spot where you can stretch that struggling Canadian dollar. MAMA’S FISH HOUSE: This is a legendary spot near the funky town of Paia, where the fish is so http://www.thestarphoenix.com/story_print.html?id=11353447&sponsor=

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10/13/2015

Experience Hawaii's fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui

http://www.thestarphoenix.com/story_print.html?id=11353447&sponsor=

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10/13/2015

4 New Maui Spa and Wellness Offerings : TravelAge West

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4 New Maui Spa and Wellness Offerings September 27, 2015 From sunrise ceremonies to honey massages, these new Maui spa and wellness offerings call on both ancient traditions and modern technology By: Marty Wentzel Hawaii

Luxury

Spa Report

When it comes to good health, Maui’s a natural. Its blue skies, clear waters and grand mountains exude a sense of well-being — one visitors want to attain. Luckily, resorts keep coming up with new ways for clients to relax and rejuvenate during their travels. Following are a few of the latest wellness offerings awaiting travelers to the Valley Isle.

Grand Wailea cultural ambassador Kainoa Horcajo

Honeymooner in Maui at Fairmont Kea Lani Revered by the ancients, honey is the superfood of the spa scene. It’s rich in vitamins, minerals and amino acids, contains powerful

http://www.travelagewest.com/Travel/Hawaii/4-New-Maui-Spa-and-Wellness-Offerings/#.Vh1tHvlVhBc

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Related Content Looking to relax on the islands this autumn? Don’t miss these fall Hawaii travel deals.

4 New Maui Spa and Wellness Offerings : TravelAge West

antioxidants and is naturally antibacterial and moisturizing. Fairmont Kea Lani’s Willow Stream Spa invites couples to submit themselves to this natural elixir during side-by-side body scrubs and full-body massages that use local, organic honey. For honeymooners especially, this 90-minute indulgence is a refreshing way to start a life together. www.fairmont.com HydraFacials at The Westin Maui Resort & Spa Kaanapali Sun damage sometimes comes with the territory during a Hawaii vacation. In response, Heavenly Spa at The Westin Maui Resort & Spa Kaanapali now offers revolutionary treatments using a nonsurgical technology called HydraFacial. Each 25-minute procedure addresses skin concerns such as aging, acne, hyperpigmentation, fine lines and wrinkles. Longer treatments that incorporate HydraFacials come with services such as a generous

coating of warm lavender paraffin for hands and a stress-relieving neck, shoulder and hand massage. www.westinmaui.com Ocean Ritual At The Westin Kaanapali Ocean Resort Villas Spa Helani at The Westin Kaanapali Ocean Resort Villas is taking a cue from the healing waters that lap at its doorstep. Its new Ocean Ritual treatment begins with a full-body exfoliation called the Wave of Purity. Next, therapists massage guests using heated, fabric pouches filled with mineral sea salts, with motions patterned after the movements of the sea. For the finale, clients are wrapped in stimulating algae mousse, followed by an application of silky Ocean Memory Cream. www.westinkaanapali.com Sunrise Experience at Grand Wailea Before dawn, participants join Grand Wailea’s Hawaiian cultural ambassador Kainoa Horcajo on the beach. First, they learn a simple chant to ask for knowledge and strength; then, they enter the water to symbolically wash away their worries. Back on the sand as the sun rises, clients learn a rousing, second chant about awakening and vitality, creating energy for the day ahead. Open to the public, this free ceremony takes place every third Thursday of the month. www.grandwailea.com

http://www.travelagewest.com/Travel/Hawaii/4-New-Maui-Spa-and-Wellness-Offerings/#.Vh1tHvlVhBc

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10/13/2015

Homey luxury sets Fairmont Kea Lani apart: Travel Weekly

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Homey luxur y sets Fair mont Kea Lani apar t By Shane Nelson / September 10, 2015

The Fairmont Kea Lani main building and beach with two-bedroom, two-story villas. Shoulder-deep in an oceanfront plunge pool, I watched lightning brighten a towering mass of nighttime clouds along the Maui coastline. Thunderstorms are unusual in Hawaii, but when they do spring up, the best place to enjoy the show is always near the ocean after dark, where lightning often colors both the nighttime sky and the sea with fleeting bursts of electric blue and violet. The walled, private lanai of my two-bedroom, two-story oceanfront villa at the Fairmont Kea Lani provided a terrific spot to take in the late August light show, and with all the humidity in the air, I couldn't resist a dip in the surprisingly ample plunge pool. Featuring full gourmet kitchens, en suite laundry facilities and even their own barbecue grills, the oceanfront villas at the 22-acre property help set the luxury resort apart from its stiff south Maui competition, according to Dave Ferran, senior director of sales for luxury packager Classic Vacations. "Kea Lani is a hybrid-type experience that can take care of so many different types of customers," he said. "It may be that you really like the idea of having your own barbecue grill and the plunge pool, but you want twice-daily housekeeping and you want the housekeeping staff to come in the next morning after you've made dinner in the kitchen and take care of everything."

http://www.travelweekly.com/Hawaii-Travel/Homey-luxury-sets-Fairmont-Kea-Lani-apart

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Homey luxury sets Fairmont Kea Lani apart: Travel Weekly

A newly renovated Fairmont Kea Lani villa living room and lanai plunge pool. Ferran added that each of Kea Lani's 413 spacious, one-bedroom suites in the main building also has tastefully concealed refrigerators and microwaves, making the guestrooms a great fit for families or couples looking for accommodations with some helpful touches from home. "The property can serve so many different customer needs," he said. "It's strong for the family market or multigenerational travelers, and it's strong for couples. I think it can suit anyone, because they have so many different inventory options." Ferran was also quick to champion the three-year, $70 million renovation that wrapped up at the resort earlier this year. "There have been so many enhancements to the product that it's almost like a rebuilt property," he said. "It's really that outstanding."

A new suite bathroom at the resort. A recent $70 million renovation included improvements to the villas and suites. Kea Lani General Manager Charles Head said that "almost everything was touched" during the extensive overhaul, pointing to the substantial improvements to all 37 villas and each suite; a dramatically expanded, 9,000-square-foot Willow Stream Spa; and the creation of award-winning restaurant Ko as major highlights. Head described 2015 thus far as "a banner year," saying the property was on a record-setting pace thanks to extremely strong leisure sales. The renovations have helped boost bookings, in Head's opinion, but he also pointed to the property's commitment to authentic cultural experiences as a critical component of the resort's success. "You can go to a beach resort anywhere; there are beautiful beaches all over the world," he said. "Hawaii is an established market, and people keep coming back, and I think a lot of that is because of our cultural experience." Jonelle Kamai is the Kea Lani's cultural ambassador and also serves as the property's chef concierge, recommending authentic, off-property activities along with developing intriguing new cultural experiences for resort guests. One of those initiatives, set to launch early next year, will enable visitors to work in the Kea Lani's recently planted loi, or taro patch, getting their hands dirty while receiving a hands-on education about one of the Hawaiian culture's most crucial culinary staples. "They'll be able to get right into the loi and harvest with us, then pound their own poi and even replant with us," Kamai said. "It's going to be absolutely amazing." Visit www.fairmont.com/kea-lani-maui.

http://www.travelweekly.com/Hawaii-Travel/Homey-luxury-sets-Fairmont-Kea-Lani-apart

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10/13/2015

Experience Hawaii's fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui

HOME | TRAVEL | TOP STORIES | STORY Experience Hawaii's fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui Thursday, September 10, 2015 By Jim Byers, Postmedia News

Chicago chef Art Smith took pulled pork to another level by adding hearts of palm and a tangy pineapple barbeque sauce to his pulled Maui boar. Photographed by: Handout photo, Hawaii Food and Wine Festival KAANAPALI, MAUI – Celebrity chef Art Smith is holding court on the patio of the popular Hula Grill, just steps from the sparkling blue waters of Kaanapali Beach. He’s sporting a black Hawaiian shirt and a gorgeous lei made of intertwined green leaves and spiky orange flowers and talking about the local food scene on day one of the Hawaii Food and Wine Festival on Maui. “They’ve always grown amazing things here,” said Smith, a Florida-born, Chicago-based restaurateur and chef who works closely with Chicagoan and part-time Maui resident Oprah Winfrey. “But now there’s a pride in what’s grown and raised in Hawaii.” “For a period it was hard to find great food here, but that’s changed,” says another top chef, Nancy Oakes of the famed Boulevard Restaurant in San Francisco. “It used to be Spam and those plate lunches or a hamburger patty at breakfast. But you now have young chefs working on the mainland and bringing ideas home and marrying those with local ingredients.” Oakes pauses and looks around, taking in the white sand beach at Kaanapali and the views of the sparkling green islands of Lanai and Molokai across the water. “And, on top of the great food, when you come here your shoulders drop two inches.” You can still find casual, neighbourhood joints in the Hawaiian islands; places that serve saimin noodles, Portuguese sausage and carb-heavy mixed plate lunches, with their famous two scoops of rice plus macaroni, potato salad, poi and shredded Hawaiian pork. But you’ll also find remarkable, romantic spots such as Merriman’s in Kapalua and Ka’ana Kitchen at the Andaz Maui hotel in Wailea, where chef Isaac Bancaco pairs deeply flavoured, deep red Maui strawberries with perfectly salty prosciutto and local ricotta cheese. Folks talk a lot about Hawaii’s fusion cuisine. In fact, the entire culture here, from music to language to food, is a Polynesian/Asian/American/European polyglot. It’s a place where you can find Japanese noodles on the menu at a McDonald’s, hamburger chains named after a Jimmy Buffett song or tiny musical instruments brought from Europe and given the name “ukulele.” http://www.vancouversun.com/mobile/travel/top-stories/experience+hawaii+fusion+cuisine+great+food+beautiful+beaches/11353447/story.html

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Experience Hawaii's fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui

Folks attending the Maui portion of this year’s Food and Wine Festival (it’s held on three of the Hawaiian Islands) were able to partake in Smith’s pulled, local pork with hearts of palm and pineapple barbecue sauce, served on a purple bun made from Hawaiian taro root, as well as slivers of fresh Ahi tuna, Niihau island lamb and Big Island abalone from Oakes. “They have incredible product, and that’s where incredible cuisine comes from,” Los Angeles chef David LeFevre told me as he whipped up some “Big Eye Tuna” sashimi with an avocado-ginger pulp and apple ponzu. “They have great seafood, great fruits and great vegetables, so there’s really incredible product in Hawaii.” Smith said he loves the Hawaii festival as there’s a strong emphasis on helping students and up-and-coming chefs learn great techniques. “It’s not too big, which makes it more personal, too.” In addition to food, festival goers were able to taste excellent California wine and try their hand at making their own version of a Moscow Mule with Ocean Organic Vodka, made on Maui from locally grown sugarcane strains that came over the Pacific Ocean with the voyaging Tahitians generations ago. Those who took part in a special afternoon session were able to concoct their own drinks from a huge variety of ingredients, including pineapple, passion fruit (here called lilikoi), Thai basil and tiny citrus fruits called calamansi that pack a nice, tart punch. There was also a display from the folks at Pau Maui Vodka, a Maui company that makes vodka from locally sourced Maui Gold pineapple, as well as an oak-aged vodka and one infused with cognac. The Hawaii Food and Wine Festival was co-founded five years ago by local celebrity chefs Roy Yamaguchi, famous for his Roy’s restaurants in Hawaii and other parts of the world, and fellow Hawaiian Alan Wong. It’s now a three-day affair that stretches over two weeks, encompassing Maui, Oahu and the Big Island of Hawaii. There were more than 100 chefs (22 of them James Beard award winners) and 10,000 visitors at the fourth annual event. “I feel very, very fortunate,” said Yamaguchi, who helped found the Hawaii Regional Cuisine movement almost 30 years ago, stressing local products whenever possible. “When we started our movement we had the chefs get together with the farmers and we said, ‘Whatever you grow we’ll buy.’ Now we work with farmers as well as ranchers, fishermen and folks in the hospitality industry.” In addition to using the freshest local seafood and produce, Yamaguchi likes to experiment with new dishes. “I love things like Buddha’s hand. It’s so very unique. You can serve it raw or boiled to make a tea, and it’s good for your health, for your blood circulation.” He also shows off some locally grown ferns, which a look a lot like Canadian fiddleheads. Yamaguchi said he steams or sautees them as well as using them in salads or as garnishes. Hawaii cuisine has changed a great deal over the years. Lucky for travellers, the islands and the beaches and the green, mist-shrouded mountains and the blue Pacific water remain pretty much the same. IF YOU GO The 2016 Hawaii Food and Wine Festival takes place in October. For more information visit www.hawaiifoodandwinefestival.com. MORE TOP FOOD SPOTS Can’t make it to Maui for the Food and Wine Festival? Here are some great restaurants worth checking out: KO: Located at the lovely Fairmont Kea Lani in Wailea, it’s a gorgeous setting with classic Mai Tai’s (not at all sweet) and some of the best sushi you’ll ever taste. Ko means sugar cane, and the menu is based on cuisine favoured by workers who came from around the world to work Maui’s sugar cane fields. LEODA’S KITCHEN AND PIE SHOP: A casual spot in Olawalu, just south of Lahaina, with wonderful meat pies and New York delicatessen-style sandwiches. Not expensive, and most definitely something different. MERRIMAN’S: Situated on a peninsula jutting out into the Pacific in the Kapalua/Napili area, you’ll find fantastic local seafood and a wonderful chocolate dessert with rich, dark chocolate that oozes out of a phyllo pastry “purse.” SAM SATO’S: Locals flock to the Maui county capital of Wailuku for legendary noodle dishes, including the popular http://www.vancouversun.com/mobile/travel/top-stories/experience+hawaii+fusion+cuisine+great+food+beautiful+beaches/11353447/story.html

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Experience Hawaii's fusion cuisine: Great food, beautiful beaches at Food and Wine Festival on Maui

“dry” chow mein. Another spot where you can stretch that struggling Canadian dollar. MAMA’S FISH HOUSE: This is a legendary spot near the funky town of Paia, where the fish is so fresh they tell you the name of the fisherman and where he caught your dinner. Steps from a pretty beach and super romantic. FLEETWOOD’S ON FRONT ST.: A fun spot owned by Fleetwood Mac drummer and Maui resident Mick Fleetwood, with tons of photos and Mac memorabilia. Try the salad with arugula, beets and goat cheese or the fish and chips (potato chips not fries). © Copyright (c) Postmedia Network Inc. Top Page National | World | Business | Sports | Entertainment | Lifestyle | Health | Travel | Technology 2015 Postmedia Network Inc. All rights reserved. Unauthorized distribution, transmission or republication is prohibited. Contact Us | FAQ | Download BlackBerry© App

http://www.vancouversun.com/mobile/travel/top-stories/experience+hawaii+fusion+cuisine+great+food+beautiful+beaches/11353447/story.html

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9/10/2015

adventuresinsery | Best Fall Food Festivals Around-the-World

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SF: Why You'll Want To Celebrate At The Tonga Room & Hurricane Bar This Month

Dining + Drinking > SF: Why You’ll Want To Celebrate At The Tonga Room & Hurricane Bar This Month

SF: Why You’ll Want To Celebrate At The Tonga Room & Hurricane Bar This Month BY KELLY E. CARTER | DINING + DRINKING, NEWS | SEPTEMBER 4, 2015

Tonga Room

This September, the iconic Tonga Room & Hurricane Bar, located at Fairmont San Francisco, is lighting its 70th tiki torch! The beloved venue celebrates seven decades of delighting guests with tropical décor, decadent libations and island-inspired cuisine. Tonga Room, which by the way is the oldest continually-operating tiki bar in North America, opened its doors on September 18, 1945 and has reigned as a swanky outpost of South Seas splendor ever since. In celebration of this momentous occasion, locals and visitors alike are invited to toast this legendary location throughout the anniversary year. Mai Tai merriment will commence with Tonga Room’s 70th Anniversary Tiki Chic Party on September 23, 2015 from 7:00 p.m. until close. Joel Riddell, host of “Dining Around with Joel Riddell”, and the Co-Host of “Cory & Joel” on Talk910 and iHeartRadio will serve as emcee for this exciting fete. This ticketed event ($99+service fee general admission ticket and $199+service fee VIP ticket options), will feature delectable bites, spirited cocktails, live music and more. Tiki chic, festive cocktail attire is suggested. Tickets are available for purchase via Eventbrite: http://www.eventbrite.com/e/tonga-room-70th-anniversary-tiki-chic-party-tickets-18159668056 http://hauteliving.com/2015/09/sf-why-youll-want-to-celebrate-at-the-tonga-room-hurricane-bar-this-month/585058/

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SF: Why You'll Want To Celebrate At The Tonga Room & Hurricane Bar This Month

The week following the kickoff celebration soiree, Tonga Room will feature some special themed nights and offerings during its normal business hours : Wednesday, September 30: Wahine Wednesday (Ladies Night) 2- for-1 Happy Hour Cocktails and waived entertainment cover charge for female patrons. Thursday, October 1 Throwback Thursday – featuring original cocktails and menu items from 1945. Friday, October 2: Club Tonga featuring late-night DJ Saturday, October 3: Super Saturday featuring “Tiki Tacos”, Limbo, cocktail specials and more will make it a “super” Saturday to visit Tonga Room! Sunday, October 4: San Francisco Sundays Offer – What better way to spend your Sunday than at Fairmont San Francisco and Tonga Room with the San Francisco Sundays package! Whether you choose to explore the city, ride a cable car or visit a museum, make the most of your weekend and make Sunday your favorite day of the week! This package starts at $399 per night, subject to availability. Blackout dates may apply. Package Includes: Luxurious Accommodations Complimentary three-course dinner for two at Tonga Room & Hurricane Bar Complimentary breakfast for two in Laurel Court Tonga Room & Hurricane Bar, often cited as a “must-visit” landmark in San Francisco, will extend unique and festive offerings throughout the year in honor of this milestone anniversary, sharing updates on its website and social media accordingly. Fans of Tonga Room are urged to share favorite images of their visits using the hashtag #TongaRoomat70 Guests can also take advantage of Tonga Room’s convenient location within Fairmont San Francisco by booking a room or special package option http://www.fairmont.com/san-francisco/special-offers/hotel-offers/ to make the most of their tiki experience.

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http://hauteliving.com/2015/09/sf-why-youll-want-to-celebrate-at-the-tonga-room-hurricane-bar-this-month/585058/

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10/13/2015

Tonga Room & Hurricane Bar Celebrates 70 years of Tiki Glory Login

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Tonga Room & Hurricane Bar Celebrates 70 years of Tiki Glory Historic Venue Marks Milestone Anniversary in September SAN FRANCISCO, CA. September 23, 2015 – This September, the iconic Tonga Room & Hurricane Bar, located at Fairmont San Francisco, will light its 70th tiki torch! The beloved venue will celebrate seven decades of delighting guests with tropical décor, decadent libations and island-inspired cuisine. Tonga Room, the oldest continually-operating tiki bar in North America, opened its doors on September 18, 1945 and has reigned as a swanky outpost of South Seas splendor ever since. In celebration of this momentous occasion, locals and visitors alike are invited to toast this legendary location throughout the anniversary year. Mai Tai merriment will commence with Tonga Room’s 70th Anniversary Tiki Chic Party on September 23, 2015 from 7:00pm until close. Joel Riddell, host of “Dining Around with Joel Riddell”, and the Co-Host of “Cory & Joel” on Talk910 and iHeartRadio will serve as emcee for this exciting fete. This ticketed event ($99+service fee general admission ticket and $199+service fee VIP ticket options), will feature delectable bites, spirited cocktails, live music and more. Tiki chic, festive cocktail attire is suggested. Tickets are available for purchase via Eventbrite:

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http://www.eventbrite.com/e/tonga-room-70th-anniversary-tiki-chic-party-tickets-18159668056 LEAD STORY BUSINESS & FINANCE

The week following the kickoff celebration soiree, Tonga Room will feature some special themed nights and offerings during its normal business hours :

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Wednesday, September 30: Wahine Wednesday (Ladies Night) 2- for-1 Happy Hour Cocktails and waived entertainment cover charge for female patrons.

The Shores Resort & Spa Appoints Chris Pranis New Director of Sales

Thursday, October 1 Throwback Thursday – featuring original cocktails and menu items from 1945. Friday, October 2: Club Tonga featuring late-night DJ Saturday, October 3: Super Saturday featuring “Tiki Tacos”, Limbo, cocktail specials and more will make it a “super” Saturday to visit Tonga Room! Sunday, October 4: San Francisco Sundays Offer - What better way to spend your Sunday than at Fairmont San Francisco and Tonga Room with the San Francisco Sundays package! Whether you choose to explore the city, ride a cable car or visit a museum, make the most of your weekend and make Sunday your favorite day of the week! This package starts at $399 per night, subject to availability. Blackout dates may apply. Package Includes: •Luxurious Accommodations •Complimentary three-course dinner for two at Tonga Room & Hurricane Bar •Complimentary breakfast for two in Laurel Court Tonga Room & Hurricane Bar, often cited as a “must-visit” landmark in San Francisco, will extend unique and festive offerings throughout the year in honor of this milestone

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Tonga Room & Hurricane Bar Celebrates 70 years of Tiki Glory

anniversary, sharing updates on its website and social media accordingly. Fans of Tonga Room are urged to share favorite images of their visits using the hashtag #TongaRoomat70 Guests can also take advantage of Tonga Room’s convenient location within Fairmont San Francisco by booking a room or special package option http://www.fairmont.com/sanfrancisco/special-offers/hotel-offers/ to make the most of their tiki experience. ABOUT TONGA ROOM

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Makar Properties Sells The Goodland in Goleta, California to KHP Capital Partners APPOINTMENTS & PROMOTIONS

American Liberty Hospitality Names Josh Decker General Manager for New Dual-Branded Houston Hotel EXPANSIONS & RENOVATIONS

Fairmont San Francisco created an indoor 75-foot swimming pool on its Terrace Level in 1929. Known as the Fairmont Terrace Plunge, the elaborate tile pool attracted local crowds, Olympic athlete training and celebrities such as Helen Hayes, Ronald Reagan and members of the Water Follies. In 1945, Metro Goldwyn Mayer’s leading set director, Mel Melvin, was hired to transform The Terrace Plunge into Tonga Room. The pool became a lagoon, a floating stage for the orchestra that entertained guests each evening. Not surprisingly, Tonga Room was an instant success. Following a $1 million restoration by Gensler San Francisco in 2008 and an updated cocktail menu featuring fresh new ingredients in 2013, Tonga Room rekindled the interest and nostalgia of one of the nation’s first tiki palaces. Tonga Room & Hurricane Bar features top-40 band, The Island Groove, performing on a thatch-covered barge in the lagoon; a dance floor built from the remains of the S.S. Forester, a lumber schooner that once traveled regularly between San Francisco and the South Sea Islands; and periodic light tropical rainstorms, complete with thunder and lightning.

Pan Pacific Hotels Group conducts major hotel refurbishments across Asia Pacific EXPANSIONS & RENOVATIONS

Residence Inn Washington, DC Downtown Completes Floor-toCeiling Renovation of its 202 Guest Suites BUSINESS & FINANCE

HFTP to Hold HITEC 2017 in Canada for the First Time Click here for more news…

The celebrated tiki haven serves island-inspired cuisine, showcasing fish flown in directly from Hawaii for a truly authentic dining experience. Tonga Room offers dinner Wednesday through Sunday from 6:00 to 10:00pm and is noted for its Happy Hour buffet. The awardwinning Happy Hour is offered Wednesday, Thursday and Friday from 5:00 to 7:00pm. Today, Tonga Room is riding the wave of the tiki revival and is the venue of choice for several high-profile figures who have celebrated everything from wedding rehearsals, birthdays and holidays at this unique location. Tonga Room continues to be recognized as one of the nation’s hottest bars by several notable publications and has been featured on numerous television shows. During his 2012 visit for Travel Channel’s “The Layover,” Anthony Bourdain even exclaimed Tonga Room is “the greatest place in the history of the world!” Tonga Room & Hurricane Bar at The Fairmont San Francisco is located at 950 Mason Street. For reservations, please call 415-772-5278 or visit www.tongaroom.com Contact: Melissa Farrar Fairmont San Francisco melissa.farrar@fairmont.com 415-772-5041

Coming Up In The November Online Hotel Business Review FEATURE FOCUS

Hotel Architecture and Design: Unique, Timeless and Memorable Design With hotel refurbishments typically taking place every eight to ten years for the soft elements, and every fifteen to twenty years for public spaces and bathrooms, owners and investors rely on architects and designers to get things right. Their solutions must satisfy a targeted demographic, be aesthetically timeless and durable, and fulfill the market’s desire for unique and memorable design. From re-thinking guestroom configurations to constructing dramatic public spaces, an effort is being made to recast hotels as the highlight of any business trip or vacation. In that regard, many architects have chosen to make a striking first impression, with an emphasis on the hotel lobby. These areas are being designed as multi-use spaces to accommodate casual or formal talks, individual or group work, and zones for social activity. Creative space segmentation is required, along with furniture that provides comfort and functionality. More extravagant entrance features also include indoor waterfalls, large chandeliers and multi-media stations. The bathroom is also an area of interest for designers in recognition of guest desires to experience luxury beyond their everyday lives. Spa-like features such as en-suite bedrooms, waterfall showers, over-sized bathtubs, his & hers sinks, giant towels, plush robes, and deluxe beauty items provide the promise of indulgent luxury. Additionally, hotel restaurants can no longer afford to be mere providers of three meals a day and a buffet. Signature restaurants are being designed http://hotelexecutive.com/newswire/54631/tonga-room-hurricane-bar-celebrates-70-years-of-tiki-glory 2/3

9/25/2015

The Tonga Room: Looking good at the age of 70 - Inside Scoop SF

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The Tonga Room: Looking good at the age of 70 By Jonathan Kauffm an on Septem ber 23, 2015 4:30 AM 28

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9/25/2015

The Tonga Room: Looking good at the age of 70 - Inside Scoop SF

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The Fairmont Plunge, a public swimming pool, was converted in 1945 to the present Tonga Room at an estimated cost of $75,000.

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In 1945, just a month after VJ Day, 70 years, the Fairmont Hotel turned a former swimming pool room into a bar with Polynesian flair. Believe it or not, the To n ga R o o m wasn’t always ultra-Tiki: It used to be more reminiscent of a cruise ship, though from the beginning the tables were arranged around an indoor sea beset by hourly rainstorms. In 1967, designer Howard Hirsch turned it into the jaw-dropping spectacle we know today. The Chronicle didn’t cover the opening of the bar in September 1945, but Tonga Room ads start appearing in the paper within a few months (see below). The first mention of the bar in an article was a journalistic snicker: The Fairmont-St. F. boss ordered 12 dozen fish for the pool in the F’mont’s http://insidescoopsf.sfgate.com/blog/2015/09/23/the-tonga-room-looking-good-at-the-age-of-70/

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9/25/2015

The Tonga Room: Looking good at the age of 70 - Inside Scoop SF

new Tonga Room and by mistake got the salt-water variety; they all died within an hour of being dumped into the fresh-water pool. (January 31, 1946)

Apparently the bar was an immediate hit with San Francisco’s bon ton, and within a few months, society columnists began chronicling a parade of dances and fundraising events. Apparently, though, the scene could get a little wild. From June 1, 1946: It shouldn’t have happened to a lady, Constance Tapia decided yesterday as she she sued for $15,375 damages. Miss Tapia, a nightclub photographer, asked that amount from Brand D. Ochse, Commissioner of the Netherland Indies Trade Commission here. Through attorney J.W. Erlich, she complained to the courts that Ochse ordered a picture of his party in the Fairmont’s swank Tonga Room. But when she brought it back, she said, he refused to pay. Also, says Miss Tapia, he became abusive and finally punched her in the tummy. The punch, she says, did quite a bit of damage to her internal apparatus. And for this reason, $5,000 damages, $10,000 more damages to teach Mr. Ochse to keep his fists to himself, and $375 for incidental medical care.

Herb Caen clearly took delight in chronicling the more, uh, sodden exploits of the wellheeled: Well, it finally happened; a couple of spiffligated gents stripped down to their shorts in the F’mont’s Tonga Room the other night–and leaped into the swimming pool! (March 25, 1946) Fascinating item: Socialite Walter McGowan just didn’t leap into the Tonga Room pool (in his shorts) for no reason a-tall the other night; a gent bet him 50 smacks he wouldn’t do it — Walter collected. (September 10, 1946) Anyone who wants to recreate the incident 69 years on is more than welcome to share http://insidescoopsf.sfgate.com/blog/2015/09/23/the-tonga-room-looking-good-at-the-age-of-70/

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9/25/2015

The Tonga Room: Looking good at the age of 70 - Inside Scoop SF

photographic evidence with Th e Ch r o n icle ’s In sta gr a m a cco u n t.

1945 ad in the San Francisco Chronicle

To n g a R o o m , 950 M a s o n S t., in s id e Th e Fa ir m o n t H o tel, S .F. (4 15) 772-5278. to n g a r o o m .co m http://insidescoopsf.sfgate.com/blog/2015/09/23/the-tonga-room-looking-good-at-the-age-of-70/

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10/15/2015 www.meetingsfocus.com/DesktopModules/BB_ArticleMax/ArticleDetail/BBArticleDetailPrint.aspx?ArticleID=26712&Template=Standard_Print.ascx&s…

September 2015

Latest & Gr eatest: Silicon Valley (Sept. 2015) O n lin e Ex tr a

S an Jo se The W e stin S an Jo se , a 171-room hotel listed on the National Register of Historic Places and located steps away from San Jose McEnery Convention Center, opened this summer with 10,000 square feet of meeting space, including a grand ballroom with vintage 1920s chandeliers. Fairm o nt S an Jo se recently completed an upgrade to its main building breakout rooms. H o te l Vale ncia recently added The Terrace, a 672-square-foot glass-roofed seating area with bougainvillea-adorned walls that serves a light menu and cocktails. S an Mate o C o unty This past May, Bay Landing H o te l in Burlingame completed a guest room

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renovation including the addition of new wallpaper, carpet, bedding and furniture. This summer, C ro wne Plaza Palo Alto completed updates to all guest rooms

Planner’s Perspective: Shana Carter, YPO-WPO Silicon Valley CVB Information (Sept. 2015) Silicon Valley gets innovative with group venues

and meeting spaces, including a full ballroom renovation. Earlier this year, W e stin Palo Alto completed a lobby renovation and replaced all the furniture and beds in sleeping rooms. Fo ur S e aso ns H o te l S ilico n Valle y East Palo Alto recently completed guest room and event space renovations. In March, The R itz-C arlto n, H alf Mo o n Bay completed renovations on its 261 guest accommodations, including guest house rooms and the standard guest rooms and one-bedroom suites in the resort's main building. S an Francisco Airpo rt Marrio tt W ate rfro nt in Burlingame completed a renovation on its 688 guest rooms in April.

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http://www.10best.com/destinations/arizona/scottsdale/hotels/luxury-hotels/

10/13/2015

Fairmont Scottsdale Princess Announces Expansion | www.themeetingmagazines.com

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Fairmont Scottsdale Princess Announces Expansion SEPTEMBER 18, 2015 Like

The Fairmont Scottsdale Princess, a AAA Five Diamond Southwest resort in the heart of the Sonoran Desert, has announced its next phase of expansion. This award-winning resort currently features 648 guest rooms, and in the summer of 2016, will open an additional 102 new guest rooms for a total of 750. This expansion includes three luxury suites, a new pool, Great Lawn and new Western town event venue. The project, which broke ground in June 2015 on the west side of the property, is being constructed where the tennis courts were previously located. The new guest room design will be consistent with the resort’s contemporary, Southwest décor reflecting its Sonoran Desert location. All rooms will feature patios or balconies with louvered sliding doors to encourage guests to enjoy the Scottsdale indoor/outdoor living experience. An exciting element of the resort’s expansion is the addition of a new feature pool, Sunset Beach, which will be the largest of the six pools at the Fairmont Scottsdale Princess. The new 7,000-sf pool will have a zero-depth entry with an expansive white sand beach and splash pad water experience. The new pool is designed to be a playful, new venue for group events while providing a fun setting for leisure guests to enjoy Scottsdale’s year round sunny climate in comfort.

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10/13/2015

Fairmont Scottsdale Princess Announces Expansion | www.themeetingmagazines.com

“I have a vision of guests checking-in at the resort…then kicking off their shoes, rolling up their pant legs and wading in from the sand beach with beverage in hand. The only thing we didn’t have that may be on your travel checklist was a beach…now you can check that off too,” said Jack Miller, general manager at the Fairmont Scottsdale Princess. In addition, the Princess’ 1880s Western town is being relocated and expanded with new facilities for private events that can accommodate large groups. Re-named Copper Canyon, the town will have two saloons, an outdoor stage and dance floor, a blacksmith shop, a jail that guests can be “locked up” in, as well as building facades that give the spirit of the Old West with a sheriff’s office, a general store and the undertaker. Copper Canyon will open for private events in October 2015. The expansion also includes the unveiling of a new group event venue, the Great Lawn, a 35,000-sf landscaped grass area on the west side of the resort. The Great Lawn will accommodate 1,500 guests for dinner seating or 2,000 guests for a reception, as well as offering new space for teambuilding experiences and creative break-out sessions. The added number of guest rooms, a sixth feature pool, the Great Lawn and expanded Western town will enable the resort to welcome more guests and accommodate larger conferences, housing all of their meeting needs. The addition of the Great Lawn and new feature pool brings the number of outdoor event venues to more than 20 unique locations for 10 to 1,200 people. The Fairmont Scottsdale Princess expansion began in June 2015 and will be completed by May 2016, with guest rooms being bookable by July 1, 2016. Guests and groups in the resort during the build-out are not expected to be impacted, as work is located on the West Side of the resort, not adjacent to current guest rooms, meeting space or outlets. www.fairmont.com/scottsdale

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9/10/2015

Fairmont Southampton sets Race to Bermuda America's Cup package: Travel Weekly

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Fair mont Southampton sets Race to Ber muda Amer ica's Cup package September 09, 2015 This fall, the Louis Vuitton America's Cup World Series yacht race is heading to Bermuda, and the Fairmont Southampton has created a Race to Bermuda package. The package is offered Oct. 16 to 18. There will also be a three-day Our Bermuda festival, featuring food, fireworks, arts and crafts, concerts and entertainment on land and sea. Priced from $333 per room, per night, double, the package includes a transfer to the Louis Vuitton America's Cup Event Village in Hamilton and daily breakfast. Fair mont Southampton Phone: (800) 441-1414 Web: www.fairmont.com/southampton-bermuda

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http://www.golf.com/golf-gold/9-best-spas-golfresorts?utm_content=bufferc80d6&utm_medium=social&utm_source=twitter.com&utm_campaign=bu ffer

10/15/2015

Inside The Sonoma Harvest Wine Auction That Raised A Record-Setting $4.5 Million

Haute Scene > Inside The Sonoma Harvest Wine Auction That Raised A Record-Shattering $4.5 Million

Inside The Sonoma Harvest Wine Auction That Raised A Record-Shattering $4.5 Million BY KELLY E. CARTER | HAUTE SCENE, NEWS | SEPTEMBER 8, 2015

 Mary Dewane, Joe Anderson, Squire Fridell, Scott Robertson and Jean-Charles Boisset

http://hauteliving.com/2015/09/inside-the-sonoma-harvest-wine-auction-that-raised-a-record-shattering-4-5-million/585249/

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10/15/2015

Inside The Sonoma Harvest Wine Auction That Raised A Record-Setting $4.5 Million

Photo Credit: George Rose

It’s one thing to read that the 2015 Sonoma Harvest Wine Auction, sponsored by TricorBraun WinePak and the flagship event of the just concluded 9th annual Sonoma Wine Country Weekend, raised a record-shattering $4.5 million on Sept. 6 at Chateau St. Jean in Kenwood. It’s another to witness it all from inside the air-conditioned tent, where the stars of Sonoma’s wine community banded together—and received tremendous support from other generous guests from around the country—during an exciting afternoon that benefits a multitude of Sonoma County charities, including the Fund the Future Children’s Literacy initiative. Named one of the country’s top three charity wine auctions by Wine Spectator, the Auction, produced by Sonoma County Vintners and the Sonoma Valley Vintners & Growers Foundation, is Sonoma County’s largest and most fun fundraising event, bringing together the wine community and caring donors to raise essential funds that make this world-class wine region a better place by supporting its kids and community. Thanks mostly to the Auction, the entire Sonoma Wine Country Weekend’s preliminary gross proceeds are expected to be in excess of $5.5 million, which creates another new earnings record. In 2014, over $3 million was raised for local charities. Over the course of eight years, more than $16 million has been invested in Sonoma County’s future through more than 125 local organizations. This year’s Auction, a recreation of the 1915 World’s Fair and dubbed “From Sonoma to the World’s Fair,” drew more than 650 guests, who shelled out $500 for general admission tickets (or $450 if they were Visa Signature Cardholders) and came from as far away as New York, Florida, Texas, Oklahoma and Arizona. The honorary co-chairs, Jean-Charles Boisset, proprietor of Buena Vista Winery and DeLoach Vineyards, and Joe Anderson and Mary Dewane, proprietors of Benovia Winery, along with honorary culinary chairs Terri and Mark Stark, owners of Stark Reality Restaurants, which operates five (soon to be six) of Sonoma County’s most highly-rated restaurants, did their jobs brilliantly to help make this auction one for the record books. Not to be overlooked was the stellar performance of auctioneer Scott Robertson, who urged bidders to bid high for the extraordinary lots, which ranged from highly-sought wines to priceless domestic and international experiences. There were many memorable moments, including the touching, official retirement of Paddle No. 1 in honor of community leader and philanthropist Bob Stone, who passed away on Aug. 3, and a speech by his widow Carolyn Stone, who said before the auction began, “Bid and bid high because we’re going to surpass last year.” Always a highlight is the female dance number and this year’s didn’t disappoint when 22 women shimmied on stage in short gold dresses to encourage bidding for Lot No. 13, “An Exhibition of Elegance with the Ladies of Magnum Force,” which included 158 big bottles. But nothing grabbed the hearts as much as the marathon of giving during Lot No. 24, “Fund the Future — If Kids Can’t Read, They Can’t Succeed.” The leadership and work of the honorary co-chairs inspired the community and the crowd under the tent to generously contribute to this important initiative. Jackson Family Wines and the Gallo Family each pledged $150,000 to kick off a bevy of six-figure donations. Francis Ford Coppola Winery got in on the action before Dewane made a pledge with her siblings in honor of their deceased parents, followed by Anderson, who pledged on behalf of Benovia’s board members. Bob Cabral, the new winemaker at Three Sticks Wines, stood on behalf of Bill Price and Eva Price to add a staggering $250,000. Additional contributions from Fred Cline and Nancy Cline of Cline Cellars, the John

http://hauteliving.com/2015/09/inside-the-sonoma-harvest-wine-auction-that-raised-a-record-shattering-4-5-million/585249/

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10/15/2015

Inside The Sonoma Harvest Wine Auction That Raised A Record-Setting $4.5 Million

Jordan Foundation and Tony LeBlanc on behalf of Silver Oak Cellars continued to raise the tally. A flurry of donations ensued and when Robertson, the auctioneer, reached the $1,000-mark, Tom Klein of Rodney Strong Vineyards matched every $1,000 donation up to the sum of $100,000. Watching the wave of paddles rise through the tents from 180 auction guests was truly a joy to see. It wasn’t just Sonoma that took part in this lot but also the leadership of the Southwest Florida Wine Auction and Chairman of Naples Winter Wine Festival Auction, who purchased several lots throughout the afternoon, generously supported the Fund the Future initiative too. Attendees stood and cheered at each successive bid. When it was all over, 20 minutes later, the lot had fetched an eye-popping $1.9 million and the children on the stage, clad in yellow “I ♥ To Read” t-shirts” were literally jumping for joy, along with Robertson, as the guests waved silver pom-poms while they hooted and hollered and music blared through the tent.

http://hauteliving.com/2015/09/inside-the-sonoma-harvest-wine-auction-that-raised-a-record-shattering-4-5-million/585249/

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10/15/2015

Inside The Sonoma Harvest Wine Auction That Raised A Record-Setting $4.5 Million

Scott Robertson

Photo Credit: George Rose

“Mary, Jean-Charles and I are thrilled with the auction results,” Anderson enthused. “We are especially grateful to Robert and Kim Kiyosaki, Tom and Kate Klein and the trustees of the Naples and Southwest Florida Wine Auctions for their generosity. Every dollar makes a difference as we boost literacy rates in Sonoma County through Fund the Future.” Boisset added, “The generosity, energy, commitment, spontaneity and willingness of bidders, vintners and growers to give back to the community was unparalleled. People of many generations, heritages and backgrounds came together to allow future generations to become who they want and are meant to be.” http://hauteliving.com/2015/09/inside-the-sonoma-harvest-wine-auction-that-raised-a-record-shattering-4-5-million/585249/

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10/15/2015

Inside The Sonoma Harvest Wine Auction That Raised A Record-Setting $4.5 Million

It was the kind of infectious afternoon where the generous winner of Lot No. 28, a spectacular sailing experience with Auteur winemaker and Sonoma superstar Kenneth Juhasz, donated the $30,000 lot back and it went for another $30,000. Just before the Auction began, Gina Gallo told Keith Bruce, CEO and President of the San Francisco Bay Area Super Bowl 50 Host Committee, that she wanted to add to his already amazing Lot No. 5, “The Ultimate Super Bowl 50 VIP Experience,” with a special tasting donation from her family’s winery. It was as if everyone wanted in on the auction, which was plentiful.

Rick Tigner and Matt Gallo

Photo Credit: George Rose

Other highlights included: For the second consecutive year, the largest grossing auction lot was from Hamel Family Wines. This year’s “Virginia is for Lovers,” a multi-bid lot for a private dinner at the Hamel Family winery, featuring a menu by five-time James Beard Award-winning Chef Patrick O’Connell from the Inn at Little Washington, Virginia, and a performance from three-time GRAMMY®-winning musician Bruce Hornsby from Williamsburg, http://hauteliving.com/2015/09/inside-the-sonoma-harvest-wine-auction-that-raised-a-record-shattering-4-5-million/585249/

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10/15/2015

Inside The Sonoma Harvest Wine Auction That Raised A Record-Setting $4.5 Million

Virginia, raised an impressive $420,000. “The Ultimate Super Bowl 50 VIP Experience – Sonoma-style,” a combined lot from Benovia Winery, Kosta Browne Winery and the Super Bowl 50 Host Committee, raised a total of $320,000, selling twice for $160,000 each. The Buena Vista and DeLoach Vineyards “French Escape with Jean-Charles Boisset” fetched a total of $300,000 to two bidders, including the Kiyosakis, each bidding $150,000. The highest grossing wine-only lot was “An Exhibition of Elegance with the Ladies of Magnum Force” which has doubled in size since it was first offered, growing from 70 to 158 bottles and sold for $85,000. Other top lots of the day included “Dinner with the Icons”, which features a dinner with Richard Arrowood of Amapola Creek Vineyards & Winery and Robert M. Parker, Jr.; and Three Sticks Wines’ “Dinner at the Adobe in Sonoma and Fat Duck in London”. The “Virginia is for Lovers” lot from the Hamels, who participated in the live auction for the second time, is one of those once-in-a-lifetime experiences. It was available for up to 100 couples at the winery in June 2016. Fortyfour couples committed $5,000 per couple and 20 couples committed $10,000 per couple to attend the extraordinary evening, surpassing what Hamel Family Wines raised last year by $170,000. “We are thrilled to do our part at the Sonoma Wine Country Weekend Auction that benefits local charities, with its emphasis on children, health and the environment,” said vintner George Hamel Jr. “Surpassing our fund-raising goal two years in a row is a fantastic feeling, particularly given that 100% of the funds’ raised go directly to local not-for-profits where the needs are greatest. We hope to continue to make helping those in our local community an important Hamel Family Wines tradition.” The gorgeous Auction day began with a reception on the Grand Lawn, where guests were able to preview the lots, sip Gloria Ferrer bubbly and other wines, and mingle before entering the huge tent for lunch and the auction. The Epicurean Expedition menu started with eggplant, jamon and heirloom tomato mostarda ‘sandwiches’ and liberty duck paté, Laura Chenel Cabécou and figs (Chef Catherine Venturini, Olive & Vine) and olive parmesan foccacia and roasted artichoke arancini (Chef John Franchetti, Rosso Pizzeria and Wine Bar) for the table. After guests toasted with a glass of 2013 Chateau St. Jean Robert Young Vineyard Pinot Blanc, Alexander Valley, they delved into the first course: a corn tartlet with late summer vegetables, petite lettuces, dill, celery and buttermilk (Chef Ari Weiswasser, Glen Ellen Star). The second course, beautifully prepared by Chef Andrew Cain of Santé Restaurant at The Fairmont Sonoma Mission Inn & Spa, was melt-in-your-mouth Pacific “ora king salmon “chaud-froid,” Sonoma summer greens in “Olive Hills Lead” black truffle and sherry vinaigrette. The finger-licking good main course of crispy fried chicken with DK sauce, white miso sweet corn, bean sprout and cabbage slaw was whipped up by Chef Douglas Keane of Cyrus. The dessert course was a “BLT”; basil crémuex tart with lemon-white chocolate pop rocks and tomato-vanilla bean gel by Chef Robert “ Buttercup” Nieto of Jackson Family Wines. After the auction, which ended with a sea of blue and silver streamers that wrapped around guests feet as they headed toward the outdoors, it was time for the World’s Fair Post-Auction Celebration. As the sun made its way further west, adults sipped fine Sonoma wines and took advantage of the cigar bar, photo booth and dessert stations, comprised of Mo & Andrea’s Handcrafted S’mores by Chefs Andrea Koweek and Moaya Scheiman of the Crisp Bakeshop and Chef Mark Stark‘s (Bird & The Bottle) Cake in a Jar. http://hauteliving.com/2015/09/inside-the-sonoma-harvest-wine-auction-that-raised-a-record-shattering-4-5-million/585249/

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10/15/2015

Inside The Sonoma Harvest Wine Auction That Raised A Record-Setting $4.5 Million

The auction capped three deliciously-decadent days that brought together more than 200 of Sonoma’s top winemakers and growers, along with a collection of the area’s finest chefs. The festivities got going on Friday with Sonoma Starlight at the Francis Ford Coppola Winery in Geyersville. Food and wine stations, grouped by varietals, were peppered around the humongous pool. The dance floor stayed packed as revelers couldn’t resist shaking their bodies to the songs played by the live band, Notorious, under the stars. Taste of Sonoma at MacMurray Estate Vineyards took place Saturday in Healdsburg. Also part of the weekend, presented by Visa Signature, were intimate winemaker lunches and dinners and winery bar-b-ques. One of the highlights not available to the public was the Sonoma Wine Country Weekend Auction Preview and Gala Dinner, held on Saturday at Boisset’s historic Buena Vista Winery. The exclusive affair called for the 150 guests to wear white with gold accents. After the nattily-attired supporters viewed the lots they would bid on the following day and enjoyed some of Sonoma’s finest wines, including those from WALT Wines and Silver Oak, they sat down in the elegantly-decorated courtyard for an al fresco three-course dinner prepared by Chef Michel Cornu and paired with Buena Vista wines. For the lemongrass clam chowder served in a bread miche, a 2013 Private Reserve Chardonnay was poured. The petite côte de boeuf forestière with early harvest garden vegetables in a chanterelle sauce was matched with the 2013 Private Reserve Pinot Noir, and the 2013 Private Reserve Zinfandel complemented the chocolate vortex with a compote of fresh berries and gold dust. There is no chance of being at a dinner with Boisset without the flamboyant Frenchman leading his guests through “Le Ban Bourguigon,” the French drinking song which calls for participants to clap, turn their hands in unison and chant “la la la.” The fête reached its peak after dinner when guests retreated to the Bubble Lounge for a lively party. They kicked up their heels to energetic tunes spun by a deejay and sipped JCB No. 69 until well after midnight. It was truly a weekend to remember—and not just because an estimated 20,000 bottles of wine were opened throughout the course of it. If you were unable to attend this year’s auction, yet you’re eager to participate in the charitable giving, an online auction of additional lots is available that features many of Sonoma County’s finest large-format wine bottles and exclusive wine and travel experiences. It remains open for bidding through 10 p.m. on Friday, Sept. 25 at https://www.biddingforgood.com/auction/auctionhome.action?vhost=winecountryweekend2015 1 / 29

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Planning a W ine Cou ntr y Road Tr ip Posted: 09/02/2015 2:59 pm EDT

Updated: 09/02/2015 5:59 pm EDT

All roads lead to wine. Isn't that how the saying goes? No? Well, it should. With the summer maelstrom winding down and autumn approaching, now is a choice time to sit down and plan a road trip through wine country. A wine writer with a street synonym for a last name, Judith Lane is the perfect brain to pick about a grape-centered quest. The Exper t Judith Lane knows wine and spirits. Her work has appeared in TASTE Magazine, Montecristo, NUVO, Vancouver Sun's The Grapevine blog, and Gayot.com. The Vancouver-based scribe is an avid wine competition judge and world traveler. Her partner owns the travel goods store Wanderlust Travel, so that certainly helps with the latter. Follow her on Twitter @lanestar. P r e -tr ip To p 10 1. Pick a single region. That is, unless you have limitless time and finances. 2. Research the region - you'll be doing more than just touring wineries and tasting. 3. If you don't have a country in mind to visit, plan a trip around your favorite wine. 4 . If there is a tasting or wine event in your city, go, make connections and ask about wine touring in their country/region. This will open all sorts of doors. 5. Decide on self-drive, car hire or tour. 6 . Choose no more than two to four wineries to visit per day. 7. If self-driving, do spit. It's hard to do if you've found "the" wine of the trip, but have a sip or two and buy a bottle. 8. Take a paperback guide to the region, and buy a good map if there's no GPS. A map makes a great souvenir. Use a highlighter to mark your route. 9 . Many wineries outside of North America are walled and gated, and some South American ones have armed guards. Regardless, many require advance notice of a visit. Make an appointment ahead of time and you'll be welcomed. 10 . Bring bubble bags (WineSkins) to get your purchases home safely. You can reuse them again and again. Now read on below for her region-by-region recommendations in North America, South America, Europe and Australasia. British Columbia

Unless you’ve been in living in a fallout shelter since the 1950s, you know that Napa Valley and Sonoma is California’s viticulture star. With close to 400 wineries, the twin valleys are to second only to Disneyland on a list of the state’s most visited landmarks. That popularity brings other charms, such as high-caliber cuisine (The Restaurant at Meadowood for one), so stake out those spots too. Lane loves Gloria Ferrer, which was the first sparkling wine house in Sonoma when it began three decades ago. Resource: DiscoverCaliforniawines.ca Accommodations: Meadowood Napa Valley, Fairmont Sonoma Mission Inn & Spa Chile

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October 13, 2015

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Tips for Eating Healthy W hile Tr avelling Posted: 09/26/2015 8:51 am EDT

Updated: 09/26/2015 8:59 am EDT

I love travelling, but when I am on the road or a plane, it is easy to go for the unhealthy options. With a little planning, it is possible (and easy!) to stay healthy and eat nutritious foods on your next holiday or business trip. Recently, I was fortunate to speak with Fairmont Pacific Rim's executive chef, Nathan Brown. Nathan provided the top tips on how you can eat healthy on your travels. W hat ar e the top tips for eating healthy w hile tr avelling? Healthy eating while travelling is about being prepared. While some establishments do healthy eating better than others, do your research and locate establishments before you travel. W hat can you do if you have dietar y r estr ictions? The best thing to do is get in contact with the chef of the hotel prior to your travels to let them know the specifics of your dietary restrictions. Most chefs have been trained to prepare a vast array of special dietary and allergy-specific meals, and many hotels will have menu options that cater to dietary restrictions, preferences and allergy sensitivities. Another option is to send a menu directly to the chef that has worked for you in the past, and the chefs can work with their own sense of creativity to prepare dishes that suit your tastes. If the hotel is aware, the culinary team can be prepared and offer alternative options that comply with dietary restrictions without forfeiting flavour, especially if you will be staying at a certain hotel for a longer period. Can you ask for r oom ser vice w ith m odified m eals? Many hotels will have many healthy items on existing menus that contribute to overall well-being. Having dishes on a menu that are healthy, gluten free, lactose free, vegetarian, or vegan should always be available. If they are not in the actual in room dining menu, they may be available in the hotel's all-day dining restaurant menu. Is it a good idea to em ail the hotel befor e you leave to ask abou t healthy eating options? This is the absolute best way to ensure you get what you want. If you have specific dietary needs the kitchen will love that you gave them extra time to plan something special for you. W hat ar e healthy snacks su ggestions for jet lag? Stay hydrated during and after a flight.

Vegetable juices will give you some of the energy you are missing. Stay away from sugar, it will give you a feeling of a false high and the "sugar crash" will be worse. I find it helpful to me as well to stay away from carbohydrates. I love travelling healthy! Your suggestions are always welcome, as I continue on my journey to live life to the fullest. Let's have the very best 2015! Visit Sacha daily at SachaD.com Facebook Youtube Twitter Instagram Tumblr MORE ON HUFFPOST:

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10/5/2015

Where to Drink Vancouver’s Six Best Classic Bourbon Cocktails Right Now | Inside Vancouver Blog

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Where to Drink Vancouver’s Six Best Classic Bourbon Cocktails Right Now (http://www.insidevancouver.ca/2015/09/18/where-to-drink-vancouvers-six-best-classic-bourbon-cocktails-right-now/) by Nikki Bayley (http://www.insidevancouver.ca/author/nikkibayley/) in Food & Drink (http://www.insidevancouver.ca/category/food-drink/) on September 18, 2015

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10/5/2015

Where to Drink Vancouver’s Six Best Classic Bourbon Cocktails Right Now | Inside Vancouver Blog

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As the season shifts from summer to fall, it’s time to switch up fresh summer flavours for cosy fall sippers; in other words, embrace bourbon. And because everything tastes better when you know more about it, we asked Joel Virginillo, Reserve consultant and ambassador, Wirtz Beverage to explain a little more. “Bourbon is the definition of American whiskey: bold, boisterous and complex on the palate. Bourbon was historically made in Kentucky, but recently the laws were relaxed and now any state can produce it as long as it follows the steadfast rules of two years minimum aging in brand new oak barrels and it needs to be a minimum 51% corn based with no charcoal filtration.” So now you know what you’re drinking, here’s six classic Bourbon cocktails to try in six awesome Vancouver bars, ready, steady, cheers! Gez McAlpine, Keefer Bar (http://www.thekeeferbar.com): The Manhattan

(http://www.insidevancouver.ca/wp-content/uploads/2015/09/coupe-glass-1.jpg)I feel like the Manhattan was the first ‘grown up’ cocktail I really loved making. I started out in the world of 2004 bartending– flavoured vodkas and muddled fruit– so my relationship with the Manhattan was the first that introduced me to the subtle nature of vermouths and how using different base spirits can completely alter the result of a cocktail. Then there’s the city that gave it its name; Manhattan for me has always been the epicenter of the cocktail revival, and a place that embodied everything I loved about classic cocktail culture, so I was naturally drawn to it. I feel like it shows off the spirit well as sweet Vermouth and Bourbon are like a match made in heaven, subtle bitterness and rich bold flavours perfectly round out any aggressive edges of whiskey and I like to go pretty heavy on angostura to really up that level of richness in the cocktail. My favorite whiskey to use would have to be Woodford Reserve.

Thor Paulson, Wildebeest (http://wildebeest.ca): the Whiskey Sour. I like our house Whiskey Sour because it really lives up to its name– something whiskey sours often don’t. We make it with premium Bourbon, and it’s actually sour. We use a 2:1 ratio of fresh lemon juice to simple syrup, which helps highlight the whiskey instead of masking it with too much sugar, as well as giving the drink a tart, appetite-whetting edge. We use a bit of egg white to give it a bit of a frothy, round mouthfeel too. If you’ve ordered it with food, we put a little spritz of peated scotch on top to help it pair with the rich, meaty, gamey flavours of many of our dishes. Sean McGuigan, Supermarine (http://www.supermarine.ca): The Brown Derby

(http://www.insidevancouver.ca/wp-content/uploads/2015/09/bourbon.png)This is a Los Angeles cocktail from the 1930s that is very simple, but beautifully balanced and incredibly drinkable. It is a straightforward blend of just three ingredients: Bourbon, fresh pink grapefruit juice and honey syrup, which together create an elegant and refreshing balance of flavour. While each element is readily distinguishable from the others, the interaction between them creates a whole that is certainly more than the sum of its parts. Fresh grapefruit juice is the key here, juice should be squeezed to order or the drink can lose some of the vibrancy that makes it a real winner in my opinion. Shake the mixture hard with ice and strain into a chilled coupe. No garnish. No frills. Just simple, boozy, delicious refreshment.

Justin Taylor, Boulevard (http://boulevardvancouver.ca): The Boulevardier It is my favorite cocktail for this time of year because I find it rich and complex as we creep out of summer and into fall. It’s the perfect wind-down cocktail for me, especially on cooler days. It’s also great because it is very versatile; you can apply different Bourbons and vermouth to pair with food and change the drink from light to heavy. Although the recipe doesn’t really change (I follow 1.5 oz Bourbon, .75 oz Campari, .75 oz sweet vermouth), the types of vermouth and Bourbon used can provide drastically varying results. For now my favorite recipe is with Evan Williams Black Label Bourbon, Cocchi Vermouth di Torino, Campari and a flamed orange zest. Mike Shum, Fairmont Pacific Rim Lobby Lounge (http://www.fairmont.com/pacific-rim-vancouver/): the Mint Julep

http://www.insidevancouver.ca/2015/09/18/where-to-drink-vancouvers-six-best-classic-bourbon-cocktails-right-now/

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10/5/2015

Where to Drink Vancouver’s Six Best Classic Bourbon Cocktails Right Now | Inside Vancouver Blog

(http://www.insidevancouver.ca/wp-content/uploads/2015/09/bourbon1.jpg)It’s the cocktail that got me into cocktails, Ryan Chevery got me behind the bar in the first place and this was the first drink that he gave me: it had history, ritual, it’s beautiful. You just think of a front porch, the frosted glass, slow sipping and that great social aspect. At the Kentucky Derby they use Woodford Reserve, but Angel’s Envy is really nice if you can find it. It’s a simple drink, only three ingredients, you can make a mint-flavoured Bourbon drink or a Bourbon-flavoured mint drink, but it needs to be a Bourbon that you like. Some people muddle it up and tear the mint, I like to rub it inside the glass and use the rest as a garnish.

Trevor Kallies, The Granville Room (http://donnellygroup.ca/granville-room/): The Old Fashioned I would have to say that I typically end up drinking an Old Fashioned Whiskey cocktail. It was the Bourbon cocktail that got me into drinking whiskey almost a decade ago. I still remember the first “real” Old Fashioned I ever had – it was at a cocktail training session being run by Jay Jones at Bar None, of all places! He was brought on to consult on our new cocktail list at Granville Room, I barely knew him at the time but it was that cocktail list that Jay put together that really stood out to me and proved there was something to this cocktail profession. We feature $7 Old Fashioned cocktails every single Monday at the Granville Room that pour a full 2oz of Maker’s Mark. Tagged: Boulevard (http://www.insidevancouver.ca/tag/boulevard/), Fairmont Pacific Rim (http://www.insidevancouver.ca/tag/fairmont-pacific-rim/), keefer bar (http://www.insidevancouver.ca/tag/keefer-bar/), supermarine (http://www.insidevancouver.ca/tag/supermarine/), the Granville Room (http://www.insidevancouver.ca/tag/the-granville-room/), Wildebeest (http://www.insidevancouver.ca/tag/wildebeest/) Tweet

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2 Responses to Where to Drink Vancouver’s Six Best Classic Bourbon Cocktails Right Now 1. Outinvancouver (http://www.outinvancouver.com) Friday, 18 Sep 2015 2:06 pm Great selectction of cocktails and great selection of places! yhe Whiskey Sour at Wildebeest is phenomenal! Reply (http://www.insidevancouver.ca/2015/09/18/where-to-drink-vancouvers-six-best-classic-bourbon-cocktails-right-now/?replytocom=965210#respond) Nikki Bayley Saturday, 19 Sep 2015 12:32 pm Thanks! Reply (http://www.insidevancouver.ca/2015/09/18/where-to-drink-vancouvers-six-best-classic-bourbon-cocktails-right-now/?replytocom=965574#respond)

Say Your Piece Please be nice, we delete offensive and mean spirited remarks. Name Email Website

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10/9/2015

www.departures.com/printme/135876

Best Caribbean Resorts and Hotels

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4 London Spas W or th B ooking

Richard Powers / ESPA Corinthia September,2015 ESPA LIFE at the Corinthia Hotel (pictured) is constantly upgrading its offerings to meet the demands of the most discerning spa-goers in the capital. Recent additions include a Facial Rejuvenation Acupuncture treatment ($410) that not only firms, tones, and reduces puffiness, but the therapist also tells you what to eat to help keep the effects lasting longer. A formidable lineup of special medical-massage experts offers something for jet lag and sleep deprivation. For extra energy, book Heshmat Nasiri ($170), whose unique massage involves his hands never leaving your body—great for blood flow and tension release. Whitehall Place; 44-20/7321-3050; espalifeatcorinthia.com. SOHOLISTIC at the Ham Yard Hotel has three treatment suites and a hypoxic workout studio where the oxygen levels can be set at 2,000 meters above sea level to help with altitude training. Body treatments are by Temple Spa; facials by Liz Earle. 1 Ham Yard; 44-20/3642-1035; firmdalehotels.com. The newly refurbished spa at the Savoy Hotel has a 24-hour fitness studio, and if you’ve forgotten your gym wear, a Reebok kit will be delivered to your room along with a yoga mat and resistance bands. There’s steam, sauna, and a pool with a black marble floor. Strand; 44-20/7836-4343; fairmont.com. For sheer opulence, Harrods has established a marble Moroccan hammam on its fifth floor. It offers an authentic North African experience with a proper scrubbing and cleansing, followed by a relaxing massage and indulgent pampering. 87-135 Brompton Rd.; 44-20/7893-8333; harrods.com.

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Not Cheap, but London Hotels and Restaurants Hold the Line on Prices Posted: 09/02/2015 9:30 am EDT

The otherwise powerful U.S. dollar has yet to make a dent in the pound sterling, so prices have not made London quite so easy to love these days as Paris, Rome or Madrid. Nevertheless, a recent trip to London indicated that restaurateurs and hoteliers are more sensitive to price, competing for the 17 million tourists who visit. This means more hotel package deals, a lot more creature comforts, and better fixed-price meals. The Café Royal London, opened in 1865 on the curve of Regent Street (above) by a French émigré who Anglicized his name to Daniel Nicols. Within the hotel he built what was said to be the world's largest wine cellar of its day. Over the next century the Café Royal had more than its share of celebrated visitors, from Arthur Conan Doyle and Graham Greene to Brigitte Bardot and Louis Armstrong. It was here, in 1867, that the Earl of Lonsdale and the fifth Marquis of Queensberry, set down "The Queensberry Rules for Boxing."

Since the 1970s the property has had its ups and downs, and in 2008 the hotel was shuttered. Alrov Properties bought the building, poured money into it, and transformed it into one of the most modern luxury hotels in the city's center, now with 160 rooms, hightech meeting rooms, spa and a large lap pool. David Chipperfield Architects have deftly managed to retain the grand historic public rooms of the 1860s and 1920s, while the new rooms (above) are done in sleek finishes of mahogany veneers, copper and stone, with large bathrooms and top-notch electronic amenities. Bringing in veteran hotel manager Anthony Lee (formerly of The Mayfair and The Connaught) shook things up after early reports of sluggish service and unimpressive food. Lee has brought Café Royal to where it was intended to be from the start, and he's always around for you to pester if it isn't.

The main restaurant is named Ten Room, where executive chef Andrew Turner focuses largely on modern British fare under the influence of French tradition. Thus, you may begin with a Paris mushroom and truffle soup (£7) or a finely crafted terrine of foie gras and smoked magret of duck (£14). The dressed Cornish crab (£14) is the ideal way to begin a

meal here in this wide, classy room with walls the color of café au lait and some of the most comfortable chocolate-colored banquettes in London. There is a flavorful wild sea bass ceviche treated to chili, coconut and acidic lime (£13) among three raw items on the menu. Lobster Pompadour (£30) is something of a colorful throwback, full of English cream, butter and saffron, yet somehow not really very heavy, since Turner aims for lightness in his cuisine. Seared wild bass fillet came simply with olives and peppers (£30), and a grilled veal cutlet was equally simple, sided with a tangy-hot caponata (£28). Best of the dishes I had was chicken "Royal" with a confit of chicken leg, and a brisk, sprightly salsa verde, a dish that can serve one or two people (£24). The prices here are fairly modest and certainly lower than at competing luxury hotels. There's a fine selection of French and British cheeses (£12), but don't miss the honey parfait with soft toffee and Earl Grey cream (£8) or, especially if you have an American sweet tooth, the chocolate brownie with caramel popcorn and Muscovado ice cream (£8). Incidentally, this month Café Royal debuts a tiger-inspired art exhibition, to raise funds for the "Save Wild Tigers" global conservation initiative, which couldn't happen at a more opportune time.

After a three-year closure the magnificently restored Savoy Hotel (above), on the banks of the Thames, is again as glamorous as it when Fred and Adele Astaire danced here. The hotel originally opened as a venue for Richard D'Oyly Carte's Opera Company, and with hotelier César Ritz and chef Auguste Escoffier onboard, the Savoy could claim eminence with the finest hotels in Paris at the time. Post-war complacency and change of fashion brought The Savoy to the brink of irrelevancy, until 2005, when it was purchased by a consortium headed by Prince Alwaleed Bin Talal Bin Abdul Aziz Alsaud, with management by Fairmont Hotels and Resort. . Two hundred twenty million pounds later, the Savoy re-opened, and last year it celebrated its 125th anniversary,

now with 268 elegantly appointed rooms and suites done in either Edwardian or Art Déco style. There is a spa, a 24-hour gym, and a private pool. Just driving into its cul-de-sac entryway gives you a sense of why The Savoy was once a hub of celebrated, theatrical excitement, its walls lined with those stars who stayed here-Gershwin, Sinatra, Lena Horne, Charlie Chaplin, John Wayne, Ava Gardner and Humphrey Bogart. The Beatles came later.

There are three restaurants at The Savoy, including the legendary Simpson's on the Strand and Kaspar (above), a glittering seafood restaurant named after the hotel's black cat sculpture, since 1927 seated at a table with 13 guests to ward off bad luck, after diamond magnate Woolf Joel chanced fate to dine at such a table in 1898 and was shot dead soon afterwards. My wife and I dined at Kaspar, enchanted by its 1920s art déco design of black and gold and royal blue, its marble oyster bar, and satin-finish floor inset with stylized fish scales. Sitting at the bar or a table, the thing to do is to order a plateau of iced shellfish (£38-£48), or a platter of smoked and cured fish (two for £15, four for £22.

The excellent quality of the seafood here is due to its coming from British and European waters on a daily basis. For that reason we stayed with some classic dishes: Lobster Thermidor (market price), so easy to mess up with a cloying sauce, was delicious, the meat very tender, the reduction of cream and brandy perfect, served with buttered spinach, while plump Dover sole with a brown butter caper sauce--at a not unreasonable £38--was everything I seek in a British restaurant of this caliber. The wine list is not huge but more than suitable for a seafood dinner, but mark-ups are high, often by a whopping 300% over retail.

After a mere 90 years, the space that is now Colbert (formerly Oriel) on Sloane Square has expanded from one to three rooms to accommodate both a constant barrage of clientele and a ballooning number of art works, posters and photographs that take up every inch of wall space. It's popular before and after attendance at the Royal Court Theatre next door. The owners also run the still fashionable Wolseley on Piccadilly, and, one London critic said Colbert is "so Chelsea it's almost a theme park," whose diners wear "tweed blazers with velvet collars, well-cut cords, autumnal scarves featuring cute animals just begging to be hunted." Cute, if not entirely accurate, for Colbert gets a cross section of Londoners and visitors from abroad, who come for all-day service daily from 8 o'clock in the morning to 11 at night. Actually Colbert would easily fit into any corner of Saint Germain in Paris. The look is the same--tile floors, closely set tables, red banquettes, bentwood chairs, and art déco stylizations, a look that never grows old. Yet, it is all very new looking, without that patina of scruffiness that characterizes so many Parisian brasseries. The waiters are in long aprons and quick on their feet, and the wine list is moderately priced (for London), with nine Champagnes and about 30 each of red and white wines. There are several all-day egg items, including a generous portion of nicely runny eggs Benedict (£14.50).

A toasted croque Provençal with grilled zucchini, eggplant, red peppers, tomato and goat's cheese was a bargain at £8.50, and large shrimp were nicely grilled, available either at £18.50 or £29.75 (many dishes are available in small or large portions). The hearty French classic cassoulet, which should be richly flavorful, was here anemic, with too little garlic and not enough fat (£16.75). Pommes frites were as good as expected (£4). The bar is busy, the hostesses are gorgeous, and the people watching is wonderful, all at a pretty fair price. And you can pretend this is not Chelsea but Montparnasse, if you like. http://www.huffingtonpost.com/john-mariani/not-cheap-but-london-hotels-and-restaurants-hold-theline-on-prices_b_8064792.html

http://www.travelandleisure.com/articles/best-hotels-audiophiles

9/15/2015

American Restaurants Abroad | Travel + Leisure

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What's Cooking in American Restaurants Abroad by Jay Cheshes

September 14, 2015

These American restaurants have all expanded recently with international outposts—but they didn’t just do the same old thing. Advertisement

http://www.travelandleisure.com/articles/american-restaurants-international-expansion

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9/15/2015

American Restaurants Abroad | Travel + Leisure

Catch, Dubai The Move: The Manhattan seafood hot spot has opened in the Fairmont hotel in Dubai. The Translation: It’s about half the size of the three-story original, but graffiti-covered brick walls and industrial fans convey a distinctly American vibe. The Draw: Only-in-Dubai dishes include the Land & Sea sushi roll (made with miso lobster and Wagyu beef) and the Pearl Necklace cocktail (vodka, passion fruit, and oyster-and-star-anise cordial). %image2

Motorino, Singapore The Move: The Clarke Quay party district gets a branch of New York’s cult Neapolitan pizza joint—open until midnight on Fridays and Saturdays.

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The Translation: This is the first Motorino with outdoor seating. Naples’s San Gennaro Cathedral inspired the marble floor, and the chairs are from a Belgian flea market.

New Orleans: Art & Architecture

The Draw: The Soppressata Piccante pie is made with Italian salumi that’s illegal to import to the U.S.

A celebrated mecca for jazz and music, New Orleans also offers a vibrant visual...

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Smith & Wollensky, London The Move: The steak house chain goes international in the Adelphi building on the edge of Covent Garden. The Translation: This is, hands down, the most opulent location to date. The green-and-white color scheme is punched up with Carraramarble bars and plush banquettes. The Draw: The irresistible Sunday special: roast beef, Yorkshire pudding, and potatoes cooked in goose fat.

http://www.travelandleisure.com/articles/american-restaurants-international-expansion

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destination one | manila

Turning the Tide Manila surges with economic growth and a rising population. By Chadner Navarro

ON THE HORIZON: Skyline of Bonifacio Global City business district

anila is bustling. The Philippines capital city is in the middle of an economic boom thanks to a galvanized English-speaking population, a promising local stock market, a stable debt rating and eager international investors looking to capitalize on the upswing. Manila has always been a major player in the region and a coveted stronghold for many empires — Spain, the United States, China and Japan all conquered the city at one point. This created not only a diverse cultural makeup but also a local populace adaptable to changing circumstances. And at the moment, circumstances are good. In 2014, the Philippine economy showed a gross domestic

50 | Global Traveler | September 2015

Manila hits its stride and rides an economic boom.

product growth of 6.1 percent, lower than the government target of at least 6.5 percent. Despite missing that goal, however, the Philippines is performing well compared to the rest of the continent. In 2014, its economy was second only to China when measuring growth. In December 2014, Moody’s raised the Philippines’ grade to a notch above minimum investment, signaling the opportunities available in the Southeast Asian country. A rapidly rising population was once seen as a detriment to the Philippines’ often unstable economy. As the number nears the 100 million mark, the country now owns the largest working-age pool in its part of the globe, with more than 60 percent of the nation between 15 and 64 years old. And in the greater Manila area (a region with nearly 22 million inhabitants, expected to reach a staggering 30 million by 2025), most of this workforce serves the business process outsourcing industry — more specifically, employed in voice-based customer service centers. With English matching Filipino as the country’s official language, the country overtook India in 2011 as the world’s leading location of outsourced call centers, with global banks and mobile providers accounting globaltravelerusa.com

for most of the business. From 2008 to 2014, revenue from this sector more than doubled to approximately $18 billion for the entire country. Economic growth receives a further boost via strong remittance from Filipinos living abroad. An estimated 10 million Filipinos live and work outside the Philippines, and most consistently send money back home. In 2014 that totaled more than $24 billion, a record sum expected to remain strong this year and next. Factors exist that support a rising middle class. According to research performed by AC Nielsen, by 2020 the Philippines’ middle-class market will double in growth to 72 percent, outpacing neighboring countries like Malaysia and Thailand. This growth continues to strengthen the country’s status as a market for premium products. Metro Manila’s cityscape is as much about future buildings as it is about current ones, with construction all over town responding to an increased demand for high-end real estate as well as commercial properties. Among the industry’s high rollers, local developers such as Megaworld Corp. and Ayala Land Inc. will construct thousands of housing units in the next few years, amounting to record highs in apartment construction. More than 50,000 units will likely enter the market in 2015, while construction for future keys (hundreds of thousands) will

LODGING

DINING

Makati Shangri-La, Manila The classic high-end interior might be too traditional for some, but Shangri-La is a popular brand in the Philippines, and its Makati location remains among the most glamorous, see-and-be-seen spots in the country. Corner of Ayala and Makati avenues, Makati City $$$–$$$$

Gallery Vask Chef J. Luis Gonzales plied his trade at three of the world’s best restaurants (El Celler de Can Roca, Mugaritz and Arzak, all in Spain) before opening his Basque pintxos spot in trendy Taguig. 5F Clipp Center, Corner of 11th Avenue and 39th Street, Bonifacio Global City, Taguig $$$

The Peninsula Manila There isn’t a more iconic hotel in the Philippines than this 497-room “Jewel in the Capital’s Crown,” featuring a dramatic fountain out front. Sophisticatedly decorated guestrooms often look out to the city skyline. Corner of Ayala and Makati avenues, Makati City $$$–$$$$

Lusso Margarita-Forés’ chic kitchen turns typical comfort dishes from around the world into luxurious treats, like a foie gras croquemonsieur. Located in the middle of Makati, it’s a popular business-meal destination. Greenbelt 5, Makati City $$$

Raffles Makati/Fairmont Makati The first luxury hotels to open in the capital region in years, Raffles and Fairmont share one building with two distinct personalities that orbit around spectacular service. 1 Raffles Drive, Makati Avenue, Makati City $$$–$$$$

Romulo Café Its two stylish locations in metro Manila have become the most sought-after Filipino dining rooms in the area, where you can indulge in the bold flavors of the local cuisine. 32 Scout Tuason St., Quezon City; and 148 Jupiter St., Makati City $$

ART IN MOTION: Jeepneys, known for their kitschy decorations, are a popular means of public transportation in the Philippines.

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September 2015 | Global Traveler | 51

CHECKING IN WITH MONIQUE TODA Director of Communications, Raffles and Fairmont Makati What makes Manila the perfect fit for brands like Raffles and Fairmont? Raffles and Fairmont Makati opened at the perfect time in 2014 in the Philippines. After a drought of almost two decades of new luxury hotels in the metropolis, the opening of two iconic international brands (found in one tower) signified the tourism industry was back in business. There was a new government and new leaders, and the economy was starting its boom. Manila is a mixture of East and West, with English predominantly spoken and the people naturally hospitable. It is a perfect destination for travelers. How do Raffles and Fairmont give guests an authentic local experience? The hotels highlight facets of Philippine culture in various ways. The Raffles Makati displays more than 1,600 commissioned artworks of Filipino artists. It is a virtual museum of local art. In fact, we have a program called Art Concierge where in-house guests can request a tour of the major art pieces. At both hotels we strive to bring about authentic local experiences through food, whether as a welcome amenity that includes native fruit or with pastries and dishes using local ingredients. This includes Café Macaron’s specialty macarons with flavors like ube (purple yam), queso de bola (Edam cheese) and mango. What most surprises visitors about Manila? First, that it is safe. Like any other city in the world, there are known areas to avoid. Otherwise, people are helpful and kind. Second and most importantly, the people are so nice and hospitable, always smiling. I have encountered foreigners who visit and don’t want to leave. When the Department of Tourism says, “It’s more fun in the Philippines,” it truly is. There is a love of fun and enjoyment from the people. We are always celebrating and, based on some [published] articles, have a high happiness quotient. How does Manila differ from other cities in the region? The Philippines is quite Westernized. Though Asian in many ways, we were colonized under the Spanish and Americans, which has had lasting effects. It is a pot of many cultures and traditions which include Malay, Chinese, Spanish and American. The cities may not be as modern or organized as those in nearby countries in terms of infrastructure, but it is the people who make a positive impression on visitors. Why has Manila become such a “hot” city? It’s a confluence of a stable economy; a better reputation; new establishments opening, from hotels to gaming facilities; foreign companies investing; successful Filipinos who have made a name for themselves internationally — and even Filipino food, which is getting to be quite popular in other countries. 52 | Global Traveler | September 2015

also start in the next 12 months. Building projects are also on the rise to support a promising tourism market. While the Philippines never reached the sort of superstar status enjoyed for years by Thailand and Vietnam, tourism authorities are confident that tide will change. For one, the country launched the Visit the Philippines Year campaign in 2015 to lure a record 10 million foreign travelers to its 7,107 islands with year-long programming. Although most travelers are seduced by beaches and rice terraces (none of which are found in the capital), the Manila area experiences a steadily rising demand for accommodations and other tourism features, leading to the announcement and opening of several high-profile hotels and venues. Starwood (looking to develop three hotels in the area), Hilton, Accor Group and Wyndham are just some of the global brands interested in breaking into this expanding market. That’s on top of brands already in place including Peninsula, Fairmont, Raffles and Shangri-La. Manila also looks to bolster the local gaming industry in the coming years. Several foreign brands recently opened Philippine satellites of popular gaming outposts in Manila. The first globaltravelerusa.com

integrated resort took a bow near Ninoy Aquino International Airport in 2009 with the unveiling of Resorts World (a sister casino resort to those in Singapore and Malaysia). Now Entertainment City is establishing itself as a Vegas-like strip in the city of Parañaque. Most recently, the complex welcomed City of Dreams Manila (a sister to the one in Macau), bringing 380 gaming tables; 1,700 slot machines; and 1,700 electronic table games to Manila. Nobu Hotel also revealed its second-ever location here in May after the Las Vegas original. So busy is Manila with gaming possibilities, rumors have already started to surface regarding plans to create similar enterprises in other locales like the equally promising region of Cebu, about 530 miles south of Manila. For decades, the Philippines bore the name “Sick Man of Asia” due to a laundry list of economic, social and political turmoil that painted an unstable picture. But in the last five years or so, the country turned itself around, leading

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many economic researchers to wonder if we’re seeing the emergence of a new Asian Tiger. The possibilities are endless, most obviously so in the capital region of Manila.

DIVERSIONS Most Filipinos say there’s not much to do in Manila, often recommending farther-flung Philippine destinations to travelers. The iconic rice terraces in the north as well as the azure waters of island beaches toward the south certainly grab more attention. But the capital district does offer something else entirely: a glimpse at how modern Filipinos live today. Know that shopping malls play a significant role in everyday life here. Countless monoliths dedicated to shopping exist all over the metro Manila area, many of them housing more than just boutiques and restaurants — they offer bowling alleys, medical facilities, spas and more and attract everyone from affluent fashionistas to uniformed high-school students.

' ipinos he Fil Try t , choice rt of desse aved o, a sh l a h o d hal packe ection f n o c ice its, al fru c o l h t wi purple , flan, s n a e b ore. and m yams

FRESH TAKE: An assortment of fruit juices and refreshments in Market! Market! in Bonifacio Global City Photo: © Junpinzon | Dreamstime.com

September 2015 | Global Traveler | 53

JUST THE FACTS Time Zone: GMT +8 Phone Code: Country code: 63 City code: 2 Currency: Philippine peso Entry/Exit Requirement: U.S. citizens must have a passport valid for six months to enter the Philippines. No visa is required for travelers staying 30 days or less. All passengers departing from Ninoy Aquino International Airport pay an airport terminal fee of about $17. Official Languages: Filipino, English Key Industries: Business process outsourcing, construction, tourism, communications, real estate, manufacturing

INFO TO GO Located between the cities of Pasay and Parañaque, Ninoy Aquino International Airport (MNL) lies about seven miles southwest of Manila and south of the Central Business District of Makati. Taking a taxi remains the most efficient way to get into the city from the airport. The official yellow taxis at hotel terminals cost approximately $12 to most of the hotels in Makati. Bonifacio Global City bgc.com.ph City of Dreams Manila cityofdreams.com.ph Fairmont Makati fairmont.com Gallery Vask galleryvask.com Greenbelt ayalamalls.com.ph Makati Shangri-La, Manila shangri-la.com CITY OASIS: Serendra Park in Bonifacio Global City Photo: © Junpinzon | Dreamstime.com

And in a city where the weather vacillates between rainy-hot and dry-hot, air-conditioned malls provide all the necessary protection from stifling tropical heat. The most luxurious of the bunch is Greenbelt, home to some of the country’s best restaurants as well as the biggest names in fashion, such as Hermès and Prada. Head over to Bonifacio Global City (colloquially known as The Fort) in Taguig. It recently became the hottest neighborhood in the Philippines, welcoming new hip cafés, trendy bars, colorful boutiques and high-end homes almost weekly. Here the country’s 54 | Global Traveler | September 2015

burgeoning middle class spends most of its time. More traditional sights include family-friendly Rizal Park and the walled Intramuros, Manila’s oldest district. Construction started back in the 16th century during Spanish colonization, and today it is one of the only places in the capital where you can see architectural remnants of Spanish-era Manila. online extra Jump to gtravmag.com/d1manila to read about Manila’s local art scene.

The Peninsula Manila peninsula.com Philippine Tourism itsmorefuninthephilippines.com Raffles Makati raffles.com Resorts World Manila rwmanila.com Rizal Park nationalparks.ph/rizalpark Romulo Café romulocafe.com globaltravelerusa.com

10/5/2015

Paradise Found In Indonesia | Private Clubs Magazine

The luxurious villas at Nihiwatu resort emulate the breeziness of the bungalow lifestyle.

Par adise Found, in Indonesia On unspoiled Sumba island, the Nihiwatu luxury resort brings responsible development to a land where time stands still. Embrace the understated bungalow lifestyle - and leave those Jimmy Choos at home. By Elaine Glusac For more photos of the luxurious Nihiwatu Resort, click here. Silhouetted against the shimmering beach, two dozen distant, horned shadows emerge from the crashing surf, eventually resolving, in closer light, as a herd of water buffalo trailed by a shepherd with a machete tucked into a waist-spooling sash. Here on Sumba island, 250 miles east of Bali in Indonesia, buffalo are prized chattel, valued up to $10,000 a head and used to pay wedding dowries and appease the spirits of the afterlife in sacrifice rituals. "He's walking his bank," says my companion, Chris Bromwich, a dry British expat who divides his time between fishing and making land deals on behalf of Nihiwatu, the reinvented luxury resort on this remote beach. Located at an extreme edge of civilization, Nihiwatu marries simplicity and sophistication, offering the unique opportunity to dwell in utmost comfort in a pre-industrial landscape via an enterprise built to support the health of local communities without altering their virtually Neolithic ways. "Privacy is the new luxury," says James McBride, the worldly South African hotelier and former managing director of the Carlyle in New York who is a managing partner in Nihiwatu. Just 74 of the resort's 741 acres are developed, housing 33 grass-roofed villas in the gentle hills above a broad 1-1/2mile beach with a storied left-hand surf break that curls consistently at the east end. "Here, we slow time." Positing primitivism as paradise, Nihiwatu draws on the openness of Sumba itself, an island the size of http://www.privateclubs.com/article.php?name=paradisefoundinindonesia

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Massachusetts with just 650,000 residents. Pre-industrial villages of bamboo-framed and thatch-covered homes with distinct peaked roofs pepper the landscape of open savannahs, coconut groves, and highland jungles. It's hardly an overstatement to suggest the island is as close to what 16th-century Dutch sailors, the dominant colonists of Indonesia, might have seen, minus the vast sandalwood stands that they timbered for 200 years, leaving behind rolling, arid grasslands in their place. "When I first came to Sumba, I thought, it's Africa in Asia," McBride says. "You don't have the animals, but what you have is this wild space." Preserving the landscape, untouched by centuries of industrial advance, is what McBride and Nihiwatu owner Chris Burch, the American entrepreneur who co-founded the Tory Burch fashion label, aim to do by actively acquiring land surrounding Nihiwatu, ensuring that guests enjoy unspoiled views in perpetuity. Still, their entry into Sumba marks the island's biggest commercial development. Originally opened in 2000 by New Jersey native Claude Graves and his then-wife Petra, Nihiwatu became a hideaway for surfers of means. Hearing it was for sale, Burch and McBride visited in 2012, purchased it, and promptly demolished much of the original Nihiwatu, rebuilding it to luxury standards with 21 villas. The resort just completed a 12-villa expansion. Of course, selling visitors on the middle-of-nowhere requires their patience in reaching it. First, there's the flight to Bali, about 24 hours' travel time from the U.S. (Americans account for the majority of guests). After the hourlong flight from Bali to Sumba comes a 90-minute ride in a luxury SUV piloted by a Nihiwatu driver proffering chilled coconuts with drilled-out openings for drinking straws. On-site, peak-roofed villas hit pitch-perfect tropical tones, adopting the vernacular style in form and functioning like modern beach bungalows with sliding glass doors that open fully to private pools and sun huts, known as "bales," with bamboo shade roofs. Indoors, giant bowl-shaped tubs center spacious bathrooms and full bars come stocked with sundowner supplies. Despite the wealth required to stay, Nihiwatu is not opulent. I immediately stop fretting my lack of a pedicure. "Nihiwatu is not for Jimmy Choos," McBride assures me. "You can wear them at home, but you won't need them here." If Nihiwatu appears on paper like a modern-day colony exploiting the natives, in practice it is the impoverished island's largest employer and principal benefactor. All profits from the operation are earmarked for the Sumba Foundation, a nonprofit established in 2001 that has reduced malaria by 85 percent in West Sumba, supplies fresh drinking water to 172 villages, and feeds children nutritious school lunches. The resort reserves one evening each week to introduce the foundation's mission to its guests, nearly all of whom, reportedly, contribute to the cause. Supplying every comfort in the wild - including feasts of just-caught wahoo along with gazpacho made with tomatoes grown in the organic gardens - puts Nihiwatu in a class with Africa's best safari lodges. But here, instead of game drives, excursions focus on adventure and exploration with a cultural bent. On my first morning at Nihiwatu, after a batch of baby sea turtles was released, scuttling toward the surf under the protection of the resort's staff, I set off on a stand-up paddleboard down the calm Wanukaka River, about a 30-minute drive from the resort. Floating the clear river offers a three-mile introduction to island life, where wild horses come to drink and farmers bathe tame ones. Eager families run to the http://www.privateclubs.com/article.php?name=paradisefoundinindonesia

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Paradise Found In Indonesia | Private Clubs Magazine

riverbanks, yelling “ Pagi!” (“Morning!”) At a bridge, a gaggle of playful boys swim out to catch free rides to the far bend on the backs of our boards. “It’s like reading a book,” observes guide Garry “Gazz” Phillips. “Each corner you turn is a different page.” Later that morning, on the beach, another page turns: A horseback rider no more than 7 years old races past bareback at breakneck speed showing remarkable command in one so young. His skill doesn’t surprise me; the Sumbanese are expert equestrians and annually still practice an ancient harvest ritual known as the Pasola, in which horsemen from different villages or clans clash with rubber-tipped spears. The fierce ritual concludes, peacefully, after blood has been drawn — blood that islanders believe enriches the soil and ensures a fruitful growing season ahead. Having wrestled cattle in Montana and ridden English show jumpers, I put my own equestrian skills to the test that afternoon at the resort’s oceanfront stables. But I fail to master Elvis, my small, speedy Sumba pony. Full-tilt running is his default setting, terrifying me while amusing a band of local children who footrace my horse when I manage to slow him to a trot on the shore. In just a few days on the island, I sense a profound freedom from history, reflected in a language that includes several ways to say "good day," depending on the hour, but vague and few terms for the past. "Yesterday is gone and today is important," explains Bromwich, who speaks the language fluently. If that sense of timelessness has been lost in chaotic Jakarta and on the most bustling beaches of Bali, it thrives on tranquil Sumba. On my last day at Nihiwatu, I set out to hike to Nihi Oka, a satellite property hosting a four-hut spa that opened earlier this year. The 90-minute trek winds through rice paddies, grasslands, and one traditional village where ancient carved stones bracket sacrificial grounds. Nihi Oka, a palm-shaded headland between two pristine beaches, repays the effort in limitless spa treatments, including scrubs, massages, body masks, and coconut-water hair rinses supplied by a personal therapist at my call between meals - breakfast and lunch are provided - and trips to the beach. Nihiwatu successfully meets its owners' goal of supplying privacy. But it also does something more profound: It dodges time itself, which is, perhaps, the most elusive luxury of all. Details: From $900, including meals and nonalcoholic drinks; 011-62-361-757-149; nihiwatu.com. Bali's Resor t Boom This popular island destination — the gateway to Sumba and other remote Indonesian isles — has numerous luxury resorts of its own, including these six new or improved standouts. ON THE BEACH ALILA SEMINYAK Scheduled to open in September, this 240-room eco-friendly resort will offer access to the quieter end of a 5-mile beach that stretches down to busy Kuta in a coastal area known for its trendy shopping and local designer ateliers. Its clean, contemporary design incorporates lush foliage, green roofs, and landscaped terraces. From $265. 011-62-361-3021-888; alilahotels.com/seminyak Don't miss: Take a private surf lesson on this southwestern side of the island, where reliable waves and sunset views were responsible for Bali's original tourism boom dating back to the 1970s. BULGARI RESORT BALI One of the island's most elegant resorts, the 59-villa Bulgari on the south shore recently added five http://www.privateclubs.com/article.php?name=paradisefoundinindonesia

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mansions for guest stays that include private pools, poolside lounges, full kitchens, and dedicated butlers. An elevator from the cliff-top property descends nearly 800 feet to the resort's virtually private beach, and a 100-year-old wooden house shipped from Java serves as the spa. Villas from $1,100, mansions from $8,000. 011-62-361-847-1000; bulgarihotels.com Don't miss: Watch the sun set from the cliff-top bar, then savor a multicourse Italian dinner at the 36seat Il Ristorante, overlooking a reflecting pool. FAIRMONT SANUR BEACH BALI Opened last December on popular Sanur Beach, the Fairmont offers 120 beachfront rooms, divided between suites with daybed-furnished terraces and two-story villas with private pools and full kitchens. The resort's signature restaurant specializes in Indonesian food using locally sourced ingredients, and the seven-room spa offers revitalizing treatments employing herbs and roots used by traditional healers. From $262. 800-441-1414; fairmont.com/sanur-bali Don't miss: Set your alarm for 6 a.m. to catch the resort's special sunrise picnic breakfast overlooking the fishing boats in the bay. RITZ-CARLTON, BALI Opened in February, the Ritz-Carlton, Bali, occupies two levels on the Nusa Dua shore. Check in clifftop, then take a glass elevator to ocean level where 313 rooms are arrayed around a pond-accented garden; the best rooms have their own plunge pools. Five restaurants and bars include a casual beach grill, tapas lounge, and sushi specialist. At press time, a 14-treatment-room spa was scheduled to open in August. It will feature scrubs, massages, and wraps using locally harvested seaweed. From $480. 011-62361-849-8988; ritzcarlton.com Don't miss: Sign up for a cooking class with chef Made Suriana, a Bali native helming the resort's Indonesian restaurant Bejana. You'll visit colorful produce and fish markets before preparing classic dishes such as nasi gorung (fried rice) and fish satay. IN THE HIGHLANDS ALILA UBUD An early pioneer in the Ayung River rice paddy fields near Ubud, this 68-room retreat plans to add six new villas, including its first family villa, next year. Like the existing suites, they will overlook a forested ravine, with spacious furnished terraces, canopy beds, and generous bathrooms, some with outdoor tubs. A new pool bar offers cold-pressed juices and cocktails using property-grown herbs. By night, dine under the stars while listening to the strains of traditional gamelan orchestras drifting across the valley. From $220. 011-62-361-975-963; alilahotels.com/ubud Don't miss: Take an early morning guided hike through the verdant rice terraces surrounding the resort for an introduction to the region's flora and fauna. Spot a big-headed Java Kingfisher, as well as village life via stops at local homes. MANDAPA, A RITZ-CARLTON RESERVE Opening in September on a 270-degree bend in the Ayung River, this getaway aims to encompass village life on the outskirts of Ubud. Rice paddies on the property's hillside provide a traditional setting for 60 suites and villas designed after Balinese houses; villas feature living areas and bedrooms separated by open-air walkways. Health and wellness informs much of the programming here, from the fare in the four restaurants to the riverside yoga studio and jungle-based fitness classes. From $850. 011-62-361479-2777; mandapareserve.com Don't miss: Enroll the kids in a Green School program, featuring activities such as bamboo construction, gardening, and farm visits. Mandapa has partnered with the school in Ubud, lauded for its environmental science and conservation curriculum. http://www.privateclubs.com/article.php?name=paradisefoundinindonesia

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10/13/2015

Splendid Siem Reap: Gateway to Angkor Wat - Canadian Traveller

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Splendid Siem Reap: Gatew ay to Angkor W at Pub lishe d: S e p 2 3, 2 015

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Travellers flock to Siem Reap, Cambodia to behold the storied ruins of Angkor Wat. The temple complex is nothing short of incredible and deserves a spot on anyone's bucket list. If you don't recognize the name you will certainly remember its starring role in Angelina Jolie's 2001 blockbuster, Tomb Raider. While visitors will come for Angkor Wat, they will quickly delight in its gateway town of Siem Reap, a true jewel in the depths of Southeast Asia's emerald jungles. Steeped with colonial charm, incredible Khmer cuisine, darling boutiques, a frenetic nightlife and smiling locals, visitors can't be blamed for extending their stay.

Siem Reap

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For a touristic boom town Siem Reap is imbued with a laid back attitude and an intangible mystic quality. Travellers will immediately notice a host of Western standard creature comforts, and Siem Reap is both pleasant and easy to visit. Architecturally the town centre reflects strong French colonial and Chinese influences which create an especially attractive aesthetic. The Old French Quarter and Old Market Area seem almost manicured compared to gritty Phnom Penh.

Ancient Tem ples

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The temple complex generally referred to as Angkor Wat is actually made up of countless temples stretching over some 400 square kilometres. It holds major archaeological significance, containing the remains of former Khmer Empire capitals. The ruins were UNESCO designated in 1992 and from http://www.canadiantraveller.net/Siem_Reap_Cambodia?utm_source=new-articles&utm_medium=article

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Splendid Siem Reap: Gateway to Angkor Wat - Canadian Traveller

Germany to India, various global organizations have been carrying out restoration efforts. Time permitting, or simply depending on the level of anthropological interest, visitors can purchase single day, 3-day or 7-day passes. Visiting hours are 5:00 AM to 6:00 PM. Those wanting to watch the sunset over the temples should simply go the evening before they intend to visit, as tickets purchased after 5:00 PM are valid for the following day. If you've only got a single day to explore, or are prone to suffering 'temple fatigue' ensure you visit these 3 highlights:

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Angko r W at Present day Angkor Wat is the largest and best preserved temple in the complex. It was originally built as a Hindu temple but would later become a Buddhist dedication, to which it remains today. The temple walls are adorned with more than 3,000 Asparas ('heavenly nymphs'), mythological narratives, religious depictions, and celebrated battles. Visitors will gain the most appreciation for the richly decorated bas reliefs with the insight of a professional guide. During the 17th century Angkor Wat fell into neglect, though it was never fully abandoned or ransacked. Historians credit the large moat surrounding the temple for deterring the slow creeping reach of the surrounding jungle. Considering its present day international fascination, Angkor Wat was only popularized in the West after French naturalist and explorer Heri Mouhot published his travel account in 1857.

A Guar ante e d W hite Chr is tm as in P e ns aco la Flo r ida Cho o s e yo ur b e ach no w 12 H igh-Te ch Tr av e l H acks

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Splendid Siem Reap: Gateway to Angkor Wat - Canadian Traveller

The Bayon Temple delights visitors with its 216 massive smiling faces. Bayon is the most recently constructed temple ('recent' being 12th or 13th century) and the only one to be constructed as a primarily Buddhist shrine. There are several bas-relief galleries decorating the temple and depictions of mythological events abound. Visitors will love the I-Spy game of spotting the distinctive faces, and winding through the temple to its central tower and sanctuary.

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Ta P r o hm Commonly referred to as the 'Jungle Temple' or the 'Tomb Raider Temple,' Ta Prohm is trapped in the grips of the Cambodian jungle. Trees have staunchly rooted themselves in and among (and sometimes atop) the ruins, making it incredibly photogenic. While the temple is undergoing restoration it has been done in a manner to structurally stabilize rather than reclaim it from the forest. Merging itself with the natural environment is the temple's distinction and the foundation of both its eerie serenity and visitor popularity. P r actical D e tails : Angkor Wat lies just 5 1/2 kilometres from Siem Reap. Travellers will notice fierce competition from tuk-tuk drivers seeking to secure their business to and from the site. Guide books will also suggest bicycling from town as an option though the heat, humidity, challenge of securing bicycles at the site and sheer size of Angkor Wat may encourage most to go by motorized transport. Groups of three or more may also find it more comfortable and just as economical to hire an air conditioned minivan and guide from a local travel agent. Official guides are well versed in the site's geography, history, architecture and culture. In fact, in order to be licensed to lead group tours they must graduate from an Angkor academic program.

Food

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If you love to eat your way through a city, Siem Reap will not disappoint. Visitors will love the French Quarter for its covered food alleys and cafe culture. It's there you will find many options for Khmer Barbecues, which should not be missed. Sample alligator, ostrich and squid in a cook-it-yourself meal over a tabletop stove, that barbecues raw meat while allowing fresh vegetables and noodles to boil in broth below. It would also be a shame not to sample an Amok dish. Amok involves the process of steam cooking a curry in banana leaves and is a major culinary tradition in Cambodia. Another staple menu item too good to resist is Khmer Curry, a rich and delicious dish with a lemongrass flavor. Alternatively, a strong expatriate community living in Siem Reap means visitors can find restaurants serving the likes of traditional Mexican, Western and Italian cuisine.

Shopping & Mar kets The largest market in Siem Reap is the centrally located Psar Chaa, or Old Market. Half of the covered market is consumed by fresh produce, spices and meat. Travellers with weak stomachs may find the display of pig faces alarming. The other half of the market is packed tightly with stalls vending textiles, knick knacks and decor. Travellers looking for less kitschy souvenirs will love the Siem Reap Art Center Night Market. Here you'll find finer quality handicrafts, jewelry, hand woven textiles, silk goods, laquerware, carvings, artwork, fashion accessories, silver plating and more. Amongst the central neighbourhoods many chic boutiques have become commonplace. Shoppers can find vintage clothing, locally designed fashions, gallery shops, art prints and crocodile skin wares. These stand alone shops stand out because they are uncharacteristically Western and generally the prices are set. For admirers of art and craftsmanship, a visit to Angkor Artisans is a must. Located within walking distance of the Old Market Area, the workshop turns out traditional Khmer art and goods, and offers visitors guided tours of the atelier. What makes Angkor Artisans unique, is its social enterprise status which started as an education project aimed at training rural youth whose limitations may have otherwise prevented them from gaining safe and meaningful employment. Tours deposit visitors in a modern and well curated gallery shop. Items produced by the artisans are of the highest quality. (During the tour visitors are shown heaps of half completed artwork, discarded after a single slip of the hand.) Angkor Artisans has been met wide success, now employing over 1,300 people between 42 workshops in Siem Reap province.

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Splendid Siem Reap: Gateway to Angkor Wat - Canadian Traveller

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Accom m odation As a year round tourist hub Siem Reap affords a wide selection of accommodation, from hostels to boutique guest houses to luxurious resort properties. Most budget options are quite comfortable and standard amenities typically include air conditioning, wifi, cable TV, and hot water showers. Backpackers will be pleased with doubles priced round $25 USD, while travellers on shorter holidays with Western budgets may enjoy splurging. At $100.00+ per night, visitors can secure 4 star resort accommodations complete with elegant pools and palm filled courtyards. Or perhaps the ultra luxurious Raffles Grand Hotel D'Angkor is your siren's call. The iconic property hosted Siem Reap's beloved visitor Jacqueline Kennedy in 1967. At the very least, travellers should visit the hotel's famed Elephant Bar and imagine a golden age of travel that existed pre-internet and without modern conveniences.

Child B eggar s It was not so long ago that Cambodia's violent past saw Pol Pot and the Khmer Rouge march citizens from the cities and into rural Cambodia. The nation of smiling faces has a tragic story but by all accounts are a resilient people. But that's not to say that rebuilding an economy and society has been anything short of painful and difficult. Visitors to Siem Reap will notice the prevalence of child beggars canvassing the streets and tugging on heart strings. Before donating, it is important to consider the potential social consequences. As people are more likely to give money to a soliciting child, doing so only encourages parents to send their children into the streets. This means that children attend school for shorter periods or roam the streets late at night as bar patrons mill about. These children are vulnerable to abuse or a more horrifying prospect, human trafficking. If you're compelled to help, look into supporting local, sustainable and grass-roots education projects.

Tonle Sap & Floating Villages

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10/13/2015

Splendid Siem Reap: Gateway to Angkor Wat - Canadian Traveller

Credit: Jennifer Larsen

If your itinerary will allow for it, a day trip to Kampong Phluk Floating Village is an interesting window into life along the shoreline of Tonle Sap. Tonle Sap is Southeast Asia's largest freshwater lake and was designated an UNESCO biosphere in 1997. Water levels fluctuate wildly throughout the year, with the wet season seeing up to 4 times the volume of water than the dry season. As a result, village houses sit perched on stilts high above the shoreline. The floating village can be reached by tuk-tuk but even in the dry season will take you a full hour to reach. A taxi may be a more enjoyable alternative. In the wet season it is necessary to arrange for combined tuk-tuk and water transportation.

H av e yo u e v e r b e e n to Cam b o dia? Le t m e kno w - co m m e nt b e lo w !