December 21, 2006
By: Mary Winston Nicklin
Ice hotels, ice bars, ice spas, luxury igloos... The opulent Four Seasons Hotel George V has jumped on the fashionably-freezing bandwagon. The first ice bar in Paris was opened at the trendy Kube Hotel in the 18th arrondissement. Hipsters flock to this cutting-edge design boutique. Entrance to the Ice Kube GreyGoose vodka bar is EUR 38 for 30 minutes with a limited capacity of only 20 peeps; reservations required. Now the George V has followed suit. According to the NYT:
It's official, freezing is in fashion. Last month in Paris, the Four Seasons Hotel George V opened a luxury ice bar, bringing a Gallic twist to a Nordic novelty. The bar was built entirely of ice in a refrigerated cube in the hotel’s courtyard. Guests are given a black rabbit-fur Kaufman Franco poncho for their 30-minute session inside the boudoir-style interior, which is kept at a frosty 18 degrees. While the hors d'oeuvres won't cure frostbite (ice bars and sorbet), the flavored vodkas (ginger, cinnamon and vanilla among others) served at the glacial bar just might. The bar is open daily, 6 to 11 p.m. until Jan. 15, and the entrance fee of 55 includes drinks and amuse bouches. Reservations are required.
Foodies rejoice! From Sunday, January 7 through Friday, January 12, 2007, gourmands will delight in San Diego's third annual Restaurant Week, where over 125 restaurants will offer special fixed price, three course dinner menus for just $30 or $40 per person. This is a steal considering the participating restaurants are stars on the county's culinary scene. At award-winning A.R. Valentien, for example, guests can indulge in an exquisite menu including such items as the homemade Charcuterie Plate for starters, followed by the Roasted Vande Rose Pork Loin with Red Wine Braised Cabbage, Apple, Frisee and Toasted Hazelnuts, and the Boca Negra with Mocha Cream to finish. For this weeklong culinary celebration, reservations are highly recommended.
Happy New Loews! Escape to Vegas and ring in the New Year at the new resort we've been drooling over. Surrounded by the magnificent lake and desert landscapes, Loews Lake Las Vegas Resort has got it all-- just 17 miles from the Vegas Strip. Rates are a shockingly low $179 per night with the third night free when you stay three nights or more. For a real splurge, choose the Rockin' the Casbah package: an unforgettable Moroccan-style New Year's Eve celebration. $7,007 gets you:
*One night deluxe lakefront accommodations for four in a signature casbah
*Dinner for four at Marssa, where Master sushi chef Fuji’s unique approach to Asian fusion will certainly wow you
*Transportation to and from the Las Vegas strip in a Hummer limo
*VIP passes to TAO, Las Vegas' premier nightclub
*Hangover breakfast for four in the suite
*50-minute Moulay massage for four people at Spa Moulay
December 18, 2006
By: Mary Winston Nicklin
Unparalleled luxury is coming to North Carolina's Triangle area. Located just fifteen minutes from downtown Raleigh (and only six minutes from the Raleigh-Durham International Airport), adjacent to the William B. Umstead State Park, the brand new Umstead Hotel is central to all the attractions in the Triangle. Embracing the natural beauty of the surrounding region, the 150-room hotel is nestled alongside a three-acre lake surrounded by 12 acres of gardens and woodland. The luxurious hotel also expresses a profound appreciation for the arts with its vast collection of original art and sculpture, commissioned by Ann Goodnight. The elegant guestrooms feature 42-inch plasma TVs, pillow-top beds, Rivolta Italian linens, writing desks, wired and wireless Internet access, stocked refrigerators, and marble bathrooms with separate shower and deep soaking tub.
Herons, the signature restaurant, will offer modern American cuisine with a Southern flair; the open kitchen and Chef's Table provide a unique culinary theater experience. Here, it's all about regional, organic ingredients from the agriculturally rich Triangle area. The finest local products are incorporated into time-honored Southern dishes. And the exquisite meals will be complemented by carefully selected wines from the 2,500-bottle wine cellar. The outdoor terrace, flanked by a fireplace, features beautiful views overlooking the butterfly and hummingbird gardens. In addition, there's a heated outdoor pool, 8,000 square feet of meeting and event space, fitness studio, and a world-class Spa-- filled with natural light-- complete with 10 treatment rooms, meditation courtyard, sauna, steam room, whirl pools, and relaxation lounges. Get ready for sheer indulgence; the hotel is set to open on January 15, 2007 and is now accepting reservations. Special introductory rates are being offered between the dates of January 15 and March 31, 2007.
Clear blue water, lush green hills, magnificent coral reefs... The legendary Polynesian island of Bora Bora has inspired countless artists with its otherworldly beauty. In this paradise, in the midst of Bora Bora's majestic lagoon-- what James Michener called "the most beautiful lagoon in the world"-- Bora Bora Lagoon Resort and Spa is your tropical fantasy come true. Escape the cares of the everyday world in your overwater bungalow, where you can admire colorful underwater marine life through the illuminated glass-topped coffee table. From your private deck, slip gently into the picture-perfect lagoon. Or experience the only treetop spa in French Polynesia, high in the branches of two giant Banyan trees, overlooking the lagoon and Mount Pahia. (Marù Spa specializes in signature treatments based on local plants, flowers and fruits.) Delight in exquisite Polynesian specialties like poisson cru (fresh fish marinated in coconut milk) at the Otemanu Restaurant. Enjoy the entertaining Theme Night Buffets, where guests dine under the stars and watch spectacular local dances and entertainment. Here in paradise, there's scuba diving, cruises, endless watersports, the gorgeous freshwater free-form pool, and two floodlit tennis courts. The possibilities are endless. And with the Stay Another Day in Paradise Promotion at the award-winning Bora Bora Lagoon Resort, stay four nights and receive the fifth night for free! This perfect five night stay includes welcome drinks upon arrival, one three-course table d'hote dinner for two, motorboat shuttle service between the Resort and Vaitape, Bora Bora (the village), and use of tennis courts, fitness center and all non-motorized watersports. Rates in 2007 start at EUR 1,880 in a Motu Bungalow.
After an $85 million upgrade, The Ivy Hotel will open in February 2007 as a "new luxury urban resort" in San Diego. A member of Preferred Hotels and Resorts, The Ivy is being billed as a "posh, adult playground...focused on luxury, pleasure, and decadent surprises." Located next to the Gaslamp Quarter at 6th Avenue and F Street, the hotel strives for an unique aesthetic, seeking to combine "New York style and chic, Las Vegas vibe and energy and L.A.'s casual elegance." The original building, once the crown jewel of downtown San Diego, has experienced a makeover; the interior spaces are all about contemporary luxury, with the most up-to-date technology. There will be 159 rooms including two presidential suites and one signature suite (boasting two levels and a spiral staircase leading to a private poolside cabana). Other facilities include the 17,000 square foot rooftop with pool, sundeck, and sultry Eden bar, Envy nightclub, Quartier Kitchen fine dining restaurant, and 10,000 square feet of meeting and function space.
In the midst of Wyoming's rugged grandeur, situated slopeside at Jackson Hole Mountain Resort, the Snake River Lodge and Spa exudes informal elegance. Guests enjoy spectacular views of the Gros Ventre Mountain Range, recently-renovated guest rooms, and the 17,000 square foot Avanyu Spa, complete with indoor/outdoor pool, hot tubs, sauna, and treatment rooms. At the hotel's AAA four-diamond award-winning GameFish restaurant, discover distinctive Western cuisine and a comprehensive wine list. GameFish is renowned for its regional specialties like Wyoming Angus steaks, native fish, and grilled and smoked game. Savor the Porcini-dusted Wild Salmon and taste the Wild West.
Recipe for Porcini-dusted Wild Salmon
1 lb orzo pasta
1 lb spinach
6 Roma tomatoes
4 sprigs thyme
3 cloves garlic, minced
1 cup heavy cream
2 T grated Parmesan
Kosher salt and white pepper to taste
Blanch spinach in boiling salted water for 10 seconds and place immediately in ice bath. Drain well and chop finely. Cook orzo in boiling salted water until al dente. Drain, rinse and reserve. In a small saucepan, sweat spinach in dash of olive oil. Add cream, reduce by 1/3;
add Parmesan. Just before plating, heat orzo in the cream with chopped spinach; season with salt and pepper.
Balsamic Brown Butter Emulsion
1 cup balsamic vinegar
1 lb unsalted butter
Reduce the balsamic vinegar by half. While vinegar is reducing, brown the butter over high heat until it gives off nutty aroma. When vinegar has reduced, using an immersion blender combine the brown butter to the vinegar in a slow steady stream. Reserve keeping warm.
4 each 7 oz salmon fillets
2 T porcini powder
1 cup all-purpose flour
1 cup olive oil
Combine the flour and porcini powder. Season and dredge the salmon in the flour mixture. If porcini powder is not available, grind dried porcinis in a spice grinder to achieve same results. In a large saute pan, heat 2 T of olive oil. Place the salmon in the pan and brown. When one side is browned, flip and place into a 375 degree oven for 5 minutes. (Depends on thickness of fillets and preferred temperature of salmon.) To plate, place equal parts of Florentine orzo on 4 plates, arrange salmon, then spoon balsamic emulsion around the salmon.
Just four blocks from the White House, the AAA four-diamond Jefferson Hotel is a premier DC address. The historic Beaux Arts-inspired hotel is a distinguished boutique property with 100 lavish rooms with marble bathrooms (suites feature canopy beds and wood-burning fireplaces). The hotel's original owner was an admirer of Thomas Jefferson, and thus the hotel now showcases an exquisite collection of rare documents written by the Founding Father. The Zagat award-winning dining room, a favorite of Washingtonians and visiting heads of state, charms the most discriminating palates with its excellent New American cuisine. Adjoining the restaurant, The Lounge is a sophisticated hot spot where guests enjoy specialty cocktails, the superb wine list, and a selection of fine cigars by the warmth of a crackling fire. Original caricature prints, dating back to the 1700's, adorn the walls.
This New Year's Eve, indulge in an extravagant eight-course tasting menu, specially crafted by Executive Chef Charlie Hansji, and then cap off 2006 with The Jefferson's New Year's party. This exclusive NYE celebration is themed the "smoke out," in honor of the smoking ban scheduled to take effect January 1, 2007 (say goodbye to the era of public smoking in the Jefferson's historic Lounge.) The menu's haute cuisine is beyond tempting: chervil custard, Osetra caviar; salsify and miso soup, crunchy frog legs; croustillant of langoustine; potato crusted turbotini; blanquette of wild Scottish pheasant; double lamb rib chop (sweet bread, Porcini and Burgundian black truffle Chartreuse); bitter French greens (Arbequina olive oil and 150-year-old Balsamico); followed by dessert and the cheese trolley. Each course is complimented with a wine pairing. The dining room will remain smoke free, but smokers will gather in the Lounge for a last hurrah: cigar, hookah and cigarettes all night long.
The dinner begins at 7:30 pm, and is priced at $200 per person, which also includes champagne, cognac tasting, smoking sessions, and NYE commemorative cigar/cutter giveaway. The hotel is offering a special Couples Celebration package, starting from $599 in a deluxe room, including dinner and party entrance fee.
Hot on the heels of New York City's decision to ban all artificial trans-fat in restaurant cooking, Loews Hotels has announced its own ban on trans-fat at its 18 hotels and restaurants. Loews has become the first hotel brand to do so, in an effort to create healthier kitchens and lifestyles. The full ban on artificial trans-fat will be implemented by June 1, 2007, and applies to all restaurants, room service, and snack service (bye bye, late-night-snack-binging at the mini-bar!) Forget pastries made with shortening (and all that partially hydrogenated badness); real butter will resume its important role in the kitchen as an all-natural ingredient.
December 13, 2006
By: Mary Winston Nicklin
Set off on a camel safari across the sand dunes, cruise the turquoise Gulf, or hit the slopes at the challenging indoor ski resort. In glitzy, glamorous Dubai-- setting of the only seven-star hotel in the world-- everything goes. And now, the New York Times has pinpointed the new Raffles as one of the hottest hotels of the year:
In Dubai, where hotels bearing names like Versace, Armani and Trump are all in the works, a pyramid-shaped Raffles is opening this summer with 248 pharaoh-chic rooms and a two-and-a-half-acre rooftop greenhouse.
Located in the heart of the city on Sheikh Zayed Road, the premier business and shopping district of Dubai, Raffles Dubai is a stunning landmark: an 18-storey pyramid rising like a mirage from the desert. The 248 guest rooms are plush and opulent; the Royal Suite is positively palatial, 480 square meters including a private balcony. There will be nine dining and drinking outlets, including the lively China Moon bar, and the heavenly RafflesAmrita Spa. The best part of all is perhaps the unique, one-hectare 'Sparkling Botanical Sky-Garden', depicting the four 'Elements of Life' (fire, wind, earth and water), in an oasis of exotic flora and orchids spread around the swimming pool. Coming Summer 2007.