LUXURY HOTEL INSIDER
Looking for the ultimate pet-friendly hotel in the US? You're not alone. According to a recent study by Travel Industry Association of America, 29 million dogs travel with their parents each year. And with Americans spending almost $40 billion yearly on their pets, hotels have rolled out the welcome mat. The Fall issue of Fido Friendly Magazine's got it covered, with the top ten list of exclusive resorts eager-to-please their pet clientele, including the AAA five-diamond Rittenhouse Hotel in Philly, where pets are pampered with specialized meals, always-fresh gourmet biscuits, walks from the bellman, and a take-home CD with calming music.
The German-born executive chef of The Lodge at Sea Island will be teaching a delicious array of authentic German specialties, including sauerbraten (a savory, marinated German pot roast), spätzle (handmade German noodles), and schnitzel (crispy pan-fried veal cutlets with aromatic herbs). The next session of the Sea Island Cooking School takes place on September 18 and 19, 2006, starting with the Friday evening private reception and dinner with Chef Johannes Klapdohr in The Lodge Wine Cellar. Also includes Saturday morning cooking school with lunch prepared by the participants, Sunday brunch, and your very own monogrammed chef's jacket. The "Cook Together" package starts at $850 per night, with a two night minimum stay. (If you miss the cooking school, there's always the annual Oktoberfest celebration at Sea Island on October 10, 2006.)
"Add some sizzle with schnitzel," Chef Johannes Klapdohr says. And here's a teaser for your next Fall tailgating picnic, for Southern German Potato Salad:
2 lb. Potatoes
1 lg. Onion, finely diced
2 c. Chicken stock
6 tbsp. Vinegar (mild vinegar like apple, with 5 percent acidity)
1 tbsp. Mustard
1 tsp. Salt
4 tbsp. Oil
1 tbsp. Parsley, finely chopped
1 tbsp. Chives, finely cut
Pepper and Nutmeg to taste
Boil the potatoes in their jackets and peel while still hot.
Sweat onions with one tablespoon of oil and deglaze with chicken stock. Set aside.
Slice potatoes thinly in large bowl.
Season potatoes with salt, pepper and nutmeg.
Add mustard, vinegar, parsley and chives.
Pour chicken stock over potatoes and add oil.
Mix carefully and let rest for 1 hr.
September 1, 2006
By: Mary Winston Nicklin
In the very heart of the French Quarter, Hotel Monteleone is a historic gem, with a long history of exemplary Southern hospitality and a vibrant contemporary flair. Family owned and operated for over a hundred years, the newly-renovated hotel has earned a reputation for excellence in its extraordinary accommodations, world class cuisine, rooftop pool, fitness center, Carousel bar with live pianist, and private spa, Aria. Visit New Orleans before September 30, 2006 and take advantage of the hotel's "Suite Summer Deal." Book a suite for two nights, and the third night is free, with rates starting at $265 per suite, per night.