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15

Oct

  • pinitbutton The Recipe for Tahitian Raw Fish

by Sophie Gayot


I was lucky enough to enjoy a trip to the paradise of Tahiti. But if you are craving Tahitian raw fish but can’t get away to the islands, don’t worry: you can make it at home! Watch my exclusive video with Hotel Sofitel Moorea Ia Ora Beach Resort executive chef Pierre Sudre filmed on location right on the resort’s beautiful beach. The chef will show you how to prepare this simple but lovely dish step-by-step. The ingredients are simple:
– raw fish
– diced vegetables: carrots, cucumbers, tomatoes, onions
– coconut milk
– lime juice
– salt and pepper.

Continue reading “The Recipe for Tahitian Raw Fish” »



  • pinitbutton New York Fashion Week   W118 by Walter Baker
2012 09 07 14.24.22 300x225 New York Fashion Week   W118 by Walter Baker

Models show off Walter Baker’s W118 collection during New York Fashion Week

by Michelle Kwan


Walter Baker’s eye for creative versatility has kept him among the forefront of fashion design for over two decades. Trading in his finance career for the spotlight in fashion, he launched his first line, “WALTER,” in 1991. His designs seek to uphold the principles of “confidence and style” that he believes define the interconnectivity between women all over the world. Dresses with soft lines and intricate feminine prints as well as constructed jackets with an industrial look are signature styles in the WALTER collection. The 2012 Mercedes-Benz Fashion Week held at the Lincoln Center in New York City featured Walter Baker’s W118 Spring 2013 Collection at “The Box.” Baker’s latest line consists of an eclectic blend of colors, styles and cuts ranging from energetic island, urban, tribal and psychedelic-inspired prints to bold color block patterns. Soft, flowing fabrics that drape dominate along with form-fitting but relaxed cuts. The overall style? Versatility with flair.

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  • pinitbutton Silversea Cruises to Showcase Celebrity Chefs   Travel News
cooking demonstration 300x206 Silversea Cruises to Showcase Celebrity Chefs   Travel News

A Silversea Cruises cooking demonstration


With its intimate fleet of five all-suite vessels, Silversea Cruises has earned a reputation for personalized, culturally enriching voyages, each offering its own unique experience. For food lovers, Silversea has created its Culinary Arts series, a collection of seven different culinary themed cruises. This late-2012 through spring 2013 series will showcase some of the world’s finest chefs and culinary experts and include cooking demonstrations, escorted shore excursions to local markets, food and wine pairings and five-course grand gourmet dinners.

Continue reading “Silversea Cruises to Showcase Celebrity Chefs – Travel News” »



Bring on the Bubbly!

on October 05th, 2012
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05

Oct

  • pinitbutton Bring on the Bubbly!

by Sophie Gayot


My sabraging of a bottle of sparkling wine last night was even more fun than usual, as the person whose name was on the bottle was next to me. It was chef Michael Mina, GAYOT’s 2011 Restaurateur of the Year, in person at his restaurant Stonehill Tavern at The St. Regis Monarch Beach Resort in Orange County, CA. I had the honor of kicking off the evening’s festivities by opening a bottle of Iron Horse 2004 Cuvée Michael Mina.

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  • pinitbutton The Gleneagles Hotel, Scotland   Travel Special
gleneagles hotel exterior 300x222 The Gleneagles Hotel, Scotland   Travel Special

The exterior of The Gleneagles Hotel in Scotland

Three’s the Magic Number at Scotland’s The Gleneagles Hotel


For travelers seeking a magical holiday escape, the 850-acre The Gleneagles Hotel has created the indulgent Three’s the Magic Number package.


At The Gleneagles Hotel in Perthshire, Scotland, luxury and value go hand-in-hand, with this generous three-night stay that includes Continue reading “The Gleneagles Hotel, Scotland – Travel Special” »



Calories Vs. Cocktails

on October 02nd, 2012
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02

Oct

  • pinitbutton Calories Vs. Cocktails

by Sophie Gayot


If you’re a calorie counter who enjoys cocktails, it’s time to try Voli Light Vodkas. Made of superior French wheat and natural ingredients, Voli’s line of vodkas — Lyte, Lemon, Espresso Vanilla, Raspberry Cocoa, Orange Vanilla and Mango Coconut — are on average between 25 per cent and 40 per cent lower in calories than their counterparts.  It is a first in the spirit industry. They are produced in Cognac, France, where they are distilled five times and filtered four times. The flavors of the vodkas are enhanced by electrolytes, so you can eliminate the high calorie sugary mixers — that is the trick.

Continue reading “Calories Vs. Cocktails” »


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01

Oct

  • pinitbutton The Birth of a New Wine Label
galerie label 300x168 The Birth of a New Wine Label

The Galerie label features artwork by Malia Pettit

Winemaker Laura Díaz Muñoz Launches Galerie


We were there for the birth of Naissance, an aptly named first wine from winemaker Laura Díaz Muñoz’s first label of her own, Galerie. At a lunch at Providence in LA, we were among the first to taste the 2011 Sauvignon Blanc, made in a European old wine style.


The winemaker started her career at Finca Otero in La Mancha, with stops in New Zealand at Isabel Estate Vineyards in Marlborough, and the Calina Winery in Talca, Chile, before her arrival in Napa. For the past several years, she has worked with her mentor, Chris Carpenter, the highly acclaimed winemaker for Cardinale, Lokoya, Mt. Brave, and La Jota, which was represented at lunch by their 2009 Howell Mountain Cab.

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  • pinitbutton Afternoon Tea at the Grand Hotel, Mackinac Island, MI
teatablefull 300x169 Afternoon Tea at the Grand Hotel, Mackinac Island, MI

Sweet and savory snacks accompany tea service at the Grand Hotel

by Patricia Mack


This is the tea party I only imagined when I was a little girl pouring make-believe orange pekoe for Teddy Bear and dollies, all of whom sat politely at my tiny table. And I, Grand Lady that I imagined myself to be, Mom’s Easter hat flopping over my brow, never spilled a drop.


I couldn’t help but smile remembering as I looked around at the elegantly appointed Parlor where afternoon tea is held daily from 3:30 to 5 p.m. at the Grand Hotel on Mackinac Island, MI. I leaned back in my lushly upholstered chair, sipped my English tea and marveled at how this place was almost — almost — the vision of my childhood imagination. Unlike in my vision, though, here there was the harpist and her angelic music, there was Champagne and sherry, and flowers, oh, those lovely fresh-cut flowers artfully arranged in vases strikingly placed around the room.

Continue reading “Afternoon Tea at the Grand Hotel, Mackinac Island, MI” »



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