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Housed inside the historic Ritz-Carlton San Francisco, Parallel 37 delivers globally influenced menu of diverse small plates. Chef Michael Rotondo’s contemporary American cuisine, along with the restaurant’s name, is inspired by the local ingredients and cultures running along the 37th parallel in Northern California.
Designed by EDG International Architecture and Design, the modern bar and dining space includes a backlit glass installation, rich earth tones, brown leather chairs and accents made from reclaimed West Coast wood.
The five and eight-course tasting menus, as well as other dishes, combine ingredients in unusual ways offering surprising and unexpected pairings. The large variety of small plates include gem lettuce with crispy spicy artichoke and tarragon dressing; hand-cut tagliatelle and root vegetables with a pine nut mousse; caramelized cauliflower, fregola, pickled vegetables and saffron, and scallops with uni, trumpet mushrooms, Serrano ham and puffed barley. Main courses also highlight local ingredients and include duck with mission figs and pickled chanterelles; lamb with heirloom eggplant, chorizo and piquillo peppers, and flank steak with young coconut and green curry.
Pastry chef Andrea Correa’s desserts change seasonally and include rhubarb with candied pistachios and green tea semifreddo, dark chocolate cake with blood orange curd, and caramel ganache and coffee poached dates with vanilla and rosemary flowers.
Diners can opt to sit at the ten-seat Chef’s Table to view all the kitchen action.
The nine-story 336 room Nob Hill resort also offers a Club Lounge with continuous complimentary food throughout the day in a comfortable setting featuring a wood fireplace.
The main lobby lounge was renovated two years ago and offers floor to ceiling views of the Financial District. The design builds on the previous neo-classical architecture with bronze and acrylic valences, custom gold-leaf chandeliers, a mix of yellow, grey and red coaches and high black chairs and a white marble bar and floor. Guests can enjoy a variety of bar bites, salads and sandwiches, sweets, handcrafted cocktails, beer and wine in the lobby lounge. Reservations can be made at 415.773.6168.
Marking the Official Completion of the Resort’s Extensive Refresh, Banyan Tree Has Been Revolutionized with Chef Toland at the Helm
KAPALUA, MAUI, HI — June 4, 2019 — The Ritz-Carlton, Kapalua is proud to announce the debut of its newly reimagined signature restaurant, Banyan Tree, marking the final phase of completion for the resort-wide renovation and evolution of food and beverage outlets. With the talented and charismatic leader, Chef Isabelle Toland at the helm, Banyan Tree is destined for a new level of culinary acknowledgement and praise for its fresh aesthetic, innovative menu, and sustainable measures. The reimagined dining experience takes guests on a culinary journey of the various cultures of influence on Chef Toland, while remaining anchored in local ingredients and Hawaiian traditions.
Highlighted by a modern, hand-crafted bar that serves as the focal point of the redesigned space by creating an open concept with expansive views, the restaurant’s transformation pays homage to the history of the banyan tree in Hawaii as a gathering place to meet and share a meal under the shady of its canopy. Chef Toland’s vibrant new menu embraces that spirit and invites diners on a voyage to discover the roots of the land while incorporating the island’s most unique and sustainable ingredients. Classic Hawaiian recipes are deconstructed and redesigned with a local twist using Mediterranean cooking techniques to develop a menu that will enliven the senses through the way of the islands.
With an emphasis on supporting local farms and farmers, Chef Toland is bringing Banyan Tree back to its plantation roots, while dressing the menu with a French and Filipino flare inspired by her personal upbringing. A well-traveled and culturally versed individual, Chef Toland vows to “put her past on the plate,” showcasing her extensive years of culinary expertise in various regions of the world. Born in Bordeaux, France and having lived her teenage years in Manila, Philippines, Chef Toland drew inspiration for several dishes on the new Banyan Tree menu from the flavors and ingredients found in these traditional cuisines. As a child of the world who has called countless cities home, her culinary prowess and techniques are truly one-of-a-kind, reflecting her inspiring journey that has now landed her on the island of Maui.
“Growing up with a French dad and a Filipino-Spanish mother, food has always been a part of my upbringing. It’s a culture, as opposed to a choice,” says Chef Isabelle Toland. “My parents have always been travelers and so have I. I am grateful to be a world nomad with many cultures involved in my cooking and lifestyle.”
As part of Chef Toland’s effort to connect the Banyan Tree restaurant back to its local and cultural roots, each menu item incorporates the Hawaiian culture in some capacity, be it technique, indigenous ingredients, or a cultural custom. On the cocktail list, each beverage offered features an identifiable local ingredient with a story of the farmer or a nod to the source.
Chef Toland and Banyan Tree’s professional staff encourage guests to eat their food the way nature intended, with their hands. This is especially meant for items such as the Chef’s Great Sea and Harvest towers, which includes a uniquely selected Ritz-Carlton Caviar Hawaiian Sweet Bread and Kona Maine Lobster Lumpia. The Banyan Tree restaurant is meant to invigorate each of the five senses — sight, hearing, taste, smell and touch through a variety of delectable offerings.
Now with an expanded outdoor area complete with firepits, guests can sip cocktails and nosh on fireside bites as they witness the sun go down to unveil a canopy of stars that almost seems close enough to touch. And as the sun sets, diners will be treated to a fire knife and tiki torch lighting experience. The sounding of the conch shell will signal the beginning of the ceremony with chants that bid aloha and welcome to all.
Banyan Tree is open for dinner nightly from 5:00 p.m. to 9:00 p.m. A separate Fireside Bar menu will accompany the main Banyan Tree menu for an additional, unique dining experience. Additionally, every evening during “Tiki Hour” from 5:00 p.m. to 6:00 p.m., guests will enjoy a savings on select pupus and Moet Imperial Champagne by the glass.
The opening of Banyan Tree follows the debut of the resort’s reimagined eateries including Ulana, a breakfast-only restaurant overlooking the gardens, pool and ocean, ‘Olu, the poolside dining experience, and Kai Café, a new health-conscious grab-and-go spot with local, organic, and seasonal items. The evolution of the resort’s unparalleled culinary outlets is complemented by an extensive renovation that included a refresh of all guest rooms and residences, the stunning hotel lounge and lanai, and three-tiered pools and cabana area.
For more information about or reservations at The Ritz-Carlton, Kapalua, please call (800) 262-8440, the hotel directly at (808) 669-6200, a travel professional or visit The Ritz-Carlton Web site at www.ritzcarlton.com/kapalua.
About The Ritz-Carlton Hotel Company, LLC
The Ritz-Carlton Hotel Company, L.L.C., of Chevy Chase, MD., part of Marriott International, Inc., currently operates more than 100 hotels and over 45 residential properties in 30 countries and territories. The Ritz-Carlton is proud to participate in the industry’s award-winning loyalty program, Marriott Rewards® which includes The Ritz-Carlton Rewards®. Members can now link accounts with Starwood Preferred Guest® at members.marriott.com for instant elite status matching and unlimited points transfer. For more information or reservations, visit the company web site at www.ritzcarlton.com, for the latest company updates, visit news.ritzcarlton.com and to join the live conversation, use #RCMemories and follow along on Facebook, Twitter, and Instagram. The Ritz-Carlton Hotel Company, L.L.C. is a wholly-owned subsidiary of Marriott International, Inc. (NASDAQ:MAR).
About The Ritz-Carlton, Kapalua
The AAA Five-Diamond Ritz-Carlton, Kapalua showcases a stunning, destination resort offering 466 newly reimagined guestrooms, including 107 residential suites, with all new décor capturing Kapalua’s rich heritage and natural aloha. The Ritz-Carlton Spa®, Kapalua beckons with treatment rooms framed by private garden showers, volcanic stone grottos, steam, sauna and whirlpool therapies, outdoor couple's hale (cabanas) and a fitness center and movement studio with spectacular ocean views. Jean-Michel Cousteau's Ambassadors of the Environment program offers all interest levels an array of outdoor activities from land to sea, led by trained naturalists. The breathtaking island resort also features six dining experiences, enhanced indoor/outdoor meeting space, an inviting children's pool and new, custom luxury cabanas. The Ritz-Carlton, Kapalua is nestled on 54 acres and enveloped by the 22,000 acre Kapalua Resort, renowned for two championship golf courses, award-winning restaurants and the site of an historic pineapple plantation.
Manjari Chocolate Cremeux
By Andrea Correa, Pastry Chef at Parallel 37
- 6 cups milk
- 6 cups cream
- 2 cups sugar
- 30 ounces dark chocolate, chopped into small pieces (70% dark chocolate preferred. This can also be described as bitter chocolate by some manufactures)
- 1/2 envelop of powder gelatin
- 2 large egg yolks
Julienned mint sprigs
Mint ice cream (Chef Correa likes Three Twins she says they have a great mint chocolate chip ice cream.)
Prepare the anglaise by first combining the milk, cream and ¼ sugar in a large pot and heat until it comes to a simmer. Turn off the heat.
Mix the egg yolks with the remaining sugar and whisk thoroughly. Add 1/2 of the warm milk cream mixture, whisking as the liquid is added to prevent cooking the eggs.
Meanwhile, bloom the gelatin sheets. (Bloom according to the manufactures instructions).
Add the bloomed gelatin to the anglaise. Strain directly over the chocolate, mix with a whisk or a hand blender if possible to have an extra smooth texture. Pour into any flexi-mold that can hold 3-4 ounces per mold. Freeze it overnight or for at least eight hours. Unmold and refrigerate for 2 hours or set it at room temperature for 30 minutes.
Cocoa Nib Crumble
- 4 tbsp. butter
- 2/3 cup brown sugar
- 1 cup cake flour (sifted)
- 1/2 tsp. powder cinnamon
- ½ tsp. salt
- 1/4 cup cocoa nibs
Mix all of the ingredients expect the cocoa nibs in a large bowl until small crumbles start to form. Store in the refrigerator until you are ready to bake it. Bake at 325° for 10 to 15 minutes. Cool and add the cocoa nibs last.
- 2 cups water
- 2 cups sugar
- Zest of 1/2 lemon
- 2 cups huckleberries, rinsed
Bring water and sugar to a boil, add huckleberries, and lemon zest. Simmer for five minutes. Turn off the heat and let cool at room temperature in its own liquid.
Place a cremeux on a plate and add warm huckleberries around it. Top with a small scoop of ice cream and the cocoa nib crumble. Finish with freshly chopped mint.
Glazed Hibiscus Shortbread Cookies
Glazed Hibiscus Shortbread Cookies by Baking The Goods.
At first sight, the star ingredient in these Glazed Hibiscus Shortbread Cookies might conjure up visions of the Demogorgon that haunts the town of Hawkins in the 80’s nostalgia inspired Netflix series, Stranger Things. The dried hibiscus flowers may look strange with their slightly unsettling, tentacle-like extremities, but don’t let the creepy crawlies get the best of you because they are a delightful treat with a tangy zip and a kiss of floral sweetness. More tart cherry with flowery undertones than the deep, dark scarlet lit world of the parallel Upside Down universe where they could easily originate from.
I’ve long been a fan of the tart and refreshing Mexican Agua Fresca, Jamaica, also known as Hibiscus Tea. Here is a refreshing Jamaica Punch recipe from my pal Kate of the blog Hola Jalapeño. The bright and zippy flavor refreshes like no other and is especially welcome alongside a spicy Mexican dish. When I spotted the dried hibiscus flowers in the fruit and nut section at my local Trader Joe’s last summer, I bought 2 bags immediately, no questions asked. I’ve been picking up a bag nearly every visit since and we endearingly refer to them as Demogorgons around here. I love adding the “Deomogorgons” to cheeseboards or snacking on them like candy when I need a little sweet rush. And while it can be a bit of a challenge to convince yourself that you are actually biting into a hibiscus flower and not some super-organism that crawled in from the Upside Down, the immensely tart sweetness will immediately win you over.
These Glazed Hibiscus Shortbread Cookies perfectly showcase the best qualities of the dried hibiscus flowers with a simple shortbread cookie base that allows the brightness of the hibiscus color and flavor to shine through. When developing this recipe for Glazed Hibiscus Shortbread Cookies, I slayed those Demogorgons into little cheery bits of magenta magic and sprinkled them into the easy butter shortbread cookie dough. The flavor combo of the simple buttery shortbread cookies with the tart and tangy dried hibiscus bits, plus a little punch of cinnamon combine into an other-worldly tasting experience and an all-star texture combo. The strange thing is, I just made one small ingredient change to a basic cookie recipe and I feel like I’ve opened the door to a whole new, untapped cookie world.
These Glazed Hibiscus Shortbread Cookies are one of the simplest cookie recipes I’ve ever made but quickly climbed up to the top as one of my favorite cookie recipes ever! Don’t worry Salted Peanut Butter Chocolate Chip Cookies, you’ll always be an Eleven in my book. I love these Glazed Hibiscus Shortbread Cookies as is, but I wanted to take them one step further and make shortbread cookies with icing. Not to worry, that extra step could not be easier, you literally just brew a bit of bright and beautiful Hibiscus Tea and whisk it together with some powdered sugar, for a brightly sweet, vibrant hibiscus glaze that would even stop a Demogorgon in it’s tracks. Isn’t is a beautiful thing?
You’re probably thinking, I really want to make these Glazed Hibiscus Shortbread Cookies but where on earth do I find dried hibiscus flowers and hibiscus tea? The dried hibiscus flower been hanging out at Trader Joes in the dried fruits and nuts section for a while now on you can find all kinds of hibiscus tea on Amazon. If you aren’t able to get your hands on dried hibiscus flowers, you can absolutely sub in tart dried cherries or dried cranberries for the chewy dried fruit bits in the shortbread cookie dough.
If you’ve never tasted hibiscus or used it in baking, don’t be scared, there are much stranger things out there. It’s time to transport yourself into this delicious dimension and bake up a batch of these Glazed Hibiscus Shortbread Cookies.
These dried hibiscus flowers are may look a little off-putting at first but they zingy tart sweetness is delightfully addictive.
For these Glazed Hibiscus Shortbread Cookies, I chopped the dried hibiscus flowers into chewy little bits to sprinkle into the shortbread cookie dough.
The tart and tangy hibiscus flavor is enhanced by the warming notes of ground cinnamon.
When mixing the shortbread cookie dough, mix until it just starts to come together, then add the dried hibiscus flower bits and mix just until they are evenly distributed. It’s super quick.
Divide the Glazed Hibiscus Shortbread Cookie in half. If you have a bench knife, this is a perfect use for it! If you don’t, add it to your amazon cart right now and I promise it’s the best $24 you’ll spend this year!
Gather your dough together into a basic rectangular log shape, then wrap it in parchment paper or wax paper and start rolling to smooth out the edges and create a round log shape.
Wrap the parchment paper around your dough log, lengthwise. Then twist each end of the paper into pigtails in opposite directions (one towards you and one away from you) to form a locking mechanism. With each twist, the dough will compress and becomes smoothed out (think of it like a sausage in a casing). Roll from the center outward until you feel that you have a smooth, cylindrical log.
After your Glazed Hibiscus Shortbread Cookie dough has chilled, use a sharp knife to slice into 1/4″ thick slices.
Once the Glazed Hibiscus Shortbread Cookies have baked, transfer them to a cooling rack to cool and glaze.
The vibrant glowing glaze for these Glazed Hibiscus Shortbread Cookies is a colored and flavored with concentrated steep of hibiscus tea.
Whisking the steeped hibiscus tea with powdered sugar creates the show stopping, vibrant glaze.
One way to decorate these Glazed Hibiscus Shortbread Cookies is to dunk them into the bright pink glaze.
Alternatively, a hefty drizzle gives these Glazed Hibiscus Shortbread Cookies a fun and funky finish. Use a cooling rack so the glaze neatly runs off and doesn’t pool up on the sides of the cookies.
I like to make a mix of dipped and drizzled Glazed Hibiscus Shortbread Cookies. It’s fun to sit back and examine who reaches for which style.
Since you already have the hibiscus tea, you might as well serve these Glazed Hibiscus Shortbread Cookies with a side of tangy, refreshing iced hibiscus tea.
Rows and rows of Glazed Hibiscus Shortbread Cookies and it’s still not enough! I am obsessed with these tasty little cuties.
So much flavor in these simple Glazed Hibiscus Shortbread Cookies. It’s amazing how the simplest cookie has so much personality but just adding a single ingredient. Hibiscus is magical.
23 Hotel Cocktails To Make This Fall
Chestnut and coffee liqueurs make for an indulgent sip.
Nothing goes better with crisp air and a cozy sweater than a fall cocktail. Whether your seasonal preference be pumpkin spice, sweet chestnuts or tart apples, we found Forbes Travel Guide-approved hotel bars that will help you capture those flavors in a glass.
Hotels from Miami to Mykonos shared their own recipes to give you a delicious taste of autumn. Start shaking up some of these libations to toast the season.
As fall eases into winter, reach for this nightcap from Hotel Gajoen Tokyo with chestnut and coffee liqueurs. The cinnamon scent and creaminess make it indulgent.
.85 ounce chestnut liqueur
St. Regis To Double Its Resorts And Update Iconic Service
Place all of the liquids into a shaker and give it a shake. Next, pour it into a cocktail glass and drop in a cinnamon stick.
Go undercover with the Secret Agent.
The Venetian Resort Las Vegas
Tucked inside The Venetian Resort Las Vegas, The Dorsey Cocktail Bar mixes up classic drinks, and this particular one melds warming fall flavors.
2 ounces Elijah Craig bourbon
.25 ounce Giffard apricot brandy
2 dashes of chocolate bitters
Combine all ingredients in a whiskey glass, add one 2-by-2 ice cube and stir. Garnish with an orange peel.
Order this secret cocktail.
Four Seasons Resort and Residences Vail
You won’t find Treuse on the menu at Four Seasons Resort and Residences Vail’s The Remedy Bar, but it’s a recipe that bartenders tuck away in their back pocket. One such bartender, Harrison Brown, the creator of the libation, describes it as “Rocky Mountain fall in a glass! Refreshingly delicious — it’s hard to have just one.”
1-2 slices fresh ginger (depending how spicy you want it, cut off the rind)
1.5 ounce Cilantro Lime Absolut Vodka
.25 ounce Green Chartreuse
Muddle the mint, ginger and cucumber in a shaker. Pour in the vodka, lime juice and Green Chartreuse (if you want it sweeter, add a splash of simple syrup). Shake vigorously and strain into a Collins glass with fresh ice. Top with ginger beer and garnish with cucumber.
Rome Cavalieri, A Waldorf Astoria Hotel
Laden with cinnamon and cloves, Rome Cavalieri, A Waldorf Astoria Hotel’s Centenarius offers the warmth and comfort you crave in a fall tipple.
1 ounce Rivo foraged sloe gin
1 ounce Bitter Campari infused with cinnamon and clove
1 ounce Carpano Antica Formula
Mix all ingredients together with ice in a rocks glass.
Apple Cider Old Fashioned
The Old Fashioned gets a seasonal makeover with the addition of some delicious apple cider at Montage Deer Valley.
1.5 ounces Elijah Craig bourbon
.5 ounces demerara simple syrup
2 dashes angostura bitters
2 ounces cold-pressed Red Barn apple cider
Combine all ingredients in a cocktail glass, stir and add ice. Garnish with a cinnamon stick and an apple slice.
The Ritz-Carlton, South Beach
Many of the cocktails made at The Ritz-Carlton, South Beach’s Lapidus Bar use the hotel’s own Havana Club rum blend. This specific drink hits all of the warming notes for autumn but has a distinct Miami flair.
2 ounces The Ritz-Carlton, South Beach Havana Club Rum
3 dashes of coffee bitters
Combine all ingredients and stir for 30 seconds. Strain into a rocks glass. Add a large ice cube and garnish with coffee beans and lemon peel.
Savor a spritz (the center cocktail).
Blood Orange Garibaldi Spritz
The rich red shade of this spritz at Crown Towers Melbourne’s Bistro Guillaume will get you in the mood for fall.
1 ounce blood orange puree
Add the Campari, puree and simple syrup into a glass over ice. Top up with soda water and garnish with candied orange.
Climb aboard for this cocktail.
Arrival of the Normandy Train
The Langham, Chicago’s mixologist Slava Borisov concocted this drink in homage to Monet’s days painting inside the train terminal that connected Paris and Normandy. The latter is known for Calvados, an apple brandy, which was used as the base spirit. The cocktail also features aromatic smoke, which emulates the puffs from the old-school steam trains of the time.
.25 ounce freshly squeezed lemon juice
.25 ounce Green Chartreuse
.5 ounce elderflower liqueur (Chase Elderflower is recommend)
1 ounce VSOP Calvados (Christian Drouin Coeur de Lion is preferred)
Shake all the ingredients together. Strain and serve over ice in a highball glass. Finish with a spray of Ardbeg on top of the cocktail. Garnish with a lemon peel.
To take this cocktail to the next step, smoke it — the Chicago hotel uses this technique before serving the drink.
Figs and chocolate mingle in this drink.
Fall in the Dolomites
The flavors in Alpina Dolomites’ autumn beverage sound good enough to eat: figs, chestnuts, chocolate and apple.
2 dashes chocolate bitters
*The technique entails leaving the rhum in the chestnut paste for one night in the freezer to infuse it and then the next day discard the separated fat part to get chestnut-aromatized rhum. An alternative is to add 1 teaspoon of chestnut paste directly in the cocktail.
Combine all ingredients except the soda in a shaker. Strain and pour the mixture into a rocks glass. Top with the apple soda.
If you can’t escape to Velaa Private Island in the Maldives, the idyllic hotel will transport you there with a delicious blend of gin, Italian and French aperitifs and pink grapefruit with notes of tropical fruit and exotic spice.
1.4 ounces grapefruit juice
2 tablespoons passionfruit pulp
Add all ingredients to a glass and stir.
The gimlet gets an Amalfi makeover.
Get a taste of the Amalfi Coast with this libation that makes use of the area’s famous lemons. Close your eyes and imagine sipping it at Belmond Hotel Caruso’s Arcade Bar and peering at the breathtaking water views.
3 parts Tanqueray No. Ten gin
1 part freshly squeezed juice of an Amalfi lemon
1 part Amalfi lemon cordial (make your own or purchase some)
Pour the gin, the Amalfi lemon juice and the cordial into a shaker. Shake vigorously and strain it into a well-chilled martini glass or in a double Old Fashioned tumbler filled with ice cubes, if you prefer it on the rocks. Decorate with the lemon zest and squeeze some of the fruit’s essential oils into the cocktail.
A warming autumn cocktail.
While this Baccarat Hotel New York seems simple, its hint of heat and oakiness are just what you need as temperatures dip. Cognac lends strength, and Amargo-Vallet, a Mexican angostura, adds bitterness and depth. The crème de cacao helps balance it with sweetness and complexity, and the habanero bitters inject an underlining heat that rounds out the whole drink.
2 ounces Rémy Martin 1738
.75 ounce Tempus Fugit Crème de Cacao
2 light dashes habanero bitters
Add all ingredients to a mixing glass and stir 30 to 40 turns. Pour over ice in a large rocks glass. Garnish with a cinnamon stick and mint sprig.
A libation of mythical proportions.
The Fullerton Hotel Singapore
The Merlion is an iconic Singapore statue perched along the Marina Bay waterfront. The Fullerton Hotel Singapore pays homage to the mythical half-fish, half-lion creature with this fresh libation, whose red color fits right in for fall.
.5 ounce honey-ginger syrup
.5 ounce freshly squeezed lime juice
1 ounce egg white (optional)
Place all the ingredients in a cocktail mixer and shake well. Double strain into a tall glass, top up with soda water and garnish with lime wedges.
Admire that rich purple hue.
The name of this Katikies Mykonos concoction comes from the southwest medium range wind that appears in the Mediterranean during the summer season. But Liva is a breath of fresh air for autumn, too.
.68 ounce Mancino vermouth
.34 ounce Monin lavender syrup
.34 ounce Sosa Ingredients’ crystalized violets
Dissolve the crystalized violets in hot water to create a syrup. Then pour all ingredients into a shaker. Give it a hard shake and then empty into a glass.
Havana Beach Bar & Grill inside The Pearl Hotel in Florida’s Gulf Coast packs a glass with all the best fall flavors: spiced pumpkin, apples and vanilla. A touch of local honey is reminiscent of a candied apple at the county fair.
1 ounce Crop Spiced Pumpkin Vodka
.5 ounce Laird’s Applejack brandy
.25 ounce Brinley Gold Shipwreck Vanilla Rum
.25 ounce St. George Spiced Pear Liqueur
Place all ingredients in a shaker tin with ice and shake vigorously for 20 seconds. Strain into a martini glass and garnish with a slice of dried green apple.
Opt for something refreshing.
Four Seasons Resort The Nam Hai, Hoi An
For a refreshing sipper, shake up this selection from Four Seasons Resort The Nam Hai, Hoi An. It’s inspired by the swiftlet that builds its edible nest in caves across Southeast Asia and has sweet mandarin flavors, fruit notes and a hint of spice.
1.5 ounces Grey Goose vodka
4 ounces Salanganes or bird’s nest water (available online or at Asian grocers)
.34 ounce mandarin orange juice
Housemade brine (with white vinegar, green apple and orange)
Combine all ingredients in a shaker with cubed ice. Double strain into a chilled stemless wine glass without ice. Garnish with orange twists pierced on a cocktail pick.
A drink for those who adore apricot.
Waldorf Astoria Beverly Hills
Envision sitting outside at Waldorf Astoria Beverly Hills’ picturesque The Rooftop by JG and savoring this fruity concoction on a cool autumn day.
2 ounce Black Infusions apricot vodka
Fill a shaker with ingredients and dry shake (that is, shake without ice) vigorously. Add ice, shake again and pour into a highball glass. Finish with a splash of tonic water and fill with soda. Then garnish with a lemon twist.
A cocktail whose shade looks like fall foliage.
This well-balanced namesake sip from The Tokyo Station Hotel mimics the hue of autumn leaves.
.3 ounces fresh lime juice
Put all the liquid ingredients in the shaker and shake. Pour into a glass and hook a lime slice on the edge. After you drink half, squeeze the lime in the remainder of the glass. It will add some sharpness and almost taste like a different cocktail.
A tipple bursting with pear flavor.
Pear of the Dog
For a refreshing and sophisticated drink reminiscent of the Lowcountry, sip on this tipple with notes of lime from the River House Lounge at Montage Palmetto Bluff near Hilton Head.
1.5 ounces Grey Goose La Poire
.5 ounce Domaine de Canton
.5 ounce (rich) simple syrup
Combine all ingredients in a shaker then strain into a coupe or rocks glass. Sprinkle with a dusting of powdered cinnamon.
For its seasonal selection, Gardena Grödnerhof in Italy’s scenic Dolomites region spotlights an underrated fall fruit: the tangerine.
.5 ounce Disaronno amaretto
Combine all ingredients in a shaker. Then pour the mixture into a coupe glass.
The Ritz-Carlton, Half Moon Bay
A nod to San Francisco’s Beat generation, The Beetnik showcases The Ritz-Carlton, Half Moon Bay’s commitment to using locally and sustainably sourced seasonal ingredients from the NorCal coast. If you can’t get ahold of beet juice, the swap in pomegranate — it will still impart that ruby color.
1 tablespoon simple syrup
1 ounce beet with baby beet green juice (cold pressed, if available)
Muddle the peach, thyme, simple syrup and beet juice in a shaker. Add whiskey and ice and shake. Serve in a lowball glass over ice and finish with a splash of tonic. Garnish with a lemon slice.
An updated take on a bloody mary.
Crown Towers Perth’s glamorous TWR bar puts its own spin on the classic bloody mary. The result is a robust and spicy quaff.
1.4 ounces Rutte celery gin
.34 ounces Talisker 10 (the bar uses salmon fat-washed Talisker 10, where salmon belly is scored and heated for 90 minutes and washed through the whisky to achieve a buttery mouthfeel)
4 ounces spiced tomato shrub (consisting of tomato juice, watermelon rind, kombu, shiitake mushrooms, sumac, celery salt, black pepper, demerara sugar, apple cider vinegar, sriracha hot sauce and Worcestershire sauce)
Mix all ingredients in a glass.
For those who can’t mix cocktails but still want an excellent sip.
Four Seasons Resort Nevis
Crowned Monkey Rum
If the only mixology skill you can muster is pouring, opt for a snifter of Four Seasons Resort Nevis’ new bespoke rum. Crowned Monkey Rum was produced by Foursquare Rum Distillery in Barbados and aged for 14 years in a single Jim Beam bourbon barrel. The warming sip has a smooth and creamy mouthfeel with notes of burnt caramel, vanilla and light golden raisins.
Jennifer Kester is the vice president and executive editor at Forbes Travel Guide, where she oversees the editorial department. Kester’s beat includes everything that
The Signature Recipes
Pickled Ginger | Blueberry Conserva
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Pickled Apples | Curry Oil
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ABOUT THE AUTHOR
Abigail Deirdre Gullo first fell into bartending when she learned to make a Manhattan (sweet) for her beloved grandfather at the age of 7. Abigail is a member of the United States Bartenders Guild and a proud supporter of the Museum of the American Cocktail in New Orleans. When not behind the bar at SoBou, she is behind her computer screen blogging at www.ryegirlnyc.blogspot.com, or tweeting @nycbaby, though she would rather be singing in a Rock-n-Roll band.
ABOUT THE AUTHOR
Adam Levy is the "Alcohol Professor" and Founder of the International. Beverage Competitions Group. He is a man in constant search of imbibing in good stuff and sharing his knowledge with those he knows. Born in New York with a lust for travel and to visit breweries, wineries and distilleries around the world. He loves his dog Garret Oliver and wears Red to proudly represent Rutgers Sports.
ABOUT THE AUTHOR
I'm a french Norman who is passionate about wines & spirits. I turned my career into it because I really believe in it. My first link with wine was when I was young, and I used to accompany my dad to choose a bottle from our cellar for friends and family dinners. So my link to wine is to share it! I have worked in Bordeaux for Vignobles ClÃ©ment Fayat as seller and in charge of the communication, promotion and PR. I was in Champagne this year to achieve a Vocational Bachelor's Degree in International Trade of Wines and Spirits, and now in NYC to do an internship for an importer. My dream is to work in Burgundy in the next few months because I really believe that to learn about wines you need to live and feel it. You need to travel and discover the region by your eyes and senses not just in books or on the internet. I also wish to work abroad and promote French wines and spirits and share our "savoir faire" and way of drink.
ABOUT THE AUTHOR
Farmington CC Appoints Michael Matarazzo as Executive Chef
Recent club chef appointments include the following:
- Michael Matarazzo, CEC, will join Farmington Country Club in Charlottesville, Va., in early June to become the club’s new Executive Chef. Matarazzo will guide the culinary vision, staff, menus, and daily operation for the full service, top-ranked platinum club.“After an extensive search and receiving over 100 applications from all around the world, we are pleased to announce the selection of Chef Matarazzo. We are excited and confident that he will take Farmington to new culinary heights when he joins us in early June,” said Joe Krenn, General Manager/COO at Farmington Country Club.
- 1 tablespoon butter
- 3 leeks, bulb only, sliced into rings
- 1 onion, sliced
- 5 potatoes, peeled and thinly sliced
- salt and pepper to taste
- ¼ teaspoon dried thyme
- ½ teaspoon dried marjoram
- 1 bay leaf
- 5 cups chicken broth
- ¼ cup heavy whipping cream
In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
Puree soup in blender or food processor and cool.
Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.
5 Mouthwatering Hotel Restaurants In San Francisco
There is no shortage of great eateries in San Francisco. The city is a food lover’s paradise where international cuisine and specialty diets are embraced. “Local,” “seasonal” and “farm to table” are no longer buzzwords around here they are simply de rigueur. Even hotel restaurants, which often serve uninspired dishes in an impersonal atmosphere, are often exceptional in San Francisco. Here are five such places where you can have memorable meal just minutes from your room.
The Grill at The St. Regis San Francisco
The restaurant at Forbes Travel Guide Five-Star The St. Regis San Francisco recently underwent a culinary makeover. Last spring, 15-year hospitality veteran Franck Desplechin came onboard as executive chef of The Grill.
The Grill, Photo Courtesy of Starwood Hotels & Resorts Worldwide Inc
Don’t let the informal-sounding name fool you, though there is nothing casual about the experience. The eatery, located on the first floor of the chic hotel, is quiet and inviting. The décor is tasteful, understated and sumptuous, with cushy pillows on banquets and yellow Glassybaby candles on the tables. The welcoming staff makes guests feel like the most important people in the world.
Start with a dozen oysters on the half shell (which come with a flavorful trio of interesting sauces) and a glass of Schramsberg Vineyards blanc de blancs. Move on to the superb strawberry gazpacho, a revelation of cool red liquid with balls of watermelon soaked in Grand Marnier. Kobe ribeye with bone marrow, veal chop, rack of lamb — the glamorous protein options are plentiful. The menu changes weekly, but if the potato-crusted sea scallops with heirloom tomatoes, corn, capicola and barbecue aioli is available, order it. A perfect combination of sweet, smoky and salty, it’s summer on a plate.
Parallel 37 at The Ritz-Carlton, San Francisco
At Four-Star The Ritz-Carlton, San Francisco’s restaurant Parallel 37, diners are in for a real treat. Chef Michael Rotondo trained alongside the legendary Charlie Trotter and serves up globally inspired fare in the sleek and modern Four-Star venue. Velvet booths, mirrored pillars and dark, reclaimed wood details give the space a masculine vibe. A square bar separates the lounge area from the formal dining room, so if you’re in the mood for an assortment of dim sum and an icy cold martini, you can grab a plush seat here.
The dinner menu is more complex, with a focus on locally sourced produce and protein. All of the mostly organic and sustainable ingredients that Rotondo uses come from the Bay Area. Order the three-course tasting menu to understand Rotondo’s culinary prowess or select from á la carte items that include hand-cut linguini with chorizo, olives and grilled calamari artichokes with tomato ragout, butter beans and cumin yogurt and pork loin with red Himalayan rice, pork belly and nectarines.
The Cavalier at Hotel Zetta
For classic British cuisine with a California twist, head to The Cavalier at Hotel Zetta. Chef Jennifer Puccio and restaurateurs Anna Weinberg and James Nicholas (of the Big Night Group), came up with the exclusive concept to produce some of the best British food in the city. (Think hen egg hollandaise with ham and cheese soldiers, lamb scrumpets with pickled chile and mint sauce, or fish and thrice-cooked chips with minted peas and malt vinegar aioli.)
A Colorful Cocktail at The Cavalier, Photo Courtesy of Viceroy Hotel Group
Three scrumptious pies — a vegetarian version with leeks, broccoli and gruyere a seafood one brimming with Pacific whitefish, mustard crème and bacon lardon and a shepherd’s pie with minced lamb, carrots, peas and curried mash — are also available.
Thirsty? Indulge in a potent cocktail or select a glass of wine from a fascinating list that features French and Californian varietals.
Interiors maven Ken Fulk designed a space that’s equal parts hunting lodge, vintage library and equestrian center. The scene is flashy and the atmosphere is vibrant.
Campton Place at Taj Campton Place
One of San Francisco’s most underrated restaurants is the Four-Star Campton Place at the Four-Star Taj Campton Place. For some reason, local media doesn’t pay much attention to the establishment, but savvy insiders know it’s one of the finest eateries in the city. Chef Srijith Gopinathan offers three different tasting-menu experiences: the first is three courses of creative Cal-Indian flavors the second is a vegetarian tasting menu that showcases his Southern Indian heritage while using seasonal Northern California produce the third (and our personal favorite) is the six-course Spice Route menu.
It’s not traditional Indian food because more than customary flavors and techniques are highlighted. Maine lobster is served in a fragrant and flavorful coastal curry broth. Alaskan halibut is paired with green mango and fava beans. Slow-cooked lamb rack is plated on a bed of Basmati rice with snap peas and cumin-lime yogurt. An evening here is truly an epicurean experience to remember.
Americano Restaurant & Bar at Hotel Vitale
If you’re looking for an active dining scene, you can’t beat Americano at Hotel Vitale. The restaurant sits on the corner of Embarcadero and Mission streets, and on sunny afternoons, its expansive outdoor patio is the place to be seen. Natural elements, such as wood, exposed white brick and rocks, are featured throughout the space, and the warm neutral color palette accented with green linen only enhances the welcoming ambience.
A sophisticated, circular cocktail lounge is a popular happy hour spot for the local tech scene. And those famished in the bunch can enjoy an extensive dinner menu. Picture crisp, cheesy pizzas, amazing pasta — the spaghetti alla carbonara is to die for — and a worth-the-hype, house-ground burger on a brioche bun. Definitely try the chicken rillette with pickled mustard seeds and chicken cracklings or the manila clams in green garlic broth, too. After you do, sit back, relax and people-watch.