If you are like me, by the time January rolls around I'm tired of entertaining, over the holidays, and dreading the winter doldrums. There is no better time of year to slip away and the Ritz Carlton Grand Cayman has just the answer!
The amazing Ritz Carlton Grand Cayman is offering the perfect setting for a delectable getaway January 14-18, 2010, with famed Chef Eric Ripert. The weekend is billed as the Caribbean's Premier Epicurean Event and Chef Ripert will be joined by Anthony Bourdain, David Chang, Gail Simmons, Gran Achatz,Jose Andrews and Dean Fearing. The weekend includes luxurious accommodations, tastings, demonstrations, tours and dinners.
The two day Cayman Cookout package includes two nights accommodations, breakfast for two daily, two tickets to Bourdain's Beach BBQ at Calico Jack's, two tickets to the Cayman Cookout Cook-off Champagne Brunch, all taxes and fees.
Or you could opt for the longer culinary adventure for three days that includes your three nights accommodations, breakfast for two each morning, Tasting and Demonstration pass for a selection of up to six events, two tickets to the Cayman Cookout Chef's Gala Dinner by Eric Ripert, all taxes and fees.
Prices start at $2199 per stay and the event is hosted by the Ritz Carlton, Grand Cayman Food & Wine Magazine and the Cayman Islands Department of Tourism.
Tuesday, December 1, 2009
Saturday, November 28, 2009
Experience Mario Batali's Creations
The Venetian and Palazzo hotels in Las Vegas are known for their luxurious accommodations, a plethora of entertainment options, the best night clubs on the strip and more importantly the best choice of culinary delights found anywhere in all of Nevada.
To celebrate one of its most famed master chefs, Mario Batali, the hotels have come together to offer an amazing package that toasts all three of his restaurants. Room rates begin at $129 per night, 15% off your bill at Chef Batali's Enoteca San Marco, B&B Ristorante, and Carnevino. In addition you will receive 2 for 1 speciality cocktails at Fusion Mixology Bar, $50 off at Canyon Ranch SpaClub and$25 in slot credits.
Chef Mariot Batali and his partner Joe Bastianich have created 12 distinctly different venues spread out among New York, Los Angeles and Las Vegas. Among the chef's many accolades, Mario was named "Man of the Year" in the chef category by GQ Magazine in 1999. In 2002 he won the James Beard Foundation's "Best Chef: New York City" award, and in 2005 the James Beard Foundation awarded Mario "Outstanding Chef of the Year". Mario is also one of the recipients of the 2001 D'Artagnan Cervena Who's Who of Food & Beverage in America, a prestigious lifetime achievement award.
To celebrate one of its most famed master chefs, Mario Batali, the hotels have come together to offer an amazing package that toasts all three of his restaurants. Room rates begin at $129 per night, 15% off your bill at Chef Batali's Enoteca San Marco, B&B Ristorante, and Carnevino. In addition you will receive 2 for 1 speciality cocktails at Fusion Mixology Bar, $50 off at Canyon Ranch SpaClub and$25 in slot credits.
Chef Mariot Batali and his partner Joe Bastianich have created 12 distinctly different venues spread out among New York, Los Angeles and Las Vegas. Among the chef's many accolades, Mario was named "Man of the Year" in the chef category by GQ Magazine in 1999. In 2002 he won the James Beard Foundation's "Best Chef: New York City" award, and in 2005 the James Beard Foundation awarded Mario "Outstanding Chef of the Year". Mario is also one of the recipients of the 2001 D'Artagnan Cervena Who's Who of Food & Beverage in America, a prestigious lifetime achievement award.
Gourmet Culinary & Wine Tours of Tuscany
In conjunction with one of our preferred partners take a week to indulge in the culinary greatness of the Tuscany region. For eight days you will visit Siena and Florence for days filled with regional tastings, cooking classes, vineyard tours and history lessons on these wonderfully ancient cities.
Your first day on Italian soil begins in Florence with a dinner at Piazza del Campo, day two is a trip to Siena for a day of tastings including cheeses, bruschetta, olive oil, salami and Chianti as well as a cooking lesson and dinner in the Siena Cooking School. Day three is a full day excursion into the amazing Chianti district for wine tastings and lunch in a local winery followed by a visit to Colle Val D'Elsa and a chocolate tasting in an enoteca.
The fifth day you will be immersed in the cooking techniques and market shopping of the Chianti region all of which you will enjoy for lunch. Another day will be spent on a full day excursion into the Val d'Orcia region for wine and olive oil tastings with lunch at the Enoteca of Montalcino. On the last day you will have a personalized tour of the old city centre of Florence including the Duomo, Giotto's bell tower, the Baptistery, and the Accademia.
The dates of the tour are June 5th, September 18th and October 9th. Included in the trip are 7 nights accommodations in Florence and Siena, round trip airport transfers, 6 breakfasts, 4 lunches, 5 dinners, all the tours and cooking lessons for just $2995 per person land only. Air and gratuity is additional. Visit www.savorytravel.com for more information
Your first day on Italian soil begins in Florence with a dinner at Piazza del Campo, day two is a trip to Siena for a day of tastings including cheeses, bruschetta, olive oil, salami and Chianti as well as a cooking lesson and dinner in the Siena Cooking School. Day three is a full day excursion into the amazing Chianti district for wine tastings and lunch in a local winery followed by a visit to Colle Val D'Elsa and a chocolate tasting in an enoteca.
The fifth day you will be immersed in the cooking techniques and market shopping of the Chianti region all of which you will enjoy for lunch. Another day will be spent on a full day excursion into the Val d'Orcia region for wine and olive oil tastings with lunch at the Enoteca of Montalcino. On the last day you will have a personalized tour of the old city centre of Florence including the Duomo, Giotto's bell tower, the Baptistery, and the Accademia.
The dates of the tour are June 5th, September 18th and October 9th. Included in the trip are 7 nights accommodations in Florence and Siena, round trip airport transfers, 6 breakfasts, 4 lunches, 5 dinners, all the tours and cooking lessons for just $2995 per person land only. Air and gratuity is additional. Visit www.savorytravel.com for more information
Wednesday, November 25, 2009
Crystal Cruises Offers New Zealand & Australia Food & Wine Tour
Crystal Cruises is by far my favorite cruise line in the industry. There is a an amazing number of staffers per cruiser, the service is impeccable, the food beyond belief, and the itineraries are terrific. Just take the newly announced 12 day Wine & Food Experiences of Discovery Cruise that is departing March 30th from New Zealand to Australia.
While on board, Master Sommeliers Robert Bath and Cameron Douglas, the first and only Master Sommelier from New Zealand, will guide guests through the pairings of New Zealand wines. Crystal Adventures will offer shore excursions for guests to visit Cloudy Bay Vineyards, Hawke's Bay and Marlborough. Cloudy Bay will lead a tutored tasting session in the privately hosted barrel room.
During the cruise to Sydney, Australian Serge Dansereau will share regional specialities, cooking demonstrations, tastings, and special menus. Australian food purveyor Simon Johnson will host tastings of artisan cheeses and gourmet chocolate. Crystal Adventures will offer visits to local farms and vineyards along the coast.
In Hawke's Bay, guests will visit Brookfield's Vineyards, Church Road and mission Estate. From there, guests will tour the farm lands of the Wairau Valley to the vineyards of Marlborough, then on to Havelock, the mussel shellfish hub.
The entire itinerary of the Crystal Symphony will include visits from Auckland to Picton, Wellington, Christchurch, Napier and Dundein, the fjords of Milford Sound, Doubtful Sound and Dusky Sound concluding with an overnight in Sydney.
The best news about this cruise is the new 2010 two for one pricing starts at $6530.00 per person and includes a $1000 per person ship board credit and complimentary air transportation from most major US gateways. Call us today for more information and to reserve your spot!
While on board, Master Sommeliers Robert Bath and Cameron Douglas, the first and only Master Sommelier from New Zealand, will guide guests through the pairings of New Zealand wines. Crystal Adventures will offer shore excursions for guests to visit Cloudy Bay Vineyards, Hawke's Bay and Marlborough. Cloudy Bay will lead a tutored tasting session in the privately hosted barrel room.
During the cruise to Sydney, Australian Serge Dansereau will share regional specialities, cooking demonstrations, tastings, and special menus. Australian food purveyor Simon Johnson will host tastings of artisan cheeses and gourmet chocolate. Crystal Adventures will offer visits to local farms and vineyards along the coast.
In Hawke's Bay, guests will visit Brookfield's Vineyards, Church Road and mission Estate. From there, guests will tour the farm lands of the Wairau Valley to the vineyards of Marlborough, then on to Havelock, the mussel shellfish hub.
The entire itinerary of the Crystal Symphony will include visits from Auckland to Picton, Wellington, Christchurch, Napier and Dundein, the fjords of Milford Sound, Doubtful Sound and Dusky Sound concluding with an overnight in Sydney.
The best news about this cruise is the new 2010 two for one pricing starts at $6530.00 per person and includes a $1000 per person ship board credit and complimentary air transportation from most major US gateways. Call us today for more information and to reserve your spot!
Saturday, October 17, 2009
Savory Travel Named to Saveur Magazine's Board
Savory Travel was recently named to Saveur Magazine's Culinary Travel Advisory Board in cooperation with Virtuoso. Approximately 50 agents from throughout the country were chosen for participation and will work with the publication to created customized trips.
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