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Vanilla Chai Martini from the Four Seasons Resort Scottsdale at Troon North

Tuesday, November 29th, 2011

Vanilla Chai Martini

ENJOY FALL-INSPIRED SPA & SALON “TAPAS” AT

FOUR SEASONS RESORT SCOTTSDALE

Happy Hour Tasting Menu Offers Mini Services Inspired by the Season

Take a time-out from the frantic pace of the workweek with the new Tapas Tasting Menu at the Spa and Salon at Four Seasons Resort Scottsdale at Troon North.  The Tapas Tasting Menu will be offered in the Spa from 3 to 8 p.m. and in the Salon from 3 to 6 p.m., Sunday through Thursday.

Vanilla Chai Martini

Ingredients:

1.5 oz. Stoli Vanilla Vodka

1 oz. Godiva White Chocolate Liquor

1 oz. Chai Syrup 1 oz. Half & Half

Method:

Fill a martini shaker with ice, pour vodka, white chocolate liquor, chai syrup and half & half over ice. Shake well. Pour only the liquid mixture into a martini glass. Cheers!

“Everyone loves the concept of happy hour, and unwinding after a stressful day,” says Spa Director Lia Rowland.  “Our new services allow guests to relax in a way that is good for both the body and the mind, and at an affordable price point.”

Spa guests can select two specialty 25-minute “tapas” treatments inspired by the season for the special rate of $99.  This represents a savings of more than $90 off the regular rate.  This fall, indulge in the scent of Sweet Vanilla Citrus and the following options:

Sole Satisfaction

  • Scalp Massage
  • Swedish Massage
  • Smoothing Body Polish
  • Herbal Wrap

The Salon will be featuring a “Vanilla Spice” Martini and Manicure experience for the special price of $75, normally $95.  Guests also can select the “Margarita and Makeup” option for $75, regularly $95, to get ready for fall parties and a big night on the town.

All services will be offered until December 31, 2011, and are not inclusive of tax or gratuity.  For more information about fall offerings at the Spa at Four Seasons Resort Scottsdale, please call (480) 513-5145.

To extend the relaxation, catch the sunset in Onyx Bar & Lounge and enjoy the seasonal Vanilla Spice cocktail for only $12, normally $16.  Guests also can savor nightly happy hour from 3 to 7 p.m., Sunday to Thursday, and from 3 to 6 p.m., Friday and Saturday.  Featured specials include a selection of beers, wines by the glass, sangria, margaritas, and sliders and tacos to indulge in alongside.

Designed to blend flawlessly with the surrounding environment, Four Seasons Resort Scottsdale at Troon North’s 12,000-square-foot, full-service Spa features 14 treatment rooms, including two private spa suites.  The Spa offers an extensive array of seasonal, indigenous and innovative skin and body treatments, scrubs, clay wraps, facials and massages.

Maralyn D. Hill

The Epicurean Explorer

President, International Food Wine & Travel Writers Association

Editor-at-Large, CityRoom

Contributor: The Epoch Times, Spa Review Magazine, Global Writes, JustLuxe

Columnist: Big Blend Magazines,

Unique inns: The Westport Inn and Cafe Eramosa, Westport, Connecticut

Friday, November 4th, 2011

Dinning at the Westport Inn

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Although I have been enjoying the woodsy, yet convenient location of the Westport Inn since l960, it is now new again. The  renovated rooms are lovely, the food is better than ever and there is a new indoor pool with salt water from the sea. This unique property appeals to families, the single business traveler, as well as small and large groups.

Manhatten & Cheese Board photo: B C Hill

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Since this is my hometown, I am partial to Westport, Ct. There have always been excellent dining options. Today, the culinary scene is more vibrant ever. I especially enjoy staying at an inn, where the bar and bistro are a few steps away.
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I began my feast at the 5 pm happy hour as I arrived from the airport. The rustic elegance of Ramos (named for the unusual wood at the bar) put me right at home. The Chef, David Donnell is also the Food and Beverage Manager. He was able to pair my perfect Manhattan with the small plates of  my favorite cheeses, Moses Cow Milk Brie and Vermont Goat Cheese. David  also served a varied charcuterie such as Prosciutto Di Par ma on fresh and crunchy crostini. The surprise was the addition of fresh fig preserves and walnuts.
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As a single traveler, I could enjoy the ambiance of the bar, a quiet table or the European style communal table over looking the fire. I hope that more American restaurants will adapt the chef table idea. I met the General Manager, Yolande Lacan at the bar. It is that kind of friendly, local meeting place.

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Chef David recommended the ideal wine with steak frites and garlic confit butter. A 2008 Cannonball Cabernet Sauvignon from St.Helena, California was hearty enough for the tasty morsels. It was a difficult decision since I also enjoy Guinness Stout with savory steak.
Chef Donnelly recently hosted the “Chefs With Heart” benefit for the American Heart Association as part of the New England Culinary Group.
The Westport Inn
1595 post Road East
Westport, Ct. 06880

Westport, Connecticut’s Chef David Donnelly and four other local chefs will cook from the heart on Wednesday, November 2, 2011, at the Westport Inn

Monday, October 31st, 2011

New England Culinary Group

Westport, Connecticut’s Chef David Donnelly and four other local chefs will cook from the heart on Wednesday, November 2, 2011, at the Westport Inn.
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I thoroughly enjoy this charming country inn conveniently located in Westport. Chef Donnelly’s innovative cocktails and culinary creations are outstanding. I was recently there and cannot wait to return. I have been following David’s delicious bites for many years. The recently renovated bistro, Eramosa is breezy, modern, and fireplace cozy.

Eramosa at The Westport Inn

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This interactive experience by the New England Culinary Group will benefit the American Heart Association.
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Try to make it for cocktails at 6:30 and a delectable dinner at 7:30, followed by dancing until…
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Information and reservations with on-line payment: www.NewEnglandCulinaryGroup.com.
The Westport Inn
1595 Post Road
Westport, Ct. 06880

westportinn.com
(203-418-25000

Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where And What in the World





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