On the Beach at Bavaro Princess Punta Cana

Even while still in the Punta Cana airport, it was immediately palpable that I was now on a Caribbean island…the Dominican Republic situated between Puerto Rico and Cuba to be exact. In many places the terminals are open-air, filled with natural light, and covered with a series of woven palm frond palapas. Roving merengue bands play randomly amongst the throngs waiting in line for customs or a flight. Now is a great time to begin trying out salutations and simple phrases in Spanish. No matter where your travels take you, your island experience will be so much richer if you make an effort to temporarily consider English as your second language. Many Dominicans are bilingual but I found that reaching out to your hosts in this regard is a reward in itself.

As you’re waiting at the ground transportation pickup area, you can be sure that the crowds surrounding you essentially fall into 2 groups: Those going  on their own staying at a B&B in the countryside taking locally-run tours or visiting wonders like the Punta Canta Ecological Foundation where forest honey is produced. The other larger group will be staking their claim on a comfy lounger at an all-inclusive resort for a lavish frolic in the sun. I discovered that you can actually experience both if you’ve booked a Platinum package at The Bavaro Princess Resort.

The feature that immediately impressed me upon arrival at the Bavaro Princess was the property ground’s sheer diversity. Within a span of 15 minutes, you can amble from your day bed on the beach in the VIP roped off area under swaying palms surrounded by sugar white sand, to the massively opulent pool, and then explore an onsite eco park via boardwalk trail system winding above marshland teeming with wildlife surrounded by dense jungle vegetation.

This is a nature preserve with several aviaries, one of which is home to a resident scarlet macaw, available for perching on your shoulder when staff are available to assist. Wandering through this area gives you a glimpse into what the landscape was like before being transformed into a resort. Nestled behind a water fountain amidst the meticulously manicured rolling lawns and palm groves lies the tranquil Metamorphosis Spa. Inside, a portion of the ceiling is open to the sky with a babbling brook running through the center.  It is here that I indulged in both a Swedish massage on an outdoor bed and a private room shiatsu treatment. It’s simply inconceivable that you could leave this spa without being enveloped in complete bliss.

When it’s dinner time, be sure not to miss Bavaro Princess’s weekly Dominican night at La Hispaniola Restaurant. The court yard outside bustles with artisan craftspeople. A glass artist trained a precision torch on delicate tubes twisting and blowing them to create exquisite ornamental palm trees and other decorative objects. Wood carvers spread out their inventive wares and classic Dominican cigars were being hand rolled from scratch right on a table using the most moist wrapper leaf I have ever put my lips to. A merengue ensemble played at the restaurant’s entrance along with 2 ravishing cabaret dancers readily available for photo ops.

Once inside, I was treated to a buffet brimming with Dominican dishes like Sancocho stew andMoro de habichuelas rojas (Dominican rice and red beans) along with desserts like rice pudding and sweet plantains baked with cane syrup & cinnamon sticks. The most visible made-to-order dish was the mofongo. A chef was behind a serving station vigorously mashing tostones (twice fried plantains) with garlic and olive oil in a pilon (a type of mortar & pestle). Before mounding the mixture into a ball, chicharrones (small cubes of decadently fried pork) were placed in the middle. The chef then served up the newly created mofongo with some gravy and more chicharrones on the side. The resulting hearty dish reminded me of polenta only a bit sweeter. And when combined with the crisp and chewy chicharrones, absolutely to die for!

As a Platinum guest, an exclusive cabana is available with complimentary breakfast and a selection of finger foods & drinks throughout the day. Comfy chairs and flat panel monitors broadcast the latest programming if that’s what you’re craving at the moment.  Suites comes equipped with an in-room hot tub, private terrace for shaded non-beach lounging, and mini bar stocked daily with drinks, most notably local El Presidente beer. The plush King beds, terry robes, and individually controlled AC are appreciated extra comforts as the sizzling tropical sun gives way to your choice of evening respite or vibrant nightlife.

The party really starts to heat up here when the sun sets. You’ll see that Dominicans truly relish their nightlife and are eager to share it with you. Even if you’re not a night owl, just remember that you can always catch some up on your Zs on a beach lounger the day after.

Videos courtesy of Steve Mirsky. Coverage made possible by a Royal Holiday sponsored trip.

What Your Plate May Look Like When Sampling Skytop’s Sunday Jazz Brunch

At Skytop Lodge, Mother’s Day Weekend is always a grand affair, as it should be!  Not only celebrating the wonderful women in our lives, Mother’s Day Weekend also marks Skytop Lodge’s 85th Anniversary!

Celebrating this Gatbsy-inspired grand occasion, mothers booked at Skytop will be pampered with a white glove butlered picnic, moms-only exercise class and special spa treatments that will leave her feeling completely relaxed and rejuvenated.

In the evening, guests can gather on the South Porch for an elegant Gatsby-themed costume cocktail party with champagne, cocktails and Chef Sundberg’s favorite hors d’oeuvres. Be sure to wear your best Roaring Twenties-inspired attire to this cocktail party!

My opinion based on personal experience, the best part will be waking up on Mother’s Day to Skytop’s Sunday morning Jazz brunch. You can try but you’ll certainly not be able to sample each and every delectable morsel…so pick wisely!

It’s still not too late to reserve your spot now!

Photo courtesy of Steve Mirsky

High up on a hillside overlooking the waters of a vast silvery blue lake…Montana. Serenity and sweeping views yet minutes away from a bustling historic village…Montana…Hotel Montana that is in Luzern Switzerland. Embodying art deco magnificence with no expense spared, this grand dame is one of the last of its kind built in 1910 on a former dairy farm perched in resplendent isolation yet no more than a minute vertical ride via Switzerland’s shortest funicular to the lake shore promenade.

Hotel Montana’s solid construction and palatial classical style directly resulted from pre-World War I opulence. Art deco style most notably influences many aspects of the hotel’s interior from the grand lobby’s towering marble pillars and sweeping arches which extend into the Scala Restaurant dining area, a wide central staircase connecting floors, down to even the key ring ornament for each room.

Rebirth as a 4-Star Hotel

Post war doldrums and its use as a hospitality school for years took its toll on the Hotel Montana’s original luster. Although fundamentals like

timeless materials and key architectural highlights remained intact, the interior needed upgrades to exceed the expectations of today’s discerning guests. A decades long restoration began in 1975 with star architect, Pia Maria Schmid who harmonized the hotel’s original grandeur with luxury upgrades like Jacuzzi suites, Scala Restaurant’s state-of-the-art kitchen, and art deco furnishings in every room. The façade was completely restored in 2000 just in time for Hotel Montana’s 90th anniversary.

Chef Johan Breedijk and 130 Whiskeys

Dining at onsite Scala Restaurant, particularly out on the terrace elevates the experience both literally and aesthetically into the clouds with a mesmerizing view of Lake Luzern. Scala’s Chef Johan Breedijk, a rising Swiss culinary star, works his magic on a menu inspired by the flavors of southern Switzerland, Italy, France and Greece. Dishes showcasing a blend of market-fresh seasonal ingredients, delicate spices, and carefully selected fresh herbs have

won the restaurant 15 Gault Millau points (similar to Michelin ratings).

Entering The Louis Bar and the adjacent Whiskey Lounge next door off the lobby has you pinching yourself just to make sure you aren’t really in an upscale neighborhood jazz bar in Chicago. Live piano and jazz, funk, and soul jam sessions keep the house rockin’ every Tuesday through Saturday evening. General Manager Fritz Erni’s passion of fine whiskeys is readily apparent in their signature classic Scottish single malt whiskey menu listing a whopping 130 different varieties. Several samples reveal flavors ranging from peaty to pungent smoky reflecting Scotland’s 4 distinct whiskey regions of Campbeltown, Islay, Speyside, and the Lowlands & Highlands.

Photos Courtesy of Steve Mirsky. Coverage made possible by participating in a partially sponsored trip.

Food for the Skin

Imagine this…You are at the Cayman Cookout for no other reason than to explore the many facets of top cuisine using Cayman Island grown ingredients. You’re at a foodie getaway in paradise…is there really any way to top this experience? Well, food isn’t all about your stomach afterall…there’s food for your brain…food for your skin. The Ritz Carlton Grand Cayman’s La Prairie Spa Silver Rain immerses your body’s every extremity in indulgent luxury. Enter the spa on the hotel’s lower level and you’re transported to walls of faceted glass and quartzite. Falling waters underfoot permeate the senses as a rushing river flows beneath a floor of carved, translucent glass. This represents the significance of Switzerland’s world renowned healing waters.

Back to the foodie theme…their 60-minute, full-body Caviar Massage! Just to get it straight, you won’t be having actual fish eggs kneaded into your skin, just a super advanced caviar-infused lotion. La Prarie’s signature caviar beads are a cocktail of advanced peptides, minerals, and vitamins A, B and D resulting from oils and waters extracted from Caspian Sea sturgeon eggs.

Besides delivering an instant lift to the skin through immediate nourishment, the inclusion of caviar in this skin care treatment is also proven to be effective at encouraging your body to create collagen protecting your skin from air pollutants that clog pores. After your session, make Robin Leach’s “Champagne and caviar dreams” a reality by ordering a glass to sip while relaxing on the beach in your day bed.

Photo courtesy of La Prairie Spa

Gasthaus Aescher Wildkirchli

Switzerland’s Appenzell, a half-canton of only 66 square miles, is packed with more charm and cultural richness than normally found in many countries. Cradled and protected by the surrounding Alpstein massif (mountains), this terrain would normally be inaccessible if it weren’t for the region’s intricate trail network linking dozens of welcoming guesthouses and mountain hotels that just happen to serve delectable cuisine.

You don’t merely do lunch high above the lush green meadows. Food is interwoven into the fabric of Swiss culture like hiking, yodeling, skiing. Notice how these active pursuits pair nicely with the more than 400 indigenous cheeses, microbrews like Vollmond (full moon), and a wide variety of cured meats like Mostbrockli (dried beef). Each bite of these morsels is a direct act of savoring the essence of mountain living. Hiking is a great place to start. Terrain widely varies from narrow tractor roads passing through vast emerald meadows to well marked mountain trails steeply switch backing along rocky cliff sides to lofty summits. Each turn upward on narrow gravel paths not only offers “wow-inducing” vistas but also time to mingle with Swiss hikers of all ages.

Cave Coffee

It’s clear that folks here take their pastime seriously including satiating their appetites after this prolonged physical exertion.

One stop I had the opportunity to experience was situated along a panoramic ridge trail leading to Ebenalp and the limestone caves of Wildkirchli which contain evidence of habitation dating to the Paleolithic era. You’ll know the summit is near when as you continue your steady climb tight along a rock ridge, a striking gabled wooden building tucked underneath a rock outcropping comes into view. Upon reaching the grand terrace of Gasthaus Aescher Wildkirchli, a restaurant with hostel-type guestrooms on the second floor, you get the definitive sense that it’s time to take a break. The hearty food served here

Venison and Rosti

is made on site with fresh local ingredients. During hunting season, same-day caught venison, elk, and mountain goat are served in a stew called Hirsh Peffer. Similar to Stroganoff but more flavorful, the perfect side dish to accompany it is Rösti, a type of hash brown rich in butter, crispy on the outside, and soft on the inside.

Don’t even think of asking for a mere glass of water or soda here! Spectacular mountain views in every direction serve as a reminder of just how far you’ve climbed and how much more there is to explore after lunch. Since calorie counting is now a laughable notion, go for the complete experience and order up a Cave Coffee named after nearby Wildkirchli Caves where prehistoric bear skeletons were located over 100 years ago and an underground chapel resides. The Cave Coffee’s main ingredient is Alpenbitter, a schnapps made from over 40 herbs, spices, local roasted coffee, and generous clouds of real whipped cream on the top. Or perhaps wine is more your style. Go with Sauser, a locally made unfermented grape juice. And for a dessert that will even wow the die hard Swiss hikers filling the tables around you, their signature sundae features a few scoops of coffee and vanilla ice cream buried under a towering mountain of house made whipped cream.

photos courtesy of Steve Mirsky

Food Lovers Guide to the World

Another cookbook this is not, a compendium of food history and stories cover the world by region in extreme detail in the Food Lover’s Guide to the World.  From Indonesia’s selamatan, a traditional Javanese feast featuring a parade of dishes from glistening coconut milk curries, pickled vegetables tinted yellow with fresh turmeric, to sticky-rice sweets in every color of the rainbow; Javanese opor ayam, a chicken curry fragrant with cinnamon and coriander; rustic char kuey teow (wok-fried noodles with cockles and shrimp) at night markets in Malaysia; to thick, chewy huaraches (foot-long, handmade tortillas) covered with searing hot arból chilli salsa and a tangle of sautéed cactus at street stalls in Mexico City, this book covers it all. Armchair and active travelers alike will delight in each section’s can’t-miss lineup of unique food festivals annually scheduled across the globe.

Beyond ingredients and dishes, you’ll also learn about the interplay of cultures that ultimately defined these flavor combinations. Like how invading armies from Turkey, Afghanistan and Persia introduced roast meat, fragrant casseroles and sweetmeats alongside the Quran and the onion dome. In the west, Burmese conquerors brought seafood stews and hot and sour soups from Southeast Asia. Traders, warlords and refugees from China and Tibet trekked in dumplings, noodles, and introduced stir-fry from over the Himalayan ridge.

The massive size and depth of Food Lovers’ Guide to the World makes no apologies to those with marginal interest in culinary wonders. The sheer detail and vivid full page photos serve as a reminder of the ways books can still be more enjoyably immersive than browsing blogs or skimming tripadvisor.

Coverage results from reading a review copy

Gandria on Lake Lugano

Thoughts of Switzerland don’t normally evoke images of verdant olive groves. But Lugano, Switzerland’s southern-most city  is situated on the Italian border with mild Mediterranean-like temperatures. You can sense Italy’s cultural influence not only in the obvious primary language spoken but in the village bustle clustered around top end boutique shops and historic food markets like Gabbani’s Gourmet Store (great olive selection) lining Via Nassa and Via Cattedrale. The landscape is studded with classic Swiss mountain terrain fronted by pristine Lake Lugano views all with the added bonus of far more days of sunshine than Bern or Zurich.

Getting out on the water and taking a boat ride up shore to the decidedly

Walking the Olive Trail

smaller village of Gandria is a must-do excursion. Once you’ve disembarked on a stone block landing, a noticeable hush permeates the air. No more wooshing car traffic or clattering merchants…just the serene majesty of the lake and a residential quaintness of storefronts and houses clustered around narrow lanes approximating footpaths rather than streets.

Both Directions are Great!

There are no flat stretches in Gandria, it’s either steeply up or down according to the dictates of the lake shore.  Just follow the green olive signs to reach Sentiero dell’Olivo by climbing up a lane and long stone staircase built into the rock ledge reaching a gravel walking path that stunningly affords ever-changing views depending on the time of day and seasons.

Olive cultivation has ancient origins here but an unusually harsh winter in 1709 destroyed most of the trees. It wasn’t until 2002 that Amici dell’Olivo (Friends of the Olive Tree) began reintroducing trees, producing small quantities of oil, and adding information panels in 4 languages alongside this scenic trail.  According to Marco Mastelli, guide and longtime Friends member, the olive tree count has been steadily increasing.  “By the end of 2012, there were a total of 3,000 trees producing about 46 liters of oil.”

As much an historic path as olive trail, the Sentiero dell’Olivo at times meanders underneath houses, through a private terrace, and along cobbled lanes. You’ll pass San Rocco, a 17th century church with a ornate baroque interior topped with a late-medieval style belfry.

Photos courtesy of Steve Mirsky. Coverage made possible by participating in a sponsored trip

Natura Benessere in Martano Italy

Puglia, Italy’s southern most province, is rich in ancient heritage and bathed in warm Mediterranean sunshine. In the “heel of the boot”, just south of Brindisi and an overnight ferry away from Greece, warm aquamarine waters grace dinner tables with just caught seafood. Olive trees outnumber people and country estates are the preferred lodging option. It is here that the Salento way of life springs forth. “Slow food and sustainable lifestyle choices really have their roots in our Sunday passeggiata tradition”, says Domenico Scordari, owner of Natura Benessere, an all natural cosmetics producer in Martano Italy. For those unaquainted, passeggiata happens in many Italian villages when friends and family gather in piazzas, stroll through the streets catching up on gossip, and rove for bargains in local shops. Then there is the trance-like Pizzica folk

Aloe plants growing on Natura Bennesere’s Farm

dancing that originated in Puglia’s principle city Lecce, now dubbed with discotheque & other music styles. Natura Benessere’s relaxation CD, Music for Your Skin is a good example.

It’s obvious after spending a short time with Scordari that his heart and soul are connected to all levels of his business. From the production line to receptionists inside Natura Benessere’s small manufacturing facility loaded with windows even on the storage level, Scordari knows each employee by name not only because it’s a small business but

because he’s passionate about creating an environment that embraces another Salento quality…joi de vivre that pays the bills. “We’re not just partners and coworkers selling products, we’re also friends cultivating each others’ businesses. The person comes first here”, says Scordari.

Leaving a successful sales career to follow his true passion of promoting wellness and beauty, he started from scratch building Natura Benessere  based on the concept of Kilometer 0 sustainability and only selling his products B2B eliminating the need for a sales force. This provides more time and energy for experimentation and production.

Natura Benessere is truly a green company throughout the full product life cycle from farming the extracts to onsite laboratory production and customized packaging. They use

only locally grown 100% natural ingredients like herbs, aloe vera, and olive oil with no chemical additives to create their line of body creams and cosmetics. Pure food for the skin, these ingredients are never heated which would destroy their potency and effectiveness. Scordari points out why he doesn’t use parabin. “Our bodies soak compounds in 3 ways: breathing, ingesting, and absorbing”.

Scordari is currently in the process of restoring an historic farm just outside the village of Martano into a Natural Resort celebrating the 4 elements of life: Olives, wine, oils, and wheat. All materials used in refurbishing the property as well as operating procedures once it’s complete will be 100% organic. Restoration centers around preserving the farm’s architectural integrity like reusing floor stones and massive carved beams. Guests’ will be enveloped in complete privacy with their own garden on one end and a terrace on the other overlooking the vineyards. Dining and onsite activities will revolve around the Mediterranean lifestyle like learning how to make olive oil and taking home the results. Throughout the day, guests will be served platters of onsite grown fruits and vegetables. Stay tuned for updates and reservation info..

Photos & video courtesy of Steve Mirsky.  Coverage made possible by participating in sponsored travel.

Classic Tortuga Rum Cake

When you’re packing light, it’s tough to decide what to take back home for souvenirs. Is it liquid, too heavy, fragile? Well, if you’re coming from the Cayman Islands, you have options! Here are 3 not-to-miss Cayman savories that you’ll absolutely enjoy for weeks to come after returning from your island escape.

Tortuga Rum Cake

In 1984, while working for Cayman Airways, Captain Robert Hamaty and his wife Carlene founded the Tortuga Rum Company. For years Carlene baked rum cakes for special occasions, using a four-generation old family recipe. They first offered it at a local restaurant and demand instantly exceeded supply. The rest is history with Carlene’s famous Tortuga Caribbean Rum Cake being delivered the world over.

Best of all, their custom made vacuum-seal packaging machine prolongs the cakes’ shelf life for up to twelve months or indefinitely if refrigerated or frozen.  The results are amazing! Super moist rum soaked vanilla cake that’s genuinely tasty thanks to the absence of nasty taste bud deadening preservatives.

Cayman Sea Salt

First the basics…there is a distinction with sea salt…it’s mainly comprised of sodium chloride which helps regulate your body’s metabolism. Not

only does salt sustain us, it enlivens the food we eat.  Comparing salts can be similar to a wine tasting. At its purest, salt is 40 % sodium and 60% chloride, but depending on its origin & processing, it can vary notably in taste & texture.

Cayman Island Sea Salt Lineup

Table salt is often harsh due to additives needed to absorb moisture & keep the salt flowing. This detracts from the crunchy, flaky texture that define genuine sea salts. Unlike table salt, which is refined and stripped of all minerals & essential nutrients, Cayman Sea salts are solar extracted retaining many of the ocean’s trace elements, including potassium, magnesium, calcium, iron & iodine.

A salt’s quality also depends on how it’s harvested and the region or body of sea water that’s used. Salt farmers traditionally tend shallow ponds formed by flooding low lying coastal areas. The seawater concentrates as it moves from clay bed to clay bed until the crystals form below the water’s surface.

What makes Cayman Sea Salt unique is its source location and artisanal harvesting methods. Cayman Island waters are considered some of the Caribbean’s most pristine due to small population and limited impact. Rising from the Cayman Trench, these islands are also situated on the deepest part of the Caribbean with depths reaching 7,686 m providing nutrient rich sea water. The water is evaporated in large pans resulting in a brine concentrate which is then placed in shallow pans in the solar ovens until crystals form. The sea salt is then hand harvested and allowed to air dry for packaging.

Gourmet Cayman Pepper Jelly

This stuff is used by Caymanians as liberally as butter or your other favorite spread of the moment. A blend of sweet, hot, and tangy with just a

Cayman Pepper Jelly

hint of garlic, Cayman Pepper Jelly is the result of resident Carol Hay’s 36 weekly 100% natural batches.

Traditionally eaten on crackers with top quality cheeses, a local favorite pairing is cream cheese. It’s also lovely with Jamaican water crackers (a plain & economical biscuit-type cracker that can be found at any Cayman grocery store). Other spreading surfaces typically include Hardough bread, hot dogs, pizza, or in chutney or ham glazes.

This pepper jelly’s exotic fire comes from a secret mixture of locally grown Scotch Bonnet and special seasonings. Hay is a purist growing her own Scotch Bonnet peppers from over 45 bushes of varying species. She keeps most of them in pots so she can pull them in to the safety of her garage during hurricane threats. Since Scotch Bonnet is one of the hottest peppers in the world, Carol wears a mask and snorkel when she makes the jellies. All this effort just so we can enjoy the best tasting jelly in all of the Caribbean!

Photos courtesy of Tortuga Rum Company and Steve Mirsky

Classic Local Acapulco Ceviche

Mexico’s image has taken a beating over the years with high profile drug attacks instigated by kingpins of the underworld. But it’s important to remember that this illicit trade is just as mercilessly being fed by the United State’s insatiable thirst for cheap highly addictive fixes. Many innocent Mexican citizens are relegated to being collateral damage in this ongoing power struggle. Fortunately, for those who are familiar with Mexico and know about smart regions to visit, now has never been a better time for rediscovering this vastly diverse country.

Acapulco is one destination that challenges preconceived notions and rewards intrepid travelers. A multi-million dollar revitalization of this fabled getaway of the rich and famous is now underway maintaining the luster of this dazzling seaside resort that already attracts over 9 million visitors annually.

Boasting endless sun, celebrated nightlife and legendary attractions, Acapulco is equally

Acapulco Fun in the Sun

known for its delectable culinary offerings. Now, with a number of hotels offering new culinary experiences, dining isn’t the only way to enjoy Acapulco’s gastronomic delights. From tequila tasting events to cooking classes, the following select Acapulco hotels offer interactive culinary activities:

• At Hotel Boca Chica, one of the destination’s top boutique hotels, learn true sushi techniques from a master. As part of the resort’s Sushi Class, Chef Keisuke Harada teaches proper preparation and presentation.

• Grand Mayan Acapulco Enjoy tequila how it was meant to be experienced. Each Monday at 6:00 pm, a resident Tequilier guides you on proper sipping techniques and how to identify different qualities and varieties of the spirit.

• Banyan Tree Cabo Marques Each night you can benefit from flash teaching sessions lead by expert bartenders on how to mix and muddle the perfect mojito. Included is a brief history of the drink and a copy of the recipe for future use.

Photos courtesy of rememberacapulco.com