Archives for posts with tag: Scrub Island

Journey Mexico is “dying” to take your group on a Day of the Dead cultural tour.

ADVENTURES FOR VIP CLIENTS GOES SOUTH!

This is one incentive trip that your VIP clients may be dying to do! Journey Mexico offers a group tour for up to 14 guests to discover the Day of the Dead (Día de Muertos) in Oaxaca, Mexico, October 28 – November 4.  The tour combines education, historical knowledge, and an exploration of the UNESCP World Heritage city of Oaxaca as the community prepares to welcome their loved one’s spirits back to earth. Highlights include visits to exhibition, festivals and cemeteries to understand the significance of Day of the Dead elements, such as the cempasuchil flower and the objects that adorn the alter, or to visit the tombs populating the ceremonial sites. Guests will experience the art of Mezcal production and taste the “Pan de Muertos” a special bread only made during the season of Día de los Muertos.

info@journeymexico.com

Chopping cilantro and garlic with Chef Enrique Silva at Huerta Los Tamarindos. I was there with a press group.

Several years ago, I had the distinct pleasure of not just visiting Los Tamarindos, an Organic Farm & Restaurant located just one mile away from the Sea of Cortez and San Jose Del Cabos’ estuary, but I was one of the journalists cooking alongside the chef for an intimate cooking class. We toured the 17-acre farm with its organic fields and the recently renovated historic Farm House built originally in 1888 as part of our coverage of Los Cabos. The Farm, the first to grow and export organic produce, offers orchard tours, cooking classes and a vine-topped outdoor venue for events and meetings for up to 400 guests. An excellent teambuilding event, Read the rest of this entry »

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Governor of the Picuris Pueblo blesses meal at Hotel Santa Fe The Hacienda & Spa

Governor of the Picuris Pueblo blesses meal at Hotel Santa Fe The Hacienda & Spa

Planners: The longer you stay, the more rewards your group merits at the historic Hotel Santa Fe-Hacienda and Spa in downtown Santa Fe, NM. I have visited this Hotel. Its beauty is more than furniture and décor: there’s a spiritual energy that blesses the compound. And now if you book your event by April 15 your rewards increase with the number of room nights. Options include activities such as a Mexican Fiesta, Native Blessing and Flute Player or a seminar on the Southwest. You also receive 15% discount on all AV equipment and a meeting room rental waiver.

http://hotelsantafe.com/group-rewards; sales@hotelsantafe.com; (855) 825.9876

Planners: earn Hilton Honors Gold Status when you book a meeting at Hilton Sandestin Beach Golf Resort & Spa, the largest full-service beachfront resort hotel on Northwest Florida’s Gulf Coast, by May 31. This “Golden Days” promotion is available for stays between October 1, 2017 and March 9, 2018 (new business only). Perks with the Hilton Honors Gold Status include getting a fifth night free on standard room reward stays of five nights or more. Other perks may include a discounted, changeable and refundable rate, digital check-in, complimentary internet access, quick reservations and check-ins, late and Read the rest of this entry »

Sink your teeth into the delectable Tuna Tartar at Bistro CloClo. photo by Karen Kuzsel

Sink your teeth into the delectable Tuna Tartar at Bistro CloClo. photo by Karen Kuzsel

In This Issue: Visit Florida Grant Applications yours for the asking

CSR: What has your company done lately?

Hot Luxury Hotel Deals

I heard on one of those end-the-year news wrap up programs that the word “foodie” was as hot as a skiable mountain during the polar vortex. I am as deeply muddled by that pronouncement as I am worried that snow will bury my Florida home during the summer.

I am a foodie. I say that while aromas of warm cookies, spicy sauces, and savory meats ingested during the recent holidays still linger affectionately in my memory. I’m not snobby about being a foodie, nor would I ever want to challenge Andrew Zimmerman for “who can eat the nastiest morsel.” I simply enjoy well-prepared cuisine that’s sits prettily on the plate and is packed with flavour. I also enjoy sharing some of my favourite meals or restaurants with others, which is why I’m telling you about my husband and my latest go-to restaurant, Bistro CloClo in the Dr. Phillips area of Orlando.

You may surmise from the name, it is French in its exquisite renditions of duck a la orange or my hubby’s new fave, steak frites. I actually salivate just thinking about their tuna tartar appetizer, a hefty mound of minced fresh tuna Read the rest of this entry »

Salmon with merlot omniSpring is within striking distance, contrary to vicious storms still harassing the U.S and abroad. Here in Florida, where I am based, blue skies, light breezes and temperate weather in the 80s draw crowds to art shows, the beach, sports fields, and barbeques. Just like the colourful flowers and vegetables bursting from awakened shoots, people are eager to break from indoor venues and unwelcome routines to greet Spring with renewed vigor. Corporate clients and leisure travellers are ready to be enticed by exciting offers, and boy, are destinations, resorts and venues ready to deliver. Here’s just a sampling of what’s coming.

Omni Hotels Wine & Resorts Wine about their new partnership and property

Omni Hotels & Resorts just gave me another reason not to care if it’s 5 pm somewhere in the world as an excuse for imbibing in a hearty glass of fruit of the grapevine.

Their culinary series, “Flavors of the World” turns its Spring spotlight on the wines of Washington State, thanks to a new partnership with the Washington State Wine Commission. The promotion, running through May 31, pairs 10 Washington State wines (in 6 and 9-oz pours) with specialties of the state, such as artisan Washington Cheeses served with fig jam, honey and olives, Dungeness crab fritters, Dungeness crab and snap pea soup, apple and fennel salad, roasted salmon served with wild Mushrooms, and apple crisp with vanilla ice cream. Omni food and beverage professionals sacrificed their time and taste buds in February to crisscross Read the rest of this entry »

Read the rest of this entry »

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