FRHI Coverage Highlights, Americas August 2014

FRHI HOTELS & RESORTS PUBLIC RELATIONS - REGIONAL MONTHLY REPORT

Region – Americas Public Relations Monthly Report August 2014

9/2/2014 The Boston Globe ePaper Edition - The Boston Globe - 31 Aug 2014 - Page #108

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9/2/2014 The Boston Globe ePaper Edition - The Boston Globe - 31 Aug 2014 - Page #108

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METRO

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OPINION

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SPORTS

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HERE, THERE, AND EVERYWHERE

From food celebrations toCambodian adventuresBy Necee R egi s | G L O BE C O R R ES P O N DEN T A U G U S T 3 0 , 2 0 1 4

Here

CELEBRAT E LOCAL FOOD, BEER, MUSIC IN VERMONT

Bring your appetite to Eat by Northeast, a free three-day celebration Sept. 19-21

showcasing Vermont’s breweries, restaurants, and local food entrepreneurs. Hosted by

the Skinny Pancake and Higher Ground, the all-ages festival in Burlington’s Oakledge

Park features more than 30 free seminars and

offers food from dozens of farmers, chefs, and

food producers. A fund-raiser for local nonprofit

food organizations, the weekend also features kid-

friendly programming and live music. Ticketed

events ($15-$40) include Brewhaha Beer & Cider

Tasting (Vermont’s newest, smallest, and brewing

luminaries); Beer Chocolate Tasting (with Lake

Champlain Chocolates); Great Harvest Supper

(local whole pig, steer, calf, and goat roast by Hen of the Wood, The Farmhouse, Misery

Loves Company, and Prohibition Pig, with vegan-vegetarian options). No on-site

parking; shuttles will run from nearby lots. RSVP online for free seminars. eatxne.com

OUT DOOR SCULPT URE EXHIBIT

Art takes center stage on the 100-acre campus at the Pingree School’s fifth annual

Flying Horse Exhibit Sept. 1-Nov. 23 in South Hamilton, one of the largest shows of

outdoor art in New England. The public is welcome to stroll the grounds and contemplate

more than 40 works by more than 30 sculptors working in many media including

stainless steel, glass, ceramic, copper, wood, bronze, and more. Artists making a repeat

appearance this year include Daniel Altshuler, Lindley Briggs, Larry Elardo, Rich

Erickson, and Shawn Farrell. A full-color catalog will guide you through the sites, and

many works are available for sale. The exhibit is free and open every day.

Attend a reception with the artists on Sept. 27 at 1 p.m. 978-468-4415,

w w w .pingree.org

There

FAIRMONT AND GOPRO VIDEO COMPET IT ION

CONTINUE READING BELOW ▼

Calling all video enthusiasts: Fairmont Hotels & Resorts, teamed with camera company

GoPro, is offering a competition for aspiring filmmakers. Simply create a unique video of

one of your favorite places — capturing hidden gems, off-the-beaten-path experiences,

or thrilling adventures — and you may become one of 42 Destination GoPro Heroes.

Winners receive three-night trips for two to one of Fairmont’s destinations in North

America, state-of-the-art GoPro camera, and $500 Visa gift card. Winners will then

creatively document their trip on their new camera, and submit the finished video for a

chance to win the Grand Prize: a seven-night trip for two to one of Fairmont’s North

American destinations, including airfare, accommodations in deluxe room, full American

breakfasts, and a $100 per day food and beverage credit. Don’t want to make a video?

Share an e-postcard for a chance to win prizes, including GoPro cameras, BMW bikes,

Fairmont Gold bathrobes, and more. Submit videos by Sept. 14; postcards by Jan. 30.

Free. w w w .mydestinationstory.com

DELUXE CAMBODIAN ADVENT URES

The luxury travel specialists at Red Savannah have added a new itinerary to their

international destination roster. Alternative Cambodia (pictured at left) is a two-week

sojourn offering handcrafted experiences in this popular destination. Visit Bangkok’s

iconic attractions in Old Town such as Grand Palace and Wat Po Temple, including

observing the monks’ early morning chanting ritual. Other private tours and

experiences include a visit to the fishing village Kompong Khleang on Tonlé Sap Lake;

witness the sun rise before a picnic breakfast at Angkor Wat; zip line through the jungle

canopy with the new Flight of the Gibbon; kayak, river swim, and walk through rain

forest in the Cardamom Hills; camp on the beach at Ream National Park; motorboat

through paddy fields to Phnom Da, an ancient Funan site dating to 400 BC, and more.

Best time to travel: mid-November through March. Guide price: $4,785 per person,

excluding international flights, based on two people sharing. Price varies by date, room

category, and availability. Some guided excursions: add $10-15 per person. 855-468-

5555, w w w .redsavannah.com

Everywhere

PORT ABLE BABY BAT H

When it’s bath time for baby and you’re on the

road, Stokke Flexi Bath is a simple answer to your

little one’s needs. This foldable tub (pictured

above) can accommodate children from birth to 4

years old. Eliminates the worry of where to find

an appropriate sink or tub when you are camping,

staying at a B&B or roadside motel, or even

© 2014 BOSTON GLOBE MEDIA PARTNERS, LLC

visiting grandma. Available at PishPoshBaby in five colors: transparent, blue, white,

pink, orange. $40. 877-747-4767, w w w .pishposhbaby.com/stokke-flexi-bath.html

ST Y LE A-GO-GO

On the road and need a haircut? How about a pedicure? StyleSeat, a free app for Apple

and Android devices, makes it easy to maintain your style on the go. An online

destination to find and book appointments with beauty and wellness professionals in

nearly 15,000 US cities, StyleSeat connects you with more than 220,000 stylists,

including specialists for hair, nails, makeup, massage, and personal trainers. Browse

photos to discover new trends and ideas. Members can access last-minute deals near

them. Online booking accommodates any schedule, making it possible to book

appointments after business hours. w w w .styleseat.com NECEE REGIS

Necee Regis can be reached at [email protected].

Chatting with Chef Marcus Samuelsson and Feasting on Devil’s

Isle BY KRISTIN TABLANG

AUGUST 11, 2014

Last month we revealed where to frolic in Bermuda—now, we’re here to tell you where to feast on the

decadent island.

It might be small in size, but Devil’s Isle is salted with a slew of delectable eateries. And though

we unfortunately can’t say we stayed long enough to sample them all, we did have the opportunity to

dine at a diverse selection of the island’s top food sites.

Samuelsson at HP – Grilled Head on Shrimp

Scroll down for a handful of the top places to grab some grub on the flavorful island according to our

palates, from a hole-in-the-wall sandwich spot adored by natives, to the country’s most historic—and

quite possibly priciest—restaurant.

To boot, we present a unique Q&A with award-winning chef Marcus Samuelsson, who dishes on his new

signature restaurant, set to debut at our favorite Bermudian hotel—the Fairmont Hamilton Princess—

next spring.

#1: The Hole-in-the-Wall

We dare you to attempt chowing down this mouthwatering monstrosity from Art Mels Spicy Dicy—a

tiny locale popular among the locals—all on your own.

Fish Sandwich from Art Mels Spicy Dicy

The tartar-slathered, king-sized Mahi Mahi sandwich has been deemed “the best in the world” by many,

including plenty of Bermudians. Order it smothered in fried onions, coleslaw, and/or cheese, or have

them build it the way most locals do: with the grub hub’s signature hot sauce, between two slices

of traditional raisin bread. Not a big fan of breaded fish? Try the fried chicken instead (we didn’t get to

try it, but we’ve heard a number of rave reviews).

Open five days a week, the take-out only noshery—which has locations in both St. George and

Hamilton—is always busy during lunchtime, so if you’re looking to nab one of its scrumptious eats, show

up early to avoid ending up waiting on a super long queue, which forms outside its doors well before it

even opens.

#2: The Real Deal

If you’re hoping to savor true authentic Bermudian cuisine, pay a visit to the legendary Black Horse

Tavern. Situated on St. David’s Island, the rustic eatery is beloved by Onions for its exciting array of

seafood dishes, featuring freshly caught mussels, shark, shrimp, lobster, and of course, fish.

Black Horse Tavern’s Wahoo Nuggets are served with a heap of coleslaw and scoop of rice and beans.

For starters, be sure to try the restaurant’s fresh fish chowder—arguably the best on the island. Top it

with a few drops of the restaurant’s homemade vinegar and chili sauces, just like the locals do. As a

main course, we recommend the tender wahoo nuggets, which are served with a generous side of rice

and beans, coleslaw, and tartar sauce (take note that the dish goes particularly well with a tall, sweet

glass of ginger beer, the island’s signature soda).

#3: The Sweetest Scoop

For a scoop of homemade goodness, wander down to Bailey’s, an old-fashioned ice cream parlor located

in Hamilton Parish, right by Grotto Bay.

The local fave features an assortment of homemade all-natural flavors, from Ginger and Honey Vanilla,

to Butterscotch Crunch and Bermuda Banana. For those looking to show some Bermudian spirit in their

scoop selection, go for the “Dark n’ Stormy”; it’s a luscious spin off of the island’s most beloved libation,

made with Gosling’s Black Seal rum and ginger beer.

#4: The Poshest Plate

Poised on Jew’s Bay, the Waterlot Inn is the ultimate dining destination for a classy night out.

The award-winning steakhouse—undoubtedly one of the most expensive restaurants in Bermuda—

serves the finest steaks you can imagine, along with a fantastic range of seafood dishes.

For starters, whet your appetite with the Bermuda Fish Chowder or the Oysters Rockefeller. As for

the main course, the Filet Mignon and Cowboy Rib Eye are both must-tries for red meat fiends (though

we only recommend attempting to devour the latter—which weighs in at a whopping 20 ounces—if

you’re extremely hungry).

Can’t decide on which sumptuous cut to pick? Opt for the Tasting Trio, which comes with a petite prime

ribeye, Niman Ranch filet mignon, and wagyu striploin.

The Waterlot Inn steak “Tasting Trio,” surrounded by an array of sides.

Seafood lovers should consider the pan seared grouper or pan roasted jumbo scallops. Also, among the

restaurant’s plethora of sides, the truffled mac and cheese, duck fat fries, and garlic creamed

spinach are all sinfully delicious.

For dessert, you can’t go wrong with the Sticky Toffee Pudding, served warm with homemade toffee

sauce and vanilla ice cream. The Bananas Fosters is great, too—especially since it comes with an

awesome table-side flambé-making show.

Order Bananas Fosters for dessert at the Waterlot Inn and enjoy a table-side flambé-making show.

In case you arrive early and need to kill time before your reservation (a must-have in order to dine), The

Dock—the Waterlot’s outdoor bar and lounge—is the perfect place to grab a drink and a few

fancy finger foods while you wait.

The Dock at the Waterlot Inn

The Dips (red pepper walnut, hummus, and eggplant)—which come with pita bread—are delicious,

along with the mini Wagyu burgers. The waterfront locale’s most eye-popping (and priciest) offering,

however, is the hundred-dollar “Ridiculous Caesar”—an absurdly large glass of the Canadian cocktail

adorned with several skewered small bites, including a lobster tail, a seared scallop, and a chunk of

prime rib.

The Dock at the Waterlot Inn – “The Ridiculous Caesar”

#5: The Tantalizing Up-and-Comer

Last but not least, Marcus Samuelsson’s new signature restaurant—which is yet to be named—will

showcase a brilliant menu flavored by the renowned cook’s internationally influenced style, designed to

celebrate Bermuda’s colorful history and culture.

The award-winning chef’s modern venture—slated to officially open in May 2015—previewed its vibrant

dish lineup in the form of a pop-up eatery at the Hamilton Princess. Teasing tongues for two months

with small tastes of the real thing, Samuelsson at HP was nestled in a completely transformed meeting

space adjacent to the restaurant’s soon-to-be permanent site inside HP.

Luckily, we had the amazing fortune of dining at the sneak peek spot more than once, and happily got to

try the majority of its creative offerings. Though none of the dishes disappointed, among our favorite

small plates were the cornbread madeleines, served with a dollop of tomato jam and house-made

honey butter; the ceviche, accompanied by grapefruit, avocado, and crispy tortilla chips; and the seared

watermelon, topped with goat cheese, arugula, and pistachio pesto.

Clockwise, from top left: Samuelsson at HP’s Ceviche, Seared Watermelon, Cheddar-Baked Bermuda Onion, andMighty Mac n’

Cheese

The Cheddar-Baked Bermuda Onion was also a sensational bite, featuring the island’s famous sweet

bulb. As for entrées, we thoroughly enjoyed the “Seared Catch of the Day” (the tuna steak was pretty

amazing, especially when paired with a side of coconut creamed spinach), and the Mustard-Crusted

Lamb Duo finished off with espresso-caramelized pearl onions (with the “Mighty Mac n’ Cheese,” of

course).

Samuelsson at HP – Tuna Steak

To top it all off, the “Ice Cream Cones”—a duo of assorted scoops—was perfect for those seeking to

sample more than one house-made flavor (the red velvet ice cream is divine). Our top pick of the

saccharine bunch, however, had to be the light and refreshing Apple Sorbet, garnished with fennel and

white chocolate cream.

Samuelsson at HP – Apple Sorbet

In honor of our extraordinary dining experience, we decided to probe Chef Samuelsson about his

thrilling new culinary undertaking. Below, the acclaimed chef—who owns eight already

established, successful eateries worldwide—gives Haute Living a unique glimpse at his forthcoming

hot spot.

Photo Credit: Business Wire

Haute Living: Why did you decide to open a signature restaurant in Bermuda? What do you appreciate

the most about the island?

Marcus Samuelsson: I love Bermuda’s British, Caribbean, and Portuguese influences, combined with the

country’s rich history, vibrant island culture, and abundance of seafood. Different cultures and

ingredients inspire the way I cook everyday, and I’m excited to create a new menu through this

country’s lens. I have really enjoyed getting to know Bermuda through my pop-up at Samuelsson at HP,

and am excited to be a part of its landscape in a more permanent way when the signature restaurant

opens next year.

HL: Describe how the signature restaurant’s menu will successfully marry your personal taste with

Bermuda’s distinct cultural flavors. How did you go about putting it together?

MS: For my new signature restaurant, I will be focusing the menu on fresh ingredients that the island of

Bermuda has to offer, through dishes like seared fresh fish and crudos, [which will showcase] bright,

fresh produce. I will also carry over inspiration from my home base of Harlem, my travels, and

background as a Swedish Ethiopian.

Photo Credit: Gee Kay Enterprises

HL: Name three ingredients your signature restaurant would be completely lost without (not including

the basics such as salt and pepper, oil, etcetera).

Fresh, locally caught fish.

Rum—it’s very much a part of Bermuda’s culture, and we will include it in desserts, specialty cocktails,

and more.

Herbs like cilantro and basil are so important for the way they brighten clean, summery flavors without

weighing them down.

HL: Any clue as to what the restaurant’s signature dish will be yet?

MS: It’s hard to say what will be our signature dish, but we think that the fish chowder croquettes and

the jerk pork belly will continue to be the crowd favorites. They’ve both been hits at the pop-up so we

will definitely be bringing those to the signature restaurant.

Samuelsson at HP – Jerk Pork Belly

HL: Which dish may seem deceptively easy to make, but in reality is quite intricate?

MS: Our fish chowder croquettes seem very simple, but there is actually a lot of work that goes into

making the chowder and then creating that delicious bite. On the other hand, the ceviche is a really

simple dish to make and assemble, and can easily be made at home with fresh fish, grapefruit, and

tortilla chips.

Samuelsson at HP – Fish Chowder Croquettes

HL: Who will helm the restaurant’s kitchen, and why do you believe they are right for the job (will Leo

Marino and Justin Levine continue on as chefs de cuisine)?

MS: It’s not yet confirmed!

HL: Where are your favorite places to dine in and hang out on the island? Top beaches to lounge by?

MS: I love hanging out at Horseshoe Bay. The view of turquoise waters and the number of small, natural

coves is amazing. One of my favorite things to eat in Bermuda is a classic fish sandwich from Art Mels

Spicy Dicy.

Horseshoe Bay

Direct Link: http://hauteliving.com/2014/08/where-to-eat-bermuda-marcus-samuelsson/507619/

http://www.smartertravel.com/photo-galleries/editorial/nine-super-pet-friendly-hotel-chains.html?id=835

Fairmont encourages creative films for 42-property contest By Joe McCarthy // August 1, 2014

GoPro image of man ropeswinging in Bavaria

Fairmont Hotels and Resorts is teaming up with camera manufacturer GoPro to invite fans to take videos of their favorite places through Sept. 14 for a chance to win a number of trips. The “Destination GoPro Heroes” initiative presents 42 initial trip packages for prizes and an additional grand prize. Although asking for videos is a riskier proposition than asking for photos, simply because of the effort required, the broad prize pool will likely attract submissions if the contest is well advertised on social media. “We chose to focus on video because it is more impactful and engaging than photography in terms of storytelling,” said Jennifer Greene, director of Fairmont Hotels and Resorts in the Americas, New York. “We want to help our guests to share their stories and fully experience our destinations, and video makes it easier for others to relate,” she said. Thrill seekers The boundaries for submissions are broad. Fans are invited to capture a place that appeals to them, preferably something extraordinary. The contest description calls for “hidden gems, off-the-beaten path experiences, and thrilling adventures in your favorite places – [captured] in a unique and creative way.” GoPro cameras are designed primarily to sustain rough circumstances, making them ideal for sports and adventures.

GoPro image of man paddling in southern Italy

Of course, quality is the key word here. Submissions will be assessed by a panel of judges, rather than randomly awarded. Fairmont and GoPro enlisted Robin Esrock, a Vancouver-based adventure travel writer, as the official GoPro ambassador. Mr. Esrock will help judge the video submissions, and will also name his favorite video submission. The writer will also help to build interest in the contest via his social channels and entrants are invited to interact with him on Twitter and Instagram.

Photo by Robin Esrock

Fans can upload their videos on the “My destination story” Web site. Videos will not be arrayed as they arrive for others to view. Instead, the 42 winners will have their videos displayed on the Web site on Dec. 19. The panel of judges will select the winners by Oct. 1, and the trips will be parceled out between Oct. 2 and Dec. 15. Each winner will receive three nights for two people at one of the 42 properties involved, no overlapping, a GoPro camera and a $500 Visa gift card for use during their stay. Winners will then create another video using their GoPro camera to “creatively document” their trip. Of these videos, a grand prize winner will receive a seven-night trip for two at any Fairmont North America property, with airfare, deluxe room accommodations, breakfast each morning and a $100 food and beverage credit per day. For fans that do not want to create a video, e-postcards found on the contest Web site can be sent to be entered into a sweepstakes that include GoPro cameras, BMW bikes, Fairmont Gold Bathrobes, Le Labo cCandles, a Stearns & Foster queen size mattress or Riedel glass decanters. Enter to win Fairmont currently has a few other contests and giveaways activated to keep fans returning to both properties and social media pages. For instance, the brand is joining up with apparel brand Tommy Bahama, ride service Uber and Alaska Airlines for an end-of-the-summer escapade to celebrate National Relaxation Day in 2013. Many hotel brands, including Fairmont, have been encouraging fans to embark on road trips as a way to sample complementary properties. Combining multiple companies like this allows consumers to get a sense of how a brand fits into the larger travel ecosystem (see story). Also, The Savoy, Fairmont in London is keeping consumers excited for its 125th anniversary Aug. 6 with a month-long social media campaign. For the 30 days leading up to the anniversary, the property has been giving away brand experiences or prizes pertaining to the surrounding area. Although 30 days is a long time to expect consumers to stay engaged, The Savoy only needs a particular consumer to interact for a day for the seed of the anniversary date to be planted (see story). The GoPro campaign, however, has a much greater scope. “As our brand is renowned for genuine and authentic connections, we plan to use the videos to showcase our guests’ experience at our properties,” Ms. Greene said. “We also feel the videos will entice future guests to visit our unique destinations.” http://www.luxurydaily.com/fairmont-encourages-creative-videos-for-42-property-contest/

®

THE MAGAZINE OF THE WORLDWIDE HOTEL INDUSTRY JULY/AUGUST 2014

www.hotelsmag.com

DESIGN: WALDORF ASTORIAAMSTERDAM

YOUNG CHEFS TO WATCH

THE LATEST IN WEBSITEDEVELOPMENT

50 HOTELS July/August 2014 www.hotelsmag.com

Young HOTELS canvaSSEd THE gLObE TO find THE mOST prOmiSing cHEfS agE 35 and yOungEr. THiS LiST Of 10 rEprESEnTS a rangE Of prOpErTiES and pOSiTiOnS, buT THEy aLL prOvE THEir appETiTE fOr SuccESS iS nOT LimiTEd by THE LEngTH Of THEir ExpEriEncE.

Isaac Bancacochef de cuisine, Ka’ana Kitchen, andaz Maui at Wailea, haWaiiIsaac Bancaco’s deep roots in Maui are reflected

on his menu at Ka’ana Kitchen, where 85% of

ingredients are sourced on the island. Yet Bancaco

has achieved success in the wider world as well,

even serving as Ming Tsai’s sous chef on “Iron

Chef America.”

Age: 33

Hometown: Kula, Maui, Hawaii

Education: Western Culinary Institute,

Portland, Oregon

Career highlights: Named 2014 Chef of the

Year in the ‘Aipono Restaurant Awards by Maui No

Ka Oi Magazine; named among Top Young Chefs to

Watch by Hawaii Hospitality magazine in 2011

Best part of your job: “It doesn’t feel like a

job. I have the perfect symbiotic relationship with

our ownership, Andaz senior management, guests

and our Ka’ana Kitchen staff to put out a product

we all can be proud of and, more importantly, a

product that sells.”

Biggest challenge as a chef: “Life balance. The

trick is enjoying the day-to-day details of the job.”

Why you became a chef: “Growing up, I

always loved to eat, and both of my grandmothers

were excellent cooks. As my career progressed,

I learned about different cuisines, languages and

cultures, and that hit a note with me.”

Where you want to be in 10 years: “I’d

like to be on the corporate level of the Andaz resort

brand traveling worldwide and expanding what

we’ve been able to accomplish at Ka’ana Kitchen.”

hungrY&by Ann BAgEL STOrck, mAnAging EdiTOr

F&B: Chefs to watCh

52 HOTELS July/August 2014 www.hotelsmag.com

Marcela Jongezoonchef de cuisine, casa PaloPo, lake atitlan, GuatemalaMarcela Jongezoon’s resume includes time at some of

the world’s top culinary schools and restaurants, but

now she faces a unique challenge: heading home to

Guatemala to revamp the menu at Casa Palopo.

Age: 23

Hometown: Guatemala City, Guatemala

Education: Le Cordon Bleu Paris; Culinary Institute

of America, Hyde Park, New York

Career highlights: Working at Le Grand Vefour in

Paris and Eleven Madison Park in New York City

Best part of your job: “I love to use local and

seasonal ingredients that have a history behind them.

I aim to represent Guatemala’s culture to the fullest

and provide somewhat of a learning experience to the

guest as well as a lasting memory.

Biggest challenge as a chef: “Having constant

inspiration is important for growth and innovation, so

the challenge is keeping it alive in ways that will moti-

vate those working beside me.”

Why you became a chef: “Food draws emotion

from other human beings. Witnessing a guest try your

food and smile is priceless. There is no better feeling

in the world.”

Where you want to be in 10 years: “I want to

be a hard-working manager/chef de cuisine at Casa

Palopo boutique hotels around the world.”

Petar Obadexecutive chef, hotel excelsior, dubrovnik, croatiaPetar Obad knew he wanted to be a chef ever since

he was a child growing up in the shadows of Hotel

Excelsior, but food is not his only passion. Obad is a

poet as well, having published three collections of

poems with a fourth in progress.

Age: 35

Hometown: Dubrovnik, Croatia

Education: Dubrovnik High Culinary School;

Boscolo Etoile Academy Chioggia, Venice, Italy

Career highlights: Taking part in Hotel Excelsior’s

100th anniversary celebration; cooking for celebrities

and statesmen such as Morgan Freeman, Francis Ford

Coppola and the royal family of Morocco and Bhutan

Why you work at a hotel: “I love the diversity of

my team at the hotel, and I enjoy being able to share

my food with all kinds of international visitors.”

Biggest challenge as a chef: “Sometimes when I

am pulled in many different directions, I feel as though

I am the conductor of an orchestra. It is hard to keep

everything in order.”

Why you became a chef: “I remember my mom

cooking food that smelled incredible but tasted even

better, and I knew I always wanted that feeling.”

Where you want to be in 10 years: “My

ultimate dream is to travel the world and learn about

different cultures and cuisines. However, I will always

return home to share my experiences and new culinary

tricks with my friends and family.”

James Pareexecutive chef, the savoy, londonJames Pare oversees five kitchens and 94 chefs at The

Savoy — where he began as banquet chef in 2010 —

but he still prioritizes simplicity and a relaxed approach

to food, something he has cultivated through pursuits

such as his lifelong passion for fishing.

Age: 34

Hometown: Vancouver, British Columbia, Canada

Education: Vancouver Community College

culinary program

Career highlights: Thirteen years with Fairmont

Hotels and Resorts, including time as sous chef at the

Fairmont Olympic in Seattle; becoming executive chef

at The Savoy at age 33

Why you work at a hotel: “I have worked

for both small restaurants and large hotels, and I

came to the conclusion that the grandeur of 5-star

hotels and what we could offer — through room

service, in our restaurants or for events — was

extremely rewarding.”

Biggest challenge as a chef: “Finding young and

ambitious chefs.”

Why you became a chef: “I grew up around the

restaurant business and [as a kid] had the unique

opportunity to see real chefs is action, and I realized

there was nothing else I could possibly do.”

Where you want to be in 10 years: “Still

learning every day and being able to teach what I

have learned.”

SundayTravelWITH: NEW ENGLAND DESTINATIONS

BOSTON SUNDAY GLOBE AUGUST 24, 2014 | BOSTONGLOBE.COM/TRAVEL

M

Inside

What drives celebrity hotelfixer AnthonyMelchiorri?

M2

NEW ENGLAND

Father and son set off ona ballpark pilgrimage.

M7

Thewhaler CharlesW.Morgan sails back home.

M10

AP PHOTO/THE DAY, SEAN D. ELLIOT

Fairmont gimmes diginto her lover’s heart

By Walter V. RobinsonGLOBE STAFF

SAN FRANCISCO — It was, forfour decades, unrequited love. I wassmitten with her from a distance —her gorgeous lines, her regal bear-ing, her inviting warmth, the wayshe drew attention away from every-thing else around her. She’s had somany admirers, all of them moreworthy than me, that I’d convincedmyself she was unapproachable.

Finally, all these years later, Iscrewed up my courage, and made apolite and deferential overture toher. And discovered, to my shock,that she longed for me too. As Ireached for her hand, she embracedme. And she so quickly and effort-lessly seduced me that I’m still giddyfrom the nights we’ve spent togeth-er, and fantasizing about nights tocome.

She is The Fairmont Hotel in SanFrancisco. And somehow, for fairlyshort money, she’s now mine to playwith. When I’m in her company, I’mtreated like a fairy tale prince.

Book a regular room, and shegives me a 21st-floor room with adramatic view of the Golden Gate

Bridge. Come back a week later forthree nights, and two of them arefree. A round of golf? Here, she says,use my clubs. A weekend stay at hercompanion property in Washing-ton? But of course, have a suite onthe club floor with your own con-cierge.

Mixing with royalty like this isnot something I’m accustomed to.I’m so cheap — ask my friends —that I think nothing of offering $49for a $59 room at the Comfort Inn.Who else do they know who’s of-fered a lower price for an entrée atan expensive restaurant? And let metell you where to find the Red RoofInn coupon.

So it wasn’t just love that drewme to the Fairmont Hotels rewardsprogram. It was my penchant forpenny-pinching. My wife, Barbara,and I decided to start our May vaca-tion to Mendocino County with twonights in San Francisco. The Fair-mont, I announced, would be thatspecial place, though at $389 anight, my fidelity was quickly tested.

For that, you’d think, the Wi-Fiwould be included. It is at the Com-

THE FAIRMONT, Page M8 NICKY ACKLAND-SNOW FOR THE BOSTON GLOBE

MENDOCINO — Too often along much of California’s rug-ged coastline, visitors must choose between solitude and beau-ty. You want both? Take a direct flight to Seattle. A quiet tablefor two in Monterey? That’s an oxymoron. Call home if youfind an ocean view in Santa Barbara that comes without an off-shore oil derrick.

There is so, so much to love about California, but some-times so much to lament: Too many beaches overrun, too

much coastline overdeveloped. Even traffic jams competingwith memorable vistas in Yosemite Valley, for goodness sake.

Thank God, then, for time travel — to the Mendocino coast.That is where the craggy coastline and soaring cliffs keep theraging Pacific at bay, though just barely. And also where the ap-proaches, through mountain valleys and thousands of acres ofredwoods that stand as sentinels, keep the tourists to more of atrickle than a flood.

This, then, is California Mellow. And not just because Men-docino County’s economy is heavily dependent on the illegal

cultivation of marijuana, though its presence is so well con-cealed — I regret to report — that if there was any pungent aro-ma when I visited recently, it had surely been whisked away bythe bracing salt air.

Mellow? Laid back? Throwback to the ’60s? Let me countthe ways. You can drive for miles without seeing a traffic light,much less traffic to slow you down. Life seems lived at the paceof those layabout harbor seals sunning on the rocks at MacKer-richer State Park, strategically perched within photo range as if

Vintage Mendocino: mellowThe town on California’s northern coast is pacific, pastoral, bountiful, and in no rush to sell itself

Above from left aroundto near left: Time andthe Maiden Statue atopan old Masonic lodge;deer in a meadow;Brewery Gulch Inn inmoonlight; a sculpture;inn room’s view ofSmuggler’s Cove; pondsare reclaimed wetlands.

Above left around tonear left: Wild turkey;a Pacific cove; woodstockpiled at the inn;preparing north coastsalmon; back deck atthe inn; and MendocinoPresbyterian Church.

From far right abovearound to far right:The inn seen from thehighway; a birdhouse;an entree at the inn; anacorn woodpecker; anda chess game.

TOP DOWN, ROW 1: HANDOUT, JAY GRAHAM, GRAHAM; ROW 2: HAL BERAL, HANDOUT, GRAHAM; ROW 3: GRAHAM, BERAL, GRAHAM, GRAHAM; ROW 4: WALTER V. ROBINSON/GLOBE, ROBINSON, BERAL; ROW 5: GRAHAM, GRAHAM, ROBY LAPORTE, HANDOUT

BY WALTER V. ROBINSON | GLOBE STAFF

MENDOCINO, Page M8

CALIFORNIA

http://www.hotelchatter.com/story/2014/8/17/175356/663/hotels/Travel_Through_Time_With_Raffles_Singapore%92s_New_Timeline_Cocktail_Menu

http://www.hotelchatter.com/story/2014/8/17/175356/663/hotels/Travel_Through_Time_With_Raffles_Singapore%92s_New_Timeline_Cocktail_Menu

http://www.hotelchatter.com/story/2014/8/17/175356/663/hotels/Travel_Through_Time_With_Raffles_Singapore%92s_New_Timeline_Cocktail_Menu

LINK: http://www.travelwithval.com/fairmont-and-gopro-team-up-for-video-contest/

Travel News, Deals, and Events for August 2014 The world of travel is constantly changing, and keeping up with new developments can be challenging. That’s where Jetset Extra comes in – we scour the web every week to get the latest travel news so you don’t have to. Find out what’s happening with your favorite hotels, airlines, resorts, and destinations. Check back here often to find out

what’s happening in the world of travel, and to get the lowdown on discounts, tricks, and tips.

Travel News, Deals, & Events for the week of 8/05/14

**Deals**

Çirağan Palace Kempinski Istanbul Offers 20 Percent Off Rates Through "Tune in to Summer" Promotion Save This Summer With Wyndham New Yorker Hotel’s “Empire” Package Santa Monica’s Eco-chic Shore Hotel Celebrates California Wine Month This September With a “Wine Safari”

Package Berkshire, England’s Cliveden House Offers the “Doggie Breaks” Package Designed for Your and Your Pet **Events**

Oppikoppi Festival in Bosveld, South Africa – August 7-9 Way Out West in Gothenburg, Sweden – August 7-9 Outside Lands in San Francisco – August 8-10 “New Year’s Eve in August” in Bérchules, Spain – August 9 International Reggae Wine Festival in Jamaica – August 10 **News**

Beautiful WWI Tribute Takes Over Tower of London Kimpton’s Newest Boutique Property, the Goodland Hotel, to Open in Santa Barbara in Late August New German Food Tour in Berlin Showcases Specialties of German Regions Uncommon Journeys Announces New Lineup of October Adventures Become a Destination GoPro Hero with Fairmont Hotels & Resorts

Turner Classic Movies Partners With On Location Tours to Create TCM Classic Film Tour in New York City Brazil’s Ponta dos Ganchos Joins Leading Hotels of the World Radisson Blu Encourages Consumers to Share Travel Insights in “Social Eyes” Contest Pay-What-You-Want Hotel Program Launched in Paris Delta to Offer Free Entertainment on Domestic Flights Priceline.com Introduces FunRides for Luxe Car Rentals

Link: http://www.jetsetextra.com/news-deals

Become a Destination GoPro Hero Posted on August 1, 2014

Fairmont Hotels & Resorts, together with GoPro, is offering guests an opportunity to become a “Destination GoPro Hero” and a

chance to win “the prize of a lifetime.”

Launching Aug. 1, travel enthusiasts and Fairmont guests alike are invited to create a unique video of one of their favourite

places for the chance to win one of 42 three-night trips for two to one of Fairmont’s destinations in North America, along with a

GoPro Camera and a $500 Visa gift card.

From Aug. 1 through Sept. 14, video entries can be submitted at MyDestinationStory.com, capturing a locale’s hidden gems, an

off-the-beaten-path experience in a favourite place, or a thrilling adventure, in a unique and creative way.

The 42 “Destination GoPro Heroes” – one per hotel – will enjoy airfare and a three-night hotel stay for two at one of Fairmont’s

42 destinations in Canada, the United States, Bermuda, Barbados or Mexico, as well as a GoPro Camera, and a $500 Visa gift

card for use during their stay.

Each of the 42 Destination GoPro Heroes will then creatively document their trip on their new GoPro camera, and will submit

the finished video for a chance to win the Grand Prize, a seven-night trip for two to the winner’s choice of one of Fairmont’s

North American destinations, with airfare, accommodations in a Deluxe Room, full American breakfast each morning, and a

$100 per day food and beverage credit.

The Grand Prize winner will be announced on Jan. 31, 2015.

To enter, visit http://www.MyDestinationStory.com .

LINK: http://www.travelpress.com/become-destination-gopro-hero/#.U9vQk_ldVb1

HBA Designs Raffles Istanbul Aug 25, 2014

Raffles Istanbul is set to open September 1st in Turkey.

At the heart of the Zorlu Center, a modern-day bazaar, Raffles Istanbul overlooks the Bosphorus, the

Prince Islands, and the historic peninsula.

Hirsch Bedner Associates’ (HBA) Istanbul office completed the design, which features a contemporary

Turkish appeal and local artwork. The hotel offers 132 guestrooms and 49 suites with expansive

windows. Two restaurants, two bars and lounges, and a patisserie make up the F&B outlets. In the

lobby, Lavinia lounge is named after Martin Dawe’s monumental bronze “Lavinia,” a focal point in the

lobby, and pays homage to the poem of the same name by Turkish poet Ozdemir Asaf.

“The spirit of Raffles fits perfectly into this extraordinary capital city at such an exciting time,” says Peter

French, president of Raffles Hotels & Resorts. “Our philosophy is to create an oasis where people can

come together and continue on refreshed. It is this tradition of bringing people together that is an

essential feature of the story of Raffles Istanbul.”

Direct Link: http://www.hospitalitydesign.com/hospitalitydesign/industry-news/HBA-Designs-Raffles-

11161.shtml

Raffles Opens in Istanbul September 1 August 24, 2014

Opening on September 1, 2014, Raffles Istanbul is the city’s most exciting new hotel; the perfect

embodiment of the new young face of an ancient city and a beacon above the Bosphorus, an oasis of

calm and cool.

At the heart of the cutting-edge Zorlu Center, a modern-day bazaar where fashion, fine food and the

arts converge on the European shore in Beşiktaş, Raffles Istanbul is an exhilarating fusion of virtuoso

architecture, dazzling interiors, inspired food and luxury. The hotel overlooks the Bosphorus, the Prince

Islands and the historic peninsula – a stunning vantage point above the city.

“Turkey is a rising star in the global economy and, in this youngest member of the Raffles family, we

have created the perfect expression of the ‘new’ Istanbul: vibrant, full of energy and innovation, but

utterly in touch with the city in which it stands and its rich heritage,” says Peter French, President of

Raffles Hotels & Resorts.

This rich heritage is reflected in the light and airy interiors designed by Hirsch Bedner Associates (HBA).

Contemporary, full of texture and distinctly Turkish, the hotel is embellished with a gorgeous collection

of specially-commissioned artworks. Many of these are by Turkish artists, others by artists inspired by

this magnificent city: tactile sculptures, objets trouvés and contemporary interpretations of classic

patterns, pieces inspired by fabulous Byzantine jewels – all bringing the ancient and modern together.

“The spirit of Raffles fits perfectly into this extraordinary capital city at such an exciting time,” says Peter

French. “Our philosophy is to create an oasis where people can come together and continue on

refreshed. It is this tradition of bringing people together that is an essential feature of the story of

Raffles Istanbul. For centuries, Istanbul has been the meeting place between East and West, Asia and

Europe, where great civilizations and cultures have left their mark and where people have exchanged

ideas, told stories and set out again.”

Raffles Istanbul offers its guests 132 guestrooms and 49 suites – all spacious and filled with light,

blending Turkish and contemporary design and offering everything the modern traveler demands. Floor-

to-ceiling windows lead to furnished private terraces and balconies, for lofty views over the Bosphorus

and the city.

Istanbul is a melting pot of gastronomic delights - and so too is Raffles Istanbul. Two restaurants, two

bars and lounges and a patisserie offer a culinary theatre of possibility, day and night:

• Arola – Michelin-starred Spanish chef Sergi Arola gives classic Catalan dishes a modern spin. This is

social food from a sharing culture; the menu offers picas, or small dishes, as well as mains and delicious

desserts.

• Rocca – Turkish and Mediterranean food is the order of the day, all day.

• In the striking Lobby, Lavinia is the place to be seen. The lounge is named after Martin Dawe’s

dramatic monumental bronze ‘Lavinia’, a focal point for the lobby, and pays homage to the poem by the

famous Turkish poet, Ozdemir Asaf.

• The artisan Patisserie offers a range of tempting Turkish cakes and other delights.

• The Pool Bar & Grill on the sixth floor is a stylish spot for soaking up the rays by day or chilling out to

the sounds of the DJ by night; all with jaw-dropping views of the city.

• The Writer’s Bar is the perfect stop for a quick ‘time out’ - and the Long Bar travels from Singapore

with a glamorous twist - and its own champagne room.

With nine treatment rooms and suites and a choice of pools, saunas, steam rooms and hammams,

Raffles Spa is set to be one of the most comprehensive in Istanbul. Gazelli Skincare and Organic

Pharmacy offer an indulgent menu of treatments, with a signature Rose, Honey and Sugar Hammam

Experience from the latter.

Raffles Istanbul also offers an inspirational choice of calm, contemporary spaces for private and business

events - from the launch of a new car or a society wedding in The Ballroom, a birthday dinner in one of

the seven private rooms, to a high-level meeting in The Boardroom. All this backed up by the latest

technology, experienced service and support, leaves guests free to focus on their own agendas. Guests

may also call ahead to book the Raffles helipad, for an easy arrival and a fast getaway.

Tarek Mourad, General Manager of Raffles Istanbul, brings with him a wealth of experience in opening

successful, five-star luxury hotels. Originally from Egypt, Tarek is thrilled to be back in Istanbul, where he

was previously General Manager at Four Seasons Sultan Ahmed. He returns from Azerbaijan, where he

oversaw the opening of Four Seasons Baku.

Throughout the hotel, the authentic Raffles touch is never far away, personified by the legendary Raffles

Butler service that is part of the anatomy of every Raffles; from Singapore, to all ten of the company’s

hotels around the world.

Rooms from $800 per night. For opening offers valid through October 31, 2014, please visit

www.raffles.com/istanbul/offers

Raffles Istanbul, Zorlu Center, 34340 Istanbul, Turkey

[email protected] | toll free: + 800 1 7233537 | Tel: + 90 212 924 0200

Visit website: www.raffles.com/istanbul

Direct Link: http://www.luxurytravelmagazine.com/news-articles/raffles-opens-in-istanbul-september-

1-22231.php

Quirky Cocktails That (Can Make You) Go the Distance August 14, 2014 at 7:13 PM By Janice Tober

It's no secret that we love drinking in hotels here at HotelChatter. In fact, hotels might be our favorite

"local." So all this week and next, we'll be pouring out some drinks for you during our second Hotel

Cocktail Week(s) -- newly-expanded because there’s just so many drinks to share. We'll be posting

quirky cocktails, boozy trends, unique menus and even recipes so you can recreate your favorite hotel

drink at home. We expect everyone will be getting a bit tipsy over the next couple of weeks! But don't

forget to tip your bartenders, in this case, us.

There are some cocktails in this world that make you go, “Really?” Here are a few that fall into this

category, proving that some things are best left for the experts to come up with.

This savory concoction comes from Shangri-La, At The Shard’s GŎNG. It contains Scotch – good; sherry –

OK; blue cheese – what the?; and chocolate bitters. Really? All we can say is that we’re going to London

soon and you can bet we’re making a pit stop here to see if it can actually be done.

Black and Blue Swizzle

Ingredients:

1.5 oz Talisker 10 Years

1/2 oz Pedro Ximinez Sherry

1/2 oz fresh lime juice

3/4 oz honey-blue cheese mix (method below)

1 drop Mozart Chocolate Bitter

Method:

To make the honey-blue cheese mix:

Add 2:1* honey syrup and 200g crumbled blue Stilton into a saucepan over medium heat and let the

syrup simmer for a while (do not let it boil). Use a blender to make sure the cheese and honey are

combined. It’s recommended to fine strain the syrup before usage.

Pour all of the ingredients into a copper mug and add crushed ice. Use a swizzle stick to blend the drink

and crushed ice until the outside of the mug is frosted. A spoon can be used if you can't get hold of a

swizzle stick.

Top up with fresh crushed ice and garnish with mint leaves, orange peel and cinnamon crumbles.

*A 2:1 (sugar/honey to water) is often referred to as rich simple syrup. The 2:1 ratio often gives the

cocktail a better mouth feel and less is needed since it’s richer. It also lasts longer before spoiling.

Cost to imbibe at the hotel: £17 ($28)

Cost to stay at the hotel because you've imbibed too much: £500 ($834)

Another cocktail from across the pond can fall into the category of “includes everything but the kitchen

sink.” The British Allotment Cocktail, at The Churchill Bar & Terrace at the Hyatt Regency London – The

Churchill, has got your fruit, veggies, carbs and even some protein all mixed into one beverage. It was

created by the hotel to commemorate the allotments (community gardens) that increased rapidly

during the First World War due to food shortages (there’s a little history to go along with your

cocktail). This bevvie has some of the ingredients you’d grow in your allotment.

British Allotment Cocktail

Ingredients:

1.5 oz Chase potato vodka

1 oz Chase rhubarb vodka

3/4 oz lemon juice

1 tsp Monin gomme syrup

1 tsp pear liqueur

1 light squeeze of rhubarb puree

1 light squeeze of pear puree

1 oz of carrot juice

2 drops of plum bitters

1 egg white

Method:

Combine all ingredients and shake.

Add ice and shake again.

Use 2 tsp pear eau de vie to rinse the glass. Strain cocktail into glass.

Garnish with a baby caramelized carrot and 3 drops of house-made pea puree.

Cost to imbibe at the hotel: £16 ($27) with £1 for every drink donated to the Star and Garter Charity

Cost to stay at the hotel because you've imbibed too much: Starts at £212 ($354)

The Canadians are equal to the Brits when it comes to serious cocktail-making cred with this drink found

at The Fairmont Chateau Whistler: the Sinapis Alba. This flavorful cocktail has a mustard twist (using

mustard seeds grown on the hotel’s rooftop) and house made Lillet that’s been barrel-aged (a trend

we’ll be talking about in our upcoming Trend Roundups) made with Pinot Blanc, Pinot Noir, Cointreau,

bitters and orange peel and aged in oak for 3-4 weeks.

Ingredients:

1-1/2 oz Church and State Chardonnay

1 oz house made Lillet

1/2 oz honey syrup

3/4 egg whites

Dash of yellow mustard

Cocktail glass rimmed with crusted mustard seed

Boar sausage

Method:

Place all ingredients (except mustard) in a cocktail shaker with ice; shake until frothy.

Add mustard, stir.

Pour into prepared cocktail glass and garnish with sausage.

Cost to imbibe at the hotel: $18 CAD ($16)

Cost to stay at the hotel because you've imbibed too much: Starts at $202 CAD ($185)

[Photos: Shangri-La, At the Shard; Hyatt Regency London - The Churchill; and The Fairmont Chateau Whistler]

Direct Link:

http://www.hotelchatter.com/story/2014/8/14/14260/3549/hotels/Quirky_Cocktails_That_(Can_Make

_You)_Go_the_Distance

Fairmont | Press Coverage Report Page 1

Country: UKPublication: Travel BulletinFairmont hotel: Fairmont Château Lake Louise

Date: 29 August 2014MUU: 7,191AVE (£): 4,950

Fairmont| Press Coverage Report Page 2

Raffles set to open in Istanbul August 23, 2014’

Hotel group Raffles is set to open its first property in Istanbul on September 1. Located at the heart of

the cutting-edge Zorlu Center, a modern-day bazaar, the hotel overlooks the Bosphorus.

Raffles Istanbul features 132 guestrooms and 49 suites – all spacious and filled with light, blending

Turkish and contemporary design and offering everything the modern traveller demands. Floor to ceiling

windows lead to furnished private terraces and balconies, for lofty views over the Bosphorus and the

city.

With nine treatment rooms and suites and a choice of pools, saunas, steam rooms and hammams,

Raffles Spa is set to be one of the most comprehensive in Istanbul. Gazelli Skincare and Organic

Pharmacy offer an indulgent menu of treatments, with a signature Rose, Honey and Sugar Hammam

Experience from the latter.

Raffles Istanbul also offers an inspirational choice of calm, contemporary spaces for private and business

events - from the launch of a new car or a society wedding in The Ballroom, a birthday dinner in one of

the seven private rooms, to a high-level meeting in The Boardroom. All this backed up by the latest

technology, experienced service and support, leaving guests free to focus on their own agendas. Call

ahead to book the Raffles helipad, for an easy arrival and a fast getaway.

Peter French President of Raffles Hotels & Resorts explains: “The spirit of Raffles fits perfectly into this

extraordinary capital city at such an exciting time. Our philosophy is to create oases where people come

together, then continue on, refreshed. And it is this tradition of bringing people together that is an

essential feature of the story of Raffles in Istanbul. For centuries Istanbul has been the meeting place

between East and West, Asia and Europe, where great civilizations and cultures have left their mark and

where people have exchanged ideas, told stories and set out again.

Turkey is a rising star in the global economy and, in this youngest member of the Raffles family, we have

created the perfect expression of the ‘new’ Istanbul: vibrant, full of energy and innovation, but utterly in

touch with the city in which it stands and its rich heritage.” He added.

This rich heritage is reflected in the light and airy interiors designed by Hirsch Bedner Associates (HBA).

Utterly contemporary, full of texture and distinctly Turkish, the hotel is embellished with a gorgeous

collection of specially-commissioned artworks. Many of these are by Turkish artists, others by artists

inspired by this magnificent city: tactile sculptures, objets trouvés and contemporary interpretations of

classic patterns, pieces inspired by fabulous Byzantine jewels – all bringing the ancient and modern

together.

The General Manager of Raffles Istanbul is Tarek Mourad, who brings with him a wealth of experience in

opening successful 5* luxury hotels. Originally from Egypt, Tarek is thrilled to be back in Istanbul, where

he was previously General Manager at Four Seasons Sultan Ahmed in Istanbul. He returns from

Azerbaijan, where he oversaw the opening of Four Seasons Baku. Mr. Mourad comments:

“I am so happy to be part such an exciting opening. We have an amazing team of people here, whose

motto is “Passion to Exceed”- they are the ones who will provide individual, tailor-made experiences to

our guests – in the Raffles way: thoughtfully, with charm and grace – and always welcoming. It is a real

pleasure and an honour to be their General Manager.”

Throughout the hotel, the authentic Raffles touch is never far away, personified by the legendary Raffles

Butler service that is part of the anatomy of every Raffles; from Singapore, to all ten of the company’s

hotels around the world.

Direct Link: http://www.breakingtravelnews.com/news/article/raffles-set-to-open-in-

istanbul/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+breakingtravelnews

+(Breaking+Travel+News)

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8/12/2014 www.theledger.com/article/20140801/NEWS/140809978/1326?template=printpicart

http://www.theledger.com/article/20140801/NEWS/140809978/1326?template=printpicart 1/2

Clov erdale, Sonoma County .

Sonoma County Offers Local Food, W ine andBreathtaking View sBy EILEEN OGINTZPublished: Friday, August 1, 2014 at 10:51 p.m.

What a way to start the day!

My daughter Reggie, a San Francisco teacher,and I are soaking in a piping hot mineral pool —one of four at different temperatures — at theFairmont Sonoma Mission Inn's expansive spa.The picturesque hotel, spread over 13 acres andbuilt to replicate a California mission —complete with bell tower — is famous for thesepools, which are fed by underground mineral springs and which have drawn localsand visitors for centuries.

As we soak, we talk about the memorable chocolate souffle that capped our dinnerthe night before at the inn's Sante Restaurant, considered one of the best in an areaknown for restaurants that showcase seasonal and locally grown ingredients. Welament that we didn't get up early enough for yoga (there is even a water yoga classin one of the outdoor mineral pools) or one of the complimentary guided hikes. Wediscuss what we'll do the rest of our day — after our spa treatments (there are 50 tochoose from). Most important, we're having a good time together with nodistractions.

Who says grown kids don't want to travel with their parents? I don't get to see mydaughter that often and was determined to make our few days together as fun and asstress-free as possible for both of us. The key, I discovered, is choosing the rightlocale.

Sonoma County, which incidentally is just an hour from San Francisco and twice thesize of the Napa Valley, proves ideal for a mom-daughter getaway. The area is idealfor whatever you want to do, whether you want to camp like you might on safari inAfrica at Safari West, stay at a quaint bed and breakfast or luxuriate at a high-endresort like the Fairmont. (Check the Fairmont's website for special packages.)

Sure there are wineries to tour — 400 wineries, including 40 within 17 miles. Manyare family owned. (Plan a route along the Sonoma Wine Road.) We learn theCalifornia wine industry actually started in Sonoma. (Weekends at the Francis FordCoppola Winery, while parents taste the wines, kids are challenged to recognizedifferent fruit flavors with tastings of smoothies blended by a smoothie expert withthe season's seasonal fruits — all for just a $1.)

But we also have our pick of 40 spas and 20 beaches (we spent our first night inBodega Bay, our room at the Bodega Bay Lodge) and got the chance to see soaring250-foot-tall Coast Redwoods that are more than 500 years old, including at theArmstrong Redwoods State Natural Reserve where you can hike amid these hugetrees.

There are 11 state parks where you can hike and bike. There is also the chance to

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visit farms and farmers' markets. In this one county, there are 120 farms open to thepublic, 12 farmers' markets and 500 restaurants, many of them like Sante,committed to serving what is locally grown and in season. Did you know there are 30cheese makers just in Sonoma County? (Sample them at the Epicurean Connection inSonoma where you can also take a cheese-making class.)

We got up close to rare African animals, including the recently born baby giraffe andWaterbuck at Safari West (more about that in another column) and even learned alittle history a few minutes' drive from the Fairmont when we strolled throughSonoma's famous eight-acre plaza with its hidden courtyards, historic adobestorefronts, tasting rooms, boutiques and restaurants (like the well-known The Girl& the Fig where we enjoyed lunch.) Sonoma is the location of the Bear Flag Revoltthat transferred California from Mexico to the United States.

Of course, this is the place to drink wine and we certainly did, visiting family-ownedwineries where the vintners are determined that you enjoy the surroundings, as wellas the wine.

"We want a visit here to promote a coming together of wine and people, dogs andkids. ... We want it to be a full experience that takes every one of your senses," saidAnisya Fritz, who, with her husband Lynn, runs Lynmar Estate in Sebastopol. Thewinery boasts a guesthouse and beautiful garden (where kids might have the chanceto pick ripe berries or veggies) and where their Chardonnays and Pinot Noirs arepaired with a picnic — locally sourced, of course.

Rene Byck, the second generation to oversee his family's Paradise Ridge Winery,joined us for a wine and local cheese pairing overlooking their vineyards. Heexplained that the winery got its name when his dad, a local doctor, looking for aplace his family would gather for generations to come, first bought the land some 36years ago. He came home and told his wife and five kids he'd "seen paradise."

The Bycks are also committed to offering visitors more than their excellent wine.There is the public sculpture garden named Marijke's Grove in honor of Rene Byck'smother after her untimely death in a car accident. The garden is currentlyshowcasing the 20@20 exhibit, which celebrates the family's 20 years ofwinemaking. It's a great place for kids to run around, suggests Byck, a father of threeyoung children himself.

Visitors are encouraged to picnic — there is no charge — take a stroll through thevineyard or enjoy the sunset. Families come for the pizza served certain nights andmusic on others. "You don't even have to do a tasting," Byck says. "Even if you don'tdrink wine, you can come and have a good experience here."

"It started with an overflow from Napa," says P.J. Rex, who, with her husbandRobert, runs Deerfield Ranch Winery, known for their low-sulfite wine. "But todaypeople are also coming for the ocean, the redwoods and all of the farm-to-table food.

"Our focus has always been local," she laughed. "Now it's just IN."

Reggie and I laugh — and get ready to eat more local cheese.

[ If you are planning a West Coast trip, look for Eileen's Kid's Guide to LA County andlater this year, to San Francisco available online and at major booksellers. Visitwww.takingthekids.com. ]

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