February 28th, 2011
We’ve been begging the new Chef Kyle Zachary at TOPPER’S at The Wauwinet to share a delicious yet not too difficult recipe with us, one that we can make in preparation for TOPPER’S seasonal opening on May 4th. Alas, here it is – delicious, classic Osso Bucco Milanese, turned elegant with the addition of saffron to the risotto. And while we’re excited to taste-test this recipe for ourselves, we know we will be even more elated to try out TOPPER’S new menu when we are on Nantucket this summer (see the photo above to understand just how magical a meal at TOPPER’S can be!) Recipe below: (more…)
February 4th, 2011
Nantucket Island Resort’s Hot Dates, Cool Rates are back! Guests who book Nantucket vacations by February 18 not only get their first choice of Hot Dates but also receive the lowest rate of the season with the Hot Dates, Cool Rates Guarantee.
Other benefits to booking early include a dinner credit ($25 on $100 spend, or $50 on $150 spend) and two $25 spa treatment credits.
The Hot Dates, Cool Rates for 2011:
- Jared Coffin House from $125 | Relax just steps away from Nantucket’s Main Street in this historic inn’s newly decorated guest rooms.
- The Cottages & Lofts at the Boat Basin from $175 | Enjoy the views of the harbor from the docks, where The Cottages are located on three wharves jutting out into Nantucket Harbor. *Named Best Resort Location in the U.S. on Condé Nast Traveler’s 2011 Gold List*
- White Elephant from $195 | Sip on delicious cocktails on the lawn overlooking the harbor (Lobster Bloody Mary, anyone?) *Voted #1 Resort in Massachusetts in Travel + Leisure’s 2011 World’s Best Awards*
- The Wauwinet from $225 | Play a game of tennis, take a boat ride on The Wauwinet Lady from late-June to mid-September, or engage in a cooking class with Chef Kyle Zachary in the kitchen of TOPPER’S restaurant. *Named 3rd Top U.S. Small Hotel in Condé Nast Traveler’s Readers’ Choice Awards*
- White Elephant Hotel Residences from $350 | Enjoy all of the complimentary extras that the Residences offers, including access to the hotel’s private swimming pool (in season) with daily fruit and ice cream service.
Nantucket Island Resorts also offers add-on packages at any of their hotels to make your Nantucket experience as unforgettable as possible – these include family, couple, babymoon, girlfriend, and golf packages, or more “Uniquely Nantucket” activities like scalloping, lobstering, and seal- or whale-watching. Or choose to visit during one of Nantucket’s annual festivals including Daffodil Festival weekend (April 30-May 1), Wine Festival weekend (May 18-22), and the Nantucket Film Festival (June 22-26).
To book online, visit the website of the Nantucket Island Resorts property of your choice and enter the booking code GTDLOW, or call 800.ISLANDS (800.475.2637) or 508.325.1000 and mention booking code GTDLOW.
October 21st, 2010
The votes are in! Nantucket Island Resorts has announced the results of its first video sweepstakes, ‘Flip Out on Nantucket.’ Visitors were invited to submit one-minute long video clips made during their summer 2010 stay on Nantucket for the chance to win a grand prize vacation valued at $15,000.
Of the many videos submitted during the May 26 – September 6 entry period, Ben and Carly Kinberg’s award-winning video entitled ‘Nan-Took-It’ was one of 10 finalist videos selected by Nantucket Island Resorts’ panel of judges. Voting on the top 10 videos was then opened to the public for a 15-day voting period in which over 2,000 votes were cast. After all votes were tallied, the Kinberg’s ‘Nan-Took-It’ video was determined the winner receiving nearly 500 votes!
The lucky Kinberg couple stayed at the White Elephant for their honeymoon in May 2010. During their stay, Kinberg captured a video of a seagull ‘stealing’ a muffin from his wife while relaxing on the hotel’s harborside lawn. When reminiscing on their Nantucket vacation later in the summer, the couple came across details of the video contest on the White Elephant website and quickly uploaded their video for consideration.
The couple plan to return to Nantucket in June 2011 to claim their grand prize, which consists of a five-night stay at a Nantucket Island Resorts property along with two dinners, two spa treatments, jeep rental, harbor cruise, and $1,000 gift card.
Other prize winners included Chris Gale of New York, NY, and Sean O’Neill of Wellesley, MA. Runner-up Gale was awarded a $500 gift card for his ‘Mr Bear’s Nantucket Visit’ video, and O’Neill received an honorable mention prize of a $250 gift card for his ‘Griswold’s NIR Experience’ video.
Nantucket Island Resorts is a collection of premier hotels on Nantucket including The Wauwinet, White Elephant, White Elephant Hotel Residences, Jared Coffin House, The Cottages & Lofts at the Boat Basin, and Nantucket Boat Basin.
August 17th, 2010
I’m sure everyone can make a pretty standard sand castle. Fill the pail with moist sand, flip, and voila! However, have you ever tried to build massive sand flip flips, or perhaps a VW bug made completely of sand? All have been done during The Annual Nantucket Sandcastle & Sculpture Day, which will take place on this Saturday, August 21 at Jetties Beach on Nantucket.
Starting at noon, teams must use their creativity and whatever tools possible (biodegradable items suggested!) to build an impressive sand masterpiece. The judges, professional artists from the faculty of the Nantucket Island School of Design, will review all creations based on creativity, concept and design and award ribbons to those that excelled.
How much for this amazing day on the beach? Just $10/person to participate, and free for all spectators! For more information, call the Nantucket Island Chamber of Commerce at 508 228 1700.
Photo courtesy of NICC website.
July 29th, 2010
Admittedly, no one can keep the innovative pace of Steve Jobs. But hotels, in their pursuit to give guests an ever-richer experience, delivered ever more quickly, are helping to push technology to its limit. We aren’t speaking of iPod docking stations in every room – those seem as de rigueur as the VCR was in the 1990s. Here’s what’s next…
Royal Mansour Marrakech
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July 28th, 2010
Does this sticky hot summer weather have you looking forward to the fall? If so, might be time to start planning a fall vacation to Nantucket. The summer crowds have dispersed, the water is the warmest it’s been all summer, and restaurant reservations are much easier to come by. If that’s not enough, here are 10 Other Great Reasons to Visit Nantucket This Fall.
1. Value (more…)
July 9th, 2010
The Wauwinet’s serene Spa by the Sea has introduced four new Nantucket-inspired spa treatments to infuse the spirit, history, and natural beauty of this classic New England destination.
Cobblestone Massage
60/90 minutes – $155/$225
Cobblestones can be a pain in the neck – but not when they are used to soothe pains in your neck. Smooth, rounded basalt stones are heated and then used with essential oils in a deep muscle tissue massage. The treatment reminds us why cobblestones can be so charming! (more…)
May 20th, 2010
With the weather warming up, it’s time to head to the farmer’s market to indulge in the season’s finest locally grown produce. But what happens when we eat out? With the growing trend of on-site herb and vegetable gardens, restaurants and hotels are turning over a new leaf and guests are reaping the benefits with fresher food, straight from the garden.
North America
NoMi at Park Hyatt Chicago
In the middle of bustling Chicago, NoMi has created a garden sanctuary. Its lush landscaping sits on the seventh floor of the Park Hyatt, affording diners dramatic views of the city. At night, soft candlelight makes this urban oasis the perfect spot for sharing small plates and sipping carefully crafted cocktails. With summer coming up, NoMi has created a tomato-inspired menu with dishes like BLTs with vine ripened tomatoes and caprese salads with colorful heirlooms.
Chef’s pick: Composition of Heirloom Tomato with buffalo mozzarella, shallots, and Chianti vinaigrette.
TOPPER’S at The Wauwinet, Nantucket MA
Along with savoring the delectable cuisine of Chef David Daniels, guests at TOPPER’S get an extra fresh flavor note from the herbs gathered in the chef’s own garden. Chef Daniels keeps a plot of parsley, sage, rosemary, and thyme growing right outside The Wauwinet. Diners who opt for the more casual TOPPER’S Deck get a primo view of Daniel’s little Eden, so they can be assured that the seasonings are fresh and those basil leaves resting atop the spaghetti pomodoro were just plucked from their stems moments before.
Chef’s pick: Simple Spaghetti Pomodoro, with chili flakes and fresh basil leaves.
Caribbean
Strawberry Hill, Blue Mountains, Jamaica
This 50-acre mountain top resort in Irish Town, Jamaica, originated as an 18th century coffee plantation. Today, the resort still boasts extensive gardens and orchards yielding copious fresh produce daily. Aromatic varieties of mint are used at the Strawberry Hill Living Spa, and lemongrass and basil spice salad dressings and teas. Bananas, pineapples, mangoes, and other local fruit grow on the property, giving guests a variety of fresh produce.
Chef’s pick: Strawberry Hill Jerk Style Lamb Rack, with lamb reduction and a guava glaze.
Europe
Victoria Jungfrau Grand Hotel & Spa, Interlaken, Switzerland
Between the luxurious ESPA and the outdoor tennis courts lies a garden replete with all sorts of herbs. By mid-May, this chef’s garden supplies the hotel restaurants with coriander, lavender, basil, sage, and others, including edible blooms like fiery red nasturtiums. Torsten Goetz tends to the garden, making sure all of those delicious flavors flourish and make it to the kitchen to spice up the chef’s cuisine.
Chef’s pick: Saddle of Irish lamb with Indian spices, “Cama di rapa,” sweet and sour mango pearls, and lightly smoked lamb jus.
Asia
Anantara Dhigu Resort & Spa, South Male Atoll, Maldives
Imagine eating dinner while the wafting aromas of lemongrass and hot peppers float in the air. Now imagine this garden in paradise. At Anantara Dhigu Resort & Spa in the Maldives, guests can do just that with the addition of a new chef’s herb garden. A lone hut stands among Thai, Indian, and Maldivian chilies, wild rocket, Chinese cabbage, and other edible greenery, so locavores can rejoice in the fact that herbs and veggies are no more than a few feet away, bringing new meaning to “farm to table”.
Chef’s pick: Tom Yam Pho Teak, a spicy seafood soup with fresh lemongrass and hot basil.
Anantara Golden Triangle Resort & Spa, Chiang Saen, Chiang Rai Province, Thailand
The organic vegetable garden at Anantara Golden Triangle supplies the restaurant and on-site cooking school with fresh produce year round. The resort also organically cultivates its own rice paddy, and the rice harvested is entirely consumed at the property. Showing its green thumb, Anantara Golden Triangle uses natural fertilizer on all its crops, courtesy of the resident elephants.
Chef’s pick: Thick, creamy chicken curry, filled with herbs and spices such as sweet basil and kaffir lime leaves.
Anantara Si Kao Resort & Spa, Changlang Beach, Trang Province, Thailand
At Anantara Si Kao, the herb garden holds a world of local flavors. Somewhat common names such as lemongrass, Thai basil, and chili grow next to the more exotic hot holy basil, galangal, and kaffir lime. No idea how to use them? Take a Thai cooking class – each class starts in the garden, gathering herbs for the recipes. Also check out the weekly Market Night when vendors from the local Trang Market set up stalls on the resort grounds and sell their wares, including local produce, vivid spices, and even the famous Thai street food (safely prepared in the resort’s kitchens so you don’t have to worry).
Chef’s pick: Pla Nueng Si Hio, steamed seabass fillet with ginger, garlic, chili, and light soy.
