how to celebrate national rum punch day

September 18th, 2014

This week in  NYC we really started to feel the chill creep up.  Instead of rushing for cashmere throw blankets and Farmer’s Market hot apple cider, we’re burying our heads in the proverbial sand and grasping one last inch of summer.  How?  By throwing a Rum Punch Party! We highly recommend you do the same to celebrate National Rum Punch Day on Saturday, September 20.  Here’s how:

Step 1: Mix up one or all of our preferred rum libations (recipes below)

Step 2: Tune into some Reggae and steel drum beats (may we suggest the Jolly Boys?)

Step 3: Fill your home with sand and palm trees and transform your bathtub into a swimming pool (optional)

Traditional Rum Punch at Sugar Beach in St. Lucia

3 oz fresh pineapple juice
3 oz fresh orange juice
1 oz g St. Lucia Distillers Crystal White Rum
1 oz St. Lucia Distillers Bounty Rum
1 oz grenadine syrup for color

Shake all ingredients with ice and pour into an ice filled glass. Sprinkle the top with fresh nutmeg and dress with fresh pineapple.

Planteur at Cheval Blanc St-Barth Isle de France in Saint Barth

  • 2 oz white and dark rum
  • 1.5 oz orange juice
  • .5 oz pineapple juice
  • .5 oz guava juice

Shake over ice and add fresh lime juice and cinnamon.

Blackwell Rum Cooler at Island Outpost’s GoldenEye in Jamaica

  • 2 oz Blackwell Rum
  • 1 lime
  • 1/4 orange
  • Brown sugar to taste
  • 1 can of ginger ale
  • 6 to 10 ice cubes

Mix Blackwell Rum with muddled lime and orange, brown sugar and crushed ice, top with ginger ale and garnish with orange slices.

 

AMPR TOP FIVE: bars with a view

July 15th, 2014

This summer, we’re taking our olives and twists on tour.

Here are our top five destinations for the most luxurious 5 o’clock somewhere.

1. MASAI MARA GAME RESERVE, KENYA

AMPR’s favorite garnish this summer is the sound of the Great Migration rattling the ice cubes in our gin and tonic. The only barrier between you and the wild is the drink in your hand at andBeyond Kichwa Tembo Tented Camp, situated where the forest meets the plains.

2. TOKYO, JAPAN

Sip Yamazaki neat at Park Hyatt Tokyo’s The Peak Bar, 41 stories into the sky and lit entirely by washi paper lanterns.

3. RAMATUELLE, FRANCE

Suspended between the clouds and the Mediterranean Sea, La Réserve Ramatuelle’s bar overlooks the crystal waters of the French Riviera. Hotelier Michel Reybier serves his private label Cos d’Estournel, a Sauvignon Blanc grown from his personal vineyard.

4. NANTUCKET ISLAND, MASSACHUSETTS

Sit under the Brant Point Grill’s shady canopy and gaze out at The White Elephant statue, a harbor-side symbol of the eponymous hotel’s history. Drink of choice: Lobster Bloody Mary.

5. SYDNEY, AUSTRALIA

The Living Room at Park Hyatt Sydney offers a front-row seat to the Sydney Opera House and world-renowned harbor. With a glass of Penfolds in hand, everything is looking good from “down under.”

 

 

 

more than just turkeys and touchdowns, nantucket thanksgiving

November 14th, 2012

Come celebrate Turkey Day in the same state as the Pilgrims (the Grey Lady isn’t so far from Plymouth Rock!). The island is full of charm in the fall; the summer crowds have dispersed, prices have dropped, and the island is awash with vivid hues of crimson and purple. There’s no better setting for a tryptophan-induced food coma and a belly full of pie!

Stay

With Nantucket Island Resorts’ Hot Dates, Cool Rates promotion, rates at the White Elephant for Thanksgiving weekend (November 22-26) start at $195 and rates at the Jared Coffin House start at $155.

Feast

White Elephant’s Brant Point Grill hosts a special Thanksgiving buffet with all of the comfort foods you’d expect at your grandmother’s house, without all of the cooking and dishes. Think turkey with gravy, roasted leg of lamb, tenderloin, raw bar, warm cranberry bread pudding and house-made pies. Cost: Adults $72; children 4-10 $10; 3 & under free. Reservations required: 508.325.1320

Play

While football may be the traditional Thanksgiving game, golfers will be thrilled to know that post-pie they can go play 18 at Nantucket’s top-notch Sankaty Head Golf Club. This members-only club with coveted ocean views and links-style holes is open (for a fee) to anyone from October to May.

Sip

Nantucket’s own Cisco Brewers, known for its Whale’s Tale Pale Ale and other beers as well as its wine and distilled liquors, is a great place to come in from the fall chill. Taste a flight of beer, wine, or liquor and catch a brewery tour.

Plunge

Take part in a Nantucket tradition with the 11th Annual Cold Turkey Plunge! Every Thanksgiving morning, hundreds of brave souls gather on Children’s Beach and jump into the cold Nantucket Harbor. Prizes are awarded for best costumes, so be creative!

Cook

If you don’t want the Thanksgiving fun to end once you’ve returned home, here’s a recipe from Chef Fred Bisaillon of Brant Point Grill to help you hold on to that autumnal spirit.

Chocolate and Cranberry Herb Scones (makes 20 scones)

Ingredients:

1lb +10oz Pastry flour

2tsp salt

1oz baking powder

3oz sugar

12oz cubed cold butter

2oz egg yolk

2oz egg

15oz heavy cream

6oz cranberries

6oz white chocolate chips

Zest of 1 orange

¼ tsp chopped fresh thyme

 

Directions:

Preheat oven to 400°F. Line a baking pan with parchment paper. Sift together flour, baking powder, and sugar. Add butter to dry ingredients, mixing on low speed with paddle attachment. In another bowl, combine the eggs, yolks, and cream, then add the egg mixture to the sifted ingredients and butter all at once, mix just to incorporate, then add zest, cranberry, chocolate, and thyme. Pat down dough onto the baking pan about 1” thick. Allow to rest in refrigerator for about 1.25 hours. Cut the dough into 4”rounds or any desired shape, brush with eggwash (one beaten egg, separate from the recipe above, plus 1 T cold water) and allow to sit for 5 minutes then repeat. Bake until golden brown. About 15-18 minutes in a convection oven. Cool to room temp and Enjoy!

 

park hyatt masters of food & wine september 2012 series

September 19th, 2012

The final weekend of the 2012 Park Hyatt Masters of Food and Wine, a global series of seasonally- and locally-inspired culinary weekend workshops, will occur at Park Hyatts around the world from September 21 – 23, 2012.

Through engaging and interactive programming, resident and visiting gourmands and oenophiles can become ‘masters’ of regional cuisine. Park Hyatt chefs and sommeliers will lead masters-in-training in three hands-on ‘courses’ on the designated day:

In the Field: Interaction with artisanal food or beverage purveyors
In the Kitchen: Onsite cooking and prep workshops
In the Moment: Tips on service and presentation

Sample hotel itineraries during the September series include:

- Park Hyatt Abu Dhabi will introduce guests to a culinary weekend that will focus on the local and sustainable resources of the region. It will open with a “Sustainable Grill Dinner” hosted by Executive Chef Laurent Pommey and will feature a seven-course menu with dishes such as Seared Tuna and Omani Lobster Carpaccio with Coriander, Local Mackeral Fillet with Herb Crust, and more. The hotel’s signature restaurant, The Park Bar & Grill, will be offering a special four-course vegetarian grill menu throughout the weekend that will include specialities such as Orange Couscous and Mint Salad and Stuffed Purple Kohlrabi with Sweet Potato-Chili Puree and Kenia Beans. Chef de Cuisine Maik Lilenthal will also be hosting a cooking class that will focus on vegetarian cooking and feature a three-course menu.

- Park Hyatt Aviara will take guests to Orfila Vineyards & Winery where they will be greeted with a unique tribute to the European tradition of tasting the Bourru, a young wine derived from fermentation of the Must. Long celebrated during the harvest season, this tasting of the Bourru traditionally takes place from early September to late October and is generally served with savory foods or chestnuts. Masters of Food & Wine is honored to introduce guests to this unique and rarely seen experience. Guests will experience a tour of the winery and enjoy a family-style lunch led by Park Hyatt Aviara’s Executive Chef, Pierre Albaladejo, that will incorporate different types of estate grapes into each dish.

- Park Hyatt Buenos Aires will host an “Organic Springtime” event where organic producers and suppliers create a premium Organic Market in the gardens of the hotel, inviting guests to experience a uniquely organic universe. Attendees will be able to meet, taste, and learn about organic trends while celebrating spring’s arrival in Buenos Aires.

- Park Hyatt Paris-Vendôme will offer a special workshop with Mr. Cohen at Les Vergers St. Eustache, the official supplier of all the Michelin-starred restaurants in Paris. Guests will have the opportunity to discover amazing and forgotten vegetables thanks to Mr. Cohen, a real fruit and vegetable storyteller.

For more information and additional itineraries for Park Hyatt Masters of Food & Wine September series, please click here.

 

ringing in julia’s 100th with a berry tart from oléron

August 23rd, 2012

At AMPR, we’re lucky to work a stone’s throw away from the Union Square Greenmarket. With August’s cornucopia of locally grown produce, it’s hard to shake that “so-many-recipes-so-little-time” feeling while meandering through the various stalls. But fruit-wise, delicate berries from the Hudson Valley – in our opinion – always steal the show.

Fruit tarts are a common sight in France, a country that’s home to a number of exciting properties represented by AMPR. Last week would have been Julia Child’s 100th birthday, and we’re celebrating her legacy of French cooking with a classic tart native to windswept Oléron, a scenic island off France’s Atlantic coast. The recipe is featured in Ruth Reichl’s book Tender at the Bone (a joy to read, by the way!) preceded by a few descriptive lines that had us chomping at the bit to get our hands in the flour:

Danielle took her finger out of her mouth and took a bite. I watched her. She took another. And another. I took a bite myself.

It was magnificent. The fruit was intoxicatingly fragrant and each berry released its juice only in the mouth, where it met the sweet, crumbly crust. “Why is this so much better than other tarts?” I asked.

Madame Deveau looked at me with something like interest. “The American wakes up,” she commented. “It is that the products here are so good,” she said. “Good butter from fat cows and wild berries grown in the island air.”

While we can’t comment on how the Big Apple’s Greenmarket compares to the fat cows and island berries of Oléron, we can happily confirm that this tart is a welcome taste of summer – anywhere , anytime.  Now, be inspired!

Oléron Raspberry Tart

Serves 8-10

Ingredients

Pastry:

1½ c. sifted flour

¼ c. sugar

1 stick unsalted butter, chilled and cut into ¼-inch squares

2 tbs. heavy cream

1 egg yolk

Filling:

¾ c. blanched almonds, toasted

¾ c. sugar

3 tbs. unsalted butter, softened

3 egg yolks

1 tsp. vanilla extract

4 c. raspberries

2 tbs. currant jam and/or powdered sugar, for garnish (optional)

Instructions

Place sugar and flour in a large mixing bowl and whisk to combine. Add the butter squares to the flour mixture and blend using a pastry blender or forks until the mixture resembles coarse cornmeal.  Add cream to the egg yolk and pour into flour mixture. Mix lightly with a fork until the pastry holds together in a small ball. If it’s not moist enough, add a tablespoon or so of water.

Sprinkle some flour across a counter and push the dough with the heel of your palm until it has been worked through. Do not over-mix. Gather the dough into a ball, wrap it in plastic wrap, and let rest in the refrigerator for at least three hours.

Preheat the oven to 350 degrees Fahrenheit. Remove the dough and allow to warm on the countertop for ten minutes. On a floured surface, flatten the ball and roll it into an eleven-inch circle. Fit gently into an eight- or nine-inch tart pan with a fluted edge and removable bottom. Press into pan gently, being careful not to stretch the dough. Trim off the edges and freeze for ten minutes to firm.

Line the tart shell with aluminum foil and fill with rice or dried beans. Bake 20 minutes. Remove aluminum foil and filler and bake for five minutes more or until golden. Remove from oven and allow to cool while making the filling.

Blend the almonds and three tablespoons of the sugar in a food processor until it is a fine powder. In a separate bowl, cream butter with the remaining sugar, and then add the yolks. Fold in the almond-sugar mixture and vanilla to combine.

Spread the almond mixture into the pre-baked crust and top with two cups of the fresh berries. Sprinkle the tart with two tablespoons of sugar and bake for 40 minutes or until just set. Cool at least two hours.

Just before serving, cover the tart with the remaining two cups of raspberries. Garnish with powdered sugar or brush the top with a simple glaze made from two tablespoons currant jam heated with one tablespoon of water. Bon appétit!

Photo was taken by Ben from the AMPR team.

first zurich food festival will fill the swiss

June 26th, 2012

This summer, Zurich is holding its first ever food festival, Il Tavolo! Beginning on June 27 and lasting until July 1, the event will take place along the beautiful Limmat River in Switzerland, showcasing a mixture of Mediterranean food and haute Swiss cuisine from local five-star hotels and restaurants, including the Park Hyatt Zurich.

As host of the opening night dinner, Park Hyatt Zurich will be serving a lavish six-course meal prepared by six different chefs.  Join in the fun and watch them as they run from kitchen to kitchen to prepare your five-star dish!

The highlight of the festival will be the Gala Night held at the Swiss National Museum, which will serve a delicious array of foods prepared by the top chefs of Switzerland. The goal of the festival is to highlight the fantastic cuisine Switzerland has to offer, as well as bring the Zurich community together for a few great days of food and fun.  Our recommendation? Stay at Park Hyatt Zurich to be in the middle of the action, or Eden Au Lac for a gorgeous getaway just five-minutes away. Bon appétit!

five reasons to eat at topper’s this summer

June 11th, 2012

1. Launch of the Grey Lady

Starting June 25, The Wauwinet’s Grey Lady will offer daily complimentary roundtrip cruise transportation across the harbor to take guests from town to TOPPER’s just in time for their lunch and dinner reservations. Enjoy drinks on board to whet your appetite for the amazing meal to come!

2. New Menus

Executive Chef Kyle Zachary introduces new lunch, dinner, and tasting menus at TOPPER’s. Try the delectable Truffle Gnocchi served with sweetbreads, nettles, black trumpet mushrooms, asparagus, and hazelnuts or the 48-Hour Sous Vide Prime Beef Short Rib served with croquettes and a black currant reduction.

3. 25% off Champagne

TOPPER’S is offering guests 25% of all bottles of Champagne. Whether you like a little sparkle with brunch (think mimosas) or want the perfect drink to toast at dinner, at 25% off bring on the bubbly!

4. Beautiful Views

There’s nothing better than a perfect view to complement the perfect meal. Soak up the sun on TOPPER’S DECK and watch boats on the bay float by. You’ll never want to leave!

5. Restaurant Week

Taking place now through June 10, Nantucket Restaurant Week features many of the island’s best culinary establishments, including TOPPER’S. Dine on old favorites or try something new; TOPPER’S is offering a three-course dinner for only $45!

 

food markets: where the locals shop

June 7th, 2012

We’ve found that hanging with locals is the best way to experience a new destination authentically – and where better to do that than at a local market? USA Today lists the greatest food markets around the world and many happen to be in some of our favorite cities (including NYC – check out the Union Square Greenmarket right near our office!). Whether they’re called markets, bazaars or souks, you’ll find tasty treats in any of these sweet spots, so be sure to stop by and grab a quick snack while sightseeing.

Marrakech, Morocco

Marrakech Souk

Navigating through the maze of souks might be a little overwhelming at first, but we guarantee you will be delighted by fresh spices, oils, and olives. Complete your stay at the Royal Mansour Marrakech, where many of these ingredients can be found in the cuisine in the hotel’s three restaurants, overseen by thrice Michelin-starred chef Yannick Alleno.

Santa Fe, New Mexico

Santa Fe Farmers Market

After a relaxing stay at the cozy Inn on the Alameda, start your day with a trip into town for some shopping and people watching at the Santa Fe Farmers Market, which hosts 150 vendors in a LEED-certified building in the Santa Fe Railyard. Retreat back to the rustic Inn for a little R&R before exploring more of the oldest capital city in the nation.

Lucerne, Switzerland

Wochenmarkt

Guests staying at the elegant Palace Luzerne can enjoy both the beautiful Alpine scenery and the proximity to the heart of town – and don’t forget one of Switzerland’s best food markets! Stroll along the Reuss River while shopping for nuts, fruits, and mushrooms, or pick up one of the Wochenmarkt’s own cookbooks. This market also makes for a great day trip from Geneva (just 3 hours away) and at La Réserve Geneva, guests can take the new Tesla Roadsters out for a spin on their way to the market.

London, England

Borough Market

Made famous by scenes in blockbuster films, like Bridget Jones’s Diary and Harry Potter and the Prisoner of Azkaban, the centuries-old Borough Market invites locals and tourists alike to pop in and perhaps duck out of the rain. Fresh fruits and homemade breads in the summer and warm drinks and decadent desserts in the winter – there’s always a good time to visit this market. It is just a quick Tube ride from the Metropolitan London, where guests can take advantage of the COMO Shambhala Urban Escape spa, or The Halkin, one of the first design-led boutique hotels in the world.

 

wonderful, wonderful copenhagen

December 12th, 2011

Image courtesy of cntraveller.com

Mark Bittman knows food, and he’s picked Copenhagen as the newest breakout culinary city. Serious foodies will be already be familiar with Noma, the two Michelin star restaurant run by chef Rene Redzepi (and Restaurant Magazine’s Best Restaurant in the World the last two years running), but Bittman’s recommendations don’t stop there: there’s also Relae (run by Noma alumni), Geist, Paustian, Schonnemann, and Kodbyens Fiskebar. From the Robuchon-style mashed potatoes with pickled brown crab at Geist, to the herring smorrebrod sandwiches at Schonnemann, each restaurant serves up traditional Danish fare with a modern twist.

It’s not only the restaurants in Copenhagen that are cool—the city is also home to its very own Ice Bar, where everything from the walls and furnishings to the cocktail glasses the vodka libations are served in are made from ice specially imported from the Tome River in Jukkasjarvi, 125 miles north of the Arctic Circle in northern Sweden. The bar’s kept at a crisp 23 degrees Fahrenheit—so bundle up!

If your appetite’s been whet for the latest in creative Nordic cuisine, Crystal Symphony will be making six calls to Copenhagen in 2012, including three overnights, giving you plenty of time to sample the best the city has to offer. Book Now All-Inclusive fares start at just $5,890/person, double occupancy, through December 31. And for an even greater in-depth tour of Scandinavian gastronomy, Crystal’s Wine & Food Festival-themed August 14 sailing from Stockholm to London will feature two renowned Nordic chefs on board.

welcome one&only

November 2nd, 2011

Alice Marshall Public Relations is thrilled to announce its representation of the One&Only Resort collection. Set in some of the most beautiful locales in the world, each award-winning resort offers guests a distinctive style, genuine hospitality and lively energy that is unrivaled.  Properties include One&Only Reethi Rah, Maldives; One&Only Le Saint Géran in Mauritius; One&Only Royal Mirage in Dubai; One&Only Ocean Club in The Bahamas, One&Only Palmilla in Los Cabos, Mexico; One&Only Cape Town, South Africa and One&Only The Palm, Dubai which opened in November 2010.

As an authority on luxury hotels and goods for over 20-years, AMPR is adept at identifying trends and reporting news from their clients in a carefully crafted and nuanced way.  From high-end hotels to exceptional cruises, trains, exotic spas and lavish products, One&Only Resorts joins an exemplary roster of AMPR clientele bursting with exciting and original content.

To kick-off the holiday season, we would like to share with you our One&Only Gift Guide. From a mouth-watering cookbook by South African chef Reuben Riffel to a Physique57® Fitness Retreat, One&Only has your gift wrapped up.

Your One&Only Gift Guide

  • Instead of the traditional gift of wine, One&Only Palmilla’s sommelier Manuel Arteaga recommends gifting a bottle of Mezcal from his four favorite artisanal producers: Pierde Almas, Alipuz, Ilegal Mezcal, or Los Danzantes. Often touted as ‘the new tequila,’ mezcal is distilled from the agave (like tequila) and has a distinctive smokiness – perfect to warm up a winter-chilled body. For the ultimate Mezcal Tasting Experience, guests at One&Only Palmilla can schedule a private tasting with Manuel and learn about the production process, regions, and categories, followed by a tasting of seven mescals at the Agua bar. $55 per person.

  • For the fitness buff, pair Physique 57®’s new book, The Physique 57® Solution: The Groundbreaking 2-Week Plan for a Lean, Beautiful Body in stores nationwide on January 4th, with the promise of a stay at One&Only Ocean Club during one of their 4-night Physique57® Fitness Retreats. Guests enjoy two daily classes with Physique 57® instructors, use of a Balinese-style spa, nutritional cuisine by Michelin-starred chef Jean-Georges Vongerichten, all in a Bahamian paradise. Retreats are scheduled for December 4-8, 2011, January 12-16, 2012, May 3-7, 2012, September 20-24, 2012, and December 2-6, 2012.

  • For the chef, One&Only Cape Town’s Reuben Riffel’s new cookbook Reuben Cooks Local, takes home chefs on a journey through one of South Africa’s most well-loved culinary repertoires from his celebrated city bistro. Filled with over 230 pages of recipes and tempting images, readers also learn what inspired this chef and his rise through the South African restaurant ranks.

  • Cape Town-bound spa-goers will swoon over ‘The Essence of Africa’ at One&Only Cape Town’s award-winning spa. The new therapy combines traditional African massage tools, such as the ‘Eucalyptus wooden rungu,’ and age old healing ingredients such as Baobab tree oil and Rooibos herbs from the bush to lift the senses, improve skin elasticity, and reduce stress. If you can’t make it to South Africa, try gifting some new in-room bath and body products by South African Charlotte Rhys, just out with her new line of men’s amenities in time for the holidays.

  • For the music buff, give the gift of three nights at One&Only Ocean Club during December 7-13 and get VIP tickets to hear country sensation Brad Paisley perform live at the Grand Ballroom at Atlantis, Paradise Island, on Saturday, December 10 at 9:30pm. (Book by December 5.)


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