Category Archives: Hotels

Villa Caletas: luxury with a conscience in Costa Rica

Sunset from Villa Caletas ampitheater
Sunset from Villa Caletas amphitheater

Denis Roy emigrated from France with a dream somewhere in his head that materialized into creating a fantasy in Costa Rica. On over 700 acres of improbable, undeveloped coastal and mountain wilderness, using building methods that hearkened back to the days of the pyramids, the hotel, restaurants and spa complex of Villa Caletas and the Zephyr Palace emerged over time. A fusion of river stone castle and tropical Victorian architecture, the 50 rooms range from stunning to awe inspiring.

Villa Caletas ampitheater
Villa Caletas amphitheater

Sunsets from the amphitheater are legendary and views encompass forested hills and ocean from many angles. Yet those beautiful hills required total reforestation due to cattle overgrazing. The lush peaks of today were barren, rocky and eroding into the clear Pacific below. Fifteen hundred trees were planted from the beach up the mountain, and Villa Caletas continues to spearhead major reforestation projects in the region.

Ten percent of electricity is solar powered and all hot water is provided through a system of air conditioner heat transfer. Each room’s air conditioning system uses smart technology reducing the temperature automatically when no one is present and increasing it to a guest’s pre-set comfort zone when they enter their room.

Villas Caletas ocean front
Villas Caletas ocean front

Twenty-five years ago this lush location had no roads, no water and no electricity. Denis had an initial concept to construct a 25 room hotel on this spectacular site with its panoramic views of the Pacific Ocean’s Herradura Bay on Costa Rica’s Central Coast. But cost and engineering reality limited his first venture to eight rooms. Yet Denis was not deterred.

view from suite 88
view from suite 88

Denis Roy is a dreamer who understands that demanding clients will pay for luxury if unique. Waking in the king size bed of my suite, room 88, a panoramic view unfolded through the expansive glass wall overlooking Herradura Bay. After a quick call to the front desk I was picked up in an electric golf cart to meet General Manager Frederick Nepveu and whisked off in a four-wheel drive car down the mountain to the beach for breakfast.

Villa Caletas room 88
Villa Caletas room 88

The slow drive down the steep hill passed Villa Caletes’ hydroponic farm growing herbs and produce. No contact with soil controls pest infestation of the produce. The lush forest teemed with animals and birds in the cool of the early morning.

El Pelicano Snack Bar on the Beach, Villa Caletas
El Pelicano Snack Bar on the Beach, Villa Caletas

The beach complex offers privacy, the well designed El Pelicano Snack Bar on the Beach and an array of comfortable beach chaise lounges. The shuttle runs every 30 minutes from 9:00 a.m. to 4:00 p.m. Breakfast included fresh extracted organic kale juice, an artful fruit salad and a typical Costa Rican breakfast plate – gallo pinto (black beans and rice) eggs, sautéed sweet plantains, fresh avocado and a wedge of fried white cheese. The gentle lapping of Pacific Ocean waves was the only music necessary.

breakfast at El Pelicano Snack Bar on the Beach, Villa Caletas
breakfast at El Pelicano Snack Bar on the Beach, Villa Caletas
Mirador Restaurant, Villa Caletas
Mirador Restaurant, Villa Caletas

Villa Caletas is a complex of buildings set among the lush restored mountain landscape. Small Distinctive Hotels are not for the budget traveler, but if seeking bang for the buck, Villa Caletas delivers in spades. While river stone buildings dominate most of the complex, a graceful Victorian glass and wood filigree building with the Mirador Restaurant tops a jungle of exotic plants and expansive window walls that bring the outside indoors.

Palapa & Serenity Spa, Villa Caletas
Palapa & Serenity Spa, Villa Caletas

A massive traditional open air palapa with hand carved wood pillars set on the edge of a cliff is dedicated to Denis’ passion for yoga, yet has become popular for events up to 300 guests. The Serenity Spa, tucked behind the palapa, is a haven of calm. Providing all the services one expects from a luxury spa, I nearly drifted off to sleep under relaxing hands, scented oils and the soft sounds of water fountains.

The Zephyr Palace at Villa Caletas
The Zephyr Palace at Villa Caletas

The Zephyr Palace is the crown jewel of this luxe property. Seven massive individually designed and decorated suites provide luxury befitting a palace. Private dining rooms, hand painted ceilings, in room exercise equipment, hand crafted furniture, exotic woods, marble tiles, original art, private infinity pools and televisions that slide into the foot of king size beds at the touch of a button are among just a few of the luxuries in the Zephyr Palace. On the day of my visit the suites were fully booked by a wedding party, not an uncommon occurrence.

Zephyr Palace at Villa Caletas
Zephyr Palace at Villa Caletas

Providing an atmosphere of effortless comfort requires attention to detail from the eyes and hands of dedicated employees. Many of the managers live on site, including Denis Roy and general manager Frederick Nepveu. Over 150 employees, including 20 gardeners, maintain the 50 room Villa Caletes/Zephyr Palace complex.

wine & civiche, Anfiteatro Bar and Restaurant, Villa Caletas
wine & civiche, Anfiteatro Bar and Restaurant, Villa Caletas

For a culinary travel journalist Denis Roy, Frederick Nepveu, Chef Fernando Adaniz and food and beverage manager Pablo Lombardo oversee a cuisine that matches the style of Villa Caletas. Lunch started with a trio of ceviche: mango, sea snails and fish paired with a light and lemony chardonnay. Grilled rare yellow fin tuna was accompanied by a timbal of yucca and napped with pipian sauce – roasted pumpkin seeds. A salad included flor de Itavo (yucca) leaves that taste like artichoke hearts. Dessert was a light and cooling sorbet of nancy mirabelle plum.

Lunch at Anfiteatro Bar and Restaurant, Villa Caletas
Lunch at Anfiteatro Bar and Restaurant, Villa Caletas
Sunset cocktail at Villa Caletas
Sunset cocktail at Villa Caletas

Pre dinner drinks at sunset commenced with an orange martini cocktail created especially for me. A long peel of orange rind twisted around the stem of the glass and dipped into the fragrant drink. Its color mimicked the setting sun’s display. The steep Greek inspired Villa Caletas amphitheater adjacent to the open-air Anfiteatro Bar and Restaurant is a local destination for observing beautiful sunsets for which Costa Rica has a well deserved reputation. Soft ambient music added to the charm.

Segueing to a cliff side table Chef Fernando Adaniz opened dinner with an amuse bouche of avocado and salmon with crème fraîche on toast. Seafood terrine of lobster, shrimp and mussels with chipotle mayonnaise was followed by an entrée of red snapper rolled around lobster. It was napped with a light egg and mustard seed sauce. A smooth pinot grigio with citrus hints tied together this dinner of fresh seafood.

Dinner at Anfiteatro Bar and Restaurant , Villa Caletas
Dinner at Anfiteatro Bar and Restaurant , Villa Caletas

Befitting a luxe hotel dinner, dessert was preceded by a mouth cleansing sorbet of passion fruit. Dessert was an appropriately dense chocolate cake garnished with strawberry and kiwi sauce and cubes of fresh pineapple, papaya and watermelon. Did you know that Costa Rica is the world’s largest grower of pineapples? Villa Caletas, naturally, makes all its breads, pastries and desserts in house. Food and beverage manager Pablo Lombardo’s Mexican roots shined when he presented an after dinner tasting of smooth premium tequilas.

Dinner at Anfiteatro Bar and Restaurant , Villa Caletas
Dinner at Anfiteatro Bar and Restaurant , Villa Caletas

I had to remind myself that with the gentle evening breeze and lush vegetation surrounding all that it was not long ago that this site was a barren wasteland. That’s why the many infinity pools dotting Villa Caletas become a metaphor for the group of Small Distinctive Hotel owners, managers and chefs this travel journalist interviewed during an eight-day tour – the visions they conjure gazing into infinity. Villa Caletas and Small Distinctive Hotels of Costa Rica provide luxury with a conscience transforming what we destroy into what we desire.

Frederick Nepveu, GM, Chef Fernando Adaniz & Denis Roy, owner/founder Villa Caletas & Zephyr Palace
Frederick Nepveu, GM, Chef Fernando Adaniz &
Denis Roy, owner/founder Villa Caletas & Zephyr Palace

When you go: Juan Santamaría International Airport (SJO) is served by many airlines worldwide and is within an easy 20 minute drive of downtown San Jose. Hotel Villa Caletas on the Central Pacific Coast region of Puntarenas is an hour and fifteen-minute drive from Juan Santamaría International Airport.

Disclaimer: The author was a guest of Hotel Villas Caletas, Small Distinctive Hotels, ENroute Communications and Revista Ander de Viaje. Special thanks to my guide throughout my stay in Costa Rica Mauricio Aymerich, director Small Distinctive Hotels. Transportation within Costa Rica was provided by Toyota Rent a Car of San Jose. A Rav4 made Costa Rica’s mountain roads, especially the few unpaved, safe and comfortable.

An infinity pool view, Villa Caletas
An infinity pool view, Villa Caletas
Additional articles on Costa Rica by Marc d’Entremont:
It begins with scented hand towels
Cuna del Angel is discretely gluten-free in Costa Rica
Monteverde Biological Reserve is a climate change laboratory
Costa Rica and the vision of Pedro Belmar
Cream of Pejibaye: a Costa Rican national dish
Hotel Grano de Oro: ethics and luxury in Costa Rica

 

You can read more articles by Marc d’Entremont at:

Hellenic News of America

Original World Insights

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Hotel Grano de Oro: ethics and luxury in Costa Rica

(left) Marco Montoya, GM, (right) Executive Chef Francis Canal Bardot
(left) Marco Montoya, GM, (right) Executive Chef Francis Canal Bardot

Executive Chef Francis Canal Bardot is also a farmer. He not only grows many of the organic produce used in the dining room of the Hotel Grano de Oro but also raises the geese for his exquisite foie gras. Yes I’m well aware that will immediately raise controversy, yet that’s due to a common misconception.

Force-feeding geese to grow plump livers is never necessary. Allowing the geese to roam free-range eating healthy food produces the tender succulent livers Chef Bardot uses in creating such imaginative taste bites as his amuse bouche of foie gras topping a scallop. This sensitivity is at the core of Hotel Grano de Oro and tourism in Costa Rica.

Hotel Grano de Oro
Hotel Grano de Oro

The Small Distinctive Hotels of Costa Rica of which Hotel Grano de Oro is a member commit themselves to leaving the smallest possible negative environmental impact on the planet – nothing we humans do is devoid of all negative impacts. From the point of view of creating a luxurious boutique hotel, Canadians Eldon and Lori Cooke used methods well established in that sector of economic development. They became enamored with the beauty and life style of Costa Rica in the 1980s, but disappointed in hotel offerings in its capital San Jose.

Private fountain courtyard for room #6
Private fountain courtyard for room #6

Eldon and Lori Cooke transformed an early 20th century Victorian mansion into a 21 room boutique hotel. Several years later they added the adjacent house owned by the same family expanding to today’s 34 rooms. Each room has a unique interior including number 6 with its own private courtyard garden complete with a fountain.

Connecting the two structures by a modern lobby, original interior courtyard gardens and maintaining many original features such as a second floor hallway of windows overlooking the dining courtyard melds the two structures while adding 21st century conveniences. A rooftop garden in the newer house overlooking downtown San Jose is complete with hot tubs. Discrete signage remind guests to keep noise at a minimum to maintain the Grano de Oro’s atmosphere of being a house guest in a grand home.

Grano de Oro interior gardens
Grano de Oro interior gardens

That’s the luxury side of Hotel Grano de Oro, but this is a Small Distinctive Hotel and, besides the culinary excellence of Chef Bardot, there’s another dimension. Eldon and Lori Cooke became concerned with a social problem that plagues many areas of the world, not just Costa Rica, the sexual abuse of young women. Beyond the abuse were the issues of abandonment, especially of the children that often resulted from abuse, and life long psychological scars.

Eldon and Lori Cooke were instrumental in creating the Asociacion Reaccion en Cadena por Nuestra Ninez and opened Casa Luz (“House of Light”) in San Jose. Casa Luz provides multi-year residential programs for abused teenage mothers and their children and a safe home. The program includes all necessary monetary, emotional and psychological support victims need. Just ask and the front desk will be pleased to discuss this significant humanitarian project while you enjoy the elegance of Grano de Oro, knowing a portion of the hotel’s profits help support this house of light.

(far left) Mauricio Aymerich, director Small Distinctive Hotels, (top left) Michelle Cooke , (top right) Ciro DeAngles, (far right) Marc d'Entremont
(far left) Mauricio Aymerich, director Small Distinctive Hotels, (top left) Michelle Cooke , (top right) Ciro DeAngles, (far right) Marc d’Entremont

I had the great pleasure over several breakfasts, lunches and dinners in conversations with Marco Montoya, Michelle Cooke and Ciro DeAngles to learn about Eldon and Lori Cooke’s vision for Grano de Oro. In an age when employee loyalty in the hospitality industry is measured in months, the hotel’s staff are lifers. Marco Montoya, general manager, started his career 25 years ago when the hotel opened.  Chef Francis Canal Bardot has been in charge of the restaurant for 23 years and many of the chambermaids will eventually retire after life long careers.

Eldon and Lori now concentrate on Casa Luz while their daughter Michelle and her Italian husband Ciro DeAngles, a certified sommelier, continue to improve Grano de Oro maintaining the hotel as San Jose premier accommodation. That takes work in Costa Rica, which is blessed with a vibrant tourist industry. Success is in the details and remembering that nothing should be taken for granted. For myself as a chef and culinary travel writer the details are discovered in the dining room.

Grano de Oro restaurant & dining courtyard
Grano de Oro restaurant & dining courtyard

A relaxed yet elegant atmosphere with a staff well trained in the best of European service is the setting for extraordinary cuisine. Chef Bardot misses nothing in creating an international menu that utilizes Costa Rica’s abundance of superb products prepared with classic precision and presented for perfect photo opps. Menu items satisfy all from omnivores such as myself to the most committed vegan.

Not only does Chef Bardot maintain his own small farm, but also most items undergo their fabrication from the foie gras to the smoked salmon in house. The pastry chef – she’s also a lifer at the hotel – makes all the breads and desserts in a dedicated air conditioned pastry kitchen.

Grano de Oro wine celler & grappa in a dedicated glass
Grano de Oro wine celler & grappa in a dedicated glass

Ciro DeAngles personally oversees the Grano de Oro’s select wine cellar. Selections range from Le Garde Malbeck 2014, an Argentine full bodied wine with distinctive cherry notes, Spain’s La Atalaya del Camino, a garnacha tintorera and Monastrell old vine red blend to smooth and fiery grappas that pair well with desserts such as an excellent cheese selection or artistically arranged frozen orange soufflé.

Dinners begin with an amuse bouche, daily special mini dishes created from the chef’s fertile imagination served on spoons. Papaya with salmon and herbs and salmon tartar encasing hard boiled egg at another dinner are meant to make a diner smile.

from top left: papaya with salmon and herbs, foie gras topping a scallop, country pate, timbal of smoked salmon salmon
from top left: papaya with salmon and herbs, foie gras topping a scallop, country pate, timbal of smoked salmon

As a chef I love appetizers. The imagination and artistry in creating a small plate that satisfies both the eyes and the taste buds is the true test of a skilled chef. Chef Bardot exceeds with the selections I enjoyed: mini empanadas with buffalo mozzarella and balsamic reduction, suckling pig rillettes wrapped in homemade brioche with Nubosa Costa Rican craft beer sauce, in house smoked salmon, fennel salad and a creamy tarragon vinaigrette and house made country pate with pistachios accompanied by pickled red cabbage, mushrooms, gherkins and red grain mustard.

from top left: stuffed saddle of rabbit, quinoa cake w/octopus, Duck breasts w/caramelized fig, prosciutto & porcini mushroom mousse chicken breast
from top left: stuffed saddle of rabbit, quinoa cake w/octopus, Duck breasts w/caramelized fig, prosciutto & porcini mushroom mousse chicken breast

Locally raised braised saddle of rabbit stuffed with a mousseline, red wine reduction and potatoes dauphinoise was but one choice in a select entrée menu. A prosciutto and porcini mushroom mousse was encased by a chicken breast. Perfectly grilled rare duck breasts were accompanied by caramelized fig, grilled butternut squash and a pate crostini.

Cream of Pejibaye
Cream of Pejibaye

There are an abundance of fish dishes and some vegetarian options on both the lunch and dinner menus. The lunch menu tantalized with that most iconic of Costa Rican soups, cream of pejibaye. Nearly impossible to have outside of Costa Rica this smooth, tasty palm fruit is a must have when visiting the country. Fortunately, good latino markets in the United States carry preserved palm fruit, and you can follow my recipe for this classic.

A quinoa cake on the lunch entrée menu shined with imagination and taste. Tender chunks of grilled octopus, peas, scallions and herbs blended with the ancient South American grain of quinoa accompanied by a tomato relish was light yet filling but most of all perfectly executed.

from top left: Eggs Benedict, omelet w/spinach & mushrooms, poached eggs in truffle cream, fresh local fruit
from top left: Eggs Benedict, omelet w/spinach & mushrooms, poached eggs in truffle cream, fresh local fruit

Breakfast receives the same attention to detail. Freshly squeezed organic juices, plates of glistening fruit and homemade sweet breads certainly provide energy for a day of exploring. Yet poached eggs in truffle cream with oyster mushrooms and asparagus or eggs benedict with a white hollandaise may make you question whether you should just remain at Grano de Oro and eat all day.

When you go: Juan Santamaría International Airport (SJO) is served by many airlines worldwide and is within an easy 20 minute drive of downtown San Jose and Hotel Grano de Oro

Disclaimer: The author was a guest of  Hotel Grano de Oro, Small Distinctive Hotels, ENroute Communications and Revista Ander de Viaje. Special thanks to my guide throughout my stay in Costa Rica Mauricio Aymerich, director Small Distinctive Hotels. Transportation within Costa Rica was provided by Toyota Rent a Car of San Jose. A Rav4 made Costa Rica’s mountain roads, especially the few unpaved, safe and comfortable.

Cheese tray
Cheese tray
Additional articles on Costa Rica by Marc d’Entremont:
It begins with scented hand towels
Cuna del Angel is discretely gluten-free in Costa Rica
Monteverde Biological Reserve is a climate change laboratory
Costa Rica and the vision of Pedro Belmar
Cream of Pejibaye: a Costa Rican national dish
You can read more articles by Marc d’Entremont at:

Hellenic News of America

Original World Insights

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Cuna del Angel is discretely gluten-free in Costa Rica

Tom Nagel, founder & owner, Hotel Cuna del Angel
Tom Nagel, founder & owner, Hotel Cuna del Angel

The fresh butter spread easily onto whole grain bread. Rich in chia seeds, the tender yet appropriately dense bread was yet another tasty creation of Tina, Hotel Cuna del Angel’s pastry chef. If gluten intolerant, everything served at Cuna del Angel is safe to eat and to all other guests it’s simply delicious.

A quick read of the classic European inspired menu at the La Palapa restaurant gives guests not a clue their dining health is being guarded. An array of breads vies with such classics as spinach tagliatelle with artichokes, beef tenderloin accented by porcini mushrooms, and a presentation of greens in the Jungle Salad that’s an evocation of the surrounding forest. Deeper reading reveals the pastas are made from cassava, lentil and garbanzo bean flours and many of the salad’s greens are sustainably harvested.

Gluten free spinach tagliatelle with artichokes
Gluten free spinach tagliatelle with artichokes

German by birth, Tom Nagel’s passion for natural healthy eating developed over time and was accelerated by organic farm ventures in Spain. Drawn over a decade ago to the climate, business potential and progressive farming methods practiced in Costa Rica, Tom’s vision for Cuna del Angel’s La Palapa dining room was to be a discrete haven of healthy eating. Second hand experience with celiac disease made the 100% gluten-free decision easy.

Hotel Cuna del Angel, Costa Rica
Hotel Cuna del Angel, Costa Rica

The Small Distinctive Hotels of Costa Rica, of which Cuna del Angel’s a member, take pride in living sustainable tourism. Hotel Cuna del Ángel has the highest recognition – five leaves – by the Costa Rica Tourism Board through its Certificate for Sustainable Tourism program. To Tom, caring for the cradle (cuna) of the angels is a reciprocal arrangement with the guardians of human life.

Demonstrating this commitment to local, organic and sustainable foods and sources is as close as Tom Nagel’s own farm. Many of Cuna del Angel’s vegetables, greens, herbs, legumes – and eggs – are grown using hydroponics or permaculture agricultural methods. The farm produces its own natural fertilizer utilizing a bio digester with its methane gas byproduct channeled to other uses. A natural wood vinegar herbicide is made through a distillation process that condenses a smoldering fire of wood and banana leaves.

Tom's organic chocolate, Cuna del Angel
Tom’s organic chocolate, Cuna del Angel

Honey for Cuna del Angel’s kitchen is harvested from the farm’s hives but only from the upper layers so as to minimize disturbance to the colony. Four hundred cocoa trees discovered on the farm produce the dense, smooth dark Tom’s Chocolate Bar, but they’re not for sale. Tom donates the bars for charity fundraisers and uses them as a delicious business card.

La Palapa dining room
La Palapa dining room

All of these techniques take time, but to Tom the alternatives are not debatable. Even the hotel’s design is an expression of a vision that it is possible to find balance in life and space. La Palapa dining room is homage to the traditional indigenous culture’s sense of orienting life according to energy points – the web site has a complete explanation. The soft ambient lighting in the open walled dining room that overlooks the jungle and Pacific Ocean is certainly conducive to calmly enjoying fine cuisine.

Gluten free bread at Hotel Cuna del Angel
Gluten free bread at Hotel Cuna del Angel

Meals usually start with bread and a gluten-free menu easily complies. Cultures worldwide have been making bread products from non-gluten flours for millenniums. Chef Tina at Cuna del Angel uses corn, rice and yucca flour blends. All baked items, ice creams and other desserts are made in house. Gluten-free hors d’oeuvre bread with a chewy cracker texture was served with a seasoned butter of capers and olives. Whole grain bread speckled with chia seeds was indistinguishable from its wheat flour compatriots. It was simply an excellent slice of bread.

Jungle Salad, Cuna del Angel
Jungle Salad, Cuna del Angel

The aforementioned Jungle Salad featured kutuk leaf, Jamaica leaf, organic spinach and watercress with oil and balsamic. The variations in texture and color are as interesting as their source. All grow as bushes so harvesting is by trimming as the plant continues to produce.

Fillet of snook in basil sauce
Fillet of snook in basil sauce

Soups included an earthy cream of porcini and truffle that tasted like the forest after a summer rain. Bright reddish orange cream of pajibaye is a true Central American treat. The fruit of the Peach Palm, cooked pajibaye has a dense butternut squash texture and color. Its flavor has notes of pumpkin with a touch of lemon juice. Classic entrees of baked fillet of local snook was bathed in a bright green basil sauce, while the flavor of pork tenderloin – only prepared well done – was sparked by tangy tamarind sauce.

flambé mangoes Cuna del Angel
flambé mangoes Cuna del Angel

The imaginative dessert creations are impressive especially given that they are prepared as a component to a balanced meal and not just an extravagant indulgence – but don’t remind your endorphins. Nothing is more iconic of formal dining than French table service and Roberto Bonilla Campos did appropriate justice with flourishes to table side flambé mangoes in brown sugar butter sauce with Grand Marnier and Courvoisier. Gluten-free crepes are available, but the rich mango was terrific with house made vanilla bean ice cream.

Sorbets at Cuna del Angel
Sorbets at Cuna del Angel

Fortunately it was possible to taste the desserts over several meals, so the chocolate, pistachio, passion fruit and honey ice creams are as luscious as the vanilla. Tart Tartin had as flakey and buttery a crust as any Parisian patisserie, and passion fruit pie had a firm but creamy chiffon-like texture with a zing of citrus to compliment its natural perfume.

Hotel Cuna del Angel has sixteen spacious rooms with balconies facing the ocean in the main building and seven in the Jungle Villa. The Jungle Villa has a tree house vibe as the balconied rooms are built into the forest. Wellness at the hotel extends beyond gluten-free foods to the attractive spa and the extensive list of outdoor activities in the southern Pacific coast of Costa Rica.

Guest room, Cuna del Angel
Guest room, Cuna del Angel

Located in the hills above a quiet and secluded stretch south of Playa Dominical, the hotel is ideally situated for half and full day excursions for a plethora of activities including Corcovado National Park, Manuel Antonio National Park, forest hiking and canopy tours, sport fishing, snorkeling, scuba diving, horseback riding, whale and dolphin watching as well as ten nearby beaches. The front desk will help with any arrangements. Or relaxing at the hotel’s infinity pool surrounded by the jungle with the chirping of birds might be the best prescription for wellness. Active or passive, a guest will be cradled at Hotel Cuna del Angel.

View of the Pacific from Hotel Cuna del Angel
View of the Pacific from Hotel Cuna del Angel


When you go: Juan Santamaría International Airport (
SJO) is served by many airlines worldwide and within an easy 20 minute drive of downtown San Jose. Getting around: Costa Rica has an extensive inter city bus system and many tourist van options. The easiest transportation is renting a car. Costa Rica’s road system is generally in good condition.

Disclaimer: The author was a guest of Hotel Cuna del Angel, Small Distinctive Hotels, ENroute Communications and Revista Ander de Viaje. Transportation within Costa Rica was provided by Toyota Rent a Car of San Jose. A Rav4 made Costa Rica’s mountain roads safe and comfortable.

DSC_5783

 

Additional articles on Costa Rica by Marc d’Entremont:
It begins with scented hand towels
Monteverde Biological Reserve is a climate change laboratory
Cream of Pejibaye: a Costa Rican national dish
Costa Rica and the vision of Pedro Belmar
You can read more articles by Marc d’Entremont at:

Hellenic News of America

Original World Insights

 

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Cream of Pejibaye: a Costa Rican national dish

Cream of Pejibaye
Cream of Pejibaye

Pejibaye (pronounced pay-hee-by-yay) is the fruit of the Peach Palm tree. It’s indigenous to Central and tropical South America and for centuries has been a staple before and after European invasions in the 16th century. About the size of a plum, the bright reddish orange fruit is packed with vitamins, minerals and carbohydrates and remains wildly popular, especially in Costa Rica.

pejibaye on the vine
pejibaye on the vine

The Peach Palm tree (bactris gasipaes) not only produces large clusters of fruit for 50 to 75 years but also is a major source for heart of palm that’s favored worldwide. From street vendors to top chefs Costa Ricans adore pejibaye. The thick-skinned raw fruit must be simmered in salted water from one to three hours before eating – it’s difficult to over cook the dense butternut squash like textured fruit.

Costa Ricans enjoy cooked pejibaye as a snack sliced and dipped in mayonnaise and sometimes coated in corn meal and fried. Chef Diego Seitour at Peace Lodge adds thin slices to his incomparable Ceviche Tucurrique of sea bass. Chef Francis Canal Bardot of San Jose’s premiere hotel and restaurant Grano de Oro, features the fruit in its most popular incarnation as cream of pejibaye soup.

Chef Diego Seitour at Peace Lodge Ceviche Tucurrique of sea bass with garnish of thin slices of pejibaye
Chef Diego Seitour at Peace Lodge Ceviche Tucurrique of sea bass with garnish of thin slices of pejibaye

 

pejibaye with mayonnaise
pejibaye with mayonnaise
Cooked pejibaye
Cooked pejibaye

The dense texture of pejibaye ideally lends itself to soup. Yet as is common with a national dish, there is no one authentic recipe. The simplest are purees of cooked fruit with onions, water, a little milk and perhaps some garlic and cilantro. Other recipes include chicken or vegetable stock, cream and any number of additions such as celery, bell peppers, butter, carrots, rosemary, thyme and bay leaves.

What I’ve created is in keeping with my culinary belief that a recipe should enhance and not mask the natural flavor of the prime ingredient. I also like the silky mouth feel of adding heavy cream and the depth of flavor from a good chicken stock.

pejibaye
pejibaye

In North America it’s nearly impossible to find fresh pejibaye, even in Latino markets – the raw fruit is little known and perishable. In Florida, where I live, it is available in Latino markets preserved in jars ready to eat – after peeling the skin, splitting the fruit and removing the seed.

Cream of Pejibaye Soup – 4 servings

Ingredients:

  • 12 pejibayes
  • 4 cups of well flavored chicken stock
  • 1 cup of heavy cream
  • 4 tablespoons unsalted butter
  • 1 medium sweet onion, diced
  • ½ cup diced celery
  • 3 cloves of garlic, diced
  • ¼ teaspoon ground white pepper
  • 1 roasted red pepper plus a couple tablespoons cream
  • ¼ cup minced fresh cilantro

Preparation:

  1. If you happen to have raw pejibayes, cover with cold water and add ½ teaspoon salt. Bring to a boil, reduce heat, cover and simmer for at least one hour. Cool enough to handle and peel off the skin with a small sharp knife. Cut the fruit off the seed – the fruit will be dry and easy to separate from its seed. If you’re using ready to eat pejibayes in a jar, drain, rinse in cold water, peel and slice.
  1. Preheat the oven to 400° and place the whole red pepper in a small baking dish. Roast the pepper for 30 to 40 minutes, turning every 10 minutes, until soft and the skin is slightly brown. Remove the pepper to a small bowl, cover and let cool. When cool enough to handle slip off the skin, remove the seeds, slice in strips and set the roasted pepper aside.
  1. Melt the butter in a heavy four quart saucepan.
  1. Add the diced onion and celery and cook over medium low heat until the onion is soft, transparent but not browned. Add the garlic and cook for two additional minutes.
  1. Add the sliced pejibayes and chicken stock. Raise the heat and bring to a boil. Reduce the heat and simmer for 30 minutes.
  1. While the soup is simmering, heat the heavy cream in a small saucepan over low heat just until small bubbles appear in a ring around the pan. Add the cream and white pepper to the soup and turn off the heat.
  1. Puree the soup with an immersion blender or transfer in batches to a blender and liquefy – I prefer using an immersion blender directly in the pot.
  1. Puree the roasted red pepper in a blender or with an immersion blender adding just enough cream to make a smooth sauce.
  1. Ladle the soup into bowls, garnish with a flourish of red pepper puree and a sprinkle of cilantro.
Roasted sweet red pepper, skin & seeds removed to be pureed with cream
Roasted sweet red pepper, skin & seeds removed to be pureed with cream

There are conflicting Internet statistics on the caloric content of pejibaye. The calorie counts on sites range from an outrageous 1,100 calories per fruit to a low of 56. On the jar of prepared fruit I’m using the nutritional label indicates 190 calories for three pejibaye – 65 per fruit. Considering the fruit is not sweet, I find it difficult to believe any higher figure. Regardless, it’s an easy, nutritious and flavorful national icon of beautiful Costa Rica – ps: and farm animals love pejibaye.

Chef Francis Canal Bardot cream of pejibaye soup, hotel and restaurant Grano de Oro, San Jose
Chef Francis Canal Bardot cream of pejibaye soup, hotel and restaurant Grano de Oro, San Jose

 

Disclaimer: The author was a guest of Peace Lodge – La Paz Waterfall Gardens,  Hotel Grano de Oro, Small Distinctive Hotels, ENroute Communications and Revista Ander de Viaje. Special thanks to my guide throughout my stay in Costa Rica Mauricio Aymerich, director Small Distinctive Hotels. Transportation within Costa Rica was provided by Toyota Rent a Car of San Jose. A Rav4 made Costa Rica’s mountain roads, especially the few unpaved, safe and comfortable.

Additional articles on Costa Rica by Marc d’Entremont:
It begins with scented hand towels
Cuna del Angel is discretely gluten-free in Costa Rica
Monteverde Biological Reserve is a climate change laboratory
Costa Rica and the vision of Pedro Belmar

 

You can read additional articles by Marc d’Entremont at:

Hellenic News of America

Original World Insights

 

 

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Monteverde Biological Reserve is a climate change laboratory

Giant Helicopter Damselfly
Giant Helicopter Damselfly

Costa Rica is a landmass equal to 0.03% of the Earth, about 20,000 square miles – the size of Vermont – but accounts for 5%-6% of the globe’s biodiversity. Yet within the Monteverde Biological Reserve, a mere 55 square miles, exists half of that diversity. Among its residents are 700 bee species, 10% of the world’s butterflies – 24,000 species – 300 species of mammals, 12,000 plants including 500 orchids, 360,000 insects, 75,000 mushrooms, 1,100 species of ferns and 915 species of birds, including 91 from North America that live in the reserve only during mating season.

One of 54 species of hummingbirds
One of 54 species of hummingbirds

“It’s never happened before,” says Giuliano Salazar Gigli. That was a surprise statement. Giuliano is one of the Monteverde Biological Reserve top naturalist guides. His life has been committed to the preservation of over 35% of Costa Rica’s biosphere. “We’re using the water in a bad way. If we can collect it in the rainy season we can make it through the dry months.”

A flowering palm branch turned red to attract pollinating insects
A flowering palm branch turned red to attract pollinating insects

I’m eating breakfast at La Casona, the lodge in the Monteverde Biological Reserve,  gazing out at greenery so lush and thick I can barely see six feet into the Cloud Forest. Yet as Giuliano explains the amount of annual rainfall, 138 inches, remains the same. The change is in its pattern.

There are more dry days in the Cloud Forest than in the past – 96 in 2015. In the town of Monteverde, the eco-tourism center for this region of the Cloud Forest, there are water restrictions from noon to 3:00 p.m. Fortunately, Giuliano assures, that doesn’t affect hotels or restaurants since most have constructed their own water collecting systems.

Looking up to the Cloud Forest canopy
Looking up to the Cloud Forest canopy

Yet a cloud forest thrives on mist. In a rain forest the precipitation is heavier in that it tends to occur in steady downpours, but a cloud forest is dependent on heavy mist – like a fog – to be captured by the thousands of ferns and air plants that make up the canopy. The precipitation is nature’s drip irrigation system slowly watering plants. That slow drip captures seeds, eventually making their way to the forest floor for germination.

The structure of the Cloud Forest is a prime example of the symbiotic relationships among nature that preserve our Earth. The density of vegetation growing on top of each other is essential. On one soaring tree alone, the weight of all the plants living on that tree exceeded 200 tons and included 150 species of plants among them 70 species of orchards.

Giuliano stressed it’s a misconception to assume these plants smother the tree – with the exception of the strangler fig which eventually encases its host yet provides an architecture to support the diversity. Air plants are not parasites. They do not rob the host of nutrients; they simply use them as a structure. There’s only one parasitic plant in all the cloud forests – mistletoe.

Symbiotic plant growth in the Monteverde Biological Reserve , Costa Rica
Symbiotic plant growth in the Monteverde Biological Reserve , Costa Rica

Costa Rica preserves 35% of its landmass as either national parks or private reserves, more than any other nation on Earth. This natural beauty attracts hundreds of thousands of visitors annually. Yet it has become the world’s laboratory for studying the effects of global climate change. Currently Dr. J. Alan Pounds, resident biologist at the Monteverde Biological Reserve, and the University of Georgia are conducting advanced computer studies on climate change within the Cloud Forests that will result in significant data.

One of 1,100 species of ferns in Monteverde Biological Reserve
One of 1,100 species of ferns in Monteverde Biological Reserve

“The winds are changing,” Giuliano explains. “It’s becoming windier – they clean the sky and dry it out. Deforestation in the coastal lowlands has altered wind patterns causing (higher velocity) winds that push clouds up and away from the mountain forest treetops.” This has diminished the gentle clouds that mist the Cloud Forest and affected the behavior of its wildlife.

Giuliano says there are possibly four jaguars living in the reserve – an extremely endangered and ultra shy species of cat. Yet in the past year the cats have killed 15 goats at night on farms – proof caught on film. This is unusual and indicates that the natural food supply in their habitat and the habitat’s size are diminishing, forcing the jaguars out of their usual secluded environment and closer to the source of people food.

That may be an extreme example but a more subtle effect can be found on the germination of the Cloud Forest avocado. Figs and avocados are essential food sources for forest mammals and birds. The avocado especially is dependent on the magnificent quetzal.

Female quetzal – possibly only 20 living in the Monteverde Biological Reserve
Female quetzal – possibly only 20 living in the Monteverde Biological Reserve

The feathers of the quetzal were prized by the ruling class of ancient Central American civilizations. Their plumes were harvested only from feathers that had naturally dropped onto the forest floor. Unfortunately European settlers after the 16th century conquest were not so patient, hunting the quetzal nearly into extinction while diminishing their natural environment.

Avocado seed, Monteverde Biological Reserve
Avocado seed, Monteverde Biological Reserve

It’s estimated there are only 300 quetzals in Costa Rica out of 900 total in Central America with perhaps 20 living in the Monteverde Biological Reserve. The quetzal enjoys avocados, but more important to the ecosystem, they enjoy their small seeds. For the avocado seed to germinate it must be swallowed by the quetzal and deposited through their digestive system on the ground – nature’s symbiotic relationship.

The over 90,000 annual visitors to the Monteverde Biological Reserve walk pristine trails on the 3% of the reserve open to the public. They experience a prime example of what can go right in the world when concerned citizenry, a committed government and the resources of the international scientific community work in harmony.

For me listening to Giuliano identify dozens of unseen birds by their sounds, getting a glimpse of the rare quetzal, explaining the cooperative layers of vegetation down to beautiful blankets of white mushrooms digesting fallen fauna that revert back into life giving soil was the experience of what the world can be in the absence of human conflict with nature.

Giuliano Salazar Gigli (left) & Mauricio Aymerich (right) director Small Distinctive Hotels
Giuliano Salazar Gigli (left) & Mauricio Aymerich (right) director Small Distinctive Hotels

When you go: The town of Monteverde attracts over 250,000 annual visitors and is a center for ecological and adventure tourism. Juan Santamaría International Airport (SJO) is served by many airlines worldwide and is within an easy 20 minute drive of downtown San Jose and 3 hours to Monteverde.

Getting around: Costa Rica has an extensive inter city bus system and many tourist van options. The easiest transportation is renting a car. Costa Rica’s road system is generally in good condition.

Where to stay: There are of number of accommodations from luxury hotels to hostels in Monteverde. I highly recommend:

Hotel Belmar (main building), Monteverde, Costa Rica
Hotel Belmar (main building), Monteverde, Costa Rica

The Hotel Belmar, a member of Costa Rica’s Small Distinctive Hotels, is an ecological and culinary tour de force.

La Casona inside the Monteverde Biological Reserve
La Casona inside the Monteverde Biological Reserve

La Casona inside the Monteverde Biological Reserve is an attractive bed & breakfast lodge with both private rooms and hostel bunk bed accommodations.

Disclaimer: The author was a guest of Hotel Belmar, Small Distinctive Hotels, ENroute Communications and Revista Ander de Viaje. Special thanks to my guide throughout my stay in Costa Rica Mauricio Aymerich, director Small Distinctive Hotels, and Giuliano Salazar Gigli for his excellent tour of the Monteverde Biological Reserve. Transportation within Costa Rica was provided by Toyota Rent a Car of San Jose. A Rav4 made Costa Rica’s mountain roads, especially the few unpaved, safe and comfortable.

Gulf of Nicoya from the Hotel Belmar, Monteverde, Costa Rica
Gulf of Nicoya from the Hotel Belmar, Monteverde, Costa Rica
Additional articles on Costa Rica by Marc d’Entremont:
It begins with scented hand towels
Cream of Pejibaye: a Costa Rican national dish
Costa Rica and the vision of Pedro Belmar
Cuna del Angel is discretely gluten-free in Costa Rica
You can read additional articles by Marc d’Entremont at:

Hellenic News of America

Original World Insights

 

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Postcards from seven Greek Islands: have fun this summer

Kythnos island
Kythnos island

It is an undeniable cliché that the islands of Greece are firmly part of the great destinations of the world. It’s an extra pleasure to be a guest on one of the lesser known islands, Kythnos.  The island is ideal for tourists who seek tranquility. Five photo perfect villages dot the island and all are easy to reach by car. Their compact size makes them enjoyable to wander on foot. Kythnos being a classic Cyclades mountaintop, driving the roads means going either up or down until on the spine of the island. The panoramic views are spectacular. Read my article in the Hellenic News of America,  Kythnos: small island with a big Greek heart.

 

Ios Island
Ios Island

Homer chose Ios as his final resting ground. His tranquil burial site on the herb blanketed north hills of the island offers a panoramic view of the Aegean. In the 21st century thousands of young tourist in July and August choose the island for its clubs, resorts, secluded beaches and music scene. Yet even at the height of the summer season and certainly the remaining ten months of the year, the tranquility Homer enjoyed for millenniums is the genuine character of Ios.  my article in the Hellenic News of America,  Slow down on the Greek party island of Ios   tells you how to still have fun!

 

Paros Island
Paros Island

Flowering shrubs, trees, herbs and succulents blanket the hillsides while clear Aegean water laps Paros Island’s shore. Classic white villages accented with blue are surrounded by soil envied in the Cyclades. Buildings jumble upon one another like blocks and many pre-industrial stone streets are pedestrian only, too narrow for anything more mechanized than a scooter.  Ancient and protected grape vines thrive along with winter wheat, olives, fruit and produce. Please read about Savor culinary and historic Paros Island in the Hellenic News of America.

 

Milos, Greece
Milos, Greece

From volcanic cooking at Cafe Restaurant Sirocco on the island of Milos to Barriello’s 150-year-old vaulted  basement in ancient Trypiti, the culinary scene in Milos is part of a trend among young Greek chefs to preserve grandmother’s recipes but tweak them for the 21st century. Read about this gastronomic find in the Hellenic News of America in Eating Milos: culinary stars in a Cycladic galaxy

 

Sifnos Island
Sifnos Island

The steep Sifnos Island hillsides that rise from the Aegean Sea are crisscrossed by dozens of centuries old foot and donkey paths. These tended rock walled paths still connect island towns. With the decline in the use of donkeys, Sifnos tourism promotes them as ideal walking trails, although a hiker will have to make way for goats and the occasional working donkey. This acceptance that both ancient and every day reality still coexist is the unique pleasure of Sifnos, and in the Hellenic News of America find out why Tradition crafts 21st century Sifnos.

 

Selene's, Santorini Island
Selene’s, Santorini Island

“Selene is zero distance from farm to table,” Georgia Tsara says with a broad smile obviously as pleased with the restaurant’s location on Santorini as she is with this fabled island’s products. The volcano that blew Santorini into history 3,500 years ago is responsible for sculpting the magnificent and photogenic 800-foot cliffs currently topped by some of the most sought after hotels in all the Greek Islands.It’s responsible as well for some products unique in all of Greece, and my article,  A Santorini lunch with Selene’s Georgia Tsara in the Hellenic News of America will guide you to one of the finest meals you’ll experience in your travels.

 

Alonissos Island
Alonissos Island

Not all Greek islands are similar, just as the mainland is a patchwork of ecosystems. The Cyclades, the tourist mecca of islands in the south Aegean, tend to be dry with low vegetation and whitewashed villages trimmed in blue shuttered windows and doors. Alonissos, located in the central Aegean, is the most northerly of the Sporades islands with towering pine forests tumbling down the rocky cliffs to the sea. They’re more akin to the northern New England coast of the U.S.A. than southern Greece. Discover why Alonissos Island is a floating spoon sweet.

 

Santorini Island
Santorini Island

You can read more articles by Marc d’Entremont at:

Hellenic News of America

Travel Pen and Palate Argentina

Original World Insights

 

A Florida restaurant bakers dozen

Casa Marina Hotel, Jacksonville Beach, FL
Casa Marina Hotel, Jacksonville Beach, FL

Among Florida’s Roaring Twenties grand hotels it seems Al Capone slept in many, including Casa Marina. The mid-1920s Prohibition era was profitable for Florida including Jacksonville Beach. The beachfront Mediterranean Revival club-like Casa Marina, complete with a sprinkler system, opened in 1925 to a high living bi-coastal clientele.

Casa Marina Hotel Penthouse Lounge, Jacksonville Beach, FL
Casa Marina Hotel Penthouse Lounge, Jacksonville Beach, FL

Ninety years later on the deck of the Penthouse Lounge & Martini Bar overlooking the Atlantic’s pounding surf Casa Marina serves a premium Tequila Margareta – without the slushy ice – that I’m confident infamous Al would approve.

 

 

 

Read what intrigued even the big Al to Jacksonville Beach…

Al Capone slept at Casa Marina on Jacksonville Beach

 

Lobster & Mango Salad, Sea Salt, St. Petersburg
Lobster & Mango Salad, Sea Salt, St. Petersburg

Blessed with Florida’s agricultural and ocean abundance at their doorstep, restaurants in St. Petersburg don’t have to search far for quality ingredients.

Smoked Fish Sandwich, Ted Peters Famous Smoked Fish, St. Petersburg, FL
Smoked Fish Sandwich, Ted Peters Famous Smoked Fish, St. Petersburg, FL

A relaxed Gulf of Mexico life style and plenty of Florida sunshine draw residents and tourists to a plethora of cafes, fine dining, bars and beach side venues serving traditional fried fish platters to truffled wild mushroom risotto. With an emphasis on independent ownership St. Petersburg chefs have the freedom to experiment or just create the best grilled grouper sandwich on the beach. Here’s a dozen to try in the St. Petersburg area…

A dozen good reasons to eat St. Pete

 

Maximo Moorings Seafood Shack, St. Petersburg, FL
Maximo Moorings Seafood Shack, St. Petersburg, FL

 

You can read all my articles and subscribe to my Examiner columns at:

Hellenic News of America

Original World Insights

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

Food & Recipes Examiner

Andean Cuisine in Quito, Ecuador

Flaming black clams, Los Milagros Restaurant, Centro Historico Quito
Los Milagros Restaurant, Centro Historico Quito

Only a few restaurants in Quito still serve cuy (roasted guinea pig) anymore, and it has become an exotic food. Although still common in remote village cuisines, even in urban Ecuador the sides would include potatoes, corn and grains in a variety of forms.

Giant shrimp stuffed chicken breast, Opera Restaurant, Hotel Dann Carlton
Giant shrimp stuffed chicken breast, Opera Restaurant, Hotel Dann Carlton

Giant shrimp do not belong in the central Andes of Ecuador, but they do on the long Pacific coast. Modern transportation provides the means today to easily market foods within geographic regions.

pan fried corn nuts & toasted beans are a common garnish/snack
pan fried corn nuts & toasted beans are a common garnish/snack

Quinoa, potatoes and corn are but three of a copious number of food stuffs indigenous to the Central Andes. Spanish conquest in the 16th century spread both these and many other agricultural products worldwide and introduced pigs and beef to South America. Today highways allow Ecuador’s Amazon River and Pacific Ocean fish and seafood to be served fresh in Quito at 9,000 feet elevation.

Los Milagros Restaurant, Centro Historico Quito
Los Milagros Restaurant, Centro Historico Quito

In a recent trip to Quito I explored seven restaurants that firmly base their menus on traditional cuisine yet take a liberal hand their reinterpretation for the 21st century plate.

Read more at:

Evolving Andean cuisine at seven Quito restaurants

 

El Patio Andaluz, Centro Historico Quito
El Patio Andaluz, Centro Historico Quito

 

You can read all my articles and subscribe to my Examiner columns at:

Hellenic News of America

Original World Insights

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

Food & Recipes Examiner

Suite 101

American genius…young forever

OK…this is an odd posting.

I travel for a living and am often  in and out of hotels.  USA hotels in particular offer…let’s be kind…sub par free “continental breakfasts.” Often I’ll grab a yogurt, hard boiled egg & fruit.

Yesterday, looking in a storage container where I keep paper plates/plastic cups etc for picnics, I came across a tightly sealed bag.  At some point in the past several years I obviously grabbed a muffin, toast, jam & a pastry “on the go” and totally forgot… and I mean several years ago because I had not opened this bin for that long.

"Petrafied" American hotel breakfast food. (2 - 3 years old - no blemish.)
“Petrified” American hotel breakfast food. (2 – 3 years old – blemish free..click pic to expand.)

Lo and behold…on a black plastic plate were perfect stone hard “petrified” American hotel fast food with not a blemish upon them. It’s American genius…and the preservatives will keep me young forever…

 

 

 

You can read all my articles and subscribe to my Examiner columns at:

Hellenic News of America

Original World Insights

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

Food & Recipes Examiner

Suite 101

Twas nights before a southern Christmas

 

In Marion Square, Charleston, SC
In Marion Square, Charleston, SC

DSC06665Walk down any Charleston street and you’ll be acknowledged. Stop and ask a question and be prepared for a lengthy and enthusiastic conversation. As one gentleman said, “Charleston’s always been unique.”

DSC06618

 

Did Charleston invent the spirit of Christmas?

 

Jefferson Hotel, Richmond, VA
Jefferson Hotel, Richmond, VA
Santa's Workshop in gingerbread
Santa’s Workshop in gingerbread

Richmond’s elegant Jefferson Hotel used to stock live alligators in the fountain of the Palm Court lobby. How does Christmas top that? Old Pompey, immortalized by a taxidermist, was the last and after his passing in 1948 the fountain was removed.

 

Jefferson Hotel, Richmond, VA
Jefferson Hotel, Richmond, VA

Richmond residents as well as visitors are drawn to both the lobby and hotel restaurants akin to New York’s Time Square – it’s the city’s Christmas focal point. Read why at…

Christmas alligators at the Jefferson Hotel, Richmond, VA

 

Polar Express Christmas trolly tour stop, Historic Pensecola, FL
Polar Express Christmas trolly tour stop, Historic Pensecola, FL
The Happy Pig Cafe, Historic Pensecola
The Happy Pig Cafe, Historic Pensacola

Seville Square and Pensacola’s National Historic District remain one of America’s most enduring Florida gulf shore neighborhoods and a focal point for Christmas festivities.

 

 

 

 

Pensacola National Historic District, FL
Pensacola National Historic District, FL

Read why Historic Pensacola has the ambiance of a village within the 21st century city and Christmas reflects its southern charm.

Historic Florida Christmas in Pensacola Village

 

Glass dome of the Palm Court Lobby, Jefferson Hotel, Richmond, VA
Glass dome of the Palm Court Lobby, Jefferson Hotel, Richmond, VA

You can read all my articles at:

Hellenic News of America

Original World Insights

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

Food & Recipes Examiner