Punchin International

Exploring the Incredible Exotic Gardens of the Eastern Caribbean

Sep 092010

Derek Galon and Margaret Gajek are home and garden aficionados of a very unique breed.

They have decades of art photography, art history and research expertise between them, sharing a love of fine architecture and landscaped gardens. They’ve also devoted much of their lives to traveling the world in search of the most unusual and spectacular creations made by mankind.

In their latest book, Exotic Gardens of the Eastern Caribbean, – they turn their considerable talents on to some of most beautiful gardens in the world – they’ve uncovered some of the greatest botanical treasures people will ever experience in the Eastern Caribbean.

Open up the pages and they’ll let you experience the sumptuous eye-popping adventure tour of the most colorful and lush gardens in the eastern Caribbean. You get to see up close and personal the exquisitely landscaped properties on a number of selected islands of the West Indies: from the big Barbados, lush Grenada, and St. Lucia, to the smaller and less visited St Vincent.

They take great pleasure in sharing what they’ve learned about the diversified life-styles exemplified by a range of home gardens: From small, humble backyard gardens in villages of the Caribbean, to heritage houses with extensive landscaped gardens, to fascinating botanic gardens, to multi-million-dollar mansions surrounded by sumptuous tropical gardens, and finally, to amazing, vast exotic gardens created by renowned landscape designers. It’s a display of fascinating samples selected from the wealth of styles and plants abounding in the region.

Here are samples of 28 fascinating gardens they selected from the incredible spectrum of abounding in the region.

Montreal Gardens, St. Vincent Island

An easy 30 minute ride by taxi or a tour minibus from Kingston, capital of this island.

THE DROMOLAND COLLECTION WINTER WEDDING PACKAGES: LIKE THE HAPPY COUPLE, LUXURY AND VALUE GO HAND IN HAND

Travel, international, wedding No Responses »

Sep 072010

Gilding the lily at Dromoland Castle and Castlemartyr Resort

The five star resort properties of The Dromoland Collection are remarkable even on an ordinary day, with their bespoke accommodations, gourmet cuisine, historic estates, and superlative personalized service. How much more so, then, on that most special of days – and with winter weddings packages on offer to boot?
Every wedding celebration is an unforgettable experience at Dromoland Castle and Castlemartyr Resort, with every detail attended to by their dedicated wedding planners. Intimate or grand, elegant or informal, contemporary or traditional — nuptials of all sorts have always been warmly welcomed at these delightful resorts.
This winter The Dromoland Collection is continuing its program of offering marvelous value-added winter wedding specials. It’s truly a case of gilding the lily!
Dromoland Castle in County Clare, one of Ireland’s finest castle resorts, offers a five star experience in a setting rich in Irish history and tradition. The exclusive “Winter Elegance” wedding offer at Dromoland Castle, available November of 2010 and from January through March of 2011, includes the following:

OAK ROOM’S NEW SEASON OPENS AUGUST 31-SEPTEMBER 11

Cabaret No Responses »

Sep 042010

OAK ROOM’S NEW SEASON OPENS AUGUST 31-SEPTEMBER 11

WITH 10^TH ANNIVERSARY ORIGINAL CAST

PRODUCTION OF “OUR SINATRA”

It began in the Oak Room little more than a decade ago and has been performed

nearly 2,000 times coast to coast to universal acclaim. Now, with its original cast of

co-creators Eric Comstock, Hilary Kole and Christopher Gines, OUR SINATRA returns to its first home for a limited two-week run from August 31^st through September 11–a singing complement to Broadway’s current dancing tribute to Ol’ Blue Eyes. Kurt Stamm is director, and Richard Maltby, Jr., production supervisor. Producer is Jack Lewin.

OUR SINATRA is a celebration of the magic and music of the legendary Frank Sinatra, and features over 50 Sinatra classics from his early years (“All or Nothing at All” –his first recording), from his movie career (“My Kind of Town,” “All the Way”), saloon songs (“One For My Baby,” “In the Wee Small Hours of the Morning”) and the hits of the 50s and 60s (“Night and Day,” “Fly Me to the Moon,” “The Lady is a Tramp”), among countless others.

This stylish revue is not only a tribute to Ol’ Blue Eyes, but to the illustrious Oak Room, which manages to remain the grand dame of New York’s classic cabaret rooms, managing to be classy without being trendy, elegant sans snob and ever improving its food, which now rivals some of the best to be found in Manhattan supper clubs. This season, new oversized china has been added and preparations are more carefully executed and seasoned with authority. Service is warm and considerate.

But the show’s the thing and thanks to Barbara Mcgurn, you can depend on the most consistent lineup of talent in the city season after season.

OUR SINATRA is bursting with terrific ensemble performances from Eric Comstock, Hilary Kole and Christopher Gines, The act is beautifully timed, staged and executed. And this is one of the few times in recent memory that 90 minutes whizzed by and left a full house of happy customers clamoring for more.

The complete song list, below, gives just a hint of the professional pacing, striking arrangements of range of emotions (and vocal talent) of this tantalizing trio. An ideal introduction to the Fall, 2010 season. Long live The Oak Room.

OUR SINATRA plays Tuesday through Thursday at 8:30 and Friday and Saturday at 8:30 and 11, with a $50 cover charge per person plus either $30 food and beverage minimum or $60 prix fixe dinner. Reservations: bmcgurn@algonquin hotel.

com or 212 419-9331 (after 8/23) or 212 840 6800, Ext. 122.

Following this engagement, OUR SINATRA will perform in the Oak Room Monday evenings at 8:30, with new casts. The cover charge will be $40 per person plus $30 minimum or $60 prix fixe dinner

The Program List

CITYHOUSE DEBUTS AS MANHATTAN’S NEW DINING EXPERIENCE AT THE PARK CENTRAL HOTEL

Hotels, Restaurants, Steak No Responses »

Aug 302010

cityhouse is open from 6:30am to 10pm and located at 870 Seventh Avenue at the corner of 56^th Street. For reservations please call 212-707-5500.

Website: http://www.parkcentralny.com/dining/dining.cfm

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Technorati Tags: New York,Hotels,Restaurants. New York,Steak

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Manhattan’s sleek new contemporary steakhouse, cityhouse, has opened its doors at the Park Central Hotel, offering a diverse menu of modern American classics and the best cuts of USDA prime beef.

The spacious room is attractive with its minimalist black color scheme, including sleek tables and banquettes, sans cloths, set with eye-catching glassware and small vases sprouting calla lilies. The floor to ceiling windows offer sweeping views of Seventh Avenue and a colorful cast of tourists, local characters and all the Theater District activity.

Executive Chef, Fabio Capparelli, a budding culinary talent, formerly of the acclaimed BLT Steak at the Ritz-Carlton in Westchester, has crafted innovative signature plates for his latest venture.
Melon Salad (Above)

Dishes include a sublime lobstertini, succulent slow braised tomahawk short ribs (below) and enchanting pistachio crusted diver scallops. Flawlessly prepared steak entrees from the cowboy rib-eye to the first rate veal chop are accompanied by a vast choice of outstanding sides from Capparelli’s mac n’ 5 cheeses and peerless truffle fries to the hen of the woods mushrooms and creamed spinach.

Seared Scallop with Purple Cauliflower Espresso (Above)

Chilean Sea Bass (below)

Service is very helpful and seamless and with a few tweaks, cityhouse could prove to be one of midtown’s more pleasant dining options. Lighting is muted and the soundtrack in kept low (but a less obtrusive selection of music would be more fitting than the hip-hot tracks played on our visit). Also, a tad of communication between the kitchen, waitstaff and menu would avoid, some minor disappointments, such as avocado, which was described as a component of the lobstertini and cobb salad, but , alas was conspicuous by its absence. The cobb salad was delicious, but purists be forewarned: it is a deconstructed version.

Rack of Lamb with Summer Grits (above)

The grilling is an absolute high point and meats were properly aged 28 days, thus avoiding the all-to-often encountered gamey flavor so many steak houses are proselytizing these days.

There is a terrific Mint Julep here and the always dependable Pommery NV Champagne offers the best choice at $16 the glass on a mostly American wine list that is fairly priced.

Desserts like the Key Lime Cheesecake and Lemon Blossom Vanilla cake are stylish and delicious, as is the iced Cappuccino.

Chocolate Lava Cake (Above)

Conveniently located near Central Park and just steps away from Carnegie Hall, cityhouse is the ideal spot not only for power business lunches and chic dinners but also pre-theater dining with generous prix fixe menus for both lunch and dinner. cityhouse is the perfect place to enjoy weekend brunches and signature cocktails such as the refreshing bellatini, made from a unique blend of premium tropical juices, fine French cognac and a touch of ultra premium vodka shaken to a chill and garnished with fresh squeezed key limes.

Disclosure

ENCHANTMENT RESORT ANNOUNCES ENHANCED FAMILY PROGRAMS

Arizona, Sedona, spa No Responses »

Aug 262010

INSPIRED BY MII AMO AND THE RESORT & SPA’S STUNNING LOCATION
AMIDST BOYNTON CANYON

New offerings at the Sedona resort and spa include activities and sessions
focused on Health & Nutrition, Nature & Creativity, and Stress Relief & Spirituality

Enchantment Resort in Sedona, Arizona.

Enchantment Resort recently released 20 new programs for individual guests, couples and families to take part in ranging from red rock hikes and nutrition, to photography and astrology. The new offerings at the Sedona resort include a variety of outdoor activities and creative sessions in the following categories: Health & Nutrition, Nature & Creativity, and Stress Relief & Spirituality.

"Enchantment Resort is well known as the leading family resort in Sedona. We wanted to build on our offerings and create guided activities for families and guests to explore the region, learn about their surroundings and reconnect with one another," said Annika Jackson, Enchantment Resort Vice President & Managing Director. "Many of the new programs are inspired by treatments and sessions at our destination spa, Mii amo, with expert staff members contributing to the design and components of the new activities."

Sedona is often acclaimed as the best destination for seeking stress relief and connecting with your spirit. Our Mii amo experts can now offer guided sessions for families and groups in "Meditation." Guests can discover how meditation can help in relaxation and learn the skills to develop better focus and concentration, become more comfortable with emotions, improve relationships and heighten self esteem.
All of the new, private activities can be booked individually or as shared group or family sessions. Some age restrictions may apply; and prices and group size vary depending on the activity. A full listing of the new programs offered can be found at www.enchantmentresort.com/activities/family-programs.

Technorati Tags: Sedona,Arizona,Hotel,Resorts,Health,Spa

Salumè Brings Real Italian Panini to Soho

Sandwiches No Responses »

Aug 262010

The Wall Street Journal called it the "Ferrari of sandwiches." The New York Times says their paninis are "exquisite and distinct."

So if the prices and portions are the only thing holding you back from Salume, you’ll

Technorati Tags: Sandwich,SoHo,New York,Italian

be happy to hear that the same distinguished Milanese paninis–sliced to order on Berkel slicers, never pressed but lightly toasted, with the perfect ratio of the best ingredients–are getting a value makeover.

After listening to his customers, owner Michele Colombo, NYC’s unofficial panini mastermind, is launching a new menu with new, more affordable prices and larger rolls almost twice the size of their original counterparts.

The only downside? It’ll become a whole lot harder to fend off a major panini addiction!

Salume is located at 330 West Broadway in the heart of Soho.

To see the new menu, visit http://www.salumenewyork.com

Salumè is located at 330 West Broadway in the heart of Soho, and is open daily from 8 AM to 8PM. For more information, visit www.salumenewyork.com or follow @salumenewyork on Twitter.

MAZEL TOV, WITH A MEXICAN TWIST!

Kosher, Restaurants, Street Food, california No Responses »

Aug 262010

Technorati Tags: Kosher,Taco,Truck,Delivery,Take out

TAKOSHER, THE NATION’S FIRST CERTIFIED GLATT KOSHER TACO TRUCK,

ROLLS ON THE STREETS OF LOS ANGELES

Three guys, a rabbi and a taco truck meet on the street. Sounds like the start of a joke, but it’s actually a new wave in culinary fusion, fondly known as TAKOSHER. TAKOSHER is the nation’s first certified glatt kosher taco truck, and it’s about to hit the streets of Los Angeles, putting the lifelong dream of Lowell Bernstein into high gear.

Growing up in Los Angeles, Bernstein always had a great appreciation for Latino culture, but it was not something in which he could regularly partake gastronomically, since his kosher regimen meant his food restrictions outside of the home were rather limiting. “When I lived in Mexico City from 1994 to 1998, that cultural experience solidified my fascination with tacos,” he explains. This passion has carried through to the present, when the planets—or rather, the tortillas—finally aligned so that Bernstein could open TAKOSHER to share this passion with the public.

Bernstein enters into this culinary road show as one of three caballeros, teaming with longtime amigos Chris Martin and Moises Baqueiro. Over the years, their friendship has produced a number of unique catering events that integrate food, music, and multi-cultural appreciation.

TAKOSHER is considered “The Chosen Taco” for several reasons. First and foremost, being certified as glatt kosher requires that both the contents and preparation of the tacos are kept at the highest level of quality: natural, preservative-free ingredients are cooked, assembled and served in a highly sanitary, strictly supervised environment. TAKOSHER also stands out as “The Chosen Taco” in the colloquial sense: the entire mindset of being “kosher” or “proper, genuine and ethical” applies to the way TAKOSHER handles the treatment of its employees, the disposal of waste, and its manner of doing business in general. “TAKOSHER is a catalyst for celebrating diversity and simply eating great food with one another,” says Bernstein. “All this thoughtful set-up in creating ‘The Chosen Taco’ is for naught if the overall experience itself isn’t ‘kosher’ in every sense of the word.”

TAKOSHER’s debut menu consists of:

WODKA VODKA COCKTAILS

Vodka No Responses »

Aug 262010

Technorati Tags: Vodka,Spirits,Cocktails,Recipes

Consumers looking to experience a bottle of ultra-premium, authentic rye vodka will now be able to stay within a single-digit budget. Wódka vodka, which was recently ranked as one of the top-value vodkas, is now available throughout the country for as low as $8.99 per 750-ml bottle. Wódka is a clear, triple-filtered, Lux-grade spirit that displays subtle flavors of rye with a touch of minerality.

It adds a unique twist to vodka cocktails by complementing the added ingredients instead of masking them, or vice versa. Below are signature Wódka cocktail recipes in this spirit…

Wódka South Side
The Southside was ‘born’ in Chicago during Prohibition and was the drink of choice among gangsters. This version calls for equal parts vodka and lime juice, about half that much soda water and topped off with Triple Sec or Cointreau. Shake in 5 or 10 mint leaves or a little mint liqueur or mint essence.
2 oz Wódka vodka
2 oz lime juice
1 oz soda water
1/2 oz Triple Sec or Cointreau
5-10 Mint leaves (or mint liqueur or mint essence)
Ice
Shake Wódka, lime juice, soda water, Triple Sec, mint and ice and strain into a Collins glass, and serve.

Wódka Greyhound
2 oz. Wodka vodka
4 oz. Grapefruit juice
Ice

Just plain cool. Cocktail junkies equate this to "spiked juice;" urban legend traces its origin back to the American Bar in London in the 1930′s. Shake Wódka, grapefruit juice and ice and strain into a collins glass, and serve.

You can also salt the rim to create a "Salty Dog" and easily add another option to your personal drink menu.

The Celestial

2 oz. Wodka vodka
1 oz. water
Juice from 2 lemons
Juice from 1 lime
Ice

Shake Wódka, water, lemon juice, lime juice and ice and strain into a rocks glass, and serve.

Riazul Tequila

spirits, tequila No Responses »

Aug 262010

Riazul Premium Tequila Reviving Original Spirit of Sipping

Headquartered in Houston, Riazul is a silky smooth premium sipping tequila made from 100 percent agave harvested in the mountains of Jalisco, Mexico. The land of Riazul has been passed down from generation to generation for more than 200 years since the Mexican War of Independence. Riazul offers three brands, an Añejo, a Blanco, and a Reposado. For more information, visit www.riazul.com. Riazul also is active in social media circles, on Facebook and Twitter.

Technorati Tags: Tequila,Mexico,Spirits

Tequila stands as North America’s first distilled drink. Its origins date back hundreds of years to when the Aztecs took the sap from maguey plants and fermented it into a drink first known as "Octli" — which means the Nectar of Gods.

Octli would eventually evolve into true tequila in the 1500s, shortly after the Spaniards arrived in Mexico and ran out of Spanish brandy. The Spaniards distilled agave to create Mezcal wine, the spirit which eventually came to be known as tequila — named for a small town in Jalisco, Mexico.

Tequila later became a source of pride for the country and first was exported to the United States in the late 1800s. Tequila started gaining traction in the United States as its precursor, Octli, fell into steep decline.

However, the Octli (also referred to as “pulque”) has seen a revival in recent months, with specialty importers now licensed to sell the product in nearly half of the U.S.

Riazul Premium Tequila, harvested in centuries-old fields in the highlands of Jalisco, where tequila was born, pays tribute to its heritage with the Octli (Nectar of Gods) Cocktail, made from Riazul Silver, pulque, agave nectar and hibiscus. Vaya con dios!

Riazul Octli (Nectar of Gods)

Ingredients:

• 1 1/2 oz Riazul Silver Tequila

• 1 1/2 oz Pulque

• ½ oz Agave Nectar

• 1 oz Lime Juice

• 1 oz Wild Hibiscus Flowers in Syrup

Shake tequila, pulque, agave nectar, lime juice and hibiscus syrup with ice. Strain into a cocktail glass and serve.

-“Silky, smooth, sweet” are not terms commonly used to describe tequila, but newcomer Riazul has quickly gained a reputation for appealing to tequila aficionados and novices alike. The local Texan label recently earned the top ranking according to Tequila.net,* which awarded the Riazul Tequila Añejo with a 94 rating.

* Riazul Tequila Añejo is currently rated as the top product in the listing page of the top rated Añejo Tequilas by both TEQUILA.net and the members, with a score of 94 out of 100.

The highlands of western Mexico, where Riazul harvests and processes its agave, are defined by their high elevation, cool climate, and red volcanic soil, or “tierra roja,” rich in mineral content. Riazul’s agave fields sit on 250 acres that were handed down from generation to generation for nearly 200 years following the Mexican War of Independence until Iñaki Orozco decided to introduce his own brand of tequila.

“GREAT OYSTER SHOOTER FACE OFF” AT THE GRAND CENTRAL OYSTER BAR

Restaurants, seafood No Responses »

Aug 262010

ENTRIES FOR MARTINI STYLE COCKTAIL FEATURING RAW OYSTER ACCEPTED THROUGH SEPTEMBER 16, AND FINALS AT OYSTER FRENZY ON SEPTEMBER 25

Attention bartenders and mixologists, both professional and amateur, chefs and authors! The historic Grand Central Oyster Bar in New York City is searching for the best “Oyster Shooter” recipe, and is accepting entries from now through Thursday, September 16, in the first annual “Great Oyster Shooter Face Off.”

Recipes must be “martini style” cocktails, iced and served in a martini glass, that feature a raw oyster to compliment the drink.

The Finals of the “Great Oyster Shooter Face Off” will be conducted at the Grand Central Oyster Frenzy on Saturday, September 25, at the iconic seafood restaurant “below sea level” at Grand Central Station. The five finalists – one amateur and four professionals – selected must be in attendance at the Frenzy to square off in mixing their concoction for a panel of judges.

The prizes to the winner will include dinner for two at the Grand Central Oyster Bar, and the winner’s recipe featured on the bar menu.

Entries will be accepted by email at info@oysterbarny.com, with the subject: “Great Oyster Shooter Face Off.” Please designate whether you are an amateur or professional, and at which establishment(s) you are a mixologist or chef.

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