Punchin International News Syndicate

FIREBIRD Restaurant & Caviar Parlor: Food Fit For a Tzar

punchin — Mon, 30 Apr 2012 19:06:00 +0000

The Enchanting Ballroom, One Of Many Options For Dining

365 West 46th Street, Open seven days a week, from 5pm to 9pm Sunday through Tuesday, and 5pm to 11pm Wednesday through Saturday, with a pre-theatre prix-fixe menu available. Lunch is served Monday – Saturday from 11:45am–2:30pm. For more information, call (212) 586-0244, visit their website at Website, Click Here, follow them on Twitter at @Firebirdnyc or Like FireBirdRestaurant on Facebook

FireBird, a Hell’s Kitchen mainstay, heralds a new era of Russian dining. The double-townhouse, vision of Baroness Irina von der Launitz, was conceived in opulence. Yearning for St. Petersburg, the Baroness implored her millionaire husband to recreate the magic of her homeland in a restaurant styled like a true Tzar’s manor, built around the theme of her beloved Russian Firebird ballet. From the imported furnishings to the walls of fine art and military portraits of the Baroness’ own family—and more than one baby grand piano—the manor transforms history into modern-day grandeur. Finished throughout with costumes and art from the 1910 Paris production of Firebird, it’s a resplendent celebration of culture—and cuisine—poised and polished for the next chapter.

Our Favorite Room: The Civilized Library

It’s all led by Joe Valentine, just the Renaissance man to guide FireBird into its own rebirth. A true New Yorker, Joe’s life before food as a classically trained musician allowed him to see the world. When his family purchased FireBird, Joe returned to New York City with a vision to bring new sparkle to the family restaurant, and reawaken the classic space for a new generation of diners—while retaining the authentic beauty that made this a baroness’s dream realized. In his new role at the helm of FireBird, Joe has breathed new life into the celebrated space with vibrant new colors, patterns, upholstery, and of course, the menu.

A Parlor Like No Other

Where else but in New York City can a few steps transport you to another world?

Sweep open the door and your eyes will go straight to the stately bar and its extraordinary array of crystalline vodka bottles—more than 200 types from around the world. You’ll then begin the tour of the manor: just as a St. Petersburg Tzar’s home would feature numerous rooms for all kinds of entertaining, each with a style all its own, FireBird, too, boasts an array of unique spaces. Head first for the opulent green-and-gold China Room, outfitted throughout with fine china and art. The Library Room lies beyond, centered around the golden apple tree of the Firebird fable, a focal point for dining in comfortable elegance.

The Opulent Green-and-Gold China Room

Ascend to the Parlor, where you’ll find impeccably refinished period furniture, a baby grand piano, and a cocktail, champagne and caviar lounge—just the place for an after-work cocktail or a post-theater bite. The Blue Room is bedecked in original 1910 Firebird ballet costumes won at a Sotheby’s auction, while the Ballroom sparkles in mirrors, crystal chandeliers and moonlight, streaming in from the skylight above.

The Blue Room

Hold your most exclusive private events on the manor’s third floor, where you can dine under a portrait of Baroness Ivana herself in the richly decorated Red Room, or “Jewel of Russia” room, flooded in rosy light, or host in grand proportions in the LV Room—with access to a private roof garden with glittering city views. FireBird will work with you to commission customized menus for each event— from à la carte to Russian family-style—live music, and even a private entrance with keys for your guests.

You’ll Dine Like Modern Royalty, When You Start With FireBird’s Caviar Tasting

There’s no more refined Russian experience than a indulging in a flight of caviar, so begin with FireBird’s caviar tasting menu, ranging from classic to high luxury, served with traditional accoutrements: red onion, egg white, egg yolk and crème fraîche on mother-of-pearl spoons, and updated with buckwheat blini. Choose from selections like the Siberian Sturgeon, dark eggs with nutty, rich and grassy notes, or the rare Grinnel, a deep aubergine-colored roe with a fresh, citrus finish. To heighten the adventure, choose a Vodka Caviar Pairing, like the red or the black tasting.

The extensive vodka selection at FireBird—from rare imports to unparalleled housemade infusions—is a backbone of the manor’s destination-worthy status. Unique selections include an array of house-infused vodkas, such as the favorite Honey-Infused Vodka, opaque and golden with a long finish reminiscent of sweet herb and spice. Or sample rare imports like the Kazakhstani “Snow Queen”, or elite, small-batch Beluga Gold from Russia—all served in eye-catching spiral-cut frozen glass flutes.

And Now a New Chef Elevates The Kitchen To New Heights

Executive chef, Paul Joseph retained classic Russian recipes, but contemporizes them with modern riffs and quality ingredients. Never throwing the baby out with the bathwater, Chef Joseph maintains a steady hand with seasoning, presentation and a passion and care that is sure to bring Firebird to the forefront of the Manhattan dining scene, with one of the most serious kitchens in the theater district.

The modern Russian meal starts with zakuska, Russian for small plates, each an exquisite balance of lush and light. Start with Herring Under a Fur Coat, a beet-blushed tower of herring, carrots, potatoes and egg. An updated Olivier, a creation of Lucien Olivier of the 1860 French-influenced Hermitage in the center of Moscow, is a comfort-chic mélange of carrot, pickles, potato, and sausage, done decadently in mayonnaise. Gravlax, house-cured with beets, is a striking red, and melts away under a drizzle of dill aioli.

FireBird reimagines Russian classic entrees like a Faberge-like rendition of Chicken Kiev, plated in a modern fashion and brought alive with ultra-tart cranberries and filled with butter, herbs and arugula purée, on a bed of kasha. Ours was part of an extensive tasting menu and was cleverly split in two, the shells brimming with glorious spring vegetables, displaying chef Joseph’s respect for lovers of the earth.

We also adored Wild Black Bass, sided by plump Marinated Prawns, Grilled Asparagus and a silky Parsnip Puree, sitting in a puddle of Roasted Pepper Sorrel Coulis. A new dish, Fennel Pollen Dusted Muscovy Duck Breast, in a Mashkitchiri, Honey Vodka Fondue was tender, moist and medium rare. The unctuous sauce was an incorporation of the house’s acclaimed Honey Vodka, a marriage made in Moscow.

Another heirloom recipe, the puff-pastry Salmon Kulebiaka, arrives as a luscious filet, baked with egg, sorrel spinach sauce and topped with a brilliantly flavorful citrus-fennel slaw.Our final entree was Armenian Lamb Rack & Filet Duo with a Potato Lardon Cake, Caramelized Root Vegetables and an intense Marchand de Vin Sauce. Perfectly grilled, no seasoning was required.

Naturally, the manor boasts an extensive wine cellar, with more than 200 bottles to choose from in the red cellar and over 100 whites. Wine selections draw from around the world, featuring both old and new world selections by the bottle and the glass. While big spenders can order the last bottle of a vintage Dom Per for about $1,200 bucks, value seekers will rejoice in the discovery of some pleasant Spanish bottles under $40 and the terrific presentation beer in grand chilled glasses.

Finish with a classic dessert performance: Bananas Foster bring a tableside show to the end of the night, flambéed to rich, caramel sweetness and served over ice cream. Or try FireBird’s reinvention of a favorite Russian candy, the Ptichva Moloko, or Bird’s Milk: think mallomars, served atop delicate almond cake.

Whatever you do, don’t miss a tall glass of piping hot Russian tea, accompanied by a pot of thick cherry jam.

Besides nightly dining and exclusive event rooms, Firebird will soon offer brunch service on Saturdays and Sundays, afternoon High Tea service, and guided weekend caviar tastings.

For an of evening class, civility, superb service and food worthy of the occasion, not to mention the delightful woman who greets you at the entrance and the hands-on management, Firebird is the Theater District’s Stravinsky of luxury dining.

Disclosure

First Floor

China Room – 34 seats comfortably, 40 seats tight
Library Room – 50 seats comfortably, 64 seats tight

Second Floor

Parlor – 15 seats
Blue Room – 34 seats comfortably, 40 seats tight
Ballroom – 50 seats comfortably, 64 seats tight

Third Floor

Red Room (Jewel of Russia) – 14 seats
LV Room & Outdoor Patio – Seating up to 50; 150 for standing reception inside and outside

SAMPLE MENUS

Caviar Menu

CAVIAR MENU

ALASKAN SALMON ROE – $18 / 1oz
Ranging from golden amber to reddish orange this caviar has large eggs and is known for its
distinctive “POP” when rolled between the palate and tongue.

RAINBOW TROUT ROE – $28 / 1oz
These delicate, translucent eggs offer a subtle, smoky taste with a mildly briny mouth feel

GRINNEL – $40 / 1oz
This rare caviar has a black aubergine color and a lemony citrus flavor.

HACKLEBACK STURGEON – $60 / 1oz
Rich dark color and unique individual beads are the hallmarks of this sweet caviar with a mild finish

ROYAL STERLING – $140 / 1oz
Harvested from mature White Sturgeons,
characterized by large firm beads that bursts with an intensely rich and nutty flavor

SIBERIAN OSSETRA – $150 / 1oz
Nutty and rich with delicate grassy notes
Deep mahogany to black in color

OSSETRA – $250 / 1oz
Large pearls, deeply hued in grey & gold, attract your immediate attention.
Nutty and silky on the palate, low in salt with a warm, gentle finish

Dinner Menu

APPETIZERS

FIREBIRD GARDEN SALAD – 12.00
Grapples, Teardrop Tomatoes, Pickled Onions, Dried Cranberries, Baby Arugula,
Sesame Pomegranate Vinaigrette

VENIGRET – 14.00
Red and Yellow Beets, Potato, Red Cippolini Onions, Cornichons,
Sour Cabbage, Shredded Carrots

HERRING UNDER THE FUR – 14.00
Layers of Chopped Pickled Herring, Carrots, Red Beets,
Yukon Potatoes, Egg, Saffron Mayo, Popcorn Shoot Micro Greens

PELMENI – 16.00
Lamb Dumplings, Served with a Mushroom Consommé

STEAK SCARGOT – 18.00
English Peas, Kalamata Olives, Exotic Mushrooms,
Confit Tomato, Niçoise Pearl Onions

OLIVIER – 12.00
Kielbasa, Potato, Peas, Carrots, Pickles, Saffron Mayo,
Quail Eggs, Black Bread

BRAISED PICKLED PORK BELLY – 18.00
Szechuan Peppercorn Foie Gras, Candied Citrus Chutney,
Cilantro Garlic Coulis

GRAVLAX – 12.00
House-Cured Lemongrass Red Beet Salmon
Tobiko Caviar, Truffle Vinaigrette

VARENIKI – 14.00
Potato, Caramelized Onion and Farmers Cheese,
Dill, Chive, Yogurt and Sour Cream Sauce, Almond and Chive Extra Virgin Olive Oil

ZAKUSKA FOR THE TABLE – MP
Chef’s Selection of Appetizers

Main Courses

WILD BLACK BASS – 36.00
Marinated Prawns, Grilled Asparagus, Parsnip Puree,
Roasted Pepper Sorrel Coulis

FENNEL POLLEN DUSTED MUSCOVY DUCK BREAST – 36.00
Mashkitchiri, Honey Vodka Fondue

BEEF STROGANOFF – 34.00
Pearl Onions, Cornichons, Exotic Mushrooms, Veal Jus,
Sour Cream, House-made Pappardelle

CHICKEN KIEV – 34.00
Filled with Baby Arugula, Spinach, Herb de Provance, Buerre Noirsette

SALMON KULEBIAKA – 31.00
Salmon Baked in Puff Pastry, Sorrel Spinach Sauce, Mushroom, Cabbage, Egg;
Fennel and Citrus Slaw, Extra Virgin Olive Oil, Oro Balsamic Vinegar Fennel and Herb Sauce

BORSCHT – 27.00
Ukrainian Beef and Beet Borscht; Potato Pirozhki

ARMENIAN LAMB RACK & FILET DUO – 45.00
Potato Lardon Cake, Caramelized Root Vegetables,
Marchand de Vin Sauce

DRY DIVER SCALLOPS – 35.00
Kasha, Queen Olives, Confit Tomato, Ciboulette,
Orange Scented Vanilla Jus

HERBED STUFFED TROUT – 30.00
Roasted Herbed Stuffed Trout,
Select Vegetable Gratin with Goat Cheese, Dill Butter Sauce

Chef’s Bio

Chef Paul Joseph always enjoyed cooking food, so it was no surprised that he left his accounting job to go to school to receive a degree in culinary arts. After finishing school he began working at various restaurants in New York City. While working in New York City and New Jersey, Chef Paul cooked for many diplomats and entertainers such as, BB King, Roseanne Barr, former Prime Minster of Israel Benjamin Netanyahu, and Rwanda’s President Paul Kagamé. He received two stars from the New York Times, three stars from The Bergen Record (New Jersey), and was feature on Good Day New York (fox news). Chef Paul had worked at many fine dining restaurants and 4 stars hotels like the Hyatt Regency, Bobby Van Steakhouse, Bambou Restaurant. Chef Paul had trained under some notable chefs such as, Sam Hazan at Tavern on the Green and Scott Cutaneo of the Le Petit Chateau.

Filed under: New York, Restaurants, russian, theater district Tagged: New York, Restaurant, Russian, theater district

FIORINI RESTAURANT OFFERS NEAPOLITAN FESTIVAL

punchin — Mon, 30 Apr 2012 15:33:54 +0000

FIORINI RESTAURANT

209 East 56^th Street New York, NY 10022T: 212.308.0830F: 212.308.9399

www.fiorinirestaurantnyc.com

On Monday, April 16, Fiorini, the regional Italian midtown restaurant (209 East 56th Street — between 2nd & 3rd Avenues) owned by acclaimed restaurateur/chef Lello Arpaia, will launch a month-long Neapolitan Festival, the first in an ongoing Regional Italian Culinary Series. Lello, a native of Naples, will offer a unique 4-Course $55 Neapolitan prix fixe menu (also available a la carte) during dinner hours (5:00PM – 10:00 PM), Monday-Saturday (closed on Sunday). This authentic Neapolitan Menu is also available with paired Neapolitan wines for $75.
For reservations, call Fiorini at 212-308-0830 OR e-mail the restaurant at fiorinirestaurant@gmail.com.

NEAPOLITAN PRIX FIX MENU

$55 or $75 (with paired wines)

Appetizer (choice of)

Fritto Misto with Zucchini

Polipetto Affogato

Pasta (choice of)

Scialatilli Amalfitani with Eggplant

Linguine alla Vongole with Zucchini

Fish / Meat (choice of)

Scallopine alla Pizzaiola

Pollo Scarpariello

Branzino Acqua Pazza

Dessert

Baba o Rum

Disclosure

Filed under: festivals, Italian, Restaurants Tagged: festival, Italian, Restaurant

Girasole Vineyards: Made with organically grown grapes & Vegan friendly.

punchin — Sun, 29 Apr 2012 18:44:00 +0000

Girasole Vineyards releases 2010 wines in a bright new package. Organically produced, here is great value for under $20..

2010 Chardonnay

New Release!

Light straw in color with alluring aromas of lemon-lime, kiwi and Granny Smith apples. A creamy entry fills the mouth with vanilla custard and shortbread cookies, which are framed beautifully by just a slight kiss of toasty French oak. This clean, fruit driven wine is sure to please even the most discriminating palates. Serve slightly chilled with seafood, creamy pastas and poultry dishes. SRP: $13.

Made with organically grown grapes & Vegan friendly.

Wine Specs

Vintage2010

AppellationMendocino

Vineyard DesignationEstate grown/CCOF certified organic

Acid.56

PH3.53

FermentationStainless w/ minimal oak influence

Bottling Date11/11

Alcohol %13.5

Wine Profile

Production Notes100% Chardonnay

Food Pairing NotesThis lightly oaked wine is perfect with egg dishes, also with seafood, creamy pastas and poultry. Pair it with your favorite macaroni and cheese recipe, and be sure to try it with a spinach dish.

Production2,000 cases

2010 Girasole Vineyards Pinot Noir

2010 Pinot Noir

Their newest release in redesigned packaging! This 2010 Pinot Noir offers wonderful aromas of strawberry, cherry and clove give way to sweet red cherries on the palate.

This 2010 Girasole Pinot Noir exhibits hues of red roses and ruby jewel tones. Wonderful aromas of strawberry, cherry and clove give way to sweet red cherries on the palate. A touch of new French oak lends texture and helps frame the wonderful sweet red fruit that radiates from this wine, and that classic Mendocino mineral backbone carries it to a long and lingering finish. This wine will pair wonderfully with braised duck breast with a cranberry reduction, or plank grilled salmon with garlic mash potatoes. Of course, pulling a cork and having a glass or two on the porch would work too! SRP: $16.
Made with organically grown grapes & Vegan friendly.

Wine Specs

Vintage2010

VarietalPinot Noir

AppellationMendocino

Vineyard DesignationEstate grown/CCOF certified organic

Acid.56

PH3.75

Alcohol %13.5

Wine Profile

Food Pairing NotesThis fruit-forward wine pairs well with lean beef, lamb and pork dishes, especially grilled or roasted, and is a natural with ahi tuna. Try it with grilled mushrooms, too.

Disclosure

History

Charlie Barra planted the home ranch, Redwood Valley Vineyards, in 1955, and has farmed approximately 200 acres of organic varietal wine grapes ever since. Sitting on the benchlands above the headwaters of the Russian River in Mendocino County, the vineyards share the land with five ponds, open space for wildlife and pasture for smaller animals. All water used for irrigation and frost protection is from winter run-off from the pristine watersheds that surround the vineyards.

In the early stages of developing the ranch, Charlie was instrumental in changing the method of picking grapes, going from wooden lugs carried by pickers to large metal gondolas which were taken into the field on trailers and then loaded by forklift on trucks to go to the winery. He was one of the first grape farmers in the North Coast of California to use water for over-head frost protection, a system developed in Israel and Germany in the early 1960’s. And today, we’re still picking grapes the way Charlie’s grandfather did over 100 years ago…by hand!

Charlie also fought for many state regulations that changed the way growers were paid for their grapes, worked for creation of the first appellation in the United States, and served for forty years on the board of directors of the California North Coast Grape Growers Association with the goal of enhancing the economic climate for the entire California wine industry.

Filed under: Calafornia, organic, Wine Tagged: California, organic, Wine

Restaurant Loi Transportes The Sunny Cuisine of The Aegean to The Upper West Side In Style

punchin — Mon, 16 Apr 2012 16:37:55 +0000

Restaurant Loi

208 West 70th Street

212-‐875-‐8600,

www.restaurantloi.com

Chef Loi’s Blog

October 2011 opening,

The scent of Spanakopita straight from the oven, freshly wrapped grape leaves and the sweet aroma of Baklava wafts its way onto West 70th Street, as one of Greece’s top chefs, Maria Loi, works her magic in the kitchen at her new restaurant . . . Loi.

Formally Compass, the well reviewed venue with a bevy of revolving chefs and menus, Loi has garnered attention from some of the city’s most well respected foodies and critics alike.Chef Loi aims to offer guests a blend of her warm personal charm combined with her modern approach to authentic Greek cuisine in a casually elegant setting starting with a trendy bar with twinkling votive candles, followed by two glass-enclosed private rooms, leading to the square bi-level main dining room,with its comfortable seating and earthy beige color scheme. The space has subtle lighting and is sectioned with high pillars of beige and purple. Terracotta floors, striped fabric armchairs and walls hung with pictures of sea-scenes complete the picture. Maître d’ John oversees the operation with obvious professionalism.

At a chef owned and run restaurant (well co-owned in this case with managing partner Don Evans),food is an extension of the cook’s persona, and should be the focus. And so it clearly is at Loi. While perusing the menu, you are served gratis stuffed grape leaves with a zesty yogurt sauce and assorted bread to dip in fragrant olive oil. The breads are addictive (especially the homemade flat bread and a thick, grainy wedge with a hint of sweetness). The Dolmades (grape leaves) are the best we have ever tasted . . . and that includes experiencing them in numerous trips to Greece.

Other small plates that deserve signature acclaim, include Maria’s ahini sea urchin appetizer. Beautifully presented on a series of large porcelain spoon, in a heady lemon-oil sauce, they are divine. More earthy and described as baked meat “patties,” keftedaika meatballs,In Caramelized Tomato Sauce With Feta Mousse Sauce were honest and delicious.

In the entrée department chef Loi’s “traditional” moussaka, delicately prepared with Eggplant, With Minced Meat, Topped With Bechamel Sauce, and Slow Cooked is a must. It was light and very much like the contemporary Greek food one would have experienced at trendy, restaurants in Athens.Indeed, much of the food is updated to today’s taste, and fortunately, flavor is never sacrificed. We also enjoyed Braised Lamb Shank With Anthotiro & Kalabokisio (Corn Puree), which tasted rather like a refined version of grits. Roasted, marinated beets were very good and although we didn’t get a chance to sample the Fresh Fish, Baked in Sea Salt “For Two” Accompanied With Charred Grilled Seasonal Vegetables, the people at the next table ordered it and appeared delighted.

The formidable wine list of Compass has been replaced with a shorter, mostly Greek version offering well priced bottles, many in the $40 to $60 range. Our waiter suggested a chardonnay from chef Loi’s personal selection: a 2009 Karapidis, from organic grapes and aged 6 months in oak ($75). It was delicate, with subtle fruit and great balance. Probably the best buy on the list. Brothers Lazaros and Pantelis Karipidis began their wine venture as a hobby in 1985. Their decidedly cosmopolitan wines and upmarket image have made them leaders in the industry.

Don’t miss the desserts. Besides the obligatory Baklava, go for the unusual Ekmck KatJifi. Ek-mek Ka-tai-Ifi: Shredded Phyllo Soaked in Honey Topped with Custard, Toasted Nuts and Light Crème. Reminiscent of a Greek tiramisu, we loved it..Finish with wonderful Greek coffee and an ouzo and you have the ideal dinner.

The Giveaway Stuffed Grape Leaves (Above) Set The Stage

Other Appetizer Teasers (Below)

Until recently, Maria hosted her very own cooking show, which ran for years, on Greece’s most successful morning program, and the country’s leading TV network, Mega Channel. She is also the author of several cookbooks, including the highly coveted “Ancient Dining,” the official cookbook of the 2004 Olympic Games in Athens. She visits each table, during the evening and stopped at ours briefly.

Small wonder Loi has quickly become a neighborhood favorite and is a destination worth seeking, out, for those seeking elevated, Greek cuisine with a personal touch. Our visit preceded Easter and there was a lamb on a spit, cooking in front of the restaurant. It was a Saturday evening and business was booming. The fragrant lamb must have been a metaphor for the sweet smell of success.

Interestingly, of all Manhattan’s luxury Greek restaurants, Loi offers attractive value. There is even a pre fixe dinner (5 to 6:30 PM) for $40. Reserve well in advance. It’s standing room only.

Disclosure

Maria Loi’s BIO

Additionally, she developed a line of dinnerware, flatware and small kitchen appliances and has been a spokesperson for Kraft, Unilever, Tupperware and Electrolux products in Greece.

As the International Ambassador of the Chef’s Club of Greece, North American Chapter, Maria is a proponent of the healthy Greek breakfast which includes foods rich in protein and calcium and which she believes will help combat the dramatic increase in obesity and diabetes in America. Maria is also involved in a number of philanthropic causes in Greece, specifically, Elpida, a foundation dedicated to helping children with cancer, of which she is a co-‐ founder.

Sample Dinner Menu (Subject To Change)

Appetizers

TYRI FOURNISTO 12
Baked Greek Cheese With
Tomatoes, Peppers & Fresh Herbs
GIGANTESMESPANAKI 12
Oven Baked Gigante Beans With
Spinach and Tomato Served with
Feta Cheese Topped with
Cipollini Onions

OREKTlKA
ANINI 12
Sea Urchins Accompanied With Olive Oil &
Crispy Pita Chips
HTAPODAKISTINSHARA 19
Grilled Octopus Served With Onion, Olive Oil,
Capers, Chick Peas, Almonds, Fresh Herbs &
Lemon Juice

GLYKADAKL416
Crispy Sweet Breads With Herbs &
Stone Ground Mustard With Lemon Sauce
KEFFEDAKL4 13
Baked Meat Patties In Caramelized Tomato
Sauce With Feta Mousse Sauce
PITESTISEMERAS 12
Home-Made Phyllo Pies Of The Day
PAPOUTSAKIA 13
Baked Baby Eggplant Stuffed With Tomatoes
Mustard & Caramelized Onions, Topped With
Smoked Feta Mousse
TYROKEDTEDES 15
Cheese Croquettes With Baked Goat &
ManouriCheese On Top 0fFig & Apricot
Compote

MYDIASEKROKO 16
Steamed Mussels With Leeks In Krokos Kozani
(saffron) Sauce
KALAMARI SCHARAS 14
Fresh Calamari julienned, Pan Grilled With
Parsley & Pistachio Sauce
GARIDESKATAIFI 17
Grilled Shrimp Wrapped In Shredded Phyllo (Kataifi)
Topped With Pomegranate Sauce
KA VOUROKEFTES 16
Crabcakc, With Santorini Fava Puree, Preserved
Lemon & Ladolemono (Olive Oil & Lemon Juice)
SARDELES PLAKI 14
Fresh Sardines Baked & Topped With Caramelized
Onion Tomato Sauce

SALATES

HORIATIKI LOI 14
Organic Vine Ripe Tomatoes, Cucumbers,
Peppers,Onions, Kalamata Olives, Feta
Cheese With Maria Loi Greek Herb Vinaigrette
MAROUL/ 12
Romaine Lettuce Hearts, Scallions
Dill, Olive Oil & Vinegar

ROKA 15
Baby Arugula, Hazelnut, Smoked
Metzovone Cheese With Fig Balsamic
Vinaigrette
ASTAKOSALATA 19
Lobster Meat, Bibb Lettuce, Green
Beans, Baby Potatoes, Tomatoes & Egg
With Tarragon Vinaigrette

KOTOSOUPAAVGOLEMONO 9
The Famous Greek Chicken Egg Lemon
Soup

SOUPES
PSAROSOUPA 12
Fish Soup with Fresh Fish of the Day, Celery,
Carrots, Onions, Olive Oil & Lemon Juice

Entrees

KYRIAPIATA

PSARISEKROUSTAAIATIOU 58
Fresh Fish, Baked in Sea Salt
“For Two” Accompanied With Charred
Grilled Seasonal Vegetables
LAVRAKI 29
Grilled Bronzino (Seabass) Served With
Charred Grilled Seasonal Vegetables
SOLOMOSMEMARATHO 27
Grilled Wild Salmon With Fennel, Leeks
Citrus Oil Lemon Sauce
ROPHOS PLAKI 28
Filet Of Grouper With Fingerling Potatoes,
Couscous, Onions, Tomatoes & Fish Broth
YIOUVETSI THALASSINON 34 .
Seafood Orzo With Shrimp, Scallops,
Clams, & Mussels In Red Wine Tomato
Sauce
HTENIA 34
Seared Diver Scallops With Asparagus
Served On Dill Trahana, Traditional
Peasant Pasta
GARIDES MICROLIMANO 34
Baked Prawns Head-On With Caramelized
Tomatoes, Peppers & Feta Cheese
ASTAKOMAKARONADA 36
Macaroni Pasta With Lobster Chunks
In A Red Wine Tomato Sauce

MOUSSAKA 23
Maria’s Traditional “Moussaka”, Eggplant
With Minced Meat, Topped With Bechamel Sauce,
Slow Cooked
PASTITSIO 22
Macaroni & Minced Meat Casserole With
Cheese Bechamel Sauce
KOKORASKRASATOS 27
Braised Rooster In Wine Sauce With
Hylopites (Home-Made Pasta)
ARNI28
Braised Lamb Shank With Anthotiro
& Kalabokisio (Corn Puree)
PAIDAKIA 42
Grilled Rack Of Lamb & Loin With
Broken Red Bliss-Lemon Potatoes
BRIZOLA 42
Creek-Stone 18 QZ. Rib-Eye Steak Served
With Baked Greek Fries
FILETO 35
Creek-Stone 8 oz. Filet Mignon With
Caramelized Onions On Mavrodaphne
(Sweet Red Wine) Sauce
KOTOPOULO LEMONATO 26
Bo-Bo Farm Free-Range Roasted Lemon
Chicken With Horta

PA7ZARIA
Roasted Marinated Beets
SPARAGIA
Steamed Asparagus
LEMONATES PATATES
Roasted T ~mon Potatoes

SINODEFTIKA 8
HORTA
Wild Steamed Greens
SPANAKORIZO
Spinach & Rice
PSITA LAHANIKA
Se.::tson::t 1 C:rille.n V f>.2″f>.t::t hles

KOUNOUPIDI
Rainbow Cauliflower
PATATES PSITES
Baked Greek Fries
CRETAN POTATOES
Rroke.n red bliss noraroes & herbs

PRE-THEATRE MENU
AV AJLABLE 5.00-6.30PM
OREKTIKA
Marouli
Romaine Hearts of Lettuce, Scallions, Dill, Olive Oil & Vineg-ar
Horiuiki Loi
Organic Vine Ripe Tomatoes, Cucumbers, Peppers,Onions, Kalamata Olives,
Feta Cheese With Maria Loi Greek Herb Vinaigrette
Kalamari
Fresh Calamari Julienned, Pan Grilled With Parsley & Pistachio Sauce
Spanakopita
Fresh Spinach, Herbs And Feta Cheese in Home-Made Phyllo Layers
KYRIAPIATA
Lavraki
Grilled Bronzino (seabass) Served With Charred Seasonal Grilled Vegetables
Kotopoulo Lemonato
Bo-Bo Farms Free-Range Roasted Lemon Chicken With Horta
Zymarika Tylihta
Fresh Spinach, Herbs And Feta Cheese Wrapped In Phyllo Pasta
And Baked In Tomato Cheese Sauce
Moussaka
Maria’s Traditional “Moussaka”, Eggplant With Minced Meat And Bechemal
Sauce, Slow Cooked
GLYKA
Ekmek Kataifi
Shredded Phyllo Soaked in Honey Topped With Custard, Toasted Nuts and
Light Creme
Sokoiatopita
Maria’s Special Rich Greek Chocolate Flourless Cake
Karidopita
TraditionalW-alnutSpongeCake With Cinnamon Syrup
$40

Desserts and Cocktails

GLYKA
Baklawt-Bak-Ia-va
Layers of Phyllo with Almonds, Walnuts,
Pistacio Nuts, Light Drizzle of Spiced
Honey Syrup
Galaktoboureco- Ga-Iak-to-b6ureco
Semolina VanilIa Bean Custard Between
Layers of Phyllo Topped With A Light
Spiced Honey
Ksridopus- Kari-d6p-ita
Traditional Walnut Sponge Cake with
Cinnamon Syrup
Ekmck KatJifi. Ek-mek Ka-tai-Ifi
Shredded Phyllo Soaked in Honey
Topped with Custard, Toasted Nuts
and Light Creme.
Tyrogliko – Ti-roglik6
Greek Cheese Cake with Crushed Mixed
Nuts with Honey Crust
Sokolatopita-Sok-ola-t6pita
Maria’s Special Rich Chocolate Flourless
Cake
Heliniki Krems- He-Iin-Iki Kre-ms
Greek Parfait V anilIa Bean Mousse over
Coffee Liquor Cake
Yaourti Me Meli- Yia-6urti Me Meli
Yogurt with Attiki Honey and Toasted
Mixed Nuts. Or with GreekSpoon Desserts
Fruta-
Seasonal Fresh Fruit Selected By Maria Loi
Fruit -$10
All Other Desserts -$8

NAFPAKTOS PUNCH
Hendrick’s Gin, Cucumber & Melon, Lime
juice,
Chile Syrup & Splash of Tonic
A TASTE OF GREECE
Ouzo, Watermelon, Mint, St Germaine,
Simple Syrup
UPPER WEST SIDE
Ketel One Citron, Mint, Orange Liquor,
St Germaine, Lemon juice
MASTIHA’S TEARS
Mastiha, Orange, Mint, House-Made
Grenadine, .
Lemon, Champagne
FIRE OF PATRAS
Knob Creek, Canton Ginger Liquor,
Sweet Vermouth, Ginger,
Lemon, Honey Syrup
DARK & STORMY
Dark-Rum. Ginger Beer & Lime juice
$14

________________________________________________________________

Private Dining Room (Above)

Filed under: Greek, New York, Restaurants Tagged: Greek, New York, Restaurant

Restaurant Loi Transportes The Sunny Cuisine of The Aegean to The Upper West Side In Style

punchin — Mon, 16 Apr 2012 16:37:55 +0000

Restaurant Loi

208 West 70th Street

212-‐875-‐8600,

www.restaurantloi.com

Chef Loi’s Blog

October 2011 opening,

The Giveaway Stuffed Grape Leaves (Above) Set The Stage

Other Appetizer Teasers (Below)

Interestingly, of all Manhattan’s luxury Greek restaurants, Loi offers attractive value. There is even a pre fixe dinner (5 to 6:30 PM) for $40. Reserve well in advance. It’s standing room only.

Disclosure

Maria Loi’s BIO

Additionally, she developed a line of dinnerware, flatware and small kitchen appliances and has been a spokesperson for Kraft, Unilever, Tupperware and Electrolux products in Greece.

Sample Dinner Menu (Subject To Change)

Appetizers

TYRI FOURNISTO 12
Baked Greek Cheese With
Tomatoes, Peppers & Fresh Herbs
GIGANTESMESPANAKI 12
Oven Baked Gigante Beans With
Spinach and Tomato Served with
Feta Cheese Topped with
Cipollini Onions

OREKTlKA
ANINI 12
Sea Urchins Accompanied With Olive Oil &
Crispy Pita Chips
HTAPODAKISTINSHARA 19
Grilled Octopus Served With Onion, Olive Oil,
Capers, Chick Peas, Almonds, Fresh Herbs &
Lemon Juice

SALATES

ROKA 15
Baby Arugula, Hazelnut, Smoked
Metzovone Cheese With Fig Balsamic
Vinaigrette
ASTAKOSALATA 19
Lobster Meat, Bibb Lettuce, Green
Beans, Baby Potatoes, Tomatoes & Egg
With Tarragon Vinaigrette

KOTOSOUPAAVGOLEMONO 9
The Famous Greek Chicken Egg Lemon
Soup

SOUPES
PSAROSOUPA 12
Fish Soup with Fresh Fish of the Day, Celery,
Carrots, Onions, Olive Oil & Lemon Juice

Entrees

KYRIAPIATA

PA7ZARIA
Roasted Marinated Beets
SPARAGIA
Steamed Asparagus
LEMONATES PATATES
Roasted T ~mon Potatoes

SINODEFTIKA 8
HORTA
Wild Steamed Greens
SPANAKORIZO
Spinach & Rice
PSITA LAHANIKA
Se.::tson::t 1 C:rille.n V f>.2″f>.t::t hles

KOUNOUPIDI
Rainbow Cauliflower
PATATES PSITES
Baked Greek Fries
CRETAN POTATOES
Rroke.n red bliss noraroes & herbs

Desserts and Cocktails

________________________________________________________________

Private Dining Room (Above)

Filed under: Greek, New York, Restaurants Tagged: Greek, New York, Restaurant

5 Tips for Booking a Private Jet Flight for Your European Vacation

punchin — Sun, 15 Apr 2012 19:39:00 +0000

Private travel expert outlines important differences from commercial travel

Where will your vacation take you this summer? London? Paris?The French Riviera? If you want to fly by private jet, it’s not too early to start planning. Booking a private jet flight to Europe requires very special expertise. There are dozens of fees, permits and other considerations that you or your travel consultant need to know about to ensure a successful trip.

The XOJET Blog spoke with Clayton Smith, senior charter sales representative, to compile a list of five tips to ensure a smooth flight experience and a great vacation.

1. Plan in advance. The more advance planning you do, the more choices you’ll have. "For example, if you plan 6 months out, you could have twice the aircraft options available to you," says Clayton. "A good rule of thumb is that the longer the flight, the further out you should plan." Foreign-flagged aircraft typically need several permits to enter other countries, which can take time to obtain, especially if you’re travelling to multiple destinations. Try to book at least eight to 12 weeks in advance.

2. Be flexible. "Flying privately to Europe is quite different from flying on a commercial airline," explains Clayton. "Some airports have customs offices, some don’t. We have to take this into account when we plan, especially with customers who want non-stop travel." The more specific you are about your trip, the fewer cost-saving options will be available to you. However, if you can also be flexible on things like jet type, aircraft year of manufacture, date and time of travel, and airport, we can find the best price and options available. For example, flying into a general aviation airport like Paris’s Le Bourget could be much less expensive than flying into Charles DeGaulle.

3. Tell us everything. When you call to book your flight, we’ll start by asking you not only for the dates and times of your trip but also your requirements and preferences. The more you let us know up front, the more options we can deliver. When we have complete information such as the size of your party (including pets!), aircraft preferences (if any), if you are willing to consider options that require a fuel stop, dietary restrictions and the like, we can deliver options to meet your exact needs—and a customized flight experience in the air. Again, being flexible your requirements can dramatically impact the options and prices available.

4. Remember Customs. You’re no doubt aware that when you travel internationally, you’ll need to go through Customs when returning home. But where you clear customs depends on whether you are on the aircraft operator’s Border Overflight Exemption (BOE) program. Getting you an operator’s BOE could take as long as two to three weeks, and you’ll need to provide passport information for every passenger—so allow enough time. "The BOE is particularly important for non-stop flights," adds Clayton. "Check to see if your provider offers a BOE program. Otherwise you’ll have to stop to clear customs at the first point of entry into a country, possibly delaying your return home."

On a related note, if a minor child is traveling with just one parent, the other parent will need to provide a notarized letter authorizing the child to leave the country. This can be important if your spouse and kids are planning to join you in, say, Paris, after you finish your business trip.

5. Pick the right aircraft for your flight. If you want to fly non-stop, consider a large-cabin heavy jet. For flights from the East Coast, the Gulfstream G-IV series is the smallest heavy jet that flies nonstop to and from Europe in either direction; other options include the Bombardier Challenger 600 series or the Dassault Falcon 2000 series. All of these jets can typically fly from the northeast United States to most destinations in Western Europe nonstop. However, for the return flight to the United States, these aircraft will likely require a fuel stop.

For flights from the West Coast, you’ll need to upgrade to ultra-long-range aircraft like the Gulfstream V or G550, the Falcon 7X or the Bombardier Global Express/5000. Super-mid-size jets like the XOJET Citation X and XOJET Challenger 300 will need to make a fuel stop (usually in Iceland, Canada or Maine) when flying to and from Europe. Watch this blog for an upcoming in-depth comparison of these aircraft.

At XOJET, we can arrange any of these aircraft for you through our own fleet and through the XOJET Preferred Partner Network, a carefully vetted list of the best operators.

Bottom line: it’s the little details that can affect your flight experience. Work with a private aviation consultant who has booked international travel before and can handle all the details. Make sure your consultant has the trip management capabilities to handle a European trip and can give you an all-inclusive price, including fuel (measured by the liter, fuel is much more expensive in Europe).

The XOJET team has extensive experience arranging for private jet trips to Europe and the rest of the world. They know what airports have the tougher permits and the most traffic, and which have customs offices. They also know the airports that charge less for fuel and landing fees. For example, flying into London Luton can possibly save you thousands in fuel costs, permits, and landing fees over flying into a high-volume airport like Heathrow or one that requires special permits, like London City.

A good aviation consultant will give you those options, make suggestions, and handle all of the details for you. Bon voyage!

Disclosure

Filed under: Air Travel, Europe, Private Jet, Uncategorized Tagged: Airlines, europe, private jet

Merlot di San Leonardo, Demonstrates Italy’s Excellence With This Grape

punchin — Sat, 14 Apr 2012 14:29:00 +0000

Merlot di San Leonardo
Wine: Merlot di San Leonardo

Region: Trentino

Oenologist: Carlo Ferrini

Grapes: 100% Merlot

Vineyards location: Adige valley

Extension: 20 ha

Orientation: south

Altitude: 750 ft

Vine training: Guyot and Pergola

Soil: well-drained gravel and soil

Total production (btls): 45,000

Vinification: Grapes are destemmed and soft-crushed, with minimal use of sulphur dioxide. The juice ferments and macerates on the skins for a long period of time, during which the cap is punched down daily. The must is cold-clarified by allowing the lees to settle.

Ageing: For 18 months in 60-hectolitre Slavonian oak barriques. In the bottle for at least four months before release onto the market.

This wine has a brilliant ruby red, with attractive depth and decent length. The aromas are alcohol and fruit-rich when the wine is young, later mellowing with bottle age into ripe plum fruit layered over a faintly grassy background note. Dry, soft and well-balanced on the palate, it reveals a pleasing bitterish twist in the finish. Good aromatic length. A classic food wine with rice and pasta in tomato or meat sauces such as lasagna, and meat or cheese filled pasta, as well as grilled and stewed meats, poultry, white meats and soft cheeses.

LOVELY IN EVERY WAY!

WINE ON LINE RATING: A MINOR

info@viaswine.com

Disclosure

The Estate, founded in 1724, has a rich ancient past. The current owner, Marquis Carlo Guerrieri Gonzaga is the descendent of a famous Italian aristocratic family. The Marquises know how to yoke their aristocratic polish to a genuine rural simplicity. They do it spontaneously, directly involving all the people with they work to at Tenuta San Leonardo.
As a result the vineyards, home only to Cabernet Sauvignon, Cabernet Franc and Merlot, become more and more beautiful and the grapes even more delicious. The property spans over 300 hectares. Twenty of them are planted to vine. The cellar equipment includes stainless steel fermentation tanks and small and medium size oak barrels for aging.

The Trentino stretches from its northern borders with the Alto Adige to Lake Garda and the Veneto in the south. It is Italy’s most mountainous region. The majority of the region’s vineyards follow the course of the river Adige, the second longest in the country. The climate is characterised by very cold winters, but is also influenced by the lakes and rivers which create temperate microclimates ideal for viticulture. The region has a total of around 11,000 hectares under vine, for the most part trained on the overhead pergola system, and an annual production of 850,000 hectolitres, approximately 500,000 hectolitres of which consist of red DOC wines. The regional School of Agriculture at San Michele all’Adige, which specialises in viticulture and oenology, provides invaluable support to winemaking in the areas of clonal selection, vineyard management and vinification and has had a major influence on up-grading the quality of the region’s wines.

The most important local grape varieties are the white Nosiola and the red Schiava, Teroldego and Marzemino. French and German varieties are also widely planted. The leading white wines are Pinot Grigio, Chardonnay, the local Nosiola and Pinot Bianco. The top reds are Teroldego, which is unique to the Trentino, Pinot Nero and the Bordeaux varieties Merlot and Cabernet, which give particularly high quality results in the south of the region at Borghetto all’Adige. Another variety to note is Marzemino, which makes one of Italy’s most interesting country reds in the area around Isera. Vias has selected a portfolio of first class producers to represent the wines of the Trentino, and their products have contributed significantly to the consolidation of the company’s presence in the high class restaurant se

Description and History

Established in 1983 as an import company specializing in small, high-quality wineries, Vias Imports Ltd. has grown in most recent years to have broad-based distribution operations that place it among the most renowned Italian wine importers in the US market, boasting one of the most outstanding portfolios in the industry.
Its mission is to educate wine lovers about the wide range of grape varietals from Italy, inviting palates to appreciate the diversity of Italian wine through the enticing experience of food and wine pairing, and guiding them in the understanding of a heritage which is particular to the Italian peninsula.
Founding partner and Chairman,Fabrizio Pedrolli was General Secretary of the International Association of Sommeliers for many years. He continues to be a respected member of the Italian Ministry of Agriculture tasting commission, responsible for D.O.C. wines. He is recognized for his in-depth wine knowledge and fine palate, and has been instrumental in putting together a distinguished portfolio representing some of the finest, small wineries in Italy today.
Vias Imports, Ltd., has its headquarters in New York City. It distributes its wines directly in the States of New York and New Jersey, and nationally through a network of 61 distributors divided into seven regions:Northwest, West, Southwest, Midwest,Southeast, Mid-Atlantic, Northeast andFlorida-Caribbean
The management team is well equipped to develop strong sales growth over the next several years and the long term vision for Vias Imports, Ltd. remains committed to expanding its current image and position as an importer of exceptional products distributed to the best customers in the United States.

Luca Bigerna, a graduate of the University of Perugia, comes from a very strong international import and distribution background. After seven years with Cantoni Textile Group in Italy, USA and Hong Kong he joined Vias Imports Ltd. in 1996 as Vice President of Finance and Administration. In 2008 he was unanimously appointed President of the Company.
For the national Operations the National Manager Deena Miskiel runs a team of Managers and District Managers runs a team of nine regional managers and four District Managers, who are responsible for sales and development within their territory. Their high standard of professionalism and combined broad-based experience enhances the company’s ability to build distribution and offer quality service.
The company has its own wholesale operation in both New York under the supervision of Alex Pagano and New Jersey under Vincenzo Zagari.
This unique position of direct sales enables the company to nurture and establish strong relationships with some of the best accounts in one of the most important markets.
Thanks to an experienced marketing team Vias Imports Ltd. receives the necessary support to develop good communication with spokespersons in the editorial world, and to promote its image through a complex network of public relations.

Filed under: Italian, Italy, merlot, Wine Tagged: Italian, merlot, Wine

THE WORLD’S MOST LUXURIOUS HOTELS

punchin — Wed, 11 Apr 2012 18:37:19 +0000

Here’s a bundle of exclusive luxury with links included

Hotel Les Mars – Healdsburg, California, USA

Hotel Les Mars Evokes Romantic French Charm in Sonoma Wine Country, California

Hotel Les Mars is the finest destination for travelers who want to experience California wine country in lavish comfort. Resting among the hills of the Russian River Valley in Northern California, Hotel Les Mars evokes the charm of a romantic French maison retreat. The hotel, which is a member of the prestigious Relais & Châteaux that recognizes some of the world’s best hotels, boasts superior European-style service for both corporate and personal getaways. Opened by the Mars family in 2005, Hotel Les Mars provides elegant spa services from world-famous spa company Francis & Alexander, even in the comfort and privacy of each of its 16 elegantly decorated rooms. For more information on Hotel Les Mars, please visit www.hotellesmars.com.

27 North Street

Healdsburg, California, 95448

Tel: (707) 433 4211

www.hotellesmars.com

Rock Creek Cattle Company – Deer Lodge, Montana, USA

Montana’s Rock Creek Cattle Company is Your Gateway to the American Great Outdoors

Rock Creek Cattle Company in Deer Lodge, Montana is nestled on 3,000 acres of diverse and gorgeous countryside including Rock Creek, an alpine lake, lush forests, rolling hills, an 18-hole golf course designed by golf course architect Tom Doak and 18 miles of rivers and streams. Ideally situated, Rock Creek Cattle Company features 22 luxurious accommodations from 12 one-bedroom cottages, five three-bedroom cabins, four four-bedroom cabins and one five-bedroom home. In addition, Rock Creek Cattle Company offers its members and guests state-of-the-art facilities including a restaurant with an outdoor terrace on the banks of Rock Creek, a private dining room, two bars, a library, an outdoor pool, hot tub, kids pool, fire pit and game barn, fitness center and massage rooms. Rock Creek Cattle Company provides members and guests an array of exciting activities including Golfing, Fly-Fishing, ATV Excursions, Horseback Riding, Kayaking, White Water Rafting, and Hunting. Rock Creek Cattle Company’s fabulous food, wine, accommodations, facilities, activities and service makes the private club the perfect destination for family vacations, weekend getaways and more. To learn more about Rock Creek Cattle Company, please visit www.rockcreekcattlecompany.com.

105 Pauly Drive

Deer Lodge, MT 59722-9634
Tel: (406) 846-3474

www.rockcreekcattlecompany.com

Kenoa Exclusive Beach Spa and Resort – Barra de Sao Miguel, Alagoas, Brazil

Private Luxury in a Tranquil Paradise at Kenoa Exclusive Beach Spa and Resort in Brazil

Resting 20 miles from the charming city of Maceio on the eastern coast of Brazil, Kenoa Beach Spa and Resort is a private sanctuary of tranquility and balance where each guest’s experience is carefully handled to expand their journey and ensure their privacy. Kenoa Resort rests along miles of virgin Atlantic outback and the enchanting turquoise sea, a relaxing and wondrous escape where luxury is defined by its earth-given beauty. Kenoa Resort is a first wave eco-chic resort comprised of luxury suites and bungalows with private pools, and the Kaamo restaurant, under the supervision of the renowned Brazilian chef César Santos, provides excellent dining for discerning guests. Expert service executed by impeccably trained attendants who deftly capture guests’ preferences and whims is one of the many ways the Kenoa Resort delivers a world-class hideaway experience for the traveler who wants only the absolute best. For more information please visit www.kenoaresort.com.

Barra Mar Rua Escritor Jorge de Lima nº, 58

Barra de São Miguel

AL, 57180-000, Brazil
(800) 337-4685

www.kenoaresort.com

Hotel Christopher – St. Barth, F. W. I.

Experience the Caribbean’s Intimate Side at Hotel Christopher St. Barth

One of the best locations in St. Barth, the recently renovated Hotel Christopher offers luxurious soon to be five-star accommodations and amenities and houses two remodeled restaurants, newly redesigned spacious rooms and the largest pool on the island overlooking the Caribbean Sea. A favorite destination for jet setters from America and Europe, Hotel Christopher is located at the secluded Pointe Milou on St. Barth–only a 10-minute flight from St. Maarten. The hotel features 42 rooms and suites comprised of Ocean Poolside, Ocean Garden, Ocean Classic and Ocean Deluxe rooms as well as the Ocean Junior Suite, Ocean Balcony Junior Suite, Ocean one-bedroom Suite and Aloes Suite. The hotel’s two restaurants, Taino and Mango, provide guests with perfect menus for breakfast, lunch and dinner. Spa treatments, windsurfing, deep-sea fishing, surfing and boat rentals are all available through Hotel Christopher’s concierge. For more information on the wonderful opportunities awaiting guests at Hotel Christopher, please visit www.hotelchristopher.com.

Pointe Milou

97133 St. Barthélemy

Tel: (590) 590 27 63 63

www.hotelchristopher.com

Montpelier Plantation – Nevis, West Indies, Caribbean

Montpelier Plantation: A Sanctuary of Beauty Far from the Stresses of Modern Life

Set in a 60-acre estate 750 feet up in the hills of Nevis in the Caribbean, the Relais and Châteaux and AAA Four Diamond Montpelier Plantation offers sea-views from each of its 19 simple yet beautiful and elegant rooms where guests will find a perfect balance between historic plantation style and modern amenities. A private beach, mosaic swimming pool, tennis court, extensive wine cellar, and personable and discreet hotel service along with delightful dining are some of the many opportunities made available while staying at Montpelier Plantation. Open and airy, the hotel invites its visitors to effortlessly experience the beauty of both the nature of Nevis and the Plantation itself. Whether they want to relax and unwind with spa treatments or hike through the rainforest, Montpelier Plantation transports its guests to a place of utter tranquility. For more information on Montpelier Plantation, please visit www.montpeliernevis.com.

PO Box 474

Nevis, West Indies

Tel: (869) 469-3462

www.montpeliernevis.com

Domaine de la Bretesche – Brittany, France

Allow Domaine de la Bretesche in Brittany, France to Transport You into Old-World Tranquility

The Relais and Châteaux Domaine de la Bretesche in Brittany, France transports guests into an elegant and distinguished suspension of old-world tranquility. Comfort combines with both traditional and contemporary styles in 32 luxurious rooms comprising the hotel that sits mere steps from La Baule. Adorned in fabulous fabrics and custom color schemes, each room is a serene spot for repose and relaxation. The warm, natural setting helps guests relax in the hotel’s spa, Cour Carré, offering a wonderful range of treatments imbued with authenticity and ceremony that all guests will appreciate. Domaine de la Bretesche offers its guests the fine cuisine of Le Montaigu, where Chef Ludovic Le Forestier creates gourmet surprises for even the most difficult of palates. Sheltered by an ancient forest, the 18-hole Bretesche golf course is among the most beautiful of France, The course is majestically overlooked by the castle towers and ramparts and bordered by the most beautiful varieties of trees. A compact 9-hole course, designed similarly to the 18-hole course, welcomes amateurs and pros alike to practice at peace. For more information of Domaine de la Bretesche and to book a stay, please visit www.bretesche.fr.

Missillac 44 780

Missillac, France
Tel: +02 51 76 86 96

www.bretesche.fr

Hotel Bel Ami – Paris, France

Hip Luxury in the Heart of Paris at the Hotel Bel Ami

Located right along the main boulevard in the Southern Half of Paris, Hotel Bel Ami combines a comfortable and friendly atmosphere with a contemporary address. Only steps away from the Café de Flore and Les Deux Magots in the very heart of Paris’ St Germain des Prés district, Hotel Bel Ami renew the Avant Garde spirit of Parisian travel accommodations. The spacious, contemporary, trendy and relaxing atmosphere of the area is duplicated at Hotel Bel Ami—its pragmatic luxury, as well as its friendly and peaceful climate, makes it one of the most wonderful places to stay in Paris. The Bel-Ami Hotel’s 111 rooms, including two junior suites and four regular suites, give priority to a spirit of laid back but chic comfort. Guests can also enjoy fantastic food from Bel Ami Café, receive body and skin care for him and her at the Wellness Center by Payot, and socialize at Bel-Ami Bar’s intimate lounge and its warm tonalities. For more information on the hip Hotel Bel Ami, please visit www.hotel-bel-ami.com.

7-11 Rue St Benoît – 75006 Paris
Tel: +33 1 42 61 87 13

www.hotel-bel-ami.com

Hotel Edouard 7 – Paris, France

Revel in Classic Parisian Ambiance at Hotel Edouard 7

Hotel Edouard 7 is a premier couture hotel located in the heart of Paris in the central 2^nd Arrondissement. Comprised of 70 rooms and suites throughout seven floors, Hotel Edouard 7’s lavish furnishing and luxe designs recall a traditional Paris in a modern era with contemporary amenities. Each room is entirely unique, elegant and intimate with custom carpets and lights, in addition to fantastic fabric and designs. Each of the Hotel’s suites were recently renovated, and all overlook the Opéra. Hotel Edouard 7 is the perfect luxury hotel, located within walking distance from many of Paris’s main attractions, including superb shopping, world-famous museums, world’s-best restaurants, renowned cabarets, and exquisite galleries housing extraordinary works of art. Guests at Hotel Edouard 7 can relax in a refined and elegant ambiance at Bar l’E7, or enjoy the talent of the French gastronomy scene with a menu changing throughout each season. Its excellent concierge is prepared to arrange any adventure for guests and answer to any requests they may have. For more information on Hotel Edouard 7, please visit www.edouard7hotel.com.

39, Av de l’Opéra – 75002 PARIS

Tel: +33 (0) 1 42 61 56 90

www.edouard7hotel.com

Argentario Golf Resort & Spa – Tuscany, Italy

Incredible Design Meets Luxury Sport at the Argentario Golf Resort & Spa

A chic luxury resort with a golf course and wellness center located in the heart of Tuscany, Argentario Golf Resort and Spa lies in a protected Mediterranean oasis that offers a unique panorama of extraordinary Italian beauty. The impressive design of Argentario extends to every area of its facilities, including its 73 suites and world-class spa, Espace, as well as its meticulously planned golf course. Each suite at Argentario features a terrace with views of the golf course or Monte Argentario. With 18 championship holes and a driving range, the Argentario Golf Club occupies 190 acres and earned an environmental certification from BioAgriCert, the international certification body of organic productions based in Italy. The course offers a Club House and the Buvette pro shop, as well as the Blue Team Golf Academy, a prestigious golf school. The Dama Dama Restaurant at Argentario Resort offers Tuscan and Italian cuisine, with particular attention paid to the culinary traditions of the Maremma region that Argentario calls home. Argentario Resort’s beautiful aesthetic is illustrated on its panoramic terrace, in and around its spectacular swimming pool with solarium, and its three exquisite tennis courts. For more information on the Argentario Golf Resort and Spa in Tuscany and to book your trip, please visit www.argentariogolfresortspa.it.

Via Acquedotto Leopoldino – 58018 Porto Ercole (GR) Italy
Tel: +39 0564 810292

www.argentariogolfresortspa.it

Wharekauhau Lodge and Country Estate – Featherston, New Zealand

Indulge in Spectacular Outdoor Opportunities at Wharekauhau Lodge and Country Estate in New Zealand

On a 5,500 acre haven located just a 40-minute drive from Martinsborough at the southern tip of New Zealand’s North Island along Palliser Bay, Wharekauhau Lodge and Country Estate makes any outdoor activity dream a reality. Wharekauhau boasts 15 comfortable, spacious and luxurious cottages and two additional guest homes, all with access to exclusive activities including hiking and mountain biking, a Wharekauhau sheep farm tour, a tour of the region’s wild coastal environment, the Cape Palliser Seal Colony and Lighthouse tour, as well as wine tours, jet boating, horseback riding, ATV adventure tours, clay target shooting, archery, and a luxury golf tour. Other activities include swimming with dolphins, whale watching, and walking tours of the immense estate with completely customizable routes for difficulty and timing. Wharekauhau was rewarded for Best Ambience and Design by Condé Nast Traveller magazine in 2011, and received the award for Best in the World from Condé Nast readers in 2008. For more information on Wharekauhau, room rates and availability, please visit www.wharekauhau.co.nz.

Western Lake Road

Featherston 5773, New Zealand
Tel: + (06) 307 7581

www.wharekauhau.co.nz

Disclosure

Filed under: Hotels, international, Resorts, Travel Tagged: hotel, inernational, Resorts, Travel

VENUS IN FUR ANNOUNCES HOT NIGHTS ON BROADWAY PACKAGE

punchin — Tue, 10 Apr 2012 14:45:00 +0000

SELECTED WEDNESDAY EVENINGS BEGINNING WEDNESDAY, APRIL 25

AT LYCEUM THEATRE (149 WEST 45^TH STREET)

SPECIAL $99 VALUE PACKAGE INCLUDES TICKET TO ACCLAIMED HIT PLAY,

POST-SHOW CREATIVE CONVERSATION WITH RELATIONSHIP EXPERTS,

& POST-EVENT DRINKS AT NIOS RESTAURANT (146 WEST 46^TH STREET)

VISIT WWW.BROADWAYOFFERS.COM OR CALL 212-974-8844

AND USE CODE “TALKFUR”

Hugh Dancy and Nina Arianda

Photo by Jason Bell

VENUS IN FUR, the acclaimed new play now at the Lyceum Theatre (149 West 45^th Street), announces HOT NIGHTS ON BROADWAY a special $99 value package that includes a ticket to the hit play, a post-show creative conversation featuring some of the country’s leading relationship experts speaking with members of the VENUS IN FUR creative team, and two complimentary post-event drinks at Nios Restaurant (146 West 46^th Street).

HOT NIGHTS ON BROADWAY will be held on selected Wednesday evenings starting Wednesday, April 25 and each creative conversation will be moderated by publisher, producer, and talk show host Judith Regan (“The Judith Regan Show” on Sirius/XM’s Stars channel).

The HOT NIGHTS ON BROADWAY package can be purchased at www.BroadwayOffers.com or by calling 212-974-8844 and using code “TALKFUR.” The offer is valid for select Orchestra and Front Mezzanine seats during the evening performances of April 25, May 2, and May 9 only. Offer subject to availability and prior sale. All sales are final. No refunds or exchanges. Offer may be modified or revoked at any time without notice.

Below is the schedule of experts and creative team members currently scheduled to appear:

Disclosure

WEDNESDAY, APRIL 25

VENUS IN FUR playwright David Ives and moderator Judith Regan will be joined by sex therapist and bestselling author Ian Kerner (She Comes First, He Comes Next), psychologist and author Esther Perel(Mating in Captivity: Reconciling the Erotic and the Domestic), and author and dating and relationship expert Andrea Syrtash (Cheat On Your Husband (With Your Husband)).

WEDNESDAY, MAY 2

VENUS IN FUR playwright David Ives, director Walter Bobbie, and moderator Judith Regan will be joined by sexuality educator, sexologist, and author Dr. Logan Levkoff (How to Get Your Wife to Have Sex with You), and clinical psychologist & certified sex therapist Dr. Megan Fleming.

WEDNESDAY, MAY 9

VENUS IN FUR playwright David Ives, director Walter Bobbie and moderator Judith Regan will be joined by sexuality counselor and best-selling author Ian Kerner (She Comes First, He Comes Next), psychologist and author Esther Perel (Mating in Captivity: Reconciling the Erotic and the Domestic), and psychiatrist, psychoanalyst, columnist, bestselling author, and television commentator Gail Saltz, M.D. (NBC’s “Today” and regular columnist for MSNBC.com).

For additional information about the HOT NIGHTS ON BROADWAY package and announcements about future editions of the program, please visit: www.VenusInFurBroadway.com.

VENUS IN FUR, the acclaimed new play by David Ives, directed by Tony Award winner Walter Bobbie starring Tony Award nominee Nina Arianda and Emmy Award nominee Hugh Dancy is now in performances at the Lyceum Theatre (149 West 45^th Street).

Vanda (Arianda) is a preternaturally talented young actress determined to land the lead in Thomas’ (Dancy) new play based on the classic erotic novel, Venus in Fur. Her emotionally charged audition for the gifted but demanding playwright/director becomes an electrifying game of cat and mouse, blurring the lines between fantasy and reality, seduction and power, love and sex. This dazzling new play is written by theatrical mastermind David Ives, and directed by Tony Award winner Walter Bobbie.

When it opened last fall, VENUS IN FUR received universal rave reviews from critics. Charles Isherwood of the New York Times said “Nina Arianda is giving the first must see performance of the Broadway season,” Adam Green of Vogue raved that “Hugh Dancy is smashing,” and Scott Brown of New York Magazine called the two young actors, “flawless” and David Rooney of The Hollywood Reporter said they have a chemistry that “sizzles.”

Longtime collaborators David Ives and Walter Bobbie have been lauded for their work on the production with the Times saying, “David Ives’ Venus in Fur, stylishly directed by Walter Bobbie, is a suspense-packed study of power that is as funny as any play currently on Broadway,” Thom Geier of Entertainment Weekly called it “an electric new Broadway drama with a sexiness that is stunning to behold,” and Mark Kennedy of the Associated Press said, “Walter Bobbie’s direction is taut and dangerous.”

VENUS IN FUR was highlighted as best of the year by The New York Times, Associated Press, USA Today, Wall Street Journal, Entertainment Weekly, Newsday, The Washington Post, The New Yorker, New York Magazine, Bloomberg News, NY1, and Time Out New York.

VENUS IN FUR is produced at the Lyceum Theatre by Jon B. Platt, Scott Landis, Manhattan Theatre Club Productions, Inc. (Lynne Meadow, Artistic Director; Barry Grove Executive Producer), Jessica R. Jenen,Scott M. Delman, and Classic Stage Company.

The creative team for VENUS IN FUR includes John Lee Beatty (scenic design), Anita Yavich (costume design), Peter Kaczorowski (lighting design), Acme Sound Partners (sound design), and Thomas Schall(fight direction).

Hugh Dancy is appearing with the permission of Actors’ Equity Association. The Producers gratefully acknowledge Actors’ Equity Association for its assistance of this production.

The regular performance schedule is Tuesday through Thursday at 7 PM, Friday and Saturday at 8 PM, with matinees Wednesday and Saturday at 2 PM and Sunday at 3 PM.

BIOGRAPHIES

IAN KERNER, Ph.D, is a sexuality counselor and New York Times bestselling author of numerous books including She Comes First, which has been translated into more than a dozen languages and continues to be an Amazon best-seller. Ian appears frequently on the “The Today Show” and also writes a weekly sex column for CNN. Ian is certified by AASECT (the American Association of Sexuality Educators, Counselors) and frequently addresses issues that are common to the "American bedroom." He lives with his wife and two sons (and a pit-bull named Jitterbug) in New York City

For more about Ian, please visit iankerner.com or goodinbed.com

Psychologist ESTHER PEREL is recognized as one of the world’s most original and insightful voices on couples and sexuality across cultures. Fluent in nine languages, the Belgian native is a celebrated speaker sought around the globe for her expertise in emotional and erotic intelligence, work-life balance, cross-cultural relations, conflict resolution, and identity of modern marriage and family. Her bestselling and award-winning book, Mating in Captivity: Reconciling the Erotic and the Domestic, has been translated into 24 languages.
Perel’s innovative models for couple relations and leadership have won her an international clientele, from the boardroom to the bedroom and from academia to television. For more than a quarter of a century, she has implemented effective transitions with international families, boards and executive teams.
A regular media commentator, Perel has been widely featured in the international press. She has been a guest on numerous television shows including the "Oprah Winfrey Show," "The Today Show," "CBS This Morning," TV Globo’s "Fantastico" in Brazil and Andrew Denton’s "Enough Rope" in Australia. Her interviews have appeared in leading publications such as The Washington Post, The New Yorker, Vogue, and The Guardian among others. Perel also writes a popular column for the magazine Oh La La, published by the Argentine newspaper La Nación.

http://www.estherperel.com/

GAIL SALTZ, M.D. Psychiatrist, psychoanalyst ,columnist, bestselling author, and television commentator Gail Saltz, M.D., has been called "a voice of wisdom and insight in a world of confusion and contradictions" by Tom Brokaw. Saltz is a regular health, sex, and relationship contributor to “The Today Show.” She appears regularly on many television news and lifestyle programs, newspaper outlets and is a regular contributor ofr Woman’s Day Magazine as a go to person on a variety of psychological issues, especially those pertaining to women’s emotional well being.

Saltz hosts a series at the famed 92nd Street Y entitled “Strength of Mind” where she interviews celebrities and extraordinary individuals about psychologically interesting issues. To date, she has spoken with such luminaries as Woody Allen, Barbara Walters, Katie Couric, Nancy Pelosi, Howie Mandell and Deepak Chopra, among others.

Saltz is the author of Anatomy of a Secret Life: The Psychology of Living a Lie and most recently The Ripple Effect: How Better Sex Can Lead To a Better Life.

An Associate Professor of Psychiatry at the New York Presbyterian Hospital Weill-Cornell School of Medicine, Completing a fellowship in treating sexual dysfunction at Cornell, Saltz is a psychoanalyst with the New York Psychoanalytic Institute and has a private practice on the Upper East Side of Manhattan. She lives in New York with her husband and three daughters.

JUDITH REGAN is a publisher, producer and talk show host. She hosts “The Judith Regan” on Sirius/XM Stars. Judith has published a wide range of authors including Wicked author Gregory Maguire, Wally Lamb, Doug Coupland, General Tommy Franks, Michael Moore and a number of erotically charged tales including Jenna Jameson’s How To Make Love Like A Porn Star, Howard Stern’s Private Parts, Ian Kerner’s She Comes First, Tony Bentley’s The Surrender and Sex Tips for Straight Women from A Gay Man to name a few.

MEGAN FLEMING. Clinical psychologist and certified sex therapist Dr. Megan Fleming guides her clients to achieve the life, relationships and sex that they want by helping them know, name and transcend what’s getting in their way. She is a clinical psychologist and certified sex therapist with a thriving practice in New York City, a diplomat of the American Association of Sex Educators and Therapists (AASECT) and certified IMAGO relationship therapist. She founded the Sexual Health and Rehabilitation Program (SHARP) at Beth Israel Medical Center and currently is a Clinical Instructor of Psychology in Psychiatry for the New York Presbyterian Hospital/Weill Cornell Medical College of Cornell University.

She is passionate about the role that sex plays in living our best lives. Our bodies are wired for pleasure and her goal is to help people understand and unlock barriers that may keep them from knowing their fullest potential for pleasure.

She has lectured and published extensively on the topics of intimacy, sexuality and lasting relationships. She has been a cited expert in numerous publications including the New York Times, Men’s Health andCosmopolitan magazine.

Fleming specializes in treating both men and women with their sexual health and relationship concerns, including overcoming mismatched levels of desire, difficulties with sexual expression, and other physical and mental challenges in thriving sexually.

She provides individual and couples therapy, coaching and workshops.

LOGAN LEVKOFF Ph.D. Sexuality educator, sexologist, and author is a recognized expert on sexuality and relationships, Dr. Logan Levkoff encourages honest conversation about sexuality and the role it plays in American culture. Levkoff makes it clear that sex and sexuality are not “dirty” words; she works to create an environment where people feel comfortable asking (and getting answers to) their most personal questions. Logan empowers children, adolescents, and adults to embrace their sexuality and challenge the impractical, and often unhealthy, messages that they are exposed to.

As a thought leader in the field of human sexuality, Logan regularly appears on national television. She can frequently be seen on “Good Morning America,” “The Today Show,” “The Rachael Ray Show,” “The Early Show,” Fox News Channel, and CNN. Levkoff is a trusted source for publications such as Cosmopolitan, Seventeen, Esquire, and Men’s Health and has penned sex columns for Fit Pregnancy, POZ magazine, American Health and Fitness, Ellegirl.com, MarieClaire.com, and The Sexual Health Network. Currently, Levkoff writes columns for Good in Bed, Maximum Fitness, and blogs for The Huffington Post and Dodson and Ross.

Levkoff is dedicated to perpetuating healthy and positive messages about sexuality. She speaks on a wide range of issues, including sexual health and sexuality education, trends in sexuality, relationship hurdles, and the role of sexuality in pop culture and politics. For over a decade, Levkoff has been teaching groups of all ages and from a variety of backgrounds. She has designed and implemented sexuality education programs, faculty development, and parent education in many secular and religious independent schools, universities, medical schools, and community organizations. Levkoff’s work with teens and parents has been profiled in numerous publications, including the New York Times.

Levkoff is the author of Third Base Ain’t What it Used to Be: What Your Kids are Learning About Sex Today and How to Teach Them to Become Sexually Healthy Adults (NAL/Penguin, October 2007), which helps parents to understand the role sexuality plays in their children’s lives and empowers parents to become better at-home sexuality educators. Her latest book, How to Get Your Wife to Have Sex with You, is a digital guide for men (and their wives) who are looking to enhance their intimate life. Other than sleeping or actually having sex, reading the book is probably the most productive thing a couple can do together in bed.

Levkoff has been a spokesperson for Trojan and Sealy’s "Whatever You Do in Bed…" campaign, serves on the Trojan Sexual Health Advisory Council, and has sat on the Board of Advisors for WET Productions, Maximum Fitness and Parenting Teens Online. She also wrote “The Espresso Dating Guide” (a joint project between Starbucks and Yahoo! Personals) and was the relationship expert for Bertolli’s “Dinner and Your Movie” campaign and Tupperware’s “Chain of Confidence” and “Relationship Reboot” programs. In addition to serving as their spokesperson, Levkoff hosted a web show, "Late Night with Logan," for the Trojan Vibrations Truck.

Levkoff is an AASECT certified sex educator. She received her Ph.D. in Human Sexuality, Marriage, and Family Life Education from New York University and an M.S. in Human Sexuality Education and a B.A. in English from the University of Pennsylvania. She lives in New York City with her husband, son, and daughter.

ANDREA SYRTASH has contributed to over a dozen relationship-advice books and is the editor of How to Survive the Real World and How to Survive Your In-Laws. She is the author of He’s Just Not Your Type (And That’s a Good Thing) (Rodale, 2010) and Cheat On Your Husband (With Your Husband) (Rodale, 2011). Syrtash has shared relationship advice as a contributor to numerous popular sites including “Oprah Winfrey Show,” Yahoo, MSN & The Huffington Post; and she is the on-air host of “On Dating,” produced by NBC Digital Studios. She frequently appears as a guest on shows including “The Today Show,” VH1, Martha Stewart Radio and NPR. Syrtash’s advice has also been featured in outlets including Cosmopolitan, OK!, Women’s Health, USA Today, The San Francisco Chronicle and the New York Times.

# # # #

www.VenusInFurBroadway.com

Follow VENUS IN FUR on Twitter: @VenusInFurBway or Facebook.com/VenusinFurBroadway

Follow BBB on Twitter: @BBBway or on Facebook

Filed under: Broadway, promotions, theater Tagged: Broadway, promotions, theater

VENUS IN FUR ANNOUNCES HOT NIGHTS ON BROADWAY PACKAGE

punchin — Tue, 10 Apr 2012 14:45:00 +0000

SELECTED WEDNESDAY EVENINGS BEGINNING WEDNESDAY, APRIL 25

AT LYCEUM THEATRE (149 WEST 45^TH STREET)

SPECIAL $99 VALUE PACKAGE INCLUDES TICKET TO ACCLAIMED HIT PLAY,

POST-SHOW CREATIVE CONVERSATION WITH RELATIONSHIP EXPERTS,

& POST-EVENT DRINKS AT NIOS RESTAURANT (146 WEST 46^TH STREET)

VISIT WWW.BROADWAYOFFERS.COM OR CALL 212-974-8844

AND USE CODE “TALKFUR”

Hugh Dancy and Nina Arianda

Photo by Jason Bell

Below is the schedule of experts and creative team members currently scheduled to appear:

Disclosure

WEDNESDAY, APRIL 25

WEDNESDAY, MAY 2

WEDNESDAY, MAY 9

For additional information about the HOT NIGHTS ON BROADWAY package and announcements about future editions of the program, please visit: www.VenusInFurBroadway.com.

Hugh Dancy is appearing with the permission of Actors’ Equity Association. The Producers gratefully acknowledge Actors’ Equity Association for its assistance of this production.

The regular performance schedule is Tuesday through Thursday at 7 PM, Friday and Saturday at 8 PM, with matinees Wednesday and Saturday at 2 PM and Sunday at 3 PM.

BIOGRAPHIES

For more about Ian, please visit iankerner.com or goodinbed.com

http://www.estherperel.com/

Saltz is the author of Anatomy of a Secret Life: The Psychology of Living a Lie and most recently The Ripple Effect: How Better Sex Can Lead To a Better Life.

She provides individual and couples therapy, coaching and workshops.

# # # #

www.VenusInFurBroadway.com

Follow VENUS IN FUR on Twitter: @VenusInFurBway or Facebook.com/VenusinFurBroadway

Follow BBB on Twitter: @BBBway or on Facebook

Filed under: Broadway, promotions, theater Tagged: Broadway, promotions, theater