Category: Good Taste

Aroma

Majestically set on the penthouse of the elegant Palazzo Manfredi, in Rome’s center, the Michelin starred Aroma offers a menu of classic Italian dishes on a picturesque outdoor terrace offering unparalleled views of the Colosseum. The 28-seat restaurant is at once intimate and grandiose, ideal for everything from al fresco romantic dinners to private parties.

Via Labicana, Rome, Italy

aromarestaurant.it

Flair

Al fresco dining is taken to new levels at The Ritz-Carlton Shanghai, Pudong. Featuring indoor and outdoor seating, this rooftop restaurant and bar offers breath-taking views of Pearl Tower and the Bund. A selection of cocktails and premium brands as well as a seafood bar and pan-Asian appetizers make for an unforgettable evening in Shanghai.

8 Century Avenue, Pudong, China

ritzcarlton.com

Downtown

Housed in the vice-regal splendor of the Earl of Miravalle’s palace, Downtown Mexico’s central balcony’s lounge offers an exceptional vantage point to relish in 17th-century colonial-era architecture and Manuel Rodríguez Lozano’s mural while delighting in al fresco bites. The enchanting building is a UNESCO World Heritage Site in the heart of Mexico City’s historic cobbled Centro Histórico.

Isabel La Católica 30, Mexico City

downtownmexico.com

Level 43

Dubai’s outdoor rooftop terrace takes in stunning panoramic views across the whole of the city – boasting views of the Burj Khalifa on one side and Burj Al Arab on the other. Perched high in the Four Points Sheraton the lounge’s views of the city’s magnificent sunsets and glittering Arabian Gulf enjoyed over cocktails make it a must-visit.

Sheikh Zayed Road, Dubai

level43lounge.com

Casa Calavera Beachside Cantina

Grupo Vidanta, the leading resort and tourism developer in Mexico and Latin America and global hospitality company Hakkasan Group, announced they are resuming operations and now accepting reservations at Casa Calavera, the unique Mexican restaurant concept they operate in collaboration. Set to re-open on Thursday, October 1st, Casa Calavera is located beachside at Vidanta Los Cabos resort, located in San Jose del Cabo, Mexico. Enjoy!

The Día de Muertos-inspired restaurant and cantina creatively combines authentic Mexican cooking techniques, recipes, and ingredients with contemporary, innovative and sophisticated twists. Located directly on the beach with sweeping unobstructed views of the Sea of Cortez, Casa Calavera offers its guests such original culinary treats like Local Tuna Tostada with creamy avocado and serrano chile, and Street Corn with corn mayonnaise, Tajín, and cotija cheese—both of which are perfect starters and meant to be shared. Casa Calavera is best known for a unique selection of tasty tacos including Breaded Avocado tacos, Baja Fish tacos, and Flank Steak a taco that sits atop a full layer of crispy cheese with scallions and peanut sauce.

A local favorite, Casa Calavera’s widely-known Taco Tuesday promotion resumes the week after re-opening. The all-you-can-eat Tuesday taco special is available every Tuesday for $490 MXN per person. In celebration of National Taco Day, Taco Tuesday will be offered all week from Monday, October 5 through Friday, October 9; enjoy a variety of nine different tacos all night long from 5 PM to 10 PM to celebrate the national food holiday. In appreciation of being part of the Los Cabos community, Casa Calavera is also bringing back its locals-only discount, where local residents receive 20% off their bill for any regularly-priced items.

In line with the guidance of national and international health authorities and the Vidanta Extraordinary Standards, all guests visiting Vidanta Los Cabos will have their temperature taken upon arrival. Face masks are required to enter the restaurant, a paperless menu is available via a scannable QR code, tables are spaced six feet apart and completely sanitized between guests, and a 40% maximum capacity is enforced at all times with no parties of more than seven people allowed per table. Hand sanitizing stations are located throughout the resort and the restaurant entrance and all guests must walk across sanitizing mats to enter. To find out more about Vidanta’s comprehensive system of health and safety guidelines, visit ExtraordinaryStandards.Vidanta.com.

Casa Calavera Los Cabos will initially open for dinner Mondays through Saturdays from 5PM to 10PM. Lunch and expanded dinner service will resume at a later date. Reservations are advised due to the limited capacity and can be made by visiting Casacalavera.com or calling +52 624 104 9744 (MX) or +1 800 887 0374 (US).

Celebrate the Style of the Roaring Twenties at La Botica Speakeasy

The roaring twenties are making a comeback in style at Los Cabos’ most elegant resort. For years the pinnacle of service and hospitality, Las Ventanas al Paraíso, A Rosewood Resort, did not need to change anything. Never one to rest on their laurels though, this award-winning hotel continues to lead the competition in guest experience.

La Botica, which translates to apothecary or pharmacy, is a hidden gem. Completely soundproof, one might walk by and not even know it is there and certainly would not know the fun being had inside! It is designed as an homage to prohibition era fronts for people to consume alcohol and socialize. A secret code is needed to enter through a hidden door and discover another place, another time. The bar at first glance are shelves lined with jars of spices, tinctures, herbs, dehydrated fruit and other innocuous items. When the coast is clear the shelves slide back to reveal the contraband drinks. La Botica stays true to the apothecary theme with expertly prepared curative cocktails using infusions, herbs, smoke, and rare ingredients not found in most bars. For example they have a bottle of Sotol, a rare cousin of Tequila and Mezcal with a rattlesnake inside whose venom add a hint of sweetness and medicinal benefits.

While there are also many traditional drinks and spirits for the less adventurous, try their unique cocktails such as the Bee’s Wax Old Fashioned made with Bee’s wax infused Johnnie Walker Double Black Whisky, honey, Angostura bitters and Peychaud bitters, stirred, for a smokey and velvety drink.

The decor is stunning in every little detail from the menu to the checkbook, magnificently appointed tile floors, various lights, lamps and colors all in the art deco design of the era. Rosalia de Cuba and her band, local legends is Los Cabos, entertain with Afro Cuban Jazz common in a 20s speak easy, various latin rhythms, American classics and more.  As the elixirs flow and music courses through patrons the dance floor opens up for a boisterous evening, unbeknownst to other hotel guests.

The first of its kind in the Baja, La Botica offers a truly unique experience for guests and other visitors looking for a good time, a night cap, a change of scenery and live music at Las Ventanas al Paraíso, A Rosewood Resort.

Choosing the Right Wine for You

National Drink Wine Day is here! There is no need to celebrate this differently than any other day, but someone created a holiday and it is up to avid and sporadic wine drinkers to take up their glasses for this new tradition.

How does one choose the good wine from the regular, overrated, overpriced or even bad wine?  There are a variety of factors that influence what makes one wine better than another but a lot is subjective, like art.  Each person’s palate is different and consequently so are their preferences in wine.

To help find one’s preference the following distinctions can be helpful. Dry wines are not sweet and sweet wines are not dry but it is a whole spectrum, semi sweet is in between. Acidity in wine produces tartness while low acidity wines tend to come out rounder or fuller. Most newcomers enjoy rosé or white, and work their way into some fuller bodied and more tannin-rich reds.

Knowing what one’s tastes are in food or drinks can be useful to apply to wine. Black coffee drinkers might enjoy tarter wine like Pinot Noir while cream and sugar in their coffee drinkers might opt for a sweeter wine like a Riesling.

Higher quality distinctions such as Organic and Biodynamic wines produce cleaner, more natural and authentic wines true to the history of the location. “Rooted in the concept of balance, sustainable viticulture aims to boost environmental quality, enhance grape quality, maintain economic viability and ensure quality of life for all actors within our world.” Deloach and Raymond Wines out of Napa Valley are a couple of incredible wineries that produce lovely wines using biodynamic farming.

Wine Spectactor uses a 100 point system to rate wine. Most wines in stores do not present a rating unless they are 85 or above, which is a mark of distinction. Any wine rated above 85 is a very good wine, but as mentioned it might be good, although not be to your taste. At the end of the day, experiment, try something new and enjoy the process. Cheers to good wine!

This is how we celebrate #NationalDessertDay

#NationalDessertDay is celebrated annually, which happens to fall on a Monday this year – We think that’s an excellent reason to indulge in your favorite after-dinner sweets and banish your Monday blues.

Ernestine Ulmer said “Life is uncertain. Eat dessert first.” That’s probably the best advice you’re ever likely to get! Dessert, Pudding, Sweets, or Afters – whatever name you have for the sweets served at the end of a meal, it is sure to be everyone’s favourite course.

In western nations, dessert often means cakes, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, and candies. In other parts of the world, the sweet course takes on unique cultural twists. Russians, for example, enjoy breakfast foods such as blint, oladi, and syrniki served with honey and jam to turn them into dessert. Ostensibly healthier options such as fresh or dried fruit, cheese, or yogurt are popular in the Mediterranean.

For some folks, eating dessert after the main meal is a daily institution. For others, it’s reserved for special occasions or when dining out. Weddings and birthdays are the most popular events for a celebratory dessert. Instead of traditional wedding cake, modern couples are going for something a little different. Think waffles, DIY parfaits, doughnuts or macarons, stacked artfully in a cake-like tower.

We’ve rounded up a selection of well-known desserts from around the world; this year on #NationalDessertDay, try something different from your usual treat. You may just discover a new favourite signature dessert!

Peru: Picarones – these Peruvian doughnuts are made by deep-frying a combination of sweet potato, squash, flour, yeast, sugar, and anise.

 

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Japan: Mochi – This Japanese treat gets its name from mochigome, glutinous rice that is pounded into a paste and molded into a spherical shape. Mochi is most often eaten at Japanese New Year.

 

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England: Banoffee Pie – who knew that bananas, cream, and toffee layered in a crumbly biscuit base could be so ridiculously decadent! Sometimes made with chocolate or coffee, Banoffee Pie is a quick and easy crowd-pleaser.

 

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Australia: Lamingtons – Resembling little edible hedgehogs, Lamingtons are small squares of sponge cake, coated in chocolate and then rolled in coconut flakes. Hmmm!

 

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Egypt: Om Ali – directly translated as “mother of Ali” this traditional dessert consists of puff pastry, milk, sugar, vanilla, raisins, coconut flakes, and a variety of nuts baked together to create an exotic treat.

 

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South Africa: Milk Tart – a creamy custard tart made from milk, sugar, flour, and eggs, Milk Tart dates back to the 17th century and is reminiscent of traditional Dutch desserts, while the sprinkling of cinnamon on top is a result of South Africa’s trade with Indonesia.

 

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Enjoy! -Ocean Blue World

DOWN TO EARTH NATURAL WINES

Mankind has indulged in the joys of wine for a long, long time. A forgotten amphora of grape juice began to froth, its aroma changing from fresh and innocent to something intriguingly fermentatious, and some brave soul took a sip. Fast forward 5000 years and adventure-seeking wine drinkers are again tentatively raising a glass of untamed natural liquor to find out what all the fuss is about. Your friends in the know have been carrying on about the benefits of Natural Wine – but that unrefined hazy liquid with sediment at the bottom of the bottle looks a little too much like the kombucha your hipster mates are brewing.

To be fair, you’re not wrong. While there are no official regulations around the production of natural wine, artisanal vintners are following their own strict standards to produce “raw” wine with as little intervention as possible. They begin with organic or biodynamic cultivation, hand-picking the grapes, extracting the juice by good old barefoot stomping in a barrel, and then allowing the extract to spontaneously do its own thing with the help of naturally occurring yeast. Some producers prefer to safeguard their precious vintage with a tiny dose of sulfites, but certainly none of the artificial colors or flavored yeasts that you find in a typical commercially produced wine. It’s primal wine, the stuff that may have been miracled into existence for a certain wedding two millennia ago. And by all accounts, those yeasty, microbial life-forms in your glass are really good for you.

The world of natural wine is affable and unpretentious. Wine bottles often feature unique artwork on the label that playfully describes the contents as well as the creator. In this scene, you can frequently judge a book by its cover. Nevertheless, there is enough natural wine on the market to confuse new followers. Some producers manage to achieve homogeny with each vintage. For others, its mostly luck of the season and no two vintages are the same. There are fruity, fizzy fun natural wines, others are musky and wild, some are more like cider. Depending on whether they are bottled as they are or lightly filtered, some natural wines will be cloudier than others and may contain flecks of grape skin. To begin your journey of discovery, get to know your local wine store owner. They will advise you based on your general preferences, but be prepared to try something out of your comfort zone. Natural wine can be quite different from any other you’ve experienced.

A Cabernet Sauvignon from a South African winery that has a flock of Indian runner ducks as a capable and ecologically sound pest control squad. This medium-bodied Western Cape wine oozes blackcurrant and fresh raspberry flavors. Organically grown with no added sulfites, its “Fair for Life” certification guarantees human rights and sound working conditions for all those involved in its production.

“This Italian-made blend of Grechetto, Montepulciano, Cilegiolo, and Canaiolois smells like a seaside breeze carrying wafts from a cranberry lemonade stand. It tastes likes a Vespa joy ride down Cypress-lined dirt roads that catapults you into brambles of raspberry and blackcurrant, with stray watermelons, and ripe, juicy red plums.”— Marissa Ross, Bon Appétit
The label portrays a sheep, vital to the farm’s ecosystem, taking part in the winemaking process.

Shockingly crimson in color, the aromas from “Château Paquita” bring to mind a stroll in the rainy countryside. Flavors include cranberries, fennel, and black pepper. New labels are created for each vintage. The 2015 edition features the work of street artist Pere Banek and illustrates the process of grapes becoming wine.

Described as “A vampire’s treat” because of its fresh blood aroma, this natural beauty unsurprisingly pairs well with venison and foraged cuisine. Something different for the brave-hearted.

A South Australian blend of shiraz and grenache, unfiltered, and made with no additional yeasts, enzymes, tannins or sulfites. Earthy and medium-bodied, it overflows with dark fruit flavors calmed by notes of spice and cocoa. The winery cat, Tikka, watches languidly from the bottle label.

Food Fusion: Chop Suey

Today marks the annual celebration of Chop Suey. There are two theories on where the unique dish originated. The first is that it came from Taishan, a district of Guandgdong Province, where many of the first Chinese immigrants to America were from. That would explain why so many people believe the dish originated in the United States. Another theory is that Chop Suey was created in America by Chinese immigrants as a way of fusing together both styles of food. What cannot be disputed is that America has adopted Chop Suey as a national dish.

The words “Chop-Suey” mean “assorted pieces” consisting of a protein (such as chicken, fish, beef, prawns, pork or tofu) and eggs that are cooked quickly with an assortment of vegetables (usually bean sprouts, cabbage and celery). The combination is then bound in a thick starchy sauce.

When the dish was first introduced it had a sort of heyday. Almost every American had an undeniable obsession with the food. Now, that obsession is no longer as intense, but three cities in the USA are still infatuated—St Louis, Detroit and Chicago.

In St. Louis, the Golden Coin House is an old brick house which prefers cash to cards, but the reviews are indisputable. “Best Chop Suey Period!” That’s if you can handle the lack of curb appeal of the restaurant. And, if that is not enough reason to try the little hole in the wall, your wallet will barely feel a dent.

Detroit’s ongoing passion for Chop Suey will leave you wondering which is the best place to try. Red Star in Dearborn is considered a longtime favorite that many regular patrons have been visiting for over ten years. Red Star has also gained a following for its inclusive menu, which offers halal, vegetarian, and vegan options.

Then there’s MCCB Chicago, a less authentic suggestion with a modern take on Chop Suey and all the other Chinese fusion dishes you desire. The modern decor has touches of Asian motifs and the food is plated beautifully.

So, even though there’s an entire day devoted to this dish, there’s no reason you can’t indulge all year long.

Ah, Tequila!! Such a well-loved spirit, it’s celebrated twice a year around the world, and everyday in paradise!

There must be a thousand ways to drink Tequila, but you can’t go wrong with the most well-known cocktail of all – margaritas all around. And the best way to enjoy your margarita – frozen, of course! Think “slushies for adults,” and you’ll understand why 67% of margarita lovers are opting for the blended version rather than on the rocks.

As if we really need another excuse to indulge in the famous distilled extract of blue agave!

Frozen margaritas get the votes for several reasons. Firstly, they are super-chilled. All those little beads of ice ensure that your drink starts off really cold and stays frosty right down to the last sip. Secondly, because the ice becomes one of the ingredients, you get to enjoy the extra volume, and there are no huge chunks of ice left behind in your glass. The ice also makes it more fun to garnish your margarita by giving those lime slices or fruity chunks something substantial to rest on. No more sunken wedges! Plus, textured drinks are just more enjoyable in your mouth. When properly blended, each tiny shaving of ice will be coated in flavor.

A Classic Margarita is a crisp and refreshing blend of just tequila, triple sec and lime juice. The frozen version is a step up the fun ladder, but there’s no need to stop there. This summer, throw caution to the wind and experiment with some unexpected additions to spice up your frozen marg’.

Watermelon Jalapeno Margarita – Naturally sweet with a bit of a kick.

Dip the rims of two glasses in lime juice, salt, and chili powder. Blend 90ml tequila, 60ml lime juice, 60ml watermelon puree, 30ml triple sec, and 1 jalapeño (sliced thinly) with 1 cup of ice until smooth and frothy. Pour into prepared glasses and garnish with a slice of fresh watermelon.

Cucumber Margarita – A refreshing and unexpectedly appealing twist.

Prepare margarita glasses with lime juice and salt on the rim. Blend 90ml tequila, 60ml lime juice, 60ml triple sec, 1 large cucumber (peeled and cubed) with a cup of ice. Garnish with fresh cucumber slices and a sprig of cilantro.

Peanut Butter Cup Margarita – This Sweet and tangy surprise may well become your new favorite dessert.

Dip the rims of your glasses into peanut butter. Fill your blender with 90ml tequila, 30ml butterscotch schnapps, 90ml milk, 150ml chocolate ice cream, and 15ml smooth peanut butter. Add 1 cup of ice and blend to a froth. Drizzle with chocolate sauce.

Don’t miss out on the party fun while you’re serving up margaritas for your guests: a Party Machine from Margaritaville® does all the hard blending work. Just add your ingredients and get whizzing!

One&Only Palmilla, the ultra-luxury resort situated on the edge of the stunning Baja Peninsula, has partnered with Clase Azul Spirits to create a special edition, custom blend of Joven tequila exclusive to the resort. Inspired by the pristine views of the Sea of Cortez and the rich beauty of One&Only Palmilla, the bespoke blend combines the best of Clase Azul Plata and Clase Azul Añejo tequilas, with added touches from the king of the family – Clase Azul Ultra. Just 100 bottles have been produced of the premium tequila, which is only available at the resort’s Agua Bar. Guests will have the opportunity to sample the rare spirit during special tequila tastings with One&Only Palmilla’s Head Mixologist throughout the year.

The distinctive blend, created exclusively for One&Only Palmilla, is made from Clase Azul Plata and Clase Azul Añejo tequlias, both of which are aged for 25 months in reclaimed bourbon barrels, along with touches of the king of the family, Clase Azul Ultra, boasting a five-year aging process in reclaimed sherry casks. The result is a luxurious tequila with notes of citric, oak, caramel and cherry. Each tequila is made from organic agave plants that are hand selected and left unharvested until they reach prime maturation after nearly nine years. The heart of the agave plant, also known as the pin?as, is then slow cooked in a traditional brick oven in a process that takes up to 72 hours and brings out the natural moisture and sugars of the plant, which are evaporated so that the most desirable juices are ready for the next step. The cooked pin?as are then crushed for their juices, to which a special brand of yeast is added, and only the liquid is left to ferment. The alcohol is then distilled twice with careful attention, ensuring the highest quality spirit.

Inspired by deep traditions and vibrant culture of Mexico, each Clase Azul decanter is crafted and hand-painted by a small community of indigenous artisans in the small Mexican town of Santa Maria Canchesda?. More than two hundred local artisans spent their days hand-crafting the bottles one-by-one, and each takes two weeks to produce. Guests of One&Only Palmilla can purchase a numbered, collectors’ edition decanter of the bespoke blend priced at $1,000 USD for 750ml.

One&Only Palmilla is also offering guests the opportunity to taste the new premium spirit during private and group tequila tastings hosted by the resort’s Head Mixologist. Participants are taken on a tasting journey through the authentic flavors of Mexico, while learning about the traditions, history, and process of distilling world-class tequila. Additionally, special curated events will be taking place throughout the year, beginning with ‘A Taste of Clase Azul & One&Only Palmilla’ on July 5th and 5th, 2019. The resort will welcome ambassadors and tequileros from Clase Azul Spirits to guide guests through the handcrafted Tequila Clase Azul production process and share samples of the storied brand’s top varieties of Blanco, Reposado and Añejo. Hosted at the resort’s stunning Veranda overlooking the Sea of Cortez, the tasting experience is priced at $60 per person and takes place at 6.00 and 7.00pm.

Located on one of the few swimmable beaches in Los Cabos, One&Only Palmilla boasts sweeping views of the Sea of Cortez and some of the most luxurious accommodations in Mexico. The idyllic resort offers a sanctuary-like spa with bespoke wellness experiences and treatments inspired by ancient traditions coupled with modern techniques, a choice of world-class culinary offerings and warm, gracious Mexican hospitality.

For reservations or more information, please visit oneandonlyresorts.com, or call +52 624 146 7000.