FEINSTEIN’S AT LOEWS REGENCY

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FEINSTEIN’S AT LOEWS REGENCY

PRESENTS

AWARD WINNING ACTRESS AND SINGER

KAREN MASON

AS PART OF “THE ACTORS FUND BROADWAY SERIES”

ALL PROCEEDS GO DIRECTLY TO THE ACTORS FUND

SUNDAY, OCTOBER 4

FEINSTEIN’S AT LOEWS REGENCY, the nightclub proclaimed "Best of New York" by New York Magazine and "an invaluable New York institution" by The New York Post will continue its star-studded Fall 2009 season with the return of award-winning actress, KAREN MASON, Sunday, October 4.  As part of “The Actors Fund Broadway Series. Ms. Mason will perform selections from her recent 2009 MAC Award winning CD Right Here/Right Now, celebrating Broadway and the Great American Songbook.  Songs include "All That Jazz," "Diamond’s Are A Girl’s Best Friend," "People," "Somewhere," "The Impossible Dream" and "Look For The Silver Lining".  The show, featuring Chris Denny as musical director and Bob Renino on bass is at the Regency Hotel (540 Park Avenue at 61st Street). All admission proceeds will go directly to the assistance of professionals in performing arts and entertainment in times of need, crisis or transition.

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If You Like Gin, You’ll LOVE Oxley

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INTRODUCING OXLEY™ THE WORLD’S FIRST COLD DISTILLED GIN

New Ultra-Premium Gin Innovates the Category with Unique Distillation

Available Now in Select Bars and Retail Outlets

In New York, Los Angeles, San Francisco and Las Vegas

OXLEY is a new ultra-premium gin capturing the freshest flavors of botanical ingredients to create a bright and intense tasting gin unlike any on the market. Through an exclusive distillation process, pioneering approach towards creation, limited product availability and hand craftsmanship, OXLEY provides a sophisticated tasting experience for gin and spirit aficionados.

To create OXLEY, leading experts in gin and natural botanicals came together with the pioneering minds of scientists to innovate and reappraise how gin is made. While respecting and honoring the centuries-old traditions of classic English Dry gin creation, they implemented a new, unique Cold Distillation process, elevating the brand amongst its traditional counterparts. With just one sip, a wave of flavors is unleashed on the palate from citrusy fruits to intensely aromatic herbs and vibrant spices that taste freshly-picked.

“Our ambition was to produce an exceptional tasting, ultra-premium gin with no compromises that would satisfy even the most scrutinizing of palates,” said OXLEY Vice President, Brand Managing Director Giles Woodyer. “A gin that marries authenticity and craftsmanship with innovation and technology, OXLEY is a luxury gin and a first for spirit connoisseurs.”

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New Two-Year Trial Memberships in the Abercrombie & Kent Residence Club

 

An Affordable and Maintenance-Free Alternative to a Second Home

Experience the extraordinary as a member of the Abercrombie & Kent Residence Club with a limited-time offer of unprecedented access and flexibility. Each spacious residence – typically 4,000 square feet with four bedrooms and at least four bathrooms – is a comfortable home away from home for family and friends, and the perfect place for life’s most cherished memories.

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“This two-year trial offer is designed for those considering a second home or who simply want an extended opportunity to experience club life before making a long-term commitment,” says Abercrombie & Kent Residence Club President Scott Wiseman. “Families can enjoy the privacy of a spacious home in their choice of popular resort destinations for much less than the cost of comparable hotel suites. Club membership is an affordable, maintenance-free alternative for those thinking about buying a second home.”

This limited time offer will enable qualified individuals to experience the benefits of Abercrombie & Kent Residence Club

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ST. KITTS WELCOMES THE PARK HYATT HOTEL BRAND

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Development to Feature the First Park Hyatt Branded Hotel in the Caribbean

St. Kitts is pleased to welcome the Cockleshell Bay Resort development, which will be set on 150 acres in the island’s picturesque southeast peninsula and will feature a Park Hyatt hotel and residences as well as a 160-berth Camper & Nicholson’s managed yacht marina, a casino and a selection of world-class restaurants.

In a small but impressive ceremony in Basseterre on Thursday, September 17th, 2009 an agreement was signed between project developer Chris Kanhai of St. Michael’s Foundation Ltd. of Canada, and Rakesh Sarna, Chief Operating Officer–International, of Hyatt Hotels Corporation, for Hyatt Hotels & Resorts to manage the Park Hyatt St. Kitts at Cockleshell Bay. It will be the first Park Hyatt hotel in the Caribbean and will feature 125 guestrooms plus a state-of-the-art luxury spa with eight treatment rooms. 100 Park Hyatt-branded residential townhouses and condominiums and 86 estate villas will also be included in the Cockleshell Bay development, which is scheduled for completion in 2013.

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Sazon Brings Style and Sabor to Tribeca

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Sazon is located in the heart of Tribeca at 105 Reade Street.

Open for Lunch Dinner and Brunch (Monday thru Friday 11:30am to 2:00am and Saturday 4:00pm to 2:00am, Sunday Brunch 11:00am – 4:00pm) and for late night dancing on (Friday and Saturday

For more information on private parties and reservations, call 212-406-1900 or visit http://www.sazonnyc.com/

By Nancy Walman

Brand new to the Tribeca dining scene is Latin gem Sazon, a sophisticated dual-level restaurant with refined Puerto Rican comfort food. The latest concept by JR Morales and the crew from popular uptown hotspot Sofrito, Sazon fills the niche for authentic Latin food served in a hip, celebratory atmosphere that brings the passion and easy-going hospitality of the islands to downtown Manhattan.

First impressions scream volumes about the quality and style of Sazon’s offerings. Designed by Stephane Dupoux (also of Buddha Bar, the Gansevoort Beach Club, and el San Juan Hotel), the restaurant’s dramatic high ceilings are well complemented by a bold color scheme of rich magenta, vibrant oranges, and Chiquita-banana yellows that energize and invigorate the space with the exotic feeling of the tropics. The dining room’s back wall, upholstered in hand-stitched orange tufted leather, creates a luxe modern backdrop for white minimalist tables, rustic wood accents evocative of the rainforest, and jet black crystal chandeliers that add a generous dash of glamour.

Anchoring Sazon’s visual focus is the bar, a mini-oasis made from a subtly arranged mosaic of white and off-white tiles that functions as the perfect place to grab a drink before dinner or after work. Cocktails like the San Juan Martini, which blends the flavors of orange liquer and white cranberry juice with cucumber puree, are sure to evoke el Caribe in all its splendor. Also popular are El Yunque, a drink blending watermelon juice and Elderflower essence with peach liqueur.

Those familiar with Morales’ first venture, Sofrito, know that his standards are set quite high when dealing with his menu and food; if it’s not as good as—or better—than what’s available on either island (Manhattan or Puerto Rico), it’s simply not good enough. This considered, it’s no surprise that Sazon’s menu outdoes itself course after course. Executive sazon-chef Chef Ricardo Cardona (formerly of Mama Juana, Hudson River, and Lua) brings a wide array of Puerto Rican-inspired dishes to the table, each with sophisticated preparations, modern presentations, and just the right dose of tropical flair. The chef who was in charge on our visit, Frank Maldonado, executes Cardona’s menu with care and the kitchen is capable of some outstanding appetizers such as crisp chicken chunks (Chicharrón de Pollo) and fabulous Buñuelos de Bacalao (Salty cod fritters).

Appetizers are perhaps the most creative section of the menu, ranging from sweet Surrillitos (corn fritters) served with a savory bacalao stew to Tortitas de Huelles, Puerto Rican yuca crabcakes topped with a robust corn salsa and garlic lemon aioli. Crispy fried Alcapurias are a surprising and innovative dish made by turning grated taro root and plantain into a masa that’s pressed onto paper, filled with beef picadillo, and rolled into flattened cigars. The flavor is at once sweet, savory, and even nutty—something completely unique and unusual.

A section of the menu titled “Pa’ Emperzar” or “To Start” features twists on traditional soups and salads, such as Sazon’s Chopped Salad which comes laden with shrimp, avocado, hearts of palm, farmer’s cheese, and yuca croutons. The Ensalada Tribeca bears grilled native vegetables with Caribbean roots, field greens, and a tangy passion fruit balsamic reduction that makes a truly addicting dressing.

The real strengths, however, lie in the main courses, in which Chef Cardona goes to great lengths to simply perfect the classics rather than recreate or re-imagine them. The Sazon Paella places emphasis on fresh, quality ingredients—lobster, chorizo, clams, shrimp, and saffron all come together to creamy perfection. A popular pairing of savory and sweet, the Pollito, which literally means “little chicken,” combines boneless roast Cornish hen with a stuffing of sweet plaintain and guava sauce, cooked to mouthwatering perfection. Meanwhile, sazon-pork-rib Pernil, Sazon’s signature dish, is not quite so dainty—it’s a feast on its own, consisting of three pounds of roast pork legs with pigeon pea rice and sweet plantains. If this doesn’t call to mind comida casera—homecooked Latin comfort food—nothing else will.

Desserts at Sazon are pretty as a picture not to be missed. Among them are street food favorites like Churros served with hot chocolate sauce and traditional treats like guava empanadas, stuffed with jam-like guava paste and cheese. Perhaps the most irresistible is the Tembleque—a hard-to-find regional specialty, it is essentially an eggless coconut flan with extra punches of flavor from cinnamon, diced strawberries, and pineapple. It’s a melt-in-your-mouth tropical paradise, and unlike anything else and a lovely cheese cake. Don’t slight the best café con leche imaginable. The is a nice, inexpensive wine list.

The party at Sazon keeps going beyond dessert—a lounge downstairs provides entertainment later into the evening with live music and private parties. The space, with its own separate bar and a more laid-back, relaxed feel, is set to be tagged by local artist James De La Vega, whose graffiti-inspired pieces and illustrated inspirational quotes have earned him the title of New York’s “Sidewalk Philosopher.”

The scene is loud, hot and inexpensive. Service is fancy (they put your napkin on your lap) and  the food is serious. A real yet unique downtown restaurant experience!

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POND PRAWNS AND OCEAN OYSTERS AT THE CAFÉ

Steamed Live Pond Prawns in Bamboo Basket This September and October, the world is your oyster… and your prawn as well! Sheraton Hong Kong Hotel & Towers has prepared the freshly harvested Hong Kong live pond prawns and jet-fresh seasonal oysters from the US & Australia, for a delightful range of seafood specialties to tempt your taste buds at the gourmet buffet of The Café.

The highlight of the prawn and oyster promotion features the Cold Noodles with Pond Prawns_ Freshly Cooked Live Pond Prawnsseasoned with Soya Sauce, Garlic, Chili and steamed in a bamboo basket, with a scent of Lotus Leaves. Kept in the “Gei Wei” (pond dug at the seashore) and fed on natural food in a traditional way, these live pond prawns grown in Hong Kong are freshly harvested in August / September at its best quality. Come now and sample the authentic flavour of this local specialty specially prepared by our chefs at The Café!

Besides, brand new prawn and oyster delicacies at the generous buffet tables range from appetizers like Oyster Shooter, Prawn Cocktail, Gei Wei Prawns Cold Noodles, freshly shucked Oyster, to hot dishes such as Pan-fried Oyster or Prawn Cake and Black Prawn or Oyster Tempura. The round-the-clock buffet will not fail to impress you with many other seafood options: Snow Crab Legs, Yabbies, Blue Mussels, Canadian Jade Whelks, Black Tiger Prawns, fresh Sashimi (Salmon, Tuna, Tako, Swordfish, Snapper and Ebi), and even the Mixed Seafood Congee live station.

Special discounts are available when you come in a group of 5 adults, you pay for 4 only! If it is a group of 5 with a mix of adults and children, we will only charge 4/5 of the buffet food bill, that’s equivalent to 20% off! This promotional offer is applicable for all buffets except breakfast buffet and cannot be used in conjunction with other discount offers including credit card joint promotion. Alternatively, HSBC Premier and Platinum Credit Cardholders and American Express Centurion Card and Platinum Credit Cardholders can enjoy 15% off, while all HSBC Credit Cardholders enjoy 12% off (exclusive of 10% service charge; food bill only; blackout dates apply; until 31 December 2009).The Cafe

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two new luxury products. DEWAR’S®

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two new luxury products.  DEWAR’S® Blended Scotch Whiskies is pleased to announce the introduction of a specially designed limited edition DEWAR’S Discovery Gift Set for 2009! The set includes the newest family member of the famed Scotch whisky maker, DEWAR’S 18, currently being released for the first time in the United States in limited quantities.. 

DEWAR’S, the most popular brand in the United States is introducing the DEWAR’S Discovery Gift Set, a special three-pack of Signature, DEWAR’S 12 and the new DEWAR’S 18.  The 200-millileter bottles are encased in a genuine leather pack that can be later used as a cigar case or a beautiful leather case for other items.  The gift pack retails for $100 and is available nationwide at local spirits outlets.

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Dewar’s 18 Fact Sheet

Dewar’s 18

clip_image004Rare indeed are the whiskies selected for Dewar’s 18 Founder’s Reserve – and even more unusual the painstaking care of our Master Blender in managing the time-honored marrying process that lends such refinement to this exceptional blend. Created and perfected by the legendary AJ Cameron, the Dewar’s marrying process is often imitated but never bettered.

The Marrying Process

With DEWAR’S 18 Blended Scotch Whisky, the master blender returned to the original Dewar’s marrying process. This involves taking fine Scotch whiskies at their peak of perfection – and improving upon them. Having created a blend of the finest Scotch whiskies from the different regions of Scotland, the marrying process then allows them to rest for a further period in exclusively reserved vintage oak casks, ensuring that their individual flavors and aromas harmonize to achieve a perfectly balanced and exceptionally smooth Scotch.

Awards & Accolades

Over the years DEWAR’S whiskies have been awarded more than 180 medals and awards at competitive tastings around the globe, winning some of their most prestigious awards in 2006. Every British monarch since Queen Victoria has granted DEWAR’S the Royal Warrant– a high honour and a symbol of the monarch’s personal recognition.

v Dewar’s 18 – Gold (Best In Class) Medal Winner, 2008 International Wine and Spirit Competition

Tasting Notes

v Color: Warm, golden amber

v Nose: Immediately sweet and mellow with notes of honey, toffee, butterscotch and perfumed floral notes; subtle hints of almond emerge and a delicate impression of vanilla pods. With time, there appear notes of citrus zest, ripe cherries and just a touch of fresh coconut.

v Taste: Vanilla and toffee notes dominate the mellow, soft sweetness with lingering creaminess and a full bodied oakiness.

v With water, nose: More floral notes, a rich honeyed sweetness and dried fruits which softens to velvety vanilla and nutty caramel.

v With water, taste: Silky and smooth, with a profusion of sultanas and raisins.

v Finish: Long, soft and warming with a slight dryness.

Availability: Limited; select markets only.

Size: 750mL

Suggested Retail Price: $80.00

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LA CAGE AUX FOLLES

WINNER!  2009 OLIVIER AWARDS

BEST MUSICAL REVIVAL

BEST ACTOR IN A MUSICAL – DOUGLAS HODGE

WINNER!  2009 CRITICS’ CIRCLE AWARDS – BEST MUSICAL

LONDON’S CRITICALLY ACCLAIMED

MENIER CHOCOLATE FACTORY PRODUCTION OF

LA CAGE AUX FOLLES

STARRING

DOUGLAS HODGE

OPENS APRIL 18, 2010 ON BROADWAY AT THE LONGACRE THEATRE

PREVIEWS BEGIN APRIL 6, 2010

Producers Sonia Friedman, David Babani for the Menier Chocolate Factory, Fran and Barry Weissler and Robert Bartner / Norman Tulchin will bring London’s critically acclaimed Menier Chocolate Factory production of the Tony Award-winning musical comedy LA CAGE AUX FOLLES to Broadway, opening on April 18, 2010 at the Longacre Theatre (220 West 48th Street).  Previews begin April 6, 2010.

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