From Michaels of Brooklyn’s Kitchen to Your Kitchen

MOB Home Style GravyAuthentic Italian Sauces You Won’t Believe Come from a Jar, Now Available in Stores Nationwide

It’s not so unusual for a landmark Italian restaurant to bottle their famous sauce and sell it to the public. But what sets Michaels of Brooklyn apart is that they cook their sauce entirely on premises in their Sheepshead Bay restaurant—from scratch, using only fresh ingredients that are prepped, sautéed, and blended by hand every day in the restaurant kitchen, with no additives or preservatives of any kind.

Michaels of Brooklyn traditional Italian tomato sauces taste like homemade because they use the same ingredients a talented home cook would use. It’s very simple—imported tomatoes from Italy, fresh herbs and spices, garlic or onion, and olive oil—but the result is an extraordinary range of fresh, delicious sauces in six distinctive flavorsMarinara, Tomato Basil, Filetto di Pomodoro, Puttanesca, Arrabbiata, and the newest flavor, Home Style Gravy.

The family-owned restaurant had modest beginnings almost 50 years ago. Michaels first opened in 1964 as a small pizzeria (just a pizza oven and four tables). The patriarch of the family and the namesake of the restaurant—Michael Cacace—was a fisherman from Puglia. He first learned his new trade aboard a cruise ship and honed his skills by working in restaurants in New York City and Brooklyn. He gradually grew the business from a small pizzeria to a Neapolitan restaurant, then took over more and more space, until Michaels evolved into the significant fine dining Southern Italian restaurant and bakery it is today. The senior Cacace left the restaurant in the very capable hands of his sons, John, who oversees the kitchen and is the chef and Fred, who manages the front of the house and day-to-day operation along with his son Michael, who heads up the wholesale business.

In recent years, the pasta and other sauces that were served in the restaurant were very popular, so popular that patrons asked to take it home with them. At first, they would send regular customers home with a small batch. But the desire for these delectable sauces kept growing. As the demand grew, John suggested it was time to jar it in shelf-stable containers and make it available for wholesale purchase.

The sauce you can buy today in gourmet markets and groceries across the U.S. follows the same recipes that Michael followed—recipes that have been in the family for generations. They soon discovered that the only way they could maintain this quality, style and flavor, was to continue to make it on site, using their own restaurant kitchen.

Downstairs in the restaurant, a dedicated staff cooks the tomato sauce each day. They begin by loading 80-gallon kettles—just like a giant pot—with imported Italian plum tomatoes. The production manager makes the spice mix each day to ensure consistency of flavor. Other ingredients (depending on the variety—garlic, onions, basil, oregano, spices, olives, etc.) are brought from the kitchen and added to the pot. Then it is cooked to 215 degrees F, a temperature that guarantees that the sauce, because of the high natural acidity of tomatoes, is preserved and safe to keep on the shelf unopened for years. Though they add no preservatives, Michaels of Brooklyn sauces will keep indefinitely when sealed, and is approved and certified by Cornell University. However, because of the freshness of the ingredients—it must be refrigerated once opened.

The difference is clear from the moment you open a jar—from the aroma of the fresh herbs, to the large chunks of garlic, to the whole capers and meaty slices of olives in the Puttanesca, to the tender leafs of green basil, contributing to the very distinctive differences in their range of traditional sauces. With just a few simple ingredients and subtle variations, they are suitable for a wide range of dishes, delicious straight out of the jar, for dipping bread, as pasta sauces, served with poultry, fish or seafood, Italian sausage, braciole or chicken cacciatore.

The classic Marinara, made with just garlic, olive oil, tomato, basil and oregano is the perfect sauce for spaghetti, but is also excellent simmered with seafood, or as the basic sauce in your lasagna or parmigiana recipes. In the fresh Tomato and Basil, the simplicity of fresh tomatoes shines through, enlightened by lots of fresh basil, for a light sweet flavor that is ideal with any pasta, even straight out of the jar, or you can add in sautéed eggplant or zucchini. Filetto di Pomodoro combines prosciutto and onions, fresh basil, olive oil and spices—and is especially nice over penne with lots of freshly grated imported age pecorino. Puttanesca is a heady combination, chock full of hand cut green and black olives, anchovies, capers, parsley, basil, spices, that adds passion to any type of pasta. Or try simmered with boneless chicken breasts, served over rice. Arrabbiata is for those who like it hot! Cooked with hot peppers, fresh basil, olive oil, parsley, and spices, it adds zest to pasta and seafood. Home Style Gravy, the most recent sauce to be placed in a jar, has a thicker base, made from ground tomatoes instead of crushed, and sweet caramelized onions instead of roasted garlic, it’s main reason for being is to be served with the braised meats of Sunday Gravy. However, there’s no meat in this sauce, so vegetarians will be pleased by the rich, hearty flavor, too.

Michaels of Brooklyn sauces are distributed nationally and are available in all major stores. It can be found at most supermarkets and grocery stores, as well as specialty gourmet stores such as Gourmet Garage, Whole Foods, Fairway, Eli’s and Grace’s. The sauce is sold in economical 32 oz. jars that are 33% larger than most brands (and generously feed a family of four). These products can also be purchased directly online at http://www.michaelsofbrooklyn.com.

Michaels of Brooklyn retail products are manufactured at 2929 Avenue R, Brooklyn, New York, 11229, 718-998-7851. The sales offices are located at 1000 Route 34, Suite 401, Matawan, NJ 07747, 732.888.5525.

And for a quick and excellent substitute for tomato sauce in recipes, use Michaels. Delicious with chicken legs, green peppers garlic cloves, and onion. Just brown the chicken and onion, pour in the rest, cover and braise for 45 minutes. (We used Puttanesca).

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The best purchased pasta sauces we have tested. Walman Report Rating: A Major

Copyright 2013 By Punchin International. All Rights Reserved.

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Inn by the Sea’s Package

Inn by the Sea’s Twin Lobster Package

The Ultimate Maine Experience

At coastal Maine’s Inn by the Sea, set on a mile-long stretch of sandy Crescent Beach, nothing says "Maine" more than lobster. The Inn, located on scenic Cape Elizabeth just minutes from Portland, has created the Twin Lobster Package, which includes a lobster tasting dinner and a hands-on experience in a lobster boat.

Donning lobsterman’s overalls, guests set sail on the 37-foot Lucky Catch lobster boat into the heart of the calm waters of Casco Bay. Amidst the islands and the colonies of harbor seals, they get to haul lobster traps in the shadow of Maine’s most famous lighthouse, Portland Headlight. They’ll also learn about lobster habits, conservation efforts and the difference between hardshells, shedders, shorts, culls and keepers.

The day ends with a return to Inn by the Sea for a lobster tasting menu for two from Chef Mitchell Kaldrovich at Sea Glass restaurant. This five-course dinner includes Chef Mitchell’s signature mini lobster roll, his poached lobster & gnocchi as well as grilled lobster risotto and much more.

The Twin Lobster Package includes: 

  • Two nights in a one bedroom garden suite, spa suite, beach suite or traditional guest room accommodation
  • Dishing Up Maine cookbook featuring classic Maine lobster recipes
  • Gourmet breakfast for two daily
  • Lucky Catch lobster cruise for two
  • Lobster Tasting menu for two in Sea Glass Restaurant
  • Rates from $498.26 per night, with a two-night minimum
  • Twin Lobster package is available 5/23/13-10/14/13

 

Copyright 2013 By Punchin International. All Rights Reserved.

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DeBragga Has Japanese Wagyu for Sale

After an almost two and a half year absence from any global market, authentic Japanese Wagyu is once again available for sale here in the United States, through the national fine meat distributor, DeBragga, New York’s Butcher®.  DeBragga deals exclusively in Japanese Wagyu designated A5, the highest possible quality designation for Wagyu in Japan.  DeBragga is selling their Japanese Wagyu to restaurants and hospitality industry businesses through its wholesale business, and to consumers across the country through its online retail store, www.DeBragga.com.

The Japanese Wagyu at DeBragga.com comes directly from Japan.  This is not "Kobe-style," it is the REAL thing.  Premium Wagyu A-5 is a designation accorded only the highest quality 100% Japanese Kuroge Wagyu, raised in Japan by the experts, then shipped fresh to DeBragga.  DeBragga works with their colleagues in Japan to maintain strict inventory controls to guarantee a top quality, authentic beef product every time. This 100% Wagyu beef comes to DeBragga complete with traceability certificates that begin at inception (certificates on file at DeBragga). This Wagyu beef averages 30 months of age, raised with care, naturally, which produces superior tenderness, richer flavor, and above all, superior marbling.  This is the best beef your money can buy.

 

Copyright 2012 By Punchin International. All Rights Reserved.

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CRYSTAL CRUISES TO LAUNCH EVENING BISTRO

With almost a dozen dining choices on each ship, Crystal Cruises’ most popular daytime gathering spot, The Bistro, is expanding to evening hours.  Reflecting the space’s European-style sidewalk café ambiance, the complimentary menu will offer “small bites,” desserts, and “midnight” snacks, along with premium wines and flavored coffees.  The new nightly café debuts in April on Crystal Symphony and June on Crystal Serenity, shortly after the ships go all-inclusive.

The Bistro has long been a meeting place for cruisers due to its central location and quick, easy access to continental breakfast, fresh fruits, afternoon snacks, and wide selection of teas and coffee drinks, from morning to late afternoon.  Signature Guy Buffet china and Six-Star service remains at night, but gastronomic offerings greatly expand:

· 6-8 pm: Charcuterie of cured meats, prosciuttos, and pâtés, plus international cheeses paired with premium wines and champagne.

· 8-11 pm: Artisanal cheeses, with complementary accompaniments such as truffle honey and fig chutney, plus an assortment of fresh fruits and desserts, including a chocolate fountain and petit fours handmade by onboard pastry chefs, with fine wines, digestifs, and hot drinks.

· 11 pm-12 am: Late-night munchies such as mini-sandwiches, freshly-baked pizzas, quiche, tandoori chicken, and trendy beef “sliders.”

“In traditional Crystal luxury fashion, our evening Bistro brings aboard the elegance and international panache of a European café experience—a central place to meet, people-watch, and enjoy a glass of wine or espresso and a snack,” says Vice President Food and Beverage Operations Toni Neumeister.  “In addition, this expansion really enhances the culinary and social options for guests who spend a full day sightseeing and/or like to mix up their evening dining.”

Casual dining on deck is also offered most evenings with a new Chinese “Comfort Food” menu augmenting choices on Crystal Serenity.

Extraordinary culinary experiences are a hallmark of every Crystal vacation.  The ultra-luxury line’s extensive, innovative choices for gourmandizing include coveted cheese and wine cellars, overseen by on-board, certified cheese and wine sommeliers (Court of Master Sommeliers-certified); fresh, chef-like cocktails served by certified mixologists; gourmet dining options at every meal, whether in the Crystal Dining Room, at afternoon tea, or in Nobu Matsuhisa and Piero Selvaggio’s specialty restaurants; and, starting this spring, all-inclusive premium spirits, fine wines, and champagnes throughout the ship.

 

Copyright 2012 By Punchin International. All Rights Reserved.

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Lair Restaurant & Lounge is Hip, Hot, User Friendly and Yes Mom, You’ll Like The Food:)

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Restaurant | Lounge

Established: October 2010

Location: 201 Lafayette Street | Btwn Broome & Kenmare Streets (Nolita)

lair room 1

lair room 2

New York City

Telephone: (212) 334-5247

Fax: (212) 334-5248

Email: info@lairnyc.com

Website: www.lairnyc.com

Managing Partners/

Owners: Michael Levin

Illarion Parmit

Executive Chef: Chris Cheung

Venue Size: 2000 sq. – ft

Capacity: Den – 50

Bar/Standing – 100

VIP – 100

Total – 250

Opening Hours: Monday – Wednesday

5:00PM to 2:00AM

Thursday – Saturday

5:00PM to 4:00AM

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Specialty Drinks: Mamma Mule Feel Good

Absolut vodka, cinnamon five spice syrup, apricot & ginger beer

Flame de Milo

Saffron infused Bombay dry gin, liquor 43, cava, flamed orange peel

Pass the Grapes

Barsol pisco/Appleton reserve, agave, red bell pepper puree, mescal ringe, red wine float

Mr Hot Pants

Herradura reposado, mescal, campari, passionfruit, thai chilli pepper agave

Maid in the Cave

Hibiki 12 year Japanese Whiskey, ginger infused agave, cucumbers muddled, club soda

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Specialty Dishes: lair chips

Chicken ‘Pillows,’ Crispy Chicken Skin,

Johnny Blue Sauce

v Roasted Bone Marrow, x/o Marmalade,

Scallion Pancakes

lair oysters use

v Oysters On The Half Shell, Seared Scallop, Truffle Essence (Above)

v Lobster, Bacon, Avocado Salad in Crispy

Wonton Rolls

v Eggplant and Mushroom Sui Mai

lair chicken

v 28 Dry Aged Black Angus Beef Dumplings

Sweet Plate Menu:

v Shanghai Walnut Crusted Marshmallows

v Scoop Caramel Apples, ‘Crispy Plum’

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               lair bar

                 Lair Restaurant & Lounge

Safari meets urban glamour at this nighttime haunt where a chicly rustic interior of exposed brick, distressed wood, hand-painted ethic art work are accented by the earth tone color palette and lavish throw pillows. With a collective mix of music and a hip downtown crowd, Lair has all the settings for any night out. Located in New York City’s Soho/Nolita area, Lair is a bar, lounge, restaurant and private event space, all in one! With plush banquettes and the glow of glittering chandeliers and candlelight, this stylish venue features low table tops, an extensive bar, delicious modern Dim Sum plates and cozy seating arrangements. Lair is the ideal location for an after-work drink and appetizer or post-drink and small bite recap!

Conveniently located downtown in the Soho/Nolita area this dynamic newcomer embodies a chic lounge, restaurant and private event space, all in one. Lair is intentionally designed to be just that. The distinct rustic metal work is innovatively crafted, resembling to some a Paris train station and to others a private chamber. Socialize with fashionistas, models, celebs and the corporate clientele in front of the cleverly designed and ever-changing lighting that exudes from the 30 foot bar or burrow into a dimly lit corner under the hand drawn ancient cave murals for an intimate encounter. lair flowers

We are always surprised by the excellence of the cuisine in clubs and Lair is no exception. Experience the succulent dishes created by the renowned Chef Chris Cheung (a veteran of Nobu, Ruby Foos and Monkey Bar), while sipping on specialty cocktails. Our favorite libations being Mr Hot Pants, a sexy blend of Herradura reposado, mescal, campari, passionfruit, thai chilli pepper  and agave. For something more potent and with a bit more kick, go for Maid in the Cave, where Hibiki 12 year Japanese Whiskey, ginger infused agave, and cucumbers are muddled,in club soda.. Average price is $15.

While there is an expensive bottle list, wine by the glass ranges from $8 to $11 and  The Stella is always dependable and just $7. We appreciated the friendly service and lack of attitude, making Lair a perfect spot for first dates and corporate or holiday parties, product launches, cocktail or fashion events, dinner parties, birthdays and more. The staff is professional and knowledgeable to facilitate your event needs. Lair provides a quality of visual, edible and audible sensory appeal that makes you want to come back again and again. The music is not too loud and if you hit it right, there may be live entertainment as well.

The Inventive Cuisine: is Modern, Kosher and might be described as global Dim Sum. Two appetizers per person provide a copious meal and range from about $9 to $13. Favorites include delicious Chicken ‘pillows’, with crispy chicken skin, Johnny Blue sauce; and unusually delicious Roasted bone marrow with X/O Marmalade; a classy rendition of Oysters on the half shell, seared scallop and truffle essence;
Mango ‘noodles’ salad, rock shrimp, chili lime; Coconut bao bread, 5 spice local honey hoisin butter; and Lobster, bacon, avocado salad in crispy wonton rolls. Don’t miss the Dry aged black angus beef dumplings or the light Chicken and foie gras san jin dumplings. We loved the Eggplant and mushroom sui mai. For dessert nut crusted marshmallows arrive beautifully scorched with a delightful brittle and real chantilly cream (worth a visit on its own).

Lair is the go-to for hosting and catering any event! and will help plan any soirée including: corporate and holiday events, fashion shows, dinner parties and luncheons, birthdays, meetings, product launches, wedding receptions, album release events, film/photo shoots and more! They will even design and accent the event with decorations and entertainment including: balloons, flowers, banners, logo branding, customized themes, DJs, comedians, dancers, live bands, drummers, video games, casino tables, Tarot card readers, Champagne Ice or Martini Bar, flat screen TVs and more! and the Celebrity Clientele include Adam Lambert Ally Hilfiger Craig Robinson, Richard Branson, Tika Sumpter and Tommy London.

But you needn’t be a celeb to get behind the velvet ropes and enjoy one of the most pleasant club experiences around, a local feel of being wanted and some really good vittles.

Copyright 2011 By Punch In International. All Rights Reserved \

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ANDREA MARCOVICCI GREETS THE HOLIDAY SEASON

Andrea_1813RT ANDREA MARCOVICCI GREETS THE HOLIDAY SEASON WITH A“BLUE CHAMPAGNE” TOAST

NOVEMBER 16-DECEMBER 30

OAK ROOM PRESENTS

ANDREA MARCOVICCI GREETS THE HOLIDAY SEASON WITH A

“BLUE CHAMPAGNE” TOAST

Blue Champagne Cocktail $20.00

1 OZ Blue Curacao

Top with Veuve Clicquot

andrea champagne Picture1 

For her record-breaking 24th year at the famed Oak Room Supper Club of the

legendary Algonquin Hotel, the “Queen of Cabaret,” Andrea Marcovicci, returns to her first love—the torch song! “Blue Champagne: The History of the Torch Song” runs November 16th -December 30th, with Shelly Markham on piano and Jered Egan on bass. To honor the occasion, the Algonquin has created the “Blue Champagne Cocktail,” its newest signature drink (combining Blue Curacao and Veuve Clicquot Champagne).

“Blue Champagne: The History of the Torch Song” not only revels in the heartbreak inherent in this most vulnerable genre of music, but the show is carefully balanced with zany numbers in a quest for comic relief from unrequited love songs, as well as wonderful stories of the legendary ladies of torch…Helen Morgan, Ruth Etting and Libby Holman, among others. With her latest show, Andrea brings her unique insight to this tale of longing, losing and gunplay!

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Highlights: After a striking opening of “The Red Dress,” a Dorothy Parker poem, the glamorous Marcovicci combines  “Someone to Watch Over Me,” with the lesser known “Mr. Right,” by Alan Jay Lerner and Kurt Weill. From that instant the audience is under her spell, While her voice was never her strongest asset, it has mellowed with the years and she has gained control over her range and has softened the rough edges. It does what it is meant to do . . . serve as a vehicle for her superb acting and indestructible delivery.

Other poignant moments include a spellbinding interpretation of “Love Me or Leave Me,”  and a laid back version of “Smoke Gets in Your Eyes,” which acts as a foil to Irving Berlin’s “Say It Isn’t So,” which is arguably the high point of the evening. “Body and Soul,” “Just Like A Man” and “Shakin’ the Blues Away” round out the 19 song beautifully researched act.

If you are an Andrea Marcovicci fan, you will be delighted with her Oak Room flight, which will add special holiday matinees, so inquire. A legend in her own time, don’t miss one of the world’s three finest cabaret performers.

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Shows are Tuesdays through Thursdays at 8:30 and Friday and Saturday at 8:30 and 11, with a $60 cover charge weeknights and late weekend shows and $65 for early weekend shows, plus either a $30 minimum or $60 prix fixe dinner. Reservations: (212) 419 9331 or bmgurn@algonquinhotel.com

There will be special holiday shows Thanksgiving, Christmas Eve and Christmas at 7:30 pm, matinees at 2:00 pm December 22nd and 29th, and Monday December 27th at 7:30 pm. The Algonquin is inaugurating “New Year’s Eve Eve” December 30th at 8:30, an end of the year annual festive evening featuring camaraderie, great food and matchless entertainment, with Andrea hosting another Algonquin First.

Dubbed “a heartbreaker” by PEOPLE magazine, while the San Francisco Chronicle was “seduced by a temptress.” The New York Times stated, “She has a masterly balance between poignancy and wit,” and to the New Orleans Times-Picayune “she sings so beautifully that you find tears stinging your eyes.” Andrea Marcovicci has sold out Carnegie Hall and appeared in concert with numerous orchestras and at the White House. She has acted in films, television and theatre. Costars include Danny DeVito, Woody Allen, Sir Michael Caine, Sir John Gielgud and Sam Waterston. Her latest film, Irene in Time, has recently been released on DVD, and she has created more than 30 nightclub acts.

http://www.andreamarcovicci.com/

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St. Lucia’s Calabash Cove Resort & Spa


Relax and Renew Body and Soul at St. Lucia’s Calabash Cove Resort & Spa
After the hectic holiday season, start the new year relaxed and fresh at a tranquil, beachfront boutique resort on the idyllic island of St. Lucia.



St. Lucia, West Indies — Recharge after the hectic holidays with a rejuvenating escape to peaceful, picturesque Calabash Cove Resort & Spa. At this beachfront boutique resort on the stunning Caribbean island of St. Lucia, where temperatures this winter will average a balmy 80 degrees with soothing trade breezes and the Pitons World Heritage Site provides a stunning backdrop, relaxation and renewal rises to a new heights.
Luxurious accommodations include the 1,000-square-foot Water’s Edge Cottages with secluded plunge pools, outdoor rain showers and private hammocks, as well as unique Swim-Up, Sunset and Oceanview Jr. Suites. All of the resort’s accommodations offer unparalleled views from the luxury of your balcony and are beautifully appointed, making use of natural materials such as Balinese mahogany wherever possible. Relax in Whispers, the resort’s music and reading library overlooking the ocean, or roam the quiet walkways of Cove Gardens, an enchanting labyrinth of groves, ponds and terraces alive with fragrant local flora and fauna and the soothing sounds of birds and wind chimes.
Nourish and indulge the senses while rejuvenating body and mind at Calabash Cove’s own Ti Spa, Fitness Centre and Beauty Parlour, located next to Sweetwaters, the resort’s 100-foot, infinity-edge designer pool. The spa features private treatment rooms, staffed by knowledgeable and skilled associates, and an array of offerings designed to relieve the body of stress, including:
Island Romance A candlelit aromatherapy massage for two using specially blended essential oils. Rekindle your fire at the boardwalk or the gazebo, as the waves caress your soul.
- Mineral Mud Body Mask A nutrient-rich body mask gently but effectively cleanses, tightens and purifies, leaving your whole body refreshed and radiant. Step into the Caribbean Sea to allow the ripples of the waves rinse you before enjoying a soothing massage.
- Sea Salt Scrub The water’s edge of this serene resort is the perfect setting for this exhilarating scrub. As you savor the sounds of the sea, your body will be exfoliated using natural sea salts with a blend of ginger, lime, cucumber and almond oil. A dip in the ocean followed by a light massage will relax your mind and body.
- Island Fruit Body Scrub A blend of island fruit, natural oils and sugar is used to create this tropical fruit scrub, uniquely formulated to enhance skin tone, detoxify the body and to help restore skin’s youthfulness.
- Seaweed Body Wrap Seaweed captures the richness of the sea with its potent antioxidants and cell-regeneration properties that help rejuvenate skin. This body wrap will gently purify and detoxify while improving circulation and toning.
Continue the feast of the senses at the onsite Windsong Restaurant, which offers unobstructed views across the Caribbean Sea and seasonally inspired dishes made from the freshest local ingredients—so fresh that you might just see fishermen dropping their catch for our chefs right on our beach as they return from sea! Complementing Windsong’s elegant milieu is the convivial C-bar, which serves international cocktails and fine wines from the Calabash Cove Cellars amid lively island music. Choose from the European Plan (EP), featuring a daily island breakfast buffet, or the Luxury Gourmet Plan (LGP), a convenient, all-inclusive option that includes all meals and beverages throughout your stay.
Soak up the island’s beauty at the resort or choose from a plethora of land and sea excursions offered. Glide through a rainforest canopy on a zip line, for example, try your hand at deep-sea fishing or enjoy a romantic champagne sunset cruise while glimpsing the green flash at the most magical hour of the day. Kick off your New Year’s resolutions by dusting off your wintertime exercise routine and taking it outdoors in the sultry island tropics—snorkel or dive in the Caribbean’s translucent blue waters, hike to the summit of a breathtaking Piton, or jog barefoot on a powder-white sand beach. Then cool off under a waterfall. Calabash Cove’s concierge service will help you assemble a perfect lineup of active fun.
Room rates at Calabash Cove Resort & Spa begin at $425 per night from Jan. 3 to April 10, 2011, based on double occupancy. To make reservations, contact your preferred travel agent or e-mail reservations@calabashcove.com or Tammy@LMPInternational.com. Calabash Cove can also be booked through leading tour operators, including Travel Impressions, Vacation Express and the Mark Travel Company. For more information, visit www.CalabashCove.com

About Calabash Cove

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ROSEWOOD LITTLE DIX BAY NAMED #2 AMONG CARIBBEAN RESORTS

ROSEWOOD LITTLE DIX BAY NAMED #2 AMONG CARIBBEAN RESORTS

New “Winter Special” Offers Savings of up to 25% per night

VIRGIN GORDA, B.V.I. One of the most celebrated and storied resorts in the Caribbean , Rosewood Little Dix Bay has been ranked #2 among Caribbean resorts in the 2007 Condé Nast Traveler Readers’ Choice Awards, a comprehensive and widely respected survey of the magazine’s well-traveled readers. The rankings, compiled based on the preferences of more than 28,000 respondents, appear in the magazine’s November issue. Continue reading