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Kempinski Corvinus, Budapest -
Hungary |
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Giardino Restaurat, Budapest -
Hungary |
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City Tavern, Philadelphia -
USA |
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British Airways - Business
Class |
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NEXT: Tabacon Grand Spa - COSTA
RICA
British Airways FIRST Class |
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| Budapest - Hungary |
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| 6 Stars and 5 Stripes |
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| The
Kempinski Corvinus Budapest Hotel is ideally located in the
heart of all and in close walking distance to the particularly beautiful Danube
river. As we were driving through tree-lined streets up to the hotel, I thought
that ‘dashing’ might be the word that best explains my first
impression of the curved facade set atop square stone columns of this luxurious
hotel. With its contemporary edifice, the Kempinski Budapest Hotel Corvinus
resembles the face of modern Budapest. Our accommodations were spacious,
elegant and stylish and superbly decorated. The designers choose all
color-coordinated, natural fabrics, framing the fine furniture of our residence
quite eloquently. The bed was dressed with exquisite linens; a luxurious marble
bathroom,
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| Budapest is a city made up of three towns, Buda, Pest and
Óbuda and is known for its old world charm and cosmopolitan way of
living since it is became evident that the historic part of the charming city
blends easily with its modern, vibrant, hip younger sister. But Budapest’s
most breathtaking views, especially arranged by our Kempinski concierge from a
helicopter, are also to be experienced from the viewing platform of St
Stephen's Basilica, in close proximity to the hotel. Also close by is the
Kunsthalle. GM Marcus van der Wal had chosen the Budapest Museum of Fine Arts,
the largest of its kind in Hungary, as the place for the official Seven Star
and Stripes Award presentation and gala dinner.
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| Seven Stars and Stripes Inc. now offers, for the first time, this
extraordinary, custom designed ‘His & Her Seven Stars Cufflink
set. Limited Edition. |
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| Philadelphia - USA |
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| 5 Stars and 5 Stripes |
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| In a setting that served as the unofficial meeting place of the First
Continental Congress in 1774 and subsequently the location of the celebration
of the first anniversary of independence in 1777, City Tavern in the heart of
the historical district of Philadelphia has seen its fair share of significant
moments. Austrian born Executive Chef and owner Walter Staib, the indubitable
master of culinary wizardry and PR, continues to carry on the tradition of 18th
century Americana in a way fitting for a National Geographic documentary. Our
cuisine experience at City Tavern included a resplendent display of period
costumes worn by just about everyone in contact with the public including the
entrepreneur himself Walter Staib. It is even rumored that the sweet potato
biscuits being served on premise were derived from an original recipe used by
Thomas Jefferson
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| It is fitting that as a leader in the field of hospitality and
cuisine, Staib has been the recipient of some of the most prestigious awards
that exist in the culinary arena, including the most sought after recognition
in Germany, the esteemed Knight's Cross of the Order of Merit of the Federal
Republic of Germany. With all the accolades aside, we still had to test their
mettle, inner strength, spirit and courage in the domain of culinary ingenuity
while totally absorbing the whole dining experience as a special event. We
started with a Smoked Trout with White Asparagus and Truffles, which we were
told is produced in small artisanal batches by a local fisherman
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| Our Seven Stars and Stripes™ book - 2003 to 2006 world-edition,
is
still available. Over 300 pages - featuring only the finest
establishments and fascinating cuisine art images from around the world. All
beautifully compiled in this full-color collector's edition.
ISBN# 1-4259-4267-9 |
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| Congratulations: Kempi SPA -
Budapest |
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| In Next Gazette: |
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| * Tabacon Grand Spa - COSTA
RICA |
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| * British Airways - FIRST
Class |
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| In The Press: |
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| * VIP-Event: Budapest Museum of Fine
Arts |
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| Dear Friends, |
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| I am delighted and honored to welcome three new
members to our distinguished Advisory Board. First off is Seven Stars Lifetime
Achievement Award 2008 recipient Chef Mr. Eckart Witzigmann. We also welcome
hospitality experts Mr. Thomas Noll and Mr. Uwe Wagner. Last month we
re-discovered Budapest, one of the most romantic, historic cities on earth.
There we reviewed the gracious Kempinski Corvinus Hotel, its fabulous spa and
its superb Il Giardino Restaurant. Congratulations to GM Marcus Van Der Wall
and Residents Manager Peter Knoll for the well-deserved Seven Star Award event
coverage in the Budapest Business Journal. Please save a week this fall or
winter for the time of your life; Budapest is said to be the only 'real' Danube
capital as the river flows right through the middle of this fairytale city.
Then we reviewed British Airways Business Class (from London Heathrow to
Philadelphia) and dined in old world style at Chef Walter Staib's City Tavern
in the heart of the historical district of Philadelphia. Next we are reporting
back from an exhilarating visit at the famous Tabacón Grand Spa Thermal
Resort in Costa Rica, and will give you all the details in the next issue and
then some. |
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| I remain yours truly |
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Thorsten Buehrmann |
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| Watch the Seven Stars and
Stripes |
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| Award TV Show on |
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| Hamptons Televisions WVVH
World-Wide |
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| Budapest - Hungary |
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| 5 Stars and 6 Stripes |
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| The Giardino Restaurant at the Kempinski Hotel Corvinus in Budapest
is directed by Executive Chef Roland Holzer, an Austrian national with an
impressive history as head of many of the top restaurant venues in world-class
hotels around the world. It is through his inspired leadership that he has
brought Giardino to the edge of imaginative culinary achievement and beyond.
The Food & Beverage Manager Simon Zaglmann greeted us graciously and led us
to our table all the while filling us in on some highlights of Hungarian
history in Budapest. With the beautiful Danube River nearby, our view to the
street in this upper-class neighborhood included the adjacent high-end shops
like Hugo Boss and Cream fronted by a relaxed pedestrian walkway. Executive
Chef Holzer reminded us that the right ambiance is only the beginning of our
culinary journey and that he intends to satisfy our gastronomic wanderlust with
his special talents.
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| We began by observing the way Giardino presents wafer thin slices of
Prociutto di Parma to its guests by slicing directly in front of them with an
ornate machine located on a cart. This delectable treat was accompanied by
beautiful cocktail of campari, gin and pink grapefruit, which worked to sooth
the palate while allowing the prociutto to practically melt in your mouth. Next
came the sublime flavor of Gooseliver Terrine with Tokaji Gelee, a decidedly
sensual sensation producing perfect harmony with the addition of botrytised
Tokaji essence, the national grape varietal of Hungary. A delightful bottle of
Tokaji Aszu 1993 Six Puttonyos fit like a puzzle piece offering a supporting
role of fresh berries and crème brulee. Next came the Chilled Baby Leek
Soup with Balik Lachs, an unusually skillful fusion of subtle flavors and
textures further heightened by the chilling process. A suitable bottle of
Sauvignon Blanc Figula 2007, accentuated the restrained
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| Seven Stars and Stripes Awards for: |
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| Business Class |
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| 5 Stars and 4 Stripes |
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| Upon arrival at Heathrow's chic new terminal 5, all passengers
(Economy, Business & First) were directed into one single shuttle. An
eighteen-minute uncomfortable overfilled bus ride without a seat, really took
its toll, especially on the older passengers. By now we were pleasantly
surprised to find the comfortable business lounge in the old terminal four
building in prefect shape and well equipped. So we are starting the review in
London at the British Airways Business Class lounge, which looked fabulous,
modern and clean and featured a well stocked bar. Here the food was not up to
par, but getting online with our laptops was an easy task and the service
overall sufficient. A business class should include a pleasant lounge in which
one may relax and await his flight and expect a certain level of customer
service. When we informed the customer representative at the counter about our
most uncomfortable bus ride, his answer was short and more or less annoyed:
“That's what it is…”
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| When we arrived on board flight BA 67, it became evident that we had
missed one of the new jets. We were instantly offered a newspaper and a
magazine; our jackets were hung up nicely while we waited for a drink. Then
BA's gender friendly amenity kits were offered, and the crew prepared for
takeoff. Though the seats were outdated, they could be configured as a full
flat bed; unfortunately the cabin layout demanded every second chair to face
backwards, not necessarily a comfortable direction or position. But privacy
screens could be unfolded between the sleepers, and after supper we got a
couple of hours of sound sleep under our belts and that made all the
difference. The onboard cuisine menu was created after favorites of renowned
chefs such as Liam Tomlin. Shaun Hill and Vineet Bhatia. I still can't get over
the breadbasket fax-pas. Don't get me wrong, there were several nice looking
rolls and breads to choose from. In most countries the heath department demands
appropriate serving tools for 'public' breadbaskets.
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| Congratulations to all, from your Guests and from Seven Stars and
Stripes: |
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- For your visible commitment to excellence.
- For your willingness to be recognized for your latest
innovations.
- For your devotion to your staff and company.
- For your ability to receive.
- For your decision to raise the bar.
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