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Paradisus Playa Conchal, Costa
Rica |
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'The Table Restaurant', NY -
USA |
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'Tabacon', FLIP
Book |
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Seven Stars and Stripes >
facebook® |
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NEXT: Hotel Hessischer Hof -
Germany |
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| 'Royal
Service' |
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| Sta. Cruz Guanacaste - Costa
Rica |
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| 4 Stars and 5 Stripes |
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| The well maintained large vacation complex offers over four hundred
suites and villas of which approximately one hundred allow butler service. Our
accommodations were located in one of the higher buildings with garden views
and turned out to be very pleasant held in sand beige colors and furnished with
unforgiving, classy, chic dark wood. The floors were of squeaky clean, cool
stone tiles that continued out unto the balcony and granted every one of the
look-a-like suites plenty of privacy. Other accommodations allow guests views
over the freeform pool area or the jungle and some have ocean views. Described
as a “... wonderland between the lush forests and pristine beaches of
Costa Rica’s magnificent North Pacific Rivera...” this tropical,
sprawling paradise has a lot to give. The Paradisus Playa Conchal resort offers
“an abundance of location-inspired tropical activities including an array
of sports, life-enriching classes,
...
(CLICK HERE for more) |
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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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| 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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| Please
join us on ‘facebook® (CLICK HERE), a brand
new fan page where you get a chance the catch up or get the latest scoop on
what might be of interest to todays distinguished global traveler. |
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| (CLICK
HERE TO FLIP THE BOOK!) |
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| Our exquisite hardcover coffee table books, custom designed for each
resort, hotel, spa and restaurant, feature highlights and possible excursions
of each establishment, along with the Seven Stars and Stripes review and award
presentation. These impressive hard cover books, now available in three
different styles, are luxuriously wrapped and make great holiday gifts and
keepsakes, all the while showing the full potential of what guests may
experience.
Please ‘CLICK and FLIP through the 2009
Seven Stars and Stripes review and award celebration at the Tabacon Grand Spa
Thermal Resort - La Fortuna, Costa Rica. Enjoy! |
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| In Next Gazette: |
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| * Hotel Hessischer Hof -
Germany |
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| In The Press: |
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| * Tico Times, Central
America: |
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| Seven Stars Green World
Award™ |
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| (CLICK HERE)
> |
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| Dear Friends, |
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| With March knocking at your door and spring just
around the corner, you might be ready and itching for an escape. How about a
Vitamin D booster to satisfy those itches? March and April is the perfect time
to visit Costa Rica. We had spent a few days at the incomparable
Tabacón Grand Spa Thermal Resort at the foothills of
the Arenal Volcano last fall and while there we had discovered another of Costa
Rica’s famous jungle resorts, the Paradisus Playa Conchal. Described as a
“... wonderland between the lush forests and pristine beaches of Costa
Rica’s magnificent North Pacific Rivera...” this tropical, sprawling
paradise has a lot to give. If you are visiting the Hamptons this spring or
summer, let us inspire you to discover also the North Shore of Long Island. The
region is not only renown for its famous Long Island wines and rustic farms and
as a result, is drawing many from all parts of the Hamptons. Here we discovered
an exceptional restaurant: 'The Table Restaurant' at The North Fork Table and
Inn, formerly the Coeur des Vignes. The Inn is managed and run by two culinary
stars from Manhattan, Chef Gerard Hayden (Aureole, Amuse) and his wife Claudia
Fleming (Gramercy Tavern) the Inn's pastry chef. The food, service and ambiance
at The Table are on par with the very best Manhattan and Long Island has to
offer. Hailing next month from Frankfurt, Germany and the Hotel Hessischer Hof,
the city's only luxury hotel that is still privately held by a family
foundation of the barons and princesses von Hessen. |
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| I remain yours truly |
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Thorsten Buehrmann |
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| 'The Table' |
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| Southhold, NY, USA |
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| 5 Stars and 5
Stripes |
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| Our meal got off to a great start with a basket filled with an
assortment of crisp local breads and butter. Our waitress/server was charming,
knowledgeable and extremely helpful in describing each course. Rita and I
waited with great anticipaiton as our server brought the first course to the
table. What we saw was a beautifully arranged shimmering pink filet of Organic
Scottish Salmon & Yukon Gold Potato Cake with Truffled Tartar Sauce and
Herb Salad. The added presence of golden straw colored Yukon Gold Potatoes
provided an appealing contrast to the eye and promoted a gradual appetite
arrousal simply by visual admiration of the dish. The Salmon was delicate and
flaky with a noticeable fresh ocean aroma and a sublime flavor.
...
(CLICK HERE for more) |
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The wine presented for this course proved to be a dry, fruit driven Riesling,
Kung Fu Girl, Charles Smith, 2008 Columbia Valley, WA, with low alcohol and
brisk acidity thereby providing the necessary compliment to the salmon. A
second appetizer of Sautéed Peconic Bay Scallops with Meyer Lemon
Vinaigrette and Micro Greens arrived shortly thereafter. We marveled at the
bright crimson color of shredded pieces of radish adorning the entire dish
creatively mixed together with wedges of orange and mixed micro greens. The
wine paring was an especially crisp Alsatian style Pinot Blanc, Lieb Cellars,
2007 Mattituck, NY, with honeyed floral notes, and a big creamy palate.
...
(CLICK HERE for more) |
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We were acutely aware after the first two courses that we were headed in the
right direction in terms of a polished, creative and flavorful experience. Next
up, Long Island Duck Breast with Chanterelle Mushrooms and Roasted Butternut
Squash-Orange Puree appeared from the kitchen resembling a three-dimensional
work or art. Crispy skin atop tender duck breast sliced thinly to reveal
perfectly broiled juicy meat instigated an immediate reach for a taste. The
portion was that of half a duck including the leg together with a few cippolini
onions, whole baby carrots and the almost magical sautéed chanterelles.
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(CLICK HERE for more) |
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