Posts tagged with "Spa"

Brownwood Hotel & Spa , the villages, florida, travel, lodging, resorts, Vaughn Lowery

Brownwood Hotel & Spa

DETAILS SHARED ABOUT NEW HOTEL AND SPA OPENING IN THE VILLAGES

Leadership in place as The Brownwood Hotel & Spa plans first quarter 2020 opening
 
The Brownwood Hotel & Spa, a new 215,000-square-foot facility located at 3003 Brownwood Blvd., The Villages, Florida, is planned to open within the first quarter of 2020 with reservations now being accepted for guests, banquets, and on-site catered events. In addition, officials with The Brownwood Hotel & Spa have announced the selection of the facility’s leadership executives, including Gilles Cassiani as general manager, Deanna Mangiardi as director of sales and Mary Yates as human resources manager.
 
A graduate from the Hospitality Institute of Nice, France, Cassiani joins The Brownwood Hotel & Spa after serving as area general manager for Wyndham Vacations in West Kissimmee where he oversaw Caribe Cove Resort and Bahama Bay Resort and Spa. Cassiani’s career has taken him to many parts of the world, including France, Germany, Switzerland, Spain, Turkey, and the Caribbean Islands of Martinique, Guadeloupe and St Lucia. Having over 30 years of experience in the hospitality industry, Cassiani has held executive level positions with Club Med, Hyatt, Marriott and Hilton Resorts.

“I am honored to lead the team opening The Brownwood Hotel & Spa. Our guests will be treated to all finest attributes the hospitality industry has to offer,” said Cassiani. “The gorgeous amenities and design of the hotel and spa, not only fit its surrounding, but take into account the important historic aspects of Florida’s central region.”

While preparing The Brownwood Hotel & Spa for its opening, Mangiardi is also currently working with corporate and business clients interested in reserving banquet and catering services, and booking overnight guests. Before joining The Brownwood, Mangiardi served as director of sales for the Hilton Ocala in Ocala, Florida. She has experience with both independent and franchised properties, including the Cranwell Spa & Golf Resort in Lenox, Massachusetts. Mangiardi has also served on various travel industry boards.

Yates joins The Brownwood Hotel & Spa with extensive hospitality industry experience. She has served as human resources director for the Hilton Hotel in Manalapan, Florida, and led the human resource teams for the Embassy Suites and the Caribe Hilton in San Juan, Puerto Rico. Yates is currently planning The Brownwood’s upcoming job fairs, which will be held in December and January.

The Brownwood Hotel & Spa, located adjacent to the 285,000-square-foot Center for Advanced Healthcare at Brownwood, will feature 151 guest rooms and suites. A 10,000-square-foot banquet and conference center with on-site catering and state-of the-art technology is included within the facility. In addition to hotel and conference services The Brownwood will include a 7,000-square-foot dry spa, which will offer standard and medical spa services.
 
The hotel, spa, and banquet facility will house Wolfgang Puck Kitchen + Bar, a restaurant with indoor and outdoor seating for 150 guests. Wolfgang Puck Kitchen and Bar will also include two private dining rooms and semi-private outdoor space.
 
When opened, The Brownwood Hotel & Spa is expected to employ 180 individuals.
 
Reservations for hotel, catering, and conference and banquet facilities are currently being accepted by emailing brownwoodhotel@brownwoodhotelandspa.com, or by calling 352-626-1246.

About AHC+Hospitality


AHC+Hospitality is a management company specializing in customized hospitality solutions for a portfolio of major hotel and restaurant brands including Marriott International, Hilton Hotels & Resorts, Preferred Hotels & Resorts, Hyatt Hotel Corporation, Wolfgang Puck Worldwide, Ruth’s Hospitality Group and more. AHC+Hospitality has a proven track record of identifying and implementing operational and revenue-generating efficiencies for its collection of top-performing hotels and restaurants through the creation of innovative alternatives to the traditional hospitality experience.
 
 

The Concord Hotel, 360 MAGAZINE, New Hampshire, four diamond, aaa

WINTER WHITEOUT

IT’S SNOWING WHITE TRUFFLES IN CARMEL VALLEY


LUCIA RESTAURANT & BAR KICKS OFF THE SEASON WITH A SALUTE TO THE DIAMOND OF ALBA


New Truffle-infused Menu & Cocktails for the Fungi Fanatic


Prized by kings and coveted by chefs, Italy’s famed Alba White Truffle hits its annual stride late fall when the nutty aromatic tuber debuts in auctions and A tables across the globe. Served raw, shaved by a specific slicer, the tuber magnatum pico from the Piedmont region is highly prized with pricing to match, ranging upward from $2,000 per pound. These aromatic subterranean spores, known for their pungent earthy and ethereal aroma, will be showcased in a variety of formats at Lucia Restaurant & Bar November 1 – December 15, 2019.


Chef Cal Stamenov’s month-long salute to the Diamond of Alba is no understatement. “Truffles are extremely fragile with a seven-day shelf life,” says Stamenov, who runs through 10 pounds per season, on average. Gracing Fallow Venison with cured duck liver, gnocchi and roasted persimmon or shaved atop a savory Warm Stuffed Ravioli plumped with soft quail egg and purple artichoke in a brown butter bath, this seasonal stunner is a classic complement to a variety of dishes. The wild underground fungi, harvested by special Lagotto Romagnolo dogs, lives in symbiosis with the roots of oaks, hazels and poplar trees taking on the color and essence defined by each species. “The flavor profile determines how we create each dish, and it changes by the harvest,” he adds.


As the season turns, diners will be offered an express lane into the culinary depths of this ancient wonder, with dishes such as a Classic Carnaroli Risotto with bone marrow, Parmigiano Reggiano and shaved white truffles and Nantucket Bay Scallops, paired with sunchokes and San Danielle Prosciutto, finished with a dusting of white love. Entrees include a Handcut Squid Ink Fettuccine, the ideal foil for truffles, served with Monterey Bay squid menuiere and shaved white Alba truffle. For game lovers, the red wine braised Guinea Hen Breast with braised leg stuffed agnolotti, paired with seasonal root vegetables and shaved truffle is a sure bet. Ensuring no opportunity is overlooked, Stamenov and team are also rolling out a sinful Heirloom Pear & White Truffle dessert as well, paired with caramel pot de crème, Meyer lemon madeleine and white truffle ice cream. Dishes are offered on a revolving monthly menu, market price.


TOAST OF THE COAST
Truffle-infused cocktails are also on tap this November, ensuring guests get their full fungi fix. Kick things off with The Hunt, featuring truffle infused WhistlePig Rye Whiskey, Punt e Mes and Bitter Truth chocolate bitters served in a classic coupe. The Garden Glass steps up with Belvedere vodka, Clear Creek pear liqueur, Meyer lemon, Bernardus honey and fresh shaved Alba truffle. Ideal for Carmel’s crisp fall nights the Nog Blanc combines Armagnac, truffle cream, fresh nutmeg and brown sugar syrup, shaken and served up. $25.


LUCIA RESTAURANT & BAR

Tucked 12 miles inland from the Pacific, the Forbes Four-Star Lucia Restaurant & Bar has long set the standard for dining along the California coast. Named after the majestic Santa Lucia Mountains which provide the dramatic backdrop to the 2,300 sq., ft., alfresco terrace, the contemporary 90-seat dining room is set in rich white Italian leather paired with rustic treatments crafted in marble, oxidized copper, teak and reclaimed wood. French wooden floors, chandeliers and stunning exterior fireplaces grace the mixed-use table layout with a focal point fireplace styled from Bagattini Oregon stone marking the main entrance. Paired with Stamenov’s light touch and artisanal integrity, the restaurant underscores the authentic relationship between food and terroir.


Classically trained with an eye to sustainability, Stamenov’s light touch and artisanal integrity are evident in every offering. Wielding an impressive resume working under the ardent eye of such culinary greats as Pierre Gagnaire, Michel Richard, Alain Ducasse, Eric Ripert and the legendary Masa Kobayashi, his California country cuisine plays off locally-sourced product with the essence of the dish taking center stage. Subtle reductions and thoughtful flavor marriages are his mantra, paired with a back pocket of local farmers and foragers keeping Lucia’s kitchen at a steady simmer.
Culling from the Lodge’s two-acre organic garden and a private two-acre cornucopia flush with 150+ fruit trees, heirloom vegetables, 180,000 Italian honeybees and a cache of Plymouth, Barred Rock, Rhode Island, Speckled Sussex and Ameraucana chickens, Stamenov’s seasonal spotlight menu is certain to please.

Winter Whiteout Menu
~
A Seasonal Celebration of Trifola d’Alba Madonna (Truffle of the White Mother)


November 1-December 15, 2019

Revolving Menu

Warm Stuffed Ravioli
Soft quail egg, purple artichoke, brown butter, shaved Alba white truffle


Nantucket Bay Scallops
Sunchokes, San Daniele Prosciutto, tuber magnatum pico
Roasted Guinea Hen Breast
Red wine braised leg, agnolotti, shaved Alba white truffle

Classic Carnaroli Risotto
Bone marrow, Parmigiano Reggiano, shaved Alba white truffle

Fallow Venison
Cured duck liver, chestnut, gnocchi, persimmon, shaved Alba white truffle
Handcut Squid Ink Fettuccini
Monterey Bay squid meuniere, shaved Alba white truffle, fresh Carmel Valley olive oil

ABOUT BERNARDUS LODGE & SPA
Perennially recognized by discerning readers of Travel + Leisure’s “World’s Best Resorts” and Conde Nast Traveler’s “Top Resorts” and as well as a Wine Spectator award recipient (2001-2019), this Forbes Travel Guide Four Star property has long set the gold standard for wine country vacationing. Reopened after a full resort renovation in 2015, Bernardus Lodge & Spa is set on 28 pristine Carmel Valley acres awash with vineyards and lavender and boasts 73 luxurious guestrooms, suites & villas, the signature Spa at Bernardus, award-winning Lucia Restaurant & Bar, a junior Olympic size swimming pool, a hilltop adults-only infinity Jacuzzi, an alfresco croquet and bocce court, two tennis courts and 4,300 sq. ft. of meeting space. Woodside Hotel Group, an operator of a portfolio of distinguished independent luxury properties throughout Northern California, is the management company for the property, which is located on the Monterey Peninsula, 120 mi./193 km, south of San Francisco and 330 mi./531 km., north of Los Angeles. For information, contact Bernardus Lodge & Spa at 831-658-3400 or visit their site.

New Spa and Health Club

Recognized as one of the finest luxury hotels in Dublin, The Merrion has unveiled its latest offering, The Merrion Spa and Health Club. Replacing the hotel’s smaller original spa, the brand-new spa spreads across the hotel’s lower ground floor. It features six treatment rooms, a steam room and sauna, gym and the original 60-foot infinity pool with its iconic hand-painted mural backdrop. Additionally, the club houses a new salon operated by award-winning hairdresser, Ciaran Nevin, and physiotherapy services from Milltown Physiotherapy and Personal Training.

Designed by Georgian interiors expert, Alice Roden – whose work is evident throughout the Merrion – this is a tranquil sanctuary where the highest standard of wellness and elegant design create a private retreat amid the hustle and bustle of the city. Neutral colors, soft Irish fabrics and delicate lighting create a calming space for hotel guests.With some of the world’s leading brands and Ireland’s key professionals as partners, The Merrion Spa and Health Club offers an all-encompassing service, including a new partnership with the globally renowned French skincare brand Biologique Recherche. Signature treatments will also be available from luxurious skincare brand ESPA.  

The Vitality Club Bar area is the ideal space for relaxing after a treatment and sampling a ‘Mean Greens’ juice or herbal tea. Alternatively, guests can enjoy a glass of sparkling wine in the relaxation room, wrap up in an Urban Aran blanket and admire the artwork.

Hours of Opening:
The Merrion Spa and Health Club:
6:30am – 9:00pm Monday through Friday
8:00am – 9:00pm Saturday, Sunday and Bank Holiday MondaysTreatment Times:
9:30am – 8:30pm Monday through Friday
10:00am – 7:30pm Saturday, Sunday and Bank Holiday Mondays

ABOUT THE MERRION:
The union of four restored Georgian townhouses, joined with a contemporary Garden Wing, The Merrion’s 123 guest rooms and 19 suites include a two-floor Penthouse Suite and private rooftop terrace. A member of The Leading Hotels of the World, The Merrion houses the largest collection of private art in Ireland outside of the National Gallery. The hotel features two bars: the Cellar Bar, located in the original 18th-century vaults, and an intimate cocktail bar called No. 23. The Merrion houses The Garden Room restaurant, located in the hotel’s private gardens, as well as Patrick Guilbaud, Ireland’s only two-star Michelin restaurant. In 2019, the Merrion unveiled a new Spa and Health Club, offering a range of treatments, as well as a steam room, sauna, gym and an in-house pool.