One of 8 buffet tables at the Mandarin Oriental breakfast
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One of my favorite summer trips is a visit to one of my oldest friends, and longest running clients, Vicente Wolf. His house in Montauk looks like it is right out of a magazine, and it is! It has been been published many times.
Vicente is one of the top designers in the world. A genius with spatial design, he holds licences in accessory , fabric , lamp , flatwear, crystal , and furniture design. ! He is also a well established photographer, and has published three books incorporating travel with design.
He travels during the year on an extensive round the world exploration, photographing the destinations he is visiting. He is also busy buying for his shop, VW Home and for personal clients. From antiquing in Bali, India, Papua New Guinea, trekking in Iryan Jaya to boating up a river by himself in Borneo, he has done it all
Many of these destinations are highlighted in his books: Learning to See, Crossing Boundaries, and Lifting the Curtain on Design. He is endlessly fascinated with tribal cultures, local handicrafts, tribal art and extreme exotic locations.
The harder to reach, the better. It is about learning and experiencing new cultures, pushing the envelope and at the same time escape, says Vicente
ROASTED PEARS WITH ORANGE-DATE PUREE, BRANDY ANGLAISE AND CRISP CINNAMON WAIVERS
9 pears, peeled, cored and quartered
1 cup sugar syrup
1/2 cup freshly squeezed lemon juice
Pulp and pod of 1 vanilla bean
6 medjool dates, julienned, plus 3 chopped
1/3 cup freshly squeezed orange juice
¼ cup water
Pear-brandy anglaisse
Cook the pears with the sugar syrup, lemon juice and vanilla pulp and pod over medium heat for 10 minutes or until tender.
To prepare the dates: cook the julienned dates in orange juice until just warm. Remove the dates and reserve the juice. Dice 2 tablespoons of the dates for garnish.
To make the date puree, place 3 chopped dates in a blender with the water and the reserved orange juice. Puree for three minutes or until smooth.
Pear-brandy anglaisse
¼ cup sugar
½ cup cream
½ ripe pear, peeled, cored and diced
2 tablespoons brandy
Dissolve the sugar in the cream over medium heat. Add the pear and simmer for 4-5 minutes, or until the pear is softened. Puree the mixture and strain through a fine mesh sieve. Stir in the brandy. Re-blend just before serving.
Crisp cinnamon, ginger wafers
1 cup caster sugar
4½ oz golden syrup
1 stick plus 1 tbsp unsalted butter
1 tablespoon orange juice
1 teaspoon finely grated orange zest
4½ oz plain flour
½ teaspoon ground ginger
½ teaspoon ground cinnamon
Preheat oven to 350°. Line 2 baking trays with greaseproof paper. Combine sugar, golden syrup, butter, orange juice and zest in a sauce pan over low heat until the butter has melted. Stir thoroughly, and then remove from the heat. Sift the flour and spices into a bowl and make a well in the center. Pour in the golden syrup mixture and stir until well combined and smooth. Drop small teaspoons of the batter onto the prepared baking trays, leaving 2 inches between each one to allow for spreading. Bake for 8 minutes, until an even golden brown. Remove from the oven and transfer to a wire rack to cool.
A fairly new luxury hotel on the scene is the One and Only Capetown . I love the location, down by the waterfront. They have a particularily good children’s program and it lives up to the One and Only reputation for ultra Luxe accomodations. I especially like the villas that are separate from the main building. The restaurants are fabulous: Nobu- yes that one, and the wildly popular Reubens.
From One and Only’s bio page:
REUBEN RIFFEL, EXECUTIVE CHEF, ONE&ONLY CAPE TOWN
Internationally recognized for his award-winning restaurants in the Franschoek wine valley, Reuben Riffel opened the eponymous Reuben’s at One&Only Cape Town in October 2010, serving up wholesome bistro fare made from locally-sourced produce.
Having defied tremendous odds in apartheid South Africa to become one of Africa’s top chefs at 35, Reuben has come a long way from his home in Groendal where he grew up with 12 siblings. Required to live in an area allocated to Cape Coloreds, a mixed-race ethnic group, Reuben first mastered Cape Colored cuisine through his family, a style of cooking that continues to inspire him today.
Beginning as a kitchen hand, Reuben worked his way up the restaurant ranks in nearby Franschhoek, opening his first eatery there in 2004 that was promptly named South Africa’s Restaurant of the Year. Six months later he was named the country’s Chef of the Year. In 2008 he opened a second restaurant in Robertson, which led to the opening of his third restaurant in at One&Only Cape Town alongside the legendary Nobu.
The author of two celebrated cookbooks, Riffel’s most recent debut, Reuben Cooks Local, takes readers on a journey through one of South Africa’s most well-loved culinary repertoires showcasing local produce from the sea, earth, orchard and vine highlighting the sheer abundance of fresh local produce in South Africa and the Cape.
In November 2011, Riffel partnered with South African Airways to prepare some of his signature dishes for the airline’s Premium Class customers.
One and only also has a spectauclar wine cellar headed by Luvo Ntezo,
internationally recognized as one of the Best Young Sommeliers in South Africa.
From time to time I come across a particularly special food item and I ask for the recipe. We were In Southern India at Spice Village Resort. We were amazed at the quality of the food there, of course all organically grown,fresh from the garden, and totally wholesome. The menus were inventive and presentation was beautiful. This is a small out of the way resort, so we had not expected great dining and we were pleasantly surprised!!we were up for an early morning hike and these cookies were piled on a large platter for fortification. Divine! Thanks to chef PJ Aneesh
WHOLE MEAL CHOCOLATE & COFFEE COOKIES
INGREDIENTS
BUTTER 175 GRAMS
BROWN SUGAR 200 GRAMS
EGG (OPTIONAL) 1 NUMBER
PLAIN FLOUR 70 GRAMS
BAKING SODA 1 TEASPOON
WHOLEMEAL FLOUR 70 GRAMS
BRAN 1 TEASPOON
CHOCO CHIP 200 GRAMS
ROLLED OATS 85 GRAMS
COFFEE POWDER 1 TEASPOON
MULTIGRAIN MIXES 100 GRAM
METHOD
CREAM THE BUTTER & SUGAR .FOLD IN THE EGG TO IT.
MIX TOGETHER REMAINING ALL INGREDIENTS AND GENTLY MIX IT WITH THE BUTTER-SUGAR CREAM TO MAKE SMOOTH DOUGH.
TAKE AROUND 10 GRAMS OF MIX & PRESS IT BETWEEN THE PALMS TO GET A MEDALLION SHAPE.
PLACE IT ON A GREASED TRAY. REPEAT FOR THE ENTIRE DOUGH.
BAKE IT ON 160 C FOR 20-22 MINUTES.
REMOVE FROM OVEN & COOL IT ON WIRE RACK.
The Euro is trading at 1.27- lowest in two years. Now is the perfect time to plan that trip to Ireland, France, Italy, Turkey, Prague, Germany or anywhere the Euro is traded. Now the luxury hotel you have been dying to see is in reach! Restaurants are affordable again! Cultural offerings are possible! I would love to help plan your dream trip. It’s a great value opportunity!
Amanresorts, the ultra luxurious collection of beyond fabulous hotel resort properties will open another resort this summer- Amanzo’e.
This from Anamresorts:
Comprising a 38-suite resort and an Aman Spa, Amanzoe is Amanresorts’ third Mediterranean retreat – the Greek complement to Montenegro’s Aman Sveti Stefan and Turkey’s Amanruya. Drawing its name from the Sanskrit-derived word for ‘peace’ and zoe (pronounced zoi), the Greek word for ‘life’, Amanzoe is situated on a hilltop close to the quaint town of Porto Heli on the east coast of the Peloponnese. The resort offers almost 360º panoramic sea views as well as a private Beach Club in a picturesque bay.
If it is anything like the other carefully thought out resorts, it will be a smashing success! Can’t wait to see!
Hammered by the weak euro and the risk of spikes in fuel prices,Delta Air Lines is cutting back on trans-Atlantic flights and shifting its focus southward.
The Atlanta Journal-Constitution reports that, just after opening the Atlanta airport’s new international terminal with additional gates, the airline is cutting five percent of its trans-Atlantic capacity. Delta will also cut one to two percent of Pacific flight capacity, for capacity cuts totaling three to four percent, deeper than the two to three percent cuts the company had previously planned.
At the same time, Delta is expanding its New York service southward with more flights to 10 destinations inFlorida, Bermuda and the Caribbean from JFK Airport and LaGuardia Airport.
The new flights, which will begin in late 2012 and early 2013, are in addition to Delta’s previously announced expansion at New York-LaGuardia, where the airline is adding more than 100 new flights to 26 new destinations this summer.
When its full schedule is implemented, Delta will operate more than 260 daily flights between LaGuardia and more than 60 cities, exceeding any other carrier.
Delta reports it is also optimizing its schedule at JFK to facilitate convenient connections to international flights. JFK is a major global gateway for Delta, which operates nonstop flights to more than 45 international destinations from the airport.
I am delighted to hear that Stefano Lodi and his team are opening a fabulous new hotel in London – December 2012.
Located on one of London’s most prestigious addresses in Knightsbridge is the site for a new 36 suite luxury hotel scheduled to open on 1st December 2012, which will parallel the very best of hotels in the world.
The Wellesley, is located at 11 Knightsbridge, managed by City and Country Hotels and is being developed by Rhimesong at a cost of £36 million, the property was formerly commercial offices.
The hotel will take on both a contemporary and classic style with interiors created by award-winning design experts Fox Linton, combining the building’s 1920s art deco history and glamour with stylish contemporary touches. In addition to its 36 suites, the hotel will incorporate a Cigar Lounge and Terrace, The Crystal Bar, The Oval Restaurant, and the Jazz Room.
Can’t wait to see!
I have been working with a website designer, Pagepoint, to create a new website. It will incorporate my blog in an easy to find format.
I really appreciate your interest and patience. A website is HARD to put together.
I look forward to your continuing comments and please let me know what you think.
New website is http://CatherineWhitworth.com

I have started to plan my semiannual return to Bangkok, another visit to magical Myanmar, and site inspections in Krabi and Phuket Thailand. Myanmar is a really hot travel destination and I want to do a run on the fabulous Road to Mandalay- the Orient Express cruise on the Irrawaddy river in Myanmar. I also want to check the iconic Strand Hotel and Governor’s Residence in Yangon. I am so happy to see Bagan, Mandalay, and Inle Lake again. The people of Myanmar are so dear, and so happy to have guests again visiting their country. I am including some pictures from my last visit. Visas are necessary for Myanmar so I have sent off my visa application. One has to apply 3 months out. Weather will be hot and humid- yay!
A few months ago I received an email from Lt. Marcus D’Silva who is serving our country in Kuwait. He had found a post I had made on my blog in February of 2010 about India and tiger tracking. He asked if I could help him have a similar adventure. Of course I immediately put him in touch with Toby Sinclair, and Suhail Gupta of India Safaris( Now & Beyon India- a Virtuoso company) and Salim Ali our illustrious guide at Ranthambore State Park. I told Toby and Suhail to please do everything they could to make Lt. D’Silva’s experience the best possible. As it turned out, Salim was on assignment with National Geographic, so they found Salim’s younger brother to do the guiding. Salim knows all the best sighting places. After lots of back and forth making arrangements, the trip was finally set. I was nervous because Tiger sightings are really rare, so I held my breath.
This is a portion of the thank you I received from Lt. D’Silva this week:
Catherine, Toby, Suhail, Farooq, Daljeet,
Captain Pritchard and I would like to express our sincerest thanks to all of you for organizing the game drives in Ranthambhore for the two of us. 6 drives and 5 tiger sightings up close and personal. I found myself a little sick the morning we bumped into each other Toby but we drove on with the mission (as we say in the army) and had two sightings that day. Farooq your guidance was truly exceptional. Suhail your services were most appreciated and Daljeet was extremely helpful in coordinating everything. Catherine none of this would have been possible if not for your blog and your initial assistance.
Princes and presidents could not have paid any amount to assure an experience akin to what we experienced on our trip. It was a memorable experience and one of the highlights of our journey through India.
This letter is the ultimate compliment and what we consultants are all about: making a memorable sometimes life changing experience for my client. Re posts of the blog entries and pictures are below.
We are now in Ranthambore Preserve- the biggest and best of all. It was the hunting reserve of the Maharaja of Jaipur.The park was nationalized b y the Brisitsh and turned into a park in 1974. We had the distinct pleasure of meeting the first park director Fateh Singh rathore, who photographed the tigers in that park for 30 years. His driver for those 30 years had a son Salim Ali, and Salim was our guide. I would send any client with Salim unless he is off filming with a crew from BBC, National Geographic or Toby Sinclair. Toby did the film Land of the Tiger- a must see on National Geographic channel and it was our privilege to have him with us guiding the trip the all the way until he had to leave in VarNASI. He is off working on a film about the black Tiger at the present.
We sighted 2 tigers the first days at Ranthambore, and on the 2nd afternoon had an unbelievable adventure!
To be continued….
For the last afternoon game drive at Ranthambore only Martha Gaughen, Suhail and I visited the park. The rest of the girls stayed at
Vanyavilas. Upon entering the second gate to the park, we had the privilege of meeting Salim’s father who was Fateh Singh Rathore’s driver( the 1st director of Ranthambore National park). Salim’s father drove Fateh Singh Rathore for 30 years, and they photographed tigers for 8 books. As I wrote in the last blog, Salim’s father looked at us and said “the tigress awaits”. Which of course threw us into a fit of excitement. True to his word and because Salim is such an instinctive guide, we saw a rare happening- a tiger charging a Shambar deer! THEN we followed the tiger (who missed the deer) 2 more times and that video is also amazing.