In Puerto Vallarta the Tourism Board had Mtra. Xaviera Gutierrez Ruiz and her driver, Manuel guide us
on a motor tour of this bustling city of over 350,000 residents, and many tourists as well, since we arrived at the beginning of their high season which extends from November to April.
Our Driver Manuel had been born and raised in the City and had some interesting facts about it and knew every side street and alley. First was Malecon, the beach walk with its examples of Mexican sculpture. Then to the historic square and heart of the original town with its classic church "Our Lady of Guadalupe.'
El Set Restaurant and Bar overlooks Mismeloya beach and it was here that the 1962 film "Night of the Iguana' was on location. Everyone agrees that this film put Puerto Vallarta on the map worldwide.
Our first visit was on a press trip in 1979 and in Puerto Vallarta we stayed at the El Camino Real hotel, then the first high end luxury hotel there. Now such four and five star hotels abound in the region and were included as part of the tour as we followed the road that flanks what is the city's own riviera.
Then Xaviera treated us to a wonderful luncheon at La Palapa Restaurant and Bar which literally is beachside with many tables spread on the beach. Here we opened with cocktails. For me a Pina Colada. After our grand luncheon it was back to the dock and our good bye to Xaviera and Manuel who had treated us so well.
Our last view of the City was at 5 p.m. when, once again, this Writer was called upon to help Captain Rocco Lubrano get the Carnaval Miracle out of port. And of course we had to be up at 5:30 a.m. to help dock the ship in Long Beach. These long ship watches are very trying.
Thursday, November 30, 2017
Tuesday, November 28, 2017
We thought our on-shore excursions from Carnival Miracle a great success.
Our adventures ashore started at Mazatlan which is one of the oldest cities on Mexico's west coast. It seems that our trips to this fascinating place are spaced one decade apart. The first was when we flew from Los Angeles to spend a holiday at one of the resorts along the beach. From there we wandered far and wide into the interior. Next trip was aboard a ship that was hosting an International Food, Wine & Travel Writers conference.
This time we were guests of Julio Birrueta, director of the Mazatlan Tourism Board, who arranged our motor tour. As we moved from the ship through the old town we were amazed on how much had changed in ten years.
In recent years international tourism to Mazatlan has climbed consistently and is now considered one of the top winter destinations worldwide. Young millennials have discovered Mazatlan as they search for new sea and land adventures. As we moved through Nuevo Mazatlan there was much new growth and new construction.
Our destination was Pueblo Bonito Emerald Bay Resort & Spa where we toured the legendary facility and then moved to The Bistro Restaurant where its exhibition kitchen shows a classic Mexican menu. Our hosts were Julio Birroeta of Mazatlan Tourism, Yubel Sanchez of Sinaloa Tourism and Yibran Jesus Flores Ontiveros, Groups and Conventions Manager for Emerald Bay Resort. We opened with Sushi & Sachimi and then followed with the mango fish fillet while admiring the lush tropical scene surrounding us.
At Emerald Bay think luxury at every level.
As we returned toward downtown and our ship we noted that the City was hard at work to bring out the true beauty of the coast line and beaches.
Our adventures ashore started at Mazatlan which is one of the oldest cities on Mexico's west coast. It seems that our trips to this fascinating place are spaced one decade apart. The first was when we flew from Los Angeles to spend a holiday at one of the resorts along the beach. From there we wandered far and wide into the interior. Next trip was aboard a ship that was hosting an International Food, Wine & Travel Writers conference.
This time we were guests of Julio Birrueta, director of the Mazatlan Tourism Board, who arranged our motor tour. As we moved from the ship through the old town we were amazed on how much had changed in ten years.
In recent years international tourism to Mazatlan has climbed consistently and is now considered one of the top winter destinations worldwide. Young millennials have discovered Mazatlan as they search for new sea and land adventures. As we moved through Nuevo Mazatlan there was much new growth and new construction.
Our destination was Pueblo Bonito Emerald Bay Resort & Spa where we toured the legendary facility and then moved to The Bistro Restaurant where its exhibition kitchen shows a classic Mexican menu. Our hosts were Julio Birroeta of Mazatlan Tourism, Yubel Sanchez of Sinaloa Tourism and Yibran Jesus Flores Ontiveros, Groups and Conventions Manager for Emerald Bay Resort. We opened with Sushi & Sachimi and then followed with the mango fish fillet while admiring the lush tropical scene surrounding us.
At Emerald Bay think luxury at every level.
As we returned toward downtown and our ship we noted that the City was hard at work to bring out the true beauty of the coast line and beaches.
Monday, November 27, 2017
Our seven day cruise to Mexico aboard Carnival Miracle was a most rewarding experience. And our trips ashore at Mazatlan and Puerto Vallarta provided much material for our stories.
We were impressed with how well the passengers aboard Carnival Miracle were treated and so met some of the leaders.
We met with Hotel Director Stewart Howard. Along with Captain Rocco Lubrano and Chief Engineer Marco Scolaro he is responsible for what takes place aboard Carnival Miracle. Originally from England, Stewart Howard has been with Carnival for 25 years and now responsible for the 900 crew members. They are truly international since every continent is represented among them. Most are professional and have made what they do their Carnival career.
We also met others of the Carnival team including Yuro Zelimir Dencic who is Bar Operations Manager, Originally from Croatia he has been with Carnival many years. We also had an interview with Ashok Mandyam, Food Operations Manager, who has been with Carnival since 1993. Originally from India he personally took us on a tour of the kitchen and explained how the food is obtained and processed
Most helpful as we learned about Carnival Miracle was Sharon Tomik, Guest Services Manager.
What makes a cruise special for most people is the way they are treated while aboard ship. And this treatment of course, centers on the members of the ship's crew guests are likely to meet and be in contact.
Rarely ashore in this age are people recognized and greeted as polite and courteous as aboard a cruise ship. Ship's guests are always met with a friendly smile, and after just one day are greeted with your name by the cabin steward. This is all possible thanks to the training crew members receive and as a result become true professional at whatever their assignment.
Most crew members sign contracts for six months, then have two months off before returning but not necessarily to the same ship.
One evening we ascended to the very top of Miracle to dine at Nick & Nora's Steakhouse. This provided us with a memorable dining experience. On two levels the restaurant offers the finest in prime beef as well as exquisite service and extensive wine list.
We were impressed with how well the passengers aboard Carnival Miracle were treated and so met some of the leaders.
We met with Hotel Director Stewart Howard. Along with Captain Rocco Lubrano and Chief Engineer Marco Scolaro he is responsible for what takes place aboard Carnival Miracle. Originally from England, Stewart Howard has been with Carnival for 25 years and now responsible for the 900 crew members. They are truly international since every continent is represented among them. Most are professional and have made what they do their Carnival career.
We also met others of the Carnival team including Yuro Zelimir Dencic who is Bar Operations Manager, Originally from Croatia he has been with Carnival many years. We also had an interview with Ashok Mandyam, Food Operations Manager, who has been with Carnival since 1993. Originally from India he personally took us on a tour of the kitchen and explained how the food is obtained and processed
Most helpful as we learned about Carnival Miracle was Sharon Tomik, Guest Services Manager.
What makes a cruise special for most people is the way they are treated while aboard ship. And this treatment of course, centers on the members of the ship's crew guests are likely to meet and be in contact.
Rarely ashore in this age are people recognized and greeted as polite and courteous as aboard a cruise ship. Ship's guests are always met with a friendly smile, and after just one day are greeted with your name by the cabin steward. This is all possible thanks to the training crew members receive and as a result become true professional at whatever their assignment.
Most crew members sign contracts for six months, then have two months off before returning but not necessarily to the same ship.
One evening we ascended to the very top of Miracle to dine at Nick & Nora's Steakhouse. This provided us with a memorable dining experience. On two levels the restaurant offers the finest in prime beef as well as exquisite service and extensive wine list.
Friday, November 10, 2017
Our invitation to test drive one of the new 2018 Volkswagen Golf series proved to be a most interesting experience. The event took place adjacent to Zuma Beach in Malibu at the Sunset Restaurant. We had the choice of several of the 2018 vehicles including the Golf, GTI, Golf R, SportWagen and Alltrack. We chose the Golf R and also had a choice of three different routes for the test drive. We chose the one up Pacific Coast Highway on a perfect fall day.
We were dazzled with the dash board which includes many functions that were completely new to us. Two we especially liked was the push button to both start the engine and turn it off. Another was the digital clock like speed indicator. It continually shows you exactly how fast you are traveling. This in addition to the traditional speedometer. We were impressed with how quiet the interior was when traveling and the smoothness of the six speed automatic transmission.
Upon our return we moved into the Sunset Restaurant for a splendid lunch buffet. It had been some time since our last visit to this beach side restaurant but it still looked the same with a perfect decor and ambiance to match its location.
We were dazzled with the dash board which includes many functions that were completely new to us. Two we especially liked was the push button to both start the engine and turn it off. Another was the digital clock like speed indicator. It continually shows you exactly how fast you are traveling. This in addition to the traditional speedometer. We were impressed with how quiet the interior was when traveling and the smoothness of the six speed automatic transmission.
Upon our return we moved into the Sunset Restaurant for a splendid lunch buffet. It had been some time since our last visit to this beach side restaurant but it still looked the same with a perfect decor and ambiance to match its location.
Thursday, November 9, 2017
During our weekend stay at Hyatt Regency Monterey Hotel our day at the Monterey Aquarium proved to be a special delight. We alternated between looking at exhibits like the three story living Kelp Forest to wandering on the open decks that front on the waters of Monterey Bay. It was an overcast day and the whole expanse of the Bay from Monterey to Santa Cruz offered a marvelous view with the added drama of darkening clouds.
The exhibit of 'Jellies: Living Art' is a place to watch with fascination the grace of these creatures. This exhibit has become so popular that the Aquarium extended it. Viewing these most unusual life forms is a special treat.
The Aquarium is a great place for children with the walk through wave crash and hands on exhibits in the family activity room. There is also the Ocean's Edge galleries that not only feature the ocean life of Monterey Bay but also the human connection and the need to preserve this unique world for future generations. Here on view are varieties of sharks, rays and schooling fishes including the famed Monterey sardine which for a time made Monterey the nation's top fishing port. Then overfishing changed Cannery Row into the tourist attraction it is today.
The Monterey Bay Aquarium is world famous and is acclaimed as the best in the U.S. Since opening in 1984 millions of visitors have enjoyed its exhibitions and educational message. It is located on famed Cannery Row in Monterey, California's most historic city. And indeed the original building for the Aquarium was once a cannery.
The Aquarium is open daily from 10 a.m. to 6 p.m. and in summer and major holiday periods from 9:30 a.m. to 6 p.m. Closed on Christmas Day. For more information call 831 648-4888 or on online at www.montereybayaquarium.org. The Aquarium website is full of interesting information, not only on the events being held but also on the studies and research that is continually being done.
The exhibit of 'Jellies: Living Art' is a place to watch with fascination the grace of these creatures. This exhibit has become so popular that the Aquarium extended it. Viewing these most unusual life forms is a special treat.
The Aquarium is a great place for children with the walk through wave crash and hands on exhibits in the family activity room. There is also the Ocean's Edge galleries that not only feature the ocean life of Monterey Bay but also the human connection and the need to preserve this unique world for future generations. Here on view are varieties of sharks, rays and schooling fishes including the famed Monterey sardine which for a time made Monterey the nation's top fishing port. Then overfishing changed Cannery Row into the tourist attraction it is today.
The Monterey Bay Aquarium is world famous and is acclaimed as the best in the U.S. Since opening in 1984 millions of visitors have enjoyed its exhibitions and educational message. It is located on famed Cannery Row in Monterey, California's most historic city. And indeed the original building for the Aquarium was once a cannery.
The Aquarium is open daily from 10 a.m. to 6 p.m. and in summer and major holiday periods from 9:30 a.m. to 6 p.m. Closed on Christmas Day. For more information call 831 648-4888 or on online at www.montereybayaquarium.org. The Aquarium website is full of interesting information, not only on the events being held but also on the studies and research that is continually being done.
Wednesday, November 8, 2017
We found much to do on our weekend stay at the Hyatt Regency Hotel and Spa in Monterey.
We were so impressed with Josh's wines that the next day we visited his tasting room located in the Village at Camel Valley. This is an outstanding facility which besides the tasting room includes a store devoted to the arts with paintings, vases, and much other material representing craftsmanship in California. Also included is an outdoor patio perfect for picnics and special events. While there we had to taste Josh's 2013 Old Vine Zinfandel from a Lodi vineyard where the vines will be one hundred years old next year. The wine was memorable.
At the dinner we also met Jake Reisdorf who is owner operator of the Carmel Honey Company, Jake became interested in the harvesting of bees as a school project and was so enthralled that, while still in school, has established his company which includes a smart retail store located in the Carmel Plaza.
We promised to visit the store the next day and while there tasted some of the honey produced from bees in Oregon hives. The four we tasted included Meadowform, our favorite, as well as Wildflower, Orange Blossom and Sage. It was remarkable on how different each was in flavor.
These tastings which include an explanation on how honey is made are available to those visiting the store. For prices of these tasting experiences call 831 687-8511 for a reservation, on the web at www.carmelhoney.com. The Carmel Honey Company store is located at Carmel Plaza, Suite 118, Ocean avenue & Mission Street, Carmel, Ca.
We returned to the Hyatt Regency for lunch to try its oven toasted pizza in the lounge bar area overlooking the golf course which was busy indeed with many golfers who were much smaller in size and appearance since they were all contestants in a children's national tournament. After lunch we drove to Pacific Beach to visit the American Tin Cannery in Pacific Grove which proved to be filled with retail outlets and artists galleries. We were there to visit a famed artist named Paul Seftel but unfortunately missed connections.
However the view of beach, ocean and mix of sun and cloud that day made the drive along Pacific Grove's Oceanview Drive well worth our time.
We were so impressed with Josh's wines that the next day we visited his tasting room located in the Village at Camel Valley. This is an outstanding facility which besides the tasting room includes a store devoted to the arts with paintings, vases, and much other material representing craftsmanship in California. Also included is an outdoor patio perfect for picnics and special events. While there we had to taste Josh's 2013 Old Vine Zinfandel from a Lodi vineyard where the vines will be one hundred years old next year. The wine was memorable.
At the dinner we also met Jake Reisdorf who is owner operator of the Carmel Honey Company, Jake became interested in the harvesting of bees as a school project and was so enthralled that, while still in school, has established his company which includes a smart retail store located in the Carmel Plaza.
We promised to visit the store the next day and while there tasted some of the honey produced from bees in Oregon hives. The four we tasted included Meadowform, our favorite, as well as Wildflower, Orange Blossom and Sage. It was remarkable on how different each was in flavor.
These tastings which include an explanation on how honey is made are available to those visiting the store. For prices of these tasting experiences call 831 687-8511 for a reservation, on the web at www.carmelhoney.com. The Carmel Honey Company store is located at Carmel Plaza, Suite 118, Ocean avenue & Mission Street, Carmel, Ca.
We returned to the Hyatt Regency for lunch to try its oven toasted pizza in the lounge bar area overlooking the golf course which was busy indeed with many golfers who were much smaller in size and appearance since they were all contestants in a children's national tournament. After lunch we drove to Pacific Beach to visit the American Tin Cannery in Pacific Grove which proved to be filled with retail outlets and artists galleries. We were there to visit a famed artist named Paul Seftel but unfortunately missed connections.
However the view of beach, ocean and mix of sun and cloud that day made the drive along Pacific Grove's Oceanview Drive well worth our time.
Tuesday, November 7, 2017
The Monterey Peninsula is a most popular destination with legendary places like the world famous Monterey Aquarium, Carmel, Seventeen Mile Drive, Pebble Beach and Cannery Row, to name just a few. Our weekend destination was the Hyatt Regency Monterey Hotel and Spa.
One evening we attended a winemaker dinner with Executive Chef Logan Sandoval preparing an exciting menu paired with Twisted Roots wines. This took place in the Hotel's chic TusCA Ristorante.
Owners Josh and Julie Ruiz were there to tell us about the Twisted Roots wines. Josh explained that he is a farmer who developed a love for wines and so, ten years ago, started making wines from vineyards located on family land in Lodi, including old Zinfandel vines dating back to 1918.
Josh said the success of the wines comes from using older 'neutral' French oak barrels both for fermentation and aging. This allows the grapes to show more of their natural flavors. The first wine, from Lodi family vineyards was made in 2005, a Petite Syrah. Previously the family vineyards were selling grapes to other winemakers.
The success of the 2005 vintage was so remarkable that Josh has expanded to several other varietals as well. However he claims that his first love is still the Petite Syrah.
Chef Sandoval started us with Pumpkin Soup. Our wine a 2015 Twisted Roots Chardonnay. Next roasted diver scallops with seared lamb lollipops atop baby carrots in a parsnip puree. The wine a 2013 Petite Syrah.
Our dessert traditional apple cobbler with vanilla ice cream matched with Twisted Roots 2013 Cabernet Sauvignon.
The dinner was just the start for a very busy weekend.
One evening we attended a winemaker dinner with Executive Chef Logan Sandoval preparing an exciting menu paired with Twisted Roots wines. This took place in the Hotel's chic TusCA Ristorante.
Owners Josh and Julie Ruiz were there to tell us about the Twisted Roots wines. Josh explained that he is a farmer who developed a love for wines and so, ten years ago, started making wines from vineyards located on family land in Lodi, including old Zinfandel vines dating back to 1918.
Josh said the success of the wines comes from using older 'neutral' French oak barrels both for fermentation and aging. This allows the grapes to show more of their natural flavors. The first wine, from Lodi family vineyards was made in 2005, a Petite Syrah. Previously the family vineyards were selling grapes to other winemakers.
The success of the 2005 vintage was so remarkable that Josh has expanded to several other varietals as well. However he claims that his first love is still the Petite Syrah.
Chef Sandoval started us with Pumpkin Soup. Our wine a 2015 Twisted Roots Chardonnay. Next roasted diver scallops with seared lamb lollipops atop baby carrots in a parsnip puree. The wine a 2013 Petite Syrah.
Our dessert traditional apple cobbler with vanilla ice cream matched with Twisted Roots 2013 Cabernet Sauvignon.
The dinner was just the start for a very busy weekend.
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