Issue:
July
2009

In this issue:

In Destinations: The Aeolian Islands are located between Sicily and the mainland of Italy. Their birth from the fiery bowels of Vulcan, God of Fire, is still evident in the relentlessly erupting displays of Stromboli. By Barbara Penny
Angelakis

In Spas: Immersion is a destination spa offering comprehensive treatments including conditioning body wraps and scrubs, Ayurvedic therapies and multiple massage modalities. By Barbara Penny Angelakis

In Hotels & Resorts: In 200 acres of tropical wilderness, with lush gardens and a landscaped pool, the Lodge at Pico Bonito is a remote yet luxurious eco-retreat set well off the beaten path. By Manos Angelakis

In Restaurant Notes: New Brunswick grows up to become a real restaurant town where the dining scene is lively and the streets are friendly.
By Joel Levin

In The Oeno File: The Grand Cascades Lodge, Crystal Springs, near Hardyston, New Jersey, has an amazing cellar that serves as a depository for the wine collection of the owner and the restaurants in the resort. By Manos Angelakis

Also in Destinations: If you don’t know what to expect from Raleigh, North Carolina, you might be surprised by what you discover. By Melanie Votaw

In Restaurants: The restaurant at the Tilghman Island Inn has an impressive view of the Chesapeake Bay, and an excellent kitchen that can rival that of many upscale restaurants in major east coast cities.
By Manos Angelakis

Additionally in Hotels & Resorts: Located in the middle of a Malvasia vineyard on the Aeolian island of Salina, Capofaro is an exclusive retreat, a small, stylish, boutique resort hotel on the island’s north coast.
By Manos Angelakis

In Events: In the past, Czech cuisine was thought of as being high in calories and low in finesse, but things have definitely changed as we discovered during a Chefs’ Table lunch we attended at the United Nations Delegates Dining Room. By Barbara Penny
Angelakis

Also in Destinations: Santorini appeared magically, as it did on our first visit four years ago, its great caldera rising almost vertically hundreds of feet out of the Aegean.
By Bo Zaunders