Did you have a really busy summer and you weren’t able to do much traveling? If so Divas, the fall is a great time to travel! The Machu Picchu experience, starts from $999 for 7 days and 6 nights! Travel from the U.S. to Lima, then to Cusco, and lastly to Machu Picchu.
Travel dates for this package are December 10, 2007.
The package includes:
Round trip airfare
3 nights in Lima @ El Carmel Don Carlos Hotel
2 nights in Cusco @ Hostal San Isidro Labrador
1 night in Aguas Calientes @ Machu Picchu Inn
daily breakfast
half day guided tour of Cusco and nearby ruins
half day guided city tour of Lima
Full day guided excursion to Machu Pichu with train and lunch
I’ve always loved a good olivey, anchovy-laced tapenade. Which is why the name first caught my eye when looking for a restaurant in San Diego, to take my girlfriend, Joan, for her birthday dinner.
After reading one rave review following another, on La Jolla’s Tapenade Restaurant, we decided to celebrate there. It turned out to be the perfect pick! Although this award-winning restaurant is almost 10 years old, Chef Jean-Michel Diot offers as fresh and inspired a dining experience as one could hope for. His sauces were some of the best I’ve ever delicately dipped my bread into (OK–so I wiped the plate clean….) with haunting flavor nuances that never overpowered.
The lightness of the food paired well with the casually elegant decor. We were there during a heat wave, so we decided to eat in the bright, airy, dining room rather than the oh-so charming French patio, which would have been my normal choice. But this way we got Jeff as our waiter, which only added to our wonderful dinner. Jeff was funny, polished and really knew his wines. He has also worked there since the restaurant opened, and was still a very happy camper.
Since Joan had put in a long day at work, she didn’t care what we ate as long as she didn’t have to cook, so I simply ordered a bunch of different things for us to share. We opened with a gorgeous California-chic Crab and Mango Salad presented next to a pile of micro greens and a dramatic modern art slash of orange dressing. I sweetly ate my half and then passed the plate over to her. Our pastas arrived next, a Potato Gnocchi and Braised Artichoke dish was given to me, and the signature House made Wild Mushroom Raviolis in a Port Wine Truffle Sauce, placed in front of Joan. And that’s when my so-called best friend who was always on a diet, transformed right before my eyes.
She took a bite and it went something like this…” OHMYGAWD, what is in this sauce? It’s simply nirvana.” Next bite, “I could bury my face in this and die a happy woman… these raviolis are divine and this sauce is incredible!” Another bite, “I don’t care how expensive and fattening these are… I’m coming back and ordering three plates of raviolis all for myself… with an ice-cold beer!”
In all honesty, I was loving my light-as-air gnocchi under a parmesan, basil sauce that was also very tasty… however, you didn’t see me making a scene, as I ate “My Half” patiently waiting for her to trade dishes. When I saw her greedily going for the last ravioli, birthday girl or not, enough was enough! I grabbed her plate and whisked it over to my side. And that’s when my tacky bread wiping began… Yup, the sauce really was all that and more!
When I realized that somehow Joan had forgotten how to play nicely with others, I decided to double our order of Lobster with a Tahitian Vanilla White Corn and Lobster Sauce. Another still-art presentation with generous chunks of lobster, bright green peas, potatoes and porcini’s all kissed with that aromatic vanilla. And good thing I did, because once again… the “OhMYGAWD what is in this incredible sauce?”– song began playing again. When she finally came up for air, Joan said she simply could not fit in any dessert..but somehow she managed to make more than a small dent in the warm chocolate “fondant,” with a refreshing mint, honey ice cream.
The arrival of petite almond cakes and rich butter cookies signaled the end to a glorious birthday dinner. I really was glad that Joan enjoyed herself, although her loud “oohs and ahhs” could have been a bit embarrassing. (Thankfully, it wasn’t my home town!)
I put a copy of the Happy Hour Bar Menu in my purse, just so I’d have the restaurant’s contact information, and never looked at it until I wrote this story… and now I have a real moral dilemma!
During the week they offer incredible happy hour deals at the bar..and one of the offerings is “THE Mushroom Ravioli” for only $7.00! (And beer is $1.00 off) Now would a real friend withhold that information so Joan would not become a candidate for that Biggest Loser reality TV show or not?
Tapenade 7612 Fay Avenue La Jolla, CA 92037 TEL: (858) 551-7500 FAX: (858) 551-9913 EMAIL: info@tapenaderestaurant.com W: www.tapenaderestaurant.com
$1 Million Donation to the National Park Foundation; $250,000 Donation to New York City Environmental Initiatives
Hertz Green Collection Expanded with a $68 Million Investment in 3,400 Reservable Hybrid Vehicles by 2008; 100 Hybrids Added to Manhattan Fleet Environmentally Friendly Vehicle and Operational Initiatives Announced
The Hertz Corporation, the world’s largest general-use car rental company, today announces the continued expansion of its company-wide environmental initiatives. The company is making a $1 million donation to the National Park Foundation, and the donation of $250,000 to benefit The Mayor’s Fund for the Advancement of New York City, in recognition of the Mayor’s environmental efforts.
Additionally, the Company is expanding its signature Green Collection, a collection of environmentally friendly, fuel efficient, family-sized vehicles, with a planned $68 million investment in 3,400 reservable Toyota Prius hybrid vehicles, 100 of which will be designated for the company’s Manhattan fleet. The Green Collection and the introduction of hybrid vehicles complement the 105,000 EPA SmartWayTM certified cars currently in the Company’s car rental fleet. More than 64 percent (268,000 cars) of the Company’s rental fleet achieves 28 mpg or greater fuel efficiency and 42.4 percent of the fleet (176,500 cars) achieves 34 mpg or greater fuel efficiency. Further, Hertz continues to incorporate sustainable initiatives into its fleet and operational business practices, as part of a corporate-wide commitment to environmental sustainability.
These announcements were made at a special event today at the American Museum of Natural History, hosted by Mark P. Frissora, Chairman and CEO of The Hertz Corporation. In addition, the Honorable Mayor Michael R. Bloomberg and Vin Cipolla, Chairman and CEO, the National Park Foundation, attended and accepted donations on behalf of the City and Foundation, respectively.
"Today’s announcement marks another phase in Hertz’s company-wide initiative to promote environmental sustainability in all aspects of our business and to help preserve our National Parks, one of our most important natural resources and vacation destinations," said Mark P. Frissora, Chairman and CEO, The Hertz Corporation. "Aligning Hertz with the National Park Foundation is a natural fit as the Foundation demonstrates a deep commitment to protecting and preserving our nation’s greatest natural treasures and supports projects that help protect the future health of the environment. Likewise, Mayor Bloomberg has demonstrated a passion for improving New York City’s environment, and we are pleased to support his initiatives with a donation to the Mayor’s Fund by allocating a significant percentage of our hybrid investment to Hertz’s Manhattan rental fleet," added Frissora.
"One of the fundamental concepts of PlaNYC is identifying partners in the not-for-profit and business sectors that are willing to work with us on cutting our greenhouse gas emissions. With today’s announcement that they’re adding 100 hybrids to their Manhattan rental fleet and their donation to the Mayor’s Fund to support green initiatives, Hertz has truly become one of our great business partners," said Mayor Bloomberg. "I applaud Hertz’s vision and I want to express my gratitude for their generosity."
"National Parks are the world’s greatest collection of natural, historic and cultural resources - from Yosemite to the Grand Canyon to the Statue of Liberty and Ellis Island, they are American icons that stand tall as testaments to our country’s rich heritage and bounty," said Vin Cipolla, Chairman and CEO, the National Park Foundation. "We are thrilled to welcome Hertz into our family of partners and thank them for their generosity in helping ensure that Americans will continue to explore, experience and enjoy these magnificent places."
Hybrid Vehicles and the Hertz Green Collection The Hertz Green Collection allows customers to reserve, and the Company guarantees, specific makes and models of higher mileage, environmentally friendly mid- and full-size cars, a key distinction that is not offered by any other national car rental company. The hybrid vehicles will begin to arrive in Hertz’s fleet this month and will be available for rent at 50 major U.S. airport locations, as well as in Manhattan, at a starting rate of $50 per weekend day. One hundred of the new hybrid vehicles will be allocated specifically to the Company’s New York City fleet, including Manhattan Hourly Rentals, a program Hertz launched in April, 2007. Known for their high fuel-efficiency and low greenhouse gas emissions, the environmental impact of hybrid versus ordinary vehicles is most dramatic in stop-and-go city driving such as in New York City where the hybrid often operates only on its electric motor. Hertz already rents hybrid vehicles throughout Europe: in Belgium, France, Germany, Italy, the Netherlands, Spain and the United Kingdom.
The Green Collection was launched in September of 2006 and includes over 35,000 other environmentally friendly vehicles — Ford Fusion, Buick LaCrosse, Toyota Camry, Subaru Outback and Hyundai Sonata - with an average Environmental Protection Agency (EPA) highway fuel efficiency rating of 31 miles or more per gallon. The majority of the Green Collection fleet also carries the EPA’s SmartWayTM certification, which indicates lower emissions of air pollutants and greenhouse gases, while the Toyota Prius has been awarded the EPA’s highest honor, SmartWay EliteTM status. In the United States, there are approximately 35,000 vehicles in the Hertz Green Collection, available at 50 major airport locations, each reservable by make and model. Green Collection vehicles are also available at seven major airport locations in Canada.
Hertz’s Environmentally Friendly Operational Initiatives Hertz has been deeply committed to establishing environmentally responsible business practices throughout its global network of rental locations and corporate offices. Hertz’s commitment to environmental sustainability extends beyond its fleet to operational and corporate initiatives, including:
99% of Hertz’s fleet is equipped with vapor recovery controls that reduce the emissions given off during the fueling process. All car washes installed at Hertz facilities recycle and reuse at least 80 percent of their wastewater. Hertz also banned the use of chlorinated solvents at its maintenance facilities due to their toxicity to humans and the environment. Hertz only contracts with auto part supply vendors that recycle its used oil. In 2006, more than 1.2 million gallons of used oil were collected and recycled from the Company’s facilities nationwide. The used oil is re-refined and processed into clean, clear, reusable premium base oil. Re-refining reduces greenhouse gases and heavy metal emissions, while reducing dependency on foreign oil. The parts and brake cleaner fluids at Hertz facilities are also recycled and, in 2006, almost 18,000 gallons of fluid were collected from the Company’s facilities. Hertz uses Bradley Systems’ RTX#9 general vehicle cleaner at all its car rental operations. Dubbed "America’s first ‘Zero-Toxic’ Cleaner," it has no ozone-depleting, greenhouse gas, or global warming chemicals, and is biodegradable in water. Hertz disposes of electronic equipment at all of its U.S. facilities through either resale or recycling with a zero landfill policy and a zero export policy. Since its inception in 2002, 5.7 million pounds of electronic equipment and 22,200 pounds of lead; 5 pounds of arsenic; 32 pounds of cadmium and 7 pounds of mercury have been kept out of landfills. Energy Star-compliant office equipment including copiers, fax machines and computers are specified for all Hertz facilities nationwide resulting in energy savings across the country. Paper recycling programs are in place at the Company’s Park Ridge headquarters and Oklahoma City facilities. Since its implementation, the recycling program in Oklahoma has contributed to saving approximately 20,000 trees and 4,700,000 kilowatts of energy. The program also saves countless gallons of water and decreases air pollution as well as landfill space. To access images of Hertz Green Collection vehicles, please go to http://idisk.mmgworldwide.com/epankenier/ and enter username: epankenier and password: 6764.
About The National Park Foundation The National Park Foundation (www.nationalparks.org) is a 501(c)(3) organization chartered by Congress in 1967 to steward the century-long tradition of National Park philanthropy to preserve and enhance the legacy of our National Parks. As the official non-profit partner of America’s National Parks, the National Park Foundation strengthens the connection between the American people and their National Parks by raising private funds, making strategic grants, creating innovative partnerships and increasing public awareness. Support of the National Park Foundation ensures that the evolving history and rich heritage of our nation remains vital and relevant.
About The Mayor’s Fund The Mayor’s Fund to Advance New York City is a nonprofit 501(c)(3) organization established to promote partnerships between the City and the private sector in an effort to strengthen public programs.
My Birthday Dinner. I have a birthday coming up so have been putting together my virtual “wish-list” of Birthday Dinner Party possibilities. Here are my top three contenders:
1. Ithaa Undersea Restaurant, Maldives I think it would be fun to dine 16 feet below sea level at the Hilton Maldives Resort & Spa’s unique eatery that is situated five metres under water in the Indian Ocean. This spectacular Maldives restaurant is the world’s only all-glass undersea restaurant and cost $5 million to build. We could sip champagne cocktails and try the 23-course long tasting menu ($250), featuring Maldivian-Western fusion cuisine. Although I think it would be mean to order seafood, with all the fish watching you eat their relatives.
2. Or I could go the other extreme and do a Dinner in the Sky is a Brussels-based restaurant. It serves dinner for up to 22 people… dangling 150 feet in the air from a very large (and hopefully sturdy) crane. Brussels-based company Dinner in the Sky is offering diners heavenly dinners by dangling their table a couple hundred feet in the air from a very large crane. The airy concept is based on an idea. According to Dinner in the Sky organizer David Ghysels, Dinner in the Sky is mobile, serving international cuisine all across Europe, with prices starting around $10,700, not including food and drink. Hmmm-still too small and with all the wine my friends drink- the “I don’t see any bathroom” could present a problem.
3. In this case a picture would not do it justice:) Dans le Noir? (In the Dark) I’m all for romantic candlelight–although sometimes it’s almost impossible to read the menu… but Dans Le Noir takes it one step further. Here, one dines in complete total pitch-darkness! They even offer a surprise menu, where diners do not actually know what they are going to eat.
Dans Le Noir founders Edouard de Broglie and Etienne Boisrond believe that the act of consuming food becomes more satisfying when you’re relying on senses other than sight. Their website explains their philosophy as follows:
• Sensory experience Dans le Noir? Allows you to completely reevaluate the notion of taste. Without sight, other senses are offered a new sensation and emotions. Darkness leads to truthfulness about taste, kills preconceptions and let you face the realities of ingredients and cuisine. Our chef elaborates a refined and sensorial cuisine with fresh ingredients to help our senses to enjoy the “truth” taste of food.
• True conviviality Dining in the total darkness represents a very unusual social experience. How many times have you ever had the chance to talk to people without any preconception that sight implies?
At Dans le Noir? There is no more pressure of other peoples visual judgment. You talk more freely and spontaneously. The absence of vision changes completely the way you act and react, both emotionally and socially. That’s why Dans le Noir? is far more than just a restaurant: it offers a social and convivial experience. Dans le Noir? raises some questions such as the role of sight in the way we relate to others.
• Empathy In the dark room, you are guided and served by our blind staff. A magic switch between sighted and blind people happens. For once, blind people actually become your eyes. This reversal of roles implies a transfer of trust from the sighted person to the blind guide because without him we are just lost. Who actually feels the most Dans le Noir?? The experience is emotionally strong and this empathy really encourages mutual trust and respect.
(Editor’s Note: This is a case, literally, of the blind leadng the blind.)
Sure, we all like a good Vodka… what’s not to like? But I really think the envelope has been pushed to the ultra-max, with the almost daily offering of yet anther infused flavor. (Most recently a Green-tea Vodka!)
The NKOTB (new kid on the block) Gin is really an old one making a major comeback. Gin, a much more complex spirit than vodka, is distilled from grains and flavored with several with a variety of different botanicals, although the juniper berry is considered the main ingredient.
Since I missed its first go-round in popularity, I was eager to take part in a private Gin tasting event, conducted by Master Distiller, Sean Harrison of Plymouth’s English Gin. Sean provided a fascinating overview of gin’s history and distillation process, and guided us through our tasting: swirl, sniff, taste with no spitting involved. Gotta tell you… this is one fascinating spirit, and would make a great Jeopardy category.
For example, did you know that:
1. There are only 22 gin master distillers in the world.
2. The secret recipes are guarded like the Holy Grail. For example, there are only 2 people in the whole world who know the 214-year-old recipe for making Plymouth Gin. (And Sean’s wife is not the second one.) I did manage to find out that Sean searches the world over for his seven magic botanicals: Juniper Berries, Angelica Root, Sweet Orange Peel, Cardamom Pods, Orris Root, and Coriander Seeds
3. In 1743, Gin was so popular that London was producing nearly 20 gallons per adult!
4. In the old days, Plymouth Gin was the official gin of the British Royal Navy; the sailors would blend it with their lime juice they took daily to prevent scurvy to “help the medicine go down.”
5. Plymouth Gin was the favorite of such famous martini aficionados as, Franklin D. Roosevelt, Winston Churchill and IAN FLEMING! (And just for the record, the perfect gin martini should always be “Stirred and not Shaken,” since otherwise the flavor becomes diluted.)
We blindly tasted four of the top-selling gins and our favorite for flavor, bouquet, balance, and complexity I’m happy to report, really was Plymouth’s English Gin. Gin is rapidly becoming bartenders’ spirit of choice for it’s distinctive and yet refined flavor allowing them to create remarkable cocktails utilizing surprising ingredients such as lavender, rose petals, cucumber and turmeric
Note: Our tasting was held at Absinthe Brasserie & Bar, San Francisco, which had top mixologist and author, Bartender Jeff Hollinger, providing us with a variety of fantastic martinis. If you stop in, ask him to create you something special. He also co-authored this book.
I’ve always loved a good olivey, anchovy-laced tapenade. Which is why the name first caught my eye when looking for a restaurant in San Diego, to take my girlfriend, Joan, for her birthday dinner. 
My Birthday Dinner. I have a birthday coming up so have been putting together my virtual “wish-list” of Birthday Dinner Party possibilities. Here are my top three contenders:
2. Or I could go the other extreme and do a 
Sure, we all like a good Vodka… what’s not to like? But I really think the envelope has been pushed to the ultra-max, with the almost daily offering of yet anther infused flavor. (Most recently a Green-tea Vodka!) 
Note: Our tasting was held at 
