Tag Archives: drink

Active Travel a Healthy Trend

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While there are still plenty of vacationers looking for ‘find me a hammock’ rest and relaxation time, the real action in vacation planning includes a lot of action. Paddle boarding, hiking, biking, kayaking, hot air ballooning to hot yoga.

“I call it the kale, quinoa and cardio trend in travel,” said Jack Ezon, president of New York based Ovation Vacations. “Fitness is a huge part of their daily life so they want it to be part of their vacation life. We hire guides to jog with clients in the morning to see the city,” said Ezon. You don’t even have to pack your fitness gear. Fairmont Hotels & Resorts, for instance, provide guests with workout shoes and clothes through a partnership with Reebok.

On The Go

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Ezon joined a panel of travel advisors attending Virtuoso Travel Week held recently at the palatial Bellagio Resort in Las Vegas.

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Billed as ‘fashion week’ for the luxury travel industry nearly five thousand Virtuoso members including travel advisors, tour operators, tourism officials, hotel and cruise line executives met to talk shop, swap business cards and share top trends.

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Active travel is popular for all age groups. Look out; grandma wants to go zip lining now.

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“Even older clients are not looking for sedentary travel. They want adventure,” said travel advisor Tony Huffman, chairman of Huffman Travel. Cruising on big ships is still big business but ‘excursions cruises’ on small luxurious vessels that get closer to Mother Nature are becoming wildly popular.

Food and Travel

Gastronomic adventures are high on the high-end travel list too. “Food is the most important beyond anything.

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Does the Bellagio Resort have great food? You Bet! These are salads with romaine, avocado and bacon.

They want to experience local flavors with a cool vibe,” said Kelly Grumbach, travel advisor with Quintessentially Travel. “If they’re going to be stuck on an island for a week it’s not just about menu options. It’s the quality of the ingredients and being creative.” For health conscious baby boomers and older travelers Huffman says, “Sauce on the side is a food group.” But Grumbach who plans trips, often very last minute, for the millennial age group says, “It’s a high maintenance generation. They want gluten free, want or don’t want diet drinks in their room, demand no bread basket at their table and might add they’re allergic to feathers.”

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My idea of wellness. It was 102 degrees F in Vegas. You don’t walk!

Making it a bit harder for travel advisors ( yes, we used to call them travel agents) plan a wellness focused vacation is the fact that not everyone has the same vision for wellness. That’s why Anne Dimon of Travel to Wellness  created a questionnaire for travel planners to use, “Some people might want to meditate and eat vegetarian foods while others define wellness as walking tours by day and fabulous meals paired with wines at night.”

Seeing friends is good for your health. Hello John Romfo of The Resort at Paws Up in Montana. That explains his fashions.
Seeing friends is good for your health. Hello John Romfo of Resort at Paws Up in Montana. That explains his fashions.
Paws Up has been doing active travel since the letter A was invented. Giddy up!
Paws Up has been doing active travel since the letter A was invented. Giddy up!

With all of the on line resources to plan (or implode) your own vacation, it’s important to note that travel advisors (AKA travel agents) are busier than ever. Matthew Upchurch, chairman of Virtuoso said, “It’s the hottest new thing that never went away.”

 

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Fashion footnote: Vegas has the best worst souvenirs!

 

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Culinary Cocktails with Healthy Punch

“Hey who took my basil?” a chef might complain and the answer could be the bartender. Restaurants are raising the bar on the culinary offerings on cocktails menus with a ‘farm to table’ philosophy filling glassware, too.

The Hummingbird Cocktail at The Old Edwards Inn: vodka, broccoli, pea shoots and a dash of local honey.

Mixologist Thomas Keenan created 5 wellness cocktails for Old Edwards Inn
“The demand for fresh, seasonal food from the kitchen carries over to the bar,” notes

Nancy Kruse, Atlanta based menu trends analyst and contributor to Nation’s Restaurant News.  At Ammazza fresh basil is just as likely to end up in a crafted cocktail as on their Napoletana-style wood fired pizzas.  At Holeman & Finch Public House,mixologists are masters at blending bits of citrus and a hint of honey in cocktails with intriguing names such as “She” made with mescal, dry curacao liqueur, grapefruit, lime and tonic.

The cocktail menu at The Optimist raids the kitchen too with potent potables such as the gin based “Mother of Pearl” spiced with celery salt, black pepper, fennel frond and celery leaf.

The high art of high balls made with produce and herbs is perhaps best displayed at chef Grant Achatz’s TheAviary in Chicago where bartenders give cocktails four-star restaurant attention as they whisk, whir, stir, foam and shake spirits in what they call “a state-of-the-art drink kitchen.”  There’s even an ice chef on staff to create just the right cube, ball, shard or snow to compliment the cocktail. 

Drink Your Vegetables

A collection of culinary cocktails is on the menu with spa treatments at The Old Edwards Inn in Highlands, North Carolina. So instead of herbal tea or lemon infused spring water, spa goers can sip refreshing blends of beet juice, broccoli, cucumber, herbs and edible flowers with a little kick from vodka, tequila, rum, brandy or moonshine. Because the drinks are made with vitamin and antioxidant rich fresh fruit and vegetables they could be considered a health and beauty treatment and each drink calls for only an ounce or ounce and half of spirits, “We are trying to focus on flavor and nutrition with less alcohol,” says executive chef Johannes Klapdohr.

Farm to Bar Table
To Your Health

Since these hand-crafted and often pretty pricy cocktails are meant to be sipped and savored in a sophisticated setting registered dietitians like the trend because it encourages moderation in alcohol consumption. Dietitian Rachel Begun, spokesperson for the Academy of Nutrition and Dietetics says they’re drinks with benefits, “Cocktails made from fresh fruits, vegetables and herbs do deliver nutrients and are better options than drinks made from processed mixers both from a taste and nutrition perspective.” 
Drink Your Beets
There’s even a research study from the U.S.D.A’s Agricultural Research Service Department that shows treating strawberries and blackberries with alcohol boosts the fruit’s antioxidant activity.
Registered dietitian Cynthia Chandler is serving a holiday herb cocktail at her Thanksgiving Day feast made with tequila, lime juice and fresh sage, “Sage is a member of the mint family and is one of the oldest herbs used for both culinary and medicinal purposes and sage has been used to help digest heavy meals.” So here’s a toast to your health to help kick off the holiday season.  

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