The 340-square-foot Deluxe King Suite features a plush king-size bed, hardwood flooring, granite bathrooms, flat-screen television, fully stocked mini-bar, and a coffee maker. The room also comes with a comfy sleeper sofa, office desk with free hi-speed WiFi and beautiful, music-inspired artwork that is a nod to the hotel’s location across the street from Costa Mesa’s Theater and Arts District.

The highlight of the suite is a giant sliding glass door and balcony, overlooking the hotel pool and a large community park and lake full of tall trees and walking paths and flocks of ducks, geese and other local birds. The vantage point also offers incredible views of planes heading to and from John Wayne Airport about 4 miles away.

When not relaxing in the room, the family and I lounged poolside or explored the eclectic Theater District. The pool is situated on the ground floor beside the lake. It is a shady haven beneath tall trees, with umbrellas, chairs, a Jacuzzi and crystal clear water. It is a peaceful and playful spot where one can relax poolside while watching ducks and geese play in the lake.

Beyond the hotel, we found exciting and delectable food choices within walking distance or a very short car ride. One of my favorite spots was Habana, a Cuban-inspired restaurant with a large outdoor patio and fire pits. Named one of the best outdoor dining spots in the U.S by Open Table and most romantic restaurants in the U.S. on Yelp, Habana serves up tasty Cuban dishes such as Ropa Vieja with shredded beef, sofrito black beans, white rice and sweet plantains; and El Churrasco grilled skirt steak.

For our lunch we devoured Salmon a la Parrilla, a memorable piece of succulent salmon in a spicy tomato cream sauce, with sofrito black beans, buttered white rice, and sweet plantains; and a half roasted chicken with garlic mojo, pickled white onions, sofrito black beans, buttered white rice and sweet plantains.

Habana is located in an eclectic enclave called The LAB. The name stands for “Little American Business” and is a celebration of small and unique businesses and restaurants. Besides Habana Restaurant, The LAB features old, silver Airstream trailers selling clothes and jewelry, an organic coffee shop, a few small hidden bars, and more.

After lunch we headed back to Avenue of the Arts Hotel to relax by the pool and walk around the lake to watch geese, ducks, fish and turtles frolic in the water. We then explored the 238-room, AAA Four-Diamond hotel. Located in the heart of Costa Mesa’s Theater and Arts District, Avenue of the Arts is an eclectic art-filled property with boutique charm and a flair for luxury. The modern rooms and suites are stylish, with plush furnishings and beds, and a resort-style feel.

Next to the hotel is the Segerstrom Center for the Arts, a world-class performing arts campus and Orange County’s largest non-profit arts organization. An architectural gem, the center boasts six performance venues — the main two being Segerstrom Hall and Renee & Henry Segerstrom Concert Hall. The place is also home to the American Ballet Theatre William J. Gillespie School. The campus is getting a new addition later this year when the new 53,000-square-foot, Orange County Museum of Art opens.

Across the street from Segerstrom Center for the Arts is South Coast Plaza, a renowned international destination for shopping and dining that is home to more than 250 prominent boutiques and acclaimed restaurants.

After touring the area we had drinks and appetizers at the hotel’s signature dining spot, Silver Trumpet Restaurant & Bar. The restaurant offers an artisanal culinary experience to match the creative arts district. The contemporary California cuisine is served under the direction of expert Chef Hector Zamora in a sophisticated dining space surrounded by tranquil lake views.

Our next stop was an outdoor dance class at Segerstrom Center for the Arts. Every Tuesday night a professional dancer leads participants in different types of dance, from Broadway shows to Salsa.

From here we headed to Spain, via Costa Mesa. In other words we had an exciting and delicious Authentic Spanish dinner at Vaca. Located next to Segerstrom Center, Vaca is operated by Chef Amar Santana (runner up on Bravo’s Top Chef Season 13). Vaca is known for specialty imported meats and cheeses, and assorted tapas from the diverse regions of Spain. At Vaca dishes are tapas and family style and are “meant to share over great conversation, atmosphere and with an amazing crafted drink or aromatic wine in hand.”

Our meal was highlighted by various tapa plates such as Pulpo A La Gallega, warm spanish octopus, fingerling potatoes, pimentón, spanish olive oil; Gambas Al Ajillo, sautéed shrimp , olive oil, garlic, chili flakes, grilled bread; Albacore Tataki, albacore tataki, strawberry, yuzu-ginger-soy, toasted sesame seeds, crispy quinoa, cilantro; and Piquillos Rellenos, beer battered, cheese stuffed piquillo peppers, pickled grapes, peanut romesco. For dessert we had decadent and delicious fresh-made churros with chocolate dipping sauce.

Other tasty food places to try in Costa Mesa include Outpost Kitchen, a gourmet coffee and organic food eatery; Marugame Udon, homemade noodles; Pie Society, a local speakeasy / pizzeria with hand-crafted cocktails and pitfire pizza; and Sidecar Doughnuts, which was recognized by Food & Wine as California’s Best Doughnut.

More info on Avenue of the Arts Hotel

More info on Costa Mesa

The post Cuisine, Comfort and Culture in Costa Mesa appeared first on Traveling Archive.

The day before we were scheduled to leave Spain was filled with hiking and biking and lots of great wine and food. I was ready for a light supper and early bedtime. My friends had other plans. After we got cleaned up they suggested we hit some of Valladolid’s tapas bars. Spain is famous for late dinners and lively nightlife, but a tapas crawl sounded like a good substitute for me.

Normally a tapas crawl is having one drink and tapas standing up at the bar before moving on to the next place. Sometimes each bar has a specialty it is known for, sometimes not. Tonight was a little odd in that the first bar we went to was known for its five specialty tapas, each a winner in tapas competitions in years past. We were assured that they were remarkable for their novelty, as well as taste and appearance. So we sat down and ordered them with drinks.

The most inventive tapas relied upon a chemical reaction to create a fragrant cloud that enveloped the tapas before we were supposed to eat it. Cautioned not to drink the billowing liquid, the flavor bomb was set off in the most imaginative display of the evening, and we popped the tapas into our mouths. After the surprise of the sweet aroma bursting forth, it really didn’t matter what the tapas tasted like, you just had to be in the moment to enjoy it. We were!

Another tapas had our table looking like we were smoking Cuban cigars. Spain outlawed smoking in restaurants some years ago, so ashtrays with lit cigars on the table were a big surprise. The prospect of eating the realistic looking and totally edible “cigars” out of those ashtrays was revolting at first, but as fatigue and free-flowing liquor combined, we got into it with gusto!

Next a cellophane wrapped sandwich looked disappointingly normal enough until our waitress told us to eat it without unwrapping it. As even the labels on our cigars were edible, so was the cellophane! This was turning into a very clever tapas bar!

Shortly after that we left.

But before I get to that, let me share with you that there was a food trend a decade ago that I didn’t particularly like. It was naming a dish some version of “White House” after Barack Obama won the US Presidential election. In the course of my travels I’ve had several desserts and tapas with such a name that consisted of a dark interior covered in white. I never found them funny. I only remember them for that racial connotation, not for their taste. That being said, when a tiny replica of the capital building in Washington DC appeared as our next tapas, I knew where we were headed. I lifted the dome to see a brown interior as the waitress said it was their “Obama in the White House” tapas. We left after that.

Our mood brightened at the next bar, or maybe it was the one after that. Frankly, I don’t remember. I’d been drinking all day, we all had. Between the hiking and biking had been extensive wine tastings, plus wine and digestifs with lunch. Still we kept at it until finally it was almost midnight and I was exhausted. “Just one more stop” my younger friends insisted. Leave it to them to keep me so distracted that I forgot the new day brought my birthday. And that is how I celebrated it with a roomful of friends and strangers as the bell tower’s clock pealed twelve. The whole bar sang along to their drunken rendition of Happy Birthday, complete with a candle!

Surprise! It was a new day in Castilla y Leon, Spain. And it was my birthday!

The post Celebrations in Spain appeared first on Traveling Archive.

The attractive Catalan language drifts through Barcelona, an ancient port city built atop Roman ruins with bits and pieces of 4^th century architecture proudly standing tall amidst the mad crush of 21^st century tourism. With its countless tree-lined streets and glorious architecture, Barcelona appears to have been blessed by a goddess from the World of Art who draped her large silk scarf over the city to ensure an artistic bent.

Always an impressive dining city, it boasts an assemblage of 23 Michelin starred restaurants and myriad artistic chefs whose soaring vitality and dedication to a creative culinary experience create traditional Catalan and Mediterranean cuisine with flair.

Executive Chef Jorg Lehmann, working on SeaDream II, a sea-worthy yacht which often calls on Barcelona said, “I admire Catalan cuisine, the city and the chefs. Tapas and small bites have been copied world-wide, Spanish soups are wonderful, as is wine pairing with the cuisine, but I know if service is not up to par it doesn’t matter what the chef is doing in the kitchen.” Frequent dining visits for this feature were unannounced and regardless of award-winning cuisine, we agree with Chef Lehmann that service is a high priority.

Sensi Bistro, tucked away in the Gothic Quarter on Carrer Regomir, a small passageway off Placa De Sant Jaume, is a joyous dining experience where willing Catalans wait patiently outside on Regomir for one of 32 seats in the narrow room with scarcely enough space for the smiling staff to pass between.

Creativity rules here and the menu features Sous Chef, Lionel Goitia, 31, cooking elevated classic tuna tartar tapas, the tastiest seafood paella in Barcelona, and small cubes of roasted potatoes splashed with a spicy Peruvian sauce and a touch of light garlic. Reservations advised.

Orio, located in the Gothic Quarter on lively Carrer Ferran, presents a taste of Basque cuisine with large Basque-style tables and an extended tapas bar showcasing seafood and vegetable pintxos (toothpick tapas) that add to the animated ambience. The tab is cleverly compiled by the number of accumulated toothpicks. If time is short, Orio is nicely located, and an intriguing choice for lunch.

re******@sa*****.com

MariscCO is ensconced in an 1879 building in historic Placa Reial where, in the same year, the great Antoni Gaudi designed the attractive Placa lampposts, now a favorite pigeon post. Near Las Ramblas, MariscCO is encircled by some 15 competing dining choices all with alfresco tables. Greeted by a colorful seafood display, the open kitchen restaurant is decorated with historic black and white photos, including a large print of Dali riding a baby rhinoceros who looks deep in his cups. Chef Victor Izquierdo brings to the table a creamy seafood soup, grilled lobster, king prawns, a goat cheese salad, a platter of grilled farm-fresh vegetables, and a selection of Spanish wines. It is ideal for an early dinner while indulging in the art of people-watching.

7 Portes, one of Pablo Picasso’s favorite Barcelona restaurants, has a designated Picasso table positioned directly by the entrance below an invaluable, signed and framed work of art by Picasso himself. The oldest restaurant in Barcelona, 7 Portes was established in 1836, and has remained open to this day. Spiffy, formally attired servers speak knowledgeably about authentic Catalan cuisine, cold garlic soup, and traditional paellas thoughtfully prepared with fresh fish and seafood and house-made stock.

Overseen by Executive Chef Jaime Perez Sicilia, the menu of grilled beach prawns from Palamos and a wine list with more than 100 selections is something that Hemingway would have perused during his Barcelona visits.  Tourists should wear their finest travel clothes for dinner in this elegant restaurant since the Catalans certainly know how to dress for an evening out.

Black Remedy is a lively welcoming breakfast room and a great way to begin a Barcelona day. Close by if one is booked in a hotel in or near the Gothic quarter, Black Remedy is just steps from Placa De Saint Jaume, on Carrer Ciutat, which is right in the heart of the city, and on the same passageway as Sensi Bistro though the name changes. Catalans dine here en masse, making room for a scattering of visitors. House-made blueberry and mango muffins, avocado toast with feta cheese, and eggs Benedict are created by a formidable cook in an open kitchen with flair. Great for lunch, too, with fresh salads, stir-fried zucchini, specialty coffees, and wine.

Sola, a hidden Barcelona gem that is well known by Catalans who live or work in and near the Gothic Quarter, is found near Sensi Bistro on the identical Regomir passageway. Sola, the current matriarch and namesake of this small, family-owned bakery that has operated in the same location for 100 years, is eager to share an old black and white photo of herself, standing in the bakery as a young girl watching her grandfather and uncle prepare the specialties of the day. The bouquet of freshly baked begets, sweet rolls, cookies, bread, cupcakes and croissants, fills the air and warms the heart. With a smattering of Spanish, ask Sola and she will show off the old baking ovens and tools used by her family throughout the ages.

Chefs Not to be Missed

Executive Chef, Andrea Tumbarello, was born and raised in Sicily, married a striking Spaniard from Madrid, and with immense care and preparation opened Don Giovani on the ground floor of the NH Collection Constanca Hotel in the center of the financial district on Carrer de Constance in 2014. Tumbarello, leaning on his Italian heritage, has developed a following of Catalan diners who allege his masterly Italian cuisine is the charm of Barcelona. Tumbarello works with premium quality truffles and is noted for his linguini al tartufo, burrata pugliese, and spaghetti alla carbonara l’originale, and a menu that evokes memories of Venice, Rome, and Sicily. www.nh-hotels.com

Executive Chef, Marc Gascons, a Michelin Star honoree, and his team create fresh, long-established, and contemporary Catalan dishes at Informal, an admired restaurant in the 28-room Serras Hotel in the Gothic Quarter overlooking Port Vell. Cooking with seasonal and local produce, and merging the finest of Catalan haute gastronomie with refined service and elegantly balanced plates, Gascons has made his mark at Informal which was recognized by CNN in 2016 as “One of the World’s Best New Restaurants.” www.hotel/theserrasbarcelona.com

Catalonia Recommendations

More than twenty additional dining choices were avidly recommended. Here are five of the most repeated suggestions: Viana, Tickets, Vivant, Bambarol, and Somorrostro. For those who take pleasure in inspired cuisine, Barcelona is a winner.

The post Lift a Fork in Barcelona appeared first on Traveling Archive.

Tapas was traditionally a slice of bread to cover the top of your drink and keep the flies out. Eventually something was put on it as an accompanying snack with your drink. Nowadays tapas can be anything, from a few olives on a toothpick to a slice of egg and potato tortilla, to even a slice of cheesecake.

Chef Toño’s creations leaned towards the more elaborate and imaginative. And while some didn’t look exactly like the photos, they were the same ingredients and taste profiles but on a smaller scale. Each showcased the purest ingredients of Chef Toño’s home in Extremadura, Spain, and even a bit of his sense of humor.

For instance, the first tapas looked like a cup of espresso, but it consisted of a jelled potato puree topped with crisp iberico bacon bits and a garlic/paprika sauce, with parmesan foam floated on top. A light sprinkling of powdered coffee delivered the aroma to completely fool the eyes and nose. The illusion was perfect. It was a savory cup of “espresso” to eat with a spoon!

A more classic tapas, meaning bite-size goodies on a piece of bread, appeared to be next on the menu, but – as in the espresso – looks can be deceiving. In this case the “bread” was a dehydrated, twice-cooked and pressed pork skin; all crunchy and delicious. On it were dotted a creamed local cheese and diced chorizo, garnished with stems of chervil and topped with a thin wafer of briefly baked phyllo pastry that had been brushed both sides with the same garlic/paprika sauce. Here’s a video of that tapas being made.

Paprika is one of many specialty products of Extremadura. Since Chef Toño used a garlic/paprika sauce in so many dishes, I want you to have the recipe. You should know ahead of time that this makes a lot of sauce; he was feeding 130 students. But there are so many uses for it and it keeps well, so don’t be shy about making a batch.

Simmer 1300 grams (about three pounds) of garlic in 2600 grams (about 3 quarts) of olive oil until golden. Reduce heat and add your herb or herbs of choice – for the above recipes it is 208 grams (about 7 ounces) of fresh rosemary – but in the next recipe it is 130 grams (about 4 ounces) of dried oregano and thyme combined.

Next, his recipe states “add paprika to taste”, but my recipe at home from a different Spanish chef, calls for no more than 110 grams (about 4 ounces) of paprikas – both hot and sweet – mixed to your taste. So you can see there is some flexibility here. Basically you’re making a paprika flavored olive oil, so you can imagine its uses. I sauté vegetables in it, use it as part of a meat marinade, and cook shrimp in it. My recipe was originally meant as a drizzle over octopus and potatoes, a typical Galician dish, so I called it Galician oil. You can see that recipe here.

Finally, stir all the ingredients just to combine and simmer together on low for one hour. Then cool to room temperature and allow to settle. My Galician chef added this wisdom: “most people ruin the sauce either by stirring it, or not letting it cool thoroughly.” Gently remove solids and strain, trying not to have any paprika in the final sauce – “it will make the oil bitter.”

The final tapas is also misleading in that it is called Pork Tartar with flowers and herbed mustard. This a standard tapas in that it really is made with a toasted slice of bread, but the pork is cured, not raw. Since it is not “cooked” technically it can be called tartar, but don’t worry – you’re not eating raw pork. It was finely minced with egg yolk, pickles and onions, just like a beef tartar. Then a little garlic/paprika sauce and mustard were added before it was put in a pastry bag and chilled. That, piped onto the toast, with a mustard and creamed cheese mix dotted on top of it – the whole covered with edible flowers and micro greens – made a stunning and delicious treat!

There. Thanks to Chef Toño Pérez and the fine ingredients of Extremadura, you have three tapas to make for World Tapas Day. You have plenty of flexibility in the recipes. Meaning, you can’t go wrong so long as you use the finest ingredients and the pictures of the finished tapas as a guide. Please contact me or leave a message below if you’d like the complete recipes. (And do make that garlic/paprika sauce – you’ll love it!)

The post Tapas Master Class for World Tapas Day appeared first on Traveling Archive.