On the Road

These have been a busy couple of weeks for me. Delightfully so! I have been lucky enough to enjoy overnight stays at four terrific properties, all of which should be on the list of anyone planning meetings in Southern California. My short forays included Surf & Sand Resort, Laguna Beach, W Hollywood HotelIsland Hotel Newport Beach and The Resort at Pelican Beach.

You’ll be hearing more about these outstanding hotels in future issues of the magazine. For now, I just wanted to share a few of the extraordinary amenities I enjoyed at each.
 

  • The Poolside Bloody Mary Bar and the do-it-your-way Pancake Bar on the 15FiftyFive patio at Surf & Sand Resort was a wonderful way to begin a Sunday. Fortunately, there’s an experienced bartender to mix your cocktail if you make it, let’s say, a tad too spicy on your own. The hotel has a relaxed, though luxurious, beachside vibe that makes it a huge attraction for meeting groups as well as locals.
  • Chocolate "caviar" was a witty and tasty in-room amenity from the W’s "Lifestyles of the Rich & Famous" menu. A sweet interpretation of the traditional presentation of caviar, it included caviar beads made out of chocolate, pound cake triangles in place of toast points and whipped cream subbing for crème fraiche, along with a perfectly chilled bottle of Prosecco.
  • The tour of the pastry kitchen at Island Hotel included bites of just-baked macarons, lollipop cakes, mini cupcakes and the most delicious almond confection I’ve ever tasted. Along with several other meetings editors, I was presented with a personalized apron, which just might inspire me to try my own hand at baking.
     
  • I could easily rave about the strawberry soufflé with crème anglaise that Chef Derek Brooks prepared for us at the Pelican Grill or, later that day, the pleasures of enjoying pappardelle that’s housemade in the temperature-controlled pasta room at Pelican Hills’s Northern Italian restaurant Andrea. But I recognize that there’s more to life than food. So, I’ll mention instead that the Amber Gold Signature Massage that I enjoyed at the resort’s gorgeous spa (voted #1 spa in California by Conde Nast Traveler ) was an absolutely dreamy antidote to the minor fender bender I’d suffered while driving down to Newport Beach on the 405.

What wonderful places have you visited lately?

Shelley Levitt
Editor
California Meetings + Events

I’m a wine and beer drinker who can’t resist the occasional Bloody Mary, especially at brunch or on a ski day. But I’m also very picky: I like spice, I like complex, blended-from-scratch flavors—and I also like enough garnish to keep me happily munching for as long as it takes to linger over the glass.

 

Move over, pretzels, there’s a new bar snack in town: Brussels sprout chips. Created by chef Meg Hall of Made by Meg catering in Los Angeles, the healthy bites have proved insanely popular at the events she caters for clients like Paramount Studios, Toyota, Yahoo and Ryan Seacrest Productions. And they’ve turned out to be a very effective icebreaker, too. “They’re so unexpected, they inspire conversation, even between strangers,” says Hall. She jokes that she created the recipe in the middle of a multiyear study on the perfect bar snack.