Tag: writing & blogging

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la Venezia

Several of our team traversed to Venice for one last visit before the end of the summer. Their itinerary was packed, time limited so, the schedule had to be extremely focused.

Day 1

    • Starting with Punta Della Dogana exhibitions to see ‘Luogo e Segni’, curated by Martin Bethenod, Director of Palazzo Grassi
    • Rialto and St. Marks

Day 2

    • La Biennale di Venezia the 58thInternational Art Exhibition entitled: May You Live in Interesting Times curated by Ralph Rugoff.
    • Biennale Giardini and Arsenale

Day 3

    • Peggy Guggenheim Collection
      One of the most important museums in Itlay for European and American art.for the first half of the 20th century.
    • yatzer
      The 6th edition of Glasstress conceived by Adriano Berengo, brings together a selection of international artists and designers who have collaborated with Murano traditional glassmakers showcasing endless creative possibilities of glass.
    • DYSFUNCTIONAL
      A new way to think about art, and where art is that which an artist makes. Art is not born into a specific category, it is oblivious to categories. An artist can leap between modes and media as they see fit.

Kathleen

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Taste of Baja

La Galeria Restaurant located in the Marina of Cabo San Lucas serves local style food so, we ordered the special, which was filet mignon, lobster, sea bass and shrimp with vegetables. Our chef prepped the shrimp at the table and shared the recipe as he cooked; using chunks of butter, lots of garlic, chili’s  and tequila. I love the use of tequila as a seasoning to enhance flavors or as an afternoon sip.

The seasonal menu at Flora Farms is about handmade food from ingredients grown at the farms. This freshly made burrata with tomato, herb vinaigrette and arugula was absolutely delicious, made with cheese curds from fresh milk.

Their edible flowers and herbs are grown in areas tucked around the restaurant. And, the band played at bit of rhythm and blues to country music in a most creative style.

I ate chips and salsa every single day while in Mexico, and still couldn’t get enough to eat. On our first day at The Cape Hotel they served “roasted tomato salsa” with homemade tortilla’s and guacamole with queso fresco and jalapenos that almost had me calling room-service for more. Our waiter at the pool shared the ingredients for this salsa so, will definitely be making a vat this weekend, and will post the recipe.

Enjoy the flavors,
Kathleen