Peek inside the open kitchen at Clink and there’s no doubt who’s in charge. Isadora Sarto, chef de cuisine for the aptly named dining venue at Boston’s Liberty Hotel, sets an energetic tone that carries through to the brick-and-wood dining room where a tapas-style menu encourages lively interaction.
Clink, as in “getting thrown in the clink,” plays on the site’s history. Located in Boston’s former Charles Street Jail, which housed prisoners from 1851 to 1990, the hotel retains much of its historic architecture including prison bars and catwalks. A replica of the building’s original cupola caps the five-story lobby atrium.
Sarto, whose mother’s storied lack of culinary finesse ignited her own passion for food — she claims she learned to cook in “self-defense” — channels her energy into a diverse menu designed for communal eating, sharing and tasting.
“I believe in truth of concept when cooking,” Sarto said. “I cook what I like to eat and apply seasonality and technique to create a perfect dish. If I’m cooking an Indian dish, I want it to taste like Indian and if it’s French, it tastes like classic French, but I don’t pigeonhole myself to just one type of cuisine.”
Sarto, who began her fine-dining career working with Ritz-Carlton Hotels’ Executive Chef Vernon Morales, was most recently affiliated with the Boulud restaurant group, cooking under Michelin-star chef Daniel Boulud.
GET OUT OF JAIL FREE
It’s a rare night when a chef [or busy business traveler] gets home in time to cook a meal. This “Get Out of Jail Free” dinner will put you back in the good graces of loved ones waiting at home. Open up a nice bottle of Burgundian Chardonnay (Chassagne Montrachet would be perfect) and enjoy the night. – Chef de Cuisine Isadora Sarto
Endive, watercress, apple salad with goat cheese crostini and pomegranate vinaigretteServes 2
For the salad:
1 head endive cut into thin strips (chiffonade)
1⁄2 bunch watercress, washed and fibrous stems removed
6 slices Granny Smith apple
1 teaspoon chopped chive
For the crostini:
4 slices French baguette, about 1⁄4-inch thick
2 tablespoons goat cheese (soft chevre)
Fresh cracked pepper, to taste
Spread goat cheese onto baguette slices, season with fresh cracked pepper and toast in the broiler for 3 minutes.
For the vinaigrette:
1 ounce pomegranate juice
1⁄2 teaspoon honey
1 tablespoon red wine vinegar
1-1⁄2 ounces extra virgin olive oil
1-1⁄2 ounces grapeseed or canola oil
Salt and pepper, to taste
Combine pomegranate juice, honey and vinegar. Whisk in oils and season with salt and pepper.
PRESENTATION: Arrange endive, watercress and apple on the plate. Drizzle with pomegranate vinaigrette and top with goat cheese crostini. Sprinkle with chopped chive. Serve immediately.
Bacon-scented scallops with fall squash and brown butter Serves 2
For the squash:
2 butternut squash, halved and seeded
1 tablespoon brown sugar
1 tablespoon olive oil
1 pinch nutmeg
Salt and pepper, to taste
Preheat oven to 350 degrees. Arrange squash in baking dish and season cavity with brown sugar, olive oil, salt, pepper and nutmeg. Wrap with aluminum foil and bake for about 40 minutes or until tender. Remove from oven, scrape out the pulp of the squash and discard the skin. Mash pulp with a fork or mixer, season with salt and pepper and keep warm in a bowl.
For the scallops:
6-8 sea scallops (approximately one pound)
4 slices thick-cut bacon (or guanciale cut into 1⁄4-inch strips)
1⁄4 cup orange juice
1 tablespoon unsalted butter
Salt and pepper, to taste
Rinse scallops and pat very dry. Crisp the bacon in a nonstick pan. Remove bacon from the pan and drain on paper towels, leaving about 1 tables poon bacon fat in the pan to sauté scallops. Season scallops with salt and pepper, add to the pan and sear on medium-high heat for about 3 minutes. Place pan in the oven for additional 2 minutes at 350 degrees (5 minutes for well done). Return pan to stovetop. Remove the scallops from the pan and add 1 tablespoon of butter. Gently swirl pan until butter becomes slightly caramelized (a couple of minutes after the butter stops bubbling), then add the orange juice and cook for 1 more minute.
Remove from heat and season sauce, if necessary.
PRESENTATION: On the plate, arrange the scallops on top of the squash puree, sprinkle with bacon and spoon the brown butter sauce over the scallops.
Red wine poached pears with vanilla mascarpone Serves 2
2 pears, Bartlett or Anjou
1 bottle red wine, cabernet or pinot noir
1 cup granulated sugar
1 stick cinnamon
1 cup mascarpone cheese at room temperature
1⁄2 teaspoon vanilla extract
1 tablespoon powdered sugar
1 tablespoon chopped pecans (optional)
Peel the pears, leave whole. In a medium saucepan, combine wine, granulated sugar, cinnamon and cloves. Add the whole peeled pears and cook on low heat for about 40 minutes or until tender. Once tender, remove the pears from the pan and refrigerate. Strain the wine and reduce on high heat until it has a syrup consistency. In a bowl, mix the mascarpone with the vanilla extract and powdered sugar. Once cooled, slice the pears in half and remove the cores. Place the pears in the oven at 300 degrees, just to warm.
PRESENTATION: Serve two halves of pear garnished with the chopped pecans, a dollop of the vanilla mascarpone and a drizzle of the reduced wine syrup.
New Orleans has a full roster of activities, events and festivals enticing guests throughout February and March.
Located in the South Pacific, The Islands of Tahiti are just eight hours by air from California. Surrounded by pristine, crystal-clear blue waters, the 118 islands and atolls offer natural beauty, authentic island culture and unique French Polynesian style. The Islands of Tahiti are world-renowned for white-sand beaches, stunning turquoise lagoons and varied landscapes ranging from coral atolls to volcanic mountain peaks. Privacy comes naturally in The Islands of Tahiti and offers visitors the space to relax and reconnect and to be Embraced By Mana. Mana is the life force and spirit that connects all things in The Islands of Tahiti.
With Black History Month and Women’s History Month right around the corner, it’s time to highlight and recognize South African women working hard to make the travel industry better.
Since Cheval Blanc, an extraordinary, newly designed and refurbished 72-room hotel owned by Louis Vuitton Moet Hennessey, launched in September 2021, it has been the talk of the town. Le Tout-Paris remarks about its WOW factor … and the hard-to-get reservations for the 30 seats at Plenitude, the intimate, first-floor gastronomic outlet headed by chef Arnaud Donckele, who earned three Michelin stars at Cheval Blanc Saint Tropez. Reservations are also recommended for Limbar, the ground-floor bakery/café/tea shop/bar where we watched Pastry Chef Maxime Frédéric preparing desserts and an absolute must-have for dinner at Le Tout-Paris, the 7th-floor, all-day brasserie. This brightly colored space, with its raised seating and Fauve-like floor tiles and the adjacent Milanese restaurant, Langosteria, both have access to terraces facing the Seine River, with amazing views encompassing Notre Dame to the Eiffel Tower.
IHG® Business Edge: Working Together with SMEs for a smarter way to manage travel
Nevada-based The Spa at Green Valley by Well & Being and The Spa at Red Rock by Well & Being celebrate the start of 2022 with new health, wellness and spa treatments available through March 31. Both spas offer an array of treatments for guests wanting to relax and unwind before 2022 kicks into full gear.
Now through Jan. 28, JEOPARDY! and Lindblad Expeditions team up for a viewer promotion, the JEOPARDY! Explore Alaska Sweepstakes. The contest will award 10 winners and their guests with an eight-day, small-ship cruise of Alaska’s coastal wilderness.
Go ahead, take a nice, deep breath. Because a Seabourn voyage is all about this moment you’ve come so far in life to embrace. It’s not an escape, it’s an arrival.
It’s time to start dreaming of your next trip. Here’s some destination inspiration for you. Take a visual journey through Santorini, Greece, with us.