FX Excursions

FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.

Boston, Mass., Clink, Chef Isadora Sarto

Dec 1, 2007
2007 / December 2007

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
2 cloves
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.

Introducing

FX Excursions

FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.

#globility

Insta Feed
Daily
Mar 23, 2023

The Ritz-Carlton, Nikko in Japan Introduces Spring Experiences

The Ritz-Carlton, Nikko in Japan offers travelers exciting experiences this spring. Opened in July 2020, the property overlooks Lake Chūzenji and Mount Nantai in Japan’s Northern Kanto region. With cherry blossoms (Sakura) set to bloom in April, the area is the perfect destination for a spring getaway.

Portuguese Pleasures

Europe is more fun with a Portugal Stopover.

Daily
Mar 23, 2023

New Limited-Time Bonus Offers from Scenic, Emerald Cruises

Scenic Luxury Cruises and Emerald Cruises currently offer travelers savings of up to $500 per cabin and a 50 percent reduction on deposits on select 2023/2024 river and ocean itineraries. The offers are available through March 31 and can be combined with others, such as early-booking savings of up to $1,500 per couple and a Pay in Full bonus that includes free or reduced airfare options.

Daily
Mar 23, 2023

The Cape Ann Museum Announces Major Edward Hopper Exhibit

This July, The Cape Ann Museum in Gloucester, Massachusetts, hosts Edward Hopper & Cape Ann: Illuminating an American Landscape, the first major exhibition to explore Hopper’s connection to Cape Ann during his formative years as an artist. Visitors will be treated to 65 works that include paintings, prints and drawings assembled from collections housed at Whitney Museum of American Art; Brooklyn Museum; Museum of Fine Arts, Boston; National Gallery of Art, Washington DC; private lenders; and other institutions.

Enter to Win $500 and Get Six Months’ Free Access to the New GT App

Now through May 8, sign up for a free six-month trial of the Global Traveler app and be automatically entered for a chance to win a $500 gift card of your choice for Amazon, Apple or American Express.

March 2023
Mar 22, 2023

Global Traveler Celebrates the 2022 Winners of the GT Tested Reader Survey Awards

Travel is back and better than ever! Last year brought a big boom to our beloved industry, and we were thrilled to celebrate the best of the best in December 2022 as we honored the winners of our 19th annual GT Tested Reader Survey awards at The Ritz-Carlton, Los Angeles, located downtown at LA Live!

eFlyer Deals
Mar 22, 2023

Brown Hotels Celebrates Beachside Greek Resorts Reopening with New Offer

In honor of the seasonal reopening of its beachside Greek resorts, Brown Hotels offers a generous 25 percent discount on all bookings made by the end of April. This discount can apply to Brown Hotels’ beachside properties of Isla Brown Corinthia, Brown Beach Chalkida, Brown Beach Eretria and DAVE by the Beach Loutraki.

Exclusive Savings: Cruise Along the Danube River with Global Traveler

Exclusive Sailing with Global Traveler

eFlyer Deals
Mar 22, 2023

Air Tahiti Nui Announces Limited-Time Sale on Flights from LAX to AKL

Through April 24, passengers booking a flight with Air Tahiti Nui from Los Angeles (LAX) to Auckland (AKL) enjoy round-trip fares from $974 per person in Moana economy class or $2,394 in Moana premium class.