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.
Set to open in 2026, Rosewood San Francisco will be the last skyscraper developed in the downtown region for the foreseeable future. The projected 800-foot-tall property will host a hotel, residences, office and rental spaces. The brand’s third property in California will join Rosewood Sand Hill in Menlo Park, and Rosewood Miramar Beach in Montecito.
The Global Business Travel Association’s (GBTA) Convention 2021 will be unlike any other convention before it, as we come together in person for the first time since the business travel industry drastically changed and look forward to rebuilding and reshaping the future. GBTA Convention 2021 will bring all of us together to learn from experts and each other, in-person at Orange County Convention Center in Orlando, Florida, Nov. 17–19. The safety of our attendees is our top priority. View health and safety protocols.
It’s not even 9a.m. in the sleepy fishing village of Rawai on Thailand’s famous Phuket Island, but already the turquoise waters of the Andaman Sea swarm with local fishermen casting their lines and releasing their nets from the bows of rustic long-tail boats. The scents of lemongrass, incense and sweet pandan leaves season the air as the villagers slowly rise from their beachside bungalows to start their day. In just a few more hours, the fishermen will return with their catches, filling the stalls of the iconic Rawai Seafood Market with buckets of shellfish and displays of fresh filets. Visitors line up each afternoon for the catch of the day, selecting their fish with care before hauling their purchases across the well-worn road to the restaurants opposite the market to have the fish cooked for 100 Thai baht per kilo.
MMGY Travel Intelligence released findings from its 2021 fall edition of its Portrait of American Travelers survey. It revealed the vast majority of vaccinated and unvaccinated travelers are planning trips in the months ahead, but the types of trips are different.
Since its prestige for attracting the world elite grew in the 1960s, Greece remains the go-to destination for glittering holidays. Each step of the journey is enrobed in luxury, from culinary traditions with the highest standard of execution and name-brand, high-end shopping to first-rate wellness locales and elite accommodations, like 5-star hotels, private villas and yachts.
Airbnb.org is an independent non-profit organization dedicated to facilitating temporary stays for people in moments of crisis, sheltering those displaced by natural disasters, offering frontline workers a place to stay at the height of the pandemic and, now, helping Afghan refugees.
Italian hospitality brand AG Group announced an international collaboration with Hyatt Hotels. AG Group’s IL Tornabuoni, slated to open in Florence in October 2021, will be part of The Unbound Collection by Hyatt. The Tribune in Rome will become part of JdV by Hyatt in October 2021.
Without a doubt, the pandemic changed the role of airports in the travel industry. Hamad International Airport’s role evolved in many ways since the pandemic hit. Now, more than ever, airports are responsible for creating a secure passenger experience. As the gateway to Qatar and the world, the safety and wellbeing of staff and passengers has always been at the core of Hamad International Airport’s strategy.
Hotel diversity isn’t where it could be, but it’s a work in progress. Fueled with new energy that emerged from the racial reckoning of 2020, there’s more of a sense of urgency ... and with good reason. There’s plenty to do when it comes to diversity, equity and inclusion in the hotel industry.