The cuisine is about to get a bit healthier and more innovative at Tanque Verde Ranch, located on 60,000 acres of desert landscape in Tucson, Ariz., with the arrival of Executive Chef Justin Macy, who joins the resort team after 16 years at Miraval Resort & Spa.
With minimal culinary experience when he began working at Miraval at age 17, Macy worked his way up the ranks to executive chef, becoming known for his use of eclectic ingredients to create unexpected, healthy fusion dishes. At Tanque Verde Ranch, his background in spa cuisine will help make the classic comfort foods that are hallmarks of the dude ranch experience lighter but equally delicious. Macy, who has also coauthored three cookbooks and appeared on Cooking Channel and The Food Network, and his team prepare three gourmet meals daily at Tanque Verde Ranch as well as oversee group and banquet catering services. Options for diners also include vegetarian, vegan and gluten-free dishes. Several indoor and outdoor specialty dining events are held weekly, and, in addition, Macy plans to roll out interactive culinary programming for guests. Menus rotate weekly, but travelers to Tanque Verde Ranch can expect dishes such as chili-honey-glazed salmon, Cotija whipped sweet potatoes and chicken chili relleno, using ingredients indigenous to Arizona. The cuisine will prove the perfect complement to Tanque Verde Ranch’s expansive accommodations and abundance of activities including horseback riding, mountain biking, tennis, fishing and more. WHAT THREE GO-TO INGREDIENTS ARE ALWAYS IN YOUR HOME KITCHEN? My go-to ingredients at home are simple: salt, pepper and garlic. WHAT’S YOUR FAVORITE SEASON FOR COOKING, AND WHY? That’s a tough question. I love cooking in all seasons — each holds something special and offers unique ingredients. If I had to choose, I love cooking comfort food in the fall and winter because it brings the whole family together to celebrate. ASIDE FROM YOUR CURRENT POSITION, WHAT’S THE BEST JOB YOU’VE EVER HAD? I have spent most of my culinary career at Miraval Resort & Spa, where I spent a total of 16 years in the kitchen working my way to the top as head chef. I worked a few kitchen jobs before that, but nothing at that level. That being said, the best job I ever had was working under Executive Sous Chef Steven Bernstein at Miraval. He taught me how to make stocks, butcher meats and fish, and better myself so I would be a chef one day. WHAT’S THE FIRST MEAL YOU EVER COOKED? That was so long ago! Pizza was the first meal I ever cooked. It’s my favorite thing to eat, and I could probably live off it. I worked in my hometown pizzeria for my first job, where I made the dough and sauce and took deliveries.
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I had just taken off my sandals, stepping onto the white-sand beach for a late-morning walk to a secluded spot I heard about from a front desk clerk, when I glanced down and saw the time on my phone. It had just turned 11 a.m., which meant it was only 7 am back home, the perfect time to call and say good morning to by husband before he left for work. Not quite ready to head back to my room, I decided I’d test the WiFi signal and made the call as I continued walking toward the shoreline.
San Antonio celebrated 300 years of progress in May 2018. With a clear vision following that anniversary year, the Texan city set its sights firmly on 300 more. While commemorating this milestone, the city underwent a major overhaul to prepare for the next phase in its history.
Step right up to the greatest show on Earth as FXExpress Publications, Global Traveler, trazeetravel.com and whereverfamily.com celebrate their 2020 award winners! Join the big top on Dec. 14 as we virtually award the winners of the 17th annual GT Tested Reader Survey awards, including the Airline and Hotel of the Year; the 17th annual Wines on the Wing Airline Wine Survey; the eighth annual Leisure Lifestyle Awards; the sixth annual The Trazees; and the third annual Wherever Awards.
When you think of a relaxing spa day, mountains, rivers and view of gorgeous landscapes pop in your head; a place to get away from the hustle and bustle of any city’s booming music and honking taxis. SoJo Spa Club and Hotel gives you the relaxing feeling of being away while still staying close to the busy center of Manhattan.
Dance the night away with Grand Hotel’s Ballroom Dance offer, available May 16–18. Dancers of all skill levels will experience a diverse range of ballroom dance styles, alongside daily breakfast and dinner, a welcome reception and complimentary golf green fees.
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