Sam Goss is the young general manager of Taplow House Hotel in England.

We want to talk about the grand finale of our spring trip. These summer days have been hot, so perhaps a refreshing visit with our Taplow House Hotel memories will help us all cool off.

Jackie: After six weeks of intense and beautiful traveling, we treated ourselves to a deep breath before we had to take the long flight home. We decided to stay at Taplow House Hotel, a stunning Georgian retreat situated on the border of Berkshire and Buckinghamshire (how English is that!). Taplow House Hotel is a peaceful haven only 15 minutes from London Heathrow Airport and only 10 minutes from the historic Windsor Castle. Since we had an early flight and it was a long drive from Milford on Sea, we left a day early in order to surround ourselves with six acres of beautiful gardens and Europe’s largest tulip trees. Taplow House Hotel was the perfect setting for a relaxing, overnight stay.

David: With the volcanic ash cloud still hovering over Europe and the possibility of a British Air strike, which might have caused more turmoil at the airport, we made the wise decision to stay at the Taplow House Hotel. They made us feel special indeed with their great service, lovely accommodations and very good food at Berry’s restaurant.

Jackie: Sam Goss, the young general manager, could not have been more charming. After giving us an astonishing suite overlooking the famous tulip trees, he provided us with a tray of sweets and fruits. We then ate a light and lovely lunch at Berry’s Bar & Terrace, located just outside their highly regarded Rosettes restaurant. What a tasty way to withdraw from England.

David: Our dinner at Berry’s sealed the deal. Historic Taplow House Hotel, as it currently stands, was built in 1751. The real features of the beautiful grounds are the tulip Trees. Not only were they planted some 200 years ago, but they happen to be the tallest and fattest tulip trees in Europe. They were planted by none other than Queen Elizabeth I. The hotel remains a beautifully maintained building that has undergone a great deal of restoration by its present owner.

Jackie: For the final two weeks of our journey we stayed at David’s special place in Milford on Sea. Yes, the views of the sea are breath taking,. It was a heart-jumping delight to see a deer roaming and dancing about in front of the sea. We needed to relax. We became fast friends with the young and masterful Andrew Stembrige, the managing director of the famed country house hotel Chewton Glen, close to New Milton. This is the destination as far as I am concerned. We had a fun and fantastic lunch with Andrew and his very dear wife Alison. It was a delight spending time with them.

And then there is the spa. Chewton Glen’s Spa is a universe of its own. Even those who are not able to relax (David) melt into the mists of water massages under the sky domed ceilings. What’s that people say, “The good old days?” We say the time is now. We’ll travel…

David, just out the back garden gate of Summer Lodge in the little town of Evershot, standing in front of the historic 16th century-built Acorn Inn. This Inn is featured in “Tess of the d’Urbervilles.”

JACKIE: We want to talk about Summer Lodge, a special English countryside paradise in Dorset, Hardy Country. With eyes wide and jaw dropped, I entered Summer Lodge. It was full of warmth and wit, fine art, and homey beauty. Special rooms were designed by Thomas Hardy, the great novelist, poet and architect. The bulk of Hardy’s fiction was set in what he describes as the semi-fictional land of Wessex (based on Hardy’s home surroundings of Dorchester, which he called Casterbridge in his books). He was enchanted with the village of Evershot and spent time and talent with Summer Lodge.

Our suite was so good, with sofas and a fire place, desks and great bed (one of the property’s cats came to visit us — lovely). One’s hair tingles at the thoughtful private ladies’ dressing room and boudoir and bath, a world unto itself. Pretty, pretty, pretty and sweet as the shortbread that is tucked in the large closet, next to the well-stocked Teapot.

DAVID: We can thank General Manager Charles Lotter for the TLC. Very congenial and, as usual, J.J. fell in love with him. I fell in love with Executive Chef Steven Titman. The much-awarded chef is a no-nonsense guy – he’s just a “cooks with the freshest ingredients” kind of guy. While I was still slavering over Steven’s pot roasted breast of corn-fed chicken, he kindly gave me the recipe. (Lots of luck!) His menus meet and exceed the exacting requirements of the Relais & Chateaux’s gastronomic standards. World-class cellar master Eric Zwiebel showed us why Wine Spectator recognized his prize-winning wine list and inspired pairing skills. Steven and Eric are themselves an inspired pairing. You can enjoy both in their light and airy conservatory, the elegant/comfy dining room, or the warm and clubby coziness of the bar. In fine weather, you can dine on the terrace, while our scrumptious traditional Dorset afternoon tea is served every day in the Drawing Room.

JACKIE STILL OGLING: I could have spent our whole stay reading the walls, full of humor and the historic. A full collection of fun and folly. And food. I too adore the very accessible chef (he’s on Facebook)! Steven Titman established himself in the USA at the acclaimed White Barn Inn in Kennebunkport. Now a star at Summer Lodge, he prepares the finest meats, delicate fish dishes, and local produce from their own gardens.

This is a listed Georgian country house dating back more than 200 years, the drawing room (designed by who else? Thomas Hardy) makes you feel like casual royalty. Now there is a conservatory-style indoor heated pool, Jacuzzi, gym and spa. And may I say I had an opportune, lovely manicure.

Believe us, this is a special among the special.

DAVID CLOSES: With awe and appreciation, I must mention the esteemed, magnificent Red Carnation Hotels (check that site online and marvel). Besides thirteen luxury boutique hotels and spas in spectacular locations, including Summer Lodge, their motto is “No request is too large, no detail too small.” Pretty good. And, and the Uniworld River Cruise Ships. We’re mulling some of the current great deals on cruise trips to Russia, China, Europe or Egypt. Heck, let’s do them all. They offer the highest level of comfort, quality and service in river cruising with an unparalleled variety of vacation choices. You’ll cherish this world of benefits designed just for you. Unpack and unwind and leave the rest to Uniworld.

We’ll travel …

The Hotel des Balances façade is decorated with fascinating murals originating from the Middle Ages.

JACKIE: We want to talk about deux remarkable locales, each extraordinary in very diverse ways. From Switzerland to England, style and substance. I’ll do my take on Luckman Park, one of England’s most glorious venues. And I’ll most likely poke my nose in David’s Swiss scenarios…

DAVID: Lugano and Lucerne, each on their own lake; each full of adventure and beauty. Our Swiss travels started in Lugano with an all time favorite, Hotel Splendide Royal. We have known and appreciated the tender care of the two genies at the Concierge desk, Giuseppe and Giovanni, the witty captain of the breakfast room, Fabrizio, and now this historic hotel is under the new leadership of the dynamic Director, Giuseppe Rossi. (JJ: He is my Lugano boyfriend, but I still call him Mr. Rossi.) He was the chosen successor to our much missed and loved Aniello Lauro and has carried on with the same charm, style and dedication to his clients. We are proud to be among them.

This is a truly grand hotel in the old fashioned (in the best sense of the phrase) manner. Our accommodation was as regal as ever, and this time we had an enormous terrace facing the entire width of Lake Lugano and the flower filled park in front of the water

Next, Lucerne and the smart Hotel des Balances, a chic, gourmet hotel nestled in the heart of Lucerne’s Old Town, preserving a reputation whose roots date back to the 13th century. We were housed in a deftly refurbished room with a balcony on the River Reuss that joins Lake Lucerne, just beyond the famous wooden Chapel Bridge, all in our view, as was the breathtaking Jesuit Church with long steps to the river filled with swans.

Warm wood floors, witty and wonderful furniture are just part of the transformed hotel – all welcome and wonderful. “Wonderful” is too tepid a word to describe the dinners and the breakfast from the kitchen of Chef Andy Fluri. Our first night was delightful. JJ had tiger shrimp while I was surprised with the best venison I have ever tasted, all accompanied by champagne and great red wines. The next morning revealed an astonishing display at the breakfast buffet. (JJ: Buffet, yet served in petite individually designed dishes of herrings, salmon, meats, fruits, a tip of the iceberg and a dangerous opportunity for me!)

While wandering the medieval, cobbled streets, we chanced upon a lively May Day celebration. And, Fumetto, the international comic festival (magazines, not stand-up), was in Lucerne and we visited exhibits with famed artist/writers signing their works for throngs of fans.

Great city, lively events – marvelous Hotel des Balances.

JACKIE’S TURN: How does one describe the Lucknam Park Hotel, a five-star country house near Bath, England. As one enters the grounds, you are guided by long rows of grand trees, and heightened by the horses residing in pristine pastures. Beautiful. The adjacent Equestrian Center offers echoes of bygone days, with lessons and riding for the guests. But Lucknam’s first class spa, peaceful and pampering, had me when I said hello. Rain showers galore, a warm indoor/outdoor pool, and exotic sauna and steam rooms.

I finally met Harry Murray, managing director of Lucknan Park, a very charming, attractive, dapper gentleman that David has been praising. For once, he didn’t exaggerate. Harry and Lucknan Park live up to their reputation, which is formidable. Harry was pleased to tell us that even with the recession and the volcanic ash travel problems, Lucknam Park is showing a large increase in business.

A quartet of lovely young women we met in the spa gave us a clue to why business is so good. They are all professional business women from London, college mates, who considered a holiday in Europe but decided, for the money, they could have a stay-cation at the very exclusive Lucknam Park. Bright young Brits.

We’ll talk…

The Grand Hotel Miramare

From the sea, the Grand Hotel Miremare in Santa Margherita Ligure on the Italian Riviera.

DAVID: She is the reigning Queen of the Italian Riviera, the proud possession of the regal Fustonini family: The Grand Hotel Miramare. This is the charm and elegance of a bygone time, with the comfort and sophistication suited to today’s traveler who wants the very best. For us, the very best was meeting Andrea Fustonini, who in turn introduced us to the real ruler of the Miramare, his dog Taboo. Andrea, a most gracious and handsome member of the Fustonini family, who owns the Miramare, made sure we enjoyed the best of his marvelous hotel with a most comfortable, luxurious, spacious room overlooking the hauntingly beautiful Ligurian coastline.

Over champagne, at the Miramare’s Le Colonne bar, Andrea (with his superb Jack Russell, Taboo), enthusiastically described plans to turn the piano bar into a wine bar and improve on what we found to be Paradise already.

JACKIE RAILS ON: After an eventful train ride, befriending a darling couple from Australia, Ann and Tony Yacono, it was a dream to enter The Grand Hotel Miramare. My first vision was a stairway leading to their garden, which was really a park! The immaculate grounds gradually wound up through a variety of flowers and at the top of the hillside, a kitchen garden full of all herbs and veggies and fruit, all overlooking their sparkling, heated, sea water pool. Captivating. And our spacey room had a wall of closets, most likely built for folks with steamer trunks who stay for months?

Our fun filled days are a blur, but it’s hard to forget the little train ride in Rapallo that Australian Ann and I waited fruitlessly because the conductor wouldn’t go with only two people. Still, a cute place to relax. We all took the boat around the bend to Portofino for lunch and some fruitful shopping! Yum and then some. With simple adventures and lovely people, Santa Margherita Ligure and the Grand Hotel Miremare, in its personal and tranquil way, has it all And then, there is the kitchen.

DAVID REMEMBERS: On our first night (which made us come back for our second night), we dined at the Miramare’s beautiful Bougainvillées restaurant; what a way to start our stay in this truly grand hotel in this spectacular setting! The service was impeccable, the food way up there with the best on this trip. I started with spaghettini alla vongole – perfectly al dente pasta with tiny clams tasting right out of the sea. Why eat pasta anywhere but Italy? JJ had a gorgeous plate of her favorite accuige (anchovies) in olive oil scented with lemon, and succulent lamb chops. I proclaimed my veal steak the best I’ve had. Simply grilled, pink with butter and rosemary. The wine, a rich full bodied Barola. Italian wines match their pasta – simply the best.

JACKIE REMINDS: This is not only a dog friendly hotel, but people friendly too. Their state-of-the-art “eSPAce” is the new wellness center of the Grand Hotel Miramare, featuring a wealth of faces and body treatments. (Please, see all that we are aimlessly trying to describe on their Internet site.) They also offer well-equipped conference rooms, a richly furnished lounge and then, for history buffs, on the front terrace of the hotel is a plaque proudly proclaiming Marconi transmitted the first centimetric radio waves from this spot, a spot that should be on lucky and knowing traveler’s itinerary.

We’ll travel…

General Manager Patrick Simiand of Ledoyen tells JJ why the starters need to be in “one bite”.

We want to talk more about this trip’s first week. Proving it’s possible to enjoy the best of London and Paris (thanks to Eurostar), with time to spare …

DAVID: Time and space, to fit these columns, do not always allow for some of the special people, places and things we come across as we travel. So, this is sort of a withdrawal from our memory bank of recent events in London and Paris. Again, we recommend…

JACKIE: London’s One Aldwych Hotel shocked away my jetlag as soon as I entered the reception. A full size decoupage dog, adorned with colorful cartoons welcomed us. They were artful and fun, like the hotel. Riding the lift is an event as the color changes with the time of day and the checkered mirrors reflect endless mirrors… like traveling up and down in an art installation. After getting lost in our suite’s indulgent bathtub, I was refreshed and ready to join the many lovely Londoners in the spacious One Aldwych Rotunda Bar where theatregoers, families, pals, and sweethearts gathered under high splendid dangling floral arrangements. An artful Oarsman, with his oar piercing the air above, hovers over a group of gents (you have to see it). No need to leave the hotel to dine, as their fine dining Restaurant Axis is a London favorite. We pampered ourselves with a brave starter, deep fried pig’s head. It’s marvelous if you don’t think about it. We can guarantee the fish and chips, salmon (poached with fish cockles). Executive Chef Tony Fleming’s use of samphire, a sea asparagus, tips off how brilliant a food artist he is, and why he has gained fame in the media. Chef Tony’s novel menus also serve Indigo and the Rotunda bar. Indigo, overlooking the Rotunda, offers great people watching along with great dining. Sad to leave, but it was Eurostar to Paris.

The mystery “Spaghetti” of Ledoyen.

DAVID: d’Aubusson Hotel. Too briefly we wrote about some of the brilliant changes here, all under the talented supervision of Director/General Manager Walter Waeterloos. At the top of our list are the new bathrooms; in a word, fabulous! Walls and floors and counters of stunning polished granite frame a perfectly conceived combination of beauty, comfort and space for all our necessities. The new bath surrounds you with water: a rain shower, handheld shower, and whirlpool tub that sends up air-propelled jets that sooth and revitalize. Five stars from us! Walter is also responsible for the spirit of his great staff. They bring their own marvelous personalities, warmth and pleasure in their work.

JACKIE: Especially helpful was our friend and Head Concierge, Jean Vernaz always smiling with excellent advice. And in the breakfast room, server Roshan Dabare never forgot my l’eau chaud avec citron (hot water with lemon) or Dave’s egg-white omelets. Merci beaucoup to one and all!

DAVID: You might treat yourself (as we did) to a special occasion in our city of dreams. We chose to lunch at Pavillon Ledoyen, nestled in that lovely stretch from the Place de la Concorde to the Rond Point, a peaceful park called the Carre des Champs Elysees. This palatial restaurant, once the Pavillion of Napoleon III, is the perfect setting for the cuisine of brilliant Chef Christian Le Squer who has earned 3 Michelin Stars. In this city of more restaurants than we could visit in a lifetime, only nine others have achieved this honor. Our sampling of his dazzling and daring menu included some “one bite” starters (treats that burst and vaporize with flavor). The langoustine is velvet with a surprise scoop of melting lemon butter. The asparagus with truffle sauce and a secret yolk tucked into a soufflé like egg white was as elegant as the diners. Lobster and pistachio sorbet, ahhh!

JACKIE: The most dumbfoundingly grand was the spaghetti with ham and morels. A little boxcar made of the pasta, when tapped open poured out the innards in a grand sauce. One of their cheese offerings was the rare Epoisses (by Berthaut) affine au Marc de Bourgogne. Run to the cheese shop! After more desserts than the law should allow, we took the long walk home, knowing how lucky we are.

And we wish you the same …we’ll travel!

What a way to go!

Jackie:

We want to talk about travel opportunities in a seemingly impossible time, and to share our admiration for the generous spirit that American Airlines has demonstrated helping the victims of the catastrophe in Haiti. American Airlines is The Tolucan Times partner in recently offering a free trip to our lucky Love is in the Air contest winners. It seems love is still in the air! David has just enjoyed a comfy trip home from London, and is brimming with encouragement!
David: The good news: the most horrendous recession since the Great Depression has officially come to an end (according to all the experts). The bad news: a lot of us are not out of the woods yet. Some are still without a job, others very nervous about losing theirs. So, you may ask, how can the Lawrences still rave on about luxury travel? Well, hum along, pack up your troubles, forget your troubles, and just get happy. This is my own personal prescription: get away for a few precious days, and clear your head; recharge your batteries.

A Few Bright Spots in the Cloudy Skies

American’s ever changing special promotions, free companion fares put together with less expensive options for hotels, car rental, restaurants and more. Recently, we flew to Chicago using our frequent flyer mileage, and we’re about to travel the same way to Miami for a cruise to the Caribbean (which I bid on and won at the Actors and Others for Animal Celebration of Caring). Helping animals, cruising, a mileage flight, pretty good. We pay our bills, when allowed, by credit cards to build up the miles. So now we are able to book the piece de non-resistance, our flights back to Europe in spring. New menu additions, comfortable seats, a wide choice of entertainment all make the hours “fly by.”
Jackie: Show Biz-y American Airlines should also have been nominated for its supporting role (along with leading man George Clooney) in the much acclaimed “Up in the Air.” They filmed up in the air, in the planes, the terminals, major airports, and major bars. Major movie. And Kevin Spacey’s commercial about “best seats” sits well with me. My cronky neck, delicate lower back, and cursed restless legs require merciful seating. All our thanks to 777 Business class, very nifty with push-button, angled lie-flat seats, which extend a full 77 inches. Adjustable head rests and advanced lumbar and under-calf support are just what the doctor ordered. Applause, applause!
David: More hand-clapping for all the good stuff on their Web site from the Admirals Club (now celebrating its 70th year with free admission when flying First or Business class), to special offers and promotions, finding the right flights for frequent flyer miles, and all the rest. We especially like that overseas travelers can give their left over coins (pounds, euros, etc., which cannot be exchanged for U.S. currency anyhow) to charity via the flight attendants.
So, how can we/you afford Business or First class in today’s economy? Those fab frequent flyer miles! Usually we upgrade from the lowest priced ticket. Which ever you choose, it’s super. up, up, and away…
Jackie: So a final shout out to American for transporting over 60,000 pounds of aid to Haiti soon after the quake. Employees are continuing to raise funds in varied and wonderful ways, and internal donations will be matched (up to $10,000!) by the company. In addition, they have sent aid to provide relief for its more than 100 employees who work at Toussaint Louverture International Airport and for assistance at local hospitals in Port-au-Prince. What a way to go… We’ll travel!

From London

A BritRail train?over the Saddleworth Viaduct.

David:  I want to share two hot reasons for choosing BritRail on your next trip to the UK: One—you save money, big time. EX: The first class 4-day BritRail FlexiPass, which is in my pocket as we speak, lets me take as many trains as I can manage (there are 19,000 departures daily going to 25,000 places but I don’t think I can handle quite that many) to go all over England, Scotland and Wales on each of 4 days in a 2-month period. I’d spend a whole lot more if I were paying for individual tickets. Two—It‘s so easy! Just choose your destination, check the time for the train you want (all the info is online or at the rail station) and hop onboard. No waiting in line to buy a ticket; just grab a seat and when the conductor comes round, show your BritRail pass. You don’t have to fill your tank (at skyrocketing prices), fight the traffic, find your way around a new town or worry about expensive parking. You’re in a safe, comfortable seat on a British train. Read, watch the scenery and chat up a neighbor. Great way to travel. But you can only buy your pass before you leave for England; they are for us lucky tourists only.
I used my pass on the first of my four days to zip up to London and back from my holiday home in Milford on Sea. Outside my train window, cars were fighting their way through icy roads on the worst weather conditions Britain has seen in years. Snow everywhere; bitter cold and dangerous. From the warm inside of my coach, it was a winter wonder, great to see but much nicer looking than participating. BritRail,  that’s the ticket!

Seasons in Seattle

Jackie: I’m still dreaming about the Croque Monsieur at Crepe de France, the special little restaurant in Pike’s Place on Puget Sound, just a few minutes walk from our hotel. Just before Christmas we spent a few days at the really wonderful Seattle Four Seasons Hotel. Although the weather outside was winter grey, inside the hotel it was spring, with light décor and vibrant abstract art. Our accommodations had wraparound floor to ceiling windows revealing the complete expanse of Puget Sound and Elliot Bay, where the great ferries coasted in and out of our front view heading to the many islands beyond. The side windows overlooked the hotel’s infinity pool, right outside the fitness center, with a separate whirlpool and open fire pit. We were harmless voyeurs as night fell on happy bathers.
Heading to my bath, I found a stunning surprise on the mirror in front of the sink. A push of a button made a TV screen come to life in back of the mirror. A great illusion and a terrific amenity that was new to us.
The Four Seasons Spa lured me from our cozy room. I surrendered myself to Purity with their signature Emerald Rain treatment. Let me tell you I was almost too mellow to dine, almost.

Art

Art is the name of the restaurant and the talent of the chef. For starters: crisp pheasant dumplings, a salad of warm King Oyster mushrooms, arugula and artichoke with parmesan and lemon olive oil, and a greens and pomegranate seed salad. The braised lamb shank was effortless and fell off the bone; the dry, aged beef strip loin with truffle spinach, smoked sea salt and blue potatoes, stays in one’s memory, as do the imaginative and delicious desserts.
Since “times” are tough, the prices are fair. It’s a real getaway for a weekend.

We’ll travel.

Resting over the water, awaiting the sunset, at the most Hawaiian Humuhumunukunukuapua’a at the Grand Wailea Resort.

David: Sleek and chic as an upscale Manhattan restaurant, warm and friendly as a Hawaiian home—that’s fusion… Maui style! Chef David Paul Johnson’s food is sometimes unique, sometimes classic and always incredibly delicious.
David Paul’s Island Grill is located on Front Street, directly opposite the sea wall. A David Paul theory, “I’m going to price things to value. I’m sourcing locally and charging what local people can afford. For example, a 9-item tasting menu that will give people a luxurious dining experience will start at $45. I’ll serve 50 wines by the glass; every bottle will be priced under $40. I built a killer walk-in wine cellar, which will be open to the public and allow patrons to walk in, peruse and then pick their selection right off the rack.”
Maui’s celebrated, world-famous Chef is the recipient of more awards than there is room to print. Wolfgang Puck calls him “the kid.” Now the kid is in the stratosphere occupied by the stars of great cooking—Paul Bocuse, Jacques Pepin, Roger Verge and André Soltner.

Someone’s in the Kitchen with David
Jackie: Sitting at the simple Chef’s Table in John Paul’s beautifully-organized, expertly-staffed kitchen (just the two of us!), we gawked at his team preparing gorgeous dishes for the patrons, and for us, all with a spirit of fun camaraderie. It was our most amazing dining experience. Not just the combination of entertainment (watching the muscular ballet of preparation in a friendly atmosphere), it was the food—the creative and dazzling tastes. And freshness. The morning catch decided the menu. The garlic avocado butter elevated the bread, which was whisked away just in time by Chef John Paul, “Don’t fill up on bread!” A good thing. We filled up on Prosecco, calamari and good wines while we learned about the restaurant from congenial General Manager Greg Shepherd. On to (astonishing) watermelon jalapeño gazpacho, first some slices of Mahi Mahi sashimi. Between perfecting dishes and having a beer, our youngish, handsome chef (whom I have fallen in love with) chatted with us about his life, children, grand children and love of cooking. We leave here thinking of giant butternut ravioli, pea cake, transporting short rib, many berry pie, lavender ice cream and, an unforgettable, knowing how lucky Maui is to have David Paul.

Humuhumunukunukuapua’a (Not Another Spelling of Hanukkah)

A delighted David Lawrence at the Chef’s Table in the kitchen of David Paul’s Island Grill in Lahaina, Maui.

David Hums: Humuhumunukunukuapua’a, the state fish of Hawaii, and for everybody’s sake, it’s referred to as Humu. It’s also the name of a most romantic restaurant located in Maui’s Grand Wailea Resort. After an eye-opening tour of the gorgeous rooms and spectacular suites of the very upper class hotel, as well as the adjoining privately-owned villas, by PR Director Christina Yumil, we were seated oceanside at Humuhumunukunukuapua’a just in time for a sunset made in heaven (literally!). Humu floats peacefully on a saltwater, fish-filled lagoon. This is the most Hawaiian feeling restaurant with local décor and the best view possible. We shared a pupu platter with Ahi Traps (sashimi shaped like an all-day sucker), scallops the size of baseballs (!), coconut Tiger Prawns and melt-in-our-mouth Indonesian-style baby back pork ribs. Wow!
Jackie Wraps: The very nice salad of Kula butter lettuce, white cheddar cheese, Asian pears and candied Macadamia nuts, and drizzled with whole grain mustard vinaigrette, led to the entrées of David’s filet mignon and my Malaysian-style marinated rack of lamb beautiful and unmatched. David’s dessert, a Maui mud pie the size of a small building. Humuhumunukunukuapua’a—we pronounce it a desta, desta, nay-tion.

Happy New Year! We’ll travel…

One of many views from our balcony.

Jackie: We want to talk about our week in Maui, and it will take about seven columns to properly share this wonderful vacation with you. I almost forgot what a vacation could be… time for DL to wax on…

Back To Where It All Began
David: Just a smidge short of six very-nice-indeed years ago, my new wife and I flew off on our honeymoon to Maui. Now we are returning, all those happy and sometimes tumultuous moments under our belts, not just to the island paradise but also to the very same resort—The Westin Maui. Drifting back into the romantic past, before sailing ahead into the rest of our lives. Dreams come draped with a lei and scored by the music of gentle waves.
When our American Airlines magic carpet lifts, so do our spirits. Our flight attendants are congenial and patient; one of the many reasons why we love American.
By the time we are top-down in our convertible (courtesy Aloha Rent-a-Car/Maui Vans—great service and prices!), heading for Kaanapali Beach and island songs coming from the radio, we are already in an Aloha mode.
Jackie: Driving up to the Westin with the November sun on our cheeks was like coming home. Warm welcomes and even warmer smiles. Beautiful shell leis are offered as we enter to the open view of the long waterfall, the large pond (graced by flamingos, colorful swans and koi), the sand and the sea. We talk to the familiar parrots as we head to our room and my favorite view from Maui. I love this spot, with appropriate passion.
The superb staff is full of Aloha, and they offer beyond their individual assignments. As a giving gesture, you’ll see a staff group doing the hula and teaching the meaning of the hula hands; sharing their culture. And at every pool, dining spot or peaceful place, the ukulele or guitar bring us Hawaiian music. It’s beyond entertaining; the soul of these dear people is much of the spirit that lifts us.
Sports fans can watch their games from every friendly bar. Even from the adult (no kiddies) hot tub—a nice way to meet fellow guests. Big Basketball tournament in Maui now. And, the golf Tournament of Champions is coming. Come and see the greats. (Check the Web site for when and who… maybe you too?)
David: Now, you will see and hear the word “heavenly” a whole lot at the Westin Maui—it is part of the resort’s trademark and, for us, part of the entire experience. There are: the heavenly beds, so easy to get into; the heavenly showers, so hard to get out of (we’re still guilty about the long, lingering times under the bracing water). There is the heavenly spa with an enormous menu of treatments. We will happily add at least one more: the heavenly views. From our 8th floor eyrie (this is the Starwood Preferred Guest Floor which earns additional points redeemable for lots of good prizes!) we could feast on the eye-popping views from our wide balcony outside the large and superbly-equipped bed/sitting room.
A special “Mahalo” to General Manager Craig Anderson and PR Director Sumithra Balraj, who offer a tip for our readers: This is the time to travel. Due to the economy, prices and packages are more affordable than ever. Check up. Check in.
Jackie: Below our balcony, the beautiful setting of Tropica, the Westin’s fine dining restaurant: thatch umbrella tables surrounding a large koi pool and book ended by rushing waterfalls. We’ll talk about the divine dining at Tropica in a following column. Too much goodness to talk about! We’ll travel…