Archive for the ‘Taste’ Category

Join the “2 Mile High Club”

Tuesday, April 21st, 2015

Invite your peak performers to perform at, on, around and between Glacier 3000’s twin peaks.

As an added “world’s first” attraction the twin peaks at Glacier 3,000 are now connected by an amazing 1.8 million Swiss Franc suspension bridge.

So why not join the 2 Mile High club and walk into space while admiring stunning views over some of the Alps highest peaks and the beautiful Engadin valley.

And let Dino and his team at Welcome Swiss DMC design you a menu of exciting and entertaining seasonal activities to suit your winners’ profile.

For those warmer months, while there is still snow and fabulous cross country skiing, choose from a wealth of non-snow activities and for the colder times perhaps a Winter Olympics with options to do all things snow. Check out Dino’s concept proposal Glacier 3000

Add high end, high class service hotels and evenings of fine dining to truly reward your peak performers.

Welcome Swiss as one of Switzerland’s most creative Destination Management Companies are great at providing customised activities for your events be they team building for conferences or fun activities for incentives.


 


A Dish from Dino: Engadine Nut Tart (Pie)

Wednesday, March 25th, 2015

This tart, from the beautiful Swiss region of Engadine, is made from shortcrust pastry and a filling of chopped walnuts, cream and honey. Perfect for that mid-afternoon pick-me-up, this dessert is sweet, indulgent and a genuine taste of Switzerland!

For the shortcrust:
250g plain flour
100g butter
80g sugar
1 egg
1 pinch of salt

For the filling:
200g sugar
200g walnuts
200ml heavy cream
1 tablespoon honey

Directions:
Place the flour in a mixing bowl. Cut the butter into small pieces and rub the flour and butter between the tips of your fingers. Add sugar and egg and blend quickly to a smooth dough.
Cool the dough in the refrigerator for 1 hour and let it stand for 30 minutes at room temperature before you use it.
Roll out 1/3 of the dough on a lightly floured piece of baking paper to the size of the tart ring. Store in the fridge until needed. This will be the top of the tart.
Grease and place a 22 cm round, 3 cm high pastry ring on an oven tray lined with baking paper. Alternatively, grease and line the base of a 22 cm round, 3 cm-high cake pan. Roll out the remaining 2/3 of the pastry on a lightly floured piece of baking paper to 30 cm diameter. Transfer to the pastry ring or cake pan and press the pastry into the corners and allow for a small overlap at the top edge. Prick the base lightly with a fork and store in the fridge until required.
In a small saucepan caramelize sugar until light brown, stir in coarsely chopped nuts and mix well. Add the cream and honey and bring to the boil.
Let the mixture cool a bit and spread filling evenly on the pastry and cover with the rest of the dough that you rolled out for the top. Bake for 30-40 minutes on 180°C, Gas Mark 4.

Costa Blanca Unveiled!!

Sunday, March 1st, 2015

Mer made great Costa Blanca memories for her Meet & Talk Forum/Fam Trip delegates last week

Both GTAssociates guests and other guests have given some lovely feedback for Mer (Mercedes Cid) who ran the combined Forum and Fam for Costa Blanca Tourism.

Mer and the various suppliers have definitely put Costa Blanca on the delegates MICE map. For many attendees, destinations such as Alicante, Calpe & Torrevieja were simply unknown.

Check our Day by Day program posts to see what we all discovered and check our round up for comments on the hotels/venues.

Arrival Day Thursday 19 February

Not strictly correct as some of us, as I did, arrived Wednesday. Meet & Talk Forums is particularly delegate friendly in that you can, within reason, chose your departure airport and best arrival/departure times/dates to suit.

Our welcome included great tourism authorities’ videos, bubbly in the Champ Bar and a fabulous gourmet dinner with great entertainment.

We started at AR Diamante Beach and Convention Hotel (our host hotel during the Forum) with a welcome by Costa Blanca Tourism and great video presentation and then moved onto Sol y Mar hotel. Sol y Mar hosted us for presentations, by Alicante Tourism and Calpe Tourism, followed by a bubbly reception in Sol y Mar’s Champ Bar and a brilliant gourmet dinner in Abiss.

It was not only our waistlines that were stretched!!

We were entertained by three stretchy acts.  A welcome by                 and during dinner enjoyed two vocal performances that would stretch many singer’s vocal cords.  In between vocal performances we were treated to an Airshow featuring a very stretchy bendy lady balancing on two posts.

Day 2 Friday 20 February

After a very comfortable night’s sleep in my surprisingly spacious room I enjoyed a good breakfast, but not too much, as I anticipated a lot of fab & generous lunches and dinners.

Friday was the business day of the Forum. Our one to one meetings with suppliers from across Costa Blanca along with suppliers from Costa del Sol, Gibraltar and Galicia with Mer as timekeeper.

If only all coffee breaks were as good as today’s break. It was a late break and there were those who thought that lunch was being served on the terrace!!! And what a bonus blue skies and 17 degrees. Sounds like heaven post grey and cold UK but these were lower than normal temperatures.

Time to chill a little and then a walking tour of Calpe’s old town plus insight into the town’s history. Amazing that back in the 70’s Calpe was a sleepy little fishing town and now boasts an impressive MICE offering along with successful tourism.

Much of Calpe’s history mirrors many Mediterranean shores – invasion and conquest, re-conquest, pirates and more. The ebb & flow of Christians versus Moors is celebrated in staged battles/ Myths, legends and great stories abound.

The legacy for MICE is fortunate – a mix of cultures and great cuisine.

Post our walk; back to base to change for dinner at Hotel SH Ifach.

We thought our Abassi gourmet dinner would be had to match but SH provided an equally wonderful meal and an amazing flamenco dance show.

Day 3 Saturday 21 February

A life on the ocean wave – well not quite but post breakfast we visited Real Club Nautico Calpe. Sailing for the brave, a rib boat for those who wanted to watch and the Club bar for those without any sea legs.

As it turned out the rib boat was the bravest option – it least it seemed so to those of us who opted to sail. The sailors amongst us, powered by the wind, felt as though we were on a gentle roller coaster whereas the rib boat sped across the bay smashing into the waves.

Sadly we returned early as the wind dropped.

Our mid-morning break was wine and cheese courtesy of the most passionate winery owner I have met.

In a few decades this winery has gone from a father’s hobby growing and producing for family and friends to the son’s passion for producing wines able to wine awards, supporting local industries and being oh so green and inventive on pest control.

After some quick purchases, shame about luggage space and weight, we were off to see Melia Villaitana.

An impressive village styled resort hotel with great conference space and two great golf courses. Villiatana offers both 4* and 5* accommodation set in countryside with great views and twenty minutes from the coast.

And, onto lunch. We went from village resort to street village hotel. A row of cliff top individual houses with some very different meeting spaces and amazing food. The problem with finger food as good as this is that communication between ones stomach and fingers seems to break down. Would we ever eat dinner!

Post the Pueblo we were on the Fam part of our stay and onto Melia Alicante.

Alicante has amazing views over the sea and beach as well as Alicante’s hilltop perched castle. If you are looking for meetings rooms with a view then this Melia is a great place to start.

Time for a quick walk around Alicante – enough time to appreciate that parts of Alicante really buzz at night and then onto check in at La Finca Golf and Spa Torrevieja. Funky, modern, comfortable with a lovely junior suite complete with fab bathroom and views.

We had time for a few bubbles and a short chill before dinner.

Aperitifs, canapes and entertainment in the glass room. This is La Finca’s principal meeting space and still only a few months old. My fingers and stomach were still not communicating as the canapes maintained the early standard Abassi set.

And, our entertainment was an amazing display of flexibility and strength fit for a gymnast’s gold medal – an Airshow in a large suspended hoop.

Then to the al a carte dining room for four more excellent courses. Few of us managed to finish the so tasty veal entrecote.

A final drink and supposedly off to bed.

However, I had an unusual added entertainment from the room next to mine.

The sounds of guitar and voice came from outside. On the balcony next to mine was, as I found out, a singer/songwriter/musician busy composing/trying out his ideas. My applause earned me a long conversation and a few glasses of rum!! Appears that the artiste was filming a video at La Finca!!

Day 4 – Sunday 22 February, Last Day – what a shame.

After drinking rum, while listening to the creation of some great music, and only fours’ hours sleep I deserved a hangover.

Must have been a special rum or the music – I woke feeling I could bounce off the walls. Must have been a premonition for my afternoon with a gym ball.

Post breakfast we were off for a tour of Torrevieja. We took in an interesting 4 star with a great meeting space, a brilliant concert/congress hall (real hi tech), a view of a pink salt lake and lunch on board a wooden boat – well in board lunch.

Our venue for lunch appeared to be all wood – floors and walls – as if we were on an old sailing vessel. This was our first taste of the food that locals are more likely to eat – muscles, squid, paella, fish and more.

Then back for a show round of La Finca. Thanks Heikki for an unusual show round. A team building quiz based on La Finca with added challenges.

One challenge was to stand on a massive gym ball and walk it up the path while supported (cushioned if need be) by ones team mates.

Fortunately my volunteering to walk the ball was not a disaster – in fact it was fun once I worked out how not to fall off.  Lucky for me my team mates were too busy picking me up after two falls so no photos of me falling; just those of me celebrating.

My return flights meant I had to leave and miss the final hotel visits and dinner.

Overview

Delegates came from Scandinavia, Germany and France as well as the UK.

Not one of us had realised just how good Costa Blanca could be for MICE. Not only good but very competitive. Madrid is lower cost than Barcelona and Costa Blanca is a lot more attractive on rates than Madrid.

And of course flights into Alicante have improved and hopefully Valencia does as well.

Each of Alicante, Calpe, Valencia and Benidorm offer some great MICE conference and incentive hotels and the smaller towns like Altea have smaller hotels that work for small meetings and Incentives.

AR Diamante Calpe and Melia Villaitana are great options for pharma hotels – able to host over 1,000 delegates and with a large number of rooms. There are many hotels close to AR Diamante should you be looking for 1,000 rooms.

Options for team building and incentive activities cover everything you expect, and more, in an area that has amazing sandy coastlines, warm winter seas and mountains over 4,000 feet.

While many activities like diving, sailing, golf, mountaineering, cycling are sport the region also hosts professional winter team training in other sports such as football for those who want to enjoy sunshine and warm winters – 20 degrees is quite normal!

While I wrote this it was over 20 degrees In Calpe (and sunny).

Almost finally – thanks to all those who contributed as suppliers, hotels, venues and activities, especially Mercedes for putting it together and Costa Blanca Tourism Authority for requesting a Meet & Talk Forum and an especial thanks to Laura at AR Diamante and Olga at La Finca for unexpected service.

While it is not unusual for a hotel to sponsor Forums and’ Laura waived payment of our personal spend. While our bar bills were small I have never had my personal spending waived before.

And Olga made sure I could have my morning tea, like a true Brit, by lending me her personal kettle.

And finally if your budget is not generous, have large numbers and want winter warmth without a long flight contact GTAssociates for a proposal from Costa Blanca.

Absolutely Faberge ……………….

Tuesday, January 13th, 2015

…………..Darling

Having seen some of Moscow’s stylish high life and the fab Faberge Ritz Chairs we felt this caption was so appropriate. We could picture Eddie, Patsy and Saffron sitting in these chairs with a glass of Bolly or Stolli.

You can start from the 10th floor for pre-dinner drinks and see the Bolshoi and Red Square from a height then work your way up to the 61st floor and dine in Europe’s highest restaurant. Alternatively, start with drinks on the 34th floor and wonderful panoramic views and drop in on the Russian Academy of Sciences 22nd floor for dinner …. and there are just so many other fab sky high bars and restaurants with wonderful views, so you are spoilt for choice. Just let Russian Fairytale DMC find your dream evening venues.

Do you know about White Turf?

Monday, October 6th, 2014

Excitement and refinement are the key elements that contribute to an unforgettable experience, and so…If your highest achievers have scaled new heights!

If you have a very high end budget to reward them! Then celebrate their success during one of the world’s most exclusive high adrenaline events.

White Turf is set amidst Europe’s highest peaks close to glamorous St Moritz on a snow covered frozen lake!!

Imagine the skill, excitement and pure adrenaline of:

  • Horse racing on snow and ice
  • Snow Polo
  • Skijoring – skies towed round the lake circuit by racehorses!!
  • Rubbing shoulders with A-Listers, the guests of large corporates and the wealthy

Add in exclusive luxury hotels, world famous Swiss hotel hospitality service and exquisite cuisine. And after sharing the competitors’ adrenaline rush your winners can create their own with:

Heliskiing, snowmobiles, dog sledging, glacier hiking, taxi bob run on the Olympic slope, snow golf and more with breaks in Igloo bars and terraces.

The exclusive event takes place in St Moritz each February!

Explore White Nights & Russian Fairytale

Tuesday, June 3rd, 2014

A city where the summer sun can set as it rises, an imperial city bursting with stunning high impact venues and event options that will not break the bank. This is St Petersburg city of White Nights for eighty eventful days from May to end July.

And our new DMC Russian Fairytale knows how to make St Petersburg work best for you events.

We are looking forward to introducing Russian Fairytale and Vasiliy, CEO and Owner, to you in the near future. Meanwhile you can take a look at our website or Russian Fairytale’s website at www.gtassociatesdmcs.com  and www.russian-fairytale.com.

If you would like to see how St Petersburg or Moscow might work for your next event please contact Gill or Alan on 01527 401625

   

 

 

 

 

May 2014 – Feria de Sevilla

Monday, May 12th, 2014

How many parties cover close to a square mile?

Feria de Sevilla is, probably, Spain’s biggest party and Seville is a city that knows how to party.

Just imagine 1,000 private casetas, warm orange scented air, tapas, music and dancing 24/7 throughout Feria week.

Feria has to be experienced for the sheer volume of happy, friendly, people, its sounds and tastes plus spectacle of horses, horse drawn carriages and colourful “traje de gitano” the flamenco (gypsy) dresses.

For the best experience you need to know one of Sevilla’s most prominent families, such as Horacio of Between Congresos y Eventos, be connected to a business or member of an association, club or political party who together own one of the thousand private casetas. And …. be invited to join their party.

Casetas are canvas tent pavilions where the owners entertain family, friends and important business contacts. Casetas are made for entertaining – fully equipped with a bar, kitchen and sound system or live entertainment playing Sevillanas (local folk music).

Alternatively you can enter one of the seven huge public casetas.

Feria de Sevilla always takes place two weeks after Semana Santa (Easter week).

Each day the party starts around 13:30 with an endless flow of drinks and tapas until the small hours of the next day. And… on the final the Feria closes with a bang – many bangs in a huge firework display.

Las Fallas Festival – Valencia

Sunday, March 17th, 2013

Two million visitors will watch Valencia appear to burn this Tuesday, March 19th in what must be one of the loudest, brightest and craziest of Spanish festivals.

Spain has many great and original festivals; but Las Fallas seems absolutely unique. For the last few weeks around 350 lifelike dolls, some over 25 feet tall, have been scattered across Valencia’s streets, parks and other public places

These humorous  figures, ninots, are fashioned out of huge cardboard, wood, paper-machè and plaster statues and borne out of a pagan ritual. Ninots are now dedicated to St Joseph and they are a mix of social, satirical and political comment .

After a year’s labour of love, and at a cost as high as 40,000 Euros each, only one lucky winner will survive Tuesday night. The winner will survive the night and be kept in a museum dedicated to the dolls, the Museum de Ninots.

Tuesday will be a day of festivals – traditionally bullfighting, beauty pageants, paella contests, parades and more  - and all for the world’s largest festival audience. As with preceding days the streets will resound to spontaneous and random firework displays throughout the day.

At midnight all bar the winner will explode in a riot of pyrotechnics. The grand finale of Las Fallas is all about fire, colour, smoke, deafening sound and gunpowder all designed to welcome the end of winter and coming of Spring.

A Taste of Cyprus – Tzanziki

Friday, March 15th, 2013

TZANZIKI (Yoghurt & cucumber dip)

In Greek: τζατζίκι

Cool and creamy, this tangy cucumber dip flavoured with garlic is the perfect compliment to grilled meats and vegetables. It’s served on the side with warm pita bread triangles for dipping, and is also used as a condiment for souvlaki.

Prep Time:20 minutes

Total Time:20 minutes

Ingredients:

  • 3 tbsp. olive oil1 tbsp. vinegar
  • 2 cloves garlic, minced finely
  • 1/2 tsp. salt
  • 1/4 tsp. white pepper
  • 1 cup greek yogurt, strained
  • 1 cup sour cream
  • 2 cucumbers, peeled, seeded and diced
  • 1 tsp. chopped fresh dill

Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream. Add the olive oil mixture to the yogurt mixture and mix well. Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving.

Garnish with a sprig of fresh dill just before serving.

A Taste of Spain – Traditional Gazpacho

Sunday, February 17th, 2013

We have chosen gazpacho as a very good representation of Spanish food – fresh, healthy, piquant and full of vibrant Spanish colour.

This cold soup is a must in every Spanish fridge during summer – a perfect first course, light dinner or refreshing juice drink.

Gazpacho refreshes you during summer’s Spanish heat while providing a vitamin rich tonic. Take gazpacho with you to the beach or while carrying out team activities so as to chill while you tan or perform.

Olé’s basic version of gazpacho is the one most likely to be found wherever visitors travel to in Spain. However, while this recipe is very common it provides an uncommonly great taste. One taste of this chilled gazpacho and you will be instantly transported to a land of whitewashed walls, red-tiled roofs, and a golden sun…

  • Serves 4
  • Preparation time: 30 min.
  • Difficulty: easy

Ingredients

  • 10 oz of bread
  • 21 oz. of tomato (Spanish of course)
  • 2 cloves of garlic
  • 2 onions
  • 2 red and green peppers
  • 1 cucumber (optional)
  • 7 tablespoons of oil (naturally Spanish extra virgin olive oil)
  • 2 tablespoons of vinegar
  • 1 1/2 tablespoon of water
  • Cumin (optional)

Preparation

Having soaked the crusty bread in water for 20 minutes and squeezed out excess water add the cumin and garlic and mash together in a mortar. To a plastic bowl add the chopped onion, the chopped tomato, the oil, the vinegar and the salt then add the garlic and bread mash. Place the mixed ingredients in a blender and add very cold water then blend till smooth. Add more salt to taste and strain the mixture. Keep cool in the fridge until served.

Dice some more tomato, cucumber and the peppers add some diced toasted bread and serve with your chilled gazpacho and a fine Spanish dry wine.