Prevue July/August 2011 - (Page 60)

Dinner with Ducasse [on location] dahlton a bennington, cmp/cmm a meeting pro dines with French starchef at W Vieques and dolls up for black tie banquet at Sheraton puerto Rico It’s remarkably special. After a 20-minute flight from San Juan to Vieques, you return to the Caribbean circa 1970s just eight miles off the east coast of Puerto Rico. The island offers the classic tropical experience: secluded white beaches, hospitable locals and charming beach towns rich with West Indies culture. Oh, and one of the world’s most celebrated chefs, Alain Ducasse, who has earned 19 Michelin stars at his restaurants around the planet from Paris to Tokyo, is here too. I flew in to explore the new W Vieques Retreat & Spa, which anticipates your every need with its fully stocked W airport lounge, comfy and super stylish accommodations, fully equipped meeting facilities, and arguably the most decadent cuisine in the Caribbean, created by Mr. Ducasse. A true departure from the hectic hustle and bustle, the 157room W Vieques is a sanctuary of serenity spread along a couple of gorgeous crescent cove beaches fronting sapphire seas. The extra large rooms in 2-story blocks start at a whopping 560 sf with bright, mod minimalist decor and superfly bathtubs that look like big oblong metal buckets, designed by Urquiola. I could have lived for a week moving between that bathtub, my balcony and the beach just a few feet away with nothing but my iPad and the direct line to room service and the spa. For the adventurous and activity-minded, W Beach offers a plethora of non-motorized watersports and two illuminated bi-level infinity pools complete with swanky music above and below the water. If relaxation is on the agenda, Whisper Cove’s quiet adultsonly beach is steps away, while the full service Away Spa features handmade fresh lotions, potions and scrubs. Did I mention decadent and world class cuisine? Chef Ducasse was on-island to check on his first Caribbean restaurant: miX On The Beach. His resident chefs Lamberto Valdez and Sebastien Rondier create magical menus for meetings with sumptuous Caribbean flair. Dishes include: criolla shrimp quiche with fresh squeezed guava and papaya juice; fun Totally Tostones “mingle” appetizers with exotic ceviches for receptions; and a perfectly paired carving station with beef tenderloin, vegetable fricassee, pear sauce, Caribbean lobster au curry and coconut basmati rice. With candlelit tables, the sound of ocean waves gently lapping at the beach and an effervescent evening breeze, Ducasse executed a phenomenal group dinner for our group one evening. We started with several ceviches made from scallops, mahi, snapper and various tropical fruits. The salad featured roasted corn and diced cactus. The bouillabaisse was a serious crowd pleaser with monkfish, halibut, snapper and jumbo lobster tail. And there were two options for the main course: a whimsical Caja China of roasted baby pig served with mango, shrimp and habanero quesadillas, or an extraordinary whole smoked Seabass. Then there’s my new fave dessert of all time. It’s called Tropezienne—a delicate, tender brioche with an out-of-this-world vanilla bean crème. Yes, chefs Valdez and Rondier can create that for your group too, and you should rip out these two pages right now and head straight to procurement. The W also offers planners some exceptional interactive culinary programs that can be included in any program, in either 60 | prevue magazine

Table of Contents for the Digital Edition of Prevue July/August 2011

Seattle
The Leela Group
Dallas/Chicago/New York
Charleston Place
Ravella, Lake Las Vegas
The Pierre, NYC
Eat Plan Love
Thailand
Valencia, Spain
South Walton, Florida
Dinner with Ducasse, Puerto Rico

Prevue July/August 2011