Prevue September/October 2015 - (Page 52)
Left: Villa Caletas
Below (clockwise from left): Monkeys in the jungle;
Four Seasons Resort at Peninsula Papagayo;
Riding ATVs through the jungle
groups staying in the region, says Solano, citing a recent software
company incentive for 200 qualifiers who built solar toy cars for
local school children.
EXPLORING SAN JOSE
Another hub for meeting and incentive groups is the capital city
of San Jose and the nearby Central Pacific rainforest region.
The immaculate, 372-room InterContinental Costa Rica at
Multiplaza Mall is an urban retreat across the street from the city's
largest shopping mall and one of the top meeting hotels in the
city. From here, groups can visit the historic downtown center or
take day trips to explore volcanoes, beaches, hot springs and the
rainforest. "You can spend a week in San Jose and not repeat an
activity," Castro says. If attendees have only a few hours free time
for an authentic Costa Rican experience, he recommends visiting a
nearby small town to explore the local shops and pulpería's (mom
and pop convenience stores). "You can go into any little shop and
find that people speak English and are very kind."
For an immersive rainforest experience, the 129-room Parador
Resort & Spa in Punta Quepos overlooks Manuel Antonio National
Park and the Pacific. Known as one of the country's top eco-hotels,
the Parador's esthetic is warm and inviting. Groups shouldn't miss
Manual Antonio, where local wildlife such as capuchin monkeys and
iguanas are tucked away within easy rainforest trails.
GASTRONOMY
For me, the biggest surprise about Costa Rica was the delicious,
innovative, farm-to-table food and drink that I experienced
everyplace I visited. In general, Costa Rican cuisine melds
Caribbean and Central American flavors using a variety of local
vegetables, herbs and fruits. By law, all of the fruit is pesticidefree and safe to eat, and only 100 Arabica beans can be used for
coffee. Local superfruits such as cas (part of the guava family),
along with more familiar fruits such as papaya and pineapple,
are blended with herbs to make exceptionally tasty juices. Even
cocktails have a distinct local flair, such as "18th on the Green"
at The Four Seasons Caracol restaurant, which mixes Guaro
Cacique (an alcohol distilled from sugar cane) with syrup, lime juice,
and fresh basil and cilantro leaves from the restaurant's garden.
Locally sourced menus create lasting impressions at events.
For example, our lunch at The Four Seasons included a savory
chilled mango soup with pegibaye relish and crispy yucca stick, and
Costa Rican sea bass with local veggies, accompanied by cilantro
and jalapeño salsa and fresh fennel and orange salad. The bright,
fresh flavors linger on the palate and create lasting memories of
Costa Rican cuisine.
hotelvillacaletas.com; costaricacvb.com;
starwoodhotels.com; fourseasons.com
"We are experts at melding business with nature."
48 | prevue magazine
http://www.hotelvillacaletas.com
http://www.costaricacvb.com
http://www.starwoodhotels.com
http://www.fourseasons.com
Table of Contents for the Digital Edition of Prevue September/October 2015
Planner’s Pick: Santa Fe
Fresh Meets: Grupo Posadas Expands Into US
Bureau Buzz: Detroit CVB
Good Business: Singapore Tourism Board
Sea Shores: Cuba: Pioneering a “New” World
On the Verge
MILLENNIAL MINDSET
THE WEST
GATEWAY CANYONS
HAWAII
On Location: Costa Rica
On Location: Langham Place New York
On Location: Norfolk
CALGARY
Checkout: Rijksmuseum, Amsterdam
Prevue September/October 2015
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