Spotlight Accommodation: The Eliot Hotel – Boston, MA

Fall is the most beautiful time to visit New England and I am planning to escape to Boston for a weekend in October.  My favorite place to stay is this amazing European-style boutique hotel located in Back Bay, The Eliot Hotel. I first stayed here on my first visit back after I moved from Boston to Savannah, GA in 2004.  I have never been disappointed.  It is literally so quiet and luxuriously comfortable that I often find myself dreaming of going and napping there for an entire week! 

                           

This glamorous  spot is close to all of the shopping and eateries that Back Bay has to offer, including Newbury Street.  It is also a short distance down Massachusetts Avenue to Cambridge.

  

All of the rooms are suites; elegantly decorated with beautiful linens, tailored furniture and marble bathrooms. 

 Clio and Uni are located in The Eliot.  Both have been named among the “Best Restaurants in America” by Zagat. 

James Beard Award winner, Chef Ken Oringer, has given his talents and expertise to make Clio one of the top French restaurants in Boston.  The food is truly delicious and the atmosphere is Parisian romantic. 

Uni is considered to be one of the best Japanese restaurants in Boston as well, voted “Best Sashimi Bar” by Boston Magazine.

all images courtesy of The Eliot Hotel, Boston

 

EXTRA TIDBIT:  While staying at The Eliot, I like to visit Pemberton Farms in Cambridge to stock my room with treats.  Located at 2225 Massachusetts Avenue, this is a wonderful little farmer’s market and gourmet food store that I discovered while living in Boston.  They have the most wonderful produce (especially fall apples!), homemade pies and cookies, artisan cheese, deli items, meat and fresh New England fish.  It is truly a great family-owned market so stop in when you are in Boston!

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Hot Summer Weekend

On a recent trip to Denver, I was lucky to stumble upon this great micro brew from Oskar Blues Brewery out of Lyons, CO.  My favorite is Mama’s Little Yella Pils.  An all-malt pilsner that delivers a refreshing zing on a steamy summer night. 

Summer Stars

by Carl Sandburg

Bend low again, night of summer stars.

So near you are, sky of summer stars,

So near, a long arm man can pick off stars,

Pick off what he wants in the sky bowl,

So near you are, summer stars,

So near, strumming, strumming,

  So lazy and hum-strumming.

 

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Supper of the Month – July 2010

This a  light and delicious dish that can be made very easily after work.  Pair it with a bottle of Pinot Grigio and a loaf of crusty Italian bread.  105 degrees in Dallas, Texas is too hot for outdoor grilling, so I used my Le Creuset grill pan on the stove and I think the chicken stayed very juicy doing it this way.  Just open a window!

Grilled Chicken with A Lemon Garlic Marinade

Serves 2

Ingredients

1 whole breast of chicken, unsplit

Juice of 1 large lemon

2 cloves of garlic, minced

2 tsp. dried thyme

1 tsp. dried rosemary, crushed

1/4 cup olive oil

salt & pepper

First prep the chicken.  Begin by unwrapping the whole chicken breast and cutting it in half down the center with a kitchen scissors.  Cut away any fat or tendons from each half and then rinse the chicken under cold water.  Transfer to a plate and blot dry with a paper towel.  Salt and pepper each and set aside.  In a small bowel, whisk together the lemon juice, garlic, thyme, rosemary, olive oil, salt & pepper (to taste).  Pour into a large ziploc bag. Place the chicken in, close and massage the marinade into the 2 pieces.  Refrigerate for 30 minutes and up to 3 hours. 

Drizzle olive oil on grill pan and coat evenly.  Preheat pan on medium-high heat.  When hot, place chicken on the pan and allow to grill for 5 minutes.  Chicken will be ready to turn over when it no longer sticks and nice grill marks have formed.  Turn once and grill for approximately 10 minutes.  Center should be firm but still juicy. 

 

Mixed Greens  with Acacia Honey Vinaigrette

serves 2

Ingredients

2 cups mixed salad greens

1 tbsp. white wine vinegar

1 tbsp. Savannah Bee Company Acacia Honey

1 tsp. dijon mustard

3 tbsp. olive oil

salt & pepper

In a large salad bowel, whisk together the white wine vinegar, honey, dijon mustard, olive oil and salt & pepper (to taste).  Place salad greens on top.  When ready to serve, toss salad greens and dressing together.

 

 

 

 

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