Over the last couple of months we’ve seen some of our favorite celebs taking a little break from their busy schedules to indulge in some rest and relaxation.
Rancho la Puerta
Check out some of the spas across the country that are accommodating fashionistas with an aversion to flats with reflexology, sumptuous pedicures and more.
La Cocina Que Canta, the Cooking School and Culinary Center at Rancho La Puerta in Tecate, Baja California, announced the arrival of Executive Chef Denise Roa.
Nothing says fall like warm homemade bread, fresh out of the oven, and the pine nuts and maple syrup in this recipe adds to its fall-like feel. If you can’t make it down to Baja California to nosh at Rancho La Puerta’s lush and vast resort – known for its quality cuisine and cooking classes – give this recipe a try. We love the Spanish touch of saffron.
Rancho La Puerta, a fitness resort and wellness spa in Tecate, Baja California, Mexico, is hosting a two-day birthday gala and symposium, “The Sun, the Butterfly, the Dove,” in San Diego, California, this September 24-25th to celebrate its 70th. Proceeds from the gala will benefit Fundación La Puerta, a non-profit dedicated to the Tecate region and building a better future on the border through educational and ecological action, so join the fun and feel good about it at the Hilton San Diego Bayfront.
Celebrate this Mother’s Day with a bit of spa-ing, re-connecting, and treatments à deux with your best friend—mom, of course! Spas catering to a mother-daughter clientele, from adults to teens alike, are increasingly becoming more common (find an extensive list here), and promote the importance of overall wellness at an early age. Whether you’re a mom, daughter, grandmother, niece, or confidant, these destination spots offer getaway packages or amenities (and a non-stressful atmosphere!) that honor mom this Mother’s Day weekend—and throughout the year. Here’s a sample of just some of SpaFinder’s top picks we’d like to share.
In Mexico, fresh corn is roasted or grilled until smoky-sweet and deliciously chewy. For this classic chowder, the corn is pan-roasted, then cooked to a golden velvet with leeks and aromatic vegetables.
Founder Deborah Szekely and Chef Jesus Gonzales like to give food a quick last touch as it is served. It might be as simple as a quick sauté of leeks, corn and peppers for this corn soup, a drizzle of extra-virgin olive oil over tomatoes and basil or a dash of fennel powder on grilled fish. That last touch always lifts each fish a notch, adding freshness and flavor, a hint of texture or temperature contrast and eye appeal.