Archive for June, 2010

Up, Up and Away!

June 22, 2010

The Albuquerque International Balloon Fiesta is a known throughout the world and serves as a destination for kids of all ages. For over three decades, the first week in October brings the smell of roasting chiles and the mystical, magical moving picture show of hot air balloons sailing silently through the crisp fall air of New Mexico.

Interlude has planned a wonderful escorted vacation itinerary throughout scenic New Mexico, but for me, the Balloon Fiesta is the topping on this delicious pie.  Long an entry on my personal “bucket list”, I know you will remember this experience forever.   If you have an opportunity to assist in the launching of a balloon – do it!!   First-hand experiences like these don’t happen every day. You will be spending two days on the site and I urge you to savor every opportunity presented to you.

Typically the weather in the morning is around 40°F, warming up to about 70°F by noon. Bring a jacket and dress in layers. Also remember to wear comfortable walking shoes. Bring sunscreen to put on after the sun is up. You will be at a high altitude and are at risk for sunburn. Bring appropriate eye protection. Sun and wind need to be dealt with on a bright, sunny or windy day. For further weather information, visit www.balloonfiesta.com.

What exactly can you expect at Fiesta Glow?  Imagine being awed and amazed and deeply touched by the breathtaking sight of hundreds of balloons lit from within at night like giant holiday ornaments.  When all the balloons fire their burners and light up at the same time, it is one of the most spectacular single moments in all of Balloon Fiesta.  You must be there to hear the thrilling roar of hundreds of burners simultaneously igniting, turning the Park into a huge lighted Christmas tree of colorful balloons.

During the Mass Ascensions, a launch of all the participating balloons, the balloons are led by a balloon flying the American flag to the strains of The Star Spangled Banner.   If watching the Blue Angels fly over the Speedway before the 500 gives you goose bumps – be prepared, this will too.  It is simply the most spectacular display of sound and color in all of aviation. With over 600 balloons, it is the largest ballooning event on earth, the most photographed event on earth, and the largest annual international event held in the United States; and you can a be a part of it.

Picture 54 football fields, all put together. That’s the size of Balloon Fiesta Park’s 78-acre launch field!  As guests, you’ll walk the field and be part of all the action. You’ll have the chance to meet and talk to the pilots, the zebras (officials) and ballooning enthusiasts. Just the thought of joining hundreds of thousands of smiling, upturned faces, awestruck by the spectacular beauty of hot air balloons filling the big blue New Mexico sky should make you want to call Interlude right now. What you can’t feel until you are actually there is the massive joy surrounding you.  It is truly a remarkable experience.  I close this blog with the traditional balloonist’s prayer:

May the winds welcome you with softness.
May the sun bless you with its warm hands.
May you fly so high and so well that God
joins you in laughter and sets you gently
back into the loving arms of Mother Earth.

Our upcoming balloon festival tour has a lot more to it than the world’s most spectacular ballooning event!

 Scenic New Mexico and Balloon Fiesta (click here for itinerary)
October 2-9, 2010 (8 days, 7 nights) 

Previous post on this tour: Albuquerque International Balloon Festival

Eadie
– Interlude blog team 

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Adventure Awaits!

June 21, 2010

When was the last time you felt totally exhilarated?  When was the last time your inner explorer had its way? 

When you choose to join this small group immersion into the Copper Canyon, all of your senses will be awakened and stimulated.  You will feel alive and vibrant and energized.  Do you love bright festive clothing, you’ll find it here; how about incredibly delectable food, you’ve got it; or some of the most fabulous birding along the river- included.  Discover cultures so foreign to our own American way of life – intriguing.

Your mind will hardly be able to wrap itself around the incomparable engineering achievement that is the Chihuahua al Pacifico.  Opened after decades of construction in 1961, the railway was designed to connect the Pacific Ocean with Mexico’s central desert territory and Chihuahua and took almost 90 years and 90 million dollars to complete. With 408 miles of railroad tracks, 86 tunnels and 37 bridges, this route is regarded as one of the most important in the world and one of the master pieces of Mexican engineering.  It is on this train – the most modern and comfortable passenger train in Mexico – that you will experience one of the most unforgettable experiences of your life. Crossing an area four times bigger than the Colorado Canyon, the magnificent Mexican landscape of Copper Canyon, serves as the backdrop of one of the most spectacular journeys in the world. 

As you begin your train experience you will see cascading waterfalls and sheer canyon walls which soon give way to rolling hills and tropical farmlands. The landscape embraces palm, banana, papaya and mango trees. On this escorted vacation, you have the opportunity to have lunch in the dining car – an adventure in itself and one not to be missed.  Once you arrive in the postcard picture colonial town of El Fuerte, you will be enveloped in Mexican hospitality. A short walk along the quaint cobblestone streets rewards guests with photo opportunities such as the gardens at the town square, the 100 year old Cathedral and warm smiles from the friendly residents.  Discover everything from the rich Colonial history, battles between the Spaniard conquistador and the Mayo Indians, to Yoreme Indian culture and religious rituals, plus the architectural masterpieces that enhance this colorful and magical town. And… you’ll find the same incredible hospitality everywhere you go.

On your El Fuerte River float trip, once again that adventurer surfaces. A float trip is always a great time because you are embracing nature. Here you may see many desert birds in their natural habitat. I’m blown away by the variety of birds that have been sighted.   Birds that have been recorded are:  Bare-throated Tiger Heron, Common Black Hawk, Gray Hawk, Crested Caracara, Rufous-bellied Chachalaca, Elegant Quail, Mexican Parrotlet, White-fronted Parrot, Squirrel Cuckoo, Lesser Roadrunner, Groove-billed Ani, Colima Pygmy-Owl, Ferruginous Pygmy-Owl, Broad-billed Hummingbird, Violet-crowned Hummingbird, Plain-capped Starthroat, Elegant Trogon, Russet-crowned Motmot, Golden-cheeked Woodpecker, Grey-crowned Woodpecker, Grey-collared Becard, Masked Tityra, Social Flycatcher, Black-throated Magpie Jay, Purplish-backed Jay, Sinaloa Crow, Bridled Titmouse, Happy Wren, Sinaloa Wren, Black-capped Gnatcatcher, Rufous-backed Thrush, Aztec Thrush, Blue Mockingbird, Long-billed Thrasher, Grey Vireo, Mangrove Vireo, Rufous-capped Warbler, Fan-tailed Warbler, Euphonia, Red-headed Tanager, Yellow Grosbeak, Lazuli Bunting, Varied Bunting, Rufous-capped Brushfinch, Dark-eyed Junco, Black-vented Oriole, Ochre Oriole, Yellow-winged Cacique, etc.  Even if you’re not a birder – this will truly impress you.   Bring a journal to catalog some of your sightings – you may never again see such magnificent birds.   

On this exploration of a lifetime, you will also have the opportunity to meet the Tarahumara people (known as Rarámuri ) and explore their culture and traditions. The Rarámuri are among the largest and most traditional Native American societies in all of North America. The men are svelte, with strong muscles, recognized as the best long distance runners. The women are shorter, with oval faces, black and oblique eyes and straight nose. These dignified and reclusive Indians are a tribe who has chosen to live apart from modern western culture. They live primitively, subsisting on corn, beans, and their livestock. In the winter they live in caves, moving into small log cabins in the summer. Excellent weavers and producers of fine wool blankets, their simplicity and uncomplicated way of life will endear them to you.   

History abounds as you travel throughout this spectacularly beautiful region of Mexico.  With the expertise of your host and guide Dave Hensleigh, your travel experiences will be deeply enriched.  His knowledge and passion, along with his unbridled enthusiasm for the area, are incomparable. Dave and his team of Mexican experts are intentional about providing you with the most unique and exciting experience possible.   

A journey through Copper Canyon is one of the most enthralling journeys you can take in Mexico. The train ride itself is remarkable, the scenery is amazing, the people charming and welcoming, and the villages visited are hospitable.  The whole experience will become a lifetime remembrance for you and those traveling with you.  I dare you not to have a fabulous time!

Please take a look at the itinerary for this small group immerson escorted vacaton!   

Authentic Copper Canyon Train Trip (click here for itinerary)
November 5-14, 2010 (10 days, 9 nights)   

Eadie
– Interlude blog team 

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L’Italia il bello

June 16, 2010

Avrete belle memorie del lefelong dalle vostre corse in Italia ed in Sicilia del sud. Goda di ogni momento.   Wishing you beautiful lifelong memories from your travels to Southern Italy and Sicily.  Enjoy every moment.

 Mangia  Let’s talk food!  Face it, to taste the foods and wines of Italy and Sicily at their absolute best, there’s no substitute for a visit to their regions of origin.  There, the unique qualities of foods, such as cheeses and meats, made by artisans following local traditions are extraordinary. Interlude is poised to embark with you on a culinary journey of a lifetime as you embrace the beauty and majesty of the southern part of Italy and explore the food that embellishes every table.   Below I am providing a crash course in the Italian Food Experience 101.  Hope you find it helpful.

Most of the basic elements of Italian foods, olive oil, wine, cheese, grains, fruits and vegetables, originated in other places, but what came to be known as the Mediterranean diet assumed its enduring character in Southern Italy. The Mezzogiorno, as it’s often called, was a garden of the Greeks and Romans and continues to be today.

Italian meals may progress through multiple courses, from antipasto to primo and secondo, formaggio, frutta and on to dolce. But even a simple repast would not be complete without vino in the country that produces more wine than any other in the greatest variety of types and styles. And…without sulfides or sulfates – Italian wines are positively divine.  Italy’s first pasta was almost certainly made in the south, though noodles were preceded by flatbreads called focacce, forerunners of pizza, whose spiritual home (if not its place of origin) is Naples. Baked goods, including pastries, biscuits and cakes, abound in the Mezzogiorno.

Arabs in Sicily established a pasta industry in the Middle Ages, using durum wheat for the dried types that still prevail in the south. Tubes and other forms of “short” pasta may be referred to generically as maccheroni, distinguished from “long” types such as spaghetti and vermicelli. Also popular are spiral-shaped fusilli, oblique tubes called penne and larger tubes called ziti, though variations make the pasta field as confusing as it is intriguing. Fresh pasta is also prized, sometimes made with eggs but more often not, in such familiar forms as lasagne, fettuccine and ravioli, through there is no shortage of local peculiarities – be sure to experiment with some form of pasta you’ve never tried – you won’t be disappointed.

Pasto is a generic term for meal. Colazione may refer to lunch or a mid-morning repast or, as prima colazione, breakfast, which usually runs to “continental” standards with coffee or tea and bread or pastries. Merenda, more or less synonymous with spuntino, may refer to a mid-afternoon or mid-morning snack-or light lunch. Cena signifies an evening meal or late supper. Pranzo, which in parts of Italy means lunch (synonymous with colazione) and in other places dinner or supper (synonymous with cena), also refers to an important meal, banquet or business dinner. I guarantee you will get confused because local expressions can complicate matters, but smile and say grazie molto (thank you very much) and you’ll do just fine. 

Full meals may range through three to six courses (called portate) or sometimes more. Curiously, though, antipasti don’t rate a number, even if the range of appetizers offered in some places would constitute a feast. The first course–primo piatto (also simply primo) or minestra–may consist of pasta, risotto, polenta, gnocchi or soup. The second or main course–secondo piatto or piatto di mezzo–may cover seafood, meat, poultry, game, omelets or other cooked cheese or vegetable dishes.

The numbering system falls flat when meals include two or more primi or secondi or when a fish entrée, for example, precedes a meat course. With the main course or courses will come a contorno, a side dish or garnish of cooked vegetables, salad, rice, noodles or polenta. Courses may continue with formaggio (cheese), frutta (fresh fruit), dolce (also called dessert), caffè (espresso, of course) and digestivo (grappa, brandy or liqueurs, such as amaro or sambuca.

Italians love choices so there are several  different places in which you can enjoy the fabulous food other than a Ristorante.

Trattoria, applies to a neighborhood, small town or rural eating house, often family run, serving local foods and wines. Though the surroundings and service are usually unostentatious, like the price, the classic trattoria should provide exemplary regional cooking. Daily menus are often hand written or chalked on a blackboard or simply recited.

Osteria, from the Latin hospes, originally defined an inn providing food and lodging. But the name came to signify a modest wine house, often serving simple foods-like the similarly cozy taverna or locanda. Such locales have faded. Osteria (or hostaria) suggests simplicity, but the term (like locanda, taverna or trattoria) may apply to a sophisticated eating place.

Pizzeria, the pizza parlor popularized in Naples and the south, provides its specialty baked by a pizzaiolo in a wood-fired oven to be eaten on the premises or taken out. As the most popular type of eatery in Italy, the pizzeria no longer confines choices to pizza, but often provides other dishes, usually at lower prices than a ristorante.

Caffè originally applied to the coffee house popularized in the 18th century. Although a modern caffè will specialize in espresso-sometimes from its own torrefazione or roasting plant-the term has become synonymous with bar. In Italy, a caffè is not usually a dining place, as a café so often is elsewhere. But there are exceptions.

Birreria was originally a place that served draught beer made in its own brewery, though it now signifies a tavern or pub that specializes in beer but offers other beverages and often a menu with hot and cold dishes.

Terms for shops where food is sold and may be eaten on the premises are rosticceria (specializing in roast meats), tavola calda (hot dishes), tavola fredda (cold foods), paninoteca (sandwiches), gelateria (homemade ice cream). Enoteca (wine library) usually refers to a retail shop, though some enoteche also serve wine and food.

I hope this escorted vacation fits into your travel plans, and if so, I wish you,… buon viaggio and buon appetito!

As you’ve seen on our blog, each of our escorted vacations is completely packed full of amazing attractions, breathtaking vistas, and surprises of all kinds. So please take a look at the itinerary details!     

Sicily and Sorrento, Italy (click here for details)
October 16-26, 2010 (11 days)     

Eadie
– Interlude blog team   

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Musical History of the Civil War

June 11, 2010

There are so many thoughts that flood my mind when I reflect on the Civil War.  This conflict was devastating…however, when thinking about the sights you will be visiting during your escorted vacation, The Journey Through Hallowed Ground, there is a commonality that I find truly fascinating and uplifting. Whether you were a Rebel or a Yankee, one universal thread was music.   As you immerse yourself in the Battle of Gettysburg, can you not help but think of the Battle Hymn of the Republic?    When tramping through Antietam and Harpers Ferry, won’t the haunting strains of Dixie echo in your brain?

Both North and South relied on music to convey messages.  Drumbeats originally served two purposes: to tell soldiers what to do, and to keep them in step. Drum calls issued commands to soldiers, while other drumbeats with fife accompaniments helped soldiers march. Fife music was popular during the war because the shrill tone of the fife could be heard well above the rumbling of cannon and the other noises on the battlefield.

Buglers were crucial in the war because they too were responsible for sounding out commands:  this included reveille in the morning, tattoo at night (and numerous calls in between), as well as field commands such as advance and retreat. 

The Civil War lasted for four long, hard years, and during those years, scores of songs were composed and sung throughout the armies and at home.   On the field, fifers played shrill tunes accompanied by drummers beating a variety of beats. Most of the music played and enjoyed during that period still survives today. The songs sung during the war can be divided into several categories. There were inspirational marching songs written to boost the morale’s of soldiers on both sides. There were Negro spirituals and other traditional slave songs. There were songs that soldiers sang when they were sad and thinking of home; there were songs that families sang at home when thinking of loved ones away at war.  Interestingly, if soldiers liked a tune they heard the enemy singing, they would write their own lyrics to the song and sing it themselves. For this reason, many Civil War songs have at least two versions.

To my knowledge, the poem enclosed was never set to music; however it truly exemplifies the pain, loss, and devastation suffered on both sides during this most significant event in American history. 

The Blue And The Gray
Francis Miles Finch (1827-1907) 

By the flow of the inland river,
Whence the fleets of iron have fled,
Where the blades of the grave-grass quiver,
Asleep are the ranks of the dead:
Under the sod and the dew,
Waiting the judgment-day;
Under the one, the Blue,
Under the other, the Gray.

These in the robings of glory,
Those in the gloom of defeat,
All with the battle-blood gory,
In the dusk of eternity meet:
Under the sod and the dew,
Waiting the judgement-day
Under the laurel, the Blue,
Under the willow, the Gray.

From the silence of sorrowful hours
The desolate mourners go,
Lovingly laden with flowers
Alike for the friend and the foe;
Under the sod and the dew,
Waiting the judgement-day;
Under the roses, the Blue,
Under the lilies, the Gray.

So with an equal splendor,
The morning sun-rays fall,
With a touch impartially tender,
On the blossoms blooming for all:
Under the sod and the dew,
Waiting the judgment-day;
Broidered with gold, the Blue,
Mellowed with gold, the Gray.

So, when the summer calleth,
On forest and field of grain,
With an equal murmur falleth
The cooling drip of the rain:
Under the sod and the dew,
Waiting the judgment -day,
Wet with the rain, the Blue
Wet with the rain, the Gray.

Sadly, but not with upbraiding,
The generous deed was done,
In the storm of the years that are fading
No braver battle was won:
Under the sod and the dew,
Waiting the judgment-day;
Under the blossoms, the Blue
Under the garlands, the Gray.

No more shall the war cry sever,
Or the winding rivers be red;
They banish our anger forever
When they laurel the graves of our dead!
Under the sod and the dew,
Waiting the judgment-day,
Love and tears for the Blue,
Tears and love for the Gray. 

For more information about the songs written and sung by both sides during the Civil War, you may want to look at Keith and Rusty McNeil’s publication: The Civil War Songbook, with historical commentary.  I found it fascinating.    

I sincerely hope you learn a lot during your escorted vacation through Hallowed Ground.  I can guarantee your time away will be well spent.  Please let us at Interlude know how this experience affects you – we love bringing history to life and helping to create a more complete understanding of a very controversial time in our past.

This tour is sponsored by the Indiana Historical Society. You are welcome to join their members for this outstanding travel opportunity commemorating the upcoming 150th Anniversary of the Civil War.  Please take a look at the itinerary details!   

Journey Through Hallowed Ground (click here for itinerary)
October 19-22, 2010 (4 days, 3 nights)   

Eadie
– Interlude blog team 

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OCTOBER’S Autumn Delight

June 10, 2010

   

Laurel HighlandsLucky you – by joining this escorted vacation, you get to stay at the Condé Nast Traveler approved: Nemacolin Woodlands Resort which has appeared on the Gold List of the world’s best places to stay.  Situated on 2,000 mountain acres, the resort grounds will provide stunning backdrops to the featured highlights of this fall getaway.  This photo is a small sampling of the vibrant deep red and orange hues that permeate the countryside in October. Just magnify this sampling by thousands of trees – all waiting to show off their autumn splendor.  

The Chateau Lafayette, located on the grounds, was inspired by the classic hotels of Europe and features coffered ceilings, striking crystal chandeliers and two-story Paladin windows in the lobby, capturing the essence of refined European hospitality.  The original section of the resort, the Lodge, is an English Tudor exterior design and the interior design is English country cottage.  Get ready to be totally pampered while savoring the exquisite elegance of time-honored craftsmanship.    

In addition to the largest Wine Cellar in Pennsylvania and top-quality spirits in every member of its acclaimed Restaurant Collection, Nemacolin Woodlands Resort also features seven bars and lounges to accommodate its guests.   You may want to sip the finest bourbons or scotches at the Cigar Bar, or order a cocktail to-go at the Lobby Bar.  Perhaps you’ll want to enjoy a pitcher of your favorite brew at the WildSide.  No matter what your evening mood, you’re sure to find a favorite spot to enjoy libations with the good company you have met on this trip!   

I thought it might be fun to get to know the men responsible for all the wonderful food design at the resort.  It always amazes me the paths these culinary artisans take to reach their goal.  At the Nemacolin Woodlands Resort, they are blessed with two Executive Chefs.   

Paul Haines
Executive Chef of Casual Dining  

The Caddyshack – The Tavern – The Wildside – Elements – PJ’s and Seasonal Outlets  

Chef Paul Haines, a native of Western Pennsylvania started his career through an apprenticeship at Nemacolin Woodlands Resort in the early 1990’s. After serving locally as the Executive Chef at the Summit Inn and the Executive Chef at the Stone House, Chef Haines found himself back at Nemacolin where he became the Chef de Cuisine of the Tavern. After his second departure from Nemacolin, he went on to become the Chef de Partie of In-Room Dining at the Sea Island Company in Georgia.  By gaining new experiences and learning new techniques, Chef Haines returned to his home in the Laurel Highlands to take on the position as the Tavern’s Chef de Cuisine at Nemacolin Woodlands Resort as well as the resorts sole ice sculptor.   

Be sure you stop by to see The Tavern, fashioned after a traditional English pub, and featuring an 8,500-gallon free-standing saltwater aquarium that kids of all ages really enjoy.  You can also shoot a game of pool on the Tavern’s antique Brunswick pool tables. Lots of fun photo opportunities here!  

Fine Dining at the Nemacolin Woodlands Resort’s is a true epicurean experience. Our trip includes two breakfasts in the lovely Autumn Restaurant, one of the fine dining offerings.    


Sean Eckman
Executive Chef of Fine Dining  

Lautrec – Aqueous – Autumn  

In 2000, Chef Sean Eckman graduated from Indiana County Technology Center’s culinary program and with Honors at Indiana University of Pennsylvania Academy of Culinary Arts.  Upon completing culinary school Chef Eckman moved to West Palm Beach, Florida to complete an externship at the Breakers Hotel, then a Mobil Five-Star, AAA Five-Diamond Hotel, before being the only extern to be hired at L’Escalier, a fine dining restaurant on the resort property.  In April 2008, Chef Eckman found himself at Nemacolin Woodlands Resort as Chef de Cuisine of Aqueous. “The steakhouse theme of Aqueous fits my style,” says Eckman, “there are few things as great as a steak that is properly seasoned and cooked perfectly.”  

Pop in, just to get a glimpse of the lovely Lautrec which is one of only 20 restaurants in the WORLD to hold both AAA Five Diamond & Forbes Five Star awards simultaneously.  

This entire escorted vacation is jammed packed with a beautiful blending of art and nature. Just like Frank Lloyd Wright’s famous works, Interlude has provided, what we hope to be, just the right ingredients to make this tour a memorable experience for our guests.   The Laurel Canyon in the fall is a true gift of nature and the perfect place to spend a few getaway days!  Interlude has it all wrapped and ready for you.  

These are only a few of the highlights! As you’ve seen on our blog, each of our escorted vacations is completely packed full of amazing attractions, breathtaking vistas, and surprises of all kinds. So please take a look at the itinerary details!     

Nemacolin Woodlands Resort (click here for details)
October 12-14, 2010 (3 days, 2 nights)     

Eadie
– Interlude blog team   

•For immediate service, please call (317) 913-0387 or email us
•Share your Interlude stories and photos on this blog
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