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Kilimanjaro Hotel Kempinski,
Tanzania - Africa |
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Oriantal Restaurant, Dar Es Salaam
- Tanzania |
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SWISS A330 Business
Class |
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Mirabelle Restaurant, New York -
USA |
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Elite Seven Stars Black
Card™ |
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NEXT: SWISS First Class &
Ammende Villa
VAU Restaurant - Berlin, Germany |
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| Dar Es Salaam, Tanzania -
Africa |
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| 5 Stars and 4 Stripes |
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| We arrived at the
Kilimanjaro
Hotel Kempinski after a half hour ride from the airport, immediately drawn
to its unexpectedly modern look, white-lit palm trees reflecting the dark
star-studded sky. Check-inn was quick and painless and then the doors to our
domicile opened, with views over the charming, night-lit pool and the still
busy harbor. Our well-appointed accommodations, # 520 located on the 5th floor,
presented a chic, comfortable and luxurious life style. The bathroom featured a
fabulous deep soaking tub and a separate glass enclosed rainforest shower with
large glass doors allowing natural light to flood. A large, invitingly dressed
bed, a multi functional sitting area, with a nice secretary accommodated a
laptop, granted quick high-speed Internet access and WiFi. That evening,
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| GM and Regional Director
Lena
Kasfiki Livanidou has the expertise of leading this world-class hotel and
spa. Her fabulous team has been empowered through her compassionate leadership
and intense experience. She is a mother of two adult children, who comes across
as a most gracious host, challenging her team to raise the bar. Mrs. Kasfiki
Livanidou is also managing the team that will soon open the first Hotel Lodge
in Tanzania. Once again the Kempinski Group continues to grow its brand beyond
expectations with the opening of the first Hotel Lodge of its kind world-wide
thereby epitomizing luxury accommodations in truly exotic surroundings.
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| Soon, you will be able to apply for our Seven Stars™ Global
Elite Travel and Dining program. As the carrier of our global Seven Stars Black
Card™ you will receive extraordinary benefits, all over the world, at
participating Seven Stars and Stripes Award winning establishments. Granted to
Elite Seven Stars Black Card™ ‘Members– Only’. |
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| A330 Business Class |
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| 4 Stars and 5 Stripes |
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| Soon we were welcomed onboard with gracious Swiss hospitality by
Robert Baumgartner who was directing the service end. Our comfortable
accommodations for the next eight hours sparkled. SWISS International Air Lines
is the national carrier of Switzerland providing service to over seventy global
destinations. North American gateways include: Boston, Chicago, Los Angeles,
Miami, New York's JFK, Newark, and Montreal. WISS, under the direction of CEO
Christoph Franz, and Lufthansa have recently teamed up to protect our
environment by now offering frequent travelers a solution for offsetting our
carbon dioxide footprints, adding an additional token to our airfare. The
'green fee' has been subsidizing the Swiss-based 'My Climate Foundation', a
reputable partner of Swiss. There are other programs funded by Swiss flying
guests, like the SWISS House that was opened last November in the SOS
Children's Village in Dar es Salaam, Tanzania.... |
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| Thinly sliced air-dried venison and shaved
gravlax |
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| Celebrated Swiss guest chef Reto Mathis is one of them who have
created the culinary dream that we were now salivating for, and we are forever
longing for his Black Truffle Pizza. Glancing over the neatly designed and
presented menu, all courses were paired with top Swiss and European wines and
liqueurs. Miss Anna adjusted the highly polished silverware and eloquent
all-white china, made in Germany by Tafelstern and then handed us hot, moist,
refreshing towels. Shortly thereafter came a sumptuous breadbasket, the
Ciabatta warm & crusty and the extra virgin, cold-pressed olive oil
delicious. Coincidentally she served our appetizers when we were just above
Florence, though the food served is time-adjusted to the traveler's preference,
if possible. Thinly sliced air-dried venison and shaved gravlax with
traditional dill mustard sauce was the opening course, accompanied by some
ratatouille salad. It was during our main course, over Sicily, that we
recognized
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| Our Seven Stars and Stripes™ book - 2003 to 2006 world-edition,
is
still available. Over 300 pages - featuring only the finest
establishments and fascinating cuisine art images from around the world. All
beautifully compiled in this full-color collector's edition.
ISBN# 1-4259-4267-9 |
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| Congratulations to all, from your Guests and from Seven Stars and
Stripes: |
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- For your visible commitment to excellence.
- For your willingness to be recognized for your latest
innovations.
- For your devotion to your staff and company.
- For your ability to receive.
- For your decision to raise the bar.
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| In Next Gazette: |
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| * VAU Restaurant - Berlin |
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| * Ammende Villa - Estonia |
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| * SWISS First Class A340 |
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| Dear Friends, |
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| we hope that you enjoyed reading our last gazette as
much as we did, creating it. Soon it will be spring and April 1st, which is
considered All Fools' Day, though not a holiday in its own right, is a notable
day celebrated in many countries. Our Seven Stars and Stripes global team
members were represented last week at the ITB Berlin through agents from Asia,
Europe and the USA. ITB Berlin is THE B2B-Plattform for trade visitors and we
had a grand time meeting with other people in the business of hospitality and
travel. First and foremost the response of all the hospitality industry’s
movers and shakers under one roof was enlightening. Then seeing many of the
team members together at the ITB was inspiring. But later tasting the cuisine
of some of the best restaurants Germany’s dream city has to the offer, was
exceptional. The Vau, Margaux, and Fischer’s Fritz, what else can we say?
Well, you’ll get to hear all abut it, soon. However, we are sharing with
you now in this issue our exciting discoveries in East Africa. Stay with us at
the Kilimanjaro Hotel Kempinski, dine with us at The Oriental and fly with us
‘Swiss Business’. Anyone making plans for spring shopping in NYC ?
Please make reservations, in advance at the unique Mirabelle farm restaurant.
Until next month from another part of the world, |
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| I am yours truly |
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Thorsten Buehrmann |
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| Watch the Seven Stars and
Stripes |
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| Award TV Show on |
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| Hamptons Televisions WVVH
World-Wide |
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| Dar Es Salaam, Tanzania - Africa |
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| 4 Stars and 5 Stripes |
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| It was Assistant Food & Beverage Manager Mr. Philbeth who greeted
us now to sounds of light Asian music in the background. He led us past fresh,
exotic floral arrangements as we wove our way through the crowded dining room
filled with an intermingling of assorted guests, obviously from all parts of
the world. The décor and ambience invoked a sort of minimalist balance
amidst the richness of dark tropical mahogany paneling. Modernity and opulence
were espoused in the likes of the timeless Schönwald China and gracefully
elegant Schott Zwiesel crystal stemware, which acted as an adornment to every
table. An ancient Asian settee, the likes of which could have been carried as
loot on one of Vasco da Gama’s ships of exploration, demanded attention in
one corner of the room.... |
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| The tasting menu created by
Chef
Robert Murray began with an Amuse Bouche of a very tender Steamed Shrimp
Hargau paired with a lime accented Neil Ellis Sauvignon Blanc, South Africa.
This was then followed by a mini tasting menu of Asian starters including Sushi
& Sashimi Platter, Thai Chicken Satay, Tord Mun Pla Krai (fish cakes) and
Somtam Salad (raw papaya) in a virtual tour around the Orient. Another South
African wine selection of Kings River Robertson Chardonnay provided the
much-needed citrus and lime necessary to pair successfully with this wonderful
medley. For our main course, Chef Robert Murray broke from tradition and
reached high into the plateaus of Northern Asia to produce the apex of our
dining experience, Crisp Mongolian Lamb. It is a simple dish most likely
inspired
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| Seven Stars and Stripes Awards for: |
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| New York - USA |
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| 6 Stars and 5 Stripes |
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| Mirabelle
has continued to grow and prosper over the years, and Chef Reuge’s fame
has spread throughout New York as he has upgraded the menu and wine list. The
chef offers a nightly tasting menu that changes on a weekly basis and is
accompanied by a selection of wines chosen from their extensive wine list. Guy
is an ardent believer and promoter of fine French culinary arts, and gives
monthly cooking classes at the restaurant. He is also an author of his own
small cookbook 'Le Petit Mirabelle'. The food, service and ambiance were
extraordinary and after chatting with Guy and Maria we left knowing that the
cuisine and service at Mirabelle are in a class by themselves.
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| We started with a fabulous Duo of cured Salmon: Gravlax and Pastrami
with fennel seed working seamlessly together to massage the palate and prepare
for the next course. This was accompanied by a delightful Calera, Central Coast
2006 Chardonnay from California exhibiting bright, fresh varietal aromas
accented with notes of citrus. Next came Caramelized Sea Scallop with
grapefruit jam and tarragon sauce served with Pinot Blanc Auxerrois, Domaine
Catherine Auther, Alsace. This a medium-bodied white wine, with juicy, lip
smacking fruit flavors of pears, peaches and citrus. Both were beautifully
presented and absolutely delicious.
... |
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| In The Press: |
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| * ITB 2008 - Seven Stars and
Stripes |
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