A DISTINCT COLLECTION OF
INDEPENDENT HOTELS ACROSS THE GLOBE

Autograph Collection Welcomes Atlantis, Paradise Island — Learn More

va103:

Autumn mood, Washington

Oh the reverie, memories, of loving thee, in the fall leaves, we breathe, smoke wreathes, dry heaves, we’re all thieves, a bunch of deceived, conceived, notions believed… Received.
- by moosic1212

va103:

Autumn mood, Washington

Oh the reverie, memories, of loving thee, in the fall leaves, we breathe, smoke wreathes, dry heaves, we’re all thieves, a bunch of deceived, conceived, notions believed… Received.- by moosic1212​

LOCAL DELIGHTS

Lisa Aronson is the Executive Chef at our Algonquin Resort in New Brunswick. Revered as a place of rejuvenation for 100 years, Lisa and her fellow Algonquin chefs bring that same philosophy to their locally-inspired cooking. They even grow many of their own herbs!

You grew up in Vancouver, but now find yourself in New Brunswick. What is it about East Coast cuisine that inspires you most?

There is a certain honesty with the food. There’s an abundance of quality local ingredients that stand by themselves. Wherever possible, we source our meats, seafood, and vegetables from nearby farms, smokehouses, and fishmongers.

What is a quintessential Algonquin Resort dish?

Being right on water, you don’t get much fresher local seafood. So, I’m going to have to say: our lobster bowl. It’s a 1.5 lb butter-poached lobster, de-shelled and served with house-made butternut squash gnocchi. It’s a less a messy way to eat a lobster!

If you had to serve one dish to a VIP guest, what would it be and why?

It would be made from local ingredients and tailored to the guest – never cookie cutter, like the Autograph Collection. One example might be: sunrise picnic with yogurt parfaits in Mason jars, pastries wrapped with twine-tied paper, and beignets in bags with cinnamon sugar.

LOCAL DELIGHTS

Lisa Aronson is the Executive Chef at our Algonquin Resort in New Brunswick. Revered as a place of rejuvenation for 100 years, Lisa and her fellow Algonquin chefs bring that same philosophy to their locally-inspired cooking. They even grow many of their own herbs!

You grew up in Vancouver, but now find yourself in New Brunswick. What is it about East Coast cuisine that inspires you most?

There is a certain honesty with the food. There’s an abundance of quality local ingredients that stand by themselves. Wherever possible, we source our meats, seafood, and vegetables from nearby farms, smokehouses, and fishmongers.

What is a quintessential Algonquin Resort dish?

Being right on water, you don’t get much fresher local seafood. So, I’m going to have to say: our lobster bowl. It’s a 1.5 lb butter-poached lobster, de-shelled and served with house-made butternut squash gnocchi. It’s a less a messy way to eat a lobster!

If you had to serve one dish to a VIP guest, what would it be and why?

It would be made from local ingredients and tailored to the guest – never cookie cutter, like the Autograph Collection. One example might be: sunrise picnic with yogurt parfaits in Mason jars, pastries wrapped with twine-tied paper, and beignets in bags with cinnamon sugar.

designboom:

tintaldra cabin by modscape exists autonomously in rural australia
all images © modscape

situated on the southern banks of the murray river in victoria, australia, an autonomous retreat exists completely off-grid. get the details of its sustainable features here.

designboom:

tintaldra cabin by modscape exists autonomously in rural australia
all images © modscape

situated on the southern banks of the murray river in victoria, australia, an autonomous retreat exists completely off-grid. get the details of its sustainable features here.