Gourmet Getaways Press Release from Callawind

If food is an important consideration in selecting a vacation site, award-winning authors Paris Permenter and John Bigley offer readers an opportunity to taste-test a spot before heading for the airport. Their new book, GOURMET GETAWAYS: A Taste of North America’s Top Resorts (Callawind Publications, US$24.95 / CDN$29.95, trade paper with flaps), is a culinary cruise through the kitchens and cuisine of 78 popular spas and resorts in the United States, Canada, the Caribbean, and Mexico. It features recipes for over 100 signature dishes, from appetizers to desserts. Many of the dishes are accompanied by notes from the chefs who created them, some of whom are newcomers to the gourmet world and others who are established stars in the food firmament.

Think snow and feast on hearty fare like Caribou Medallions with Creamed Leeks and Wild Blueberry-Thyme Sauce from Emerald Lake Lodge in British Columbia . . . Maple Sap Pea Soup from Deerhurst Resort in Ontario . . . Warm Spinach Salad with Crispy Onions and Boar-Bacon Dressing from Sundance Resort in Utah . . .

Think sun and salivate over Sweet-and-Spicy Crab Salad from Marriott’s Mountain Shadows Resort and Golf Club in Arizona . . . Chilled Pear and Beet Soup with Ginger-Cinnamon Croutons from Nisbet Plantation Beach Club in Nevis . . . Peppercorn-Crusted Salmon from The Colony Beach and Tennis Resort in Florida . . .

Think south of the border and savor Guacamole from the Acapulco Princess . . . Black Bean Soup from Fiesta Americana Condesa in Acapulco . . . and Margarita Pie from the Marriott CasaMagna Cancún.

Permenter and Bigley also describe the type of food served at each resort, for example:

Chef Bob Williamson of Quail Lodge Resort and Golf Club in Carmel, California, has a penchant for serving European dishes with an American accent.
Chef David Reardon of The Orchid at Mauna Lani in Hawaii showcases the unique flavoring of Hawaii, dishes of the Pacific Rim, and Hawaiian regional dishes with a California twist.
Chef Terry Conlan of Lake Austin Spa Resort in Texas cooks up a lean, mean menu that uses healthy ingredients to draw out the flavors of the Southwest.

Gourmands might consider a mid-January visit to The Cloister in Sea Island, Georgia, when the hotel hosts its annual Cloister Food and Wine Classic, a gathering of chefs from resorts across the country who come to the hotel to show off their innovative cooking styles.

GOURMET GETAWAYS captures the flavors of the most appealing resorts on the continent, and presents thumbnail sketches of what a visitor can expect at each place. More than 200 full-color photos illustrate the food and the resorts. This is a book that can be enjoyed by active or armchair travelers, and everyone who relishes good food.

About the authors: Paris Permenter and John Bigley are a husband-and-wife team of travel writers and gourmet food aficionados who cover resorts and other North American destinations for numerous magazines and newspapers. They have written over 10 books, including the award-winning cookbook, Texas Barbecue, and contributed to Fodor’s Southwest B&B guide. When not away on assignment, they live in the Texas Hill Country near Austin.

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GOURMET GETAWAYS: A Taste of North America’s Top Resorts
by Paris Permenter and John Bigley
Released: Fall 1997
Published by Callawind Publications
Distributed by Biblio Distribution (a division of NBN — National Book Network)
Format: 8½ x 11 inches / 176 pages
200+ full-color resort and food photos
Price: US$24.95 / CDN$29.95 (trade paper with flaps)
ISBN 1-896511-07-4
Available at retail and online bookstores or by calling 1-800-387-5085

For more information, please contact Pamela Carmen at Callawind Publications:
Tel: (514) 685-9109 / Fax: (514) 685-7952 / E-mail: pamela@callawind.com