Sentences with phrase «sea food lunch»

INCLUSIONS: Hotel pick - up and return, private transportation in an air conditioned van, bilingual driver, guided boat tour, fresh sea food lunch at a local restaurant, fuel, tolls, insurance and tax.

Welcome cocktail on arrival, Vietnamese sea food lunch and dinner on first day.

Not exact matches

More than 18 Relais & Châteaux chefs will descend on Carmel - by - the - Sea, California for 20 gastronomic events, from the much - lauded «Wild Mushroom Hunt & Lunch» with Chefs Cassidee Dabney of Blackberry Farm, and sustainability - driven Jerry Regester of Santa Lucia Preserve; cooking demos and lunch with acclaimed Chefs Daniel Boulud and Michael Tusk in the State - of - the - Art Gaggenau Demo Kitchen; a 10 - course rarities dinner feast paired with wines from Champagne Pommery, Château Margaux, Domaine des Comtes Lafon and Bouchard Père & Fils, prepared by James Beard Award - winning Chef Michael Tusk (Quince Restaurant, San Francisco), Food & Wine magazine «Best New Chef» and Relais & Châteaux Grand Chef Justin Cogley (Aubergine, Carmel - by - the - Sea), acclaimed two - star Michelin Chef Daniel Boulud and Relais & Châteaux Pastry Chef Yulanda Santos (Aubergine, Carmel - by - the - Lunch» with Chefs Cassidee Dabney of Blackberry Farm, and sustainability - driven Jerry Regester of Santa Lucia Preserve; cooking demos and lunch with acclaimed Chefs Daniel Boulud and Michael Tusk in the State - of - the - Art Gaggenau Demo Kitchen; a 10 - course rarities dinner feast paired with wines from Champagne Pommery, Château Margaux, Domaine des Comtes Lafon and Bouchard Père & Fils, prepared by James Beard Award - winning Chef Michael Tusk (Quince Restaurant, San Francisco), Food & Wine magazine «Best New Chef» and Relais & Châteaux Grand Chef Justin Cogley (Aubergine, Carmel - by - the - Sea), acclaimed two - star Michelin Chef Daniel Boulud and Relais & Châteaux Pastry Chef Yulanda Santos (Aubergine, Carmel - by - the - lunch with acclaimed Chefs Daniel Boulud and Michael Tusk in the State - of - the - Art Gaggenau Demo Kitchen; a 10 - course rarities dinner feast paired with wines from Champagne Pommery, Château Margaux, Domaine des Comtes Lafon and Bouchard Père & Fils, prepared by James Beard Award - winning Chef Michael Tusk (Quince Restaurant, San Francisco), Food & Wine magazine «Best New Chef» and Relais & Châteaux Grand Chef Justin Cogley (Aubergine, Carmel - by - the - Sea), acclaimed two - star Michelin Chef Daniel Boulud and Relais & Châteaux Pastry Chef Yulanda Santos (Aubergine, Carmel - by - the - Sea).

There are restaurants nearby that you can explore: Cow Bay hotel (pub food and bar), Café on the Sea (lunch — burgers) and Whet Restaurant (fine dining)

Serving fresh sea food and the most distinguished examples from the modern Turkish cuisine, the Zeytin Restaurant offers delicious tastes for breakfast, lunch and dinner on an à la carte basis to transform your meal to a unique pleasure.

Begin the day with their zesty breakfast packed with powerful energy driven fresh juices or the freshest of foods made with sea salts, move on to lunch where farm fresh produce whipped up in recipes from across the globe tempered with the freshest of spices, some hot and some fragrant, make a fascinating aromatic combination with virgin olive oil.

Following lunch, we loaded the seven - double and two - single kayaks with all the food, water, and supplies for our trip, then our guide Hayley, a native New Zealander, provided instruction on the basics of sea kayaking.

Lunch under the palms at Playitas Beach with the sound of the waves, sea breezes and fresh, local food.