As promised, here is the behind the scenes story to supplement my article in this month’s Design Is Magazine in my column, Living The Ritz Life. A magazine only allows so many words, but on my blog, I can blather on forever. So, if you want to hear the whole story about our stay at The Lodge, here you go.

Imagine a place where all your cares melt away at the door. A place where the phrase “my pleasure” actually means “my pleasure.” Imagine a place that is a retreat for the soul as well as the body.

A short one and a half hour drive from downtown Atlanta takes you to such a retreat. The Ritz-Carlton Lodge at Reynolds Plantation is close to the big city, but a world away.

The Ritz-Carlton Lodge at Reynolds Plantation

Arriving on a sultry Friday evening, this lodge of the well-heeled looms into view only after turning off the beaten path of Interstate 20. At the front door, friendly valets dressed in ivy caps, knickerbockers and argyle socks, ala golfer Payne Stewart, greeted us. Check-in was seamless and the weekend was now underway.

As we entered the club-level guest room, a roughhewn box on the hallway table caught my eye. Inside the box were graham crackers, Hershey bars and marshmallows, all the fixings for s’mores at the complimentary evening campfire. There were also notes welcoming my husband & me along with a jar of delicious spiced pecans (with the recipe attached). The king-sized bed was dressed with crisp white linens and the softest down pillows.  Two wooden chairs and a table on our balcony ensured a view of the lush greenery.

Smores Fixings!

Our stress level was decreasing rapidly.

To enter the Club Lounge, we needed only to step outside our room, directly across the hall. Inside the lounge a Cocktail & Hors d’Oeuvres party awaited.  With a self-service bar (including sparkling wine) and appetizers that included chicken pot stickers, vegetable samosas, individual crudités, crostini topped with brie, beef brisket and caramelized onions, a sophisticated cheese platter and flowered shaped beets adorned with goat cheese and walnuts. We helped ourselves to a beverage and a nibble before we strolled the property.

Entrance to Club Level Lounge

One of the treats of travel is meeting fellow guests. Judy & Dave from Myrtle Beach told me their story of being upgraded to the Club Level after Judy explained to their reservation specialist that they were on a special vacation. Judy spends her days taking care of her 15-year-old autistic grandson. After listening to Judy’s story, she was upgraded to Club Level.  Judi Fleming, the lodge’s charming concierge, later revealed to me that it is “my pleasure” to welcome families visiting with a terminally ill relative and make their stay as comfortable and accommodating as possible. Judy & Dave, although grandparents, were as giddy as school kids at the special treatment. It was the first of many stories I would hear about the intensely caring staff at The Lodge.

Club Level Goodies

A scenic, leisurely walk to the lake area was our next stop. With grass so verdant and luxurious, it doesn’t seem real and sparkling Lake Oconee laid out before us like a carpet of diamonds, we made our way to Gaby’s by the Lake – with a sign that exclaimed, “no shirt, no shoes, our pleasure.” Every detail is designed to make one smile. Once situated on the rustic bar stools that look to be fashioned from tree limbs, we were greeted by our bartender, Meyer, who took the greatest of care of us and was funny and engaging without being the least bit intrusive. My glass of champagne and my husband’s beer were both icy cold, which was something of a miracle on this 90F day.

Guests enjoying the infinity pool

Rustic seating at the lakeside bar

Meyer

Feeling carefree and unhurried, we ambled back to our room to change for dinner at Georgia’s Bistro. A massive chandelier and paintings of sunflowers enhance this cozy dining room. One perfect sunflower graces each table. Cameron and Price were our expert servers for the evening. We started with two appetizers-Crispy Tuna, served with a shrimp roll and pineapple chutney and the Wild Mushroom Ravioli. Both dishes were sublime. The rare tuna was wrapped in a tempura batter and fried. This was a totally new taste experience for me. Our other starter, the Wild Mushroom Ravioli was rich and silky, bathed in pesto garlic cream.

One perfect sunflower at each table at Georgia's Bistro

For our entrees, I chose the “Three Little Pigs”-a trio of pork-Kurobuta Pork Tenderloin, Bacon and Cheek Polenta, D’Anjou Pears & Walnuts.  Every bite was savory, porcine goodness. My husband decided on the BBQ Greensboro Quail & Duck Breast with Bacon-Bread Pudding & Garden Thyme Sauce. The quail’s piquancy was set off with peach stuffing. The duck breast was perfection. We were both extremely too full to even consider dessert, although the carrot cake sounded wonderful.

Three Little Pigs Dish

To work off a few of those dinner calories, we sauntered down to the infinity pool for an evening swim. The infinity pool is built to look as if it flowing over into the lake. With only a few other guests around, it was as if we had the pool all to ourselves. A special bottle of champagne was packed for this occasion and as we enjoyed sips by the pool, we were gently reminded by the bartender, Joel, that glass was not allowed poolside. But instead of confiscating our contraband, he deftly took our glasses back to the bar and returned with non-breakable plastic so we could enjoy the rest of the bubbly. It’s solutions like this that set the Ritz-Carlton staff apart. We also had an opportunity to get to know Joel better as we discussed our travels. We learned he had visited Thailand and looks forward to traveling to Chile, where we had vacationed a few years ago. And did I mention that the pool stays open 24 hours a day? I am sure you will agree this is another delightful resort anomaly.

Ambling back up to the room for a dry change of clothes, we peeked into the Club Lounge and were met by Club Level Concierge, Shirley, who told us she had started at the hotel in Housekeeping and worked her way up through the Ritz-Carlton Leadership Program. The Club Lounge bar was laden with treats such as crème brulee, pina colada tarts and chocolate fondue to accompany the free flowing champagne. After a tiny bite, we moved outside to the roomy Adirondack chairs surrounding the glowing campfire, where we caught up on all those conversations that get lost in the shuffle of everyday life. Sharing dreams and making plans, our only company were the birds in the trees and the fireflies on the lawn.

Miss Shirley

It should come as no surprise that slumber came easily.

Saturday morning arrived and we awoke refreshed and ready for the day’s surprises. Breakfast at the Club Lounge fortified us with an assortment of fare-waffles, crepes, oatmeal, pastries, fresh fruit, ham, cottage cheese and bagels with all the accoutrements (lox, cream cheese, onion and ripe tomato slices). We were served by David, who regaled us with a hilarious tale of laundry gone wrong when he was in charge of George W. Bush’s shirts while the president was staying at a former property in Los Angeles. It seems the Secret Service became panicked when they found plastic collar stays in the president’s shirt that it didn’t have when they were dropped off. David had to explain to the Secret Service that he always put collar stays in the shirts when he returned them, so they would keep their shape. This was just another story of staff excellence.

Ready for breakfast!

At ten o’clock sharp, we were at the desk of charming concierge, Judi, who introduced us to “Segway David,” who would be teaching us the fine art of balancing and a very special tour of the property. Joining us were Christa, a resident of Reynolds Plantation and her friend, Rhonda, visiting from Houston. The i2 Segways have been custom-painted Ritz-Carlton Gold exclusively for the property and the Lodge is the only certified operator of Segway tours in the state of Georgia.

Eric is ready to ride

David explains the Segways

David is the Nureyev of the Segways. I was not as confident, but with his sincerely kind and patient coaching, I was soon riding like a professional. Well, maybe not a professional, but I was very comfortable on my two-wheeled chariot. When I mentioned that the Segways seemed high-tech for such a glamorous yet rustic setting, David explained it as, “old world opulence meets modern technology.”  I just called it fun. David told me the oldest guests he toured with were a couple, ages 96 & 98, celebrating their 75^th wedding anniversary. Honestly, David’s kind and happy nature would put anyone at ease. He is truly passionate about people and it shows.

Ok, I'm up!

During our 90-minute tour, we were treated to vast vistas of the property’s five award-winning golf courses. Our stops also included a visit to Heritage House, which is home to several indigenous snakes and turtles and the Reynolds Plantation Marina.

They say that time flies when you’re having fun. I can attest that time slows down at The Lodge. I have no idea how they do it, but we always had ample time to relax and enjoy ourselves before the next event.

We were famished after riding the Segways (it is much more of a workout than you might realize).  Off we headed to Gaby’s by the Lake for lunch before my spa appointment. At our lakeside table, I enjoyed a Maine Lobster Grilled Cheese with fries while my husband munched on a Cheese Pizza. They were both incredibly tasty. Our server, Nicole, kept our cold drinks filled and made sure we had everything we desired on this bright, summer’s day. The dock allows boats to anchor at Gaby’s and grab a bite during a day on the lake.

Lobster grilled cheese

Sated by lunch, we retired to the room for a short nap before I left for the Spa.

At my appointed time, I made my way over to The Spa for the Summer Surrender treatment. I was greeted by Kristi, who took me on a tour of the spa facilities and who introduced me to Kathleen and Brandon, the Spa Operations Supervisor. Kristi then escorted me to the locker area, where I met Yamica and Angela, who was enjoying her second day on the job at the spa. I changed into my swimsuit, put on a signature Ritz-Carlton robe and slippers and indulged in the hot and cold plunge pools before it was time to meet Ron, my spa therapist.

The treatment was a combination of aromatherapy, scrub and hot stone massage. In essence, it was heaven. Ron, a music enthusiast, and part-time DJ, and I discussed rare record finds during our time together and I relaxed for what seemed like an eternity. Nothing seems rushed or hurried here. Every staff member makes you feel as if they are here to grant your every wish. I left the spa feeling invigorated.

The lovely spa staff

Returning to my room, I found my husband enjoying a book in the air conditioning.  I slipped between the sheets and took another nap. Upon rising, I showered and readied for the Chiminea Dining Experience-dinner for two lakeside, complete with Adirondack chairs, cozy blankets and a personal Chiminea bonfire. Angel, who would be taking care of us for the evening, met us in the lobby. We were escorted to the waiting golf cart and were taken to our lakeside table.  The Chiminea had been lit and on the table a fresh crab salad and shrimp cocktail was set out, along with two glasses of champagne. A tiny turtle craned his neck out of the lake to see what we were up to. When we finished, Angel appeared as if by magic to clear the table and pour the wine we ordered. Angel was a delight and we learned that she was teaching herself to speak Japanese and had visited Tokyo with her husband recently. As we relaxed by the lake, Angel returned with Rob Lowe (!), who served us our entrée of beef filet, salmon filet and sautéed shrimp over garlicky mashed potatoes, creamed corn and fresh vegetables, all nestled in a Le Cruiset dutch oven. We joked with Rob and Angel for a bit before digging into our luscious dinner. Dinner devoured, Angel reappeared with a lacquered box filled with ingredients for s’mores, spiced pecans and white & dark chocolate strawberries. Since we were more than full from dinner and needed a bit of time to recover before dessert, we enjoyed the moonlight on the lake, when out of the darkness Head Chef Steven Frain appeared to see if everything was to our satisfaction. Chef Frain told us the story of how he landed at Reynolds Plantation and like everyone else, spent time at the Lodge and fell in love with it. He convinced his friend and pastry chef, Brian Sundeen, who had previously worked in Moscow, to come along. At Christmas, Chef Sundeen builds a life-size ginger bread house in the lobby of the Lodge.

Angel, with our seafood cocktail. Yummy!

Eric and I enjoy champagne lakeside

Chef Frain

Our time at the Lodge was drawing nigh, but one experience summed up the entire weekend for me. On Saturday night, as I floated in the infinity pool, a shooting star soared across the sky as the DJ for the wedding on the adjoining lawn played, “It’s A Wonderful World,” by Louis Armstrong.

Did I make a wish? I didn’t have to, they had all come true.

xoxo, Patt

Today blogging to Lakeside – Fantastic Voyage

Louisiana, home of creole and cajun cooking, southern mansions and the unbreakable spirit of New Orleans. They have seen hard times, yet always bounce back with graceful resiliency. From Katrina and now the BP crisis, you might be wondering how the Paris of North America is faring.

They are faring quite well, thank you. And you should go and see for yourself. Party on Bourbon Street, enjoy the Garden District, listen to some down home music in Faubourg Marigny and don’t forget the beignets at Cafe Du Monde. With New Orleans only a 7 hour drive from Atlanta, you could be there in no time.

The Party Never Stops!

I have been in contact with my friends in New Orleans, Char Thian at the Ritz-Carlton and Kelly Schulz with the New Orleans Metropolitan Convention & Visitors Bureau, Inc. who tell me that all is well in their fair city and the best way to support it is to come and visit! Now, how many other ways can you give back by eating the country’s best cuisine and drinking up a storm? Only in New Orleans.

Take a look at this link. Honestly, the time has never been better to support New Orleans and have a dang good time in the process. The folks there are the friendliest anywhere and that food…OMG, that food. I am dieting right now in anticipation of my visit at the end of July. Can’t wait to drink sazeracs and eat all the luscious treats at Galatoire’s Friday lunch. You can even walk around with that Pat O’Briens Hurricane, as they encourage drinking and walking. But please grab a cab or a fab street car if you need to go further than your feet will take you.

But if you can’t get there right now, our own Pacci, in Atlanta, is supporting the cause with “We Cook While They Clean”.

We are very proud to announce that we will be joining the relief efforts in the wake of the devastation caused by the Gulf of Mexico oil spill with our “We Cook While They Clean” fundraiser.
 

Beginning Wednesday, June 23, $1 from every seafood dish on our lunch and dinner menu will be donated to the Gulf Relief Foundation, a nonprofit organization committed to providing relief to the fishing community of the Gulf Coast and their families. For more information on the Gulf Relief Foundation visit www.gulfaid.org.   “We Cook While They Clean” will continue until fishermen are back in their boats.

You could even plan to go down on July 30 – Aug 1, when I’ll be there. I would be happy to meet you at Tujagues for a evening of tippling. Come on down!

xoxo, Patti

Today blogging to Buckwheat Zydeco – On A Night Like This

Also, John and Danny invited Eric and me to join them at the kick off party for Pride Weekend 09 last night at the Georgia Aquarium.  We had a blast!  John Walker, the adorable PR fella for the Aquarium, and close friend of John and Danny’s, had expected maybe 500 party goers. There were 3000! It was crazy!  We had never been to the aquarium and it was breathtaking.  You know I have to share the most fun pictures with you.

One of the four whale sharks

Mr. Stingray taking a nap

John, Danny, Me, Eric

Dorie and Hermione

Me with my new friend, Pinhead – what a sweetie!

Adorable John Walker of the Georgia Aquarium
and equally adorable new friend Ken

More New Friends!

Beloved Danny and Me – Close Up!

More Party Folks!

Oh my goodness, we had fun.  But all good things come to an end and by 10 pm, the party was over.  On to the next place!  Eric and I weren’t ready to go home and we hadn’t had dinner yet.  My thought – Lumen! Of course!  We rode over to the Ritz Carlton and went in……but Lumen was closed. Bummer.  So we moved it upstairs to the Atlanta Grill and had a beverage and decided what our next move would be.  We were lucky enough to catch Chef Bennett Hollberg before he left for the night and had a chance to say hello.  But we were looking for more than a bar menu tonight. Where to go for a great late night nosh?  Where do the chefs go when they get off work?  Holeman and Finch, of course.

Now Holeman and Finch is in Buckhead and we consider that a drive. But we were up for it and cruised on over.  It was hopping!  And decorated deliciously for Halloween.  Here’s the sign in the entrance to the kitchen.

You know I love spooky!

There was nothing spooky about dinner, though. Eric ordered both the cheese board and the charcuterie board. Both winners.  The cheeses were sumptious, the sheep’s milk being my favorite. The charcuterie board had luscious cuts of cured meats – pepperoni, bresaola, smoked lardo, corned beef tongue (it was really light – honestly!).  My meal consisted of a plate of Connecticut oysters and an arugula, beet, candied pecans and shaved goat cheese salad.  It was all so good.  You need to see some photos, don’t you?

Cheese Platter

Beet Salad

Fresh, Briny Oysters

Charcuterie Board With the Famous H&F Bread

By now it was approaching 1 a.m. and it was time to go home.  Sated, with happy tummies, we arrived home, proud of my gay friends celebrating their diversity and proud to be an Atlantan again.

Be safe tonight, my darling revelers!

xoxo, Patti

Since I have arrived home to Atlanta after two years in Los Angeles, I feel like I have been reborn. Reborn under a lucky the luckiest star. Today was a shining example of this.  Shining like shrouded chandeliers and gobo lights.

The Ritz Carlton is everyone’s gold standard for perfection. I also believe that most feel that the Ritz is only for the upper crust.  But Lumen, the dazzlingly decorated lobby bar at the Ritz Carlton in downtown Atlanta is most certainly within reach.  I was invited by my friend, Tami Hardeman, from Running With Tweezers, for an early evening of cocktails and noshes. Tami had been invited by the lovely and gracious Sandra Ryder, Area Director of Public Relations for the Ritz Carlton Hotels of Atlanta, and she asked me to tag along.  As I have been yearning to visit Lumen since our return home, there was no way I would miss this opportunity.

Designed by The Johnson Studio (my favorite!), Lumen brings the Ritz Carlton to a different level altogether. It is sexy, alluring and attentive – like a fantasy lover.  But this is the real deal.  The degree of lavish attention each patron receives is seductive.  I have never felt  so pampered and cared for.  From Kristin, the amiable Bar Manager, who noticed me waiting and introduced me to Sandra, who had been waiting for us, to Kerem Kendigelen, the charismatic Food and Beverage Manager, as well as the delightful gentlemen (and I do not use that word lightly) at the valet – every single employee I encountered was charming and treated me as if I were royalty.  This is what one would hope for when visiting the Ritz Carlton, but these wonderful people really deliver.  I cannot wait to go back.

Lumen was first unveiled in June of this year. It is all about the glow.  You can’t help but feel beautiful just sitting there and sipping cocktails.  The first delicious surprise comes when you open the menu. What’s the surprise?  You know, since I am dying for you to check it out, I don’t think I will spoil it for you. Go ahead – see for yourself.  Bill Johnson and his team of miracle workers reworked this room from a plain Jane to a fierce goddess.  The sexy settees are cloaked in midnight blue mohair, perfect for that rendezvous you have been planning to relight the fire.  As we were planning a tasting of the bar menu and cocktails, Sandra chose the onyx-topped, under lit communal table for us, which was perfect.

Next, the cocktails. Tami and I both chose a signature cocktail that was created to match the artwork. Fabulous. This was my drink (description from the Ritz Carlton itself):

“Evening Bonfire”
Clem Bedwell’s dramatic work, (Lakeshore, Evening Bonfire, acrylic on canvas, 45 x 43 inches), may be viewed in The Lobby above a large-scale Chippendale Mahogany sideboard refinished in a hand-applied gilded platinum tone. “Evening Bonfire” is made with Absolut Kurant Vodka, Limocello, and Blue Curacao, served in a martini glass embellished with blueberry and mango puree, mimicking the extraordinary paint strokes and deep, rich tones of Mr. Bedwells’ inspiring canvas.

Tami’s Drink:

“Seas of Europa”
Named after the magnificent installation at the Peachtree Street entrance foyer by R. John Ichter, (Seas of Europa, mixed media on canvas, 144 x 102 inches), the “Seas of Europa” cocktail is served in a specialty martini glass acquired specifically for Lumen. Created with Stoli Straw-berry Vodka, watermelon pucker, a dash of strawberry puree and a splash of Cointreau poured over watermelon, Blue Curacao and sour apple pucker pearls, the cocktail is a whimsical representation of Mr. Ichter’s breathtaking work.

Artful Cocktails

Time for the food. Wonderful!  Chef Bennett Hollberg’s southern take on bar food is delicious and locally sourced when possible. The trout come from a place called Enchanted Springs – don’t you want a fish that comes from a magical sounding place?  Of course you do.  We sampled the Southern Style BBQ Pork Sliders with Pickled Sweet Potato – who knew you could pickle sweet potatoes? It was savory, barbeque goodness.

BBQ Sliders

Next up was the Oxtail and Wild Mushroom Flatbread, Arugula, Oven Dried Tomatoes, Fontina Cheese.  Every bite was perfection.  The wild mushroom surprises the palate with something far superior than those white buttons you are used to.  All the ingredients were super fresh. It really hit the spot.

Wild Mushroom Flatbread

There were also lavosh crackers with cider hummus. This was Tami’s favorite.  French fries came out crispy, hot and amazing. The best.

My favorite part of the evening was visiting with Chef Hollberg. Sitting down and getting to really know the chef behind the food is one of life’s greatest treats.  Chef Hollberg did not spend his childhood on the family farm, churning butter and gathering eggs. Au contraire.  He went to college on a baseball scholarship and realized that it was a full time job and one that he did not relish.  When he decided on culinary school, he moved  up to Seattle to study and after graduation moved home to his native Atlanta (there are still a few around).  Chef Hollberg, asked around on the best place to hone his craft. He was told, “the Ritz Carlton, but don’t expect to get hired”. Well – he got hired. Just like that.  And has been at the Ritz in Atlanta for three years now.  His newest passion involves smoking foods and he convinced the General Manager at the hotel to allow him to install a smoker in the kitchen.  Most unusual food he has recently smoked? Chocolate – for ice cream. Isn’t that brilliant?  We also talked about dining trends and how some other chefs fall under the impetus for food that looks clever, but may not be very appetizing.  Funny chef quote for the evening – “It needs to taste good, whether you are making grilled cheese or foie gras with sparklers in it”.  This soft spoken chef has a rapier wit.

Chef Bennett Hollberg

He has spent the better part of 2009 changing things up on the menus for both the bar at Lumen and the Atlanta Grill, upstairs in the hotel.  The Grill is reaping the rewards of the aforementioned smoker in the form of a smokehouse menu in addition to the regular offerings at the restaurant.  From beef brisket to a salmon filet, this is high end smokehouse fare.

Chef Hollberg has also put his own twist on the hotel’s high tea.  Once only serving hot tea, the hotel is now serving iced tea with a most innovative sweetener – flavored cotton candy! I love it and I bet anyone who visits will be just as delighted.  Keep attending those marketing meetings that spark these ideas, Chef Hollberg!

And then, our enchanted evening was over.   As I drove home in my trusty sedan (that I’m sure was an elegant horse drawn carriage when I arrived at the Ritz Carlton), I felt every bit the princess.

Visit Lumen. It is a magical place where you are transported from the humdrum of the everyday.  It is affordable, beautiful and bewitching.  Relax for a couple of hours in this city respite where you will feel like royalty. You will thank me.

I would like to extend many thanks to Tami, Sandra, Kerem, Kristin and of course Chef Bennett Hollberg for the very special evening.

I will definitely be back. Soon. Very soon. Maybe tonight

Take the time to pamper yourselves, Darlings – you deserve it.

xoxo, Patti