As you may or may not know about me, I am majorly #dbsobsessed with Canyon Ranch in Tucson, AZ. This week I was lucky enough to be able to experience their location in Lenox, MA, in the Berkshires. While there are some things about this location that could be improved upon, and Tucson remains my favorite, there are some wonderful things about this place as well!
The grounds of this locations are really stunning. Pictured here is the front lawn of the property, as well as the ropes course, both located just in front of the Bellfontaine Mansion, which was restored by the owners of Canyon Ranch and houses the dining rooms and library.
The rooms all have views of the luscious outdoors, making for a beautiful backdrop.
Another excellent part of this location is the proximity to many lakes and ponds, allowing for a number of outdoor activities that celebrate the area. We have hiked the Appellation Trail, canoed Goose Pond and done stand-up paddleboarding on Lake Mahkeenac!
Finally, there s THE FOOD! I have been really impressed with the array of options here, as well as the quality of the food. From Bison Short Ribs and sliders with heirloom tomatoes (pictured above), to Elk Steak with Chimichurri and Mustard-Crusted Chicken, almost everything we have tried has been incredible. The secret to eating healthy here? A combination of what I would call 'real' food, and portion control. Now, if only we can all do this at home! Wish me luck! More to come...
Day 1 at Canyon Ranch Lenox is off to a great start! At 7am we went off to Lake Mahkeenac for a couple of hours of paddleboarding! I must admit, I was afraid that as a first timer I would be falling in. However, I stood up right away and managed to stay upright!
I highly recommend this incredibly fun activity to anyone, but think lakes may be more steady than the ocean. The thought of that still totally scares me. Off to the next adventure! #dbsobsessed
Look, I love small, artisan coffee shops just as much as the next San Franciscan, but the fact remains that a large iced coffee with cream and CRUNCHY SUGAR from Dunkin Donuts will always and forever bring joy to my heart and pep to my step.
In CT for the day before a trip to the Berkshires (which you will be hearing ALL about), and my first order of business was getting to a Dunks. Drew really does run on Dunkin.
Growing up in a family that had toast with butter almost every day, and was constantly cooking with butter, there was never a time when room temperature butter was NOT on the counter. So, I never knew the agony of trying to put cold butter on toast, until I moved away. (Ok, it happened sometimes at my parent's too, but it was rare...)
Of course, I have a butter dish with a cover, but I so rarely used it that after a week or two out, when I needed it again, the butter was translucent and anything but appealing. So, I turned to keeping it in the fridge, which made it useless for toast!
Solution! The butter bell! The butter goes into 'the bell' and is then turned upside-down into a dish with a small amount of water inside, keeping air from touching the butter. Using the butter bell, butter will keep, on the counter, for up to thirty days!
Here are some I suggest:
NorPro (what I have)
Well as you can tell by the fact that this is my second post dedicated to the books of Chevy Stevens... I'm officially a fan of her murder mysteries. Here is another one I am loving...
Today I have very special DBS Obsession for my readers! Read on and you’ll be rewarded with a delicious treat…
Several years ago I started working with Visit San Luis Obispo County and Sunset Magazine to provide social media support to SAVOR the Central Coast, hosted at the Santa Margarita Ranch. Working on this exciting event is always a great time, and it has allowed me to meet a number of incredible chefs who have presented at the event.
During last year’s event, I had the pleasure of meeting cookbook author and Emmy nominated culinary host, Chef Nathan Lyon (of Next Food Network Star fame), and his lovely partner-in-crime Sarah Forman (or as he refers to her, Super Sous). The two of them are a joy to be around, with smiles constantly on their faces. However, more pertinent to this post is the fact that Nathan is an INCREDIBLE chef.
I could go on and on about Nathan’s culinary history and many accolades, but I’ll just point you to his website for more information on him and his book: chefnathanlyon.com.
If you don’t see everything you want to there, not to worry, because this duo is behind a rare chef social media presence, done right. So often, the online presence of chefs come across as forced and inauthentic, but that is far from the case here. With content-rich profiles on Facebook, Twitter and Instagram, Chef Nathan Lyon is nailing it in the social media realm, with a constant stream of drool-inducing images to fill your newsfeed.
As mentioned earlier, in addition to being a chef, Nathan is an author! I picked up his book, Great Food Starts Fresh, and am in love with it. It is no wonder that it made it onto The Washington’s Post’s ‘Top Cookbooks’ list. There are so many recipes that allow you to utilize the abundance of ingredients that we find in the farmer’s market throughout the year. I highly recommend this one.
Ok, enough with all of this food talk and no actual food! Chef Nathan Lyon was awesome enough to put together a delicious summer recipe, using my personal favorite brand of all things cheese, Cowgirl Creamery. Take a look at this tasty recipe that just screams SUMMER!
Strawberry Crème Fraiche Cobbler Ice Cream
drew bailey scott
My raison d'etre: Seeking and experiencing that which improves my life in all areas. The purpose of this blog: to share those incredible discoveries with others, hopefully making their lives even better!