Word: flavorfully
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...trend isn't confined to newer developments like Lajitas. Some of the world's most venerable hotel operators go to great lengths to give their guests a generous helping of local flavor. Oberoi Hotels built the first luxury tent resort on the edge of the rugged Ranthambhore Tiger Reserve in western India four years ago and put pampered fat cats face-to-face with majestic big cats during private jeep tours through the jungle. More recently, the $630-a-night Oberoi Vanyavilas resort purchased pachyderms to take guests on mahout-guided elephant rides through the countryside...
...salads and flatbread sandwiches to choose from, too, among them a wonderful spicy chipotle shrimp flatbread with grilled pineapple and fire-roasted poblanos peppers (it just qualifies at 474 calories, but it's big enough to share). Natural techniques such as grilling and caramelizing are emphasized to lend flavor without adding the pounds. And while you're perfectly free to undo all the good work by downing a calorie-packed bottle from Seasons 52's 140-strong wine list, the fact that 70 of those wines are available by the glass makes it easy to indulge with moderation...
...less lucky, you get to co-host The View. Maybe you just swallow your pride and do the whole thing over again, as on the oxymoronically named Big Brother: All-Stars. But more likely, you eat a few bugs, you win a few bucks, you date Flavor Flav, and pretty soon you're back on the couch with the rest of us zeros, without a True Hollywood Story to your name. Is that all there...
Magical Elves took much the same approach to this spring's Top Chef. Fox's Hell's Kitchen (Mondays, 9 p.m. E.T.), on the other hand, is more about heat than flavor; lobster-faced British chef Gordon Ramsay puts a group of cooks through boot camp, overseeing them with such helpful advice as "Move your arse!" Compared with Top Chef, the show places less emphasis on menu planning and presentation than on the chaos of running a kitchen--especially with a half-crazed Brit chasing...
...SoHo soba house Honmura An, raw shrimp “melted beneath the teeth with the lush generosity of milk chocolate.” She describes eating Sayori, an extremely rare sashimi, at Kurumazushi: “It was smooth and slick against my tongue, with a clear, transparent flavor and the taut crispness of a tart green apple.” Unfortunately, it wasn’t all soba and sushi during Reichl’s tenure at The Times...