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The resort pool offers just one of the picture-postcard views at the Grand Del Mar.

The hot stone massage is one of the many treatment options the spa offers for both men and women.

The Grand Del Mar

A P E R F E C T W I N T E R G E TA W A Y
By Lillian Africano

fter my best friend moved from New York to California, we had to create opportunities to meet and catch up. So we try to have a girlfriend getaway once a year, during the winter. Its usually in California, where the weather is (almost) always balmy and there are plenty of wonderful resorts with spas (a must). Leaving my East Coast freeze behind, I arrived, with my friend on a brilliant California day, on the sumptuous grounds of The Grand Del Mar. Though the resort is only about a 20-minute drive from La Jolla (our starting point), it looked, as we approached, like a world apart: a grand Mediterranean palace in Tuscany or Spain, rather than a fairly recent (2007) creation in southern California. Snugged against the Los Penasquitos Canyon Preserve, this $300-million ve-star resort evokes legendary architect Addison Mizners romantic Palm Beach creations of the 1920s; comparisons have even been made to the glamour and grandeur of Hearst Castle. The colors are richly realized, the gold, terracotta and rose, accented by cooler shades of green and blue. To the grandeur of the past, architect Robert Altivers has infused a sense of comfort and hospitality, for while the resort impresses, it does not overwhelm. After a warm welcome during the painless check-in, Maggie and I were escorted to a sumptuous suite that was larger than my rst New York apartment, with not one, but two, very spa-

The womens lounge, a part of the 21,000-square-foot spa.

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The Addison is Southern Californias most acclaimed ne dining restaurant.

cious bathrooms (each with a deep soaking tub, shower, double sink and upscale amenities), a sitting room t for landed gentry, a dining room that could seat a holiday crowd and a well-equipped kitchen. The heated terrace had commanding views of the lush Tom Faziodesigned golf course, but as neither of us was interested in the sport, we simply admired the view. Hunger led us to Amaya, the resorts casual restaurant, though the service and food here are anything but casual. The dcor is Mediterranean, the dining room relaxed, the shaded terrace, appealing. The menu offers American food with Mediterranean inuences. We both asked for variations on menu items and the response was: Of course and My pleasure, the same response given to any request we made during our stay. When our dishes arrived, Maggie remarked (to me): When I make this dish at home, I usually serve it with a lot of sauce. The server, standing nearby, asked: Would you like me to bring more sauce? And within minutes, she did. Just as it should be at southern Californias only triple-vestar resort.

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Glowing re pits complete the relaxation experience at the main Resort Pool.

The Mizner suite encompasses 2,840 square feet of unabashed luxury.

Later, we headed to the spa: 21,000 square feet of luxury. There are 11 spacious treatment rooms, a romantic couples suite, separate mens and womens lounges, with inviting relaxation rooms (with replaces), showers, steam and sauna areas and indoor whirlpools. Outdoors, theres a shared whirlpool and a Relaxation Pool. Though neither of us planned any vigorous exercise, we took note of the (complimentary) Fitness Center, which features state-of-the-art equipment, including a variety of cardio and weight machines and free weights. Personal training (reservations required) and tness classes in the Movement Studio are also available. I was scheduled for the Renaissance Treatment (90 minutes, $310) followed by 30 minutes ($100) of MLD (Manual Lymph Drainage). My therapist extraordinaire, Jennifer Woog, explained that this was the spas signature body ritual, as she applied mineral-rich mud combined with warm aromatic oils to my body while I was cocooned in the womb-like embrace of the free-oating soft pack bed. The next part of the treatment was a bracing rosemary-infused Swiss shower followed by soothing, tension-relieving touch therapy, not a massage but a series of gentle rhythmic rocking motions that almost put me to sleep. The nale to my two hours of relaxation and contentment was the Manual Lymph Drainage. As Jennifer began the delicate massage of my face and neck, I expressed surprise. In the past, when Ive had a facial and it included what the esthetician described as lymph drainage, the touch was much rmer. No, Jennifer explained, the proper way to perform this treatment was what she was doing, to improve functioning of the immune system and to induce the relaxation response that allowed the body to heal itself. The treatment, she explained would reduce inammation, minimize stress and heal a number of conditions. Apparently clients who have had plastic surgery often choose MLD to accelerate healing and reduce the

pain and discomfort following surgery. When my treatment was over, I felt as if I could sleep for a week. Maggie was signed up for the Extremities Treatment (90 minutes, $270). As described, that treatment begins with a therapeutic herbal foot bath followed by a healing reexology massage on the hands and feet; this is intended to stimulate energy pathways. Maggie said she was also served a refreshing herbal tea. Next, she was treated to a soothing scalp, neck and shoulder massage with warm aromatic oils. We met later in the relaxation room, both content to drift away the remainder of the afternoon until it was time to dress for our muchanticipated dinner at the resorts celebrated Addison restaurant. Addison is something of a legend in the San Diego area. Director and Executive Chef William Bradley has garnered kudos from Esquire, the Los Angeles Times and Forbes.com for his outstanding and creative contemporary French cuisine and for presiding over one of the nations top chefs tables. The prestigious Relais & Chateaux hotel restaurant named Bradley one of their distinguished Grand Chefs, making him one of only 160 in the entire world. (A great chef attracts the attention of other chefs and I wasnt surprised to learn that master chef Thomas Keller of French Laundry fame has dined here.) The restaurant is the like the resort: opulent, masterfully decorated, with soft lighting and limestone and marble ooring, suggesting the dining room of an old world country home. Tables are well-spaced, allowing for comfort and private conversation; upholstered chairs and a replace create a cozy ambiance. Our tasting menu selection began with a raspberry consomm amuse bouche accompanied by pink champagne as if we werent already in a celebratory mood! The rst course was caramelized endive with ELEGANT ACCENTS FALL/ WINTER 2014 5

The Grand Del Mar makes an ideal getaway for romance as well as for girlfriend reunions.

whipped chvre and candied quince; the wine, a lovely 2010 German Riesling exclusively bottled for Addison. Next came a Baked St. Pierre, calamari grill and bouillabaisse with a Domaine de Fenouillet, Syrah/ Grenache, Ventoux, France 2010. Though Im not always fond of duck, the Canard Rti with liquorice, leeks and ruby red beets was a rare treat, succulent yet light; the wine, Bodegas Ontan, Temparillo, Rioja, Spain 2004. With our selection of artisanal cheese came homemade water crackers so light and airy, they were simply a platform for the cheese plate. I should mention that all the bread products served are homemade, save for the brioche with eur de sel, which came from the nearby Village Mill. (Our server explained that Chef Bradley likes these and that he also likes to support local products.) My favorite baked items were the homemade grissini with Meyer lemon. The dessert course was a caramelized banana bread with saltedcaramel crme glaage accompanied by a raspberry Belgian ale. This sounds like an odd pairing, but it was sublime. This also sounds like a great deal of food; to me it was exactly right. The tasting portions are enough to satisfy robust appetites, but not daunting for someone who prefers lighter meals. The wine pairings were sublime. What I especially liked was nding that the wines I enjoyed most were readily accessible at home and not terribly expensive. After a dining experience like this, with food as nourishment, as entertainment and as sheer pleasure, we had to pay our respects to the

chef, who is as gracious and articulate as he is creative. He spoke about respecting his ingredients, of being product-driven and of offering seasonal menus based on local foods and products. His kitchen was one of the most beautiful I have ever seen. After a glorious day like this, there was nothing to do but enjoy the comforts of our suite. The following morning we shared a room-service breakfast that arrived dead on time. The standout dish was the Mediterranean Breakfast, a thoughtful selection of cheeses, olives, ne cold cuts and artisan bread. Amply fortied, I took a tour of the property, which has a grand ballroom and various venues for weddings and special events. Outdoors, I found a stable and some friendly horses, for English dressage or Western trail rides. There are three self-guided walking or jogging routes with views of the canyon along the resorts perimeter. For more ambitious hikers, there are complimentary guided canyon walks. During my walk, a staff member noticed that one of the straps on my tote bag had torn. When I returned to the suite, the phone rang; a concerned voice asked if I would like someone, perhaps one of the Grands seamstresses, to repair my bag. I was, as the British say, gobsmacked. Fine service is one thing; this was denitely above and beyond. I thanked the caller and said no repair was necessary as this was an older bag that could be discarded. While I had been exploring, Maggie had been back to the spa for yet another treatment. Neither of us wanted to leave this magical place, and we both agreed it had been our best ever Girlfriend Getaway. n

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Among the popular outdoor activities are Western-style trail rides.

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Fraise Petillant, Margarita Encender, and Blueberry Thai Basil Martini

Addison Signature Cocktail

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BLUEBERRY THAI BASIL MARTINI

Recipe courtesy of Addison at The Grand Del Mar Yield: 1 cocktail INGREDIENTS 8 Blueberries 5 to Thai basil leaves Splash of simple syrup 2.5 ounces Stolichnaya Blueberry Vodka METHOD Muddle blueberries, Thai basil leaves and a splash of simple syrup in a shaker. Add vodka and ice. Shake and strain into a chilled martini glass.