Barbados for the Gourmands

Good news for the foodies out there...Barbados' premier Sandy Lane resort just completed a multi-million dollar renovation that includes a new culinary facility and a gourmet cooking and tasting program for guests. With the Gourmet Challenge package, guests get a personalized cooking demo with one of the resort's culinary artists, a customized tasting menu at l'Acajou, a sommelier-guided wine tasting, and the chance to prepare hors d'oeuvres and cocktails right alongside Sandy Lane's top chefs and bartenders. Guests will leave with a special culinary amenity like a cookbook or embroidered chef's apron, plus the recipe to a new signature cocktail created and named just for you.

Out of the kitchen, the Gourmet Challenge also comes with an upgrade to Luxury Ocean Room accommodations - a savings of $300 per night over the standard Ocean Room rate - and the fifth night of the package is free. The full six-day/five-night program is $4,800 per room through October 31 and includes daily breakfast and round trip airport transfers.

If you're thinking of traveling late in the promotion, JetBlue just announced new daily non-stop flights between New York (JFK) and Barbados (BGI) beginning October 1, making it easy to reach the island with a few welcome perks, like free seatback televisions, unlimited snacks and more room to stretch out your legs than on any other U.S. airline - all standard.

And if you can't make it to Sandy Lane before the promotion ends this fall, try this yummy recipe straight from their kitchen to get you through the summer back home...


Sandy Lane Low-Fat Granola Wild Berry Parfait

- 1 cup fresh vanilla yogurt
- 1/2 cup homemade cherry granola (dried whole cherries & fresh granola of choice)
- 4 sliced strawberries
- a handful each of strawberries, raspberries, blackberries and blueberries
- 2 tablespoons candied pecans
- 1 sprig mint leaf

Mix fresh granola and dried whole cherries in mixing bowl. Pour a quarter of the granola mixture into a glass mason jar along with the blackberries and blueberries. Pour 1/2 cup fresh vanilla yogurt into jar, then layer sliced strawberries and whole raspberries on top. Pour remaining 1/2 cup yogurt into the jar, then continue to layer the remaining fruit and pecans on top. Finish with mint leaf.

Barbados for the Gourmands