Tips On Travel Thanks To Mrs. Potato Head

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MRS. POTATO HEAD’S TRAVEL ESSENTIALS

‘TATER TRAVEL TIP #1: MAKE A LIST!

Mr. Potato Head can be a klutz when it comes to packing, which is why Mrs. Potato Head loves to make a list of packing essentials for their vacation needs. It’s a good idea for the sweet potato to start planning her list weeks before the traveling ‘taters head off on their journey. By planning so far in advance, you are much less likely to miss off any travel necessities!

‘TATER TRAVEL TIP #2: ROLL UP, ROLL UP!

Who wants to iron an outfit when you reach your destination? Mr. Potato Head doesn't, that’s for sure! Instead of folding your clothes and placing them in your suitcase, try rolling them. Tightly rolled clothes are less likely to get heavy wrinkles from fold creases and they take up less room.

‘TATER TRAVEL TIP #3: PACK LIGHTLY!

Nobody wants to be weighed down with heavy baggage, especially if you’re a tourist ‘tater who wants to wander around with ease. That’s exactly why Mrs. Potato Head suggests everybody packs lightly. Pack layers of clothing that you can easily put on or take off. And think twice about adding that spare pair of shoes to your luggage. Do you really need them?

‘TATER TRAVEL TIP #4: KNOW THE RULES!

Mrs. Potato Head is a stickler for the rules. Get to know them all before you travel, especially if you’re flying! If your journey involves an airplane ride, make sure you pack correctly and don’t place any large liquids (such as a regular-sized bottle of perfume or a can of hairspray) in your carry-on luggage. All liquids brought onto planes must be in 3.4-ounce bottles or smaller. And they must all be placed inside a single, clear, quart-size zip-top bag.

‘TATER TRAVEL TIP #5: CARRY-ON VALUABLES…

What would Mr. Potato Head do without his trusty bowler hat and his angry eyes? Well, every now and then luggage gets delayed or lost – and that’s exactly why it’s a good idea to pack your travel essentials and valuables in your carry-on bag. Never put them in your checked luggage! Make sure your ID, passport, keys, money, credit cards, jewelry and electronics are safe and secure in your carry-on bag, as well as items like extra contact lenses and a spare pair of undies. Happy traveling!

MRS. POTATO HEAD’S PACKING ESSENTIALS

Mrs. Potato Head says: “I’m packing your extra pair of shoes!” 

Don’t be a couch potato on your summer vacation; head outside and explore. When you’re packing your bags, make sure you’ve got comfortable shoes in your luggage. Nobody wants sore tootsies!  

“And your angry eyes, just in case!”

Who wants to get angry-eyed in the blazing sunshine? Nobody! That’s why it’s important to pack your sunglasses. If your eyes need some extra help, don’t forget to take your spectacles and contact lenses, too.

“A dime!”

A few dollars will certainly help ease your summer vacation needs. It also helps to have a credit card for any unexpected incidentals, as well as the purchase of the odd souvenir or two. See if you can seek out a bargain!

“Cheese puffs!”

Don’t forget to pack some snacks for the journey. If you’re a picky eater, it might be wise to add a few of your favorite munchies to your suitcase to ensure you’ve got lots of treats to eat while you’re away, too. Mmmm!

“A spare set of lips!”

Mr. Potato Head can swap his lips with a spare set if they become chapped or sore in the sizzling sunshine. Non-spuds can’t do that, which is why it’s a good idea to pack some lip balm for your travels. Pucker up!

“A key!”

It’s always a good idea to keep all your essentials together in one place, including your keys, money, ID and passport. Be a safe spud on your travels; don’t be a loser this summer!

“Sunscreen!”

Never forget to apply sunscreen in the scorching summer sun… Or, you’ll end up baked!

This post is written by Sarah Coulsey. She is a Wife, and Mother of two boys living in New England. This post may contain affiliate links.

Maine Reports Gradual Change In Leaf Color In The North #VisitMaine

Great Country Fairs This Weekend!

Augusta, ME September 17, 2014 - There is a hint of color in northern Maine as The Department of Agriculture, Conservation & Forestry reports low 10 – 30%  color change and very low leaf drop. 

 

“We are right on target for a glorious fall foliage season, said Gale Ross, Fall Foliage Coordinator for Maine. “With the low leaf drop we anticipate that the northern part of the state will soon be a tapestry of beautiful colors,” she added.

 

For more information visit the state’s official foliage website www.MaineFoliage.com and receive weekly reports by e-mails. Visitors and natives can share their photos of the riot of color throughout the state as the leaves gradually change. For information about the fall foliage ranger-led hikes in state parks and public lands visit www.maine.gov/dacf/fallfoliagehikes.

 

Now is the time to plan a trip to beautiful Aroostook County in northern Maine for a ringside seat to experience sensational fall foliage.  Aroostook is so big that it actually covers an area greater than the combined size of Connecticut and Rhode Island.  Aroostook State Park offers hiking trails that provide great views from atop Quoggy Jo Mountain.  http://www.visitaroostook.com/

 

While waiting for the leaves to change, there is still plenty to do in Maine this weekend.  Maine’s Lakes and Mountains Region is a wonderland of hiking and biking trails. The 17^th Annual Harvest Fest & Chowdah Cook-off takes place in Bethel on September 20^th complete with scarecrows and harvest decorations as well as an arts & crafts festival, a farmer’s market, forest-products mill tours, a 50-mile scenic bike tour and the famous Chowdah Cook-off. Location: Bethel Village. Times: 9:00 a.m. – 4:00 p.m. For more information www.bethelmaine.com.

 

Or travel up to Unity between Waterville and Bangor for the popular Common Ground Country Fair held from Friday, September 19^th through Sunday, September 20^th.  The fair boasts a great farmers’ market, crafts and folk arts, Indian basketmakers, and entertainment on the Maine Folk Traditions stage.   Participate in a 5K foot race, enjoy sheep dog demonstrations, and watch a draft horse show.  This annual celebration of rural living and organically grown Maine produce also offers some of the best festival food in Maine. http://www.mofga.org/theFair

 

For a complete list of activities and events in Maine this fall visit www.visitmaine.com

This post is written by Sarah Coulsey. She is a Wife, and Mother of two boys living in New England. This post may contain affiliate links.

Bar Boulud, Boston Makes Its Debut At Mandarin Oriental, Boston

Hong Kong, 18 September 2014 – The award-winning Mandarin Oriental, Boston and Chef Daniel Boulud are delighted to announce the opening of Bar Boulud, Boston. The French-inspired bistro and wine bar is Chef Boulud’s first restaurant in Boston, and second partnership with Mandarin Oriental Hotel Group. The restaurant follows the successful format of Bar Boulud, New York, located on Manhattan’s Upper West Side, and Chef Daniel Boulud’s first UK restaurant, Bar Boulud, London, located at Mandarin Oriental, Hyde Park, both of which have achieved significant acclaim. This approachable restaurant concept is known for its traditional French bistro fare, seasonal New England inspired dishes, signature charcuterie with recipes by renowned Parisian charcutier Gilles Verot, and an impressive wine cellar showcasing Burgundy and the Rhone Valley, well-suited for leisurely dining, business meetings or special occasions.

Chef Aaron Chambers, most recently Executive Chef at Boulud Sud in New York City, leads the daily culinary operations of Bar Boulud, Boston as Chef de Cuisine with a menu that includes an impressive selection of traditional terrines and pâtés, such as: Pâté Grand Mère, chicken liver, pork, cognac and Pâté Grand-Père, foie gras, pork and truffle, along with an assortment of signature sausages such as: Boudin Blanc, white pork sausage with truffled mashed potatoes and apple and Boudin Noir, blood sausage with mashed potatoes, apple and caramelized onions.

A selection of grilled beef burgers adds an American touch to the menu with: ‘The Frenchie,’ topped with pork belly confit, arugula, Dijon, tomato compote and Morbier cheese on brioche bun and ‘The Piggie,’ topped with barbecued pulled pork, jalapeño mayonnaise, and a red cabbage slaw. Additional menu highlights include: the classic Coq au Vin, with red wine-braised Amish chicken, bacon lardons, pearl onions, tender baby carrots and trumpet royale mushrooms; Handmade Chitarra Pasta, laced with local Wellfleet clams, bottarga, fennel and chili garlic; New England Sole Meunière, served with cauliflower, marcona almonds, capers, brown butter and fresh parsley; and a hearty Croque Monsieur, served on house-made brioche, layered with melted Gruyère cheese and house-made ham.

Chef Chambers joined Boulud in 2009. Originally from Yorkshire, England, he has over 15 years culinary experience in top kitchens all along the East Coast including: Indebleu Restaurant and Café du Parc in Washington D.C. and Café Boulud and Boulud Sud in New York City. Prior to working in the U.S., Chambers cooked in the kitchens of Le Manoir aux Quat’ Saisons, the two Michelin-starred Relais & Châteaux property in Oxford, England, and Al Mahara in Dubai, United Arab Emirates, rated among Restaurant Magazine’s “World’s 50 Best.”

Curated by Sommelier Joe Camper, the wine cellar at Bar Boulud, Boston features an extensive list dedicated to the great wines of Burgundy and the Rhône Valley – Chef Boulud’s favorite wine making regions that neighbour his native city of Lyon, France. Within the cellar, guests can find rare gems alongside approachable 'vin du pays'. Beyond France, the wine list travels to new world regions such as the United States, Austria, Germany and beyond, offering unique varietals that pair beautifully with food. Camper, a Champagne enthusiast, is also please to present an extensive selection of crémants – sparkling wines – that complement the New England seafood inspired menu. Camper began his wine career in Boston at Barbara Lynch Gruppo's Menton, and was most recently Sommelier at Boulud's Midtown NYC bistro, db Bistro Moderne.

Bar Boulud, Boston also features a seasonal selection of curated craft beers and innovative hand-crafted cocktails. Highlights from the cocktail menu include: Cranberry Royale, a blend of Champagne and cranberry vodka, served “up” with a cranberry compote ice orb; 8th & Orchard, a twist on the classic Boston cocktail, the Ward 8, which blends rye whiskey with a splash of house-made grenadine and apple cider, served over crushed ice; and the Boylston Flip, with ZU Bison Grass Vodka, fresh pear juice, cinnamon, fig, egg white and a Kübler Absinthe rinse. The cocktail list highlights a variety of 'Boulud Classic Cocktails' from his restaurants around the world.

Adam D. Tihany of Tihany Design has designed Bar Boulud, Boston, and has brought the space to life with a vibrant interior and several signature features, including a seven-seat marble-clad charcuterie counter and a distinctive glass enclosed wine cellar. A glass étagère serves as the focal point for a 17-seat backlit, zinc top bar. Vintage oak, leather and stone form the backdrop for whimsical wine-centric artwork, channel tufted banquette, and a 10-seat communal table. Sliding glass doors facing Boylston Street open to the restaurant’s intimate 55-seat bar and lounge space.

Guests are able to enter the space from Boylston Street or through the lobby of Mandarin Oriental, Boston. Positioned at the entrance, guests are greeted by a host station flanked by feature walls made of French wine crates. In the centre of the 68-seat main dining room, a row of rich burgundy leather booths run parallel to the restaurant’s vaulted wood ceiling, a dramatic design reminiscent of wine barrels. Moving further into the restaurant, guests can enjoy a 22-seat private dining room, which can be separated by a contemporary sliding barn door.


From September 16, Bar Boulud, Boston will be open daily, serving breakfast from 6:30 a.m. to 10:30 a.m., lunch Monday to Saturday from noon to 2:30 p.m., dinner from 5:30 p.m. to 10 p.m., and Sunday brunch served from 11:30 a.m. to 3 p.m. Dining at the bar will also be available throughout the day. Breakfast here will be served Monday to Saturday from 10:30 a.m. to noon, and lunch Monday to Saturday from noon to 2:30 p.m. A daily bar menu will also be available from 2:30 p.m. to 5 p.m., dinner from 5:30 p.m. to 11 p.m., a late night menu from 11 p.m. to midnight and Sunday brunch from 11:30 a.m. to 3 p.m.

Chef Daniel Boulud is considered one of America’s leading culinary authorities. Boulud’s culinary accolades include James Beard Foundation awards for “Outstanding Restaurateur” and “Outstanding Chef of the Year,” “Outstanding Service,” and “Best Chef in NYC,” among others. He has been named “Chef of the Year” by the Culinary Institute of America, “Chevalier de la Légion d’Honneur” by the French government, and “Master Chef” by Maîtres Cuisiniers de France. Boulud owns and operates restaurants in New York City, Miami, Palm Beach, Las Vegas, Toronto, Montreal, London and Singapore.

ABOUT MANDARIN ORIENTAL, BOSTON
An intimate, luxurious hotel, Mandarin Oriental, Boston combines classic New England elegance with refined Oriental touches to create one of the most distinctive hospitality experiences in the region.  Awarded both Forbes Five-Stars and AAA Five-Diamonds, Mandarin Oriental, Boston features 148 guestrooms and suites over 14 floors, delighting its guests with the finest facilities and service, innovative dining experiences and an unparalleled holistic Five-Star awarded spa.  A short, 15-minute drive to Logan International Airport, Mandarin Oriental, Boston connects guests to the city’s finest shopping, cultural venues and business institutions from its prime location in the heart of the chic Back Bay on Boylston Street.


ABOUT MANDARIN ORIENTAL HOTEL GROUP
Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences. Having grown from a well-respected Asian hotel company into a global brand, the Group now operates, or has under development, 45 hotels representing close to 11,000 rooms in 25 countries, with 20 hotels in Asia, ten in The Americas and 15 in Europe, Middle East and North Africa. In addition, the Group operates or has under development, 13 Residences at Mandarin Oriental connected to its properties.


Visit Destination MO (http://www.mandarinoriental.com/destination-mo/), the online version of Mandarin Oriental Hotel Group’s bespoke publication, MO. News about our award-winning hotels, the best dining experiences, spa treatments, travel retreats and interviews with the Group’s celebrity fans is now just a click away. Further information is also available on our Social Media channels.




This post is written by Sarah Coulsey. She is a Wife, and Mother of two boys living in New England. This post may contain affiliate links.