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July 21, 2012updated Feb 11, 2013

Newport Flavors and NYC Blends Come Together at Forty 1° North

By Pardhasaradhi Gonuguntla

Newport, Rhode Island – Reported by Elite Traveler, the private jet lifestyle magazine

Forty 1° North offers just the right recipe for an enriching culinary journey in Newport, Rhode Island. Available from October 13 through to December 1, the waterfront property launches a two-night Take A Bite Out Of Fall package. Handpicked ingredients for the brand-new offer include elegant accommodations in LEED-certified rooms, private vineyard tour, gourmet picnic for two at the nearby Sakonnet Vineyards and Winery, one-hour cooking class with Executive Chef Peter Eco and a five-course wine pairing dinner at The Grill, the hotel’s picturesque waterfront restaurant. The cherry on top is Forty 1° North’s exclusive partnership with mixologist and Head Bartender Scott Fitzgerald, who brings flavorful experience from Sydney’s renowned cocktail bars and New York City’s Mulberry Project.

Guests who book Take A Bite Out Of Fall can start sipping their way through the coastal appellations of Newport with a private tour of Sakonnet Vineyards and Winery. Founded in 1975, the vineyard’s sprawling grounds produce over 30,000 cases each year, including chardonnay, gewurztraminer, pinot noir, and cabernet franc.

The full-flavored getaway continues back at the property, with a one-hour cooking class by Executive Chef Peter Eco. The award-winning Eco reveals the secrets of a rich and creamy spiced panna cotta, complete with a seasonal fruit topping. In addition to the expert cooking tips, culinary enthusiasts also receive a spice blend gift.

No culinary journey in Newport is complete without a dining experience at The Grill, blending a blissful waterfront location with autumn’s crisp flavors. Guests get to indulge in a five-course wine dinner, specially prepared with locally sourced items paired with wines from Sakonnet Vineyard and Winery. The menu might include such special picks as George’s bank scallops; savory tomatoes stuffed with Jonah crab salad and the signature 55° egg that uses the heritage breed chicken eggs from Newport’s SVF Foundation Farm.

The Take A Bite Out Of Fall package also includes a welcome Hibiscus champagne cocktail, a complimentary bottle of Winterwine (Icewine) 2010 from Sakonnet Vineyard and the delectable 41° North Breakfast, which can be enjoyed at The Grill or as room service.

To celebrate the launch of the season-long package, Forty 1° North partners with mixologist Scott Fitzgerald for a limited number of mixology classes on the property. Hotel guests, visitors and locals can book a 60-minute course to learn Fitzgerald’s tricks of the trade for made-to-order concoctions. Classes are based on availability and are scheduled for October 13, October 14, November 30 and December 1.

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www.41north.com

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