May 2007 ACCESS Advantage
Tantalizing Tent-ations provide Art in Motion!When a forward-thinking client of the Orange County ACCESS team requested visually dynamic, hi-tech, on-property evening events for a 250+ VIP group, plans were set in motion which included team brainstorming sessions resulting in two themed tented events; a gala and a casual celebration with subtle California styling for each � both capitalizing on theblank canvas potential only a tent can offer up so naturally and so perfectly! Muslin scrim draped the two primary tent walls and each night it received a different artistic interpretation through the use of advanced and skillfully created lighting techniques and accent d�cor captivating to the senses. What made the �blank canvas� so appealing was that not only did the �artwork� change between the two evenings, but it changed within the two events as well � in subtle transformations much like the slow turn of a kaleidoscope. �Art in Motion� was the theme for the first event. Taupe satin linens and centerpieces consisting of clear, square vases with colored beads and floral accents covered the cocktail and belly bar tables in the reception area. Hanging silk lanterns in purple, green, and orange were suspended overhead. The reception was separated from the dining area by a textural, shimmering transitionary drape mounted with a theatrical pulley system allowing for full reveal affect at the appointed time. A bagpiper, always unique and unexpected, signaled the start of dinner and the showcase �surround� experience of artwork projection began. Soft brushstroke watercolor projections, some seaside representations, others an explosion of floral images, slowly diffused from one image to the next as the 5 courses were served. The look (both the lighting and the table treatments) was vivid and dramatic. The unique and sophisticated sounds of guitar, viola, the �Chapman stick� and �Drumcussion�, in ensemble format, further stimulated the senses as did the delectable cuisine of the St. Regis Monarch Beach chefs. The second and more casual tented event was �California Coastal�, a sensory experience of subtle California styling, in the cool color palette of oceanic turquoise and shades of blue contrasting with the rich wood and leather sported by the dining tables and chairs. The changing color projections this night were comprised of California cool colors in various soothing and softly swirling patterns which at times produced the feeling of soothing running water along the walls. A high energy band provided the perfect contrast. A central wooden bar with all-around walk up service provided a dimensional focal pointaround which food stations and multi-textural seating conversation pods were arranged, lounge fashion. Simple, yet artful centerpieces of sea glass and sand layered into glass containers caught the eye. Pods of oversized lanterns, suspended overhead, were illuminated this night in a blue and white color scheme. Not only were the ceiling lanterns and scrim surround re-used and re-purposed, but all of the equipment that necessitated the in-depth production schedule was already in place for the second night�s event allowing for a consolidated set up, undisturbed by the daily program schedule in the ballroom. Equipment already in place serves to reduce costs for a subsequent event, so for your next program allow ACCESS Destination Services to partner with you on creating multiple unique events such as these.
Palm SpringsYou CAN get Here from There! The Desert Sun states that �It was a very good year for Palm Springs International Airport, also known as PSP, or the 'Resortport.'� For the first time in its history, the only commercial airport in Riverside County welcomed more than 2 million visitors to the desert paradise of the Coachella Valley. There was a time when air travel into Palm Springs posed some challenges in terms of air lift, but the airport is now flyin� high as airline schedules and services continue to expand. PSP, with its world class airport facilities, is currently one of the fastest growing airports in the United States. In 2006, it enjoyed a 7.8% annual increase in passengers and it is up another 9.1% in 2007. The economy and a growing seat capacity, especially in spring and summer, are among the top reasons for the increase in number of passengers. This spring, PSP is home to 14 airlines serving 18 nonstop destinations with 53 daily departures. The ACCESS Palm Springs team would like to share with you some �Fast Facts� about the Palm Springs International Airport:
- Over 50 daily departures to 18 nonstop destinations at peak
- 10th fastest (2006) growing airport in the United States (Airport Councils International)
- Surpassed 1.5 million passengers in 2006
- Fastest growing metro area in the US since 2000
- Almost 500,000 permanent residents in airport area
- Tourism accounts for about 400,000 annual passengers
- Area population has grown 28% since 2000, airport passengers have grown 38% since 2002
- Year-round non-stops to Chicago, Dallas/Ft. Worth, Denver, San Francisco, Las Vegas, Phoenix, Los Angeles, Sacramento, Salt Lake City
- Nonstop service to three Canadian destinations: Edmonton, Calgary, and Vancouver
- 14 airlines
- New Regional Terminal (9 gates added) and expanded post-security outdoor courtyard to be completed in 2007
- Less than 5 minutes from front door to Convention Center and Downtown Palm Springs
- Rental cars right outside Baggage Claim
- Expanded Security checkpoint
San DiegoGrand Impression � The Grand Del Mar! Opening this fall, The Grand Del Mar, owned and operated by Manchester Grand Resorts, will create an enviable footprint in San Diego�s North County, surrounded by the upscale seaside communities of Del Mar, La Jolla, and Rancho Santa Fe and situated on 24 lush acres amidst the striking fairways of The Grand Golf Club. This luxuriously appointed property will feature world-class resort amenities including 249 guest rooms, averaging over 600 square feet in size, San Diego�s only Tom Fazio-designed golf course � a 7,160 yard, par-72 championship 18 hole course, a croquet lawn, multiple swimming pools and tennis courts, fitness center and a 21,000 square foot spa to name a few. Guest rooms are decorated in an elegant, yet inviting style with dark wood furnishings, crown mouldings, stylish light fixtures and soothing, earth-toned color schemes. Function space is ideal with over 30,000 square feet for meetings and events including a 10,000 square foot Grand Ballroom, 13 breakout rooms and a 10,000 square foot special event lawn. A tennis pavilion, poolside areas, and smaller lawn venues round out the event space. Notable ballroom features include automobile access for vehicle display and high ceilings with retractable chandeliers allowing for the optimum setting for AV presentations. Additional resort services include a full service business center, a 24-hour concierge, an in-house Audio Visual Department, and multiple dining options. You will not have to wait until the Fall to experience Addison, the signature restaurant at The Grand Del Mar, which has garnered critical acclaim for executive chef William Bradley�s classic, artisanal approach to cooking � with fresh California ingredients and Mediterranean influences to complement the restaurant�s distinctive architecture and design. Recently, Chef Bradley, was honored as a participant at the venerable James Beard House in New York where he prepared his simple yet inspired Mediterranean-style cuisine. Addison also features a world-class wine collection housed in a 2,500 bottle custom-designed wine room. With four indoor fireplaces, an expansive outdoor patio and sweeping golf course panoramas, the restaurant is named in honor of Addison Mizner, an architectural visionary credited with launching the Florida design renaissance in the 1920�s. His exotic design approach - inspired by the rich decorative arts of Spain, Portugal, Italy and Morocco � is evoked throughout The Grand Del Mar, with its graceful arched doorways, rotundas, ornate stone and iron accents, decorative fountains, generous patios, lush gardens and gracious verandas. With jogging trails both on and off the resort property, The Grand Del Mar, with its central coast orientation is ideally situated for your guests to experience the best recreational possibilities San Diego has to offer with its easy access to both San Diego proper and San Diego North. The activity possibilities are endless from the �northern exposure� offerings of Hot Air Ballooning, bi-plane and air combat excursions, winery tours and karting to name a few to the San Diego-proper favorites including sailing regattas, harbor cruises, and popular attractions such as the World Famous San Diego Zoo. For your next area site inspection, conference, or incentive travel program contact the San Diego Sales Team at ACCESS Destination Services and ask about our exciting team building events that can be designed for either on-property or off-property enjoyment.
Spice it up with ACCESSMediterranean Chicken! This tantalizing main course, from �The Hollywood Cookbook, Cooking for Causes� is a favorite of The Devil Wears Prada co-star Anne Hathaway. Serves 6 6 boneless, skinless chicken cutlets (3 whole breasts) � cup red wine vinegar � cup extra virgin olive oil 3 garlic cloves, smashed 2 tablespoons minced fresh oregano leaves 2 tablespoons capers 1/3 cup dried apricots 1/3 cup pitted prunes 1 handful pitted green or black olives 3 bay leaves Kosher salt and freshly ground black pepper � cup white wine � cup brown sugar 6 cups salad mix Directions:
- Place chicken in a large baking dish. In a bowl, combine vinegar, oil, garlic, oregano, capers, apricots, prunes, olives, and bay leaves and season with salt and pepper. Mix well. Pour mixture over chicken breasts and place, covered, in refrigerator. Allow chicken to marinate for 4 hours or overnight.
- Preheat oven to 350 degrees F.
- Remove chicken dish from refrigerator and discard bay leaves. Pour wine over the top of the chicken and sprinkle with sugar.
- Place dish in oven and bake for 20 to 30 minutes, until chicken is cooked through.
- Serve chicken breasts on a bed or rice or salad.