Seasonal change means choices for everyone's "taste." There are those that speak fondly of a coming season to partake in a favorite pastime, while there are those that loathe seasonal change before it is upon us. As we in the Northeast part of the USA change over from a long cold snowy winter to the hopes of spring, we can reflect back on seasonal experiences, timely getaways, and some pampering.
Being adventure oriented does help when it comes to embracing seasonal change, but there are also the adventurous who are intrigued to open doors to new and different experiences.
Reflecting back on some seasonal experiences we see that there is something for everyone, and the season does not dictate everything.
For the adventure oriented there is travel and the chance to engage in some different and interesting endeavors such as boarding, kayaking, and snorkeling (see Destinations and Adventures sections), which we did while visiting Puerto Vallarta. But, the warm sun and welcoming beaches also opened our eyes and palate to take a local cooking class that was created to draw from the fruits of the area (i.e. seafood) and other regional culinary delights (see Gastronomy section).
A side trip to Dallas, Texas brought out the country in us as we experienced the fast paced and exciting Mesquite ProRodeo as well as interesting cultural and historical components of the area (see Destinations and Adventures sections).
Bringing things closer to home we ventured to Cape Code (see Destinations, Adventures, and Performances sections) where inviting beaches, outstanding performances, and historical attractions beckoned. In addition we spent time on Long Island where seasonal change brings so much to the area and especially the great vineyards, as well as a trip to historic Old Saybrook, CT with a look into the 1700s and 1800s and a glimpse into the beginnings of America and especially the state of Connecticut (see Destinations and Adventures sections).
Transitioning to Autumn brought us a culinary experience in New York via Sweden and the TrySwedish - North - Nordic Food Festival New York, where we tasted some specialties of Sweden as created by the deft hands of Chef Frida Ronge and Chef Fredrik Andersson from Gothenburg, Sweden (see Gastronomy and Chefs' Recipes sections).
Always looking for new adventures there was the breathtaking golf course at The Lodge at Turning Stone (see Hotels and Resorts and Adventuress sections) as we took in a round of golf as the leaves were changing color.
Along the way, we pampered our palates and our bodies with a spa treatment (see Spas section) at Skana Spa at The Lodge at Turning Stone Resort Casino and at restaurants such as Wildflowers and TS Steakhouse at The Turning Stone Resort and Casino, as well as Winston in Mt. Kisco, New York. Exciting and creative chefs painted culinary expressions that stretched our foodie curiosity (see Restaurants and Chefs' Recipes sections).
Winter came roaring in and stayed a bit longer than desired.
Winter in the Northeast was, in many minds, a bit longer than we typically like to experience. But with that said, there was no shortage of things to do and learn.
New York City is a magnate for so many things and we embraced some outstanding performances by Dave Koz, and The Charles McPherson Quartet (see Performances section) to usher in the Holiday Season. After spending time with family during this season we turned our attention to other avenues with a look to some winter adventures and some time for being adventurous.
A trip to Stoweflake Mountain Resort and Spa for some skiing and dogsledding (see Destinations, Hotels and Resorts, and Adventures sections) as well as some pampering again for the palate and body via The Spa at Stoweflake and culinary treats at Charlie B's Pub and Restaurant (see Spas, Restaurants, and Chefs' Recipes sections).
Turning our attention from the endless cold and snow outside, we indulged in one of our favorite experiences, a cooking class at Saybrook Point Inn and Spa. We had the opportunity to work hand-in-hand from early morning to early evening for two days with Executive Chef Leslie Tripp and his team from Fresh Salt restaurant at Saybrook Point Inn and Spa (see Gastronomy and Chefs' Recipes sections).
So, as the seasons come and go we have learned that there is always something for the adventurer and the adventurous, you just have to open your eyes, open your imagination to new things, and of course, check out Luxury Experience to get new ideas and plan your next experience.
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