In celebration of the National Park Service’s 100th anniversary, Forever Resorts is introducing the newest iteration of the popular “glamping” phenomenon with its Scenic and Savory Houseboat Excursion, to be held on Lake Mead April 29 through May 1, 2016.
This exclusive, intimate experience pairs houseboating on Lake Mead’s picturesque blue waters surrounded by varicolored desert landscapes with an immersive culinary weekend presented by two of Las Vegas’ most talented chefs. Guests will be able not only to partake in boating activities, fishing, hiking and plenty of relaxation, but also indulge in the masterful epicurean experiences presented by acclaimed Chef Mark Purdy and Pastry Chef Tammy Alana from Las Vegas’ iconic restaurant, Alizé at the Top of Palms Casino Resort.
Highlights of the weekend’s epicurean itinerary include:
- Welcome reception served upon check-in at the marina, including charcuterie, cheeses, whole fruit and crackers accompanied by beer and wine.
- Hors-d’oeuvres and cocktails, with meet-and-greet with the chefs, aboard the top-deck both nights.
- Beachside clam bake with clams, mussels, shrimp, lobster, sausages, potatoes and corn accompanied by artisan mustards and homemade desserts.
- Breakfasts with fresh basked biscuits and muffins, fresh fruit, omelets made-to-order, Kona coffee with grappa, Bloody Marys and mimosas.
- Cooking demonstration and lesson: on Saturday afternoon, learn to prepare stuffed poussin and veal Wellington, both of which will be served on that night’s gala dinner tasting menu. This lavish event will begin with a customary amuse bouche and also include green salad with cucumber torchon and truffle vinaigrette, chilled foie gras terrine, Dover sole Veronique and dessert. Each tasting course will feature a wine pairing and after-dinner drinks will conclude the meal.
The trip includes a two-night, three-day stay aboard one of Forever Resorts’ 70-foot houseboats, departing from Callville Bay Resort and Marina. Houseboats will come equipped with private staterooms, two bathrooms, full kitchens, spacious living areas, satellite television and rooftop sundecks with hot tubs. All meals, snacks and beverages will be expertly prepared by Chefs Purdy and Alana, who will also conduct cooking lessons for participants. In a departure from the typical DIY-style houseboating experience, the Scenic and Savory Excursion includes all meal preparation and clean-up, as well as the marina crew to pilot the boat and tie it down securely so guests can simply kick back and relax.
“We can’t think of a better place to prepare and enjoy our cuisine than while surrounded by the beautiful surroundings the lake provides,” says Chef Purdy. “In fact, we’ve dreamt of creating a culinary adventure that pairs nature’s scenic beauty with amazing fare—and we can’t think of a better place to do so than Lake Mead, which is so conveniently located to Las Vegas. And there’s certainly no better reason to celebrate than our National Park Service’s 100th birthday!”
Limited to just 12 participants, the Scenic and Savory Houseboat Excursion is priced at $4,110 per person based on double occupancy, all taxes, gratuities and fuel included. To secure the experience as a private event, the cost for up to 12 participants is $42,240. Power boats and personal watercraft are available for rental at an additional charge.
About Chef Mark Purdy
Chef Mark Purdy began his professional culinary career after graduating from Skidmore College in upstate New York. In 1996, he landed a job as an appetizer cook at the famed Aureole under celebrity Chef Charlie Palmer, where he was exposed to true haute cuisine and world-class service standards.
In 1998, Palmer invited him to be the opening executive sous chef at the new Aureole at Mandalay Bay in Las Vegas. Chef Purdy worked tirelessly at the striking $11 million, 375-seat restaurant, which received international acclaim for its cuisine, wine list and dramatic architectural design. Demonstrating a commitment and skill level beyond his years, Palmer then hired Chef Purdy to serve as chef de cuisine at his new Dry Creek Kitchen in the Sonoma wine country. Dry Creek Kitchen was an instant success and he was named Rising Star Chef by the San Francisco Chronicle.
Anxious to return to Las Vegas, Chef Purdy was recruited to be chef de cuisine for Alizé at the Top of the Palms Casino Resort, where he says, “I’ve never been so happy in my professional life…not even close.”
About Chef Tammy Alana
After completing pastry school at the Culinary Institute of America in Napa, California, Chef Tammy Alana began her career at the Bellagio Resort & Casino. Shortly thereafter, she was introduced to the Maccioni family of Le Cirque and Circo, who sought a pastor chef to open their new “off-Strip” venture in the Summerlin area of Las Vegas, Trē.
The Maccioni family introduced Alana to Andre Rochat, who was looking for a talented pastry chef to take the helm of pastry creation at Alize at the Top of the Palms Casino Resort. Today, Alana oversees both Michelin star award-winning restaurant’s pastry departments at Alizé at the Top of The Palms and Andre’s at Monte Carlo Resort & Casino.
In 2005, Alizé was invited to the James Beard House where Alana prepared the intermezzo, desserts and petit fours to rave reviews. Also in 2005, she was named as one of Las Vegas’ Rising Star Pastry Chefs by Star Chefs; in 2006, Alana was featured on an episode of “Sugar Rush” on the Food Network.
To make reservations for the Scenic and Savory houseboat experience, call for a personalized houseboat trip consultant at (702) 565-4813.
ABOUT FOREVER RESORTS
Forever Resorts is an exceptional collection of destinations providing hospitality services throughout the world. The company focuses on properties with access to nature and one-of-a-kind surroundings for vacations, including houseboating adventures. For more information, go to www.ForeverResorts.com or www.Facebook.com/ForeverResorts, and follow us on Twitter @ForeverResorts.