Downtown Asheville, North Carolina buzzes with a collective hum. Perhaps it’s due to the city’s membership in the Bee City USA national pollination program. More likely it’s because Asheville resonates for everyone: the rich and famous who came in the 1920s, today’s health enthusiasts who bicycle, jog or hike the mountainous roads, musicians who perform on street corners and micro-breweries that concoct the latest craft beer. Asheville is a happening crossroads where visitors, locals and honeybees thrive on diversity and natural delights. I was attracted by the elegant  and extraordinary Biltmore Estate, Asheville’s claim to fame. No wonder; it’s America’s largest home, constructed for George Vanderbilt over six years and opened on Christmas 1895. After the NYC tycoon first visited the area, he fell in love with the surrounding Blue Ridge Mountains and clean air. His decision to build in Asheville brought prosperity to the entire region.

To read the full article by Debi Lander visit luxebeatmag.com.

New Orleans, Louisiana promises and delivers good times year-round. Mardi Gras brings the biggest and most boisterous crowds, summer is laid-back, but the days following Thanksgiving through Christmas are the best. Temperatures are ideal; the streets are clean and warmly festooned with green boughs, red bows and white lights. New Orleans follows its deep Catholic roots and celebrates Christmas, not the winter holidays.

To read the full article by Debi Lander visit luxebeatmag.com.

Mention you’re going to the Balearic Islands, and you might get a quizzical look. More likely, the four islands will be recognized by their individual names: Mallorca, Ibiza, Menorca and the least well-known, Formentera. They lie off the coast of Spain in the western Mediterranean Sea between the mainland and Africa. Catalan and Spanish are the official languages, but many locals understand English. The Balearics ranks as favorite vacations spots for Spaniards and other Europeans. Many tourists from the UK visit annually, but relatively few Americans. The easiest U.S. gateway is through Madrid, and then you can hop a short flight to the islands.

To read the full article by Debi Lander visit luxebeatmag.com.

Private hotel perks are what dreams are made of. Couture experiences that will have you coming back for more, or thrill you enough to move on to the next. We’ve done our research and pulled together a list of a dozen luxury experiences available at hotels around the world. Most importantly taking into account staying safe,while traveling during these trying times. These perks are sure to tickle your fancy, whether you’re an epicurean explorer, a fitness buff, or looking for the luxury of a private island getaway. There is something special for everyone.  You don’t have to just pick one…enjoy!

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When the urge to curl up with a cream-based, indulgent cocktail hits (we’ve all been there), Disaronno Velvet is the bottle you want chilling in your fridge. Your future self will thank you for stashing a bottle so you can easily shake up a boozy, creamy libation when those sweet tooth cravings call. Disaronno Velvet embodies La Dolce Vita Italian lifestyle and combines the unmistakable taste of Disaronno Originale with fresh cream. This sophisticated liqueur takes any indulgent cream-based cocktail to the next level with notes of almond, chocolate and vanilla. Check out the recipes below for some inspiration on how to create the ideal winter cocktails at home to enjoy on your own or at your next gathering with friends.

To view the Disaronno cocktail recipes visit luxebeatmag.com.

Every evening stealth-like black and white manta rays soar from the depth of Keauhou Bay up to the newly renovated Outrigger Kona Resort & Spa. The resort shines a light on the waves gently crashing on black lava rocks. This light attracts schools of glimmering silver fish that enormous manta rays enjoy feasting on, by scooping them into their cavernous mouth.

To read the full article by Jill Weinlein visit luxebeatmag.com.

Hilo, Hawai‘i has the distinction of being the wettest city in the U.S. with an average of 276 days of rain per year. I can personally attest to this fact, having recently been to the city and experiencing intermittent heavy squalls and downpours during my visit! The silver lining in all this “liquid sunshine,” however, were all the spectacular waterfalls that thundered down from the cliffs. I was a first-time visitor to the island of Hawai‘i, the youngest and largest of the Hawaiian Islands, and Hilo was my first stop. Top on my list of sights in the area was Hawai‘i Volcanoes National Park. Located less than an hour’s drive from downtown Hilo, the park, was established in 1916, is designated as an International Biosphere Reserve and a World Heritage Site.

To read the full article by Debbie Stone visit luxebeatmag.com.

Before I share part 10 with you, I’d like to tell you how the pairing project came to fruition. The idea was born on a walk with my husband. I mentioned I wanted to write about something that, to my knowledge, hadn’t been done before. He asked me if all states made wine, and I said yes, to which he responded: well, all states have an iconic food or recipe; why don’t you collaborate with wineries across the country and pair their dishes with their wine? Brilliant, right!?  I immediately reached out to wineries across the country, and before I knew it, bottles were showing up at my doorstep.
The rest is history. I hope you will enjoy my last batch and that you learned as much as I did about our nation’s gastronomy. And always remember, wherever you go, taste the local fare.

To read this article and the entire series by Darla Hoffmann visit luxebeatmag.com.

In part 9, we are wining and dining along the East Coast, covering many New England states. As you can imagine, we will be sampling some seafood in these regions. I mean no disrespect to any state’s dish, but tasting a ‘somewhat’ lighter fare will be refreshing. There is, however, a cookie pairing in the mix!

To read the full article by Darla Hoffman and all articles in this 10-part series visit luxebeatmag.com.

I credit the Native American people for most of Part 8 as they are largely responsible for the recipes. Their resourcefulness and ability to create flavorful dishes from land and water are commendable. I also give kudos to the state wineries of Part 8. They were some of the sweetest people, and their willingness to participate in the project touched my heart.

To read this article and all articles by Darla Hoffmann in this 10-part series visit luxebeatmag.com.