31 Aug 2010

Summer Recipe

For The Foodie / Posted By admin


It’s summer time! Sunshine, beach days, pool parties and BBQ’s. Since, we’re always looking for the ideal summer treat to bring along with us to summer fiesta’s that will impress our friends, we asked The Breakers Executive Chef Jeff Simms what he suggests for an easy, delicious and fun summer treat!

Mango, Golden Pineapple and Jalapeno Salsa

What You’ll Need:

1 cup golden pineapple, medium dice
1 cup ripe mango, medium dice
1 to 2 jalapeno, small dice
½ cup red onion, small dice
½ cup red bell pepper, small dice
½ cup yellow bell pepper, small dice
½ cup green onions, sliced
1 bunch cilantro, chopped
1 tablespoon olive oil
1 tablespoon limejuice
1 tablespoon balsamic vinegar
salt and pepper, to taste

What To Do:

Combine fruits, peppers, onion and cilantro. Whisk olive oil, lime Juice and vinegar together and toss with salsa. Prepare the salsa one hour prior to serving!

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25 Aug 2010

seafood martinis

For your beachside wedding, offer martini glasses with a special treat from the sea! The Breakers Seafood Martini Bar offers a tasty and delectable array of martini’s to choose from. It’s the perfect cocktail hour highlight.

Your destination wedding guests can savor Asian tuna tartare with green papaya slaw, wasabi, tobikko and pickled ginger or delicious Jumbo Lump Crabmeat with mango mint chutney, red pepper curls and gaufrette chip or they can try citrus marinated shrimp salad with boutique caviar and edible petals!

Photo Credits: Patty Daniels Town and Country Studio

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24 Aug 2010

For The Green Bride

Style Watch / Posted By admin

green bride

For the non-traditional bride, The Breakers Design Studio created these FANTASTIC alternatives to the traditional bridal bouquet and boutonniere.

For the bride, the bright bromeliad plant, wrapped with pink ribbon, creates a brilliant and distinctive bouquet that will truly be a conversation piece amongst guests. For the groom, the simple and beautiful succulent plant creates the ideal “green” boutonniere.

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