AA.COM/AMERICANWAY
FEBRUARY 01, 2012
19
IBIZA:DEBORASMAIL
{ BEAUTY + TRAVEL }
Personal
Amenities
{
}
HiltonHotels&Resorts
recently
partneredwith skin-caremogul Peter Thomas
Roth topersonalize the amenity experience.
Guests checking intomore than 540Hilton
propertieswill now find six new, exclusive
bath products: Mega-Rich Shampoo and
Conditioner, Mega-RichBody Lotion andBody
Wash, Moisture Infusion Facial Bar and the
MassagingBathBar (completewithmassag-
ingbeads). “We partneredwith Peter for four
main reasons: his scientific approach to skin
care, his strongglobal presence, brand align-
ment and the commitment of Peter himself,”
says Andrew Flack, VP of global brandmar-
keting for HiltonHotels &Resorts.
The feelingwasmutual.
“Besides [my] personally being a huge fan
of Hilton hotels, my company sharesmuch of
the same philosophies as Hilton,” Roth says.
“[We both] pride ourselves on bringing our
customers excellent products and [experi-
ences].” Hilton’s quality innovation team
spentmonths testingproductswithRoth and
getting feedback from employees across the
organization. “Weworked closely in the devel-
opment of each product tomake it appropri-
ate for the global traveler and universal for all
skin and hair typeswithout compromising the
formula,” Roth explains.
Full-sizeversionsof
theproducts,whichrange from$12 to$18,
canbepurchasedatwww.hiltontohome.com.
{ EAT }
SweetRewards
{
}
W
hat sweet, after-dinner comestible
says “I love you” on Feb. 14more
than a chocolate-dipped strawberry? Ac-
tually, plentyof things, dependingonwhat
sugar-and-flour-smittenneckof thewoods
you’reinwhenyou’recelebratingValentine’s
Day. Here are a few regional, two-fork–
worthyspecialtiesthatreallysay“Iloveyou.”
HOUSTON:TRESLECHESCAKE
Houstoniansare infatuatedwiththismoist
LatinAmericandessert, and the secret is
in the sauce— a custardy three-milk com-
bo (condensedmilk, evaporatedmilk and
wholemilkor heavy cream) that the cake
soaksup likea sponge.
IBIZA FOOD&WINE
BAR
servesoneofthecity’sfancierversions:
a succulent squareof richyellowcake that
is bathed in sweet creams, lightly topped
with ameringue butter-cream icing and
complementedby aminted tropical-fruit
salad and coconut sherbet.
Loui-
siana St., ( ) -,
andwinebar.com
NEWORLEANS:BREADPUDDINGSOUFFLÉ
Anywhereelse in theworld, breadpudding
may be as sexy as gelatin. But in the Big
Easy, theCreoleversionof it, popularized
at
COMMANDER’SPALACE
, remainsthemost
arousingdessertinoneofthecountry’smost
time-honoreddining rooms.Ultralightbut
ambrosially rich, theFrenchbread, cinna-
mon, nutmegandegg-whitecreation is lov-
inglybaked ina ramekinanddrizzledwith
warmwhiskeycreamrightatthetable.Pure
NewOrleansromance.
WashingtonAve.,
()
-
,
ST. LOUIS:GOOEYBUTTERCAKE
Gooey Butter Cake. The name alone sug-
gests apassionately sugary, buttery,messy
concoctionbestsharedwithasoulmatewho
understands your ridiculous sweet tooth.
PreferablyinSt.Louis,wherethissuper-rich
coffee cake packedwith butter and pow-
deredsugar(thegoofactor)hasbeenahitfor
morethan70years.It’sthesignaturecakeat
MCARTHUR’S
, anold-fashioned, family-run
bakery that’s beenmaking itwithpecans
andcinnamon (or customizedwith season-
al fruit, if you call ahead) since thewhole
gooey-butter crazebegan. Yes, they’ll pack
somechocolate-dippedstrawberriesforyou
too— ifyou insist.
Three locations,()
-
IbizaFood&WineBar’s
tres leches cake
