We went to the River Grille July 28, 2012. Wow!   What a surprise. This place is wonderful. Chef Michele Hennesey is the real deal. She has Lot's of experience, graduate of the CIA and really knows how to prepare a fine meal. You won't be disappointed. My  Broiled Oysters Rockefeller and the Baked, stuffed Atlantic Salmon, filled with Lump Crab, and Lemon Beurre Blanc were the best. The Bread Pudding is also outstanding. Entry's under $25.00, Appetizers under $10.00. The River Grille doesn't have a web site yet, but the restaurant has been here since 2007. Don't be fooled by the looks of the outside of the building. It is what's  inside that you will be impressed with. I promise. We have been here several times. Our last visit was 8/11/2012. The fresh Grouper was wonderful. Two diners, salads, appetizers, two glasses of premium wine and bread pudding, all under $100.00.

When Ben Griffith has to get work done while waiting for a flight, the last place he wants to go is a crowded gate or noisy restaurant.  Instead, he retreats to Delta Air Lines' Sky Club, where he can use a meeting room or grab a healthy snack or beverage for free. "I can usually get a ton of work done at the Sky Clubs without the noise and distraction of the main concourse," says Griffith, a Cleveland, Miss., attorney. After years of neglect, airlines are turning their attention back to their airport lounges. As competition for the lucrative business traveler has intensified, airlines are pumping money into their lounges, adding more comfortable seating and power outlets, plus upgrading snacks, drinks and other amenities.

American Airlines is renovating its Admirals Club lounges at New York LaGuardia, Hartsfield-Jackson Atlanta and other airports. Delta Air Lines has spent about $30 million over the last three years to renovate and open new Sky Clubs in cities such as Philadelphia and Seattle. After closing many clubs in 2008, U.S. Airways is reopening some, including one in Raleigh-Durham, and upgrading others, including one at Washington's Reagan National Airport. International airlines are also finding value in lounges. After unveiling a new 160-seat Prestige Class Lounge at Incheon International Airport last year in Seoul, Korean Air is now planning to expand its lounge at Los Angeles International Airport. Since 2008, Lufthansa Airlines has invested in more than 10 new lounges and refurbished more than five. And Qantas is constructing first- and business-class lounges in Los Angeles that will be three times the size of the current space. New first-class lounges will also open in airports in Singapore and Hong Kong.

"Lounges really reinforce an airline's image, and they're a strong branding technique," says Penny Pfaelzer, a spokeswoman for Korean Air. "They're often a traveler's first impression of an airline." Even some airports are realizing the importance of lounges. Mineta San Jose International Airport officials have proposed building a lounge to accommodate travelers on a new All Nippon Airways flight to Tokyo. "Both airlines and airports recognize that there is increased competition, and there's always a need to look at how you can improve the travel experience," says Deborah McElroy, executive vice president of policy and external affairs for Airports Council International-North America. Lucrative and then not Lounges became popular after the Sept. 11 terrorist attacks. When security tightened, passengers had to get to the airport hours before flights.

Airlines saw a lucrative opportunity. But as the economy worsened and their revenues dropped, they had to trim costs. Lounges were easy to cut. As the economy picked up again and carriers consolidated, airlines once again started seeing lounges as revenue generators. "When we build a new clubhouse, we see a boost in terms of upper-class ticket sales," says Chris Rossi, head of Virgin Atlantic North America, which recently opened a Clubhouse at New York's John F. Kennedy International Airport. "They're clearly game-changers for us." Many travelers gain access to lounges through their airline loyalty programs or credit card rewards programs, or by buying a business- or first-class ticket. Travelers can also buy annual memberships, but most airlines now offer day passes, usually for about $50. Experts say it is yet another way airlines are making money through ancillary fees, or extra fees for extra benefits.

"Airlines have been very successful in their ancillary strategy," McElroy says. "This is the next step. We're going to tailor options and make the traveler experience better for people." Not only have the lounges gotten bigger, but they've also gotten better. "We're really starting to see innovative and cool lounge products," says Kelley Moore, general manager for Delta Sky Clubs. Most beer, wine and liquor is free at Delta's clubs. But last year, the airline launched a Luxury Bar with upgraded liquor, wine, champagne and signature cocktails for sale. Passengers are sometimes treated to free tastings. At Virgin's new lounge at JFK, travelers get one free 15-minute spa treatment, such as a massage. Longer massages, hair styling, manicures and pedicures cost $20 to $40. Food is free, and don't expect just hummus and pretzels — a full menu includes appetizers, entrees and desserts.

Lufthansa's First Class lounges have personal assistants on hand for travelers. The Frankfurt lounge has a spa where passengers can get massages, facials and other beauty treatments. And to appeal to the business traveler, all lounges have work stations with plenty of cords, free Wi-Fi, computers, printers, fax machines and more. Don Schmincke, an adviser at an executive education institute who lives in Baltimore, was willing to pay a few hundred dollars for his United Airlines club annual membership. "When your day is mostly spent at airports, it's kind of the first thing I look for," he says. "You get out of the crowd and, for just a moment, you're able to be in something like a living room."

By Nancy Trejos, USA TODAY

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Palm Beach:   Chez Jean-Pierre , We stay at the Breakers  or the Brazilian Court .

Las Vegas:  Joel Robuchon, Restaurant Guy Savoy. Le Cirque, Mix, In Las Vegas I stay at the Bellagio or The Hotel at Mandalay Bay,

Washington DC: I will drive to the Inn at Little Washington, it's only 50 miles and L'Auberge Chez Francois, Great Falls VA

San Francisco: I will drive to The French Laundry and locally, Fluer de lys.

Vail Colorado: Splendido, Swiss Chalet, Restaurant Kelly Liken, Sweet Basil, Ludwigs, I stay in Vail at the Sonnenalp, In Beaver Creek at the Park Hyatt and in Bachelor Gulch at the Ritz-Carlton.

Aspen Colorado: Montagna. Sygyzy, Pine Creek Cookhouse, I stay at the St. Regis, Little Nell, or the Jerome

Fort Lauderdale FL: Casa d'Angelo Ristorante and By Word of Mouth, Mai-Kai, Cafe de Paris, I stay at the, Ritz-Carlton, Riverside, Marriott at Harbor Beach

Miami, FL: Chef Allens, Joe's Stone Crabs, I stay at the Mandarin Oriental, or Setai South Beach

Orlando:  Antonio's La Fiamma Ristorante, Maitland, Circa 1926, Winter Park, Cafe de France Winter Park, Chez Vincent Winter Park, Christint's Italian Restaurant Orlando, 

Seattle: Canlis.

Denver/Boulder Colorado: Frasca Boulder, Flagstaff Boulder, Fruition Denver Denver, Barolo Grill Denver

Dallas Texas: The French Room @ Adolphus Hotel and Abacus

Vero Beach, Florida: Amalfi Grille

Chez Jean-Pierre's excellent reputation certainly preceded our visit. The restaurant location reminded me of my youth in Palm Beach and drinking with my Marine Corp buddies at O'Hara's. Interesting to note, yes, the restaurant is in the exact location. In 1981 fire destroyed all but the front room of O'Hara's. Chez Jean Pierre opened a room in the restaurant to honor the memory of Vincent J. O’Hara Jr who operated the previous restaurant, opening in 1944. I have found memories of the days gone by and now new memories of this excellent restaurant.

To begin with, although the address is 132 North County Road the actual driving and valet entrance is in the back, so turn left onto Sunset Avenue as your are driving North on County Road. That would be one block past the Royal Poinciana Way light. Then turn right into the Chez Jean-Pierre Parking.

Don't be surprised at the size of the restaurant. Many Americans picture a french Bistro as generally small, not so here at Chez Jean-Pierre. The restaurant has numerous rooms and several bars. Reservations are a must, definitely in season, November to April. Without a reservation you may get lucky and find a place to dine at one of the Bars, but don't count on it. Yes, Chez Jean-Pierre is a white table-cloth restaurant, but somewhat to the contrary it has a country club casual atmosphere. Most dining men where jackets but generally no ties.

Now for the food: Wow! It is our opinion (MrFiveStar and our Classic America Crew) Chez Jean-Pierre is just about as good as it gets in Palm Beach County. We rate Chez Jean-Pierre our highest rating, 4.5 Stars. Because of the size of the restaurant and considering we were there Saturday evening in March the restaurant was very busy, therefore the service was not as good as we expected, but not intolerable. As in France the entire dining out experience has many elements including the company, the environment, the service, the food and the libation. 4.5 out of 5, we consider top drawer.

Some of the items we sampled were: Fresh Sauteed Foie Gras (caramelized apples, brandy sauce)

Scrambled Egg with Hackleback Caviar (in the shell, with toast points)

Steak Tartare (Prime fillet mignon with French fries) Dover Sole Meuniere (spinach, carrots, and rice)

Prime Veal Chop, Morrel Mushroom Sauce (served with fettuccine)

Chocolate Cake 

All the food was prepared to perfection, the temperature on all items was perfect. The presentation was attractive. This type of fine food does come with a hefty price and I must add, well worth it. Our party of 4 shared two bottles of a nice Pauillac wine at $145.00 each. We also shared two deserts and one after dinner drink. The total experience cost just under $800.00 including tip.

Chef and owner Jean-Pierre Leverrier and his wife, Nicole, opened the doors to Chez Jean-Pierre in 1991. Their younger son, Guillaume, cooks with his father, while their older son, David, runs the dining room with his mother. The Leverrier family comes from Normandy and the restaurant menu is classic Northern French.  At this authentic French Bistro, diners enjoy hearty portions with elegant yet simple plate presentations. The menu includes an incredible array of delicious appetizers and dinners, plus Chef Jean-Pierre’s handmade desserts such as the profiteroles (puff pastries filled with homemade ice-cream covered with delectable chocolate sauce). Chez Jean-Pierre has an extensive wine list featuring 350 selections that are predominantly French and American with prices ranging from $15 to $1,400. Each variety is hand-picked by wine sommelier David Leverrier.

Please click here on on the above picture to go to the Chez Jean-Pierre website.

Trotter's career has been defined by his willingness to pursue his own path. With little training, he began working in various restaurants full-time at 23 years old. Just four years later, he opened Charlie Trotter's. Because America's dining scene has come so far in 25 years, it has become easy to forget what a pioneer Trotter was, especially in the Midwest. He was among the first to popularize tasting menus, and was an early advocate for cooking with fresh, seasonal ingredients.

Trotter's career path diverged from those of many of his celebrated peers, who built small empires around the globe. Though he did open other restaurants, in Las Vegas and San José del Cabo in Mexico, neither of them flourished, and in the end he remained steady at the stoves of his Chicago flagship. While some critics considered this a failure, Trotter seemed more concerned with high standards and personal consistency than with the fame and money that could be gained through expansion.

Trotter has been a consistent champion for excellent wine service. In 1993, Charlie Trotter's won a Wine Spectator Grand Award. The 1,800-selection list, built on a cellar of more than 7,000 bottles, offers both the benchmark wines of the world and smart buys, and Trotter has hired and nurtured some of the best sommeliers in the industry. Asked about his plans for the cellar, he joked, "The good thing is I'll have plenty of wine to drink. No, I don't know yet. That's one of many things we'll have to decide in coming months.

"Trotter has a reputation for being tough with staff, and for being a perfectionist in the name of quality. But he says mentoring people and teaching them to be leaders is one thing he'll miss most. Wherever his sabbatical takes him, he'll undoubtedly bring the same competitive fire. "Taking things easy is not my style," he said.

Palm Beach Florida March 10, 2012: Here is our take on the Brazilian Court Hotel and Daniel Boulud's Restaurant in Palm Beach, Florida. As a matter of background, I have been a resident of the east coast of Florida since 1955. I have visited and worked in Palm Beach much of my adult life. I have stayed at the Brazilian Court Hotel numerous times over the past 25 years. I have watched the Brazilian Court mature into a marvelous destination hotel. Each visit brings a new perception to mind since the property has a subtle way of always changing. For those of you who have never visited the Brazilian Court Hotel, shame on you. Anyone who frequently visits Palm Beach most surely would stay at the Breakers, walk Worth Avenue and have stayed at the Brazilian Court.

The Breakers has the Beach. The Brazilian Court has Worth Avenue (The Rodeo Drive of Florida). Two blocks from the hotel and your are smack dab in the middle of some of the finest designer and jewelry shops in the South. Some of the best restaurants in Palm Beach are within walking distance as well. Now that I have established the fact that the hotel is centrally located lets explore the property.

The Brazilian Court opened it's doors in 1926. Over the years the hotel has entertained Judy Garland, Richard Nixon, most of the Kennedy Family, Cary Grant, Greta Garbo, 6 presidents and dozens of captains of industry. The hotel complex was designed in the Mediterranean Villa motif. Recently the property underwent a 35 million dollar restoration and also acquired new parents under the brand Obdan Hotels. Perhaps the 35 million should have been more like 60 million but they really stretched the dollar as much as possible. Some of the minor problems with working with a 1926 Villa  property is how to reconfigure it without destroying the original idea. For example there are a few areas in the hotel where you actually can't get to the lobby without forging the elements outside. This could be somewhat problematic in the rainy season. The Wi-Fii seems to work great most everywhere and here is a surpris; the service is complementary. The flat panel TV and cable works well but electrical outlets are somewhat conspicuous by their absence. Finding convenient locations to plug in several computers, I phones, I pads and I Pods was somewhat of a challenge.

The suite I was in, 212 (Fairbanks), in the back of the building on the second floor, was small but workable. All the wood is dark including the molding. The walls are painted ecru (Light Beige) The suite has a nice but small bar and sink with a fully stocked refrigerator and a very nice small wine cooler holding 24 bottles of wine (no wines were in the cooler). The suite has excellent recessed lighting and lamps. The bathroom is marble with a walk-in rather large shower and a separate soaking tub. There was only one sink; not so great for a suite. Regardless of the few minor inconveniences, for the price, $689.00 in season, I considered it reasonably priced. However, comparing it to the Bellagio last week for the same price where I had 1,800 square feet on the 32 floor with concierge amenities it seemed a bit expensive.

Much of the wonderful Pecky Cypress wood was preserved from the 1920's in the lobby and bar area. The hotel service is above average but not quite what I would expect for a 5 star property. The alfresco dining among the lush tropical plants is charming and wonderful on those rare low humidity, cool evenings, however generally indoor dining with the AC may be more enjoyable. MrFiveStar rated the Brazilian Court a 4 Star.

Cafe Boulud, is the main focus on dining here at the Brazilian Court Hotel and Palm Beach for that matter. There is no question that Daniel Boulud is one of world's foremost French Chefs. The issue here is that Daniel isn't in house most of the time (allthough March 9 he was). With all due respect to Chef Boulud and his enterprising achievements, the food and preparation could have not been better, however there seemed to be something missing in the the dining experience. The service was good but the overall friendliness of the staff seemed lacking. We had little contact with anyone other than the wait staff. Usually in a fine dining restaurant the matre d comes by at least one time to ask how we are enjoying the evening, or upon leaving someone thanks us for dining with them. None of that happened at Cafe Boulud. Yes I understand we came to dine and not necessarily to be glad handed, but a little of that does help to make the experience even better.

With respect to the cost of dining at a famous Chefs' restaurant we were pleasantly surprised that the menu had something for every appetite and price range. Even the wine list had a large selection of very reasonably priced excellent wines by the bottle or glass. Now, if you wanted to go real high end, that wine selection was also available. MrFiveStar rated Cafe Boulud a 4 star on this visit. It wouldn't take much to get into that 5 star category; just a little more hands with the staff. One puzziling event we encountered at the hotel was that for all dining and room service, we were required to complete 2 chits each time, one for the restaurant as well as one for the hotel  each requiring a signature, placing in question the need for this confusing necessity. There must be a story behind this unusual practice.

Here is a post scrip to the above paragraph. March 10, 2012 my birthday, we enjoyed a wonderful breakfast on the patio with our friends. The weather could not have been better, low humidity, a light breeze, 72 degrees. In contrast to the previous evening in the Cafe Boulud dining room the overall feeling of the dining experience was exceptional including the entire waite staff as well as a pleasant conversation with Andrew Burns the Assistant General Manager who could have not been more gracious. Once again “one” somewhat marginal experience should not be an overall indictment of any restaurant or hotel.. As frequent visitors to the Palm Beaches we will visit both the Brazilian Court and Cafe Boulud in the near future and write a follow up article.

Here are other Restaurants we frequent during our visits to Palm Beach, and strongly recommend: Cafe L'Europe , Ta-Boo , Charley's Crab , Renato's  , Chez Jean Pierre  , TooJay's Gourmet Deli

Should you be in need of transportation during your visit to the Palm Beaches we suggest Britannic Luxury Transportation. Our driver was Oscar Restrepo Phone 561-301-8659. His is courteous, friendly and reliable. 

Classic America is a free internet music channel. Classic America presents at lease 55 minutes of music in every hour. Classic America's format is lite Classical Music, (selections you may recognize), we have been called “classical music for people who don't like classical music”. 60% of the music is lite classical, 40% is divided between Academy Award winning music and great music from Broadway.  Click here to listen on your computer. 

Click here to listen on your IPhone. Click here to go to the Classic America Web Site.

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Everyone know has a list. Here is Cond'e Nast's 2012 “Best Hotel” List. Below describes how this list is compiled. This is not my favorite list, but like “Fox” we are fair and balanced.

Click here to go to Cond'e Nast's 2012 Hotel and Resort Gold List

 My all time most useful compilation

 of great hotels, resorts and inns was the “Inn Guide” published in Europe in the 70's. This small green and the final issue had a black cover, was the size of a small Bible printed on the same type of paper. The Inn Guide was the best written, well described publication I have ever seen. It did come with

 a hansom price of $175.00 US at that time. My all time favorite small Hotel is Chateau Les Crayeres 64 Boulevard Henry Vasnier Reims, Marne 51100 France  Click here to go directly to Chateau Les Crayeres.

The lounge pictured here is in the Goring Hotel London. The Goring is one of the Best small hotels located in a large city in the world. The MrFiveStar team has visited the Goring many time. Each stay is always a new and wonderful experience. Click here to go directly to the Goring Hotel London.

Caviar isn't for everyone, but it sure is a conversation piece at any dinner table. You might find Caviar coming your way on the h'ordeuvre tray and this site will give you enough confidence to dive right in. This luxury food is fun, fancy and very expensive! We're here to provide you with some basic knowledge for you soon-to-be Caviar lovers!

1) Caviar is fish eggs so it must taste horrible. An obvious myth. The fact is that everyone's tastes are different but with the variety of caviar available and the various ways to prepare it, most everyone can find a type of caviar that they will like. The idea of eating the egg masses from fish is what normally turns people off from caviar, but like most raw delicacies it is much more palatable once you take the plunge and give it a try.

 2) Caviar is live fish eggs. In my experience I’ve found that people who immediately say they don’t like caviar are the same people who are misinformed about exactly what caviar is. Caviar is the processed and salted roe from fish or other marine animals. Either the ovaries or the egg masses of fish and marine animals can be considered roe and there are many different varieties and styles. Roe is not alive. Many people in Asia eat roe raw, unsalted and unprocessed. In America the roe is usually prepared and salted as caviar and served as a subtle addition to a meal.

 3) Caviar is healthy for you. This is largely fact, but it depends on how the caviar is prepared and what it is served with. Because caviar is served with little preparation and processing, it is still high in vitamins and minerals and is low in calories. The fact that caviar is eaten in small batches, often as a garnish or hors d'œuvre makes it a great addition to any healthy entrée or appetizer.

 4) The only good caviar is from Russia. This is definitely a myth. Russia and Iran are known for their fine caviar but California is also the place to find sought after caviar that can be just as good as anything you will find in Europe.

 5) Metallic silverware will ruin the taste of caviar. This has both a bit of myth and fact. Many caviar aficionados and traditionalists will not touch caviar if it comes in a metallic can or if it has been served using anything other than mother-of-pearl or golden spoons. The fact is that most caviar comes from the producer in metal tins and then transferred to glass jars so there is no way to avoid the caviar coming into contact with metal completely. Caviar can be expensive, though, and if you are shelling out a decent chunk of change you do want to get the purest taste possible, so it is recommended you do not use sterling silverware.

 6) Caviar is the ultimate delicacy. This is a tough one and obviously based on one’s personal bias. The fact is that for a long time sturgeon were not caught for their roe eggs but for their meat. The fish was so plentiful that the meat was not considered a delicacy. Most cite the early 1900s as the time of the first caviar boom in the United States when sturgeon started becoming primarily caught for their eggs.

 7) Caviar is an aphrodisiac. There is some truth to this but it’s debatable whether it is due to the actual properties of caviar or the social aspects of the delicacy. Some say that caviar, since it is high in zinc can be considered an aphrodisiac on par with oysters but others say it is the fact that caviar is seen as a symbol of high social status and wealth that makes heat up romantic encounters.

 8) You should not store leftover caviar. This is largely true. Like wine, when exposed to air and warm temperatures, caviar looses a lot of its original aroma and flavor. It is best to consume all your caviar in one sitting. If you must store it cover the caviar with plastic wrap to remove any air and then put it in an air sealed container. Never freeze your caviar.

 9) Caviar is good for your skin. This is still debatable. Many say that oily fish and caviar with high levels of omega-3 fatty acids are not only good for your heart but good for your skin. This hasn’t been scientifically proven so don’t go out and gorge yourself on caviar and fish. In fact, that could be more dangerous to your health as you could get mercury poisoning. 

10) Caviar is expensive. Like any food variety, there are different price ranges for different types and caviar is no exception. Caviar can be expensive, many have even predicted it may even become a sort of extinct delicacy due to its price, but I don’t believe that at all. Caviar will always shave a place in many restaurants and parties as a signifier, no doubt, of what seems like a bygone area, one where men always dressed in suites and women always dressed as Grace Kelly. The aura around caviar will never diminish and it will never become too blasé, and for many caviar foodies, that is just the way they want it. Russian Olympic Athletes in Trouble for Smuggling Caviar? In 2006, the Russian Olympic delegation was accused by animal rights activists of importing large quantities of black caviar into Italy. This violated an international ban. Apparently they were celebrating the success at the Winter Games at parties, where they served over 220 pounds of sturgeon caviar. Read the whole story here:  More about Caviar click here.

Bonjour, Paris! One of the most fascinating cities in the world. The combination of its interesting history, gorgeous architecture, museums and scrumptious cuisine. Paris has been a favorite vacation spot ever since seeing the Audrey Hepburn/Fred Astaire's movie, Funny Face, way back when. The song from the movie, Bonjour Paris, is an amazing tribute to amazing city and the joy it brings to those who love being there, as I do. So click on this link for a special tour of gay Paris: Bonjour, Paris!-Funny Face Once you arrive in the City of Light, check into one of the best small hotels in the world.

The San Regis hotel sits one block off the Champs Elysees and Avenue Montaigne. This splendid hotel has just 44 rooms. It was originally built in 1897 as a private 3 story mansion, but is now an especially charming hotel. Upon walking through the hotel's front entrance, the decor struck me immediately. The style is elegant and classic. With its lovely furnishings (period, furniture), very comfortable rooms, impeccable service and a great location, the San Regis a very nice place to stay. Beautiful fresh flowers always talk to me and speak volumes about a hotel's attention to detail .
 Upon arrival, the friendly and courteous staff makes for the best first and lasting impression. Every morning it was lovely to hear, "Bonjour Madam et Monsieur!" In the lobby the most exquisite circular staircase. Next to it is a typically old fashioned tiny European elevator, also decorated in appropriate Parisian fanciness! For some reason we loved squeezing into this small space! Upon reaching our room, we were very pleasantly surprised. The room, not a suite, was very roomy. The decor... typically Parisian with its elegant damasks and brocades. The room featured a king-sized bed and had all the amenities any guest would require. We were very pleasantly surprised at the size of the gorgeous marble bathroom... definitely luxurious and stocked with lovely thick terry cloth robes, slippers and Hermes "goodies".


Then came the piece de resistance..upon opening the window in our room...voila!... there before our very eyes...the Eiffel Tower . What a gorgeous sight! Talk about being in seventh heaven.

And, before going to bed each night, what a thrill it was to look out our window and see the most beautiful view of the Eiffel Tower at night. Actually, we were mesmerized by its outline in lights. The dining room on the first floor is also beautifully decorated...very charming, indeed. Along with the great food and service, the atmosphere is reminiscent of Paris in the late 19th century. The decor and atmosphere is precisely how I envisioned Parisians dining way back when.

The San Regis is highly recommended. Compared to some of the top hotels in Paris, this boutique hotel is an excellent value, in my opinion. Because it is small and intimate, and has a friendly and efficient staff, convenient location, superior amenities, well appointed rooms, the San Regis is my first choice for hotels in Paris. So pack your bags and be on your way because you, too, can check into the San Regis and say, "Bonjour, Paris!" 

Click here to go directly to the Paris San Regis Boutique Hotel.

Click here to see the Location of the San Regis.

This article was written by Daphne Goodyear. Daphne and her husband Richard are well seasoned International Travelers, traveling the globe for decades.Daphne is the VP of MrFiveStar "Boutique Properties Editor". Daphne and Richard call home Sarasota Florida and Jackson Hole Wyoming. Daphne can be reached at This e-mail address is being protected from spam bots, you need JavaScript enabled to view it