Fess Parker in Santa Barbara
READY FOR ITS CLOSE UP THE FESS PARKER – SANTA BARBARA’S PREMIERE BEACHFRONT RESORT- ANNOUNCES 2014 RENOVATION, NEW “SIP & SUP” PACKAGE
Spring Escape Pairs Vibrant, New Funk Zone with Stand Up Paddle and Kayaking on the Pacific
Set on 24 acres of prime Pacific turf, Santa Barbara’s iconic The Fess Parker a DoubleTree by Hilton Resort celebrates the season with a fresh, contemporary renovation of its 360 guestrooms and new SIP & SUP package pairing the much-buzzed Funk Zone urban wine venue with an adventure at sea. Sporting the perfect trifecta of wine, water and world-class lodging along the American Riviera®, the SIP & SUP package is available.
March 1 – May 31, 2014
Info: www.fpdtr.com; 800.879.2929.
WINE & WAVES: Tapping two rising trends — Stand Up Paddle and Santa Barbara’s urban-industrial wine tasting – The Fess Parker salutes spring with a ready-to-wear getaway that is walk-friendly and wine-centric. The package includes newly-renovated guestroom accommodations at the AAA four-diamond beachfront resort with value-added two-for-one stand up paddle board ($17-$37/hr.) or kayak ($10/hr.) rental at Santa Barbara Sailing Center. After a morning at sea, stroll to the Funk Zone, an eclectic sub-culture of artisan shops, art galleries, hip eateries, micro-brews and 14+ wine venues set in an industrial area two blocks from the beach. Glass in hand, the SIP & SUP package provides visitors with value-added two-for-one tastings at seven venues including Area 5.1, Blair Fox Cellars, Carr Winery, Grassini Family Vineyards, Riverbench Winery, Corks n’ Crowns and Jaffurs Wine Cellars. Rates start at $169.00/double, based on availability, blackout periods apply.
NEW RENOVATION HITS HIGH NOTE BY THE SEA: Known as one of Santa Barbara’s most prominent beachfront resorts, the 24-acre, AAA Four Diamond beachfront resort steps up with a crisp, contemporary interior renovation awash with elegance and simplicity.
Inspired by its fluid architecture and Spanish Colonial flair, Los Angeles-based Design Group Carl Ross, Inc., put a residential-style design spin on all 360 guestrooms and suites, including the coveted Fess Parker Suite with its triad of impeccable ocean views. The new interiors fuse Santa Barbara’s signature design style with a modern twist pulling on Spanish tile patterns and textured materials in a fresh earth-tone palette of sand, grey and clove. All soft goods were custom made including the upholstered furniture, carpet, wall coverings and fixtures. From the ornate hotel facade to the arched walkways, hand-crafted tile and wrought iron embellishments, the resort’s new renovation delivers a seamless transition from check in to check out.
PACK THE PUPPY: Ahead of the curve and top choice by Fido Friendly Magazine, The Fess Parker has welcomed pets since 1986 and is the ideal venue given its beachfront setting along the Cabrillo bike path and miles of walking trails. Standard operating procedure includes a pet treat bag upon arrival and guestrooms conveniently located close to the expansive lawns. The resort also offers a “Paw”- and “Purr”-riffic menu sporting Howlin’ Ground Sirloin and Albacore Tuna, cooked to order on the in-room carte; pet-friendly dining is also available on the ocean view patio of The Set. Day rate for a maximum of two animals per room (all sizes welcome) is $30.00.
RODNEY’S STEAKHOUSE: A fresh American grill experience. Enjoy all natural, hormone-free beef, locally-sourced seafood, and a variety of daily Chef’s specials. With a robust wine list, full bar, and attentive service, Rodney’s invites you to enjoy a delightful dinner highlighting the delicious foods which make Santa Barbara such a special place.
Executive Chef Kirk DeLong, a native of Orange County, California and a Certified Culinarian from the America Culinary Federation, joined the Fess Parker – A Doubletree by Hilton Resort in 2007. Before arriving in Santa Barbara, Chef Kirk’s extensive resume included the Grand Wailea in Maui, Hawaii, as well as hotels and restaurants in the Bay Area. He enjoys preparing meals utilizing the bounty available in the area, from locally grown herbs and vegetables to the finest of Pacific seafood.