Tag: Nashville

Destination Gaylord Opryland

Until a few weeks ago, I had not even heard of the Gaylord Opryland in Nashville, TN. The Gaylord Opryland is much more than a resort and convention center, it is an experience. When I arrived there, I had mixed feelings –  it looked like a tropical rain forest, had the creativity of Las Vegas, and the inclusiveness of a cruise ship.

Stepping into the palatial lobby embodied with giant glass sculptures and dazzling ceilings, gave you the impression of stepping into the Bellagio. As porters hauled luggage to one of the 2,880 guestrooms, you found yourself wandering the nine acres of botanical gardens and cascading waterfalls under the 15 story high glass atrium.

The interior of the resort is home to over 50,000 tropical plants maintained at 72 F year round. There is also a quarter mile long indoor river where you can go for a boat ride and tour the property. The guide will make sure to point out the fruit trees and give you some education about the plants. In the evenings, watch the water fountains dance to a sound and light show at the Delta Atrium. Being home to country music, there are live performance and entertainment daily.

Besides the overall architectural marvel, there are also the restaurants, spa, pools and boutiques to enjoy at the resort. Strolling along the shops at the Magnolia pavilion feels like you have stepped into a piazza in Florence. The two stories building have Italian look and feel while the flooring is of cobblestone. Again, this reminded me a lot of the shops in the Venetian and Bellagio in Vegas. The boutiques carried souvenirs, sundries and unique art and gift items.

A number of dining options are presented to you at the hotel itself. There are 20 restaurants that offer everything from British pub (which includes Indian), Italian, Mexican, sushi and contemporary fast food to an upscale Steakhouse. The food is prepared by some of the best chef’s in the country and the service is exceptional. Most employees at the Gaylord Opryland have long tenures so you can tell they are truly passionate about their work.

The little ones would particularly enjoy the special activities organized just for them. Besides learning about the plants and walking through the waterfalls, they can also sneak into Shrek’s den and hang out with the characters from the movies, Kung Fu Panda, Madagascar and Shrek. At Christmas time, the property converts itself into a wonderland with 2 million lights and many festivities.

Whether you are looking for a romantic weekend getaway or an adventure for the entire family, the Gaylord Opryland is not just a place to stay, it is a destination like no other.

Dining in a fish tank


Aquarium restaurant describe themselves as an “underwater dining adventure.” While the restaurant itself is not technically underwater, it boasts an enormous aquarium.

Located at the newly re-opened Opry Mills Mall in Nashville, guests dine while seated around a 200,000-gallon tank, home to a wide variety of fish, sharks, stingrays and more. More than 100 species of colorful, tropical fish from the Caribbean Sea, Hawaii, South Pacific and the Indian Ocean – reside in the tank. Every table at the restaurant allows for an exceptional floor-to-ceiling view.

Walking through the host stand to the table is an experience itself. You go through a walkway with an arch of fishes and then around the aquarium tank. Both kids and adults seem to take several pauses admiring the colorful fishes that tend to swim in pairs and enjoy greeting the customers. It made me want to look at some fish tank reviews on aquatics world and get some fish for our house! They were beautiful.

The food at Aquarium restaurant is as magnificent as its ambiance. I started with a white sangria which is light for lunch and goes well with white meat. For appetizer, I selected the shrimp and crab dip served with warm bread. The dip was creamy and dense, made with crabmeat, salad shrimp, spicy roasted poblano peppers, chopped tomatoes and cheese. For main course, I had the broiled fisherman’s platter which I was told by the server “is fit for a queen.” Truly, it was a giant platter with everything imaginable! Lobster tail, grilled shrimp, stuffed shrimp, sea scallops, mahi mahi and stuffed crab, served with Aquarium rice and broccoli…oh my!

Some might question consuming seafood in the presence of live fish, so there is a good section on chicken and meat entrees as well.

My server was exceptional and offered his suggestions throughout. He lost me at dessert though. Like everything else, the desserts were over sized portions of delicious irresistible creations. One of them looked like a brick of chocolate and could be handy if we were characters of Willy Wonka and the Chocolate Factory. But I settled with a key lime pie with toasted meringue. Not so bad either.

Aquarium restaurants is a great dining experience for the entire family. Think of it as a trip to the aquarium and a fine meal, all rolled into one. They have four locations in Denver, Houston, Kemah and Nashville.

Aquarium Restaurant Nashville
516 Opry Mills Drive
Nashville, TN 37214
www.aquariumrestaurants.com

Mexican Paella

Cinco de Mayo is over now but if you still have some craving for Mexican food, here is a very special recipe for you. Created by Chef Paulina Suarez from Solario restaurant at the Gaylord Opryland in Nashville, this dish is authentic to her homeland. It is very different from a Spanish paella, which you find more commonly at restaurants. The Mexican paella is cooked with parboil rice (made the day before), broth made with beer and leftover meats. It does not have saffron like the Spanish paella, is spicier and somewhat soupy. Try out the recipe for yourselves….

Arroz a la valenciana (Mexican Paella)

Ingredients:

  • 1 cup parboil rice
  • 4 cups chicken stock
  • 4 tomatoes
  • 1/2 onion
  • pinch of dry Arbol peppers
  • 2 cloves garlic
  • 8 mussels
  • 6 cherry-stone clams
  • 1/4 cup Mexican beer
  • 2 links cooked chorizo
  • 7 shrimp (uncooked)
  • 1/2 cup frozen green peas (thawed)
  • 1/2 cup frozen corn kernels (thawed)
  • 2 tablespoon canola oil
  • 2 tablespoon butter

For the tomato broth: Blend tomatoes, onion, 1 garlic glove in a blender. Mix with the chicken stock and set aside.

For the rice: In a heavy bottom pot, heat half of the oil and butter. Add the rive and cook till it has a nice golden color. Add 2 cups of the tomato broth and simmer for 5-10 minutes. Turn off the heat and let the rice absorb the leftover liquids.

To assemble the paella: In a large paella or saute pan, add garlic, butter and oil. Saute for 1 minute, then add clams and mussels. Add 1/4 cup beer and allows for the shells to open up. Add chorizo, rice and rest of the tomato broth. Use the peppers based on how much heat you like. Add the shrimp, corn and peas; salt and pepper to taste. Mix well and cook till the shrimp turns pink (if using raw). Garnish with sliced lime and green onions. Serve warm or at room temperature.