An Insider's Guide to Travel: News, Tips, Information & Inspiration

Guest List

Radio Guest List—St. Regis Washington, D.C.—February 27, 2016

Share on: Share on Google+

regisThis week’s broadcast of the Peter Greenberg Worldwide Radio Show comes from the St. Regis Washington, D.C. Located two blocks away from the White House, the hotel originally opened its doors in 1926 as the Cartlon Hotel. Over the years the property has gone through extensive renovations, and in 1999 became the first property outside of the New York flagship to take on the St. Regis name. Washington Post columnist Roxanne Roberts joins us at the historic hotel to explain what to expect during the Presidential Ball—and if you plan to travel to it, do not get your hopes up. Roger Dow weighs in on another kind of election-fueled traveling—campaigns and their followers visiting cities and states during the primaries. States see anywhere from an increase in $9 to $24 million a week in additional revenue from campaign-based travel.

Wendy Perrin, Founder of WendyPerrin.com, informs us of cities that may soon impose tourism limitations and gives strategies for avoiding lines on your next trip. Then, former White House chef and current Executive Chef of Cappella Frank Ruta gives us an insider’s view of cooking for the President, what dishes were popular, and what George H. W. Bush asked him to never make again. There’s all of this and more when this week’s broadcast of the Peter Greenberg Worldwide Radio Show comes from the St. Regis Washington, D.C.

Click here to listen to the show, streaming live from 10 a.m. until 1 p.m. EST on Saturday, February 27, 2016. Call in with your travel questions at 1-888-88-PETER (1- 888-887-3837) or email peter@petergreenberg.com (Write “Ask Peter” in the subject line).

Roger Dow, President & CEO of the US Travel Association, explains how the primaries create an economic boom for counties and states. He also discusses the effects of the spread of the Zika virus on people’s willingness to travel worldwide.

Brian McConkey, General Manager of the Great Republic and former pro baseball player, explains why his shop is the ultimate male retreat, right down to the bourbon-soaked toothpicks. His shop Great Republic contains historical artifacts that most people are surprised are not in museums.

David and Nycci Nellis, Hosts of Foodie and the Beast, a Washington, D.C. radio show, dive into the best restaurants of Washington, D.C. and why the culinary scene in the area has boomed in the last ten years.

Roxanne Roberts, Columnist for the Washington Post, discusses the influx of travelers to Washington, D.C. during each inaugurational year. There are always people who plan ahead and will be there no matter who wins, then there are those who wait to book their trips until the president is elected. Her most important goal during these times is to keep people’s expectations about the Presidential Ball low.

Sarah Marquis, Author of Wild by Nature, describes her three-year trek around the world. She shares some of the more exciting stories from her journey, including waking up in the middle of the night, sensing something was not right, and slowly hearing wolves begin to howl around her tent in the wilderness.

Maria Trabocchi, Owner and Front of the House Personality of Folia Mare, details her recent trip to Spain and why her restaurants are some of the most successful in the city.

Wendy Perrin, Founder of WendyPerrin.com, expounds on why even though many cites around the world are vying for tourism dollars, some cities like Barcelona, Spain, and Cinque Terre in Italy may soon start imposing visitor limitations.

Martha Humler, Author of Why?, Talks about her years working in the hospitality industry and why it is important for staff to be cheerful and friendly in their jobs. It’s not just one thing—it is everything!

Jean-Francois Dupont, St. Regis Washington, D.C. Concierge, talks about some of the more unusual requests he has received over the years. Most commonly though, people are always forgetting to check their room safe before they leave.

Executive Chef Frank Ruta of Capella Washington and former White House Chef, shares some anecdotes from his time working in the White House kitchen. Most notably, he recalls the one time he dared to give the President broccoli on Barbara Bush’s request. After the meal, President Bush came to the kitchen, thanked him, and looked him in the eye and said never to cook broccoli for him again.

By Darra Stone for PeterGreenberg.com

Comments

comments

Tags: