JWM MAGAZINE 8 JWMARRIOTT.COM
he notion of comfort is, without
question, a highly personal state of
mind. Or being, for that matter.
One person’s cashmere blanket and
cup of tea is another’s stroll through
a garden in bloom. Comfort may be
sensed in the feeling that all is well. It might also be
felt when your soul is nourished by new and enriching
surroundings and experiences.
From a personal perspective, one thing that nourishes
my soul is the comfort food of my Texas childhood:
Mom’s fried chicken and Dad’s Avoca tacos are tops on
my list. My late dad grew up in Avoca, Texas (current
population: 153), when the culinary term “Tex-Mex”
wasn’t yet cooked up, but the tacos loaded with slow-cooked pork, beans and jalapeño peppers were. And
while I would never expect to see this particular food
indulgence on a fine dining menu, you might be surprised to find that other culinary comforts are. In our
feature “A Twist on Tradition,” fill up on what comfort
foods JW chefs in different parts of the world are serving that embody not only the local culture but also the
character and traditions of its people.
For those who find a similar kind of nourishment
through their travels, this issue is loaded with ideas for
your next journey. Discover where to eat, drink and
wander in San Francisco through the lens of a local.
Explore the ancient Turkish city of Ankara, where the
JW MARRIOTT ANKARA is a revelation of refined
luxury within the city center. See why a visit to Panama
should be on your travel bucket list. And no matter
where you go, know that you will always find your
comfort zone at a JW Marriott hotel.
VICE PRESIDENT & GLOBAL BRAND LEADER
in many forms,
from the serenity
you feel gazing
at the seemingly
endless view from
the infinity pool
at JW Marriott
in the spa; to
at JW Marriott