Brenda and Andre made us a great first night dinner—a giant salad with tomato, avocado, chicken, beets, walnuts, and Spanish olives. Everyone got to add what they wanted. Dessert was fresh nectarines, dark chocolate, and dried apricots. We’re sitting around outside in a breezeway with perfect temperature, slowly getting to know each other. One of the first things Brenda explained to the group were the coffee choices in the morning. We know how important that is—especially for jet-lagged travelers.