Posts filed under 'Travel Food'
Get ready greater Portland Flavoristas! It is time for Harvest on the Harbor. The festival begins this Thursday, October 22nd and runs until Sunday. There is certainly something for everyone, from vegetarians to BBQ-lovers and everything in between.
LeRoux Kitchen is running free cooking demos.
The opening night festivities (Grand Tasting on the Harbor) and theLobster Chef of the Year Competition are sold out, but there are plenty of events with space available.
Like Lucinda Scala Quinn, of Martha Stewart’s Everyday Foods, promoting her newest book of Italian specialties. At $35 for a two hour demo including food and wine samples, it is a bargain.
Local restaurants, like Bibo’s Mad Apple Cafe and 20 Milk Street, are offering Harvest Dining specials.
There are plenty of tipples to be had at Harvest on the Harbor with over 100 local beer producers and wine importers participating at different events.
If you did not happen to catch the September/October issue of Food Etc, click here. It offers an in depth look at several of the Harvest on The Harbor participants.
Bon Appetit!
October 20th, 2009
Well NYC Flavoristas clear your calender on Sunday because the 9th Annual NYC Internation Pickle Day is taking place:
WHERE: Close to the NY Food Museum, in the parking lot on Broome, between Essex and Ludlow.
WHEN: From 11AM-4:30PM on Sunday October 4th 2009
WHAT: All your favorite picklers, canning demonstrations, new exhibitions, and more!
Someday, I will figure out how to work this into my schedule. I 
pickles.
I like making them, serving them and eating them. The culinary anthropology of pickles is super cool (and crunchy) and one can find all kinds of pickles, all over the globe. They can perk up a dull plate or simply extend the summer harvest in a brightly flavored brine.
Go to pickle day and send back a report!
October 2nd, 2009
Fuchsia Dunlop’s memoir is the best way to vicariously travel through China. Dunlop spent years exploring many of China’s provinces and has written several cookbooks, articles and even has a blog.
I heartily recommend this fascinating culinary trip through many of China’s provinces. Dunlop was the first foreigner to ever attend the Sichuan Institute of Higher Cuisine. Going to culinary school is daunting enough, but to attend one where only Mandarin is spoken is quite another thing.
There is a page in the book where she illustrates just a few of the types of shapes you might have to use your cleaver to make. From eyebrow shapes to phoenix tails, to ox tongues, horse ears and domino slices. It make French techniques look like child’s play.
These are a few pages from her journal, there are more on her blog. Flavorista Tracey traveled to China last year to visit her son who spent 1 year there as an exchange student. I am sending her this book.
I have yet to make any of the recipes but she has a true version of Kung Pao chicken on her blog that I might try along with the Fish Fragrant Aubergines in this book. I’ll let you know how everything turns out.
If you love Chinese food and are curious to learn more, this book and The Fortune Cookie Chronicles by Jennifer 8 Lee are a must.
October 1st, 2009
In ancient Arabic, the word sofra means, little eats, like at a picnic. The bakery-cafe Sofra is the newest addition to the Boston eating scene. Reknowned chef Ana Soturn of Oleana has created an wonderful spot for small plates.
My dear friend, Flavorista Dee Dee knew this is exactly the kind of place I love. Everything was delectable. It was a dreary rainy afternoon in Boston but the food here warmed our hearts. We really wanted a glass of wine but they don’t serve alcohol. They are not open for dinner but if you are in Boston, make sure to stop by if you are feeling peckish. The menu changes often but consistently offers many mediterranean/middle eastern specialties. We ordered several mezze and had one of the stuffed flat breads. The crik-craks were unbelievable, buttery and flaky.
Sofra also offers spice blends, and prepared foods like house preserved lemons, aleppo pepper spiced peanuts (fantastic!) and interestng grains and oils. I bought grano, an ancient wheat that puffs up beautifully when cooked. Reminiscent of barley, but softer and plumpy.
At the left is the dry grain and on the right cooked. I placed 1 cup of grano in my slow cooker with 8 cups of water and a bay leaf. I cooked it for 4 hours. It might have been a little better at 3 hours but it was still fantastic. You can sauteed cooked grano with just garlic and fruity olive oil. I added some small cherry tomatoes and sweet peas.
If I didn’t already own too many cookbooks I would definitely get Sortun’s 2006 book entitled Spice.
August 2nd, 2009
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We drove from Boulder to Saugatuck, Michigan to visit my sister-in-law and flavorista extraordinaire, Tracey. We have had some amazing food here in Saugatuck. This area of Michigan has a plethora of cherries, blueberries and raspberries.
The cherries this time of year are fantastic. I found this delicious Cherry Almond Butter from the Cherry Republic. They sell dried cherries too, but Tracey orders hers from Cherry Central in Traverse City, MI. They are plump and full of flavor. I use them all year round in my morning oatmeal, in cookies and for trail mixes.
The Olive Mill in Saugatuck offers a wonderful balsamic vinegar flavored with cherries. All of their products are made in Italy. If you go, you can sample any of their olive oil and vinegars. Fig balsamic is one of my favorites, but the cherry is a close second. It’s not quite as smooth as the fig and it is a bit more acidic, but it is fantastic in vinaigrettes – adding an unexpected fruitiness.
Another great stop in the area is Crane’s in Fennville for their apple cider doughnuts, cider and pies. The unique antique interior is reason enough to visit. They also have a pick-your-own orchard.
July 19th, 2009
Flavorista Tracey took me to a wonderful new goat creamery here in Fennville, Michigan -Evergreen Lane Farm and Creamery. Kathy has recently aquired La Mancha goats – a California breed. This male La Mancha recently got his head stuck in a gate and lost one of his horns. I call him Rhino.
Kathy has started producing wonderful artisanal goat cheeses. Right now with her weekly supply of 100 gallons of goat milk she is offering soft goat cheeses and later in the fall she will start with her hard cheeses.
Educated at Cal Poly in San Luis Obispo and at the University of Vermont’s Institute for Artisanal Cheese – she is truly becoming a master of the craft. There are 2 interns from WWOOF (World Wide Opportunities on Organic Farms)- a website that hooks up people who want to learn about organic farming practices and farmers who are desperately needing the extra hands world wide. If you are in the area you can stop buy and purchase cheese directly from Kathy or go to the Summertime Market on the Blue Star Highway. Try the Pyramid goat – it’s exceptionally good. Thanks for the taking the pictures Tracey!
July 13th, 2009
Tartine is an amazing place. I am stunned at the number of truly high quality products they produce. The morning bun, while the size of a newborn baby’s head, is a heavenly treat with just the right amount of orange zest and cinnamon sugar. The Niman Ranch ham and Gruyere cheese croissant is unbelievable and I don’t ever want to know how many calories it has.
There are some many things to choose but the bread is truly their signature product. The bakery is owned by a husband and wife team. In the name of keeping their family together, they release the bread at 5:00pm – no 2:00am baker’s hours. Although these guys have so much traffic and offer such a plethora of incredible products I can’t imagine their ovens are ever cold.
On a recent visit to San Francisco I brought the lemon meringue cake for a birthday party. Not being a huge fan myself, remodelista Julie assured me it would be well recevied. Instead of making it into a pie with big gloppy globs of lemon curd, they make it into a layer cake. Not only stunning it is also as light as air and delicious. I do not own the cookbook and I must say that I am slightly intimidated by it. It is now on my wish list.
July 6th, 2009
My first trip to NYC was during my sophomore year of college. I attended the Hotel and Restaurant Show with a busload of classmates from the Hotel School. Being a girl from Maine, I remember being completely blown away by it all. I have been lucky to travel back several times since and each time is special for different reasons. My trip this year was no exception.
Jet Blue rocks and my round trip flight was pleasant and without a hiccup. The AirTrain at JFK easily whisked me in and out of the city for very few bucks.
My R&R included 2 nights on Long Island and one very notable meal of braciole and salad from La Famiglia in Plainview, NY. Other food highlights included breakfast bagels and cheese blintzes from Bagel King and a quick trip through the very lively John’s Farms grocery (bring cash, credit cards not accepted) for the ingredients for Portuguese clams.
The Fancy Food Show was what seemed like miles and miles of gourmet goodies (olive oils, tea, cheeses, sweets, candies and beverages). I walked and tasted my way through the show for 2 days. I have so many cool and delicious things to share with you.
We stayed at the Belvedere Hotel which was centrally located (Theater District), clean and comfortable. Dinner and drinks at Natsumi were notable and worthy of its own post (coming soon). A stroll through the Garment District landed us in the middle of a busy street fair where I found surprises for everyone back at Casa Mayone.
What a great trip!
July 5th, 2009
The team that brought Zolo, Centro and Jax (with Top Chef champion from Season 5, Hosea Rosenberg!) has opened another winner here in Boulder: The Happy Noodle House.
Brussell Sprout Fries – they change the greens featured but all 3 times I had these they were tasty, crispy perfection.
House pickled vegetables were superb. Choices included: Soy marinated daikon radish, classic kimchi, pickled beets and cucumbers. We also tried a Japanese Fava bean pickle which was very surprising and very good.
Villa Wolf Gewurztraminer was the perfect pairing, especially on a hot summer night. The noodles are all made in house so they are tender and delectable. Most combinations are inspired and well executed; they have a wonderful bar too with creative tipples. I hope they think of expanding on the idea into Denver and beyond.
July 2nd, 2009
Everytime we visit Vincenzo’s Godfather, Uncle Danny, he greets us with bakery goodies from "Sweetcakes." We spent April vacation in Plymouth, MA and Cape Cod, MA. We had a wonderful time swimming in the "pirate pool" and visiting the Mayflower II.
I insisted on a trip to Sweetcakes so I could see it for myself. Completely unpretentious, Sweetcakes is located in a small strip mall and has been there as long as Marco can remember. The cupcakes shown above were off the charts; moist chocolate cake filled with chocolate pastry cream, topped with whipped cream frosting and a pretty tasty cherry to boot (please cue the music: Heaven, I’m in Heaven…")
These gorgeous sugar cookies taste as good as they look: crispy, sweet and melt in your mouth. There was also an assortment of breakfast pastries. Lollie was fond of the cinnamon twist. Maverick went straight for the giant chocolate chip cookie. Vinvenzo demanded a black and white cookie, which was also delish!
They had many beautiful wedding cakes on display. Honestly, I could have visited each day of our vacation and not tired of the selection. So if you happen to be driving south of Boston on rt. 3 heading to the Cape, Veronica’s Sweetcakes is certainly worthy of a stop.
May 18th, 2009
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