7 COCKTAILS TO GET YOU INTO THE HOLIDAY SPIRIT

Article:  James Beard Foundation editors; December 11, 2017 No chestnuts roasting on an open fire? No Jack Frost nipping at your nose? No worries. Just mix up a pitcher (or two) of one of these Yuletide-evoking drinks and you and your guests will be in the holiday spirit in no time.

Mary Rockett's Milk Punch Apparently folks in the 18th century also needed a little tipple to get through the holidays. This traditional recipe, adapted by cocktail expert David Wondrich, dates back to 1711.

Mary Rockett's Milk Punch

This delightfully smooth, liqueur-like formula dates back to 1711.

David Wondrich, Adapted from Imbibe! (Perigee Trade, 2007)

• 2 lemons
• 1 quart V.S. or V.S.O.P. Congac
• 1 cup sugar
• 3 oz lemon juice
• 1 pint whole milk
• 1/2 whole nutmeg, freshly grated

1. Using a vegetable peeler, peel lemons, avoiding the white pith as much as possible. Put the peels in a sealable, 2-quart glass container and pour Cognac over them. Cover and let sit for 48 hours.

   Add sugar and lemon juice to the lemon-infused Cognac. Heat whole milk until scalding hot, then add to the cognac mixture and stir until the milk curdles. Stir in the grated nutmeg and let the punch sit for 1 hour.

   Strain through fine cheesecloth or paper towels, bottle, and refrigerate. To serve, pour from chilled bottle into sherry glasses. If punch is too thick, add a little seltzer or, during winter, hot water.

   

Cardamom Old Fashioned A subtle riff on the classic cocktail staple, this version uses maple syrup and cardamom bitters for a warming, fragrant antidote to winter doldrums.

CARDAMOM OLD FASHIONED

A subtle riff on the classic Old Fashioned, this version uses maple syrup in lieu of standard sugar, while handmade cardamom bitters step in for the more traditional Angostura variety, creating a warm, fragrant antidote to winter doldrums.

Elena North-Kelly, Managing Editor, James Beard Foundation

• 2 ounces rye whiskey
• 15 to 20 drops Bob’s Cardamom Bitters
• 1/2 teaspoon maple syrup
• Orange twist (for garnish)

1. Pour the first three ingredients into a cocktail shaker.
2. Add ice and stir until thoroughly chilled.
3. Strain the mixture into a rocks glass, over ice.

4. Garnish with an orange twist, enjoy!

Negroni Sbagliato It's no secret that everyone loves a negroni. Pro tip: just dress up your go-to drink for the holidays with a festive splash of bubbly.

NEGRONI SBAGLIATO

"The legendary Bar Basso in Milan (which originally opened in 1933 and moved to its current space in 1947) claims provenance of this buoyant little cousin to the Negroni, whose sbagliato addendum means “mistaken” or “incorrect” in Italian. Basso’s jovial proprietor Maurizio Stocchetto entertains guests with an origin tale citing his father, Mirko—a legendary midcentury barman and the owner of Bar Basso beginning in 1967—as the “accidental” inventor of the drink in the early 1970s, substituting prosecco for gin. Most impressively, the bar serves its sbagliato in a giant handblown goblet complete with an ice block the size of a car battery." — Talia Baiocchi and Leslie Pariseau

• 1 ounce Campari
• 1 ounce sweet vermouth
• 3 ounces prosecco
• Orange half-wheel for garnish

1. Combine the ingredients in a rocks glass over ice and garnish with the orange wheel.

Le Père-Bis Leave it to acclaimed mixologist Jim Meehan, of the Beard Award–winning PDT, to create a decidedly sophisticated hot toddy, anchored by Scotch, chamomile tea, honey, and a hint of floral St-Germain.

LE PÈRE-BIS

Jim Meehan, head bartender at the JBF Award–winning PDT, uses St-Germain to add delicate, floral undertones to this wintertime sipper.

• 1/2 cup honey
• 1/4 cup boiling water
• 4 ounces brewed chamomile tea
• 1 1/2 ounces Ardbeg 10-Year-Old Single Malt Scotch Whisky (or another intensely smoky Scotch whisky)
• 1/2 ounce St-Germain
• 1 lemon wedge studded with three cloves

1. Stir together the honey and water to make a syrup. Let cool. Measure out a half ounce of syrup and combine with the tea, whisky, and St-Germain in a heat-proof mug. Stir. Garnish the hot toddy with the clove-studded lemon wedge. Refrigerate remaining syrup for another use.

Gin-Gin Mule This vibrant, ginger-spiked cocktail created by the legendary Audrey Saunders is one of the Pegu Club's signature drinks.

GIN-GIN MULE

This fresh and vibrant cocktail is one of Pegu Club’s signature drinks. By:  Audrey Saunders

• 3/4 ounce fresh lime juice
• 1 ounce simple syrup
• 2 mint sprigs
• 1 3/4 ounce Tanqueray gin
• 1 ounce homemade ginger beer (We have used store bought ginger beer too.)
• Lime wheel and candied ginger for garnish

1. Add the lime juice, simple syrup, and a mint sprig to a 10-ounce highball glass. Muddle well. Add the gin, ginger beer, and ice to a cocktail shaker. Shake well and strain into the highball glass. Garnish with the remaining mint spring, lime wheel, and candied ginger. Serve with long straws.

Hot Spiced Wine As James Beard himself said, "cold-weather celebrations and holidays call for a huge punch bowl of hot spiced wine to enliven the festivities."

HOT SPICED WINE

Hot spiced wine, also known as “mulled wine,” goes by many names: glögg in Swedish, glühwein in German, vin chaud in French, and so on, and varies slightly from country to country. It is simply red wine heated with sugar and spices, and often lemon or orange rind, originally a process used to reconstitute wine that had gone bad. These days, cold-weather celebrations and holidays call for a huge punch bowl of hot spiced wine to enliven the festivities.  By:  James Beard, Author and Educator

• 4 oranges
• Cloves
• Rind of 1 lemon
• 2 bay leaves
• 3/4 cup cognac (brandy, or bourbon)
• 3 1/2 bottles red wine
• 1/2 cup sugar

1. Preheat oven to 350ºF.
2. Stick whole cloves into oranges, making a pattern if you like. Bake the oranges for 15 to 20 minutes, or until they are heated through and the cloves begin to show a little white dust, which looks very attractive.
3. Place oranges in a large heatproof bowl of silver or ceramic with the lemon rind and bay leaves. Heat cognac and pour it over the oranges, set it alight, and let it burn down. While it is burning, pour over the oranges about 3 bottles of good dry red wine, such as a California Pinot Noir or Cabernet Sauvignon, heated until very hot, but not boiling. Add the sugar and stir it in well. (The amount of sugar is up to you; you can sweeten to taste. I like a minimum or none at all, if the wine is good.)
4. Stir well and serve warm in mugs or glasses with a little twist of orange peel.

French Seventy-Five Champagne, gin, and lemon juice come together for an effortlessly celebratory classic.

FRENCH SEVENTY-FIVE

What could be more fun, indulgent, and celebratory than a festive Champagne cocktail? Based on a Tom Collins, this recipe was originally published in James Beard's first book.  James Beard; author and educator

• 1 tablespoon sugar syrup or superfine sugar
• Juice of 1 lemon or 1 1/2 limes
• 4 ounces gin
• 2 ounces Champagne

1. Combine sugar syrup, juice, and gin in a cocktail shaker. Shake well. Pour into a 12-ounce glass with plenty of ice. Top with Champagne.

Is Social Media Putting Travelers at Risk?

Winter can be a busy time for travel. Snowbirds try to escape the cold. Grandparents long to visit loved ones in distant cities. Jetsetters want to ring in the New Year in a memorable locale.

Regardless of the season, travel brings photo opportunities that are prime for posting on Facebook, Twitter, Instagram and other social media platforms. But fraud-savvy people think twice before engaging in what's known as "instabragging." Here are examples of what could potentially go wrong and some protective measures to consider.

Social Media Risks

In 2017, Pew Research reported that seven in 10 Americans use social media, and more users join every day. This can be a fun way to connect with friends and relatives. But it's important to recognize that your "friends" aren't the only ones who might follow your posts and view your photos. Thieves also troll social media for signs that your house is empty or that you own something valuable — and then they strike.

No one tracks the number of thieves who found their "in" from social media. But many criminals admit that an empty house provides an opportunity for theft — and social media activity can tell them when you're away or when you purchase an expensive item.

Consider Maria and Pat, who were excited to visit their grandchildren for Thanksgiving. But they needed someone to watch their cat Buddy. So, Maria turned to their neighborhood Facebook group for petsitter recommendations. Her post included the couple's street name and the dates they'd be out of town.

When Maria and Pat returned home, Buddy was safe, but several electronic devices were missing. The police eventually caught the thief who had stolen from several neighbors over the holiday weekend. He told police officers that social media posts had led him to target specific victims that he knew were traveling.

Insurance Issues

Something as seemingly harmless as checking in at the airport or a fancy restaurant announces to criminals that you're away from home. It's like leaving your front door unlocked and your windows open while you're out — which is why some insurance companies argue that lax social media practices may violate the reasonable care provision of homeowners' or renters' policies.

An insurance policy's reasonable care clause stipulates that policyholders must take reasonable measures to protect their homes from thieves, such as locking doors and turning on security systems. Insurance companies could, in theory, deny a claim if you've posted information that causes thieves to target you. But, if you're caught engaging in irresponsible instabragging, the insurance company is more likely to increase your rates or cancel your policy after paying a claim.

Beyond Vacation

It's important to exercise caution on social media — even when you're not traveling — to safeguard your belongings and your family from sharing too much on social media. Start by thinking about how a thief could use your posts against you.

Consider this example: On Christmas night, Jaime posts a picture of her dad, watching football in front of his new 52-inch flat-screen television. Her brother Johnny comments that Dad seems frustrated that he couldn't get his new "girlfriend" (Alexa) to turn down the volume. Aunt Polly, who lives across town, comments that she can't wait for Dad to visit on New Year's Day.

It all sounds like playful banter — unless you're a thief who now knows that:

• • Dad owns two valuable pieces of electronic equipment (a TV and a device with a digital assistant), and
  • Dad's house will likely be empty on New Year's Day.

Here, the would-be thief was thwarted, because Mom didn't accompany Dad on his visit to Aunt Polly's house. However, this scenario also shows how social media posts can put not only your assets at risk, but also your loved ones.

10 Safety Tips

To avoid sharing too much information, consider these 10 smart social media practices:

1. Keep social media pages and posts private.

2. Don't provide your address or other personal information on any social media platform.

3. Don't brag about expensive purchases or trips.

4. Don't share photos from inside or outside your home. (These pictures can tell thieves where you live and what you own.)

5. Don't mention any smashed windows or broken alarms in your home.

6. Accept friend requests only from people you legitimately know.

7. Never announce when you're going on a vacation or traveling for work.

8. Never announce your check-in at airports, vacation destinations or local restaurants.

9. Use social media groups with caution. Although these groups limit access to members only, they can quickly grow, and there may be no one monitoring who's invited to join the group.

10. Share these tips with friends and family members, especially kids and grandkids who constantly post on social media. Young people are often more likely to brag and less diligent about security issues.

Also, consider investing in a home security system to prevent theft. These systems have become more affordable and user-friendly in recent years. Additionally, many systems now include cameras and can be accessed remotely with a laptop or smartphone.

Sign up for our newsletters below:

[wpforms id="1179" title="false" description="false"]

Article:  Thomson Reuters Checkpoint, December 20, 2017

Salted Whiskey Caramels

  For some reason, the holidays allow some of us to throw all dietary restrictions out the window without guilt.  You will love this diet-free candy recipe, laced with whiskey.  The creators of moonshine probably didn't have caramels in mind when concocting their firewater.  To be honest, neither did we ... but it's a nice light compliment to the sweetness of this candy and we hope you will enjoy the recipe as much as we do.  Great for gift giving!

Salted Whiskey Caramels

• 5 tbsp butter
• 1 cup heavy whipping cream
• 1/4 cup Whiskey (we used Jack Daniels' Old No. 7)
• 1 tsp vanilla
• 1/4 tsp kosher salt
• 1 1/2 cups sugar
• 1/4 cup light corn syrup
• 1/4 cup water
• 1 tbsp kosher salt, for sprinkling
• candy thermometer needed

1. Line a 9-inch square pan with parchment or wax paper, allowing the paper to drape over the sides; spray lightly with cooking spray.  We make a crease in the paper so if fits neatly into the pan.

Cream Mixture

1. In a 1-quart saucepan heat butter, whipping cream, whiskey, vanilla, and salt to boiling, watch carefully and stir frequently.  Remove from heat.

   

Sugar Mixture

1. In a 3-quart saucepan mix sugar, corn syrup and water.  Heat to boiling over medium-high heat. DO NOT STIR.  Boil until sugar turns a warm golden brown.

   

2. When sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture.  BE CAREFUL - it will bubble up violently.  Cook over medium-low heat for about 10 minutes, until mixture reaches 248 degrees F on a candy thermometer.  Pour caramel into prepared pan; cool for 10 minutes.

   Sprinkle with 1 tablespoon kosher salt; or desired amount; and cool completely.  Cut into squares; wrap individually in wax paper.  

   

The Culinary Heart of Hanukkah

Article:  Peggy Wolff, Chicago TribunePublished 12:01 a.m. ET Dec. 14, 2017

At the culinary heart of Hanukkah (which began at sundown Tuesday) are foods fried in oil to commemorate the triumph of the Maccabees, who won back their sacred temple, and the miracle of the oil that burned for eight days.

But there’s another Hanukkah story, not as well-known, that shifts the culinary narrative to a brave woman and her killer cheese. This story from the Book of Judith explains why dairy makes it onto the holiday table.

According to “The Interpreter’s Dictionary of the Bible,” the Assyrian leader Nebuchadnezzar sent one of his generals, Holofernes, to destroy the Jews of Bethulia, a town that commanded access to the road to Jerusalem. The plan was to seize the spring at the foot of the mountain, so the Jews would be deprived of their water supply.

When the cisterns in the town were empty, the people began to lose heart. It seemed better to live as slaves than to die in vain. One woman in town, a beautiful widow named Judith, had another plan.

She left Bethulia, dressed in festival garments to entice any man she might meet, and equipped with wine and food. The Assyrian guards — entranced by Judith’s looks — opened the gates of the city and escorted her up the hill to the enemy camp.

Pleased by her appearance, her beauty and her wit, Holofernes invited Judith to a banquet in his tent. When his officers left him alone with her, the general was so charmed by her that he ate the salty cheese cakes she had prepared, then quenched his thirst with her wine. More cheese cakes, much more wine. Until he fell drunkenly asleep.

And then, Judith pulled out his sword, and cut off his head.

She left the camp without arousing suspicion, her maid carrying the head in a bag. When the threatening army saw their general’s head, they panicked and fled.

Because Judith saved the Jews from a death order, many Jews honor her by eating cheese and dairy dishes: rugelach, blintzes, cheesecake, cheese latkes, even sour cream on potato latkes.

“We used to have a cake that was made out of cheese, like a fried-cheese-type thing,” says chef Laura Frankel, culinary director for Kosher Media International. Until the fried cheese tradition made it to northern and eastern Europe where they fried things in schmaltz (animal fat).

“Obviously, with kosher rules,” Frankel explained, “you can’t fry anything with cheese in schmaltz.” Mixing dairy and meat is banned in Jewish dietary laws. “So they changed the cheese out for potatoes. It was something people ate a lot of, they were filling, they were plentiful.”

This brings us to a shocking revelation. Though the original latkes were cheese latkes, the Ashkenazic Jews (who brought the latke to America) subbed potatoes.

And thus was born the latke that we all love today.

Judith’s Cheese Pastries

Adapted from “A Treasury of Jewish Holiday Baking” by Marcy Goldman, these pastries symbolize the cheese cakes that Judith served to Holofernes. Farmer cheese is a form of cottage cheese with most of the liquid pressed out, giving it a solid, crumbly texture. For best results, refrigerate the dough 8 hours or overnight.

Cheese Pastries

Adapted from “A Treasury of Jewish Holiday Baking” by Marcy Goldman, these pastries symbolize the cheese cakes that Judith served to Holofernes. Farmer cheese is a form of cottage cheese with most of the liquid pressed out, giving it a solid, crumbly texture. For best results, refrigerate the dough 8 hours or overnight.

• 2 1/2 cups flour
• 1/2 tsp salt
• 1/2 cup sugar
• 2 tsp baking powder
• 2 sticks (one cup) unsalter butter (cut into 16 pieces)
• 1 cup farmers cheese
• 2 tsp finely minced lemon zest
• 1 tsp fresh lemon juice
• 1 tsp vanilla extract

Filling

• 1/2 lb cream cheese
• 1/2 cup sugar
• 1 Tbsp flour
• 1 tsp finely minced lemon zest
• 1 egg
• 1/2 tsp vanilla extract
• 1 pinch of salt

Topping

• 4 Tbsp melted butter
• powdered sugar

1. For the dough: Sift the dry ingredients together in a large bowl; cut in the butter until the mixture resembles small crumbs. Blend in the farmer cheese to make a soft dough; then the lemon zest, lemon juice and vanilla. (For a food processor, pulse the dry ingredients together until combined. Add the butter; pulse until mixture resembles small crumbs. Add remaining ingredients; pulse until dough comes together. Knead on a lightly floured board to form a smooth ball.) Wrap the dough in plastic, and refrigerate overnight.

   For the filling: Cream the cream cheese, farmer cheese and sugar together in a bowl until blended. Stir in remaining ingredients to make a thick filling. Refrigerate until ready to use.

   Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.

   On a lightly floured surface, divide the chilled dough in half and roll each half into a 9-by-12-inch rectangle. Lightly brush each rectangle with 1 tablespoon melted butter.

   Spread half of the cheese filling on each rectangle, leaving a 1-inch plain border all around. Fold in the 2 shorter ends on each rectangle. Beginning with the longer side, roll each piece into a log, but stop halfway. Cut off the remaining half of each piece and repeat, making another log. Each portion of dough will make 2 narrow logs.

   Brush the tops of the 4 logs with the remaining 2 tablespoons melted butter. Chill, 10 to 15 minutes.

   Remove logs from the fridge; cut them into 2-inch pastries. Place the pastries on the baking sheets. Bake until tops are golden brown, 25 to 30 minutes. Cool slightly, then dust with powdered sugar. Makes 24 to 30 pieces.

Our Festive Cranberry Martini

Back by popular demand ... each year we post this photo of our satisfying cranberry martini, sure to please the pickiest martini drinkers.  We find this is best served in front of festive holiday lights with your feet up and your favorite music playing in the background!

Cranberry Martini

The sugared rim makes this a nice treat while decorating for the holidays.

• 1 jigger vodka (1.5 oz)
• 1/2 oz orange liquor
• 1/2 oz dry vermouth
• 1 jiggers cranberry syrup
• 1 cup ice
• cranberries

Cranberry Syrup

• 1 cup water
• 1/2 cup sugar
• 1 cup cranberries

1. Rub a cut orange around the rim of your martini glass and dip the rim in fine sugar, set glass aside.  Combine vodka, orange liqueur, vermouth, cranberry syrup (see below), and ice in a cocktail shaker. Shake vigorously to chill. Pour into martini glasses, and serve. Garnish with cranberries.

Cranberry Syrup

1. Stir water and sugar in pan until sugar begins to dissolve.  Add the cranberries and heat all ingredients over medium high until it begins to boil.  Immediately turn down to a simmer and continue to stir, making sure it does not burn.  Allow to simmer for 10 minutes and cool.  Once cool, strain with a fine mesh strainer or cheese cloth into a measuring cup.  

How This Food Tour Startup Is Revitalizing Puerto Rico's Tourism Industry

In 2016 a visit to Puerto Rico we were in search of the classic relleno and a quintessentail rum drink while walking the streets of old town.  This was an experience we a Culinary Latitudes will not soon forget.  Thanks to the caribbean cuisine and Leslie Padro, founder of Global Flavors, she is now revitalizing the island's tourism industry after being hit by a hurricane a short time ago.  Below is her story and why you should hop on a plane to San Juan for a visit!

Story credit to:  Alana Matos ,  WOMEN@FORBES

Credit: Leslie Padró.

The month of September represented a trying time for many islands in the Caribbean. With the passage of Hurricanes Irma and María, many islands were left partially or completely destroyed. One of the biggest questions many had after the passage of the storms is what would happen to the tourism industry in these places – a question many are still grappling with.

Puerto Rico-based Flavors of San Juan is not only working to bounce back after the hurricanes but is also working to help revitalize the island’s economy after the hurricane. The Food and Culture Tours company was founded in 2009 and was the first food tour in the Caribbean. Five years later its founder, Leslie Padró, realized this concept was scalable and launched Global Flavors, which is responsible for the creation, management and operations of culinary tours throughout the Caribbean. She has since expanded to other islands in the Caribbean such as Sint Maarten/St. Martin and St. Thomas.

Flavors food tours focus on connecting people – residents or visitors – to local restaurant owners, which provides a complete snapshot of a place’s history and culture through food. The concept has been massively successful – they have been awarded various contracts with cruise lines such as Royal Caribbean, Celebrity Cruise Lines and Carnival Cruises. They have also been rated the #1 food tour on TripAdvisor in each location they operate in and have been covered by major media outlets such as CNN, BBC and USA Today.

Flavors food tours focus on connecting people – residents or visitors – to local restaurant owners, which provides a complete snapshot of a place’s history and culture through food. The concept has been massively successful – they have been awarded various contracts with cruise lines such as Royal Caribbean, Celebrity Cruise Lines and Carnival Cruises. They have also been rated the #1 food tour on TripAdvisor in each location they operate in and have been covered by major media outlets such as CNN, BBC and USA Today.

https://youtu.be/9_UrY5FxEPc

I sat down with the founder of Global Flavors to talk about her journey, and specifically, to speak about their plans after the passage of hurricanes Maria and Irma this past September. Padró explains that she started off her career as a journalist at CNN in Atlanta. After years of working in this industry, she burnt out and decided to take a year off and move to Puerto Rico to learn Spanish and freelance.

“I moved to Old San Juan, and I started to do some freelancing and editing for QuePasa, Hotel Intercontinental, Caribbean Business, and I taught creative writing part-time at St. John’s School in Condado," said Padró. "Living in Old San Juan, I fell in love with the people and with the food. I also ended up meeting my now-husband there through a group of friends.”

Padró, a self-proclaimed “Sorta-Rican,” started exploring the restaurant scene with her husband, and because she looks American, tourists would always come up and ask her about which places were best to eat. On one occasion, one of her good friends told her about a food tour company in Seattle and suggested that she should start one in Puerto Rico.

“Food tours in the states were just starting. There was on in Seattle, New York, LA– one in every major city. And I loved the idea because it was like the work I did with journalism: I did a bunch of research, I interviewed historians and architects and learned about the history behind the food. I realized that through food, you could tell the story of a place and connect people.”

Credit: Leslie Padró

The tour features food from restaurants in Old San Juan, pictured during the rebuilding process after Hurricane María.

At first, she started doing food tours part-time, until she eventually quit her day job and took on less freelancing gigs. She still uses her writing skills for marketing material and her company’s websites. Through this work, her team has infused more than a million dollars in the local economy over the last eight years, primarily to local mom and pop shops throughout Old San Juan.

Throughout this journey, Padró’s story has proved itself to be one of resilience and perseverance against adversity. After the passing of Hurricane Irma this past September, over 90% of the restaurants in their network in St. Martin were heavily damaged. Soon after, Hurricane María passed through Puerto Rico, leaving their restaurant owners and tour guides there in dire situations.

“I’ve always said that what we’ve built is Flavors family. So, when this happened, I quickly moved to start a GoFundMe page to help support all my team members. I know that we would all be without income for a while, and this way we could pay something to all our tour guides in all locations despite them not working due to lack of sales. In addition, we’ve applied for an SBA loan to cover some of these expenses, but it’s a process. Right now, I’ve stopped taking a salary to ensure that our tour guides and operations staff are taken care of. We’re all hustling at this point.’’

Credit: Leslie Padró

She explains that one of the trickiest parts of this process is the volatility of the situation, and not knowing what is going to happen. During the storm and in the immediate aftermath, the most challenging part was not being able to reach out to any of the members of the team, particularly in St. Martin and St. Thomas. Padró would watch the news and try to figure out, based on the maps that were shown, whether the restaurants or homes of the people they worked with could have been damaged.

“We love everyone on our team, so it was just hard not to be able to reach out to them, to know that they were okay. So that volatility was difficult. But through this, we realized that community is so crucial. I feel honored and indebted to the people on our team. Often, people go to work for the money, but I have employees telling me 'it's okay if you can't pay me right now, I still want to work with you, the money will come back.' They are the heart of the company.”

It is this charity others have shown Padró that has touched her the most. “Many of my vendors and contractors have put a moratorium on outstanding invoices, which helps a lot. But perhaps the largest charitable surprise was when our ticketing partner, EzTix paid for me to fly to Montreal, Canada and stay four days with my hotel room included so I could attend the annual Global Food Tourism Conference.”

While at the conference, which Padró was also invited to attend for free thanks to its director Shane Kost, Global Flavors was awarded “Brand Champion” for its work in supporting its restaurant partners and staff in the aftermath of a crisis.

Credit: Leslie Padró

Plantain chips are one of the most popular snacks in Puerto Rico and are frequently used for cooking.

Despite the hurdles they face, the Flavors team is hopeful for the future– they don’t plan on giving up and are already starting to run tours again in St. Thomas and San Juan. Despite the lull in sales, Padró and the management team are constantly in contact with their customers and restaurants partners and have reworked their tours to be able to open as soon as possible, working with what they have available. Most of all, Padró wants the world to know that they are ready and open for business.

“Right after both hurricanes passed and took out all three of our islands I was pretty low. But I had to change my attitude. I had to stop saying ‘my company is destroyed,' and instead say it’s not destroyed, it’s in remission, and we will bounce back. I still have a company; a team and we will rise. All of us in the tourism industry will rise. Now, more than ever, we’re ready to work.”

If you’re interested in the work that Global Flavors is doing, help support them after Hurricane María and learn more about their food tours.

@alana_matos811 is an entrepreneur and founder passionate about helping women pursue the startup route.

For more interesting articles about culinary adventures ... check out our news letter!

 [wpforms id="1138" title="false" description="false"]

Taste of Tuscany - April 23-29, 2018

You are invited on a magical journey this spring to the beautiful central region of Italy.  This exclusive experience will immerse you in the best parts of what the region has to offer: food, wine, and undiscovered nature.  Culinary Latitudes and Lavon Travel  have collaborated to curate a unique, hosted small group experience, designed to give travelers an opportunity to discover luxurious destinations and an immersive experience with like-minded travelers, while also keeping a format for personal exploration and discovery.  We foster the joy of travel and sharing, while understanding that freedom and flexibility are always desired.

To  Maintain the authenticity of the experience  - these escorted trips have limited space available!

Reserve Your Spot Now!

(sign up below)

info@culinarylatitudes.com OR 772-888-1563

The Experience

MONDAY, APRIL 23rd - ARRIVAL - Benvenuto!

Arrive in Florence, Italy on your international flight for a private transfer to Tuscany where you will check-in to your accommodations at Casa Fabbrini Val D'Orcia - a beautiful ancient farmhouse turned into a charming luxury B&B surrounded by vineyards and olive groves. Embellish in the saltwater swimming pool, explore local towns, cozy up by the fireplace with a glass of vino and feel at home while we indulge in some exclusive experiences during our four night stay.

TUESDAY, APRIL 24th -TUSCANY COOKING AND WINE TOUR EXPERIENCE

Today indulge in a private experience in the home of a local chef, where you be given guided research on herbs and spices and then under the direction of Chef Boris you will work at a full Tuscan menu and enjoy lunch with the products of your work along with local wine.  After lunch you can visit the quaint town of Montalcino and then head to a private wine tasting at Poggio Antico and Brunnello Vineyards.

WEDNESDAY, APRIL 25th - PRIVATE TRUFFLE HUNTING EXPERIENCE

On this full day experience you will discover one of the delectable favorites as you take a drive to San Giovanni d'Asso for a private truffle hunting experience with a finder and his dogs.  Then savor an exquisite truffle tasting menu at Osteria delle Crete and a leisure walking excursion to San Giovanni d'Asso.

THURSDAY, APRIL 26TH - DAY AT YOUR LEISURE

Enjoy your last day in Tuscany exploring the region or relaxing at the farmhouse.

FRIDAY, APRIL 27th - TUSCANY TO FLORENCE

Today you will return to Florence via private transfer and check-in at the boutique hotel 4* Hotel Grand Hotel Minerva (or similar).  Spend the rest of the day at your leisure enjoying this wonderful city.

SATURDAY, APRIL 28th - FLORENCE AT YOUR LEISURE & FAREWELL DINNER PARTY

Today you can enjoy the city at your leisure and explore this fine city based on your interests.  Whether it's museums, a walking tour or relaxing in your hotel....then come together for a classic Italian farewell dinner experience.

SUNDAY, APRIL 29th - ARRIVERDERCI!

Final day in Florence.  Transfer is not included back to the airport to leave room for people to have flexible schedules of either heading on or returning.

INCLUDED IN EXPERIENCE

• All Airport and Private Transfers (Where indicated)

• All Accommodations

• ALL Experiences Listed Above

• Breakfast Daily (Tuscany & Florence)

• Lunch in Tuscany (where indicated)

• Dinner Daily in Tuscany

• Farewell Dinner in Florence

• Taxes & Fees

EXCLUDED IN EXPERIENCE

• International Flights (can be arranged)

• Traveler's Insurance (Recommended)

• Gratuities/Tips for Guides, Drivers, Staff

• Any activities, meals or transfers not mentioned above

• Personal expenses

• Passport and visa fees, if applicable

All Inclusive Cost: $3095 per person

(based on double occupancy)

[wpforms id="1133" title="false" description="false"]

Culinary Latitudes Loves Pets!

'Tis the season for merriment, which usually includes tasty meals and a cocktail or two.  Remember Fido and Kitty when traveling to friends or family with your pets; and when guests travel to your home and meet your four legged companions for the first time.  According to a survey by the Humane Society of the United States, nearly 164 million people in the United States own pets. This means that approximately 62 percent of all households are home to at least one pet.  Since this is over half of us here in the U.S., we are sharing a few tips to keep in mind for your furry family member this time of year (and all year).

DO give your pets -

• Plain green beans cooked or raw. No butter.
• Plain potatoes, white or sweet potatoes
• Plain white meat turkey in small amounts, NO gravy
• Unsweetened canned pumpkin (my golden loves this)

DO NOT give your pets-

• Animal bones
• Garlic
• Raisins or grapes
• Avocado
• Onions
• Chocolate
• Macadamia nuts or walnuts
• Fatty foods
• Bones
• Skin
• Sugar & artificial sweeteners -
• No Christmas cookies or fruitcake
• Alcohol (okay, who really does this?)

Remember ... 

FLOWERS/PLANTS- Some can be fatal, others can cause serious illness or internal injury. (poinsettias, lilies, holly, mistletoe, roses etc…) Cover the water pan under the Christmas tree and secure it to avoid it getting knocked over.

CHOCOLATE- Chocolate and cocoa are highly toxic to cats and dogs.

CANDY- Some candy or other sweets are made with Xylitol. This is toxic to pets and cause hypoglycemia.

DECORATIONS- Ornaments, tape, ribbon, bows, wrapping paper, tinsel, garland, can all pose a threat as choking hazards. Dispose of them promptly before your pet gets a hold of them.

ELECTRICAL CORDS OR LIGHTS- If chewed these can cause burns in or around a pets mouth, difficulty breathing seizures or cardiac arrest.

COCKTAILS- ALCOHOL-Even a small amount can cause illness, or even coma or death to your pet. Keep out of reach and wipe up any spills immediately.

CANDLELIGHT- Curious kitties and waging tails can cause injury to your pet and a fire safety hazard to your home and everything in it. Never leave an open flame unattended. Keep pets away from those menorahs!

Thank you to Riverside Animal Hospital in Coral Springs, Florida for this great information!

Take Your Tastebuds on a Nordic Trip

"These short ribs are inspired by one of chef Michael Björklund’s recipes from the cookbook Mat så in i Norden (Food from the Nordic Lands). While Michael suggests braising lamb shanks in mead or wheat beer, I prefer using more manageable short ribs, since American lamb shanks tend to be enormous. I add honey to recall the flavor of mead. The ribs cook up meltingly tender, with the perfect degree of sweetness. Serve them with potatoes or steamed barley." Credit to James Beard Foundation and Reprinted with permission from Fire + Ice: Classic Nordic Cooking, by Darra Goldstein, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2015 by Stefan Wettainen

Honey & Beer-Braised Short Ribs

• 2 tbsp vegetable oil
• 4 lbs bone-in short ribs (cut into 3" pieces)
• salt and freshly ground pepper
• 1 large head of garlic
• 3 yellow onions (coarsely chopped)
• 3 sprigs thyme
• 2 large sprigs parsley
• 2 tbsp minced parsley
• 1 12 oz bottle wheat ale
• 1/2 cup honey

1. Preheat the oven to 300°F. Heat the oil in a 6-quart braising pan with a lid over medium heat. Rub the short ribs all over with salt and pepper. Place them in the pan and sear until brown, about 2 minutes on each side. With tongs, transfer the short ribs to a plate and pour off all of the fat from the pan.

   Remove the outer papery skin from the head of garlic and cut about 1⁄2 inch off the top to reveal the cloves.

   Return the short ribs to the pan and nestle the head of garlic, cut side up, among them. Strew the onions and carrots among the meat, and stick the thyme and parsley sprigs into any nooks.

   Whisk together the beer and honey in a bowl and pour the mixture over the meat and vegetables (it won’t cover them). Cover the pan tightly with the lid and bake for 2 hours.

   Raise the oven temperature to 400°F and continue to bake the meat until it is very tender and the liquid has turned slightly syrupy, about 45 minutes more. Blot or skim off as much fat as you can.

   I like to serve the ribs home-style, right from the pan, but you can also transfer the meat and vegetables to a deep serving bowl. Garnish with the minced parsley and serve hot.

   NOTE: Since short ribs are fatty, I like to make this dish the day before and let it cool to room temperature, then refrigerate it overnight. The next day you can easily lift off all of the fat that has risen to the surface. Reheat the stew gently at 300°F for an hour or so.

Perfect Dinner Party "Ingredients"

Have you ever wanted to know how to throw the perfect dinner party for your friends?  You know, a gathering of 6-12 of your favorite people to enjoy an evening of good conversation and merriment?  Some people find this to be a daunting task.  Even the best home entertainers, at times, find planning a social engagement with appetizers, drinks, dinner and dessert seems to hit a level of stress they don't usually encounter on a daily basis.  ~ Culinary Latitudes, llc Article by:  Laura Rysman of the New York Times

Food, drink, friends, good conversation — a dinner party is, in the end, a simple and enduring combination of ingredients, made unique by what hosts and guests infuse the evening with. To help you achieve a more flawless and fun-filled gathering, here are a set of guidelines with everything you need to know about throwing your best dinner party.

First, Make a Timeline

Advance planning will ultimately make a dinner party that much easier to pull off. Making accurate lists and giving yourself plenty of time for each task will minimize chaos and help you tackle the inevitable glitches that arise.

The British party planner Fiona Leahy says that as a professional, outsourcing is key for her own busy life, but even if you can’t hire a catering staff for your private affair, think about what you don’t have to do yourself — like picking up a dessert, having wine, flowers or other supplies delivered, or hiring a cleaning service for before or after the party. Keeping it simple for yourself is crucial. “I’m not above just serving a sourdough truffle pizza with great wine,” Leahy says. “It’s the company that counts … and, of course, the tablescape.” Here, her timeline tips for your party:

Two weeks before

• Create your guest list, making sure you have enough dishes to serve everyone. (Here are some good, simple suggestions for dinnerware sets.)
• Send out your invitations.
• Think about the atmosphere and aesthetic you’d like for the evening. Figure out what you’ll need for décor and make a list.

One week before

• Pin down confirmations from guests and be sure to check on their dietary restrictions.
• Plan your menu, keeping in mind what ingredients are in season and what can be prepared a day before the party.
• Think about how you’ll want your dishes to look when served, and be sure to include any special tools, plates or garnishes you’ll need to create.
• Pick up candles and any other décor (except flowers) you’ll want for the evening.

Two days before

• Pick up all the ingredients for the dinner.
• Purchase wine and any other beverages you’ll be serving, and make sure you have a good corkscrew.
• Fill up your ice trays and pick up extra ice from the store if you’ll be making cocktails.
• Make a playlist (or several).

The day before

• Prepare as much of the food as possible, including dessert.
• Clean up your home, especially areas where guests will be (the dining room, living room and bathroom) and be sure the trash and the dishwasher are empty for the next day.
• Pick up flowers or other natural touches and put them in vases.

The day of

• Take it from pro chefs and prepare a mise en place, setting out all of the ingredients, sauces and garnishes you’ll need to finish your dishes around a counter area with a cutting board and good knives. Line up small bowls and fill them with everything you’ll need.
• Prepare any last dishes.
• Set up the table and any décor. All linens, table settings, glasses, place cards and candles should be laid out at this point.

Two hours before

• Arrange all the food you cooked previously on the counter and pull out any potsyou’ll need to prepare them.
• Set up a drink and snack station for guests’ arrival with wine or an aperitif and something small to nibble on.
• Put pitchers or bottles of water on the table.
• Get dressed for the evening.
• Light candles and put on your first playlist.
• Have a glass of wine or take a moment for yourself so you’re relaxed when your guests arrive.

Blackberry Sangria

This refreshing blackberry sangria is the perfect, easy cocktail to serve at an intimate gathering or for a crowd.  This make-ahead punch blends red wine, brandy, and plenty of berry fruit flavor.  Tested, tried, and loved by Culinary Latitudes!

Blackberry Sangria

This is a great drink with appetizers.  Try switching the the blackberries to raspberries for a new flavor!  If you want to skip making the blackberry simple syrup, add the 2/3 cup of sugar to the room temperature wine before adding the fruit.  Stir until completely dissolved.  

Blackberry Simple Syrup

• 2/3 cup granulated white sugar
• 1/3 cup water
• 4 oz fresh blackberries, slices or slightly mushed
• cheesecloth or mesh strainer

Sangria

• blackberry simple syrup
• 750 ml bottle of dry red wine (we used a cabernet savignon)
• 1/2 cup brandy (no need for expensive brands)
• 24 oz ginger ale
• 1 slice lime (thin slices)
• 2 medium oranges (or 1 extra large orange)
• 6 oz blackberries
• ice

Simple Syrup

1. In a small saucepan, add water and sugar.  Allow to boil for 2-3 minutes, until sugar is dissolved and the water is clear.  Add in blackberries and simmer for about 10 minutes or until the berries are mushy.  Transfer to the cheesecloth and squeeze all of the juice into a small bowl.  If using a mesh strainer, press down to get most of the juice.  Allow to cool completely before using in the sangria.

Sangria

1. In a pitcher add the wine, brandy, blackberry simple syrup, and all the fruit.  Allow to sit overnight in the fridge to fully infuse the fruit flavors into the punch.  Add the ginger ale and ice just before serving.

Culiniary Latitudes, llc ~ Travel with Taste!

Spice Up Your Chocolate Chip Cookies

With December right around the corner, we're gearing up for the official start to the holiday baking season with a batch of these vanilla spice cookies from Amanda Hesser, co-founder of JBF Award–winning website Food52. Inspiration for this delightful (and vegan!) recipe came from Hesser's desire to merge the benefits of a chewy chocolate chip cookie with the fragrance of a holiday spice cookie.

Photo: James Ransom

Chewy Vanilla Spice Cookie with Chocolate Chunks

For more information on culinary latitudes and where our foodie adventures may take you ... contact us at info@culinarylatitudes.com.  

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 rounded tsp grounded chile
• 6 oz dark chocolate; chopped into ¼-inch chunks, reserving any shavings
• 1 vanilla bean; cut into 6 pieces
• 1/2 cup sugar
• 1/2 cup packed dark brown sugar
• 1/2 cup plus 1 tablespoon of canola oil
• 1/4 cup plus 1 tablespoon water
• flaky sea salt for sprinkling (such as maldon)

1. Method

   In a large bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt, and ground chile. Fold the chocolate chunks (and all the shavings on your cutting board) into the flour mixture.

   In a blender, combine the vanilla bean and sugar and blend until the vanilla is reduced to flecks in the sugar. In a separate large bowl, whisk the vanilla sugar and brown sugar with the canola oil and water until you have a smoothish liquid.

   Sprinkle the dry ingredients onto the sugar mixture and fold together with a rubber spatula until just combined.

   Cover the bowl with plastic wrap. Refrigerate the dough for at least 12 hours and up to 24 hours. (Do not skip this step!)

   When ready to bake: Heat the oven to 350°F. Line a rimmed baking sheet with parchment paper. Scoop the dough into 2-inch mounds, placing them on the prepared baking sheet and flattening them slightly with your hands. If your chocolate chunks are big, you may also need to press the dough together with your fingers. Sprinkle the dough with flaky salt and slide the baking sheet into the freezer for 10 minutes.

   Bake for 6 minutes, then rotate the baking sheet 180 degrees and continue baking until the edges are beginning to toast, about 6 minutes more. Let cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely. You can bake off the rest of the dough now, or do it in a single batch when you want to serve them. Store the cookies in an airtight container for up to a week.

FICO Eataly World Opens Outside Bologna

Balogna market // Photo by RossHelen/iStock/Getty Images Plus/Getty Images

“From Field to Fork: The world’s largest agri-food park.” Food-obsessed travelers can now find nirvana in a theme park unlike any other. FICO Eataly World was inaugurated by Italian prime minister Paolo Gentiloni on November 15 just outside Bologna. It’s 100,000 square meters of food and fun, designed to showcase the “wonders of Italian biodiversity.” The site is a former wholesale market, converted into a sprawling fantasyland of eateries (45), kitchen showrooms for chef demonstrations, a cinema, play areas, boutiques, gardens, orchards, classrooms and educational pavilions.

The Eataly concept—a food hall with gourmet delights from all over Italy—has made a splash in locations around the world: from Trieste to New York to São Paulo to Seoul. A public-private partnership, FICO Eataly World hopes to capitalize on that success. As reported by The Guardian, “The project took four years to complete, at a cost of €120 million, works with over 150 Italian companies, from relatively small to very large, and has created over 3,000 jobs. If all goes to plan, FICO predicts it will attract six million visitors a year, a substantial boost in tourism for the whole area.” (However the article’s headline posits “But is Eataly World a betrayal of Italian gastronomy?”)

Highlights include outlets of three Michelin-starred restaurants, Terra del Tartufo (Truffle Land) where truffles are grown (and hunted by dogs), and—as shared by Conde Nast Traveler—“500 adult-sized tricycles with shopping baskets, designed by Italian bike makers Bianchi.” Admission is free.

Ask us about our Culinary Adventure in Tuscany ... coming soon! ~ Culinary Latitudes

10 Spectacular Cookery Breaks

by Xanthe Clay from The Telegraph, November 20, 2017

Here are 10 of the best adventures for foodies who can stand the heat and the kitchen.

Ask us about our "Taste of Tuscany" culinary adventure happening in April, 2018! ~ Culinary Latitudes

1. Icons of southern French cooking

Scenic Culinaire will feature tailored cooking classes (local recipes) for up to 10 passengers on board Scenic Diamond, Emerald and Sapphire ships on its Bordeaux, Rhone and Saone river cruises in France. Other gourmet activities include shopping in the market with a chef, truffle hunting, chocolate tasting, and an opportunity to cook at the exclusive culinary school of legendary chef Paul Bocuse, as well as eat in the restaurant.

Scenic Culinaire’s South of France Tour departs in October 2018 and costs £3,845 per person for 13 days, including all accommodation, meals and travel (0808 252 5486; scenic.co.uk).

10 amazing food and wine holidays in France for 2017

2. An authentic taste of Pakistan

If you want to know about the rich Pakistani culinary tradition, there is no better guide than Sumayya Usmani, author of Summers Under the Tamarind Tree. Imbibe her knowledge and wisdom on this holiday with Wild Frontiers Travel, packed with food highlights including a trip to the Hunza Valley (home to the best dried apricots in the world), farm visits, a cookery demonstration and a chance to wander through the bazaars. There’s a night in a converted palace, too – and plenty of good eating, of course.

A 14-day Pakistan: Baltistan Food Tour with Sumayya Usmani costs £3,275 per person, including all accommodation and meals but not flights. Departs September 10 2018 (020 3797 8181; wildfrontierstravel.com).

3. Produce and pasta in Sicily

What’s not to love about an island where eating ice cream for breakfast is considered entirely acceptable? Sicily was once the bread basket of the Roman Empire, and it is still the home of some of the most remarkable produce in Italy. This trip with Peter Sommer Travels takes in a grove of centuries-old olive trees as well as the chance to see ricotta being made and almonds pressed for their milk, plus a hands-on pasta and bread making class.

An eight day Gastronomic Tour Of Sicily costs £3,525 including accommodation, some meals but not flights. Departs September 22 2018 (01600 888 220; petersommer.com).

4. Sugar and spice in southern India

If the children have ever wondered where spices come from, or how tea gets from bush to bag, this is the chance to show them. On this 12-day tour you’ll visit a tea plantation and factory, watch coconut sap (the ingredient of coconut sugar) being tapped, learn about spice plants such as cardamom, and have a cookery class and dinner with a local family. Beach time and a houseboat cruise are included too.

The 12-day Southern Spice – Family Holiday in Kerala by KE Adventure Travel costs from £1,045 per person, including accommodation, all meals but not flights. Seven departures from January to December 2018 (01768 773966; keadventure.com). 

5. Parmesan, pasta and prosciutto in Bologna

See in the New Year in Bologna, aka “La Grassa” – Italy’s greediest city. Accompanied by an Italian food specialist, this seasonal holiday with Andante Travels includes truffle-hunting, pasta making and a trip to a Parmesan cheese maker, as well as a traditional ice-cream maker. In between meals, there’s an ancient history slant, including several museum, church and castle visits, with
 an archaeologist on hand.

A six or seven-night Bologna Festive Food trip costs from £2,595 including accommodation, flights and all meals with wine. Departs December 28 2017 for the seven-night trip, and December 28 2018 for the six-night option (01722 713800; andantetravels.co.uk).

6. The culinary wonders of Peru

Peruvian food is a hot trend, and no wonder – theirs is the most sophisticated cuisine in South America. This Intrepid Travel trip takes in the varied climates and topography of this diverse country, with a coastal ceviche-making demonstration and an Andean cookery class as well as a visit to a cacao plantation to learn about chocolate. There’s a non food-focused Amazonian jungle trip, too – and don’t worry, you’ll get to go to Machu Picchu as well.

A 14-day Peruvian Real Food Adventure costs from £2,455 including accommodation, travel, some meals but not international flights (0808 274 5111; intrepidtravel.com).

7. Crete food culture

Crete is Greece’s gastronomic hot spot, famous on the mainland for dishes such as dakos, a crunchy bread and tomato salad, and gamopilafo, a rice pilaf served at weddings. This tour takes in in the seasonal, local food culture from ancient andto modern, with visits to home cooks, wine producers, bakers and olive farmers, street markets and kafenio (traditional cafées), as well as a demonstration of kalitsounia (cheese pie) making.

A nine-day Gastronomic Crete tour costs from £3,2490 including flights, accommodation and some meals. Departs September 30 2018 (020 8742 3355; martinrandall.co.uk).

25 things to eat before you die – the ultimate foodie bucket list

8. Sri Lankan soul food

Sri Lankan cooking is a fabulous melting pot of Indian and south-east Asian influences – and this family trip with Explore includes home food as well as more upscale dishes, starting with a visit to eat lunch with a village family, followed by a cookery demonstration. There’s also a stroll around a food market during the three-day river cruise, followed by an on-boardon board fish cookery lesson. Want more? An excursion to a tea plantation and factory, and a cookery class in an eco-mud hut hotel are scheduled too.

A 14-day Sri Lankan Adventure Tour costs from £2,565 including flights, accommodation and some meals. Departures March to December 2018 (01252 883 621; explore.co.uk). 

23 reasons to visit Sri Lanka

9. Tapas tour and tasting in Spain

Visit the ancient city of Cádiz, one of Rick Stein’s favourite food destinations, as well as the medieval whitewashed town of Vejler de la Frontera with cookery teacher and sherry expert Annie B. Annie will teach guests how to cook some iconic local dishes in her kitchen, and there will be sherry tastings, tapas tours, market visits and the opportunity to cook with chef Pancho Jiminez Yanes, who appeared with Stein on the BBC’s Long Weekends series.

The seven-night Ultimate Gourmet Tour of Cadiz costs from €1,7950 (£1,605) per person, including accommodation, five lunches, five dinners, visits and transfers, but not flights. Departs March 15 2018 and September 9 2018 (0034 620 560 649; anniebspain.com).

10 amazing food and wine holidays in Spain

10. The flavours of Thailand

The food of Thailand is far more diverse than the menu at your local takeaway would suggest – and this trip with Responsible Travel takes you from Chiang Mai in the north to Krabi in the south, via Bangkok, to get the full gamut of flavours. There are four cookery lessons along the way, including one over an open fire, and market visits too, so you’ll come back knowing your kapi from your kaffefir lime.

Ain't Your Momma's Pasta

You will love this easy pasta recipe!  We have been making it for a few years now and it is rare when we purchase the packaged noodles at the local store.  Here are the step by step instructions for you to impress your guests with at your next dinner party.  You will need a pasta maker ... but years ago I remember making pasta and hanging it on wax paper lined hangers to dry by hand.  Improvise! Most of all, enjoy the process of knowing you are making food with fresh ingredients for you, your family, and your friends!  

Fresh Pasta Dough

Fresh pasta dough is so easy to make, you'll wonder why you never did it before. If you can find Italian "00" flour, use it to make a very delicate, yet chewy pasta.  If not, all-purpose flour works really well.  

• 2 1/2 cups all-purpose flour or "00" flour, plus more for dusting ((12 1/2 ounces))
• 1 teaspoon kosher salt
• 4 large eggs
• 1 tablespoon extra-virgin olive oil

1. To make dough:  Place flour and salt in a large mixing bowl and whisk to combine  make a "well" in the center of the flour mixture and add eggs and oil.  Using your fingers, blend the eggs into the flour mixture, stirring the flour in from the sides of the well and working outwards.  (We also use the kneading tool on our kitchen aid for this process to avoid messy hands.)  When the pasta dough is thoroughly mixed, turn it out on a lightly floured work surface.  Knead dough until it is smooth and flexible but not sticky, adding small amounts of flour as needed, about 5 minutes.  Gather the dough into a ball and flatten into a disk.  Cover with plastic wrap and allow to rest for at least 10 minutes or up to an hour at room temperature.

   To roll dough:  Secure a pasta machine to the edge of a long counter top.  Using a bench scraper, cut the dough into thirds.  Keep extra dough covered in plastic wrap while working with one piece.  Flatten the piece of dough into a rough rectangle so that it will fit inside the width of the pasta machine.  Place the rollers on the widest setting and roll the dough through the machine, catching it with one hand as you roll with the other.  Take the dough and fold into thirds towards the center of the dough.  Turn the dough so one open end faces the machine and roll it through on the widest setting again.  Fold, turn, and roll once more on the widest setting.  Continue rolling the pasta through the machine without folding, adjusting the rollers to the next smallest setting each time, until the desired thickness is reached.  If the pasta sheet becomes too large to handle, use a bench scraper (or a large knife)  to cut it into more manageable lengths and continue rolling.  

   Cut the sheets to desired shapes and sizes, toss with flour and set aside covered with a clean kitchen towel.  The pasta can be cooked immediately or covered with plastic wrap and refrigerated for up to an hour before use.

   To cook pasta: Heat a large pot of water over high heat until boiling.  Add enough kosher salt to season the water like sea water.  Add pasta and stir immediately to prevent the strands from sticking together.  Boil until al dente, 2 to 3 minutes.  Reserve about 1 cup pasta water and drain pasta through a colander.

   Toss hot pasta with your choice of sauce, using the reserved pasta water to thin the mixture as needed.  Garnish as desired and serve immediately. 

15 Recipes for the Ultimate Thanksgiving "Redux"

Struggling with whether to go classic or contemporary with this year's Thanksgiving menu? Our strategy: stick to all-American tradition with the turkey centerpiece (we recommend James Beard's go-to version) and get playful with the sides—which are, after all, really the best part about Thanksgiving dinner. Below, we've got 16 recipes that will breathe new life into your holiday spread. Mix and match, or make 'em all; you won't be sorry to have these standout dishes as leftovers.

Appetizers

Photo: Ed Anderson Here's your chance to whet everyone's appetites and give guests a taste of what's to come. While an elegant cheese and crudité plate is always a good fallback, these little numbers will really show what you're made of.

Black Butter–Balsamic Figs with Fonduta (pictured above) At once rustic and elegant, these black mission figs from Beard Award–winning chefs Stuart Brioza and Nicole Krasinski of San Francisco's State Bird Provisions are seared tatin-style, flesh-side-down in a pan swirled with blackened butter, and then studded with thyme, sweet baslamic vinegar, and a creamy fonduta drizzle.

Smoked Deviled Eggs A cocktail party mainstay, deviled eggs are a great vehicle for experimenting with flavors and textures. We love this elevated take on the classic canapé, adding smoke, acid, and a bit of porky indulgence for the perfect bite.

Root Vegetable Peel Chips All those peels from the carrots, parsnips, and potatoes you painstakingly prepped for dinner? Reserve them for this crunchy, salty, and no-waste snack from Blue Hill's Beard Award–winning chef Dan Barber.

Vegetable Sides

Photo and Styling: Yewande Komolafe There's no need for soggy Brussels sprouts or limp green bean casseroles: add some lightness to the table with one of these bright and healthy dishes.

Cauliflower with Sumac and Green Grape–Apple Vinaigrette (pictured above) This cruciferous veg variation from Untitled at the Whitney's Suzanne Cupps is seared on the plancha, dusted with sumac, topped with herbs and walnuts, and served with a bright green-grape and apple vinaigrette.

Spaghetti Squash Cacio e Pepe A riff on the classic Roman pasta, this simple recipe from chef Fortunato Nicotra at Lidia Bastianich's flagship restaurant Felidia pairs spicy cracked black pepper with a showering of salty Pecorino cheese.

Kale Salad with Pecorino and Hazelnuts Effortlessly elegant is the name of the game here. You can substitute Parmesan, aged Gruyère, or Grana Padano for the Pecorino, and almonds or any other nut you have on hand for the hazelnuts.

Butternut Squash with Sunflower Seed Granola and Stracciatella Roasted butternut squash, savory sunflower–pumpkin granola, and creamy stracciatella cheese—what's not to love?

Grain/Bread Sides

Photo: Mette Nielsen It's hard to improve upon comfort classics like mashed potatoes or sausage stuffing, but we promise, carb-lovers will go nuts for these autumn-centric bites.

Wild Rice Pilaf with Mushrooms, Chestnuts, and Cranberries (pictured above) You can't beat wild rice for flavor and texture, and the addition of meaty mushrooms, tart cranberries, and earthy chestnuts make this a perfect addition to your holiday table.

Parsnip, Pear, and Rosemary Muffins The sweetness in these light, moist muffins from Beard Award winner and JBF Chefs Boot Camp alum Steven Satterfield comes naturally from the pear and parsnip, with just a little boost from sugar. Bonus: the fragrant aroma of fresh rosemary will fill your kitchen as they bake.

Miles Standish Stuffing This dish is a staple in Beard Award winner and television personality Alex Guarnaschelli's holiday arsenal. “My father calls this the Miles Standish stuffing,” she told us, “because it contains pepperoni and mozzarella, two ingredients he jokingly insists they were eating on the Mayflower.” We're sold.

Pumpkin–Cranberry Brioche Serve this cranberry-studded pumpkin brioche instead of your standard basket o' rolls and you'll win Thanksgiving.

Desserts

Photo: James Ransom These creative twists on old favorites will breathe new life into your holiday spread just when you need it most—before the post-turkey coma sets in.

Applesauce Cake with Caramel Icing (pictured above) According to Food52 co-founder Merrill Stubbs, “Whether or not they admit it, all cooks have one recipe they’re most proud of.” And this one is hers. While it’s a simple cake, the luxe caramel glaze makes it holiday-worthy.

Coffee–Cardamom Cookies If spice cookies are good alongside coffee (and they are) then wouldn’t they be even better with coffee in them? That was the question Beard Award–winning author and pastry chef Dorie Greenspan asked herself—and these treats are the affirmative answer.

Buttermilk–Brown Sugar Pie In her Beard Award–winning cookbook, Ronni Lundy presents the easy-to-make pie as an ode to her Appalachian upbringing, but adds her own twist by substituting buttermilk for the traditional cream, yielding a tangy, decadent result.

Pumpkin Whoopie Pies with Vanilla–Cream Cheese Filling Flavored with pumpkin, molasses, and autumn spices, these whoopie pies from Brooklyn's One Girl Bakery would be a delightful addition to any festive occasion.

To learn more about Windstar's James Beard Culinary Cruises leave us your information and we will contact you right away!  (Leave us the best time to call you.)

Article credit to: Elena North-Kelly, managing editor at the James Beard Foundation.

3 Types of Salt You Should Have in Your Pantry

 by Miki KawasakiEat

Does it really matter which type of salt you use when the sheer variety available is as wide as the sea? The short answer is yes, it does. Read on to find out why.

Season with salt and pepper. If you’ve ever cooked a HelloFresh meal, you’re probably familiar with this phrase. You’ll find it in every single one of our recipes—sometimes three, four, or five times. With so much seasoning going on, you’d think that our chefs are hooked up to a dispenser that shoots out salt and pepper at the flick of a wrist (they’re not, although that would be pretty cool).

Seasoning may seem like an afterthought compared to the (often literal) meat and potatoes of a meal. But it’s really the simplest and most fundamental way in which you can develop flavors. A pinch of salt and pepper here and there can mean the difference between food that’s bland and food that makes your taste buds sing and dance.

This is hardly groundbreaking advice. But if you’ve taken a trip down a grocery aisle lately, you’ve probably noticed that there are more types of salt than any collection of shakers could hold. You’ve got everything from your classic fine white table variety to craggy pink nuggets that look like they belong in a rare gem display. How’s a happy home cook to choose when the options are enough to induce a seasoning anxiety disorder?

Before you throw your hands up and pick the first container within reach, let’s establish that it does matter what salt you use when cooking and how you use it. If that has you scrambling to check your cabinet, fret not. There’s a time and place for every type. You’ve just got to know when and how to use each in a way that’s, well, worth its salt. (As for salt’s best friend pepper, we’ll visit him another day.)

What is salt?

Salt is the thing that makes foods salty, of course. But it’s also a mineral, an essential nutrient, and what happens when a sodium and a chlorine ion join together. That’s true of any type of salt, whether it’s in a fancy jar or in a paper packet from your neighborhood fast food joint.

If all salt is made from the same stuff, then why does it matter which kind I use?

Sure, at its most basic, salt is little more than good ol’ NaCl, regardless of how gussied up it is. But because different types of salt have different crystal structures, they each lend themselves to different uses.

Let’s back up a step and understand how those structural differences occur. There are two major sources of salt: sea water and inland salt deposits, from which salt is extracted by dissolving it in water. To turn either into edible salt, the water must be evaporated off. If this evaporation occurs rapidly, you’ll get very fine, uniform particles, like table salt. If it’s done slowly, coarse, flaky, and irregular shapes will form, like they do in many fancy sea salts.

The size and shape of salt crystals matters because it affects how much salt will fit in a given amount of space. If you measure out a teaspoon of fine table salt, all of the grains will fit pretty snugly with very little space between each. Do the same with a coarse sea salt and they’ll lie on top of each other like crumpled pieces of paper, unevenly distributed with lots of gaps in between. Thus, a teaspoon of table salt is actually saltier than a teaspoon of coarse sea salt because more of it fits in the same amount of space,

Some recipes will recommend a specific type and amount of salt to use to help guide you toward a certain level of saltiness. But others (including HelloFresh recipes) leave it up to you to season as you like. This is not just to make the recipe open-ended enough to accommodate any cook’s pantry. It’s also because everyone’s taste for the stuff is different. Factors like genetics, past experience, and even age can affect how you perceive it. Which is why there’s no one size fits all approach to seasoning—it’s personal.

But even if salt preferences are as unique to each person as their fingerprints, there are still a few rules you can follow that will help you use it wisely. Here’s a breakdown of the differences between table, kosher, and sea salt—the three basic types used for cooking—and when and where it’s best to break out each.

1. Kosher Salt

What it looks like: Coarse, medium-sized particles.

How to use it: Kosher salt is great for seasoning before, during, and after cooking. It’s preferred by many chefs as an all-purpose salt because its rough texture is easy to grip with the fingers, making it easier to control and dispense. The size of kosher salt crystals varies by brand, however, so it’s still a good idea to taste as you season, even when a recipe tells you how much of it to use. Kosher salt gets its name from the act of koshering, or removing impurities from meat after butchering according to Jewish dietary practice, thus it is perceived as having a cleaner taste and fewer additives (although, again, this can vary).

Where to use it: Classic Meatloaf à la Mom is the perfect place for practicing your seasoning skills at every stage, especially with kosher salt.

2. Table Salt

What it looks like: Very fine, powdery, evenly-sized crystals.

How to use it: Table salt’s small, evenly-sized crystals are best suited for when you need to be precise in the amount of salt you’re measuring, particularly when baking. It also works just fine during cooking—since it dissolves easily, it blends right in to just about anything. And there’s certainly nothing stopping you from using it to season the food on your plate (it is called table salt, after all). It’s just that coarser salts are preferred by some for this task because they’re easier to control and bring some textural benefits.

If you’re going to use it, keep in mind that it’s easy to over-salt with table salt. Table salt is roughly twice as salty as the same volume of kosher salt (so measure out half if using the former in place of the latter). It’s also worth noting that table salt is sometimes iodized (fortified with potassium iodide, a dietary supplement), or treated with anticaking additives, which can create bitter or off flavors.

Where to use it:  Lemon Ricotta Pancakes call for precise measuring to ensure that they’re perfectly light and fluffy, which is why you should break out the table salt when making them.

3. Sea Salt

What it looks like: Depending on how it’s harvested, sea salt comes in everything from fine crystals to huge chunks in a rainbow of shades.

How to use it: Sea salts are best used for finishing and seasoning foods after cooking. Because they’re often flaky and coarse, it’s difficult to measure them out consistently and get a sense of how much saltiness they’ll add. But that irregular texture translates into small, tasty bursts of deliciousness that can enhance a dish when used as a finishing touch. Meats, salads, roasted veggies, and even desserts can benefit from a light sprinkling. Sea salts also sometimes contain trace amounts of minerals or other organic materials from the waters they’re sourced from, creating additional flavor complexities (although you’d have to be a pretty advanced supertaster to notice).

Where to use it: A dash of sea salt is just the accent needed to finish off the fries and steak. (bonus points for using a French sea salt in this bistro dish).

No matter which type of salt you’re using or what purpose it’s for, one rule always applies: keep it close as you’re cooking. If you remember to taste and season along the way, your food will be better, guaranteed.

For more wisdom on all things seasoning, check out:

• 5 Toppings to Boost Flavor
• 3 Ways to Amp Up The Flavor of Your Meals 

10 Secret Places to Visit in Italy Now

You will love Italy because they have discovered what it means to be human.  They live in the present and are genuine in their conversation, food, and merriment in their lives.  We cannot wait to go back!  Here are a few places that you may want to consider in your future travels to the boot shaped country. Article credit:  Laura Begley Bloom ,  WOMEN@FORBES

Rome-born writer and photographer Livia Hengel describes herself as a person who has "a penchant for la dolce vita and a severe case of wanderlust." After leaving Italy as a child, this citizen of the world lived in Peru, the Czech Republic, Slovakia, Turkey and the United States. Lucky for us, her birthplace drew her back seven years ago.

"As soon as I arrived back in Rome I scoured every blog and guidebook I could find for insider tips on Italy and made long lists of cities, restaurants, museums, hidden corners — everything. Then in my free time I would travel around Italy as often as I could," said Hengel. "There was a sense of rediscovering my roots and wanting to belong somewhere that really spoke to me and motivated me to become an insider in Italy."

Hengel went on to author The Hunt Rome (Gatehouse, 2016), a travel guide full of tips about the city. She also writes for a number of publications about her favorite insider places around the country, as well as her own blog, which is filled with hidden gems from her journeys.

Photo courtesy of Sara White

In a quiet corner of Rome.

What is it about Italy that inspires her?

"More than anything, I love Italy because I feel like it has cracked what it means to be human and what is truly important in life : spending time with your family, gathering around the table to eat nourishing food, slowing down and enjoying the simple pleasures," said Hengel. "It’s a country that doesn’t make you feel guilty for making the most of your time on earth."

Here, we got Hengel to reveal some of her secret discoveries around Italy, 10 amazing places where you can indulge in life's greatest luxuries — a glass of wine in a picturesque little piazza, a long Sunday lunch in the countryside or watching the sun set from a rooftop terrace.

Photo courtesy of Livia Hengel

Overlooking picture-perfect Procida.

Procida

Procida is exactly what an island should be: petite, full of small-town charm and offering picture-perfect views of the sea. The smallest of the Flegrean Islands, located just a short boat ride away from Naples, it flies under the radar of its famous neighbor Capri. But it is well worth a visit for its candy-colored houses, delightful seaside eateries and captivating scenery.

Photo courtesy of Livia Hengel

A view of Pitigliano in Maremma.

Maremma

Tuscany is undoubtedly one of the most trodden regions in Italy, but its southernmost territory, Maremma, lies largely overlooked by the manicured Val d’Orcia. Maremma is a wild and natural region rife with charm and history. Don’t miss picturesque Pitigliano, known as the "little Jerusalem" for the presence of a large Jewish community. And be sure to take a dip in the natural hot springs at Saturnia.

Photo courtesy of Livia Hengel

Ostuni in Valle d'Itria.

Valle d’Itria

Although Puglia is becoming an increasingly popular travel destination, the Valle d’Itria region that encompasses gems like Martina Franca, Cisternino and Ostuni is largely untouched. Martina Franca is a great base for exploring the land of conical trulli houses and lies close to the region’s many delightful whitewashed towns.

Photo courtesy of Livia Hengel

Zambrone on the Costa degli Dei.

Subscribe:  ForbesLife's Passport Newsletter  Your guide to luxury travel—and life's other indulgences.

Costa degli Dei

Calabria’s “Coast of the Gods” is every bit as breathtaking as you might surmise from its name, boasting spectacular beaches, shimmering coves and quaint little towns. Perched on a cliff with marvelous views of the sea below, Tropea is the unrivaled jewel of the coastline, though its surrounding towns are well worth a visit for some of Italy’s most beautiful secret bays, like the Paradiso del Sub beach at Zambrone.

Photo courtesy of Livia Hengel

Trapani.

Trapani

Located along Sicily’s less-trodden western coast and strategically located for visiting many gems in the area, Trapani is a lovely port city with a promontory that juts into the sea. The nearby Egadi Islands, including Favignana and Levanzo, are reached from Trapani, and a cable car will take you up to Erice, a hilltop town with stunning views of the coast.

Photo courtesy of Livia Hengel

Brisighella

Brisighella

Brisighella, nestled in the Apennine Mountains of Emilia-Romagna, is certainly one of the most beautiful hilltop villages in Italy. With a 14^thcentury castle and old cobbled streets, wandering the town feels like stepping back in time. The vivid greenery of the surrounding countryside adds to its rustic charm.

Umbrian wine country. (Photo courtesy of Shutterstock)

Sagrantino Wine Trail

With its lush rolling hills and noteworthy hilltop towns, Umbria combines nature and culture alongside an important agricultural tradition. Enjoy the region’s delicacies — like the full-bodied Sagrantino red wine — alongside a plate of stringozzi with truffles. Check out the culture and countryside views in the delightful hilltop towns of Montefalco, Bevagna and Spello.

The Pantelleria coast. (Photo courtesy of Shutterstock)

Pantelleria

This windswept island located just 25 miles from Tunisia is one of the most remote places in Italy. Adventurous visitors are rewarded with a rugged, otherworldly and unspoiled landscape that will make you feel far from the mainland. Pantelleria has rocky coves, rather than beaches, so it’s great for snorkeling and diving. And with few inhabitants, it makes for a truly restful vacation immersed in Italy's wild nature.

A bridge in Treviso. (Photo courtesy of Shutterstock)

Treviso

Comprised of ancient canals, Renaissance piazzas and houses with frescoed façades, Treviso is an elegant little medieval city that is spared the tourists of nearby Venice. And with plenty of porticos and a peaceful atmosphere, it's a great escape for a relaxing weekend in Veneto. Treviso is also the capital of prosecco, so don’t miss a chance to taste this delightful bubbly beverage straight from the source.

The walled city of Urbino. (Photo courtesy of Shutterstock)

Urbino

The attractive walled city of Urbino is one of the most important cultural capitals of the Renaissance, though it lies overlooked by nearby Florence and Assisi. Urbino — which served as the inspiration for Piero della Francesca’s “The Ideal City” painting — is replete with notable works of art and a longstanding majolica pottery tradition.

Please follow us on Facebook and Instagram.  You can book travel to this beautiful country here!

FLAVORS THAT EXCITE, UNITE AND ARE SURE TO SATISFY ANY APPETITE

-Gaining national recognition for their culinary creations, the skill set and talents of Hawaii’s chefs and bartenders are sure to take your palates on an adventure full of flavor and texture-Import Recipes

All photo credits to @visitmaui; found on facebook

An appetizing destination for foodie aficionados from around the world, Hawaii is becoming a culinary destination reflective of the uniqueness and bounty of the islands. Showcasing fresh and innovative combinations, many of the islands’ top chefs and restaurants have recently received national recognition for their ability to provide elevated dining experiences that more than satisfy the palate and establish a modern Hawaii sense of place through taste.

Hawaii restaurants such as The Pig and The Lady, Senia and Tin Roof highlight a unique blend of local flavors and showcase a fresh generation of talented chefs, having been recognized among some of culinary’s most elite such as the James Beard Foundation. If you’re feeling adventurous with your palate, here are six reasons why a trip to the islands will bring a smile from cheek to cheek.

1.    Hawaii is likely the only place you’ll find (and eat) these dishes. Chefs Chris Kajioka and Anthony Rush’s char siu-glazed bone-in pork belly (Senia, Oahu). Chef Sheldon Simeon’s mochiko fried chicken bowl and furikake/arare dime bag (Tin Roof, Maui). Chef Andrew Le’s farmers haku lei (braided garland) salad (The Pig and The Lady, Oahu). Chef Mark Pomaski’s smoky sashimi with kiawe wood-smoked shoyu (Moon and Turtle, island of Hawaii). Chef Ed Kenney’s pulehu(broiled) pork leg steak and long bean opae (shrimp) salad (Mud Hen Water, Oahu). Chef Isaac Bancaco’s chicken-fried Kona cold kampachi (Kaana Kitchen, Maui).  

2.    Sip, savor and celebrate with a toast to our beer, spirit and cocktail scene. Several small boutique distilleries have launched in the Islands in recent years, producing craft spirits made, in part, with Hawaii-grown ingredients. Spirits include vodka and whiskey (distilled, not flavored, from pineapple), traditional rum (made with Hawaii-grown sugar), okolehao (a Hawaii-born spirit distilled from the ti plant) and artisanal agricole rums made from heritage sugarcane varietals. While visiting the islands, be sure to take a tour of some these Hawaii distilleries including Maui Ocean Vodka, Koloa Rum, Haliimaile Distillery and many more.

3.    Our most progressive chefs are increasingly honoring the little-heralded ingredients and food traditions of their ethnic backgrounds. With the restlessly innovative home kitchen-influenced Vietnamese cuisine dreamed up by Chef Andrew Le at his Oahu restaurant The Pig and the Lady and bold Filipino flavors offered by Maui chef Sheldon Simeon at Hawaii food festivals and on TV’s Top Chef as inspiration, many local chefs are digging deep into their ethnic heritage with modern takes on family recipes and rarely-seen traditional dishes, crafte d with little-used or long-forgotten ingredients and preparation techniques. What’s kilawen and com ga hoi an? Google them! Then come to Hawaii and try them.

4.    Our farm- and ocean-to-table never travels far to your plate. With Hawaii chefs so close in proximity to local farmers, ranchers and fishermen – the state’s eight islands comprise just 10,931 square-miles – much of the Hawaiian Islands’ locally grown and raised ingredients arrive in restaurant kitchens at peak freshness and flavor, and are often served in their purest form. From fresh-caught amaebi (sweet shrimp) from Kauai and Oahu oysters, to morning-picked, dinner-served island of Hawaii lettuces and Maui fiddlehead fern, farm- and ocean-to-table here is truly just that.

5.    You haven’t really tasted poke until you’ve tasted it in Hawaii. The gustatory joys of poke have spread worldwide, but Hawaii is still the best place on Earth to enjoy poke. Why? Simply put, innovation forever respects purity. Perhaps because poke was born here, Hawaii chefs, even as they test the culinary boundaries of the dish, rarely stray far from tenets of the basic recipe – featuring the freshest raw fish, sea salt, seaweed and chopped inamona (kukui nut). Traditional poke is as easy to find in any popular Hawaii poke shop (and find it you must) as varieties that impress with their inventiveness. Some of our favorites include Makai Sushi on Kauai, Tanioka’s on Oahu and Umeke’s on the island of Hawaii. Build-your-own-bowls? They’re less appealing to Hawaii aficionados than heading to favorite shops for poke made with singular, closely guarded recipes.

6.    No two food festivals in Hawaii are alike, and none are like you’ve experienced anywhere else. The Hawaii Food and Wine Festival has top Hawaii and worldwide chefs spotlighting local ingredients, dishes and cooking traditions with brilliant dining events. The Kona Coffee Cultural Festival and Kau Coffee Festival are all about sharing the best of our homegrown java. The East Maui Taro Festival honors not just kalo, but everything edible that’s grown, raised or fished in the remote district’s small communities. And trust us, in addition to a number of culinary fests for Hawaii-made craft beers and chocolate, the list above is just a start.

Ready to hop on the next flight to Hawaii to pretty much just eat, and eat a lot? You’ll receive more food recommendations than you can handle, from Hawaii residents and visitors, by following the hashtag #LetHawaiiHappen on Facebook, Twitter and Instagram.

VIDEO: From the freshest lunch on the island of Hawaii to the perfect bowl of pho at The Pig and The Lady, watch how these foodies #LetHawaiiHappen.

Article from gohawaii.com; dated March 22, 2017

Four Food Trends to Savor in San Fransisco

Article found in National Geographic Travel Magazine; Eat It San Fransisco; Alanna Hale From upscale dining halls to cocktail lounges, here's how to eat your way around the bay.

1. Healthy Cafes - Seed and Salt is among several area kitchens taking local and organic to new levels.  The clean-eating spot in the Marina district features plant-based, gluten-free bites like the popular veggie burger - a blend of beets, walnuts, oentils, and mushrooms.  A former fine-dining exec co founded Hayes Valley's Little Gem, a destination for veggie bowls and flatbreaeds free of dairy and refined sugar.  Michelin-starred Al's Place spotlights seasonal produce and fermented eats in the Mission district, dishing up meat items as sides.
2. Fresh Food Halls - The three-floor culinary emporium China Live debuted this year, bringing an Asian tea cafe, a restaurant with cooking stations, and an eight-course fine-dining venue to Chinatown.  Last August the Tartine Bakery team opened Tartine Manufactory, a 6,000-square-foot Mission production space and dining hall.  The chic outpost houses a coffee counter, ice-cream bar, and restaurant.  In the Castro, the Myriad is a neighborhood market hall and entertainment stop with pinball machines, comedy shows, and game nights.

   

   

3. Cocktail Dens - Local chefs are shaking things up with cozy cocktail lounges tucked inside restaurants.  After Liholiho Yacht Club's 2016 James Beard nomination, its owner unveiled Louie's Gen-Gen Room in the Club's basement.  The tavern serves tropical drinks and highbrow pub snacks, including a rotating waffle selection.  Expect cocktails, champagne, and seafood at the Hideaway, a Financial District retreat inside Leo's Oyster Bar.  At Union Square's Benjamin Cooper, above 398 Restaurant, a spirited cocktail menu gets updated weekly.
4. Modern Mexican -  Dogpatch neighborhood's Glena's opened in February introducing seasonal tacos, tortas, and crispy churros.  Over a Cow Hollow, Flores offers family-inspired recipes, corn tortillas made daily, and playful

   

   drinks - including rum-based Tostiloco served with crushed corn chips on the rim.  Mexico City chef Gabriela Camara chose Hayes Valley for her first U.S. restaurant, Cala.  Dine on local produce and seafood in the hip main cafe, or get casual lunch-hour tacos and aguas frescas from the adjacent Tacos Cala.