We all know how much local foods and libations can define our travel experiences. Here we share some of the planet's most remarkable culinary experiences. So eat, drink, and be chatty!

 

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11 of Tennessee´s most excellent eateries

  Gus´ World Famous Fried Chicken   The Volunteer State´s stunning beauty, extensive history, whisky trail, and vibrant music culture are only some of the reasons to travel the here, and are a lot of things it´s known for: Southern sensibility, music and food. In terms of food, the variety of choices - from traditional fried chicken and barbecue to sophisticated international menus. With so many excellent spots to choose from, here´s my take on some of the best, a mix of old and new,…

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How Princess Cruises is servIng up innovative dining

    The exclusive dining experience on the Princess Discovery is unlike any other I have been a part of during my travels. "360: An Extraordinary Experience" is dining immersion making one feel like you’re sitting in the Greek countryside with olive trees or smelling the fragrance of lavender in the south of France. Thanks to Princess Cruises, I savored this time with fellow bloggers. I immediately became captivated with the experience when I heard beautiful music played by two violinists and…

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Bon appétit, Seychelles-style

MelanieMaya This archipelago´s cuisine blends various aspects of French, Chinese, Indian and African influences, and not surprisingly, seafood – fish, octopus (above) and shellfish – plays a major role.  Spices that abound here include coriander, ginger, and lemongrass, and other common elements include coconut milk and fruit like tamarind and papaya. Seafood is prepared baked, curried, grilled, salted, smoked, steamed, and wrapped in banana leaves, and invariably served with rice. One…

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  • You're right, Maralyn, this even happens in the US, but much less frequently. But after a while, it almost becomes a game to see where I will be treated as I like. Have a great time at SIRAH!

     

    Monique, I may have to hit you up for suggestions next time I'm in Paris!!

  • I was overwhelmed at the professionalism of it in 2009. One of the best I've ever attended, and I've attended many. Thanks.
  • I forgot to mention I'm in Philadelphia at the airport waiting to go to Lyon, FR via Frankfurt. I'm be covering Sirah (one of the best world wide hospitality trade shows), World Cheese Cup, World Pastry Cup, French Pastry Cups and the best one, the Bocuse d'Or. So in addition to experiencing exceptional food and wine, we will be seeing the latest trends for the hospitality industry. It's exciting. We went two years ago and got hooked.
  • Hi Jose,

    I've found it to depend on what part of what country, U.S. included. 

    Most chefs, find it difficult to cook meat well done. In the U.S. we started with it cooked well done and developed a taste for medium and rare during the past 30 years. However, some have not. 

     

    Should you be able to get what you want, yes. But, some establishments just don't respond that way, even in the U.S.

  • European restaurant service vs. American service: what do you guys think?

     

    Many Europeans I know find American-style service too intrusive, too fakey-friendly ("Hi, I'm Susie, and I'll be your waitress today"), and not professional enough. I for one think most food in Europe is Nirvana, but do mind the aloofness of many European waiters (many a time my throat has been parched while waiting for a chance to ask for a second bottle of water!). I've also been bullied and berated all around the continent for daring to disagree with the chef or even the waiter. Once, having dinner at Fattoria dei Barbi, a splendid vineyard in Tuscany famous for its Brunello di Montalcino where I had one of the best meals of my life, I dared to ask for a Coke (never developed a taste for wine, you see). Our waiter plotzed. "Wine or water!" he informed me with a stern look. I knew better than to fight this battle. I had water. In Sitges, a quaint fishing village outside Barcelona, a waiter at El Trull all but slapped me in the face when I asked for my steak well done. The steak came out lightly seared and bleeding profusely on the inside. I had to send it back to the kitchen three times until, as I'd requested, no pink was visible. "Sir," the waiter finally said with a sneer, "the problem is that you don't know how to eat meat." Maybe not, but I certainly know how to pay for it, and if I want my meat nuked, it's the chef's job to nuke it. "It hurts the chef to overcook good meat," the waiter added, trying to soften the blow. Is it so wrong to ask for what you want, rather than what the chef wants? 

     

    What do you guys think? 

  • I am sitting at NRT, after an eight day culinary experience in Bangkok. Photos and narrative will follow once I reach home.
  • I agree, the Thailand article makes me want to cook something.
  • I just read a blog on Tripatini about Bangkok that made me want to eat Thai food, and plenty of it.   http://www.tripatini.com/profiles/blogs/thailand-food-tour-blissed-out
  • What would you call a tiramisu (this one's from the Karl Strauss Brewing Company) made with suds? 

    9012272088?profile=original

  • They also had that as a challenge on Survivor a few years ago.  It would take a lot of alcohol to accomplish.
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