culinary tourism - Blogs - Tripatini2024-03-28T18:12:40Zhttps://tripatini.com/profiles/blogs/feed/tag/culinary+tourism7 Must-Try Foods in New Zealand | 2024https://tripatini.com/profiles/blogs/new-zealand-food-cuisine-culinary-tourism-travel2024-02-20T13:16:38.000Z2024-02-20T13:16:38.000ZSmita Girishhttps://tripatini.com/members/SmitaGirish<div><div class="flex-1 overflow-hidden"><div class="react-scroll-to-bottom--css-fpneb-79elbk h-full"><div class="react-scroll-to-bottom--css-fpneb-1n7m0yu"><div class="flex flex-col pb-9 text-sm"><div class="w-full text-token-text-primary"><div class="px-4 py-2 justify-center text-base md:gap-6 m-auto"><div class="flex flex-1 text-base mx-auto gap-3 md:px-5 lg:px-1 xl:px-5 md:max-w-3xl lg:max-w-[40rem] xl:max-w-[48rem] group final-completion"><div class="relative flex w-full flex-col agent-turn"><div class="flex-col gap-1 md:gap-3"><div class="flex flex-grow flex-col max-w-full"><div class="min-h-[20px] text-message flex flex-col items-start gap-3 whitespace-pre-wrap break-words [.text-message+&]:mt-5 overflow-x-auto"><div class="markdown prose w-full break-words dark:prose-invert light"><p><a href="{{#staticFileLink}}12385240860,RESIZE_1200x{{/staticFileLink}}"><img class="align-right" src="{{#staticFileLink}}12385240860,RESIZE_710x{{/staticFileLink}}" alt="12385240860?profile=RESIZE_710x" width="710" /></a></p><p>New Zealand's culinary landscape is as diverse as its stunning landscapes, offering a delectable fusion of flavors that reflect its rich cultural heritage and bountiful natural resources. From succulent seafood to hearty meat dishes, the country's gastronomic offerings are sure to tantalize your taste buds. Join us on a mouthwatering journey as we explore seven must-try foods in New Zealand that are bound to leave you craving for more. Here are the 7 Must-Try dishes for your next <a href="https://www.thrillophilia.com/countries/new-zealand/tours" target="_blank">New Zealand Tour</a>.</p><ol><li><p><strong>Hangi</strong>: A Traditional Maori Feast A highlight of Maori cuisine, Hangi is a traditional method of cooking that involves steaming food in an earth oven. Meats, such as lamb, pork, and chicken, along with root vegetables like kumara (sweet potato) and potatoes, are wrapped in leaves and placed on hot stones buried in the ground. The result is a smoky, succulent feast that embodies the essence of Maori culture and tradition.</p></li><li><p><strong>Pavlova</strong>: A Kiwi Classic Named after the Russian ballerina Anna Pavlova, this iconic dessert is a beloved Kiwi favorite. A crisp meringue shell, topped with whipped cream and adorned with fresh fruits such as kiwifruit, strawberries, and passionfruit, Pavlova is a delightful symphony of textures and flavors. Light and airy, yet indulgently sweet, Pavlova is a must-try treat for anyone with a sweet tooth.</p></li><li><p><strong>Whitebait Fritters</strong>: Coastal Comfort Food A Kiwi delicacy, Whitebait Fritters are made from tiny translucent fish that are mixed with eggs and lightly seasoned before being pan-fried to golden perfection. Served hot and crispy, these delicate fritters are a celebration of New Zealand's coastal bounty and are best enjoyed with a squeeze of lemon and a sprinkle of sea salt.</p></li><li><p><strong>Pāua</strong>: Jewels of the Sea Pāua, or New Zealand abalone, is prized for its vibrant shell and delicate flavor. Whether enjoyed raw as sashimi or incorporated into seafood dishes, pāua is a true symbol of the ocean's bounty. With its firm, sweet flesh and iridescent hues, pāua offers a taste of New Zealand's coastal richness that is not to be missed.</p></li><li><p><strong>Kiwi Burger</strong>: A Kiwi Twist on an American Classic No trip to New Zealand is complete without sampling the iconic Kiwi Burger. Featuring a juicy beef patty topped with classic ingredients like lettuce, tomato, onion, and cheese, along with uniquely Kiwi additions such as beetroot and a fried egg, the Kiwi Burger is a hearty and satisfying meal that showcases the country's culinary creativity.</p></li><li><p><strong>Hokey Pokey Ice Cream</strong>: A Sweet Treat A beloved Kiwi dessert, Hokey Pokey Ice Cream features creamy vanilla ice cream studded with crunchy nuggets of honeycomb toffee. The combination of creamy and crunchy textures, along with the rich caramel flavor of the toffee, makes Hokey Pokey Ice Cream a delightful indulgence that is sure to satisfy any sweet craving.</p></li><li><p><strong>Lamb</strong>: A Kiwi Staple New Zealand is renowned for its high-quality lamb, thanks to the country's lush green pastures and clean air. Whether roasted, grilled, or braised, New Zealand lamb is tender, flavorful, and succulent, making it a favorite choice for meat lovers around the world. Pair it with seasonal vegetables and a glass of locally produced wine for a truly unforgettable dining experience.</p></li></ol><p>So, whether you are planning a <a href="https://www.thrillophilia.com/countries/new-zealand/tags/honeymoon" target="_blank">new zealand trip for couple</a> or going on solo, New Zealand's culinary scene is a vibrant tapestry of flavors and textures, reflecting the country's diverse cultural influences and abundant natural resources. From traditional Maori feasts to modern Kiwi classics, the country's gastronomic offerings are as diverse as its stunning landscapes. So, whether you're indulging in a Hangi feast or savoring a slice of Pavlova, be sure to explore the culinary delights that New Zealand has to offer on your next visit.</p></div></div></div></div></div></div></div></div></div></div></div></div></div>Dining with a View in Singaporehttps://tripatini.com/profiles/blogs/singapore-restaurants-dining-cuisine-culinary-tourism-travel2024-01-06T06:44:24.000Z2024-01-06T06:44:24.000Zsunil choudharyhttps://tripatini.com/members/sunilchoudhary<div><img src="https://storage.ning.com/topology/rest/1.0/file/get/12346828465?profile=RESIZE_400x&width=400"></div><div><p><span style="font-weight:400;">In a city like Singapore, where towering skyscrapers kiss the clouds and shimmering water embraces bustling streets, a meal isn't just about the food; it's about the tapestry of sights that weave alongside each bite. </span><span style="font-weight:400;">So, forget the humdrum of four walls and dive into a <a href="https://starsbiopedia.com/vkimm-net-worth-biography/" target="_blank">dining experience</a> where breathtaking panoramas add the perfect spice to your plate. </span><span style="font-weight:400;">This guide unlocks the best restaurants in Singapore where stunning views and delectable dishes intertwine, creating unforgettable culinary .</span></p><h2><span style="font-weight:400;">Feasting Your Eyes on Panoramic Cityscapes</span></h2><p><span style="font-weight:400;">LAVO Italian Restaurant & Rooftop Bar: Perched on the 57th floor of Marina Bay Sands, LAVO offers an unparalleled feast for the senses. Feast on hearty Italian fare like the signature truffle and burrata pizza while gazing at the glittering cityscape unfolding beneath you. Reservations are a must!</span></p><p><span style="font-weight:400;">CE LA VI Singapore: For an iconic, sky-high experience, CE LA VI delivers on all fronts. Savor Asian-inspired tapas and creative cocktails as you soak in panoramic views of Marina Bay, Gardens by the Bay, and the city skyline. This rooftop hotspot is ideal for a glamorous night out.</span></p><h2><span style="font-weight:400;">Dining by the Sparkling Waterways</span></h2><p><span style="font-weight:400;"><strong>Altitude</strong>: Nestled amongst the vibrant Clarke Quay, Altitude offers al fresco dining with a riverfront twist. Choose from an international menu featuring seafood specialties and wood-fired pizzas while enjoying the cool breeze and mesmerizing riverboats dancing on the water.</span></p><p><span style="font-weight:400;"><strong>Spago Dining Room:</strong> Located on the roof of Marina Bay Sands, Spago elevates Californian cuisine to new heights with mesmerizing waterfront views. Indulge in fresh seafood, succulent steaks, and innovative tasting menus, all complemented by the shimmering expanse of the bay.</span></p><h2><span style="font-weight:400;">Escape to Green Escapes</span></h2><p><span style="font-weight:400;"><strong>Joie by Dozo:</strong> Tucked away in the lush <a href="https://www.authorbench.com/" target="_blank">rooftop garden</a> of Orchard Central, Joie by Dozo is a haven for plant-based foodies. Savor vibrant vegetarian and vegan dishes amidst the greenery, enjoying the calming melodies of birdsong and the soothing embrace of nature.</span></p><p><span style="font-weight:400;"><strong>Dusk Restaurant & Bar:</strong> Perched atop Faber Peak, Dusk offers a breathtaking escape from the city's hustle. Dine on modern European cuisine under the canopy of trees, with panoramas of Sentosa Island and the lush rainforest sprawling before you. Reservations are key for securing a seat on the outdoor terrace.</span></p><h2><span style="font-weight:400;">Witnessing Iconic Landmarks</span></h2><p><span style="font-weight:400;"><strong>Supertree by IndoChine:</strong> For a culinary journey through vibrant Indochina, Supertree by IndoChine is a must-visit. Nestled amidst the iconic Supertrees of Gardens by the Bay, this restaurant offers traditional Southeast Asian dishes with a modern twist, all served with a side of awe-inspiring views.</span></p><p><span style="font-weight:400;"><strong>1-ATICO:</strong> With multiple dining concepts under one roof, 1-ATICO at Ion Orchard delivers diverse culinary experiences with breathtaking city views. FLNT offers Nikkei cuisine with Peruvian flair, while FIRE tempts with Argentinian-inspired grilled meats, both boasting unparalleled perspectives of the Orchard Road district.</span></p><p><em><span style="font-weight:400;">Note: If you are a muslim and and searching for halal food in Singapore then you should read this guide </span></em><a href="https://halalharamworld.com/affordable-halal-restaurants-in-singapore/"><em><span style="font-weight:400;">Cheap Halal Food in Singapore</span></em></a><em><span style="font-weight:400;">. This guide provided by the Nazim Almasi (Islamic Scholar). </span></em></p><h2><span style="font-weight:400;">Tailoring Your View to Your Occasion</span></h2><p><span style="font-weight:400;"><strong>Romantic Night Out:</strong> Impress your date with a table at Stellar at 1-Altitude on the 62nd floor, where panoramic cityscapes and European cuisine set the stage for an unforgettable evening.</span></p><p><span style="font-weight:400;"><strong>Family Gathering:</strong> Gather the clan at Spuds & Aprons on Mount Faber, where spacious interiors, kid-friendly menus, and a playground offer a fun and scenic dining experience for all ages.</span></p><p><span style="font-weight:400;"><strong>Celebration Dinner:</strong> Mark a special occasion with a visit to Vue, a classy rooftop bar and restaurant atop OUE Bayfront. From international seasonal meals to tasting menus, Vue elevates every celebration with stunning views and impeccable service.</span></p><p><span style="font-weight:400;"><strong>Budget-Friendly Eats:</strong> For breathtaking views without breaking the bank, head to Spathe by the Lothian Road. This charming bistro offers affordable brunch and lunch options with picturesque views of the Singapore River.</span></p><p><span style="font-weight:400;">Note: <a href="https://www.freelistingusa.com/blog/virtual-realities-examining-phantasmal-displays-at-the-future-museum/" target="_blank">Explore the Future of the Museum</a></span></p><p><span style="font-weight:400;"><a href="https://swastikholiday.com/karnataka/" target="_blank">Karnataka Tour Packages</a></span><span style="font-weight:400;"><br /> <a href="https://frbarcelona.com/3-oeuvres-de-gaudi-a-decouvrir-a-barcelone/" target="_blank">Antoni Gaudí’s architectural</a> masterpieces, including the surreal Sagrada Familia and the whimsical Park Güell, stand as captivating testaments to his genius, blending nature-inspired forms with unparalleled creativity in the heart of Barcelona. Gaudí’s distinctive style, characterized by vibrant mosaics and organic shapes, has left an indelible mark on the world of architecture, inviting awe and admiration for its unique and timeless beauty.</span></p><h2><span style="font-weight:400;">Pro Tips for a Perfect View Dining Experience</span></h2><p><span style="font-weight:400;"><strong>Time of Day:</strong> Consider the sun's direction for optimal views. Sunsets over the city are breathtaking, while waterfront restaurants come alive under the city lights.</span></p><p><span style="font-weight:400;"><strong>Dress Code & Reservations:</strong> Some rooftop restaurants have dress codes, so check before you go. Reservations are strongly recommended, especially for peak times.</span></p><p><span style="font-weight:400;"><strong>Transportation:</strong> Choose your transportation wisely, considering parking options near specific restaurants.</span></p><h2><span style="font-weight:400;">Embrace the Panorama</span></h2><p><span style="font-weight:400;">Dining with a view in Singapore is more than just a meal; it's an experience that tantalizes your taste buds and ignites your senses. So, gather your friends, family, or that special someone, and embark on a culinary adventure where every bite is accompanied by awe-inspiring vistas. And don't forget to share your own hidden gems and unforgettable view dining experiences in the comments below!</span></p></div>4 of the Best Restaurants in Cape Town´s Victoria and Albert Waterfronthttps://tripatini.com/profiles/blogs/victoria-and-albert-waterfront-cape-town-restaurants-dining2023-12-13T08:13:21.000Z2023-12-13T08:13:21.000Zrohny joneshttps://tripatini.com/members/rohnyjones<div><p><a href="{{#staticFileLink}}12323603057,RESIZE_930x{{/staticFileLink}}"><img class="align-center" src="{{#staticFileLink}}12323603057,RESIZE_930x{{/staticFileLink}}" width="750" alt="12323603057?profile=RESIZE_930x" /></a></p>
<p>Do you want to know which restaurants are the best at the V&A Waterfront? Among Cape Town's most visited spots, both by residents and visitors, is the Victoria and Alfred Waterfront. The V&A Waterfront is the spot to go if you're in search of tasty restaurants with breathtaking views! <strong><a href="https://www.capetourism.com/best-restaurants-waterfront-cape-town/">Waterfront restaurants</a> </strong>serve a variety of trendy cuisines, including seafood, Italian, Japanese, and South African.</p>
<p>Making a dining reservation at one of the many excellent restaurants in the area can be a daunting task. We have selected the top eateries at the V&A Waterfront, so you can be certain that you will have a delicious meal.</p>
<p><strong>The Waterside </strong></p>
<p>This is the newest restaurant from the illustrious La Colombe company. Situated in the V&A Waterfront's Pierhead structure, The Waterside offers high-quality cuisine with a laid-back, sophisticated appeal.</p>
<p>You can anticipate a tranquil and cozy atmosphere to savor your meals, far from the cacophony of the primary V&A attractions. Indulge in the breathtaking waterfront views from floor-to-ceiling windows and let the food take the stage in the sleek, minimalist decor.</p>
<p>The La Colombe group, headed by Scot Kirton, has a remarkable roster of restruetants, including the flagship La Colombe, the Franshoek outpost La Petit Colombe, Foxcroft, Epice, and Protege.</p>
<p><strong>At Emazulwini Restaurant</strong></p>
<p>At Emazulwini Restaurant on Makers Landing, you can see Chef Mmabatho Molefe reworking traditional street cuisine from South Africa. In all likelihood, the paradisal cuisine of this restaurant is reflected in the name, "Emazulwini," which means "the heavens" in English.</p>
<p>Indulge in a multi-course feast that takes you on a gourmet tour of Zulu cuisine. You can have dishes that highlight dishes like fried sardines, amasi (a fermented milk product), and pearl millet. The meals and plating are on par with Cape Town's finest restaurants, despite the seemingly basic materials.</p>
<p><strong>Willoughby & Co</strong></p>
<p>For the best Japanese fusion cuisine in Cape Town, head to Willoughby & Co. Among the top sushi joints on the V&A Waterfront, this chic spot never fails to attract a crowd. Enjoy a wide variety of Japanese delicacies, including sushi, flash-grilled salmon steak, tempura, hot and sweet soups, Asian salads, and more.</p>
<p><strong>Makers Landing</strong></p>
<p>Be sure to drop by Makers Landing if you're seeking for more relaxed dining options on the Waterfront. When compared to other restaurants along the V&A Waterfront, this one takes a novel approach. South Africa's unique culture is celebrated via food at Makers Landing, a community that launched in December 2020.</p>
<p>Plus, it has a market where you can enjoy some of the country's most delicious. You can have freshly prepared foods, in addition to being a place where aspiring food entrepreneurs can learn, grow, and create. Some traditional South African dishes are included in this, such as gatsbys, shisanyama, and samosas.</p>
<p><strong>Conclusion</strong></p>
<p>Spectacular <strong><a href="https://www.capetourism.com/restaurants-in-durbanville/">restaurants in Durbanville</a> </strong>serving up some of the world's most innovative cuisines and most visually arresting interior designs can be found along Cape Town's V&A Waterfront. At the V&A Waterfront, you can find anything from casual eateries to posh restaurants with live entertainment at your table.</p></div>Cheese, Truffles, WIne, and History in Piedmont, Italyhttps://tripatini.com/profiles/blogs/cheese-truffles-history-and-wine-in-piedmont-italy2023-09-30T05:35:00.000Z2023-09-30T05:35:00.000ZVictor Blockhttps://tripatini.com/members/VictorBlock<div><p><a href="{{#staticFileLink}}9622963661,original{{/staticFileLink}}" target="_blank"><img class="align-center" src="{{#staticFileLink}}9622963661,original{{/staticFileLink}}" alt="9622963661?profile=original" width="750" /></a><span style="font-size:8pt;"><em>Photos by Victor Block unless otherwise noted<br /> </em></span></p>
<p><br /> The platter that was set before me was covered with what resembled small piles of leaves from a fall lawn raking. The little brown, green and black heaps hardly invited sniffing, much less tasting. Yet sniff and taste I did.</p>
<p>Little did I know, before this introduction to “cheese wrapping,” that a gastronomic tradition in this corner of Italy is aging cheeses by encasing them in leaves. Nor was I aware that there are highly respected professional “cheese hunters” whose job is to seek out the best leaves in which to wrap locally made cheeses, and to know the exact amount of time each variety should be aged to bring out its best flavor. <br /> <br /> The opportunity to learn about one of the most unusual professions anywhere is among attractions of a visit to the <strong>Piedmont</strong> (<strong><em>Piemonte</em></strong>) region of northwestern Italy, with its capital and largest city <strong>Turin</strong>. But for me, its essence lies in the countryside, a lovely landscape of gently rolling hills blanketed by vineyards, and in small villages and towns that grew up around imposing stone castles in medieval times. Adding to the appeal are an enticing history and the fact that Piemontese food and wine, while not as well known as world-famous cuisines like that of <strong>France</strong>, in my opinion should be.</p>
<p><span style="font-size:8pt;"><a href="{{#staticFileLink}}9622963700,original{{/staticFileLink}}"><img class="align-center" style="padding:10px;" src="{{#staticFileLink}}9622963700,RESIZE_930x{{/staticFileLink}}" alt="9622963700?profile=RESIZE_930x" width="750" /></a></span><em><span style="font-size:8pt;">Rostislav Glinsky/Dreamstime.com</span><strong><br /> </strong></em></p>
<p><span style="font-size:14pt;"><strong><br /> Alba, Perched in the Piedmontese Alps<br /> </strong></span></p>
<p>Piemonte derives its name from the phrase <em>ai piedi del monte</em> (at the foot of the mountains), and the towering peaks of the <strong>Alps</strong> soar above the area (this mountainous splendor won Turin the 2006 <strong>Winter Olympics</strong>. And about an hour south of here, <strong><a href="https://www.visitlmr.it/en/route/alba/stroll-through-alba" target="_blank">Alba</a></strong> (population around 13,400), makes perfect home base for traveling throughout the region. Its nickname is “the town of 100 towers,” dating back to the 12th and 13th centuries, when aristocratic families competed to build ever-taller fortified towers to both provide protection from attack and demonstrate the family’s wealth and importance. While only four of the original structures still overlook the town, the name has stuck. Alba also boasts other enticing relics of its history. Among these are various medieval churches and other buildings; portions of the ancient city walls; and fragments of frescoes and other remnants of ancient Roman rule. There´s so much here that the old town is declared a <strong>UNESCO World Heritage Site</strong>.</p>
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<p><a href="{{#staticFileLink}}9622964281,original{{/staticFileLink}}"><img class="align-center" style="padding:10px;" src="{{#staticFileLink}}9622964281,RESIZE_930x{{/staticFileLink}}" alt="9622964281?profile=RESIZE_930x" width="750" /></a><br /> Outside Alba, the scenery becomes etched in the mind’s eye like a series of paintings. Roads wind through tiny towns, in places so narrow that when two cars meet, one must back up to a wider spot so the other can pass. Stone buildings line narrow cobblestone streets.Church steeples rise above a sea of red tile rooftops as if gazing out at the surrounding view. Many a hilltop is capped by an ancient castle, whose massive walls and turrets recall times of past grandeur.<br /> </p>
<p><a href="{{#staticFileLink}}9622963897,original{{/staticFileLink}}"><img class="align-center" style="padding:10px;" src="{{#staticFileLink}}9622963897,RESIZE_930x{{/staticFileLink}}" alt="9622963897?profile=RESIZE_930x" width="750" /></a><span style="font-size:8pt;"><em>Pikappa/Dreamstime.com</em></span></p>
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<p><span style="font-size:14pt;"><strong>Each Town Has its Own Intriguing Stories<br /> </strong></span></p>
<p>Along with their attractions, each town also has its own unique appeals and stories to tell. For example, <strong>Serralunga d’Alba</strong> is one of only 11 villages which may produce Barolo, ranked by many connoisseurs along with Barbaresco, as Italy’s most prestigious red wine.</p>
<p>Then there´s <strong>Grinzane Cavour</strong> and its 12th-century castle of the same name, which also have a strong connection with viniculture. Among exhibits in the fortress is the <strong><a href="https://www.castellogrinzane.com/en/enoteca-regionale-piemontese-cavour/" target="_blank">Piedmont Regional Wine Shop</a></strong>, which showcases and offers tastings of a sampling of the area’s vintages, plus several grappa brandies. Also intriguing is the ¨Masks Room,¨ whose soaring ceiling is painted with portraits, crests and a series of fantasy monsters and allegorical creatures that range in countenance from droll to macabre.</p>
<p>One proud claim to fame of <strong>Cherasco</strong> - founded in 1243 - is that <strong>Napoleon Bonaparte</strong> described it as “<em>le plus beau coin d’Italie</em>.” Even those who might not agree that the town is “the most beautiful corner of Italy” can appreciate the original star-shaped Roman bastion and the medieval architecture that abounds there. The town’s elegant porticoed arcades continue to protect pedestrians from sun and rain, as they did in the past. Among the sumptuous palaces is the early-17th--century <strong><a href="https://www.visitlmr.it/en/sightseeing/cultural-heritage/palazzo-salmatoris" target="_blank">Palazzo Salmatoris</a></strong>, where the Savoy family, which ruled northern Italy from the early 11th century (and went on to rule all of Italy) spent many a summer holiday. A graceful “Triumphal Arch” (above) was donated by a citizen to give thanks that the plague which wracked the region in 1630 spared the residents of Cherasco.</p>
<p>One larger place also very much worth a visit is <strong><a href="https://visit.asti.it/en/informations/tourist-services/" target="_blank">Asti</a></strong> (pop. just over 74,000), which traces its origins back to a Roman fortified camp built in 124 BCE. These days it´s the commercial capital of Piemontese wine - some 40 percent of the region´s production takes place in the surrounding countryside, and it´s also known in its own right for the sparkling white Asti Spumante - as well as truffles. Here, too, you´ll find remnants of ancient Roman walls and a UNESCO World Heritage medieval core. And by by the way, this is another ¨city of a hundred towers,¨ of which 15 remain and three are especially notable.</p>
<p><a href="{{#staticFileLink}}9622964481,original{{/staticFileLink}}"><img class="align-center" style="padding:10px;" src="{{#staticFileLink}}9622964481,RESIZE_930x{{/staticFileLink}}" alt="9622964481?profile=RESIZE_930x" width="750" /></a></p>
<p><strong><span style="font-size:14pt;">Besides Its Wonderful Wine, Piemontese Food is Fantastico!</span><br /> </strong></p>
<p>Anyone who travels here is sure to leave with an appreciation of the importance of both food and wine in the lives of its people, and probably with a few extra pounds as well. Cheese and truffles - especially white truffles - hold a place of honor on many a dining table and in the local cuisine and culture.</p>
<p>Cheese-making (above) in particular is closely identified with the region, having flourished there since the first century CE. Many farmers continue to follow traditional family recipes, which often call for a mixture of milk from cows, sheep and goats.</p>
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<p><a href="{{#staticFileLink}}9622964880,original{{/staticFileLink}}"><img class="align-center" style="padding:10px;" src="{{#staticFileLink}}9622964880,RESIZE_930x{{/staticFileLink}}" alt="9622964880?profile=RESIZE_930x" width="750" /></a><br /> <strong>Blessed Are the Cheesewrappers</strong></p>
<p>And a visit with a “cheese hunter” turned out to be one of the more unusual experiences of my trip. <strong>Gianni Cora</strong> (above) - whose family specializes in robiola, a soft cheese made from cow´s, goat´s, and sheep´s milk - described the local tradition of “maturing” cheeses by wrapping them in various kinds of leaves to both preserve and flavor them. The foliage which is employed for those purposes includes leaves from chestnut and fig trees, as well as cabbage, cauliflower and other vegetables. I also encountered - but chose not to sample - cheeses wrapped in grass, tobacco leaves and goat hides. Gianni reported that each year he gathers and uses more than 100,000 chestnut leaves alone. (I didn’t inquire how he knew the number.) Explaining that about three dozen neighbors share his unusual profession, he claimed – without embarrassment at the pun – that he is recognized as the “Big Cheese” among them. </p>
<p>It had not taken long after my arrival at the destination to observe and experience first-hand that the Piemontese people are as serious about enjoying cheeses as Gianni is about doing his best to make sure they taste as delectable as possible. Most restaurants serve a wide selection of locally produced types. I observed diners discussing their selections with the server, asking for small samples before ordering, then nibbling on their choices with an enjoyment that was obvious even from across the room.</p>
<p>Enjoyment of Piedmont’s magnificent scenery, ancient towns and intriguing history might not be demonstrated so clearly. But this corner of Italy has much to recommend a visit to savor the flavors and many other attractions it has to offer. </p>
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<p><span style="font-size:14pt;"><strong>If You Go</strong></span><br /> <br /> Check out more info at <a href="https://www.visitpiemonte.com/en" target="_blank">VisitPiemonte.com</a>. Also, travelers to Italy from the <strong>United States</strong> and some other destination must present certificates that they have been vaccinated against Covid 19, and have received a negative swab test. For more information on entry requirements log on to <a href="https://www.italia.it/en/italy/practical-information/travel-document-italy" target="_blank">Italia.it</a>.</p>
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<p> </p></div>Culinary Adventures Await: Exploring [Destination]'s Rich Gastronomic Tapestryhttps://tripatini.com/profiles/blogs/culinary-tourism-travel2023-08-18T10:29:53.000Z2023-08-18T10:29:53.000ZSebastianRodriguezhttps://tripatini.com/members/SebastianRodriguez<div><img src="https://storage.ning.com/topology/rest/1.0/file/get/12199231267?profile=RESIZE_400x&width=400"></div><div><p><span style="font-size:12pt;">Journey that tantalizes your taste buds and uncovers the secrets of [Destination]'s gastronomic wonders? Let's dive into a world of flavors, textures, and aromas that define the heart and soul of this captivating land. </span></p>
<h2>Unveiling the Taste of Tradition</h2>
<p><span style="font-size:12pt;">Picture yourself strolling through bustling local markets, where vibrant stalls overflow with fresh produce and spices, painting a vivid tapestry of [Destination]'s rich culinary heritage. The traditional dishes that emerge from these markets are more than just food; they're a living connection to the past. Take, for instance, the savory [Local Dish], a beloved recipe that has been passed down through generations. With its blend of aromatic spices and locally sourced ingredients, this dish is a testament to the time-honored culinary traditions that continue to thrive.</span></p>
<p><span style="font-size:12pt;"><a href="https://www.authenticfoodquest.com/wp-content/uploads/2022/01/1200_BestCulinaryDestinationsinTheWorldOnaPlate_AuthenticFoodQuest.jpg" target="_blank"><img class="align-center" src="https://www.authenticfoodquest.com/wp-content/uploads/2022/01/1200_BestCulinaryDestinationsinTheWorldOnaPlate_AuthenticFoodQuest.jpg" alt="1200_BestCulinaryDestinationsinTheWorldOnaPlate_AuthenticFoodQuest.jpg" /></a></span></p>
<h2>The Psychology of Flavor</h2>
<p><span style="font-size:12pt;">Have you ever wondered why certain flavors make your mouth water, while others leave you indifferent? The answer lies in the fascinating world of flavor psychology. Our taste preferences are deeply rooted in our upbringing, culture, and personal experiences. For instance, the comforting embrace of [Another Local Dish] may evoke feelings of nostalgia and warmth for locals, while offering an exciting adventure in taste for newcomers.</span></p>
<h2>The Art of Pairing</h2>
<p><span style="font-size:12pt;">Imagine yourself at a quaint [Destination]n bistro, eagerly perusing the menu for the perfect meal. The art of pairing food and beverages is a delicate dance that can elevate your dining experience to new heights. Local wines, with their distinct notes of [Local Ingredient], complement the earthy flavors of dishes like [Signature Dish]. This harmonious interplay between flavors creates a symphony for your senses, leaving you with a truly unforgettable meal.</span></p>
<h2>From Farm to Table</h2>
<p><span style="font-size:12pt;">Ever wondered about the journey your food takes before it reaches your plate? Culinary scene celebrates the concept of "farm to table," where ingredients are sourced locally and sustainably. This practice not only supports local farmers and communities but also ensures the freshest and most flavorful ingredients for your meals. Whether it's the crisp or the succulent you can taste the care and dedication that goes into each bite.</span></p>
<h2>The Thrill of Culinary Exploration</h2>
<p><span style="font-size:12pt;">Venturing off the beaten path, you stumble upon a charming family-owned eatery tucked away in a quiet alley. A culinary maestro, is crafting innovative dishes that bridge the gap between tradition and modernity. This culinary maverick draws inspiration from to create dishes that captivate both locals and adventurous travelers alike. A bite of reveals a fusion of flavors that celebrate gastronomic evolution.</span></p>
<p><span style="font-size:12pt;"><a href="https://www.jetsetmag.com/wp-content/uploads/2023/07/wpuntademita-chevycheria.jpg" target="_blank"><img class="align-center" src="https://www.jetsetmag.com/wp-content/uploads/2023/07/wpuntademita-chevycheria.jpg" alt="wpuntademita-chevycheria.jpg" /></a></span></p>
<h2>Beyond the Plate: A Wholesome Experience</h2>
<p><span style="font-size:12pt;">Culinary adventures are not just about satisfying your appetite; they're about creating lasting memories. The convivial atmosphere allows you to immerse yourself in cultural tapestry while savoring delectable treats. The laughter, music, and shared stories make each bite a gateway to a deeper understanding of soul.</span></p>
<h2>Conclusion: A Taste of [Destination]</h2>
<p><span style="font-size:12pt;">As we bid adieu to [Destination], the memories of its culinary delights linger on our palates and in our hearts. The flavors, aromas, and stories we've encountered on this journey have woven a tapestry that is uniquely. From the bustling markets to the innovative kitchens, [Destination] has offered us a glimpse into its soul through the art of gastronomy. So, whether you're a seasoned traveler or an intrepid explorer, set your sights on [Destination] for a culinary adventure that promises to be as rich and diverse as the land itself.</span></p></div>Touring the World's Flavors: 5 Benefits of Food Tourshttps://tripatini.com/profiles/blogs/food-tours-culinary-tourism-travel-foodie2023-07-18T11:40:00.000Z2023-07-18T11:40:00.000ZSadie Brookshttps://tripatini.com/members/SadieBrooks<div><p><span style="font-weight:400;"><span style="font-size:8pt;"><a href="{{#staticFileLink}}12154589699,RESIZE_1200x{{/staticFileLink}}"><img class="align-center" src="{{#staticFileLink}}12154589699,RESIZE_930x{{/staticFileLink}}" alt="12154589699?profile=RESIZE_930x" width="750" /></a><em>Savoring sushi on a food tour in Tokyo;</em> <a href="https://tripatini.com/profiles/blogs/bespoke-journey-to-japan-tokyo-kyoto-nikko?edited=1" target="_blank">Linda Cooper</a></span><br /> <br /> <br /> As a traveler, you get to explore the fascinating places, people, and cultures of the world - along with, inevitably, its many delicious cuisines. Everyone has to eat, and for many eating is a huge part of the travel experience - as well as a tasty way to gain a literally tasty insight to the destinations they visit. What´s more, most destinations have local tour operators which specialize in introducing visitors to the wonderful culinary experiences and heritage of their towns, cities, and regions: the essence of "slow food" and "slow travel." And here are five things that visitors can get out of them:<br /> </span></p>
<h2><strong>Enjoying Fresh, Seasonal, Locally Grown Foods<br /> </strong></h2>
<p><span style="font-weight:400;">Each country has its own particular delicacies - some of which you may not find at home, or just pale imitations - and often available seasonably (for example, <em>calçots</em>, the charred green onions of Spain's <strong>Catalonia</strong> region, available only in winter and early spring). Food tours can introduce you to great seasonal foods that nurture your body </span><a href="https://tripatini.com/profiles/blogs/responsible-travel-companies-environmental-protection-ecotourism" target="_blank">and the environment</a><span style="font-weight:400;">. Additionally, these local foods can be even more delicious as they are picked at their peak ripeness and served to you filled with flavor. Plus, they are packed with nutrients because they don’t sit too long on the shelves. </span></p>
<h2><strong>Supporting Local Economies</strong></h2>
<p><span style="font-weight:400;">Food tours on a local level are a great way to experience new foods. What’s more, they are an awesome way to support the local economy. As you explore veggies and fruits grown by farmers you are majorly supporting their hard work and the local economy. Some local food tours can aslo help support certain destination growth as they focus on a particular neighborhood or town. Local farmer’s markets are another great place to explore locally grown foods and support local growers, vendors, and artisans. </span></p>
<p><span style="font-weight:400;"><br /> <span style="font-size:8pt;"><em><a href="{{#staticFileLink}}12131159866,RESIZE_930x{{/staticFileLink}}"><img class="align-center" src="{{#staticFileLink}}12131159866,RESIZE_930x{{/staticFileLink}}" alt="12131159866?profile=RESIZE_930x" width="750" /></a>Spain´s artisinal jamón serrano cured ham; <a href="https://www.withlocals.com/es/experiences/spain/madrid/tours/food-tours/" target="_blank">withlocals.com</a></em></span></span></p>
<p> </p>
<h2><strong>Taking Advantage of Coveniently Planned Itineraries<br /> </strong></h2>
<p><span style="font-weight:400;">Independent travel involves a lot of planning. If you love to stay organized and create itineraries for all of your trips, that’s great! You can do research and put together your own foodie itineraries. </span><span style="font-weight:400;">If on the other hand you don’t like planning your own tours, you’re in luck, because food tours already have planned itineraries. All the planning is done for you and someone else is in charge of getting you through the town and teaching you about the new foods and flavors. Plus, you can sift through various different itineraries and see which one suits your likes best, or even explore all of them.</span> </p>
<h2><strong>Scoring Personalized Insider Tips</strong></h2>
<p><span style="font-weight:400;">Another great benefit of discovering hidden gems is that you can learn so much about food and its preparations. Each culture has its own unique ways of cooking with the same ingredients, and this is a perfect opportunity to upgrade your skills. On food tours, your guide can make recommendations for restaurants and activities that you can additionally explore in the town. Since they are locals, they are filled with great ideas and knowledge on hidden gems, amazing places, and delicious foods to try. So, talk to the guide during the food tour and you will see how much you will learn. </span></p>
<h2><strong>Learning More about History and Culture</strong></h2>
<p><span style="font-weight:400;">You could go on your own to museums and read online about a certain place, but local guides have much more valuable info. While on a food tour, your guide will show you amazing places on the way and share local anecdotes and historical facts including the background and cultural context of various dishes and ingredients. You may also meet some local chefs, restaurant owners, and food producers and vendors who can also provide fascinating insider knowledge. <br /> </span></p>
<p> </p>
<p><span style="font-weight:400;"> </span></p></div>Princess Cruises Serves up Innovative Dining from Ship to Shorehttps://tripatini.com/profiles/blogs/princess-cruises-dining-cuisine-culinary-food-foodie2023-07-11T21:11:58.000Z2023-07-11T21:11:58.000ZM'Liss Hinshawhttps://tripatini.com/members/MLissHinshaw<div><p><a href="{{#staticFileLink}}12144236475,RESIZE_710x{{/staticFileLink}}"><img class="align-center" src="{{#staticFileLink}}12144236475,RESIZE_930x{{/staticFileLink}}" width="750" alt="12144236475?profile=RESIZE_930x" /></a></p>
<p>The exclusive dining experience on the Princess <em>Discovery</em> is unlike any other I have been a part of during my travels.</p>
<p>"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 France. Thanks to Princess Cruises, I savored this time with fellow bloggers.</p>
<p>I immediately became captivated with the experience when I heard beautiful music played by two violinists and felt transported to Europe. Entering the tucked away area, it was evident this would not be the usual cruise ship dining room. Dimly lit for a reason, wrap around colorful pictures on the curved walls soon emerged. </p>
<p>Upon entering the room, each person was escorted to a preassigned seat where the sensory show was unfolding. 20 people are allowed by reservation only and typically for suite guests. The seating is U shape, and every diner sees their name projected on the table somewhat like a placemat which adds to the personal welcome.</p>
<p>Maître Rafael introduced himself and like clockwork, servers began to bring in drinks and food with no time to sit idle. Actress and model Brooke Shields narrated the panoramic journey making you feel as if you were sailing on the ship to each destination. The accompanying taste of foods and sips of wines transported each person into the countries using immersion video with sights and sounds. Vivid pictures of Greece with olive oil, Italy’s pasta, lavender in France and a Spanish filet of beef made the dining journey look very edible. And it was, as each plated item matched the culinary theme for the country.</p>
<p> </p>
<p><a href="{{#staticFileLink}}12144238872,RESIZE_710x{{/staticFileLink}}"><img class="align-center" src="{{#staticFileLink}}12144238872,RESIZE_930x{{/staticFileLink}}" width="750" alt="12144238872?profile=RESIZE_930x" /></a></p>
<p>Part of the 90-minute dining adventure is not knowing what to expect next until you’ve finished the previous course and anticipated what could be next. The foods are prepared to perfection and no additional condiments were needed.</p>
<p>Table décor also represented the countries. I touched the honeycomb plate with bees and the bees moved around. I was glad the honeybees were not real as they swarmed around my French dessert with jellied bees. </p>
<p><a href="{{#staticFileLink}}12144237456,RESIZE_710x{{/staticFileLink}}"><img class="align-center" src="{{#staticFileLink}}12144237456,RESIZE_930x{{/staticFileLink}}" width="750" alt="12144237456?profile=RESIZE_930x" /></a></p>
<p> Because the dining is in a secluded room, there are plenty of staff to assist with the comfort level for each guest. Individual dietary restrictions are made ahead of time so everyone can enjoy this time.</p>
<p><a href="{{#staticFileLink}}12144237853,RESIZE_710x{{/staticFileLink}}"><img class="align-center" src="{{#staticFileLink}}12144237853,RESIZE_930x{{/staticFileLink}}" width="750" alt="12144237853?profile=RESIZE_930x" /></a></p>
<p>Don’t expect to hear every detail from prior passengers because it’s an individual experience and no one wants to spoil it for future guests. The 360 extraordinary experience is just that, extraordinary and available on the Discovery Princess and Enchanted Princess ships.</p>
<p>Cruise ship dining will never be the same for me after this dining event and I look forward to doing it again.</p>
<p><a href="{{#staticFileLink}}12144238255,RESIZE_710x{{/staticFileLink}}"><img class="align-center" src="{{#staticFileLink}}12144238255,RESIZE_930x{{/staticFileLink}}" width="750" alt="12144238255?profile=RESIZE_930x" /></a></p>
<p> </p>
<p>Find your special cruise at Princess Cruises <a href="http://www.princess.com">www.princess.com</a> or contact your travel agent</p>
<p> </p></div>5 Outstanding Eateries in and around the Mauritius Resort Town of Quatre-Borneshttps://tripatini.com/profiles/blogs/flic-en-flac-mauritius-restaurants-dining-food-culinary2023-06-12T15:30:00.000Z2023-06-12T15:30:00.000Zpatricia margarethttps://tripatini.com/members/patriciamargaret<div><p><span style="font-size:8pt;"><em><a href="{{#staticFileLink}}11597083069,original{{/staticFileLink}}"><img class="align-center" src="{{#staticFileLink}}11597083069,RESIZE_930x{{/staticFileLink}}" alt="11597083069?profile=RESIZE_930x" width="750" /></a><a href="https://escalecreole.net/menu/" target="_blank">Escale Créole</a></em></span><br /> <br /> <br /> <span style="font-weight:400;">On the central west coast of <a href="https://tripatini.com/group/mauritius/forum/topics/the-islands-of-mauritius-will-take-your-breath-away" target="_blank">this stunning <strong>Indian-Ocean</strong> island off the coast of <strong>Africa</strong></a>, less than a half hour's drive from capital <strong>Port Louis</strong>, the quaint fishing village of <strong><a href="https://tripatini.com/profiles/blogs/flic-en-flac-mauritius=edit" target="_blank">Flic-en-Flac</a></strong> (the name thought to derive from the old Dutch <em>fried landt flaak</em>, meaning "free flat land," from when Mauritius was held by the <strong>Netherlands</strong> from the end of the 16th to the beginnng of the 18th century) is home to a thriving tourist industry centered around its 13 kilometres (eight miles) of coastline including a long, gorgeous, white-sand beach along a shallow, coral-reef-protected lagoon. This includes a variety of hotels, resorts, and guest houses for all budgets, along with shops, bars, nightclubs, even a casino. And of course that includes dozens of restaurants. Here's a look at five of the best:<br /><br /></span></p>
<p><span style="font-size:14pt;"><strong><a href="https://www.facebook.com/DragonVertRestaurant/" target="_blank">Dragon Vert</a></strong></span></p>
<p><strong><span style="font-weight:400;">Located in nearby <strong>Quatre-Bornes</strong> - casual but with soothing, elegant, Zen décor - the longstanding "Green Dragon" is a family-run must for lovers of Chinese cuisine (although tweaked for local/European tastes), with favorite dishes including chicken fried rice, prawn croquettes, Szechiuan chicken and shrimp, and "crusty" squid. A little on the pricier end of the local restaurant scale, though, if that matters. </span></strong></p>
<p><span style="font-size:14pt;"><strong><a href="https://escalecreole.net/en/welcome/" target="_blank">Escale Créole</a></strong></span></p>
<p><strong><span style="font-weight:400;">Mauritian creole cuisine reflects the island's diversity of cultural influences, including African, South Asian, and European, and this homey spot in a lush tropical garden specializes in warm service and savory, exotic dishes such as creole sausages, rougaille (pork-and-tomato stew), cabbage and salted fish cangraillé, chicken curry, and salmi venison, all served with rice, beans, and chutneys. Open weekdays for lunch only (as well as one Saturday per month). <br /> </span></strong></p>
<p> </p>
<p><span style="font-size:14pt;"><strong>Panarottis Pizza Pasta</strong></span></p>
<p><span style="font-weight:400;">Everybody loves pizza, right? This restaurant is child friendly which means they can stay busy with things and you can spend some quality time with your loved one.<br /></span></p>
<p><span style="font-size:14pt;"><strong>Rajah Saheb Indian Restaurant</strong></span></p>
<p><span style="font-weight:400;">Two-thirds of Mauritius' population is descended from laborers brought from the Indian Subcontinent, and India and Bangladesh remain among its main sources of immigration. So you'd expect great Indian restaurants, and this one in Quatre-Bornes is a good example. Quatre Borne hosts you with this restaurant for the popular Indian cuisine. The parking and WiFi here is not a fret and this is the perfect place to plan for parties and conferences. You will not be disappointed by this place.</span></p>
<p><span style="font-weight:400;"> </span></p>
<p><span style="font-weight:400;"><br /> <br /> <em>For cheap car rentals in Flic-en-Flac, click <a href="https://inncarsholiday.com/uk/en/car-rental/mu/flic-en-flac" target="_blank">here</a><strong>.</strong></em><br /> </span></p>
<p> </p></div>7 of the Best 'Hidden' Gem Restaurants in Tulum, on Mexico's Riviera Mayahttps://tripatini.com/profiles/blogs/tulum-riviera-maya-yucatan-mexico-restaurants-dining2023-05-19T06:20:13.000Z2023-05-19T06:20:13.000ZLowest Flight Fareshttps://tripatini.com/members/LowestFlightFares<div><img src="https://storage.ning.com/topology/rest/1.0/file/get/11129587261?profile=RESIZE_400x&width=400"></div><div><p><span style="font-weight:400;">In the beginning of the 1990s, Tulum was a sleepy town located on Mexico's Riviera Maya. It was a day journey from a hotel located in Playa del Carmen or Cancun to visit the ruins and wander around the town. At the end in the second half of 20th century Tulum was on its journey to becoming a major destination. It was first a hot spot for hippies who wanted Yoga and retreats for meditation, later for famous people, and finally for developers. International investors, hoteliers restaurants of Mexico City, and chefs from all across the globe were soon following, creating an expensive, tropical resort with a beach.</span></p>
<p><span style="font-weight:400;">But, eating out in Tulum is usually expensive and if you're planning to spend over $300 on drinks and dinner for two, it's best to ensure your meal is worth the cost. The top restaurants offer the romance, magic, and beauty promises of the beachside resort. They serve food that is influenced by the fauna and flora of the area and cook using techniques that have been that are derived from the Maya and often include records (colorful marinades made of herbs) particularly grilling octopus with the form of a record negro. It is an iconic dish created by the chef José Luis Hinostroza's Arca.</span></p>
<p><span style="font-weight:400;">Hence, to enjoy a classic holiday, book your </span><a href="https://www.lowestflightfares.com/cheap-flights/north-america/mexico/tulum"><strong>cheap flights to Tulum</strong></a><span style="font-weight:400;"> soon.</span></p>
<h2><span style="font-weight:400;">Cetli</span></h2>
<p><span style="font-weight:400;">The gastronomy of her native state of Puebla Chef Claudia Perez Rivas prepares moles and other regional dishes using an older style of Mexican gourmet cuisine that is an uncommon treat nowadays. Her seasonally-inspired Pueblan traditional, chiles in nogada is a perfect balance of succulent meat, sweet picadillo, poblano roasted and a silky White Walnut Sauce. Local fish is served similarly however, with a white mole that is thickened by almonds. Perez makes several moles using chicken breasts rolled in a roll and filled with local chaya, too. You can enjoy all this while being in the midst of beautiful Mexican Folk art work that adorns the walls of white adobe, and make sure you pick up mole pastes for taking home with you.</span></p>
<h2><span style="font-weight:400;">Dona Paty Tacos de Guisado</span></h2>
<p><span style="font-weight:400;">Visit Dona Paty when you're on the Tulum taco crawl to sample her tacos deguisados, Mexican stews poured in fresh tortillas. The menus change every day however Dona Paty usually offers around 10 traditional dishes, such as a chicken meatball that is smothered in salsa croquettes of cheese and ham with smoky dark pork ribs cooked in chili morita and chile slices, melting cheese, as well as chillies rellenos. Also, answer"yes" when she inquires you if you would like rice with your taco. It helps preserve all the delicious juices from the tortilla. Dona Paty also serves breakfasts like chilaquiles and huevos mexicanas and fluffy pancakes.</span></p>
<h2><span style="font-weight:400;">Aca Tacos de Canasta</span></h2>
<p><span style="font-weight:400;">In the midst of the street vendors along Avenida Satelite, you'll find an attractive yellow banner, a tan beach umbrella and a pair of bamboo tiki bar that are used as a taco stands. There's the perfect snack for mid-morning tacos decanasta (steamed tacos) filled with scrambled egg along with chaya flavored like spinach mole, red with the chicken and chicharron prénsado (intense pork seasoned in adobo). When they are cooked and cook, the tortillas soak up the flavor and color of the fillings and emit a sweaty, oily shine. Get five and a freshly squeezed juice to prepare to shop in the center of Tulum.</span></p>
<h2><span style="font-weight:400;">Tacos y Tortas El Tio</span></h2>
<p><span style="font-weight:400;">There are a lot of vendors offering marqueitas (sweet and savory crepes rolled in crepes) and elotes on Avenida Satelite and Calle Geminis Norte in downtown Tulum that attracts tourists during the night. There aren't many taco stands around, however El Tio has been a long-time favourite for tacos that include al pastor as well as tortas made of vibrant orange, tender marinated pork tossed with chopped onions and pineapple, as well as cilantro and salsa. Take a group of friends and share one of the fried shash options prepared on a flattop and that is served alongside corn tortillas to make tacos at home. Some options include matambre (poc chuc Al pastor, Chorizo bacon, ham and tomato), chile poblano (chile poblano) and alambre (pork chop bacon and onions, chile poblano and cheese) as well as fortachon (pork chop bacon, al pastor, chorizo, and onion).</span></p>
<h2><span style="font-weight:400;">Negro Huitlacoxe</span></h2>
<p><span style="font-weight:400;">In a tiny space decorated with a local flavor, dark stained wood furniture and the conical lights of Tulum and chefs Carolina Noya and Alonso Lara are creating amazing dishes using the heirloom corn. The vibrant red, yellow blue and red corn tortillas made of 100 percent nixtamalized, nixtamalized, corn are stuffed with ribs from pork or huitlacoche. They are served on handmade ceramic plates, accompanied by clay bowls that are bursting with vibrant red and green salsa. The large quesadillas are multicolored and include strong Epazote (using an Indigenous recipe of south-central Mexico) and huitlacoche and plump tamales are drenched in a rich tomato or poblano sauce. There's also quesabirria that is served with adobo-dipped corn tortillas, which are blackened on an comal, then served on an unbreakable clay plate.</span></p>
<h2><span style="font-weight:400;">Taqueria Honorio</span></h2>
<p><span style="font-weight:400;">This hip street stall was transformed into Tulum's most sought-after taqueria, and was a viral phenomenon during chef Rene Redzepi's stay in Noma Mexico in 2017, when foodies who were visiting in the U.S. It morphed into Taqueria Honorio and was flooded on Instagram with delicious photos of Yucatan-style tortas (suckling pork) and tacos de cochinita, pibil (roasted barbecued pork) and relleno negro in pavo (marinated turkey). These dishes provide a class in the recaudos of Maya cuisine, including the acidic and sour recaudo rojo for the cochinita pibil; the smoky and charred recaudo of negro to make the relleno negro as well as the all-purpose spices mix, known as recaudo blanco, which aromas the slow-roasted the suckling pig. Take a stroll through this hip street food market and savor on the most essential tastes and hues of the Yucatan.</span></p>
<h2><span style="font-weight:400;">La Negra Tomasa</span></h2>
<p><span style="font-weight:400;">The place is named for an original song by Cuban composer Guillermo Rodriguez Fiffe that was recorded by Mexican rockers Caifanes in 1989. similar to the song, this particular version of Sinaloan cevicheria is more of a cumbia, and a bit rock and roll. In the shade of a salmon-colored umbrella and a roof made of corrugated steel Try the Torresona an impressive Sinaloan seafood tower that consists of cooked and raw shrimp, the octopus cooked, tuna, and mahi-mahi, all stuffed into an ring mold, topped with slices of cucumber, purple onion and layers of avocado, all soaked with lime juice, salsa negra. A assortment of seafood tostadas, spicy aguachiles and Sinaloan seafood tacos, including the gobernador, which is stuffed with melting Gouda with grilled shrimp are served with cold beer and international cocktails, such as Old Fashioneds, Aperol spritzes or espresso martinis.</span></p></div>The Jewels of Provence, France: History, Food, Wine and Peoplehttps://tripatini.com/profiles/blogs/provence-france-food-wine-untours2022-12-03T07:50:00.000Z2022-12-03T07:50:00.000ZVictor Blockhttps://tripatini.com/members/VictorBlock<div><img src="https://storage.ning.com/topology/rest/1.0/file/get/10068925265?profile=RESIZE_400x&width=400"></div><div><p><span style="font-size:8pt;"><em>photos: Victor Block</em></span></p>
<p><br />Some places are more than a destination, and topping that list is <strong>Provence</strong>. This <strong>Maryland</strong>-size region, nestled in <strong>France</strong>'s southeastern corner, immediately immerses visitors in a setting and lifestyle that cajole and captivate. And while the glitzy French Riviera has many advocates, my wife Fyllis and I limited our recent stay to what we what we call the “real” Provence. </p>
<p>It’s an area of tiny towns and even smaller villages. Mountain chains overlook valleys blanketed by a checker board of vineyards, orchards and olive trees. </p>
<p>Against this backdrop emerge the jewels of Provence that lie at the heart of its charm. These are history-rich hilltop villages of stone buildings crowding narrow, winding cobblestone streets and walkways, and compact tree-shaded squares lined by inviting sidewalk cafes.</p>
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<p><a href="{{#staticFileLink}}10069162893,original{{/staticFileLink}}"><img class="align-center" style="padding:10px;" src="{{#staticFileLink}}10069162893,RESIZE_930x{{/staticFileLink}}" width="750" alt="10069162893?profile=RESIZE_930x" /></a></p>
<p> </p>
<p>These casual brasseries represent one of four other factors that, to us, make a visit to this corner of France more than memorable. I refer to history, food, wine and people.</p>
<p>Phoenicians who arrived six centuries before the birth of Christ were followed by Greeks, and later by Romans. During the time that Rome held sway over this swath of fertile land, from about 100 BC until disintegration of its empire five centuries later, Provence became one of the realm’s wealthiest provinces. In the Middle Ages, the region was invaded by successive waves of fierce marauders.</p>
<p>Evidence of pages from this colorful past abound. In the town of St, Remy, remains of the once-grand Greek city of Glanum stand near a Roman triumphal arch and funerary monument. The two-tiered Roman amphitheater in Arles, which was built in 90 AD, once held more than 20,000 spectators who gathered to watch chariot races and gladiators engaging in bloody hand-to-hand combat.</p>
<p>Some of these well-preserved Roman antiquities continue to fill a variety of functions. For example, the arena in Arles hosts bull fights, concerts and other events, while plays and musical productions take place in Roman theaters in Orange and Vaison-la-Romaine. </p>
<p>Much of France’s renowned and well-deserved reputation for fabulous food and wonderful wine is based upon what is grown, made and cooked in Provence. It didn’t take long for Fyllis and me to appreciate each mouthful and every sip.</p>
<p><a href="{{#staticFileLink}}10069163298,original{{/staticFileLink}}"><img class="align-center" style="padding:10px;" src="{{#staticFileLink}}10069163298,RESIZE_930x{{/staticFileLink}}" width="750" alt="10069163298?profile=RESIZE_930x" /></a></p>
<p class="graf graf--p" style="text-align:left;"><br />The vegetables on our plates, often seasoned with ubiquitous garlic and local olive oil, had recently been grown in fields close by, as had fresh-from-the-farm fruit. Regional specialty sweets like artisanal chocolate, candied fruits and nougat tempt the palate and challenge your next step on a scale.</p>
<p class="graf graf--p" style="text-align:left;">Restaurant food portions are large, and then some. One evening, after we ordered a steak to share at an outdoor café, the waitperson suggested, only partly in jest, that we move to a larger table which could accommodate the oversized slab of delicious meat.</p>
<p class="graf graf--p" style="text-align:left;">Wine has been made in this region for at least 2,600 years, first by the Greeks and then Romans. Provence is known predominately for rose wine, which accounts for about half of the local production. Some oenophiles also praise its spicy, full-flavored reds. As travel journalists, Fyllis and I felt obligated to sample both.</p>
<p> </p>
<p><a href="{{#staticFileLink}}10069163887,original{{/staticFileLink}}"><img class="align-center" style="padding:10px;" src="{{#staticFileLink}}10069163887,RESIZE_930x{{/staticFileLink}}" width="750" alt="10069163887?profile=RESIZE_930x" /></a></p>
<p><br />Even given these pleasures of the past, and palate-pleasing flavors of food and wine, we found the people of Provence also to be among its most endearing treasures. Topping the list is their genuine friendliness.</p>
<p>At times when we struggled with our elementary school-level French, they used their elementary school English to offer help. When we encountered a car problem, an off-duty policeman cheerfully came to our rescue. If we looked lost while walking in a town, a local passer-by invariably offered assistance.</p>
<p>The genuine friendliness and welcoming attitude of the Provencales, as inhabitants are known, might be reason enough to visit this inviting corner of France. Given the many other enticements, it’s no wonder why the destination is placed high on many a travel bucket list.</p>
<p>Another factor that contributed to our enjoyment, and immersion in local culture and customs, was that we went there with Untours, a company with which we have traveled the past. It’s motto and goal, to enable participants to “Live like the locals,” are perfectly suited to a stay in Provence.</p>
<p>Untours provided us with a wealth of helpful pre-trip information, accommodations, a rental car and a first-day briefing by the on-site company representative. </p>
<p>We stretched our budget by enjoying some meals at our “home away from home,” and I don’t mean a hotel room. That’s a “no-no” for the company. Instead, where you stay becomes part of the travel experience.</p>
<p> </p>
<p><a href="{{#staticFileLink}}10069164457,original{{/staticFileLink}}"><img class="align-center" style="padding:10px;" src="{{#staticFileLink}}10069164457,RESIZE_930x{{/staticFileLink}}" width="750" alt="10069164457?profile=RESIZE_930x" /></a></p>
<p>During previous Untours trips, we were put up in apartments on a working farm, at a winery and overlooking the canals of Venice. In Provence, we stayed in a beautifully renovated century-old house in Pernes-les-Fontaines, a fortified Medieval town named for 41 ornate public fountains that began furnishing water to inhabitants in the 17<sup>th</sup> century.</p>
<p>The house interior is a tressure-trove of reminders of its history and that of Provence. Wall hangings and knickknacks display artifacts representing both the past and present-day life. In the enclosed yard, olive trees and a grape arbor hint at the gastronomic pleasures that abound. </p>
<p>Untours travels to 13 European countries and also offers canal, river and small ship sea cruises. </p>
<p> </p>
<p>For more information about Provence, log onto <a href="https://provence-alpes-cotedazur.com/en/">https://provence-alpes-cotedazur.com/en/</a>. To contact Untours call (888) 868-6871 or log onto untours.com.</p>
<p> </p>
<p style="text-align:left;"> </p></div>Barbecue in the USA: A Quick Primerhttps://tripatini.com/profiles/blogs/usa-barbecue-alabama-kansas-city-memphis-carolina-texas2022-04-21T12:35:00.000Z2022-04-21T12:35:00.000ZMax Peslinghttps://tripatini.com/members/MaxPesling<div><h6><em><a href="https://www.flickr.com/photos/vwcampin/20197011620/sizes/c/" target="_blank"><img class="align-center" src="https://megustavolar.iberia.com/wp-content/uploads/ltf/2017/08/L2F-Aug-17-pic-USA-barbecue-Kansas-City-vwcampin-flickr-640x480.jpg?profile=RESIZE_930x" alt="L2F-Aug-17-pic-USA-barbecue-Kansas-City-vwcampin-flickr-640x480.jpg?profile=RESIZE_930x" width="750" /></a></em><em><a href="https://www.flickr.com/photos/vwcampin/20197011620/sizes/c/" target="_blank"><span style="font-size:8pt;">vwcampin</span></a></em></h6><p><br /> In the USA, barbecue is a year-round treat, and many regions of the country – mostly in the American South – have their own particular slant on the art of roasting, smoking, and saucing meats on a nice hot grill or in a smoker or pit. But summertime is especially barbecue time here, when <strong>BBQ</strong> cookouts are common. Here’s a quick primer of the top variations for those of you visiting soon.</p><h3><span style="color:#ff0000;font-size:14pt;"><strong>Alabama</strong></span></h3><p><br /> In this <strong>Deep-South</strong> state, usually hickory-smoked pork (top) is served chopped, sliced, or pulled (slow cooked at low temperatures, then pulled apart), often in a sandwich, served with coleslaw and dill pickles. Barbecue sauces are similar to those favored in <strong>North</strong> and <strong>South Carolina</strong> (see below), but Alabama also boasts its own local concoction, made of mayonnaise, apple-cider vinegar, lemon juice, horseradish, salt, and cayenne and black pepper.</p><p> </p><p><span style="font-size:8pt;"><em><a href="{{#staticFileLink}}10225097254,RESIZE_1200x{{/staticFileLink}}"><img class="align-center" src="{{#staticFileLink}}10225097254,RESIZE_930x{{/staticFileLink}}" alt="10225097254?profile=RESIZE_930x" width="750" /></a><a href="https://commons.wikimedia.org/wiki/File:Kansas_City-Style_Barbecue_(cropped).jpg" target="_blank">Kelly</a></em></span></p><h3><span style="color:#ff0000;"><strong><br /> <span style="font-size:14pt;">Kansas City, Missouri</span></strong></span></h3><p><br /> Known for its distinctive style of <strong>jazz</strong>, Missouri's largest city has also been called America's "<strong>barbecue capital</strong>", with a tradition stretching back more than a century and home to more than a hundred barbecue restaurants. In addition to pork, you'll find plenty of other hickory-smoked meats here, including beef, chicken, and sausage. And the sweet, tomatoey sauce characteristic of <strong>Kansas City</strong> has become the default BBQ sauce found in much of the USA without its own homegrown barbecue tradition.</p><p> </p><h6> </h6><h6><em class="aligncenter"><a href="{{#staticFileLink}}10225102474,RESIZE_930x{{/staticFileLink}}"><img class="align-center" src="{{#staticFileLink}}10225102474,RESIZE_930x{{/staticFileLink}}" alt="10225102474?profile=RESIZE_930x" width="750" /></a><span style="font-size:8pt;"><a href="https://www.flickr.com/photos/southernfoodwaysalliance/4307051459" target="_blank">Southern Foodways Alliance</a></span><br /> </em></h6><h3><span style="color:#ff0000;font-size:14pt;"><strong><br /> Memphis, Tennessee</strong></span></h3><p><br /> Also famous for its music - <strong>blues</strong>, <strong>soul</strong>, and the roots of <strong>rock ‘n’ roll</strong> - the <strong>Volunteer State</strong>'s second largest city is also known for a traditional barbecue style that’s fairly distinctive, with a lot of slow smoking. The meat is usually pork served up as ribs (below) in one of two ways – either dry, with rubs of salt, pepper, garlic, onion powder, paprika, oregano and celery seed; or sticky, doused in a thin, tomato-and-vinegar-based sauce.</p><p> </p><h6><em><a href="https://commons.wikimedia.org/wiki/File:Pulled_pork_008.jpg" target="_blank"><img class="align-center" src="https://megustavolar.iberia.com/wp-content/uploads/ltf/2017/08/L2F-Aug-17-pic-USA-barbecue-North-Carolina-pulled-pork-640x428.jpg?profile=RESIZE_930x" alt="L2F-Aug-17-pic-USA-barbecue-North-Carolina-pulled-pork-640x428.jpg?profile=RESIZE_930x" width="750" /></a></em><em><a class="external text aligncenter" href="https://commons.wikimedia.org/wiki/File:Pulled_pork_008.jpg" target="_blank"><span style="font-size:8pt;">Christian Geischeder</span></a></em></h6><h3><span style="color:#ff0000;"><strong><span style="font-size:14pt;">North Carolina</span></strong></span></h3><p><br /> Pork is also the basis for the barbecue developed in this southern state, with two different variations in the eastern and western part of the state. In the east, it’s a bit on the dry side, with the whole hog is smoked, then the mingled white and dark meat chopped or pulled (above) and served with in a sauce made with salt, black pepper, mild vinegar, and hot peppers. Out west, the meat is from pork shoulder meat comes with a sweeter barbecue sauce, which in addition to the ingredients from the eastern variant adds tomato paste or ketchup and brown sugar, served on the side and used for dipping the meat.</p><h3><span style="color:#ff0000;font-size:14pt;"><strong>South Carolina</strong></span></h3><p><br /> Like North Carolina, its neighbor to the south also favours pork, as well as sauces that are both vinegar- and tomato-based. But South Carolinians also have their own distinctive, sweeter sauce, originating in the north of the state, using not just vinegar but yellow mustard, honey, sugar, and a mix of spices.</p><p> </p><p><span style="font-size:8pt;"><em><a href="{{#staticFileLink}}10225092685,RESIZE_1200x{{/staticFileLink}}"><img class="align-center" src="{{#staticFileLink}}10225092685,RESIZE_930x{{/staticFileLink}}" alt="10225092685?profile=RESIZE_930x" width="750" /></a><a href="https://commons.wikimedia.org/wiki/File:Central_Texas_Style_Barbecue_in_Pearland,_TX.jpg" target="_blank">Zach Garner</a></em></span></p><h3><span style="color:#ff0000;"><strong><br /> <span style="font-size:14pt;">Texas</span></strong></span></h3><p><br /> In the USA’s largest state, cattle ranching is big, so beef is king, and brisket (from the breast or lower chest) is the preferred cut – though you will in fact also see plenty of pork, especially in the eastern areas of the state. The meat is smoked in a pit for six to 12 hours, and in the east usually chopped and served on a bun with hot sauce. In the central area of the state, it’s more often served without the bun. West Texans favour “cowboy-style” mesquite-smoked barbecue served without sauces, while south Texas areas such as the <strong>Rio Grande Valley</strong>, due to proximity with <strong>Mexico</strong>, takes a “<strong>Tex-Mex</strong>” approach, with a favorite being <strong><em>barbacoa de cabeza</em></strong>, smoking a cow’s head over mesquite or oak and serving the meat with Mexican-style tortillas and seasonings including cilantro and salsa (chopped tomatoes, onions, and jalapeño peppers).</p><p> </p></div>7 of Budapest's Best Restaurants Nowhttps://tripatini.com/profiles/blogs/budapest-hungaryrestaurants-2016-08-01T20:44:40.000Z2016-08-01T20:44:40.000ZIberostar Hotels & Resortshttps://tripatini.com/members/IberostarHotelsResorts<div><p><a href="http://passportto.iberostar.com/wp-content/uploads/2015/07/MED_Do%CC%81nde-comer-en-Budapest.jpg" target="_blank"><img src="http://passportto.iberostar.com/wp-content/uploads/2015/07/MED_Do%CC%81nde-comer-en-Budapest.jpg" class="align-center" alt="MED_Do%CC%81nde-comer-en-Budapest.jpg" /></a><span style="color:#444444;font-family:'Noto Serif', serif;font-size:14px;line-height:26px;"><br /> Food in Hungary's capital stands out for its flavors and aromas, with lavish use of spices (most famously but not only paprika) and generous servings. Prices are more economical than in many other European capitals. Some of the current top tables in town: </span></p><p style="font:14px/26px 'Noto Serif', serif;margin:0px 0px 1.14em;color:#444444;text-transform:none;text-indent:0px;letter-spacing:normal;word-spacing:0px;white-space:normal;background-color:#ffffff;"><b style="font-family:inherit;font-weight:bold;"><br /> Menza</b><span class="Apple-converted-space"> </span><br /> One of Budapest's more fashionable venues of the moment, with modern décor,.plenty of young people, a menu combining classic Hungarian dishes and creative nouvel creations, and attractive prices. <em>Liszt Ferenc tér 2.</em></p><p style="font:14px/26px 'Noto Serif', serif;margin:0px 0px 1.14em;color:#444444;text-transform:none;text-indent:0px;letter-spacing:normal;word-spacing:0px;white-space:normal;background-color:#ffffff;"><b style="font-family:inherit;font-weight:bold;">Cyrano</b><br /> Recommended by the<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">Michelin</b> guide<span class="Apple-converted-space">,</span> one of the best restaurants in the city center also offers a mix of typical Hungarian classics and more avant-garde dishes, amid very nice décor with a modern, eclectic feel. <em>Kristof 7.</em></p><p style="font:14px/26px 'Noto Serif', serif;margin:0px 0px 1.14em;color:#444444;text-transform:none;text-indent:0px;letter-spacing:normal;word-spacing:0px;white-space:normal;background-color:#ffffff;"><b style="font-family:inherit;font-weight:bold;">Budavari<span class="Apple-converted-space"> </span></b><br /> Delicious homestyle cooking in hearty servings; you must try the goose foie with apple and the potato croquettes (typical in Budapest). <span><em>Forutna Ut.</em></span></p><p style="font:14px/26px 'Noto Serif', serif;margin:0px 0px 1.14em;color:#444444;text-transform:none;text-indent:0px;letter-spacing:normal;word-spacing:0px;white-space:normal;background-color:#ffffff;"><b style="font-family:inherit;font-weight:bold;">Fatâl</b><span class="Apple-converted-space"> </span><br /> Near Budapest’s famous Central Market, you'll want to go to this spot hungry, as it's well known for great food at great prices in great big - even huge - servings. <em>Váci 67.</em></p><p style="font:14px/26px 'Noto Serif', serif;margin:0px 0px 1.14em;color:#444444;text-transform:none;text-indent:0px;letter-spacing:normal;word-spacing:0px;white-space:normal;background-color:#ffffff;"><b style="font-family:inherit;font-weight:bold;">Spoon Cafe & Lounge</b>On the bank of the Pest River and with a view of the castle in Buda, this boat is one of Budapest’s luxury restaurants, with prices typically coming out to at least 5,000 florins per head without wine. Reserve ahead for a table with a good view. <em>Vigadó Tér.</em></p><p style="font:14px/26px 'Noto Serif', serif;margin:0px 0px 1.14em;color:#444444;text-transform:none;text-indent:0px;letter-spacing:normal;word-spacing:0px;white-space:normal;background-color:#ffffff;">Beyond these, it's also worth noting that <b style="font-family:inherit;font-weight:bold;">bakeries</b><span class="Apple-converted-space"> and pastry shops </span>are a staple in Budapest, on nearly every street, full of delicious typical Hungarian sweets. The best one and also the oldest is <b style="font-family:inherit;font-weight:bold;">Gerbaud Bakery and Café</b>, founded in 1858, which has special historic charm and brews marvelous coffee along with its famously decadent pastries. </p><p style="font:14px/26px 'Noto Serif', serif;margin:0px 0px 1.14em;color:#444444;text-transform:none;text-indent:0px;letter-spacing:normal;word-spacing:0px;white-space:normal;background-color:#ffffff;"><b style="font-family:inherit;font-weight:bold;">TIP:</b><span class="Apple-converted-space"> </span>in many restaurants in Budapest you can only pay<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">cash and in florins</b><span class="Apple-converted-space"> </span>(though things are changing), so make sure you have enough local currency on you!</p><blockquote style="font:1.1em/1.6 'Playfair Display', serif;margin:0px 1em 25px;padding:2em 0px 0px;border:;text-align:center;color:#101010;text-transform:none;text-indent:0px;letter-spacing:normal;overflow:hidden;word-spacing:0px;white-space:normal;background-color:#ffffff;"><p style="margin:0px;"> </p><p style="margin:0px;"><i>“<b style="font-family:inherit;font-weight:bold;">IBEROSTAR Hotels & Resorts</b><span class="Apple-converted-space"> </span>has a 5-star hotel in Budapest: the<span class="Apple-converted-space"> </span></i><a style="color:#a57a50;text-decoration:none;background-color:transparent;" href="http://www.iberostar.com/hoteles/budapest#sthash.FDQ7WGyq.dpuf"><b style="font-family:inherit;font-weight:bold;"><i>IBEROSTAR Grand Hotel Budapest</i></b></a><i>. It is located in a privileged area, surrounded by important buildings, embassies and shopping areas. It was built in 2011 and the rooms provide a perfect sense of luxury.”</i></p></blockquote><p><br /> <br /> <br /> <span class="font-size-1"><em>from our blog <a href="http://passportto.iberostar.com" target="_blank">Passport To...<br /> <br /></a></em></span></p><p></p></div>7 of the Best Restaurants in Portland, Oregonhttps://tripatini.com/profiles/blogs/portland-oregon-restaurants2016-02-27T14:30:00.000Z2016-02-27T14:30:00.000ZLily Bernshttps://tripatini.com/members/LilyBerns<div><p align="justify" style="text-align:center;"><a href="https://c1.staticflickr.com/3/2318/2414327353_7f678f37de_z.jpg" target="_blank"><img src="https://c1.staticflickr.com/3/2318/2414327353_7f678f37de_z.jpg" class="align-center" alt="2414327353_7f678f37de_z.jpg" /></a></p><p align="justify"><br /> Beautiful Portland, Oregon has been getting a fair amount of attention in recent years for its restaurant scene. Each café and restaurant of Portland offers something special, whether it’s a special dish or the other point of interest. However, only several ones are considered to be the best in <a href="https://en.wikipedia.org/wiki/Portland,_Oregon" target="_blank">Portland</a>, and they are included into the following list…</p><p align="justify"></p><p align="justify" style="text-align:center;"><a href="https://c2.staticflickr.com/8/7152/6777474533_da1f297e9a_z.jpg" target="_blank"><img src="https://c2.staticflickr.com/8/7152/6777474533_da1f297e9a_z.jpg" class="align-center" alt="6777474533_da1f297e9a_z.jpg" /></a></p><p align="justify"><em><br /></em> <strong>Pok Pok<br /></strong> <br /> This lovely restaurant specializing in Thai cuisine, run by its owner-chef Andy Ricker since 2005, is one of the most popular culinary establishments in town. Its top-selling dish is chicken wings with spicy cheese sauce. <em>3226 SE Division St; dishes $5-25; daily 11.30am-10pm.</em></p><p align="justify"></p><p align="justify"><strong>Bollywood Theater<br /></strong> <br /> Hooray for Bollywood! A taste of exotic Indian street food in the Pacific Northwest - sure enough, with Indian movies playing in the background - with the likes of kati roll (meatwith pickled onion, egg and chutney rolled in Indian flatbread) and pav bhaji (a mixture of potatoes, tomato and spices, served with meat rolls). Each diner also gets complementary fried okra and a T-shirt. <em>2039 NE Alberta St; dishes $4-20; daily 11am-10pm.</em></p><p align="justify"></p><p align="justify" style="text-align:center;"><a href="https://c2.staticflickr.com/4/3114/2816701794_b2053a4346_z.jpg" target="_blank"><img src="https://c2.staticflickr.com/4/3114/2816701794_b2053a4346_z.jpg" class="align-center" alt="2816701794_b2053a4346_z.jpg" /></a></p><p align="justify" style="text-align:left;"><em><br /></em> <strong>Beast<br /></strong> <em><br /></em> A carnivore's paradise, with a weekly-changing menus of packed with a variety of creative, attractive dishes from chef Naomi Pomeroy. Pretty limited hours, though! <em>5425 NE 30th Ave.; dishes $15-65; Wednesday-Sunday 6 to 8:45 pm, Sunday brunch 10 am to noon.</em></p><p align="justify" style="text-align:left;"></p><p align="justify"><strong>Måurice<br /></strong> <br /> Like a little jewel in the heart of the city (though what's up with the "å" I don't know), this "pastry luncheonette" has a small but tasty/eclectic menu including oysters on the half shell and Norwegian meatballs. But of course it really shines with dessert menu, such as black-pepper cheesecake, butterscotch chews, chocolate cappuccino cake, chocolate pavé, and lemon soufflé cake. <em>921 SW Oak St.; prices $11-$30; summer hours Tuesday-Saturday 10 am-7 pm, Sunday 4-9 pm.</em></p><p align="justify"></p><p><strong>Navarre<br /> <br /></strong> The name may refer to a region of Spain, but John Toboada's cuisine here is a mix of Spanish, French and Italian, delivered with flair, excellent service, and very reasonable prices. All that has made Navarre a lynchpin restaurant of Portland's dining scene for some years now. <em>10 NE 28th Ave.; dishes $10-$45; weekends 9:30 am-10:30 pm, Monday-Thursday 4:30 pm-10:30pm, Friday 4:30 pm-11:30 pm.</em></p><p></p><p style="text-align:center;"><a href="https://c2.staticflickr.com/8/7032/6819987223_d43559344b.jpg" target="_blank"><img src="https://c2.staticflickr.com/8/7032/6819987223_d43559344b.jpg" class="align-center" alt="6819987223_d43559344b.jpg" /></a></p><p><em><br /></em> <strong>Woodsman Tavern<br /></strong> <br /> Delicious modern American comfort food - both meat and seafood -including raw, chilled shellfish; hot buttered buns (with crab or chicken), fried chicken, pecan pie, and the like. Extensive drinks list; great for families and friends, maybe not so much for romantic dinners a deux - it can get noisy in here! <em>4537 SE Division St.; prices $5-$34; weekdays 5 pm-10 pm, weekends 9 am-10 pm. </em></p><p></p><p><strong>Little Bird Bistro<br /></strong> <br /> Named for classic French chanteuse Édith Piaf, this lovely bistro with very cozy interior (ideal for a romantic dinner) offers a great choice of appetizers sandwiches, and French and French-meets-American entrées such as duck confit with chestnut fried rice and pastrami and coq-au-vin fried chicken with racelette potatoes and bacon-glazed mushrooms. <em>219 SW 6th Ave.; prices $8-$30; weekdays 11:30 am-midnight; weekends 5 pm-midnights.</em><br /> <br /> <br /> Any one of these restaurants will be a delicious revelation. To find them easily and quickly, the best thing is to <a href="https://rental24h.com/usa/portland-international-airport">rent a car</a> with optional GPS. <em>Bon appétit! </em></p><p></p><p><em><br /> <span class="font-size-1">photos: <a href="https://flic.kr/p/4Fm4pF">https://flic.kr/p/4Fm4pF</a>; <a href="https://flic.kr/p/bjUk4c">https://flic.kr/p/bjUk4c</a>; <a href="https://flic.kr/p/5hUkj3;%C2%A0https://flic.kr/p/boEdAB">https://flic.kr/p/5hUkj3; https://flic.kr/p/boEdAB</a></span></em></p><p></p><p></p></div>Top Coffee Destinations in the Americashttps://tripatini.com/profiles/blogs/coffee-destinations-americas2015-04-12T18:04:37.000Z2015-04-12T18:04:37.000ZDavid Paul Appellhttps://tripatini.com/members/DavidPaulAppell16<div><p><a href="http://love2fly.iberia.com/wp-content/uploads/2014/10/L2F-Oct-14-pic-coffee-cappuccino-Benjamin-Thomas-Wikipedia.jpg" target="_blank"><img src="http://love2fly.iberia.com/wp-content/uploads/2014/10/L2F-Oct-14-pic-coffee-cappuccino-Benjamin-Thomas-Wikipedia.jpg?width=800" width="800" class="align-center" alt="L2F-Oct-14-pic-coffee-cappuccino-Benjamin-Thomas-Wikipedia.jpg?width=800" /></a></p>
<p>Java hounds sniffing after both a copacetic cuppa and the chance to experience key aspects of history, culture, and ecology relating to <strong>coffee</strong> in several Latin American countries have the opportunity to have it all in a number of regions which have facilities that receive visitors, from small organic farms all the way up to major industrial operations.<br /> <br /> <span id="more-5813"></span></p>
<p><strong><a href="http://love2fly.iberia.com/wp-content/uploads/2014/10/L2F-Oct-14-pic-coffee-Brazil-Santos-museum-Flickr-Tony-Galvez.jpg" target="_blank"><img src="http://love2fly.iberia.com/wp-content/uploads/2014/10/L2F-Oct-14-pic-coffee-Brazil-Santos-museum-Flickr-Tony-Galvez.jpg?width=240" width="240" class="align-left" alt="L2F-Oct-14-pic-coffee-Brazil-Santos-museum-Flickr-Tony-Galvez.jpg?width=240" /></a><br /> Brazil </strong>Though coffee isn’t native to this country’s, it’s now the world’s largest grower, with production today widespread in areas of <strong>São Paulo</strong>, <strong>Minas Gerais</strong>, and<strong>Paraná</strong>. Two particularly important coffee centers in São Paulo state are <strong>Santos</strong>, on the coast some 49 miles (79 kilometres) from the eponymous city, where the elaborate 1920s <strong>Coffee Exchange</strong> building houses an interesting <a href="http://www.museudocafe.org.br/en/" target="_blank">museum</a> (right), and <strong>Campinas</strong>, with its own museum in a reproduced <strong><em>fazenda</em></strong> (coffee plantation). These days the region itself is not as much of a production powerhouse than it used to be, but there are still some old <em>fazendas</em> that still grow beans, and sometimes accept visitors (any local travel agency/tour operator can arrange it). Outside <strong>Rio de Janeiro</strong>, the <strong>Paraiba Valley</strong> with its lovely town of <strong>Vassouras</strong> was once java central, but these days the several dozen <em>fazendas</em> have been restored only as inns.</p>
<p><br /> <strong><a href="http://love2fly.iberia.com/wp-content/uploads/2014/10/L2F-Oct-14-pic-coffee-Colombia-Parque-Cafe-Flickr-andrescolombia.jpg" target="_blank"><img src="http://love2fly.iberia.com/wp-content/uploads/2014/10/L2F-Oct-14-pic-coffee-Colombia-Parque-Cafe-Flickr-andrescolombia.jpg?width=240" width="240" class="align-right" alt="L2F-Oct-14-pic-coffee-Colombia-Parque-Cafe-Flickr-andrescolombia.jpg?width=240" /></a></strong></p>
<p><strong><br /> Colombia </strong>The <a href="http://www.colombia.travel/en/international-tourist/vacations-holidays-where-to-go/recommended-weekend-destinations/692-the-cafe-triangle-three-locations-one-charming-region" target="_blank"><em><strong>Eje Cafetero</strong></em> (“<strong>Coffee Triangle</strong>“)</a> of the homeland of <strong><a href="http://www.juanvaldezcafe.com/en/estados_unidos" target="_blank">Juan Valdez</a></strong> (once just an ad-company-invented coffee grower but now also a very real chain of Starbucks-style coffee shops here with several outposts in the USA) is located in the tropical Andean forest area some six hours’ drive west of <strong>Bogotá</strong>, centered around three cities, <strong>Manizales</strong>, <strong>Armenia</strong>, and <strong>Pereira</strong>, and smaller towns such as <strong>Filandia</strong> and <strong>Salento</strong> with their colonial architecture. There’s even a <strong><a href="http://www.parquenacionaldelcafe.com/parknew/" target="_blank">Parque Nacional del Café</a></strong> (left) outside the town of <strong>Montenegro</strong> (near Armenia), which besides exhibitions and a plantation where various varieties of coffee are grown, also includes rides. <em><br /></em></p>
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<p><strong><a href="http://love2fly.iberia.com/wp-content/uploads/2014/10/L2F-Oct-14-pic-coffee-Costa-Rica-Britt-Wikipedia-Felivalverde.jpg" target="_blank"><img src="http://love2fly.iberia.com/wp-content/uploads/2014/10/L2F-Oct-14-pic-coffee-Costa-Rica-Britt-Wikipedia-Felivalverde.jpg?width=320" width="320" class="align-left" alt="L2F-Oct-14-pic-coffee-Costa-Rica-Britt-Wikipedia-Felivalverde.jpg?width=320" /></a>Costa Rica </strong>This is a small country, so production is correspondingly modest, and pretty much all of it in the highlands of its <strong>Central Valley</strong>. Top choices for visitors include <strong><a href="http://www.coffeetour.com/" target="_blank">Café Britt</a></strong> (right) just outside the small, pleasant city of <strong>Heredia</strong>, some 45-minute drive north of <strong>San José</strong>, the largest and most tourism-savvy of the bunch, in business since 1985 and puts on a show that’s both entertaining and educational. The <strong><a href="http://dokaestate.com/" target="_blank">Doka Estate</a></strong>, just a tad farther north, on the lower slopes of <strong>Poás Volcano</strong> (with which it’s often combined as an excursion), offers a little more of an “authentic” and less of a theme-park vibe. For something a mite more boutique and intimate-feeling, head to the lovely <strong>Orosi Valley</strong> outside the city of<strong>Cartago</strong>, where <strong><a href="http://www.cafecristina.com/" target="_blank">Finca Cristina</a></strong> runs a marvelous little organic operation.<br /> <br /></p>
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<p><strong><a href="http://love2fly.iberia.com/2014/02/travel-to-el-salvador-is-hot/" target="_blank">El Salvador</a> </strong>Up in the mountains just a few miles west of San Salvador, the <strong><a href="http://www.elcarmenestate.com/en" target="_blank">El Carmen</a></strong> coffee estate, founded in 1930, is now a full-service resort which still produces beans and offers even non-guests good tours of the whole process. Also, on the outskirts of the capital near the San Salvador volcano is <strong><a href="http://www.cafemiranda.com.sv/eng/Museum.htm" target="_blank">Café Miranda</a></strong>, a restaurant which includes a coffee museum with displays of coffee lore and and machinery from the country’s first mill.<br /></p>
<p><a href="http://love2fly.iberia.com/wp-content/uploads/2014/10/L2F-Oct-14-pic-coffee-Guatemala-Filadelfia-Coffee-Resort.png" target="_blank"><img src="http://love2fly.iberia.com/wp-content/uploads/2014/10/L2F-Oct-14-pic-coffee-Guatemala-Filadelfia-Coffee-Resort.png?width=760" width="760" class="align-center" alt="L2F-Oct-14-pic-coffee-Guatemala-Filadelfia-Coffee-Resort.png?width=760" /></a></p>
<p><strong><br /> Guatemala</strong> <br /> <br /> There are eight national coffee regions, but the top area for coffee touring coincides with the country’s top tourism magnet generally: around the lovely town of <a href="http://love2fly.iberia.com/2014/01/antigua-guatemala/" target="_blank"><strong>Antigua</strong></a>. In fact, there’s a lovely local resort/tour operator just outside town, the <strong><a href="http://www.filadelfiaresort.com/tours-en.html" target="_blank">Filadelfia Coffee Resort</a></strong> (above), which actually includes a working plantation dating back to 1870. Another charming local option is the family-owned coffee farm <strong><a href="https://www.facebook.com/cafe.azotea/info" target="_blank">La Azotea</a></strong> in the town of <strong>Jocotenango,</strong>which also has a coffee museum and other sites showcasing local Mayan culture. Another popular destination, <strong>Lake Atitlán</strong>, also offers several possibilities, such as the sustainable, fair-trade family cooperative in <strong><a href="http://www.tarrales.com/index.html?http://www.tarrales.com/coffee.htm" target="_blank">Los Terrales Reserve</a></strong>.<br /> <br /> <br /> <strong>Nicaragua<br /> <br /> <br /></strong> Exporter of <strong>Las Flores</strong> coffee, family-owned <strong><a href="http://cafelasflores.com/product/coffee-tour/" target="_blank">Hacienda El Progreso</a></strong> on the slopes of <strong>El Mombacho</strong> volcano overlooking <strong>Granada</strong> offers tours including lunch, along with zipline and birding options. Farther north, the highlands around <strong>Matagalpa</strong> and Jinotega are the heart of Nica coffee country. Up here the <strong><a href="http://www.selvanegra.com/" target="_blank">Selva Negra</a></strong> ecolodge is built around the original, still organic coffee plantation founded by German immigrants in 1890. The newer <strong>La Bastilla <a href="http://bastillacoffee.com/estates.php?topic=1&lang=en" target="_blank">coffee estate</a></strong> and<strong><a href="http://bastillaecolodge.com/?lang=en" target="_blank">ecolodge</a></strong>, meanwhile, is certified by the <strong>Rainforest Alliance</strong> and run in cooperation with the Foundation for Rural Education and Entrepreneurship.<br /></p>
<p><strong><a href="http://love2fly.iberia.com/wp-content/uploads/2014/10/L2F-Oct-14-pic-coffee-Panama-Finca-Lerida-Panama-fveronesi1.jpg" target="_blank"><img src="http://love2fly.iberia.com/wp-content/uploads/2014/10/L2F-Oct-14-pic-coffee-Panama-Finca-Lerida-Panama-fveronesi1.jpg?width=240" width="240" class="align-right" alt="L2F-Oct-14-pic-coffee-Panama-Finca-Lerida-Panama-fveronesi1.jpg?width=240" /></a>Panama <br /> <br /></strong> The main area for coffee production is <strong>Boquete</strong>, in the highlands of the western <strong>Chiriquí </strong>province near the Costa Rica border. Here the country’s oldest coffee farm – nearly a century old, <strong><a href="http://coffeeadventures.net/coffeetour.html" target="_blank">Kotowa Coffee</a></strong> welcomes visitors and includes additional eco options, as well. Also in this area, <strong><a href="http://www.caferuiz-boquete.com/" target="_blank">Café Ruiz</a></strong> is a newer enterprise but offers an also very worthwhile look at the “golden bean” from a different angle. Yet another option is to stay at <strong><a href="http://www.fincalerida.com/" target="_blank">Finca Lérida</a></strong> (right), a coffee plantation founded in 1929 that’s now also a luxury inn.</p>
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<p><em><br /> <span class="font-size-1">images | <a href="http://commons.wikimedia.org/wiki/File:Cappuccino_with_Chocolate.jpg" target="_blank">Benjamin Thomas</a>, <a href="https://www.flickr.com/photos/tonygalvez/2417954507/sizes/s/" target="_blank">Tony Gálvez</a>, <a title="User:Felivalverde (page does not exist)" href="http://commons.wikimedia.org/wiki/File:CoffeeTour_Heredia.jpg" target="_blank">Felivalverde</a>, <a href="https://www.flickr.com/photos/andresbernal/547925045/sizes/s/" target="_blank">andrescolombia</a>, <a href="http://www.filadelfiaresort.com/default-en.html" target="_blank">Filadelfia Coffee Resort</a>, <a href="https://www.flickr.com/photos/francesco_veronesi/4422906806/sizes/s/" target="_blank">fveronesi1</a> </span></em></p>
<p> </p></div>Tokyo Promotes Sake Brewery Tourism to International Visitorshttps://tripatini.com/profiles/blogs/tokyo-japan-sake-brewery-tourism2017-05-27T10:30:00.000Z2017-05-27T10:30:00.000ZMarian Goldberghttps://tripatini.com/members/MarianGoldberg<div><p><a href="{{#staticFileLink}}9009152887,original{{/staticFileLink}}"><img width="750" src="{{#staticFileLink}}9009152887,original{{/staticFileLink}}" class="align-center" alt="9009152887?profile=original" /></a></p><p></p><p align="center"><b><em>Following the Japanese Government’s New Initiatives, Japan's Capital and Largest City Also Hopes to Attract International Visitors by Promoting Sake (aka</em> Nihonshu, <em>Literally "Japanese Rice Wine")</em><br /></b></p><p align="center"></p><p>As a new and official central government initiative in the 2017 fiscal year (April 1, 2017-March 31, 2018) the <a href="http://www.mlit.go.jp/kankocho/en/about/index.html">Japan Tourism Agency</a> plans to promote “sake brewery tourism” for international tourists visiting Japan. While the agency will select model districts in various parts of the country, where planning a tour around sake breweries can be successfully undertaken, Tokyo is also interested in promoting tours and experiences at its nine sake breweries within the city limits.<br /><br /></p><p><a href="{{#staticFileLink}}9009153487,original{{/staticFileLink}}"><img src="{{#staticFileLink}}9009153487,original{{/staticFileLink}}" width="720" class="align-full" alt="9009153487?profile=original" /></a></p><p><span class="font-size-1"><em>Ozawa brewery, Tama region of Tokyo</em></span></p><p><br /> Most sake breweries are traditional Japanese-style wooden buildings, where tourists can get informed about sake brewing and enjoy tasting various kinds of local Japanese rice wine. Japan’s central government hopes that sake breweries can be effectively used as tourist resources to revitalize local areas with tourism. The city of Tokyo also sees this as a way to draw tourists to less visited parts of the city.</p><p><a href="{{#staticFileLink}}9009154066,original{{/staticFileLink}}"><img src="{{#staticFileLink}}9009154066,original{{/staticFileLink}}" width="720" class="align-full" alt="9009154066?profile=original" /></a></p><p><span class="font-size-1"><em>The garden/picnic area outside Ozawa Brewery</em></span></p><p></p><p>At the nine Tokyo sake breweries or “sakagura,” the following tourism experiences are available:</p><p><a href="http://www.tamajiman.com/english/kengaku.html" target="_blank"><br /> Sakagura tours in English</a> as well as a sake museum with English signage and video at <a href="http://www.tokyosake.or.jp/guide/brand.html#s2">Ishikawa brewery, producer of Tamajiman</a> sake.</p><p><br /> Sakagura tours in Japanese, where English-speaking tourists can bring their own guide to accompany them. These include <a href="http://www.tokyosake.or.jp/guide/brand.html#s3">Koyama brewery, producer of Marushin-Masamune</a>; <a href="http://www.tokyosake.or.jp/guide/brand.html#s4">Tamura brewery, producer of Kasen</a> sake; <a href="http://www.tokyosake.or.jp/guide/brand.html#s5">Toshimaya brewery, producer of Kinkon</a> sake; <a href="http://www.tokyosake.or.jp/guide/brand.html#s7">Nakamura brewery, producer of Chiyotsuru</a> sake; and <a href="http://www.tokyosake.or.jp/guide/brand.html#s1"> Ozawa brewery, producer of Sawanoi</a> sake, which also has an English-language brochure and a distributor in the United States.<br /><br /></p><p><a href="{{#staticFileLink}}9009154092,original{{/staticFileLink}}"><img width="750" src="{{#staticFileLink}}9009154092,original{{/staticFileLink}}" class="align-full" alt="9009154092?profile=original" /></a></p><p><span class="font-size-1"><em>Sake brewery production process at Ozawa Brewery</em></span></p><p></p><p>On-premises shopping and tasting. The remaining breweries maintain branded sake shops selling their elixirs and some offer tastings but no tours. These include <a href="http://www.tokyosake.or.jp/guide/brand.html#s6">Nozaki brewery, producer of Kisho</a> sake; <a href="http://www.tokyosake.or.jp/guide/brand.html#s8">Ozawa brewery, producer of Kuwanomiyako</a> sake; and <a href="http://www.tokyosake.or.jp/guide/brand.html#s9">Noguchi brewery, producer of Kouzuru</a>.<br /><br /></p><p>In addition to shops, where tourists can purchase the in-house made sake, some of these breweries also operate restaurants, where the sake is perfectly paired with fresh, local cuisine. <br /><br /></p><p><a href="{{#staticFileLink}}9009154689,original{{/staticFileLink}}"><img width="750" src="{{#staticFileLink}}9009154689,original{{/staticFileLink}}" class="align-full" alt="9009154689?profile=original" /></a></p><p></p><p>All of these breweries have been making sake in Tokyo since the Edo period, and they continue to score exceptionally well at national competitions recognizing superior quality of newly brewed and bottled batches.<br /><br /></p><p>According to a survey conducted by the Japan Tourism Agency in 2015, more than 40 percent of inbound tourists drank sake during their stay in Japan. It is hoped that not only will visitors enjoy their sake experiences in Tokyo, but that they will purchase a few bottles to bring home, and continue to buy Tokyo sake when they return home, thus boosting Tokyo sake exports internationally.</p><p><br />For more information on sake travel experiences in Tokyo, visit the <a href="http://www.gotokyo.org/en/tourists/topics_event/topics/150126/topics.html">specific link on Tokyo City Tourism’s website</a>. </p><p></p></div>A Slice of "L'Italia," San Diego-Stylehttps://tripatini.com/profiles/blogs/a-slice-of-l-italia-san-diego-style2014-09-27T13:37:17.000Z2014-09-27T13:37:17.000ZHilarie Larsonhttps://tripatini.com/members/HilarieLarson<div><div class="paragraph"><a href="http://www.weebly.com/uploads/7/7/2/1/7721795/2996640.jpg" target="_blank"><img src="http://www.weebly.com/uploads/7/7/2/1/7721795/2996640.jpg" class="align-left" alt="2996640.jpg" /></a>The recipe seems simple: take 2 award-winning chefs and one acclaimed restaurateur. Blend with high-quality sustainable ingredients, sprinkle liberally with lots of creativity and serve with class. <br /> <br /> The result: <strong><a href="http://pizzeriamozza.com/SanDiego/home.cfm" target="_blank">Pizzeria Mozza</a></strong>!<br /> <br /> A southern California favorite since they opened the original Los Angeles restaurant in 2006, it seemed only fitting than when owners Nancy Silverton, Mario Batali and Joe Bastianich were seeking a location for their new San Diego incarnation, they selected a slice of local social history – the “Headquarters” at Pacific Coast Highway and Harbor Blvd.<br /> <br /> From 1939 to 1987, this was the original home of the San Diego Police Department. And a stylish complex it was, with a typically SoCal mix of architectural styles, ranging from Spanish Colonial and Pueblo to classical. The buildings have been beautifully restored, befitting their stature on the National Register of Historic Places, with fountains and shaded courtyards mingled with commercial spaces. <br /> <br /> Pizzeria Mozza, with its respect for history and tradition - enhanced by a modern twist- is a perfect fit for the location.<br /> <br /> There are four Pizzeria Mozza locations: Los Angeles, Newport Beach, the Marina Bay Sands in Singapore and now San Diego. Each restaurant shares the same philosophy summed up in this quote from Nancy Silverton : “ Simple, all natural ingredients lead to artful nutrition”.<br /> <br /> This location is green certified and procures its products from green oriented suppliers. Even the sparkling water is produced ‘in house’. </div><p></p><div class="paragraph">There’s a spacious outdoor patio (great for people watching on Sunday’s during the Certified Farmer’s Market!) and an inviting interior dining area.<br /> <br /> Several months ago I was invited to a press lunch for the International Food, Wine and Travel Writers Association. We had a chance to not only sample some of the classic dishes from Pizzeria Mozza but also to meet many of the people who make it all happen </div><hr /><div><div class="wsite-multicol"><div class="wsite-multicol-table-wrap"><table class="wsite-multicol-table"><tbody class="wsite-multicol-tbody"><tr class="wsite-multicol-tr"><td class="wsite-multicol-col"><div class="paragraph">If you love a cocktail before your meal, then this is the spot for you! The mixologists are constantly coming up with new and creative beverages. Writers are terrific guinea pigs, so we were all game to try a new, not on the menu creation – “The Orchard Blossom” - gin, peach liqueur, St. Germaine elderflower liqueur, lime juice and house created apple cinnamon bitters. Absolutely divine.</div></td><td class="wsite-multicol-col"><div class="wsite-image wsite-image-border-none"><a title="Links active once published"><img src="http://www.weebly.com/uploads/7/7/2/1/7721795/4606532.jpg?1403739365" alt="Picture" /></a><div>Signature Cocktails a specialty</div></div></td></tr></tbody></table></div></div></div><p><span><a title="Links active once published"><img src="http://www.weebly.com/uploads/7/7/2/1/7721795/7574393.jpg?250" alt="Picture" class="galleryImageBorder wsite-image" /></a><span class="wsite-caption">Our host, sommelier LaMont Schroeder</span></span></p><div class="paragraph"><br /> <br /> The menu also features a host of local San Diego draft and bottled beers and a creative wine list focusing on, not surprisingly, Italian <em>vino</em>. Many are from smaller, organic wineries you won’t see on your average wine list. All have been chosen with the menu in mind and we can thank sommelier LaMont Schroeder for that! </div><hr /><p><span><a title="Links active once published"><img src="http://www.weebly.com/uploads/7/7/2/1/7721795/1658240.jpg?1403740466" alt="Picture" class="galleryImageBorder wsite-image" /></a><span class="wsite-caption">Authentic bruschetta</span></span></p><div class="paragraph"><br /> Each incarnation of Pizzeria Mozza shows a bit of its own personality, especially San Diego. With ever changing menu items to suit the season and the chef’s creative streak you could come back time and again and always find something new.<br /> <br /> There are, however, some classic staples and we were thrilled to sample them all.<br /> <br /> We began with a selection of bruschetta - white beans <em>alla toscana</em> with saba and chicken livers, capers, parsley and pancetta. The bread was perfect – toasty but not so crisp as to shatter into a hundred pieces when you bit into it. The texture of the white beans was amazing and the savory liver was brightened by a hint of lemon and fresh parsley.</div><hr /><p><span><a title="Links active once published"><img src="http://www.weebly.com/uploads/7/7/2/1/7721795/7390045.jpg" alt="Picture" class="galleryImageBorder wsite-image" /></a><span class="wsite-caption">Chef John Stenbakken</span></span></p><div class="paragraph"><br /> Chef John Stenbakken explained that the bruschetta is a menu tradition, but the toppings are rotated on a regular basis. Everything is made in house – an important element in maintaining consistent quality. <br /> <br /> John has been with the company for may years and plans on adding more pasta dishes and grilled items to the menu.</div><hr /><div class="paragraph">Our next course was a huge plate of gorgeous <em>pane bianco</em>, dripping with high end olive oil and garlic – the perfect compliment to probably the most beautifully presented <em>mozza caprese</em> I have ever seen. <br /> <br /> The small ‘on-the-vine’ tomatoes were roasted for about 2 – 21/2 hours to concentrate their sweet flavors and worked really well with the ultra creamy burrata and fresh pesto.</div><div><div class="wsite-multicol"><div class="wsite-multicol-table-wrap"><table class="wsite-multicol-table"><tbody class="wsite-multicol-tbody"><tr class="wsite-multicol-tr"><td class="wsite-multicol-col"><div class="wsite-image wsite-image-border-thin"><a title="Links active once published"><img src="http://www.weebly.com/uploads/7/7/2/1/7721795/4896105.jpg?1403740599" alt="Picture" /></a><div><em>Mozza caprese</em></div></div></td><td class="wsite-multicol-col"><div class="wsite-image wsite-image-border-medium"><a title="Links active once published"><img src="http://www.weebly.com/uploads/7/7/2/1/7721795/7835450.jpg" alt="Picture" /></a><div>Nancy Silverton's <em>pane bianco</em></div></div></td></tr></tbody></table></div></div></div><div class="paragraph"><br /> To cleanse our palates, a colorful <em>insalata rossa</em> was served. Crisp radicchio dressed with a simple lemon vinaigrette, delightfully ‘chewy’ Wisconsin applewood bacon, freshly shredded Peccarino romano and softly cooked egg. I could have made a meal of this with some of that wonderful pane bianco!</div><div><div class="wsite-image wsite-image-border-medium"><a title="Links active once published"><img src="http://www.weebly.com/uploads/7/7/2/1/7721795/1534028.jpg?1403740661" alt="Picture" /></a><div>Colorful <em>insalata rossa</em><br /></div></div></div><p><span><a title="Links active once published"><img src="http://www.weebly.com/uploads/7/7/2/1/7721795/2150125.jpg?1403740691" alt="Picture" class="galleryImageBorder wsite-image" /></a><span class="wsite-caption">You have to try the pizza!</span></span></p><div class="paragraph"><br /> But of course we couldn’t stop without trying some pizza! The ‘signature’ pizza, unique to San Diego, is the kale pizza. Beautifully balanced toppings of fresh baby kale, savory red onion, ricotta cheese, mozzarella and spicy coppa adorned the light, crispy, crust. Delicious.</div><hr /><p><span><a title="Links active once published"><img src="http://www.weebly.com/uploads/7/7/2/1/7721795/9147607.jpg" alt="Picture" class="galleryImageBorder wsite-image" /></a><span class="wsite-caption">Pastry chef Juli Sinning</span></span></p><div class="paragraph"><br /> We were introduced to pastry chef Juli Sinning, keeper of the secret dough recipe. Julie started with Pizzeria Mozza four years ago in its Singapore location and was brought out to San Diego to open the new restaurant.<br /> <br /> Although she could not be bribed to divulge all the secrets of this fantastic pizza crust, she did explain that they make all the dough by hand, twice a day – once in the morning and again in the afternoon. The dough will sit overnight which aids in developing the texture and flavors.</div><hr /><div class="paragraph"><br />Wood fired ovens at incredibly high temperatures bake the pizzas in a matter of moments and give them that distinctive deep color.</div><div class="paragraph"><br />Julie is also in charge of the terrific dessert selection. She makes all the gelato from scratch using a special machine imported from Italy, and they even squeeze their own fresh fruit juices to go into the house prepared sorbets.<br /> <br /> We were lucky enough to sample some of these cool, creamy confections: a hazelnut gelato and the pineapple/coconut sorbet. Refreshing, vibrant and true flavors shone through.<br /> <br /> These contrasted with the other signature dessert – the butterscotch <em>budino</em> – a decadently creamy pudding topped with burnt sugar, softly whipped cream, and Maldon sea salt. Sinful. The accompanying pine nut and rosemary biscuit was a savory addition to the sweet and salt of the pudding. Wow.</div><div><div class="wsite-multicol"><div class="wsite-multicol-table-wrap"><table class="wsite-multicol-table"><tbody class="wsite-multicol-tbody"><tr class="wsite-multicol-tr"><td class="wsite-multicol-col"><div class="wsite-image wsite-image-border-thin"><a title="Links active once published"><img src="http://www.weebly.com/uploads/7/7/2/1/7721795/8685945.jpg?1403740715" alt="Picture" /></a><div>Sinful Butterscotch Budino</div></div></td><td class="wsite-multicol-col"><div class="wsite-image wsite-image-border-medium"><a title="Links active once published"><img src="http://www.weebly.com/uploads/7/7/2/1/7721795/2540305.jpg" alt="Picture" /></a><div>Homemade gelato</div></div></td></tr></tbody></table></div></div></div><div class="paragraph"><br />Whether you visit Pizzeria Mozza for a quick ‘slice’ and a beer or spend several hours sipping your wine and savoring multiple courses, you are sure to leave this terrific location knowing you celebrated “La Dolce Vita”.<br /> <br /><br /> <br /><em><a href="http://www.pizzeriamozza.com/SanDiego/home.cfm" target="_blank">Pizzeria Mozza</a> is located in the <a href="http://theheadquarters.com/shop-dine" target="_blank">Headquarters at Seaport District</a>, 789 West Harbor Blvd, San Diego 92101 (609) 376-4353 .</em><br /><br /> <em>Parking: There are two lots at Seaport Village, across the street, Valet Parking at the Headquarters and metered parking on surrounding streets.</em></div><div class="paragraph"></div><div class="paragraph"></div></div>One Sweet Chocolate Tour in Los Angeleshttps://tripatini.com/profiles/blogs/chocolate-tour-los-angeles2014-08-22T15:46:09.000Z2014-08-22T15:46:09.000ZKarsten Boonehttps://tripatini.com/members/KarstenBoone<div><p><a href="{{#staticFileLink}}9008871869,original{{/staticFileLink}}"><img width="200" src="{{#staticFileLink}}9008871869,original{{/staticFileLink}}" class="align-left" alt="9008871869?profile=original" /></a></p><p>There is a hot chocolate sipper that is pure decadence, an ahhhhhhh moment, a pound the table scene from <em>When Harry Met Sally</em> moment, savor pure chocolate at its best from a bean-to-bar chocolate shop. This is what I’m looking for, what I can’t forget. How did I get here? When I lived here 20 years ago I could navigate—but never happily. Who, I ask you, likes to drive in Los Angeles? Certainly not me.</p><p>I took the "Chocolate Indulgence" tour with <strong><a href="http://www.tourificescapes.com/" target="_blank">Tourific Escapes</a></strong>. After meeting up in an Industrial park in Culver City, I spent an afternoon with about 7 other guests chauffeured in air conditioned comfort around West LA, visiting five chocolate shops, meeting with the owners and chocolatiers, and enjoying tastes of chocolate (and a few other sweets) at each shop, nibbling on cocoa nibs along the way, without the worry of navigating unfamiliar streets.<a href="{{#staticFileLink}}9296588491,original{{/staticFileLink}}"><img width="200" src="{{#staticFileLink}}9296588491,original{{/staticFileLink}}" class="align-full" alt="9296588491?profile=original" /></a></p><p>Our guide, Trish, has researched the local chocolatiers and arranged for a diverse 3.5 hour experience; our driver AJ got us there— and only he had to worry about parking (a real plus in Venice). Trish has selected women chocolatiers, some home grown, one from Singapore.</p><p>Our tour began at <strong><a href="https://jinpatisserie.com/" target="_blank">Jin Patissiere</a></strong>. Annabelle, from Singapore, creates chocolate bites—beautifully decorated, changing with the seasons. Chocolate Easter Bunnies, painted with Cocoa butter, are a steal at $39. I tried a Mango Basil Chocolate truffle, with fresh fruit mango sweetness and slight basil spice. Yummy and elegant, and only $2.75 each.<a href="{{#staticFileLink}}9008872078,original{{/staticFileLink}}"><br /></a></p><p>We got on our van and AJ whisked us to <strong><a href="http://www.copenhagenpastry.com/index.htm" target="_blank">Copenhagen Pastry</a></strong> in 7 minutes. We met the proprietress, Karen Hansen, who brings the best Danish deserts to Culver City. Karen took us behind the counter to the kitchen. Four taste treats await us—but t</p><p><a href="{{#staticFileLink}}9008872078,original{{/staticFileLink}}"><img width="200" src="{{#staticFileLink}}9008872078,original{{/staticFileLink}}" class="align-right" alt="9008872078?profile=original" /></a></p><p>hey are so much, we can only taste one and take the rest with. The <strong>Almond Mazarin</strong> is elementally flavorful and a unique experience: cookie crust with creamy almond filling, surrounded by dark Belgian Chocolate. This would be w</p><p>orth waking up for on an otherwise lazy Sunday. Karen is gracious and generous with both her time and expertise.</p><p>On to Venice, in just a few minutes, to <strong><a href="http://www.sinnersandsaintsdesserts.com/index-old.php" target="_blank">Sinners and Saints Bakery</a></strong>. Elisa Testone, the owner, specializes in saintly gluten free sweets (using agave to sweeten). Somehow, these Saintly dessert cakes have eggs, butter, sugar, but no flour. The method remains a mystery, but not the richness of both the </p><p><a href="{{#staticFileLink}}9008872861,original{{/staticFileLink}}"><img width="200" src="{{#staticFileLink}}9008872861,original{{/staticFileLink}}" class="align-left" height="87" alt="9008872861?profile=original" /></a></p><p>gluten free cheesecakes, cakes, and truffles and the <em>its so bad for</em> <em>you its good</em> Sinners—tiramisu is a stand out among the tarts and cupcakes. Met by the well decorated Krista, Elisa quickly came to our group and guided us through our tasting. We had time to taste, to whet our whistles, and buy a few extras for the weekend.</p><p></p><p>Then AJ took us back to Culver City (really, who knows where one part of LA ends and another begins? Only the mapmakers.) <strong><a href="https://chocovivo.com" target="_blank">ChocoVivo</a></strong>’s owner, Patricia, explained that ChocoVivo is a bean to bar chocolate shop, which means they get their beans directly from the source in Tabasco, Mexcio, and prepare all the chocolate bars and drinks from the beans, which are roasted and processed at the shop. The cocoa is stone ground, just like the Mayans did centuries ago. <a href="{{#staticFileLink}}9008872495,original{{/staticFileLink}}"><img width="200" src="{{#staticFileLink}}9008872495,original{{/staticFileLink}}" class="align-right" height="130" alt="9008872495?profile=original" /></a>The Mayan Hot Chocolate—made with milk, soy milk, or just plain water, is liquid gold—thick, strong, creamy, every sip a whole body experience. <strong>This is the "pound the table and ahhhhh" experience</strong>. Really, I can’t rave enough about this. Chocolate is steeped and mixed with hot liquid for five minutes—the result is heavenly. There are also Beer and chocolate and Bourbon and chocolate pairing tastings—yes, they really do go together.</p><p>We finished our tasting at <strong><a href="http://essentialchocolate.com/" target="_blank">Essential Chocolate Desserts</a></strong>, where owner Mellisa and her team make wicked chocolate cake, French macaron, and their own macaroons, among other taste treats. Their macaroon is unleavened, large, chewy-tasty,and the best I've had (and only $1.25).</p><p>The 9.5 oz <strong>gourmet Ding Dong</strong> is a steal at $5.</p><p><img width="200" src="{{#staticFileLink}}9008873067,original{{/staticFileLink}}" class="align-full" height="92" alt="9008873067?profile=original" /></p><p>Laden with our finds, filled by our tastes, AJ and Trish got us back to our embarkation point right on time—where we still had a chance to buy a few Jin Patissiere treats.</p><p>For a fun, filling, and educational afternoon tour—try <a href="http://www.tourificescapes.com/" target="_blank"><strong>Touriffic Escapes</strong>.</a></p><p></p></div>The Only Organic Coffee Tour in Costa Ricahttps://tripatini.com/profiles/blogs/organic-coffee-tour-atenas-costa-rica2017-01-18T13:22:00.000Z2017-01-18T13:22:00.000ZShannon Farleyhttps://tripatini.com/members/ShannonFarley<div><p><a href="{{#staticFileLink}}9009122894,original{{/staticFileLink}}"><img width="650" src="{{#staticFileLink}}9009122894,original{{/staticFileLink}}" class="align-center" alt="9009122894?profile=original" /></a><br /> <b><i>El Toledo Organic Coffee Tour & Farm in Atenas, Costa Rica shows you all about coffee from bean to cup.</i></b><br /> <br /> Christmastime is the peak of coffee picking season in Costa Rica. All over the green mountains of <a href="http://www.atenasrealestate.cr/articles/193-all-you-ever-wanted-to-know-about-atenas-costa-rica.html" target="_blank">Atenas</a>, in Costa Rica's Central Valley, you can find workers (mostly Nicaraguan) carrying their plastic baskets filled with red coffee berries to collecting trucks. The sweet-sour smell of coffee beans being washed and processed is prevalent at the <i>beneficios de café</i>, or coffee processing plants. And when they start roasting, the rich aroma fills the Atenas valleys.</p><p><br /> Up in the cool, green mountain neighborhood of San Isidro in Atenas, <strong><a href="http://cafeateniense.blogspot.com/" target="_blank">El Toledo Coffee</a></strong> is one of only a handful of organic coffee farmers in the entire country of Costa Rica, and has the distinction of offering the only <strong>organic</strong> <b>coffee tour in Costa Rica</b>.</p><p><br /> At 3,609 feet (1,100 m), the higher altitude in San Isidro provides perfect coffee-growing conditions and there are at least 700 coffee farms here – although only seven families in a small association produce organic coffee on about 40 acres. Costa Rica has become known around the world for its high quality coffee. Costa Rica’s highlands and mountains have perfect conditions for growing coffee: rich volcanic soil, a dry and a wet season, and relatively stable temperatures.</p><p><a href="{{#staticFileLink}}9009122291,original{{/staticFileLink}}"><img width="650" src="{{#staticFileLink}}9009122291,original{{/staticFileLink}}" class="align-center" alt="9009122291?profile=original" /></a><br /> Coffee has played a central role in the town of <a href="http://www.enchanting-costarica.com/costa-rica-2/atenas-costa-rica-celebrates-city-birthday-oldest-business/" target="_blank">Atenas’ 148-year history</a>. From small independent coffee producers to the large cooperative of more than 1,000 coffee farmers with CoopeAtenas R.L., coffee is a principal business here.</p><p><br /> The <b><a href="http://eltoledocoffee.weebly.com/" target="_blank">El Toledo Organic Coffee Tour</a> and Farm</b> is a small family business run by Gerardo Calderon and his wife, Rosario (Sole) Vargas, their sons Raul and Gabriel Calderon, and Gabriel’s wife, Ivette. Inherited from Gerardo’s father, Tito Calderon, 88, Gerardo changed coffee production after 60 years on the family’s nearly nine acres to being mostly organic 18 years ago.</p><p><br /> “In Atenas I am the only farmer selling coffee that is organic,” said Gerardo Calderon. “Our motive was for health. It wasn’t for money or a fad, it was for health. I realized that working with chemicals will lead to suffering later in life.”</p><p><a href="{{#staticFileLink}}9009123884,original{{/staticFileLink}}"><img width="700" src="{{#staticFileLink}}9009123884,original{{/staticFileLink}}" class="align-center" alt="9009123884?profile=original" /></a><br /> Gerardo then began adopting principles of permaculture – an agricultural philosophy of working with, rather than against nature. He began planting more species of trees and leaving trees in the plantation – mostly fruit-bearing to attract birds. The shade helps protect the coffee, the diversification lends balance against a monoculture, and tour participants love the bird-watching. He also plants beans and corn among the coffee trees for multiple crops.</p><p><br /> “El Toledo Organic Coffee Tour, besides being a coffee tour, is dedicated to teaching people that we can live in harmony with nature,” noted Gerardo.</p><p><a href="{{#staticFileLink}}9009124658,original{{/staticFileLink}}"><img width="650" src="{{#staticFileLink}}9009124658,original{{/staticFileLink}}" class="align-center" alt="9009124658?profile=original" /></a><br /> The <a href="https://www.facebook.com/toledocoffeetour/?fref=ts" target="_blank">Atenas coffee tours</a> are held daily by reservation. Cost for the two-hour tour is $20 per person; and children under 10 years old are free. The very informative and well-done tour will show you how Gerardo and his family grow coffee, process the beans and roast them into three finished coffee products, all right on their farm. You also will learn how to make the perfect cup of coffee for your personal taste. You can buy El Toledo organic coffee on your tour, at the weekly <a href="http://www.atenasrealestate.cr/articles/165-friday-farmer-s-market-is-great-fun-in-atenas-costa-rica.html" target="_blank">Atenas Farmer’s Market</a>, and at a few boutique hotels in Atenas.</p><p><a href="{{#staticFileLink}}9009124276,original{{/staticFileLink}}"><img width="650" src="{{#staticFileLink}}9009124276,original{{/staticFileLink}}" class="align-center" alt="9009124276?profile=original" /></a><br /> For Gerardo, the tradition of coffee in Costa Rica has been a love affair his whole life. “My parents taught me to esteem and love the coffee plants because that is what gave us our livelihood,” he said. “But I learned to appreciate a cup of coffee and enjoy coffee that we produce and grow here on our farm. It’s the happiness of a moment drinking coffee with my family. It’s love.”</p><p><b><i> </i></b></p></div>A Fungus Among Us! Truffles Rising in Northeast Spainhttps://tripatini.com/profiles/blogs/a-fungus-among-us-truffles-rising-in-northeast-spain2017-02-27T17:18:29.000Z2017-02-27T17:18:29.000ZDavid Paul Appellhttps://tripatini.com/members/DavidPaulAppell16<div><p><a href="http://love2fly.iberia.com/wp-content/uploads/2016/02/L2F-Feb-16-pic-Spain-food-culinary-balck-truffles-GraCon-Design-shutterstock_222228148.jpg" target="_blank"><img src="http://love2fly.iberia.com/wp-content/uploads/2016/02/L2F-Feb-16-pic-Spain-food-culinary-balck-truffles-GraCon-Design-shutterstock_222228148-640x425.jpg?width=640" width="640" class="align-center" alt="L2F-Feb-16-pic-Spain-food-culinary-balck-truffles-GraCon-Design-shutterstock_222228148-640x425.jpg?width=640" /></a><br /> Highly coveted as far back as ancient Egypt, Greece, and Rome, the <strong>mushrooms</strong> known as <strong>black truffles</strong> remain a major object of desire of foodies and gourmets across the globe. But while many think of them as typical of Italy and France, most of the world’s supply of the delicacy dubbed “<strong>the black diamond</strong>” these days actually comes from Spain – and in particular, regions of the country’s northeast with just the right growing conditions: parts of <strong>Aragón</strong>, <strong>Castile-León</strong>, and <strong>Navarre</strong>.<br /> <br /> <span id="more-12472"></span></p>
<p>The round, roughly textured underground fungus <em><strong>tuber melanosporum</strong></em> is symbiotic with particular kinds of trees – such as <strong>hazel nuts</strong> but most especially <strong>oaks</strong>, <strong>holm oaks</strong>, and <strong>downy oaks</strong> – in combination with just the right climate, soil, and amount of rain (and we’re in the middle of the winter harvesting season, November through March).</p>
<p>These areas are particularly concentrated in <strong>Soria</strong>, <strong>Teruel</strong>, <strong>Huesca</strong>, east of <strong><a href="http://love2fly.iberia.com/2015/08/zaragoza-aragon-spain/" target="_blank">Zaragoza</a></strong>, and around <strong><a href="http://love2fly.iberia.com/2014/07/pamplona-and-its-running-of-the-bulls/" target="_blank">Pamplona</a></strong>, where <em><strong>trufas negras</strong> </em>are collected both in the wild (using specially trained dogs, because the more traditional pigs are a trickier proposition these days) and on special plantations.</p>
<p><a href="http://love2fly.iberia.com/wp-content/uploads/2016/02/L2F-Feb-16-pic-Spain-Aragon-Teruel-Mora-de-Rubielos-Millars.jpg" target="_blank"><img src="http://love2fly.iberia.com/wp-content/uploads/2016/02/L2F-Feb-16-pic-Spain-Aragon-Teruel-Mora-de-Rubielos-Millars-640x479.jpg?width=640" width="640" class="align-center" alt="L2F-Feb-16-pic-Spain-Aragon-Teruel-Mora-de-Rubielos-Millars-640x479.jpg?width=640" /></a><br /> And <strong><em>truferos</em> </strong>(truffle hunters and growers) have jumped on the <strong>gastronomic tourism</strong> bandwagon, as well (putting the fun in fungus, perhaps?). The Navarre town of <strong>Metauten</strong> has a modern, multimedia <strong><a href="http://www.museodelatrufa.com/" target="_blank">Museo de la Trufa de Navarra</a></strong>, while <strong><a href="http://latrufanegra.com/" target="_blank">Hotel La Trufa Negra</a></strong> in Teruel’s <strong><a href="http://turismogudarjavalambre.com/" target="_blank">Gúdar Javalambre </a></strong>district town of <strong>Mora de Rubielos</strong> (above) has pioneered a “<em><strong>trufiturismo</strong></em>” (<strong>truffle tourism</strong>) package including a <strong>truffle-hunting</strong> expedition with dogs, a truffle-riddled tasting menu, and even truffle-based spa treatments.</p>
<p>And naturally, festivals such as February’s <strong><a href="http://www.feriatrufasoria.es/" target="_blank">Feria de la Trufa de Soria</a></strong> (this year, Feb. 21) in the town of <strong>Abejar</strong>; the <strong><a href="http://www.teruelturismo.es/category/rutas-gastronomicas/jornadas-de-la-trufa/" target="_blank">Jornadas Gastronómicas de la Trufa Negra de Teruel</a></strong> (Feb. 5-March 6); and the <strong><a href="http://www.fitruf.es/" target="_blank">Feria Monográfica de la Trufa</a></strong> in the town of <strong>Sarrión</strong> in early December.</p>
<p>Yet interestingly, when it comes to the consumption side, black truffles aren’t remotely as widespread among the <a href="http://love2fly.iberia.com/2015/05/spains-top-restaurants/" target="_blank">fine-dining restaurants of Spain</a> as they are in France – with of course key exceptions such as <strong><a href="https://www.facebook.com/latrufanegrarestaurant" target="_blank">Trufa Negra</a></strong> in <strong>Barcelona</strong> and <strong>Madrid</strong>’s <strong><a href="http://trufayboletus.com/" target="_blank">Trufa y Boletus</a></strong> and <strong><a href="http://love2fly.iberia.com/2015/05/michelin-star-restaurants-iberia-chefs/" target="_blank">Paco Roncero</a></strong>-helmed <strong><a href="http://www.casinodemadrid.es/nuevo/index.php" target="_blank">Casino de Madrid</a></strong>. But if you visit some of the truffle-growing areas, you’ll find others in addition to the Hotel La Trufa Negra’s restaurant <strong>Melanosporum</strong>, such as <strong><a href="http://losleones.info/restaurante/" target="_blank">Hotel Los Leones</a> </strong>in <strong>Rubielos de Mora;</strong> <strong><a href="http://www.restaurantelamenta.com/" target="_blank">Restaurante La Menta</a></strong> in Teruel city; and Huesca’s <strong>Michelin</strong>-starred <strong><a href="http://www.lillaspastia.es/" target="_blank">Lillas Pastia</a></strong>.</p>
<p>So the next time you sit down to your favourite black-truffle dish, you might try asking whence it’s sourced. You may very well have Spain to thank!</p>
<p><span><br /> photos | <a id="portfolio_link" href="http://www.shutterstock.com/gallery-1109177p1.html" name="portfolio_link">GraCon Design</a>, <a href="https://commons.wikimedia.org/wiki/File:Mora_de_Rubielos_desde_la_muralla.jpg" target="_blank">Millars</a></span></p>
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<p> </p></div>Exploring Hot Sauce: The Origins of America's Burning Obsessionhttps://tripatini.com/profiles/blogs/exploring-hot-sauce-the-origins-of-america-s-burning-obsession2017-01-24T16:30:00.000Z2017-01-24T16:30:00.000ZSteve Mirskyhttps://tripatini.com/members/SteveMirsky964<div><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/01/hotsaucenation.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/01/hotsaucenation.jpg?width=248" class="align-left" width="248" alt="hotsaucenation.jpg?width=248" /></a><span class="font-size-3">Buffalo wings are now a staple American dish, bottles of Tabasco and Sriracha sit nestled between salt & pepper on countless restaurant tables across the country, and BBQ sauce seemingly gets hotter by the year. Our love affair with capsaicin, the chemical compound that makes peppers hot, is obviously growing but how did it all begin and what's fueling its meteoric rise?</span></p><p></p><p><span class="font-size-3"><strong><i><a href="http://www.chicagoreviewpress.com/hot-sauce-nation-products-9781613731840.php">Hot Sauce Nation: America's Burning Obsession</a></i></strong> written by Denver Hicks & released just several months ago provides an in depth examination of how something that causes so much pain is loved by so many of us.</span></p><p></p><p><span class="font-size-3">Hicks traces the likely history of the chili pepper from its origins in a small area in Bolivia to its introduction to Europe and the rest of the world by way of Christopher Columbus. Before Columbus set sail for India in 1492, oriental food wasn’t spicy and the Hungarians didn't have their prized paprika. “The Indians got chilies through European colonialism. The slave trade helped bring spicy foods into the United States. Even in Mexico, where chilies have been a key mole ingredient for millennia, originally came from Asia. If this didn't happen, the world would certainly be a blander place," says Hicks.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/01/Denver-Nicks.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/01/Denver-Nicks.jpg?width=463" class="align-center" width="463" alt="Denver-Nicks.jpg?width=463" /></a></p><p></p><p><span class="font-size-3">Hicks's accounts also serve as a meditative travelogue with his on-site visits to the Land of the Seven Moles aka Oaxaca Mexico; Houston, epicenter of hot-sauce laden Tex-Mex food; and Avery Island, Louisiana, the home of Tabasco sauce producer <a href="http://www.tabasco.com/mcilhenny-company/about/">McIlhenney Company</a>. Vicariously visit and experience the Chipotle infused hot chocolate at <a href="https://www.cacaoandcardamom.com/annie-rupani/">Annie Rupani’s Cacao & Cardamom</a> chocolate shop in Houston, and the <em>Spice Cream</em> from <a href="http://www.bonfattos.com/">Bonfatto’s in Bellafonte Pennsylvania</a>.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/01/chipotleinfusedchocolate.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/01/chipotleinfusedchocolate.jpg?width=491" class="align-center" width="491" alt="chipotleinfusedchocolate.jpg?width=491" /></a></p><p></p><p><span class="font-size-3">Although crediting Sriracha with igniting today's artisanal hot sauce boom, Hicks is quick to point out its heavy sugar content in comparison to the more mainstream Tabasco sauce that's simply made with chilies, salt, and vinegar. “Right now, the two hottest peppers used in sauces are the Carolina Reaper and Ghost Peppers."</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/01/chilipeppers.jpe" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/01/chilipeppers.jpe?width=498" class="align-center" width="498" alt="chilipeppers.jpe?width=498" /></a></p><p><span class="font-size-3">Philosophy and scientific inquiry also figure prominently in Nick's narrative exploring hot sauce’s appeal. In addition to the technical side of endorphin heavy neurochemical reactions, the philosophy of Nietzche guides the plausibility of why eating a 3.3 million Scoville unit scorpion pepper (about 650 times hotter than Tabasco) in any way approaches a pleasurable experience.</span></p><p></p><blockquote><span class="font-size-3"><em>Coverage resulting from reading a complimentary review copy</em></span></blockquote></div>An Introduction to the Savory Cuisine of Moroccohttps://tripatini.com/profiles/blogs/cuisine-of-morocco2017-01-30T03:40:47.000Z2017-01-30T03:40:47.000ZIberostar Hotels & Resortshttps://tripatini.com/members/IberostarHotelsResorts<div><p><a href="http://passportto.iberostar.com/wp-content/uploads/2015/12/MED_La-cocina-tradicional-marroqu%C3%AD-ataca-los-sentidos.jpg" target="_blank"><img src="http://passportto.iberostar.com/wp-content/uploads/2015/12/MED_La-cocina-tradicional-marroqu%C3%AD-ataca-los-sentidos.jpg?width=1000" width="1000" class="align-center" alt="MED_La-cocina-tradicional-marroqu%C3%AD-ataca-los-sentidos.jpg?width=1000" /></a></p><p>Moroccan cuisine is a mixture of influences from a number of different cultures such as the Berbers, the Moors, the Middle East, Mediterranean and Africa, although it has its own personality as it never underwent Turkish influence, unlike other countries in the Maghreb.</p><p>Moroccan cuisine is one of the most sensual in the world; it goes directly to the senses with a <span>taste and aroma</span> that not many international cuisines are capable of achieving. At the same time it is very simple to make and very familiar, as a Moroccan proverb says: “at mealtime, you don’t talk”. With the exception of couscous, which is normally eaten with a spoon, Moroccans usually eat with three fingers of their right hand.</p><p>The main characteristic of Moroccan cuisine is the <span>masterful use of sweet and savory</span>. The ingredients used in the traditional dishes of Morocco are diverse; we could highlight the vegetables, meat and spices.</p><p>Contrasted tastes are frequent in Moroccan cuisine. One of the main dishes is <span>Harira,</span> a soup based on vegetables and condiments, as well as meat. Another typical dish is <span>Tajine</span>, made with meat or fish, accompanied by different kinds of vegetables.</p><p><span>Pastilla</span>, made of pastry and meat, is another exquisite dish, like <span>Couscous</span>, a recipe that combines chicken and lamb together with vegetables, semolina and eggs. We could also highlight the <span>vegetable salads</span>, which accompany many traditional dishes.</p><p>Moroccan <span>desserts </span>are delicious. <span>Honey, pistachios</span>, <span>dried fruits such as walnuts and almonds</span> are the main ingredients. As far as drinks are concerned, beer and wine are the usual; mint tea is a typical drink.</p><p>Food is an <span>act of hospitality</span> and when a traveler is invited to eat it is a formal act of gratitude. He is usually given one of the best places at the table. Mint tea and food are offered to visitors as soon as they come through the door, and <span>if a visitor insists that he does not want it, he is seen as rude</span>, so now you know, never say no when you are offered a cup of tea!</p><p> </p><blockquote><p> </p><p><i>“</i><a href="http://www.iberostar.com/hoteles/marruecos"><span><i>The hotels that IBEROSTAR Hotels & Resorts has in Morocco </i></span></a><i>are 4 and 5-star oases of luxury and comfort, where guests will find everything they are looking for in their stay. They have welcoming rooms and cuisine, sport and entertainment services to suit every taste.”</i></p></blockquote><p><br /> <br /> <span class="font-size-1"><em>from our blog <a href="http://passportto.iberostar.com" target="_blank">Passport To...</a></em></span></p><p></p></div>Quito Eats: 10 Delish Dining Spots at 9,300 Feethttps://tripatini.com/profiles/blogs/quito-ecuador-dining-restaurants2016-10-30T13:31:56.000Z2016-10-30T13:31:56.000ZDavid Paul Appellhttps://tripatini.com/members/DavidPaulAppell16<div><p><a href="{{#staticFileLink}}9296618300,original{{/staticFileLink}}"><img width="750" src="{{#staticFileLink}}9296618300,original{{/staticFileLink}}" class="align-center" alt="9296618300?profile=original" /></a><span class="font-size-1"><em>photos: <a href="http://www.enlineamedia.com" target="_blank">David Paul Appell</a></em></span><br /> <br /> Way up in the <strong>Andes</strong>, <strong>Ecuador</strong>’s capital city – the word’s highest official capital – is something muy especial indeed, its bustling modern precincts surrounding a historic old town dating back to 1543 that is not only Latin America’s largest but also the very first <strong>UNESCO World Heritage Site</strong>, back in 1978. And while you’re taking in <strong><a href="http://www.tripatini.com/profiles/blogs/quito-ecuador" target="_blank">Quito</a>’</strong>s inspiring sights, sounds, and experiences, naturally you’ll want to amply sample the local food. It’s available in many venues, from simple streetside cantinas up to fancy high-end restaurants dishing out both traditional and creative nouvel <b>Ecuadoran cuisine</b> (and all, by the way, at bargain prices compared to Europe and North America). <br /> <br /> <a href="{{#staticFileLink}}9009104867,original{{/staticFileLink}}"><img width="750" src="{{#staticFileLink}}9009104867,original{{/staticFileLink}}" class="align-center" alt="9009104867?profile=original" /></a> <br /> First allow me a bit what that cuisine actually is like. Since much of Ecuador is fairly high-altitude and mountainous, with a cool climate, its signature dishes tend to be quite hearty, including lots of stews and thick soups, such as <em><strong>locro de papa</strong></em> (chunky potato soup, above), <em><strong>seco de chivo</strong></em> (stewed goat), and <em><strong>guatitas</strong></em> (tripe stew). There’s a tropical lowland coast along the Pacific, too, which contributes <em><strong>encebollado</strong></em> (fish stew), <em><strong>patacones</strong></em> (fried plantains, often served with fresh cheese and hot sauce), and <strong>ceviche</strong> (shared, of course, with neighbors like Peru and Chile). And if tripe stew isn’t adventurous enough for you, have a go at the roast <strong>cuy</strong> – guinea pig (while I do eat meat, on my last visit, after laying eyes on an adorable pair of live ones, I admit couldn’t bring myself to order it, splayed out on the plate with head, feet, and all). <br /> <br /> A dessert classic, in the meantime, is <em><strong>higos con queso</strong></em> (figs in, syrup accompanied by fresh cheese, below), and typical drinks include sweet <em><strong>chicha</strong></em>, made from maize or quinoa (a little intense for my taste, so I water it down a bit), and <em><strong>canelazo</strong></em>, a hot toddy of sugarcane liquor blended with fruit juice, cinnamon, and sometimes cloves. <br /> <br /> <a href="{{#staticFileLink}}9009105455,original{{/staticFileLink}}"><img width="750" src="{{#staticFileLink}}9009105455,original{{/staticFileLink}}" class="align-center" alt="9009105455?profile=original" /></a> <br /> <br /> Quito’s centro histórico is full of eateries, especially to serve lunch to the office, retail, and other workers who throng the area by day, and at spots like indoor/outdoor <strong>La Guaragua</strong> on the pedestrian street Calle Eugenio Espejo, and nearby <strong><a href="https://www.facebook.com/Oasis-Restaurante-1613094155631498/" target="_blank">Restaurante Oasis</a></strong> on Calle Mejía, you can get a multicourse lunch for $3 (the currency used in Ecuador is the U.S. dollar).<br /> <br /> There is also plenty of “finer” dining to be had in the old town – both for lunch and dinner (when the area is very quiet indeed). Perhaps my favorite for a combination of ambiance – in the courtyard of an early-colonial aristrocratic manse – is the restaurant of <strong><a href="http://www.hotelpatioandaluz.com/" target="_blank">El Patio Andaluz</a></strong> hotel (top), with a mix of delectable Ecuadoran, Spanish, and international dishes. <br /> <br /> <a href="{{#staticFileLink}}9009105485,original{{/staticFileLink}}"><img width="750" src="{{#staticFileLink}}9009105485,original{{/staticFileLink}}" class="align-center" alt="9009105485?profile=original" /></a></p>
<p>Nearby on <strong>Plaza Grande</strong>, the old town’s central square, the former <strong>Archbishop’s Palace</strong> is now home to an interesting bunch of shops and eateries, including <strong>Hasta la Vuelta Señor</strong>, on the fourth-floor balcony of a courtyard atrium (the name means “When I Return, Lord”, an homage to a well-known local tale about a naughty 16th-century friar). At the front of the building, with superb views out on the plaza and the presidential palace, <strong><a href="https://www.facebook.com/pages/Mea-Culpa/173799492704924" target="_blank">Mea Culpa</a></strong> (above) has more of a refined, Old World feel and even finer takes on traditional Ecuadoran fare. You’ll also dine well on such fare at <strong>Vista Hermosa</strong>, but really, this restaurant’s top selling point is the titular lovely view from its rooftop dining terrace out over the historic centre and <strong>El Panecillo</strong> hill, crowned by a huge statue of the Virgin Mary. <br /> <br /> <a href="{{#staticFileLink}}9296618673,original{{/staticFileLink}}"><img width="750" src="{{#staticFileLink}}9296618673,original{{/staticFileLink}}" class="align-center" alt="9296618673?profile=original" /></a><br /> <br /> Beyond the historic centre, Quito’s main districts for hotels, restaurants, and entertainment is <strong>La Mariscal</strong> and <strong>La Floresta</strong>, a 15-minute taxi ride north. Plenty of great traditional fare out here, too, such as the nostalgically furnished <strong><a href="http://lonuestro.com.ec/" target="_blank">Lo Nuestro</a></strong> at Calle Isabel la Catolica 535. But this is also the area to experience some top-drawer nouvel Ecuadoran. On my recent visit I discovered chef <strong>Mauricio Acuña</strong>’s <strong><a href="http://www.patria-restaurante.com/" target="_blank">Patria</a></strong> (above), one of several innovative restaurants on or around La Mariscal’s <strong>Calle Whymper</strong>. Brilliant ceviches, and I loved my grilled octopus with tangy tomato and garlic cream, accompanied by puffed purple potatoes. Other outstanding example of Ecuadorian with a gourmet touch and clean, contemporary atmosphere is <strong><a href="http://achiote.com.ec/ingles/?page_id=6" target="_blank">Achiote</a></strong>, which is also conveniently located in the <strong>Plaza Foch</strong> nightlife district. And finally, one of the hits of 2016 out here is <strong><a href="https://www.facebook.com/laplateauio/" target="_blank">La Platea</a></strong> (below), the country’s first “food trucks plaza”, with both Ecuadoran and international fare along with the feel of a hip street party - on a recent Sarturday night, the place was noshing and hopping!<br /> <br /> <a href="{{#staticFileLink}}9009106290,original{{/staticFileLink}}"><img width="750" src="{{#staticFileLink}}9009106290,original{{/staticFileLink}}" class="align-center" alt="9009106290?profile=original" /></a></p>
<p><br /> More information: <a href="http://www.quito.com.ec/en/" target="_blank">VisitQuito.com</a>, <a href="https://ecuador.travel/destination/andes/quito/" target="_blank">Ecuador.travel</a>.</p>
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<p></p></div>Fun, Delicious Waterfront Dining at the Jackspot on Virginia's Chincoteague Islandhttps://tripatini.com/profiles/blogs/waterfront-dining-at-the-jackspot-on-chincoteague-island-fun2016-08-31T20:26:54.000Z2016-08-31T20:26:54.000ZTravel Daddyhttps://tripatini.com/members/TravelDaddy<div><p style="text-align:center;"><a href="{{#staticFileLink}}9009091071,original{{/staticFileLink}}"><img class="align-center" src="{{#staticFileLink}}9009091071,original{{/staticFileLink}}" width="399" alt="9009091071?profile=original" /></a></p><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><span style="font-size:14.666666666666666px;font-family:Arial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"><br /> <span>After arriving in the late afternoon and settling in at the</span><span> </span><a href="http://www.tripatini.com/profiles/blogs/fairfield-inn-suites-chincoteague-island-virginia" target="_blank">Fairfield Inn & Suites by Marriott on Chincoteague Island</a><span> </span><span>for a weeklong August getaway, we were ready for an early dinner. Our plan was to kick back at a nearby eatery that was a favorite of the locals, and had a loose vibe. Fortunately, we didn’t need to travel far; a ten -second walk from our rooms was the front door of Chincoteague’s first and only waterfront hotel restaurant - The Jackspot.</span><br /> <br /> Located right on property, </span><a href="http://www.thejackspot.com/" target="_blank">The Jackspot</a> <span style="font-size:14.666666666666666px;font-family:Arial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">opened in 2014 and has become a popular destination for hotel guests, island residents, local fishermen, and corporate/celebration/wedding event clients. Their solid online ratings validate the restaurant’s popularity:</span></p><p></p><ul style="margin-top:0pt;margin-bottom:0pt;"><li dir="ltr" style="list-style-type:disc;font-size:14.666666666666666px;font-family:Arial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><span style="font-size:14.666666666666666px;font-family:Arial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">TripAdvisor -</span> <a href="https://www.tripadvisor.com/Restaurant_Review-g57602-d7020815-Reviews-The_Jackspot-Chincoteague_Island_Virginia.html" target="_blank">4 out of 5 stars</a></p></li><li dir="ltr" style="list-style-type:disc;font-size:14.666666666666666px;font-family:Arial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><span style="font-size:14.666666666666666px;font-family:Arial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Facebook -</span> <a href="https://www.facebook.com/thejackspotva/" target="_blank">3.5</a></p></li><li dir="ltr" style="list-style-type:disc;font-size:14.666666666666666px;font-family:Arial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><a href="https://www.facebook.com/thejackspotva/" style="text-decoration:none;"></a><span style="font-size:14.666666666666666px;font-family:Arial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Foursquare -</span> <a href="https://foursquare.com/v/the-jackspot/53206bc5498e6416b2b4e64b" target="_blank">6.7/10</a></p></li></ul><p></p><div style="width:480px;text-align:center;"><object width="480" height="360" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data="http://pic2.pbsrc.com/flash/rss_slideshow.swf" type="application/x-shockwave-flash"><param name="allowScriptAccess" value="never" ></param><param name="allowNetworking" value="internal" ></param><param name="movie" value="http://pic2.pbsrc.com/flash/rss_slideshow.swf" ></param><param name="flashvars" value="rssFeed=http%3A%2F%2Ffeed280.photobucket.com%2Falbums%2Fkk177%2Ftraveldaddyblog%2FJackspot%2Ffeed.rss" ></param><param name="wmode" value="opaque" ></param><embed wmode="opaque" width="480" height="360" type="application/x-shockwave-flash" src="http://pic2.pbsrc.com/flash/rss_slideshow.swf" flashvars="rssFeed=http%3A%2F%2Ffeed280.photobucket.com%2Falbums%2Fkk177%2Ftraveldaddyblog%2FJackspot%2Ffeed.rss" allowscriptaccess="never" allownetworking="internal"></embed> </object> <a target="_blank"><img src="http://pic.photobucket.com/share/icons/embed/btn_geturs.gif" style="border:none;" alt="btn_geturs.gif" /></a><a href="http://s280.photobucket.com/user/traveldaddyblog/library/Jackspot" target="_blank"><img src="http://pic.photobucket.com/share/icons/embed/btn_viewall.gif" style="border:none;" alt="traveldaddyblog's Jackspot album on Photobucket" /></a></div><div style="width:480px;text-align:center;"></div><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;" id="docs-internal-guid-69eb5d0c-8be5-7933-529b-9ee0989e3148"><span style="font-size:14.666666666666666px;font-family:Arial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Outside, ThetJackspot offers a delightful tiki-bar motif, complete with surfboard tables near a thatched roof bar, games of cornhole, circular picnic tables that surround large colored umbrellas, tall palm trees, sand beneath your feet, tropical music in your ears, and the stunning Chincoteague Bay on the periphery.</span></p><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"></p><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><span style="font-size:14.666666666666666px;font-family:Arial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Indoors was an instant winner for us thanks to its pumping a/c system (it was a REALLY hot day when we pulled in) and wide distance between the tables (we needed lots of room to slouch and stretch out). Our senses shared a collective “aahhh…” thanks to the sunset washing over the dining room through the restaurant’s big windows and the attractive recycled wood pallets and flooring, which provided a rustic design that felt connected to the island. The Jackspot’s lively yet not-too-overpowering din was a soundtrack of happy customers, oyster shells cracking at the raw bar, and sports action from the big screen TVs.</span></p><p></p><p><iframe width="560" height="315" src="https://www.youtube.com/embed/2KEauHb9JQ8?wmode=opaque" frameborder="0" allowfullscreen=""></iframe></p><p></p><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;" id="docs-internal-guid-69eb5d0c-8be3-6107-68fd-0590e668ed45"><span style="font-size:14.666666666666666px;font-family:Arial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">As for</span> <a href="http://www.thejackspot.com/full-menu.html" target="_blank">its menu</a> <span style="font-size:14.666666666666666px;font-family:Arial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">(which features local, farm-to-table ingredients in its dishes), the Jackspot delivered smiles and very satisfied taste buds at our table:</span></p><p></p><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;text-align:center;"><span style="font-size:14.666666666666666px;font-family:Arial;color:#000000;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"><a href="{{#staticFileLink}}9009091099,original{{/staticFileLink}}"><img class="align-center" src="{{#staticFileLink}}9009091099,original{{/staticFileLink}}" width="514" alt="9009091099?profile=original" /></a></span></p><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><span style="font-size:14.666666666666666px;font-family:Arial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"><br /><strong>OYSTERS</strong><br /><br />Big, right off the boat, and impeccable. These magnificent mollusks (along with ThetJackspot’s clams) are harvested by local fisherman and delivered to the restaurant several times per week.</span></p><p></p><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><a href="{{#staticFileLink}}9009091280,original{{/staticFileLink}}" style="font-family:Arial;font-size:14.6667px;font-weight:bold;line-height:1.38;text-align:center;background-color:transparent;"><img width="750" class="align-center" src="{{#staticFileLink}}9009091280,original{{/staticFileLink}}" alt="9009091280?profile=original" /></a></p><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><span style="font-size:14.666666666666666px;font-family:Arial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"><br /><strong>CALAMARI</strong><br /><br />The fact that they were fresh and delectable wasn’t a surprise. What was surprising - and clever - was the inclusion of fried banana peppers among the squid circles and tentacles. This innovative combo delivered creative textures, nice heat, and eye-pleasing color.</span></p><p></p><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><a href="{{#staticFileLink}}9009091891,original{{/staticFileLink}}" style="font-family:Arial;font-size:14.6667px;font-weight:bold;line-height:1.38;text-align:center;background-color:transparent;"><img width="750" class="align-center" src="{{#staticFileLink}}9009091891,original{{/staticFileLink}}" alt="9009091891?profile=original" /></a></p><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><span style="font-size:14.666666666666666px;font-family:Arial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"><br /><strong>WINGS</strong><br /><br />Meaty, tangy, and delightfully messy. We agreed that they were some of the best wings we’ve ever had.</span></p><p></p><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><a href="{{#staticFileLink}}9009092467,original{{/staticFileLink}}" style="font-family:Arial;font-size:14.6667px;font-weight:bold;line-height:1.38;text-align:center;background-color:transparent;"><img width="750" class="align-center" src="{{#staticFileLink}}9009092467,original{{/staticFileLink}}" alt="9009092467?profile=original" /></a></p><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><span style="font-size:14.666666666666666px;font-family:Arial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"><br /><strong>RUSTIC FLATBREAD</strong><br /><br />A happenin’ spin on bar pizza, featuring pita thin crust topped with a blend of mozzarella and parmesan. The six slices flew off of the plate really fast, and for good reason: they were</span> <span style="font-size:14.666666666666666px;font-family:Arial;color:#000000;background-color:transparent;font-weight:400;font-style:italic;font-variant:normal;text-decoration:none;vertical-align:baseline;">très</span> <span style="font-size:14.666666666666666px;font-family:Arial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">tas-tay.</span></p><p></p><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><a href="{{#staticFileLink}}9009092853,original{{/staticFileLink}}"><img width="750" src="{{#staticFileLink}}9009092853,original{{/staticFileLink}}" class="align-center" alt="9009092853?profile=original" /></a></p><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><span style="font-size:14.666666666666666px;font-family:Arial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"><br /><strong>MAHI TACOS</strong><br /><br />Served with pico de gallo, cabbage, cilantro cream, and lime, these Chino-Mex soft shell tacos were a filling, healthy, and zesty menu choice that was perfect for summer and right in line with the Jackspot’s hang loose waterfront theme.</span></p><p></p><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><a href="{{#staticFileLink}}9009092095,original{{/staticFileLink}}" style="font-family:Arial;font-size:14.6667px;font-weight:bold;line-height:1.38;text-align:center;background-color:transparent;"><img width="750" class="align-center" src="{{#staticFileLink}}9009092095,original{{/staticFileLink}}" alt="9009092095?profile=original" /></a></p><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><span style="font-size:14.666666666666666px;font-family:Arial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"><br /><strong>FRIED OYSTER BURGER</strong><br /><br />Culinary mashups don’t get more awesome than this: a handful of local oysters, breaded and fried to perfection, sitting on top of a thick Angus-beef cheeseburger. And yes, it’s as fantastic and fun as you’re imagining. Also rockin’: the fresh cut fries and crunchy cole slaw.</span></p><p></p><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><span style="font-size:14.666666666666666px;font-family:Arial;color:#000000;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span></p><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;text-align:center;"><span style="font-size:14.666666666666666px;font-family:Arial;color:#000000;background-color:transparent;font-weight:bold;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"><a href="{{#staticFileLink}}9009093286,original{{/staticFileLink}}"><img width="750" class="align-center" src="{{#staticFileLink}}9009093286,original{{/staticFileLink}}" alt="9009093286?profile=original" /></a></span></p><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><span style="font-size:14.666666666666666px;font-family:Arial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"><br /><strong>JACKSPOT CHANNEL MARKER</strong><br /><br />The recipe: “coconut rum, mango rum, pineapple rum, banana rum, orange juice, and pineapple juice”. The taste: light, refreshing, smooth - and very,</span> <span style="font-size:14.666666666666666px;font-family:Arial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">very</span> <span style="font-size:14.666666666666666px;font-family:Arial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">dangerous...</span></p><p></p><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><span style="font-size:14.666666666666666px;font-family:Arial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Extra stuff about the Jackspot that sets it apart from other eateries on Chincoteague Island include:</span></p><p></p><ul style="margin-top:0pt;margin-bottom:0pt;"><li dir="ltr" style="list-style-type:disc;font-size:14.666666666666666px;font-family:Arial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"><p dir="ltr" style="line-height:1.656;margin-top:0pt;margin-bottom:0pt;"><span style="font-size:14.666666666666666px;font-family:Arial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Its handmade desserts are locally sourced with fresh Eastern-shore fruits and berries, and are prepared daily by their pastry chef.</span></p></li><li dir="ltr" style="list-style-type:disc;font-size:14.666666666666666px;font-family:Arial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><span style="font-size:14.666666666666666px;font-family:Arial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Its second floor</span> <a href="http://www.thejackspot.com/the-narrows-ballroom.html" target="_blank">Narrows Ballroom</a> <span style="font-size:14.666666666666666px;font-family:Arial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">provides glorious 180-degree views of Chincoteague Bay, and can accommodate 120 people for events/weddings (with customizable menus) and 130 people for business meetings/retreats (with full multimedia capabilities).</span></p></li><li dir="ltr" style="list-style-type:disc;font-size:14.666666666666666px;font-family:Arial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><span style="font-size:14.666666666666666px;font-family:Arial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">It offers its own exclusive ice cream flavor that was created by Island Creamery - which specializes in homemade, small batch ice creams made from locally sourced ingredients.</span></p></li></ul><p></p><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><span style="font-size:14.666666666666666px;font-family:Arial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">The Jackspot was the ideal dinner spot - and twilight chillout location - for us hungry and kinda tired travelers. Its quick and attentive service, top notch menu offerings (which offered more options than we had the time and stomach room to explore), and lively energy would also be excellent to experience for lunch, “</span><a href="http://www.thejackspot.com/specials1.html" target="_blank">Happier Hour</a><span style="font-size:14.666666666666666px;font-family:Arial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">”, or weekend brunch.</span></p><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"></p><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><span style="font-size:14.666666666666666px;font-family:Arial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"><a href="{{#staticFileLink}}9296616453,original{{/staticFileLink}}"><img width="750" class="align-center" src="{{#staticFileLink}}9296616453,original{{/staticFileLink}}" alt="9296616453?profile=original" /></a></span></p></div>Tenerife's Top 10 Terrific Restaurantshttps://tripatini.com/profiles/blogs/tenerife-canary-islands-restaurants2016-08-27T13:30:00.000Z2016-08-27T13:30:00.000ZIberostar Hotels & Resortshttps://tripatini.com/members/IberostarHotelsResorts<div><p>Whether you´re going to the Canary Islands on a family holiday or en tete a tete with your loved one, here is <b style="font-family:inherit;font-weight:bold;">a list of the best restaurants in Tenerife</b> both parties can enjoy. <a href="http://bit.ly/rest-tenerife-Instagram-carian-food" target="_blank" style="color:#a57a50;text-decoration:none;background-color:transparent;">Canarian food is known to be remarkable.</a> Many chefs from all over the world travel there just to feed the needs of picky tourists who consider food as one of the fine pleasures of life. <b style="font-family:inherit;font-weight:bold;">We saved the best for last</b>. So keep reading trough this list to find out where Tenerife’s best restaurants is.</p><p style="margin:0px 0px 1.14em;"><br /> If you´re planning to visit other islands as well, we´ve also got<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;"><a style="color:#a57a50;text-decoration:none;background-color:transparent;" href="https://ad.doubleclick.net/ddm/clk/294042371;121102087;p?http://passportto.iberostar.com/2015/09/the-best-restaurants-in-lanzarote?utm_source=Blog_EN&utm_medium=In-Text-Link&utm_content=GastroTenerife&utm_campaign=Marca-UK-Content-Seeding" target="_blank">a list of the top 15 Lanzarote restaurants. </a></b></p><p style="margin:0px 0px 1.14em;"><strong style="font-family:inherit;font-weight:bold;"><br /> 10: Los Roques, a Romantic Restaurant in Los Abrigos (3.5/5)</strong></p><p style="margin:0px 0px 1.14em;"><a href="http://passportto.iberostar.com/wp-content/uploads/2015/09/restaurants-tenerife-los-roques.jpg" target="_blank"><img src="http://passportto.iberostar.com/wp-content/uploads/2015/09/restaurants-tenerife-los-roques.jpg?width=630" width="630" class="align-center" alt="restaurants-tenerife-los-roques.jpg?width=630" /></a></p><p style="margin:0px 0px 1.14em;"><i>Thank you<span class="Apple-converted-space"> </span></i><a style="color:#a57a50;text-decoration:none;background-color:transparent;" href="https://instagram.com/drillinjourneys/" target="_blank"><b style="font-family:inherit;font-weight:bold;"><i>@drillinjourneys</i></b></a><i><span class="Apple-converted-space"> </span>for sharing this image from Los Roques with us –<span class="Apple-converted-space"> </span></i><i><a style="color:#a57a50;text-decoration:none;background-color:transparent;" href="https://instagram.com/explore/locations/276848079/" target="_blank">Explore more of this restaurant on Instagram</a></i></p><p style="margin:0px 0px 1.14em;">This is definitely one of the very best not only in the Canary Islands but also in Spain – it was voted<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">one of Spain’s top 10 fine dining destinations</b>. Set in a<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">romantic</b><span class="Apple-converted-space"> </span>atmosphere, this restaurant in Los Abrigos serves sophisticated, modern<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">international cuisine</b><span class="Apple-converted-space"> </span>with an interesting balance of local flavours. It has a great selection of wine and a<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">wonderful view </b>overlooking the village’s small fishing harbour.<br /> <b style="font-family:inherit;font-weight:bold;"><br /> Tip</b>: Finish with <b style="font-family:inherit;font-weight:bold;">the “Palta” dessert</b> – an exquisite avocado and lime sorbet on an almond biscuit with a thyme scent white chocolate sauce.</p><ul style="margin-top:0px;margin-bottom:12.5px;"><li><span style="text-decoration:underline;">Atmosphere</span>: suitable for couples</li><li><span style="text-decoration:underline;">Opening hours:</span><span class="Apple-converted-space"> </span>13:00-16:00 and 19:00-00:00, Tuesday to Saturday</li><li><span style="text-decoration:underline;">Reservation</span>: required</li><li><span style="text-decoration:underline;">Phone</span>: 922 74 94 01</li><li><span style="text-decoration:underline;">Address</span>: Calle La Marina, 16, Los Abrigos</li><li><span style="text-decoration:underline;">Website</span>:<span class="Apple-converted-space"> </span><a style="color:#a57a50;text-decoration:none;background-color:transparent;" href="http://www.restaurantelosroques.com/" target="_blank">http://www.restaurantelosroques.com/</a></li></ul><p style="margin:0px 0px 1.14em;"> </p><h3 style="color:#101010;line-height:1.1;font-family:'Playfair Display', serif;font-size:24px;font-weight:400;margin-top:1.25em;margin-bottom:1em;"><strong style="font-family:inherit;font-weight:bold;">#9: Portofino, A Must-Try Costa Adeje Restaurant (3.6/5)</strong></h3><p style="margin:0px 0px 1.14em;"><a href="http://passportto.iberostar.com/wp-content/uploads/2015/09/restaurants-tenerife-portofino-iberostar.jpg" target="_blank"><img src="http://passportto.iberostar.com/wp-content/uploads/2015/09/restaurants-tenerife-portofino-iberostar.jpg?width=630" width="630" class="align-center" alt="restaurants-tenerife-portofino-iberostar.jpg?width=630" /></a></p><p style="margin:0px 0px 1.14em;">With many renowned resident chefs on the island, it isn’t surprising that one of the top 10 Tenerife restaurants<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">specializes in Italian food</b>. Portofino restaurant has the best of Mediterranean cuisine on its<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">extensive menu</b>. From fresh pasta, exquisite mozzarella to oven-cooked pizzas, every member of the family is sure to<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">find their favourite Italian dish</b>.</p><p style="margin:0px 0px 1.14em;"><b style="font-family:inherit;font-weight:bold;">Tip</b>: Don’t miss out on the<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">live cooking show</b><span class="Apple-converted-space"> </span>happening every night!</p><ul style="margin-top:0px;margin-bottom:12.5px;"><li><span style="text-decoration:underline;">Atmosphere</span>: Suitable for both families and couples</li><li><span style="text-decoration:underline;">Opening hours</span>: 19:00-23:00, Monday to Sunday</li><li><span style="text-decoration:underline;">Reservation</span>: required</li><li><span style="text-decoration:underline;">Phone</span>: 922 71 33 35</li><li><span style="text-decoration:underline;">Address</span>: Hotel Iberostar Anthelia, Calle Londres, 15, Costa Adeje</li><li><span style="text-decoration:underline;">Website</span>:<span class="Apple-converted-space"> </span><a style="color:#a57a50;text-decoration:none;background-color:transparent;" href="http://bit.ly/rest-iberostar-anthelia" target="_blank">http://bit.ly/rest-iberostar-anthelia</a></li></ul><p style="margin:0px 0px 1.14em;"> </p><h3 style="color:#101010;line-height:1.1;font-family:'Playfair Display', serif;font-size:24px;font-weight:400;margin-top:1.25em;margin-bottom:1em;"><strong style="font-family:inherit;font-weight:bold;">#8: The Oriental Monkey, the Best in Playa de las Américas (3.8/5)</strong></h3><p style="margin:0px 0px 1.14em;"><a href="http://passportto.iberostar.com/wp-content/uploads/2015/09/restaurants-tenerife-oriental-monkey.jpg" target="_blank"><img src="http://passportto.iberostar.com/wp-content/uploads/2015/09/restaurants-tenerife-oriental-monkey.jpg?width=630" width="630" class="align-center" alt="restaurants-tenerife-oriental-monkey.jpg?width=630" /></a></p><p style="margin:0px 0px 1.14em;"><i>Thank you<span class="Apple-converted-space"> </span></i><a style="color:#a57a50;text-decoration:none;background-color:transparent;" href="https://instagram.com/vanesacabeza/" target="_blank"><b style="font-family:inherit;font-weight:bold;"><i>@vanesacabeza</i></b></a><i><span class="Apple-converted-space"> </span>for sharing with us this image of the cool 3D table projections at The Oriental Monkey –<span class="Apple-converted-space"> </span></i><i><a style="color:#a57a50;text-decoration:none;background-color:transparent;" href="https://instagram.com/explore/locations/977610211/" target="_blank">Explore more of this restaurant on Instagram</a></i></p><p style="margin:0px 0px 1.14em;"><b style="font-family:inherit;font-weight:bold;"><br /> Voted as a top Canary Island international restaurant</b>, it is headed by<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">award-winning</b><span class="Apple-converted-space"> </span>chef Nacho Hernández. The menu offers<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">gourmet Asian-inspired dishes</b><span class="Apple-converted-space"> </span>such as tuna tataki and smoked eggplant with coucous. The décor is exotic with<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">3D projections</b><span class="Apple-converted-space"> </span>of pink butterflies flying across your table as well as swimming fish that continuously change in shape and colour. This is definitely one of the most<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">entertaining</b><span class="Apple-converted-space"> </span>culinary experiences you can have in a Tenerife restaurant!</p><p style="margin:0px 0px 1.14em;"><b style="font-family:inherit;font-weight:bold;">Tip</b>: The<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">marinated cod</b><span class="Apple-converted-space"> </span>in miso is the juiciest you could ever have.</p><ul style="margin-top:0px;margin-bottom:12.5px;"><li><span style="text-decoration:underline;">Atmosphere</span>: suitable for couples</li><li><span style="text-decoration:underline;">Opening hours:</span><span class="Apple-converted-space"> </span>19:00-01:00, Monday to Saturday</li><li><span style="text-decoration:underline;">Reservation</span>: required</li><li><span style="text-decoration:underline;">Phone</span>: 922 78 92 91</li><li><span style="text-decoration:underline;">Address</span>: Avenida de Las Americas, Centro Comerical Oasis</li><li><span style="text-decoration:underline;">Website</span>:<span class="Apple-converted-space"> </span><a style="color:#a57a50;text-decoration:none;background-color:transparent;" href="http://www.theorientalmonkey.com/" target="_blank">http://www.theorientalmonkey.com/</a></li></ul><p style="margin:0px 0px 1.14em;"> </p><h3 style="color:#101010;line-height:1.1;font-family:'Playfair Display', serif;font-size:24px;font-weight:400;margin-top:1.25em;margin-bottom:1em;"><strong style="font-family:inherit;font-weight:bold;">#7: Oliver’s With a Twist, One of the best in Los Cristianos (4.0/5)</strong></h3><p style="margin:0px 0px 1.14em;"><a href="http://passportto.iberostar.com/wp-content/uploads/2015/09/restaurants-tenerife-oliver-with-a-twist.jpg" target="_blank"><img src="http://passportto.iberostar.com/wp-content/uploads/2015/09/restaurants-tenerife-oliver-with-a-twist.jpg?width=630" width="630" class="align-center" alt="restaurants-tenerife-oliver-with-a-twist.jpg?width=630" /></a></p><p style="margin:0px 0px 1.14em;"><i>Thank you<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">Fraser A<span class="Apple-converted-space"> </span></b>for sharing this image from Oliver´s With a Twist on<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">TripAdvisor<span class="Apple-converted-space"> </span></b>–<span class="Apple-converted-space"> </span></i><i><a style="color:#a57a50;text-decoration:none;background-color:transparent;" href="http://www.tripadvisor.es/Restaurant_Review-g659661-d1852644-Reviews-Oliver_s_With_A_Twist-Los_Cristianos_Arona_Tenerife_Canary_Islands.html#photos" target="_blank">View the rest<br /> <br /></a></i></p><p style="margin:0px 0px 1.14em;">Feel like<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">some good old fish and chips</b>? None of the other Los Cristianos restaurants serves it better, as it is<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">kept authentic but with an unexpected contemporary twist</b>. You’ll also find the menu is filled with<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">British favourites</b>, all with an added Canarian touch that<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">makes all the difference</b>. Want to know what else is good?<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">The affordable prices!</b></p><p style="margin:0px 0px 1.14em;"><b style="font-family:inherit;font-weight:bold;">Tip</b>: Leave room for their incredible<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">homemade</b><span class="Apple-converted-space"> </span>desserts. The<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">Malteser cheesecake</b><span class="Apple-converted-space"> </span>is simply to die for!!!</p><ul style="margin-top:0px;margin-bottom:12.5px;"><li><span style="text-decoration:underline;">Atmosphere</span>: a true family restaurant</li><li><span style="text-decoration:underline;">Opening hours</span>: 18:30-00:00, Monday to Saturday</li><li><span style="text-decoration:underline;">Reservation</span>: the sooner the better! This restaurant is almost always fully booked</li><li><span style="text-decoration:underline;">Phone</span>: 680 693 977</li><li><span style="text-decoration:underline;">Address</span>: Calle Hermano Pedro de Bethencourt, Edif. Cerromar, Los Cristianos</li><li><span style="text-decoration:underline;">Website</span>: Not available but<span class="Apple-converted-space"> </span><a style="color:#a57a50;text-decoration:none;background-color:transparent;" href="http://bit.ly/rest-tenerife-tripadvisor-rest-oliver-reviews" target="_blank">here are some TripAdvisor reviews</a></li></ul><p style="margin:0px 0px 1.14em;"> </p><h3 style="color:#101010;line-height:1.1;font-family:'Playfair Display', serif;font-size:24px;font-weight:400;margin-top:1.25em;margin-bottom:1em;"><strong style="font-family:inherit;font-weight:bold;">#6: Zeus, Best Buffet in Costa Adeje (4.2/5)</strong></h3><p style="margin:0px 0px 1.14em;"><a style="color:#a57a50;text-decoration:none;background-color:transparent;" href="http://passportto.iberostar.com/wp-content/uploads/2015/09/restaurant-tenerife-zeus-iberostar.jpg"><img width="630" height="350" class="alignnone size-full wp-image-11307" style="border:0px;height:auto;margin-top:1em;margin-bottom:1em;vertical-align:middle;" alt="Buffet Zeus in Costa Adeje, Tenerife" src="http://passportto.iberostar.com/wp-content/uploads/2015/09/restaurant-tenerife-zeus-iberostar.jpg" /></a></p><p style="margin:0px 0px 1.14em;">Looking for Costa Adeje restaurants with a<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">buffet</b>? This one serves the<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">freshest and tastiest products</b><span class="Apple-converted-space"> </span>you could come across on the island. Indulge yourself in an array of<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">six local and international buffets</b>: smoked and pickled, seafood, cheeses, pates, grilled meats and desserts. And if you’re the type to wake up hungry, you’d be happy to know<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">the buffet is open for breakfast</b>. Otherwise, you can always come at night and enjoy the<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">fascinating live cooking shows</b>.</p><p style="margin:0px 0px 1.14em;"><b style="font-family:inherit;font-weight:bold;">Tip</b>: The restaurant has<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">night-themes</b><span class="Apple-converted-space">, </span>so ask before going in case you´re into costume fun.</p><ul style="margin-top:0px;margin-bottom:12.5px;"><li><span style="text-decoration:underline;">Atmosphere</span>: Suitable for both families and couples</li><li><span style="text-decoration:underline;">Opening hours</span>: 7:30-10:30 and 19:00 to 22:00, Monday to Sunday</li><li><span style="text-decoration:underline;">Reservation</span>: required</li><li><span style="text-decoration:underline;">Phone</span>: 922 71 33 35</li><li><span style="text-decoration:underline;">Address</span>: Hotel Iberostar, Anthelia, calle Londres, 15, Costa Adeje</li><li><span style="text-decoration:underline;">Website</span>:<a style="color:#a57a50;text-decoration:none;background-color:transparent;" href="http://bit.ly/rest-iberostar-anthelia" target="_blank"> http://bit.ly/rest-iberostar-anthelia</a></li></ul><p style="margin:0px 0px 1.14em;"> </p><h3 style="color:#101010;line-height:1.1;font-family:'Playfair Display', serif;font-size:24px;font-weight:400;margin-top:1.25em;margin-bottom:1em;"><strong style="font-family:inherit;font-weight:bold;">#5: Lucas Maes, a Fine Dining in Tenerife North (4.4/5)</strong></h3><p style="margin:0px 0px 1.14em;"><a href="http://passportto.iberostar.com/wp-content/uploads/2015/09/restaurants-tenerife-lucas-maes.jpg" target="_blank"><img src="http://passportto.iberostar.com/wp-content/uploads/2015/09/restaurants-tenerife-lucas-maes.jpg?width=630" width="630" class="align-center" alt="restaurants-tenerife-lucas-maes.jpg?width=630" /></a></p><p style="margin:0px 0px 1.14em;">If you’re looking for fine dining, this is where you’ll have a<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">true Canarian culinary experience</b>. Run by Lucas Mares,<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">a Canarian chef originally from Belgium</b>, the restaurant is located<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">inside a beautifully restored mansion</b><span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">with a terrace overlooking banana plantations and the Atlantic Ocean</b>. The menu is à la carte and comprises of excellent traditional<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">Tenerife food but with a modern twist. </b></p><p style="margin:0px 0px 1.14em;"><b style="font-family:inherit;font-weight:bold;">Tip</b>: The<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">five-course tasting<span class="Apple-converted-space"> </span></b>menu is a delight!</p><ul style="margin-top:0px;margin-bottom:12.5px;"><li><span style="text-decoration:underline;">Atmosphere</span>: suitable for couples</li><li><span style="text-decoration:underline;">Opening hours</span>: 13:00-14:30 and 19:30-23:00, Monday to Sunday</li><li><span style="text-decoration:underline;">Reservation</span>: required</li><li><span style="text-decoration:underline;">Phone</span>: 922 32 11 59</li><li><span style="text-decoration:underline;">Address</span>: Autopista de la Crus salida 32, Barranco de La Arena, 53, La Orotova</li><li><span style="text-decoration:underline;">Website</span>:<span class="Apple-converted-space"> </span><a style="color:#a57a50;text-decoration:none;background-color:transparent;" href="http://www.restaurantelucasmaes.com/" target="_blank">http://www.restaurantelucasmaes.com/</a></li></ul><p style="margin:0px 0px 1.14em;"> </p><h3 style="color:#101010;line-height:1.1;font-family:'Playfair Display', serif;font-size:24px;font-weight:400;margin-top:1.25em;margin-bottom:1em;"><strong style="font-family:inherit;font-weight:bold;">#4: Bar el Cine, the Very Best of Los Cristianos for Fresh Seafood (4.5/5)</strong><a href="http://passportto.iberostar.com/wp-content/uploads/2015/09/restaurants-tenerife-bar-el-cine.jpg" style="color:#a57a50;text-decoration:none;background-color:transparent;"><img width="630" height="350" class="alignnone size-full wp-image-11298" style="border:0px;height:auto;margin-top:1em;margin-bottom:1em;vertical-align:middle;" alt="Bar El Cine, Los Cristianos, Tenerife" src="http://passportto.iberostar.com/wp-content/uploads/2015/09/restaurants-tenerife-bar-el-cine.jpg" /></a></h3><p style="margin:0px 0px 1.14em;"><i>Thank you<b style="font-family:inherit;font-weight:bold;"><span class="Apple-converted-space"> </span></b></i><a style="color:#a57a50;text-decoration:none;background-color:transparent;" href="https://instagram.com/anaidmarinho/" target="_blank"><b style="font-family:inherit;font-weight:bold;"><i>@anaidmarinho</i></b></a><i><span class="Apple-converted-space"> </span>for sharing this image from Bar el Cine with us –<span class="Apple-converted-space"> </span></i><i><a style="color:#a57a50;text-decoration:none;background-color:transparent;" href="https://instagram.com/explore/tags/barelcine/" target="_blank">Explore more of this restaurant on Instagram</a></i></p><p style="margin:0px 0px 1.14em;">Seafood is on the menu of almost all Tenerife restaurants, but this is definitely<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">the place to go</b>!<b style="font-family:inherit;font-weight:bold;"><span class="Apple-converted-space"> </span></b>Do not be fooled by its humble appearance (plastic tables and chairs), we can assure you it is finger licking good and affordable –<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">a fulfilling dish averages at<span class="Apple-converted-space"> </span></b><b style="font-family:inherit;font-weight:bold;">€7</b>. Located in the back of an alley by the harbour, this is<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">a true Canary Island experience</b><span class="Apple-converted-space"> </span>not to be missed out on and you can only expect to be served<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">fresh and daily catches</b>.</p><p style="margin:0px 0px 1.14em;"><b style="font-family:inherit;font-weight:bold;">Tip</b>: the<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">octopus</b><span class="Apple-converted-space"> </span>with a side of salad or chips. Do not forget to ask for your<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">Canarian mojo sauce</b>!!</p><ul style="margin-top:0px;margin-bottom:12.5px;"><li><span style="text-decoration:underline;">Atmosphere</span>: suitable for both families and couples</li><li><span style="text-decoration:underline;">Opening hours</span>: 11:30-23:00, Monday to Sunday</li><li><span style="text-decoration:underline;">Reservation</span>: no reservations. Do not be surprised if you have to queue.</li><li><span style="text-decoration:underline;">Phone</span>: 609 10 77 58</li><li><span style="text-decoration:underline;">Address</span>: Calle Juan Bariajo, 8, Los Cristianos</li><li><span style="text-decoration:underline;">Website</span>:<span class="Apple-converted-space"> </span><a style="color:#a57a50;text-decoration:none;background-color:transparent;" href="http://www.grupoelcine.com/en/bar-restaurante-el-cine/" target="_blank">http://www.grupoelcine.com/en/bar-restaurante-el-cine/</a></li></ul><p style="margin:0px 0px 1.14em;"> </p><h3 style="color:#101010;line-height:1.1;font-family:'Playfair Display', serif;font-size:24px;font-weight:400;margin-top:1.25em;margin-bottom:1em;"><strong style="font-family:inherit;font-weight:bold;">#3: El Calderito de la Abuela, a Three-Restaurants Combo in Tenerife North (4.6/5)</strong><a href="http://passportto.iberostar.com/wp-content/uploads/2015/09/restaurants-tenerife-el-calderito-de-la-abuela.jpg" target="_blank"><img src="http://passportto.iberostar.com/wp-content/uploads/2015/09/restaurants-tenerife-el-calderito-de-la-abuela.jpg?width=630" width="630" class="align-center" alt="restaurants-tenerife-el-calderito-de-la-abuela.jpg?width=630" /></a></h3><p style="margin:0px 0px 1.14em;"><i>Thank you<span class="Apple-converted-space"> </span></i><a style="color:#a57a50;text-decoration:none;background-color:transparent;" href="https://instagram.com/tomsawyertf/" target="_blank"><b style="font-family:inherit;font-weight:bold;"><i>@tomsawyertf</i></b></a><i><span class="Apple-converted-space"> </span>for sharing this image from El Calderito de la Abuela with us –</i><a style="color:#a57a50;text-decoration:none;background-color:transparent;" href="https://instagram.com/explore/tags/elcalderitodelaabuela/"><i>Explore more of this restaurant on Instagram<span class="Apple-converted-space"> </span></i></a><i> </i></p><p style="margin:0px 0px 1.14em;">Literally translating into “Grandma’s cooking pot”,<b style="font-family:inherit;font-weight:bold;"><span class="Apple-converted-space"> </span>its history dates back to 1926<span class="Apple-converted-space"> </span></b>when a woman opened a small supply shop. Today,<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">four generations later</b>, the business is still run by the same family with a culinary philosophy that strives to<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">rediscover age-old traditional Canary recipes</b><span class="Apple-converted-space"> </span>and adapting them to the tastes of today's diners. El Calderito de la Abuela is a combination of<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">three gastronomic restaurants, all in one charming location with spectacular views of Mount Teide and the Atlantic Ocean</b>. Their culinary vision is based on four principles: tapas culture, family and traditional recipes, quality fresh products (grown in their very own organic garden) and good vibes. They also have an<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">excellent </b>selectio of craft wines.</p><p style="margin:0px 0px 1.14em;"><b style="font-family:inherit;font-weight:bold;">Tip</b>: If you’re having meat, their<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">oak aged red wine</b><span class="Apple-converted-space"> </span>is a must-have!</p><ul style="margin-top:0px;margin-bottom:12.5px;"><li><span style="text-decoration:underline;">Atmosphere</span>: More suitable for an adult crowd but children are always welcome</li><li><span style="text-decoration:underline;">Opening hours:</span><span class="Apple-converted-space"> </span>13:00-16:00 and 19:00-23:00, Monday to Sunday</li><li><span style="text-decoration:underline;">Reservation</span>: required</li><li><span style="text-decoration:underline;">Phone</span>: 922 30 19 18</li><li><span style="text-decoration:underline;">Address</span>: Calle Provincial, 130, Sta Ursula</li><li><span style="text-decoration:underline;">Website</span>:<span class="Apple-converted-space"> </span><a style="color:#a57a50;text-decoration:none;background-color:transparent;" href="https://www.elcalderitodelaabuela.net/" target="_blank">https://www.elcalderitodelaabuela.net/</a></li></ul><p style="margin:0px 0px 1.14em;"> </p><h3 style="color:#101010;line-height:1.1;font-family:'Playfair Display', serif;font-size:24px;font-weight:400;margin-top:1.25em;margin-bottom:1em;"><strong style="font-family:inherit;font-weight:bold;">#2: Poseidon, Definitely the Best in Costa Adeje (4.8/5)</strong><a href="http://passportto.iberostar.com/wp-content/uploads/2015/09/restaurants-tenerife-poseidon-iberostar.jpg" target="_blank"><img src="http://passportto.iberostar.com/wp-content/uploads/2015/09/restaurants-tenerife-poseidon-iberostar.jpg?width=630" width="630" class="align-center" alt="restaurants-tenerife-poseidon-iberostar.jpg?width=630" /></a></h3><p style="margin:0px 0px 1.14em;">Headed by two<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">award-winning</b><span class="Apple-converted-space"> </span>chefs, José Miguel Barrera and Laura Neito,<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">creative French haute cuisine</b><span class="Apple-converted-space"> </span>is what’s on the menu. This Costa Adeje restaurant will<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">exceed your expectations</b> both in taste and atmosphere. Dishes are cooked only with the<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">finest and most unique ingredients</b><span class="Apple-converted-space"> </span>and the location is set in a<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">prestigious dining atmosphere</b>, where you can enjoy an impeccable meal on an<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">extravagant terrace boasting grand views of the smaller island of La Gomera</b>. Sitting inside is also as delightful, as the interior is elegant and luxurious.</p><p style="margin:0px 0px 1.14em;"><b style="font-family:inherit;font-weight:bold;">Tip</b>: We can´t get ourselves to pick just one favourite!<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">Everything on the menu is just succulent!</b></p><ul style="margin-top:0px;margin-bottom:12.5px;"><li><span style="text-decoration:underline;">Atmosphere</span>: suitable for couples</li><li><span style="text-decoration:underline;">Opening hours:</span><span class="Apple-converted-space"> </span>19:00-23:00, Wednesday to Sunday</li><li><span style="text-decoration:underline;">Reservation</span>: required</li><li><span style="text-decoration:underline;">Phone</span>: 922 71 33 35</li><li><span style="text-decoration:underline;">Address</span>: Hotel Iberostar Anthelia, Calle Londres, 15, Costa Adeje</li><li><span style="text-decoration:underline;">Website</span>: <a style="color:#a57a50;text-decoration:none;background-color:transparent;" href="http://bit.ly/rest-iberostar-anthelia" target="_blank">http://bit.ly/rest-iberostar-anthelia</a></li></ul><p style="margin:0px 0px 1.14em;"> </p><h3 style="color:#101010;line-height:1.1;font-family:'Playfair Display', serif;font-size:24px;font-weight:400;margin-top:1.25em;margin-bottom:1em;"><strong style="font-family:inherit;font-weight:bold;">#1: El Rincón de Juan Carlos in Los Gigantes (5/5)</strong><a href="http://passportto.iberostar.com/wp-content/uploads/2015/09/restaurants-tenerife-el-rincon-de-juan-carlos.jpg" target="_blank"><img src="http://passportto.iberostar.com/wp-content/uploads/2015/09/restaurants-tenerife-el-rincon-de-juan-carlos.jpg?width=630" width="630" class="align-center" alt="restaurants-tenerife-el-rincon-de-juan-carlos.jpg?width=630" /></a></h3><p style="margin:0px 0px 1.14em;">The very best restaurant in the island, Chef Juan Carlos was voted<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">second best chef in Spain</b>. With a capacity up to 30 guests only, the décor of the place is<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">humble and minimalist</b><span class="Apple-converted-space"> </span>without a terrace or any ostentatious outdoor signs. You could easily walk past this restaurant in Los Gigantes without having the slightest clue of the<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">gastronomic magic</b><span class="Apple-converted-space"> </span>that happens inside. The menu offers true<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">avant-garde Tenerife cuisine</b>; every dish is as original as it gets, taking you on<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">a mystery culinary voyage of traditional Spanish flavours</b>.</p><p style="margin:0px 0px 1.14em;"><b style="font-family:inherit;font-weight:bold;">Tip</b>: Have you ever had a<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">mushroom cappuccino</b>?</p><ul style="margin-top:0px;margin-bottom:12.5px;"><li><span style="text-decoration:underline;">Atmosphere</span>: suitable for couples</li><li><span style="text-decoration:underline;">Opening hours</span>: 07:00-22:00, Monday to Saturday</li><li><span style="text-decoration:underline;">Reservation</span>: required</li><li><span style="text-decoration:underline;">Phone</span>: 922 86 80 40</li><li><span style="text-decoration:underline;">Address</span>: Acantillado de Los Gigantes, Pje Jacaranda, 2, Santiago del Teide</li><li><span style="text-decoration:underline;">Website</span>:<span class="Apple-converted-space"> </span><a style="color:#a57a50;text-decoration:none;background-color:transparent;" href="http://www.elrincondejuancarlos.es/" target="_blank">http://www.elrincondejuancarlos.es/</a></li></ul><p style="margin:0px 0px 1.14em;"> <b style="font-family:inherit;font-weight:bold;"><br /></b></p><blockquote style="margin:0px 1em 25px;padding:2em 0px 0px;border:;text-align:center;color:#101010;line-height:1.6;overflow:hidden;font-family:'Playfair Display', serif;font-size:1.1em;"><p style="margin:0px;"><i>“<b style="font-family:inherit;font-weight:bold;">Looking for a hotel in Tenerife?<span class="Apple-converted-space"> </span></b>Most of these top-rated restaurants are just within<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">short distance</b><span class="Apple-converted-space"> </span>from the<span class="Apple-converted-space"> </span></i><a title="Iberostar Tenerife hotels website" style="color:#a57a50;text-decoration:none;background-color:transparent;" href="https://ad.doubleclick.net/ddm/trackclk/N107202.2026705PASSPORTTOIBEROST/B8949651.121102089;dc_trk_aid=294042558;dc_trk_cid=64558297" target="_blank">IBEROSTAR Tenerife hotels</a><i><span class="Apple-converted-space"> </span>found in various locations in the<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">north and south</b><span class="Apple-converted-space"> </span>of the island. This hotel chain is a perfect place for either a<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">couple´s holiday</b><span class="Apple-converted-space"> </span>or a<b style="font-family:inherit;font-weight:bold;">family holiday</b>. And if you happen to love food, then you should be happy to know it</i><a style="color:#a57a50;text-decoration:none;background-color:transparent;" href="https://ad.doubleclick.net/ddm/clk/294042371;121102088;q?http://inside.iberostar.com/en/gastronomy?utm_source=Blog_EN&utm_medium=In-Text-Link&utm_content=GastroTenerife&utm_campaign=Marca-UK-Content-Seeding"><b style="font-family:inherit;font-weight:bold;"><i>features several in-house restaurants renowned for unrivalled gastronomic experiences</i></b></a><i>.”</i></p></blockquote><p><br /> <br /> <br /> <br /> <span class="font-size-1"><em>from our blog <a href="http://passportto.iberostar.com" target="_blank">Passport To...</a></em></span></p><p></p></div>5 Top Salvador, Brazil Restaurants for Bahian Cuisinehttps://tripatini.com/profiles/blogs/5-top-salvador-brazil-restaurants-for-bahian-cuisine2016-06-25T12:31:10.000Z2016-06-25T12:31:10.000ZIberostar Hotels & Resortshttps://tripatini.com/members/IberostarHotelsResorts<div><p style="font:14px/26px 'Noto Serif', serif;margin:0px 0px 1.14em;color:#444444;text-transform:none;text-indent:0px;letter-spacing:normal;word-spacing:0px;white-space:normal;background-color:#ffffff;"><a href="http://passportto.iberostar.com/wp-content/uploads/2015/02/BRA_LaMejorCocinaBAhiana.jpg" target="_blank"><img width="526" class="align-center" src="http://passportto.iberostar.com/wp-content/uploads/2015/02/BRA_LaMejorCocinaBAhiana.jpg?width=526" alt="BRA_LaMejorCocinaBAhiana.jpg?width=526" /></a></p><p style="font:14px/26px 'Noto Serif', serif;margin:0px 0px 1.14em;color:#444444;text-transform:none;text-indent:0px;letter-spacing:normal;word-spacing:0px;white-space:normal;background-color:#ffffff;"><b style="font-family:inherit;font-weight:bold;"><br />Salvador da Bahia</b><span class="Apple-converted-space"> </span>has one of most passionate and distinctive culinary traditions in all of Brazil, thanks in large part to the huge African influence on its culture. The<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">African customs</b><span class="Apple-converted-space"> </span>(such as the use of <em>dendê</em> (palm) oil, a typical Bahian ingredient) are fused with<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">European and also native traditions</b>, resulting in intense and exotically-tropical dishes.</p><p style="font:14px/26px 'Noto Serif', serif;margin:0px 0px 1.14em;color:#444444;text-transform:none;text-indent:0px;letter-spacing:normal;word-spacing:0px;white-space:normal;background-color:#ffffff;">From small bars on the beaches and streets of the city to sophisticated restaurants, there is a multifaceted and vast range of culinary options to go out for a meal in Bahia, with both local and international flavors.</p><p style="font:14px/26px 'Noto Serif', serif;margin:0px 0px 1.14em;color:#444444;text-transform:none;text-indent:0px;letter-spacing:normal;word-spacing:0px;white-space:normal;background-color:#ffffff;"><b style="font-family:inherit;font-weight:bold;">Yemanjá<span class="Apple-converted-space"> <br /> <br /></span></b> The name of the restaurant honors the goddess of the sea, as does the menu, specializing in fish and seafood prepared according to legendary regional techniques taught by the first owner, Anáila Moreira. The picturesque Praia da Armação beach acts as a visual backdrop. Make sure you try the<span class="Apple-converted-space"> </span><i>muqueca</i><span class="Apple-converted-space"> </span>and the<span class="Apple-converted-space"> </span><i>acarajé de bobó</i>. Their cocktails are also very good. <em>Avenida Otávio Mangabeira 4655.</em></p><p style="font:14px/26px 'Noto Serif', serif;margin:0px 0px 1.14em;color:#444444;text-transform:none;text-indent:0px;letter-spacing:normal;word-spacing:0px;white-space:normal;background-color:#ffffff;"><b style="font-family:inherit;font-weight:bold;">Bahia Café</b><br /> <br /> Ideal for live-music lovers. You can have an appetizer or some Bahian dishes. Bahia Café is located in the Mirante dos Aflitos and provides views of the beautiful landscape of Bahia de Todos os Santos (All Saints’ Bay). Fridays and Saturdays are the most fun days of the week as a lot of people head for this spot and it gets more lively than ever! <em>Ladeira dos Aflitos - Dois de Julho.</em></p><p style="font:14px/26px 'Noto Serif', serif;margin:0px 0px 1.14em;color:#444444;text-transform:none;text-indent:0px;letter-spacing:normal;word-spacing:0px;white-space:normal;background-color:#ffffff;"><b style="font-family:inherit;font-weight:bold;">Dona Mariquita</b><br /> <br /> Typical rustic and homemade Candomblé food. The menu, created by the owner, Leila Carreiro, rescues some age-old Afro-Bahian dishes, such as<span class="Apple-converted-space"> </span><i>hauçá</i><span class="Apple-converted-space"> </span>rice and<i>mariene de coco</i>, from oblivion. Tradition and a gourmet touch with an interesting cultural program. <em>Rua do Meio 178, Rio Vermelho.</em></p><p style="font:14px/26px 'Noto Serif', serif;margin:0px 0px 1.14em;color:#444444;text-transform:none;text-indent:0px;letter-spacing:normal;word-spacing:0px;white-space:normal;background-color:#ffffff;"><b style="font-family:inherit;font-weight:bold;">Boi Preto:</b> <br /> <br /> Without any shadow of a doubt, the best Churrascaria in the city. Boi Preto is Salvador’s busiest churrascaria in Salvador, with excellent customer service and where the cuts of meat are served one after another, non-stop. The quality of the meats and the starters buffet is complemented with the beauty of the views over Praia da Armação beach. <em>Avenida Otávio Mangabeira s/n, Pituba.</em></p><p style="font:14px/26px 'Noto Serif', serif;margin:0px 0px 1.14em;color:#444444;text-transform:none;text-indent:0px;letter-spacing:normal;word-spacing:0px;white-space:normal;background-color:#ffffff;"><b style="font-family:inherit;font-weight:bold;">Mama Bahia</b><span class="Apple-converted-space"><br /> <br /></span> Excellent roast meats served in braziers, it also offers grilled fish and traditional<span class="Apple-converted-space"> </span><i>moquecas</i>, along with an enticing selection of wines. Open 11 am until midnight in an 18th-century house in the middle of Pelourinho. <em>Rua Alfredo Brito (Portas do Carmo) 21. </em></p><p style="font:14px/26px 'Noto Serif', serif;margin:0px 0px 1.14em;color:#444444;text-transform:none;text-indent:0px;letter-spacing:normal;word-spacing:0px;white-space:normal;background-color:#ffffff;"> </p><blockquote style="font:1.1em/1.6 'Playfair Display', serif;margin:0px 1em 25px;padding:2em 0px 0px;border:;text-align:center;color:#101010;text-transform:none;text-indent:0px;letter-spacing:normal;overflow:hidden;word-spacing:0px;white-space:normal;background-color:#ffffff;"><p style="margin:0px;"><b style="font-family:inherit;font-weight:bold;"><i>“IBEROSTAR Hotels & Resorts<span class="Apple-converted-space"> </span></i></b><i>has<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">two 5-star all-inclusive vacation complexes</b><span class="Apple-converted-space"> </span>in Salvador da Bahia.<span class="Apple-converted-space"> </span><strong style="font-family:inherit;font-weight:bold;">the</strong><strong style="font-family:inherit;font-weight:bold;"><span class="Apple-converted-space"> </span></strong></i><a style="color:#a57a50;text-decoration:none;background-color:transparent;" href="http://www.iberostar.com/hoteles/praia-do-forte/iberostar-praia-do-forte"><b style="font-family:inherit;font-weight:bold;"><i>IBEROSTAR Praia Do Forte</i></b></a><strong style="font-family:inherit;font-weight:bold;"><i><span class="Apple-converted-space"> </span></i></strong><i>and the<b style="font-family:inherit;font-weight:bold;"><span class="Apple-converted-space"> </span></b></i><a style="color:#a57a50;text-decoration:none;background-color:transparent;" href="http://www.iberostar.com/hoteles/praia-do-forte/iberostar-bahia"><b style="font-family:inherit;font-weight:bold;"><i>IBEROSTAR Bahía</i></b></a><strong style="font-family:inherit;font-weight:bold;"><i>. </i></strong><strong style="font-family:inherit;font-weight:bold;"><i><span class="Apple-converted-space"> </span></i></strong><i>Both hotels offer guests the ideal Brazilian vacation and beautiful natural surroundings. These luxurious lodgings provide<span class="Apple-converted-space"> </span><strong style="font-family:inherit;font-weight:bold;">comfort</strong>, a wide variety of bars and restaurants, spa centers,<strong style="font-family:inherit;font-weight:bold;">pools</strong><span class="Apple-converted-space"> </span>and a full program of leisure and sport activities.”</i></p></blockquote><p><br /> <br /> <br /> <span class="font-size-1"><em>from our blog <a href="http://passportto.iberostar.com" target="_blank">PassportTo...</a></em></span></p><p></p></div>Mount Washington Valley, New Hampshire: Chili, Chocolate, & Celebrating Localhttps://tripatini.com/profiles/blogs/mount-washington-valley-a-story-of-chili-chocolate-and2016-04-11T16:18:41.000Z2016-04-11T16:18:41.000ZSteve Mirskyhttps://tripatini.com/members/SteveMirsky964<div><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2016/04/chilisamples.jpg" target="_blank"><img width="534" class="align-center" src="http://www.gastrotraveling.com/wp-content/uploads/2016/04/chilisamples.jpg?width=534" alt="chilisamples.jpg?width=534" /></a></p><p><br /> New Hampshire's <a href="http://www.mtwashingtonvalley.org/">Mount Washington Valley</a> region is built on small business. Beyond outdoor tourism like skiing, mountain climbing, and whitewater rafting, more than 25 locally run inns and 70 restaurants, along with an array of local specialty food purveyors and farms, fuel a robust hospitality and culinary scene. This synergy is celebrated with longstanding festivals and special events. Two annual biggies held at the end of February are the Chilly Chili Cook-Off and the Mount Washington Valley Chocolate Festival, each respectively in their 13th and 27th years bringing together lifetime locals and curious tourists.<br /> <br /> <a href="http://www.gastrotraveling.com/wp-content/uploads/2016/04/chiliservers2.jpg" target="_blank"><img width="408" class="align-right" src="http://www.gastrotraveling.com/wp-content/uploads/2016/04/chiliservers2.jpg?width=408" alt="chiliservers2.jpg?width=408" /></a></p><h4>Chilly Chili Cook-Off</h4><p><br /> Forty professional chefs put their best chili recipes to the test at the <a href="http://www.mtwashingtonvalley.org/events/2016ChillyChiliCook-off.cfm">Chilly Chili Cook-Off</a> competing for award categories like best beef, vegetarian, classic, and chicken chili, along with cornbreads and themed displays. Not only does a panel of professional culinary evaluators choose the winners based on aroma, consistency, and taste, but a People’s Choice Trophy is also awarded based on attendees' individual votes. Bumping up the exclusivity factor a notch, a limited number of VIP package tickets offer early admission, gift bags, and special entry to the awards ceremony.<a href="http://www.gastrotraveling.com/wp-content/uploads/2016/04/chocolatecupcakes.jpg" target="_blank"><img width="634" class="align-center" src="http://www.gastrotraveling.com/wp-content/uploads/2016/04/chocolatecupcakes.jpg?width=634" alt="chocolatecupcakes.jpg?width=634" /></a></p><h4>Chocolate Festival</h4><p><br /> Dubbed the "Sweetest Day on the Trails", the <a href="http://www.mwvskitouring.org/Chocolate-Festival.html">Mt Washington Valley Chocolate Festival</a> partners with <a href="http://www.mwvskitouring.org/">Mt Washington Valley Ski Touring and Snowshoe Foundation</a> to make chocolate indulgence totally guilt-free. Weather permitting, chocoholics cross country ski or snowshoe along the Mt. Washington Valley network of trails at designated inns and businesses like <a href="http://www.nhlocalgrocer.com/">Local Grocer & Cafe</a>, <a href="http://www.riverside-inn-bed-breakfast.com/">Riverside Inn B&B</a> and the <a href="http://www.americantowns.com/nh/northconway/venues/whitaker-woods-meeting-house">Whitaker Meeting House</a> to sample different renditions of decadence like rich organic truffles, creamy fondue sauces, and double mocha brownies. And just because this is a chocolate festival doesn't mean that some stops won't also include live music and perhaps some beer sampling as well.<a href="http://www.gastrotraveling.com/wp-content/uploads/2016/04/snowvillageinnexterior.jpg" target="_blank"><img width="372" class="align-left" src="http://www.gastrotraveling.com/wp-content/uploads/2016/04/snowvillageinnexterior.jpg?width=372" alt="snowvillageinnexterior.jpg?width=372" /></a></p><h4>Where to Stay</h4><p><br /> You have many unique lodging choices when visiting the Mt. Washington Valley like <a href="http://www.stonehurstmanor.com/">Stonehurst Manor</a>, a classic five-star retreat overlooking the White Mountains with all the amenities of North Conway right down the hill, or the themed rooms of <a href="http://www.adventuresuites.com/">Adventure Suites</a> ranging from <em>Motor Cycle Madness</em> to a <em>Deserted Island</em> suite complete with hammocks and beach bar.</p><h4>Snow Village Inn</h4><p><br /> But when you're looking to head off the beaten path for a decidedly more rural escape, <a href="http://snowvillageinn.com/">Snow Village Inn</a> in Eaton has been welcoming guests since 1948. First built as a summer home on the lower slopes of Foss Mountain in 1916 by Pulitzer Prize -winning author Frank Simonds, the main inn now features five queen and king suites above the downstairs restaurant and bar with commanding views of the Presidential Range.<a href="http://www.gastrotraveling.com/wp-content/uploads/2016/04/snowvillageinndiningroom.jpg" target="_blank"><img width="584" class="align-center" src="http://www.gastrotraveling.com/wp-content/uploads/2016/04/snowvillageinndiningroom.jpg?width=584" alt="snowvillageinndiningroom.jpg?width=584" /></a></p><p><br /> Two additional on site properties, Chimney House, with four fireplace-equipped guest rooms and the carriage house, a renovated old barn with eight well appointed rooms connected to a common area and library on the second floor, offer quieter retreats with a more cottage-like ambiance.</p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2016/04/snowvillageinnbreakfast.jpg" target="_blank"><img width="355" class="align-right" src="http://www.gastrotraveling.com/wp-content/uploads/2016/04/snowvillageinnbreakfast.jpg?width=355" alt="snowvillageinnbreakfast.jpg?width=355" /></a></p><h4>Max's Restaurant & Pub</h4><p><br /> Onsite <a href="http://snowvillageinn.com/maxs-restaurant-and-pub/">Max’s Restaurant & Pub</a> serves hearty breakfasts each morning to all guests with a rotating selection of homemade baked goods and hot entrées like frittatas or stuffed French toast accompanied by bottomless cups of locally roasted <a href="http://www.wickedjoe.com/">Wicked Joe Coffee</a>. It is at this first meal of the day that you get a taste of <a href="http://snowvillageinn.com/meet-our-chef-peter-willis/">Chef Peter Willis</a>' penchant for fresh ingredients and artful preparation that figure even more prominently at dinner. No stranger to the Mt. Washington Valley, with stints at the 1785 Inn, Darby Field Inn, and at one point his own restaurant Coyote Rose, <a href="http://www.gastrotraveling.com/wp-content/uploads/2016/04/lamblollipops-e1460236205182.jpg" target="_blank"><img width="391" class="align-left" src="http://www.gastrotraveling.com/wp-content/uploads/2016/04/lamblollipops-e1460236205182.jpg?width=391" alt="lamblollipops-e1460236205182.jpg?width=391" /></a>Willis draws from his Asian, South American as well as Southwestern and Santa Fe culinary inspirations to create dishes like eggplant ravioli with a roast red pepper sauce, curry spiced walnuts, and goat cheese or a satisfying rack of local lamb with olives and mint chimichurri.</p><p></p><p></p><p></p><p></p><p></p><p></p><blockquote><span class="font-size-1"><em>Photos: Steve Mirsky. Coverage resulting from a sponsored visit.</em></span></blockquote></div>Original Seafood Paella in Valencia, Spainhttps://tripatini.com/profiles/blogs/original-seafood-paella-in-valencia-spain2013-11-16T22:15:52.000Z2013-11-16T22:15:52.000ZAllan D. Kissamhttps://tripatini.com/members/AllanDKissam<div><p>The famed <a href="http://en.wikipedia.org/wiki/El_Cid" target="_blank">El Cid</a> battled the Moorish invaders in the area around <a href="http://en.wikipedia.org/wiki/Valencia" target="_blank">Valencia</a> during the Middle Ages of Spain. Unless El Cid held dinner parties with the remaining Moors, it is unlikely that he enjoyed Valencian seafood paella because its origins in Spain developed later from the Moors influences on cooking with rice.</p><p> </p><p><span class="font-size-3"><strong>Where is Valencia, Spain?</strong></span></p><p>Valencia is on the eastern shore of Spain, about half way between the Pyrenees border with France, and the thorn in Spanish pride at British-occupied Gibraltar. That Spain nearly touches Africa is how the Moors got a foothold in the eighth century. It is warm and beautiful, with classical beaches on the Mediterranean Sea. Rent an ocean view room at the <a href="http://en.hotel-lasarenas.com/" target="_blank">Las Arenas</a> resort hotel and, nearby, walk along the coastline area of traditional restaurants offering some of the best food in the world.</p><p> </p><p><strong><span class="font-size-3">Paella in Valencia, Spain</span></strong></p><p>Previously, I reported on cooking Spanish paella with a traditional recipe (<a href="http://allankissam.com/Kissam_SpanishPaella.pdf" target="_blank">here is a pdf version</a>). Here are a few insights on eating Lobster Paella (repeatedly, I might add) in Spain. Valencia is where paella originated in Spain and recipe originality is treasured when cooking paella.</p><p>The previous recipe included some meats in the mix and green vegetables, along with seafood. This fact does not detract from the recipe authenticity, just that it is actually a “mixed” version of the local delicacy. Another version might include mostly meats, and in Spain this may include rabbit, snails, chicken, or duck. Seafood paella, as seen in the picture here, beyond not including green vegetables will have several changes to the recipe when in Valencia.</p><p><a href="{{#staticFileLink}}9008805084,original{{/staticFileLink}}"><img class="align-left" style="padding:5px;" src="{{#staticFileLink}}9008805084,original{{/staticFileLink}}" title="Lobster Paella in Valencia, Spain - photo by Allan D. Kissam" width="500" alt="9008805084?profile=original" /></a></p><p>One noticeable difference is the previous recipe has rice in the pan bottom that was cooked until nearly crisp. This was done over a flame, not in the oven. The broth of the cooking was absorbed into the rice before serving, taking about five minutes with a covering of the pan.</p><p>Stirred into the rice was small shrimp without shells. The shrimp was cooked in the pan with oil before making the rice and broth combination.</p><p>Finally, the clams and lobster was split, broiled, and then simmered in the pan with rice to extract a fabulous flavor. When combined with the saffron, the taste of the lobster infused rice was indescribable.</p><p>A great local white wine recommended by the waiter complimented the dish. The area of Barcelona through Valencia has many fine wineries and sparkling wines here are excellent. Sparkling wine, called cava, is produced principally in the <a href="http://en.wikipedia.org/wiki/Catalonia" target="_blank">Catalonia</a> region, around Barcelona.</p><p>Overall, it is difficult to go wrong with seafood while in Valencia, and for fruitier refreshment try sangria (another Spanish original) at the hotel outside lounge while taking in the ocean beach beauty in afternoon sun.</p></div>Le Cordon Bleu and the Venetian-Palazzo Catapult Las Vegas to New Culinary Heightshttps://tripatini.com/profiles/blogs/le-cordon-bleu-and-the-venetian-palazzo-catapult-vegas-to-new2013-08-14T22:48:24.000Z2013-08-14T22:48:24.000ZSteve Mirskyhttps://tripatini.com/members/SteveMirsky964<div><p><a target="_blank" href="http://www.gastrotraveling.com/wp-content/uploads/2013/08/lecordonbleu1-1024x678.jpg"><img class="align-left" src="http://www.gastrotraveling.com/wp-content/uploads/2013/08/lecordonbleu1-1024x678.jpg?width=407" width="407" alt="lecordonbleu1-1024x678.jpg?width=407" /></a></p><p>It's official: gastronomy is overtaking gambling as Vegas' highest grossing attraction. Most of us want a sure bet these days and our palates rather than the comp card increasingly drive the buying decisions. Thanks to celebrity chefdom and farm-to-table ethos, our awareness of fresh ingredients and demand for exquisite dishes prepared by culinary artists has risen meteorically.</p><p><a href="http://www.venetian.com/">Venetian-Palazzo</a>, a raging culinary flashpoint on the Vegas strip boasts the highest number of James Beard chefs together under one roof including Thomas Keller, Emeril Lagasse, Wolfgang Puck, Mario Batali, and Daniel Boulud. My 2 night-in-a-row favorite was the <a href="http://publichouselv.com/">Venetian's Public House</a>, home to Nevada's first certified beer <a href="http://www.craftbeer.com/craft-beer-muses/beer-experts-and-cicerone">cicerone</a>. Their vast selection generously taps all the regional breweries like Tenaya Creek and New Belgium along with a menu that takes you on a flavor excursion further into the wild west with dishes like <em>Rabbit Loin in Porchetta</em> and <em>Grilled Quail</em>.</p><p><a target="_blank" href="http://www.gastrotraveling.com/wp-content/uploads/2013/08/carnevalesoup1.jpg"><img class="align-right" src="http://www.gastrotraveling.com/wp-content/uploads/2013/08/carnevalesoup1.jpg?width=311" width="311" alt="carnevalesoup1.jpg?width=311" /></a></p><p><a target="_blank" href="http://www.gastrotraveling.com/wp-content/uploads/2013/08/carnevalecharacter.jpg"><img class="align-left" src="http://www.gastrotraveling.com/wp-content/uploads/2013/08/carnevalecharacter.jpg?width=375" width="375" alt="carnevalecharacter.jpg?width=375" /></a></p><p>Then there are the remaining 36 on-site eateries....30 of which serve up shockingly authentic dishes like killer individual size brick oven pizzas and signature filet Mignon meatballs at <strong><a href="http://www.venetian.com/Las-Vegas-Restaurants/Casual-Dining/Trattoria-Reggiano/">Trattoria Reggiano</a></strong> while <a href="http://www.venetian.com/Las-Vegas-Restaurants/Casual-Dining/Taqueria-Canonita/"><strong>Taqueria Canonita</strong></a>, overlooking the Grand Canal with its steady stream of serenaded gondola riders, serves up Old Mexico favorites like Pozole Verde, a soup made with hominy and diced pork seared with green chile, tomatillos & mexican oregano sprinkled with shredded cabbage and red radish.</p><p>Now celebrating its 2nd Annual <a href="http://www.venetian.com/Las-Vegas-Entertainment/Special-Events/Carnevale/">Carnevale</a>, the Venetian-Palazzo is currently immersed in a summer- long cavalcade of more than 300 events like ornately masqueraded mimes and caricatures roving the halls daily, themed artisan cocktails featured at many bars, and <strong><em>Veni, Vidi, Vino</em></strong>, a self-guided wine walk exploring a wide selection of Italian wines at 9 on-site restaurants & bars.</p><p><a target="_blank" href="http://www.gastrotraveling.com/wp-content/uploads/2013/08/carnevalepiscopassion.jpg"><img class="align-right" src="http://www.gastrotraveling.com/wp-content/uploads/2013/08/carnevalepiscopassion.jpg?width=375" width="375" alt="carnevalepiscopassion.jpg?width=375" /></a> Pisco Passion: A Carnevale Specialty Drink[/caption]</p><p>If hands-on is more your style, Le Cordon Bleu Vegas has partnered with the Venetian-Palazzo for the remainder of Carnevale to offer <a href="http://www.venetian.com/Las-Vegas-Entertainment/Special-Events/Le-Cordon-Bleu/">Bleu Ribbon Kitchen Workshops</a>. Joining in one of these sessions means you don a chef’s jacket, sharpen your knives, and step into one of the Venetian-Palazzo’s professional kitchens for a day or two of intensive instruction with a Le Cordon Bleu chef. Classes range from <em>Sushi Making</em> to <em>Steak House at Home</em>. Not only will your salivary glands get a workout, you'll bone up on the cooking skills needed to recreate these fine dishes at home.</p><p>To say that Laura Lyons, Le Cordon Bleu's Director of Education, is excited about this kickoff to Le Cordon's Bleu's nationwide Bleu Ribbon Kitchen Programs would be a major understatement. “The Venetian-Palazzo are the pinnacle of culinary aspirations on the Vegas strip. From Wolfgang Puck’s CUT to Mario Batali’s Carnevino and Thomas Keller’s Bouchon, we look forward to adding our Le Cordon Bleu name to this suite of culinary temples.”</p><p><a href="http://www.venetian.com/Las-Vegas-Entertainment/Special-Events/Le-Cordon-Bleu/">Sign up now!</a> The first cooking class, <em>Taste of Northern Italy</em>, begins August 17th.</p><blockquote><em>Photos courtesy of Le Cordon Bleu & Steve Mirsky. Coverage made possible by participating in a partially sponsored visit.</em></blockquote></div>Rose & Ron Krumpos Dining in Asiahttps://tripatini.com/profiles/blogs/dining-around-asia2015-12-22T17:30:00.000Z2015-12-22T17:30:00.000ZRon Krumposhttps://tripatini.com/members/RonKrumpos<div><p><em><a href="{{#staticFileLink}}9008982287,original{{/staticFileLink}}"><img width="750" src="{{#staticFileLink}}9008982287,original{{/staticFileLink}}" class="align-center" alt="9008982287?profile=original" /></a></em><span class="font-size-4"><b>Dining Journeys </b></span><em>(part 1 of 3)</em></p><p> </p><p>Ron's Swedish grandmother had once said "I live to eat...I don't eat to live." That sounds like our philosophy. This journal recalls our most memorable dining experiences, in loose geographic order (and mostly chronological) , during 30 years of travel outside the U.S.</p><p></p><p>Many details add a little color to our foodielogue, including tales (those we dare print) about people in the travel industry who we met along the way. Working for and with international airlines and luxury hotels allowed us to make more frequent trips, of much better quality, than we could afford on our own.</p><p> </p><p><span class="font-size-4"><b>Japan</b></span></p><p><br /> <b><i>Japanese waiters dressed as Cossacks at Volga in Tokyo<br /> <br /></i></b></p><p>Our first time in Tokyo together, we stayed at the landmark Imperial Hotel - in separate rooms! On our honeymoon we ate Russian food at Volga - near Tokyo Tower - where Japanese waiters dressed as Cossacks. Rose had the musician play the theme song from "Doctor Zhivago" on the balalaika. Western dining was much more expensive than in the U.S. We also attended a variety show at a theater in the Ginza: from Noh and Kabuki to modern music. Rose flew to Tokyo for six years for Northwest Airlines and Ron made seven trips, but only two together. Rose visited 18 cities in Japan and Ron 12.</p><p><br /> On the first trip, after our engagement, Ron just finished escorting a tour and Rose was on a layover from Seattle. He planned for her to stay in his room at the Imperial, but the night manager would not allow it. She was housed in the old Frank Lloyd Wright wing, about two blocks from Ron. We mostly used the subway (except during rush hour). Taxis were expensive and their drivers often got lost; we gave them a map in Japanese. When Rose lived near Tokyo as a child (age 5-8), the city was in ruins. She returned to a modern metropolis with NWA.</p><p></p><p><b><i>Kneeling at Ryotei Hashimoto, a traditional restaurant in Nagasaki<br /> <br /></i></b></p><p>During our honeymoon Japan Travel Bureau gave us cars and drivers to tour Kyushu, Japan's southern island. We visited Kumamoto, Rose's paternal grandparents' home town, and were hosted by the Unzen Kanko, the classic Swiss chalet-style hotel in the hills of a national park. On an excursion to Nagasaki, we dined at Ryotei Hashimoto, a traditional restaurant with 12-inch high tables. Ron had to kneel when eating with tour groups, but it was too uncomfortable for Rose.<br /> <br /> We flew to Fukuoka and used Japan's excellent railways; cars met us in each city. Rose's grandfather came to the U.S. in the 1890's. Her father was born in Seattle, went to college in Japan and worked for Mitsui in Manchuria, where Rose was born. The server in our private room at Hashimoto wore a kimono. She chided Rose for being Japanese and not being able to kneel properly, especially since her <i>gaijin</i> husband could. Rose told her she was an American, not used to sitting that way and it hurt...nine years walking in a pressurized cabin took its toll.</p><p> </p><p><b><span class="font-size-4">Taiwan</span><br /> <br /></b> <b><i>An outdoor Mongolian barbecue with a Malaysian couple in Taipei</i></b></p><p><br /> Rose got passes on Northwest for our honeymoon to Tokyo, Taipei and Hong Kong. We went to Taiwan's Taroko Gorge, a picturesque valley and gorges surrounded by 4,000-foot mountains. In Taipei we met a young Malaysian couple at Genghis Khan, an outdoor Mongolian barbecue. We selected from a buffet of Oriental vegetables and thinly sliced meats, which were then stir fried on a flat grill. After dinner we attended a Chinese opera.<br /> <br /> Except for military air charters, Northwest's American flight attendants only flew to Tokyo; Asian women worked Northwest's flights to Taipei, Manila and Hong Kong. The Chinese couple from Malaysia used English because Taiwanese could not understand their dialect. At a night bazaar we saw some snakes skinned for their meat (supposedly delicious) and a sidewalk dentist proudly displayed the teeth he had pulled.</p><p></p><p><b><i>Imperial Chinese decor</i></b><b> <i>of the Grand Hotel dining room</i></b></p><p><br /> At Hualien we were carried to a banquet in sedan chairs by aborigines of the Ami tribe. In Taipei we also had dinner at the Grand Hotel...government-owned and built on a hillside sparing no expense. The architecture was similar to the Emperor's palace in Beijing, and the restaurant's interior had imperial Chinese decor, with intricate carvings on highly polished woods, accented with rare antiques, and serving court haute cuisine.</p><p> </p><p><span class="font-size-4"><b>Philippines</b></span></p><p> </p><p><b><i>A dinner</i></b><b> <i>show</i> <i>in Manila with Mandarin Oriental's sales team<br /> <br /></i></b></p><p>Mandarin Oriental Hotels had brought their international sales team - together with spouses - to Manila for a hard-hat tour of the Mandarin Oriental being built in Makati, the business center. We stayed at the InterContinental Hotel, where we had European cuisine and were entertained by the Ambivalent Crowd, an exceptional group of young Filipino singers. It was our second visit to Manila; Rose did not care for most traditional food.<br /> <br /> Our host on the first visit was the downtown Hilton, where Rose got a great massage from a blind masseur. We attended a Bayanihan folk dance performance. Armando Tirona, Sales Director for the Mandarin Oriental in Manila, sent a faith healer to stay overnight with us in Sausalito. Rose flew 12 MAC flights via Clark AFB in the Philippines, transporting U.S. Marines to Vietnam. Northwest had to dive into Saigon to avoid gunfire and then takeoff quickly. Ron transited Saigon (now Ho Chi Minh City) to Phnom Penh, Cambodia...taking a group to ancient Angkor Wat.</p><p> </p><p><span class="font-size-4"><b>En Route</b></span></p><p> </p><p><b><i>Prime</i></b><b> <i>rib</i> <i>carved</i> <i>at</i> <i>our dinner table</i> <i>on</i> <i>the upper deck</i> <i>of Pan</i> <i>Am<br /> <br /></i></b></p><p>Pan Am hosted many of our transpacific flights because they freely exchanged passes with Thai International and had a barter agreement with Mandarin Oriental. On a Pan Am 12-hour non-stop from San Francisco to Hong Kong, we had a special experience. The upper deck of the 747 was used as a dining room, requiring reservations...with table cloths, fresh flowers and even place cards. Prime rib was carved to order at our table.<br /> <br /> With passes on SFO Helicopter, we checked and claimed luggage at Sausalito's heliport. Ron went ballistic on another Pan Am flight from Hong Kong. We had lost one suitcase on arrival from Bangkok (our only loss in 30 trips). Shortly after takeoff on a non-stop to San Francisco, Rose told him that her engagement ring was in that bag! The owner of a diamond factory in Tel Aviv had custom-made that ring in exchange for a Piaget watch Ron bought in Hong Kong - its wide 18-kt. gold band was custom-made for a British Airways pilot.</p><p> </p><p><span class="font-size-4"><b>Hong Kong</b></span></p><p> </p><p><b><i>Impeccable service</i></b><b> <i>at</i> <i>the Mandarin Oriental's</i> <i>Man</i> <i>Wah restaurant<br /></i></b></p><p>The Mandarin Oriental on Hong Kong Island was rated among the top ten hotels in the world. Our host was General Manager Peter Stafford, a true gentleman dedicated to service. We were impressed by the impeccable service in its Man Wah restaurant; our needs were anticipated and unobtrusively fulfilled, while enjoying delectable Chinese cuisine. We had splendid European dinners at the hotel's signature Mandarin Grill, too. Both are Michelin star restaurants.<br /> <br /> The Mandarin Oriental met us at the airport in a vintage Rolls Royce, the doorman greeted us by name, the front desk had us preregistered, and an Assistant Manager escorted us to our room ... a delightful arrival. A 'spouse tour' was led by Kai Yin Loh, the hotel's Public Relations Manager - a well-known jewelry designer - who brought them to the wholesale Central Market, Cat Street, Cloth Alley, and to her favorite stores (she did most of the shopping). Hong Kong had a campaign to compete with rival Singapore, the world's cleanest major city.</p><p> </p><p><b><i>Fresh seafood</i></b><b> <i>on</i> <i>a floating restaurant in Aberdeen Harbour</i></b></p><p><br /> We went to Tai Pak floating restaurant in Aberdeen Harbour, accessible only by small sampans. Afloat on barges, it was brightly lit by strings of lights outside and by Chinese lanterns inside. Their seafood was very fresh, caught the same day and kept alive until each customer ordered. We also dined at the Verandah of the Repulse Bay Hotel (now closed) and at Gaddi's in the Peninsula Hotel (flagship of Peninsula Hotel Group)...refined Continental restaurants.<br /> <br /> Peter Gautschi managed the Peninsula; the gracious host on our first trip together. His hotel had a Rolls Royce fleet. While Rose went shopping in Kowloon, Ron took a private water tour on a motorized junk with Pacific Leisure's manager to Lantau Island - with a vegeterian lunch at Po Lin Buddhist Monastery - then visited the Christian Trappist monastery (Our Lady of Joy) on a remote corner of the island. Lantau is much larger than Hong Kong Island and adjacent to the new airport. Landings at the first airport, Kai Tak, were just above the rooftops of buildings...you could almost pick the laundry off clothes lines. At a Buddhist temple near Tai Po in the New Territories Rose tried an outhouse, but spiders made her loose the urge to go.</p><p> </p><p><b><i>An</i></b><b> <i>endless variety</i> <i>of dim</i> <i>sum</i> <i>at</i> <i>City Hall in Victoria<br /></i></b></p><p>City Hall on Hong Kong Island in Victoria, capital of the former British Crown Colony, had a cavernous restaurant overlooking the Harbour, and at lunch it was filled with civil servants and businessmen. We sat by the windows and were served by at least a dozen women wheeling carts with an endless variety of dim sum. Darse Crandall, Ron's pledge father at Northwestern University, and wife Ruth Ann - who lived in Hong Kong - invited us to dinner.<br /> <br /> Darse took us to dinner in Wanchai, the nightclub district. He had been a U.S. Navy supply officer. There is a tunnel to drive between mainland Kowloon and Hong Kong Island, but we preferred to take the Star Ferry...always an interesting experience. Transportation was often provided for us, but taxis were clean, reasonable and by the meter. Central District was terrific for walking, with fascinating shops around every corner. On Rose's first visit, she attended an elaborate dinner at a Chinese millionaire's estate. New dishes just kept on coming. Ron had visited Macau while it was a Portugese colony; it now surpasses Las Vegas in gambling revenues.</p><p></p><p><b><i>Dancing the hora after dinner</i></b><b> <i>at</i> <i>a publisher's apartment</i> <i>on</i> <i>Victoria</i> <i>Peak<br /> <br /></i></b></p><p>Adrian Zecha published <em>Orientations</em>, a quality magazine dedicated to Asian antiques, arts and culture. He and his wife were Jewish émigrés from Indonesia and invited us to dinner at their apartment on Victoria Peak. After dinner we danced the hora, led by their amah (maid) who sang “Hava Nagila” in Hebrew. On two of our five trips together to Hong Kong, we ate at the Peak Tower restaurant with spectacular views of the Harbour at night.</p><p>Adrian's brother Alwin - an owner of Pacific Leisure - was our guest for a tour of California for Asian tour operators attending the ASTA convention. Adrian later founded Aman Resorts, ultra-luxurious small resorts in Southeast Asia, whose services, facilities and prices put Ritz-Carlton to shame. Wally Gress, V.P. of Sales for Mandarin Oriental Hotels, also lived on Victoria Peak. He came from New York City, but rents in Hong Kong more expensive. On our next trip we ate with Andreas Hofer, the Mandarin Oriental's new General Manager. Hong Kong is usually warm and sunny, but we once had cold winds and monsoon rains.</p><p> </p><p><span class="font-size-4"><b>Indonesia</b></span></p><p> </p><p><b><i>Supper</i></b><b> <i>at</i> <i>sunset</i> <i>on</i> <i>Tuban Beach on Bali<br /> <br /></i></b></p><p>Cathay Pacific - a Thai International pool partner - hosted us from Hong Kong to Bali. There we were guests of the Kartika Plaza on Tuban Beach, in a brick bungalow with a thatched roof. We had an early supper so we could later attend the Ketjak (monkey) dance...just as exciting as the colorful Barong dance the next night. The dining room faced west toward the ocean and - at just 10 degrees south of the equator - sunset lasted 'forever.'<br /> <br /> Rose wanted to enjoy the unspoiled white sand beach in front of our hotel, but Ron - who escorted two tour groups to Bali - kept her busy visiting the many interesting sights on the island. Tuban was adjacent to Kuta Beach, the favorite of hippies and nude sunbathers. Since our trip, 47 hotels (8,100 rooms) have opened there. Many public beaches are now crowded with tourists, but most of the new luxury resorts have their own private beaches.</p><p> </p><p><b><i>Rijstaffel</i></b><b> <i>at</i> <i>exotic Tandjung Sari near Sanur Beach<br /> <br /></i></b></p><p>We had one dinner near Sanur Beach at exotic Tandjung Sari, its cottages covered in frangipani and hibiscus. Its lovely courtyard restaurant is an elevated, circular terrace. A specialty was rijstaffel, 15 Indonesian dishes served individually, such as satays, stews, and curries. Lunch was at Puri Suling, Bob Hargrove's charming restaurant, by the Elephant Cave. Bali's tropical splendor was only surpassed by its serene, spiritual and artistic people.</p><p>Rose previously had rijstaffel at Bali restaurant in Amsterdam (Indonesia was a Dutch colony until 1949). We shopped at the artist villages of Ubud and Mas - superior quality and fantastic values. Indonesia has 13,000 islands and has the world's largest Muslim population, but most of the Balinese are Hindus. Bali is called the "Isle of the Gods"...it was a paradise on Earth with clean air, pleasant weather, dependable rainfall, plentiful food, and lush flora.</p><p> </p><p><span class="font-size-4"><b>Singapore</b></span></p><p> </p><p><b><i>Eating</i></b><b> <i>at</i> <i>food</i> <i>stalls on Singapore's Esplanade<br /> <br /></i></b></p><p>On Singapore's waterfront Esplanade, we ate at food stalls which served freshly prepared satay...chicken, lamb or beef skewered on sticks and cooked over an open flame. Very tasty and very cheap. We then took a cycle rickshaw to Chinatown. We also dined with Bob Chamberlain, Director of Sales of the Shangri-La, our luxury host hotel and flagship of Shangri-La Hotels & Resorts, and had another dinner at the Raffles, built in 1887 and still a grand hotel.<br /> <br /> We were hosted from Bangkok by Singapore Airlines, which served with fine crystal, china and silver...the best of any airline. Sonnie Lien, G.M. of the Mandarin Orchard Hotel, was disappointed that we did not stay with him. Singapore is a true multi-cultural island nation: Although predominately Chinese, it has a large population of Malays, Indians and Anglos. The most prosperous Southeast Asian country, it has many (mostly benign) laws controlling the behavior of its citizens. Ron's first visit was for Northwest Airlines, exploring the possibility of going online there.</p><p> </p><p><span class="font-size-4"><b>Malaysia</b></span></p><p> </p><p><b><i>Eating</i></b><b> <i>at</i> <i>food</i> <i>stalls with Thai International's manager in Penang<br /> <br /></i></b></p><p>On Penang island we were hosted by the E&O (Eastern & Oriental), a colonial hotel built in 1885 (now closed). We were just seated for dinner in its stuffy, formal dining room when Thai International's Manager swept in. He was a jovial - and somewhat loud - Chinese Malay who said "you don't want to eat in this place" and took us out to a night market of food stalls serving an amazing array of seafood. Delicious and fun!<br /> <br /> We took a funicular up to a Buddhist temple, which had many snakes...kept sleepy by the smell of incense. Ron had a long and controversial interview with the <em>Straits Times</em> newspaper. Malaysia's population is primarily ethnic Malays, but Penang was mostly Chinese. A jolly tour operator from Penang joined our California tour for Asians attending the ASTA (American Society of Travel Agents) conventon. He played saxophone, with Alwin Zecha on drums, sitting in at a jam session in Anaheim. We brought them to Disneyland the next day.</p><p> </p><p><span class="font-size-4"><b>Thailand</b></span></p><p> </p><p><b><i>Lunch</i></b><b> <i>by the</i> <i>pool</i> <i>at</i> <i>the</i> <i>Siam</i> <i>InterContinental with Tiger</i> <i>Tops'</i></b> <b><i>owner<br /> <br /></i></b></p><p>One trip to Bangkok was in August, in sweltering heat. Rose took tours while Ron was in sales meetings. She was wilting and grateful to return to the air-conditioned Siam InterContinental. At its pool, we had lunch with Jim Edwards, owner of Tiger Tops in Nepal, and his Nepalese secretary Uma. The next day we all went to the newly opened Ancient City, one hour south of Bangkok <br /> <br /> When Ron worked for Thai International, the Station Manager always met us so we didn't have to clear Immigration or Customs. Transfers from the airport to the downtown hotels should take 30 minutes, but took an hour due to the mind-boggling traffic. Many drivers sat to the right of their seat to allow room for the Buddha to steer them to safety. The Mandarin Oriental Hotel had a river transfer for groups...suggested by our international sales team. We used hotel cars in Bangkok: newer Mercedes and quite reasonable. Taxis? A hassle.</p><p></p><p><b><i>Barking deer with the Managing Director</i></b><b> <i>of</i> <i>Thai International<br /> <br /></i></b></p><p>Niels Lumholdt, Managing Director of Thai, took Ron to Nick's Hungarian Inn to have venison of barking deer. These miniature deer were imported from Burma (Myanmar), but illegal to hunt in Thailand. Rose remembers lumpia Niels brought from Manila to a party at the San Francisco home of Claus Jensen, General Manager-Americas for Thai International.</p><p>Thai Airways International started in 1960 as a joint venture between Scandinavian Airlines and Thai Airways Company, Thailand's domestic carrier. That ended in 1977 when the Thai government bought out the remaining 15% of SAS shares. Niels joined Thai International in 1964, rising from Director of Sales & Marketing to V.P. and Deputy Managing Director. Claus Jensen was one of the pioneers of in-flight entertainment on airlines.</p><p></p><p><b><i>Fumbling with escargot</i></b><b> <i>at</i> <i>dinner with</i> <i>Lars</i> <i>Lind</i> <i>in</i> <i>Bangkok</i></b></p><p></p><p>Lars Lind, owner of a tour company in Bangkok, invited us to dinner at the Montien Hotel. Earlier Ron drank too much at a reception for his friend General Chalermchai, Director of the Tourist Organization of Thailand. We both like escargot, but Ron used the clamp for holding the shell to try removing the snail...a fumbling attempt that failed. Lars provided cars and guides for us; he seemed to value both our opinions about tours.</p><p><br /> As Sales Development Manager, Ron promoted destinations served by Thai International. Lars asked us to evaluate a 'real' floating market 90 minutes from the 'tourist' version in Bangkok...would Americans think it worthwhile? The next day we explored the market and made our first visit to the Rose Garden in Nakhon Pathom. At the Nipa Lodge, our host in Pattaya, we had dinner with General Manager Anton Good. Together with the Pattaya Palace, the Nipa Lodge (now Basaya Beach Hotel) later hosted Ron's first group of American tour wholesalers. Since then, 30,000 hotel rooms have opened there.</p><p></p><p><b><i>Lunch</i></b><b> <i>at</i> <i>the</i> <i>Rose</i> <i>Garden with the InterContinental's sales director</i> <i>and</i> <i>family<br /> <br /></i></b></p><p>Two years later, the Siam InterContinental's Sales Director, Niphon Palalikit, his wife Toi and their children were our guests for lunch at the Rose Garden (now Sampran Riverside), the restaurant and Thai cultural show park owned by Suchada Yuvaboon, daughter of the former mayor of Bangkok. Their four-year-old daughter, a little lady, easily read the English menu. Quite a contrast with the young girls of the Karen tribe, smoking pipes, who we later met in a village near Chiang Mai in Northern Thailand.<br /> <br /> Niphon and Toi visited us in San Francisco and Los Angeles. He later opened Venus Jewelry in Bangkok and made a ring for Rose from a large star sapphire Ron bought in Sri Lanka. The Rose Garden was included on Ron's first trade mission for American tour wholesalers and most of them added it to their itineraries, en route back from the real floating markets at Damnern Saduak. Suchada was so grateful that she gave us a 700 year old vase from Ayutthaya. Outside Chiang Mai, Ron had a Mountain Dew...bottled in Kenosha, Wisconsin (his home town).</p><p></p><p><b><i>Lunch</i></b><b> <i>served to us in the cockpit of Thai Airways en route to</i> <i>Phuket<br /> <br /></i></b></p><p>We were 'bumped' on Thai Airways from Bangkok to Phuket...the flight overbooked. As a Thai International employee we were able to get on a cargo flight. The Captain invited us to sit in the cockpit, where we were served a box lunch. From the Phuket Island Resort - our host - we sailed 10 miles to Phang-nga island, location for a James Bond movie. We stopped for lunch at Ko Panyi, a Muslim fishing village built on stilts over the bay.<br /> <br /> An Italian film company was at our resort; one actress had her body covered in blue paint. On Phang-nga, a Thai movie was filming. After our trip together, Ron's second trade mission introduced Phuket to American tour wholesalers; it is now included on many of their tours of Southeast Asia. Sets for "The Man with the Golden Gun" were being built on Phang-nga when they were there. The seafood dinners were wonderful at the Phuket Island Resort. Later, 33 resorts (7,000 rooms) were built on Phuket's 12 fine beaches; ours was the first.</p><p> </p><p><b><i>A dinner service performance</i></b><b> <i>at</i> <i>Le</i> <i>Chalet in the Erawan Hotel<br /> <br /></i></b></p><p>Le Chalet was the Franco-Swiss restaurant in the old Erawan Hotel (now site of the Grand Hyatt Erawan). Its ebullient Thai chef was Cordon Bleu-trained in Europe. He prepared or finished most dishes at each table, with a flourish and much chatter. The decor was of a Swiss chalet, with a cow bell at the door. At Baan Thai, a Thai-style house/restaurant and gardens, we watched graceful Thai classical dances from tables sunk in the floor.<br /> <br /> For one trip to Bangkok we stayed at the Dusit Thani, which had a baby elephant standing next to the doorman. During a later hotel strike, the little elephant died. At the eclectic weekend market, a fortune teller told Rose never to return to the place of her birth. After joining Mandarin Oriental, Ron conducted seminars on incentive travel to Asia. One result was Chevrolet booking three back-to-back charter flights for their dealers to stay at the Oriental Hotel. They were cancelled when Bangkok had its first ever student riots just three weeks before departure.</p><p></p><p><b><i>A hilarious lunch with the Oriental's manager</i></b><b> <i>and</i> <i>his wife in</i> <i>Bangkok<br /> <br /></i></b></p><p>At the Oriental (now Mandarin Oriental) in Bangkok - 10 years rated the world's best hotel by business travelers - we dined with Kurt Wachtveitl, then its General Manager for 30 years. We will never forget one lunch on the outdoor Riverside Terrace with him and his Thai wife Penny. A female French journalist, known for complaining about everything, exited the hotel and Kurt sat under the table to avoid her. Penny put a napkin over his head, which made everyone laugh, including the waiter. His staff adored him.<br /> <br /> Every hotel sent us a basket of heavenly Thai fruit: rambutan, mangosteen, pomeio, and pawpaw. At the Oriental, Mrs. Ankana, Front Office Manager, always met us. She was with the hotel for 50 years and full of energy. Pornsri, the Public Relations Manager, was sweet and helpful. As we were leaving the Oriental, Kurt and Penny saw us off. The <em>Bangkok Post</em>, English-language daily newspaper, published our photo together.</p><p></p><p><b><i>A</i></b><b> <i>sumptuous</i> <i>buffet</i> <i>on</i> <i>board the Oriental</i> <i>Queen</i> <i>sailing the</i> <i>Chao</i> <i>Phraya River<br /> <br /></i></b></p><p>On the <i>Oriental Queen</i> - a luxurious riverboat operated by the hotel - we sailed from Bangkok up the Chao Phraya River to the former summer palace at Bang Pa-in and the ancient capitol of Ayutthaya. On board was a sumptuous buffet of tropical fruit, Thai specialties and Continental cuisine...with an impressive and appetizing presentation. We were also Kurt's dinner guests at the Oriental's legendary Le Normandie, on the rooftop, then considered the best French restaurant in Asia.</p><p>Kurt hosted Thai International's sales staff on the <i>Oriental Queen</i>, entertained by a lady with a bullwhip. We first stayed at the Oriental Hotel when the River Wing was being constructed, given the lovely Somerset Maugham suite in the original building, then 75 years old. On a hard hat tour of the River Wing, Wally Gress fell one storey onto a pile of bricks; bruising both his ego and his back. On a later stay, we were in one of the spacious new rooms overlooking the Chao Phraya.</p><p> </p><p><b><i>A shellfish</i></b><b> <i>banquet</i> <i>at</i> <i>the Sea Palace with Mandarin Oriental's sales</i> <i>team<br /> <br /></i></b></p><p>The Sea Palace was a large, attractive restaurant outside central Bangkok. In the elevated brick structure we were greeted by pretty hostesses who led us past glass tanks of live fish and shellfish awaiting our selection. Most tables were on the patio where Mandarin Oriental's sales team had a banquet, laughing and gorging ourselves. On one of our six trips together to Bangkok, we had a Thai dinner on a converted rice barge on the Chao Phraya.<br /> <br /> Chalie Amatyakul, the Oriental's Director of Sales, took us to a high class massage parlor next to the Sea Palace where every masseuse wore a different outfit. He then brought us to a risque club down an alley off Patpong Road. Wally Gress, Armando Tirona, Chalie, and Robert King (HKG) had brunch with us in Sausalito, before they went with Ron to make audiovisual presentations for travel agents in San Francisco, Beverly Hills, Chicago, and New York. </p><p> </p><p><span class="font-size-4"><b>Nepal</b></span></p><p> </p><p><b><i>Eating</i></b><b> <i>tandoori shrimp in Calcutta, then fainting in</i> <i>Kathmandu<br /> <br /></i></b></p><p>Rose went ahead to Nepal on Thai International's nonstop flight. Ron had business in Bangkok and took a later connection through Calcutta (now Kolkata), where he first entered India en route to study at Lucknow University. He ate tandoori shrimp for lunch at the Oberoi Grand Hotel downtown. That evening in Kathmandu, while we met with friends from Guam, Ron fainted.</p><p>Rose stayed with Jim Edward's Icelandic wife and baby at their home in Kathmandu, then moved to Hotel de I'Annapurna, our host, when Ron arrived. After our first trip, Ron's third trade mission took American tour wholesalers to Nepal. He went with two of them by helicopter - piloted by an Australian nursing a hangover - briefly hovering over Mount Everest then landing at a remote farm on a mountainside of the Himalayas. The rest of the party went to Tiger Tops, which the two had seen, as guests of Jim. At a shop in Kathmandu, Ron haggled for a Tibetan prayer pendant for Rose: three visits, three prices, sold!</p><p></p><p><b><i>Eating water buffalo</i></b><b> <i>at</i> <i>Tiger Tops</i> <em>Jungle Lodge</em><i><br /> <br /></i></b></p><p>Ron had escorted a tour to Tiger Tops, so he sent Rose on her own. Rooms were in the tree tops. The daily staple in the restaurant was water buffalo, also used as bait to attract tigers at night. Rose was stuck for four days due to weather in Kathmandu, commuting each day to the grass airstrip - on elephants through the jungle - with a German tour group. She became very fond of her elephant. Villagers staged a flea circus to entertain the tourists.</p><p>In her tree top room at Tiger Tops Rose saw a giant spider...her screams woke everyone. We both experienced the jungle excursion by elephant, four people riding atop each on a wooden platform, straddling a post. We sought tigers, which are usually nocturnal, but only encountered rhinos. Rose talked with the mahouts who took great care of their elephants: bathing, brushing, feeding, and talking to them like dear friends. Kathmandu had no instrument landing system. Flights could not operate in the frequent thick fog. Australia contributed ILS equipment; RNAC couldn't pay duties demanded by Customs.</p><p> </p><p><b><i>Meeting Boris Lisanevich</i></b><b> <i>at</i> <i>the</i> <i>Yak</i> & <i>Yeti restaurant<br /> <br /></i></b></p><p>Boris Lisanevich ("it rhymes with son-of-a-bitch," he said) was a legend in Kathmandu. He was the first Westerner to open a hotel and restaurant in Nepal. Boris had picked up Rose at the airport and later met us at his Yak & Yeti restaurant. It served good Russian and East European food, among Ron's favorites. That day, Thai International's Tibetan airport hostess gave us a tour of Kathmandu<i>.<br /> <br /></i></p><p>Ron had gone to Nepal with Travcoa, but our first trip together was on holiday. We went to Bhadgaon, Pokhara and Patan. A mean old goat, with a scraggly beard, chased Rose. Rose bought a necklace to ward off evil spirits, which she wore during sales at Neiman Marcus to keep nasty customers away. We have several photos of Thai International's accident at Kathmandu. The jet was stopped by a mound of dirt at the end of the runway, preventing it from falling into the valley below. Two Americans (each 300 lbs.) were injured seriously.</p><p></p><p><b><i>Lunch with Princess Rana, later fainting atop a Buddhist stupa<br /> <br /></i></b></p><p>On our second trip together, Rose had a salad for lunch at the American Club with Princess Rana and the ladies of the 'mahjong club,' while Ron was working at Royal Nepal Airlines. Rose later fainted atop the 365 steps of Swayambhu Buddhist stupa (painted with eyes) and was carried down by an SAS pilot friend.</p><p>Princess Rana's small palace was covered with Tibetan carpets, but her prize was a shag rug from an American friend. She had a little zoo in her yard, including a bear. Ron met HRH Princess Helen Shah at a reception for the American tour wholesalers. Royal Nepal Airlines had manual typewriters, a mimeograph and recycled paper. Thai International in Bangkok had modern office equipment when Ron was assigned there for four months.</p><p></p><p><b><i>A dinner party</i></b><b> <i>at</i> <i>the</i> <i>home</i> <i>of the</i> <i>Soaltee's manager<br /> <br /></i></b></p><p>While in Kathmandu on business, we attended a dinner party at the home of Prabhakar Rana, Owner/Manager of the (Crowne Plaza) Soaltee hotel and a Director of Royal Nepal Airlines. The wife of India's ambassador complained about living conditions, after moving from postings in London and Washington, DC. We were considering living there as advisors for SAS.</p><p>Ron was the only American member of the SAS team, financed by Denmark's DANIDA. When Prabhakar came to San Francisco, we took him to Vlasta's, our favorite restaurant, for her incredible roast duck. He told us that SAS did not get the management contract, but offered Ron the marketing position with Royal Nepal Airlines. We declined because we would not have the security of SAS and Ron had recently become Director of Sales-North America for Mandarin Oriental Hotels.</p><p> </p><p><span class="font-size-4"><b>En Route</b></span></p><p> </p><p><b><i>Gracious</i></b><b> - <i>and</i> <i>quietly efficient</i> <i>- first</i> <i>class service</i> <i>on</i> <i>Thai</i> <i>International<br /> <br /></i></b></p><p>We flew Bangkok-Tashkent-Copenhagen...splendid first class meal service. Rose was impressed by the quiet efficiency of the Thai flight attendants. When SAS managed Thai International it was rated among the three best airlines (behind Singapore and Swissair). That contract was ending, so they sought an agreement with Royal Nepal.</p><p></p><p> </p><p align="center"><i>Pan American World Airways ceased operations in 1991.</i></p><p align="center"><i>Northwest Airlines ceased operations in 2010.</i></p><p align="center"><i>Thai Airways International now flies to 78 destinations in 35 countries.</i></p><p style="text-align:center;"> <em>Mandarin Oriental Hotels now has 28 hotels in 24 countries on four continents.</em></p><p style="text-align:center;"></p><div>Most of our travel together outside the U.S. was between 1967 and 1997, before widespread use of digital photography. See our photos in Japan, Malaysia, Nepal, and Thailand at </div><div><a href="http://www.tripatini.com/photo/rose-and-ron-krumpos-in-asia?context=user"><font class="Apple-style-span" face="Arial">http://www.tripatini.com/photo/rose-and-ron-krumpos-in-asia?context=user</font></a></div><p style="text-align:center;"><i> </i></p><p>Also see Parts 2 and 3:</p><div><a href="http://www.tripatini.com/profiles/blogs/rose-ron-krumpos-dining-europe">http://www.tripatini.com/profiles/blogs/rose-ron-krumpos-dining-europe</a></div><div><a href="http://www.tripatini.com/profiles/blogs/rose-and-ron-krumpos-in-north-america">http://www.tripatini.com/profiles/blogs/rose-and-ron-krumpos-in-north-america</a></div><p><br /> <br /> <span class="font-size-1"><em> image | <a id="portfolio_link" href="http://www.shutterstock.com/gallery-1373836p1.html" name="portfolio_link">exopixel</a></em></span></p><p></p></div>Vietnam Fried Bánh Xèo Crepes Recipehttps://tripatini.com/profiles/blogs/vietnam-banh-xeo-crepes-recipe2015-07-16T01:29:13.000Z2015-07-16T01:29:13.000ZSandra & John Scotthttps://tripatini.com/members/SandraJohnScott<div><p><strong><a href="{{#staticFileLink}}9008976701,original{{/staticFileLink}}"><img width="750" src="{{#staticFileLink}}9008976701,original{{/staticFileLink}}" class="align-center" alt="9008976701?profile=original" /></a><br /> Bánh Xèo With Prawns and Pork<br /></strong> <br /> ½ (one-half) cup rice flour pancake mix<br /> 2 tsp turmeric powder<br /> 2 eggs<br /> ½ (one-half) tsp salt<br /> 2¼ cups water<br /> 1 cup coconut milk<br /> 3 stalks spring onion, diced<br /> 2 prawns, cooked and peeled (or 4 large shrimp)<br /> 2 oz cooked pork, thinly sliced<br /> Salt and pepper as desired for prawns and pork<br /> 2 tsp oil per pancake<br /> 1 oz bean sprouts<br /> 3 leaves of lettuce<br /> 2 oz of Vietnamese fresh herb leaves (can be spring onions, basil, cilantro, mint, and/or lemongrass<br /> 3 stalks spring onion, diced<br /> ½ (one-half) tsp salt<br /> <br /> <strong>Pickled carrots</strong></p><p>¼ (one-fourth) lb of carrots and white radishes (daikon), julienned<br /> ¼ (one-fourth) cup white vinegar<br /> ¼ (one-fourth) cup water<br /> 1/8 (one-eight) cup sugar<br /> Salt to taste</p><p>In a large mixing bowl, dissolve the rice flour, turmeric powder, eggs, and salt in water. Add coconut milk and chopped spring onion. Stir well and let the batter rest for 30 minutes.<br /> <br /> Season the cooked prawns and pork with salt and pepper. Set aside.<br /> <br /> Add vegetable oil in a cast iron skillet on medium high heat. Add 2 prawns and a few pork slices and fry until the prawns and pork change color. Ladle some of the batter (about 1/3 cup) and tilt the pan in a circular motion to spread the batter evenly. Turn heat down to low, cover and fry for 1 minute or until edges are firm. Uncover and add some beansprouts, then cover again and fry until the edge is crispy. Fold the crepe in half so that the two prawns stay on opposite quarters. Fry for another minute and transfer to a plate. Repeat until the batter is finished. (Tip: For the first fry make just the crepes and stack them on each other until the batter is finished, then fry the crepes again and add bean sprouts.)<br /> <br /> To make pickled carrots put carrots, radishes, vinegar, water, sugar and salt in a bowl. It can be refrigerated and saved.<br /> <br /> To serve pancakes, use scissors to cut the crepe in half. On a large piece of lettuce place some herbs and half a crepe. Roll it up, dip in pickled carrot mix. Enjoy.</p><p></p><p></p></div>