gastronomy - Blogs - Tripatini2024-03-29T13:36:40Zhttps://tripatini.com/profiles/blogs/feed/tag/gastronomyCosta Rica - Up-and-Coming Culinary Travel Destination?https://tripatini.com/profiles/blogs/is-costa-rica-the-newest-culinary-travel-destination2016-06-13T17:44:23.000Z2016-06-13T17:44:23.000ZShannon Farleyhttps://tripatini.com/members/ShannonFarley<div><p><a href="{{#staticFileLink}}9009060493,original{{/staticFileLink}}"><img class="align-center" src="{{#staticFileLink}}9009060493,original{{/staticFileLink}}" width="640" alt="9009060493?profile=original" /></a><br /> You always hear about Costa Rica’s amazing beauty. The fabulous uncrowded beaches. The exciting volcanoes. The thrilling adventures like zip lining and whitewater rafting. The wildlife … rainforest … and the warm, tropical climate.</p><p><br /> What you don’t often hear about is <a href="https://www.anywherecostarica.com/travel-guide/food" target="_blank">Costa Rican food</a>.</p><p><br /> That’s not because there’s nothing to write home about. It’s just that Costa Rican cuisine isn’t touted as much as its sloths and surfing.</p><p><br /> That’s all changing. Costa Rica’s government is on a mission to promote the Central American country’s cuisine and <b>turn Costa Rica into a culinary travel destination</b>. Since 2015, the <a href="http://www.ticotimes.net/2015/03/21/costa-rica-hopes-to-attract-adventurous-eaters-with-new-decree-2" target="_blank">Costa Rican National Plan for Sustainable and Healthy Gastronomy</a> is working to popularize the country’s national dishes and foods as a cultural expression of its peoples.</p><p><br /> According to the <a href="http://www2.unwto.org/" target="_blank">World Tourism Organization</a>, gastronomy is becoming one of the most important incentives for travel. With that in mind, the Costa Rica Tourism Board (ICT), along with the Costa Rican Chamber of Restaurants (CACORE) and the National Institute of Biodiversity (INBio), created the national plan to promote “Costa Rican cuisine as sustainable, considering social, environmental and economic aspects in all phases of production, marketing and service.” The program gives training on how to prepare traditional dishes, and encourages using local produce and products for the recipes.</p><p><a href="{{#staticFileLink}}9009061299,original{{/staticFileLink}}"><img class="align-center" src="{{#staticFileLink}}9009061299,original{{/staticFileLink}}" width="415" alt="9009061299?profile=original" /></a><br /> Costa Rican coffee and pineapples are already world famous, but beyond that, most people think of Costa Rican food as just rice and beans. Yet, there is so much more.</p><p><b><br /> Costa Rican cooking</b> is characterized by simplicity and freshness. The country is rich in abundance of tropical fruits. There is plenty of fresh fish and free-range grass-fed beef. There are oodles of vegetables; and delicious meals of soups, grilled meats, rice dishes, <i>ceviche</i>, and <a href="http://www.196flavors.com/2015/09/08/costa-rica-picadillo-de-chayote/" target="_blank">picadillos</a>.<br /></p><p><a href="{{#staticFileLink}}9009061860,original{{/staticFileLink}}"><img class="align-center" src="{{#staticFileLink}}9009061860,original{{/staticFileLink}}" width="480" alt="9009061860?profile=original" /></a></p><p><span class="font-size-3"><b><br /> Costa Rica’s Cuisine Comes to the World</b></span></p><p><br /> To get the word out in the world about Costa Rican cuisine, the country has its own Ambassador for the National Plan for Sustainable and Healthy Gastronomy. <b>Costa Rican Chef Randy Siles</b>, of <a href="http://www.hoteltropicolatino.com/" target="_blank">Hotel Tropico Latino</a> in Santa Teresa, Costa Rica, has hit the road with a traveling “cooking show” to introduce people in strategic cities to Costa Rican foods.</p><p><br /> Chosen by a commission from the organizations responsible for the plan, Siles last year traveled to Barcelona and Washington, D.C., and Miami in April. Later this year he will visit Boston, Chicago, Los Angeles and Toronto. In each city, he cooks selected Costa Rican dishes for groups of journalists, who then write about <a href="http://miamifoodpug.com/2016/04/cook-like-a-tico/" target="_blank">Costa Rican gastronomy</a>. He uses Costa Rican foods and presents them in unique ways in original dishes that are innovative twists on traditional recipes.<br /></p><p><span class="font-size-3"><b><a href="{{#staticFileLink}}9009061877,original{{/staticFileLink}}"><img class="align-center" src="{{#staticFileLink}}9009061877,original{{/staticFileLink}}" width="600" alt="9009061877?profile=original" /></a><br /> National Plan for Sustainable and Healthy Gastronomy at Hotel Tropico Latino</b></span></p><p><br /> Innovative, healthy, Costa Rican cuisine and sustainable practices mark Chef Siles’ home base of Hotel Tropico Latino as a flagship for the National Plan for Sustainable and Healthy Gastronomy. A master of the fusion style called <a href="http://www.enchanting-costarica.com/hot-news/avant-garde-chef-creates-culinary-magic-in-playa-santa-teresa/" target="_blank">“Author’s Cuisine”</a>, Siles focuses on sustainability in his menu for the hotel’s <a href="http://www.hoteltropicolatino.com/santa-teresa-costa-rica-restaurant.html" target="_blank">Shambala Restaurant</a> by using native produce and products and buying locally as much as possible, especially organic.</p><p><a href="{{#staticFileLink}}9009062469,original{{/staticFileLink}}"><img class="align-center" src="{{#staticFileLink}}9009062469,original{{/staticFileLink}}" width="557" alt="9009062469?profile=original" /></a><br /> Equally important, Siles is dedicated to the Santa Teresa beachfront restaurant’s team of 13 – eight waiters and five in the kitchen. Most are local residents, ensuring sustainable employment in the small community. Siles said his team is like a family, bonded together by the restaurant’s core values of excellent service, being proactive, creativity, honesty, flexibility, dedication, teamwork, and respect.<br /></p><p><a href="{{#staticFileLink}}9009062652,original{{/staticFileLink}}"><img class="align-center" src="{{#staticFileLink}}9009062652,original{{/staticFileLink}}" width="640" alt="9009062652?profile=original" /></a><br /> They work together and play together – participating in local surfing competitions with a hotel-sponsored team. And they make a difference in the community with benefit dinners, volunteer projects to paint local churches, etc. The result is a steady local clientele at the Santa Teresa Beach restaurant and repeat hotel guests who ask for waiters by name.</p><p><br /> The Santa Teresa, Costa Rica <b>Restaurant</b> <b>Shambala</b> at <b>Hotel Tropico Latino</b> is open to the public for breakfast, lunch and dinner. Table reservations can be made on-line on <a href="http://www.hoteltropicolatino.com/santa-teresa-costa-rica-restaurant.html" target="_blank">Hotel Tropico Latino’s website</a>.<br /></p><p><a href="{{#staticFileLink}}9008978494,original{{/staticFileLink}}"><img width="750" class="align-center" src="{{#staticFileLink}}9008978494,original{{/staticFileLink}}" alt="9008978494?profile=original" /></a> </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>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>Gwyneth Paltrow's Love Affair With Spainhttps://tripatini.com/profiles/blogs/gwyneth-paltrow-s-love-affair-with-spain2013-06-18T22:00:00.000Z2013-06-18T22:00:00.000ZIberostar Hotels & Resortshttps://tripatini.com/members/IberostarHotelsResorts<div><p><a href="http://photos.wildjunket.com/Europe/Spain/Costa-Brava/i-Zkc8gQC/0/M/tnMG7105-M.jpg" target="_blank"><img width="600" class="align-center" src="http://photos.wildjunket.com/Europe/Spain/Costa-Brava/i-Zkc8gQC/0/M/tnMG7105-M.jpg?width=600" alt="tnMG7105-M.jpg?width=600" /></a></p><p><br /> <em>by <a href="http://www.tripatini.com/profile/Nellie" target="_blank">Nellie Huang</a></em><br /> <br /> <a href="{{#staticFileLink}}9296575690,original{{/staticFileLink}}"><img width="250" class="align-right" src="{{#staticFileLink}}9296575690,original{{/staticFileLink}}" alt="9296575690?profile=original" /></a>With its romantic Mediterranean flair, rich cuisine and millennia-old history, <a href="http://www.iberostar.com/EN/destinations.html#zona1" target="_blank">Spain</a> has captured the hearts of many – including world-famous Hollywood actress <strong>Gwyneth Paltrow</strong>. There’s no denying that the 40-year-old celebrity has had a long love affair with Spain: she speaks almost perfect Spanish with an Iberian accent, she’s worked closely with several Spanish directors and she’s even hosted her own culinary show based in Spain.</p><p><strong>Paltrow Hails Spain as Her Second Home<br /> <br /></strong> “Spain changed my life,” Gwyneth said in an interview with Britain’s <em>Daily Mail</em>. “When I was 15, I went to a small town outside Talavera de la Reina and I had the most wonderful experience. It really changed my life,” Paltrow said. She’d spent a year as an exchange student in the little <em>pueblo</em> and fell completely in love with the country. To the Oscar-winning actress, Spain is her second home – despite her success, she still visits at least once a year and remains close to her host family back in Spain.<br /> <br /> Paltrow especially loves the Spanish lifestyle: “They seem to enjoy life a little bit more. They aren’t running around as much as in New York. They enjoy time with the family. They don’t always have their Blackberries on.”<br /> <br /> <strong>Spanish Cuisine Top on the List<br /> <br /></strong> In 2007, Paltrow filmed a 13-part TV series, <em><a href="http://www.spainontheroadagain.com/" target="_blank">Spain…on the Road Again</a></em> with renowned Spanish chef Mario Batali, <em>New York Times</em> food columnist Mark Bittman and Spanish actress Claudia Bassols. The series gave viewers a closer look at Spain’s cuisine, wine, culture and nightlife, as the four celebrities cruised around Spain in a fleet of Mercedes, sampling the best fare in the country.<br /> <br /> So what’s a longtime vegetarian like Paltrow doing in a country that’s big on meat? Paltrow said she likes rice dishes and seafood and indeed, there’s rarely a shortage of good crustaceans in this Mediterranean country.<br /> <br /> If you’ve always been curious about <strong>Spanish food</strong>, be sure to catch the show as they showcase the unique gastronomy in almost every corner of Spain – from cooking <strong>seafood paella</strong> in its birthplace <strong>Valencia</strong>, to savoring local <em>ensaimadas</em> on the island of <strong><a href="http://www.iberostar.com/EN/Majorca/hotels-Majorca.html" target="_blank">Mallorca</a></strong> to sampling <em>pintxos</em> in <strong>San Sebastián</strong> and stewing the legendary <em>cocido madrileño</em> in the country’s capital. And if you’re wondering what’s so special about Spain that has Hollywood stars going gaga for it, then be sure to head there for a visit. <br /> <br /> <br /> <span class="font-size-1"><em>from PassportToIberostar.com</em></span><br /> <span class="font-size-1"><em>photos: <a href="http://www.wildjunket.com/" target="_blank">Nellie Huang</a>, Wikipedia</em></span></p><p></p><p></p></div>Get Your Curry On – Delicious Indian Cuisine in the Heart of Old Bristolhttps://tripatini.com/profiles/blogs/get-your-curry-on-delicious-indian-cuisine-in-the-heart-of-old2013-07-01T15:34:32.000Z2013-07-01T15:34:32.000ZNicholas Kontishttps://tripatini.com/members/NicholasKontis<div><p><a href="http://trip.worldtravellist.com/wp-content/uploads/2013/06/P1010060.jpg"><img class="alignnone size-full wp-image-22203" alt="OLYMPUS DIGITAL CAMERA" src="http://trip.worldtravellist.com/wp-content/uploads/2013/06/P1010060.jpg" height="600" width="800" /></a></p><p>Old India Restaurant – Avant Garde Indian Cuisine</p><p> </p><p>If you are ever in Bristol, England and crave scrumptious Indian cuisine, then a visit to the old Bristol Stock Exchange is in order. Located in an old 100 year plus old structure, the old home of the Bristol Stock Exchange, is now the home to Bristol’s premier Indian Restaurant, ‘Old India.’</p><p>Old India Restaurant is worth a visit for the ambiance and décor alone. Although the old Victorian interior is deteriorating a bit, the grand old building has a charm like no other. High ceilings in a large open room, ornate décor, makes you feel like a Maharaja.</p><p><a href="http://trip.worldtravellist.com/wp-content/uploads/2013/06/P1010039.jpg"><img class="alignnone size-full wp-image-22204" alt="OLYMPUS DIGITAL CAMERA" src="http://trip.worldtravellist.com/wp-content/uploads/2013/06/P1010039.jpg" height="600" width="800" /></a></p><p> </p><p>The structure is magnificent. Tales of a Victorian era gone bye. High ceilings, antique décor The interior gives a special ambiance, complete with a genuine, historic bathrooms. Granted, the structure could use a makeover but, the deco of the building makes it look like old India or old England.</p><p>The story of Old India started in Dec 1999 with a vision to start up the first restaurant in the country to offer the real cuisine of the mogul kings and princes with contemporary style. After many months of waiting for planning to come through from the powers of English Heritage and following an elaborate refurbishment program the restaurant finally opened its doors in 2002.</p><p><a href="http://trip.worldtravellist.com/wp-content/uploads/2013/06/P1010056.jpg"><img class="alignnone size-full wp-image-22207" alt="OLYMPUS DIGITAL CAMERA" src="http://trip.worldtravellist.com/wp-content/uploads/2013/06/P1010056.jpg" height="600" width="800" /></a></p><p>The mostly Bangladeshi staff serve up scrumptious plates of pure Indian delight.</p><p>If you visit the Great Cities of Old India, there are fantastic examples of work carried out by various Victorian and Edwardian Architects reaching a climax with ”Lutyens’ Design for the Government and civic Buildings for New Delhi. These Architects were able to create a successful fusion of details from the Classical World and elements from Indian Architecture. This has been the inspiration behind the conversion of this Magnificent Mahogany paneled Grade II Listed building into an Indian Restaurant, creating a Colonial Club Atmosphere that would be both recognizable to British Residents and Indian Princes alike.</p><p></p><div><center><br /> <ins style="margin:0px;padding:0px;border:;width:468px;height:60px;display:inline-table;visibility:visible;"><ins id="aswift_0_anchor" style="margin:0px;padding:0px;border:;width:468px;height:60px;display:block;visibility:visible;"></ins></ins></center></div><p><a href="http://trip.worldtravellist.com/wp-content/uploads/2013/06/P1010054.jpg"><img class="alignnone size-full wp-image-22209" alt="OLYMPUS DIGITAL CAMERA" src="http://trip.worldtravellist.com/wp-content/uploads/2013/06/P1010054.jpg" height="600" width="800" /></a></p><p>An atmosphere fix for a mogul king.</p><p>The food is cooked to perfection. I am a curry aficionado , a nice excellent hot Jalfrezi curry is to die for. I can confidently say this is one of the best Indian meals I have ever had. The palak chingri (prawns and spinach) with pilau rice, was cooked to perfection, and pshwari naan and by god they were all tasty, fresh and vibrant.</p><p><a href="http://trip.worldtravellist.com/wp-content/uploads/2013/06/P1010058.jpg"><img class="alignnone size-full wp-image-22205" alt="OLYMPUS DIGITAL CAMERA" src="http://trip.worldtravellist.com/wp-content/uploads/2013/06/P1010058.jpg" height="600" width="800" /></a></p><p>Excellent starters of poppadoms and pickles followed by seekh kebabs and the lovely dal. Then onto the vindaloos. The Murg Dum Hundy was sublime. Wash it all down with an ice cold Kingfisher. Also featuring a respectable wine list . Friendly service makes this a place well worth visiting.</p><p><a href="http://trip.worldtravellist.com/wp-content/uploads/2013/06/P1010043.jpg"><img class="alignnone size-full wp-image-22208" alt="OLYMPUS DIGITAL CAMERA" src="http://trip.worldtravellist.com/wp-content/uploads/2013/06/P1010043.jpg" height="600" width="800" /></a></p><p><a href="http://trip.worldtravellist.com/wp-content/uploads/2013/06/P1010041.jpg"><img class="alignnone size-full wp-image-22206" alt="OLYMPUS DIGITAL CAMERA" src="http://trip.worldtravellist.com/wp-content/uploads/2013/06/P1010041.jpg" height="600" width="800" /></a></p><p>Make sure to pay a visit to the loo, the colonial style, railroad, ornate, tiled bathrooms is a step back in time.</p><p><a href="http://trip.worldtravellist.com/wp-content/uploads/2013/06/P1010038.jpg"><img class="alignnone size-full wp-image-22202" alt="OLYMPUS DIGITAL CAMERA" src="http://trip.worldtravellist.com/wp-content/uploads/2013/06/P1010038.jpg" height="1066" width="800" /></a></p><p>Will 100% return on my next visit to Bristol.</p><p> </p><p>About the Author:</p><p>Nick Kontis is the founder of World Travel List, a social media travel web site. Read more of Nick’s travel tales on Trip Rambler by Word Travel List.</p><p><a href="http://www.trip.worldtravellist.com/">www.trip.worldtravellist.com</a></p></div>Portuguese Cooking at 42 the Restaurant, White Plains, New Yorkhttps://tripatini.com/profiles/blogs/real-portuguese-cooking-at-42-the-restaurant2013-12-10T20:30:00.000Z2013-12-10T20:30:00.000ZSteve Mirskyhttps://tripatini.com/members/SteveMirsky964<div><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2013/12/42thRestaurantDining1.jpg"><img class="alignleft wp-image-4190" alt="42thRestaurantDining" src="http://www.gastrotraveling.com/wp-content/uploads/2013/12/42thRestaurantDining1.jpg" height="318" width="475" /></a></p><p></p><p>42 stories above downtown White Plains’ Ritz Carlton, the tallest building between NYC and Boston, the glass paneled walls of <a href="http://www.42therestaurant.com/">42 The Restaurant</a> offer eye popping views of Westchester County and a distant Manhattan skyline. With 4 kitchens, banquet space, and a lounge that extends up to the 43rd floor, the even bigger attraction here is down home Portuguese cooking in a casual fine-dining setting. Accessible via an elevator ensconced in an alcove well beyond the hotel lobby, you would think that 42 the Restaurant is exclusive with an ultra high price tag. But according to Chef Anthony Goncalves, “Guests just know, we have a huge Portuguese following with guests seeking us out from as far away as California and Portugal.” Here you will find honest and savory kitchen aromas just like your Mama’s…if she happens to be Portuguese.</p><p align="justify"><b>Chef Goncalves</b></p><p align="justify">Chef-owner Anthony Goncalves opened 42 the Restaurant in 2007 after a long run at NYC’s Trotters Tavern beginning in 1997 at age 26. Here he made his first bold move in 2001 dropping "Tavern" and overhauling the menu to reflect his Iberian/Portuguese-inspired roots. A year later, he took over the kitchen and taught himself to cook with help and inspiration from his family. Accolades soon rolled in from the likes of Crain's, The New York Times, Esquire, TIME. As Goncalves is quick to point out, he received his formal training not from a culinary school but from his own reading, practicing, and by fine tuning his kitchen skills with guidance from grandmother Gloria and father Tony Sr.. Living up to the restaurant’s tagline,“It’s Different Up Here”, chef Anthony says, “It’s the customer experience and how we work together that makes it different. Iberian-American dishes without pretension is what you get here.”</p><p><b>What to Eat</b></p><p>Goncalves draws his ingredients from around the world, including fresh fish from Portugal several times a week but also sources local <a href="http://www.gastrotraveling.com/wp-content/uploads/2013/12/42thRestaurantHalibutDish.jpg"><img class="alignright wp-image-4189" alt="42thRestaurantHalibutDish" src="http://www.gastrotraveling.com/wp-content/uploads/2013/12/42thRestaurantHalibutDish.jpg" height="399" width="600" /></a>ingredients whenever possible.</p><p>If you find yourself a special guest of Goncalves, you may be treated to a fisherman’s stew anchored with octopus risotto and Portuguese sausage, sprinkled with artichoke chips, and garnished with a pirri-pirri, a pepper originally from Africa and adopted by the Portuguese that emanates a sweet heat unlike habanero or ghost. I'm thinking the closest match on the menu to the fisherman's stew is their <span style="font-size:small;">Pimenton</span> <span style="font-size:small;">Rigatoni with shrimp, calamari, piri piri, tomatos, and parmesan.</span></p><p><span style="font-size:small;">W</span>ait staff deftly pair a wide array of wines from their extensive cellar that's outfitted with glass doors visible from the upstairs lounge. In my case, I asked for a beer recommendation which turned out to be a <a href="http://beeradvocate.com/beer/profile/199/29619">Sculpin IPA from Ballast Point Brewery</a>. This hoppy brew cut through yet accentuated the stew's strong mélange of ingredients.</p><p>Other menu items to be on the lookout for is their parsley cavatelli with butternut squash bolognese and Pecorino. Another, the Portuguese Fried Chicken "PFC" is based on chicken thighs marinated for 30 hours, coated with smoked paprika, bayleaf and buttermilk, and then fired in a pizza</p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2013/12/42theRestaurantSambuca.jpg"><img class="wp-image-4194" alt="House Sambuca" src="http://www.gastrotraveling.com/wp-content/uploads/2013/12/42theRestaurantSambuca.jpg" height="331" width="442" /></a></p><p>oven to create a crispy, "fried" taste served with delicately sauted garlic kale cheddar grits for a soul food twist. All dishes artfully showcase each ingredient even if sauces are involved.</p><p align="justify">Chef Goncalves isn't the only star on staff. Head pastry chef Melissa Camacho competed on Top Chef making her <a href="http://leitesculinaria.com/7788/recipes-portuguese-doughnuts.html">Sonhos</a>, a traditional Portuguese donut of fried dough rolled in sugar but amazingly lost to the competition. This has apparently only steeled her resolve to make the best Sonhos (<i>dreams</i> in Portuguese) around.</p><p align="justify">Be sure to top off your meal with their house made Sambuca made from Goncalves' father’s secret recipe..much smoother than expected since it's infused on site with fresh-roasted espresso beans.</p><p align="justify"><b>Planning Your Visit</b></p><p align="justify">Street parking anywhere near the restaurant is metered and limited to 2 hours so the only viable parking is to use valet at the Ritz Carlton entrance for $10. Dress is business casual or higher.</p><blockquote><p align="justify"><em>Photos courtesy of 42 the Restaurant. Coverage made possible by participating in a sponsored tasting.</em></p></blockquote></div>New Argentina Menu at Miami’s Mediterranean ‘Trapiche Room’https://tripatini.com/profiles/blogs/new-argentina-menu-at-miami-s-mediterranean-trapiche-room2013-11-03T21:52:41.000Z2013-11-03T21:52:41.000ZDavid Paul Appellhttps://tripatini.com/members/DavidPaulAppell16<div><p><a href="{{#staticFileLink}}9008798256,original{{/staticFileLink}}"><img width="750" class="align-center" src="{{#staticFileLink}}9008798290,original{{/staticFileLink}}" alt="9008798290?profile=original" /></a><br /> <a href="{{#staticFileLink}}9008799062,original{{/staticFileLink}}"><img width="150" src="{{#staticFileLink}}9008799468,original{{/staticFileLink}}" class="align-right" alt="9008799468?profile=original" /></a>In 2013 it's hardly news that that <b>dining options</b> in big <b>luxury hotels</b> have for the most part evolved way beyond the good-quality-but-bland fare of yore, with high-profile marquis <b>restaurants</b> showcasing some of the <b>world’s top chefs</b>. But in my experience, few offer a culinary experience so cozy, intimate, and downright romantic as downtown Miami’s <b><a href="https://foursquare.com/v/the-trapiche-room/4e62c0a0a80951b318a7cd96">Trapiche Room</a></b>. The fine-dining star of the <a href="http://www.marriott.com/hotels/hotel-information/restaurant/miajw-jw-marriott-miami/">four eating/drinking venues</a> at the 274-unit, Four-Diamond <a href="http://www.marriott.com/hotels/travel/miajw-jw-marriott-miami/"><b>JW Marriott Hote</b>l</a> on downtown’s premier business corridor Brickell Avenue, its name harks back to the <b>wineries of Argentina</b> (whence hail the hotel's owners). And so as you might expect, its wine list is strong on chewy Malbecs and other delightfully fermented grape juice from Mendoza. But as it happens, Trapiche’s is mostly Mediterranean, and executive chef <b>Daniel Goldich</b> (right) may be from Philly, but he does a great job with a palette and flavors inspired by Italy, with soupçons stirred in from Spain, France, and North Africa. <br /> <br /> That’s why given this particular hotel’s Argentine ownership, as well as the influence of that country’s many Italian immigrants on <b>Argentina gastronomy</b>, Chef Daniel’s latest project, a $39 “<b>Taste of Argentina</b>” menu, is nothing if not a perfect fit. It's a mix of the usual Mediterranean menu items with several inspired by the land of gauchos and Evita; I stopped by a couple of nights ago to check it out, and left not only stuffed (I'm glad I thought to skip lunch that day) but impressed. Herewith the highlights:</p>
<p> </p>
<p><a href="{{#staticFileLink}}9008799282,original{{/staticFileLink}}"><img width="200" class="align-left" src="{{#staticFileLink}}9008799282,original{{/staticFileLink}}" alt="9008799282?profile=original" /></a>Following a pair of lovely olive-based <em>amuse-bouches—</em>slightly crunchy breaded/fried olives and a dab of olive pâté (a luscious first for me whose silky secret is, of course, butter), I started in on a quartet of appetizers (left): grilled chorizo sausage with salsa criolla on baguette slices; shrimp annointed with a light tomato-based sauce; baguette slices spread with goat cheese, tangy chimichurri sauce, and pimento; and fried risotto balls, which managed to be simultaneously crunchy and creamy (nice trick, Dan). There was also some delicately flavored New Zealand lamb <em>a la milanesa</em> (breaded Milanese-style, also popular in Argentina) with chimichurri. One dish I missed was a selection of <em>empanadas</em> (Argentina's iconic meat-filled turnovers, in case there's still anyone out there who hasn't heard of these).<br /> <br /> Moving along to the main courses, I sampled some mighty smooth spinach ricotta ravioli with <em>ragú alla Bolognese</em> crowned with a parmigiano crisp, followed by another Italo-Argentine hybrid, steak <em>a la milanesa</em> done <em>a caballo</em> (<span>“</span>on horseback,<span>”</span> meaning with a sunny-side-up egg riding on top<span>—</span>in Goldich's version this is a quail egg). Accompanied by herb fries and asparagus, the beef, as with the aforementioned lamb, impressed me with both its flavor and its delicacy. (A third choice, by the way, was rosemary-marinated skirt steak with a Malbec reduction, accompanied by roasted fingerling potatoes and crispy pancetta.) Check <span>’</span>em out:<br /> <br /> <a href="{{#staticFileLink}}9008799697,original{{/staticFileLink}}"><img src="{{#staticFileLink}}9008799697,original{{/staticFileLink}}" width="750" class="align-center" alt="9008799697?profile=original" /></a></p>
<p><br /> <a href="{{#staticFileLink}}9296580901,original{{/staticFileLink}}"><img width="225" src="{{#staticFileLink}}9296580901,original{{/staticFileLink}}" class="align-right" alt="9296580901?profile=original" /></a>For the sweet finish, even I, whose preferences lie decidedly more on the savory side of things, left nary a trace of this menu's two sinful choices. First up was a chocolate dome—said chocolate being a slightly denser version of mousse—with delectable pistachio <strong>gelato</strong> and a <strong>Grand Marnier</strong>/chocolate ganache (for those for whom too much chocolate is never enough). Then came my favorite (right), Goldich's tasty melding of two Argentine faves: <strong>flan</strong> (which as you know is Latin America's version of crème caramel) and <strong><em>dulce de leche</em></strong> (a creamy paste of sweetened caramelized milk). Now, <em>dulce de leche</em> is just dandy candy in measured doses, but on its own I find it something of an acquired taste, very sweet to the point of cloying (in fact, I'm not much a fan of the way they often eat flan in Argentina, with a big ol<span>’</span> dollop of <em>dulce</em> right next to it). But as rendered here, in addition to this chef<span>’</span>s trademark smoothness, this flan strikes just the right balance of that toasty caramel flavor but without overwhelming the palate with too much sweetness. Me liked, very much.<br /> <br /> And all of this was delivered, as I mentioned, in a petite, elegant space that feels practically like a private dining room, with mahogany paneling; wine racks on two sides; a pair of large, impressionistic vineyard paintings; a warm, floral area rug; and just ten to 12 tables. And service is not just attentive but friendly in a way that doesn't come across like a put-on. Our young waiter Douglas was happy to chat about his hometown of Santiago in the Dominican Republic, as was restaurant manager Pelayo about his native Asturias, Spain. And of course Chef Daniel came out more than once to see how we were making out and offer commentary on the menu (while researching Trapiche's online reviews, I discovered he does this for everybody). And I got to learn a bit about his own background, including training at Atlantic City's <strong>Academy of the Culinary Arts</strong> and stints at the Michelin-starred <strong>L'Essentiel</strong> in <strong>Avignon, France</strong> and <strong>U.S. luxury hotels</strong> such as the <strong>Renaissance Tampa International Plaza Hotel</strong>, California's <strong>St. Regis Monarch Beach</strong>, and <strong>W Honolulu</strong> (now closed). <br /> <br /> There's just one tiny catch with this particular menu: it has a very short shelf (er, table?) life—just till November 10—so it’s unlikely you'll actually get here in time to try its more Argentine-inspired items. But this is no bait and switch; I can quite honestly recommend you stop by for the regular menu, because my dining companion had several of its dishes and gave me a taste of his squid-ink risotto with braised calamari, marinated rock shrimp, and broccoli rabe, as well as a Chilean sea bass dusted with seasoned salt and bathed in lobster-limoncello sauce, served over a farro risotto. Exquisite (and now you can better understand why I waddled out so stuffed). The Argentine menu is likely to be back again at some point, along with other specialty menus, and if you can make it down here next August or September, Trapiche usually participates in the county-wide <strong>Miami Spice</strong> program, offering great deals on prix-fixe menus. (No charge for the pricy hotel valet if you dine here, BTW!)<br /> <br /> And when you go, please give Chef Daniel my regards.</p>
<p><br /> <em>Tripatini co-director <a href="http://www.tripatini.com/profile/DavidPaulAppell" target="_blank">David Paul Appell</a> is a longtime travel journalist based in Miami, and author of the new <a href="http://www.amazon.com/Frommers-EasyGuide-Miami-West-Guides/dp/1628870192/ref=sr_1_1?ie=UTF8&qid=1383492986&sr=8-1&keywords=Frommer+Miami" target="_blank">Frommer's EasyGuide to Miami and Key West 2014</a>. </em><br /> <br /> <span class="font-size-1"><em>images | David Paul Appell</em></span></p>
<p> </p></div>Ca’ Momi Enoteca, Neapolitan Heaven in California's Napa Wine Countryhttps://tripatini.com/profiles/blogs/ca-momi-enoteca-napolitana-heaven-in-napa-s-wine-country2013-10-30T16:29:26.000Z2013-10-30T16:29:26.000ZNicholas Kontishttps://tripatini.com/members/NicholasKontis<div><p>Perhaps, nothing says “comfort food” more than pizza. If you’re traveling to the Napa Valley and crave paper thin, scrumptious <em>pizza napoletana</em>, pay a visit to Napa’s Oxbow Market, where you will find Ca’ Momi Pizzeria and Restaurant.</p><p></p><p><a href="http://trip.worldtravellist.com/wp-content/uploads/2013/10/IMG_2899.jpg"><img width="800" height="533" alt="IMG_2899" src="http://trip.worldtravellist.com/wp-content/uploads/2013/10/IMG_2899.jpg" /></a></p><p> </p><p>Ca’ Moni Winery was founded in 2006, created to pair old world winemaking talents from Italy with the finest Napa Valley grapes. Quickly realizing that crafting great wine was only half the accomplishment; the other was introducing it to the public. After perfecting their Napa Valley Winery, Ca’ Momi set out to meet its customers standards with a winning eatery. Old world approach meets Napa Valley, new world standards. Ca’Momi’s Pinot Noir is the perfect pairing to a Margharita pizza.</p><p></p><p><a href="http://trip.worldtravellist.com/wp-content/uploads/2013/10/IMG_2904.jpg"><img width="800" height="533" alt="IMG_2904" src="http://trip.worldtravellist.com/wp-content/uploads/2013/10/IMG_2904.jpg" /></a></p><p>The Home of Vera Pizza Napoletana</p><p></p><p>I had heard from a fellow pizza junkie that is a soft and elastic, melt-in-your-mouth, thin-crust, wood-fired oven for 90 seconds at 900 degrees pizza from heaven, was my passion, not miss Ca’ Momi. Never crispy, 12 inches in diameter, and easily foldable. And then there were those words in the pizza mantra, that draw me to a pizzeria, “paper thin” and “wood fired oven.”</p><p> </p><p><a href="http://trip.worldtravellist.com/wp-content/uploads/2013/10/IMG_2905.jpg"><img width="800" height="533" alt="IMG_2905" src="http://trip.worldtravellist.com/wp-content/uploads/2013/10/IMG_2905.jpg" /></a></p><p>Destination Pizza</p><p></p><p>Ca’Momi is VPN Certified. For an Italian restaurant to be VPN certified or Vera Pizza Napoletana, the standards are the highest in the pizza world.</p><p></p><p><a href="http://trip.worldtravellist.com/wp-content/uploads/2013/10/IMG_2900.jpg"><img width="800" height="533" alt="IMG_2900" src="http://trip.worldtravellist.com/wp-content/uploads/2013/10/IMG_2900.jpg" /></a></p><p>Classic Margherita Pizzas</p><p> </p><p>Although Ca’ Momi serves pizzas with a variety of assorted toppings, as a pizza aficionado, there were only two pizzas that my palate would feast upon.</p><p>Margherita – San Marzano tomoto sauce. Mozzarela di bufala Capania and fresh basil</p><p>Marinara – San Marzano DOP tomoto sauce , organic garlic, and Parmigiano Reggiano </p><p>Ca’Momi lives up to its adage, “Obsessively Authentic Italian.” Do not ask for parmesancheese or chili flakes, signs state, yes, “no parmesan no chili flakes.” This is authentic Italian pizza made with the finest Napa Valley ingredients that are not to be tampered with.</p><p>Ca’ Moni is a proud recipient of the Ospitalita Italiana seal, a symbol of quality and authenticity granted by the Italian government to Italian restaurants around the world that promote authentic Italian gastronomic culture and standards.</p><p></p><p><a href="http://trip.worldtravellist.com/wp-content/uploads/2013/10/IMG_29021.jpg"><img width="800" height="533" class="aligncenter size-full wp-image-25260" alt="IMG_2902" src="http://trip.worldtravellist.com/wp-content/uploads/2013/10/IMG_29021.jpg" /></a></p><p>Organic, Local & Italian Ingredients</p><p></p><p><a href="http://trip.worldtravellist.com/wp-content/uploads/2013/10/IMG_2897.jpg"><img width="800" height="533" alt="IMG_2897" src="http://trip.worldtravellist.com/wp-content/uploads/2013/10/IMG_2897.jpg" /></a></p><p>The open Ca’Momi Pizzeria – Located in Oxbow Market – Napa, California</p><p></p><p><a href="http://trip.worldtravellist.com/wp-content/uploads/2013/10/IMG_2903.jpg"><img width="800" height="533" alt="IMG_2903" src="http://trip.worldtravellist.com/wp-content/uploads/2013/10/IMG_2903.jpg" /></a></p><p>A friendly and attentive staff – makes for a pleasant visit</p><p></p><p><a href="http://trip.worldtravellist.com/wp-content/uploads/2013/10/IMG_2906.jpg"><img width="800" height="449" alt="IMG_2906" src="http://trip.worldtravellist.com/wp-content/uploads/2013/10/IMG_2906.jpg" /></a></p><p>Of Course – Ca’Momi serves more than just pizza</p><p></p><p>With pizza this mouth-watering and "organically local, authentically Italian" - you may be hard pressed to venture further into the menu.</p><p></p><p>Phenomenal, authentic, Italian food, right in the heart of Napa’s Oxbow Market.</p><p> </p><p>Ca’Momi Enoteca</p><p>Oxbow Pubic Market</p><p>610 1st St</p><p>Napa, CA 94559</p><p>Call <span class="skype_pnh_print_container_1382672541">(707) 257-4992</span> <span class="skype_pnh_container" dir="ltr"><span class="skype_pnh_mark">begin_of_the_skype_highlighting</span> <span class="skype_pnh_highlighting_inactive_common" dir="ltr"><span class="skype_pnh_text_span">(707) 257-4992</span><span class="skype_pnh_free_text_span"> FREE </span></span> <span class="skype_pnh_mark">end_of_the_skype_highlighting</span></span></p><p><a href="http://www.camomienoteca.com/">www.camomienoteca.com</a></p><p></p><p>About the Author: Nick Kontis - Travel Expert and Founder of World Travel List</p><p>Born on the one of the most beautiful Islands in the world, Santorini, Greece and raised in America’s culture capital of San Francisco. Nick Kontis started out as a world traveler at an early age traveling back and forth between California and Greece every summer. But it was a backpacking trip around the world at age 24 that proved to be a life changing experience. After traveling by car, train, plane, bike and, boat around the world, it would be this trip of a lifetime that would lead to a life as a travel entrepreneur and world traveler. Nick has been on both radio and television. Featured on Arthur Frommer’s television show, and referred by Lonely Planet writers as a leader in discount airfares. Frequently mentioned as the “father of around the world airfares.” Arthur Frommer once said, “If Jules Verne were alive today he would use Nick to go around the world in 80 days.” Nick and his various travel companies and agents have sent over 10,000 people around the world. Now, Nick promotes travel through his World Travel List and ‘Trip Rambler’ by World Travel List. Having traveled to over 80 countries Nick hopes to inspire others to travel the world. Follow Nick's "passion for travel" on the World Travel List.</p><p><a href="http://trip.worldtravellist.com">http://trip.worldtravellist.com</a></p><p><a href="http://www.facebook.com/worldtravelist">http://www.facebook.com/worldtravelist</a></p><p> </p><p> </p><p></p></div>10 Dishes You Must Sample When Visiting Hanoihttps://tripatini.com/profiles/blogs/10-dishes-you-must-sample-when-visiting-hanoi2013-09-19T18:30:00.000Z2013-09-19T18:30:00.000ZCosiana Tourhttps://tripatini.com/members/CosianaTour<div><p><a href="http://www.cosianatour.com/vietnam-tours/culinary-tours.html" target="_blank">Hanoi cuisine</a> is one of the most special local aspects of Vietnam's capital which draws tourists from all over the world. In addition to <em>pho</em> - the most well-known dish, there are lots of others, from fancy to popular, which shouldn’t be missed. All of them help to build up a beloved image of Hanoi capital thousand years of civilization. This article will introduce the most famous dishes of Hanoi and best places for you to enjoy them.<br /> <br /> <b style="font-size:13px;">1. </b><b style="font-size:13px;">Bun Oc (Shellfish Soup and Vermicelli)<br /> <br /></b> <span style="font-size:13px;">Whoever has ever lived in Hanoi, especially women, cannot forget the dish which has a sourish flavor of vinegar and a brittle flavor of snails, fried tofu, and raw vegetables. It’s not hard to make the dish, but finding a delicious bowl of bun oc is more of a challenge.<br /> <br /></span> <span style="font-size:13px;">You can enjoy it in Bun Oc Ba Sau restaurant at 73A Mai Hac De (open morning to midday), Bun Oc Ba Luong in Khuong Thuong Street, Bun Oc Co Beo at No. 1 Hoe Nhai or one restaurant in Nguyen Cao market (No. 5 Dong Mac street, Dong Mac ward, Hai Ba Trung district).<br /></span></p><div><b><a target="_blank" href="http://1.bp.blogspot.com/-_Im3Hatlc38/UfDeVkFb4ZI/AAAAAAAAAHY/YS92_VCgID8/s320/Nom+Bo+Kho.jpg"><br /> <img class="align-center" src="http://1.bp.blogspot.com/-_Im3Hatlc38/UfDeVkFb4ZI/AAAAAAAAAHY/YS92_VCgID8/s320/Nom+Bo+Kho.jpg" alt="Nom+Bo+Kho.jpg" /></a></b><b>2. </b><b>Nom Bo Kho (Dried Beef Salad)</b><br /> <br /> The main ingredients of this dish (above) are green papaya, dried beef, raw vegetables and sweet and sour sauce. It’s easy for you to find out restaurants serving this dish. However; if you want to enjoy the most delicious Nom Bo Kho, you should visit Nom Hue restaurant in Ham Long Street (across from Ham Long church) with various kinds of salad such as dried beef salad (Nom Bo Kho), mixed salad ( Nom Thap Cam), beef tendon salad (Nom Gan Bo), etc; or Long Vi On restaurant ( Ong Tau Ao Den restaurant) at No. 23 Ho Hoan Kiem street. </div><div><b><br /> 3. </b><b>Nem Tai Ba Hong ("Mrs. Hong," made from pigs' ears)</b></div><div><br /> Nem tai is simply cleaned pork’s ears which are steamed and then sliced into thin pieces, mixed with powdered grilled rice. It is eaten with rice paper, fig leaves, salted fig, raw fresh vegetables and sweet and sour sauce. The dish has the crispy taste of pork’s ear, the buttery and strong taste of powdered grilled rice, the cool taste of herbs, and the sweet taste of the sauce. Visiting Hanoi, you should enjoy this dish at Nem Tai Ba Hong restaurant at 35 Hang Thung Street, Hoan Kiem district, Hanoi.</div><div><a target="_blank" href="http://3.bp.blogspot.com/-_W1Y6wIJajk/UfDeWdOnEeI/AAAAAAAAAHs/tjTWB8j1iA0/s320/nem-tai-ba-hong-ha-noi.jpg"><img class="align-center" src="http://3.bp.blogspot.com/-_W1Y6wIJajk/UfDeWdOnEeI/AAAAAAAAAHs/tjTWB8j1iA0/s320/nem-tai-ba-hong-ha-noi.jpg" alt="nem-tai-ba-hong-ha-noi.jpg" /></a></div><div><b><br /> 4. </b> <b>Chan Ga Nuong (Grilled Chicken Legs)</b></div><div><b><a target="_blank" href="http://1.bp.blogspot.com/-GgP_Iiub6gc/UfDeVqxB-eI/AAAAAAAAAHc/Esx-VOQqJ4s/s320/Ch%C3%A2n+G%C3%A0+N%C6%B0%E1%BB%9Bng.jpg"><img class="align-center" src="http://1.bp.blogspot.com/-GgP_Iiub6gc/UfDeVqxB-eI/AAAAAAAAAHc/Esx-VOQqJ4s/s320/Ch%C3%A2n+G%C3%A0+N%C6%B0%E1%BB%9Bng.jpg" alt="Ch%C3%A2n+G%C3%A0+N%C6%B0%E1%BB%9Bng.jpg" /></a></b><br /> In Hanoi, Ly Van Phuc street is the famous place for Chan Ga Nuong. Chicken wings and legs are grilled and eaten with sweet potato, honey marinated bread, cucumber vinegar salad, chili sauce. The tasty dish should be enjoyed on Ly Van Phuc street, especially at the last restaurant on the street, say local gourmets.</div><div><br /> <b>5. </b> <b>Oc Luoc (boiled snails)</b></div><div><br /> In Hanoi, many Oc Luoc restaurants have the brand thank for its own unique sauce. Hanoi people often eat this dish wih chopped lemongrass and ginger, lemon leaves and sometimes with cucumber or jicama. To enjoy these boiled snails, you can choose one of the restaurants located in Luong Dinh Cua street; at No 1 Dinh Liet; in Ham Long street (opposite to a church); Lan Binh restaurant at 18 Hang Be street or the one in Trai Gang market, etc. The restaurants often open from afternoon to midnight.<br /></div><div><a target="_blank" href="http://1.bp.blogspot.com/-hY6nTlUDjzA/UfDeWM23ajI/AAAAAAAAAIA/19TApbo7pX4/s320/md2.jpg"><img class="align-center" src="http://1.bp.blogspot.com/-hY6nTlUDjzA/UfDeWM23ajI/AAAAAAAAAIA/19TApbo7pX4/s320/md2.jpg" alt="md2.jpg" /></a></div><div><b><br /> 6. </b> <b>Bun Cha (Noodles and Grilled Meat)</b></div><div><br /> Bun Cha, a dish originating in Hanoi, nowadays appears in many other provinces and cities of Vietnam. <br /></div><div><a target="_blank" href="http://3.bp.blogspot.com/-AUJ6wEOdWRE/UfDeU5RJvYI/AAAAAAAAAHM/Aew2jXGVMNA/s320/9d643d0685348a1c93b6d01fecca5b83_XL.jpg"><img class="align-center" src="http://3.bp.blogspot.com/-AUJ6wEOdWRE/UfDeU5RJvYI/AAAAAAAAAHM/Aew2jXGVMNA/s320/9d643d0685348a1c93b6d01fecca5b83_XL.jpg" alt="9d643d0685348a1c93b6d01fecca5b83_XL.jpg" /></a>Bun cha is served with a plate of white rice noodle (bún), a steamy broth and herbs, a bowl of special sweet-and-sour sauce. Traditionally, chả (the pork) is a marinated pork patty, but another type of chả (small pieces of fatty pork belly) also often accompany the patties. However, bun cha in Hanoi is more special because it’s eaten with “hung” – the famous herb of Lang village of Hanoi. Visiting Hanoi, you should come No.34 Hang Than to enjoy this dish.</div><div><br /> <b>7. </b> <b>Trang Tien Ice Cream<br /> <br /></b></div><div><b><a target="_blank" href="http://1.bp.blogspot.com/-aSB9XULPfFE/UfDeUSC-uUI/AAAAAAAAAHA/XgpcgkS01CQ/s320/1_anh+dai+dien+kem+trang+tien.jpg"><img class="align-center" src="http://1.bp.blogspot.com/-aSB9XULPfFE/UfDeUSC-uUI/AAAAAAAAAHA/XgpcgkS01CQ/s320/1_anh+dai+dien+kem+trang+tien.jpg" alt="1_anh+dai+dien+kem+trang+tien.jpg" /></a></b><br /> Established in Vietnam’s subsidy period, Trang Tien ice – cream shop is located at 35 Trang Tien street, nearly Hoan Kiem lake – the center of Hanoi capital. Nowadays, it has become a Hanoi fixture. Unlike many mass-produced ice creams, Trang Tien's has a fresh, sweet flavor. The shop is always crowded from morning to evening, even on winter days. This delicious ice cream is only VND 12.000 for ice cream cone and VND 8.000 for other kinds - a bargain!</div><div><b><br /> 8. </b> <b>La Vong Fried Fish<br /> <br /> <a target="_blank" href="http://1.bp.blogspot.com/-WuFpRPjFsm4/UfDeVlv12AI/AAAAAAAAAHk/4ETubIP9yaw/s320/chacalavong.jpg"><img class="align-right" src="http://1.bp.blogspot.com/-WuFpRPjFsm4/UfDeVlv12AI/AAAAAAAAAHk/4ETubIP9yaw/s320/chacalavong.jpg" alt="chacalavong.jpg" /></a></b></div><div><em>Cha ca la vong, </em>one of Hanoi's most famous dishes, is perfectly combined between Vietnamese spices such as saffron, dill, shrimp sauce, and fish sauce. Cha ca consists of pieces of attractive tasty fried fish eaten with red chili, white rice noodle, and some herbs. There are a lot of Cha Ca restaurants in Hanoi, however, the oldest one is Cha ca La Vong restaurant located at No.14 Cha Ca street.</div><div><br /> <br /> <b>9. </b><b>Pho (Noodle Soup)<br /> <br /></b></div><div>If any visitor, especially a foreigner, is asked about his or her most memorable meal in Hanoi, the answer will likely be pho. Unlike dishes elsehwere in the country, Hanoi pho is not eaten with raw vegetables but its stock’s light sweetness will stimulate any diner's appetite. There are many famous pho restaurants here, including Pho Co Cu on Lieu Giai Street; Pho Mau Dich on Ly Quoc Su Street; Pho Thin on Lo Duc Street; and Pho Suong in Dinh Liet Street, etc.<br /></div><div><a target="_blank" href="http://4.bp.blogspot.com/--XpZIYn9EVk/UfDeWxFGyRI/AAAAAAAAAH8/CCHk2KQf99Q/s320/pho.jpg"><img class="align-left" src="http://4.bp.blogspot.com/--XpZIYn9EVk/UfDeWxFGyRI/AAAAAAAAAH8/CCHk2KQf99Q/s320/pho.jpg" alt="pho.jpg" /></a></div><div><b><br /> 10.</b> <b>Duck Dishes<br /> <br /></b></div><div>Not so typical of Hanoi per se, duck dishes do showcase the typical flavors of Vietnam’s north. The dishes are not only snacks for men to eat with sips of alcohol, but also suitable for families. Recently Kim Ma Street has become the center for a variety of duck-centered dining on dishes such as sautéed duck, sour bamboo duck hot pot, steamed duck with dracontomelon fruits, etc.</div><p></p><p><br /> <br /> <br /> <br /> <em>For Vietnam Culinary tours, please visit <a href="http://www.cosianatour.com/vietnam-tours/culinary-tours.html" target="_blank">http://www.cosianatour.com/vietnam-tours/culinary-tours.html</a></em></p></div>How to Travel Costa Rica as a Vegan Easilyhttps://tripatini.com/profiles/blogs/easy-tips-to-travel-costa-rica-as-a-vegan2013-09-25T14:52:42.000Z2013-09-25T14:52:42.000ZDanny Solano Alvarezhttps://tripatini.com/members/DannySolanoAlvarez<div><p style="text-align:justify;">I had a pair of friends visit me in Costa Rica not long ago who were vegetarian and vegan. My first reaction was, "Oh, no, what are they going to eat?" I know how much <a class="zem_slink" title="Costa Rica" href="http://maps.google.com/maps?ll=9.93333333333,-84.0833333333&spn=10.0,10.0&q=9.93333333333,-84.0833333333%20(Costa%20Rica)&t=h" target="_blank">Costa Ricans</a> love their chicken, beef, chicharrones (fried pork), fish, etc.</p><p style="text-align:justify;">They said, not to worry. Rice and beans are the nation's main staples, and there is a wealth of fresh vegetables and tropical fruits. It's true!</p><p style="text-align:justify;"><strong><a href="http://enchanting-costarica.com/wp-content/uploads/2013/08/Vegetarian-meal-in-Costa-Rica.jpg"><img src="http://enchanting-costarica.com/wp-content/uploads/2013/08/Vegetarian-meal-in-Costa-Rica-300x240.jpg" alt="Vegetarian meal in Costa Rica" class="alignright size-medium wp-image-5936" style="margin:7px;" title="Vegetarian meal in Costa Rica" align="left" height="240" width="300" /></a>Traveling in Costa Rica as a vegetarian or vegan, or even needing a gluten-free or dairy-free diet, is relatively easy.</strong> Rice and beans (both red and black) are present at every meal, including breakfast. Steamed vegetables, simple salads, fried plantains, corn tortillas, and plenty of tropical fruits are common and readily available. If you eat fish, the country is full of fresh fish (both saltwater and fresh water) and seafood.</p><p style="text-align:justify;"><strong>Here are some easy tips for eating vegetarian / vegan while traveling in Costa Rica:</strong></p><ol style="text-align:justify;"><li><strong>Learn food names in Spanish</strong> so you can understand a menu and ask for what you'd like. (<strong>See my handy English/Spanish food guide below!</strong>)</li><li><strong>Be very clear about what you can eat / not eat.</strong> Just saying that you are "vegeteriano/a" (vegetarian) does not guarantee you won't be served fish or chicken, or that bits of meat aren't mixed in a dish.</li><li><strong>Order a combination of several appetizers or side dishes</strong> if you can't find any entree on the menu that works. Costa Rica has several very-filling vegetarian soups, for instance.</li><li><strong>Make a request.</strong> Maybe something on the menu looks really appetizing, but they've included chicken in it. Simply ask them to prepare it with vegetables instead of chicken. "Arroz con pollo" (rice with chicken) can be turned into "Arroz Jardinero" (rice with vegetables), for example.</li><li><strong>Be flexible.</strong> Remember, you are traveling in a different country with its own culture, cuisine, customs and ways of doing things. Costa Ricans are friendly and will do their best to help if you have patience and explain what you need.</li><li><strong>Seek out <a title="Happy Cow worldwide vegetarian restaurant guide" href="http://www.happycow.net/north_america/costa_rica/" target="_blank">vegetarian restaurants</a>.</strong> There are many throughout the country. Chinese restaurants also are popular and always have vegetarian options.</li></ol><p style="text-align:justify;"><a href="http://enchanting-costarica.com/wp-content/uploads/2013/08/Pranamar-Villas-cuisine-healthy-salads.jpg"><img src="http://enchanting-costarica.com/wp-content/uploads/2013/08/Pranamar-Villas-cuisine-healthy-salads-300x300.jpg" alt="Pranamar Villas cuisine - healthy salads" class="alignleft wp-image-5937" style="margin:5px;" title="Pranamar Villas cuisine - healthy salads" align="right" height="209" width="209" /></a>The open-air restaurant at <a title="Pranamar Oceanfront Villas & Yoga Retreat" href="http://www.pranamarvillas.com/" target="_blank">Pranamar Oceanfront Villas & Yoga Retreat</a>, at world-renowned <strong>Santa Teresa Beach</strong>, specializes in healthy cuisine and can accommodate <strong>vegetarian, vegan, gluten-free, dairy-free, and other special dietary needs</strong>. The luxury boutique hotel fronts the spectacular beach of Santa Teresa on the southern <a class="zem_slink" title="Nicoya Peninsula" href="http://maps.google.com/maps?ll=10.0,-85.4166667&spn=1.0,1.0&q=10.0,-85.4166667%20(Nicoya%20Peninsula)&t=h" target="_blank">Nicoya Peninsula</a> <strong>of Costa Rica</strong>.</p><p style="text-align:justify;">Their <a title="Buddha Eyes Restaurant at Pranamar Villas at Playa Santa Teresa, Costa Rica" href="http://www.pranamarvillas.com/en/restaurant.html" target="_blank">Buddha Eyes Restaurant</a>, positioned beautifully on the edge of a lagoon-style pool, merges <strong>Pacific Rim and Asian cuisine with native Costa Rican and Italian touches</strong>. They feature organic Costa Rican fruits and vegetables, creative vegetarian cooking, and fresh just-out-of-the-ocean fish and shellfish.</p><p style="text-align:justify;">Head Chef Rodrigo Soriano of Argentina specializes in fish and grilled meats. Chef <a href="http://enchanting-costarica.com/wp-content/uploads/2013/08/Pranamar-Villas-cuisine-fresh-fish-vegetables.jpg"><img src="http://enchanting-costarica.com/wp-content/uploads/2013/08/Pranamar-Villas-cuisine-fresh-fish-vegetables-150x150.jpg" alt="Pranamar Villas cuisine - fresh fish & vegetables" class="alignright size-thumbnail wp-image-5941" style="margin:5px;" title="Pranamar Villas cuisine - fresh fish & vegetables" align="left" height="150" width="150" /></a>Claudio "Cicco" Mazzone from Italy is known far and wide for his homemade eggplant parmesan, based on his grandmother's secret recipe. Chef Jesus Zabala from Venezuela adds his touch to vegan and vegetarian dishes. Guests rave about Pranamar's salads, hotel staff said. Breakfast, lunch and dinner are served seven days a week and the restaurant is open to the public.</p><p style="text-align:justify;">A <strong>TripAdvisor 2013 Certificate of Excellence award</strong> winner, Pranamar Villas features luxurious two-story poolside villas, elaborate oceanfront villas and tropical bungalows in lush tropical gardens. Pranamar gives daily in-house <a title="Yoga at Pranamar Villas, Santa Teresa, Costa Rica" href="http://www.pranamarvillas.com/en/yoga.html" target="_blank">yoga classes</a>, regular yoga retreats and workshops, all-inclusive yoga vacations, surfing and yoga holidays, and has a beachfront spa with relaxing <a title="Massage at Pranamar Villas, Santa Teresa, Costa Rica" href="http://www.pranamarvillas.com/en/massages-hotel-pranamar.html" target="_blank">massages</a> and body treatments.</p><blockquote><strong>English/Spanish food guide for Costa Rica</strong><ul><li><em><a class="zem_slink" title="Gallo pinto" href="http://en.wikipedia.org/wiki/Gallo_pinto" target="_blank">Gallo pinto</a></em> – White rice and usually black beans cooked with garlic, onion, red bell pepper and cilantro. Served for breakfast.</li><li><em>Huevos (revueltos / fritos)</em> – Eggs (scrambled / fried)</li><li><em>Frutas</em> -- Fruit</li><li><em>Granola</em> – Granola (easy!)</li><li><em>Yogurt</em> -- Yogurt</li><li><em>Chorreadas</em> – Corn pancakes served for breakfast or with coffee. (Check to make sure they are not made with milk if you are eating dairy-free.)</li><li><em>Platanos</em> – Fried plantains</li><li><em>Casado (sin carne / pollo / pescado)</em> – Typical meal (without meat / chicken / fish) for lunch or dinner. The dish consists of white rice, black beans, fried plantains, and salad of lettuce, tomato and onion. Vegetarian options serve steamed vegetables.</li><li><em>Arroz</em> – Rice</li><li><em>Frijoles</em> – Beans</li><li><em>Vegetales al vapor</em> – Steamed vegetables</li><li><em>Arroz Jardinero</em> – Garden, or vegetarian, rice dish</li><li><em>Sopa Negra</em> – Black bean soup (usually served with a hard-boiled egg; just ask for "no huevos" if you want dairy-free).</li><li><em>Ensalada</em> -- Salad</li><li><em>Batidos en agua</em> – Fruit smoothies in water ("en leche" is in milk)</li><li><em>Tortillas de maiz</em> – Corn tortillas</li></ul></blockquote><p style="text-align:justify;">By Shannon Farley</p></div>Mango Madness at St. Lucia's Jade Mountainhttps://tripatini.com/profiles/blogs/mango-madness-at-jade-mountain2013-07-08T14:02:24.000Z2013-07-08T14:02:24.000ZSteve Mirskyhttps://tripatini.com/members/SteveMirsky964<div><p> </p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2013/07/Emeraldestate.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2013/07/Emeraldestate.jpg?width=460" width="460" class="align-center" alt="Emeraldestate.jpg?width=460" /></a></p><p style="margin-bottom:.1in;"><br /> “<span lang="en" xml:lang="en">A huge advantage of being here in St. Lucia is the year round growing season”, says Allen Susser, Consulting Chef at <a href="http://jademountain.com/">Jade Mountain Resort</a>. A <span lang="en" xml:lang="en">twisting back country road l</span>eads from</span> <span lang="en" xml:lang="en">Soufriere, the closest village,</span> <span lang="en" xml:lang="en">traversing</span> <span lang="en" xml:lang="en">deep forest and</span> <span lang="en" xml:lang="en">steep cliffs overlooking the ocean and craggy jade colored peaks of Saint Lucia’s 2 signature mountains…Petit and Gran Piton.</span></p><p style="margin-bottom:.1in;"><span lang="en" xml:lang="en">Situated at the edge of a vast rainforest, Jade Mountain’s 650 acres include their Emerald Estate gardens blessed with perfect growing conditions fueled by strong tropical sun and intense spurts of rain moderated by the Caribbean Sea’s trade winds.</span></p><p> </p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2013/07/mangofest2.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2013/07/mangofest2.jpg?width=500" width="500" class="align-center" alt="mangofest2.jpg?width=500" /></a></p><p style="margin-bottom:.1in;"><span lang="en" xml:lang="en"><br /> James Beard Award winning Chef Allen’s highly regarded obsession with mangoes is immediately apparent after talking with him for just a few moments. He did after all write</span> <a href="http://www.amazon.com/dp/1580082041/?tag=googhydr-20&hvadid=6124945887&hvpos=1t1&hvexid=&hvnetw=g&hvrand=1434319167827288835&hvpone=&hvptwo=&hvqmt=e&hvdev=c&ref=pd_sl_1koo2osaio_e"><span lang="en" xml:lang="en"><i>The Great Mango</i></span> <span lang="en" xml:lang="en"><i>Book</i></span></a> <span lang="en" xml:lang="en">outlining many of the 400 different mango varieties found across the globe with accompanying recipes. About 50 of these varieties, by the way, thrive all across St. Lucia's 238 square miles.</span></p><p><span style="font-size:13px;">If you’re lucky enough to reserve a sanctuary during</span> <a href="http://www.jademountain.com/events.html" style="font-size:13px;">Jade Mountain’s Annual Mango Festival</a><span style="font-size:13px;">, you’ll get a grand tour of the mango groves on the Emerald Estate and achieve total mango immersion ranging from mango chutney making classes to the indulgence of mango body scrubs in Jade Mountain’s Kai en Ciel Spa.</span></p><p style="margin-bottom:.1in;"><span style="font-size:13px;">When it's time to eat, watch out! Chef Allen along with Executive Chef Jonathan Deardon whip up dishes and drinks incorporating mangoes in every imaginable permutation...mango pancakes & coffee cakes for breakfast, entrees like mango wood grilled king fish, mango mousse cake garnished with mango infused caviar. And the evening wouldn't be complete without raising a mango martini to gracefully toast sunset views and spectacular stargazing on the rooftop Celestial Terrace.</span></p><p style="margin-bottom:.1in;"><span lang="en" xml:lang="en">Not to worry if your travel plans don't coincide with Mango Madness Festival held annually on the second week of June. Chef Allen regularly narrates tours of Emerald Estate Gardens throughout the year. "Our gardens provide us with the bulk of our ingredients used in our kitchens. Our passion here at Jade Mountain is to share this unique farm-to-table experience with each and every guest", says Allen. You’ll find gardens brimming with fresh produce and orchards sagging with soursop, vanilla, cocoa pods, and of course Chef Allen's favorite...Julie mangoes!<br /> <br /></span></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2013/07/mangofest.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2013/07/mangofest.jpg?width=500" width="500" class="align-center" alt="mangofest.jpg?width=500" /></a></p><p></p><p><span class="font-size-1"><em style="font-size:13px;">Emerald Estate Gardens Photo Courtesy of Jade Mountain. Others Courtesy of Steve Mirsky. Coverage Resulting From a Sponsored Visit</em></span></p><p></p></div>Taste of London 2013: a Celebration of Fine Food and Winehttps://tripatini.com/profiles/blogs/taste-of-london-2013-a-celebration-of-fine-food-and-wine2013-06-28T12:47:48.000Z2013-06-28T12:47:48.000ZRita Paynehttps://tripatini.com/members/RitaPayne<div><p> <a href="{{#staticFileLink}}9008776067,original{{/staticFileLink}}"><img width="750" class="align-left" src="{{#staticFileLink}}9008776067,original{{/staticFileLink}}" alt="9008776067?profile=original" /></a></p><p> </p><p>Thousands of people converged on Regent’s Park in London for an annual summer event which showcases the vibrant food and culture of Britain and other parts of the world. Taste of London offers visitors the unique opportunity to dine from 40 of the capital’s top restaurants, sample and buy from 200 food and drink producers, enjoy wine tasting and watch some of the world’s greatest chefs demonstrate their skills live on stage.</p><p> </p><p>As in previous years Thailand’s section seemed to attract the biggest crowds. There were long queues outside stalls offering dishes from the capital’s best known Thai restaurants such as Thai Square, Patara and Blue Elephant. One could choose from a range of mouth-watering dishes - chicken, lamb, beef, fish, prawns, squid and vegetables cooked in delicate, spicy and fragrant sauces. Thai wines and beer were available to complement the food or, if you preferred, coconut water flavoured with lychee, mango or other tropical fruits. As an extra treat one could book a massage and enjoy a performance by Thai dancers and immerse oneself in a total Thai experience.</p><p> </p><p>Pakistan participated in the Taste of London for the first time by featuring its best known produce – mangoes. A Pakistani diplomat was delighted at the response. “The mangoes made our task very easy, we didn’t have to do any marketing. The aroma is bringing people here to our stall.” He went on to extol the virtues of Pakistani mangoes which he said were healthy, organic and free from artificial flavours. He promised that Pakistan would be back next year in a big way.</p><p> </p><p>If you wanted a break after all the food and wine tasting you could drop in on cookery demonstrations by top chefs. Performers like Jasmine Hill, Sadie and the Hotheads, London Gay Big Band and Lula were on hand to provide a musical backdrop. </p><p> </p><p>Taste of London is part of the Taste Festivals, where the host city’s most acclaimed restaurants and chefs present their signature dishes to thousands of ‘foodie’ visitors. Taste of London is described as the jewel in the Taste Festivals’ crown. Entry to the Taste of London is not cheap – the minimum price of a ticket is £28 at the door and then you have to pay for crowns, the official currency of the event; each crown is worth 50 pence. A VIP ticket for £70 includes fast track entry, access to the VIP lounge and complimentary glass of Laurent-Perrier, priority seating in the Taste Theatre plus £20 worth of crowns and a Taste 2013 Recipe Book featuring exclusive recipes from the chefs at Taste of London. For the ultimate experience you can pay £90 for a Laurent-Perrier – ‘From Grape to Glass’ Masterclass. This includes all the features of a VIP ticket with the addition of a ‘ multi-sensory experience, learning about the heritage of Champagne Laurent-Perrier, the journey it takes from grape to glass and the expertise behind each Laurent-Perrier champagne’. Booking online is slightly cheaper.</p><p>This year was the 10<sup>th</sup> anniversary of Taste of London. Judging from the turnout there is every reason to believe that the annual event will still pull in thousands of food and drink connoisseurs another ten years from now.</p><p>ENDS</p><p><b> </b></p><p><b>Rita Payne, June 2013</b></p></div>Top notch Dining Destinations in Dubaihttps://tripatini.com/profiles/blogs/top-notch-dining-destinations-in-dubai2013-06-07T12:30:00.000Z2013-06-07T12:30:00.000ZGlobe Huntershttps://tripatini.com/members/GlobeHunters<div><p><a href="{{#staticFileLink}}9008771666,original{{/staticFileLink}}"><img class="align-center" src="{{#staticFileLink}}9008771666,original{{/staticFileLink}}" width="566" alt="9008771666?profile=original" /></a>Dubai’s effervescent lifestyle is alluring large number of tourists from around the world. The city is not only known for spectacular contemporary architecture and splendid shopping malls but also for its sophisticated restaurants where you can choose from variety of multi-cuisine dishes. People booking <strong><a href="http://www.globehunters.com/Flights/Dubai-Flights.htm" target="_blank">cheap Flights to Dubai</a></strong> must consider dining at Fire and Ice.<br /><br />The restaurant is located in <em><strong>Raffles Dubai Hotel</strong></em>. The architecture of the restaurants comprises of four essential elements of life i.e., wind, water, earth and fire. The open kitchen is the main highlight and you can admire the fiery dancing flames. The menu consists of best meat dishes in the city. Take your pick from wide array of steak and fine meats. The wine menu has over 400 international brands.<br /><br />If you want to enjoy your evening meal while admiring the scenic beauty of the sea, Vu’s restaurant needs to be your choice. Stunningly beautiful restaurant is strategically located at the 50th floor of the Jumeirah Emirates Towers. They specialize in serving Modern European Cuisine. Dishes that create an urge in tourists to book <strong><a href="http://www.globehunters.com/Flights/Dubai-Flights.htm" target="_blank">Flights to Dubai</a></strong> and visit the restaurant time and again are Risotto Carnarolli Acquarello, Line caught Seabass and Braised Wagyu Beef Brisket.<br /><br />Another worth mentioning dining destination in <em><strong>Dubai is Ossiano</strong></em>. The name of the restaurant is derived from Latin word for ocean. This is one of the best seafood restaurants in the city. Delightful dining experience is well complemented by dishes from <em><strong>Mediterranean</strong></em> and <em><strong>Indian</strong></em> and <em><strong>Pacific Ocean</strong></em> regions. Magnificent collection of wines and champagnes keep this restaurant in the top priorities of people looking to taste best wines in the world. Another highlight of the restaurant is Ambassador Lagoon featuring over 65000 marine animals.<br /><br />If you are booking flights to Dubai, you won’t find it difficult to locate a restaurant serving your kind of food.<br /><br /><br /><br /><br /></p></div>Must-Take-Home Cayman Island Savorieshttps://tripatini.com/profiles/blogs/must-take-home-cayman-island-savories2013-03-11T19:55:06.000Z2013-03-11T19:55:06.000ZSteve Mirskyhttps://tripatini.com/members/SteveMirsky964<div><p><a target="_blank" href="http://www.gastrotraveling.com/2013/03/must-take-home-cayman-island-savories/tortuga-rum-cake/"><img class="align-left" src="http://www.gastrotraveling.com/wp-content/uploads/2013/03/tortuga-rum-cake-243x300.jpg?width=243" width="243" alt="tortuga-rum-cake-243x300.jpg?width=243" /></a></p><p>When you're packing light, it's tough deciding what to take back home for souvenirs. Is it liquid, too heavy, fragile? Well, if you're coming from the <a href="http://www.caymanislands.ky/">Cayman Islands</a>, you have options! Here are 3 not-to-miss Cayman savories that you'll absolutely enjoy for weeks to come after returning from your island escape.</p><p><b>Tortuga Rum Cake</b></p><p>In 1984, while working for <a href="https://www.caymanairways.com/">Cayman Airways</a>, Captain Robert Hamaty and his wife Carlene founded the <a href="http://www.tortugarumcakes.com/?gclid=CMfWvP718rUCFULf4AodMBAADA#&panel1-5">Tortuga Rum Company</a>. For years Carlene baked rum cakes for special occasions, using a four-generation old family recipe. They first offered it at a local restaurant and demand instantly exceeded supply. The rest is history with Carlene's famous <a href="http://www.tortugarumcakes.com/tortuga_rum_cakes.html">Tortuga Caribbean Rum Cake</a> being delivered the world over.</p><p>Best of all, their custom made vacuum-seal packaging machine prolongs the cakes' shelf life for up to twelve months or indefinitely if refrigerated or frozen. The results are amazing! Super moist rum soaked vanilla cake that's genuinely tasty thanks to the absence of nasty taste bud deadening preservatives.</p><p><b>Cayman Sea Salt</b></p><p>First the basics...there is a distinction with sea salt...it's mainly comprised of sodium chloride which helps regulate your body's metabolism. Not <span style="font-size:13px;">only does salt sustain us, it enlivens the food we eat. Comparing salts can be similar to a wine tasting. At its purest, salt is 40 % sodium and 60% chloride, but depending on its origin & processing, it can vary notably in taste & texture.</span></p><p><a target="_blank" href="http://www.gastrotraveling.com/2013/03/must-take-home-cayman-island-savories/caymanseasalt-2/"><img class="align-right" src="http://www.gastrotraveling.com/wp-content/uploads/2013/03/caymanseasalt1-300x225.jpg?width=300" width="300" alt="caymanseasalt1-300x225.jpg?width=300" /></a></p><p>Table salt is often harsh due to additives needed to absorb moisture & keep the salt flowing. This detracts from the crunchy, flaky texture that define genuine sea salts. Unlike table salt, which is refined and stripped of all minerals & essential nutrients, Cayman Sea salts are solar extracted retaining many of the ocean's trace elements, including potassium, magnesium, calcium, iron & iodine.</p><p>A salt's quality also depends on how it's harvested and the region or body of sea water that's used. Salt farmers traditionally tend shallow ponds formed by flooding low lying coastal areas. The seawater concentrates as it moves from clay bed to clay bed until the crystals form below the water's surface.</p><p>What makes <a href="http://www.caymanseasalt.com/">Cayman Sea Salt</a> unique is its source location and artisanal harvesting methods. Cayman Island waters are considered some of the Caribbean's most pristine due to small population and limited impact. Rising from the Cayman Trench, these islands are also situated on the deepest part of the Caribbean with depths reaching 7,686 m providing nutrient rich sea water. The water is evaporated in large pans resulting in a brine concentrate which is then placed in shallow pans in the solar ovens until crystals form. The sea salt is then hand harvested and allowed to air dry for packaging.</p><p><strong>Gourmet Cayman Pepper Jelly</strong></p><p>This stuff is used by Caymanians as liberally as butter or your other favorite spread of the moment. A blend of sweet, hot, and tangy with just a</p><p><a target="_blank" href="http://www.gastrotraveling.com/2013/03/must-take-home-cayman-island-savories/pepperjelly/"><img class="align-left" src="http://www.gastrotraveling.com/wp-content/uploads/2013/03/pepperjelly-225x300.jpg?width=225" width="225" alt="pepperjelly-225x300.jpg?width=225" /></a><span style="font-size:13px;">hint of garlic,</span> <a href="https://www.facebook.com/pages/Cayman-Gourmet-Pepper-Jelly/362757915874" style="font-size:13px;">Cayman Pepper Jelly</a> <span style="font-size:13px;">is the result of resident Carol Hay’s 36 weekly 100% natural batches.</span></p><p>Traditionally eaten on crackers with top quality cheeses, a local favorite pairing is cream cheese. It’s also lovely with <a href="http://www.trinjamdist.com/p-189-lasco-jamaican-water-crackers.aspx">Jamaican water crackers</a> (a plain & economical biscuit-type cracker that can be found at any Cayman grocery store). Other spreading surfaces typically include <a href="http://www.food.com/recipe/hardough-bread-177480">Hardough bread</a>, hot dogs, pizza, or in chutney or ham glazes.</p><p>This pepper jelly's exotic fire comes from a secret mixture of locally grown <a href="http://chowhound.chow.com/topics/300679">Scotch Bonnet</a> and special seasonings. Hay is a purist growing her own Scotch Bonnet peppers from over 45 bushes of varying species. She keeps most of them in pots so she can pull them in to the safety of her garage during hurricane threats. Since Scotch Bonnet is one of the hottest peppers in the world, Carol wears a mask and snorkel when she makes the jellies. All this effort just so we can <br /> enjoy the best tasting jelly in all of the Caribbean!</p><blockquote><em>Photos courtesy of Tortuga Rum Company and Steve Mirsky</em></blockquote></div>Top Chefs Promote Local Cuisine at Cayman Cookouthttps://tripatini.com/profiles/blogs/top-chefs-promote-local-cuisine-at-cayman-cookout2013-02-24T17:12:57.000Z2013-02-24T17:12:57.000ZSteve Mirskyhttps://tripatini.com/members/SteveMirsky964<div><p><a target="_blank" href="http://www.gastrotraveling.com/2013/02/top-chefs-promote-local-cuisine-at-cayman-cookout/caymancookoutplate/"><img class="align-left" src="http://www.gastrotraveling.com/wp-content/uploads/2013/02/caymancookoutplate-300x225.jpg?width=300" width="300" alt="caymancookoutplate-300x225.jpg?width=300" /></a></p><p>The Caribbean is filled with fresh from-the-tree & garden ingredients along with daily just-caught fish right off shore. Up until just 5 years ago, many Cayman Island restaurants simply had key ingredients shipped in from elsewhere instead. On the surface, this may seem like lunacy. Why not simply harvest what's in your backyard rather than have it shipped from around the globe? The answer is twofold. First, more obscure island produce couldn't be farmed and sold profitably. As a result, island chefs didn't prepare many dishes featuring this local bounty. Several events at <a href="http://www.caymanislands.ky/eventsoffers/caymancookout.aspx">Cayman Cookout</a> remarkably showcased how this is changing in the Caymans and how star-power and talent of top chefs is helping to make it possible.</p><p><strong>Dean Max Harvest Dinner at The Brasserie</strong></p><p>It wasn’t so long ago, 2010 to be exact, that <a href="http://brasseriecayman.com/">The Brasserie</a> in Grand Cayman’s Georgetown planted its first crop of island fruits and vegetables like soursop, breadfruit,</p><p><a target="_blank" href="http://www.gastrotraveling.com/2013/02/top-chefs-promote-local-cuisine-at-cayman-cookout/caymancookout3/"><img class="align-right" src="http://www.gastrotraveling.com/wp-content/uploads/2013/02/caymancookout3-300x225.jpg?width=300" width="300" alt="caymancookout3-300x225.jpg?width=300" /></a></p><p>callaloo, and akee. Now its extensive onsite organic raised bed gardens provide the bulk of these ingredients for their kitchen’s <a href="http://www.caymanairwaysmagazine.com/current/article.htm?id=396">caboose-style cooking</a>. <a href="http://www.3030ocean.com/Chef-Information/Dean-Max-9.html">Dean Max</a> and executive chef Niven Patel’s <em>Harvest Dinner</em> at Cayman Cookout deftly showcased dishes using these staples as well as same-day caught wahoo and snapper from the restaurant’s very own fishing boats, Brasserie Catch I & II. Before gathering around the communal dining table outside under the stars next to the raised bed gardens, Dean Max introduced one of his fisherman who then pulled the catch of the day from the back of a pickup. Max held them up for all to see before stowing in ice filled coolers...and then hosted a chef narrated dinner as each plate was served.</p><p><strong>Run Down with Anthony Bourdain</strong></p><p>At this <a href="http://www.caymanislands.ky/eventsoffers/caymancookout.aspx">Cayman Cookout</a> event, "Run Down" really had a dual meaning. First there’s the rundown…a smorgasbord </p><p><a target="_blank" href="http://www.gastrotraveling.com/2013/02/top-chefs-promote-local-cuisine-at-cayman-cookout/caymancookoutbourdain/"><img class="align-left" src="http://www.gastrotraveling.com/wp-content/uploads/2013/02/caymancookoutbourdain-300x225.jpg?width=300" width="300" alt="caymancookoutbourdain-300x225.jpg?width=300" /></a><span style="font-size:13px;">of local specialties ready for the tasting. And then there was</span> <a href="http://www.travelchannel.com/tv-shows/anthony-bourdain" style="font-size:13px;">Anthony Bourdain</a> <span style="font-size:13px;">microphone in hand, on the</span> <a href="http://www.ritzcarlton.com/en/Properties/GrandCayman/Default.htm?utm_campaign=TBPSUSEGPB205&src=ps&pId=rztbppc" style="font-size:13px;">Ritz-Carlton</a><span style="font-size:13px;">'s Great Lawn sampling and making signature remarks at each and every table featuring Cayman dishes prepared by local chefs ranging from classic rum cake, conch chowder, Cayman-style jerk to....</span><a href="http://deborahcater-foodandmytravels.blogspot.com/2012/08/cayman-islands-rundown.html" style="font-size:13px;">Run Down</a><span style="font-size:13px;">, a locally celebrated stew. This event also offered superb opportunities for tasting</span> <a href="http://www.cib.ky/" style="font-size:13px;">Caybrew</a><span style="font-size:13px;">’s full lineup and rum punches featuring</span> <a href="http://www.gastrotraveling.com/2012/04/seven-fathoms-rum/" style="font-size:13px;">Seven Fathoms Rum</a><span style="font-size:13px;">.</span></p><p><strong>Restorative Rhum with Bar Chef Adam Seger</strong></p><p>Imagine a lineup of Cayman rums like <a href="https://www.facebook.com/pages/Cayman-Spirits-Company/118139364934480?sk=info">Governor's Reserve</a> and Tortuga with a few off-island favorites like Havana Club and <a href="http://www.zacaparum.com/">Ron Zacapa</a>. Then get <a href="http://www.starchefs.com/chefs/rising_stars/2005/chicago/html/bio_a_seger.shtml">Adam Seger</a> to provide a guided tasting</p><p><a target="_blank" href="http://www.gastrotraveling.com/2013/02/top-chefs-promote-local-cuisine-at-cayman-cookout/caymanrum2/"><img class="align-right" src="http://www.gastrotraveling.com/wp-content/uploads/2013/02/caymanrum2-300x225.jpg?width=300" width="300" alt="caymanrum2-300x225.jpg?width=300" /></a></p><p>of each one while lounging on the lush palm-studded terrace of 7 Restaurant poolside at the Ritz-Carlton underneath the sunshine’s warm embrace. So why exactly would rum be considered restorative? The answer lies in <a href="http://www.starchefs.com/events/studio/techniques/Adam_Seger/index.shtml">Seger's fresh made bitters and extracts</a> derived from tropical herbal infusions. Always taking a chef's approach at the bar, currently <a href="http://nacional27chicago.com/drink/">Nacional 27</a>, Seger is also the guy who founded and still owns Sour Mash Bourbon Bread Company, which produces gourmet bread, biscuit and pancake mix from spent bourbon mash.</p><blockquote><em>Photos courtesy of Steve Mirsky. Coverage made possible by participating in a sponsored visit<br /> <br /></em></blockquote></div>Cooking your way throughout Europe!https://tripatini.com/profiles/blogs/cooking-your-way-throughout-europe2011-10-04T19:59:47.000Z2011-10-04T19:59:47.000ZDawn M. Barclayhttps://tripatini.com/members/DawnMBarclay<div><p>Cooking classes are an excellent activity to couple with your Barclay International Group apartment/villa/cottage stay! <a href="http://bit.ly/ndMV5t">http://bit.ly/ndMV5t</a></p></div>Eating your way through Vienna!https://tripatini.com/profiles/blogs/eating-your-way-through-vienna2011-10-03T20:09:34.000Z2011-10-03T20:09:34.000ZDawn M. Barclayhttps://tripatini.com/members/DawnMBarclay<div>Take a look at where you might dine for the best gastronomic experience: <a href="http://bit.ly/r4gvTO">http://bit.ly/r4gvTO</a></div>Activities and gastronomy of the Seixalhttps://tripatini.com/profiles/blogs/activities-and-gastronomy-of2011-04-20T14:30:00.000Z2011-04-20T14:30:00.000ZPortugal Dream Coasthttps://tripatini.com/members/PortugalDreamCoast<div><div><a href="http://portugaldreamcoast.com/wp-content/uploads/2011/04/seixal_boats_BaiaDoSeixal.jpg" target="_blank"><img src="http://portugaldreamcoast.com/wp-content/uploads/2011/04/seixal_boats_BaiaDoSeixal.jpg?width=200" width="200" class="align-left" alt="seixal_boats_BaiaDoSeixal.jpg?width=200" /></a>Seixal located on Portugal Dream Coast has an enormous economical, cultural and social potential for tourism.</div><div>Nowdays has several activities like canoein (clubs and associationsI), boat trips where is possible to participate in a unique tour on on boats constructed before 1914 on the Tagus River (Rio Tejo in Portuguese).</div><div>It is the land that Pedro da Gama used to watch the construction of caravels of his brother Vasco da Gama, that he used to discover the Maritime Route to India. The house located at Quinta da Fidalga was constructed during XV century.</div><div>The Gastronomy is based from the fish of Tagus River. Lots of restaurants preserves the traditional dishes like Fried Eel (Enguias Fritas in Portuguese) , <a href="http://portugaldreamcoast.com/en/eel-stew/">Eel Stew</a> (Ensopado de Enguias / pt ) among others delicious dishes. A place to visit during your weekend break or in your holidays.</div><div>Travel to Portugal Dream Coast , come to <a href="http://portugaldreamcoast.com/en/seixal/" target="_blank">Seixal</a> . </div></div>Istanbul Dining Gems: Tuck In & Tip Back Like a Turk at Traditional Meyhaneshttps://tripatini.com/profiles/blogs/istanbul-dining-gems-tuck-in2013-10-18T19:02:42.000Z2013-10-18T19:02:42.000ZDavid Paul Appellhttps://tripatini.com/members/DavidPaulAppell<div><p>by <a href="http://www.tripatini.com/profile/AsliPelit" target="_blank">Asli Pelit</a></p>
<p><a href="http://golotheblog.files.wordpress.com/2010/02/pic-tbp-europe-turkey-istanbul-meyhanes-imroz-1.jpg"><img class="alignright size-medium wp-image-1383 align-right" title="Imroz meyhane, Istanbul, Turkey" src="http://golotheblog.files.wordpress.com/2010/02/pic-tbp-europe-turkey-istanbul-meyhanes-imroz-1.jpg?w=300" alt="Imroz meyhane, Istanbul, Turkey" width="300" height="200" /></a>Along with the dramatic blue waters of <strong><a href="http://www.tripatini.com/group/turkey" target="_blank">Turkey</a></strong>‘s Bosphorus, the opulent dome and minarets of Topkapi Palace and the Hagia Sophia, travelers to <strong>Istanbul</strong>always come away wowed by its incredible cuisine. And I confess, as a seventh-generation local, I dream about the sight of a well prepared Turkish table when I’m away from home.</p>
<p>Atop seven hills where two continents meet, encircled by the Mediterranean and the Black Sea, the perfect setup of the ancient city once known as Constantinople influences our way of living and of course eating — we take dining and drinking seriously here! And no matter what their income level or ethnic/social background, people get together with friends at least once a week to drink and eat for hours in the most typical and traditional of our restaurants, the <strong><em>meyhane</em>s </strong>(pronounced mei-HA-nee, meaning “wine house”).</p>
<p>Similar in feel and concept to Spain’s tapas bars, our unpretentious <em>meyhanes</em> are a world unto themselves, frequented by young and old, rich and poor, fancy and dowdy — they’re probably the only spots in Istanbul where you can witness such disparate groups hanging out together. They’re loud, dodgy, bustling, and popular for celebrations (and if you’re wondering what Muslim Turks are doing drinking, we’re obviously pretty liberal on the question of alcohol).</p>
<p>Most locals agree that <em>meyhanes</em> serve the best <em>meze</em>s in town, washed down by most with <em>raki,</em> the licorice-flavored distilled spirit that’s our national drink. <em>Mezes</em> are essentially elaborate yet inexpensive pub snacks, designed to encourage you to drink more, arriving on trays full of tantalizing different textures and tastes. Consuming them’s a very leisurely procedure: take a sip of <em>raki</em>, perhaps a slice of feta and melon or a mouthful of eggplant salad, then a bit of crusty bread, followed by another mouthful of <em>raki</em>, then some garlicky yogurt dip, then deep-friend calamari and mussels, more <em>raki</em>, followed by a crispy fried herring, yet another sip…and so on throughout the evening.</p>
<p>We all have our favorites, where the waiter knows our names, where we never wait for table, and are never served stale bread or <em>mezes</em>. Here are some of mine, most located in Taksim, Beyoğlu and surrounding old parts of town. <em>Afiyet olsun</em> (bon appétit)!</p>
<p><a href="http://tripatini.net/www.tarihicumhuriyetmeyhanesi.com.tr" target="_blank"><strong>Cumhuriyet</strong></a>, in the heart of Beyoğlu, is a good place to start. The most famous <em>meyhane</em> on the Balıkpazarı restaurant row, its reputation was established when Turkey’s revered founder Kemal Atatürk used to drink here (<em>cumhuriyet</em> means “democracy”). It’s known for <em>uskumru dolması</em> (stuffed mackerel), <em>topik</em> (spicy, potato-and-chickpea-based), and <em>çerkez tavuğu</em> (a marvelous mixture of garlic and boneless chicken pieces). <em>Balıkpazarı Sokak 47; 0212/252-0886.</em></p>
<p>Near Taksim Square on the buzzing Nevizade restaurant row, <a href="http://tripatini.net/www.krependekiimroz.com" target="_blank"><strong>İmroz</strong></a> (above right) was opened in 1941 by Yorgo Okumuş, who believe it or not is still on the job! Armenian specialties are the stars — don’t miss, among its 35<em>meze</em>s, <em>lakerda</em> (bonito in brine), <em>pilaki</em> (white beans and onions in vinagrette), and <em>tarama</em> (fish roe and breadcrumbs). The summer terrace is a real treat. <em>Nevizade Sokak 24; 0212/249-9073.<br /></em></p>
<p>Refík Aslan opened his small <a href="http://tripatini.net/www.refikrestaurant.com" target="_blank"><strong>Refík</strong> </a>in Beyoğlu fifty years ago and still runs it, along with his son. Traditional Turkish main dishes are served at lunch, while the night belongs to <em>mezes</em> such as house specialties <em>karalahana dolması</em> (kale stuffed with meat), stewed anchovies, and <em>kuzu sarma</em> (lamb chitlins). Closed Sundays; reserve Friday/Saturday. <em>Sofyalı Sok 10-12; 0212/243-2834.</em></p>
<p style="text-align:left;"><a href="http://www.yakuprestaurant.com/" target="_blank"></a><a target="_blank" href="http://golotheblog.files.wordpress.com/2010/02/pic-blog-post-europe-turkey-istanbul-meyhanes-arnavut-dish.jpg?w=150"><img class="align-left" width="150" src="http://golotheblog.files.wordpress.com/2010/02/pic-blog-post-europe-turkey-istanbul-meyhanes-arnavut-dish.jpg?w=150&width=150" alt="pic-blog-post-europe-turkey-istanbul-meyhanes-arnavut-dish.jpg?w=150&width=150" /></a>Yakup 2 has been in business near Tünel (part of Beyoğlu, so called because it’s home to Istanbul’s first subway line) for 27 years, known for its distinctive hot<em>mezes</em>, like <em>arnavut ciğeri</em> (fried liver; right), mushrooms sautéed in butter, and<em>kağıtta pastırma</em> (dried meat flavored with cumin and garlic, cooked in parchment). Considering Asmali Mescit Street has become Beyoğlu’s coolest hangout on weekends, reservations are a must. <em>Asmalı Mescýt Mahallesý 35-37; 0212/249-2925.</em></p>
<p>One of many little <em>meyhanes</em> on the buzzing Beyoğlu street of the same name, <a href="http://tripatini.net/www.nevizaderestaurant.com" target="_blank"><strong>Nevizade</strong> </a>is also dubbed “Eski Lefter” (Lefter was a legendary soccer player of the 1950′s, known for his right foot and his <em>raki</em> drinking). This little joint has become a haunt of artists and writers, and is usually packed on weekends, so show up early or reserve ahead. <em>Nevizade Sokak 12; 0212/251-1634.</em></p>
<p>If you take a ride across Galata Bridge to Istanbul’s oldest quarter, Kumkapı, try <a href="http://www.kumkapirestaurant.com/" target="_blank"><strong>Kör Agop</strong></a>. This 65-year-old classic in the historic customs building, in an area with lots of fish restaurants, is popular with foreigners, with special house <em>mezes</em> including fish soup. A <em>fasıl heyeti</em> (classical Turkish music ensemble) plays nightly from 8 pm. <em>Kumkapı Meydanı Ördekçi Bakkal Sokak 7; 0212/517-2334.</em></p>
<p><a href="http://golotheblog.files.wordpress.com/2010/02/pic-blog-post-europe-turkey-istanbul-meyhanes-kuleli.jpg"><img class="alignright size-thumbnail wp-image-1389 align-right" title="meyhane Kuleli in Istanbul, Turkey" src="http://golotheblog.files.wordpress.com/2010/02/pic-blog-post-europe-turkey-istanbul-meyhanes-kuleli.jpg?w=150" alt="meyhane Kuleli in Istanbul, Turkey" width="150" height="139" /></a>A quarter-century-old eatery in Samatya, a neighborhood that predates Istanbul itself, <a href="http://www.kulelimeyhane.net/en/index.html"><strong>Kuleli</strong></a> (right) is also known for its fishy fare. Here you can’t go wrong ordering the <em>kalamar</em> (calamari), <em>ançuez</em> (salted anchovy), <em>sardalya</em> (sardines), <em>ahtapot</em>(octopus), <em>lakerda</em> (salted bonito) and <em>çiroz</em> (dried mackerel). Reservations recommended. <em>Büyük Kuleli Sokak 38; 0212/587-9438.</em></p>
<p>Last but not least, <strong>Safa</strong> is Istanbul’s oldest still-operating <em>meyhane,</em> dating from 1879 and occupying a high-ceilinged single-story building in Yedikule, the waterfront neighborhood near the eponymous famous fortress/prison (now a museum). Its walls are decorated with <em>raki</em>bottles and shots of Atatürk, and the <em>Arnavut ciğeri</em> (savory nuggets of fried liver with onion) and <em>lakerda</em> are must-try classics, as are most any of the fish dishes. <em>İlyasbey Caddesi 169; 0212/585-5594.</em></p></div>Texas Eat 'Em: BBQ in San Antonio, Texashttps://tripatini.com/profiles/blogs/texas-eat-em-bbq2013-11-11T21:22:11.000Z2013-11-11T21:22:11.000ZDebi Landerhttps://tripatini.com/members/DebiLander<div><p><a href="{{#staticFileLink}}9008603670,original{{/staticFileLink}}"><img width="400" class="align-left" src="{{#staticFileLink}}9008603670,original{{/staticFileLink}}" alt="9008603670?profile=original" /></a>The definition of barbeque has nearly as many meanings as sauces. First, you can attend an event or outdoor party, which, in Texas is usually held on a ranch. The act of barbecuing is the process of preparing food with smoke, low temperatures and long periods of time. Don't be confused by the backyard griller who claims to barbeque, but simply heats food outdoors, often over a gas source. And, don't try to find the best recipe as everyone claims their method holds prize winning secrets.</p><p> </p><p>I recently found myself in San Antonio with an opportunity to sample my first Texas BBQ. I was seated on the patio of the Palmer Grill overlooking the magnificent 18th hole of the <a href="http://www.westinlacantera.com/" target="_blank">La Cantera Resort</a> Palmer golf course. Therefore, this was not a ranch BBQ party but a meal served family style at a Southwestern themed country club. I'm not sure what I expected, but I was pleasantly surprised.</p><p> </p><p>Waiters offered three meat or protein selections: salmon, smoked turkey or beef brisket. Usually I'm not big on beef, but wanted to try the brisket as this was considered the real thing. The chef said he hand rubbed the meat with in his special spice mix and cooked it low and slow (225 degrees) for 16 hours the previous day. Then he wrapped and stored in the refrigerator overnight. Before serving, the brisket was reheated. Barbeque or mop sauce was supplied in gravy boats and I poured some on top of my slice.</p><p> </p><p>Now, I was ready to taste. Yahoo. I almost jumped up and danced a little two-step. This was the most tender meat; not tenderloin but not stringy like a ropa vieja. I'd say the forkful more of less crumbled on the tongue. Absolutely beefy, moist and super delicious. The BBQ sauce was neither sweet nor sour, just a tangy vinegar/spice blend with a little punch. </p><p> </p><p>Potato salad, green salad, borracho beans and grilled corn on the cob were served along side. Dessert was a tumbler of mixed berries with three cubes of creamy cheesecake. </p><p>I've been told that Texas barbecue goes back to German butchers who settled in the hills of Central Texas during the mid-1800s. They apparently learned from neighboring Mexican vaqueros or cowboys who used beef rather than pork. The cooks worked near fire pits filled with available hardwoods like oak, hickory, pecan and mesquite. Quite different from what this southerner usually eats, like those saucy ribs in Alabama's Dreamland Restaurant. </p><p><a href="{{#staticFileLink}}9008604053,original{{/staticFileLink}}"><img class="align-full" src="{{#staticFileLink}}9008604053,original{{/staticFileLink}}" width="432" alt="9008604053?profile=original" /></a></p><p> </p><p>If you go:</p><p>La Cantera Resort lies 14 miles from downtown San Antonio and is listed by Conde’ Nast on the “Gold List: Top Golf Resorts Around the World." The facility offers two fabulous 18-hole courses and fine restaurants including The Palmer Grill in the Clubhouse.</p></div>Thailand Food Tour: Blissed Out In Bangkokhttps://tripatini.com/profiles/blogs/thailand-food-tour-blissed-out2013-04-18T14:14:10.000Z2013-04-18T14:14:10.000ZTripatinihttps://tripatini.com/members/Tripatini<div><p><span class="Apple-style-span" style="font-size:medium;">by</span> <a href="http://www.tripatini.com/profile/BarbaraRamsayOrr"><span class="Apple-style-span" style="font-size:medium;">Barbara Ramsay Orr</span></a><span class="Apple-style-span" style="font-size:medium;"><br /></span></p>
<div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div>
<div><img src="{{#staticFileLink}}9008552081,original{{/staticFileLink}}" alt="" style="float:right;" /><p style="margin-bottom:.22in;"><font face="TimesNewRomanPSMT, Times New Roman, serif"><span class="Apple-style-span" style="font-size:medium;">For someone with a healthy appetite like me, the lure of Thailand and Thai food is irresistible. I love the temples, the generous and polite people, the golden Buddhas, and all of the colour and drama of Bangkok. But I am an unapologetic foodie, and the moments of culinary bliss that I have experienced in Bangkok figure prominently in my memories of this city, right up there with the saffron-clad monks and the jewelled temples.</span></font></p>
<p style="margin-bottom:.22in;"><font face="TimesNewRomanPSMT, Times New Roman, serif"><span class="Apple-style-span" style="font-size:medium;">Bangkok is a big city, and it can be intimidating. The sidewalks are crowded morning to night, and the traffic is often at a standstill. However, it's an easy city to navigate if you are not driving. Bangkok’s Skytrain will take you to many of the places that you want to visit, or will connect you with the metro, trains and busses. The Skytrain cars are clean and air conditioned, and your fellow passengers are<br /> unfailingly polite. It’s a true ticket to dine.</span></font></p>
<p style="margin-bottom:.22in;"><font face="TimesNewRomanPSMT, Times New Roman, serif"><span class="Apple-style-span" style="font-size:medium;">Hop on one of the trains to take a Thai food tour of Bangkok, a city that celebrates the best and freshest of local food on every street corner. Here are six of the best experiences with Thai cuisine in town:</span></font></p>
<img src="{{#staticFileLink}}9008552675,original{{/staticFileLink}}" alt="" style="float:right;" /><br />
<p style="margin-bottom:0in;"><font face="TimesNewRomanPSMT, Times New Roman, serif"><b><span class="Apple-style-span" style="font-size:medium;">Neighbourhood Caf</span></b></font><font face="Lucida Grande, MS Mincho"><b><span class="Apple-style-span" style="font-size:medium;">é</span></b></font><font face="TimesNewRomanPSMT, Times New Roman, serif"><b><span class="Apple-style-span" style="font-size:medium;">s</span></b></font></p>
<p style="margin-bottom:0in;"><font face="TimesNewRomanPSMT, Times New Roman, serif"><span class="Apple-style-span" style="font-size:medium;">I asked the desk clerk at the Pullman Hotel where I was staying for a restaurant recommendation. I wanted a small neighbourhood caf</span></font><font face="Lucida Grande, MS Mincho"><span class="Apple-style-span" style="font-size:medium;">é</span></font> <font face="TimesNewRomanPSMT, Times New Roman, serif"><span class="Apple-style-span" style="font-size:medium;">where I could eat like a local. He pointed me to the Baan Ajarn, just a bit further down Rangnam Road near the Victory Monument. It was perfect: small, unadorned tables in an unpretentious space, but serving the best tom yam I have ever tasted (above), with deadly red Thai chilies floating on top of fat shrimp, Thai eggplant and fresh coriander. Great eating for about 100 baht, (US $3.25*).</span></font></p>
<p style="margin-bottom:0in;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></p>
<p style="margin-bottom:0in;"><font face="TimesNewRomanPSMT, Times New Roman, serif"><b><span class="Apple-style-span" style="font-size:medium;">Riverside Eating</span></b></font></p>
<p style="margin-bottom:0in;"><font face="TimesNewRomanPSMT, Times New Roman, serif"><span class="Apple-style-span" style="font-size:medium;">Take the Skytrain to the river, the true heart of the city, always busy and packed with great dining opportunities. Take a river cruise, at sunset if you can, but I don’t recommend dining on one of the boats. The food is often compromised by the view. Instead, search out one of the many waterfront restaurants, many on elevated wooden piers.</span></font> <span class="Apple-style-span" style="font-size:medium;"><br /></span></p>
<p style="margin-left:.5in;text-indent:-.5in;margin-bottom:0in;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></p>
<p style="margin-bottom:0in;"><font face="TimesNewRomanPSMT, Times New Roman, serif"><span class="Apple-style-span" style="font-size:medium;">One of the best is Supatra River House, on the banks of the Chao Phraya River, opposite the Grand Palace. The vistas of the river, the Grand Palace and Wat Arun are spectacular. Enjoy grilled fish and steamed seafood with dipping sauces and sticky rice.</span></font></p>
<p></p>
<p style="margin-bottom:0in;"><font face="TimesNewRomanPSMT, Times New Roman, serif"><b><span class="Apple-style-span" style="font-size:medium;"><br /></span></b></font></p>
<p style="margin-bottom:0in;"><font face="TimesNewRomanPSMT, Times New Roman, serif"><b><span class="Apple-style-span" style="font-size:medium;">Rooftop Dining</span></b></font></p>
<p style="margin-bottom:0in;"><font face="TimesNewRomanPSMT, Times New Roman, serif"><span class="Apple-style-span" style="font-size:medium;">On a steamy night in Bangkok, there’s nothing the locals love better than dining at one of the many rooftop restaurants, with some cool breezes and a spectacular view of the city and its temples at sunset.</span></font> <font color="#000080"><span lang="zxx" xml:lang="zxx"><u><font face="TimesNewRomanPSMT, Times New Roman, serif"><span class="Apple-style-span" style="font-size:medium;"><a class="western" href="http://www.siamatsiam.com/">Siam@Siam Design Hotel</a></span></font></u></span></font> <font face="TimesNewRomanPSMT, Times New Roman, serif"><span class="Apple-style-span" style="font-size:medium;">has one of the most glamorous, The Roof. The menu is international, but there are plenty of Thai dishes. If your timing is right, you can enjoy The Roof’s monthly Full Moon Party.</span></font></p>
<p style="margin-left:.5in;text-indent:-.5in;margin-bottom:0in;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></p>
<p style="margin-bottom:0in;"><font face="TimesNewRomanPSMT, Times New Roman, serif"><b><span class="Apple-style-span" style="font-size:medium;">Mall Dining</span></b></font></p>
<p style="margin-bottom:0in;"><font face="TimesNewRomanPSMT, Times New Roman, serif"><span class="Apple-style-span" style="font-size:medium;">There are some super authentic eateries in the big malls in Bangkok, and they are usually crowded and happy places.</span></font> <font color="#000080"><span lang="zxx" xml:lang="zxx"><u><font face="TimesNewRomanPSMT, Times New Roman, serif"><span class="Apple-style-span" style="font-size:medium;"><a class="western" href="http://www.bangkok.com/shopping-mall/siam-center.htm">Siam Center</a></span></font></u></span></font> <font face="TimesNewRomanPSMT, Times New Roman, serif"><span class="Apple-style-span" style="font-size:medium;">and</span></font> <font color="#000080"><span lang="zxx" xml:lang="zxx"><u><font face="TimesNewRomanPSMT, Times New Roman, serif"><span class="Apple-style-span" style="font-size:medium;"><a class="western" href="http://www.mbk-center.co.th/th/">MBK (Mah Boon Krong) Center</a></span></font></u></span></font> <font face="TimesNewRomanPSMT, Times New Roman, serif"><span class="Apple-style-span" style="font-size:medium;">have great food courts.</span></font> <font color="#000080"><span lang="zxx" xml:lang="zxx"><u><font face="TimesNewRomanPSMT, Times New Roman, serif"><span class="Apple-style-span" style="font-size:medium;"><a class="western" href="http://www.centralworld.co.th/Default-en.aspx">Centralworld</a></span></font></u></span></font> <font face="TimesNewRomanPSMT, Times New Roman, serif"><span class="Apple-style-span" style="font-size:medium;">is the largest shopping mall in Bangkok, and the food halls hold treasures for the intrepid foodie. There's a broad selection of pan-Asian foods that are very inexpensive, from steaming bowls of</span></font> <font face="TimesNewRomanPSMT, Times New Roman, serif"><i><span class="Apple-style-span" style="font-size:medium;">guay-deow</span></i></font> <font face="TimesNewRomanPSMT, Times New Roman, serif"><span class="Apple-style-span" style="font-size:medium;">(noodle soup) to traditional Thai curries and pan-fried noodles. Central World is also home to the largest Asian supermarket in Thailand, so this is the place to find unique foodstuffs to take home.</span></font></p>
<p style="margin-bottom:0in;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></p>
<p style="margin-bottom:0in;"><font face="TimesNewRomanPSMT, Times New Roman, serif"><span class="Apple-style-span" style="font-size:medium;">Although Central World was damaged by fire during the Red Shirt rebellions in April, it is scheduled to reopen most of its departments in late September 2010. Its food halls will reopen in November and December 2010 and are promised to be even bigger and better.</span></font></p>
<p style="margin-bottom:0in;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></p>
<p style="margin-bottom:0in;"></p>
<p style="text-align:center;"><span class="Apple-style-span" style="font-size:medium;"><img src="{{#staticFileLink}}9008553098,original{{/staticFileLink}}" alt="" /></span></p>
<p></p>
<p style="margin-bottom:0in;"><font face="TimesNewRomanPSMT, Times New Roman, serif"><b><span class="Apple-style-span" style="font-size:medium;"><br /></span></b></font></p>
<p style="margin-bottom:0in;"><font face="TimesNewRomanPSMT, Times New Roman, serif"><b><span class="Apple-style-span" style="font-size:medium;">Market Food</span></b></font></p>
<p style="margin-bottom:0in;"><font color="#000080"><span lang="zxx" xml:lang="zxx"><u><font face="TimesNewRomanPSMT, Times New Roman, serif"><span class="Apple-style-span" style="font-size:medium;"><a class="western" href="http://chatuchak.org/">Chatuchak Weekend Market</a></span></font></u></span></font> <font face="TimesNewRomanPSMT, Times New Roman, serif"><span class="Apple-style-span" style="font-size:medium;">in central Bangkok is the largest outdoor market in the world, with more than 5,000 stalls selling everything from silk jackets to faux Chanel handbags. The food stalls (above) are incredible, overflowing with fresh and exotic fruits and vegetables brought in to the city from the country farms. Munch on jackfruit or squares of chilled dragon fruit, or cool off with a Thai iced coffee or a glass of freshly squeezed Mandarin orange juice. The Damnoen Sadual Floating Market (below), about 110 kilometres (68 miles) from Bangkok and easily reached by bus, is another market that will thrill the food lover.</span></font></p>
<p style="margin-bottom:0in;"><font face="TimesNewRomanPSMT, Times New Roman, serif"><span class="Apple-style-span" style="font-size:medium;"><br /></span></font></p>
<p style="margin-bottom:0in;"></p>
<p style="text-align:center;"><font face="TimesNewRomanPSMT, Times New Roman, serif"><span class="Apple-style-span" style="font-size:medium;"><img src="{{#staticFileLink}}9008553484,original{{/staticFileLink}}" alt="" /></span></font></p>
<p></p>
<p style="margin-bottom:0in;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></p>
<p style="margin-bottom:0in;"><font face="TimesNewRomanPSMT, Times New Roman, serif"><b><span class="Apple-style-span" style="font-size:medium;">Street Food</span></b></font></p>
<p style="margin-bottom:0in;"><font face="TimesNewRomanPSMT, Times New Roman, serif"><span class="Apple-style-span" style="font-size:medium;">Thai people seem to eat endlessly. How do they stay so slim? They nibble and nosh on a diverse selection of dishes on offer at every space on the sidewalks.</span></font> (Below, dumplings.)</p>
<p style="margin-bottom:0in;"></p>
<p style="margin-bottom:0in;"></p>
<p style="text-align:center;"><img src="{{#staticFileLink}}9008553876,original{{/staticFileLink}}" alt="" /></p>
<p></p>
<p style="margin-bottom:0in;"><span class="Apple-style-span" style="font-family:TimesNewRomanPSMT, 'Times New Roman', serif;font-size:medium;"><br /></span></p>
<p style="margin-bottom:0in;"><span class="Apple-style-span" style="font-family:TimesNewRomanPSMT, 'Times New Roman', serif;font-size:medium;">For me, this is the most satisfying dining experience of all. Because everything is fresh and cooked to order, the dishes show authentic Thai cuisine at its best.</span></p>
<p style="margin-bottom:0in;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></p>
<img src="{{#staticFileLink}}9008554278,original{{/staticFileLink}}" alt="" style="float:right;" /><br />
<p style="margin-bottom:0in;"><font face="TimesNewRomanPSMT, Times New Roman, serif"><span class="Apple-style-span" style="font-size:medium;">Perched on a small stool at a sidewalk table, I watched as a smiling lady made</span></font> <font face="TimesNewRomanPSMT, Times New Roman, serif"><i><span class="Apple-style-span" style="font-size:medium;">pad thai</span></i></font> <font face="TimesNewRomanPSMT, Times New Roman, serif"><span class="Apple-style-span" style="font-size:medium;">just for me. Noodles, dried shrimp, green onions, coconut milk, tamarind and bamboo shoots, and of course, chilies, went in to the hot wok. An egg was cooked off to the side of the wok and then incorporated. Cashews were sprinkled on top, and the dish was placed in front of me in minutes. It cost 55 baht but was, in reality, priceless. This is how pad thai is supposed to taste.</span></font></p>
<p style="margin-bottom:0in;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></p>
<p style="margin-bottom:0in;"><font face="TimesNewRomanPSMT, Times New Roman, serif"><i><span class="Apple-style-span" style="font-size:medium;">*For conversions to other currencies, see</span></i></font> <font color="#000080"><span lang="zxx" xml:lang="zxx"><u><a class="western" href="http://www.tripatini.com/group/thecurrencydesk"><font face="TimesNewRomanPSMT, Times New Roman, serif"><span class="Apple-style-span" style="font-size:medium;">Tripatini's Currency Desk</span></font></a></u></span></font><font face="TimesNewRomanPSMT, Times New Roman, serif"><i><span class="Apple-style-span" style="font-size:medium;">. For more information on Thailand visit <a href="http://www.tourismthailand.org/">The Tourism Authority of Thailand</a> and <a href="http://www.tripatini.com/group/thailand">Tripatini's Thailand group</a>.</span></i></font></p>
<p style="margin-bottom:.22in;"><span class="Apple-style-span" style="font-size:medium;"><br /></span> <span class="Apple-style-span" style="font-family:TimesNewRomanPSMT, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="font-size:medium;">Photos by Barbara Ramsay Orr.</span></i></span></p>
</div></div>