Blogs

Back in 1972 when I was in grade school, out across the causeway in Rickenbacker Marina on the way to Key Biscayne, the Rusty Pelican opened, a seafood joint that became a Miami institution. But to paraphrase the old Groucho Marx saw, who wants to eat at an institution? Over nearly 40 years, the wear and tear and decline became noticeable, and so last summer the Pelican closed for a $7 million overhaul, reopening this past December.

Now, I'd always wanted to visit the place, but various factors

by Isaac Gutiérrez

You probably wouldn't associate coming to Spain with chowing down on a big juicyhamburguesa, but the fact is that it's all the rage these days, especially in the country's capital - and even visitors from the birthplace of the burger, the U.S. of A., have noted that there are now some pretty authentic and just downright tasty offerings to be had in Madrid. Here are several of the top patty palaces. Have you been to any others not on this list? 

Home Burger Bar   This is one

Mohegan Sun here in Connecticut’s Mystic Country held its first annual BBQ Fest, and I was honored to be invited and check out the festivities, running Friday, June 1 through Sunday, June 3. I picked a Saturday visit, which turned out to be the rainiest! Originally scheduled to start at 10:30 a.m., gates didn’t open until 3 p.m. when miraculously, the clouds stopped dripping and actual shafts of sunlight were able to occasionally poke through. Within minutes, lines were snaking from 6 venerable

Shanghai is an amazing city with more skyscrapers than New York City and many more being built. Also amazing is the luxurious The Peninsula Hotel. The Peninsula Hotels are considered some of the world’s best hotels. They have a program called The Academy whereby people can learn about the local culture and food. When it is scheduled guests can participate in private cooking class with the hotel’s chefs, take a master class in preparing dim sum at Yi Long Court or attend a tasting session of Chin

High above the 
Rhone Valley, I tried not to look as the bus driver deftly navigated the monstrosity around hairpin turns ever climbing. But there’s a thing about precipices where only a 2 foot high metal guardrail separates you from a vertical drop hundreds of feet into a rock encrusted ravine…it’s terrifying but ever so scenic! In this way, terror and enthrallment propelled my journey ever upward…how far was anybody’s guess…through the clouds? At 4593 feet, I reached 
Leukerbad, a Swiss villag

There's a reason New Jersey is called the Garden State. Sickles Market in Little Silver is a great example of this State's venerated farming tradition. Sickles started out as a seasonal farm stand back in 1908 selling homegrown fruits and vegetables to local stores. Now over 100 years later, Bob Sickles Jr. has not only continued the tradition of selling locally grown farm produce like Jersey fresh corn and blackberries but has expanded the business into a cause...enlightening customers by offe

You will most likely be frolicking in the public spas of Leukerbad or skiing the pristine snow fields of the Torrent before discovering the ancient Valais village of Albinen only about 10 miles away. This is due to the fact that it’s tucked away behind vertical cliffs through a tunnel remarkably constructed as late as 1980. In the centuries before this important milestone, reaching the village involved climbing an extensive network of ladders anchored into various crevices in the steely granite

When in Chengdu, China try a local specialty called hot pot.  There are many varieties of hot pot.  Generally, it comes with a pot of broth that is shared by everyone at the table and in Chengdu the broth can be spicy hot.  Diners then order skewers of fish, chicken, meat and/or vegetable which they cook in the broth.  In some Chengdu restaurants the table is designed especially for hot pot with a recessed square hot plate in the middle of the table.  The wait staff turns on the heat and deliver

Bistro de Leon

Tucked away on Cathedral Place across from the Plaza in St. Augustine's historic district, Jean Stephane Poinard serves up la cuisine de meres “French home cuisine”. To your left upon entering Bistro de Leon is a tantalizing display case filled with tarts and other fresh baked desserts. To your right and further into the dining area's interior, intimate yet unpretentious tables await.

Both Chef Poinard and his wife Valerie stand ready to serve either a quiet candlelit table for two

I was deeply chagrined to learn that Gray Line recently suspended its culinary walking tours in NYC but nevertheless wanted to give one of their bus tours a try. Among the cavalcade of numerous other double-decker buses plying NYC's streets, I was fortunate to experience a complimentary ride aboard Gray Line's Downtown Loop. A hop-on, hop-off circuit, I caught the bus at its Times Square stop and luckily was able to climb up to the rooftop deck for a birds eye view of all that the non-stop narra

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.

I recent

So it was Dominican night at La Hispaniola Restaurant, an on site restaurant in Punta Cana's Bavaro Princess Resort. The court yard outside was bustling with artisan craftspeople. A glass artist trained a precision torch on delicate tubes twisting and blowing them to create exquisite ornamental palm trees, and other decorative objects. Wood carvers spread out their inventive wares and classic Dominican cigars were being hand rolled from scratch right on a table using the most moist wrapper leaf

Growing up in Hawaii you develop an appreciation for cross cultural mingling, especially in cuisine. Kurt Winner, my husband a native New York to Hawaii transplant
and an avid chef, developed this favorite family recipe years ago. You
can use it to create kabobs along with fat quarters of red,green and
yellow bell peppers and onions or as a simple marinade for grilled
chicken. He favors it served Buffalo New York style with an Oregon
twist; alongside some Oregon Rogue bleu cheese dip and crudites.

Fou

Pablo Rogat

Tijon.com

There I was in my white lab coat, examining 40 vials and trying to determine which combinations to mix to get the best outcome. Admittedly, I wasn’t performing some important scientific discovery or creating a medical breakthrough, but it felt almost that significant. What if I screwed up, made ridiculous choices as to the most effective ingredients and came away with an awful smelling product. Yup, I was making perfume at the Tijon Parfumerie & Boutique on the French side of the Car