There is still time to hop a flight to Hong Kong where celebrating Chinese New Year is special with fireworks and a great parade. The Chinese New Year celebration starts on Jan. 23 goes to February 5. According to the Chinese Lunar Calendar it will be the Year of the Dragon 4710. The flight to Hong Kong from New York State is long – very long so book a stay at the SkyCity Marriott located on Lantau Island next to Hong Kong International Airport. The luxury hotel is the perfect place to recu
The SkyCity Marriott located at Hong Kong International Airport is on Lantau Island, dubbed the “lungs of Hong Kong” because of its sparse population and forest areas. The culinary team at the Marriott has prepared a variety of delectable delights in honor of the Chinese Lunar New Year 2012 – the Year of the Dragon.
The chefs at the Marriott had donned their creative hats and designed culinary art pieces with dual flavors. They created a finely chiseled Coconut Pudding Chinese Dragon on a Glutin
Located right in the heel of Italy's boot, Puglia's 6 provinces showcase more than 500 miles of lapis-lazuli coastline on both the Adriatic and Ionian Seas. Puglia is also Italy's top olive oil producer, celebrated for its red Salice Salentino wine, orecchiette(ear-shaped pasta), and abundantly fresh seafood dishes like pignata di polpo, a delightfully fresh squid stew.
It's only fitting to explore this off-the-well-trodden tourist track region by forgetting self-made itineraries and going with a
Who suspected that Rockland, way up in Mid-Coast Maine, is also known as Pie Town USA? Perhaps you’ve heard of Rockland for its extensive Wyeth collection at the Farnsworth Art Museum, its distinctive rocky Penobscot Bayshoreline or succulent lobster boils and majestic Windjammer excursions during summer.
Rockland’s pie claim-to-fame is thanks to Food Network’s Bobby Flay when he paid a visit here for a pie throwdown. Held each year on the second to the last day of January in conjunction with Nat
When in Lake Charles, Louisiana head to Sha Sha’s of Creole for the most amazing bread pudding. Life is short so enjoy it. They take the original bread pudding batter and then deep fry it. When it's golden, they top it with powdered sugar, rum sauce, and Cool Whip. My! Oh! My!
Sha Sha’s concept and design is reflective of Creole, the Creole Nature Trail and the entire Cameron Parish area. Their handmade tables were crafted from log and cypress. T lights are metal shrimp buckets turned upside d
Learn to cook New Orleans cuisine
Take a cooking class at the New Orleans Cooking Experience to learn about the wonders of the Louisiana food. It offers cooking vacations, half-day, private and special event classes to visitors and local New Orleanians. The highly personalized classes focus on authentic Creole cooking. Regular classes are limited to ten, and include instruction, recipes, wines and conclude with a multi-course dinner party. Special event classes are available for groups of ten
One has to look no further than Vinny D’Agostino’s homemade limoncello served at the King and Prince Resort's tavern to get a sense of how deep the passion runs here for locally sourced ingredients being incorporated into craft-made cuisine and beverages. Vinny, the resort’s new Food and Beverage Director, is just getting started here having been on staff less than year. But his previous 23 years in the restaurant business reads like a top who’s who industry profile. Crisscrossing the country wi
It all started when Savannah Bee Company owner Ted Dennard was 13 years old and met Roy Hightower, a renowned beekeeper who was scouting out a spot for his hives to harvest “Swamp Honey” made from the nectar of swamp dwelling White Tupelo tree blossoms. At first, the bee swarms intimidated Ted but when Roy twirled a frame of honeycomb with sunlight shining through like a stained glass window, Ted was hooked for life. He kept bees throughout his high school and college years. During his Peace Cor
It's apple harvest time, and it's another crisp Saturday night on Calle Gascona (below right) in downtown Oviedo, an old university city that's the genteel, postcard-pretty capital of emerald-green Asturias in north Spain, with happy-faced students and snazzy locals of all ages roaming the sloping three-block stretch and jamming the café and eatery terraces.
Looking closer, you realize this isn't just another restaurant row in yet another Spanish college town. I spot waiter after waiter execut
| by Emily Guilmette |
While I know that gourmets have been savoring the world’s most fabulous foods since the dawn of time, I do think that the past few years (at least in the U.S.) have seen a particular renaissance of appreciation of great eats. There is more interest in local food, less processed food, traditional tastes and culinary innovations than ever. Perhaps economic tough times have made cooking and food even more of a comfort – and a relatively affordable adventure. We’re more and more op |
Asking for a Table
If you’re a true fan of the complexities of Mexican cuisine (as in, beyond Taco Bell and “pass the Old El Paso”) I’m sure you’ve come across one of this country’s most sophisticated contributions to world cuisine, as well as its quintessential “special occasion” dish. There are a number of Mexican sauces referred to as moles (pronounced “MO-layss”), but the best known is mole poblano, a thick, rich, brown concoction that for my money is as tasty and complex as any fancy confection from the kitc
