We all know how much local foods and libations can define our travel experiences. Here we share some of the planet's most remarkable culinary experiences. So eat, drink, and be chatty!
Cover photo: PxHere
Hawaii makes chocolate - and it´s delicious!
Original Hawaiian Chocolate Factory When you come to the Aloha State, go beyond the mai tais and and enjoy some divine, locally grown chocolate! The Hawaiian islands are home a number of chocolate-making companies, and most are bean-to-bar businesses. Hawaii is the only U.S. state which grows cacao, then processes and makes it into bars and other cocoa products. I've done my share of eating chocolates on the different islands, and I find the chocolate confections not overly sweet and…
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Comments
At Mezze Bistro + Bar in Williamstown, we had one of the best meals we've had in a long time. The farm-to-table concept is imaginatively and flawlessly executed here. I had a perfectly cooked pan-roasted halibut in a light provencale-type sauce, with a roasted beet appetizer. My husband had the pork loin, which was plump and flavorful; and the Mighty Food Farm egg appetizer, a playful twist on a soft-boiled/hard-boiled egg. We shared a cheese plate for dessert. Everything was exquisite. Short but great wine list, with unusual selections. I had a Sauvignon Blanc from the Loire Valley, which was wonderfully crisp; the waiter recommended an ale for my husband that was perfect. Terrific, unobtrusive service by well-trained waiters: a "you-guys"-free zone. The latest menu, updated for Fall, looks great.
We also enjoyed Gramercy Bistro in North Adams. Wonderfully hand-crafted and engagingly presented food is made from locally sourced ingredients. I had the best sweetbreads of my life - light and heavenly, with a green salad topped with local chevre and a delicate vinaigrette. My husband had a perfect filet served with a potato puree and green beans - simple but wonderful. He pronounced the chicken liver mousse app the best he had eaten anywhere in the world, including France - transcendent. There's a short but thoughtfully assembled wine list with reasonably priced wines by the glass, including a Celestin Blondeau sauvignon blanc (France) that was just terrific. Service was pleasant but a bit uneven.
There's something about eating food that is in season and has been grown nearby - often organically – and that has not been carted for hundreds of kilometres.
Check it out!
Cheers,
Sally
And as for Corkscrew Swamp, maybe we should get a group of South Florida Tripatinos out there in January and stop at SeaSalt for lunch!
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