Chef, freelance travel and food writer, chef/educator.
Host of: www.travel-with-pen-and-palate-argentina.com
Feature Writer for Luxe Beat Mahazine, Original World Insights,
International Travel and Philadelphia Fine Dining Examiner for Examiner.com
member: American Culinary Federation and the International Food, Wine & Travel Writers Association (on Board of Directors)
The Asterias is the flagship restaurant of Yannis Laspas’ new Flegra Beach Boutique Apartments. Like the airy decor of the dining room, Chef Kostas Tsoutas has a light modern touch with traditional Greek ingredients.
The waterfront Flegra Beach Boutique Apartments and Asterias are located in Pefkochori on the Kassandra peninsula with window walls looking onto the pine tree shaded beach and Aegean Sea.
Fed by three river systems—the Sabine, Calcasieu and Mermentau – 85 percent of Cameron Parish is coastal wetlands, open water or open range.
Over a million alligators populate Louisiana. Cattle graze on grasslands; rice and sugar cane fields still thrive. There are 26 miles of Gulf of Mexico beaches blissfully free of high-rise condos, hotels or even beach houses.
Does continual beauty cause you to yawn? Is dining within sight and sound of warm shockingly blue water directly on a white sand beach passé on your “bucket list?” Unless, that is, having dinner cooked by a volcano is intriguing.
The evidence of Greece’s long and turbulent civilization lay scattered throughout the country. It was as easy to stumble across remnants of an ancient site in the middle of a farm field as it was to visit the impressive ruins of the 10th century Monastery of Zygos
Between Mt. Athos and Stagira the 250-room Alexandros Palace Hotel resort complex, a veritable village on a 90-acre hillside just outside Ouranoupolis, is an ideal location to explore this fabled peninsula.
The volcano that blew Santorini into history 3,500 years ago is responsible for a combination of natural forces creating ideal conditions for agricultural products sought after throughout Greece.
Georgia is the foremost expert on the island’s unique agriculture, coordinates and teaches many of the cooking, cheese and wine classes held at Selene and was a major force behind Santorini’s Year of Gastronomy designation in 2013.
“Creole cuisine, the food of New Orleans, it’s a living thing. Nobody’s trying to stop it from changing; nobody said its got to end, so that’s why it’s still alive.”
Is there a beverage that defines the South? Creole and Cajun fusion? (or confusion) In my interview with Liz Williams, director of the Southern Food & Beverage Museum (SoFAB), she answers all and states the mission of this unique institution, “Look at cultural attitudes towards the foods, not just a recipe.”