All posts by Marc d'Entremont

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)

Vermilionville Living History and Folk Life Park

 

L'École (the schoolhouse) at Vermilionville
L’École (the schoolhouse) at Vermilionville

 

Vermilionville
Vermilionville

 

Virmilionville holds the spirits and memories of the people who lived, loved and worked in them for over two centuries

Vermilionville
Vermilionville

There is much to see and learn at Vermilionville. The self-guided walking tour gives the visitor the opportunity to linger and absorb the feeling of life in a pre-20th century village.

 

Cajuns are the survivors of ethnic cleansing carried out of a grand scale in the 1760s…I know. As the direct descendant of survivors I grew up with the history as bed-time stories… read at

Vermilionville honors Cajun culture in Lafayette Parish

 

Virmilionville
Virmilionville

 

You can read all my articles at:

Hellenic News of America

Original World Travel

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

Food & Recipes Examiner

The Flegra Beach Boutique Apartments opens Asterias

 

Grilled squid at Asterias
Grilled squid at Asterias
Chef Kostas Tsoutsas & Yannis Laspas
Chef Kostas Tsoutsas & Yannis Laspas

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.

Asterias Greek seafood restaurant
Asterias Greek seafood restaurant

 

Flegra Beach Boutique Apartments
Flegra Beach Boutique Apartments

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.

You can read the review with many more photos…

Asterias: Greek seafood at the new Flegra Beach Hotel

 

 

You can read all my articles at:

Hellenic News of America

Original World Travel

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

Food & Recipes Examiner

The Farinola brothers: love for Mom and Greece

 

Mama Maria, Milos, Greece
Mama Maria, Milos, Greece

 

Giovanni and Stelios Farinola
Giovanni and Stelios Farinola

Giovanni and Stelios are no strangers to yachting. The Ferinola family owns Excellent Yachting, one of the Greek Aegean’s leading sales and charter companies.

 

Kilma, Milos, Greece
Kilma, Milos, Greece

No wonder countless legions throughout time have escaped to the serenity of the Greek islands.

Come read about my day sailing around Milos….

On board the Mama Maria, Milos, Greece

 

Milos, Greece
Milos, Greece

 

You can read all my articles at:

Hellenic News of America

Original World Travel

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

Food & Recipes Examiner

Wildlife abounds in Cameron Parish, Louisiana

Grosse Savanne Eco-Tours, Cameron Parish, LA
Grosse Savanne Eco-Tours, Cameron Parish, LA

 

DSC00997Fed 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.

DSC00967

Read more on this nirvana for the outdoorsman…

Floating on Louisiana marshland in Cameron Parish

 

alligator in Cameron Parish, LA
alligator in Cameron Parish, LA

You can read all my articles at:

Hellenic News of America

Original World Travel

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

Food & Recipes Examiner

Let a Greek volcano do the cooking

 

Milos, Greece
Milos, Greece

 

Cafe Restaurant Sirocco
Cafe Restaurant Sirocco

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.

Read all about it….

Let a Greek volcano do the cooking at Sirocco

 

Paleochori Beach
Paleochori Beach

 

You can read all my articles at:

Hellenic News of America

Original World Travel

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

Food & Recipes Examiner

Aristotle, Monks and the Alexandros Palace Hotel

 

Mt. Athos at dawn
Mt. Athos at dawn
mosaic floor at the excavations Monastery of Zygos
mosaic floor at the excavations Monastery of Zygos

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

Ancient Stagira
Ancient Stagira
Alexandros Palace Hotel
Alexandros Palace Hotel

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.

My article details it all…

The many layers of Greece on Athos

 

You can read all my articles at:

Hellenic News of America

Original World Travel

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

Food & Recipes Examiner

Zero distance from farm to table on the Greek island of Santorini

 

Santorini vista from Pyrgos
Santorini vista from Pyrgos

DSC02442The 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 Tsara and Yiorgos Hatziyannakis
Georgia Tsara and Yiorgos Hatziyannakis

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.

Read my exclusive interview with Georgia…

A Santorini lunch with Selene’s Georgia Tsara

 

DSC02514

 

You can read all my articles at:

Hellenic News of America

Original World Travel

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

Food & Recipes Examiner

Philippi: In the footsteps of Alexander and St. Paul

 

Philippi, Macedonia, Greece
Philippi, Macedonia, Greece

 

Archaeological Museum of Philippi.
Archaeological Museum of Philippi.

Philippi would be a doorway to Asia Minor. It would serve three empires. It would be a major player in creating history.

 

 

Lydia of Philippisia became St. Paul’s first convert in 49 A.C.E. receiving baptism in the Zygaktis River – a gesture with international ramifications.

Read the rest of this dramatic story…

In Greece, Philippi made history

 

St. Lydia's baptismal site
St. Lydia’s baptismal site

You can read all my articles at:

Hellenic News of America

Original World Travel

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

Food & Recipes Examiner

Chef Frank Brigtsen and the New Orleans Cooking Experience

Chef Frank Brigtsen and the New Orleans Cooking Experience
Chef Frank Brigtsen and the New Orleans Cooking Experience
Gumbo
Gumbo

“The way Katrina changed me is that I’m more passionate about my home, more protective of my cuisine.”

“I was taught by Paul Prudhomme; it was one the greatest blessings in my life, and I want to give back and foster the next generation of New Orleanians to at least learn and respect the cuisine.”

Read the rest of my exclusive interview with New Orleans celebrity chef Frank Brigtsen….

Chef Frank Brigtsen is a New Orleans Cooking Experience

 

New Orleans Cooking Experience
New Orleans Cooking Experience

 

You can read all my articles at:

Hellenic News of America

Original World Travel

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

Food & Recipes Examiner

New Orleans is SoFAB

 

A Garden District queen
A Garden District queen

DSC00260Legendary New Orleans: hurricanes can’t destroy it; corrupt politics can’t infect it; potholes can’t deter its beauty.

 

 

Sazerac: the "official" drink of New Orleans
Sazerac: the “official” drink of New Orleans
Napoleon House (circa 1791)
Napoleon House (circa 1791)

 

Food and drink sustain it: “We’ll always have hospitality,” says celebrity chef Frank Brigtsen.

 

Chef Frank Brigtsen at the New Orleans Cooking Experience
Chef Frank Brigtsen at the New Orleans Cooking Experience

“I was taught by Paul Prudhomme; it was one the greatest blessings in my life, and I want to give back and foster the next generation of New Orleanians to at least learn and respect the cuisine.”

Gumbo
Gumbo

“As we diversify the types of food being cooked in the city of New Orleans, it’s even more important to me to make gumbo and keep that going.”

 

 

Read my exclusive interview with famed chef Frank Brigtsen.

Chef Frank Brigtsen is a New Orleans Cooking Experience

 

Liz Williams, director of SoFAB
Liz Williams, director of SoFAB
Lobster, crab & avocado cocktail
Lobster, crab & avocado cocktail

“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.”

Liz Williams is SoFAB in New Orleans

 

Cajun Alligator sausage
Cajun Alligator sausage

 

You can read all my articles at:

Hellenic News of America

Original World Travel

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

Food & Recipes Examiner