River pirates are the reason

“We had to hide from the river pirates,” Mom said in the darkness. The lights were out as this was a bedtime story, and I was four years old.

“From the pirates?” If the lights had been on she could have seen my eyes open as wide as the full moon.

“Yes, we hid under the wooden bunks and couldn’t talk all night long. Even the kerosene lamps were out. We had to be invisible.”

My mind tried to conjure an image of the Yangtze circa 1920 from the black and white photos I looked at frequently that my grandparents had taken of their many trips on this legendary river. My young mind could see the steep banks shrouded in mist and trees tumbling down to the shore and imagine the junk pulled into a cove hidden from the marauding pirates. Yet I couldn’t get an image of Chinese pirates, only the ones from my comic books, which I knew weren’t Chinese because I didn’t think they had parrots in China.

“But they didn’t find you, right?” I was pretty sure they hadn’t because Mom was right here in my room and pirates made people walk the plank.

“No, they didn’t, and we continued to Kuling in the morning.”

“But why were they being pirates?” I asked because I knew pirates always wanted doubloons and rum, whatever they were, and I didn’t think China had those.

There was a long pause from my Mom. I thought maybe she wanted to end the story since I was supposed to be getting sleepy not excited. Yet her voice , not mine, sounded weary.  “Because they were hungry. They wanted food. They knew boats with foreigners would have food.”

I had heard that before. (“Eat your lima beans!” I hated lima beans. “The children in China are starving.”) So I knew that was true. For you see, my Mom wasn’t making this story up. It wasn’t fiction.

My grandparents c.1930s in China (far left) Dr. & Mrs. William Berst.
My grandparents c.1930s in China (far left) Dr. & Mrs. William Berst.

The daughter of American medical missionaries, my Mother was born and lived until she was 13 in Changde, a city a thousand miles up the Yangtze River. My grandparents  worked and lived in China for most of the first half of the 20th century until being ejected by the retreating Japanese in 1945. My bedtime stories were not fiction; I grew up hearing first hand what it was like being a foreign child in China during its turbulent years after the 1912 Revolution – the year of my Mother’s birth.

I grew up with images in direct contrast to the bucolic beauty and calm of Pennsylvania’s historic Bucks County circa 1950s.

Then there were the Nova Scotia stories from my father on other nights. Stories of my family sailing from France in 1650, settling that rocky coastline and still living in the same fishing village I visited every summer. I have a pair of ice skates my father strapped onto his boots to traverse the frozen harbor when he was a boy.

First hand stories were the sparks that inflamed my mind with a desire that turned into passion and finally a career as an international travel journalist. Once I could read I devoured books on geography and history, poured over maps, paged through every volume of the World Book Encyclopedia multiple times and read National Geographic magazines as if they were comic books.

Once out of high school there was never anxiety as I went off to universities far from home in the USA, Canada and Ireland. If my Mom could survive river pirates, I could navigate hostels backpacking in Europe. If my father’s family could cross the Atlantic in 1650, I could move to the Caribbean for a decade working as a teacher, chef, writer and father children who, like my parents, where born into a language different than my native tongue.

Dozens of countries and many jobs, hundreds of published articles and thousands of photos, it’s the pirates that still haunt me. Why were they hungry? Why were they at war? I need to know, and I don’t want to hide.

Other travel writers can marvel at the newest luxury hotel and discover the next trendy beach scene. What drives me is discovering the “why” within the destination. Why does the land take this shape? Why does the food have this taste? Why did that cooking method develop? Why is that festival so important to their identity as a people?

Without that drive to discover “why” why go.

 

You can read more articles by Marc d’Entremont at:

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Awaken your senses at the French House Party

Carcassonne, a UNESCO World Heritage City
Carcassonne, a UNESCO World Heritage City

The nearby medieval city of Carcassonne welcomes throngs of visitors inside its fortified walls, but at the Domaine St. Raymond,  small groups of intellectually curious travelers gather for residential workshops at a house party in southern France’s Languedoc.

Domaine St. Raymond
Domaine St. Raymond
sunflowers blowing in the wind
sunflowers blowing in the wind

Domaine St. Raymond, home of the French House Party,  sits among gently rolling hills of golden wheat and sunflowers. Within this bucolic setting, small groups of intellectually curious travelers gather for all-inclusive four to seven day creative residential workshops in southern France’s Languedoc ranging from culinary adventures with Michelin starred chefs, literature and graphic arts to song writing.

Chefs Robert Abraham and Jean-Marc Boyer
Chefs Robert Abraham and Jean-Marc Boyer

“I’m not sure if I really know how to write a song” is not what a guest at a songwriting workshop would expect to hear from an acclaimed New York writer/performer. But the creative process is nebulous.

Dean Friedman
Dean Friedman

Just like in a good ballad, disaster fell for Dean Friedman in the 1980s when  England banned the delightful “I’m in Love With a McDonald’s Girl” in the 1980s because it mentioned a brand name and therefore was deemed akin to an advertorial.

Please go to my travel column in the Hellenic News of America to read all about the French House Party’s creative workshops.

Being creative at the French House Party

 

 

 

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St. Pete Wine & Food Festival on now through Sunday

The Tampa Bay area’s premiere culinary event, the St. Pete Wine & Food Festival is a showcase for this vibrant city!

bonefishgrill1

Set against the backdrop of sun dappled Tampa Bay, the 2nd annual St. Pete Wine and Food Festival is in full swing now from November 3 – 6.  St. Petersburg, Florida has established itself as an art and restaurant destination on the Gulf of Mexico coast. From stunning restorations of historic hotels to vibrant arts districts and such new restaurants as Sea Salt offering 130 artisan salts to stimulate one’s palate, St. Petersburg is a world class city content that it will be on everyone’s travel and food list.

Grand Tasting from the 2015 festival
Grand Tasting from the 2015 festival

One does not normally think of a supermarket chain and fine food in the same sentence. Yet Publix is not only the major sponsor of the St. Pete Wine and Food Festival, it has positioned itself as a choice equal to its amiable competitors Trader Joes and Whole Foods. The surprises don’t end there because a significant percentage of the festival’s profits go to the St. Petersburg Arts Council and the Waterfront Parks Foundation.

Wine selections at the Grand Tasting from the 2015 festival
Wine selections at the Grand Tasting from the 2015 festival
Tequila tastings
Tequila tastings

Lest one think St. Petersburg is an example of the old joke that Florida is ‘God’s little waiting room,’ The SPWFF attendees  are from all age ranges offering such events as Tequila tasting and Beer nights!  St. Petersburg is attracting residents from a vibrant cross section of educated world citizens that thrive on the arts, sun, beach, boating and fine food. An explosion of fascinating venues more than satisfies all of these eclectic tastes.

St. Pete Beer Night from the 2015 festival
St. Pete Beer Night from the 2015 festival

After Beer Night St. Pete tonight November 4 at the St. Pete Wine & Food Festival get ready for the signature event both Saturday and Sunday afternoons November 5 and 6  – the Grand Tasting.  Sample dishes from dozens of area restaurants and wineries and watch Tampa Bay’s most talented chefs create signature dishes in the demonstration tent.

Chef demos Grand Tasting from the 2015 festival
Chef demos Grand Tasting from the 2015 festival

For all event details check the St. Pete Wine and Food Festival web site.

 

Festival venue North Straub Park, Saint Petersburg
Festival venue North Straub Park, Saint Petersburg

 

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The best Greek shrimp recipe ever

Chef Giorgos Kosmidis Halkidiki shrimp
Chef Giorgos Kosmidis Halkidiki shrimp

The three peninsulas of Halkidiki – Kassandra, Sithonia and Athos ­– are the summer playgrounds of Macedonia. Blessed with numerous and secluded beaches, surrounded by the clear blue Aegean sea with pine forested mountains of wild flowers, olive trees and vineyards, it’s no wonder Halkidiki has been favored by Greeks since antiquity. Only a couple hours drive from the nation’s second largest city, Thessaloniki, and within a day’s drive from the Balkans, its many resort hotels especially draw a plethora of Eastern Europeans, Ukrainians and Russians seeking sun, sand, hospitality and Greek cuisine.

The Halkidiki penninsula Athos – Mount Athos
The Halkidiki penninsula Athos – Mount Athos
Ouranoupolis
Ouranoupolis

The Alexandros Palace is located just outside Ouranoupolis, one of many towns built in the 1920s as a result of the traumatic exchange of Greek and Turkish populations that took place after the fall of the Ottoman Empire and the merger of Macedonia into Greece. Once the site of an ancient village – its 14th century tower fortress is a landmark – and still the gateway to 7,000 ft. Mt. Athos, today Ouranoupolis is a tourist and fisherman’s town.

pool: Alexandros Palace Hotel
pool: Alexandros Palace Hotel

The Alexandros Palace Hotel, within site of the autonomous and sacred Monastic State of Mt. Athos, is a self-contained 250-room resort village rising from its wide beach up the hill and spreading over 90 acres. Like most of Halkidiki’s resorts an all-inclusive meal plan includes extensive buffets for breakfast and dinner and offers something for everyone from meat lovers to the devoutly vegan. Yet true Greek cuisine shines in Halkidiki hotels a la carte restaurants for those not desiring a buffet.

Chef Giorgos Kosmidis
Chef Giorgos Kosmidis
Fresh fish/seafood at Alexandros Palace
Fresh fish/seafood at Alexandros Palace

Chef Giorgos Kosmidis commands the poolside Taverna at the Alexandros Palace Hotel. Having enjoyed several meals over two separate trips, it has taken this chef journalist a year to convince chef Giorgos to part with his intensely flavored yet simple shrimp creation. The Aegean is a seafood lover’s supermarket and the shrimp may well have been caught that very day off the coast of Ouranoupolis.

Chef Giorgos Kosmidis Halkidiki shrimp – four servings

Ingredients:

clockwise from far left: unpeeled shrimp, strained shrimp stock, Greek oregano, ingredients for stock
clockwise from far left: unpeeled shrimp, strained shrimp stock, Greek oregano, ingredients for stock
  • 1 pound large shrimp (reserve shells for the stock)
  • 2 bay leaves
  • 1/8 teaspoon grated nutmeg
  • 1/4 teaspoon oregano – preferably Greek oregano
  • 2 tablespoons sweet butter
  • 1 cup dry white wine
  • 1 garlic clove, minced
  • 2 cups chopped parsley
  • 1 cup heavy cream
  • 1/8 teaspoon cayenne pepper
  • salt and white pepper to taste
  • 1/4 teaspoon sweet paprika

Preparation:

Clockwise from top left: ingredients for sauce in pot, cooked sauce, sauteed shrimp, prepared Halkidiki shrimp
Clockwise from top left: ingredients for sauce in pot, cooked sauce, sauteed shrimp, prepared Halkidiki shrimp
  1. Remove the shells from the shrimp and reserve the shrimp in the refrigerator while making the stock.
  2. Place the shells in a quart size saucepan and add the bay leaves, nutmeg, oregano and a little salt and white pepper. Add cold water just to the level of the shells. Place the saucepan over medium high heat and bring to a boil. Cook until the liquid is reduced to 1/4th of a cup (2 ounces). Strain and discard the shells reserving the reduced shrimp stock.
  3. Melt the butter in a sauté pan and cook the shrimp for one minute turning once.
  4. Add the wine to the shrimp, bring to a simmer and cook for one minute.
  5. With a slotted spoon remove the shrimp from the wine and keep warm.
  6. To the wine add the 1/4th cup shrimp stock, parsley and garlic. Bring to a simmer and cook for two minutes.
  7. Add the heavy cream, cayenne pepper and sweet paprika. Bring to a simmer and cook for five minutes.
  8. Add the reserved shrimp and warm for one minute.
  9. Divide among four plates and serve with crusty bread used to absorb the sauce and a dry Greek white wine such as Mt. Athos ΙΕΡΑ ΜΟΝΗ ΑΓΙΟΥ ΠΑΥΛΟΥ (Holy Monastery of St. Paul), Monoxilitiko, a blend of 90% sauvignon blanc with local varieties. It had a nose of honey and sage followed by summer floral notes with a surprisingly dry finish.

While at the Alexandros Palace Hotel, don’t pass up the luxurious Panalee Spa and the new specialty shop ­selling Mt. Athos wines, skin care products and local foods. In the evening, the spacious Theater Bar with its lower level dance floor and stage might as well be the town square of this village resort. Twin brothers Thomas and Janis Aslanidis, the musically talented and genial young heirs to the Alexandros Palace Hotel, might just be tending bar and don’t be surprised either if managers Yiannis Misopapas and Kyriakos Mandouvalos are mingling among the guests. After all this is Greece with hospitality and cuisine as legendary as its mythology.

When you go:

Ouranoupolis is an easy 2 – 3 hour drive (busier on weekends) on modern roads from Thessaloniki International Airport.

Alexandros Palace Hotel, Ouranoupolis, 63075, Halkidiki, Greece. (Athos) Tel + 30 23770 31402 / 31424 Fax: +30 23770 31100

Email: info@alexandroshotel-halkidiki.com 2017 season runs April through mid-October.

Disclosure: the author was a guest of the Alexandros Palace Hotel and the Halkidiki Tourism Organization.

the beach at Alexandros Palace Hotel
the beach at Alexandros Palace Hotel

You can read more articles by Marc d’Entremont at:

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Florida sunsets at Clearwater Beach

sunset at Pier 60
sunset at Pier 60

img_4607Clearwater Beach is one of a series of beautiful barrier island towns that stretch along Florida’s Pinellas County Gulf of Mexico coast. Blessed with powder white sand it’s a favored playground for tourist worldwide.

 

Clearwater Beach
Clearwater Beach

At dusk throngs gather at Pier 60 to enjoy a typically stunning sunset that for residents is one of the perks of living along the Gulf of Mexico. Pier 60 juts over 1,000 feet into the Gulf. In the daytime it’s a popular fishing pier.

Sunset at Clearwater Beach
Sunset at Clearwater Beach
vendor on Pier 60
vendor on Pier 60

But after 5:00 p.m. it transforms into a free sunset party complete with buskers, musicians and vendors selling a myriad of arts and crafts.

 

 

Clearwater Beach
Clearwater Beach

After sunset walk over to Pier House 60 Hotel and take the elevator to the 10th floor. Jimmy’s Crows Nest Bar & Grill offers  panoramic views of Clearwater Beach that at night are particularly impressive along with great burgers and drinks.

Florida, the Sunshine State, can just as easily be dubbed the Sunset State after spending an evening on Clearwater Beach.

Night view of Clearwater Beach from Jimmy's
Night view of Clearwater Beach Marina from Jimmy’s

 

You can read more articles by Marc d’Entremont at:

Hellenic News of America

Travel Pen and Palate Argentina

Original World Insights

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