Category Archives: USA Travel

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

New energy for Harrisburg, Pennsylvania

Fireworks over the Susquehanna River from City Island
Fireworks over the Susquehanna River from City Island

A new generation of young professionals have reversed the population decline, want an urban experience and are revitalizing Harrisburg.

Ralph Vartan, Michael Wilson & Danielle Prokopchak
Ralph Vartan, Michael Wilson & Danielle Prokopchak

Read about the movers reshaping a once “rust-belt” city at…

The faces of a new Harrisburg

 

Stained glass dome of the Pennsylvania Supreme Court Chambers, Capitol Building
Stained glass dome of the Pennsylvania Supreme Court Chambers, Capitol Building

Harrisburg is still one of the major railroad transportation hubs of the Northeast connecting to the west and the south. Old steel mill buildings and warehouses have been repurposed for new specialized industries and institutes of higher education.

Lark Quartet, Harrisburg
Lark Quartet, Harrisburg

Read more about Harrisburg’s new mayor – not a cookie cutter politician!

Sense the energy of 21st century Harrisburg

 

roast duck at Carley's glazed with a not overly sweet orange plum sauce and topping wilted spinach and goat cheese infused polenta.
roast duck at Carley’s glazed with a not overly sweet orange plum sauce and topping wilted spinach and goat cheese infused polenta.

Farmers who created Pennsylvania’s moniker the “American breadbasket” in the late 18th century built Harrisburg.

Buddha Buddha's cucumber martini
Buddha Buddha’s cucumber martini

Young professionals flooding center city Harrisburg, PA, have a penchant for gathering with friends – that’s fueling a revitalization of hospitality businesses. Read the rest of the article at…

Revitalizing Harrisburg hospitality along with the city

 

DSC09516

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

Dim sum and cigars: a New York experience

dim sum at 88 Palace
dim sum at 88 Palace
88 Palace
88 Palace

At a recent press lunch for journalists of the International Food, Wine & Travel Writers Association and New Jersey Press Association, Yang Chao Lu, owner of 88 Palace,  presented a veritable banquet of dim sum dishes over several hours.

Gail Gerson-Whitte & 88 Palace manager Shi Fan Lu
Gail Gerson-Whitte & 88 Palace manager Shi Fan Lu

But 88 Palace is more than a restaurant. It’s a microcosm of any Chinatown street, fun to explore and taste.  Read more at…

88 Palace serves palatial dim sum

inside The Ride
inside The Ride
The Ride
The Ride

Sitting stadium style looking out an entire glass walled side and half the ceiling of the specially outfitted bus, The Ride talks, in a deep resonating voice, not just to its customers but to people on the street as well.

The Ride, Chrysler Building ornament
The Ride, Chrysler Building ornament

The Ride deftly weaves Manhattan to give the audience a sense of the city’s energy and comedy.  Read more at…

Celebrating Manhattan on The Ride

Mike's Deli, David Greco
Mike’s Deli, David Greco
dried tomatoes at Arthur Avenue Market
dried tomatoes at Arthur Avenue Market

“I’m the mozzarella man,” says David Greco,  and there’s a cigar man, cannoli women,  a microbrewer and six other purveyors at the venerable Arthur Avenue Market in the Bronx.

Mario's owner chef Joseph Migliuccis
Mario’s owner chef Joseph Migliuccis

New York still has neighborhoods such as Belmont in the Bronx and streets like Arthur Avenue that are pockets of an almost forgotten urban reality.  Read more at…

The mozzarella man is in the Bronx

…and while you’re at it, have a cigar.

You can read all my articles at:

Luxe Beat Magazine

Original World Travel

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

Food & Recipes Examiner

Suite101

Boise, Idaho, Top Ten

Most state capitals were chosen for political reasons, frequently condemning them to regions of inconsequential and dubious economic value other than politics.
The candy bra at The Chocolate Bar, 805 W. Bannock, Boise, ID
The candy bra at The Chocolate Bar, 805 W. Bannock, Boise, ID
But in Boise, Idaho, an entrepreneurial spirit is resulting in unique pockets of cultural activity.

Boise, Idaho, is not your average state capital

 

Freak Alley
Freak Alley

Brewers Nuts at City Peanut Shop
Brewers Nuts at City Peanut Shop

cafes in downtown
cafes in downtown

Lava Lake Lamb
Lava Lake Lamb

Bedroom in the rooming house: Basque Cultural Center
Bedroom in the rooming house: Basque Cultural Center
Come visit my Boise top ten.

Boise, Idaho, is not your average state capital

The 25-mile Greenbelt along the Boise River in the Idaho capital is a haven for recreation, sustainable river ecology and a pollution free bike and pedestrian path connecting downtown with Boise State University as well as numerous hotels and cafes. This video highlights a spillway popular with surfers and kayakers. Video credit: Marc d’Entremont (travel with pen and palate)

You can read all my articles at:

Luxe Beat Magazine

Original World Travel

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

Food & Recipes Examiner

Suite101

The Egyptian Theater
The Egyptian Theater

Idaho is more than the land of potatoes

Dinner at Sawtooth Winery, Nampa, ID – Zee Catering
Dinner at Sawtooth Winery, Nampa, ID – Zee Catering

The potato may still reign as Idaho’s number one production crop but in the agriculture section of the Twin Falls Sunday Times-News is a long list of local farmers selling everything from grass fed Tibetan yak to heirloom Anasazi® beans.

Idaho agriculture grows beyond the potato

Salad of baby vegetables & foraged greens – Zee Catering at Sawtooth Winery
Salad of baby vegetables & foraged greens – Zee Catering at Sawtooth Winery

Sun Valley and adjacent Ketchum are by far Idaho’s wealthiest communities, yet that does not mean the offerings at the Sun Valley Harvest Festival are esoteric. From the many exhibitors this journalist learned that quinoa is a complete protein. Salting a sauté pan before frying vegetables prevents sticking. Hemp seeds are high in fiber, low in carbs and packed with iron.

Sun Valley Harvest Festival was a cornucopia of food surprises

Kelley of Manitoba Harvest's Hemp Hearts – raw shelled hemp seeds
Kelley of Manitoba Harvest’s Hemp Hearts – raw shelled hemp seeds

Out in the cooking tents a number of chefs demonstrated a range of foods. Award winning vegetarian chefs to A-list celebrities Tal Ronnen and Scot Jones of West Hollywood’s Crossroads restaurant presented a twist on traditional caponata as an entrée served on black quinoa and toasted buckwheat.

For the complete recipe…

Chef Ronnen and Jones eggplant caponata over buckwheat and black quinoa

Chef Ronnen and Jones eggplant caponata over buckwheat and black quinoa
Chef Ronnen and Jones eggplant caponata over buckwheat and black quinoa

Even unique music was featured on the last day. Spike Coggins, primitive musician, enthralled guests with unique and original compositions accompanied by the banjo, harmonica and percussion instruments ranging from chains, spurs and metal cleated boots tapping out the rhythm on old railroad spikes.

Spike Coggins, primitive musician
Spike Coggins, primitive musician

You can read all my articles at:

Luxe Beat Magazine

Original World Travel

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

Food & Recipes Examiner

Suite101

An Idaho harvest moon
An Idaho harvest moon

A 19th century princess revives Hawai’i agriculture

Not unlike the deep respect for nature ingrained in Native American cultures, Hawaiians saw themselves as simply caretakers. ‘He ali’I no ka ‘aina, he hauva wale he kanaka’ – the land is chief; the human is but a servant.

Princess Bernice Pauahi Bishop (1831-1884) (right) & Charles Bishop (1822 - 1915) (left)
Princess Bernice Pauahi Bishop (1831-1884) (right) & Charles Bishop (1822 – 1915) (left)

The Kamehameha Schools have committed their vast resources to maintaining this statement as a 21st century reality.

The Kamehameha Schools revive the Hawaiian ahupua’a system

DSC08907

High above what passes for tourist glitz on the Kona coast of the island of Hawai’i, the town of Hohualoa sits in early 20th century calm.

Overlooking the Kona coast
Overlooking the Kona coast

Holuakoa Gardens and Café is set within lush gardens complete with a meandering koi pond, yet their story of is more than a small café morphing into a successful restaurant; it’s an integral component in the revival of the Hawaiian ahupua’a system.

Holuakoa Gardens and Café personifies Hawaiian respect for the ‘aina

DSC09504

You can read all my articles on Examiner.com at:

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

and

 Food & Recipes Examiner

Tragedy and Triumph: Antique Carousels in Seaside Heights and the Fete Paradiso

The Denzell/Looff caousel destroyed by fire in Seaside Heights, NJ September 11, 2013
The 1910 Dentzel/Looff carousel
Denzell/Looff carousel's Wurlitzer organ, destroyed in the Seaside Heights, NJ fire September 12, 2013
Dentzel/Looff carousel’s Wurlitzer organ

My wife and I were elated when we spied the Carousel Arcade on the Seaside Heights, New Jersey, boardwalk this past Monday, 9 September 2013. Having ridden and admired its magnificent century old Dentzel/Looff hand carved carousel with its powerful Wurlitzer organ, we were unsure it survived Superstorm Sandy. Fortunately it had, and although the arcade was closed on this post-Labor Day Monday, we peered through the window and wished we had come down earlier in the summer.

The Denzell/Looff carousel Seaside Heights, NJ, as seen 3 days before the September 12, 2013 fire.
The Dentzell/Looff carousel Seaside Heights, NJ, as seen 3 days before the September 12, 2013 fire.
Repairs being made to Seaside Heights boardwalk on September 9, 2013
Repairs being made to Seaside Heights boardwalk on September 9, 2013

We were pleased the boardwalk, one of only a few remaining early 20th century examples of pre-digital mass entertainment, was being restored. Many small cottages that once were the summer homes to working and middle class families – along what have increasingly become beach communities for the wealthy ­–­ had not survived. Yet repair and restoration efforts were ongoing and there was hope that the character of this town, made infamous by MTV’s Jersey Shore, would survive both Snookie and Sandy.

1910 Dentzel-Looff carousel, Seaside Heights, NJ

Tragically, a mere three days later on Thursday, we listened in horror to the reports as most of the historic boardwalk went up in flames. The loss to the community is devastating. Yet miraculously the carousel with its intricately hand carved and decorated animals and the Wurlitzer player organ survived! The fire was suppressed just yards from its pavilion.

Lower Manhattan as seen from Governors Island, NY
Lower Manhattan as seen from Governors Island, NY

Ironically, we had just spent the previous day at the Fete Paradiso on New York’s Governors Island. On a pleasant sunny day in this military base turned park in the middle of New York harbor, we marveled along with hundreds of children, and other adults behaving like children, over more than a dozen restored late 19th and early 20th century French carnival rides and games. These treasures are part of the personal collection of Frenchmen Francis Staub and Regis Masclet, and the installation on Governors Island is their first venture to make a traveling living museum of what entertainment used to be.

Flying swings, early 20th century, at Fete Peradiso
Flying swings, early 20th century, at Fete Peradiso

The Vélocipèdes is the centerpiece of the collection. One of only two remaining, this 19th-century French carousel ran on pedal power. It was created in Paris to encourage the use of bicycles as a cleaner mode of personal urban transportation than horses. Although it’s pedal power that starts the carousel, they drive a motor invented by Nikola Tesla that adds surprising speed to the ride. The other Velocipedes is in a Paris museum and was featured in Woody Allen’s film Midnight in Paris.

Singer at Fete Paradiso
Singer at Fete Paradiso

Other features include flying swings, a children’s carousel, a mechanical ball toss game of life-size caricatures of celebrities such as Charlie Chaplin and Josephine Baker and a magnificent mechanical pipe organ. Fete Paradiso recreates the feel of a summer carnival with entertainers from fire-eaters and sword swallowers to musicians crooning French love songs and an outdoor café created by New York’s bistro Le Gamin.  For an afternoon the Fete Paradiso reminded me that people will restore and revel in a past that can still become the future.

Save

Save

Save

Save

Coffee and chocolate and Hawaii and a recipe

Kona coffee crème with salted chocolate caramel macadamia nut sauce
Kona coffee crème with salted chocolate caramel macadamia nut sauce

A recent press trip to the big island of Hawaii inspired me to devise a recipe for

Kona coffee crème with salted chocolate caramel macadamia nut sauce.

With the active encouragement of the Hawaii Regional Cuisine movement and the considerable resources of the Kamehameha School agricultural land use initiative, the future for serious small farmers has rarely been brighter in the islands. With over 300 independent farms growing Kona Coffee and several dozen growing cocoa beans, the future for these Hawaii agricultural products is robust.

cocoa pods at Original Hawaiian Chocolate, Kona, Hi
cocoa pods at Original Hawaiian Chocolate, Kona, Hi

The Kona Coffee Belt, panoramic Hawaii Route 180, hugs the Kona coast. Several dozen farms, including UCC-Hawaii Kona Coffee Estate and Original Hawaiian Chocolate offer tours and tastings. It’s no surprise that coffee and chocolate pair well together, but their Hawaiian story is just as interesting.

Immigrant fruits, a tale of Hawaii grown coffee and chocolate

the Kona coast from UCC-Hawaii Kona Coffee Estate, Kona, Hi
the Kona coast from UCC-Hawaii Kona Coffee Estate, Kona, Hi

 

You can read all my articles on Examiner.com at:

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

and

 Food & Recipes Examiner

 

Chef Mavro and the philosophy of Hawaii Regional Cuisine

“I’m not a French chef,” says Marseilles born George Mavrothalassitis, “I’m a Frenchman who’s a chef.”

Executive Chef George Mavrothalassitis
Executive Chef George Mavrothalassitis

This is not self modesty but a succinct definition of what has made his Honolulu venue, Chef Mavro, one of only two Mobil Five Diamond restaurants in the state of Hawaii.

Keahole lobster with kurobuta pork belly
Keahole lobster with kurobuta pork belly

As a founding chef of the Hawaii Regional Cuisine movement, it is not a stretch for chef Mavrothalassitis to create menus influenced by Hawaii’s pan Asian products and his own eclectic imagination.

Shirakabe Gura-Sho Chiku Bai sparkling sake
Shirakabe Gura-Sho Chiku Bai sparkling sake

Wine as an essential flavor experience is a hallmark of Chef Mavro. Read more about this remarkable Honolulu restaurant …..

Chef Mavro is Five Diamond Hawaii Regional Cuisine

Diamond Head, Waikiki, Hawaii
Diamond Head, Waikiki, Hawaii

You can read all my articles on Examiner.com at:

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

and

 Food & Recipes Examiner