Legendary 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 OrleansNapoleon 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
“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
“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.
Liz Williams, director of SoFABLobster, 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.”
Banyan on the Thames restaurant, Hotel Rafayel, London
The Hotel Rafayel is part of the remarkable 21st century transformation of the Docklands, the East End and South London from post industrial wasteland into the vibrant, upscale, multi-ethnic residential and commercial city London’s east side of the Thames has become.
Lobby of the Rafayel on the Left Bank, Falcon Wharf, London, UK
Hotel Rafayel on the Left Bank has garnered praise for its attention to environmental details. From components for the actual building’s construction to its water catchment system, its eco-conscisousness only adds to its 21st century 5-Star charm.
Banyan on the Thames restaurant, Hotel Rafayel, London, UK
Rapid urban change has remodeled the river scape along the Thames recreating the bustle of a modern port of international commerce. Except now the product is more than likely to be transported by computer or jet than freighter.
The ArcelorMittal Orbit, Queen Elizabeth Olympic Park Olympic Park, London, UK (scheduled to open 04/2014 )
With a city as cosmopolitan as London, there could only be more articles appearing shortly on Travel with Pen and Palate.
London from the observation deck of the ArcelorMittal Orbit, London, UK
The Tate Modern Gallery is housed in a converted art deco power plant within walking distance along the Thames River walk just up from the Globe Theater. The clean lines of the sprawling space gives justice to both the subjects and size of many great and imaginative works. A voiceless short documentary from the Tate is an urban ballet.
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.
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.
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.
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.
Founded in 315 B.C.E. by King Cassander of Macedon, he wisely named the city after his wife, Thessalonike, sister to Alexander the Great. Thessaloniki, as a major port city with nearly 2,500 years of history has been at the crossroads of empires starting with Alexander the Great, followed by Rome, Byzantium and the Ottomans.
For a city bulging with a young educated population – 15% are university students.
Located at the intersection of the fabled spice route between Asia and Europe has had a profound effect on both the culture and cuisine of Thessaloniki. And its young population has made it a city of cafes.
Fava with squid and raisins from Thessaloniki’s Oval café
Fava beans with squid and raisins is a favorite among Oval cafe patrons and reflects a reality that the ingredients for Greek cuisine remain easily sourced from their home provinces. Follow my step-by-step recipe with photos and recreate this delicious dish.
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.
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
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.
Although crab, mushrooms, mango and pineapple all have tropical associations….
the abundance of Hawaii, at Sam Choy Kai Lanai, Kona, Hi
only crabs and mushrooms are native to Hawaii.
Hamakua Mushrooms, Laupahoehoe, Hi
Pineapple and mangoes, ubiquitous symbols of tropical islands, are 19th century immigrants to Hawaii.
mangoes
During the past 200 years Hawaii has become an archipelago of diverse cultural influences. All transitions create controversy, but, fortunately, they rarely involve food.
In my recipe, classic crab cakes, made with wild caught Maryland blue crab, are grilled over hardwood charcoal for an island flavor.
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
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.
Poke at Hilton Hawaiian Village opening reception. Poke is raw marinated fish with herbs.
pool at The Modern hotel Waikiki dessert reception
Pool at The Modern Hotel, Waikiki, next door to the Hilton. The Modern sponsored a dessert reception.
Maui Surfing goat cheese & Ho Farm Tomato Quiche at breakfast at the Moana Surfrider hotel (oldest in Waikiki)
Celebrating its 112 year of operation, the historic Moana Surfrider hotel sponsored a breakfast including Maui Surfing goat cheese & Ho Farm Tomato Quiche.
fine art at the Honolulu Museum of Art and
Fine art at the Honolulu Museum of Art with imaginative groupings and vibrant wall colors
mahi-mahi udon salad at lunch at the Honolulu Museum of Art Cafe
Equally fine at the Honolulu Museum of Art was the menu at the cafe. Pictured above is the mahi-mahi udon salad
pool with view of Diamond Head at Shangri La the Islamic art filled home of the late Doris Duke
Pool with view of Diamond Head at Shangri La the Islamic art filled home of the late Doris Duke
Hula and music from ancient to new social media sensation
IFWTWA president & 4th generation Hawaiian born Michelle Winner
IFWTWA president & 4th generation Hawaiian born Michelle Winner
weekly Friday evening fireworks at the Hilton Hawaiian Village, Waikiki
Weekly Friday evening fireworks at the Hilton Hawaiian Village, Waikiki
IFWTWA 2013 Conference, Honolulu, HI – Sunday education sessions
IFWTWA 2013 Conference, Honolulu, HI – Sunday education sessions:
Clockwise: IFWTWA Board member and book publisher, Sherrie Wilkolaski and IFWTWA president Michelle Winner, Grame Kemlo, president IFWTWA Australasia, Native Hawaiian Hospitality Association respresentatives, Loni Rich, president Visitor Aloha Society, Manly Kanoa, Hawaiian cultural trainer, Kim Chapman (left) Alabama’s Orange Beach/Gulf Shores CVB and Jo Duncan (right) Benders Walker Group PR both associate members IFWTWA, Joe Recca, Hawaiian cultural trainer.
poke on edible spoon, Duke’s Waikiki, Honolulu
Poke on edible spoon, Duke’s Waikiki, Honolulu
Dinner at the Canoe Club Waikiki
Dinner at the Canoe Club Waikiki was sponsored by Shay Smith, (bottom center) CEO of the family owned Ocean Vodka, Maui. Robert Larsen of Sonoma County, CA, Rodney Strong Vineyards provided the wines.
Taro chips
Taro has been life sustaining since the beginning of Hawaiian time.
The Pacific coast at Punalu’u, Oahu, Hi, A Kamehameha Schools land asset.
The Pacific coast at Punalu’u, Oahu, Hi, a Kamehameha Schools land asset.
The Philadelphia Restaurant Revolution started in the mid-1970’s with Chef Georges Perrier’s Le Bec Fin and the opening of the Restaurant School. The city’s culinary wasteland suddenly bloomed with some of America’s most innovative cuisine. Now, finally, the Revolution has broken through to the suburbs. Click the links to read my reviews as Philadelphia Fine Dining Examiner on Examiner.com
Bacalhau á Lagareiro at Massa Pizza & Grill, Ambler, PA
Why would a fine dining Portuguese restaurant want to call itself a pizza parlor? Situated diagonally across from the Ambler Theater, Massa Pizza and Grill is an excellent addition to Ambler’s growing reputation as a foodie destination.
Leila's Bistro, Jenkintown, PA
Leila’s Bistro is where Edith Piaf would dine if she found herself in Philadelphia’s suburbs.
Valley Green Inn, Chestnut Hill, PA
The 160 year old Valley Green Inn could not be more romantic and will make you comfortable with its decor and fare.
clockwise: Duck Quesadillas, Pecan pie w/ice cream, Cedar Hollow Restaurant, Malvern, PA, Crab Cake
Within the past couple years the interior of Cedar Hollow Inn has been nicely remodeled with the main dining room benefiting from a southwest theme. Cobalt blue glasses contrast with the tan/reddish orange wall colors, crisp white table cloths and artistic prints depicting southwestern themes complement the space. Chef Stephen Guiseppe has added good southwestern inspired dishes.
Naturally, center city Philadelphia still shines as a culinary Mecca. Keeping up with Stephen Staar’s numerous and successful concepts is as difficult as keeping up with the Kardashians. Yet the Continental Diner stands out as a hands down favorite for Philadelphia natives.
Seared Skate w/ Fregola Sarda & lump crabmeat, Tripe w/ Fresh Tomato and Parmigiano Reggiano, Paradiso, Philadelphia, PA
Paradiso Restaurant & Wine Bar at 1627 East Passyunk Avenue, near Tasker Street, is in the heart of South Philly. Yet being at the center of Philadelphia’s Little Italy, home to cheese steaks, pizza and veal parmesan with canned sauce, Paradiso is a haven from the typical Italian-American fare of too many area restaurants.
Check Examiner.com often for my restaurant reviews. You can subscribe either to this blog site or by clicking the link next to my name on one of my reviews.
King and Prince Shrimp and Grits in a Tasso Cream Sauce
The King and Prince Beach and Golf Resort on St. Simons Island, Georgia, finesses a classic dish served in every southern dinner elevating Shrimp and Grits to a fine dining star.
It was the end of a pleasant sunny early November day in the now quiet off-season of St. Simons Island, one of Georgia’s premiere barrier island destinations. The elegant 1935 King and Prince Beach and Golf Resort, listed on the National Historic Register and Historic Hotels of America, set a table befitting its Old World heritage. The formal place settings with an array of flatware and crystal stemware lay on starched white linen lit by softly glowing candles. The guests are not what the media would identify as royalty or even VIPs. We’re nearly two dozen jaded, or nearly jaded, travel and food journalists – critics to the core.
Southern Culinary Traditions
We were the guests of The King and Prince. Our four day tour to explore the culinary traditions of southeastern Georgia was organized by Leigh Cort Publicity. Such media trips involve a considerable amount of activity, not the least of which is eating and drinking. To make an impression worthy of an article the fare has to be more than just free.
Tradition versus an Old Standby
Personally my foodie radar was picking up more an old diner standby rather than a fine tradition when the itinerary indicated that dinner would include a Shrimp and Grits cooking demonstration. Google any of a dozen recipes and discover everything from bullion cubes to extra sharp cheddar used to mask tasteless farm raised frozen shrimp mounded on top of instant grits. Believe me I’ve had my full of disappointing versions.
Chef Dwayne Austell and Vinny D’Agostino
It took only a moment after entering the dining room for my nose to detect a subtle aroma of warm smoked meat. It was emanating from the chafing dish that was keeping the sauce at serving temperature. I should have guessed that a Johnson & Wales University graduate Food and Beverage Director, Vinny D’Agostino, and Georgia low country native Sous Chef Dwayne Austell would rise above the ordinary.
Wild Shrimp and Tasso Ham
Quality ingredients are essential for a great dish and there is no comparison between farm raised and wild shrimp. Fortunately, much of America’s shrimp is wild and the package will be labeled appropriately. The high tides and lush nutrient rich salt marshes of low country and barrier islands provide an excellent clean environment for Georgia’s abundant shrimp. The Georgia White Shrimp is especially plump, meaty and flavorful. Yet the secret to Chef Austell’s outstanding Shrimp and Grits is the addition of smoky, cured Tasso ham – an essential ingredient in much of southern cajun cuisine. What is actually a pork butt rather than a ham gives the cajun spiced light cream sauce a rich flavor that lingers in the mouth.
The Recipe – for 2 servings
Ingredients:
• 2 cups heavy cream
2/3rd cup diced Tasso ham
1/2 cup fresh or frozen kernel corn
1/2 cup seeded diced tomatoes
4 Tablespoons diced green onions
4 to 6 ounces fresh shelled wild shrimp
2 Tablespoons cajun seasoning mix
1/2 cup grated asiago cheese
salt and pepper to taste
olive oil
cooked grits
Preparation:
First prepare grits using the best recipe I know for Creamy Stone Ground Grits
Add just enough olive oil to lightly cover the bottom of two saute pans and heat over medium setting.
In one pan add the shrimp and cajun seasoning. Saute no more than 5 minutes. Overcooking results in tough shrimp.
In the second pan add the ham and corn and saute for a couple minutes. Add the tomatoes and green onions, combine and saute a few minutes more. Add the heavy cream and asiago cheese. Bring to a simmer and cook for two minutes.
Combine the shrimp and all the pan juices into the sauce.
Serve over the prepared grits.
Wine Pairing
Vinny D’Agostino, a sommelier as well, paired the entree with a nice Georgia Chardonnay from Frogtown Cellars. The minimal acidity of a Chardonnay, preferably unoaked, works well with the creamy sauce. A California or Washington State Chardonnay would be a fine substitute since Georgia wines are not widely distributed.
Even if you’re not dining a few hundred feet from the ocean, this fine recipe from the King and Prince Beach and Golf Resort can conjure memories of warm lazy days under Spanish Moss dripping oak trees and sea gulls laughing overhead.
Legendary New Orleans: hurricanes can’t destroy it; corrupt politics can’t infect it; potholes can’t deter its beauty.
Travel with Pen and Palate 
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