Tag Archives: local farms

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

 

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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

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

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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

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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

To Hawaiians taro is much more than a vegetable

Ikaika Bishop
Ikaika Bishop

Ikaika Bishop beams with pride as he tells of his commitment to the sustainable revival of Hawaiian agricultural. He has a right to be proud as he shows off his taro fields, the heart of Keanuenue Farms and Hawaii’s agricultural future.

Keanuenue Farms
Keanuenue Farms

The vast resources of Princess Bernice’s legacy are focused on reviving sustainable Hawaiian agriculture, and the answers may be in taro, continued …

Taro is the heart of Hawaii’s agricultural future

antique poi pounder, Bishop's Museum, Honolulu, Hi
antique poi pounder, Bishop’s Museum, Honolulu, 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

 

Southern Laos’ Ecotourism Future

From post-revolutionary obscurity, the once ancient kingdom of Champasak is at the center of southern Laos’ eco-tourism incentive.

On Don Khone, the Siphandon, Champasak Province, Laos

Cheap airfares, especially from Australia, and even cheaper cost of living attracted budget seekers of alternative vacations in the early 1990’s to the sleepy isolated islands of the Siphandon.

The Siphandon (4,000 Islands), from Don Khong, Champasak Province, Laos

Just 25 miles from the Cambodian border, Laos’ Mekong spreads up to 8 miles wide creating a delta-like region, the Siphandon, sheltering human and wildlife.

Hotel Senesothxeune and the Siphandon

Don Deth and Don Khone epitomize the Western vision of a tropical existence, sleeping in a hammock with mosquito netting, playing the guitar at night, picking fruit and spending as little money as possible.

Purple sticky rice: this nutty deep purple variety of Laos’ ubiquitous grain is usually reserved for desserts. Although a festive addition to dinner and delicious even when not sweetened, I was reminded of my favorite recipe for Purple Sticky Rice in Coconut Sauce.

varieties of sticky rice

You can read about all these topics in my latest articles on Suite101:

Southern Laos’ Eco Tourism Future

The Siphandon: Laos Mekong River Oasis

Purple Sticky Rice with Coconut Sauce: Laotian Khao Gam

Laos is an ancient land that is being rediscovered one (trekking) step at a time.

City Support for Sustainable Agriculture

Columbia and AgriMissouri is putting money where its mouth is supporting farmers markets and sustainable agriculture.

Carolyn Todd, Market Director, “Local is not 1,500 miles away,” as she informs me that membership is open to producers living within a 55 mile radius of Columbia.

Walk About Farm's honey

5,000 Columbians a day patronize the market.

Eric and Chert Hollow Farm garlic & herbs

Despite my love of garlic, and being a chef, I was unaware that garlic originated in ancient Persia.

Read more at Suite101:

Columbia Farmers Market: City Support for Sustainable Agriculture