Entries Tagged 'Cuisines' ↓

New Kapadokia

Wind and weather have eroded soft volcanic rock from the now extinct volcanoes Erciyes, Hasandagi and Golludag into hundreds of strangely shaped pillars, cones and “fairy chimneys”, often very tall, and in every shade from pink through yellow to russet browns.Goreme is the heart of Kapadokia and is an important area for shopping, with its wonderful carpets and kilims, onyx souvenirs, and very fine local wines. It is also a wonderful region for trekking and for photo-safaris.

Trips and Meals Fit for Truffle Snufflers - New York Times

 Spending the dead of winter in Provence might not immediately appeal to foodies until they factor in black truffle season.

The Amateur Gourmet reviews truffles via graphic novel form

It occurs to me at the end of this post that I didn’t, in fact, tell you what a white truffle tastes like. How to describe it? It’s really the smell that gets you–the smell is pungent and earthy and unlike anything else you’ve ever smelled. See, wasn’t that helpful?

A curious blend of Vietnamese and Thai food blended with uninteresting decorated restaurant and typical prints that happen to be plastered in various Palo Alto cafes.  Not a strange combination of cuisines considering there are a good mix of asian food available on University Ave.  Lime Leaf (452 University Ave, Palo Alto next door to Borders Bookstore) opened today with little fanfare.  If you weren’t getting your meals confused with another table, you could really enjoy the food.  I was dining alone so I didn’t want to look like a pig and order alot, so I ordered the pad thai(10.95)  Nothing too exciting.  The basic mix of noodles, eggs, slivers of tofu, chicken and 3 little pieces of shrimp.  Some fresh sprouts on the side and sugary salt and hot pepper flakes on the side.  I could tell that all around many folks had poor service.  Either the orders were wrong or being sent to the wrong table.  It was a huge distraction that the service was bad, so if you were in a hurry or felt uncomfortable sitting alone in the middle of room staring out the front door that overlooked down Kipling things could have been better.  Overall the prices were reasonable, the portions were generous, I can imagine eating here family style however most were ordering their own meals.  The menu had a good mix of soup, rice noodles, and rice dishes.  I think for a first night it was tricky and they didn’t have enough servers.  I’ll give them 2 more months before I return.  I wish I had a dining companion because I really wanted to try the dessert called FBI, fried banana with mango ice cream.  For now the place has a left a sour experience for me, however in time it would be in their interest to spruce up their service.

It’s like a taste of Monterey with wineries attached. The menu sounds really good!

The 10th Annual Great Wine Escape Weekend
November 10,2006 either at 5:30 or 7:30 setting. $165 per person

Rio Grill, Tarpy’s Roadhouse, Montrio Bistro paired with Bernardus, Chalone Vineyard and Chateau Christina

This is just one event out of a whole weekend of Great Wines of Monterey/Salinas.

from Genève’s Kitchen

The Swiss version of homemade pasta is spaetzle (pronounced SHPATES-luh or in Swiss German SHPATES-Li) - these are little dumpling-like noodles that are a delicious departure from the usual potato, pasta, or rice side dish.

Just How Good Can Italy Get? - New York Times

“On a recent week I divided my days almost evenly between these two regions, on a selfless mission to taste and compare the best of both. In my mind’s eye I cast them as contestants in a sort of bake-off, giving each the same opportunities — refined restaurants, rustic ones, marketplaces, vineyards — to show what it could do. Piedmont wound up with the prize.”

I was a previous Halo wine club member of St. Supery. The reason I joined was the friendly hospitality people pouring wine day in and day out seven days a week. I had to end my shipement when I moved out of the country but still enjoy an occassional tasting at their winery. Recently I discovered they posted the recipes that they usually include in their wine club shipments on their site.

Kate Hill’s French Kitchen Adventures

Pig, Duck, Beef, Armagnac… the end of the work ‘Week in Gascony’ leads to Saturday’s market and later that evening to an FCI/all cooks/all out jammin’ in the French Kitchen. So in anticipation and to give ourselves a respite from the competition style eating we’ve been doing, I plan a day of leisurely swilling and sipping chez two friends of mine, 2 Sisters in Aquitaine.

visit Les Liaisons Délicieuses

Les Liaisons Délicieuses founder and owner, Patti Ravenscroft, has been organizing extraordinary, in-depth food and wine vacations to France, Morocco, and Canada since 1994. Fabulous food, outstanding wines, great camaraderie, and access to exceptional chefs—most with a Michelin star or two— are the hallmark of each Les Liaisons Délicieuses trip.