Entries Tagged 'travel' ↓

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.

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.

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.”

Great Bistros of Provence - Provence | Travel + Leisure

Nothing compares to a languid lunch or a multicourse dinner in the French countryside. From Arles to Apt, Linda Dannenberg dishes up some of the most delicious—and charming—family-run restaurants in the south of France

From May 2006

By Linda Dannenberg

redescovering Spain in Travel + Leisure

Spain has become a destination for travelers looking for culinary innovation. Anya Von Bremzen visits the restaurants where 10 visionaries are leading the charge

From December 2003

By Anya von Bremzen

Dining out in modern-day Spain offers a taste of what it must have been like to experience the avant-garde fervor of early-20th-century artists’ studios or visit Tokyo’s “deconstructive fashion” ateliers of the eighties. Radical chefs are forging new flavors by melding brainy theory, futuristic techniques, and provocative wit into dishes that challenge traditional perceptions of food the way Picasso’s portraits refracted and reconfigured the face

Pappa al Pomodoro

now that’s what I call baby food!

Sapori + Saperi offers hands-on holidays for food lovers

“The highlight of my first winter here was helping with the olive harvest and oil pressing, beating olives off the trees and accompanying them to the frantoio to catch the grass-green oil pouring out at the end of the pressing.”

A day at sea lets Dungeness-lovers stock the freezers

Before my outing, I, too, was apprehensive about frozen crab. For years I have assiduously purchased only live crab and cooked it myself, so the idea of filling up my freezer with something I considered an inferior product wasn’t very appealing. I would never buy a frozen crab, nor would I normally freeze a crab I had cooked — I’d eat it up, and buy more when I wanted it.However, this was different. My ancient hunter-gatherer genes had kicked in, and these were my own, hand-caught crabs, wrested from the deep, still dripping ocean water when we cooked them. That is a pretty irresistible provenance.