Category: Food

Culinary Delights of Puerto Rico: Lechon

9/10/2015

On Labor Day, we traveled with our family to Guavate, home of the lechon highway. Guavate is a mountain town in central Puerto Rico, whose twisty main road weaves through the jungle amidst a great many "lechoneras". Lechon is the Puerto Rican term for roast whole pig on a spit. It's traditionally cooked up on weekends and served for lunch, or for as long as it happens to last. It is typically accompanied by dance floors/halls with loud music and copious amounts of alcohol. We have been meaning to partake of this local tradition for years, and finally got our chance thanks to Eva's uncle & aunt!

First, a tip - no bread is served at most lechonaras, but nothing goes with roast pig like a loaf of pan sobao, which is the most delightful hunk of bread on the face of the planet. Forget about France and Italy, Puerto Rico holds the bread crown in our book. On our list of to-do's: secure the recipe for this doughy goodness and attempt to recreate the magic back home. You can find pan sobao at most local bakeries around the island. Normally this bread does not make it to its final destination because Eva devours it in the car on the way. Amazingly, this time she managed to control herself amidst the aroma of four loaves of freshly baked pan sobao wafting throughout the car.

Next it was off to Guavate, about a 30 minute drive south of San Juan. Taking the main highway through Caguas, take the Guavate exit and follow the winding road up the mountain through the jungle. You'll soon begin to spot lechon joints dotting both sides of the road. These places get going on Saturday and Sunday around lunch time, which is when you'll want to visit if you are up for a party. As it was Labor Day when we went, many of the lechoneras were closed and the crowds were minmal. However, a choice few remained open. We popped into Lechonera Los Pinos for our porky smorgasbord, a photograph of which is shown below.

Here's a snapshot of the unfortunate ungulate of the day, or what was left of him when we got there. Unfortunate for him but lucky for us, because he was tasty.

Waiting in line for some roast pig:

The next picture shows a sampling of our fare. On the top is a type of yuca root with onions, butter and garlic. Yum. The bottom left plate includes batatas (Puerto Rican yam) and some sausage made fresh from the pig. They also have blood sausage which is more traditional, but we didn't indulge. Finally, on the bottom right is what we came for: two pounds of barbecued lechon, including the crispy skins which might be the best part!

The lechoneras are super casual and very family friendly. B loved it...

...but that could have been because of all the attention he was getting from his aunt, uncle, cousin and great-grandma:

With full bellies, we departed Los Pinos and strolled up the road to El Rancho lechonera, home to what appeared to be the area's largest dance hall and kinkiest of lechon art. The picture below shows the road heading up to El Rancho. We're told that this is typically backed up for miles on a normal weekend day, so be prepared! El Rancho is both on the left and right side of the road, with two large dance halls and, of course, a massive lechon pit.

Behind the main restaurant is bridge that crosses a small stream and leads to small huts, each with its own table and chairs.

In front of El Rancho with Nani:

These signs of pig waitresses serving pig reminded me of the guinea pig joint in Peru with the guinea pig wearing a chef's hat (as seen in my first Culinary Delights installment).

So next time you are in Puerto Rico and in the mood for some tasty barbecue, do like the locals do and take the trip down to Guavate on a Saturday or Sunday for a lechon lunch. And with that I'll leave you with one final piece of lechon art:

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Culinary Delights: Food to Sample in New Zealand

8/20/2015

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After two weeks of suffering from a wicked intestinal infection, I'm on the mend and suddenly very HUNGRY. Doc says I should stick to the BRAT (banana, rice, applesauce, toast) diet for another week but all I want is a cheeseburger and cup of coffee (coffee becomes infinitely more enjoyable when you have an infant). I've been talking Chris' ear off about food lately, fantasizing about sizzling steaks, that perfect honeycrisp apple I had last fall, the Italian deli in Davis Square that makes a divine prosciutto mozzarella sandwich, that coconut macaroon I had in southern Spain back in 2000, and...well I can go on and on.

Since I'm still rounding up our past New Zealand experience on the blog, I've been dreaming about some of our favorite food from the trip. Here are my top four:

1. The Lamb at The Fat Duck
The Fat Duck was hands down our favorite dining experience in NZ. Located in the tiny town of Te Anau, the home base for seeing Milford Sound, this casual restaurant serves beautify presented, tasty food with a smile. We discovered the restaurant because the daughter of our B&B owner worked there at the time. New Zealand is known for its lamb, and we sampled lots, but the grilled lamb dish we shared here was spectacular. The portions were a good size and the prices were reasonable. Sadly, I didn't take any pictures at The Fat Duck so here is one from their Facebook page:

2. Green Mussels at The Occidental Belgium Beer Cafe
As seafood lovers, we had to try New Zealand's famous giant green-lipped mussels. We sampled them at a pub in Auckland called The Occidental Belgium Beer Cafe. You can get them steamed with a variety of sauces or grilled with a variety of toppings. We ordered a mix but my favorite was the basic steamed mussels with celery, onion and garlic. They paired nicely with a fresh pint of beer or a local sauvignon blanc.

Photo credit: The Occidental Belgium Beer Cafe Website (our pictures were too dark & grainy)

3. Fergburger
I know that many a traveler who has been to Queenstown will cry out "Fergburger? Really? That is so touristy!" Yup, it is and it deserves to be. These burgers rock! Ferg serves inventive hamburgers as well as a variety of non red meat sandwich options. After a day of canyon swinging, hiking, mounting luging, bungee jumping and heart-racing boat rides - a hearty burger really hits the spot.

Chris and his Fergburger

4. The (Best) Flat White
Among all of our travels, we found that the best coffee is from either New Zealand or South Africa. None of this aromatic, fruity, flowery BS that they tout in San Francisco. This coffee is strong and dark - just the way we like it. Flat whites, which were invented in Australia or New Zealand are like lattes, except smaller with a higher ratio of coffee. They have only recently started to become popular int he US. We each probably had two flat whites a day and our favorite was located in this tiny town called Kawakawa. We think the cafe is called the Kawakawa Bakehouse. It's located next the self proclaimed "world's beast public bathroom". I'm not kidding. It's thing - check it out here.

Hundertwasser's Public Restroom is considered to be the most beautiful public restroom in the world. Not sure it's worth stopping for the bathroom, but it's definitely worth stopping for the flat white next door!

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Our Boston Baby Shower

5/21/2015

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A few weeks ago, we attended a beautiful baby shower in honor of our little boy due this June. Our family & friends organized a brunch party at a delicious Italian restaurant called Cinquecento in Boston's South End neighborhood. Chris and I had been here for brunch before and had LOVED the food, atmosphere and service, so we were delighted that our baby shower was held in their private room downstairs.

Me & Baby B ready for the shower at Cinquecento in Boston's South End.

Everything was beyond our expectations - the food, drinks, decor and best of all - time with our family & friends. Our little guy is incredibly lucky to have so many wonderful people in his life.

The party planning team consisted of my parents - Abuela & Grandpa (the hosts), Chris' parents - Grammie & Papa and Aunt Jen (the decor team), and good friends Lisa & Kim (the fabulous organizers). The shower was safari-themed which was wildly appropriate since one of our favorite world destinations is South Africa. Here are some pictures of the details:

Safari themed invitations from Tiny Prints

Diaper cake centerpieces, handmade by Grammie!

Decorate a onesie station. There was some serious artistic talent in the room!

Baby B now has a drawer full of creative, colorful, funny and clever onesies - all made by friends and family.

We left the shower with a barrel of safari animals used to decorate the room. They are currently eagerly waiting to play with their new friend.

Aunt Jen found us this adorable "guestbook" poster on Etsy. Guests signed the balloons and stuck them to the poster which will be framed and hung in baby's nursery.

Party favors!!! Everyone loves a Lindt truffle.

Like I mentioned earlier, the food was phenomenal and I highly recommend Cinqucento for brunch if you happen to be in the Boston area. This was our menu:

Fruit Platters & Pastry Baskets (the round ricotta fritters are to die for!)
Zucchini and Feta Frittata
Hazelnut Chocolate and Cherry Crespelle (crepes with NUTELLA, black cherries & bacon - YUM)
Tuscan Kale Salad with Chicken-toasted farro & sharp pecorino romano
Italian Panini-toasted with salami prosciutto, mortadella, and hot peppers
Of course there were Bloody Mary's and Mimosas at the bar :)

There are many wonderful places to host a private party in Boston, but I really liked Cincquecento for a few reasons:

Unique, hip atmosphere: The restaurant used to be an old factory and they preserved the exposed brick and beams, cast iron details, and large windows that let in in tons of light.
Despite being in the South End, they have complimentary PARKING for guests. This is huge as it's usually difficult to find a spot for one car, let alone a whole party of people in this neighborhood. The attendant at the parking lot was extra sweet, saving a couple of rows in the lot for our guests.
The private room is on a separate floor from the main dining room which makes it really private. It's also close the bathroom - a bonus for us pregnant ladies.
Have I mentioned the tasty food?

Here are a few snaps from the party:

[Pictured Above] The beautiful grandmas! I know, they look WAY too young to be grandmas.

Wallman-Barbier family photo. I think this one might be framed for small fry's room!

We had some pretty adorable kiddos in attendance. These two little ones give the BEST hugs.

The lovely party planners - Lisa & Kim. I swear we didn't coordinate outfit colors.

Papa and Uncle DJ catching up

Book signing! We very much enjoyed this particular entry from Tim :)

Grammie announcing the answers and winners to the Chris & Eva trivia game. Who knew us best?

It was a tie between long time friend Hanna (an occasional BV guest blogger!) and baby bro. Luckily it was an easy prize to split in half.

Buddies! These three, along with our friend Mike, are part of an elite club called Steak Hunters. Maybe one day Chris will write a Culinary Delights feature about it (hint hint).

We had an amazing time at our shower! Thank you to my parents for hosting, our family & friends that helped plan the party and everyone who joined us to celebrate our little guy. The three of us are so lucky to have you in our lives!

xoxo,
Eva & Chris

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The Vermont Cheese Trail

4/30/2015

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Attention cheese lovers! Vermont should hold high rank on your travel bucket list. With 45 different cheese makers scattered across this small state, you'll surely find a new favorite snack at one of these farms nestled in New England's mountains.

In early April, Chris and I decided to embark on an impromptu self-guided tour of Vermont's cheese trail. For years we have enjoyed Vermont cheeses sold at local markets in Boston, but we have never ventured out on the cheese trail to taste freshly made cheese directly from the source.

The Vermont Cheese Trail map along with some pamphlets we picked up along the way. You can print your own map here or see it in Google Maps:

I quickly learned two lessons from our cheese tour experience:

1) Early April is not the best time to go. Many of the cheese makers are closed for the season and the weather is unpredictable. The first day was sunny and a balmy 70 degrees F. The second day was freezing,windy and snowy. Early May might have been a better choice.

2) Going on a cheese tour while pregnant can be a bit...well...tortuous. Much of the cheese is freshly made with raw milk - a no-no food for pregnancy. Luckily there were a couple of options made with pasteurized milk so I could partake in sampling. A tip for the pregnant ladies: you can eat raw milk cheese as long as you heat it up. So bring on the grilled cheese!

During our two day tour, we visited three cheese makers:

We would have been able to squeeze in two more had we planned our trip beforehand and called ahead to arrange a time at those creameries that are appointment only. But this was a last minute get-in-the-car-and-go trip so c'est la vie!

Not only is it fun to taste the cheese, but the drive through Vermont is beautiful and each property has a really fascinating history. Here is a brief recap of each:

Plymouth Artisan Cheeses: Presidential Roots

Operating for 124 years, it's the second oldest cheese factory in the USA.
The factory was founded by the father of Calvin Coolidge, the 30th president of the USA.
The factory's location has not changed since it's inception in 1890. There is a little museum above the shop where you can see the original cheese making equipment.
Here we purchased the Sage & Herbs cheese and two bags of our favorite almonds from The Mapled Nut, a Vermont owned gourmet nut company. These almonds are so good that we finished them in a matter of minutes!

The charming and tiny town of Plymouth, VT. It's the birthplace and childhood home of USA President Calvin Coolidge and long time home to Plymouth Artisan Cheese. The former President is buried across the street.

Above the store is an exhibit of old fashioned cheese making tools and the history of the factory.

Old fashioned Cheese presses, Plymouth Artisan Cheese

Vermont Cheesemakers, Plymouth Artisan Cheese

Present day cheese factory. Unfortunately, they weren't making cheese while we were there.

The Mapled Nut, Gourmet Nuts, Vermont Brands, Vermont food

Our favorite snack -The Mapled Nut gourmet almonds! I also loved the unique design of each cheese label.

Cabot Creamery Cooperative: Strength in Numbers

Cabot isn't just one cheese maker, it's actually a cooperative of over 1,000 dairy farm families!
In the early 20th century, there was an excess supply of milk so farmers from the Cabot region joined forces and combined their extra milk to make butter under the Rosedale brand name.
Although the number of Vermont dairy farms shrank in the mid 60's, Cabot retained hundreds of members supplying milk to make their increasingly popular cheddar cheeses.
We sampled all the cheeses on display at the Visitor's Center just outside of Stowe and our favorites were the horseradish cheese and the chipotle cheese. I love the horseradish cheese so much that I've begun purchasing it regularly at my grocery store in Cambridge.

Chris sampling various Cabot cheeses at the shop. There had to be at least 20 different types!

Three cheers for pasteurized cheese! We purchased the horseradish (my favorite) and chipotle cheeses.

Shelburne Farms: A Vanderbilt Legacy

Situated along Lake Champlain, just south of Burlington, this 1,400 acre working farm is a National Historic Landmark.
In the late 1800's, Lila Vanderbilt Webb (Cornelius'' granddaughter) and her husband acquired this land and hired the famous landscape architect Frederick Law Olmsted to develop it (the same Olmsted that designed New York's Central Park).
The farm is MASSIVE and consists of several stunning buildings designed by R.H. Robertson.
During the summer, visitors can stay at The Inn at Shelburne Farms. It's seasonal because heat was never installed at this summer "house".
The farm is currently a non-profit organization that helps educators and children learn about sustainable living and farming.
While the highlight of this visit was definitely touring the grounds (even in the brutal snow and wind), the cheese was also very good. Here we purchased a 6 month aged cheddar and a horseradish mustard that pairs nicely with Chris' sautéed brussel sprouts.

The Shelburne Farms tasting room and shop. The woman working here was very helpful and knowledgeable, but too shy to pose behind the counter for the picture.

This is the Farm Barn - home to the bakery, cheese making facilities administrative offices, an elementary school, the children's farm and more. It's the most spectacular barn I've ever seen!

Shelburn Farms, Inn at Shelburn, Lake Champlain

The backyard of the Inn, facing a frozen Lake Champlain. I'm looking forward to coming back here when the lake has thawed and everything is green.

This concludes our very first experience on the Vermont Cheese Trail. There are still 42 more cheesemakers to visit so I know we'll be back on the trail again soon.

If you are curious about where we stayed, we played it by ear knowing it was shoulder season in Vermont and demand would be low. We ended up getting a deal via Priceline at The Essex Resort just outside of Burlington. We booked the room on our phone a few hours before checking in. Our room was very cozy and comfortable and we were only about 20 minutes from Burlington where we spent the evening and dined at Church & Maine. Check out more photos from Burlington here.

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Food Tour of Oahu, Hawaii

1/18/2015

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Hanna Mak
Guest Blogger

Aloha! It’s Hanna again! I’m guest blogging for Beyond Voyage, documenting my honeymoon in Hawaii. If you haven’t yet, check out my previous post about Top 5 Things to Do in Oahu. Today, I’m going to share all the culinary sensations Hawaii has to offer. It’s more than just pineapples and luau pigs. Keep an open mind and perhaps you’ll be tempted to try something new and unexpected!

Malasadas at Leonard’s Bakery
Leonard’s Bakery is one of, if not the most famous malasada shop on the Hawaiian islands. Malasadas are Portuguese donuts, sans hole.

Each donut is fried at the time you order it so it’s warm and crispy when it gets to your hands. The dough is light and fluffy on the inside and you have the option of filling it with custard, chocolate or haupia (coconut). Steve opted for the original and I decided to try the haupia. Both were delicious!

Steve and I enjoying malasadas before that day’s adventures!

Ahi Poke
In Hawaii, you’ll see the word “poke” on a lot of local menus. Poke is a salad made of raw tuna typically served as an appetizer. The fish here is so fresh that you have to try it at least once. Some of the locals have added their own twist to it including adding in roe (fish eggs) or making it spicy. It was so good, I kept ordering it as my meal!

An ahi poke bowl with a kick of wasabi

Fruits of Hawaii
Though Hawaii is known for pineapples, lesser known fruits like lilikoi (passion fruit), guavas and papayas are as plentiful on the island as apples and bananas back on the mainland. One of the best fruit platters we had was at the Hula Grill in Waikiki. It came with the most amazing pina colada dipping sauce.

Just be careful not to eat too much papaya when you’re in Hawaii! I learned it was a natural laxative.

Hula Grill’s fruit platter: (clockwise from left) papaya, dragonfruit, pineapple, bananas, strawberries, rambutan and their delicious pina colada dipping sauce.

The lilikoi fruit cut open. The seeds are edible just like a pomegranate. It has a slightly sweet and tart flavor.

Hawaiian-Japanese Specialities
Hawaiian culture has been heavily influenced by Japan over the past several decades. For instance, there are a ton of noodle shops that can be found in the Waikiki area. One of our favorites was Marukame Udon in Waikiki. There’s a line out the door at most hours of the day, but the wait is worth it. It’s cheap and fast but everything tastes so fresh.

A bowl of Kake Udon from Marukame Udon

Also available at Marukame Udon is Spam Musubi. Back in World War II, Spam was shipped over to Hawaii as a food source that could retain good shelf life. To make it more edible, the Japanese population decided to turn it into a sushi-like food. Spam doesn’t ever sound delicious but trust me, this is worth trying. If you don’t like it, it’s okay, you won’t break the bank with it. At most places, you can find musubis selling for around $2.

Spam Musubi from Marukame Udon. So good, I learned to make it at home!

Acai Bowls
Just what is an acai bowl? Acai berries are blended with other berries and frozen until the mixture becomes sorbet-like. The mixture is then topped with fruit and granola, and drizzled with honey. It tastes incredibly decadent but it’s really good for you (acai is known to be high in antioxidants)!

My favorite was from Bogart’s Cafe. It’s a mile from the base of Diamond Head Monument so it’s a great place to stop off at if you plan on hiking the crater.

Enjoying my first acai bowl before the ascent up Diamond Head.

Fruit, granola and honey top off this power breakfast.

Acai is very dark purple when blended with other fruits. It’s not overly sweet and very refreshing.

Shirokiya, A Japanese Food Court
On our first day in Hawaii, we had just landed tired but hungry. We accidentally found the most amazing Japanese food court called Shirokiya in the Ala Moana Mall in Waikiki. Stalls with different types of food are spread out on two floors. One of our favorites was the Brug Bakery with their delicious breads and baked goods:

Wonderful smells of baked bread is abound at Brug Bakery!

We stocked up for breakfast...and the occasional snack.

Upstairs from Brug, you can also find a stall that makes a popular Japanese street food, takoyaki. Takoyaki Yama Chan cooks these little flour balls and fills them with squid or the popular octopus. They top them with a Japanese mayo and some furikake, a popular seaweed and ground fish seasoning. The best part of this dish is watching the talented chefs flipping each takoyaki quickly with chopsticks before they serve it up to you!

Witnessing the art of the takoyaki flip is part of the fun!

Garlic Shrimp on the North Shore
Take a drive up to the North Shore and you’ll see tons of food trucks advertising garlic shrimp. We tried one of the most popular trucks, Giovanni’s. Shrimp is sauteed in a very garlic-heavy sauce and served with rice. Just a word of warning, this gets messy. Shrimps have to be peeled and you will reek of garlic afterwards so bring lots of gum if you want to talk to people.

Shave Ice, Obama Style
To wash down all of that garlic shrimp, stay on the North Shore and try a shave ice. Round blocks of ice are shaved into a cup with fruit flavored syrups drizzled on top. You can add ice cream in the middle or even condensed milk on top. What you end up with is an icy sweet treat. Whenever President Obama makes his trip to Hawaii, he always stops by Island Snow.

Ice cream & condensed milk on my shave ice and the Obama wall of fame!

Fine Dining
Since this was our honeymoon, we decided to treat ourselves to some fine dining while in Hawaii. We highly recommend Roy’s Waikiki. They specialize in Hawaiian and Japanese fusion-type food that blends nicely with European cooking techniques. The Macadamia Nut Crusted Monchong was fantastic. If you are a fan of dessert, like me, then their molten chocolate cake and pineapple upside down cake are perfection!

Pineapple upside-down cake with caramel and molten chocolate cake at Roy’s.

If you prefer an afternoon of refinement, try having afternoon tea at The Veranda - Moana Surfrider. Sitting on the veranda and enjoying the ocean breeze was so relaxing and the perfect ending to our week in Hawaii.

Afternoon tea under a banyan tree

A tiny Vietnamese Bahn Mi sandwich! A cool twist on tiny finger sandwiches.

Hawaii may be a land of sun and surf but it’s also amazing for foodies or for people who just like to eat. Just make sure to burn off all those calories with lots of swimming and hiking while you’re there! Aloha!

Here is a map of Hanna's favorite places to eat in Oahu!

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Cocktail Class at South Boston's Grand Ten Distilling

10/22/2014

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When it comes to libations, Boston is typically associated with beer. And for good reason - Boston is the home of over 100 universities & colleges and dozens of breweries including much beloved Sam Adams and Harpoon brands. However, the craft cocktail is infiltrating this traditional, salt-of-the-earth market with several popular bars known for specializing in delectable drinks. If you look hard enough, you'll find a gem or two, typically tucked away in basements, behind curtains or, in this case, in an old foundry.

Luckily, we didn't have to look too hard. My event planner friends, Kim and Elizabeth, know the Boston food & drink scene inside and out. They were the geniuses who introduced me to Belly's Four Blind Wines tasting that I wrote about last spring. This time, they organized a cocktail class for a handful of our friends at Grand Ten Distilling in South Boston. Lonnie, our fabulous bartender, showed us how to properly make two cocktails - a gin smash and a drink similar to a manhattan. Then he helped each couple invent their own signature drink.

Lonnie was an incredible host. Here is a man who truly loves his job, knows a lot about booze, and gets visibly giddy when concocting a new drink. Below is Lonnie delivering our first lesson in the Gran Ten Tasting Room:

About Grand Ten Distilling
Grand Ten is located in South Boston, about a 10-minute walk down Dorchester Ave from the Broadway Red Line T stop. Here you'll find Boston's old foundry - rows of low rise buildings that were once used to manufacture high quality iron for government weaponry. Once the demand for guns declined, the foundry evolved into wire factories.

One of the many things I love about Grand Ten is how they incorporate the local history into their labels. For example:

Wire Works Gin pays homage to the building's historical purpose - wire manufacturing.
Medford Rum was named for the original - one of the most popular rums during the 1800's. The original was manufactured and shipped from nearby Medford, MA ( Tip: pronounce it Medfid, otherwise you'll be labeled an "intahlopah" and be laughed out of town).
My favorite is Fire Puncher vodka, named for Tommy Maguire, who in 1887 fought a raging fire at an Iron Works building with his fists. Don't believe me? Check out this newspaper clipping from 1887. He was a little bit brave and a whole lot of crazy, which is a fitting description for the person who drinks Fire Puncher straight up - it's SPICY!

The atmosphere of the tasting room is industrial hipster - wicked tall ceilings, exposed beams, metal factory lamps, brick walls, and dudes with beards Oh, and let's not forget the old green truck that adds a little color to the ambiance:

The back room is where all the magic happens. It looks a lot like a chemistry lab with beakers and burners filled with mysterious concoctions. The copper still looks like something out of Frankenstein's lab. That or R2D2 and CP30's love child. Clearly, there is a lot of science and experimentation that goes into Grand Ten's products.

Cocktail Class
Gran Ten provided us with all the necessary gear for proper drink making. We learned how to measure, muddle, stir, shake and pour the right way.

Our first drink was a refreshing gin smash made with muddled mint leaves, Wire Works gin, honey simple syrup, lemon juice and orange bitters.

Our second drink required Medford Rum (which actually has a taste more reminiscent of whiskey) and some vermouth. I noticed the name of the vermouth they provided was a Spanish brand named "La Cuesta". If you've been reading this blog for a while, you may recall my visit to Cuba where I learned a lot about my family history. My grandmother's last name is "de la Cuesta" and her ancestors originated from Spain. Perhaps there is a connection!

Here is our beautiful second drink:

Then it was time to create a drink and we challenged Lonnie to help us make one with coconut cream. We knew Lonnie was good, but was he THAT good? Sure enough, Lonnie delivered and we made a frothy pink cocktail using the ingredients below. It was a tasty drink that I later named the Pink Panther.

[Pictured Above] Kim enjoying our invention - the PInk Panther!

At the end of the evening Grand Ten gave each of us a cocktail glass as a parting gift.

Honestly, I'm not a big cocktail drinker so I can't expertly review the liquors. However, I enjoyed all the drinks we made and the individual tastings, which says a lot since I don't typically like gin, rum or whisky. Chris, who has a more sophisticated palette when it comes to the hard stuff, liked the Medford Rum so much that he bought a bottle. And he's not a rum drinker.

For me, the best part of the experience was learning something new from a great teacher (Lonnie) with good friends as my fellow students.

Grand Ten offers private parties, tours and private cocktail classes. Or just swing by for a tasting!

Note: This is not a paid endorsement of any kind. Our entire group paid for our class and any bottles we purchased afterwards.

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Chris' Corner of Culinary Delights Round-Up

9/24/2014

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Many BV readers have expressed sincere enjoyment in reading my husband's occasional food features called "Chris' Corner of Culinary Delights." Yet with just seven and a half installments, he has left readers craving more. Below is a recap of his food adventures from our trip around the world, just in case you haven't read all of his posts. Here's hoping there are more Culinary Delights in the near future!

Episode1: Cuy (Guinea Pig)

Episode 3: Fruit of Colombia

Episode 5: African Game Meats

Episode 6 - Luwak Coffee

Episode 2: Alpaca

Episode 4: Chicharrones, Inca Kola, Churros with Guava

Episode 5.5: Smurf

Episode 7: Whale

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Food Adventures in Austin, Texas

5/14/2014

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Q: How many tacos can I eat out of a truck in a weekend? A: Not enough!

I recently spent a long weekend in Austin, the live music capital of the world and home of everything eclectic. One of my best friends, Leah, lives there with her husband Ryan and dog Sasha. Leah & Ryan have a good pulse on the city's food scene so we sampled food trucks, counters, cafes, restaurants and a home-cooked meal at Chez Blanc. We were thrilled to be reunited with these two:

Like the city itself, Austin's food scene is fantastically weird. Austin eateries are abundant and seem to materialize wherever people can conveniently graze. Gourmet restaurant in the middle of a suburban street? Check. Wine store on the side of the highway that serves delicious Indian food and unique craft beer? Check. Taco truck nestled in the parking lot of a strip mall? Everywhere. Anything goes in this city.

We happily followed Leah & Ryan on a tasty tour around town, frequenting the hipster-esque scene in East Austin. Here is a list of the places we sampled:

Tacos, Tamales, and Everything Mexican
El Primo Taco Stand: I particularly fancied the breakfast tacos at El Primo food truck. After tacos, stop at neighboring Once Over Coffee and enjoy a cappuccino on their peaceful deck out back.
[El Primo Taco Stand & Once Over Coffee Shop]

La Condesa: This modern Mexican restaurant is located downtown and has a great happy hour, complete with margaritas and a wide selection of tequila. I really enjoyed their guacamole sampler and mexican style street corn. [La Condesa]

Guacamole and sauce sampler at La Condessa.

Tamale House East: This inexpensive Mexican restaurant in East Austin has a casual, welcoming courtyard. The mini doxie earned it bonus points! [Tamale House East]

Taco Deli & Changos: Try either for lunch. They are a little more chain-like in appearance than the places mentioned above but the food is delicious. [Taco Deli & Changos]

Evening Eats
Whip In - As mentioned above, this is the wine store with great Indian food and craft beer located on the side of a highway. Oh yeah, they have live music too, but I suppose that's not surprising being in Austin. [Whip In]

Justine's: A lovely french restaurant with more outdoor space than indoor. We ate classic French fare outdoors with a few of Leah & Ryan's friends and followed dinner with a bocce match in the side yard. This restaurant would be a great spot for a date or a private party because the atmosphere is very romantic, in a shabby chic kind of way. They even have a tintype photo booth set up in a backyard shed. I'm pretty sure they used tintype on their website which is cool in theory, but in reality, the website might induce a seizure. [Justine's Brasserie]

(Above) We wandered inside a random shed behind Justine's and encountered this spectacle of lights and mirrors. (Below) Deciding who won the post-dinner game of bocce ball.

East Side Show Room: Grab a craft cocktail or two at this little bohemian bar before dinner in East Austin. They are family-owned and boast walls covered in local art. Thy too have live music. Worth a visit! [East Side Show Room]

Chez Blanc - One night, Leah and Ryan cooked for us at their home which turned out to be one of our favorite meals of the trip. They made scallops wrapped in prosciutto paired with a Sancerre and Pinot Noir from Oregon. The Pinot Noir was a perfect pairing for the scallops! We also sampled a Austrian Grüner Veltliner, which is now on my list of favorite white wines.

Pickles + Beer + Wes Anderson = Perfect Rainy Day
Sunday afternoon brought a rainstorm which somewhat hindered our activities since everything is outdoors. Austin is home to the original Alamo Draft House which is the perfect destination for a rainy afternoon. Alamo theaters serve food and drinks throughout the movie and they have the BEST fried pickle spears. I discovered their fried pickles years ago, when I first visited, and have yet to find a place elsewhere in the world that can compare. We rode out the rainstorm eating fried pickle spears and drinking beer while watching the new Wes Anderson movie, Grand Budapest Hotel.

Sold Out: What We Missed
We missed a few gems, mainly because they were all closed by the time we arrived. Apparently, this is a common scenario in Austin because we passed by many a food truck/trailer with a "Sold Out" sign on the window. Supply & demand forecasting doesn't apply here. Nothing goes to waste, and the scarcity makes the food more desirable. Kind of brilliant! Here were the places we missed:

Vera Cruz All Natural: Leah swears this is her favorite taco truck. It must be good because it was already sold out when we arrived there for brunch! [Vera Cruz All Natural]

Franklin's: Featured on Anthony Bourdain's No Reservations, people wait in line 4-5 hours to just order BBQ here. Our friends tried it recently and arrived at 7:30am to wait in line. Doors opened at 11am and they finally ordered at 12:30. The place sold out shortly thereafter. I guess people enjoy going for the experience, arriving in big groups with lawn chairs to wait in line. It sounds a lot like a football tailgate, but with better food. [Franklin BBQ]

La Barbecue: This place must be amazing because it was completely sold out by lunchtime.[La Barbecue]

There are giant meat smokers in the screened trailer above. It was too bad they were sold by the time we arrived.

Needless to say, we left Austin with full bellies. However we did a lot more during our visit which I will recount in the next couple of blog posts. Stay tuned, y'all!

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Cambridge's Belly: A Monday Must

4/3/2014

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Adventures don't have to be far from home. Sometimes great memories are waiting right around the corner! A friend of mine is an event planner in Boston and therefore always has a pulse on the city's best restaurants. A few weeks ago she introduced me to a little restaurant called Belly Wine Bar, located in the Kendall square area of Cambridge. On Monday nights, Belly hosts the 3 Blind Wine Challenge - a must for cork dorks and foodies alike.

How does it work? For $20 you get a flight of 3 wines. You know nothing about the wine except the taste and color. Belly then challenges participants to identify one thing about each wine like the the grape, the region, or in our case the soil. If you guess all 3 correctly, you get a free future wine tasting.

I went with two of my girlfriends and, like I mentioned above, our challenge was guessing the soil in which the grape of each wine was grown. This seemed next to impossible but we were up to the challenge and ready to dig in. We were allowed to use our smartphones to look up the characteristics of wine grown in the various types of soil and the regions in which the soil is located. But it wasn't enough. This was a particularly tough challenge because many of the regions share the same soil.

Luckily our fabulous host, Fred, took pity on us and gave us a few hints. While we were pretty confident about one wine, we had no idea about the other two. So in the end, each of us decided to go with our gut (and made sure that we didn't overlap answers so maybe at least ONE of us would win). Alas, none of us got all three wines right. Although we lost, we enjoyed the challenge (and the wine!).

If you are in the Boston area and are looking for a fun evening out, try Belly Wine Bar. The service is fantastic and you'll learn a thing or two about vino. We will definitely be back!

Belly Wine Bar in Cambridge, MA

The floors are covered in this fab tile!

Our challenge: Identify the soil in which the grape of each wine was grown.

Even though we didn't win, it was fun to catch up with these two. We left with full bellies, a little more knowledge about wine and a new favorite local spot!

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Thai Cooking Class in Chiang Mai

11/20/2013

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After Siem Reap, we flew back to Thailand to visit Chiang Mai. Some of our friends raved about the evening cooking class at Siam Rice Thai Cookery School so we decided to give it a try.

The cooking class turned out to be the highlight of our visit to Chiang Mai. I highly recommend it, even if you are like me and hate to cook! Our teacher, Sim, picked us up at our hotel and brought us to the local market to learn about common Thai ingredients. Then he brought us to the school which is located in a home outside the city. Here is where our group cooked 5 courses together in the outdoor kitchen. Our group included 3 other really nice ladies from France (2 of whom worked in Barcelona). After cooking and we all ate together and got to know each other. It's a great way to meet new people, learn a new skill and enjoy a delicious meal.

Here are some pictures from our class:

First we went to the local market, similar to a farmer's market:

Walking down the produce ailse

Our teacher, Sim, with a common ingredient - coconut milk.

That is a lime!

Green beans

Spice packets used to make various types of curries.

Tiniest eggplants ever

Pink eggs

Chris spotted this spicy sausage roasting. He had some the previous day and said it was delicious.

Lots of fried stuff

Next we drove outside the city to the school and started prepping our dishes. Here is what we cooked:

Chris' Menu
Spicy Soup with Sweet Basil
Drunken Noodles with Chicken
Fried Holy Basil with Chicken
Jungle Curry
Pumpkin in Coconut Milk

Eva's Menu
Hot & Creamy Soup
Pad Thai with Prawns
Fried Ginger with Prawns
Pumpkin Curry Northern Style
Coconut Sticky Rice

Ready for the prep work!

It takes about 10-20 minutes to prep each dish and only 1 minute to actually cook it.

Chris "massaging" the noodles for the Drunken Noodles dish

Ready for some heat!

A little too much heat for our French friend!

Voilà! A rare glimpse at me cooking.

Our teacher, Sim, was quite a character. He liked to dance while he cooked and encouraged all of us to join him. Here is a video of Chris shaking his hips while he cooked his stir fry. The video is a little loud so you may want to turn down the volume before you hit play.