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Cuisineisthttp://www.blogger.com/profile/10987311108002335482noreply@blogger.comBlogger305125tag:blogger.com,1999:blog-1542848686684181901.post-66894266701117242872021-05-13T11:50:00.002-07:002021-05-13T11:50:33.636-07:00South Seas Island Resort on Captiva Island Provides A Welcome Respite For Guests Of All Ages. 10 May, 2021/in Resorts, Restaurants, TRAVEL /by Elaine and Scott Harris<p> </p><header class="entry-content-header" style="background-color: white; border: 0px rgb(235, 235, 235); box-sizing: border-box; font-family: roboto, HelveticaNeue, "Helvetica Neue", Helvetica-Neue, Helvetica, Arial, sans-serif; font-size: 13px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><h2 class="post-title entry-title " itemprop="headline" style="border: 0px rgb(235, 235, 235); box-sizing: border-box; font-family: merriweather, HelveticaNeue, "Helvetica Neue", Helvetica-Neue, Helvetica, Arial, sans-serif; font-size: 21px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: lighter; line-height: 1.3em; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;"><br /></h2></header><div class="entry-content" itemprop="text" style="background-color: white; border: 0px rgb(235, 235, 235); box-sizing: border-box; font-family: roboto, HelveticaNeue, "Helvetica Neue", Helvetica-Neue, Helvetica, Arial, sans-serif; font-size: 13px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><p style="border: 0px rgb(235, 235, 235); box-sizing: border-box; font: inherit; margin: 0.85em 0px; padding: 0px; vertical-align: baseline;">South Seas Island Resort on Captiva Island moves from covid to captivating the tourist market once again as more people make their way south in an almost pent-up desire to relax, refresh and rejuvenate after a year of closures and quarantines.</p><p style="border: 0px rgb(235, 235, 235); box-sizing: border-box; font: inherit; margin: 0.85em 0px; padding: 0px; vertical-align: baseline;"><img alt="" class="alignleft wp-image-10826 size-large" height="773" sizes="(max-width: 1030px) 100vw, 1030px" src="https://cuisineist.com/wp-content/uploads/2021/05/cap17-1030x773.jpg" srcset="https://cuisineist.com/wp-content/uploads/2021/05/cap17-1030x773.jpg 1030w, https://cuisineist.com/wp-content/uploads/2021/05/cap17-300x225.jpg 300w, https://cuisineist.com/wp-content/uploads/2021/05/cap17-768x576.jpg 768w, https://cuisineist.com/wp-content/uploads/2021/05/cap17-1536x1152.jpg 1536w, https://cuisineist.com/wp-content/uploads/2021/05/cap17-1500x1125.jpg 1500w, https://cuisineist.com/wp-content/uploads/2021/05/cap17-705x529.jpg 705w, https://cuisineist.com/wp-content/uploads/2021/05/cap17-450x338.jpg 450w, https://cuisineist.com/wp-content/uploads/2021/05/cap17.jpg 2016w" style="border: none rgb(235, 235, 235); box-sizing: border-box; display: block; float: left; font: inherit; height: auto; margin: 4px 10px 0px 0px; max-width: 100%; padding: 0px; position: relative; vertical-align: baseline;" width="1030" /></p><p style="border: 0px rgb(235, 235, 235); box-sizing: border-box; font: inherit; margin: 0.85em 0px; padding: 0px; vertical-align: baseline;">While suitable health protocols are now the new normal, breathing the fresh sea air while buoyed by the lulling lapping waves of the iridescent <a href="https://en.wikipedia.org/wiki/Gulf_of_Mexico" style="border: 0px rgb(235, 235, 235); box-sizing: border-box; color: #719430; font: inherit; margin: 0px; max-width: 100%; outline: 0px; padding: 0px; text-decoration-line: none; vertical-align: baseline;">Gulf of Mexico,</a> one can forget the emotional and physical turmoil of the previous year. In her book, the Gift of the Sea, author <a href="https://en.wikipedia.org/wiki/Anne_Morrow_Lindbergh" style="border: 0px rgb(235, 235, 235); box-sizing: border-box; color: #719430; font: inherit; margin: 0px; max-width: 100%; outline: 0px; padding: 0px; text-decoration-line: none; vertical-align: baseline;">Anne Morrow Lindbergh,</a> observed; “the beach is not a place to work, to read or write. One is forced against one’s mind against all tidying resolutions, back into the ancient rhythms of the seashore.” In this world of endless distractions, Lindbergh found the solitude to return to her inner self many years ago. Although written years ago, Lindbergh’s tome on relationships and the sea continues to speak of the island’s powerful inspiration.</p><div class="wp-caption alignleft" id="attachment_10841" style="border: 1px solid rgb(235, 235, 235); box-sizing: border-box; float: left; font-family: inherit; font-size: 11px; font-stretch: inherit; font-style: italic; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 5px 15px 10px 0px; max-width: 100%; padding: 0px; position: relative; vertical-align: baseline; width: 1040px;"><img alt="" aria-describedby="caption-attachment-10841" class="size-large wp-image-10841" height="1030" sizes="(max-width: 1030px) 100vw, 1030px" src="https://cuisineist.com/wp-content/uploads/2021/05/elainear1-1030x1030.jpg" srcset="https://cuisineist.com/wp-content/uploads/2021/05/elainear1-1030x1030.jpg 1030w, https://cuisineist.com/wp-content/uploads/2021/05/elainear1-300x300.jpg 300w, https://cuisineist.com/wp-content/uploads/2021/05/elainear1-80x80.jpg 80w, https://cuisineist.com/wp-content/uploads/2021/05/elainear1-768x768.jpg 768w, https://cuisineist.com/wp-content/uploads/2021/05/elainear1-1536x1536.jpg 1536w, https://cuisineist.com/wp-content/uploads/2021/05/elainear1-2048x2048.jpg 2048w, https://cuisineist.com/wp-content/uploads/2021/05/elainear1-36x36.jpg 36w, https://cuisineist.com/wp-content/uploads/2021/05/elainear1-180x180.jpg 180w" style="border: medium none; box-sizing: border-box; display: block; font: inherit; height: auto; margin: 0px; max-width: 100%; padding: 5px; vertical-align: baseline; width: 530.062px;" width="1030" /><p class="wp-caption-text" id="caption-attachment-10841" style="border: 0px rgb(235, 235, 235); box-sizing: border-box; float: none; font-family: Georgia, "Times New Roman"; font-stretch: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px auto; padding: 3px 10px 5px; text-align: center; vertical-align: baseline;">Elaine Harris<br style="box-sizing: border-box;" />@artbyelaineharris</p></div><p style="border: 0px rgb(235, 235, 235); box-sizing: border-box; font: inherit; margin: 0.85em 0px; padding: 0px; vertical-align: baseline;"> </p><p style="border: 0px rgb(235, 235, 235); box-sizing: border-box; font: inherit; margin: 0.85em 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.instagram.com/tv/CNvIsjdFuJm/?utm_source=ig_web_copy_link" style="border: 0px rgb(235, 235, 235); box-sizing: border-box; color: #719430; font: inherit; margin: 0px; max-width: 100%; outline: 0px; padding: 0px; text-decoration-line: none; vertical-align: baseline;">Explore South seas island resort on Captiva Island Florida Check in to the South Seas Island Resort on Captiva Island Florida with journalist Elaine and Scott Harris.</a> On CUISINEIST IGTV</p><p style="border: 0px rgb(235, 235, 235); box-sizing: border-box; font: inherit; margin: 0.85em 0px; padding: 0px; vertical-align: baseline;"><img alt="" class="alignleft size-full wp-image-10812" height="2344" sizes="(max-width: 2560px) 100vw, 2560px" src="https://cuisineist.com/wp-content/uploads/2021/05/cap3-scaled.jpg" srcset="https://cuisineist.com/wp-content/uploads/2021/05/cap3-scaled.jpg 2560w, https://cuisineist.com/wp-content/uploads/2021/05/cap3-300x275.jpg 300w" style="border: none rgb(235, 235, 235); box-sizing: border-box; display: block; float: left; font: inherit; height: auto; margin: 4px 10px 0px 0px; max-width: 100%; padding: 0px; position: relative; vertical-align: baseline;" width="2560" /></p><p style="border: 0px rgb(235, 235, 235); box-sizing: border-box; font: inherit; margin: 0.85em 0px; padding: 0px; vertical-align: baseline;">Today, this very place transcends time, a place where nature knows how to nurture the body, mind, and spirit. The observer can savor the present moment as dolphins breach nearby and manatees roll in the still canals. Osprey and pelicans dive into the waters pulling plump fish from the water with grace and ease. The gentle breeze picks up the salinity and the fragrance of tropical blooms that fill the visual landscape along the shoreline. Relax into the new normalcy focused on health and wellness for just a few days, weeks, or months in this setting meant to refresh the body, mind, and spirit.</p><p style="border: 0px rgb(235, 235, 235); box-sizing: border-box; font: inherit; margin: 0.85em 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.instagram.com/tv/CNnal3KlX5-/?utm_source=ig_web_copy_link" style="border: 0px rgb(235, 235, 235); box-sizing: border-box; color: #719430; font: inherit; margin: 0px; max-width: 100%; outline: 0px; padding: 0px; text-decoration-line: none; vertical-align: baseline;">Join Elaine and Scott Harris at South Seas Island Resort on Captiva Island, On CUISINEIST IGTV</a></p><p style="border: 0px rgb(235, 235, 235); box-sizing: border-box; font: inherit; margin: 0.85em 0px; padding: 0px; vertical-align: baseline;"> </p><p style="border: 0px rgb(235, 235, 235); box-sizing: border-box; font: inherit; margin: 0.85em 0px; padding: 0px; vertical-align: baseline;"><img alt="" class="alignleft size-large wp-image-10813" height="1030" sizes="(max-width: 1030px) 100vw, 1030px" src="https://cuisineist.com/wp-content/uploads/2021/05/cap4-1030x1030.jpg" srcset="https://cuisineist.com/wp-content/uploads/2021/05/cap4-1030x1030.jpg 1030w, https://cuisineist.com/wp-content/uploads/2021/05/cap4-300x300.jpg 300w, https://cuisineist.com/wp-content/uploads/2021/05/cap4-80x80.jpg 80w" style="border: none rgb(235, 235, 235); box-sizing: border-box; display: block; float: left; font: inherit; height: auto; margin: 4px 10px 0px 0px; max-width: 100%; padding: 0px; position: relative; vertical-align: baseline;" width="1030" /></p><p style="border: 0px rgb(235, 235, 235); box-sizing: border-box; font: inherit; margin: 0.85em 0px; padding: 0px; vertical-align: baseline;">There is a special place for you on <a href="https://sanibel-captiva.org/" style="border: 0px rgb(235, 235, 235); box-sizing: border-box; color: #719430; font: inherit; margin: 0px; max-width: 100%; outline: 0px; padding: 0px; text-decoration-line: none; vertical-align: baseline;">Captiva island</a> at the South Seas Island Resort. “Sanibel may be a place to reside, but Captiva is the place to escape,” said Francesca Donlan, director of communications for Lee County Tourism. This 330-acre destination beach resort has the calming vibe of old Florida yesteryear with a modern upscale vibe for the entire family.</p><p style="border: 0px rgb(235, 235, 235); box-sizing: border-box; font: inherit; margin: 0.85em 0px; padding: 0px; vertical-align: baseline;"> </p><p style="border: 0px rgb(235, 235, 235); box-sizing: border-box; font: inherit; margin: 0.85em 0px; padding: 0px; vertical-align: baseline;"><img alt="" class="alignleft size-full wp-image-10851" height="1920" sizes="(max-width: 2560px) 100vw, 2560px" src="https://cuisineist.com/wp-content/uploads/2021/05/elainecaptiva-scaled.jpg" srcset="https://cuisineist.com/wp-content/uploads/2021/05/elainecaptiva-scaled.jpg 2560w, https://cuisineist.com/wp-content/uploads/2021/05/elainecaptiva-300x225.jpg 300w" style="border: none rgb(235, 235, 235); box-sizing: border-box; display: block; float: left; font: inherit; height: auto; margin: 4px 10px 0px 0px; max-width: 100%; padding: 0px; position: relative; vertical-align: baseline;" width="2560" /></p><p style="border: 0px rgb(235, 235, 235); box-sizing: border-box; font: inherit; margin: 0.85em 0px; padding: 0px; vertical-align: baseline;"> </p><p style="border: 0px rgb(235, 235, 235); box-sizing: border-box; font: inherit; margin: 0.85em 0px; padding: 0px; vertical-align: baseline;">As we made our way to the Captiva’s only hotel, the <a href="https://www.southseas.com/" style="border: 0px rgb(235, 235, 235); box-sizing: border-box; color: #719430; font: inherit; margin: 0px; max-width: 100%; outline: 0px; padding: 0px; text-decoration-line: none; vertical-align: baseline;">South Seas Island Resort,</a> towering palms, oleanders, and warm white sands abutted the well-traveled road. We noticed a giant billboard as we entered the case way connecting Sanibel and Captiva islands, “What is your birth shell?” Perhaps we will find our answer as many have as shelling on these islands is considered the most sought-after activity while visiting this region of Florida.</p><p style="border: 0px rgb(235, 235, 235); box-sizing: border-box; font: inherit; margin: 0.85em 0px; padding: 0px; vertical-align: baseline;"><img alt="" class="alignleft size-large wp-image-10822" height="1030" sizes="(max-width: 773px) 100vw, 773px" src="https://cuisineist.com/wp-content/uploads/2021/05/cap13-773x1030.jpg" srcset="https://cuisineist.com/wp-content/uploads/2021/05/cap13-773x1030.jpg 773w, https://cuisineist.com/wp-content/uploads/2021/05/cap13-225x300.jpg 225w, https://cuisineist.com/wp-content/uploads/2021/05/cap13-768x1024.jpg 768w, https://cuisineist.com/wp-content/uploads/2021/05/cap13-1152x1536.jpg 1152w, https://cuisineist.com/wp-content/uploads/2021/05/cap13-1125x1500.jpg 1125w, https://cuisineist.com/wp-content/uploads/2021/05/cap13-529x705.jpg 529w, https://cuisineist.com/wp-content/uploads/2021/05/cap13-450x600.jpg 450w, https://cuisineist.com/wp-content/uploads/2021/05/cap13.jpg 1512w" style="border: none rgb(235, 235, 235); box-sizing: border-box; display: block; float: left; font: inherit; height: auto; margin: 4px 10px 0px 0px; max-width: 100%; padding: 0px; position: relative; vertical-align: baseline;" width="773" /></p><p style="border: 0px rgb(235, 235, 235); box-sizing: border-box; font: inherit; margin: 0.85em 0px; padding: 0px; vertical-align: baseline;"> </p></div>Cuisineisthttp://www.blogger.com/profile/10987311108002335482noreply@blogger.comtag:blogger.com,1999:blog-1542848686684181901.post-19527639504846405932020-12-09T14:11:00.000-08:002020-12-09T14:11:10.369-08:00The historic Tarpy’s Roadhouse In Monterey California Offers Visitors and Locals Classic Comfort Food in a wonderful safe environment.<p> </p><p class="MsoNormal">The Monterey peninsula has been known for centuries as one
of the countries most picturesque areas in which to live or visit.<span style="mso-spacerun: yes;"> </span>The unmistakable fresh aroma of Monterey Bay
accented by seagulls soaring above and the welcoming “bark” of Sea lions keep
guests returning generation after generation. In addition to spectacular views-
dining offerings are outstanding, featuring local produce from nearby Salinas
and bounty from pristine Monterey Bay.<span style="mso-spacerun: yes;"> </span><o:p></o:p></p><p class="MsoNormal"><span style="mso-spacerun: yes;"><br /></span></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhJiELO3n2UFznmHrePoVJBi8QIArdtudpmKF4aQ5KMe7oQ407CbvsO255L6S62yH4JZ5-YfDgzWhQoREQWW9AWIMj3dZAduYX8Ss2WczQAjAxJOl29uMJUXQWLbZZ30v-5KT6XDy24BxD/s843/Tarp3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="840" data-original-width="843" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhJiELO3n2UFznmHrePoVJBi8QIArdtudpmKF4aQ5KMe7oQ407CbvsO255L6S62yH4JZ5-YfDgzWhQoREQWW9AWIMj3dZAduYX8Ss2WczQAjAxJOl29uMJUXQWLbZZ30v-5KT6XDy24BxD/w640-h638/Tarp3.jpg" width="640" /></a></div><br /><span style="mso-spacerun: yes;"><br /></span><p></p>
<p class="MsoNormal">A favorite spot on every visit is the renown Tarpy’s
Roadhouse. The name Tarpy comes from Matt Tarpy, an Irish settler who was a
well-liked vigilante living in what is now present-day Watsonville. He went on
to sell a portion of his land to Sarah and Murdock Nicholson- not long after, a
dispute ensued over property boundaries. Tarpy’s sense of right and wrong got
the better of him and he shot Sarah “accidentally” nine times! After being
found guilty of killing Sarah, an angry mob decided it was Tarpy’s turn to pay.
He was publicly hanged in an area now known as Tarpy Flats.<o:p></o:p></p>
<p class="MsoNormal">The brilliant stone building is home to the 3.5-acre
restaurant that was originally part of the Ryan Ranch family homestead. The
structure dates to 1917 when Mr. and Mrs. Charles Ryan bought 454 acres of
rolling hills and meadows, then known as Saucito Ranch, and built their dream
home.<span style="mso-spacerun: yes;"> </span>Tarpy’s opened in 1992 and the
rest is history. <o:p></o:p></p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlBYgngmndt3IVxgy0O3AxHcvV1D0nW0zUTi40aqVV0uWw7GJQsBtNa92uukfcimq3TXxn6XyfJMbLW4rVxo_zrKkhERA_QCdkLhyphenhyphen3YAvX5gfObQde0MWuBYEKvU3JWXrf_aW0aLMFflfo/s1024/Tarp4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="683" data-original-width="1024" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlBYgngmndt3IVxgy0O3AxHcvV1D0nW0zUTi40aqVV0uWw7GJQsBtNa92uukfcimq3TXxn6XyfJMbLW4rVxo_zrKkhERA_QCdkLhyphenhyphen3YAvX5gfObQde0MWuBYEKvU3JWXrf_aW0aLMFflfo/w640-h426/Tarp4.jpg" width="640" /></a></div><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal">Over the years, Tarpy’s Roadhouse has garnered the
reputation of “the place to go” to enjoy generous portions of five-star comfort
food served tableside at the elegant rustic stone patios surrounded by their lush
garden.<span style="mso-spacerun: yes;"> </span>Keep it local and start with a
Castroville Artichoke, coal-roasted with blistered tomatoes topped with
lemon-basil pesto. You can’t go wrong with fresh Blackened Salmon with lemon
aioli, lettuce, tomato, and sweet potato fries. For the carnivores at the
table, sink your teeth into a Venison Loin prepared in cast iron seared and topped
with herb butter, pink peppercorn crust, port wine dried cherries, demi-sautéed
fresh baby carrots, asparagus, and then served over creamy parsnip puree.
Monterey is highly regarded for their world class wines. Take some time and
explore their wine list for some real gems and enjoy a Morgan Sauvignon Blanc,
2017 Monterey County, CA and Chock Rock Pinot Noir, 2014 Monterey County, CA.
Both pair perfectly with most any menu option you many want to enjoy. <o:p></o:p></p>
<p class="MsoNormal">Owners Ken & Mona Donkersloot and General Manager Debbie
Edwards continue to provide.<span style="mso-spacerun: yes;"> </span>handcrafted
steak. ribs, fresh seafood, wild game, meatloaf and so much more. When in the
area, Tarpy’s Roadhouse should be a the very top of your list. <o:p></o:p></p>Cuisineisthttp://www.blogger.com/profile/10987311108002335482noreply@blogger.com2999 Salinas Hwy, Monterey, CA 93940, USA36.5823494 -121.83014188.2721155638211528 -156.9863918 64.892583236178837 -86.6738918tag:blogger.com,1999:blog-1542848686684181901.post-20951650141296734662020-12-09T14:06:00.000-08:002020-12-09T14:06:17.520-08:00Houmas House and Gardens Brings New Sophistication to Historic River Road in Darrow Louisiana.<div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIboPR6zGO8_E1do0JKl6HyX8RBp199oxzjZeaE08UNbZrZDU_vG_S8nS7IsWV_O9p7pf4-b3wPj5KJNC6-Q19OrHOUKfKrlbo-G1Cj0-PHtsEHI5wFS9yalZMqVGMxnm7F4itwSgKxZBz/s2048/HH1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIboPR6zGO8_E1do0JKl6HyX8RBp199oxzjZeaE08UNbZrZDU_vG_S8nS7IsWV_O9p7pf4-b3wPj5KJNC6-Q19OrHOUKfKrlbo-G1Cj0-PHtsEHI5wFS9yalZMqVGMxnm7F4itwSgKxZBz/w640-h640/HH1.JPG" width="640" /></a></div><br /><p><br /></p><div style="background-color: white; border: 0px rgb(235, 235, 235); box-sizing: border-box; font-family: roboto, HelveticaNeue, "Helvetica Neue", Helvetica-Neue, Helvetica, Arial, sans-serif; font-size: 13px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><div style="clear: both; direction: ltr; font-family: "Segoe UI", "Segoe UI Web", Arial, Verdana, sans-serif; font-size: 12px; margin: 0px; overflow: visible; padding: 0px;"><p style="background-color: transparent; color: windowtext; font-kerning: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span lang="EN-US" style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; font-variant-ligatures: none; line-height: 16.1875px; margin: 0px; padding: 0px;"><span style="background-color: inherit; background-position: 0% 100%; background-repeat: repeat-x; border-bottom: 1px solid transparent; margin: 0px; padding: 0px;">An</span></span><span lang="EN-US" style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; font-variant-ligatures: none; line-height: 16.1875px; margin: 0px; padding: 0px;"> hour's drive from bustling New Orleans lies the sleepy bayou outskirts of Darrow Louisiana where the Inn at Houmas House and Gardens stands. Formally as a historic residence, a working plantation, a movie set, and now through the dedication of one man’s generous resources, time and money, visitors can enjoy a serene setting surrounded by lush gardens, superb dining and shopping options, an outdoor amphitheater along with the Great River Road museum that showcases the local history of an era that was penned so aptly by Margaret Mitchell as "gone with the wind.”</span><span style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; line-height: 16.1875px; margin: 0px; padding: 0px;"> </span></p><p style="background-color: transparent; color: windowtext; font-kerning: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; line-height: 16.1875px; margin: 0px; padding: 0px;"><br /></span></p><p style="background-color: transparent; color: windowtext; font-kerning: none; margin: 0px; padding: 0px; vertical-align: baseline;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4odjFgjv5dWJ8ZQAQnHu6cbgTHa3UbOLBck8aRuFGeXsvo4hw249uwVdTxaZNcCwRfAIuN25jicFy7DX_98TyhfYluZDUZeseleJ1eqk9DCZkL21JAGipGNgi6SztoS18zNh4DR7sE3Pm/s2048/HH2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4odjFgjv5dWJ8ZQAQnHu6cbgTHa3UbOLBck8aRuFGeXsvo4hw249uwVdTxaZNcCwRfAIuN25jicFy7DX_98TyhfYluZDUZeseleJ1eqk9DCZkL21JAGipGNgi6SztoS18zNh4DR7sE3Pm/w640-h640/HH2.JPG" width="640" /></a></div><br /><span style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; line-height: 16.1875px; margin: 0px; padding: 0px;"><br /></span><p></p><p style="background-color: transparent; color: windowtext; font-kerning: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; line-height: 16.1875px; margin: 0px; padding: 0px;"><br /></span></p></div><div style="clear: both; direction: ltr; font-family: "Segoe UI", "Segoe UI Web", Arial, Verdana, sans-serif; font-size: 12px; margin: 0px; overflow: visible; padding: 0px;"><p style="background-color: transparent; color: windowtext; font-kerning: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span lang="EN-US" style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; font-variant-ligatures: none; line-height: 16.1875px; margin: 0px; padding: 0px;"> Kevin Kelly is the owner of one of Louisiana architectural treasures, the </span><span lang="EN-US" style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; font-variant-ligatures: none; line-height: 16.1875px; margin: 0px; padding: 0px;">Inn at Houmas House and Gardens wa</span><span lang="EN-US" style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; font-variant-ligatures: none; line-height: 16.1875px; margin: 0px; padding: 0px;">s also known as the Sugar Palace. Kelly has painstakingly restored the Houmas House with expansive gardens, rare artifacts, and historical creditability. “The Houmas House is a historic estate, formerly the largest </span><a data-saferedirecturl="https://www.google.com/url?q=https://en.wikipedia.org/wiki/Plantation&source=gmail&ust=1607637555874000&usg=AFQjCNHF93eLUsl3vPMKj86XC5vIeH1YHQ" href="https://en.wikipedia.org/wiki/Plantation" rel="noreferrer noopener" style="margin: 0px; padding: 0px; text-decoration-line: none;" target="_blank"><span lang="EN-US" style="color: #0563c1; font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; font-variant-ligatures: none; line-height: 16.1875px; margin: 0px; padding: 0px; text-decoration-line: underline;"><span style="background-color: inherit; margin: 0px; padding: 0px;">plantation</span></span></a><span lang="EN-US" style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; font-variant-ligatures: none; line-height: 16.1875px; margin: 0px; padding: 0px;"> in United States,” says Kelly “I am treating this more like an urban business than that of the rural historic house. I had to make it work and have a direction. I want you to come here to have a meal, to have a drink, to enjoy it and come back every couple of weeks.” An hour drive from </span><a data-saferedirecturl="https://www.google.com/url?q=https://www.neworleans.com/&source=gmail&ust=1607637555874000&usg=AFQjCNFhMXnVZq4nWoPEekybWhABEZaTFA" href="https://www.neworleans.com/" rel="noreferrer noopener" style="margin: 0px; padding: 0px; text-decoration-line: none;" target="_blank"><span lang="EN-US" style="color: #0563c1; font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; font-variant-ligatures: none; line-height: 16.1875px; margin: 0px; padding: 0px; text-decoration-line: underline;"><span style="background-color: inherit; margin: 0px; padding: 0px;">New Orleans</span></span></a><span lang="EN-US" style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; font-variant-ligatures: none; line-height: 16.1875px; margin: 0px; padding: 0px;"> is well worth the time and effort to explore and meet an area that did leave from the landscape of American culture.”</span><span style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; line-height: 16.1875px; margin: 0px; padding: 0px;"> </span></p><p style="background-color: transparent; color: windowtext; font-kerning: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; line-height: 16.1875px; margin: 0px; padding: 0px;"><br /></span></p></div><div style="clear: both; direction: ltr; font-family: "Segoe UI", "Segoe UI Web", Arial, Verdana, sans-serif; font-size: 12px; margin: 0px; overflow: visible; padding: 0px;"><p style="background-color: transparent; color: windowtext; font-kerning: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span lang="EN-US" style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; font-variant-ligatures: none; line-height: 16.1875px; margin: 0px; padding: 0px;">“When I first took over the property people thought I was going to completely gut the house but that was not my intention. I bought this to create a place that was for entertainment. Just restoring the original color of the house created an uproar with the preservationist," says Kelly. “As time has gone on, I have created a place that focuses on dining and relaxation. Those others on River Road who have not diversified due to the current political and health restrictions may close within the next year. My answer is to create something vibrant and welcoming. We fashioned delightful and gorgeous grounds for people to enjoy. Those who solely focus on the downside of the agrarian economic system, are not going to make it </span><span lang="EN-US" style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; font-variant-ligatures: none; line-height: 16.1875px; margin: 0px; padding: 0px;"><span style="background-color: inherit; background-position: 0% 100%; background-repeat: repeat-x; border-bottom: 1px solid transparent; margin: 0px; padding: 0px;">going</span></span><span lang="EN-US" style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; font-variant-ligatures: none; line-height: 16.1875px; margin: 0px; padding: 0px;"> forward. I diversified and I am doing ok, despite the current Covid restrictions.”</span><span style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; line-height: 16.1875px; margin: 0px; padding: 0px;"> </span></p><p style="background-color: transparent; color: windowtext; font-kerning: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; line-height: 16.1875px; margin: 0px; padding: 0px;"><br /></span></p><p style="background-color: transparent; color: windowtext; font-kerning: none; margin: 0px; padding: 0px; vertical-align: baseline;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic_XbquSRRFkpU8enWiH-7wEP3fHOiXlr_YxzqG-842YjdtQ1fxgoxjcbbZgzZI6NSxvSWxYxVn1ROqEM2pqUO1O2khqVKUz5p03Dq4lsqxxFYIjv8hOyQsBND_2PU3o-iYPlT-VZuO_le/s2048/HH3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1993" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic_XbquSRRFkpU8enWiH-7wEP3fHOiXlr_YxzqG-842YjdtQ1fxgoxjcbbZgzZI6NSxvSWxYxVn1ROqEM2pqUO1O2khqVKUz5p03Dq4lsqxxFYIjv8hOyQsBND_2PU3o-iYPlT-VZuO_le/w622-h640/HH3.JPG" width="622" /></a></div><br /><span style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; line-height: 16.1875px; margin: 0px; padding: 0px;"><br /></span><p></p><p style="background-color: transparent; color: windowtext; font-kerning: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; line-height: 16.1875px; margin: 0px; padding: 0px;"><br /></span></p></div><div style="clear: both; direction: ltr; font-family: "Segoe UI", "Segoe UI Web", Arial, Verdana, sans-serif; font-size: 12px; margin: 0px; overflow: visible; padding: 0px;"><p style="background-color: transparent; color: windowtext; font-kerning: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span lang="EN-US" style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; font-variant-ligatures: none; line-height: 16.1875px; margin: 0px; padding: 0px;">An epoch of the great Sugar Barons of the South and the agricultural business of harvesting sugar cane has forever disappeared like the ground fog across the swampy terrain. Ghosts of a by-gone area dimly appear along the banks of the mighty Mississippi where the great river road once pulsated with the sweat, and toil of many laborers free and enslaved in the production of sugar cane.</span><span style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; line-height: 16.1875px; margin: 0px; padding: 0px;"> </span></p><p style="background-color: transparent; color: windowtext; font-kerning: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; line-height: 16.1875px; margin: 0px; padding: 0px;"><br /></span></p></div><div style="clear: both; direction: ltr; font-family: "Segoe UI", "Segoe UI Web", Arial, Verdana, sans-serif; font-size: 12px; margin: 0px; overflow: visible; padding: 0px;"><p style="background-color: transparent; color: windowtext; font-kerning: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span lang="EN-US" style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; font-variant-ligatures: none; line-height: 16.1875px; margin: 0px; padding: 0px;"> As controversial as the topic of American slavery in the South has become in recent years, there are touchstones of American economics that cannot be overturned by a bulldozer and a shovel. Along the Great River Road in Darrow remains the vestiges of that system. Many of the buildings and lands have fallen into disrepair but there are several historic buildings aside from Houmas that can be visited for those who choose to learn more about the past economic system and its obvious mistreatment of many within that system. The foundations were formed in an agrarian system that speaks of the social, economic stratification of a bygone era. </span></p><p style="background-color: transparent; color: windowtext; font-kerning: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span lang="EN-US" style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; font-variant-ligatures: none; line-height: 16.1875px; margin: 0px; padding: 0px;"><br /></span></p><p style="background-color: transparent; color: windowtext; font-kerning: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span lang="EN-US" style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; font-variant-ligatures: none; line-height: 16.1875px; margin: 0px; padding: 0px;">As mired in controversy as that system has been alluded to, there are those who desire that are being seen, digested and discussed with an attitude of historical perspective. Kelly urges visitors in taking take time to enjoy a place transformed into eye-catching beauty, entertainment, and good culinary options with an educational perspective curated by artist Jim Blanchard in his many stunning artistic and archival displays of the Great River Road museum. </span><span style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; line-height: 16.1875px; margin: 0px; padding: 0px;"> </span></p><p style="background-color: transparent; color: windowtext; font-kerning: none; margin: 0px; padding: 0px; vertical-align: baseline;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmYtrcy541gIWoaA-tS7RFeZINCpgtsCaz0oKn-8ucPVSSVJi_KpHAKOMEhuqwjX-4QjWLCIql_wgNdvzz0JIcaOlboLemWaboqwJKpp2xbWkzB8kPDfWmWG1QHi6beCreLsPtV3Hm5jce/s2048/HH7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1780" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmYtrcy541gIWoaA-tS7RFeZINCpgtsCaz0oKn-8ucPVSSVJi_KpHAKOMEhuqwjX-4QjWLCIql_wgNdvzz0JIcaOlboLemWaboqwJKpp2xbWkzB8kPDfWmWG1QHi6beCreLsPtV3Hm5jce/w556-h640/HH7.JPG" width="556" /></a></div><br /><span style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; line-height: 16.1875px; margin: 0px; padding: 0px;"><br /></span><p></p></div><div style="clear: both; direction: ltr; font-family: "Segoe UI", "Segoe UI Web", Arial, Verdana, sans-serif; font-size: 12px; margin: 0px; overflow: visible; padding: 0px;"><p style="background-color: transparent; color: windowtext; font-kerning: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span lang="EN-US" style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; font-variant-ligatures: none; line-height: 16.1875px; margin: 0px; padding: 0px;"><span style="background-color: inherit; margin: 0px; padding: 0px;"></span></span><span style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; line-height: 16.1875px; margin: 0px; padding: 0px;"> </span></p></div><div style="clear: both; direction: ltr; font-family: "Segoe UI", "Segoe UI Web", Arial, Verdana, sans-serif; font-size: 12px; margin: 0px; overflow: visible; padding: 0px;"><p style="background-color: transparent; color: windowtext; font-kerning: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span lang="EN-US" style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; font-variant-ligatures: none; line-height: 16.1875px; margin: 0px; padding: 0px;"> </span><span lang="EN-US" style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; font-variant-ligatures: none; line-height: 16.1875px; margin: 0px; padding: 0px;">Within its</span><span lang="EN-US" style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; font-variant-ligatures: none; line-height: 16.1875px; margin: 0px; padding: 0px;"> challenging environment, this was a land that was originally occupied by the indigenous H</span><a data-saferedirecturl="https://www.google.com/url?q=https://en.wikipedia.org/wiki/Houma_people&source=gmail&ust=1607637555874000&usg=AFQjCNHDMm8qnBQA5VsxVxsj6xJnOdW8Sg" href="https://en.wikipedia.org/wiki/Houma_people" rel="noreferrer noopener" style="margin: 0px; padding: 0px; text-decoration-line: none;" target="_blank"><span lang="EN-US" style="color: #0563c1; font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; font-variant-ligatures: none; line-height: 16.1875px; margin: 0px; padding: 0px; text-decoration-line: underline;"><span style="background-color: inherit; margin: 0px; padding: 0px;">oumas Indians</span></span></a><span lang="EN-US" style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; font-variant-ligatures: none; line-height: 16.1875px; margin: 0px; padding: 0px;"> who sold the land in the mid 1700’s to Maurice Conway and Alexander </span><span lang="EN-US" style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; font-variant-ligatures: none; line-height: 16.1875px; margin: 0px; padding: 0px;"><span style="background-color: inherit; background-position: 0% 100%; background-repeat: repeat-x; border-bottom: 1px solid transparent; margin: 0px; padding: 0px;">Latil.</span></span><span lang="EN-US" style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; font-variant-ligatures: none; line-height: 16.1875px; margin: 0px; padding: 0px;"> Conway and Latil developed property dwellings but it </span><span lang="EN-US" style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; font-variant-ligatures: none; line-height: 16.1875px; margin: 0px; padding: 0px;"><span style="background-color: inherit; background-position: 0% 100%; background-repeat: repeat-x; border-bottom: 1px solid transparent; margin: 0px; padding: 0px;">was</span></span><span lang="EN-US" style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; font-variant-ligatures: none; line-height: 16.1875px; margin: 0px; padding: 0px;"> owner John Smith Preston that built the Greek revival mansion in 1840. Through the years, the property has had multiple owners, including the great Sugar baron John Burnside who transformed the Houmas into the largest sugar producer in 1857 using the 100,000 acres (about half the area of San Antonio, Texas) and hundreds of slaves in producing millions of pounds of sugar each year. All through its former history, the plantation system supported a strong economic force that was a part of the agrarian society.</span><span style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; line-height: 16.1875px; margin: 0px; padding: 0px;"> </span></p><p style="background-color: transparent; color: windowtext; font-kerning: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; line-height: 16.1875px; margin: 0px; padding: 0px;"><br /></span></p></div><div style="clear: both; direction: ltr; font-family: "Segoe UI", "Segoe UI Web", Arial, Verdana, sans-serif; font-size: 12px; margin: 0px; overflow: visible; padding: 0px;"><p style="background-color: transparent; color: windowtext; font-kerning: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span lang="EN-US" style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; font-variant-ligatures: none; line-height: 16.1875px; margin: 0px; padding: 0px;"> With the ravages of Mother Nature and the Great Depression, the House fell into decrepitude but was once again revitalized by Dr. George B. Crozat of New Orleans who named it the Houmas House. Kelly bought the Houmas House in 2003 with the intent of transforming the property into a historical, educational, and premier tourism attraction along with fine dining venues, and deluxe overnight accommodations, and wedding and banquet facilities. Daily tours afford guests a rare glimpse into an estate and an economic structure that made up the cultural underpinnings of the South. Period dressed docents lead guests through the house while pointing out many artifacts that have been buying according to the historical period and some part of the original estate. </span><span style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; line-height: 16.1875px; margin: 0px; padding: 0px;"> </span></p></div><div style="clear: both; direction: ltr; font-family: "Segoe UI", "Segoe UI Web", Arial, Verdana, sans-serif; font-size: 12px; margin: 0px; overflow: visible; padding: 0px;"><p style="background-color: transparent; color: windowtext; font-kerning: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span lang="EN-US" style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; font-variant-ligatures: none; line-height: 16.1875px; margin: 0px; padding: 0px;"><span style="background-color: inherit; margin: 0px; padding: 0px;"></span></span><span style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; line-height: 16.1875px; margin: 0px; padding: 0px;"> </span></p></div><div style="clear: both; direction: ltr; font-family: "Segoe UI", "Segoe UI Web", Arial, Verdana, sans-serif; font-size: 12px; margin: 0px; overflow: visible; padding: 0px;"><p style="background-color: transparent; color: windowtext; font-kerning: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span lang="EN-US" style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; font-variant-ligatures: none; line-height: 16.1875px; margin: 0px; padding: 0px;">The Houmas House has been carefully kept and preserved with a vast collection of rare and expensive artworks, verdant gardens and several stunning restaurants including Café Burnside, the Carriage House with the Turtle bar offering a vast collection of fine wines and whiskeys, and a fine dining venue Latil’s Landing lauded as a Forbes 5-star dining destination with a soon to be opened casual dining and music hall. Also on the property are elegant overnight cottages noted as the Inn at Houmas for those seeking an extended visit with comfortable period furnishings, luxurious bedding, and L’Occitane en Provence toiletries. Houmas House is the perfect day trip from the rancor of Bourbon Street or an extended stay where the lush gardens and towering moss-covered oaks will have under the spell of old-world southern charm.</span><span style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; line-height: 16.1875px; margin: 0px; padding: 0px;"> </span></p></div><p style="border: 0px rgb(235, 235, 235); box-sizing: border-box; font: inherit; margin: 0.85em 0px; padding: 0px; vertical-align: baseline;"><span lang="EN-US" style="border: 0px rgb(235, 235, 235); box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"></span></p><div style="clear: both; direction: ltr; font-family: "Segoe UI", "Segoe UI Web", Arial, Verdana, sans-serif; font-size: 12px; margin: 0px; overflow: visible; padding: 0px;"><p style="background-color: transparent; color: windowtext; font-kerning: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span lang="EN-US" style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; font-variant-ligatures: none; line-height: 16.1875px; margin: 0px; padding: 0px;">“We title this the crown jewel of Louisiana’s River Road primarily because of its importance. It is the Sugar Palace, a special place to see great artwork, water gardens, architectural gardens, and rare furniture collections,” says Kelly. “This is a place to see the culture of the Mississippi river; the folktale and commerce of the great river,” said Kelly. The museum was projected to be open in the spring of 2020 due to the </span><span lang="EN-US" style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; font-variant-ligatures: none; line-height: 16.1875px; margin: 0px; padding: 0px;"><span style="background-color: inherit; background-position: 0% 100%; background-repeat: repeat-x; border-bottom: 1px solid transparent; margin: 0px; padding: 0px;">worldwide</span></span><span lang="EN-US" style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; font-variant-ligatures: none; line-height: 16.1875px; margin: 0px; padding: 0px;"> pandemic the grand opening has been postponed for the spring of 2021. the Great River Road museum is open for visitors to take a tour as a major interpretive center for the Lower Mississippi River and the Lower Great River Road National Byway. Kevin Kelly is determined to preserve a part of history that defined the south for decades.</span><span style="font-family: Calibri, Calibri_EmbeddedFont, Calibri_MSFontService, sans-serif; font-size: 9.5pt; line-height: 16.1875px; margin: 0px; padding: 0px;"> </span></p></div></div><p style="background-color: white; border: 0px rgb(235, 235, 235); box-sizing: border-box; font-family: roboto, HelveticaNeue, "Helvetica Neue", Helvetica-Neue, Helvetica, Arial, sans-serif; font-size: 13px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0.85em 0px; padding: 0px; vertical-align: baseline;"><br /></p>Cuisineisthttp://www.blogger.com/profile/10987311108002335482noreply@blogger.comtag:blogger.com,1999:blog-1542848686684181901.post-29689962306876914332020-03-23T12:35:00.000-07:002020-03-23T12:37:19.381-07:00JING Downtown Summerlin Offers an Elevated Experience Featuring Global Asian Cuisine In Las Vegas.<br />
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<a href="https://www.summerlin.com/downtown-summerlin/overview.html">Downtown Summerlin </a>s fast becoming a sought-after gathering place to enjoy entertainment, luxury shopping and a plethora of dining options. One of the newest additions to the culinary line up is <a href="https://www.jingrestaurant.com/">JING</a> For over a decade JING has been one of the most recognized and highest rated restaurants in Denver and Aspen and now Las Vegas in Summerlin.<br />
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The menu concept is what they describe as Global Asian Cuisine, featuring prime steaks, high grade sushi and seafood-using products from locally sourced and organic farms. The ultra-chic setting includes compelling design details and imposing fire and water features combining for perfect chi or energy in this exceptional dining experience.<br />
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JING’s Menu combines elements of the world’s great flavors and fresh ingredients, featuring alluring dishes such as fresh house made dim-sum, king crab tempura, Hamachi sashimi, wagyu hot rock for sharing. JING’s wok fired favorites such as all white meat chicken, beef tenderloin, and seasonal vegetables keep guests coming back to try each tempting dish.<br />
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At the helm of JING you will find Executive <a href="https://www.linkedin.com/in/jelevado">Chef Joseph Elevado</a> who is no stranger to Las Vegas. Elevado had previous stints at Andreas and Social house. His first position after graduating from New York Restaurant School was at NOBU in New York City. For nine years he was mentored by Chef<a href="https://en.wikipedia.org/wiki/Nobu_Matsuhisa"> Nobu Matsuhisa</a> himself. It was at NOBU where he garnered his passion for creating a modern take on classic dishes using traditional Japanese techniques.<br />
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Waking into JING one can’t help being impressed. It’s sleek, modern design and large patio seating makes it a standout in Downtown Summerlin. The atmosphere and décor invoke a fine dining feel but convivial all at the same time.<br />
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In the center of the restaurant the large wrap around bar offers full-service dining and a spectacular cocktail and wine list. Pull up and a seat and enjoy a signature JING Martini with Nue Vodka, Cinzano Dry Vermouth and hand stuffed Blue cheese olives. In addition to the martini, the JING Old Fashioned with Bulleit Bourbon, Barley Shochu, Brown Sugar and Angostura Bitters affords an excellent take on a famous classic cocktail.<br />
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<strong><a href="https://www.instagram.com/tv/B8b-vCdnIJ8/?utm_source=ig_web_button_share_sheet">Chef Elevado Serves Golbal Asian Cuisine. Watch On on CUISINEIST IGTV </a></strong><br />
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If you desire to keep things simple- The American Kobe Burger with lettuce, tomato and topped with rich avocado is the answer to a serious burger craving. JING is known for their Sushi and their Alaskan King Crab Roll with crisp cucumber and creamy avocado certainly showcases a perfect bite.<br />
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Elevado has been lauded for his outstanding creativity for years-demonstrated with his own riff on classic Japanese cuisine. JING’s Famous Peking Duck with traditional flour wraps, leek and cucumber or the and Kobe Beef On The Rock-directly from <a href="https://www.japan-guide.com/list/e1230.html">Hyogo Prefecture</a>, set the stage for culinary seduction by enticing the eye and the tongue with sumptuous flavors and artful presentation.<br />
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Elevado’s expertise at skillfully and artfully preparing dishes that are simple and flavorful while using quality ingredients are sure to elevate JING as “THE” place to go, on and off the famed Las Vegas strip for years to come.Cuisineisthttp://www.blogger.com/profile/10987311108002335482noreply@blogger.comtag:blogger.com,1999:blog-1542848686684181901.post-67308545359243775112019-08-09T11:01:00.000-07:002019-08-09T11:21:46.587-07:00Manhattan Restaurant Owner, Alexandra Shapiro, Adds Exclusive Line of PEI Oysters to Her Famed Menu<div style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #333333; cursor: text; font-family: Georgia,"Times New Roman","Bitstream Charter",Times,serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; outline-color: transparent; outline-style: none; outline-width: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
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<span style="color: yellow;">In Manhattan you will find Flex Mussels a seafood restaurant located in West Village and Upper East Side neighborhoods that headed up by Chef/Owner Alexandra Shapiro. Shapiro is well known for her world class oyster program, PEI’s freshest and plumpest mussels cooked in 23 global-inspired sauces, an esoteric beer selection, and a handpicked wine list.</span></div>
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<span style="color: yellow;">Recently, <a href="https://flexmussels.com/">Flex Mussels </a>became the first restaurant in New York City to harvest and sell its own line of oysters. Named ‘Lil Sharkey’s after owner Alexandra Shapiro's childhood nickname, the oysters are from Prince Edward Island and were grown in Atlantic Aqua Farms, the largest mussel farm in PEI.</span></div>
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<span style="color: yellow;"> “The concept of Flex Mussels originated in Prince Edwards Island and we’ve sourced our seafood, oysters, and mussels there from the beginning. We want to provide our guests at Flex Mussels an offering from PEI that we can truly call our own,” stated Shapiro. “We’ve created that with the addition of these exclusive ‘Lil Sharkey’s.” She added.</span></div>
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<span style="color: yellow;">This is the first year Atlantic Aqua Farms harvested oysters worked directly with Shapiro to perfect the size and shape. Perfectly sized, the ‘Lil Sharkey oysters are approximately three-inch cocktail size with a deep cup.</span></div>
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<span style="background-color: transparent; cursor: text; display: inline; float: none; font-family: "georgia" , "times new roman" , "bitstream charter" , "times" , serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: yellow;">photo courtesy of Flex Mussels</span></span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="color: yellow;"></span><br />Cuisineisthttp://www.blogger.com/profile/10987311108002335482noreply@blogger.comtag:blogger.com,1999:blog-1542848686684181901.post-46198910937610645002019-08-09T10:29:00.001-07:002019-08-09T10:29:32.666-07:00Fun Summer Brunch Recipies To Enjoy From Pasolivo In Paso Robles California.<div style="-webkit-text-stroke-width: 0px; background-color: transparent; cursor: text; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; outline: transparent 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<strong style="cursor: text; outline-color: transparent; outline-style: none; outline-width: 0px;"><span style="color: yellow;">Pasolivo Oranges</span></strong></div>
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<span style="color: yellow;">This is </span><span style="color: yellow;"> an easy, elegant way to highlight the taste of extra virgin olive oil. It's perfect to bring to a party, and it looks lovely on the table with its vibrant colors.</span></div>
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<span style="color: yellow;">INGREDIENTS:</span></div>
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<span style="color: yellow;">4 - 5 oranges<br style="cursor: text; outline-color: transparent; outline-style: none; outline-width: 0px;" />Pinch of sugar<br style="cursor: text; outline-color: transparent; outline-style: none; outline-width: 0px;" />Freshly ground black pepper<br style="cursor: text; outline-color: transparent; outline-style: none; outline-width: 0px;" />Tuscan Extra Virgin Olive Oil<br style="cursor: text; outline-color: transparent; outline-style: none; outline-width: 0px;" />Loaf of fresh bread<br style="cursor: text; outline-color: transparent; outline-style: none; outline-width: 0px;" />DIRECTIONS:<br style="cursor: text; outline-color: transparent; outline-style: none; outline-width: 0px;" />Cut the oranges into slices about 1/2 inch thick. Arrange on a large plate or platter. With a fork, press the orange slices to release some of the juice. Sprinkle just a pinch of sugar over the oranges. Generously drizzle with Pasolivo Extra Virgin Olive Oil so that the oranges are covered in olive oil. Pepper the oranges. Cut the bread and dip it onto the orange slices. You'll taste the oil, with a hint of fresh citrus.<br style="cursor: text; outline-color: transparent; outline-style: none; outline-width: 0px;" />You can also try this with lemons or grapefruit. Tucking basil leaves under the oranges adds even more color.</span><br />
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<strong style="cursor: text; outline-color: transparent; outline-style: none; outline-width: 0px;"><span style="color: yellow;">Limoncello Pound Cake</span></strong></div>
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<img alt="" class="size-full wp-image-9604 alignright" height="700" src="http://cuisineist.com/wp-content/uploads/2019/08/Paso2.jpg" style="float: right; height: 700px; margin-bottom: 8px; margin-left: 16px; margin-right: 0px; margin-top: 8px; max-width: 1000px;" width="700" /></div>
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<span style="color: yellow;">The best part of brunch is that it's okay to enjoy both sweet and savory items! We've included our favorite pound cake and the addition of Limoncello means you can use the spare liqueur for brunch cocktails!<br style="cursor: text; outline-color: transparent; outline-style: none; outline-width: 0px;" />INGREDIENTS:<br style="cursor: text; outline-color: transparent; outline-style: none; outline-width: 0px;" />3/4 cup all purpose flour<br style="cursor: text; outline-color: transparent; outline-style: none; outline-width: 0px;" />1 tsp. baking powder<br style="cursor: text; outline-color: transparent; outline-style: none; outline-width: 0px;" />1/4 tsp. salt<br style="cursor: text; outline-color: transparent; outline-style: none; outline-width: 0px;" />3/4 cup sugar<br style="cursor: text; outline-color: transparent; outline-style: none; outline-width: 0px;" />1/3 cup Pasolivo Lemon Olive Oil<br style="cursor: text; outline-color: transparent; outline-style: none; outline-width: 0px;" />5 Tbsp unsalted butter, room temperature<br style="cursor: text; outline-color: transparent; outline-style: none; outline-width: 0px;" />1 ounce tube almond paste, crumbled<br style="cursor: text; outline-color: transparent; outline-style: none; outline-width: 0px;" />3 Tbsp finely grated lemon peel<br style="cursor: text; outline-color: transparent; outline-style: none; outline-width: 0px;" />4 large eggs<br style="cursor: text; outline-color: transparent; outline-style: none; outline-width: 0px;" />1/3 cup Limoncello lemon liqueur<br style="cursor: text; outline-color: transparent; outline-style: none; outline-width: 0px;" />Powdered sugar</span></div>
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<span style="color: yellow;">DIRECTIONS:<br style="cursor: text; outline-color: transparent; outline-style: none; outline-width: 0px;" />Preheat oven to 325 degrees F. Butter and flour 9 inch springform pan. Whisk flour, baking powder, and salt in small bowl. Using an electric mixer, beat 3/4 cup sugar, Pasolivo Lemon Olive Oil, and butter in large bowl until light and fluffy, about 3 minutes. Add almond paste and lemon peel. Beat until smooth. Add eggs 1 at a time, beating well after each addition. Add flour mixture; stir to blend. Transfer to pan.</span></div>
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<span style="color: yellow;">Bake cake until golden brown on top and tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on rack. Can be made 1 day ahead, cover and store at room temperature. Remove pan sides from cake. Brush top of cake with Limoncello. Sprinkle cake with powdered sugar. Cut into thin wedges.</span></div>
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<strong style="cursor: text; outline-color: transparent; outline-style: none; outline-width: 0px;"><span style="color: yellow;">Egg, Asparagus and Cheese Frittata</span></strong></div>
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<img alt="" class="alignleft size-full wp-image-9605" height="700" src="http://cuisineist.com/wp-content/uploads/2019/08/Paso3.jpg" style="float: left; height: 700px; margin-bottom: 8px; margin-left: 0px; margin-right: 16px; margin-top: 8px; max-width: 1000px;" width="700" /><br style="cursor: text; outline-color: transparent; outline-style: none; outline-width: 0px;" /><span style="color: yellow;">This frittata is a great dish for a large group breakfast or brunch! Be sure to finish it with an extra drizzle Tuscan Olive Oil as well as a sprinkle of Truffle Sea Salt.</span></div>
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<span style="color: yellow;">INGREDIENTS:<br style="cursor: text; outline-color: transparent; outline-style: none; outline-width: 0px;" />1 large bunch asparagus, tough ends snapped off and cut into 1-2 inch pieces<br style="cursor: text; outline-color: transparent; outline-style: none; outline-width: 0px;" />6 Tbsp Tuscan Extra Virgin Olive Oil<br style="cursor: text; outline-color: transparent; outline-style: none; outline-width: 0px;" />8oz. crumbles feta cheese or goat cheese<br style="cursor: text; outline-color: transparent; outline-style: none; outline-width: 0px;" />2oz. grated Parmesan or Romano cheese<br style="cursor: text; outline-color: transparent; outline-style: none; outline-width: 0px;" />1-2 tsp.Pasolivo Truffle Sea Salt<br style="cursor: text; outline-color: transparent; outline-style: none; outline-width: 0px;" />Pepper to taste<br style="cursor: text; outline-color: transparent; outline-style: none; outline-width: 0px;" />18 large eggs</span></div>
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<span style="color: yellow;">DIRECTIONS:<br style="cursor: text; outline-color: transparent; outline-style: none; outline-width: 0px;" />Preheat oven to 350 degrees F. Sauté or roast asparagus in 2 Tbsps. Pasolivo Extra Virgin Olive Oil, until tender. In a mixing bowl combine eggs, Pasolivo Truffle Sea Salt and pepper and mix with a fork until combined. Add asparagus and goat or feta cheese to egg mixture and mix to combine. Brush 2 Tbsps. of Pasolivo Extra Virgin Olive Oil on a 9 x 13 oven safe dish. Pour egg mixture into dish making sure to get all of the cheese and goodies from the bottom. Top with grated Parmesan or Romano cheese.</span></div>
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<span style="color: yellow;">Bake for about 35-40 minutes or until filling sets. Remove from oven and let rest about 15 minutes. Drizzle with remaining 2 Tbsps. Pasolivo Extra Virgin Olive Oil and sprinkle with a little more Pasolivo Truffle Sea Salt. Serve warm or room temperature.</span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="color: yellow;"></span><br />Cuisineisthttp://www.blogger.com/profile/10987311108002335482noreply@blogger.comtag:blogger.com,1999:blog-1542848686684181901.post-5884040483013519512019-08-07T13:03:00.001-07:002019-08-07T13:09:01.862-07:00Funicular powered by wastewater in Switzerland, yes its very true.<div style="background-color: transparent; cursor: text; font-family: "georgia","times new roman","bitstream charter","times",serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; outline: transparent 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="color: yellow;"><a href="https://en.wikipedia.org/wiki/Funicular" style="cursor: auto; outline-color: transparent; outline-style: none; outline-width: 0px;">Funicular</a> powered by wastewater yes its very true. In Fribourg, a city located 20 miles/ 30 kilometers south east of Bern, you even do something good, when you go to the toilet. Because in the beautiful old town, you can find the last wastewater railway in <a href="https://www.myswitzerland.com/en-us/" style="cursor: auto; outline-color: transparent; outline-style: none; outline-width: 0px;">Switzerland.</a> The “Funi” (funicular railway), is an engineering masterpiece, listed as a cultural asset of national importance. This nostalgic railway has been running since 1899 – with no electricity, no motor or exhaust fumes. Ascending a total 185 feet/ 56.4 meters climb in altitude, the upper carriage uses filtered wastewater from the city in a 792.5 gallon/ 3000 litre tank to power it.</span></div>
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<img alt="" class="alignleft size-large wp-image-9599" src="http://cuisineist.com/wp-content/uploads/2019/08/fun-1024x576.jpg" height="267" style="float: left; height: 266.62px; margin-bottom: 8px; margin-left: 0px; margin-right: 16px; margin-top: 8px; max-width: 1000px;" width="474" /></div>
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<span style="color: yellow;">Everyone in<a href="https://www.fribourgtourisme.ch/en/" style="cursor: auto; outline-color: transparent; outline-style: none; outline-width: 0px;"> Fribourg</a> knows the funicular as one of the town's curiosities. The line was opened in 1899 and links the town center to the Basse-Ville (the lower area of the town).The Fribourg funicular is a listed historical monument and unique in Europe... it is actually one of the last one to run on waste water from the town, which is used thanks to a system of counterweights. The creaking and clattering of the rack of the hundred-year old machine is obviously worth seeing, especially as it will take you deep into the soul of the town. The funicular was - and still is - the link between the "Basse-Ville" and the center of Fribourg. History and modernity... a true symbol!</span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="color: yellow;"></span><br />Cuisineisthttp://www.blogger.com/profile/10987311108002335482noreply@blogger.comtag:blogger.com,1999:blog-1542848686684181901.post-89623888905458836502019-07-15T14:23:00.002-07:002019-07-15T14:24:57.301-07:00Fete des Vigerons-A once-in-a-generation wine-themed Festival in Vevey Switzerland Not to Be Missed.<div style="-webkit-text-stroke-width: 0px; background-color: transparent; cursor: text; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; outline: transparent 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="color: yellow;"> <span style="background-color: transparent; cursor: text; display: inline; float: none; font-family: "georgia" , "times new roman" , "bitstream charter" , "times" , serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">It’s on every travel writer and oenophiles must-visit list this year. </span><a href="https://en.wikipedia.org/wiki/Fête_des_Vignerons" style="-webkit-text-stroke-width: 0px; background-color: transparent; cursor: auto; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; outline: transparent 0px; text-align: left; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Fête des Vignerons</a><span style="background-color: transparent; cursor: text; display: inline; float: none; font-family: "georgia" , "times new roman" , "bitstream charter" , "times" , serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> held in</span><a href="https://en.wikipedia.org/wiki/Vevey" style="cursor: auto; outline-color: transparent; outline-style: none; outline-width: 0px;">Vevey</a> kicks off on July 18th, 2019, we will make the pilgrimage, but decided to take a preview of this prestigious event. Fête des Vignerons has been running since the late 18th century – but this is only the 12th edition. It’s held roughly every 20 years in Vevey and aims to “represent the era we live in now” by involving the whole community in its organization. The festival’s sporadic occurrence only adds to its mythic status.</span></div>
<img alt="" class="size-full wp-image-9493" src="http://cuisineist.com/wp-content/uploads/2019/07/Fette1.jpg" height="533" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #333333; font-family: Georgia,"Times New Roman","Bitstream Charter",Times,serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; height: 533px; letter-spacing: normal; max-width: 1000px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" width="800" /><span style="background-color: transparent; color: #333333; cursor: text; display: inline; float: none; font-family: "georgia" , "times new roman" , "bitstream charter" , "times" , serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> <span style="color: yellow;">Photo by FABRICE COFFRINI/ AFP)</span></span><br />
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<span style="color: yellow;">The festival is organized by the Confrérie des Vignerons, a local winegrowers’ association with a long history which oversaw the local wine industry from at least the 17th century or longer. From the 1770s, its purpose was to encourage perfection in winemaking and show off local winegrowers in an annual parade.</span></div>
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<span style="color: yellow;">In 1797, the association’s president decided to reward the best winegrowers in a public ceremony, which became the very first Fête des Vignerons. Even though the first festival was a success, political turmoil meant it wasn’t held again until 1819, so beginning the tradition of staging the event once in a generation.</span></div>
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<span style="color: yellow;">The main event of the festival is its daily show, which tells the story of the vineyard through the seasons. Some 5,500 actors are involved this year, along with a 500-strong choir, the <a href="https://www.gstaadfestivalorchestra.ch/en/home" style="cursor: auto; outline-color: transparent; outline-style: none; outline-width: 0px;">Gstaad Festival Orchestra,</a> a big band, alphorn players, brass musicians and percussionists. It’s come a long way from 1797 when it was held on a wooden platform with 2,000 seats. This year’s show will be held in a vast 30m-high stadium built on the Place du Marché, featuring a main stage the size of an Olympic swimming pool, an 870m2 LED floor and seats for 20,000 people. Over the years the festival grew in popularity at each edition, and by 1865 the main arena had 10,000 seats.</span></div>
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<span style="color: yellow;">At each festival selected winegrowers are ‘crowned’ in a ceremony that acknowledges the best performing winegrowers over the last few years. This year’s crowning ceremony is held on 18 July during the first performance. Speaking of crowns, these crowns have been made locally in the winegrowing village of <a href="https://en.wikipedia.org/wiki/Chexbres" style="cursor: auto; outline-color: transparent; outline-style: none; outline-width: 0px;">Chexbres</a>, amongst the ancient vineyards of <a href="https://en.wikipedia.org/wiki/Lavaux" style="cursor: auto; outline-color: transparent; outline-style: none; outline-width: 0px;">Lavaux</a>.</span></div>
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<span style="color: yellow;">This year’s director and designer of the festivities is <a href="https://www.mariinsky.ru/en/company/stagedirectors/finzi_pasca/" style="cursor: auto; outline-color: transparent; outline-style: none; outline-width: 0px;">Daniele Finzi Pasca</a>, a Lugano native who designed the closing ceremonies for the Olympics in Turin 2006 and Sochi. He has also written and directed for renowned circus troupe Cirque du Soleil.</span></div>
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<span style="color: yellow;">It’s all about the wine of course! This year, festival organizers estimate that between 300,000 and 500,000 bottles of wine will be consumed during the month-long festival. At the last edition in 1999, a mere 210,000 bottles were sold. It’s no wonder The Fête des Vignerons was added to <a href="https://ich.unesco.org/en/lists" style="cursor: auto; outline-color: transparent; outline-style: none; outline-width: 0px;">Unesco’s intangible cultural heritage</a> list in 2016.</span></div>
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<span style="color: yellow;"><a href="https://en.wikipedia.org/wiki/Swiss_wine" style="cursor: auto; outline-color: transparent; outline-style: none; outline-width: 0px;">Swiss wines</a> are interesting, unique and delightful as we have discovered over many visits to the region. Swiss grapes have been grown in Switzerland since Roman times and about 148km2 of the country – or 15,000 hectares – is covered with vines, less than 0.4 percent of Switzerland’s total surface area. Just to put that into respective, it puts the country tenth in the world in terms of the vineyards-to-country-surface-area ratio, according to industry body Swiss Wine Promotion.</span></div>
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<span style="color: yellow;">Currently Switzerland produces around 100 million liters of wine (or one million hectolitres) every year, though that figure has dropped slightly in recent years due to poor harvests. As a comparison, the world’s biggest producer, Italy, made nearly 49 million hectolitres in 2016. The Swiss love their wines and drink nearly all the wine they make.</span></div>
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<span style="color: yellow;">In 2016 Swiss residents drank 89 million liters of domestic wine, which made up a third of the total 235 million liters of wine quaffed in the country (much, therefore, is imported). Only around one percent of Swiss wine is exported, mainly to Germany. The wine regions cover six areas with Valais being the largest, growing 33 percent of the total. The Vaud (25 percent), German-speaking Switzerland (19 percent), Geneva (10 percent), Ticino (seven percent) and the Three Lakes region, which covers Neuchâtel, Morat and Biel/Bienne (five percent) make up the remaining production</span>.</div>
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<span style="color: yellow;">Switzerland boasts over 200 grape varieties. The most popular are <a href="https://en.wikipedia.org/wiki/Chasselas" style="cursor: auto; outline-color: transparent; outline-style: none; outline-width: 0px;">Chasselas</a> (white) and Pinot Noir (red) which comprise 27 percent and 29 percent of the total production respectively. Other popular varieties include Gamay, Merlot, Humagne Rouge, Arvine and Savagnin Blanc, Gamaret, Garanoir and Pinot Gris. Chasselas is a very old native Swiss grape variety that originated on the shores of Lake Geneva.</span></div>
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<span style="color: yellow;">It is still the most dominant grape of the Vaud region, where it makes up 61 percent of the total grape production. It’s also grown widely in the other Swiss wine regions including in the Valais where it is known as Fendant. Not surprising, the highest altitude vineyard in Switzerland (and indeed Europe) is the <a href="https://en.wikipedia.org/wiki/Visperterminen" style="cursor: auto; outline-color: transparent; outline-style: none; outline-width: 0px;">Visperterminen</a> in the Valais, at 1,150m.</span></div>
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<span style="color: yellow;">After all of that you’ll need to know how to say cheers. Pick from Santé/Proscht/Salute depending on your language area, and don’t forget to look the person in the eye when you clink glasses! See you in Vevey!</span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="color: yellow;"></span><br />Cuisineisthttp://www.blogger.com/profile/10987311108002335482noreply@blogger.comtag:blogger.com,1999:blog-1542848686684181901.post-4654850244833847952019-06-28T15:14:00.000-07:002019-06-28T15:14:11.069-07:00The Renowned Link Restaurant Group Recently Announced New Leadership At Cochon in New Orleans. <br />
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<a href="https://cochonbutcher.com/" style="cursor: auto; outline-color: transparent; outline-style: none; outline-width: 0px;">Butcher.</a><img alt="" class="size-large wp-image-9473" src="http://cuisineist.com/wp-content/uploads/2019/06/Cochon1-682x1024.jpg" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #333333; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; max-width: 1000px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="background-color: transparent; color: #333333; cursor: text; display: inline; float: none; font-family: "georgia" , "times new roman" , "bitstream charter" , "times" , serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> </span></div>
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<b><span style="color: yellow;">The renowned <a href="http://linkrestaurantgroup.com/" style="cursor: auto; outline-color: transparent; outline-style: none; outline-width: 0px;">Link Restaurant Group</a> recently announced new leadership at the celebrated <a href="https://cochonbutcher.com/" style="cursor: auto; outline-color: transparent; outline-style: none; outline-width: 0px;">Cochon </a></span></b></div>
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<span style="color: yellow;">Jacob Dufreche has been promoted to the position of Chef de Cuisine and Zack Shelton has been hired as General Manager. “Jake has been a valuable part of our team since the day he started with us,” states Chef Donald Link. “He shares our passion for the art of housemade meats and sausages, and he brings much of his own Southern heritage to the table at Butcher.”</span><br />
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<span style="color: yellow;">Chef Jacob Dufreche </span></div>
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<span style="color: yellow;">He will oversee all culinary aspects of the restaurant, including the in-house production of all meats, sausages, terrines, pickles, jams, sauces, and more. “As the only sandwich shop in the United States that makes everything that goes onto our sandwiches, we bring house made to the next level,” states Chef Stephen Stryjewski. “We source our produce from farmers that we work with to plant to our specifications. We bring in our meat to butcher before curing. We have decades long relationships with the local fisherman who bring us fish each day. We procure the raw products needed to make every single item on our menu from scratch, right down to the mustards and jams.” He added.</span><br />
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<span style="color: yellow;">Dufreche is a native, born and raised in Ponchatoula, LA and grew up in a family of great home cooks, sparking his interest in food at an early age. While attending LSU, Jake’s interest in a professional culinary career grew, leading him to eventually start working his way to line cook at Jacmel in Hammond, LA. In 2010 and graduated the Culinary Institute of America in Hyde Park, NY in 2011. Dufreche did not stray from his Southern roots, while at the CIA he interned at <a href="http://www.bayona.com/" style="cursor: auto; outline-color: transparent; outline-style: none; outline-width: 0px;">Susan Spicer’</a>s Bayona in New Orleans.</span></div>
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<span style="color: yellow;">Unlike Dufreche, Shelton grew up in the U.S. Northeast. While attending George Washington University, Zack began working the host stand at Birch & Barley/ChurchKey, a beer-focused establishment operated under DC's Neighborhood Restaurant Group. He worked his way through every position from food runner to manager.</span></div>
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<img alt="" class="size-large wp-image-9474" src="http://cuisineist.com/wp-content/uploads/2019/06/Cochon2-682x1024.jpg" height="712" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #333333; font-family: Georgia,"Times New Roman","Bitstream Charter",Times,serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; height: 711.69px; letter-spacing: normal; max-width: 1000px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" width="474" /><span style="background-color: transparent; color: #333333; cursor: text; display: inline; float: none; font-family: "georgia" , "times new roman" , "bitstream charter" , "times" , serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> </span></div>
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<span style="color: yellow;">Soon after, he opened The Arsenal at Bluejacket Brewery as the lead bartender and was later promoted to manage the restaurant and brewery. Just Two years later, he helped open the Sovereign in DC's Georgetown neighborhood as the Assistant General Manager and was promoted to General Manager shortly thereafter.</span></div>
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<span style="color: yellow;">With two years under his belt in Georgetown, Zack and his fiancée decided to move to New Orleans for a change of scenery and lifestyle. Zack worked for a year at the Avenue Pub on St. Charles Avenue before joining Link Restaurant Group as Cochon Butcher’s General Manager.</span></div>
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<span style="color: yellow;">These two culinary talents are sure to keep the flame burning bright at Cochon in New Orleans. We will be sure to stop by on our next visit.</span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="color: yellow;"></span><br />Cuisineisthttp://www.blogger.com/profile/10987311108002335482noreply@blogger.comtag:blogger.com,1999:blog-1542848686684181901.post-24758292724520644862019-06-28T13:25:00.001-07:002019-06-28T13:25:25.703-07:00Cuisineist Wine Review: France : Provence : Rose' Wine <div style="-webkit-text-stroke-width: 0px; background-color: transparent; cursor: text; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; outline: transparent 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
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<span style="color: yellow;">Summer is here and so is Bastille Day. The best way to celebrate with our French compatriots the turning point in the French Revolution is a nice crisp Rose wine. We tasted our way through France and found the <a href="https://www.peyrassol.com/" style="cursor: auto; outline-color: transparent; outline-style: none; outline-width: 0px;">Commanderie de Peyrassol’s Cuvée de la Commanderie</a>, a bright Rose from the Provence region.</span></div>
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<span style="color: yellow;">This Commanderie de Peyrassol is from a 700-hundred-year-old estate founded by the <a href="https://en.wikipedia.org/wiki/Knights_Templar" style="cursor: auto; outline-color: transparent; outline-style: none; outline-width: 0px;">Knights Templar</a> and draws on a long-documented history and masterful winemaking making this Rose a real stand out.</span></div>
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<span style="color: yellow;">Taking a detailed look at the wine, it features a classic blend of grapes,<a href="https://en.wikipedia.org/wiki/Cinsaut" style="cursor: auto; outline-color: transparent; outline-style: none; outline-width: 0px;"> Cinsault</a>-dominant, but softened with a touch of <a href="https://en.wikipedia.org/wiki/Mourvèdre" style="cursor: auto; outline-color: transparent; outline-style: none; outline-width: 0px;">Mourvèdre</a> and is a brilliant example of a Provençal style Rose. On the palate the well-balanced acidity makes it an excellent complement to many summer dishes from escargot to even hamburgers on the grill.</span></div>
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<span style="color: yellow;">At the winery, the grapes were harvested separately during the night when temperatures are coolest, then de-stemmed and pressed. After fermentation they were aged in stainless steel vats, producing a delightful, exciting wine.</span></div>
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<span style="color: yellow;">In the glass, it grabs your attention with its light rosy appearance. On the nose, wild berries: gooseberry and raspberry jump out of the glass, confirmed on a palate that is crisp, silky and enhanced with an elegant touch of minerality. Cuvée de la Commanderie is an ideal aperitif, to accompany tapas, but also goes well with all varieties of grilled fish, beef tartare and fresh berry desserts. Enjoy this star from <a href="https://en.wikipedia.org/wiki/Provence" style="cursor: auto; outline-color: transparent; outline-style: none; outline-width: 0px;">Provence</a> all summer long.</span></div>
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="color: yellow;"></span><br />Cuisineisthttp://www.blogger.com/profile/10987311108002335482noreply@blogger.comtag:blogger.com,1999:blog-1542848686684181901.post-48089320335696658532019-06-11T16:37:00.000-07:002019-06-11T16:41:21.411-07:00Hard Rock International Adds The World's First 24K Gold Leaf Steak Burger and More! <div align="center" class="MsoNormal" style="-webkit-text-stroke-width: 0px; background-color: transparent; font-family: Arial,Helvetica,sans-serif; font-size: 13.33px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
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<span style="color: yellow;"><i>New Menu Officially Launching on Hard Rock’s Founders’ Day Also Includes the World’s First 24-Karat Gold Leaf Steak Burger™, Instagram-worthy Boozy Milkshakes, Sliders and Shareables</i></span></div>
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<span style="color: yellow;"><i style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: 16px;"><u></u> </span></i>Hard Rock International is just announced its most extensive menu innovation yet with more than 20 new offerings debuting in locations around the world, including
<b style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Hard Rock Cafe Las Vegas Strip</b>, on Friday, June 14, 2019. The legendary restaurant’s new menu puts the spotlight on its lineup of all-new, award-winning Steak Burgers, headlined by the world’s first edible 24-Karat Gold Leaf Steak Burger™
<a href="https://www.blogger.com/null" name="m_1606930056946437283__Hlk9449085">that will benefit Action Against Hunger</a>. Steak Burgers aren’t the only items making their debut on Hard Rock’s new menu, which also includes Instagram-worthy Boozy Milkshakes and Sliders and Shareables that encourage adventure and
exploration, allowing fans to curate their most flavorful playlist. The global launch of the new menu coincides with Hard Rock’s Founders’ Day as a tribute to the original legends who opened the doors to the first Hard Rock Cafe at Old Park Lane in London
on June 14, 1971 with a mission to serve the best burgers and milkshakes around the world.</span></div>
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The star of the show, Hard Rock Cafe’s new and award-winning Steak Burgers, are created with a proprietary blend of fresh, 100 percent Certified Angus Beef® to produce the most flavorful burger possible. Just like the strings of a guitar must be perfectly tuned
to play a great melody, every detail matters when building the best burger. From premium accompaniments like freshly baked, toasted buns to signature sauces and produce at its prime, Hard Rock Cafe’s new Steak Burgers let everyone eat like a legend. The delicious
lineup includes: </span><u style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></u><u style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></u></div>
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<span style="color: yellow;"><b style="margin-left: 0px;">The <a href="https://www.blogger.com/null" name="m_1606930056946437283__Hlk9324204">24-Karat Gold Leaf Steak Burger</a>™</b> – The shining star of the lineup is this first-of-its-kind burger with bling. A ½-lb fresh Steak Burger topped with 24-Karat edible gold leaf with Tillamook cheddar cheese, leaf lettuce,
vine-ripened tomato and red onion. It's glitz, glamour and pure gold – a legendary bite only available at Hard Rock! Through the Hard Rock Heals Foundation, a portion of all proceeds from the 24-Karat Gold Leaf Steak Burger™ will benefit Action Against Hunger
to assist in the fight against world hunger. Hard Rock’s ongoing philanthropic efforts support the brand’s “<span lang="IT" style="margin-left: 0px;">Love All - Serve All,</span>” “Take Time to Be Kind,” and “Save the Planet” mottos, while honoring its commitment to giving back to
the community and making the world a better place to be.</span><u style="margin-left: 0px;"></u><u style="margin-left: 0px;"></u></li>
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<span style="color: yellow;"><b style="margin-left: 0px;">The Original Legendary® Burger</b> – The burger that started it all! This fan-favorite is a ½-lb. fresh Steak Burger with applewood bacon, Tillamook cheddar cheese, crispy onion ring, leaf lettuce and vine-ripened tomato, served with Hard Rock’s signature
steak sauce on the side.</span><u style="margin-left: 0px;"></u><u style="margin-left: 0px;"></u></li>
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<span style="color: yellow;"><b style="margin-left: 0px;">The Big Cheeseburger</b> – A ½-lb. of cheesy greatness, this burger features three slices of Tillamook cheddar cheese melted on a ½-lb. fresh Steak Burger, served with leaf lettuce, vine-ripened tomato and red onion.
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<span style="color: yellow;"><b style="margin-left: 0px;">Double Decker Double Cheeseburger</b> – A tribute to Hard Rock’s 1971 “Down Home Double Burger” and the iconic double decker buses synonymous to the brand’s London roots, this burgers consists of one full pound of two stacked ½-lb. fresh Steak Burgers with
American cheese, mayonnaise, leaf lettuce, vine-ripened tomato and red onion.</span><u style="margin-left: 0px;"></u><u style="margin-left: 0px;"></u></li>
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<span style="color: yellow;"><b style="margin-left: 0px;">BBQ Bacon Cheeseburger</b> – This ½-lb. fresh Steak Burger is seasoned and seared with a signature spice blend, topped with house-made barbecue sauce, crispy shoestring onions, Tillamook cheddar cheese, applewood bacon, leaf lettuce and vine-ripened tomato.</span><u style="margin-left: 0px;"></u><u style="margin-left: 0px;"></u></li>
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“Our goal is to bring the highest quality food, drink and entertainment to our guests each time they visit. This menu innovation represents the most significant in the brand’s history and reflects our goals of ensuring everything from our music to our menu
is fresh at Hard Rock locations around the world,” said Stephen K. Judge, President of Cafe Operations at Hard Rock International. “We are excited to introduce our award-winning Steak Burgers, Boozy Milkshakes, Sliders and Shareables, including our impressive
and indulgent 24-Karat Gold Leaf Steak Burger™, as part of our world-class, immersive dining and entertainment experience.”</span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="color: yellow;"></span><br />Cuisineisthttp://www.blogger.com/profile/10987311108002335482noreply@blogger.comtag:blogger.com,1999:blog-1542848686684181901.post-12718076264306529512019-06-08T14:11:00.000-07:002019-06-08T14:11:24.653-07:00Scottsdale Distileries Producing Premium Spirts Infuenced By Nature.<span style="color: #ffd966;"><a href="https://www.experiencescottsdale.com/" style="-webkit-text-stroke-width: 0px; background-color: transparent; border-image: none; border: 0px rgb(73, 124, 167); box-sizing: border-box; font-family: Verdana,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; outline: 0px; padding: 0px; text-align: left; text-decoration: underline; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 0px;">Scottsdale Arizona</a><span style="background-color: transparent; display: inline; float: none; font-family: "verdana" , sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> has long been known as a place to relax amongst nature’s grandeur, luxury resorts and world class dining. This playground in the high desert now offers excellent small batch, family owned distilleries that pay homage to the region.</span></span><br />
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<span style="color: #ffd966;"><span style="background-color: transparent; display: inline; float: none; font-family: "verdana" , sans-serif; font-size: 13px; font-variant: normal; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: yellow;"><a href="http://scotchdale.net/" style="border-image: none; border: 0px rgb(73, 124, 167); box-sizing: border-box; font-family: Verdana,sans-serif; font-size: 13px; font-style: normal; font-weight: 400; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Scotchdale Whisky</a> Is a Story About Friendship and A Dream Come True in Arizona. Most often one can find an interesting story behind a brand and Scotchdale certainly, is no different. Many times, when good friends get together over a whisky, ideas start to flow faster than the spirit itself. John McDonnell and Travis Ranville, two Scotch whisky aficionados and friends came up with a brilliant idea, making Scotch whisky inspired by their locale of Scottsdale Arizona.</span></span></span></div>
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<span style="color: yellow;">Their entrepreneurial dream kicked into high gear; Scotchdale would be crafted using only the finest blended malt whisky. With that in mind, their sojourn took them to the Highland and Speyside regions of Scotland in search of <a href="https://www.angusdundee.co.uk/" style="border-image: none; border: 0px rgb(73, 124, 167); box-sizing: border-box; font-family: Verdana,sans-serif; font-size: 13px; font-style: normal; font-weight: 400; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Scottish distiller Angus Dundee</a>. As a premier distiller, Dundee had what they were looking for, a high quality, pure malt whisky.</span><br />
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<span style="color: yellow;">Scotchdale is aged in charred American oak bourbon barrels for 8 years. In the glass there are notes of honey, chocolate, caramel, of course oak and coffee on the back end. They combine into a fine whisky that is sure to impress even the most discerning Scotch whisky drinkers. “We used the coolest blends to tame the Arizona heat- we have the most livable whisky!”they said with a smile</span><br />
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<span style="color: yellow;"><span style="color: yellow;"><span style="-webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important; float: none; font-family: Verdana,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Only launched in 2018, John and Travis are doing quite well. Scotchdale, inspired by local flavors and landscape is available at over 50 bars, restaurants and retailers in the area and growing fast. Like it anyway you chose. It’s brilliant neat, on the rocks and of course in a cocktail such as Rob Roy, Rusty Nail and even a Blood and Sand.</span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; box-sizing: border-box; font-family: Verdana,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important; float: none; font-family: Verdana,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
Local</span><a href="http://scotchdale.net/recipes/" style="-webkit-text-stroke-width: 0px; background-color: transparent; border-image: none; border: 0px rgb(73, 124, 167); box-sizing: border-box; font-family: Verdana,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; outline: 0px; padding: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 0px;"> Mixologist, Chuck Fowler</a><span style="-webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important; float: none; font-family: Verdana,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> created “A Hikers Peak” just for Scotchdale. Why not give it a go!</span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; box-sizing: border-box; font-family: Verdana,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important; float: none; font-family: Verdana,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
Recipe:</span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; box-sizing: border-box; font-family: Verdana,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important; float: none; font-family: Verdana,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
2 oz Scotchdale</span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; box-sizing: border-box; font-family: Verdana,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important; float: none; font-family: Verdana,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
0.50 oz cinnamon syrup</span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; box-sizing: border-box; font-family: Verdana,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important; float: none; font-family: Verdana,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
2 dashes mocha java bitters</span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; box-sizing: border-box; font-family: Verdana,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important; float: none; font-family: Verdana,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
Grated cinnamon</span></span><br />
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Lemon/ orange oil express</span></span></div>
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<span style="color: yellow;"><a href="http://www.bluecloverdistillery.com/" style="border-image: none; border: 0px rgb(73, 124, 167); box-sizing: border-box; font-family: Verdana,sans-serif; font-size: 13px; font-style: normal; font-weight: 400; margin: 0px; outline: 0px; padding: 0px; text-decoration: underline; vertical-align: baseline;">Blue Clover Distillery</a> founded by Founded by Weston Holm along with Duane and Scott Koch are longtime friends who came from a wide variety of backgrounds. This combination of generations of experience in farming and construction they built the distillery literally from the ground up. “Our background influenced everything we do, from the DIY construction of the distillery to the name itself. “Blue” pays respect to the Danish farming heritage, while “Clover” signifies our Irish love for fire and great spirits” said Weston Holm.</span></div>
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<span style="color: yellow;"><img alt="" class="alignleft size-full wp-image-9365" height="480" sizes="(max-width: 480px) 100vw, 480px" src="http://cuisineist.com/wp-content/uploads/2019/06/ScottsBCBottle.png" style="box-sizing: border-box; display: block; float: left; height: 360px; margin-bottom: 6px; margin-right: 15px; max-width: 360px;" width="480" /></span></div>
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<span style="color: yellow;">Relatively new one the scene like many of Scottsdale’s distilleries, they have obtained a reputation of producing premium small-batch spirits in a short amount of time. The Blue Clover Vodka is 80 Proof distilled from gluten free corn. Even the water used is from a reverse osmosis system that gives it the spirits clean taste and then passes through charcoal filter and left to rest until ready.</span></div>
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</span><div style="-webkit-text-stroke-width: 0px; background-color: transparent; border-image: none; border: 0px rgb(74, 74, 73); box-sizing: border-box; font-family: Verdana,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 22px; orphans: 2; outline: 0px; padding: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 0px;">
<span style="color: yellow;">Blue Clover Gin is very smooth and unique in many ways. The Gin is 85 Proof and Distilled from Corn. Taking into consideration of their location in Arizona, they were inspired by Blood Orange, Rose and Peach all of which are used as the main botanicals.</span></div>
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</span><div style="-webkit-text-stroke-width: 0px; background-color: transparent; border-image: none; border: 0px rgb(74, 74, 73); box-sizing: border-box; font-family: Verdana,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px 0px 22px; orphans: 2; outline: 0px; padding: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 0px;">
<span style="color: yellow;">Using a proprietary multistage process, the gin is bright a fresh in the glass with all the aromas of the botanicals coming through. </span></div>
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<span style="color: yellow;">Unique to Blue Clover is they have a full bar and a restaurant for guests to enjoy. Take a seat at the bat and sip on the Marshalls Way- a brilliant use of Blue Clover Grapefruit Vodka, Blue Clover Strawberry Vodka, Pomegranate, with a dash of Lemon & Lime.</span></div>
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<br />Cuisineisthttp://www.blogger.com/profile/10987311108002335482noreply@blogger.comtag:blogger.com,1999:blog-1542848686684181901.post-65952855340122214032019-02-21T12:00:00.000-08:002019-02-21T12:00:18.619-08:00Vegas Uncork’d by Bon Appetit Returns To Las Vegas May 9-12th 2019.<div style="-webkit-text-stroke-width: 0px; cursor: text; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; outline: transparent 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
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<span style="font-family: Calibri;">Tickets are now on sale for the<a href="http://vegasuncorked.com/"> 13th annual culinary extravaganza</a>
May 9–12. The events feature a world-class lineup of renowned celebrity chefs,
restaurateurs, master sommeliers and mixologists from the world class resorts on
the famed Las Vegas Strip. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW7GBwO6R8QcHqTyylkDxEbO5_EvnOieJXam6SOSTjL2PDp8WTDkjEARt4mc9VRg994jTNo_53Up7JS4M5oQaXJd2aXmibtnd9aS1juEnmWFNYV7GXt0p8gM2A8fYa9jkDWNDM0mcxMNiC/s1600/VegasUncorked2019.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="100" data-original-width="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW7GBwO6R8QcHqTyylkDxEbO5_EvnOieJXam6SOSTjL2PDp8WTDkjEARt4mc9VRg994jTNo_53Up7JS4M5oQaXJd2aXmibtnd9aS1juEnmWFNYV7GXt0p8gM2A8fYa9jkDWNDM0mcxMNiC/s1600/VegasUncorked2019.jpg" /></a></div>
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<span style="font-family: Calibri;">Big names will shine such as Roy Choi, Christina Tosi,
Gordon Ramsay, Lisa Vanderpump, Guy Fieri, Masaharu Morimoto, Guy Savoy, Julian
Serrano, Michael Mina, Mark LoRusso, Nobu Matsuhisa, Bryan and Michael
Voltaggio, Will Guidara and many more on the Las Vegas strip. </span></div>
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<span style="font-family: Calibri;"><span style="margin: 0px;"> </span>“Over the years, Las
Vegas has evolved into one of the world’s most exciting culinary destinations,”
said Cathy Tull, chief marketing officer for the Las Vegas Convention and
Visitors Authority. “We’re excited to partner with Bon Appétit to showcase this
incredibly comprehensive collection of distinguished restaurants, chefs, master
sommeliers and unique epicurean experiences, all in one thrilling weekend.”</span></div>
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<span style="font-family: Calibri;"><span style="margin: 0px;"> </span>This year, one can choose
from a variety of experiences from intimate dinners to large-scale tastings. Favorites
of past events include the renown Grand Tasting at Caesars Palace, Picnic at
The Park, MGM Resorts' outdoor dining and entertainment district. This year, exciting
new experiences include Roses and Rosé with Lisa Vanderpump, Champagne Brunch
& Truffle-Making with Christina Tosi and a Master dinner with Gordon Ramsay
and his favorite things just to name a few. </span></div>
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“We are excited to head back to the Strip to celebrate 13
years of Uncork’d,” said Adam Rapoport, editor in chief of <a href="https://www.bonappetit.com/">Bon Appétit</a>.
“Nowhere else can you experience this stellar lineup of chefs, resort partners
and brands. This year promises to be nothing short of incredible.”</div>
<div style="margin: 0px 0px 10.66px;">
</div>
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<span style="margin: 0px;"> </span>Go behind the scenes
and enjoy Perfect Peking Duck and Other Secrets of Chinese Cooking with Chef
Ming Yu. The renown five-star Wing Lei at Wynn Las Vegas will be the venue for
an exclusive interactive cooking demonstration. Learn the secrets to cooking
perfectly crispy Peking duck as well as several of the restaurant’s renowned
signature dishes. </div>
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<span style="margin: 0px;"> </span>Who doesn’t like Champagne
and Truffles? <span style="margin: 0px;"> </span>Have Brunch and learn Truffle-Making
with Christina Tosi (The Cosmopolitan of Las Vegas), Saturday, May 11. <span style="margin: 0px;"> </span></div>
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<span style="margin: 0px;"> </span>The brand-new NoMad
will host Under the Stars at The NoMad Pool (NoMad Las Vegas, located at Park
MGM), Saturday, May 11: Join fellow guests for a roof deck pool party led by
Will Guidara, restaurateur of the 2017 World’s Best Restaurant as well as The
NoMad Restaurant. <span style="margin: 0px;"> </span>Sip and enjoy expertly
crafted cocktails while dining on elevated casual fare under the stars.</div>
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Vegas Uncork’d is a premier experience that is unmatched. A prestigious
line up of celebrity chefs, mixologists and sommeliers come together under the neon
lights in Las Vegas to provide guests an opportunity to make memories that will
last a life time. </div>
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: Calibri;"></span>Cuisineisthttp://www.blogger.com/profile/10987311108002335482noreply@blogger.comtag:blogger.com,1999:blog-1542848686684181901.post-15847909300762275472019-02-10T12:48:00.000-08:002019-02-10T12:48:47.974-08:00 Dublin and Beyond. Observing The Past While Looking To The Future.
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<span style="font-family: Calibri;"> </span><span style="font-family: Calibri;"> </span></div>
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<span style="font-family: Calibri;">Visiting Ireland for the first time we were presented with
The Dubliners Guide to Dublin, a pocket reference on all things to see and do
while visiting the Faire City. Famous Dubliner poet W.B. Yeats once said,”
There are no strangers here, only friends you haven’t met yet” and with that
inspiration and our handy guide in hand, we pleasantly discovered that this
convivial city lends to lively discourse while on a sojourners’ course.</span></div>
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<span style="font-family: Calibri;">With a weeks’ worth of time on this December jaunt, we ate,
shopped and museum-ed our way through Dublin and nearby surrounding areas. The
guide’s number one piece of advice bring an umbrella. Noting Ireland’s
changeable oceanic climate, we packed accordingly for our short winter stay
donning lots of layers, and a good warm jacket. We happened a week before the
Christmas Holiday, so downpours and cold winds are common, but we knew Dublin
had plenty of brews, stews and wee bit of whiskey to dull the wind chill
factor. Having the proper attire is a must as we readied ourselves for walking,
reeling and two stepping through our tour of this great city.</span></div>
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<span style="font-family: Calibri;">We were ready for a hot shower reprieve after a 10-hour
flight from San Francisco. Once underway to the hotel, our garrulous Cabbie, a
red-haired young lad with laughing green eyes whom upon telling him we were
from Las Vegas went on to tell us that three of his siblings work in the US and
his fiancée’s dream is to marry in Vegas. “We love America and our dream is to
get married by an Elvis," he exclaimed. We immediately felt welcomed by our
new-found friend.</span></div>
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<span style="font-family: Calibri;">We finally made our way to the <a href="https://www.fitzwilliamhoteldublin.com/">FitzWilliam Hotel</a>, a
centrally located 5 star accommodation. The FitzWilliam was bedazzled with
holiday décor; life size faux polar bears lined the hallway leading to the
festive front desk festooned with, silver, white and gold decorations.</span></div>
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<span style="font-family: Calibri;">Aside from its premier location, the hotels 5 star rating in
service and in amenities includes the Glovers Alley restaurant and the Inn on
the Green where Dubliners and tourists alike can gather for a dram of whiskey,
an excellent cocktail or a glass of wine. (Open 24 hours for hotel guests).</span></div>
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<span style="font-family: Calibri;">Conveniently located a block from the famed Grafton street,
there is plenty of shopping, dining and drinking establishments within a 100
steps from the front door and our fair haired Cabbie advised that we must shop
at locals favorite “ Penneys” for the best deals in Dublin.</span></div>
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<span style="font-family: Calibri;">Train lines and trolleys are within a few paces for ease of
transport around and about the city limits. Directly across from the hotel is
St. Stephen’s Green Park, a tranquil city oasis that boasts the prestigious
Green Flag Award for the highest standards in parks and green spaces.</span></div>
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<span style="font-family: Calibri;">Upon settling into our well-appointed room, we made haste to
a scheduled holiday concert at the historic Farmleigh house, an estate of
seventy-eight acres noted as an “art gallery, a working farm, and the official
Irish State house” which Prince Harry and his new bride Meghan had recently
spent a weekend on the premise.</span></div>
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<span style="font-family: Calibri;">Located along the 22 acre public green belt of Dublin’s St.
Stephens Green is a favorite community space for a host of recreational and
community events. We marveled at the acres of lush lawns and the absence of
trash along the route</span></div>
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<span style="font-family: Calibri;">The manse’s antiquities were amplified with glinting
garlands, Christmas trees and brightly colored ornaments for the anticipated
holiday season. “We don’t know who owned the original estate, but was built in
1750 to 1780 and then owned by numerous people but in 1873, Edward Cecil
Guinness (great grandson of Arthur Guinness and founder of Guinness brewery)
bought the house," said Margaret Soden our gregarious guide. “Edward was
very wealthy so only the best materials and the best crafts people were hired
in modifying the house, starting as a 2 story Georgian property doubling the
size into this late Edwardian mansion.” The house is open for 7 days a week for
guided tours, but its primary function is to accommodate visiting dignitaries
and used as a governmental meeting place. www. Farmleigh.ie</span></div>
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<span style="font-family: Calibri;">For those wanting to fast forward in learning more about the
illustrious and industrious Guinness family and their economic, political and
beer-making history, a tour of the Guinness Storehouse is well suited.</span></div>
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<span style="font-family: Calibri;">Every city has their most sought-after attraction and a trip
to the <a href="https://www.guinness-storehouse.com/en?msclkid=1a45e2239c26145589b0be4314f892ea&utm_source=bing&utm_medium=cpc&utm_campaign=WG%20-%20Brand%20USA%20%5BEnglish%5D&utm_term=guinness%20storehouse&utm_content=guinness%20storehouse">Guinness Storehouse</a> will cover 250 years of history with the best 360
views of Dublin while learning how to pour the perfect pint that changed
drinking history. The flagship store is a popular gift buying venue with a
large array of merchandise and don’t forget to look at their clearance section
for the best deals in town.</span></div>
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<span style="font-family: Calibri;">Invigorated by the lilting choral music and the festive
atmosphere we were ready to experience our first dining venue. The principal
shopping street, Grafton, glowed with glittering lights as caroling groups gave
their best holiday renditions.</span></div>
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<span style="font-family: Calibri;">We made our way to <a href="http://www.fallonandbyrne.com/">Fallon & Byrne</a>. Better known for its
Food Hall or “proper grocery” which is a popular local outlet to purchase and
peruse the best in organic and artisanal foods. Boasting 3,000 bottles of
natural delights, many locals love to stop and shop for organic food stuffs
before or after a meal at the slow food restaurant.</span></div>
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<span style="font-family: Calibri;">Tonight, we were not here to shop, but to dine upstairs in
this very European styled backdrop: white linen table cloths, hand polished
wine glasses a top of café style tables. We were also intrigued with a claim
that their dishes would be served by “cheerful sorts” and our likable server
proved that moniker to be true with her attentive and gracious service.</span></div>
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<span style="font-family: Calibri;">A large backlit oak bar adorned with stately antiques
augmented the ambience. We were delighted as our dishes of local Hake (a firm
white European fish) and aged Irish rib-eye steak with brandy peppercorn sauce
arrived alongside a well paired earthy Bordeaux. Finishing with a true Irish
coffee was a must before turning into our hotel.</span></div>
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<span style="font-family: Calibri;">We awoke and readied for a day where the cold damp air and
the antiquities of the city would lead us into the shadows of the past while
chronicling Dublin’s rich heritage. On this mornings’ docket, an eager
investigation into the monoliths of religion, rites and infrastructure that
have dominated the political and economic structure of Ireland for centuries.</span></div>
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<span style="font-family: Calibri;"><span style="margin: 0px;"> </span>The impressive <a href="https://christchurchcathedral.ie/">ChristChurch Cathedral </a>whose original structure dates back to 1030 was our first on
the line up of old school religious institutions. Our guide David, a slight,
balding middle age man with rosy cheeks maintained a very melodic almost
hypnotic tone during his elaborate history discourse.</span></div>
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<span style="font-family: Calibri;">His words captured our ears but what drew our attention
where the oddities: the 800-year-old Patron Saint to Dublin, Laurence O’Toole’s
heart coffin, the costumes from the cast of the Tudors mini- series located in
the underground catacombs alongside millions of dollars of gold and artifacts
and miniature fabric sheep placed around the pulpit.</span></div>
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<span style="font-family: Calibri;">Upon inquiring, David told us that the sheep miniatures are
a part of scavenger hunt for the local school children. It was amusing to see a
cuddly looking creature perched on a statue of St. Paul as others sat solemnly
in the pews looking at the stain glass windows and flying buttresses.</span></div>
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<span style="font-family: Calibri;">“Would you like to ring the bells in the tower?” inquired
David. “This is where New Year’s Eve is traditionally rung in the city of
Dublin.” After timidly ascending a precarious stone spiral staircase to the
Bell Tower, we entered the cold, cramped space of exposed brick walls and
various many-colored cords that hung in a circle from the ceiling.</span></div>
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<span style="font-family: Calibri;">As we took a hold of the rope, we were amazed at the amount
of strength involved in bolstering the proper swing and ring. As we got into
our swinging sway, we promptly added to the chiming of the grand dame of bells
with our rendition of a 1970’s tune, “Ring My Bell”- Disco which never sounded
so good.</span></div>
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<span style="font-family: Calibri;">Spending a good majority of our day within the Cathedral, we
were ready for cup of hot Irish tea and lunch. The Queen of Tarts, local bakery
and casual restaurant is known for their tea service and baked goods and we
were feeling frigid and famished for a warm bowl of local corn chowder, a
freshly baked scone and piping hot cup of Irish tea.</span></div>
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<span style="font-family: Calibri;">Revived by our mid-day break, our walking tour concluded
with many of the historical high-points along the way, including Marsh Library
which holds 300 years of prized literary works. So sacred are these texts that
one must enter a cage like structure where you are locked in to look through
the ancient manuscripts.</span></div>
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<span style="font-family: Calibri;">Upon our introspective jaunt around the cobbled courtyard of
Trinity College of Dublin considered the most prestigious university in Ireland
and home to the antiquated Book of Kells and the ubiquitous St. Patrick
Cathedral we finally came to a newer addition in points of interest that of 14
Henrietta Street. A building located along the most viable collection of early
to mid-18th century houses in Ireland and a sought-after movie location.</span></div>
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<span style="font-family: Calibri;">This new exhibit opened late 2018 chronicling the life of a
building that reflected social change from a Georgian manse into to tenement
dwelling in which families of 12 or more children would often reside in abject
poverty.</span></div>
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<span style="font-family: Calibri;">Henrietta Street has restored 300 years through
architectural and sociality storytelling of those who dwelled within these
nightmarishly tiny cramped spaces and dimly lit stairwells. By procuring,
educating and honoring Dublin’s tumultuous history, 14 Henrietta Street is a
welcome addition to the historical narrative.</span></div>
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<span style="font-family: Calibri;">In concluding our short overview of Dublin, a mandatory walk
through Epic- Irelands Immigration Museum and the world’s only fully digital
museum founded by Former CEO of Coca-Cola, Neville Isdell was a must of the
agenda. Upon acquiring the building built in 1817 as Stack A or the Tobacco
Store and warehouse for coffee tea and spirits, the original exposed bricks and
infrastructure have proved the ideal place for this unique look at Irelands
Immigration. After listening and interacting with the many computer screens and
digital documentation, our conclusion was that Ireland truly is the Mother Land
on every platform. This is the small country where so many people come from and
have created societal and political infrastructures that have shaped the world.</span></div>
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<span style="font-family: Calibri;">Former Irish President Mary McAleese said, “The immigrant’s heart
marches to the beat of two quite different drums, one from the old homeland and
other new. The immigrant has to bridge these two worlds, living comfortable in
the new and bringing the best of his or her ancient identity and heritage to
bear on life in an adopted homeland.” This sentiment is noted as 22 of our
American Presidents carry Irish genealogy, as well as the multitudes of famed
singers, inventors, business people that have come from the flux and flow of
Irish Immigration.</span></div>
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<span style="font-family: Calibri;">Conveniently set next to the museum is <a href="https://www.elywinebar.ie/">Ely Bar and Grill.</a>
Owners Erik and Michelle Robson's stellar 80 by the glass wine list and 500 by
bottle offerings coupled with a menu that brims with local ingredients, makes
Ely Bar and Grill the consummate place to reflect on the information that has
shaped history.</span></div>
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<span style="font-family: Calibri;">Early evening had come, and our last jaunt of the day
included look at history with an interactive dramatic theater called the Vaults
Live. Only a few months opened to the public albeit the former school building
build took 4 years to secure and transform into mini- theaters. As you enter
the various time period rooms each actor gives a live dramatic presentation
from scripts written by award winning playwright Peter Sheridan. The lively
presentations capture some of the sordid or dark moments of Irelands history: A
humorous portrayal of Molly Malone, a rambunctious Viking’s account of his
Invasion of Ireland, A Hench man’s recall of his dirty deeds along with Bram
Stoker’s Dracula that may scare you into believing that vampires are real. The
Vault is situated over 4 floors with six stories that will come to life in this
newest addition of history meets adventure.</span></div>
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<span style="font-family: Calibri;"><span style="margin: 0px;"> </span>We needed some down
time after all the intellectual undertakings, and we found the perfect reprieve
at several pubs that dominate the social landscape. This time we met three
entrepreneurial teachers known as the Irish Folk Experience who promise to help
you sing, dance and play. Move over painting parties, this innovative and
interactive music making event is indeed a lively and fun experience for the 21
and over crowd.</span></div>
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<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;">These fine lads of The Irish Folk Experience have combined
their mad music skills at Hely’s bar, a part of The Mercantile on Dame while
instructing us on how to play the Bodhran an Irish frame drum that resembles a
tambourine but without the cymbals.</span></div>
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<span style="font-family: Calibri;"><span style="margin: 0px;"> </span>After learning the
appropriate hand placements, we eagerly struck the round top with a piece of
wood known as a cipin filling the pub with the sounds of our fast paced beats.
Now it’s the wrist action in wielding the cipin that is a bit tricky but after
a few pints and several choruses of Molly Malone we mastered the beat of
Bodhran just brilliantly.</span></div>
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<span style="font-family: Calibri;">On our journey through the countryside we made our way to
several manses beginning with the Russborough, a Palladian mansion with a
prominent façade covering 700 feet across rolling green lawns and elaborate
plaster ceilings created by Swiss ornamental plaster masters, the LaFranchini
brothers. The German architect Richard Cassels designer of the original building
in 1741 for Joseph Lesson, 1st Earl of Milltown but it was Sir Alfred and Lady
Beit whose fortune (largely made in diamond mining) purchased Russborough in
1952.</span></div>
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<span style="font-family: Calibri;"><span style="margin: 0px;"> </span>Together they
acquired and displayed an unrivaled collection of Old master paintings including
works by Gainsborough, Vermeer and Goya. With such rare and expensive art
pieces in the collection, several notorious robberies have taken place over the
years that have been the subject of TV movies and media coverage but
surprisingly most of the paintings were recovered.</span></div>
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<span style="font-family: Calibri;">In 1976 the Beits created a charitable trust for the
advancement of the fine arts and then opened the house to the public in 1978 as
a vehicle in exhibiting Irelands’ architectural heritage and their unparalleled
art collection. An official Exhibition Center opened in 2014 chronicling the
mansion’s rich history. With its elaborate and elegant art works surrounded by
the festive ornamentation it was effortless to imagine being a Lord or Lady in
this sublime setting. A quaint gift shop with reasonably priced trinkets
alongside Kitchen Garden Cafe are also located on the grounds for the average
2,000 visitors per month that clamor for a glimpse of Ireland’s past grandeur.</span></div>
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<span style="font-family: Calibri;"><span style="margin: 0px;"> </span>After exploring
Russborough, it’s time to hit the road and head out into the “Garden of Ireland
“and explore the foothills, hiking paths and small ancient villages that many
have read about as small children. Along the countryside, there was a must stop
to “wet our whistle”, a newly opened whiskey distillery, of course, and a great
one at that.</span></div>
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<span style="font-family: Calibri;">Following a walking path between emerald green pastures, we
bonded with some new equine friends as we continued our journey up a small hill
until we saw a very welcoming sign. A whiskey barrel hand painted with <a href="http://walshwhiskey.com/">WALSHDistillery</a> with an arrow pointing us in the right direction. We had made it!</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;">Greeted immediately upon arrival by effervescent manager
Woody Kane who kindly placed an Irish Manhattan into our eager hands at 1030
AM! What a brilliant way to start the day. He explained the Manhattan features
their own Irishman Founders Reserve Irish Whiskey, sweet Vermouth, Angostura
bitters and a plump Maraschino cherry for garnish.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl_xLSI9eDqf0oasgdQchyeQEsQP6jHvEKRo-YgKLbH3n69lecS8lioKBMacx0UOb5r2NPtxmSI8VB0vyY3V9AqQZd5LIHV5NAKkKmsk8zNVu_LgyN57Yq4tUkXiAIavetHMXjqZKQZMSj/s1600/Dub10.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="300" data-original-width="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl_xLSI9eDqf0oasgdQchyeQEsQP6jHvEKRo-YgKLbH3n69lecS8lioKBMacx0UOb5r2NPtxmSI8VB0vyY3V9AqQZd5LIHV5NAKkKmsk8zNVu_LgyN57Yq4tUkXiAIavetHMXjqZKQZMSj/s1600/Dub10.png" /></a></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;"><br /></span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;">Finishing our cocktails, it was now time to get down to the
business of whiskey making and tasting. Wondrous aromas of peat, grain and oak
engulfed us as we made our way to the highly polished copper pots that were
hard at work. “Owners Bernard and Rosemary Walsh are passionate and pay
attention to detail,” Woody said as we took our first sip. “We specialize in
small batch hand-crafted high-quality whiskey using recipes that have been in
the family since the 19th century,” he added.</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;">The Walsh Writers’ Tears Copper Pot is very special. It is
unique blend of aged Single Pot Still and Single Malt whiskey distilled
entirely from Pot Still and Malt, without Grain and triple distilled, then aged
in American Oak bourbon casks.</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;">It recently won a gold medal in London and named one of the
highest rated Irish Whiskeys in Jim Murray’s Iconic “Whiskey Bible”. Educated
and thirst quenched for now, it was time to continue our journey through the
glorious Irish countryside.</span></div>
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<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;"><br /></span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;">Traveling through foothills, damp from the slight sprinkle
of rain and pausing occasionally for sheep crossing the road, we arrived in the
ancient Monastic City Glendalough, one of the most important monastic sites in
Ireland. The settlement was founded by St. Kevin dating back to the 6th
century.</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;">One can spend hours wandering and reading the immortal
tombstones, many adorned with the Celtic cross. You can almost feel the people
of centuries past watching as you explore the ancient buildings that date from
the 10th through 12th centuries. </span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;"><br /></span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;"><br /></span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;">In the center of these hallowed grounds looms
the massive Round Tower which stands 30m high from over a mile away.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2T_-9GoYRd4Xqm2SUaPYZck7OBR69wJkvZdLHsIJyf58VodiVbPiUzR1QIzvfXehv5ZurwOsfNPmJchmt6aCacmDTqvzrBH4FmKEMf1EClQtlyRaKvmrleaMY5qxcWczOtdbaRAmeqe-Q/s1600/Dub12.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="480" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2T_-9GoYRd4Xqm2SUaPYZck7OBR69wJkvZdLHsIJyf58VodiVbPiUzR1QIzvfXehv5ZurwOsfNPmJchmt6aCacmDTqvzrBH4FmKEMf1EClQtlyRaKvmrleaMY5qxcWczOtdbaRAmeqe-Q/s320/Dub12.png" width="320" /></a></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;"><br /></span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;">Despite attacks by Vikings over the years, Glendalough
thrived as one of Ireland’s great ecclesiastical foundations and schools of
learning until the Normans destroyed the monastery in 1214 A.D. and the
dioceses of Glendalough and Dublin were united. This is on the list for a
return visit. For now, we are on the road to the medieval city of Kilkenny.</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;"><span style="margin: 0px;"> </span>Arriving in the
medieval city of Kilkenny is unforgettable. It takes you back in time- 1195 to
be exact.<a href="https://en.wikipedia.org/wiki/Kilkenny_Castle"> Kilkenny Castle</a> was built to control a fording-point of the River
Nore and the junction of several route-ways.</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;">It was a symbol of Norman occupation and in its original
thirteenth-century condition it would have formed an important element of the
defenses of the town with four large circular corner towers and a massive
ditch, part of which can still be seen today. It’s a city like non-other we
have visited in the past. Take a walk or “knockabout” and explore a network of
maze-like alleyways and lanes, see St. Canice's Cathedral, with its massive
stained-glass window, and visit the restored 17th century Rothe House.</span></div>
<div class="separator" style="clear: both; text-align: center;">
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<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;"><br /></span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;">In 2009 the City of Kilkenny celebrated its 400th year since
the granting of city status in 1609. Today, it melds medieval history with
cosmopolitan city life. It still buzzes with energy from its medieval mile with
chic shops and restaurants to the walls of the ancient Marble city. Right it
the middle of it all, Kilkenny city's Norman Castle still stands tall.</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;">The Sun was setting low in the sky slowing fading into the
boggy mist as we made our way to our accommodations for the evening. Macreddin
Village is a multi-award-winning Village located in picturesque Wicklow Valley
just 1 hour from South Dublin. It is also home to Macreddin Golf Course,
designed by European Ryder Cup Captain Paul McGinley, Actons Country Pub &
Orchard Café, an Organic Bakery, and Macreddin Smokehouse.</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;"><a href="https://www.brooklodgekillarney.com/">The Brook Lodge Hotel </a>located in the heart of the Village
opened in 1999 and would be our home for the evening. Upon settling into our
multi-story suite, we took off to explore our luxurious surroundings. With only
86 rooms, the Brook Lodge exudes opulence at the highest levels.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Sfqc5GdpZdFHiWkUplEirYHYJgRxWeirvaBEe8mHBYiL4FbIwHMgsQPSGcQAJxvpjDk-zBkiP4LWtoQ65KYDW62AMZ53jDG-CksosfMgQg9OvurOn8aG5uVFwS1W5i2A-u5oL4XeI0yz/s1600/Dub14.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="480" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Sfqc5GdpZdFHiWkUplEirYHYJgRxWeirvaBEe8mHBYiL4FbIwHMgsQPSGcQAJxvpjDk-zBkiP4LWtoQ65KYDW62AMZ53jDG-CksosfMgQg9OvurOn8aG5uVFwS1W5i2A-u5oL4XeI0yz/s320/Dub14.png" width="320" /></a></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;"><br /></span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;">We took a peak into The Strawberry Tree Restaurant which is
Ireland’s first certified Organic Restaurant and the venue where we were very
pleased to hear we would be dinning later that evening. In the Wild Foods
Pantry, we found a treasure trove of Wild Foods that have been foraged and
preserved for use in all the hotels dining venues. “The distance of hedgerows
available in Ireland is in abundance and there are many products that can be
used in the production of food,” said manager Brig Morgan. “This kind of
produce at Strawberry Hill Restaurant is so, so precious. We cure our own meats
here as well.”</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;">The amenities jumped out at us around every corner as we
stopped into The La Taverna Armento, their quaint Southern Italian style
bistro, Actons Country Pub & The Orchard Café, The Waterside Lounge,
Macreddin Organic Bakery, Macreddin Smokehouse and The Wells Spa which is an
adult only destination Spa and of course the Macreddin Golf Course. There is
plenty to keep one as busy or as relaxed as you choose at this exquisite venue.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFWq0i0P2Z2bySRxZuy16EU9YlkqArCgvSu1X6W35B3nvO-1ysMkfbBapUN2vF4Y6rKo8NiZTCI3h7sJeY-pdibRS-rlGKGSVN4n2_prOO3G8nJsnk0iscW86XrU5ZrnGCFDs3g9pdLHlR/s1600/Dub15.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="434" data-original-width="480" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFWq0i0P2Z2bySRxZuy16EU9YlkqArCgvSu1X6W35B3nvO-1ysMkfbBapUN2vF4Y6rKo8NiZTCI3h7sJeY-pdibRS-rlGKGSVN4n2_prOO3G8nJsnk0iscW86XrU5ZrnGCFDs3g9pdLHlR/s320/Dub15.png" width="320" /></a></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;"><br /></span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;">The Strawberry Tree restaurant is known for its true farm to
table dining and we experienced it firsthand. A brilliant dish of beef tartare
started off our Michelin experience perfectly and prepared us for what was to
come.</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;">Our next dish, Fresh Atlantic Salmon with creamy potatoes
was expertly prepared with unmatched and attention to detail. Venison is a
staple in this region which made it a must try for us. </span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;"><br /></span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;"><br /></span></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;">A medium rare Venison
steak arrived at the table a presented by our knowledgeable server with
elegance and finesse. The steak glistened in its own juices on a bed of creamy
potatoes and jus to our palates delight and will not be forgotten anytime soon.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-4B4JwZnjyuhaqz6xFfBG3J45O6xPMfaLVkGVf9G_rIEMp33ORkCjXuUhDce8rJc6yI1Z4lq2DhZwHErVqcoyYmqKrP02c8XES2RS7M7eHTRMCUprLX2kSJ9nGPbi70uceieVEBJ5qFyR/s1600/Dub17.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="480" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-4B4JwZnjyuhaqz6xFfBG3J45O6xPMfaLVkGVf9G_rIEMp33ORkCjXuUhDce8rJc6yI1Z4lq2DhZwHErVqcoyYmqKrP02c8XES2RS7M7eHTRMCUprLX2kSJ9nGPbi70uceieVEBJ5qFyR/s320/Dub17.png" width="320" /></a></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;"><br /></span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;">The morning arrived which signaled another day on our
expedition and we were in for an education that surprised and pleased us beyond
our imagination. When a spring was discovered in Macreddin Village, it was
decided to install Ireland’s largest geo-thermal hotel heat recovery system
which heats both swimming pools. Surprisingly All the water used in The Wells
Spa is sourced from their own pure water well.</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;">After investing more than 2 million euros in a greener
future, Macreddin Village has made a successful statement that is years ahead
of its time. In addition, BrookLodge & Macreddin Village is the only hotel
in Ireland with two, 200 KVA carbon-neutral Wood-Chip Burners providing all the
hot water in the guest rooms including the sink, bath and shower.</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;">In 2018, Macreddin Village committed to purchasing Biogas.
Biogas is not a fossil fuel but is made entirely from organic waste. Biogas
combined with woodchip plants means that all the fuel required in Macreddin
Village is totally carbon neutral. Macreddin Village has been committed to as
the Irish call it “keeping it green” since first opening its doors in 1999. To
find this very special village and hotel in the middle of the garden district
of Ireland setting the standard for sustainably was a wonderful and welcomed
surprise.</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<br /></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;">Exploring Ireland is an adventure well worth taking. You can
explore the emerald island in so many ways but a stay at <a href="https://www.cartonhouse.com/">The Carton House Golf& Spa Resort</a> in Kildare with its rustic charm and fine amenities is must on
the itinerary. It’s certainly a true statement as they proudly promote
“Ireland's finest luxury 4 star resort, where historic charm meets contemporary
luxury.” The Carton House is located just twenty minutes from Dublin on 1,100
acres of private parkland estate.</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;">The Resort is ideal for leisure, business and any special
occasion you can imagine. The historic mansion is well worth a stay. However,
the hotel features 2 championship golf courses, 3 fabulous dining venues, an 18
metre swimming pool, Carton Spa, tennis court and state of the art conference
facility.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNydGknPAvl5obL0N5-o6mxmHtDCjS3zN7mXqEJyA_oGK4FE4Lh6vLNE9bQ2MkFjbILP0FtrYpx2WonbB6e2W_k6OdTwVDxHqypbuRtSRAqa42FgKBkLT9XjjrtMdjQjE4-ixMRbzxF5Sm/s1600/Dub18.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="441" data-original-width="588" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNydGknPAvl5obL0N5-o6mxmHtDCjS3zN7mXqEJyA_oGK4FE4Lh6vLNE9bQ2MkFjbILP0FtrYpx2WonbB6e2W_k6OdTwVDxHqypbuRtSRAqa42FgKBkLT9XjjrtMdjQjE4-ixMRbzxF5Sm/s320/Dub18.jpg" width="320" /></a></div>
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;"><br /></span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;"><span style="margin: 0px;"> </span>Upon entering, we
felt the charm and elements of its original character as our thoughts drifted
back centuries while incorporating many modern features. We strolled the
brightly lit walkways and wandered down corridors admiring the many paintings
and sculptures. The staff in the original manor house made us feel very
comfortable in what was once the home of the aristocratic Fitzgerald Family,
dating back to the 18th century.</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;">Carton Spa at Carton House Resort features Pevonia as their
product of choice. Made using sustainably sourced, organic ingredients, Pevonia
promises a professional result, powered by nature. It is the product range of
choice in some of the world’s most prestigious spas and is available to guests
and members at Carton Spa. Before a luxurious spa treatment many guests spend
the day at the Carton Golf Club located in the middle of 1,100-acres of private
parkland in Maynooth County Kildare.</span></div>
<div class="separator" style="clear: both; text-align: center;">
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<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;"><br /></span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;">The club offers breath-taking views, impeccably maintained
fairway for a world class golfing experience. Many golf aficionados choose to
try their skills on the classic parkland O’Meara which meanders through ancient
woodlands and the banks of the river Rye</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;">An opportunity to dine the manor house is an experience that
will most likely last for a lifetime of memories. Taking our seats in the
dining room finished in 1739 surrounded by the original artwork, an elaborate
gilded wall sized pipe organ while overhead the awe-inspiring Lafranchini
plasterwork made us ponder the lives and stories that once filled these
historic rooms causing us to ponder, oh, If these walls could only talk….</span></div>
<div class="separator" style="clear: both; text-align: center;">
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<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;"><br /></span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;">An embossed personalized menu at each seat signaled that
this evening would be epic. And it was. Goats cheese & caramelized onion
tartlet with balsamic glaze was certainly a wonderful gastronomic beginning.</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;">A choice of charred 7oz Tipperary Vale beef tenderloin with
Yorkshire pudding or a grilled Hake fillet provided two fabulous entrees to
indulge in.</span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span style="font-family: Calibri;">We settled on each one and finished this world class
historic evening with chocolate chili mousse confit, cherries and pistachio
ice-cream. Having dined all over the world, being seated at this table
experiencing these dishes was a larger than life experience.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7AeBgsUV3Fe8irDG3aY4xM0A_CeEFFbcPMuiFt4qSx6iik00dXlAvokUxJB95AGTUpxGJkoEQtvtn-7LMtOAGqBqlmvfJo8zrdrT7usEEqMifCuXSJYX53cJGM5VI8QcfCwplPwXnxkzA/s1600/Dub21.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="639" data-original-width="588" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7AeBgsUV3Fe8irDG3aY4xM0A_CeEFFbcPMuiFt4qSx6iik00dXlAvokUxJB95AGTUpxGJkoEQtvtn-7LMtOAGqBqlmvfJo8zrdrT7usEEqMifCuXSJYX53cJGM5VI8QcfCwplPwXnxkzA/s320/Dub21.png" width="294" /></a></div>
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<span style="font-family: Calibri;">“Ireland is the mystic land of the past,” observed Irish
writer Edna O’ Brien recipient of numerous literary awards, including Ulysses
medal for lifetime achievement. “This is the land of the Celtic Twilight, the
county of Synge and Yeats and Stephens. It is the seat of age-old tradition, of
the remains of a once brilliant Celtic Civilization.”</span></div>
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<span style="font-family: Calibri;">Visiting a place where history has given way to a larger
narrative that embraces every facet of society, you never know what will be
around the next corner, in a small hamlet or a large city. Whatever path you
choose on your way along the next fog shrouded Irish hedgerow, you can expect
it to be special and create memories that you will never forget.</span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: Calibri;"></span>Cuisineisthttp://www.blogger.com/profile/10987311108002335482noreply@blogger.comtag:blogger.com,1999:blog-1542848686684181901.post-42567235176798347682018-12-03T15:14:00.001-08:002019-01-06T13:43:53.334-08:00Baton Rouge Offers 300 Years of History With A Modern Touch To Explore and Enjoy.<br />
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<span style="font-family: "calibri";">Louisiana has centuries of rich history that can be found
with every turn around the bayou. When most think of Louisiana, New Orleans is
the first name that often comes to mind. Three hundred years of unique mingling
of language, culinary arts and culture make it stand out to many who have
enjoyed Bourbon and Frenchman street on more that one occasion. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0XyMth_5sI8qJEURd2octIKqLaLus9AcPVkPYy_xyMlG_Q0nsW75ejDfT2HOLWilRFr_t2KuoaztBU1kkOMxWU4LQ5PucY1htFEk4JN6wD8S49T-ziYaW5mRxTig0I-zM1RABrKdOuVId/s1600/IMG_9962.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0XyMth_5sI8qJEURd2octIKqLaLus9AcPVkPYy_xyMlG_Q0nsW75ejDfT2HOLWilRFr_t2KuoaztBU1kkOMxWU4LQ5PucY1htFEk4JN6wD8S49T-ziYaW5mRxTig0I-zM1RABrKdOuVId/s320/IMG_9962.JPG" width="256" /></a></div>
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<span style="font-family: "calibri";">But… west of<a href="https://www.visitbatonrouge.com/"> New Orleans Baton Rouge</a> Louisiana’s “Capital
City” is the true hub of the Cajun state; centrally located, within an hour
drive away from New Orleans and Lafayette. It is the consummate city in
exploring the eclectic culture of Louisiana. Nicknamed the “Red Stick,” from
Baton Rouge in French, it all began in 1699. French explorer Iberville was
traveling up the Mississippi River and saw a bloodied, red pole on the shore.
The "red stick" was marking the boundaries between hunting grounds of
two Native American tribes. He named the location le bâton rouge, or the red
stick and thus the rest is history, both French and what would become much
later the United States. 300 years of narrative can be tasted in its food and seen
in its distinct architecture. </span></div>
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<span style="font-family: "calibri";">Stay</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgka9BihXwAPRH46hpZJESnP-AwtqHPC_NWWSq_5RuocIv6xtxFXxOiQeZZe3zI4aYqV2nJoHNIMnfOBx8mpfDbmF7Mctn3jhESithykGKdBU1rgZ4JZtnNy2ArGbHhglePDdVDY9IfDMNy/s1600/HotelIndigo2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="800" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgka9BihXwAPRH46hpZJESnP-AwtqHPC_NWWSq_5RuocIv6xtxFXxOiQeZZe3zI4aYqV2nJoHNIMnfOBx8mpfDbmF7Mctn3jhESithykGKdBU1rgZ4JZtnNy2ArGbHhglePDdVDY9IfDMNy/s640/HotelIndigo2.jpg" width="640" /></a></div>
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<span style="font-family: "calibri";">The <a href="https://www.bing.com/search?q=hotel+indigo+baton+rouge&form=EDGEAR&qs=PF&cvid=5a6f708f7cab4078bba9b296e4f14f84&cc=US&setlang=en-US&PC=HCTS">Hotel Indigo Baton Rouge</a> Downtown Riverfront is chic,
sophisticated, and recently renovated. This boutique hotel lends a nice respite
for visitors who want an escape from the common hotel experience. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigKHyOFhHwVsAhC-sY2goPNcGQ3QpjuyWg_tPEUGAnsm3fgqOQNhyphenhyphenGsUO5S9RgM6eHsxJZnOCJOFyAwQwEWWgR5d5EiyQvKCFpwZiGyACSSwwmxQppPcwoPo1l7sbCyASBzatGI7vI5z6C/s1600/Batonroiuge13.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="1512" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigKHyOFhHwVsAhC-sY2goPNcGQ3QpjuyWg_tPEUGAnsm3fgqOQNhyphenhyphenGsUO5S9RgM6eHsxJZnOCJOFyAwQwEWWgR5d5EiyQvKCFpwZiGyACSSwwmxQppPcwoPo1l7sbCyASBzatGI7vI5z6C/s640/Batonroiuge13.JPG" width="640" /></a></div>
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<span style="font-family: "calibri";"><span style="margin: 0px;"> </span>An upscale casual bistro offering breakfast,
lunch and dinner daily, full bar, 24-hour fitness center and modernized rooms
featuring plush bedding and spa-like bathrooms please and pamper. Located right
in downtown Baton Rouge, Hotel Indigo it is well within walking distance to attractions,
restaurants, the river and a diverse selection of dining options.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIMXpn-OVMlVmYWIv-wMxAI9cqvyYGrkZgxWgUfWt9n09LQ-gswmQs7WGeizhDKr-_7fNCwh9XIF45ORavkNR9XyOmorUMaSqfMOaDR8V3OdUXfaovu__GJL_gnlI0scTCDovmV6kNNsfZ/s1600/Watermark.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="472" data-original-width="1180" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIMXpn-OVMlVmYWIv-wMxAI9cqvyYGrkZgxWgUfWt9n09LQ-gswmQs7WGeizhDKr-_7fNCwh9XIF45ORavkNR9XyOmorUMaSqfMOaDR8V3OdUXfaovu__GJL_gnlI0scTCDovmV6kNNsfZ/s640/Watermark.jpg" width="640" /></a></div>
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<span style="font-family: "calibri";">Watermark Baton Rouge is part of the prestigious Autograph
collection by Marriot and offers 144 rooms of pure luxury in the former Louisiana
Trust and Savings Bank. Guests dine and relax in Art Deco and Greek Rival
ambience surrounded by gleaming marble and classic furnishings with industrial
modern accents. </span></div>
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<span style="font-family: "calibri";">Dine at the Gregory, named after the legendary women artist
Angela Gregory whose bas-relief murals and sculptures tell the story of Louisiana’s
culture and commerce capturing the romance of a bygone era.<span style="margin: 0px;"> </span>With a comfortable lounge and bar area, counter
service deli and event spaces for business travelers, this is a place for those
wanting a historically elegant setting with a modern feel. The Watermark exudes
southern pride, local culture and of course local cuisine under the direction
of Chef Justin Lambert bringing traditional flavors together with tradition. </span></div>
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<span style="font-family: "calibri";">Dine</span></div>
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<span style="font-family: "calibri";">Baton Rouge food culture embraces the contemporary Creole
cuisine of New Orleans and the traditional Cajun fare from Acadiana, blending the
best of both scrumptious worlds. It is very easy to see why Baton Rouge is
known worldwide for exquisite cuisine that incorporates the flavors and textures
of both Cajun and Creole. Pull up a seat and dine at some of the best
restaurants the Red Stick has to offer. Your taste buds will be grateful to
enjoy authentic Louisiana fare from boiled, broiled, fried and baked.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFULUKrIP7j-jXF125tM5wCJwgM5pEQtm63HpFhJV1KIuz_AkfhlXsyYWV3k_kIOvGoMWXsAanWHCtpfqkG24opelbGG2HLYHipbx6LvXCHg1xz30c04PW5oj27yQvkVvpLXqe1Jyy6QnH/s1600/Boudroux.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="750" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFULUKrIP7j-jXF125tM5wCJwgM5pEQtm63HpFhJV1KIuz_AkfhlXsyYWV3k_kIOvGoMWXsAanWHCtpfqkG24opelbGG2HLYHipbx6LvXCHg1xz30c04PW5oj27yQvkVvpLXqe1Jyy6QnH/s640/Boudroux.jpg" width="480" /></a></div>
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<span style="font-family: "calibri";">Boudreaux & Thibodeaux is THE Cajun place to be when downtown.
Boiled crawfish are plentiful when in season. <span style="margin: 0px;"> </span>The menu includes classic crawfish etouffee,
sliders with curly fries, fried seafood plates, and of course boudin balls. At
night, those 21+ enjoy libations, live local music, karaoke and so much more.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEift8HWa4K1ktzIw75BHjCOiWpb2nOM2SJJ9hhgPU4vtHzXiWB5YhBD6td7HL7ZKppMtcxc27W8PNfVLstkaJpmtzoEvgRmH7-K6DnPvm1XWSCX8A6Inc7E_wj5F5fKIufmA373XBDvvpES/s1600/Strobes.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="854" data-original-width="506" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEift8HWa4K1ktzIw75BHjCOiWpb2nOM2SJJ9hhgPU4vtHzXiWB5YhBD6td7HL7ZKppMtcxc27W8PNfVLstkaJpmtzoEvgRmH7-K6DnPvm1XWSCX8A6Inc7E_wj5F5fKIufmA373XBDvvpES/s320/Strobes.png" width="189" /></a></div>
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<span style="font-family: "calibri";">Located in the heart of downtown Baton Rouge, Stroubes is best
described as elevated southern cuisine. It is a consummate way to enjoy an
evening downtown while indulging in dishes from one of Baton Rouge’s finest
seafood and steak menus. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4_RSsDTCRkoG7GieW-Mn40lp6nLXtRG00Q6s6d-Ic5RBZUR6DPgtVRHt3i4jTYNNjMnrnXDgWgsTejJDu1vLhTl-8oGtcofUB5OEIWZO11Hv8fyrHKR62vm-xvm5cvP3Sng6Ou9gpB6nR/s1600/BatonRouge21.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1548" data-original-width="1512" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4_RSsDTCRkoG7GieW-Mn40lp6nLXtRG00Q6s6d-Ic5RBZUR6DPgtVRHt3i4jTYNNjMnrnXDgWgsTejJDu1vLhTl-8oGtcofUB5OEIWZO11Hv8fyrHKR62vm-xvm5cvP3Sng6Ou9gpB6nR/s640/BatonRouge21.JPG" width="624" /></a></div>
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<span style="font-family: "calibri";">The southern inspired menu captures the freshest local
ingredients and seafood from Gulf of Mexico. Their hand cut steaks; seared duck
breast, fresh seafood, prepared with a unique spin on classic preparations, affords
guests a dining experience that is second to none.</span></div>
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<span style="font-family: "calibri";">Play</span></div>
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<span style="font-family: "calibri";">There is plenty to enjoy in the southern capital on the
banks of the Mississippi. Perfect place to start is Louisiana's Old State
Capitol. Predominately placed on a bluff overlooking the mighty Mississippi, this
historic landmark houses the Old State Capital Museum of Political History and
contains several state-of-the-art exhibits for all ages to enjoy. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh442OORBfE4WD0jEqFPLlMMh323ukXkADRRXn2ikKhKGxrw1-7_XnR36G2K1N5LQr6JnTMBwGdNHWc-tnoMpxBBS-QN7R_mm-lKKnn_NrksKwxEBuCJ64YeWsHR0A3rMsPeGgywFPEhvp4/s1600/Batonroiuge10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh442OORBfE4WD0jEqFPLlMMh323ukXkADRRXn2ikKhKGxrw1-7_XnR36G2K1N5LQr6JnTMBwGdNHWc-tnoMpxBBS-QN7R_mm-lKKnn_NrksKwxEBuCJ64YeWsHR0A3rMsPeGgywFPEhvp4/s640/Batonroiuge10.jpg" width="480" /></a></div>
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<span style="font-family: "calibri";">The rotunda
is strikingly exquisite with a colorful kaleidoscope of stained glass windows. <span style="margin: 0px;"> </span>A climb up the spiral stair case is worth the
effort in taking in the grandeur of this historic landmark. <span style="margin: 0px;"> </span>Having been called Louisiana’s “castle on the
river” It’s and perfect example of Gothic –Victorian architecture that holds
the many artifacts that tell of Louisiana’s history and culture. </span></div>
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<span style="font-family: "calibri";">Mardi Gras in Baton Rouge is certainly a sight to behold
that attracts thousands to celebrate every year. Mardi Gras here features a family
friendly party with traditional floats, balls, beautifully designed floats,
marching bands, costumed canines, lawn mower-pushing krewes and dancing for
hours in the streets. Every bakery, restaurant and food store in Baton Rouge crafts
their own traditional King Cake along with themed bread puddings, martinis,
cake balls, cupcakes, popsicles, ice cream, donuts and so much more. </span></div>
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<span style="font-family: "calibri";">There are two major universities, Southern University and
A&M College, and Louisiana State University that add vitality and vibrancy
to the city. Football is certainly the main attraction on Saturdays in the fall
and known for their game day events and iconic tailgating.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6mGYHkNvpBO-FbiRDQsf6dc9VWoth4ofU-ba_NFLyK0BmXqyJnL0R3j3mo2QLsn7dySE5D6NYRj0FHj8HCqIa57iuAfB2r-Fy5scymmR7pYaB8oolgfKgHeMCLPToEgthvZRAuo70JkOy/s1600/Batonrouge1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1318" data-original-width="1318" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6mGYHkNvpBO-FbiRDQsf6dc9VWoth4ofU-ba_NFLyK0BmXqyJnL0R3j3mo2QLsn7dySE5D6NYRj0FHj8HCqIa57iuAfB2r-Fy5scymmR7pYaB8oolgfKgHeMCLPToEgthvZRAuo70JkOy/s640/Batonrouge1.JPG" width="640" /></a></div>
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<span style="font-family: "calibri";"> On a football
weekend thousands stream into “Death Valley”, where tents, RVs and grills come
to town en mass filling the area with the aromas of pure southern Louisiana cooking
with a competitive festive fashion. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS-iuBWpZi_XpOPtXjb_X7gsy68yd4mOBnOAsT-91Kfpu3YDst_JPXHC8X83DMcK42Ftxq_CGTU37uAM33L2nEZ9opwrTdy9JXnqnMgpkAJCx9g2or8BdFvSBj-42-4mi51FEAaQMvKuGF/s1600/BatonRoige6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="1512" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS-iuBWpZi_XpOPtXjb_X7gsy68yd4mOBnOAsT-91Kfpu3YDst_JPXHC8X83DMcK42Ftxq_CGTU37uAM33L2nEZ9opwrTdy9JXnqnMgpkAJCx9g2or8BdFvSBj-42-4mi51FEAaQMvKuGF/s640/BatonRoige6.JPG" width="640" /></a></div>
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<span style="font-family: "calibri";"><span style="margin: 0px;"> </span>Find a Boudin and
enjoy it Link-style or fried into a ball. The traditional boudin is filled with
pork, rice, seasonings, onions and peppers and is a must-try in Baton Rouge.
One must have a Jambalaya in the “Jambalaya Capital of the World” just south of
Baton Rouge.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdpDlV6DWdUpyelDFq4f4Vevi_hqCacFGxaEC4NxlXg5OMFflJ5ClUuLDmV11kqsPmn_j2eRXHCkNGCM34gNkwDthBiNi9xSTj3alig-TxKUkDASfr3CduM5FrTp1MMrYH3JIlGtPsNQM-/s1600/BatonRouge4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="1512" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdpDlV6DWdUpyelDFq4f4Vevi_hqCacFGxaEC4NxlXg5OMFflJ5ClUuLDmV11kqsPmn_j2eRXHCkNGCM34gNkwDthBiNi9xSTj3alig-TxKUkDASfr3CduM5FrTp1MMrYH3JIlGtPsNQM-/s640/BatonRouge4.JPG" width="640" /></a></div>
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<span style="font-family: "calibri";"> Of course, there is Mascot Meat. It is not uncommon to see
tailgaters cooking up the opposing teams’ mascots and doesn’t make a difference
whether they’re playing the hogs and having a cochon de lait, or grillin’ up
some gator meat, these fans are serious and for making their loyalties known in
this manner. If you can batter it, these people will fry it. </span></div>
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<span style="font-family: "calibri";">Shop</span></div>
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<span style="font-family: "calibri";">Shopping is abundant and enjoyable for visitors from all
over the world. For those wanting LSU gear, the university’s massive retail space
and bookstore is the place to find just the right “tiger” attire.<span style="margin: 0px;"> </span>Anthropologie invites a one-of-a-kind
compelling shopping experience that makes all feel welcome. It’s a world of its
own from the moment you enter the store. Their website and catalog are
certainly worth a look as well. Choose from unique local items made by
Louisiana artists offering everything from art to spices and sauces to
hand-crafted jewelry. Support local artists at AuthenticLouisiana.com </span></div>
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<span style="font-family: "calibri";">Baton Rouge imparts the vibrancy of a college town along
with the sophistication of a state capital. Its people, culture, activities
rich in history all merge to make this southern state capital worth a stay for
business or pleasure. Just a short drive from busy New Orleans, tradition,
football and great food wait to be discovered in Baton Rouge. </span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: "calibri";"></span>Cuisineisthttp://www.blogger.com/profile/10987311108002335482noreply@blogger.comtag:blogger.com,1999:blog-1542848686684181901.post-57911100018247652162018-09-27T11:03:00.000-07:002018-09-27T11:03:00.231-07:00Parq Vancouver Breaking New Ground In Vancouver’s Downtown District <br />
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<span style="font-family: Calibri;"><span style="margin: 0px;"> </span>Vancouver is what
many would call a global city that beckons the world to its welcoming ports. It
is consistently named as one of the top five worldwide cities for livability
and quality of life. There are plenty of reasons to visit this iconic seaport
and recently yet another occasion to journey here has taken the downtown area
to new heights. </span></div>
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<span style="font-family: Calibri;">Right next to the BC Place Stadium, Parq Vancouver has arrived
in style. Featuring two luxury hotels the JW Marriott and the DOUGLAS, an
Autograph Collection Hotel. </span></div>
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<span style="font-family: Calibri;">They combine to provide guests access to Parq
Vancouver’s wide range of amenities, including downtown’s only casino, eight
diverse restaurants and lounges, a 30,000 square foot park with native trees
located 6 floors above street level, a world class spa and a modern fitness
studio. </span></div>
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<span style="font-family: Calibri;">The JW Marriot was designed by acclaimed Studio Munge. 329
exquisite guest rooms; including 44 suites, 3 luxury suites and a two-floor
villa highlight the JW Marriot experience. This exceptional hotel also offers
amenities that include a Spa by JW and a state-of-the art fitness studio. The
Douglas is a beautiful balance of nature and the city. </span></div>
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<span style="font-family: Calibri;">Guests stroll the hotel
and enjoy natural stone and wood elements that embellish the hallways opening
to 188 rooms and suites. The Douglas offers many social spaces where guests can
enjoy stimulating conversation or relax and read a book. The lobby bar and the
6<sup>th</sup> floor park marry to provide a memorable experience for all that
visit.</span></div>
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<span style="font-family: Calibri;">The dining options are a creation the dynamic husband and
wife restaurateur team of Elizabeth Blau and Chef Kim Canteenwalla. They are
experts in their field and Parq Vancouver is a shinning example why they are at
the top of their game. </span></div>
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<span style="font-family: Calibri;">Honey Salt open daily specializes in chef driven farm to
table dishes sourced locally and regionally showing off the diversity of
British Columbia. Guests feel right at home in a bright comfortable atmosphere.</span></div>
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<span style="font-family: Calibri;"> Start the day with fresh Avocado Toast with Serrano chilies, pickled peppers,
watermelon radish and green goodness juice or enjoy a BC Smoked Salmon Board, sliced
& potted, bagel capers and a farm fresh egg. For lunch get a real taste for
British Columbia and enjoy The Poke Bowl with BC albacore, green chili ponzu,
avocado, cucumber, tobiko & black rice. </span></div>
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<span style="font-family: Calibri;">Their Organic King Salmon Steak<a href="https://www.blogger.com/u/1/null" name="_Hlk521934456"> with Dungeness crab stuffing, spring vegetables &
charred lemon is a signature dish and a guest favorite. Honey Salt also features
a quant and delicious afternoon tea that fits in flawlessly with its
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<span style="font-family: Calibri;">Victor is a classic steak house of international standards.
With Chef Kim Canteenwalla’ s culinary expertise you can taste creativity in every
bite. <span style="margin: 0px;"> </span>Elizabeth Blau’s signature style
is seen in the décor of detailed thoughtfulness; tranquil green hues, whimsical
décor, with pockets of easeful plush seating. “This is by far the greatest
effort we have put into creating a collection of restaurants with exceptional
dining and beverage options,” said Canteenwalla. </span></div>
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<span style="font-family: Calibri;">T</span><span style="font-family: Calibri;">he menu is seasonally
inspired featuring an array Pacific Northwest seafood and an unparallel
selection of specialty steaks. From its 6<sup>th</sup> floor vantage point
diners enjoy outstanding views of False Creek and the vibrant downtown
district. The Victor is true fine dining serving premium libations, cutting
edge cocktails, and a very extensive selection of champagnes and sparkling
wines.</span></div>
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<span style="font-family: Calibri;">Parq Vancouver is new and vibrant. With is state-of-the-art
gaming and opulence, Parq Vancouver will quickly become a destination for the
world to enjoy.<span style="margin: 0px;"> </span></span></div>
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: Calibri;"></span>Cuisineisthttp://www.blogger.com/profile/10987311108002335482noreply@blogger.comtag:blogger.com,1999:blog-1542848686684181901.post-56748635696850090632018-09-27T10:50:00.005-07:002018-09-27T10:50:51.528-07:00Headlands Coastal Lodge & Spa, Pacific City Oregon is a naturalist retreat from a busy world.
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<span style="font-family: Calibri;">While driving through the windswept drizzly day of arching
pines and swaying trees, the beat of steady drumming of droplets and dew
created a meditative hum as we looked at the verdant farmland whirring by. <a href="http://pacificcity.org/">PacificCity Oregon</a> only a few short hours from Portland seems like a perfect setting
for a weekend jaunt. The musty farmland smells gave way to briny sea air as
sandy beach and grassy knolls indicated we were getting close to our arrival;
The Headlands Coastal Lodge & Spa.</span></div>
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<span style="font-family: Calibri;">There is was on horizon, the “Haystack Rock” embedded into
the undulating Pacific Ocean, like a beckon or overseer of this very special
coast line of <a href="https://www.capekiwandarvresort.com/">Cape Kiwanda</a>. Directly across from this stony landmark is the new
<a href="https://www.headlandslodge.com/">Headlands Coastal Lodge Spa</a>. Built with clear sensitivity to the landscape, the
Headlands appear to blend synergistically into the hillside. </span></div>
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<span style="font-family: Calibri;">Owners Jeff Schons
and Mary Jones have dedicated themselves in preserving and sharing their love
of this pristine space with visitors from all over the world.<span style="margin: 0px;"> </span></span></div>
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<span style="font-family: Calibri;"><span style="margin: 0px;"> </span>“We spent 20 years designing and redesigning
the lodge in order to best take advantage of the incredible views of Cape
Kiwanda and Haystack Rock, and the proximity to amazing tidepools and the dune.
We wanted to make sure the design fit into the natural landscape, which meant
using materials like cedar shingles and natural stone.”</span></div>
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<span style="font-family: Calibri;"><span style="margin: 0px;"> </span><span style="margin: 0px;"> </span>Deluged by the pelting rain, we quickly
entered the lodge like structure. Immediately we were embraced by a chorus of
hellos as we crossed the threshold. </span><span style="font-family: Calibri;">To the left the open kitchen and spacious
bar of the Meridian Restaurant and bar beckoned us for a cocktail and a bite
from the coastally inspired menu from Chef Andrew Garrison and his team. </span></div>
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<span style="font-family: Calibri;">The
majestic space aptly named Haystack Hall with floor to ceiling windows showcases
the majestic ocean scene below. To the right, cozy sectional furnishings summon
visitors to leisurely sit while enjoying the stately stone fire place with its
mesmerizing chill dispelling warmth. </span></div>
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<span style="font-family: Calibri;">The Headlands boast 33 “carefully appointed” guest rooms and
luxurious cottages each with an ocean view. Walking into the room, we were
immediately surprised with the “rock” being the first thing to capture or
attention right outside the patio door. <span style="margin: 0px;"> </span></span></div>
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<span style="font-family: Calibri;">The
thoughtfully designed room is meant to heighten the awareness of the natural
world; rough hewn wooden wall boards, hard wood flooring, reset wall
lightening, luxurious pillow top bedding and the piece de la résistance, a cast
iron soaking tub seductively placed next to the bed. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjKWrx4t8AbdVJ9FJUCsGW2wLc0tURHGB0NAUFbkkXE5KwpI6P_HnQmjOP_eI1MpDuK3qBzGSKTHo7VnkkkIQhEYFfjvpETosRd1a1G7i9T1JD3bJLyd-8M7hfmF_s0r3vic3f5iWAaeaX/s1600/IMG_5255.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="640" data-original-width="522" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjKWrx4t8AbdVJ9FJUCsGW2wLc0tURHGB0NAUFbkkXE5KwpI6P_HnQmjOP_eI1MpDuK3qBzGSKTHo7VnkkkIQhEYFfjvpETosRd1a1G7i9T1JD3bJLyd-8M7hfmF_s0r3vic3f5iWAaeaX/s320/IMG_5255.JPG" width="261" /></a></div>
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<span style="font-family: Calibri;">A wall unit gas fireplace
and small conversation area opens up to the outdoor patio where the steady sea
breeze and undulating surf can calm the weariest worn traveler. For the outdoor
enthusiast folding hooks are available to store surfboards or mountain bikes. </span></div>
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<span style="font-family: Calibri;"><span style="margin: 0px;"> </span>A soak in the hot tub
at the spa seemed like a relaxing way to embrace our new surroundings. The Tide
pools Spa and Wellness Center is where one can began and end their weekend
reprieve. </span></div>
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<span style="font-family: Calibri;">The wellness center offers a full exercise room, yoga studio, showers
and spa amenities. Guests can join complimentary exercise classes or book a
session with a personal trainer.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhifHxEvHRwWYFVO6n2kgbjcRUdBYZOO96HnqTuMu1iiNEXBmDHIYBwlEjPksHnOI8HXDmsnayeGjw3H7mAxTcSNm9lF3UK0D_OcKD2JWtVhHOFN6PpCipZN2Qy_N16QstsWClnMEDvjJ4T/s1600/IMG_5261.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhifHxEvHRwWYFVO6n2kgbjcRUdBYZOO96HnqTuMu1iiNEXBmDHIYBwlEjPksHnOI8HXDmsnayeGjw3H7mAxTcSNm9lF3UK0D_OcKD2JWtVhHOFN6PpCipZN2Qy_N16QstsWClnMEDvjJ4T/s320/IMG_5261.JPG" width="320" /></a></div>
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<span style="font-family: Calibri;"> Adventure coaches are on staff for those
wanting a guided adventure tour whether it is sea kayaking or tide pool
pursuing or a ride on a dory boat. Situated outside overlooking the crashing
surf, we sat perfectly warm and relaxed in the swirling spa waters grateful we
found this exquisite place, a bastion of natural relaxation. For more
information on Headlands Coastal Spa and Lodge go to: www.headlandslodge.com</span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: Calibri;"></span>Cuisineisthttp://www.blogger.com/profile/10987311108002335482noreply@blogger.comtag:blogger.com,1999:blog-1542848686684181901.post-430963506290945662018-09-26T12:38:00.002-07:002018-09-26T12:38:40.229-07:00Momofuku at the Cosmopolitan Resort In Las Vegas Continues to Innovate.
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<span style="font-family: Calibri;">Celebrity Chef David Chang’s Momofuku’s menu featuring
noodles, prime rib, fried chicken and caviar and of course steamed buns has
been on the culinary cutting edge for years. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk_qShRKdQVqy7S3kGtwSppsicTsPE64d6OQ2LwgfZSkQJgcIT5xkAjVC6XvUBioAj0BbVLVHviz1Z3PnHmuzznPEHCo6TrHQsDZSVFr6rdXDPJ4UbmV0MHm8dUijwD5w3HBT5dYML9sK6/s1600/momo1.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="480" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk_qShRKdQVqy7S3kGtwSppsicTsPE64d6OQ2LwgfZSkQJgcIT5xkAjVC6XvUBioAj0BbVLVHviz1Z3PnHmuzznPEHCo6TrHQsDZSVFr6rdXDPJ4UbmV0MHm8dUijwD5w3HBT5dYML9sK6/s320/momo1.png" width="320" /></a></div>
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<span style="font-family: Calibri;">The neon lights of “Peach Bar”
beckons guests into the chic modern dining room with floor to ceiling windows
overlooking the famed Las Vegas strip. Artist David Choe’s five-panel mural immediately
grabs diners’ attention with Seve, David Chang’s dog and Rosie, David Choe’s
Rottweiler prominently featured. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZtfEVtifKChjcsvnMLIrjXSjvgbtbRevaHVVg43BIe5-xGdYVxOFlVDOQOHueX16VVPF4tsc1GZTd9GyClkXuPpRfzKwgMK-BByJAT_UuyygO0FrslgA4WOSIEEQcRgMNW6nEappvC7dk/s1600/momo7.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZtfEVtifKChjcsvnMLIrjXSjvgbtbRevaHVVg43BIe5-xGdYVxOFlVDOQOHueX16VVPF4tsc1GZTd9GyClkXuPpRfzKwgMK-BByJAT_UuyygO0FrslgA4WOSIEEQcRgMNW6nEappvC7dk/s320/momo7.png" width="320" /></a></div>
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<span style="font-family: Calibri;">In June 2017 renown Chef Shaun King took over the reins as
Executive Chef. Having worked in some of the finest kitchens in the country, he
brings his own brand of creativity to the table. Taking a window seat, we
readied ourselves with great anticipation of what was to come. The buzz and
energy in the room was contagious as we felt like a unified family of diners from
all over the world.</span></div>
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<span style="font-family: Calibri;">The creative dish of Bigeye Tuna with shaved foie gras and strawberry
as well as the perfect combination of King Crab & Melon with basil and lemongrass
served as prime dishes to entice and awaken the palate. </span></div>
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<span style="font-family: Calibri;">Sharable plates of
savory roasted corn, raclette, jalapeño and pepitas combined nicely with grilled
asparagus melted miso butter accented with a hint of lemony citrus lending to
savory satisfaction.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv1eSAd66tEfiUQX1eR-_d5PYokxIcXPO0tgMH1CX3gVIQll6kLDKG3sCqn1EtLYfYljwtMDJe1AkEL1Exx7O0tGPggj2C9KtNzEh1NIgN-p2PMERyGieJeLPsdec5ZlB0EoXSWZqvCyNQ/s1600/mom08.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1325" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv1eSAd66tEfiUQX1eR-_d5PYokxIcXPO0tgMH1CX3gVIQll6kLDKG3sCqn1EtLYfYljwtMDJe1AkEL1Exx7O0tGPggj2C9KtNzEh1NIgN-p2PMERyGieJeLPsdec5ZlB0EoXSWZqvCyNQ/s320/mom08.png" width="260" /></a></div>
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<span style="font-family: Calibri;">Momofuku’s Pork Belly Bun glistened with Hoisin, scallion
and cucumber setting the tone as the gateway to superlative dishes. Aromas of
smoked cedar and lemon signaled the arrival of flawlessly prepared Wild Alaskan
King Salmon topped with sunflower. After consuming these thoroughly delightful
dishes we were ready for the culinary highpoint! </span></div>
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<span style="font-family: Calibri;">In Japan, beef cattle are
classified into four categories: Japanese Black, Seed Japanese Brown, Japanese
Shorthorn, and Japanese Polled. </span></div>
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<span style="font-family: Calibri;">Wagyu Beef with an A5 is the highest grade
given only to the finest beef. With that is mind, a divine dish of sizzling A5
Hokkaido Wagyu arrived with rich mushrooms, scallion and just the right touch
of garlic soy to our anticipating appetites.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiekPTp-DCw4LMG1oiVRY60FCtmWRS00x6gmQNvzaiSwfE4KSZNildm8k3D58oUbGR1nzgTEOCeueeui-mgM7rDr-pk-QQRDD67XVd6SSlp7dUOzpIcnZrNnSAUvRjNnkBytDL2IedpgbTa/s1600/momo6.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1187" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiekPTp-DCw4LMG1oiVRY60FCtmWRS00x6gmQNvzaiSwfE4KSZNildm8k3D58oUbGR1nzgTEOCeueeui-mgM7rDr-pk-QQRDD67XVd6SSlp7dUOzpIcnZrNnSAUvRjNnkBytDL2IedpgbTa/s320/momo6.png" width="291" /></a></div>
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<span style="font-family: Calibri;">On this evening, as the neon lights glowed against the
dimming dark blue sky, we found Momofuku as an outstanding way to pass hours of
culinary bliss before a night on the Strip.</span></div>
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<span style="font-family: Calibri;"> Before we could adjourn to our
adventure, a dessert of crack pie® was the consummate way to conclude this meal
milestone. Christina Tosi’s<span style="margin: 0px;"> </span>Milk Bar’s
crack pie®<span style="margin: 0px;"> </span>is a guest favorite featuring
toasted oat crust and a gooey butter filling which can be enjoyed by itself. </span></div>
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<span style="font-family: Calibri;">Each bite reminded us of the playful imaginative food that leads to an outstanding
culinary journey that King, </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVh8oHFxFcKl5FEoLs4VpV35vg5iVWaMwXimn5XbhxAa6Oqzn8U11BVXS6U8h-Jvl0vJ__N1IK8Gyds2KrfnNX7iAMIQcVSu-t9HjSWi5GvgjtyfSfy-h9b5buvmd7E5vuacRq6ad2Fnet/s1600/momo2.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="480" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVh8oHFxFcKl5FEoLs4VpV35vg5iVWaMwXimn5XbhxAa6Oqzn8U11BVXS6U8h-Jvl0vJ__N1IK8Gyds2KrfnNX7iAMIQcVSu-t9HjSWi5GvgjtyfSfy-h9b5buvmd7E5vuacRq6ad2Fnet/s320/momo2.png" width="320" /></a></div>
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<span style="font-family: Calibri;">Chang and Tosi and staff have done so
exceptionality well and continue to do so night after night.</span></div>
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: Calibri;"></span>Cuisineisthttp://www.blogger.com/profile/10987311108002335482noreply@blogger.comtag:blogger.com,1999:blog-1542848686684181901.post-15967042668930217142018-07-30T15:21:00.000-07:002018-07-30T15:21:00.459-07:00Restaurateur and CEO Steven Paperno dives into Las Vegas’ dining scene with a second location at Sharky’s Modern Mexican Kitchen.
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<span style="font-family: Calibri;">Sharky’s, 29<sup>th</sup> location in the lineage of Modern
Mexican Kitchens, just opened in Las Vegas Nevada to the delight of many
seeking a healthier version of fresh Mex. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheAJPvViREvpfvCpXz8RokEknFW6oQpA2MDxhsu98qcR6TLvnKbiZ1TqPHPKhm8e_5YNtu647zb8UN8ZJdy1pKnLeJ69I82MF8HZN0Uk1dPzN3vtpLQjhg-0su7idFmA53_gTCyJ8PAhLW/s1600/sharkys1.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1208" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheAJPvViREvpfvCpXz8RokEknFW6oQpA2MDxhsu98qcR6TLvnKbiZ1TqPHPKhm8e_5YNtu647zb8UN8ZJdy1pKnLeJ69I82MF8HZN0Uk1dPzN3vtpLQjhg-0su7idFmA53_gTCyJ8PAhLW/s320/sharkys1.png" width="286" /></a></div>
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<span style="font-family: Calibri;">New offerings are available within
this sleek modern build out with exposed wood, repurposed materials, and lots
of communal dining tables and comfy booths. </span></div>
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<span style="font-family: Calibri;">Paperno strives to set Sharky’s apart
as a holistic Mexican diner where vegans, vegertarians and carnivores can
peaceably <span style="margin: 0px;"> </span>partake of natures bounty. </span></div>
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<span style="font-family: Calibri;">Using grilled meats, Non GMO and gluten free taco shells and tortillas, while
offering the freshest in organic and sustainable products within a reasonable
price point, Sharky’s strives to craft healthy fast food. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghNsYiszernR0X6CF5vc-J2N1cIHahcropE3TFAhyphenhyphenK8zghP1EdOKFErocsXW69QyS4LuehtF1jPVd-Kjr_VBo_6qbqMBv3qcGLKYETsoyFrEOjqGfZeCaCjniz1M1M7dEoPyLTpOsrJ8pX/s1600/shakphone4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1372" data-original-width="1372" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghNsYiszernR0X6CF5vc-J2N1cIHahcropE3TFAhyphenhyphenK8zghP1EdOKFErocsXW69QyS4LuehtF1jPVd-Kjr_VBo_6qbqMBv3qcGLKYETsoyFrEOjqGfZeCaCjniz1M1M7dEoPyLTpOsrJ8pX/s320/shakphone4.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3p77xf3g9KLTZeaFGPG0GJJCGFumYj98Fs_-Gu1ru2Z9Qu2bv8Iz5ILCABPRa9w6DEqoTrJ2yIaXoTNVyzBHNEnSdAE5R7_DGtgw39qXWj6gMn3v37B4tvpSbbs1jRKQjvDbR8XLpj0gq/s1600/sharkphoe1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1392" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3p77xf3g9KLTZeaFGPG0GJJCGFumYj98Fs_-Gu1ru2Z9Qu2bv8Iz5ILCABPRa9w6DEqoTrJ2yIaXoTNVyzBHNEnSdAE5R7_DGtgw39qXWj6gMn3v37B4tvpSbbs1jRKQjvDbR8XLpj0gq/s320/sharkphoe1.JPG" width="278" /></a></div>
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<span style="font-family: Calibri;"><br /></span></div>
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<span style="font-family: Calibri;">Try the grilled BBQ
chicken salad with sweet fire-roasted organic corn, sweet peppers, and fresh
mixed greens with a textural hit of toasted pecans all gently tossed in a
creamy chipotle BBQ dressing. Offset the spicy flavors with a handcrafted
lemonade or specialty beverage.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3p77xf3g9KLTZeaFGPG0GJJCGFumYj98Fs_-Gu1ru2Z9Qu2bv8Iz5ILCABPRa9w6DEqoTrJ2yIaXoTNVyzBHNEnSdAE5R7_DGtgw39qXWj6gMn3v37B4tvpSbbs1jRKQjvDbR8XLpj0gq/s1600/sharkphoe1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1392" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3p77xf3g9KLTZeaFGPG0GJJCGFumYj98Fs_-Gu1ru2Z9Qu2bv8Iz5ILCABPRa9w6DEqoTrJ2yIaXoTNVyzBHNEnSdAE5R7_DGtgw39qXWj6gMn3v37B4tvpSbbs1jRKQjvDbR8XLpj0gq/s320/sharkphoe1.JPG" width="278" /></a></div>
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<span style="font-family: Calibri;"><br /></span></div>
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<span style="font-family: Calibri;"> The vegan Roasted Cauliflower and Mushrooms
tacos filled with exceptional flavor that bewitches with a melding of
“chorizo-spiced” sweet potatoes, mushrooms and cauliflower. Summer Harvest
Salad has super food power with quinoa, fresh greens, and organic veggies. </span></div>
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<div style="margin: 0px 0px 13.33px;">
<span style="font-family: Calibri;">“We’re so passionate when it comes to providing delicious
Mexican food with modern flavors in a healthy way, “says Sharky’s CEO Steven
Paperno. Sharky’s wants to be modern Mexican for the food conscious eater and
those just seeking a healthier alternative. Dive into the thoughtful and
tasteful menu items and your taste buds will be swimming in a sea of great
flavors. Ole!</span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: Calibri;"></span>Cuisineisthttp://www.blogger.com/profile/10987311108002335482noreply@blogger.comtag:blogger.com,1999:blog-1542848686684181901.post-5118921747324827152018-04-08T11:40:00.001-07:002018-04-08T11:40:51.596-07:00New Orleans Tricentennial Offers The Best of Culinary Nostalgia For All to Experince.<div style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #444444; font-family: "Open Sans",Helvetica,Arial,sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 23.99px; margin-bottom: 23.94px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
New Orleans Louisiana is a place which overcomes adversity with grit and grueling fortitude; moving beyond the ravages of World Wars, devastating storms and even prohibition, the heart and soul of New Orleans surmount the insurmountable while maintaining cultural identity through tradition, customs and of course, the food.</div>
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<img alt="" class="alignright size-medium wp-image-7977" height="225" src="http://cuisineist.com/wp-content/uploads/2018/04/86B569DA-1916-4B58-A335-3C6AF96FBEAD-300x225.jpeg" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: right; height: 225px; margin-bottom: 11.9px; margin-left: 23.94px; margin-right: 0px; margin-top: 11.9px; max-width: 1000px;" width="300" /></div>
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The 2018 Tricentennial celebration is the momentous reminder that this city has intestinal fortitude in advancing against formidable odds. One area that reflects Nola’s Phoenix like ability is in providing sustenance to the hungry travelers and loquacious locals. Interested imbibers and diners can learn more about Nola’s colorful gastronomic past through the Southern Food and Beverage museum or a fabulous historical drinking tour with the one of the museums curators and author of Drink Dat, Elizabeth Pearce.</div>
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<img alt="" class="alignright size-medium wp-image-7993" height="300" src="http://cuisineist.com/wp-content/uploads/2018/04/IMG_3787-300x300.jpg" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: right; height: 300px; margin-bottom: 11.9px; margin-left: 23.94px; margin-right: 0px; margin-top: 11.9px; max-width: 1000px;" width="300" /></div>
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Building a background of culinary knowledge takes on many forms, but dining and drinking are by far the most pleasurable ways to experience Nola’s culinary nobility. Gumbos continue to fill the bowls of parched patrons, while local red fish and briny oysters are politely piled onto the plates of historical dining legends such as Antoine’s, Galatorie’s and Arnaud’s while new comers in the post Katrina wake have made the vow to carry on tradition while adding their own culinary magic for a new generation of diners in newcomers such as La Petite Grocery, and Restaurant R’evolution.</div>
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<img alt="" class="alignright size-medium wp-image-7994" height="300" src="http://cuisineist.com/wp-content/uploads/2018/04/IMG_3777-300x300.jpg" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: right; height: 300px; margin-bottom: 11.9px; margin-left: 23.94px; margin-right: 0px; margin-top: 11.9px; max-width: 1000px;" width="300" /> <img alt="" class="alignright size-medium wp-image-7995" height="270" src="http://cuisineist.com/wp-content/uploads/2018/04/IMG_3794-300x270.jpg" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: right; height: 270px; margin-bottom: 11.9px; margin-left: 23.94px; margin-right: 0px; margin-top: 11.9px; max-width: 1000px;" width="300" /></div>
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<img alt="" class="alignright size-medium wp-image-7976" height="300" src="http://cuisineist.com/wp-content/uploads/2018/04/1FE837EA-F335-4434-919F-6573FC066386-e1522878554585-225x300.jpeg" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: right; height: 300px; margin-bottom: 11.9px; margin-left: 23.94px; margin-right: 0px; margin-top: 11.9px; max-width: 1000px;" width="225" /></div>
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The quintessential dining venues are the bastions, up-holding dining standards, beckoning delighted diners again and again into the crowded dining halls through the timeless turns of history. “In a city where food is not just a passion but an obsession, where it is more than sustenance, where it is spiritual inspiration, where there are two times of day-mealtime and in between-restaurants are sacred institutions,” observed award winning New Orleans food author Kerri McCaffety. Perhaps it is this generational almost religious devotion to epicurean excellence that defies the demons of dining decrepitude and consistently raises the mark in the hospitality industry through the eons of time.</div>
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<img alt="" class="alignright size-medium wp-image-7963" height="300" src="http://cuisineist.com/wp-content/uploads/2018/04/B194C8CC-502A-4545-87BF-F54716577EE2-e1522878611405-225x300.jpeg" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: right; height: 300px; margin-bottom: 11.9px; margin-left: 23.94px; margin-right: 0px; margin-top: 11.9px; max-width: 1000px;" width="225" /></div>
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Taking a look back at some of the dishes and drinks that remain timeless is appropriate for this Tricentennial retrospective. Although this list is just a glimpse of countless venues and their signature dishes, the spirit of New Orleans’s gastronomic creativity and traditional Creole and Cajun alchemy along with the melting pot of cultural influences shine through in the tried, true and the new of New Orleans cuisine.</div>
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<img alt="" class="size-medium wp-image-7959 alignleft" height="300" src="http://cuisineist.com/wp-content/uploads/2018/04/84609D8B-3517-47DC-9694-E7EED6DD3D28-e1522878683148-225x300.jpeg" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: left; height: 300px; margin-bottom: 11.9px; margin-left: 0px; margin-right: 23.94px; margin-top: 11.9px; max-width: 1000px;" width="225" /></div>
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Antoine’s</div>
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One cannot get closer to historical dining experience than a visit to Antoine’s, the United States oldest family run restaurant. Celebrating 175 years is something unfathomable to many in the restaurant industry where most establishments crash and burn within the first year. “The duty of a good Cuisiner is to transmit to the next generation everything he has learned and experience”, said Fernard Point in 1941 and famous Antoine’s has been doing this since the 1800’s. Antoine Alciatoire established the 700 rue de St. Louis restaurant in 1868; his enduring quality of hospitality, service and superior food has transcended the tumult of history and continues on into the present day. There are certain dishes that should be experienced in this Tricentennial year, and Antoine’s is home to many of them.</div>
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Let’s begin with a solution to a French snail shortage in the 1800’s when Antoine’s son Jules faced a quandary over reinventing his father’s specialty dish of Snail Bourguignon. The solution came as a new dish conceived by sourcing local oysters, giving rise to the celebrated dish, Oyster Rockefeller. The recipe is still a secret today”, said Lisa Blount Co- proprietor. “There is absolutely no spinach in the recipe but what greens are used in this highly sought after dish continue to be closely guarded to this day, although many have tried to figure it out over the decades”, she added. While this homely dish may not be instagram worthy with its crusty green vegetable topping atop of a well seasoned baked oyster in the half shell, it is deeply flavorful and a true iconic New Orleans dish.</div>
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<img alt="" class="alignright size-medium wp-image-7967" height="300" src="http://cuisineist.com/wp-content/uploads/2018/04/E89B47D6-F71C-44A7-A185-B03E23868993-300x300.jpeg" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: right; height: 300px; margin-bottom: 11.9px; margin-left: 23.94px; margin-right: 0px; margin-top: 11.9px; max-width: 1000px;" width="300" /></div>
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Another celebratory experience worth having begins by asking for Paul, a veteran server of 20 plus years. He will conjure up another Jules original, the Café Brule Diabolique: a hot brandy concoction seasoned with a combination of citrus and cloves. Paul waxes eloquently as he gracefully ladles the flaming liquid into an elegant demitasse cup. Other dishes noted for their time tested originality are the Crayfish Etouffee, Shrimp Remoulade, Shrimp Meuniere, Oysters Bienville, Chicken Creole, Pompano en Papillote and the Chateaubriand Colbert. For those with a penchant for history, a glimpse into the nearly two-hundred year family history is available upon request.</div>
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<img alt="" class="alignright size-medium wp-image-7961" height="300" src="http://cuisineist.com/wp-content/uploads/2018/04/F9BE9113-3A6A-407B-A267-7C4C7EA2885D-e1522878841793-225x300.jpeg" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: right; height: 300px; margin-bottom: 11.9px; margin-left: 23.94px; margin-right: 0px; margin-top: 11.9px; max-width: 1000px;" width="225" /></div>
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Take a tour of the many rooms that have hosted socialites, celebrities, Krewes, Kings and dazzling Mardi Gras Queens. The paintings, Memorabilia and photos along with many storied stately dining rooms have been restored to their glory days pre-Katrina. “It was a big deal for us to get this right after Katrina”, reflected Lisa Blount. By all accounts Antoine’s has done just that with elegance and care for all the future generations of Nola diners.</div>
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Arnuad’s</div>
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“Eating should be a pleasure, not a task to get over with in a hurry. A dinner chosen according to one’s needs, tastes and moods, well prepared and well served is a joy to all senses and an impelling incentive to sound sleep, good health, and long life”, ruminated Count Arnaud as he contemplated the hurried lifestyle of modern living in the early 20<sup style="font-size: 8.8px; line-height: 0px; position: relative; top: -4.4px; vertical-align: baseline;">th</sup> century.</div>
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<img alt="" class="size-medium wp-image-7981 alignleft" height="300" src="http://cuisineist.com/wp-content/uploads/2018/04/4034C655-99E7-428D-BBC6-19D1BC6E3FBD-e1522879009631-225x300.jpeg" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: left; height: 300px; margin-bottom: 11.9px; margin-left: 0px; margin-right: 23.94px; margin-top: 11.9px; max-width: 1000px;" width="225" /></div>
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Presently celebrating 100 years, Arnuad’s is a place that covers an entire city block. Lines of eager diners perpetually spill out into Bourbon Street waiting for a table within this two story French bistro style restaurant. Sip on a French 75 while grazing on soufflé potatoes with béarnaise sauce while selecting your menu items Table d’Hote menu honoring the first 30 years within their 100th year anniversary.</div>
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<img alt="" class="alignright size-medium wp-image-7982" height="300" src="http://cuisineist.com/wp-content/uploads/2018/04/70379708-FA1D-4418-8A8A-A96DA22EDD66-300x300.jpeg" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: right; height: 300px; margin-bottom: 11.9px; margin-left: 23.94px; margin-right: 0px; margin-top: 11.9px; max-width: 1000px;" width="300" /></div>
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Galatoire’s</div>
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Jean Galatoire established this location n 1905 and generations of family members have carried on the legacy of superb dining. Galatoire’s stands as a stalwart dining institution replete with gold fleur de Lis patterned wall paper (hand painted after the original), and quaint Parisian café tables, covered in starched white table sporting gleaming glass ware and white bone china that speak of yesteryear.</div>
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<img alt="" class="size-medium wp-image-7966 alignleft" height="225" src="http://cuisineist.com/wp-content/uploads/2018/04/B149CCE4-558D-4A98-9FC1-8B632478FD3F-e1522879157257-300x225.jpeg" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: left; height: 225px; margin-bottom: 11.9px; margin-left: 0px; margin-right: 23.94px; margin-top: 11.9px; max-width: 1000px;" width="300" /></div>
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Well groomed jacketed cloaked waiters hover like bees within the continuous hive of dining activity while diners dish on menu staples such as the Shrimp Remoulade and the Redfish Meuniere Amandine. This place is not to be missed on any visit to the Big Easy, especially in the Tricentennial year.<img alt="" class="alignright size-medium wp-image-7965" height="225" src="http://cuisineist.com/wp-content/uploads/2018/04/D18E8FAC-F532-4938-9892-C9241937ACA0-300x225.jpeg" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: right; height: 225px; margin-bottom: 11.9px; margin-left: 23.94px; margin-right: 0px; margin-top: 11.9px; max-width: 1000px;" width="300" /></div>
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<img alt="" class="size-medium wp-image-7964 alignleft" height="225" src="http://cuisineist.com/wp-content/uploads/2018/04/8BE5EB89-BCB6-4DC1-8946-4CC3B72704DE-300x225.jpeg" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: left; height: 225px; margin-bottom: 11.9px; margin-left: 0px; margin-right: 23.94px; margin-top: 11.9px; max-width: 1000px;" width="300" /></div>
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Brennans,</div>
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As we move forward into the 20 century, the Irish Brennan family cornered the Nola dining world and has propelled itself into the 21<sup style="font-size: 8.8px; line-height: 0px; position: relative; top: -4.4px; vertical-align: baseline;">st</sup> century a leader in the hospitality industry with numerous James Beard awards and other distinguished accolades. Count Arnaud goaded that an Irishman could not work in the restaurant business but Owen Brennan proved otherwise opening Owen Brennan’s Vieux Carre which became a success much to Arnauds chagrin.</div>
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<img alt="" class="alignright size-medium wp-image-7996" height="200" src="http://cuisineist.com/wp-content/uploads/2018/04/m_2017-08-18-10-02-14unknown-4-300x200.jpeg" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: right; height: 200px; margin-bottom: 11.9px; margin-left: 23.94px; margin-right: 0px; margin-top: 11.9px; max-width: 1000px;" width="300" /></div>
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After a move to the present Royal Street location, Brennan’s became the dining darling of the 20<sup style="font-size: 8.8px; line-height: 0px; position: relative; top: -4.4px; vertical-align: baseline;">th</sup> century under the steady direction of dining Grand Dame, Ella Brennan. Dinner at Antoine’s was eclipsed by the newcomer on the block. Breakfast at Brennan’s remains the best in what New Orleans culinary has to offer and recently was name restaurant of the year by New Orleans Magazine. This is the place where Bananas Foster’s was birthed and bathed in flaming rum sauce becoming the most copied dessert of all time. Egg dishes were invented and celebrated as creative takes on classics, such as Eggs Sardou and Eggs Hussarde. Chef Slade Rushing carries the Creole torch of taste and perfection with his balanced vibrant cuisine that has garnered him yet another James Beard nomination.</div>
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<img alt="" class="size-medium wp-image-7997 alignleft" height="300" src="http://cuisineist.com/wp-content/uploads/2018/04/m_2017-08-18-10-02-16unknown-7-200x300.jpeg" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: left; height: 300px; margin-bottom: 11.9px; margin-left: 0px; margin-right: 23.94px; margin-top: 11.9px; max-width: 1000px;" width="200" /></div>
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Over In the Garden District ubiquitous Commander’s palace continues to command attention to the mystique of southern hospitality. Family members Ti Adelaide Martin and Lally Brennan propitiate the family legacy of excellent Haute Creole Cuisine as 2018 inductees into the James Beard Foundation Who’s Who of Food & Beverage. Paul Prudhomme, Emeril Lagasse, the late Jamie Shannon and presently Executive Chef, Tory McPhail all have thrived and arrived into their own culinary genius through the watchful eye of Ella Brennan. Brunching in one of the many splendid dining rooms that have hosted the best and brightest of celebrity, society and notoriety is a must dining mandate. Here the favorites of Pecan Crusted Gulf Fish, Sugarcane Lacquered South Texas Quail and turtle soup are served with precision in service and in taste. Ella’s system of exquisite simultaneous service; dishes placed onto the table with multiple servers in perfect dining orchestration is a sight to behold. Join in the fun, grab an umbrella and twirl a napkin in the customary dining dance as the jazz trio drives the beat in celebrating decades of dining greatness. You will be glad you did!<img alt="" class="size-medium wp-image-7984 alignleft" height="300" src="http://cuisineist.com/wp-content/uploads/2018/04/F3DF4670-41FB-422E-960B-850295232591-225x300.jpeg" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: left; height: 300px; margin-bottom: 11.9px; margin-left: 0px; margin-right: 23.94px; margin-top: 11.9px; max-width: 1000px;" width="225" /></div>
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<img alt="" class="alignright size-medium wp-image-7986" height="300" src="http://cuisineist.com/wp-content/uploads/2018/04/4FF620FE-A66F-4AAA-8AD4-21F21607A6F8-225x300.jpeg" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: right; height: 300px; margin-bottom: 11.9px; margin-left: 23.94px; margin-right: 0px; margin-top: 11.9px; max-width: 1000px;" width="225" /></div>
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The history and consistency is reflected in and through generations of Brennan’s branching out and carrying on Owen and Ella’s entrepreneurial spirit through their many dining venues. Family is involved at every restaurant, and over at Ralph’s On the Green, Kathyrn Brennan is circling the dining room with her gracious hospitality and watchful wisdom. Who would have imagined that a building with Storyville’s shady and lurid past would now house an elegant and upscale dining venue?</div>
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<img alt="" class="alignright size-medium wp-image-7972" height="225" src="http://cuisineist.com/wp-content/uploads/2018/04/29E4D19B-163B-45C2-A0FE-83B5D5DEBC08-300x225.jpeg" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: right; height: 225px; margin-bottom: 11.9px; margin-left: 23.94px; margin-right: 0px; margin-top: 11.9px; max-width: 1000px;" width="300" /></div>
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Present day offers a dining spectacle as Chef Chip Flanagan offers up his alchemic blend of deeply flavored menu items that are inspired by his New Orleans roots.</div>
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<img alt="" class="alignright size-medium wp-image-7973" height="300" src="http://cuisineist.com/wp-content/uploads/2018/04/F98E9EBD-5B6E-48C7-BDE6-D2AB21685927-225x300.jpeg" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: right; height: 300px; margin-bottom: 11.9px; margin-left: 23.94px; margin-right: 0px; margin-top: 11.9px; max-width: 1000px;" width="225" /></div>
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Indulge in the house-made Black Pepper Pappardale with seasonal King Trumpet mushrooms or the roasted whole fish with fresh herbs and brown butter emulsion. Marry these dishes with a boozy old fashioned or a great glass of Cabernet while overlooking the central park with the moss covered trees and the sprawling green lawns.<img alt="" class="size-medium wp-image-7975 alignleft" height="300" src="http://cuisineist.com/wp-content/uploads/2018/04/48A056BE-94E4-428E-80C5-BCB70FF6CEF0-e1522880926473-225x300.jpeg" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: left; height: 300px; margin-bottom: 11.9px; margin-left: 0px; margin-right: 23.94px; margin-top: 11.9px; max-width: 1000px;" width="225" /></div>
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Back on the corner of St. Louis St.and Chartes is yet another historic house of hospitality that has became famous for what was to be a refuge for the infamous, the Napoleon house. Although Napoleon never did reside at this proposed site of exile, his legacy continues to this day drawing history buffs, movie scouts, and hungry diners. Keeping true to tradition Executive Chef and General Manager, Chris Montero observes this heritage with his locally crafted menu.</div>
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<img alt="" class="alignright size-medium wp-image-7978" height="300" src="http://cuisineist.com/wp-content/uploads/2018/04/76AA555B-A04E-4A28-9DCA-54F39F50DF44-e1522880747134-225x300.jpeg" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: right; height: 300px; margin-bottom: 11.9px; margin-left: 23.94px; margin-right: 0px; margin-top: 11.9px; max-width: 1000px;" width="225" /></div>
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Pimm’s cups flow steadily from the celebrated small bar while meaty Muffalettas are served alongside a bowl of seafood gumbo or red beans and rice. In 2015 Ralph Brennan took over the century long ownership of Italian grocer Joseph Impastato’s lineage. Keeping with Napoleon’s rich lore and legend, it does seem appropriate that another dining dynasty family has now taken the reigns going forward into the next centennial.</div>
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<img alt="" class="alignright size-medium wp-image-7970" height="300" src="http://cuisineist.com/wp-content/uploads/2018/04/21D14B6A-8F81-4CAE-B150-B679EB036A81-225x300.jpeg" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: right; height: 300px; margin-bottom: 11.9px; margin-left: 23.94px; margin-right: 0px; margin-top: 11.9px; max-width: 1000px;" width="225" /></div>
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La Petite Grocery</div>
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Housed in the refurbished historic building that John Willig and Frank Frank Mackie built almost 100 years ago as a neighborhood sundries store, La Petite is a dining haute spot that is now drawing auspicious diners daily into its legendary dining digs. La Petite Grocery is under the direction of 2016 James Beard South winner, Justin Devillier, Chef Proprietor along with wife Mia Freiberger-Devillier. Devillier’s culinary sensibility, youthful exuberance and expertise shine brightly even in the shadows of Nola’s dining dignitaries.</div>
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<img alt="" class="size-medium wp-image-7971 alignleft" height="300" src="http://cuisineist.com/wp-content/uploads/2018/04/3324C292-F857-4BE7-BB95-20E17BC49BC1-282x300.jpeg" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: left; height: 300px; margin-bottom: 11.9px; margin-left: 0px; margin-right: 23.94px; margin-top: 11.9px; max-width: 1000px;" width="282" /></div>
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Opening in 2004 and then re-opening again post Katrina, this neighborhood restaurant is worth the visit away from Bourbon Street. The delectably innovative blue crab beignets with malt vinegar aioli and the house made butternut squash & Comte ravioli are just several superb dishes that showcase Chef’s ability to fuse classic culinary nuances with modern sophistication rendering supreme taste, texture and presentation. Carefully crafted cocktails, extensive wine list, and fresh exquisite desserts are also served up with convivial southern charm.<img alt="" class="alignright size-medium wp-image-7969" height="300" src="http://cuisineist.com/wp-content/uploads/2018/04/AC838667-D1FA-449A-BDE5-7C167A0E036E-225x300.jpeg" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: right; height: 300px; margin-bottom: 11.9px; margin-left: 23.94px; margin-right: 0px; margin-top: 11.9px; max-width: 1000px;" width="225" /></div>
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Restaurant R’evolution</div>
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Executive New Orleans Chef John Folse partnered with James Beard award winning Chef Rick Tramonto post Katrina to form the Folse Tramonto Restaurant Development that became the catalyst for their premier joint venture, Restaurant R’evolution. Folse is an authority on Cajun-Creole cooking, having authored nine books on Louisiana’s immutable cuisine. With that depth of knowledge, Folse and Tramonto go to great lengths to showcase the gastronomic traditions of the seven primary nations that influenced the dining history and traditions of New Orleans.</div>
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<img alt="" class="alignright size-medium wp-image-7991" height="300" src="http://cuisineist.com/wp-content/uploads/2018/04/B2678619-1519-4A5B-8724-E9A1AF505EEF-225x300.jpeg" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: right; height: 300px; margin-bottom: 11.9px; margin-left: 23.94px; margin-right: 0px; margin-top: 11.9px; max-width: 1000px;" width="225" /></div>
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<img alt="" class="size-medium wp-image-7988 alignleft" height="300" src="http://cuisineist.com/wp-content/uploads/2018/04/317F6E77-1CAB-4F41-94A8-E2749DE3C9FC-e1522881125749-225x300.jpeg" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: left; height: 300px; margin-bottom: 11.9px; margin-left: 0px; margin-right: 23.94px; margin-top: 11.9px; max-width: 1000px;" width="225" /></div>
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In honoring the Tricentennial festivities, the Chefs have put together special Tricentennial tasting menus that should not be missed. Italy being one of the seven nations highlighted in this specialty menu showcases an antipasto of Scallop crudo, Calamari Frito, Sea Urchin accented with blood oranges accompanied by a the Maso Martis Trento Spumante. The Raviolini con Burrata and the Beef Tenderloin with Venison Sausage are other dishes that pay homage to Italian heritage influences upon the New Orleans culinary make-up. Folse and Tramanto are masters at implementing and preparing a tribute to all that have gone before through their evocative and meaningful dishes. But don’t go home without trying their riff on gumbo aptly named Death by Gumbo (a good last meal choice). A golden quail delightfully endowed with savory bits of andouille, oysters, and file rice gently rests in an exquisite rich roux. The decadent depth of flavor and texture spills from each spoonful into mouthfuls of ecstatic lusciousness. Now you can go satiated with dishes that will be in your memory forever.</div>
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<img alt="" class="alignright size-medium wp-image-7989" height="300" src="http://cuisineist.com/wp-content/uploads/2018/04/384278D8-DD15-4F12-A3B6-9B19AFC4F770-225x300.jpeg" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: right; height: 300px; margin-bottom: 11.9px; margin-left: 23.94px; margin-right: 0px; margin-top: 11.9px; max-width: 1000px;" width="225" /></div>
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New Orleans dining will always have its history, mystery and culinary nuances but it is the new comers, the innovators that will carry the city into the future. Welcoming change while paying tribute to those who have persevered through the centuries is what New Orleans does best. Most aptly stated in Love Letter from New Orleans, “Diversity reigns –our culinary hodge podge, we live life all in.”</div>
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />Cuisineisthttp://www.blogger.com/profile/10987311108002335482noreply@blogger.comtag:blogger.com,1999:blog-1542848686684181901.post-68946358311914085302018-01-07T12:11:00.001-08:002018-01-15T11:33:16.296-08:00La Jolla California Offers Fine Dining, Resorts and Plently of outdoor Adventures to enjoy.<div style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #444444; font-family: "Open Sans",Helvetica,Arial,sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 23.99px; margin-bottom: 23.94px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
The holidays would not be the same without glittering gifts, twinkling lights and our favorite holiday stories. One such story seems to make the heart swell with warm emotion as the main character learns of the importance of kindness that transcends monetary value and façade. Dr. Suess’s The Grinch, tells the story of an villainous curmudgeon that puts away his evil pursuit of destroying Christmas for the inhabitants of the fictitious Who-Ville as he hears their joyous voices echo into the canyon, unhinging his plans on ruining their holiday celebration.</div>
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<img alt="" class="alignright size-medium wp-image-7868" src="https://cuisineist.com/wp-content/uploads/2018/01/IMG_8230-225x300.jpg" height="300" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: right; height: 300px; margin-bottom: 11.9px; margin-left: 23.94px; margin-right: 0px; margin-top: 11.9px; max-width: 1000px;" width="225"></div>
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Where did this redemptive character receive his fictcious embodiment? In a place known as La Jolla (la hoya) California where bestselling author Theodore Ted Geisel, aka Dr. Suess, resided for many years. Not only did Suess create his greeny mean Grinch here, this place also inspired his hundreds of other fantastical characters that made their way onto the printed page through his masterful rhythmical prose. The University of California at San Diego in La Jolla exhibits the most extensive collection of Geisel’s material and is must visit for the Suess obsessed. A trip to La Jolla turned into a fabulous two day adventure that gave us insider information on this famous La Jolla resident and the many lovely recreational and dining options that are available to the general public, but we are sure, were frequented by this famous resident.</div>
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La Jolla is known as the “Jewel” of San Diego and for good reason there are a myriad of natural and physical wonders that abound in this pristine destination that does conjure up creativity and inspiration. Starting with a short drive to our Balanise style boutique hotel, the Pantai Inn.We thought of Seuss’s love of exotic places and faraway mythical lands and this boutique resort would have fit right into his creative outlay.</div>
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<img alt="" class="alignright size-medium wp-image-7902" src="https://cuisineist.com/wp-content/uploads/2018/01/IMG_8184-300x300.jpg" height="300" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: right; height: 300px; margin-bottom: 11.9px; margin-left: 23.94px; margin-right: 0px; margin-top: 11.9px; max-width: 1000px;" width="300"></div>
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The Pan Tai Inn embodies the perfect holiday get-away as it rests peacefully over the ocean cliffs where the echoing calls of the nearby sea lions fill the air with their mournful bellows and gliding sea gulls gawk back as though consoling the languorous mammals.</div>
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<img alt="" class="alignright size-medium wp-image-7903" src="https://cuisineist.com/wp-content/uploads/2018/01/IMG_8176-e1515193551918-225x300.jpg" height="300" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: right; height: 300px; margin-bottom: 11.9px; margin-left: 23.94px; margin-right: 0px; margin-top: 11.9px; max-width: 1000px;" width="225"> <img alt="" class="size-medium wp-image-7905 alignleft" src="https://cuisineist.com/wp-content/uploads/2018/01/IMG_8212-1-e1515193769772-225x300.jpg" height="300" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: left; height: 300px; margin-bottom: 11.9px; margin-left: 0px; margin-right: 23.94px; margin-top: 11.9px; max-width: 1000px;" width="225"></div>
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Complete with flowing fountains, bamboo fixtures and exotic art work, we felt we stepped into a Balinese paradise as our effervescent concierge escorted us to the best suite that sat directly adjacent to panoramic ocean view. Complete with rattan style furnishing, gas fireplace, and a full kitchen we felt embraced by the spirit of island hospitality. Pantai Inn has a boutique collection of rooms, suites and cottages for every travelers needs that also includes lavish complimentary breakfast, wireless internet access and parking. With a lovely gift of baked goods to welcome us, we were ready for a sweet treat and some Seuss style adventure.</div>
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<img alt="" class="alignright size-medium wp-image-7906" src="https://cuisineist.com/wp-content/uploads/2018/01/IMG_8265-300x300.jpg" height="300" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: right; height: 300px; margin-bottom: 11.9px; margin-left: 23.94px; margin-right: 0px; margin-top: 11.9px; max-width: 1000px;" width="300"></div>
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Our first outing for the day was an electric bike tour at San Diego Fly Rides for a SoCal Riviera Tour of La Jolla. We were going to get an up close look at the flora and fauna while burning off the copious amounts of sugar that we just consumed. Adjusting to the bike took a few minutes of finagling, but our handsome guide made sure we all felt comfortable as these bikes don’t need much man power to take off down the road. Helmet on, wheels in place and we were off to our first stop; the coastal cliffs right below the Pantai inn.</div>
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<img alt="" class="size-medium wp-image-7877 alignleft" src="https://cuisineist.com/wp-content/uploads/2018/01/IMG_8267-270x300.jpg" height="300" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: left; height: 300px; margin-bottom: 11.9px; margin-left: 0px; margin-right: 23.94px; margin-top: 11.9px; max-width: 1000px;" width="270"></div>
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The weather was indeed stellar, as we glided to a halt in the city park to hear our guide give us the first of many mini lectures on his beloved city. Today we were getting up close and personal with the sea lions but with their close proximity to humans, many try to get too close for a sealion selfies regardless of federal laws. We were quickly reminded us of that quandary as our guide quickly reprimanded a middle aged couple for getting to close to this seemingly relaxed animal.</div>
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Our next route took us along the gated multi-million dollar luxury homes and a look at a secluded beach that was the site of the first surfing craze. “You can see the most beautiful people sun bathing here,” quipped our guide. “And competition for the waves here is always a challenge for the surfing crowd,” he continued. “Brawls have been known to break out on this seemingly idyllic slice of coastline.” The fresh salty sea air coupled with such breathtaking scenery dispelled any picture of angry surfers as the scene before us was exuded the tranquil splashing of whitecaps.</div>
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<img alt="" class="size-medium wp-image-7882 alignleft" src="https://cuisineist.com/wp-content/uploads/2018/01/IMG_8235-225x300.jpg" height="300" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: left; height: 300px; margin-bottom: 11.9px; margin-left: 0px; margin-right: 23.94px; margin-top: 11.9px; max-width: 1000px;" width="225"></div>
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Our final ascent was to the top of Mt. Soledad, the highest point in La Jolla that encapsulates a stunning 360 view of the area. This mountain is also where Geisel resided as he wrote many of his popular books, including “The Cat in the Hat” and “How the Grinch Stole Christmas.” At the top is a memorial to fallen veterans where we gazed at their memorials giving silent gratitude for their service in keeping our freedoms secure in order for us to enjoy a day such as this.</div>
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After working up an appetite it was time for lunch at the award winning A.R.Valentien at the Lodge at Torrey Pine. The Torrey Pine is rare tree that grows wild along the local stretch of the San Diego coastline has become the symbol associated with the Lodge and the premier municipal golf course where many come to watch the many world class golf tournaments or a round of golf.</div>
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<img alt="" class="alignleft wp-image-7873 size-medium" src="https://cuisineist.com/wp-content/uploads/2018/01/IMG_8298-242x300.jpg" height="300" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: left; height: 300px; margin-bottom: 11.9px; margin-left: 0px; margin-right: 23.94px; margin-top: 11.9px; max-width: 1000px;" width="242"></div>
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The original 74 room inn was built in 1961, but in 2000 the hotel was demolished and reopened as the Lodge at Torrey Pines resembling the 1900’s California craftsman movement with lots of dark wood, tiffany style lamps and a well established art collection including the work of the namesake, A.R. Valentien. Known for his California botanical water color paintings the Lodge pays homage to a man who produced hundreds of detailed paintings and exquisite pottery.</div>
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The Lodge at Torrey pines offers 170 luxury hotel rooms including two restaurants, lounges, full service spa, outdoor recreation areas, including pool and fitness center. Today we were going to lunch overlooking the 18th hole of this iconic gorgeous green space. Chef Jeff Jackson seasonally inspired menu captures the true essence of the local farmer’s, small growers, ranchers and fishermen that labor to produce some of the freshest and delectable ingredients available.</div>
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<img alt="" class="alignright size-medium wp-image-7869" src="https://cuisineist.com/wp-content/uploads/2018/01/IMG_8292-245x300.jpg" height="300" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: right; height: 300px; margin-bottom: 11.9px; margin-left: 23.94px; margin-right: 0px; margin-top: 11.9px; max-width: 1000px;" width="245"></div>
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The day offered dazzling sunshine that sparkled like glittering diamonds across the swimming pool that lie just below the outdoor dining area. As we settled into our scenic seating, our appetites were primed for a meal that is lauded as one of the best of the coast. Starting out with the Ahi Tuna Crudo garnished with fresh cucumber, spring onion, radish, mint and Vadouvan yogurt harmoniously paired with the Tablas Creek Vermentino the stage was set for an exceptional culinary journey.</div>
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<img alt="" class="size-medium wp-image-7871 alignleft" src="https://cuisineist.com/wp-content/uploads/2018/01/IMG_8157-300x300.jpg" height="300" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: left; height: 300px; margin-bottom: 11.9px; margin-left: 0px; margin-right: 23.94px; margin-top: 11.9px; max-width: 1000px;" width="300"></div>
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The specialty dish of smoked trout, roasted beets, sugar snap peas, crushed hazelnuts, pickled mustard seeds accompanied by a zip of horseradish crème fraiche was indeed another delightful dish on this dining excursion. Chef Jackson’s alchemic blend of the best ingredients has put this restaurant into the must dine category for anyone wanting a true So.Cal farm to table dining experience.</div>
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<img alt="" class="alignright size-medium wp-image-7883" src="https://cuisineist.com/wp-content/uploads/2018/01/IMG_8270-225x300.jpg" height="300" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: right; height: 300px; margin-bottom: 11.9px; margin-left: 23.94px; margin-right: 0px; margin-top: 11.9px; max-width: 1000px;" width="225"></div>
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As the sun started to set over the hilly landscape, we took a stroll along the famous greens as a way to unwind and take in the scenery. The Lodge at Torrey Pines will arrange for a guided nature walk to the nearby Torrey Pines State Natural Reserve upon request, but anyone can venture off on the many hiking trails and it’s dramatic cliff-top setting. Filling our senses with sunshine and stunning vistas, it was time to returning to the PanTai where we enquired on the local’s favorite dining spot and Georges’at the Cove situated close to the hotel was the recommendation.</div>
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La Jolla’s dining scene is a mix of long established fine dining restaurants mixed with newer venues featuring everything from California coastal to vegan. There literally is a dish for everyone to enjoy. Chef Trey Foshee is at the helm of the historical Georges at the Cove. The décor is traditional chic California accented by floor to ceiling windows overlooking the cove and Pacific Ocean. Chef Trey calls his menu California Modern; an ever-changing menu of creative regional cuisine utilizing the area’s seasonally-driven produce and proteins. George’s also features the lounge-style Level2 bar and rooftop Ocean Terrace.</div>
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We started with Beef Tartare, levain crisp, mustard-fennel kraut, horseradish, pickled shallot and fines herbs and followed that up with a very fresh Snapper Crudo with local melons, charred cucumber, coconut, lemon verbena, and jalapeño. Looking over the menu our eyes met on one delicacy that we just had to experience. Our server must have read our mind. He gleefully arrive tableside with a perfectly seared Hudson Valley Foie Gras highlighted by preserved citrus-fennel marmalade, persimmon, brioche and almond to accent this very flavorful dish.</div>
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Settling on a wine pairing we prepared for what would become an epic seaside experience as the sun began to sink below the horizon. With aromas of the pacific tantalizing our nose, a Baja Striped Bass appeared on our plates. Beautifully plated with sunchokes, wild mushroom ravioli, egg yolk, sunflower seed pesto and chevri, this gift from the sea started off our entrée courses just right. Georges at the Cove not only features delights from the Pacific Ocean but from the land as well. Red Wine Braised Beef Cheeks with potato-horseradish puree, pickled cabbage, puffed beef tendon, mustard seeds, carrot and spring onion provided a rich, decadent gastronomic experience not to be soon forgotten.</div>
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For the grand FINI, Yuzu Semifreddo, Asian pear, white pomegranate, lime meringue, and white chocolate along with a sumptuous Ewenique, sheep, gouda, sweet vanilla and salted caramel from the nearby Central Coast Creamery was a magnificent way to end our evening at this renown coastal dining venue.</div>
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Great food and fresh sea air were the perfect elixir for a good night’s rest, and today we were moving into another lovely venue. When in La Jolla one must enjoy the best. Our accommodations at Hotel La Jolla-Curio Collection by Hilton were breathtaking. This beachy boutique hideaway is romantic and cosmopolitan offering many amenities to be enjoyed. With only 108 guestrooms you feel cozy in your spacious guest room or venture out the Hiatus poolside lounge, work out in their fitness center and best off all have cocktails at Cusp rooftop restaurant on the 11th floor, featuring a seasonally-inspired menu and spectacular views of the Pacific Ocean.<img alt="" class="alignright size-medium wp-image-7894" src="https://cuisineist.com/wp-content/uploads/2018/01/IMG_8343-1-300x300.jpg" height="300" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: right; height: 300px; margin-bottom: 11.9px; margin-left: 23.94px; margin-right: 0px; margin-top: 11.9px; max-width: 1000px;" width="300"></div>
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Settled into our new quarters, it was now time for some sea adventure with the La Jolla Kayak Tour of La Jolla Cove. This company specializes in guided kayak and snorkeling tours that depart daily from the La Jolla Shores. The La Jolla is known for their seven sea caves and today we were going to paddle our way along the coast for a closer look at a sea cave and the teeming marine life that reside in these protected waters. We climbed aboard our bright yellow ocean kayak as sea spray and rollicking waves ushered us into the big blue ocean. We wanted to see the orange Garibaldi fish (California’s state fish) since we were told was that this unique fish was immortalized as the mischievous fish in Seuss’s “Cat in the Hat”.</div>
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<img alt="" class="size-medium wp-image-7892 alignleft" src="https://cuisineist.com/wp-content/uploads/2018/01/IMG_8278-e1515191727493-225x300.jpg" height="300" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: left; height: 300px; margin-bottom: 11.9px; margin-left: 0px; margin-right: 23.94px; margin-top: 11.9px; max-width: 1000px;" width="225"></div>
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Just as we approached the sea cave, the orange fish were in abundance just below our splashing paddles, looking like undulating orange dots of color in the wavy water. Along the coast sea lions basked in the sun drench craggy banks oblivious to the many gawking kayakers. We carefully made our way through the cave, our voices echoing off the narrow rocky walls as dappled sunlight filtered between the hallowed rock formations. Gingerly we made our way back out and journeyed back, enjoying the refreshing air and the splashy sea spray. Bobbing like a cork, we somehow managed to navigated back to dry land, although we were soaked and needing dry clothes, and some more great California cuisine. Today we were going to head over to another local favorite, the Marine Room.</div>
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<img alt="" class="alignright size-medium wp-image-7895" src="https://cuisineist.com/wp-content/uploads/2018/01/IMG_8289-e1515192026190-225x300.jpg" height="300" style="border-bottom-color: rgb(68, 68, 68); border-bottom-left-radius: 3px; border-bottom-right-radius: 3px; border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(68, 68, 68); border-left-style: none; border-left-width: 0px; border-right-color: rgb(68, 68, 68); border-right-style: none; border-right-width: 0px; border-top-color: rgb(68, 68, 68); border-top-left-radius: 3px; border-top-right-radius: 3px; border-top-style: none; border-top-width: 0px; box-shadow: 0px 1px 4px rgba(0,0,0,0.2); display: block; float: right; height: 300px; margin-bottom: 11.9px; margin-left: 23.94px; margin-right: 0px; margin-top: 11.9px; max-width: 1000px;" width="225"></div>
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Keeping in step with exploring San Diego landmarks, The Marine Room fit the bill for our last night in this beachy utopia. Famous for its dramatic on-the-surf location and award-winning global cuisine, the Marine room has been wowing diners for over 75 years. Executive Chef Bernard Guilla’s expertise was about to be seen as we took our seats in awe of ocean waves breaking, white froth and all against the wall to ceiling windows just feet from our table. First order of dining business this evening would be in choosing a fine from their very large and carefully crafted wine list. Their Sommelier excitedly offered to pair our meal with a variety of wines and liqueurs. That is an offer we could not refuse. We leaned back in our chairs and let him and Chef Bernard “drive culinary the bus”.</div>
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Our first course proved to be an excellent way to start off the evening. Chef presented a Fennel Pollen Roasted Maine Diver Scallop and Foie Grais that was a treat for our eyes and our palate. This dish featuring kabocha purée, kumquat confit, pain d’ épice and sortilege liqueur was impressive and creative, culminating in layers of flavors. The staring entrée, Sea Salt Crispy Skin Branzino rubbed in bacon brioche spice, crab meat, parsnip, rouille and corail sauce was prepared to perfection. Of course if Lobster in your thing, dive into the Absinthe Butter Basted Lobster Tail with cumin gouda polenta, smoked onion sausage, mint medley and pyrat xo rum sauce! To finish off this Oceanside gastronomic evening, the signature Spindrift Cobblestone Pie with espresso and vanilla ice cream, toasted hazelnuts and maker’s mark bourbon sauce adds to a nice ending to a beautiful day in La Jolla.</div>
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“You have brains in your head. You have feet in your shoes. You can steer yourself in any direction you choose,” stated Dr. Seuss and with that is mind, we suggest that everyone takes time to steer themselves in the direction of La Jolla; a place where magical memories can be experienced anytime of the year. We certainly came to that conclusion and we believe you will too.</div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />Cuisineisthttp://www.blogger.com/profile/10987311108002335482noreply@blogger.comtag:blogger.com,1999:blog-1542848686684181901.post-67387862247085058852017-08-08T16:22:00.000-07:002017-08-08T16:22:21.873-07:00A Weekend in Fort Worth Texas Offers Western Nostalgia In a Modern Metroplex For all Ages to Enjoy. <!-- #masthead --> <br />
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<article class="post-7698 post type-post status-publish format-standard hentry category-chefs category-food-and-wine-events category-mexican-cuisine category-mixology category-resorts category-restaurants category-travel tag-billy-bobs-texas tag-bon-appetit-magazine tag-bravo-tv tag-cattle-drive tag-celebrity-chefs tag-chef-tim-love tag-chicken-fried-steak tag-cuisine-2 tag-cuisineist tag-cuisineist-confidential tag-elaine-harris tag-esperanzas tag-food-network tag-fort-worth tag-heim-bbq tag-horse-shoe-hill-cafe tag-joe-t-garcia tag-mexican-food tag-rahr-brewery tag-scott-harris tag-stockyards tag-sundance-square tag-sunset-magazine tag-texas tag-texas-long-horn tag-travel-channel tag-vinolasvegas tag-visit-fort-worth tag-white-elephant-saloon" id="post-7698"><header class="entry-header"><h1 class="entry-title">
<span style="color: black; font-family: Calibri; font-size: small;"> </span><span style="color: black; font-family: Calibri; font-size: small;"> Fort Worth Texas is featured as “The City of Cowboys & Culture and is lauded as the 16th-largest city in the United States and part of the No. 1 tourist destination in Texas, welcoming 6.5 million visitors annually,” according to ForthWorth.com. </span></h1>
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Photo Scott Harris</div>
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<span style="color: black; font-family: Calibri; font-size: small;">Before it was a notable tourist destination Fort Worth was an Army outpost from 1849-1853 protecting the Western Frontier after the Mexican American War and then it became known as “Cowtown” as Fort Worth became a resting point for cowboys driving their cattle to </span><a href="https://en.wikipedia.org/wiki/Abilene,_Kansas" title="Abilene, Kansas">Abilene</a><span style="color: black; font-family: Calibri; font-size: small;">, </span><a href="https://en.wikipedia.org/wiki/Kansas" title="Kansas">Kansas</a><span style="color: black; font-family: Calibri; font-size: small;"> along the Chisholm Trail and with the influx of Cattle came the rough and ready cowboys who filled their time drinking, gambling and carousing in the gentlemen saloons. Gone are the days of bawdy cowboy debauchery in Hell’s half acre but the ambience of the Stockyard National Historic District reverberates with stories of outlaws and gamblers. </span> <span style="color: black; font-family: Calibri; font-size: small;">Walking down the weathered plank walkways you feel like your stepping into the old timey West. Rustic buildings now house tourist attractions, restaurants and plenty of souvenirs shops for every type of traveler. </span><br />
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<img alt="" class="wp-image-7704 size-medium" height="300" sizes="(max-width: 240px) 100vw, 240px" src="http://cuisineist.com/wp-content/uploads/2017/06/IMG_4673-240x300.jpg" width="240" /><div class="wp-caption-text">
Photo Scott Harris</div>
</div>
<br />
<span style="color: black; font-family: Calibri; font-size: small;">Being such a tourist draw for Texas, we had to take a trip to the Lone Star State to see what attracts thousands of tourists to the place of Cowboys, cattle and some of the best down home cuisine in America. Fort Worth has district areas for visitors that offer a plethora of recreation and dining options. We spent time investigating the Stockyards National District, the Downtown area, and the cultural district on a weekend giggy-up tour of this iconic American city.</span> <span style="color: black; font-family: Calibri; font-size: small;">The Stockyards are a historic district that plays into the inner cowboy within every red blooded American. This district is the place to experience authentic western heritage at every turn; unique western saloons, the world’s only twice-daily cattle drive; the Fort Worth Herd, Billy Bob’s Texas also known as the world’s largest honky- tonk, and plenty of two stepping, beer drinking, and guitar twanging amongst the cowboy culture of this unique slice of Americana. And let’s not forget about the food. Whether you are seeking the best steak, BBQ, Tex Mex, or fine dining, the Stockyards offer a plethora of dining options as well. </span><br />
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<div class="wp-caption alignright" id="attachment_7699" style="width: 271px;">
<img alt="" class="wp-image-7699 size-medium" height="300" sizes="(max-width: 261px) 100vw, 261px" src="http://cuisineist.com/wp-content/uploads/2017/06/IMG_4547-261x300.jpg" width="261" /><div class="wp-caption-text">
Photo Scott Harris</div>
</div>
<span style="color: black; font-family: Calibri; font-size: small;"><br /></span>
<span style="color: black; font-family: Calibri; font-size: small;">Starting out with a meal is usually a good way to gage a place and its environment, and we were mightily encouraged to try the Chicken Fried Steak at a place known as the Horse Shoe Hill Café. What is Chicken Fried Steak? Is it steak or a chicken or a combination of both? We quickly got the low down on what consists of this down-home dish at this notable newbie eatery located along the rustic weathered restaurant row of the Stockyard district. </span><br />
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<div class="wp-caption alignleft" id="attachment_7712" style="width: 250px;">
<img alt="" class="wp-image-7712 size-medium" height="300" sizes="(max-width: 240px) 100vw, 240px" src="http://cuisineist.com/wp-content/uploads/2017/06/IMG_4514-240x300.jpg" width="240" /><div class="wp-caption-text">
Horse Shoe Hill Chicken Fried Steak Photo Scott Harris</div>
</div>
<span style="color: black; font-family: Calibri; font-size: small;"> </span> <br />
<span style="color: black; font-family: Calibri; font-size: small;">Chicken Fried steak may owe its culinary origins from German immigrants who brought the beloved Weiner Schnitzel to the United States. The first terming of “chicken fried steak” came from a 1914 Colorado Springs restaurant advertisement. As more people sought their fortunes out west this tasty breaded tenderized cube steak coated with seasoned flour and then pan fried and smothered with a white salt and pepper gravy was sought out as a dining staple. </span> <span style="color: black; font-family: Calibri; font-size: small;"> Horseshoe Hill Cowboy Café offers a variety of chicken friend steaks that would have any good old boy begging for more. Native cowboy cook Grady Spears opened this place to combine great home-style cuisine with down-home southern hospitality. The menu gives many “ways” in which to enjoy your chicken fried steak , including, the Cowboy Way with peppered cream gravey, The Vaquero Way saddled with ancho cheese enchilada, The Farmers Way loaded with chili gravy and a fried egg, Matt’s Way with chili con carne and queso blanco . Our choice was the Frontera Way offering a thoroughly tenderized flank steak, dredged and dipped and then fried to a golden crust and nestled under a savory blanket of peppered cream gravy with several bright green ancho chili rellenos to add just the right Mex to the Tex of this iconic dish. With a large portion to share amongst ourselves, we found that we would have gladly had our own since each bite was a miniature moment of culinary bliss. Larry McMurray aptly stated, “Only a rank degenerate would drive 1,500 miles across Texas and not eat a chicken fried steak”. We were glad to stop by this homespun kitchen to indulge in a dish that did truly feed our souls and spirits with a glimpse into authentic Americana.</span><br />
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<div class="wp-caption alignleft" id="attachment_7714" style="width: 310px;">
<img alt="" class="wp-image-7714 size-medium" height="300" sizes="(max-width: 300px) 100vw, 300px" src="http://cuisineist.com/wp-content/uploads/2017/06/IMG_4551-300x300.jpg" width="300" /><div class="wp-caption-text">
Photo Scott Harris</div>
</div>
<br />
<div class="wp-caption alignright" id="attachment_7715" style="width: 235px;">
<img alt="" class="wp-image-7715 size-medium" height="300" sizes="(max-width: 225px) 100vw, 225px" src="http://cuisineist.com/wp-content/uploads/2017/06/IMG_4614-e1496855856676-225x300.jpg" width="225" /><div class="wp-caption-text">
Photo Scott Harris</div>
</div>
<br />
<span style="color: black; font-family: Calibri; font-size: small;">We paid our bill and meandered down the path into the iconic White Elephant saloon. This saloon is located in the once famed Hell’s Half Acre, where rough and tumble cowhands made their way to raise a little hell after driving their herds for hundreds of miles to Kansas. The Historic building resonates with nostalgia and Chef Tim Love has revamped this historic building to include a dance floor and a chili bar for a good bite to eat after all those cold beers. Refreshed with a cold beer from local Rahr Brewery , we toe-tapped to the country music band and then made our way down to the Famous Billy Bob’s Texas to catch some live bull-riding. We really felt like we are part of cowboy culture as we walked into a crowd of wrangler wearing cowpokes adorned with the expensive leather boots and Stetson hats as they made their way to the bleachers to cheer on the brave bull riders as they struggled to hold on to the reigns of a massive writhing bull. </span><br />
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<div class="wp-caption alignleft" id="attachment_7706" style="width: 310px;">
<img alt="" class="wp-image-7706 size-medium" height="220" sizes="(max-width: 300px) 100vw, 300px" src="http://cuisineist.com/wp-content/uploads/2017/06/IMG_4677-300x220.jpg" width="300" /><div class="wp-caption-text">
Photo Scott Harris</div>
</div>
<span style="color: black; font-family: Calibri; font-size: small;"><br /></span>
<span style="color: black; font-family: Calibri; font-size: small;">We joined in with the boisterous cowboy crowd and yelped and yahooed with the best of them as one rider after another gallantly heaved up and down on the enormous agitated animal. After that it was time to try some toe-stepping around the vibrating dance floor already filled with couples sashaying with fancy footwork while twirling dipping and swirling their partners with skill and grace. We were indeed intimated at our meager attempts to move about with some sort of coherence. We managed to glide along with the other dancers and gracefully bowed out after a few rotations. With a country music band playing on the main stage, we took our seats to hear a few songs and then made our way back to our hotel after a complete evening embracing the fun and spirit of the Historic Stockyard District. </span><br />
<span style="color: black; font-family: Calibri; font-size: small;"><br /></span>
<div class="wp-caption alignright" id="attachment_7707" style="width: 310px;">
<img alt="" class="wp-image-7707 size-medium" height="300" sizes="(max-width: 300px) 100vw, 300px" src="http://cuisineist.com/wp-content/uploads/2017/06/IMG_4678-300x300.jpg" width="300" /><div class="wp-caption-text">
Photo Scott Harris</div>
</div>
<span style="color: black; font-family: Calibri; font-size: small;"><br /></span>
<span style="color: black; font-family: Calibri; font-size: small;">Day two brings us to a celebration of the 150 year of The Chisholm trail with period costumed Civil War and Confederate Soldiers giving us a true glimpse of history. The Fort Worth Herd was about to make its way through the streets just as they did in times past. The Texas Longhorns meandered slowly down the cobbled street as real cowboys lead them through the captivated spectators. </span><br />
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<div class="wp-caption alignleft" id="attachment_7702" style="width: 310px;">
<img alt="" class="wp-image-7702 size-medium" height="300" sizes="(max-width: 300px) 100vw, 300px" src="http://cuisineist.com/wp-content/uploads/2017/06/IMG_4669-300x300.jpg" width="300" /><div class="wp-caption-text">
Photo Scott Harris</div>
</div>
<br />
<span style="color: black; font-family: Calibri; font-size: small;">Truly this is the reason that Forth worth has been nicknamed “Cowtown” since this remembrance offered us a look into the life of the American Cowboy. We worked up an appetite and decided to change gears and head of the cultural district to try Heim BBQ which has been deemed as one of the best places for BBQ in the entire city. All the meat is smoked daily, sides are made in house, and with that in mind we were excited to sink our teeth into some really good Texas style brisket. </span> <span style="color: black; font-family: Calibri; font-size: small;">And we were not disappointed as the signature savory slices of smoky fork tender brisket were just we had hoped for in bringing a smile to our faces and a deep satisfaction to our empty stomachs. </span><br />
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<div class="wp-caption alignleft" id="attachment_7716" style="width: 250px;">
<img alt="" class="wp-image-7716 size-medium" height="300" sizes="(max-width: 240px) 100vw, 240px" src="http://cuisineist.com/wp-content/uploads/2017/06/IMG_4588-240x300.jpg" width="240" /><div class="wp-caption-text">
Heim BBQ Photo Scott Harris</div>
</div>
<span style="color: black; font-family: Calibri; font-size: small;"><br /></span>
<span style="color: black; font-family: Calibri; font-size: small;">After all that great brisket and green chili mac and cheese,we made our way back to the Stockyard area for some rest and relaxation before our final moments in the Fort Worth area. Morning came quickly and a breakfast burrito at local favorite Esperanza’s Mexican Bakery and Café. Homemade tortillas, tangy sauces, and tender carne asada was just what we needed to begin our last day as we refueled for a look at the Downtown district. </span><br />
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<div class="wp-caption alignright" id="attachment_7713" style="width: 250px;">
<img alt="" class="wp-image-7713 size-medium" height="300" sizes="(max-width: 240px) 100vw, 240px" src="http://cuisineist.com/wp-content/uploads/2017/06/IMG_4565-240x300.jpg" width="240" /><div class="wp-caption-text">
Esperanza’s Mexican Bakery and Café. Photo Scott Harris</div>
</div>
<br />
<span style="color: black; font-family: Calibri; font-size: small;">We had to stop at Sundance Square to see the Downtown area that marries the best in modern architecture with historic buildings from the 1800’s. Right in the middle of all the action is Downtown’s Sundance Square a unique urban area that is the perfect place to people watch and enjoy a cup of Joe or a refreshing ice tea on a hot Texas afternoon. With a 35-block of shopping and entertainment area that filters out from the Square there is something for everyone on the itinerary. </span><br />
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<div class="wp-caption alignleft" id="attachment_7710" style="width: 250px;">
<img alt="" class="wp-image-7710 size-medium" height="300" sizes="(max-width: 240px) 100vw, 240px" src="http://cuisineist.com/wp-content/uploads/2017/06/IMG_4686-240x300.jpg" width="240" /><div class="wp-caption-text">
Photo Scott Harris</div>
</div>
<span style="color: black; font-family: Calibri; font-size: small;"><br /></span>
<span style="color: black; font-family: Calibri; font-size: small;">As we enjoyed the relaxing ambience we watched the multiple water jets that spring up from the metroplex to the delight of the many little children that were playing amongst the water features. </span><br />
<div class="wp-caption alignright" id="attachment_7709" style="width: 310px;">
<img alt="" class="wp-image-7709 size-medium" height="200" sizes="(max-width: 300px) 100vw, 300px" src="http://cuisineist.com/wp-content/uploads/2017/06/IMG_4685-300x200.jpg" width="300" /><div class="wp-caption-text">
Photo Scott Harris</div>
</div>
<br />
<span style="color: black; font-family: Calibri; font-size: small;">The </span><span style="color: black; font-family: Calibri; font-size: small;">32-foot tall Teflon umbrellas brought needed shade to the area that is home to three live theaters, art galleries and plenty of shopping. Our time was gone and we took one more look around at a city that retains its western heritage with style, creativity and that good old cowboy charm.</span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
</article></div>
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Cuisineisthttp://www.blogger.com/profile/10987311108002335482noreply@blogger.comtag:blogger.com,1999:blog-1542848686684181901.post-12828040032373123132017-05-25T13:31:00.000-07:002017-05-25T13:31:20.839-07:00The Pasta Shop in Henderson Nevada combines pasta and paintings into food for the body and soul.<div class="site-content" id="primary">
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<article class="post-7691 page type-page status-draft hentry" id="post-7691">
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The late Chef David Alenik created some of the finest Italian
gourmet food on the Las Vegas Strip for over 20 years beginning with
first job at Las Vegas restaurant icon Piero’s and continuing on his
culinary journey as personal chef for Steve Wynn where he served dozens
of A-listers that came through Vegas craving a good dish of pasta and
“gravy”. In 1989 he opened his own Pasta Shop Ristorante with his lovely
wife Ann that stood as an Italian restaurant institution for several
decades. His widow Ann and their children continue to honor his legacy
at their Henderson Nevada location, the Pasta Shop. We were invited in
to visit with this special family as they continue to carry on the
wholesale pasta business, restaurant and art gallery all combined into
inspirational and imaginative cuisine and art.<br />
<img alt="" class="alignleft size-medium wp-image-7694" height="225" src="http://cuisineist.com/wp-content/uploads/2017/05/pasta-shop-pic-1-300x225.jpg" width="300" /><br />
<br />
Son Trent now manages the business aspects of the Pasta Shop with
loving dedication and concern for the family legacy. “This is truly a
family style business,” said Trent. “I remember having to help my Dad
cut the pasta when I wasn’t even tall enough to reach the counter, so he
made me stand on a milk crate. Later he taught me how to run the
machine feeds to make the angel hair pasta, fettuccine and pomodore.”
The family still sells their house made pasta to area restaurant and
businesses. “This is a true family business and when my Dad passed we
wanted to come together to keep the legacy alive since he put his heart
and soul into this. He built a community here. What other restaurants
can you go to where they know you by name? To create such a community
within a larger town despite the transient nature is so special and that
is what my Dad wanted to happen here,” added Trent<br />
Ann Alenik has taken her talents as a visual artist and continues to
combine them with the culinary history of husband David bringing color
and vibrancy to the wall space within the small dining venue. While she
proceeds in engaging customers in the front of the house with her lovely
art pieces, her warm smile and management skills make everyone feel
like part of the family when they enter the doors of the Pasta Shop.<br />
<img alt="" class="alignleft size-medium wp-image-7695" height="225" src="http://cuisineist.com/wp-content/uploads/2017/05/pasta-shop-pic-2-300x225.jpg" width="300" /><br />
<br />
<br />
The dedication to family and stellar food is clearly seen in the
dishes presented to our table beginning with the thinly sliced artichoke
platter, drizzled in balsamic vinegar and EVOO and then moving onto the
Linguini & Clams comprised of fresh littleneck clams sautéed with
EVOO garlic and claim juice bathed in a lovely red sauce with the
perfectly cooked pasta heartily nestled in between three juicy prawns.
The passion and dedication to quality was tasted in each bite, and with
our palates beaming with delight we knew that the next dish of chicken
parmesan with a side of rigatoni pasta pomodoro would be as lovely as
our previous menu item and we are more than correct with that
assumption. The chicken parmesan was extremely well executed, juicy and
sumptuous with a generous portion of the famous house made rigatoni
pomodore adjoining in perfect union with our taste buds. Not only were
we pleasantly and delightfully pleased to meet the family but the food
brought our upmost appreciation and gratitude for the Alenik’s mission
in creating a lasting culinary heritage.<br />
Finishing our meal with of course, a homemade Tiramisu and cappuccino
we felt that we had crossed over from being restaurant goers to warmly
welcomed family members. As George Bernard Shaw stated, “There is no
love sincerer, that the love of food,” and this is made evident through
the Alenik’s tribute to the husband and father who instilled and modeled
that love of food to carry on for generations to come. For more
information go to: www.pastashop.com<br />
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<li class=""><a href="http://www.eatinglv.com/">Eating Las Vegas</a></li>
<li class=""><a href="http://johnmariani.com/">John Mariani</a></li>
<li class=""><a href="http://lasvegassun.com/vegasdeluxe/">Robin Leach's Vegas Deluxe</a></li>
<li class=""><a href="http://www.vinolasvegas.blogspot.com/">Vino Las Vegas</a></li>
<li class=""><a href="http://www.condenast.com/">Conde Nast</a></li>
<li class=""><a href="http://www.bonappetit.com/">Bon Appetit Magazine</a></li>
<li class=""><a href="http://dujour.com/">DuJour Magazine</a></li>
<li class=""><a href="http://www.visitmesa.com/">Visit Mesa Arizona</a></li>
<li class=""><a href="http://www.omnihotels.com/hotels/scottsdale-montelucia?utm_source=bing&utm_medium=cpc&utm_campaign=BRANDED+-+PROPERTY+-+CORP&utm_content=BRANDED+-+PHXRST+-+CORP&utm_term=omni+montelucia&utm_source=bing&utm_medium=cpc&utm_campaign=BRANDED%20-%20PROPERTY%20USA%20-%20CORP&utm_term=omni%20montelucia">Omni Montelucia Scottsdale Resort and Spa</a></li>
<li class=""><a href="http://www.rosewoodhotels.com/en/mayakoba-riviera-maya">Rosewood Mayakoba Resort and Spa</a></li>
<li class=""><a href="http://www.hotelvalleyho.com/scottsdalehotels/index.html?">Hotel Valley Ho Scottsdale </a></li>
<li class=""><a href="http://www.scottsdaleprincess.com/">Fairmont Scottsdale Princess Resort</a></li>
<li class=""><a href="http://www.starwoodhotels.com/sheraton/property/overview/index.html?propertyID=4116">Sheraton Mesa Hotel at Wrigleyville West</a></li>
<li class=""><a href="http://www.nytimes.com/pages/dining/index.html">New York Times Dining </a></li>
<li class=""><a href="http://www.sunset.com/">Sunset Magazine</a></li>
<li class=""><a href="http://www.matchingfoodandwine.com/">Fiona Beckett : Matching Food and Wine</a></li>
<li class=""><a href="http://www.saveur.com/">Saveur Magazine</a></li>
<li class=""><a href="http://www.tastingpanelmag.com/">The Tasting Panel Magazine</a></li>
<li class=""><a href="https://www.pubclub.com/">PubClub</a></li>
<li class=""><a href="http://visitslo.com/">Visit San Luis Obispo</a></li>
<li class=""><a href="http://www.staritahills.com/">Sta.Rita Hills Winegrowers Alliance </a></li>
<li class=""><a href="http://www.sbcountywines.com/">Santa Barbara County Wine Country </a></li>
<li class=""><a href="http://www.carmelcalifornia.com/">Carmel By-The-Sea </a></li>
<li class=""><a href="http://www.montereywines.org/">Monterey County Wines</a></li>
<li class=""><a href="http://www.napavintners.com/wines/">Napa Valley Vintners Wine Country</a></li>
<li class=""><a href="http://www.sonomawine.com/">SonomaCounty Vintners Wine Country</a></li>
<li class=""><a href="http://arizonawine.org/index.html">Arizona Wines</a></li>
<li class=""><a href="http://www.oregonwines.com/">Oregon Wine Country</a></li>
<li class=""><a href="http://www.washingtonwine.org/">Washington State Wines</a></li>
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Cuisineisthttp://www.blogger.com/profile/10987311108002335482noreply@blogger.comtag:blogger.com,1999:blog-1542848686684181901.post-44796065058548932922017-03-26T13:47:00.001-07:002017-03-26T13:47:43.497-07:00We sit down with Chef David Chang and learn about his passion and his new venue in Las Vegas at the Cosmopolitan Resort and Casino.<span data-mce-style="color: #000000; font-family: Calibri; font-size: medium;" style="color: black; font-family: Calibri; font-size: small;">Having the drive and ambition that demonstrates the wattage of Las Vegas, Chef David Chang is the man that knows how to get things accomplished. His acclaimed Noodle bar and culinary exploits are expansive and his reputation as being determined and disciplined in learning and gleaning from the best kitchens in the world is reflective in his focus and fortitude in an industry that is fraught with disaster . </span><br />
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<span data-mce-style="color: #000000; font-family: Calibri; font-size: medium;" style="color: black; font-family: Calibri; font-size: small;">Chef David Chang continues to move forward in his creative process while maintaining the integrity of his vision and branding as a culinary entrepreneur and restaurateur. We had a few minutes to spend with Chef Chang to find out his take on his newest addition, Momofuku located in the upscale, hipster swank of the Cosmopolitan Hotel, Casino and Resort in Las Vegas and learn of his perspective of the turbulent restaurant world.</span><br />
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<span data-mce-style="color: #000000; font-family: Calibri; font-size: medium;" style="color: black; font-family: Calibri; font-size: small;">VLV: How long where you eyeballing Las Vegas for this venue and are you elated to finally be opened?</span><br />
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<span data-mce-style="color: #000000; font-family: Calibri; font-size: medium;" style="color: black; font-family: Calibri; font-size: small;">DC: We have been looking at Las Vegas since the economic collapse in 2009. It has been a long time with working with the Casinos. I feel like Goldilocks following the breadcrumbs, until we found the right fit here at the Cosmopolitan. </span><br />
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<span data-mce-style="color: #000000; font-family: Calibri; font-size: medium;" style="color: black; font-family: Calibri; font-size: small;">VLV: I have read that Momofuku is a “hype-generating, buzz magnet” is that how you would describe the venue? </span><br />
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<span data-mce-style="color: #000000; font-family: Calibri; font-size: medium;" style="color: black; font-family: Calibri; font-size: small;">DC: We don’t do any of that; we just try to do great food. We hope that we are more substance than flash. We have a lot to figure out in Las Vegas.</span><br />
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<span data-mce-style="color: #000000; font-family: Calibri; font-size: medium;" style="color: black; font-family: Calibri; font-size: small;">VLV: Hospitality is the mainstay of the economy in Las Vegas, what is your definition of hospitality and how will be presented in Las Vegas?</span><br />
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<span data-mce-style="color: #000000; font-family: Calibri; font-size: medium;" style="color: black; font-family: Calibri; font-size: small;">DC. Hospitality has a multiple of viewpoints and has multiple roads but I believe for a long time hospitality was defined as one kind of way which was a Western or Michelin star French way. But I think how I define hospitality is in what really matters and that is how the customer leaves the restaurant. Hopefully they leave ecstatic and they got value from the experience. How you get there doesn’t really matter as long as you do it with ethical and moral guidelines.</span><br />
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<span data-mce-style="color: #000000; font-family: Calibri; font-size: medium;" style="color: black; font-family: Calibri; font-size: small;">VLV: What do you want people to encounter when they first enter you restaurant? </span><br />
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<span data-mce-style="color: #000000; font-family: Calibri; font-size: medium;" style="color: black; font-family: Calibri; font-size: small;">DC: Most of our restaurants are very different; some are what I would term bare boned. After traveling and working abroad and in Asia, I have found that décor and ambience is certainly a very Western perspective to what is delicious and what is great that can be Euro-centric in most part. Living and working abroad and in Asia opened my eyes, in that some of the best food in the world is made in the most humble of places. I would rather have a place that has to overcome its limitations, than to be accentuated by them. It does not mean I don’t enjoy great ambience, but for me it is about seeing the happiness in people’s faces when they are having a good time. It’s a high bar, but that’s the road that I chosen. </span><br />
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<span data-mce-style="color: #000000; font-family: Calibri; font-size: medium;" style="color: black; font-family: Calibri; font-size: small;"> <img alt="" class="alignleft size-medium wp-image-7647" data-mce-src="http://cuisineist.com/wp-content/uploads/2017/03/IMG_2196-243x300.jpg" height="300" src="http://cuisineist.com/wp-content/uploads/2017/03/IMG_2196-243x300.jpg" width="243" /></span><br />
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<span data-mce-style="color: #000000; font-family: Calibri; font-size: medium;" style="color: black; font-family: Calibri; font-size: small;">VLV: What do you look for in your employees especially in such a transitional type of business?</span><br />
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<span data-mce-style="color: #000000; font-family: Calibri; font-size: medium;" style="color: black; font-family: Calibri; font-size: small;">DC: First thing I look in an employee will they be harder on themselves than I would be? Are they willing to make mistakes? Do they want to work hard and be a part of the team? It doesn’t necessarily mean they have to be exceptionally talented but do they have the grit and fortitude to go forward. </span><br />
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<span data-mce-style="color: #000000; font-family: Calibri; font-size: medium;" style="color: black; font-family: Calibri; font-size: small;">VLV: What are some of your expectations of your venue here in Las Vegas?</span><br />
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<span data-mce-style="color: #000000; font-family: Calibri; font-size: medium;" style="color: black; font-family: Calibri; font-size: small;">DC: This menu has been really difficult. We have never done the same menu anywhere and that makes it difficult on ourselves, but some things are the same and certain things are not. We try to work with local purveyors to source different ingredients, so things taste different. This restaurant had to get a lot of targets, one is that it is in a Casino that doesn’t really have a Noodle house and there is every type casino in the world that doesn’t have some sort of noodle house, and it has to appeal to a wide range of people; It has to appeal to foodies potentially; it has to appeal to people from out of town looking for a fun night, well it literally has to hit just about every type of demographic. It would have been easier to say we are a steak house but we aren’t, but in fact the challenge is in hitting all our goals and having a menu that we could execute. </span><br />
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<span data-mce-style="color: #000000; font-family: Calibri; font-size: medium;" style="color: black; font-family: Calibri; font-size: small;">I have been talking to a lot of our customers and thankfully most people are enjoying us, but there are people with super expectations that maybe let down, I wish we could blow people away, but we just opened so that doesn’t make me happy. So let’s see how we are judged in year 2 or year three. It’s not like a movie premier; the movie is not like going to get any better. We will get better after six months, a year.</span><br />
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<span data-mce-style="color: #000000; font-family: Calibri; font-size: medium;" style="color: black; font-family: Calibri; font-size: small;">VLV: As we the final note, what words of advice would you give an aspiring Chef?</span><br />
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<span data-mce-style="color: #000000; font-family: Calibri; font-size: medium;" style="color: black; font-family: Calibri; font-size: small;">DC: You are going to have to push harder than everyone else; you are going to have to tough it out. That’s true. Every time you think you are at a bottom, there is a lot lower that you can go. And when you reach your top, wherever that might be it’s just a higher fall.</span><br />
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<span data-mce-style="color: #000000; font-family: Calibri; font-size: medium;" style="color: black; font-family: Calibri; font-size: small;">When is Las Vegas, Chef David Chang’s Momofuku is worth a stop to dine and explore a mouthwatering venue with a view.</span><br />
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />Cuisineisthttp://www.blogger.com/profile/10987311108002335482noreply@blogger.comtag:blogger.com,1999:blog-1542848686684181901.post-64560064918643994412017-03-01T11:43:00.000-08:002017-03-01T11:43:41.341-08:00Chef Andre Rochat Opens Andres Bar & Bistro in Las Vegas.Chef Andre Rochat has forged a culinary legacy in the annals of Las
Vegas restaurant history spanning over 30 years beginning his iconic
namesake Downtown venue, to the stunning Alize at the Palms and his
recently closed Andres at the Monte Carlo hotel. Chef Andre has now
journeyed back to his original roots by going back full circle in
engaging the locals at his newest namesake, Andres Bistro &Bar
located in the former home of DW bistro southwest area of Las Vegas.<br />
<img alt="" class="alignleft size-large wp-image-7616" data-mce-src="http://cuisineist.com/wp-content/uploads/2017/03/IMG_1779-1024x1024.jpg" height="400" src="http://cuisineist.com/wp-content/uploads/2017/03/IMG_1779-1024x1024.jpg" width="400" /><br />
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Andre's
Bistro & Bar combines the classic French Bistro and American tavern
scene and is Chef’s attempt to have everyone enjoy his cuisine in a
more affordable and relaxed neighborhood setting. “We want our patrons
to eat, drink and talk to each other, not just eat and rush out. In
Europe, we take time to socialize, spending a few hours with friends and
family, and we want people to do that here,” explained Chef Andre. Chef
Andre is continuing to serve superb cuisine in the suburbs and at age
73 he shows no signs of slowing his pace or cutting corners with
everything being made in house and sourced as fresh and local as
possible.<br />
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Open
for lunch, dinner and brunch, Andre’s Bistro & Bar is the perfect
place to meet with friends, family and associates. Andre’s intention
was in creating a place where that similar “cheers” kind of feeling
overtakes you from the moment you in walk into the front door. With
plenty of open seating and Andre’s hallmark roosters gracing the wall
décor along with whimsical drawings rendered by Chef’s niece, Isabelle
Michaud, a convivial and relaxed atmosphere has been achieved with flair
and thoughtfulness. The Happy Hour menu is designed to put a grin on
the face of any budget conscious diner with menu items such as the
perfectly cooked lamb burger accented with tangy zatziki and feta and a
generous portion of frites for a mere $7, or the Andre’s signature beef
burger with Swiss cheese, red onion marmalade and truffle mayo for the
same price point.<br />
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Similarity,
the main menu showcases the tried and true Andre French classic dishes
such as the lovely Golden Trout Almandine with green beans and buerre
noisette, or the Moules Frites with a generous helping of PEI mussels
surrounded by tomato concasse, garlic and parsley accompanied by a side
of seasoned French fries; another option is the duck fat fries for a
deeper crunchy textured frites .The seared fois gras , another true
French classic dish, intermingles rich duck liver with apple and almond
crumble, crème anglaise, and pork reduction. Desserts are always a
pleasurable experience when it comes to Andre’s culinary magic, as
highlighted in decadent Apple Tartin or the memorable grand mariner
soufflé.<br />
<img alt="" class="alignleft size-large wp-image-7614" data-mce-src="http://cuisineist.com/wp-content/uploads/2017/03/IMG_1777-1024x768.jpg" height="300" src="http://cuisineist.com/wp-content/uploads/2017/03/IMG_1777-1024x768.jpg" width="400" /><br />
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The
wine list, hand crafted cocktails and beer menu offer generous and
ample offerings for everyone in your dining party. With over thirty
years of honing his Las Vegas hospitality and culinary craft, we applaud
Chef Andre Rochat for continuing his legacy as a neighborhood
restaurant and as Bastian of stellar service and impeccable food. For
more information on Andre’s Bar &Bistro go to:
https://www.andresbistroandbar.comCuisineisthttp://www.blogger.com/profile/10987311108002335482noreply@blogger.com