New York isn’t just the best place to eat; it’s one of the best places to shop for food. No need to subscribe to pricey specialty food email lists to obtain the latest in hard-to–source foods.
Stop stockpiling foreign candy that gets you in trouble with customs every time you try to come back from London. And please…let’s say goodbye to big box supermarkets that sell tomatoes that look gorgeous and taste like candle wax.
Here are just a few of Manhattan’s very best food stores, sure to give you everything you need to feast at home.
Kalustyan’s – this Indian food emporium offers literally anything you will need to make a meal from the subcontinent. There is a wall full of spices so potent that your eyes may tear – but at the same time, your mouth will water. Need paneer, chickpea flour, or kaffir lime? They have it. Or maybe you want a huge bag of Brazil nuts, strained yogurt from Greece, or foreign candy bars. Don’t sweat; they have that here, too. If all else fails, you at least owe it you yourself to try some food at the tiny upstairs café. It might not be fancy, but it is the best Indian food that you can get outside of your Bengali mom’s house.
Eataly—Mario Batali strikes gold again with this humongous Italian emporium. This place isn’t just a supermarket; it is a full-on destination. Along with the piles of exotic mushrooms, Italian dried pastas, and imported fruit like Sicilian blood oranges, you can have cooking lessons or wine classes. There is a European style food hall, with many small restaurants focusing on just one thing – fish, vegetables, pizza, or pasta. Also, stand at counters and try meats, cheese, or wines. Finally, for the ultimate experience, head to Manzo, an acclaimed beef focused restaurant right in the heart of the bustling store.
Zabar’s-come on to the UWS for a little nosh. This is the place where you come for Sunday brunch – for soft, chewy bagels, whipped cream cheese, and the gest assortment of smoked fish in the city. Smoked salmon, kippered salmon, smoked trout, whitefish salad, and everything else you can imagine to make a fantastic spread. Also load up on gourmet olives, luscious cheeses, homemade hummus, and artisanal crackers and breads. Don’t underestimate the stuff you can get at Zabar’s –they roast their own chickens; have an extensive prepared food section, and a coffee section that carries the aroma of the best Starbucks in the world.
Esposito’s – this old school butcher shop is what NYC used to be like, before the infusion of big chain grocery stores. Esposito’s is a tiny store in Hell’s Kitchen where anything and everything meat can be yours. Shins, marrow bones, veal breast, and whole baby goat – literally, anything that you want is either in stock or will be ordered for you. The fellas behind the counter couldn’t be more accommodating or helpful –they will tell you how to cook that chicken breast so it is tender and flavorful. Pick up some homemade mozzarella and local Italian bread while you are there and make sandwich fit for a king.
HMart—goodbye, USA, hello Korea. This store, where the windows are papered and the location is in the middle of a harried street, houses an entirely different world. A world of 50 lb. bags of rice and dried squid sold like potato chips. A world of thinly sliced sashimi and an entire freezer case filled with dumplings and potstickers. A world of peach flavored gummies, coffee flavored milk, and instant noodles that are way beyond the stuff you had in college. It’s also a world of prepared bibimbap, kimpab, and anything that you might need to take a gustatory trip to Korea.
Not incidentally, I was also very happy to sample her 50 Special Pignoletto which she named for those days when she was a teenager and she and friends would jump on their Vespa 50 Specials and ride into the hills of Bologna where they would drink…what else? Pignoletto!
I woke up early while the rest of the Blogville residents slept off all the wine from the night before and caught a bus out to Podere San Giuliano where Chef Federica met me, we then had coffee, and she walked us through the process of making a classical Bolognese Tortellini and Tagliatella for which Bologna is especially well known.
This is the dish that takes the name Bolognese and oddly, the people of bologna don’t actually eat spaghetti – instead they eat this delicious rolled and cut pasta which should be 8 mm when cut, cooked and served on the table. There is actually a golden sample of the perfect dimensions which is held in the Palazzo della Mercanzia in Bologna!
For the Ragoul (the sauce) we needed chopped the following:
1 carrot, an onion, and some celery stalks
We then melted bacon fat, seared the vegetables and added minced meat and allowed it to cook and brown before pouring approximately 1/2 cup of white wine (because the red changes the color of the ragoul) and fresh tomato sauce which was grown and processed on Podere San Giuliano. After that, we left the kitchen so the sauce could simmer for the next two hours while we made the pasta.
Much to my surprise, the pasta was made using only approximately 2 cups of flour and two eggs. Pile the flour in the center, create a bowl in the center, add the eggs and begin mixing with the fork.
After a ball of dough is made, that is when you begin rolling it out. A nice trick Chef Federica showed us is to let one edge of the dough hang over the edge as you roll the other edge, thus allowing gravity to assist you.
Tagliatella is said to have been made to celebrate the beauty of Lucretia Borgia who was married to the duke in nearby Ferrara. Watch the video to see me combing her hair!
We rolled and rolled and rolled and rolled – and then we folded the pasta over on itself a number of times and cut it into the 8 mm strips – that’s when we took this video.
We allowed the pasta to sit for approximately an hour before cooking it and to my surprise, the cooking took only 1-2 minutes. This is fresh pasta and so it doesn’t need to re-hydrate like dried pasta.
After that, we removed it from the vat – Chef Federica says that you need to boil pasta in large volumes of water to get it to taste the best. By the way, my mother’s method of cooking until the pasta sticks on the wall is considered brutal – you actually don’t want it to be that sticky so stop a few minutes earlier, Mom.
Finally we settled on the patio for a beautiful lunch in a perfect setting.
Saying you are going to visit New York is like saying you are going shopping. Where? For what? With whom? So it’s time to stop being vague and start being specific. Let’s talk about neighborhoods – each neighborhood in NYC has its own character and purpose, and you can easily spend an afternoon eating and drinking your way through them without ever having to descend into the train stations or spend money on a cab. One of the best neighborhoods for adventurous foodies is Hell’s Kitchen.
Hell’s Kitchen, roughly 40th-60th streets on 9th and 10th avenues, got its name from the time when West Side Story was written. It used to be a rough hood, full of gang strife and hoodlums. Even through the 80s, a nice kid like me would never walk west of 8th avenue – it was just not a savory neighborhood.
However, the cleaning up of Times Square has brought good along with the evils of Applebee’s, and some of that is that Hell’s kitchen has become safe while retaining its many wonderful ethnic restaurants. Starting south all the way uptown, you can literally develop gout from the delicacies:
Sandwich Planet – (http://www.sandwichplanet.com) ignore the $27 dollar BLTs elsewhere and come right here for the best things between sliced bread. Ignore the fact that it is located on the “wrong” side of Port Authority. Come for the reasonably priced beers, the thick milkshakes, and the truly unbelievable sandwiches. Served on artisan bread and with the best ingredients possible, these babies are chock full of home roasted turkey, fresh vegetables, and served with handmade fries. Order a burger for something different – they are some of the best and juiciest in town, served on tangy sourdough bread.
99 Cent Pizza (569 9th Ave)artisanal this ain’t, but you have to love how day or night, Christmas or New Year’s Day, whenever you want, you can get a slice for just a dollar. This place won’t win any prizes for originality, but its thin crust under oregano heavy sauce and oil slicked, bubbly cheese is nostalgic and comforting at 2 am after a long night.
Esca – (http://www.esca-nyc.com)debatably the best seafood restaurant in town. This Mario Batali joint is part owned and run by its chef, Dave Pasternack, who goes out fishing to bring back the best that he can offer. The menu often changes twice daily, so customers know that they are getting the best seafood possible. The crudo are always fresh and clean, the pastas are handmade, and the affogato is a delight. As a bonus, the wine list is extensive and interesting. This isn’t cheap, but the food is so fresh and flavorful that you won’t mind dropping few bucks.
Amy’s Bread – (http://www.amysbread.com)if you want bread, this is where you come. There are better cakes and cookies to be had, but the bread here is incredible – that is why there is always a line extending out the door of this tiny shop, from dawn till dusk when it closes. Go for the potato dill, the fennel raisin, or the chocolate sourdough twists. The breads are unique, baked daily, and beg to be tasted the minute you have a loaf in your hot little hands.
Pam Real Thai – (http://www.pamrealthaifood.com) there are many Thai restaurants that line 9th avenue, but none is as spicy, as garlicky, and as mind-blowingly funky as Pam’s. Both of her locations, just 2 blocks apart, serve up home-style Thai food that is closer to what you might get in Thailand than what you might get in NYC. The pad kee mao is especially hot and flavorful, redolent of garlic, chiles, and fish sauce. Order it extra spicy for a hit of chiles that will have you wiping your brow. Cheap beers and dollar sodas finish off an awesome deal.
Azuri— (http://www.azuricafe.com) bye bye soup Nazi, hello falafel Nazi. Though Ezra Cohen may growl at you if you take too long to order, the chastisement is worth it. Juicy grilled meats, smoky babaganoush, crisp falafel, and fiery hot sauce is among the best in the city. You may feel yourself transported to Israel by way of this truly exemplary food.
Who said the experience of a lifetime has to happen in some far off place? Holidaying at a luxury vacation home rental in the USA can be as memorable as anything in Italy, St. Croix, or any other exotic locale. The United States itself is so diverse that it borrows elements from all of the world’s best destinations. What is your idea of the perfect vacation? Is it a whirlwind of activities or a kick-back stay and play? If it’s the later and includes a luxury condo, sugar white beaches, crystal clear waters and a private chef, I have the vacation of a lifetime for you. It was a unique experience for me, and one that I highly recommend for you.
What would you give to stay on the beach and out of the kitchen, unpack once, throw your purse and smart phone on a chair and head out to the water? Ahhh, I sense I have your attention. Think the Dunes Subdivision just 19.5 miles west of Gulf Shores, Alabama on Fort Morgan Parkway. Along with your luxe rental, hire an experienced local, private chef from near-by Orange Beach to prepare gourmet meals customized to your taste buds. Sit back, relax and enjoy the ocean breezes. No shopping, no meal prep, no cleaning up. Serious luxury living.
Gulf Shores has a distinct food culture that you’ll not find anywhere else in the world and a private chef is guaranteed to bring the best of the Gulf shore directly to your vacation tabletop. A private chef is a wonderful way to expand your knowledge of the area’s cuisine without ever leaving the comforts of your villa. Who would I recommend? Chef Chris Sherrill – celebrated chef and owner of EAT! Restaurant and Staycations Catering in Orange Beach.
First things, first. When the sugar white sand beaches and blue waters of the Gulf of Mexico start calling your name, Kaiser Realty, Inc. is a good place to start your Gulf Shores and Orange Beach Vacation rentals search. Located in charming Gulf Shores, Kaiser Realty, Inc. welcomes guests from around the world to enjoy a fantastic vacation experience along the Alabama Gulf Coast in one of the areas most luxe rental homes or beach condominiums. With properties sprinkled along the 32 miles of pristine white sand beaches accommodating singles, couples and large groups, you are going to easily find your perfect vacation rental. Kaiser Realty, Inc.’s ability to accommodate groups of any size makes creating a successful beach vacation in Gulf Shores/Orange Beach a breeze. Specializing in romantic getaways, family vacations and large group accommodations, their expert staff will pair you with the best property for you and your idea of the perfect vacation.
My condo experience was the “CARPE DIEM:: GULF FRONT” featuring 6 bedrooms and 7 baths. It is a direct Gulf-front property. Off the beaten path between the sparkling waters of the Gulf of Mexico and Mobile Bay, the Fort Morgan Peninsula offers privacy, but easy access to area attractions. All homes within this subdivision have access to a swimming pool, located approximately 1 block north. Carpe Diem is conveniently located to 2 of this area’s finest golf courses. This home features lots of extras including a wet bar, 61″ TV with a home theater system, DVD player. Trust me; this is anybody’s dream vacation home. Here’s some (subject to change) pricing for you. Seven nights in peak summer $7,697.28 (there is a week minimum required in summer and peak season); 7 nights in winter $3,127.26; 4 nights in winter $2,172.46 (there is only a 4 night minimum required in “off” seasons). Adding a private chef to make the meals was a separate cost, but such an excellent decision.
Once you find your perfect accommodations, call up Chef Sherrill to let him know what you want. Chef graduated from Johnson and Wales University in Charleston, S.C. in 1998 and has been a successful chef and entrepreneur for over 10 years. Chef was selected to be part of eight Gulf-area chefs to participate in the “Spirit of the Gulf, “a series of food and music events specifically designed for the US Olympic team and their families during the 2012 Olympic games.
What does Chef Sherrill do for his vacation condo clients? “We cook condo meals on site. The menu is handpicked by the client and my suggestions per seasonal and fresh product (produce and seafood). We take extra care to make sure food allergies and cultures are taken into consideration.” I asked Chef what the benefits of having a personal chef prepare meals at a client’s vacation home. “Benefits? No wait versus standing in line during the summer. Many restaurants are on a 2 hour wait. Drink and eat in the comfort of your condo. Children can be served a separate meal early and the adults can eat at a later time. BEACHFRONT DINING!!!!!” I agree!
Food emergencies happen! You just have to deal with it. Here are a few emergency dinner situations and how to make the most of them in New York City.
– Maybe you are meeting your parents they refuse to go far from their hotel.
– Maybe you are dining with friends who are just too cheap to pony up for a pizza that costs more than $10.
But, whatever the case, you can almost ALWAYS dine at somewhere a little better than what would have been if you are the one to suggest a place, and it is somewhat within the parameters that you or someone else has set.
There are just too many places in NYC to allow even one meal to be less than delicious. Follow this guide to ensure that the only time you eat a less-than-good meal in NYC is when you are in the airport.
Last Minute Party Reservations—so you couldn’t get into Buddakkan for your girlfriend’s last minute I’m-turning-35-and-freaking-out huge birthday bash? All you need is to keep an open mind and check out Open Table.
Go with a hip spot like Spice Market, The Stanton Social, or Tao – all places that specialize in small plates with strong Asian flavors. The only difference is that they are a little less popular with the Sex and the City crowd of tourists. These should be easier to get into and still give your friend a wonderful party. Don’t forget to ask for a prix fixe so everyone knows how much they are paying going in.
Dinner with Parents-
If your parents are visiting from Ohio, chances are that they are either so enamored with the bright lights of the city that they won’t want to leave their Times Square hotel area or that they are so disgusted with NYC that they won’t want to leave their hotel room.
Either way, you owe it to them to show them that NYC is more than just the Naked Cowboy and buying fake handbags. For a really NYC experience, pony up for the cab and take them down to Katz’s on the lower east side. IF they have never had real NYC Jewish Deli, they haven’t experienced NYC at all. Get a pastrami sandwich, a potato knish, and an ice cold Dr. Brown’s cream soda.
If they want a more relaxed dining experience, take them to the John’s in midtown. Spoiler alert – it really IS as good as the John’s downtown, takes reservations, and is far easier to get into. Get a cheese pizza and treat them to a real taste of NYC.
Dinner with Snooty Boss –
If your boss asks you to have dinner with him that night, but YOU had better make the reservation, and for 9 pm nonetheless, don’t even try to get into Jean-Georges of Babbo. Isn’t gonna happen.
Instead, head straight to Tocqueville. This gorgeous Union-Square area eatery offers high end green-market driven fare in an elegant setting. Come wearing a suit, don’t miss the scallops and foie gras, and be sure to ask for a kitchen tour when you are done dining.
Last Minute Brunch on Upper West Side-
Friends pop in last minute? Don’t run out and get a stale bagel, and do NOT head to Sarabeth’s. Rather, go retro with brunch at Big Daddy’s. This 50’s style diner specializes in big portions of home-style favorites like omelettes, pancakes, and from-scratch tater- tots. There are quite a few kids there, but if that bothers you, just have another bloody Mary – they are delicious and strong!
Dinner with Skinflint Friends –
Cheap friends doesn’t have to mean a cheap experience. Head to Hell’s Kitchen and go to Gazala Place, the best Druze food this side of the dead sea. Load up on tabbouleh, falafel, and homemade bourekas in this tiny cash only spot where the food is way too good to be this cheap. You will struggle to spend $15 and will leave totally stuffed. Bonus – the spot is BYOB.
Got another favorite NYCX Emergency Dinner Spot? Let us know on our Facebook page!
New York is full of fantastic restaurants – not just fancy-pants tasting menu affairs, but also down and dirty hot dog stands, pop up restaurants, and everything in between. The thing is, people know to go to Katz’s for pastrami. They know about PDT for craft cocktails, and if one more person says “gee, have you ever been to Norma’s for breakfast?,” the universe may implode.
There are unexpected places that you can get great meals in the city, from an amazing burger inside a department store (see the pic), to authentic Mission Mexican food up on the rather frigid Upper East Side, to insanely good ramen right on the other side of …Port Authority? Read up on this list of places that you won’t see on Eater’s Hot List any time soon.
Best Department Store Lunch –David Burke in Bloomingdale’s. The food isn’t cheap here, but it is delicious and the portions are humongous. For two people, order one serving of the Juicy Burkey and prepare to be stuffed. This monster burger is two patties, each stuffed with ribbons of tangy cheddar cheese and savory grilled onions. The meat is loosely packed and cooked until rosy but not dripping…an ideal medium rare. The accompanying duck fat fries are crispy outside and fluffy inside, with just enough meaty essence to compete with the burger.
Best UWS Spot that Should Be in the West Village – Vai. Vai in no way feels like it is on the UWS, a neighborhood famous for parents teaching their kids about mergers and acquisitions before they can poop on the toilet. This tiny restaurant is dark, sleek, and romantic, with a large bar and candles illuminating the dark room. The menu is varied, taking influences from Italy, Spain, and France. The crudo is as fresh as that at Dave Pasternack’s esteemed Esca, and the beef duo with short rib and flet mignon is rich, buttery, and multifaceted. Don’t miss the coffee service, which comes with 4 different types of sugars. And, don’t wear a sweatshirt – the crowd here dresses to impress.
Best Hotel Restaurant – Koi. Hotel restaurants are notoriously hideous – overpriced banquet halls serving up iceberg salad with overcooked prime rib for a small fortune. Koi in the Bryant Park Hotel is stupidly expensive, but it has food that is unparalleled in the city. The signature spicy tuna on crispy rice is a triumph, and worth every penny – fresh, fiery tuna atop crispy, salty, butter-soy-sauced rice cakes. The crowd of beautiful people is as delicious to watch as the food is to eat.
Best Cheap Eats on the UES – Dos Toros. This mini-chain of Californian-Mexican restaurants offers sensational burritos at under $10 a pop – a bargain in the neighborhood of the $28 Ceaser Salad. Get the works, with fresh guacamole, juicy carnitas, and a hit of their own fiery habanero hjot sauce. If you aren’t stuffed yet, grab an ice cold beer and some chpis to go, too.
Best Trip to Japan – Tabata. Don’t bother with Ippudom, Totto Ramen, or any of the insanely crowded ramen restaurants to get your n oodle fix. Head to the southwest side of Port Authority for delicious ramen in a less than desireable neighborhood. The ramen here is all chicken-broth based, so it is considerably lighter than most other places, that offer pork based ramen. Go for the “Hellishly Spicy” Geki Kara ramen for a soup that is hot and garlicky, layered with fresh scallions, slices of juicy pork, and a soft boiled egg. Get there early to ensure that you get a seat in the tiny restaurant.
Best Ice Cream – Eddie’s Sweet Shop. Don’t even mention Serendipity in the same breath as this ancient Forest Hills ice cream parlor. Everything here is homemade, from the rich ice cream to the gooey hot chocolate sauce to the pillowy, almost custardy whipped cream. The décor is straight out of a Gibson Girl lithograph, and on a Saturday afternoon you are likely to see families, grandparents, and teenagers on a first date all here at the same time. Ice cream is the great equalizer.
Sarah Spigelman is a New York based food writer, recipe developer, and blogger. She writes for Bites at The Today Show, Whisked Foodie, and Northeast Flavor, among other publications. She loves luxurious hotels, inexpensive clothing, and “Mad Men.” Whenever she is not searching for the spiciest kimchi in NYC, she can be found at her website.
What could be better than to taste your way through historic Old Town Pasadena, California?
Thanks to the popularity and growth of food-obsessed walking tours and local Melting Pot Food Tours (based in Southern California) tourists, visitors, and locals can get to know the unique culinary neighborhood that makes up this special city.
On a beautiful June weekend morning, Melting Pot Tours treated a team of press people to an unforgettable 3-hour, 1.5 mile epicurean excursion to enjoy some of the best off the beaten path artisanal restaurants and unique shops in heart of Old Pasadena.
The tour group met in front of a local wine store and was made up of about 10 people from all kinds of places, ages, and walks of life. The tour started promptly with a quick explanation of the day’s itinerary. The walking pace and amount of information given was perfect. My group especially appreciated that owner/tour guide Lisa kept us on task and on schedule. We never felt rushed, but neither did we feel bored at any time.
Old Pasadena is well known for its food. Delicacies of every variety can be found throughout the city, from dim sum to truffles. Our tour took us to an eclectic mixture of nine great shops, cafes, and restaurants. Each tour is different so you can go multiple times and experience something different each time. Ours took us to an old-world boutique chocolate shop, an award-winning gelato shop, an authentic Mexican torta café, a Mediterranean café serving crispy falafel balls, an edgy Asian fusion restaurant (the group’s favorite stop of the day), an exquisite olive store, a delightful family-owned and operated Peruvian style restaurant, a gourmet tea and herb shop—complete with a tea bar- and an upscale soap shop. If there’s one thing the owners of Melting Pot Tours know—it’s good food!
Each place was thoughtfully chosen to be unique and probably not something I would have found on your own. In my opinion Melting Pot delivered on its promise, “…to entertain and educate locals and visitors alike.” At just $53 (adults) and $28 (children) this is the bargain of the century. I’ve taken similar food walking tours for double and triple the price.
A walking food tour is appropriate for almost anyone, but is best suited to adults with a curiosity about local food, architecture and history. The dining experience will provide enough food to satisfy any appetite. Water is the only beverage served, but you can purchase other beverages if you like. My advice is to wear sun block, comfortable shoes and a hat if it’s a hot day. No time has been set aside for shopping, so you’ll most likely have to go back on your own time if you see a special treasure you want. The route is flat, but if you have knee or hip issues, the course will be a challenge for you. Each stop is less than 10 minutes from the next one and you will be spending about 20 minutes or so at each stop.
Tours are given year round (except major holidays). Guides are patient, knowledgeable and engaging. Most are day tours, although April – October an evening tour is added on. Feel free to join an already organized group or you can book a private tour with 10 or more people. Advance tickets are required. So come hungry and be excited about the Old Pasadena Walking Tour, as you eat your way through the best restaurants, and shop your way through some of the most unique shops in the diverse, best tasting city in Southern California, Old Pasadena.
Once you finish your foodie tour, think about strolling back over to the Everson Royce (ER) wine shop and tasting bar (named for owner Randy Clement’s two twin boys). The shop is located across from Memorial Park where the food tour started. April Langford and Randy Clement have created a shop that offers small production, high quality, artisanal wines …and a few surprises. For starters, there’s draft wine – from an eight-tap dispenser to be exact. You can find that treat in the tasting section of the wine shop. The taps dispense four California reds (cooled to 60 degrees) and also four California whites (cooled to 43 degrees). Wines change often, but look forward to small lot beauties such as Butternut Chard, Blue Plate Chenin Blanc, Andrew Lane Merlot, and Hobo Zin.
You can find owner Randy Clement there on most days. You can feel his driving energy and passion for exceptional customer service and value. He also seems to have a knack for choosing the right staff. As Randy told me, “It’s all about customer service; we want to kill our customers with kindness.” I can confirm that. My experience is that the staff is attentive, knowledgeable and engaging.
Once you’ve finished your tasting, there’s a large selection – about 500 bottles – to choose from, from just about everywhere. Prices run from $7 – $2,000 a bottle. Special orders are welcome. Think eastern European wines, Italian, French, Spanish and lots of California wines showcasing whatever you can think of from varietals to blends. Be sure to ask for your 10% off discount off as a participant in the Melting Pot Tour experience.
Until you’re able to take the tour, here’s a quick and refreshing recipe from our first stop Tortas Mexico to tide you over. It was a group favorite.
Watermelon Agua Fresca Compliments of Tortas Mexico Pasadena
Tortas Mexico Pasadena offers an authentic casual dining experience with recipes from the owner’s homeland of San Juan Yucuita in the Nochixtlan District of Oaxaca. They use only the freshest ingredients and each food item is made to order.
This light, refreshing drink popularized in Mexico is a terrific thirst quencher on a hot summer day. The trick with making agua fresca (Spanish for “fresh water”) is to infuse the water with fruit essence without turning it into a smoothie or slushy drink. Feel free to experiment with other flavors such as strawberry, mango, cantaloupe and honeydew.
6 to 8 pounds seedless watermelon, cut into 2-inch pieces
2 cups cold water, divided
1 tablespoon freshly squeezed lime juice
1 tablespoon honey (more or less to taste)
Cut the watermelon flesh from the rind. In a blender, process half the watermelon pieces with 1 cup of water until smooth. Pour through a strainer into a pitcher. Repeat the process with the remaining melon and water. You should end up with about 8 cups of juice. Stir in the lime juice and honey. Pour into ice-filled glasses and garnish with lime slices and mint.
There’s a lot to be said for the adult “pit stop” on a road trip. Long after the kids have left the backseat empty and are on to their own adventures, there comes a time when adults pile in a car and are off on their own wild escapades. No longer is there the constant whining in the van of, “Are we there yet?” Now, just a mild war cry “Is it wine time yet?” floats melodically through the Mercedes.
The most interesting pit stop I’ve experienced lately is at Exit 106 on Highway 99 at Traver, California. Somewhere on my San Francisco to Porterville road trip I discovered Bravo Farms. I’ve heard it described as a “…small, enhanced Knott’s Berry Farm without the entrance fee.” Maybe. I thought more of a casual Bristol Farms or Whole Foods in a sprawling barn kind of atmosphere. I think it just depends on whether you bring kids or not. We didn’t, so I am sticking with a casual gourmet barn kind of experience.
Bravo Farms could be classified as a tourist destinations so don’t forget to bring your camera and a working credit card. You’re going to find wine, cheese and produce shops. There’s also hundreds, if not thousands of antiques. Get ready to cruise the aisles for old artifacts: barrels, antique advertising signs, bicycles, meat grinders, and so forth. What you may think of as a 30 minute stop will surely whirl its way into a 2-hour extravaganza.
Since my roadies were looking for wine we started at the wine tasting bar. The wine shop is stocked to the gills with hundreds of wines – some local and some not so local. The wine bar is not always open but when they’re pouring enjoy the experience of pre-selected wine and expect to leave with bottles of terrific local wines that qualify as true liquid gems. A slight wine tasting charge is in play, but don’t fret, you’ll get your money’s worth.
There’s also a cheese factory where you can watch cheese being made and a cheese bar where you can sample several different types at your own pace. I liked everything they offered. The chipotle cheddar was tasty, with rich smoky overtones and a nice hit of spiciness. Their sage cheddar surprised me with its herbal notes. I bet it would be magic melted onto toasty slices of artisan bread, olive bread, or a plain French baguette slice. The sharp aged cheddar was also magnificent. Yup, you guessed it…a whole lot of cheese went into our car’s cooler in preparation for a great cheese and wine pairing that night.
Having had our fill of wine and cheese we were off to discover the grocery store area. We found local nuts and olives from the valley, along with an endless assortment of gourmet food including a cold case of prepackaged items. We lingered a bit at the unique nostalgic memorabilia and reproduction signs, greeting cards, seasonal items and garden décor. It was easy to find a gift and score more tasty treats for the road. This is exactly what an adult pit stop should be.
All this sampling primed us for lunch. There’s a couple of ways to go. A stop at the indoor/outdoor 99 restaurant is a good idea. A mix of lively Mexican style dishes as well as Americana staples like sandwiches and burgers are there to please. Or visit the interior patio area for some rocking lip smacking BBQ. I liked the festive picnic atmosphere and the prices were reasonable for the food offered. Leo’s BarBQ is perfect some of the best, slow cooked Tri-Tip or BBQ Chicken roadside stop sandwiches ever. Expect a line…but it moves pretty fast, and its well worth the wait.
Ending our visit we mozied (more like waddled) over to the ice cream shoppe. If creamy ice cream, date shakes, or coffee/lattes/espressos are your thing, it’s a great final stop. It certainly was for us.
If you find yourself with children, these added features will enhance their visit.
7 Story tree House: 25 cent admission…entered in the Guiness Book of World Records as the Tallest Real Tree House. The kids can climb and climb.
Petting Zoo: A multitude of smaller animals like donkeys, hens and flying rats is sure to amaze and amuse you the kids. For 25 cents, get a handful of grain to feed the animals. You may just get the best parent / grandparent award.
Mini Golf: 9 old time golf holes…some easy, some not so easy. $4round…if the kids get a hole in one on #9, they get a free round and you’ll have time for another bite of cheese.
Shootin’ Gallery: One of the most advanced interactive “shootin” galleries anywhere
Modena, Italy is the city that Italians think about when they think about food. For me, that was enough to make me book a foodie tour while I was there. Sure, there are plenty of beautiful buildings, famous artwork, historical stories – but I was in Modena for three things –
Parmagiano-Reggiano Cheese (this isn’t the Parmesian that comes in a green can, Americans!)
Traditional Modena Balsamic Vinegar
Lambrusco – the famous sparkling red wine of Modena (yes, sparkling red!)
I arranged my tour through Emilia Delizia – out of all the tour companies available, I liked these guys for the way they set up their tours, for the personalized nature of the tours, and also because we had nice interaction via email. All of those things added up to my booking with them and meeting my guide, Gabriele, at 8 am in Modena.
The day began with Gabriele offering a nice overview of the food of Emilia Romagna, the history of the region, and a short drive to a small dairy outside of Modena where Parmigiano-Reggiano is produced. The cuisine of the Emilia-Romagna region is both robust and refined consisting of smoked meats, cheeses, wines, vinegars, and pastas such as tagliatella and tortellini. I had taken a pasta cooking course back in May, so this tour was going to be focused on the wine, vinegar, and of course, the cheese.
Emilia-Romagna really hit the gastronomic big time back in the 1800’s when food writer Pellegrino Artusi when he detailed the region in his book The Science of Cooking and the Art of Eating Well which spoke about the various regions of this and other parts of Italy. Artusi was a native of the region and described the food as not just being healthy and delicious but also good for the soul!
At the dairy, the cheese master kindly let me view the whole process, ask what may have been silly questions, and take plenty of photos. You may remember the images of huge wheels of cheese falling during the recent earthquakes in Northern Italy – that was the prince of all cheeses, Parmegiano-Reggiano aka Parmesan Cheese. This cheese is considered such a perfect food that it is sent to outerspace to provide the calcium for astronauts and thus avoid the loss of bone density which comes from extended periods in weightless environments.
I’ve always been a big cheese lover, but seeing the process, made my appreciation grow. It begins with the grains grown on the dairy which are fed to the cows that live at the dairy. This is a truly regional product. The making of it goes back to the year 1200 and has remained much the same since that time. The only place that this cheese can be made and certified is in the small region south of Mantua and bordered between Parma and Bologna. The cows, the grain, and the cheese master all need to be from this region.
The milk has to be fresh from the cow (within two hours of milking) in order to be used. The milk is placed in vats and overnight the cream separates. It takes more than 4 gallons of milk to make 2 pounds of Parmigiano-Reggiano and it is all artisanally made. The milk is then heated in copper cauldrons where it begins to do the work of curdling. Next, the milk curd is broken up into small chunks using a giant whisk, then it is cooked and allowed to cool. The curds drop to the bottom and using a pair of sticks and a large spatula – the cheese ball is lifted out and cut into two masses, dropped into molds and pressed to remove excess moisture for several days.
Next the cheese is soaked in a salt bath for about 20 days before being removed and allowed to age for 1 to 3 years. Only at this point is an expert certifier brought to inspect the cheeses – if they pass, they get the fire brand – this is the ‘Parmigiano-Reggiano Consorzio Tutela’ oval mark you will find on the finest cheeses. Those that don’t make the cut, are marked with horizontal bands which indicate they are of an inferior quality (though still delicious). We tried a 12, 24, and 36 month cheese – of them all, I preferred the 24 months as the flavor was strong with hints of nuts and sweetness but not overpowering as the 36 month was. The 36 month is special and should be reserved for specialty cooking – although with a drop of sweet balsamic on top, a single piece comes close to cheese divinity.
Our next stop was a family home where traditional balsamic vinegar of Modena has been made for several generations. I should point out that the Balsamic Vinegars that most American’s have tried are very different from these. While most vinegars are made from wine, traditional balsamic is made from unfermented grape juice. Again, this is a product that must be completely regional – the grapes are usually grown by the family who makes the Balsamic.
The process begins with the grapes which are crushed and then added to a battery of hard-wood barrels which impart varioius flavors to the vinegar as it ages – how long? The minimum is twelve years! There are two certifications 12 and 25 years. The process takes place in the attic of the house.
We were met at the gate by Carlotta, the daughter of Giorgio and the newest in generations of Balsamic producers. As we stepped in the house, the overwhelming sweet smell of the Balsamic met us as Carlotta led us to the attic where battery after battery sat slowly concentrating. The barrels range from large to small and over the course of years the vinegar reduces from the open tops – each year a bit of the previous years grape juice is added until after 12 to 25 years – voila! A barrel of a few gallons is ready to be consumed or sold. Seriously, 25 years to make a handful of bottles.
Carlotta walked us through the entire process and showed us the batch her father began when she was born. She is 26 now and so the Balsamic Vinegar ‘Carlotta’ has recently come available. The amazing thing is that the woods of the barrels import a strong taste to the Balsamic so that a Balsamic that was kept in only sweet woods like cherry or ash offers these flavors. Similarly, the Balsamic that sat in Juniper tasted strongly of the berries and aroma of the juniper trees.
The Balsamic ‘Carlotta’ was sweet and delicious and she confided in us that she likes it best dribbled onto vanilla ice cream! We were able to taste a variety of 12 and 25 year old Balsamics while we were there and then we had the chance to buy a 100 ml bottle. You can imagine how much a 25 year old vinegar that yields only a handful of bottles will cost – the minimum for a 12 year was 45 Euro and this went up to 180 Euro for the Balsamic that won the 2011 best Traditional Balsamic Vinegar of Modena award – which means, it is the best in the world. To be honest, my wife would have killed me for spending that much on a tiny bottle of anything – so I had to pass, but those on the tour with me were quite happy to buy multiple bottles. I was tempted but could see my wife’s wooden cooking spoon coming at me, so regretfully said no.
By this point, we were all ready to drink a little wine so we then drove out some long country roads to an organic agrotourismo on the outskirts of Modena where we wandered the vineyards, learned the process of the making this famous sparkling red wine.
We enjoyed a farmer style lunch with a local dairy man, a couple of farmers, and the owner of the vineyards. Lunch was a delicious homemade pasta, several types of cheese, smoked meats from the region, and of course Lambrusco. This wasn’t my first time drinking it, and to be honest, I was looking forward to it .
Lambrusco is a bubbly red wine that is served young. In fact, in the 1970’s and 1980’s the wine was considered to be the wine of the young – unfortunately, this led to a loss of reputation of what is a very nice wine as it was relegated to the land of those who think of it as inferior. While there is a lot of Lambrusco di Modena that will please your palette and provide even the most haughty of connoisseurs with enjoyment – this particular vintage wasn’t it as evidenced by the fact that of three bottles opened for nine men, none of them got finished. Or maybe we were all a bunch of teetotalers…
That being said, however, the lunch was wonderful, the vintners were gracious in showing us how the Lambrusco was made, and as an ending to a wonderful food tour it was almost perfect- because what foodie doesnt’ love strolling through Italian vineyards or drinking homemade grappa with the farmer who grew and fermented it?
Moroccan cuisine is rich and varied with influences from the Arab world, Spain, and sub-Saharan Africa. The use of spices and herbs in Moroccan food is incredibly distinctive and you will find abundant use of saffron, cinnamon, and cumin throughout the cuisine. Here are five Moroccan dishes that will tempt your taste buds.
Couscous with Seven Vegetables
You may have tried couscous before, but until you’ve had hand rolled couscous cooked with carrots, potatos, cabbage, onion, garlic, turnips, and peppers, you’ve never really had couscous. Eat it with your fingers if you want to be truly authentic. Often there is chicken or lamb hidden under the pile of veggies. Wait to eat the meat until last and don’t be afraid to lick your fingers.
The tajine is the pot this meal is cooked in as well as the name of the meal itself. The pot is thedistinctive clay vessel with the cone shaped lid which is sometimes glazed and sometimes not. There are countless variations of tajine from meatballs in red sauce to veggie tajines with potatoes, onions, and peppers.To eat in the traditional way, use Moroccan flatbread (khoobz) to scoop up the food and soak up the sauce.
Pastilla doesn’t sound good until you taste it. Traditionally it is pigeon cooked in a crispy flour shell and flavored with sugar and cinnamon. The light crispy pastry coated with powdered sugar will surprise you with it’s delicateness. It’s sometimes hard to find it made with pigeon, but chicken is almost as good.
Beyt wa Matisha
Sometimes called Berber Eggs, this dish is as simple as it gets. Eggs cooked and smotheredin fresh tomato sauce with garlic, onion, and sometimes meatballs (kifta). Eaten with Moroccan flat bread (khoobz), usually from a communal dish.
Lamb with Prunes
This is a meal you see at every important Moroccan celebration whether it is a birth, wedding, engagement, or circumcision party. Lamb (actually it is mutton since Moroccan’s don’t usually kill baby sheep) pressure cooked with prunes until it falls off the bone. Sweet and savory.
Kapiolani Community College on Oahu has a weekly farmer’s market that is a world class destination. It’s crazy, it’s crowded, it’s fun and it is DELICIOUS! This weekly event is sponsored by the Hawai’i Farm Bureau and goes on rain or shine. If you are a Farm Bureau member, you get in early from 7:00-7:30 and can avoid the crowds.
First of all – there is plenty of farm fresh produce – but don’t make the mistake of thinking that is all there is. There are food stalls that serve plenty of delicious foods from crepes to burgers to ‘Loco Moco’ to jumbo wild shrimp. The prices for produce are reasonable and for everything else – about what you would expect in Hawai’i, meaning you aren’t going to fill your belly for five bucks.
Strolling through the market provides plenty of opportunities for people watching. In fact, you can see people from pretty much all over the world. China, Japan, Australia, Europe, North America, South America, India – it’s a global marketplace. There are usually local musicians out and plenty of culinary wonders that do a great job of demonstrating just how diverse and eclectic Oahu’s food scene is.
Give yourself a couple of hours to explore and eat and enjoy and while you are there, don’t miss the desert botanical garden nearby. It’s filled with some beauties!
Getting to KCC is easy, it’s on the back side of Diamond Head near the entrance to the crater, right across the street in fact. You can get a taxi, a bus, an Uber or a Lyft from Waikiki for just a couple of bucks. There is plenty of parking so if you have a car, driving is an option. Don’t forget to bring your own reusable shopping bags!
The KCC Farmers Market takes place in Parking Lot C at Kapiʻolani Community College (4303 Diamond Head Rd.) every Saturday morning from 7:30-11:30. It’s free and has no entrance fee.
Since 1950, Liliha Bakery has been one of Oahu’s brightest gems. This neighborhood coffee shop, diner, and bakery will provide you with some of Oahu’s tastiest treats or a well cooked sit down meal for a reasonable price. There are two locations – one at the original spot in the Makiki neighborhood on Liliha street and the other on the Nimitz Highway between downtown and Honolulu International Airport.
A couple of items from Liliha Bakery stand out for me. First, the signature Coco-Puffs – sweet chocolate filled cream puffs with a dab of mocha creme on them. Second are the Poi Mochi Donuts – these are chewy donuts made with rice gelatin and pounded taro (which gives them their purple color). Starting at 2 am each day, Liliha makes fresh and delicious treats better than any other bakery on the island.
One of the best things about the original location is the diner bar. If you want to feel what it was like to grab a meal at the diner in the 1950’s just sit down and wait for one of the waitresses to take your order. Watch the cooks dish your food in the kitchen and enjoy some thick coffee. Some of the cooks have been there for more than thirty years and the coffee may have been there with them. The diner food is classic local recipes like loco moco, saimin, Portuguese sausage and rice and pancakes. Open for breakfast, lunch, or dinner.
The Hawaiian word for delicious is ‘Ono’. There are no shortage of ono restaurants in Hawaii and most of them are located in Honolulu or on the island of Oahu. The following are five places where you can get an ono meal that you will tell your friends about for as long as you are still able to talk and remember eating there…
Waioli Poi Factory – Midway up the windward side of Oahu you will find a tinroofed shack with delicious Hawaiian food for reasonable prices. The crowds have been growing at this local favorite – so I’m not going to post the address or hours – you’ll just have to find it on your own. Make sure you order the poi, the kalua pork, and the haupia!
Foodland Poke Bowls – Yes, there are lots and lots and lots of places to get fresh poke in Hawaii. We have hidden gems we won’t tell you about – but the thing that surprises a lot of people is that the best poke isn’t found at fancy restaurants – it’s found in local grocery stores, liquor stores, and side of the road markets where people go for lunch. Grab a spicy ahi poke bowl from any foodland seafood counter. You won’t be disappointed. In fact, you’ll probably go home and tell everyone it was the best poke you ever had!
Mike’s Huli Chicken I haven’t been to Mike’s Huli Huli Chicken since they left their Kahalu’u location a few months ago and moved to Kuhuku with all the other food trucks – but I’m sure that the food is just as good as it always was. Maybe it’s even better.
Fumi’s Kuhuku Shrimp There is a reason why Fumi’s is my favorite of all the Hawaiian Shrimp Trucks on Oahu – it’s because they cook it right, raise it right, and keep their sanitation on the obsessive compulsive side in their kitchen. They pull the shrimp from their family owned ponds and serve them with aloha (and lots of garlic).
Nico’s Pier 38 I’m jaded about Nico’s – because it used to be so much better than it is today. The truth is though , Nico’s Pier 38 is still one of those places that you have to go and you will remember forever as long as you order the swordfish or the furikake crusted ahi.
There are no shortage of delicious treats hidden away on Oahu and yes, many of them are tourist traps designed to capture Hawaii tourist dollars by getting you in the door with the hype that has grown around them. When you go to these five locations you will wait in line, you will be joined by hundreds of other tourists, and you will be happy that you went because your taste buds will be singing glorious hapa-haole chants.
If you’ve ever seen the movie Forest Gump where he goes on and on about shrimp this and shrimp that – it would be easy to substitute pineapple and have him talking about the Dole Plantation – pineapple Candy, pineapple dolls, pineapple bread, pineapple wine, pineapple magnets, pineapple t-shirts, pineapple cookies, pineapple books – everything pineapple happens at the Dole Plantation – plus a pineapple garden, a pineapple maze, and a pineapple railroad trip. And of course, the famous pineapple ice cream – Don’t forget the Dole Whip!
Leonards hasn’t gone into merchandising on the scale of the Dole Plantation, but they’ve still done an amazing job of branding themselves with the pink boxes, thier iconic Kapahulu signs, and of course the red and white malasada trucks they park all over the island. What’s the draw? The magical malasadas waiting inside! Always hot, light, delicious and so good that this little bakery usually has a huge line waiting outside of it! The record on my tours was a lady who ate seven of them – but one or two is perfect for most people.
Ted’s Bakery is a North Shore institition. The food tastes best after a day battling the surf at Sunset Beach or Banzai Pipeline – but let’s be honest – the food is only so-so but the pie! You go to Ted’s for the pie. Specifically the Chocolate Haupia Cream Pie. You might have to wait in line – but it’s worth it.
There aren’t a whole lot of attractions that offer your freebies in Hawaii. Tropical Farms is one of them. Offering free samples of their locally grown macadamia nuts and free macnut coffee for weary tour drivers (or anyone else). This is a great local, family owned and operated tourist trap with plenty of local products, local handicrafts, and of course, the tasty macadamia nuts. Go in the back and smash a raw one on a lava rock or go with the tasty caramel, garlic, or honey roasted variety. Any way about it – you’ll be glad you stopped at Tropical Farms.
Matsumoto Shave Ice is one of those places you need to go at least once. It gives you a solid baseline for what a Hawaiian Shave Ice is. Plus, you can buy one of those t-shirts with the cartoon version of Stanly Matsumoto on it. The general store is filled with a wide variety of tourist items but you know why you are there – shave ice with ice cream on bottom, sweetened condensed milk on top, and organic cane sugar syrups giving you a mind-blowing sugar rush.
The North Shore of Oahu is known mostly for surfing but there are those who head there just for the Chocolate Haupia Pie from Ted’s Bakery too. While the North Shore’s 7-mile-miracle of surf breaks draws crowds, dont’ be surprised to find crowds also lining up at Ted’s. It’s easy to whiz past it when you drive up the Windward Side, pass the Turtle Bay Resort, and are tantalizingly close to Sunset Beach. Ted’s doesn’t look like much – it’s a little plantation style complex with an awning and some tables in front.
Ted’s serves up breakfast and plate lunches as well as the famous Haupia Chocolate Cream Pie – and yes, they are a full bakery so you can buy other types of pie, donuts, breads, and more – but if you are like most people – one bite of the signature pie will convert you for life.
For those unfamiliar, haupia is a traditional Hawaiian coconut milk desert – almost like coconut jello. Ted’s brilliant innovation was to put it between layers of chocolate, whipped cream, and a perfect flaky crust. If there is a dessert in heaven, this is probably it.
The bakery started (like most things on Oahu) with the sugar cane industry. Ted’s grandfather worked on the North Shore in the sugar industry and eventually bought land from the Kuhuku Sugar Plantation that was too rocky for cultivation. A couple of decades later, his son, Takemitsu Nakumura opened the Sunset Beach Store in 1956. In 1987, Takemitsu’s son, Ted, opened Ted’s Bakery and the rest is history. His pies were a hit all over Oahu. Today Ted’s sells pies to restaurants and stores all over the island of Oahu. So, you can get the pies anywhere – but they always taste best at Ted’s.
My recommendation is that you buy the pie by the slice unless you have at least six people to help you eat a whole one – because otherwise, you will be tempted to eat it yourself!