Tag Archives: culinary travel

The farm to table movement of locally sourcing menus in the hospitality industry has been all the rage for years with Chefs like Alice Waters leading the charge. However, one thing has remained relatively untapped, the bar. Mosts bars are set up fairly similarly. The tap beer selection is most likely a combination of local.
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They say a way to a man’s heart is through his stomach. Well, that goes for this adventurer as well. Last month, I was able to feast my eyes (and stomach) on Florence, Italy. Yes, I did climb the Duomo. Also, I admired the details of the grand feat of David, which was much larger.
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My favorite souvenirs from travels are those that I can eat, drink, and share with my family and friends for years to come. Over my past adventures, I have brought back drink recipes from Peru (pisco sour), side dishes from Brazil (salpicao), Cuban-style dirty rice (moros y cristianos), and my all time favorite, the tortilla.
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Earlier this season, I took my yearly pilgrimage back to my hometown in Western Wisconsin to see friends and family. It’s always a welcoming feeling to see the lush, rolling hills, witness the gorgeous limestone bluffs, and of course partake in what Wisconsin is famous for: cheese, beer, brats, and of course the green and.
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With not only a thirst for knowledge, but a hunger for cheese, I jumped at the recent opportunity to learn how to pull fresh mozzarella cheese with a new adventurera and friend, the Chef of Da Campo Osteria, Joseph Quinn, and roughly a dozen other fellow cheese worshipers. Every Thursday in this hidden gem of.
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