10 best destinations to take a hot air balloon ride

by Jessica Festa on

When traveling, it’s always fun to explore a city from a new perspective. And, what better point of view than from the sky? These ten air balloon destinations will not only immerse you in beautiful scenery, but will also give you access to hidden treasures you may not have seen from the ground.

The Pyrenees, Spain

The Pyrenees is a mountain range that forms a divider between Spain and France. Crossing the Pyrenees in general is an unforgettable experience, and making this journey by hot air balloon will make it that more memorable. Watch as Catalonian buildings begin to resemble a Monopoloy game board. Lush greenery fills your view as you get the chance to see Santa Margarita, an enormous, well-preserved volcano crater, from an aerial point of view. In the winter, the snow capped mountains give the relaxing ride a magical ambiance.

One great tour group to go through for this ride is Vol de Coloms, especially since they serve Cava, a Spanish sparkling-wine, and sweet bread during the flight.Gatineau, Quebec

While the scenery in the region is picturesque, with 51 skyscrapers over 246 feet, serene rivers like the Ottawa River and the Gattineay River, and bountiful flora, the real reason to visit Gatineau is to ride a hot air balloon during the annual Gatineau Hot Air Balloon Festival. Not only are there several dozen hot air balloons marking up the sky, but they come in an array of shapes, sizes, and characters, adding a fun element to the scene. Climb into a space shuttle, a giant birthday cake, or a sad-faced court jester as the thousands of attendees, amusement park rides, craft stalls, and car show automobiles become ants in the landscape. Click here for more information.

Cappadocia, Turkey

If you want to ride a hot air balloon in a place with truly unique landscape, then Cappadocia in Turkey is the perfect spot. As you float high up into the clouds you will be looking down upon sandy desert and pointy limestone rock mountains that almost look like something out of a surreal fairytale. A natural brown landscape textured with steep valleys and red canyons and dotted with green olive groves will make you feel like you’ve left planet Earth (which, I guess, you have). Click here for more information.

Temecula Valley, California

Where better to vacation that wine country? Immersed in ripening grape vines and neatly plotted fields, the feeling is a mixture of rural living and luxury, especially since you know you will be tasting flavorful reds and whites during your trip. Exploring a wine region from the air is just as fun, if not more, as the you get to see the vineyards and fields from a bird’s-eye view. In Temecula Valley, your view of rolling hills will also be complemented by the beautiful Lake Skinner and a backdrop of mountains. Moreover, the annual Balloon and Wine Festival is held in this region, which mixes the joy of wine with the adventure of flying. Click here for more information.

Rocky Mountains, Colorado

The Rocky Mountains are a major mountain range that stretches for over 3,000 miles in western North America. With dramatic peaks and valleys that have been sculpted into the mountains, this is a destination favorite for travelers. But while many people explore the Rockies by foot, why not traverse them in a unique way, like hot air ballooning? Watch as Mount Elbert in Colorado, the highest peak in the mountain range, gets smaller and smaller, until it fades into a scene that looks like a real life Bob Ross masterpiece. If you’re in the mood for an event, Colorado Springs hosts their Colorado Balloon Classic every Labor Day weekend. Concession stands, entertainment, contests, and, best of all, dozens of colorful hot air balloons, are all part of the fun. Click here for more informaton.

The Outback, Australia

Your sense of nature will really be ignited with a hot air balloon ride through the Outback of Australia. Flying in the sky you will look down on remote desert featuring only a few bush paths. Famous rock formation landmarks such as Ayers Rock and Mount Olga can be seen from one vantage point along with sparkling springs, waterholes, and rock caves. It is a very organic and undisturbed landscape to take in, and a must-see for hot air balloon enthusiasts. Click here for more information.

Angkor War, Cambodia

Located less than a mile west of Angkor Wat, there is the chance to go up in a hot air balloon that will allow you to see the many religious landmarks of Cambodia, such as the famous Angkor Wat, the largest religious building in the world, and the myriad temples surrounding the areas of Siem Reap and the Barays. The basket is in the shape of a donut, giving access to convenient 360 degree views. While floating 656 feet in the air, try to pick out the different temples by name, thinking to yourself how lucky you are to not have to fight off the hourdes of tourists to get a cultural lesson in local religion. No need to be nervous, either, as this is one of the less frightening rides due to the fact that the balloon is always tied down to the ground below, and it only lasts about fifteen minutes.

San Carlos, Costa Rica

Costa Rica has quite a diverse landscape, and taking a hot air balloon ride over the country while floating over rainforests, volcanos, and mountain villages can help you take it all in. Riders will also interact with nature, skimming the monkey-inhabited treetops and dipping down into flowing rivers. When there is a break in the clouds, a clear view of Arenal Volcano, which is still active, can be seen. Click here for more information.

Château d’Oex, Switzerland

The Swiss Alps is one of those places that cannot be described with words or even understood through pictures, but must be experienced first hand to really understand its beauty. Float through the air while admiring the picturesque mountains, some bright with green, some sparkling and snow capped, as well as views of Mont-Blanc, the Matterhorn, and Lake Geneva. The best time to visit is the last week in January, when the town holds their annual International Hot Air Balloon Week. Click here for more information.

Maasai Mara, Kenya

Riding a hot air balloon over the Maasai Mara is not only a unique experience because of the landscape, which encompasses woodlands, grasslands, rivers, open plains, rivers, and a dramatic plateau, but also because of the game viewing. The Maasai Mara National Reserve located in southwestern Kenya, is home to one of the greatest events in the world, the Great Migration. From July through October, millions of gazelles, zebras, and wildebeests travel through Maasai Mara, making this a prime time to take a hot air balloon ride in the region. Think of the ride as a hot air balloon safari. Click here for more information.

Biblical bridge allows pedestrians to “walk through water” like Moses

by Jessica Festa on

Parting the sea is no longer a feat held just for saints and those with higher powers. Thanks to a new and innovative creation by RO & AD Architects, anyone can walk through water, just like Moses did when he parted the Red Sea.

The Moses Bridge is located in the Netherlands and gives people access to Fort de Roover, an old Dutch Fortress from the 17th century. What makes this bridge unique is the fact that the walkway that would usually go over the water is actually built under the water, making it appear as though individuals walking over it are actually “parting the sea”. Don’t worry, you’ll stay dry as the sides of the bridge extend high enough to keep the water off the footpath.

To make the project even better, the bridge is made of sustainable materials like Accoya wood, a highly durable wood that is treated with nontoxic anti-fungal coating.

On the RO & AD Architects website, the designers talk about the theory that goes into their visionary projects, stating, “We like to be aware of the consequences of our actions, which means we think about the long term effects. Also, we try to feed our practice from a theoretical background. Our theory ‘Evolution as a Strategy for Spatial Design’ is an attempt to set off a radical change in thinking about building and environmental planning, leading to a more sustainable kind of spatial development.”

To get a better idea of how the Moses Bridge works and what it looks like to cross it, check out this video:


Taste Hawaii: Savoring Alan Wong’s fresh farm-to-table feast

by Don George on

On a recent trip to Oahu, my wife and I had the excellent fortune to dine at Alan Wong’s eponymous restaurant in Honolulu. Consistently named one of the best restaurants in Hawaii, Alan Wong’s has been at the forefront of the Hawaii Regional Cuisine movement since its founding in 1995. Our farm-to-table, fusion feast featured a number of dishes that embody the chef’s culinary quest to showcase Hawaii’s fresh food products and its marvelous mélange of culinary cultures. Virtually every dish was a compact lesson in taste, texture, and tradition.

Our favorites included such signature concoctions as the Soup and Sandwich, a stemmed glass filled with chilled vine-ripened Hamakua Springs tomato soup presented with a yin-yang design, crowned with a parmesan cheese crisp and atop it a mini-kalua pig foie gras and mozzarella sandwich; Butter-Poached Kona Lobster, savory chunks of lobster served in a sauce of green onion oil with flavorful morsels of Hamakua Heritage eryngi mushrooms; North Shore Tilipia on a bed of local saimin noodles with Naked Cow Dairy lobster truffle butter nage; Ginger Crusted Onaga with piquant miso sesame vinaigrette, Hamakua mushrooms and sweet corn from Kahuku; Crab “Tofu” Agedashi, consisting of a tofu-like spanner crab mousse with Kona lobster medallions and plump lumps of crab meat, served with kudzu dashi; and a delightful dessert called The Coconut – scrumptious coconut meat-like haupia sorbet served in a chocolate “coconut” shell, surrounded by tropical fruits in a lilikoi sauce. Yum!

%Gallery-140566%Before our feast we had devoured Chef Alan’s 2010 book “The Blue Tomato,” which beautifully showcases both his culinary art and his life philosophy. So our dining experience was enhanced by the knowledge that he is a passionate and idealistic chef/entrepreneur, who goes out of his way to support sustainability efforts in Hawaii and to mentor and inspire his staffers to dream big. The aloha energy that he pours into his cuisine and co-workers seemed to fill the restaurant that night; from the warm, knowledgeable, and infectiously enthusiastic kitchen and wait staffers to the companionably oohing-and-aahing diners, everyone seemed to be thoroughly enjoying themselves.

After our feast, I looked more deeply into Chef Alan’s background. Born in Japan and raised in Hawaii, he worked his way through the kitchen trade, first at The Greenbrier in White Sulphur Springs, West Virginia, then at Lutèce in New York City, and finally at The CanoeHouse on the Big Island of Hawai’i before opening his restaurant in Honolulu in 1995. Since then, he has won the James Beard Award and was one of 10 chefs in the United States nominated by the Wedgewood Awards for the title of World Master of Culinary Arts. Bon Appétit has recognized him as the “Master of Hawai’i Regional Cuisine,” and Alan Wong’s Restaurant has been ranked by Gourmet twice. It is also the only restaurant in Honolulu that appears in the Top 10 of America’s Best 50 Restaurants. In addition to “The Blue Tomato,” he is also the author of “New Wave Luau” and is a 10-time winner of the Hale ‘Aina “Restaurant of the Year” and Ilima “Best Restaurant” Awards in Hawai’i.

Inspired in general by the emphasis on ethnic fusion cuisine and farm-to-table practices we found in Hawaii and in particular by Chef Alan’s attitude and achievements, I asked if he would do an email interview with me. He graciously agreed. Here’s our conversation:

DG: Did you cook when you were a child?

AW: No, but my mom was a great cook. Her cooking taught me a lot about seasoning, and she showed me the value of not wasting anything in the kitchen.

Who have been your principal culinary mentors and inspirations?

Andre Soltner, Chef Proprietor, and Christian Bertrand, Chef de Cuisine at the Lutece Restaurant, in New York City, when I worked there; Mark Erickson, chef at the Greenbrier Hotel when I did my apprenticeship there; and Joe Kina, instructor at Kapiolani Community College where I went to culinary school.

What first inspired you to create the cuisine you are now famous for?

Being the Chef de Cuisine at The CanoeHouse Restaurant at the Mauna Lani Bay Hotel and Bungalows, opening it in 1989. Meeting all the farmers on the Big Island and using their products, and being charged with creating Hawaii Regional Cuisine with 11 other chefs from across the state. HRC was born in 1991, and we have been celebrating its 20th anniversary this year.

You mention “being charged with creating Hawaii Regional Cuisine with 11 other chefs from across the state.” How did HRC come about? Was it a spontaneous creation of island chefs or was it something that was proposed from some outside source such as the Hawaii Tourism Board and then adopted by the chefs?

Originally twelve chefs got together just to “enjoy the party” for a change instead of providing the party all the time. We established HRC Inc. for two reasons. The first was to help develop an agricultural network in the state with the help of the Department of Agriculture. We did this by divulging all of our farmers and purveyors whom we bought produce from. Our second goal was to promote Hawaii’s culinary scene so that tourists and locals would know that there was a different new cuisine of Hawaii evolving and developing.

What are the primary characteristics/ingredients of traditional Hawaiian cuisine?

The word “Hawaiian” refers to an ethnic group entirely on its own. They originally came from the South Pacific islands. They ate a lot of raw fish dishes. They cooked in an underground imufrom which kalua pig is most famous today. They grilled on hot rocks, called pulehu. Now we have iron, so we cook on hibachis. They placed food in the imubesides the whole pig, and that method is steaming today. Another method of steaming was known as lawalu, where a fish or meat is steamed in tileaves over the fire. Taro turned into poi was the main starch. For seasoning, the Hawaiians would use inamona(roasted kukui, or candlenut), sea salt, and seaweed.

What are the primary characteristics/ingredients of contemporary Hawaiian cuisine?

Hawaii (without the “an” at the end) Regional Cuisine is a contemporary cuisine that borrows from all the ethnic cuisines found in the islands today. To Taste Hawaii, we utilize as much locally grown and raised product as possible to feature what we have — the fish from our waters, grass-fed beef and lamb, local eggs, dairy, pork.

How important are fruits and vegetables to HRC, and how much do these vary from season to season? That is, because of Hawaii’s climate, are the same produce products available throughout the year, or are there seasonal differences and specialties?

We have two seasons in Hawaii, rain and sunshine, or another joke is mango season and no mango season. Fruits and vegetables play a big role in the cuisine. We have the best mangoes in the world when in season. Pineapples are best from here and do not travel well. Tropical fruits grow well here and for the most part, because of our weather, we can enjoy a vine-ripened tomato all year round.

What are the goals of the fusion cuisine you are seeking to create?

The most important things are flavor, good taste, having a sense of place, and featuring the food, not your ego.

Could you take one of your favorite fusion dishes/creations and “deconstruct” it: What are the different elements in terms of ingredients that go into it? How are these prepared and put together? Which cuisine traditions are you combining in this dish?

Ginger Crusted Onaga was inspired by childhood memories of Chinese cold ginger chicken. The miso sesame vinaigrette that goes with it is Japanese inspired. Combining ethnic flavors together comes naturally to me; the most important thing is that it has good flavor.

Are there any special techniques you use in creating this cuisine?

Most of the techniques are influenced by European techniques and French training. The different ethnic cooking styles, flavors, ingredients, and techniques do come into play and using the Hawaiian influence is important to me.

What’s the biggest challenge of creating Hawaii Regional Cuisine?

Your own imagination and creativity

What most excites you about the culinary scene in Hawaii today?

It is still growing and evolving, so there’s a lot to look for in Hawaii. Today the popularity of farmers markets is growing. People can go to the markets and meet the people who grow their food, and they can get products that are much fresher because they come from the source. There’s more variety in what’s available. Twenty years ago when Hawaii Regional Cuisine was first started, we didn’t have products like locally grown mushrooms, hearts of palm, abalone, chocolate, and vanilla. As more farmers continue to grow a wider variety of products, we as chefs can continue to be inspired by what’s fresh, local, and in season.

In your mind, how is Hawaiian cuisine related to Hawaiian culture?

Family is important, sharing food, talking story at the table. Aloha means many things: doing the right thing, to make things right, to have the right intentions. Hawaii’s multi-ethnic cuisine begins from the immigrant plantation days. Most of the immigrants came from Asia, so the local people are a mixed bag. When you are raised in Hawaii eating local food, you find that the source comes from this time, and it is heavily Asian influenced. Most of the food comes from a poor time and so something like the “Plate Lunch” is born out of necessity to fill your stomach so that you can go out and work again tomorrow. It has evolved quite a bit today.

What’s your favorite food memory?

I don’t have a particular one, however, cooking for Chef Andre Soltner every day for his dinner with his wife taught me so many valuable lessons that helped create who I am today professionally.

Is there a special goal or project you are working on now?

We plan to open another restaurant on Maui, partnering with the Grand Wailea Hotel. It will be called Amasia, featuring small plates and family-style fare. We’re hoping to open it in early spring 2012.

[Photos by Kuniko George]

Scottish National Portrait Gallery to reopen after major renovation

by Sean McLachlan on

After more than two years and £17.6 million ($27.4 million), the Scottish National Portrait Gallery in Edinburgh will reopen on December 1.

The remodel opens up more of the Victorian building to public view, adds more than 60% to the public space, and introduces several themed galleries, including Blazing with Crimson–a collection of full-length portraits of men in kilts.

The gallery’s massive collection of portraits includes those of great statesmen, royalty, scientists, engineers, soldiers, and athletes. Special galleries look at the new face of Scotland, with one exhibit highlighting Scotland’s large Pakistani community.

Another bonus to the revamped gallery is that entrance is now free.

The gallery opened in 1889 as the first purpose-built portrait gallery. While it has always featured paintings of Scotland’s great names, it now also includes a large space devoted to photography.

This is the second major museum reopening in Edinburgh this year. The National Museum of Scotland reopened this summer after a £47.4 million ($74 million) renovation.

Photo of Robert Burns portrait courtesy Wikimedia Commons.

Video: Pirate Wi-Fi on New York City subway

by Elizabeth Seward on

WeMakeCoolSh.it “L Train Notwork” Behind the Scenes from Matthew McGregor-Mento on Vimeo.

There was recently a pirate wi-fi network on New York City‘s L train. Available only in the last cars of the Brooklyn-bound train and only from 8am until 10am, this underground pirate wi-fi network was live and available only for a week. If you’re wondering why or how or who put this together, allow me to fill in those blanks as best as I can. WeMakeCoolSh.it tends to do precisely what their name advertises–they really are masters of cool. The L Train ‘Notwork’ was just one of their endeavors and here’s how it went. The people over at WMCS powered the ‘Notwork’ with person-portable battery-powered web servers. The wi-fi didn’t connect commuters to the internet, though. Instead of connecting train passengers to the whole world wide web, it connected them to content provided by local artists in addition to a chat room. Check out the behind the scenes video above for a look into the the world and work of the people who put this project together.

Find out more about what WMCS did for the L train here on Laughing Squid and keep up with WMCS so that you might be tuned in for their next cool endeavor here on the WMCS website.