Fat Tuesday – top 5 places to party for Carnival

by Justin Delaney on

Fat Tuesday is the culmination of Mardi Gras, Carnival, Carnevale, and like minded celebrations that take place across the world today. From Guatemala to Greece, Fat Tuesday represents the last bastion of excess in Christian culture before the Lent fasting season begins. The streets pulse with energy and revelers don costumes, throw beads, shout sheenisms, and generally have a booze-fueled fantastic time.

So where are the top 5 places to throw down and party for Fat Tuesday?5. Venice
Venice provides the Italian atmosphere and throwback baroque charm to make you feel like you have stepped back in time a few centuries. Massive Parties are thrown at Piazza San Marco and thousands dress up in extravagant costumes to add an air of aristocracy to the Venetian streets. European revelers clog Venice’s narrow alleyways and bridges with a great time. The oldest Carnevale party in Venice took place in the 13th century, making Venice the original spot for the party.

4. Portugal
Portugal’s celebrations vary by region with some smaller cities incorporating pagan rituals into the “Carnaval” experience. The largest party in the country happens in Lisbon and is a very cosmopolitan experience. With famous dancers and a massive parade, it is easy to find a great time in colorful Lisbon. In northern Portugal, revelers dress up in colorful yellow, red, and green costumes with tin masks (pictured above) and consume a lot of meat.

3. Trinidad and Tobago
This tiny island hosts the largest Carnival experience in the Caribbean. The party lasts over a month and climaxes with a massive 3 day party in the Port of Spain that ends on Ash Wednesday. Steel pans and Calypso music echo out across the massive party as Trinidadians and Tobagonians dance to the beat while clutching cups filled with sugary rum. On the Monday before Fat Tuesday, revelers wear old clothes and cover themselves in mud, oil, and paint. Some dress as devils. On Fat Tuesday, the party hits overdrive and revelers enrobe themselves in their Carnival finery.

2. New Orleans
Mardi Gras is French for Fat Tuesday, and in the States, New Orleans is the place to take in the party. People come from all over the world for this French-American version of Carnival. The epicenter of the party is Bourbon Street in the French Quarter of New Orleans, and Fat Tuesday is the apogee of the debauchery. With parades, beads, and hand grenades, it is hard not to have a great time in New Orleans.

1. Rio de Janeiro
The craziest and most intense carnival celebration takes place in Rio de Janeiro, Brazil. The Brazilians call it the greatest show on earth, and they make a valid point. Millions of people descend on the streets of Rio to dance the night away and gawk at Brazilian goddesses dressed in Samba costumes. The celebrations really take off the weekend before Ash Wednesday with the party exploding like a star on Fat Tuesday. Check out the video below to see what the world’s biggest party looked like in 1955.

flickr images via justindelaney and Rosina

Mardi Gras in New Orleans 2011, let the good times roll!

by Meg Nesterov on


Today ends Carnival season in New Orleans, a two-week festival of parades and partying in leading up to the Christian Lenten period of sacrifice, and culminating in Shrove (or Fat) Tuesday and known to New Orleans residents as Mardi Gras. There are other Fat Tuesday celebrations throughout the world such as Rio’s Carnival, it’s most famous in America as Mardi Gras in New Orleans, where around 1 million people travel each year to don colorful costumes, angle for beads, and drink out of “go-cups“. There is no single official Mardi Gras, but rather many public krewes who organize the parade floats and parties, often choosing a theme each year, and ride on the float tossing out beads. The revelry ends at midnight when Ash Wednesday – and some massive clean-up – begins.

Check out our gallery from Mardi Gras in New Orleans 2011. Want more Mardi Gras? Grab a slice of king cake, read our tips on how to make the most of Mardi Gras — and still remember it next year, and see more photos on AOL News.

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[Photos courtesy Associated Press]


Mardi Gras King Cake rich in taste and tradition

by Chris Owen on
It’s been called Portuguese Christmas Cake, Bolo Rei and a bunch of other names but Mardi Gras King Cake is the colorful bakery creation, rich in taste and tradition, that serves as a symbol of the pre-Lenten season of Mardi Gras.

The tradition predates Christianity and was taken from the Roman celebration called Lupercalia. Mardi Gras celebrates the period between the end of the Christmas Season and the beginning of Lent (Ash Wednesday) as a period of merriment and excess. Mardi Gras, also known as Fat Tuesday, is the final day of this period of festivities since Lent will begin a time of fasting.

As the story goes, the King Cake came about in order to use up ingredients that would not be consumed during the Lenten period. Sweet, rich pastries with lots of eggs and butter ended up being called the King Cake. Similar to a brioche dough and traditionally eaten during Mardi Gras, three colors of sugar are used to represent each of the three kings or wise men of biblical fame. Green is for faith, yellow (or gold) for power and purple stands for justice.

Inside will be some sort of toy, trinket or miniature baby Jesus inside and whoever finds it left duty-bound to provide the next cake or host the next Mardi Gras party.

That’s the basics. From there, like Mardi Gras, pretty much anything goes as bakers have taken great liberties with the original formula.

“The filled king cake trend started in the 1970s,” Liz Williams, president of the Southern Food and Beverage Museum in New Orleans told CourierPostOnline “People wanted things that were sweeter and sweeter, and bakers wanted to be different. Before that king cakes looked the same and were pretty much the same.”

Enter everything from chocolate to most nuts, cream cheese and almond paste. Pastry chef Jean-Luc Albin makes a Bourbon Street King Cake with chocolate custard, bourbon and toasted pecans, General Foster King Cake with a banana’s Foster-type filling and a Woodlawn Plantation King Cake with praline cream and Southern Comfort.

“Every year I do something a little different, something new,” Albin says. “It makes things interesting.

Mardi Gras King Cake rich in taste and tradition, no matter what goes into it.

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Flickr photos by syvwlch and Gruenemann

Food & Wine Classic in Aspen celebrates 29th year; get discount tickets until March 15th

by Laurel Miller on

Better put your cardiologist on speed-dial; it’s almost time for the 29th annual Food & Wine Classic in Aspen. The nation’s most-lauded culinary festival will be held June 17-19, featuring food, wine, and cocktail seminars, cooking demos and competitions, grand tastings, and book signings by celebrity chefs like Tom Colicchio, José Andrés, and Michael Symon. Get your tickets before March 15th, and you’ll save $100 off the $1,185 ticket price. Hey, no one said gastronomic blowouts in Colorado’s ski town Shangri-la come cheap.

The price includes attendance at five Grand Tastings, where you can sample the goods from over 300 vineyards, breweries, and distilleries, as well as charcuterie, cheese, olive oil, and chocolate.

Think it sounds a little too high-falutin’? Take note of a few of this year’s witty new seminars: “Sauce on the Side: Wine, Wieners & the Works,” with restaurateur Danny Meyer; “Global Street Food” with chef/one of half of Two Hot Tamales’ Susan Feniger, and “One Pot Meals” with Ming Tsai. Also sure to be popular: “Sophisticated Sipping Rums,” “Top Chef: Salty and Sweet,” with Gail Simmons and Tom Colicchio, and “Cheeses and Wine from Spain.”

FOOD & WINE donates two percent of the net proceeds from all Classic tickets sold to Grow for Good, benefiting Wholesome Wave Foundation. Grow for Good is FOOD & WINE’s national initiative dedicated to supporting local farms and encouraging sustainable agriculture. To purchase, call 877-900-WINE or click here.

Pancakes for Shrove Tuesday, anyone?

by Elizabeth Seward on

Fat Tuesday and Shrove Tuesday are one in the same. And if you follow Shrove Tuesday’s pancake-eating rituals, your Tuesday this week is bound to feel fat. Otherwise known as Pancake Day, Shrove Tuesday is the day before Ash Wednesday, the day before Lent. Lent is a Christian tradition and the term is used to describe the liturgical year, the time of fasting and prayer between Ash Wednesday and Easter.

This practice was widely embraced before the Protestant Reformation. Although many Protestant churches still practice Lent, some do not. Growing up, my family switched between Pentecostal, Nazarene, and Baptist churches–I never practiced Lent. And since the practice involved giving up something I liked, I was happy not to participate. But pancakes? Fat Tuesday? I’ll eagerly dig in for these kinds of festivities each year.

With Fat Tuesday/Shrove Tuesday/Pancake Day happening tomorrow, the internet is abuzz with pancake recipes for this day of decadence. Thinking about whipping up some pancakes tomorrow? Here’s a little somethin’ to help you along the way.

Consider Pancakes, an informative article on Pancake Day and the pancakes involved by The Guardian.
And for perfectly thin pancakes for Pancake Day, The Guardian offers up this delicious-looking recipe:

“This is the approximate recipe we use at home for thin, crêpe-style pancakes. The batter will thicken as it rests, so if necessary gently stir in more milk until it’s the consistency of single cream. Makes about 20.

200g plain flour
3 eggs, lightly beaten
About 500ml milk
A knob of butter or a little vegetable oil, for frying
Lemons and caster sugar, for serving

Sift the flour into a bowl. Beat in the eggs and enough milk to make a batter that’s the consistency of single cream.

Heat a frying pan until very hot. Add the butter or oil and wipe off any excess with a wad of kitchen paper. Add a ladle of batter, tipping and tilting the pan so it’s evenly coated. The underside is done when you can lift it to see its golden underside. Flip or toss it over and cook the other side for barely a minute. Place on a warmed plate while you repeat with the rest of the batter. Serve with lemons and caster sugar”.

Read more pancake recipes from The Guardian here.