Five great upcoming food and wine festivals

by McLean Robbins on

Food and travel often go hand in hand – after all, the best meals are often found away from home, and some of the best memories can be made over a meal. Want to really get away for a gourmet feast? Check out these five great upcoming food and wine festivals.

Pebble Beach Food & Wine
This grand tasting is held from April 28th – May 1st and includes 200 wineries plus 25 chefs, including celebrity chef Shawn McClain, “best brunch in the country chef” Michael Schwartz, and pastry chef Hedy Goldsmith from Miami’s Michael’s Genuine Food & Drink, as well as select sit-down meals.

Vegas Uncork’d by Bon Appetit
Held from May 5th – May 7th, this festival will include executive chefs from Rao, Michael Mina, and more.

Atlanta Food & Wine Festival
From May 19th – 22nd, the home to “Top Chef” fan favorite Kevin Gillespie will be hosting this festival which will include players such as Charleston’s Sean Brock, Joe Schafer, John Besh, and other highly regarded chefs.

New Orleans Wine & Food Experience
From May 24th-28th , multiple top restaurants will be showing up to the Big Easy to showcase local food.

Food & Wine Classic in Aspen
It may not be ski season, but that won’t stop the crowds from descending on Aspen from June 17th – 19th. Sponsored by Food & Wine magazine, the event will feature cooking demonstrations and wine tastings as well as seminars led by wine and food superstars such as Mario Batali, José Andrés, Jacques Pépin, Gail Simmons, and Joshua Wesson.

Want to get away to one of the events? CheapOAir is offering special package deals with hotel and flight suggestions to each of the destinations listed above.

Dreaming of Bali – A guide to Indonesian food

by Jeremy Kressmann on

Pizza lovers, did you know Indonesians adore Pizza Hut? True, your typical Indonesian pie probably has more crispy fish pieces, shrimp and corn on it than you’re used to back home. And you probably won’t find avocado milkshakes as an option at the soda fountain back in Grand Rapids. But the Indonesians in Bali are lovers of pizza much like you and I, dear reader, and unashamedly so.

At this point, more experienced travelers are probably scratching their heads. Who travels to Indonesia and writes about American fast food?? But the truth be known, this odd love for all things pizza illustrates a surprising fact: Indonesians are cultural chameleons when it comes to eating. This immense island nation is a place criss-crossed by trade winds of diverse culinary origin, bringing together influences and ingredients from places as far-flung as China, The Netherlands, India and even Mexico.

Whether you’re just visiting Bali or making a larger exploration of the Indonesian archipelago, expect to be surprised by Indonesia’s spicy, exotic, and altogether unexpected blend of delicious eats. A taste of the tropics, and a taste of home at the same time. Ready to dig in? Keep reading below to begin your exploration of Indonesian (and Balinese) cuisine.The World’s Pantry
It was the world-famous islands of Maluku that first put Indonesian cuisine on the world map. Back in the 1500’s, this string of remote islands was the only place in the world European traders could find the elusive spice Nutmeg. It didn’t take long for the rumors of these fertile tropical islands to spread; soon the English and the Dutch were demanding their piece of the lucrative trade, adding coffee and tea plantations to the mix.

The Europeans were soon mingling with the Chinese, Indian and Middle Eastern traders who already knew Indonesia well, introducing a bewildering array of new foods. Peanuts and chili peppers came from the Americas, leading to Indonesia’s ubiquitous sauces: the mouth tingling Sambal and the spicy peanut sauce used to top grilled skewers called sate.

These new ingredients were mixed with more familiar Indonesian staples like rice, a grain you’ll see growing in paddy fields everywhere, and coconuts, another tropical staple that finds its way into the country’s flavorful curries. Add in the country’s ever-present and wonderfully fresh seafood, some wildly exotic fruits like Durian and rambutan, and you begin to get a sense of the diverse ingredients available to the typical Indonesian chef.

Local Specialties
Upon this palette of flavorful and exotic ingredients, all sorts of fantastic Indonesian specialties are possible. What’s worth a try during your visit to Bali? Make sure to keep an eye out for uniquely Balinese specialty Babi Guling, a spit roast pig stuffed with spices and roasted in coconut water. Many travelers will swear Ibu Oka in Ubud is the place to try. We have to agree…the crispy pork skin, roasted for hours over hot coals, is sublime. Bebek, the local Indonesian duck, roasted in banana leaves stuffed with spices (Bebek Betutu) is another favorite.

Balinese cuisine also tends to be a microcosm of larger food trends in Indonesia. Nasi (rice) is practically the Indonesian national dish. You’ll find Nasi Campur (mixed rice, meat and vegetables) and Nasi Goreng (fried rice with meat & vegetables) on menus everywhere. And there are the desserts – weird as it may sound you’ll never go wrong with an Es Apokat avocado smoothie, doused with a liberal helping of chocolate sauce. And if you’re looking for a totally unique dessert experience, track down some Es Campur. It’s a sweet soup made of coconut, condensed milk, ice and a mix of chewy jellies. Bizarre, but quite wonderful.

Padang: A Taste of Everything
No matter what food you find to your liking in Indonesia, you’re sure to be overwhelmed by the delicious options at some point. That’s when Padang food comes in handy. Although Padang cuisine originated on the Indonesian island of Sumatra, it’s become a universal favorite – nearly every city in Indonesia has a Padang restaurant, including in Bali. Look for the dishes of food stacked in the window and spicy scent wafting from inside, and you’ll know you’ve arrived.

Don’t know what to order? Not to worry… just walk up to the dishes and start pointing at whatever looks delicious. The server will add a healthy spoonful to your plate. You’re likely to end up with specialties like Rendang, a buffalo coconut curry, or some leafy green kangkung (water spinach) and a few pieces of ayam goreng (fried chicken).

The flavors are mix of just about everything your tastebuds could want: spicy, milky, bitter and savory. The textures – crispy, creamy and chewy. It’s like an Indonesian Old Country Buffet – execept with just a tad more spice, much fresher ingredients and some of the best home-cooked food you’ve had in life. In fact Padang cuisine is a lot like Indonesian and Balinese food itself – a wildly diverse mixture of flavors, textures and cultures, coming together into something that tastes like much more than the sum of its parts.

Dreaming of your own visit to Bali? Read more about Gadling’s “visit to paradise” HERE.

[Flickr photos by burgermac and closari]

Five reasons to go to Denmark in the winter

by Grant Martin on

It’s cold in Denmark this week – really cold. Where I sit at the Illum outside of Kongens Nytorv, the weather has barely gone above -4°C (26°F) in the middle of the day, the bright, crisp sky teasing the residents with illusions of warmth. Were it only close to true.

Astonishingly, people are still riding their bicycles around the city, perhaps because they’ve attuned to the horrific weather or maybe just because they just don’t want to pay the 24DKK (Just over $5) to ride the bus or subway around. These bikers are a testament to this city though – the cold months are hard, but Danes are a hearty, gregarious bunch, and each person that I meet handles the temperature well.

The economy is still humming along in Copenhagen this winter, which means most of the great culture and excitement that tourists come to see during the summer are stilling moving along in parallel. Whether this is via a great local meal at one of Denmark’s numerous, fine restaurants or a stroll through one of the fine boutique museums, there’s plenty to do in this Scandinavian mecca during the winter — which is why it’s a great time to visit. Here are five more reasons to make your way:

5. Wondercool. This festival highlights the arts and culture of Demark during the coldest period of the year. Scheduled activities include indoor concerts from big label bands, discounts at famous restaurants and exclusive access to people and places across the city.

4. Lower prices. High season is brief in Denmark (May-August) and visitors pay dearly for the pleasure of vising during these months. Almost everything – from dining to airplane tickets to hotel rooms is more expensive this time of the year, and in the costliest city in the Europe this means that the impact is severe. Hotel rates, for example can be 50% to 75% higher during the summer months.

3. Crowds. Don’t let the lack of tourists fool you: bars and restaurants are still packed during the winter months. But loads are a bit lighter throughout the chilly season — one can call a week in advance and have a reasonable chance of finding a reservation at many of the best restaurants in the city, while gems like Madklubben can be booked only a few days out or even on the fly. And public places? Darn near empty. On Sunday, one can walk down the center of the street in many lanes of the downtown region, while the gardens at Tivoli and the main pedestrian streets give visitors enough room to breathe.

2. Which takes us directly to Noma. Last year named the best restaurant in the world, Noma is a mecca for foodies from all corners of the planet, and in contrast to its Spanish neighbor El Bulli (which will be closing next year) it’s actually sometimes possible to get a reservation on the fly. A recent query from our colleague who runs Studiofeast produced available reservations (albeit at strange times) just one day prior to dining, an outlandish idea at many other similar caliber restaurants.

1. For the Danes. Don’t get us wrong: Danish people are some of the friendliest people in the world — and we don’t take that cliche lightly here at Gadling. But there’s something to be said about the relaxed friendly attitude of residents when they’re not burdended by the everyday mass of visitors. They open up a bit, are willing to tell you stories about their lives and will take you on their winding tumultous journeys through many a bar, cafe and restaurant if you’re lucky. And for that welcoming, warm embrace, Copenhagen will always be worth visiting.

[Editor’s note: Some of this content was researched under the supervision of Tourism Copenhagen, though their support had no effect on our experiences]

SkyMall Monday: Inflatable Turkey

by Mike Barish on

Few, if any, SkyMall products leave us speechless. Sure, there was the one product that I disliked, but I had plenty to say about that. In fact, I usually can’t say enough about SkyMall gear. This week’s SkyMall Monday, however, was a challenge to write. I stared the product for hours while pondering how to describe it. It’s clearly ripe for the SkyMall Monday treatment, yet it truly defies explanation. This is not to say that I entered into any sort of existential crisis. I haven’t been left to question the meaning of this product’s – or my own – existence. Rather, I’ve been left with an inability to explain how I can have such an affinity for something while simultaneously having no idea why. It’s kind of like how we all felt about Charlie Sheen when he first started acting crazy but before it all became sad. So, forgive me if my thoughts sound scattered, but I’m thoroughly enamored with – and completely baffled by – the Inflatable Turkey.It should be noted that Thanksgiving is my favorite holiday of the year. Perhaps that’s why the Inflatable Turkey has engendered such good will over here at SkyMall Monday headquarters. The idea of placing an inflatable turkey on an immaculately set table does, indeed, make me giggle. However, my pulse rises and I break into a cold sweat when I envision a carving knife getting too close to the puffed up poultry. Perhaps no SkyMall product has played with my emotions quite like the Inflatable Turkey.

Think that inflatable animals are a perversion? Believe that all meat served should be real and succulent? Well, why you make some gravy we’re going to gobble up the product description:

Create a centerpiece for a vegetarian feast. Use it as a placeholder on the platter as you visualize the Best Thanksgiving Ever. Then deflate for next year. Made of completely inedible vinyl; sized a realistic 16″L; photorealistic down to the bronzed tips of its wings.

I can’t think of a less offensive centerpiece for a vegetarian meal than a replica of a cooked animal. It will be nice to not have to use those photos of slaughterhouses to decorate the table at my next vegetarian pot luck. Sadly, this vinyl is inedible but at least the photorealism will have you laughing at your young nephew when he starts gnawing on the fake bird. Won’t that be a riot?

I wish I could better express my feelings for the Inflatable Turkey but I simply don’t understand them well enough. Hopefully, Lady Gaga will record a song that empowers me to embrace these emotions and articulate them more eloquently. Until then, I’ll just feel a tingle in my giblets that you may never comprehend.

Check out all of the previous SkyMall Monday posts HERE.

Fired middle-aged waitresses sue over skimpy uniforms at Atlantic City casino

by Justin Delaney on

In Texas, we have no shortage of restaurants catering to the drooling male demographic. Hooters, Twin Peaks, Burger Girl, and many others require threadbare uniforms to entertain and engage their mostly male patronage. The decent food/hot waitress business plan has proven an effective tonic for a thirsty male demographic, and the phenomenon seems to be infesting the suburbs. Skimpy uniform capitalization extends beyond the suburbs though, and casinos are another hotbed for this sort of uniform minimalism.

At the Resorts Casino Hotel in Atlantic City, several waitresses were recently fired after a modeling agency came in and evaluated the cocktail servers in their skimpy “Roaring 20’s” outfits. What appeared to be a harmless photo-shoot in the new uniforms was actually an evaluation of the servers to keep their jobs. According to USA Today, fifteen servers were let go after the “sham evaluation process.” Seven of the sacked middle-age waitresses lawyered up and are suing the Resorts Casino Hotel in an age and sex discrimination lawsuit.One of the fired waitresses, Katharyn Felicia, had been a loyal employee since 1978. A two time employee of the month, she felt that the process “was very degrading to women.” The Resorts Casino Hotel feels that they gave each waitress a fair shot, and the jazz era uniforms are part of a re-branding effort. The flapper costumes include elaborate hats, deep slit short skirts, and fishnets. The property is trying to capitalize on the popularity of the HBO program Boardwalk Empire which takes place during prohibition in Atlantic City.