Daily Pampering: Fall cooking vacation in Provence

by Melanie Nayer on

If you’ve ever wondered why French women don’t get fat, this trip is for you.

The Hotel Crillon le Brave in Provence is hosting all-inclusive package of a five-day (six-night) cooking program this October, meant to give even the most discerning palates a mouth-watering vacation.

Spend a week in the French countryside at a hotel lead by head chef Philippe Monti. You’ll learn to cook authentic Provençal fare during daily classes, enjoy excursions through the local area, and dine at the hotel’s restaurant on chef Monti’s own savory regional dishes, such as filet de rougets (fresh wild sea bass) and confit de canard (duck). If you want to remove your chef’s hat for the day, you can enjoy a treatment at the hotel’s open-air spa, tour the historic village on complimentary bikes or play on the nearby tennis and boules courts.

Where: Hotel Crillon le Brave, Provence, France

When: October 10 – 16 | October 17 – 23

What:

  • Six nights of accommodation
  • All meals included, as well as wine and cocktails upon arrival
  • Five intensive half-day cooking classes, with recipes for five complete menus to take home
  • Afternoon excursions to meet with local purveyors, including truffle hunters, winemakers, cheese makers, bakers and more
  • Tour of Carpentras Market, which has been in existence since 1155. Situated at the foothills of Mount Ventoux, this weekly market is known as being one of the best in France
  • Fine wine tastings
  • Transportation and entry fees for all excursions included

Price: €2900 per person (roughly US$632 per person per night) based on double occupancy; €400 single supplement fee. For “non-cooking” companion, the cost is €1400 if sharing a room with a “cooker”. “Non-cookers” may participate in all events and meals outside of the cooking classes.

Want more? Get your daily dose of pampering right here.

Top ten foreign street foods

by Laurel Miller on

With food trucks springing up across the U.S. like so many mushrooms, it seems the culture of street food is finally finding its place in the national psyche. Some, like Roy Choi’s Kogi BBQ truck (a Korean-Mexican hybrid that I promise tastes approximately a million times better than you might think) in LA, have garnered critical acclaim, with Choi recently being named one of 2010’s “Best New Chefs” by Food & Wine. Others, like Portland’s Garden State, have earned widespread press for the utter deliciousness with which local ingredients are transformed into versions of Italian street food like arrancini, or chickpea fritters. In fact, Portland is unofficially the food cart capital of the nation.

But U.S. street food is like the United States itself: a melting pot. Our street food culture- aside from hot dog vendors and Manhattan food carts dispensing coffee and breakfast sandwiches to office workers and the hungover-is primarily based upon inspired reproductions or adaptations of foreign street foods.

In honor of our country’s fledgling, on-the-fly food culture, here’s a list, in no particular order, of some of the best overseas street snacks. Totally subjective and dependent upon the individual vendor, mind you, but the following are regional specialties you don’t want to miss, should you find yourself in the vicinity.

1. Tacos de anything

Who doesn’t love a great taco? And by taco, I mean soft corn tortilla, no bigger than a softball in diameter, piled with juicy bits of carne asada, carnitas, adovada, cabeza, lengua, or pescado. Bonus points for bowls of freshly made salsas and other condiments like escabeche, guacamole, limes, radishes, chopped onion, and cilantro.

2. Elotes/choclo con queso

Depending upon where you are in Latin America, you’ll find corn on the cob sold in a variety of permutations. Elotes are a beloved Mexican street food: boiled or grilled corn slathered with mayo, chile powder, and lime juice (you may instead find fresh kernels cut into plastic cups and mixed with same). Choclo con queso is found in parts of South America, like Peru and Ecuador. The deceptively simple pairing of chewy, boiled native corn (a world apart from our overly-sweet hybrids), served with a generous slice of handmade queso fresco is proof that two ingredients can still equal nirvana.

3. Dumplings from almost anywhere

Korean yakimandu, Russian pelmeni, Polish pierogis, Nepalese momos, Chinese bao; all delicious. Doughy dumpling relatives include Vietnamese bahn cuon (rice noodle sheets filled with ground pork, mushrooms, and shrimp), or Cantonese cheung fun (same, only filled with whole, peeled shrimp, and chopped scallion).

4. Roti

These flat, crispy/chewy Malaysian pancakes are found in various countries with a significant Muslim population. There are many different types, ranging from roti canai, a tissue-thin version served with a side of curry, to thicker, more doughy variations. In Southern Thailand, you’ll often find sweet roti filled with sliced banana and drizzled with condensed milk. Singaporean hawker centers are a great place to find a wide selection.

5. Chaat

These bite-size, salty, crispy, tangy snacks are traditionally indigenous to Northern India; the southern states have their own version, known as tiffin. Chaat is generally vegetarian, because vendors lack refrigeration; look for bites such as pani puri and bhel puri. These puffed, hollow rice crisps come with spiced potatoes, chickpeas, and condiments such as yogurt, chutney or spiced waters.

7. Empanadas

Most of Latin America has empanadas in some form: fried or baked dough stuffed with meat and other savory or, occasionally, sweet fillings. Argentina, however, is the undisputed king, wherein entire towns or provinces are famed for their empanadas. Salta, considered to be the empanada epicenter, produces varieties that reflect the arid region’s climate. Baked empanadas de choclo, a savory, hominy-like corn filling, or charqui, an air-dried beef softened by the steam from the baking process, make for exceptionally flavorful pastries. In Tucuman, empanadas are such a point of pride that they get their own Fiesta Nacional de la Empanada.

8. Kebabs, satay, yakitori, or other versions of meat-on-a-stick

‘Nuff said. [Ed’s note: Just ask @MikeSowden]

9. Pizza/calzone

Ditto.

10. Pho

Done right, few things are more nourishing, or nurturing, than a giant bowl of fragrant beef broth loaded with rice noodles, tender bits of meat, slices of chile, and herbs. Traditionally, pho (pronounced “fuh”) is from Hanoi, but you’ll find variations, including a version made with chicken, throughout Vietnam.

Daily Pampering: Destination Cellars takes wine lovers behind the scenes in Napa Valley

by Melanie Nayer on

Ever wonder what goes on behind the scenes at the finest Napa Valley wineries? Destination Cellars, the wine club for luxury palettes, is offering its club members a “backstage pass” to meet the rock stars of the wine world.

The event is being held Sept. 23-26 and is limited to only 10 couples, so you’ll have to act fast if you’re interested. You’ll get:

  • Room at The Carneros Inn – rated the “Top Romantic Getaway” by Travel & Leisure Magazine
  • A meet and greet with Destination Cellars Estate Sommelier Sean Meyer, who will serve as your guide throughout the tour.
  • Welcome Reception at Signorello Estate, complete with Neapolitan style pizzas from the wood-fired oven.
  • Lunch and a behind the scenes tour of Vineyard 29 with Chef Sarah Heller, formerly of Bouchon and The French Laundry
  • Dinner at Ma(i)sonry, a 1904 stone manor home covered in priceless art and surrounded by the exceptional wines of Blackbird, one of the most coveted wineries in the region.
  • And so much more.

The backstage pass main event is sponsored by Hourglass Wine Company. In its sixth annual event, the company aims to raise $500,000 for the St. Helena Unified School District.

Total cost of this pampering: $6,000 per couple. A chance to taste some of the rarest wines in the region: Priceless (and delicious!)

Want more? Get your daily dose of pampering right here.

What to do in Prague, Europe’s most authentic capital

by Gadling Staff on

Visitors flock to Paris for its romance and light, to London for its influence and renown, and to Rome for its ancient roots and history. But Prague, unlike other major European cities, has something even more to offer: authenticity.

Since its beginnings in the 9th century, Prague has survived architecturally for more than 800 years unscathed by the ravages of war. Early-on holding the status of Center to the Holy Roman Empire, and serving for centuries as a European cultural and business hub, Prague has much to offer visitors today.

Thriving in a laid-back atmosphere, Prague straddles the Vltava River in modern day Czech Republic, shrouded in alluring mystique and shining with rich history. What follows is a rundown of five “must-see places” in Prague, and the authentic experiences to go with them.

1.) Old Town Square: The open cobblestone square began as an 11th century marketplace for merchants from all over Europe. A place of King’s processionals and elaborate palaces, public executions and widespread rallies, every nook and cobblestone in this Great Square has a story to tell. The great Astronomical Clock built in 1410 tells more about the stars than the time of day, and chimes somewhat humorously on the hour with a performance of figurine characters. At Christmas and Easter and other special times of the year, market stalls dot the Square with merchants selling traditional crafts and foods like Trdlo (warm cinnamon pastries) and roast pork pulled from an open-air spit, and drinks like the famously Czech beer and mulled wine.

What to do: Venture up the Old Town Hall belfry for a fantastic rooftop view over Prague’s Old Town.
2.) Josefov, the Old Jewish Quarter: Little more than a stone’s throw from Old Town Square, the Old Jewish Quarter stands near the Vltava River as an inseparable part of the city’s fabric. Though the Jewish presence in Prague dates back for more than one thousand years, Hitler’s drive to exterminate the Jews severed much of the thousand-year legacy within four years’ time. Josefov and nearby concentration camp, Terezin, hauntingly depict the epic struggle. The small patch of ground of the Old Jewish Cemetery contains over 12,000 tombs on the surface, with tens of thousands more entombed in countless layers underneath — making the sea of tombs seem to ride on unsteady waves.

What to do: Tour the many Synogogues and the Old Cemetery in the Quarter — especially memorable in the bleak light of winter.

3.) Charles Bridge: For centuries the Charles Bridge served as the only bridge across the Vltava River, and was rebuilt in stone in 1355. Thirty-one statues line up like sentinels on the darkened stone bridge, each carrying a story and a message from thickly religious times gone by. Ironically today, despite the countless crucifixes mounted in their country, the people of Prague claim to be predominantly atheist.

What to do: Walking the Charles Bridge at daybreak or dusk is an experience like no other. Cross the dark cobbles watched over by countless statues and gargoyles and feel the mystery of the others who walked the same path for almost a thousand years. Views of the majestic Prague Castle from Charles Bridge are breathtaking in the evening, as the Castle sparkles on the hill in the fading light.

4.) The Libraries of Strahov Monastery: Experts claim the two libraries of Strahov Monastery to be among Europe’s most beautiful libraries. Both libraries boast countless collections of books filling carved walnut bookcases beneath elaborate ceiling frescoes.

What to do: Meander through the gates along the Monastery’s east wall, and enjoy one of the finest panoramic views over Prague.

5.) Prague-style entertainment: Soaking in centuries of cultural richness, Prague serves opera, symphonic, and performing arts experiences from its wealth of gorgeous theaters at an inexpensive price. As well, dining in Prague is an experience in itself, with many excellent emerging restaurants from which to choose. Reservations and tickets booked ahead-of-time are highly recommended.

What to do: Reserve an evening to dine at Terasa U Zlaté Studně (Terrace at the Golden Well), with a superior view. Laden with Prague mystique, the restaurant is reached via a worn-cobblestone lane tucked into the hillside just below the Castle. Seated on the Terrace, red-tiled rooftops ripple out like waves below the glistening spires of Prague’s skyline. Also, plan to see a ballet in the National Theater, worth the cost of the ticket just to sit in the beauty of the theater. At Christmastime, the National Theater offers a gorgeous rendition of the Nutcracker with a Dickens-style twist.

Jennifer Lyn King, a native Texan, lives in the Czech Republic, where she writes from her home near Prague. She is the author of The One Year Mini for Busy Women. Read her blog on Red Room. All the photos above are copyright Jennifer Lyn King.

Planes, trains, or automobiles: local delicacies make memorable mobile meals

by Laurel Miller on

As a food and travel writer, I log a lot of air and land miles, but I can count on one hand how many airline meals I’ve eaten. Even as a kid-admittedly the most irritatingly picky eater on the planet-I refused to choke down in-flight chicken the texture of sawdust, or boiled-to-death pasta and vegetables. My parents, at their wit’s end, finally gave up. Ordering pizza the night before a plane trip became a ritual, because I’d eat the leftovers once airborne (after scraping off the sauce, but I digress).

In some ways, things have changed. I will now eat anything, often to the detriment of my health, for the purposes of work, or a good story. Dog, insects, horse; I don’t get all the fuss over the Donner Party. I will not, however, eat airline, train, heat-and-serve gas station, or ferry fare, unless I’m being paid to do so. I’m not trying to be a food snob. I just find institutional food repugnant, because it usually takes like ass. Don’t even get me started on the nutritional aspects. And in my defense, I have a serious weakness for Kraft Macaroni & Cheese. No, I skip mass transit meals because one of the greatest joys of travel is trying new foods.

I prefer to use my captive travel time to savor local produce and products purchased from farmer’s markets, food halls, street food vendors, or take-away joints. It’s generally the best, as well as cheapest, way to eat on the go, and it’s a great way to experience the food culture of a country or region, even if you’ve never left the United States.
%Gallery-98709%

When I’m in Honolulu, I pick up the fat, juicy, char siu pork-stuffed manapua (steamed dumplings) from Libby Manapua (conveniently located en route to the airport). I’m not alone; the little shop’s pink cardboard cake boxes are a frequent site on inter-island and Mainland-bound flights.

In Naples, I’ve brought calzone and the makings for an impromptu insalata Caprese on the train, and done the same with majouba from Marseilles. On flights I’ve scarfed down Argentinean empanadas, Singaporean sticky rice stuffed with pork, and this soy custardy thing studded with slippery bits of florescent tapioca from Bangkok. I also load up on interesting snack foods: Peruvian cancha, fried fava beans in Ecuador, Mexican tamales, Vietnamese roasted chestnuts, and mochi from Asian groceries in Australia. And under no circumstances should you depart Miami without cuban pork sandwiches from Palacios de los Jugos, in Little Havana.

My favorite mobile meal, however, was a picnic I assembled for a 15-hour train ride from Provence to Madrid. I was staying in the village of Cassis, which is famed for its bustling farmers market. En route to the train station, I hit the market, picking up a couple of different crottins (small rounds of goat cheese), bread, pâté, sausage, and a handful of plump, crimson cherries. A bottle of Bandol rosè from the nearby village of the same name also helped to pass the time.

If you live somewhere known for its local ingredients or dishes, it’s just as easy to assemble a memorable meal to take en route to your destination. One of the most thoughtful gifts I’ve ever received was when a chef friend dropped off a pre-flight bag lunch for me to take on a flight. In it were some of his favorite things from the Berkeley farmer’s market: a loaf of crusty, country-style levain, a round of chevre, and a fat, juicy peach. I arrived at my destination sated and happy. That’s the experience that made me stop making do with meals of soggy, lukewarm sandwiches from home, or Power Bars (although I always have plenty stashed in my day pack for emergency snacks).

A few tips on portable meals:

If you don’t travel light or are on a road trip, keep a small Tupperware container to hold fruit, to prevent it from bruising, or a single-serving-size insulated or neoprene bag to keep perishables cool.

If you backpack, as I do, you can still get away with carrying a few essentials: pocketknife (unless you’re carry-on only), and a wine opener. Carabiners are good to clip on your daypack, as they aid in holding purchases.

If you’ve purchased meat (even if it’s cured), dairy products, honey, or produce, be prepared to consume it en route- you won’t be able to take if off the plane or over borders. At least, not legally. This can also apply on domestic flights, usually in regard to produce.

Do be considerate of your seatmates. If you’re traveling Stateside, or in places where fragrant/heavily spiced cuisine isn’t the norm, skip it. Because hell on earth is being stuck on a plane next to someone eating a warm tuna sandwich. Also, it’s good form, as well as a cultural imperative in some countries, to offer your neighbors a little snack.

Most cultures have foods, such as a variation on dumplings, that are ideal for transit. In Asia and India, food hawkers often sell food on the train or in stations. These may be some of the best, most authentic eats you’ll find, but be forewarned that few things ruin a long train or bus ride like foodborne illness. Only buy fresh, hot food from busy vendors, bring bottled water, and carry a box of Imodium (seriously). Happy travels!

Chile-Citrus Olives

The whole point of travel picnics is to make do when you can’t cook, but I make these olives to take on road trips. They also make nice cocktail snacks or a casual accompaniment to a cheese plate. They’re typical of the type of prepared food you’ll find in many Mediterranean and Middle Eastern markets.
serves 4

10 oz. dry cured or green olives, or combination of the two, such as Moroccan or Picholine
3 or 4 strips of orange peel (not zest- use a vegetable peeler to cut wide strips, avoiding any pith)
2 cloves garlic, gently crushed
2 pinches red chile flakes
1 to 2 T. extra virgin olive oil

Combine all ingredients in a small saucepan over medium low heat, adding more olive oil if too dry. Warm until heated through, then remove from heat, transfer to small bowl, and allow to sit one hour, so flavors develop.