10 Bizarre Food Festivals Around The United States

by Jessica Festa on

While you’ll find no shortage of ethnic food festivals, craft beer shows and wine tasting events around the United States, sometimes it can be fun to do something a little out of the ordinary. For a bizarre yet delicious experience, attend these wacky food festivals around the country. Want to make your trip extra quirky? Add some of these roadside attractions to the itinerary, as well.

Waikiki Spam Jam
Waikiki, Hawaii

Who wouldn’t want to take part in a celebration dedicated to canned meats? Judging by the 20,000+ attendees each year, it seems like there are quite a bit of dedicated Spam-lovers out there. Visitors can enjoy Spam burgers and Spam fried rice, as well as purchase Spam T-shirts and watch Spam dancers and Spam theater productions. While the festival is a bit unusual, it actually has some historical significance, as during WWII meats were in short supply, forcing Hawaiians to grow a love for Spam. In fact, according to Waikiki Spam Jam, Hawaiians eat more Spam than anyone else in the world. The fun festival also helps those in need, as money from the event is donated to the Hawaii Food Bank. Don’t be upset if you missed the 2012 edition, as you can start planning a trip to Hawaii to coincide with the 2013 festival on Saturday, April 27. Additionally, you can follow Waikiki Spam Jam on Facebook and Twitter.Yuma Lettuce Days
Yuma, Arizona

Vegetarians and healthy eaters will love this festival, which celebrates locally grown produce and agriculture. Yuma Lettuce Days is an annual event that takes place each March, combining education, entertainment and a lot of vegetables. While the festival’s name makes it sound a bit bland, there are actually many exciting experiences to be found, like interactive salad bars, harvest dinners, wine and microbrew tastings, the world’s largest salad, a homegrown cooking contest, lettuce sculptures, cabbage bowling and more. You can attend next year’s festival from March 8 to 10, 2013.

Shroomfest
Telluride, Colorado

This mushroom-centric festival features four full days of shroom-themed activities. Their mission is “to educate citizens, both visitor and local alike, about the many incredible aspects of the amazing world of mycology.” Attendees can immerse themselves in mushroom forages, fungal lectures, live music in Colorado’s San Juan Mountains and, of course, live cooking demos and mushroom-infused meals. Shroomfest is an annual tradition, and this year from August 16 to 19 will mark the event’s 32nd year.

Cheese Curd Festival
Ellsworth, Wisconsin

Ellsworth is the “cheese curd capital” of Wisconsin, so of course, it is only logical to hold their annual Cheese Curd Festival there. Celebrated every year since 1984, the festival boasts 6,000+ visitors each year. The focus of the event is the curd eating contest, where kids and adults race in heats to shove either a quarter or half pound of cheese curds down their throats. The prize? Ten dollars and a trophy. Attendees can also enjoy live music, fun runs, crafts, games and more. If you’re interested in indulging in some cheese curd goodness, the 25th annual Cheese Curd Festival will be held May 31 to June 3, 2013.




The International Rutabaga Curling World Championship
Ithaca, New York

The International Rutabaga Curling World Championship may sound bizarre, but it’s an annual tradition that marks the end of the market season in Ithaca. Attendees can see the offbeat sport as well as hear the melodic rutabaga choir. The town has been playing with rutabagas since 1996, although the first official Rutabaga Curl was in 1998. Moreover, around December when the event takes place, rutabagas are the only vegetable left in the market. And, nobody wants to eat them.

Turkey Testicle Festival
Huntley, Illinois

What started over 30 years ago as a joke has blossomed into one of the most traditional yet oddest festivals in the United States. The Turkey Testicle Festival is not a play on words, but actually cerebrates the nether region of the turkey. Around Thanksgiving each year, people flock to Parkside Pub to chow down on batter-fried turkey testicles while enjoying cold beers and live music. The event boasts 4,000+ attendees, as the pub makes over 1,000 pounds of turkey testicles each year. Moreover, the $10 admission charged at the door goes to helping local charities.

Bug Fest
Raleigh, North Carolina

Put on by the North Carolina Museum of Natural Sciences, BugFest is all about educating and fascinating. While there are presentations, roach races, Q&As, street fairs and exhibits, the “main course” of the event is Café Insecta, where visitors get their own taste of entomophagy. All dishes feature bug-infused recipes created by local chefs, so you’ll be helping the community while also heightening your sense of adventure.

Roadkill Cook-Off
Marlinton, West Virginia

Before you start gagging, know you won’t be seeing any tire marks on your meal. This food festival focuses on wild game like deer, possum, squirrel, raccoon and other animals that are commonly squashed by cars. Some example entrees from past years include “Biscuits and Squirrel Gravy,” “Pulled BamBiTo under Saboogo,” “Deer on a Stick” and “Rigor Mortis Bear Stew.” The event takes place annually in September, with this year’s Roadkill Cook-Off being held on September 29, 2012. Some highlights will include a Possum Trot 5k, a welcome ceremony of Mr. and Mrs. West Virginia Roadkill (elected at a prior pageant), tasting and judging of roadkill recipes, harvest games, a dog show and more. Click here for the full schedule.




RC Cola And Moonpie Festival
Bell Buckle, Tennessee

The RC Cola and Moonpie Festival happens annually on the third Saturday in June. Here you’ll find a craft fair, 10-mile run, bluegrass music, and clog dancers, as well as quirkier fare like deep fried Moon Pies, the cutting of the world’s largest Moon Pie, parades featuring people dressed up as RC Colas and Moon Pies, a Moon Pie toss, a watermelon seed spitting contests, a “Moon Pie Song Contest” and an RC dash where runners balance a full soda can on their heads.

Testicle Festival
Clinton, Montana

While Illinois celebrates turkey testicles, Montana honors the balls of the bull. Also known as “cowboy caviar,” attendees can order the delicacy fried, boiled, sauteed or even raw. Held at the Rock Creed Lodge, the Testicle Festival draws over 15,000 people and requires over 2.5 tons of bull balls for a weekend of bizarre food fare, as well as crazy partying and debauchery. Quirky happenings include a bull-chip throwing contest, wet T-shirt and hairy chest competitions and even a game of bingo that involves a bull defecating on the game card. If you end up drinking a little too much of the event’s signature beer, Bull Snort Brew, party-goers can camp at the lodge or take the free shuttle. You’ll have so much fun attending this event, you may leave drunkenly babbling their motto: “I had a ball at the Testicle Festival.”

[images via madmarv00, Visit Telluride, audreyjm529]

A Guide To Drinking Tequila In Mexico

by Jessica Festa on

While tequila is typically thought of as something you took too many shots of during a crazy night out, the drink actually has a deep cultural meaning, rich history and a proper way to be sipped. To help you get better acquainted with the libation, here is a guide to drinking tequila in Mexico.

History

Originating in the northwestern state of Jalisco, tequila is North America’s first distilled and commercially produced alcohol. It is distilled from the blue agave plant, which produces sugar and is native to Jalisco. Tequila’s roots reach back into pre-Hispanic times when the Aztecs fermented sap from the local agave plants, long before the Spanish arrived in 1521. Then, when the brandy the Spaniards had brought with them ran out, they began to distill the agave plant to make tequila.

By law, tequila can only be called “tequila” if it is made in Jalisco. The first qualifications for the drink were written in 1947, and have been constantly updated ever since. If you’re looking for top-shelf tequila, make sure it’s made with 100% blue agave.How It’s Made

According to tequila distillers Daniel Osuna and Alfonso Pelayo Osuna, there is a very specific process for making tequila. First, the agave is cultivated for seven to eight years, before the spines are cut off and the piñas are transported to the distillery. Once this is done, there are four steps in the production process.

1. The piñas are roasted in the oven. This is to change the starch into fermentable sugars and to soften the piñas’ texture to be able to extract their juice.

2. Now comes the sugar extraction, where the largest amount of sugar within the agave is extracted.

3. Fermenting is the most important stage in the process for obtaining the desired characteristics of the tequila. The sugar is isolated to allow it to change to alcohol and for the pleasant aromas to appear.

4. Finally, the product is distilled. This is when the tequila is refined for perfect flavor and aroma in oak barrels. The alcohol absorbs the oak, allowing the tequila to have perfect body, softness and texture.

Classifications

There are two basic classifications of tequila, “100% blue agave” and “tequila mixto” (mixed). Mixed tequila contains at least 51% blue agave, with the rest typically coming from cane sugar. Other ingredients you may find in this type of tequila include caramel color, oak extract flavoring, glycerin, and sugar based syrup. This type does not need to be made in Jalisco. The other classification, 100% blue agave, will read “Tequila 100% de agave” or “Tequila 100% puro de agave” on the bottle. If it simply says “tequila,” it’s probably mixed.

From the two classifications there are five sub-classifications:

  • Tequila Silver – Blanco – Plata – White – Platinum: This type of tequila is in its purest form. It usually isn’t aged, with the true flavors, intensity and sweetness being present.
  • Tequila Gold – Joven – Oro: This type of tequila is usually mixed, with added colors and flavors. Most times, this type of tequila is inexpensive and used for mixed drinks in bars; however, there are exceptions to this, like when silver tequila is mixed with a reposado and/or añejo tequila. By doing this, you’re still keeping the product 100% blue agave.
  • Tequila Reposado: Known as an “aged” or “rested” tequila, the drink is aged in wood barrels or storage tanks from anywhere between 2 to 11 months. It’s usually gold in color and has flavors of agave and wood. Sometimes, the tequila will be aged in a barrel that once contained a different spirit like whiskey or wine, giving it some of those tastes, as well.
  • Tequila Añejo: This “extra aged” tequila is aged for at least one year. The liquid usually takes on an amber color that is more smooth, dark and complex than the other sub-classifications.
  • Tequila Extra Añejo: Known as “ultra aged,” this tequila is aged for three years or more. The extended aging gives it a very dark color, and the flavor is often hard to distinguish between other high-quality aged spirits. After the aging process, distilled water is added to dilute the tequila.

The Difference Between Tequila and Mescal

Today, majority of mezcal is made in the state of Oaxaca, Mexico. Unlike tequila, there are five varieties of agave mezcal can be distilled from. Additionally, while tequila is double and sometimes triple distilled, mezcal is usually only distilled once to give it a stronger taste. Currently, more than 500 different brands of tequila are on the market, while mezcal boasts only 100.

To make mezcal, the sugar-rich core of the agave plant called the piña, is baked in a rock-lined pit oven over charcoal. It is covered with layers of palm-fiber mats and dirt, giving the drink a strong, smoky flavor. Locals in Oaxaca drink mezcal to calm their minds and lift their spirits, as well as stimulate their creativity. Moreover, the libation is made by hundreds of small family businesses called “palenques,” which preserve traditional methods of mezcal production.

How To Sip Tequila

Typically, tequila is sipped slowly and enjoyed without salt and fruit. People began doing shots in this fashion because, in the past, the liquor was so strong drinkers needed to take the salt and lemon or lime to make it smoother. Specifically, tequila used to be made with 55 to 60º of alcohol, while today it is made with 38 to 40º, or 80 proof. To properly enjoy tequila, you should follow these steps:

  • Purchase the bottle of your preference
  • Pour a small portion into a globe glass, which keeps the aromas inside for you to enjoy
  • Swirl the drink around like you would a fine wine
  • Smell the tequila with your left nostril, then with your right nostril, to discover hidden scents
  • Tap a small sip and swirl it around your mouth, swallow and take a deep breath. You’ll hopefully be able to taste some flavors of wood and melchonte, or cooked agave.
  • Drink slowly and enjoy how the flavors and aromas interact with your senses

Distillery Tours

The Tequila Express (or Tequila Train) is a Mexican regional train service that operates from Guadalajara, Jalisco, to the municipality of Amatitán, Jalisco. Why is it called the Tequila Express? Because passengers will be given tequila tastings, ride through blue agave fields and end at the Tequila Herradura distillery at the San José del Refugio Hacienda. Prices are $850 M.N. (about $65 USD) for adults, and $480 M.N. (about $37) for children 12 and under. Children under 5 ride free. You can purchase tickets on Ticketmaster’s Mexico website or call 333-818-3802.

[Images via Photomag, Mexico Tourism Board, Mexico Tourism Board]

Killing The Pig: The Annoying Foodie Obsession With Pork

by David Farley on
I’m tired of pork. There, I said it. Pork belly, bacon, pulled pork, pork shoulder, pork terrines, charcuterie, head cheese, roasted suckling pig, porchetta, pancetta. I’m ready for this macho eating craze for all things piggy to finally go away.

I’m a very pork-patient sort of guy. Homer Simpson said it best in expressing his empuzzlement when his daughter Lisa became a vegetarian, asking what she could and couldn’t eat:

Homer: “What about bacon?”
Lisa: “No!”
Home: “Ham?”
Lisa: “No!”
Homer: “Pork chops?
Lisa: “No! Dad those all come from the same animal!”
Homer: “Yeah right, Lisa. A wonderful, magical, animal.”

Homer is right. But it’s time take an electrical prod to the head of this porcine passion. The straw that broke the pig’s back for me was when I noticed last week a restaurant down the street from my apartment in New York’s West Village opened up called Swine. It’s not all pork on the menu but it reads like a farce – a caricature unto itself – of 2012 menu trends, right down to the name of the restaurant itself.

As a nation increasingly obsessed with food our fetishization of pork is holding us back, arresting the development of our palates. Where’s the beef? Let’s go back to boring chicken for a while. What ever happened to tofu?

Oh, there are other food trends I’m tired of, too. See: deviled eggs, Brussels sprouts, bone marrow, beets, anything fried in duck fat, short ribs. I’m even tired of foie gras. And don’t get me started on the insanity that foodies exhibit every spring at the first (or second or third) sighting of ramps at a farmers market or on the menu of a restaurant (it usually goes something like this, “RAMPS! OMG, RAMPS!” and can be found on the social media of your choice.


Food trends ebb and flow – that’s why they’re trends, after all. Tapas was all the rage in New York and other American cities in the last decade, crossing the edible Spanish threshold into cuisines that have no history of serving food on small plates; the most comical I saw was something called “Australian tapas.” But this one, this proclivity for American-ish comfort food, is sticking around like bad leftovers left in the fridge during a long vacation. And it’s starting to reek. We’re in a recession, which means, like the big baby foodies that we are, we need to be comforted and held, spooned by porkliscious byproducts until the euphoric porcine food coma we put ourselves in takes us away.

For the record, I do think the “trend,” or “movement” might be a better word, of sourcing the provenance of our food is a good one. And I hope it sticks around. But do we need the economy to vastly improve before we change our eating habits? I just want this nation of eaters to graduate from what has become the poster animal of the relatively recent obsession with food. Is that so much to ask? In the meantime, I’m going to walk down to Swine to see if it’s still open.

Four Great Culinary Vacations

by McLean Robbins on
It doesn’t matter if you love or hate the term “foodie.” Food-centric vacations are here to stay, and even the nonculinarily inclined can enjoy these four great vacations that put food at the center of all the fun without sacrificing the destination or the hotel experience.
The Brown Palace Hotel & Spa – Rooftop Bee Workshop
Hosted by the property’s own beekeeper, guests learn the ins and outs of tending bees so they can implement hives at their own homes. Guests receive an arrival amenity consisting of all of the bounty from the Brown’s rooftop bee hives; including: Honey Lavender Soap, spa treatments featuring the honey, even a beer created in collaboration with a local brewery.
Four Seasons Resort Whistler – Chef-Led Farmers Market Bicycle Tour
The executive chef at the property personally leads bicycle farmer’s market tours from the resort’s front door. Following the farmer’s market, guests return to the property for a cooking lesson (with the market’s fresh bounty), and a gourmet meal at the chef’s table. Guests learn how to pick the best produce and learn cooking skills that they’ll be able to use in their own kitchens when they return home.
Travaasa Hana – Traditional Hawaiian Net Throw
Traditionally passed down through generations of native Hawaiians down from father to son, guests learn the art of catching fish with Hawaiian nets, then return to the property for a lesson on preparing the fish and cooking it. (Picture shown above).
Four Seasons Resort Vail – Mushrooms & Mercedes Expedition
Four Seasons Vail has partnered with Larry Evans, a renowned mushroom forager (who knew there even was such a thing) to offer guests a unique day trip to hunt for mushrooms and cook and enjoy a gourmet dinner upon return to the property. Evans gives guests an overview of what types of mushrooms to hunt for, what to avoid, and how to property pick and clean mushrooms. The highlight of the experience for most attendees is when the group reconvenes in the kitchen of Flame, the signature restaurant.

Quirky Tour Option: The Flying Outback Pub Crawl

by Jessica Festa on

If you’re interested in exploring South Australia‘s Outback in an unusual way, now is your chance. Goin’ Off Safaris is offering a Flying Outback Pub Crawl where visitors will fly around the Outback in a turbo prop plane stopping at local pubs.

The quirky pub crawl leaves out of Adelaide, and takes you through many different areas of the Outback. Along with drinking Cooper’s Ale, you’ll also explore Australia’s first official mosque in Marree, learn about Australia‘s historical Cooper Creek, canoe in Innamincka, take a walking tour of the famous Birdsville and more.

As of now, scheduled pub crawl dates include:

Price per person for the excursion is $3,130, all inclusive. For more information, click here.