My niece called me out of the blue last January inviting me on a world tour of all the ethnic restaurants at Epcot Center.

Alison and me with the staff at the Marrakash. We're the shorter ones in the middle.

As an employee of Disney-owned ESPN, Alison is a “cast member,” meaning she receives significant discounts at each of the Walt Disney empires.

“I remember you said you always wanted to try all the restaurants at Epcot Center,” she said referring to the 11 restaurants that make up the park’s World Showcase. “I’m going to make that dream come true for you.”

I do not remember expressing that specifically to Alison, though I have been quite vocal about that idea since I first visited Walt Disney World 11 years earlier. I am beyond flattered to know that Alison was listening.

We only had three full days to sample something from every country represented. Some restaurants such as Canada’s, Le Cellier Steakhouse, was only open for dinner. None serve breakfast. We needed to accommodate six, maybe seven meals. Some stops would have to be snacks. I should also mention that though we had a discount toward food, Alison, 23, has yet to accumulate a salary comparable to those whose sports highlights she readies for Sports Center. I am hardly better off so finances were essential to factor in especially as dinner entrees could easily run $37 apiece – not including dessert.

You don’t need to be a foodie to benefit from Epcot Center’s World Showcase, even if it is only for an afternoon. The theme park giant goes over the top to represent the culture, food, music, dance, art, history and, in some instances, even the plant life of Mexico, Norway, China, Germany, Italy, the USA, Japan, Morocco, France, United Kingdom and Canada. Employees of these venues are frequently young adults from their native land working at Disney on a one-year Visa. The program works well for both. Disney guests learn about the culture directly from someone born and raised there, and the worker learns about America both through their work at Epcot and field trips to cities such as New York and Chicago, which Disney organizes.

Top chefs and gourmet selections require guests make dinner reservations months in advance at Walt Disney World’s Signature Dining restaurants. Though we were four months away from our trip, I grabbed the only seating available for Restaurant Marrakesh, which features authentic Moroccan cuisine. I struck out with the rest for dinner until I secured a table for Bistro de Paris. I then reserved the last available table at Coral Reef Restaurant, a seafood restaurant that is in Epcot, but not part of the showcase.

The Maya Grill at the Coronado Springs Resort, where we were staying, is owned by the San Angel Inn Restaurante in Epcot’s Mexico showcase. The grill served buffet breakfasts only, but we decided its Latin culture and flavors would be representative of San Angel, where I had enjoyed dinner years before. I had also eaten at Le Cellier, and we could not get reservations anyway. Alison’s goal was to wean off of chicken fingers, burgers and fries, the dominant menu items at The American Adventure, so it was scratched.

The months pass and we were finally at JFK when Alison confided that she has never tasted an olive. Fortunately we were flying Jet Blue which boasts the trendy Re:vive restaurants at the gates. We split a lunch of fresh mozzarella with olive tapenade, fresh basil between two slices of toasted ciabetta. One bite and Alison’s olive deficiency was remedied.

The in-flight snack was nothing to write home (or here) about. But once settled into the resort, we walked over to the bar to sample a mojito. Alison exclaimed that the big news at ESPN was that the bartender by the pool at Coronado Springs Resort made the best mojito ever. A flight delay meant we got to the bar minutes before it closed. We forgot the bartender’s name and our camera, but admit his was a refreshingly sweet and minty mojito, with just enough rum to take the edge off of knowing our luggage had yet to arrive.

The following is a quick pictorial show of the meals my niece and I shared during our three-day “world tour.”

Alison is eating a fresh toasted mozzarella and olive tapenade sandwich at re: vive, a bar situated at every few Jet Blue terminals.

Our first stop at Disney was the Marrakash, Epcot's upscale Moroccan restaurant. Our main course was a lemon-pepper roasted chicken leg and roasted lamb shank sandwiching the most succulant couscous with steamed vegetables. Our wine is Beni M'tir , a dry, full-bodied red with fragrances of almond, citrus peel, orange marmalade, fig cinnamon and mint. The grapes were grown in Morocco's Amazigh region.

This tiny lemon tree growing beside our table reminded me of the blossoming lemon plants beside another table in Splendida, Portofino, Italy.

We are at Tutto Italia on a blue-skied 89-degree Florida afternoon. Alison is having a chilled 2007 Rose Centine ($7) with her asparagus salad.

We did not leave Italy without sampling vanilla bean gelatto sandwiched between light pastry and drizzled with warm milk chocolate sauce. We were not above pouring the leftover chocolate onto spoons and devouring it.

Here we are in Norway enjoying a midafternoon snack of fresh strawberry and black raspberry tart at Kringla's, $3.99. On the side is a frosty Bailey's coffee. Sandwiches here, which we did not have, include salmon, egg and red onion on multigrain bread.

Alison's first sushi meal (and definitely not her last!) was served at Tokyo Dining. This sampler features tuna, yellowtail shrimp and California rolls. Keeping with tradition, we each had a shot of Junmai sake, brewed from the waters of Mt. Tenzan, part of the Saga Perfecture, which is in Northwestern Japan.

The Country Style Meat plate, the first of two appetizers we had at Bistro de Paris, consisted of homemade pate, beef croquette, duck rillette and smoked duck magret.

The duck breast, polenta galette with raisin, artichoke and sun choke purse verjus sauce. Verjus sauce is combination of squeezed unripe grapes, herbs and spices.

Our second appetizer, escargot and mushroom cassolette with parsely butter, frog leg fritters and watercress veloute. A veloute sauce is one of four traditional French sauces. It means velvety and is made of equal parts butter and flour mixed with a stock of either chicken, veal or fish bones.

Alison struck gold with the Atlantic red snapper with calmari Basquaise style, rice and squid ink.

I had the warm and frozen Grand-Marnier souffle. The chocolate cake was warm and filled with a warm chocolate pudding. On the side is a shot of Grand Marnier and the spoon is a single serving of gourmet French white chocolate. I hated to share.

Les desserts! Alison tops off her snapper and squid meal with a mouthwatering serving of vanilla creme brulee, caramelized rice pudding, upside down caramel cream and a scoop of creme brulee ice cream. One bite and she realized a dessert needn't be chocolate to be delectable.

Le Saout Yoann prepared crepes duo Suzette at our table.

e shared an appetizer of General Tso's chicken steamed dumplings beneath a warm Chinese red sauce with a side of scallions and cilantro at Nine Dragons.

A cook prepares my Southwest omelet.

Fresh bread at the Pepper Market.

Mom’s Chocolate Pie

A special friend of my daughter’s called to check on her after a recent surgery. An immediate connection was made and we were old friends from way back. We talked about my daughter’s recovery – she’s doing better, thank you for asking – and about the food I brought her house as she rested and mended.

“Comfort food, that’s what they needed,” I told her. I had prepared chicken and dumplings and a chocolate pie.

“’What’s chocolate pie,’” she asked. “’Is it like Derby Pie?’”

I was in shock. Could someone really not know about chocolate pie? Apparently, yes.

Chocolate Pie is a sacred rite of passage in our family. I’ve already given my granddaughter, Lauren, her first three lessons on the art of chocolate pie making. There are many more to come. The women in our family love chocolate pie. It started with my grandmother, Ann Burns Jackson. Ann trained her girls Zada, Sadie, Rose and Bonnie to prepare chocolate pie. Aunt Sadie and my mom, Rose, honed their chocolate pie skills over the years. They are both in their 80’s now. In fact my mom is still making chocolate pie and doing hair in a small shop in Alabama — but that is a whole other story.

We all use the same recipe, however I still haven’t mastered the pie crust. For our clan a perfect shopping day starts with a piece of chocolate pie and a Coca Cola TM. Every holiday is celebrated with a pie of some type, whether pumpkin, lemon or apple, but, no matter what, there is always a chocolate pie in the house.

There’s a reason that pie is always on the table or being taken to a sick one’s home. When life is kicking you in the rear end chocolate pie make life all right. Oh yes, it does.

Almost everyone here in Louisiana will agree, when you have chocolate pie it just makes everything right in the world. When something is wrong or life just isn’t right we head for the nearest restaurant or home that promises us a slice of chocolate heaven.

I recently went home to Alabama to visit my mom, Rose, and my Aunt Sadie. Of course, I savored a piece of what I believe is the best chocolate pie in the world. It brought back memories and the love I feel for these women. I was teary as I left for the airplane to go home. As I headed back to Louisiana I found myself on a plane that sat on the tarmac because of mechanical problems . The stewardess sat beside and we started chatting about Louisiana food. She asked the same question. “What is chocolate Pie”

Well, I’ve decided it’s a Southern delicacy and should get the Nobel Peace Prize. Because it does make everything all right with world — even if it’s just for a few bites. So, I’m leaving you with the recipe. Make it with love and then let me know what problems it solved.

Mom’s Chocolate Pie

Ingredients:

1 cup sugar

3 tbsp. flour

3 tbsp. cocoa

3 eggs (beaten)

2 1/2 cups evaporated milk

1 tsp. vanilla

3 tbsp. butter

Whipped cream (small container heavy cream and a few tablespoons of sugar whipped until stiff.)

1 baked pie shell

Method:

Prebake the pie shell. Mix dry ingredients: sugar, flour and cocoa. Add beaten eggs and milk. Mix well, cook over medium heat and stir until thick. Remove from heat; add vanilla and butter. Pour into baked pie shell and cool before topping with whipped cream. Add coconut on top if you want.  Makes one 9 inch pie.

Reach Kaye at: Nann1151@aol.com.

Some households enjoy a traditional turkey dinner. Here in Louisiana we have a different take on the annual celebration. Holiday traditions here usually include peanut oil, three fowl, and basically a lot of lard. Sounds pretty gross? Well, where I come from, these are cooked together to form the base for a symphony of culinary delights that would tempt even the most staid vegan.

Decades ago, some Cajun hanging around his Louisiana backyard came up with idea of deep frying the entire turkey in a vat of peanut oil. This unique way of preparing a Thanksgiving turkey has inspired many other would-be chefs to attempt the same, only to end the day in a holiday mishap that sometimes includes setting an entire house of fire, if not causing personal disfigurement. This practice has resulted in numerous news stories across the southern region of the United States, all resulting in the same post-holiday message: Remember fried turkey safety.

Fried turkey became a fad that paved the way for an even more innovative twist on Louisiana’s Thanksgiving dinner. It’s called the Turducken and it’s a concoction made up of three feathered friends: the turkey, the duck, and the chicken. These birds are deboned and then stuffed inside of each other. It starts with the chicken inside of the duck, which is then placed inside of the turkey. It’s seasoned and baked, which results in a flavorful and juicy entrée.

Whichever entrée a Louisiana family chooses to serve, it is usually accompanied by a rice dressing, chicken and dumplings, mashed potatoes, potato salad, and any other carbohydrate that can be conjured in a baked dish. In my family, there must always be a honeybaked ham always results in an argument over leftovers. The family will stuff themselves as if it is a last meal. They finish with a dessert and a food-induced nap.

Me, I’m looking forward to the juicy Turducken and my mother’s oyster rice dressing, followed with a delicious slice of chocolate pie.

Oh, that reminds me. It’s time to refill my Lipitor in preparation of the holiday festivities.

Shannon can be reached at: Shannon@globalfoodie.com or at Hurstlane@aol.com.

Korea has a rich culinary tradition — one of Asia’s finest — and sampling the many delights is one of the pleasures of visiting the country.

A typical Korean meal is based around boiled rice, a variety of soups, and as many side dishes (called banchan) as the cook can muster that day. In fact, banchan are the hallmark of Korean cuisine and all the Koreans I know pride themselves on the banchan’s uniqueness and variety. Banchan are usually spicy and accompany virtually every meal, three times a day, so Korean housewives have often commented and complained that they need to spend a lot of time preparing these dishes. At least one kimchi will be included, but there are many other possibilities: tofu, bean sprouts, small anchovies in different sauces, wild green vegetables, spinach, acorn jelly, different seaweeds, sliced garlic cloves.

Of them all, kimchi is the favored side dish and fequently is referred to as the national dish. Koreans serve kimchi at almost every meal, and few Koreans can last more than a few days before cravings get the better of them.

Banchan or Korean side dishes.

The most common kimchi is baechu kimchi, made from Napa (or Chinese) cabbage mixed with hot red peppers, ginger, garlic, spices and lots of salt. It’s left to pickle in these spices for months. The mixture is believed to be rich in vitamins C, E, and K. However, it is also commonly made from radishes or cucumbers, and many other vegetables are used, such as pumpkin, eggplant and even broccoli.

Some varieties are aged only for hours or days, others for months, even years. Some are fiery hot, many are pungent, others more bland and are called white kimchi — but even these are not red pepper-free. Many areas of the country and most families have their own Kimchi recipe and these may be jealously guarded, as a housewife’s cooking prowess is frequently judged on her kimchi. However, due to time and space constraints, many Koreans nowadays buy their kimchi at stores; my Korean friends do regret this and always wish they could make more of their own.

What is the Origin of this National Dish?

Traditionally, kimchi was made to preserve vegetables and to ensure proper nutrition during the winter months, when fresh produce was unavailable. Even today, late-November to early-December is still the season for gimjang, or making-your-own-kimchi, and many family members and friends get together for a kimchi-making party.

Jongsoo showing kimchi pots.

Making kimchi dates back to at least the 13^th century. Red chili pepper was only added in the 17^th century, when it was introduced to Korea from Europe via Japan, most likely by the Portuguese. Red pepper brought a major change to kimchi and the Korean diet in general, as the Koreans took to the new spice with great gusto.

Traditionally kimchi was buried and stored in large earthenware crocks in the backyard, and kimchi is still made the old-fashioned way in some parts of the Koreas. The producers bury the vegetable mixes in these covered pots and let the vegetables ferment underground over the winter. But for many families today there is no yard, so they invest in a special kimchi fridge, in order to regulate the storage temperature, and prevent kimchi odor from permeating everything else.

There are at least 160 kimchi varieties, differentiated by region and ingredients, most of them quite spicy. It’s not just the basic side dish of the Korean meal.  Kimchi is used in other popular dishes, such as kimchi stew, kimchi pancakes, kimchi fried rice, and kimchi ramyeon (ramen noodles).

The city of Gwangju, in far South West Korea, hosts a Gimchi Festival one weekend in late September or early October. Here you can taste every kimchi imaginable, and some that you might never imagine, such as kimchi pizza.

During the 1988 Summer Olympic Games, thousands of foreigners were introduced to kimchi for the first time. Despite a reputation for being spicy, some people develop a taste for it, and many foreigners also find themselves missing it after returning to their home country. Today kimchi can be found in many U.S. food stores, partly because Koreans in the country miss their national dish and partly because Korean cuisine has influenced U.S. eating habits. Kimchi is also gaining popularity worldwide for its nutritional value and disease prevention effects.

It’s interesting that North and South Koreans still share a love of this dish. For decades, they have been political rivals: North Korea is communist and poor while South Korea is non-communist and a world economic power. Despite their differences, both sides still share a taste for kimchi.

For years, North Korea has relied on outside aid to ease food shortages. Many factories have shut down because they lack parts or electricity, yet the kimchi industry still seems to be flourishing.

I have to admit that I’m not especially fond of kimchi and yet, while in South Korea in August, it was great fun learning about the dish and going on a “kimchi quest.” The adventure began with 10 days in the capital, Seoul, where my husband and I ventured out for solo meals as well as dining with Korean hosts. After that we were extremely lucky, as a Korean family included us in a road trip to the Andong and Gyeonju areas in South East Korea. Both parents were determined that we should sample as many Korean foods as possible, so each day was a true gourmet adventure. I believe we tasted the best that Korea has to offer. Because we were mobile in their van, we could explore places very much off the beaten path and could meet many of the local people in small villages and actually see where they were making kimchi, and growing and drying red peppers, sesame seeds and radishes. Our hosts, like most Koreans, are very proud of their cooking traditions and were eager for us to learn about kimchi, so we ended up in many backyards, and saw an amazing number and variety of the large earthenware storage pots. One of the sons liked spicy foods and kimchi, while one did not, so we could taste various foods of all levels of fieryness.

Our final analysis: one certainly needs to acquire a liking for kimchi as it’s so different from most other tastes: salty, sour, fermented, spicy. But, if you find you really cannot like it, don’t worry, because Korean cuisine has so much else to offer.

Vivienne sitting between two new friends.

Vivienne Mackie
vivienne.mackie@gmail.com
Blogs: http://viviennemackie.wordpress.com ;  Web Site: www.web.mac.com/vmackie/iweb/VivienneMackieProfile ;
Writing on Helium: www.helium.com/users/422547

Las Ventanas al Paraíso is an exclusive hotel on the Cabos “corridor,” part way between the luxury resort town of Cabo San Lucas to the south, and the quieter colonial city of San Jose del Cabo to the north. It is simply stunning in its landscaping and architectural beauty. With a little over 100 rooms and suites, Las Ventanas al Paraíso (which translates as Windows to Paradise) successfully combines a small luxury boutique feel with a fabulous spa experience. It is also a favorite of foodies, and offers cooking classes with Chef Fabrice Puisset at a station on the edge of his walled herb garden. Fresh heirloom tomato and beet salad, red snapper baked in a hoja santa leaf, and a delicious selection of desserts were all on the menu the evening I attended. Talk about clean, fresh food. The chef darted into the herb garden whenever he needed fresh ingredients. What a night!

The setting of the class itself was unusual. Inside a walled garden, the class quickly revealed itself as an herb garden with a three-sided counter , all inside a pergola. We classmates arranged ourselves on stools around the “bar” while the “bartender” - who was actually the chef - took his station in front of us. Slanted mirrors hung above him so we could see what he was doing. Two classical guitarists played behind us, and staff hovered to refill our champagne* glasses as necessary (often!). He also played sous chef when needed (rarely!) The setting was perfect.
First Chef Fabrice created a guacamole, taking care to avoid making it into a paste. It had chunky, whole-pieces-of-avocado-bursting-with-flavor, combined with other ingredients to create the freshest in-your face- guacamole I’ve ever tasted. We were served that with a fresh tomato salsa and saltless tortilla chips as “blotters” while we watched the chef at work. With the amount of champagne we were drinking, it was good to have the “blotters!”

Chef Fabrice was an unusual instructor in that he measured nothing , only eyeing ingredients he used. As he worked he explained the concept and the process involved to create each dish - but giving no amounts! That’s how he made the vinaigrette for our salad. He started with a big bowl, pouring in a “goodly” amount of local agava flower honey , made from the tequila cactus, and even more champagne vinegar, to which he added lime juice and olive oil. He poached some orange zest to remove the bitterness and then added the zest, some reduced orange juice, and a few orange chunks to the bowl. A quick whisk, a dash of salt and pepper, and it was done. Without exact amounts, the experienced cook can still easily recreate the recipe using a 3/1 oil to vinegar ratio, adding the other ingredients to taste. The fresh, citrusy flavors complimented the complex tastes of the heirloom tomatoes and beets beautifully.
This next dish seemed fussy to me. I mean, sautéing and then baking a tiny piece of red snapper seemed a bit of overkill. I can’t believe the fillet wouldn’t cook just baking in the oven for 15 minutes or so, but then it wouldn’t have that buttery edge. Anyway, it was fun to watch him put it all together. The red snapper was cooked in butter and olive oil, then it was set on a leaf of the hoja santa plant which is commonly used in Mexican cuisine for tamales, and fish or meat wraps. It imparts a hard-to-put-your-finger-on, almost sassafras, almost eucalyptus taste to the meal. Tiny fresh vegetables (carrots, zucchini, leeks, fennel) were arranged around the fish with fresh basil, then the hoja santa leaf folded over to make a little package. That is set on a sheet of newspaper, wrapped again, and popped into the oven to bake. While it baked Chef Fabrice created a simple lime infused aioli to drizzle on top of the finished dish. Piquant, fragrant, crunchy, elusive in the root of its flavor, the snapper was complex and tasty. I guess, with red snapper readily available and commonly served, involved recipes such as this increase the variety of tastes one can get out of mild white fish.

The desserts tray was crowded with individual little fresh coconut milk custards topped with a variety of fresh fruits and sauces. Tiny multi-layered chocolate cakes, and other sweet concoctions in quantities far exceeding the number of participants were also added. There was even a plate of churros with sweet dips! The selection and combination kept us busy mining the depths of flavors. It was an extravagance of sweetness; a fitting finale to an over-the-top cooking demonstration. Chef Fabrice is an adept and able teacher, engaging in his presentation and execution. The class was one of the best I’ve had,and it certainly was in the nicest setting.
The chef and I definitely connected during the evening. He said he was impressed because I was the only one who took notes throughout the whole three hour meal. (I was impressed because I could still write after three hours of affirmative answers to the constant question, “Would you like more champagne, sir?”) He really is a sweetheart of a guy. I left with his recipes and the Ventanas’ signature red glass heart. It’s hanging in my window at home. Each day when the morning sun fills the heart with light I think I’m back at the table in Las Ventanas al Paraíso again.

* In the interest of clarity, the “champagne” was actually a 2000 Gloria Ferrer Royal Cuvée Brut, a Sonoma California sparkling wine. With 65% Pinot Noir and 35% Chardonnay grapes, it fits within the range of comfort for my palate. Not too much Chardonnay, with the dark grapes (I really prefer the Pinot Meunier grape, but Pinot Noir is very similar) giving it the body and staying power for an evening of imbibing. At $25, this is a very good everyday sparkling wine.

The “Freshest” Guacamole
4 large avocados
1 medium red onion
1 medium tomato
1 bunch cilantro
2 chili serrano
1 oz lime juice
1 tbsp olive oil
Salt and pepper to taste

Cut each avocado in half and remove the seed. Holding one half cupped in your palm, use a rounded knife to crisscross the flesh of the fruit, not breaking the skin, to create ½ inch pieces.With a spoon, scoop it into a large bowl. Repeat for all halves. Finely chop the next four ingredients and stir in, adding the remaining ingredients as you do. The idea is that the avocado will mash a bit as you mix, but it will still have a texture when served.

For More information:
www.visitloscabos.travel
Tourism Los Cabos

Richard Frisbie can be reached at Richard@globalfoodie.com. He also does business at Hope Farm Press & Bookshop, 15 Jane Street Saugerties NY 12477 where, since 1959, he has specialized in New York State books. Questions? Call him at: 845-246-3522
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By Deston Nokes

Mt. Hood’s Timberline Lodge has long been known as Oregon’s second most-visited site after Multnomah Falls. Located on the face of Mt. Hood, just a stone’s throw from Portland, Timberline offers incredible year-round skiing, a rustic ambiance, and a top-notch culinary team.

Timberline Lodge is more than an iconic landmark. It’s a mountain cabin on a grand scale: decidedly rustic, warm and cozy beyond measure. Some may recall that its façade played a starring role as The Overlook Hotel in Stanley Kubrick’s motion picture, The Shining.

“When Timberline was built during the Great Depression, the concept was to create a place for all of the people,” said Jon Tullis, Timberline spokesman. “The idea was to create ‘Oregon’s Mountain Home,’ and that feeling hasn’t changed one bit.”

But when the economic termites began eating away at the state’s tourism industry in 2008, even Timberline was hard hit. By October, the business downturn was so profound; the lodge had to close its dining room for lunch.

“We had to change our business model and find a way to ride the rising popularity of culinary tourism,” explained Leif Benson, CEC, AAC, Timberline’s executive chef of 30 years. “In Oregon we have incredible wines, meats, fish and produce; and at Timberline, we have the perfect background to showcase it all.”

After talking with different purveyors, Benson started the daily Farmer’s Market Brunch Buffet, which is a selection of distinctive Northwest cuisine every day in Timberline’s main lobby from 11:00 a.m. to 3:00 p.m. The region’s growers, producers and food industry advocates consult on the buffet offerings, and have found that the historic Timberline Lodge is a perfect setting to showcase their foods to a steady stream of culinary tourists.

Each day the brunch offers:

 A Chef’s Action Statio’ (carved or presented items)

• Fresh Farmer’s Market salads

• Chef’s daily soup

• Artisan bread

• Local produce

• Vegetable presentations

• Mesclun salad

• Desserts and pastries

• Made-to-order waffle station

This isn’t your run-of-the-mill, strip-mall buffet fare. So far, the brunch has showcased on strawberries, cherries, golden watermelons, sushi, lamb, hazelnuts, pink shrimp, Dungeness crab, albacore tuna, potatoes, pears and local coffee roasters.

“The menu changes all the time to emphasize the season’s bounty,” Benson said. “One week we’ll feature our mushroom foraging industry with chanterelle’s. Another week we’ll showcase artisan cheeses, wild game, Oregon wines or Northwest beef.”

The day I enjoyed brunch, the state’s potato growers were holding court, unveiling purple potato candy and other edible delights. My personal favorite was the lamb chops served by SuDan Lamb.

In one month, Timberline’s concept attracted 10,000 diners. Because of its success, the Farmer’s Market Brunch Buffet is now a daily, year-round event.

“It’s been a great way to get people to visit us ,” Benson said. “At Timberline, you enjoy the food and take away a memory.”

Celebrating what makes Oregon taste so good

Much of Timberline’s success is derived by its partnership with Oregon’s food and wine producers. Each August through November, the Oregon Tourism Commission, also known as Travel Oregon, launches Oregon Bounty, which is a comprehensive campaign to tantalize taste buds in all seven regions of the state.

The Oregon Bounty campaign, which continues until Nov. 30, offers special events and menus urging locals (and lucky visitors) to try new wines, enjoy local produce, order distinctive dinners in fine eateries and attend harvest festivals around the state.

Photos by Deston Nokes.

The centerpiece of the campaign is a colorful, comprehensive Web site. At www.traveloregon.com, users can click on a region and surf specials in lodging, dining, festivals, wineries and breweries. It posts the fixed-price menus at participating restaurants. Also, there is an online recipe book using Oregon meats, fruits cheeses and nuts, all washed down with Oregon vintages.

Visit www.TravelOregon.com/Bounty for details.  Contact Deston at Deston@globalfoodie.com.

The dark exterior and 1940s neon sign belies what visitors find inside this Glenwood Springs, Colorado prize. Owner Colleen Stuart has remade what was formerly known as the Riviera Supper Club into her own vision. Now it’s just called the Riviera Restaurant and it’s both visually pleasing and the food is mouth watering.

The interior is surprisingly bright due to its 2005 facelift. Blond, natural hardwood tables and chairs, contemporary glass dishes and walls covered with vibrant paintings from local artists highlight the eatery. This has created a fun and inviting atmosphere conducive to hearty appetites.

My experience started with a pinktinis, a citrus flavored martini using x-rated fusion liqueur vodka. It was tart yet smooth. There are another 28 martinis and one is sure to fit your palate.

Next up was the Riviera signature salad ($6). This ample portion was creatively plated and chilled and simply comprised of Romaine lettuce blended with a smoky home-made bacon gorgonzola ranch dressing. The flavors matched each other perfectly and I can honestly say that this was one of my all time best salads. I would drive the 4 plus hours again just to have this salad.

The coconut tempura shrimp ($8) was my choice for an appetizer. This is a choice I’m always a little reluctant to make so far inland. However, I was pleasantly surprised by the freshness and flavor of these hand-battered, plump sea treasures. Accompanied by a sweet chili-ginger sauce, the sweetness of the sauce and crispy texture of the perfectly fried tempura worked well together.

For my main entrée I had the recommended Colorado rack of lamb with demi-glazed rosemary (seasonal), served with garlic mashed potatoes and mixed vegetables. Very few restaurants know how to prepare a good lamb. This one does and mine was tender, flavorful and succulent.

The evening was topped off with a traditional cold, rich, creamy and decadent chocolate mousse.

Dining at the Riviera has the feeling of a cozy art museum. There is even a huge painting of a martini fastened to the ceiling. Colleen Stuart goes to great lengths to ensure that her customers are well attended and that the food is always home-made and fresh. The Riviera is located at 702 Grand Ave. in Glenwood Springs, Colorado. They are open every night from 5 p.m.-10 p.m. and reservations are always a good idea at this popular local eatery.

Contact Ron at: Ron@globalfoodie.com.

Jay and Jackie became sweethearts in the 1960s, while in a New York high school. After visiting Fort Collins in 1972, Jay discovered what so many have; he liked the town so much, he never left. He became the chef at Nico’s Catacombs in the 1970’s. Ten years later he and Jackie opened Café Columbine on the corner of College Ave and Laurel Street.

Initially they only served breakfast and lunch, but, by 1988, had so many satisfied customers they opened for dinner. That decision brought more customers and the need for a bigger space. They found it across the street on South College Avenue. There they honed their culinary skills and increased their customer base.

After 10 years the Whitlen’s lost their lease and had to look for even bigger digs. In 2001 they bought 135 West Oak Street where continue to offer their distinctive combination of hospitality, music and, of course, fabulous food. “We made it into the style we like and expanded the music and menu,” Jay said proudly. Live jazz is offered four nights a week and their menu is described as “American eclectic.”

Jay, who has traveled extensively, is influenced by southwestern and Asian cultures and incorporates those tastes and flavors into his dishes. For example, the southwest crab cake appetizer is a favorite among the locals. Jay uses lump crab with a smoky tomato and corn salsa accompanied by a red pepper sauce. It is truly one of the best crab cakes — in or out of Fort Collins.

One of Jay and Jackie’s signature and most popular dishes is the filet mignon with a creamy gorgonzola port wine reduction. The Angus beef is tender, flavorful and when combined with the cheese, melts in your mouth.

“What sets us apart is that we have great flavors,” said Jackie, “We pride ourselves in punching up the sauces and making flavors pop.”

That is evident in other favorites, including the Ahi tuna with five-spice ginger and yakitori glaze. A Chilean sea bass with crusted pine nuts and fresh basil is also unforgettable. The wild game plate of wild boar and cranberry sausage, Colorado ostrich filet plated on raspberry port demi glace, and red deer medallion on blackberry pomegranate demi glace, is yet another popular and tempting meal.

In addition to the generous portions, Jay’s has an extensive wine selection and, since 1993, has won the prestigious Wine Spectator Award of Excellence. There are 35 wines that may be ordered by the glass and, according to Jay, the bistro was the first restaurant in Fort Collins to offer 16-ounce wine glasses. This is just one reason why Jay’s is perpetually busy. “We offer a great value in portion sizes as well as the amount of wine we serve,” said Jackie.

The atmosphere at Jay’s is warm and inviting with a soothing palate of earth tones, natural woods, black and white framed photos hung over the tables, wrought iron railings and colorful dried flower accents. Jackie has also incorporated her favorite artists in the bistro’s design, including Polish oil Art Deco painter, Tamara de Lempicka.

Contrary to what some may think, Jay’s is not just a special occasion restaurant, although they do get their share of celebrations. Rather, it is a bistro where you can just have appetizers, a Caesar salad and a glass of wine, all while enjoying live music and the decorative atmosphere.

The friendly and professional staff at Jay’s lives the philosophy of its owners—to treat every guest like they are coming into their own home. In fact many have told Jay that his bistro is the Cheers of Fort Collins. Quite a compliment Jay quips who coincidentally added, “even our manager’s name is Norm.”

Jay’s Penne Pasta with Gorgonzola

1 cup cream
2 tablespoons sun dried tomatoes
8 ounces mixed mushrooms
2 tablespoons garlic
1/4 cup gorgonzola cheese
Penne pasta
Candied pecans (These can be made by covering pecans with molasses and baking on a grease-covered pan for 10 minutes in a hot oven).
Olive oil
1. Saute the mushrooms, garlic and sun-dried tomatoes in olive oil over medium to high heat until the mushrooms give off its liquid.
2. Add the cream and gorgonzola cheese. Cook over high heat, letting the mixture reduce by a quarter.
3. Toss with Cooked penne pasta.
4. Top with candied pecans

Makes two servings.

FOR MORE INFORMATION:
Location/Hours:
135 West Oak, Fort Collins, Colorado 80524
Call for reservations.
Telephone: 979.482.1876.
Lunch: Monday - Friday from 11 a.m. - 4 p.m.
Dinner: Monday - Thursday 5 p.m. - 9 p.m.
Friday and Saturday: 5 p.m. - 9:30 p.m.
Sunday: 5 p.m. - 8:30 p.m.

Ron Stern is a Fort-Collins based writer and photographer who can be reached at Ron@globalfoodie.com.

By Susan McKee

Slurp, slosh, spit, repeat. I watched Abir Goyal sample his way through a hundred different lots of tea in the broker’s office in Guwahati, India. This was his second run through. The first was steeped with boiling water. This go-round added milk to the brewed tea, just as it would be drunk by the majority of tea drinkers in India.

He was tasting “dust” – the lowest quality of broken tea leaves that looks like powder. Goyal said that it’s very popular in the south of India because it brews many more cups per kilo than the pricier leaf tea. He said it’s also used in tea bags.

Just like wine tasters, Goyal doesn’t actually swallow what he’s tasting; he just swirls it in his mouth for a bit. Tasting notes are dictated to the clerk following him down the line of teas identified only by number. “Thin,” he’d say. Or “thick” or “smooth,” or other succinct adjectives.

The vocabulary, too, reminded me of wine tasting. Goyal assessed the weight and quality of the tea on his tongue, just like an experienced sommelier, checking for burnt, harsh or coarse overtones. “Malty” is sought after in Assamese teas, “metallic” is not. “Full-bodied” is the top designation, the target combination of strength and colour.

He also looked at the unbrewed tea next to the prepared cup, checking to see if it was well-picked and clean.

Goyal, who is a senior executive with Carritt Moran & Company, is charged with providing guidance for his company’s purchasing agents. Based on his tasting notes, they head to the tea auction in Guwahati and bid for the lots. Carritt Moran, founded in 1877, is the second-largest tea auctioneer firm in the world, handling about one-fourth of the teas sold through the Indian auction system.
I had spent the morning at the Gauhati Tea Auction Centre, watching both the live and the subsequent electronic auction. Assam – the province of which Guwahati (also called Gauhati) is the capital – grows most of the tea exported by India. Some 20 percent of Indian tea passes through this auction house. Watching the auction itself was mesmerising. I had no idea what made one lot of tea worth more than another, but men such as Goyal certainly did.

I was staying with friends, originally from Darjeeling, who’d moved to Assam several years ago. Like many in Guwahati, they invested in a tea plantation, which is called a tea garden here. But they hadn’t visited their property in months; the region had become too dangerous. The entire north-east section of India had been off-limits to foreigners for decades because of an ongoing guerrilla uprising against the central government. Although things had quieted down enough to lift the tourism prohibition, out in the distant reaches of the province things were still a little bit dicey.

My friends said they’d ransomed their manager twice now, that keeping good staff was a problem when kidnapping was a routine occurrence.

I didn’t see any trouble in the tea plantation I visited, however. The Brahmaputra River is bordered by more than a half a million acres of lush green tea gardens growing in the rich alluvial soil. The total production of tea in Assam approaches one million pounds per year.

The tea gardens themselves are beautiful. The emerald green of the waist-high camellia sinensis bushes seems to glow from within. The best tea is picked by hand, and whole villages of migrant workers are imported to do the specialised work. First comes withering, when the freshly picked green leaves are spread out to dry on enormous ventilated trays. The leaves are then processed and graded, with whole leaves at the top of the scale, and the powdery dust at the bottom.

Tea, while a darn good excuse, isn’t the only reason to journey to Assam. There are a couple of significant Hindu pilgrimage sites here and one of the top game preserves in the world.

The Kamakhya Devi temple, known for its animal sacrifices, occupies a prominent hilltop in the middle of town. The Umananda Temple, dedicated to Shiva, is the centrepiece of Peacock Island. Hindu priests and golden langur long-tailed monkeys are the only permanent residents of this small bluff in the Brahmaputra River. Ten rupees (US$.25) buys you a round-trip ferry ride from Kachari Ghat, about 20 minutes each way.

The Assam State Museum, located near the Standard Chartered Bank on the GNB Road, provides a good introduction to the history, culture and art of the region. Just looking around, one can see Burmese, Chinese and Indian influences on the people and the culture.

Although there are many stores selling the distinctive champagne-coloured Assamese silk, if you travel to Sualkuchi (about 32km from Guwahati on the north bank of the Brahmaputra River) you can see the weavers in action. Don’t miss a trip to Kaziranga National Park (www.kaziranganationalpark.com). India’s first wildlife sanctuary, it was established a century ago by the British viceroy to preserve the then-dwindling population of the one-horned Indian rhinoceros. There are now some 1,500 of the majestic beasts roaming free in the park, protected by 400 staff members and 120 anti-poaching camps.

Tigers, sometimes seen on excursions into the park, are considered an especially auspicious omen on one’s visit. It’s an astonishing experience for visitors who can climb aboard elephants for an early morning ride out into the bush in search of wildlife. That’s when I saw my “lucky tigers,” but also lots of swamp deer, hog deer, storks, herons, a group of wild buffalo and, of course, rhinos.

Kaziranga is about 217 dusty, bumpy kilometres by road from Guwahati, so arranging a package tour is the best way to get there.

There are no name-brand hotels in Assam, even in the capital, so don’t expect Western hotel standards. The rooms will be clean, if a bit threadbare, and the occasional insect should not be cause for alarm. There will be two sets of prices – one in rupees for Indian nationals and another in US dollars for foreign nationals.

The best hotel in the Assamese capital is the Dynasty (SS Road, Lakhtokia, Guwahati, tel 91 3612 5104 9699, www.hoteldynastyindia.com). In the heart of the Fancy Bazaar shopping district, it’s close to restaurants and many businesses. The doorman wears an impressive uniform, the lobby floors are marble and the atmosphere is definitely Indian. To get an actual bathtub in your bathroom, you need to request a junior suite. The 76 rooms have minibars, and there’s a fitness centre.

For a spectacular view, ask for a room overlooking the river at the 49-room Brahmaputra Ashok Hotel (tel 91 361 602 281, (www.theashokgroup.com/brahmaputra_hotels.htm) – as long as there’s no noisy party scheduled on the ground-floor patio. It’s on Mahatma Gandhi (“MG”) Road, opposite the High Court in Guwahati.

Contact Susan at Susan@globalfoodie.com. This prolific writer can also be found at:

Roadtrips.Foodie@gmail.com
http://Twitter.com/RoadtripsFoodie
http://RoadTripsforFoodies.com