Once commonplace in society, the ultra-luxurious retreats of the South were in abundance and served as the ultimate vacation spot for the well-to-do. Often found in off-the-beaten-track locales, such as sprawling alongside a private beach or set atop a lonely mountaintop, these lavish resorts served as private escapes for a variety of distinguished guests, from Presidents to wealthy businessmen.

Today, many of these bastions of lavishness live on, and in spite of a hefty economic downturn, have not only managed to stay in operation, but continue to offer their trademark impeccable service to those who can afford their hefty price tags.

Recently, one of the more notable resorts, The Greenbrier, has returned to the hands of its home state, West Virginia, after being purchased by West Virginia businessman, Jim Justice in May of this year, essentially rescuing the landmark from Chapter 11 bankruptcy. Originally owned by CSX Corporation and about to fall into the hands of hotel giant Marriott International, Justice, a Marshall University graduate and former CEO of Bluestone Coal Corporation, says he is committed to, "bringing back the treasure".

It was just a few months ago that I found myself, once again, with itchy feet. I needed to go somewhere warm and tropical, and I needed to get there as soon as possible. I ran the idea by the hubby, who is always up for a last-minute jaunt, especially when we're talking the Caribbean, and started the proverbial search for where and when.

This is where things started to get tricky, and to complicate things, we were on a major budget. While flights to just about anywhere were at an all-time low, itineraries to the Caribbean islands were all over the map from my hub, Richmond, Virginia, with several boasting multiple stops with exceptionally long layovers, some in excess of 24 hours. One itinerary, Richmond to Nevis, offered a whopping thirty-one hours travel time, which essentially negated the fact that I actually live on the east coast of the United States.

Whenever I travel, I make a point of hunting down the local farmers market. I'm obsessed with them. Whether I'm nibbling fresh-from-the-oven baguette in Southwest France, chomping down on a grilled sausage sandwich topped with Walla Walla onions in Washington State, or noshing a big plate of pork ribs in French St. Martin, I've found that the best way to get a true taste of what your destination has to offer is to start with the market.

And let's face it. Local markets are cheap. For a quick lunch on the fly before site seeing, the local farmer's market can be your money-saving friend. I've sampled platters of homemade paella piled high with fresh mussels and clams for a meager three dollars, crunched tacos de carne asada at a buck a piece, and dug into bowls of conch fritters washed down with icy Heinekens for under $5 total. Market food is tasty, often incredibly so. Boasting fresh, local ingredients carefully tended to by local food artisans, farmers, cheese makers and bakers, how can one go wrong?

If you're a cooking fiend like I am (and especially if your accommodations include a kitchen) there's no better way to spend a morning than piecing together the ultimate dinner by filling up paper bags with exciting foodstuffs like fresh figs, free-range duck eggs, bison tenderloin or artisan-made truffles. For traveling foodies, the farmer's market is our candy store (a really big, super-fresh, uber-healthy candy store) just waiting to be plundered.

One of my all-time favorite markets is the Hilo Farmer's Market on the Big Island of Hawaii. Located in Hilo's historic district, the Hilo Farmer's Market has grown considerably since its humble beginnings back in 1988, when there were only four farmers selling their goods. Today, the market boasts over 200 vendors who hock everything from gingerroot to bongo drums.

I'm a Southern gal through and through, and one thing we country folks know is our barbecue. For us, a platter of grilled ribs or chicken is our sole reason to exist. We can't live without it, and we take great pride in executing our seasoned meats with our own unique culinary perfection. Whether you're talking pulled pork doused in a piquant cider vinegar sauce or baby back ribs slow-roasted and bathed in thickly sweet molasses, brown sugar and ketchup, one thing is for sure, if there's smoke, you can probably find me waiting patiently nearby with a big 'ole stack of napkins.

So, when I visited St. Martin's famous Village of Grand Case, which is universally known as "the culinary capital of the Caribbean", I was prepared for an onslaught of mouth-watering dining choices, and that's exactly what I got. While Grand Case is most famous for the many gourmand-friendly restaurants that line the charming, narrow streets of town (think foie gras and lobster tasting menus paired with fine French wines), it was the locally run outdoor barbecues or "lolos", with their sweet, smoky aromas billowing from makeshift metal grills that had me at hello.

And, I mean literally at hello. After a rather stressful and lengthy travel day complete with a four hour delay in Philly via US Airways my husband and I checked into the the Grand Case Beach Club. Within minutes, starving and thirsty, we were back out the door, making the short walk into town when we were overcome with the fragrance of smoked meat. "Oh God," I said, "I smell barbecue," as we rounded the corner. And, there they were under a canopy of smoke-- a cluster of outdoor eateries merely steps from the beach serving grilled meats, seafood and plenty of cold beer. We had arrived.

Each of these individual establishments boasted its own whimsical name such as "Talk of the Town" and "Sky's the Limit", and they were all packed to the gills with a mixture of locals and tourists noshing on oversized plates of barbecue chicken, ribs, whole fried fish, and grilled Caribbean lobster accented with sides of rice of peas, plantains and fried Johnny Cakes (a type of deep fried dough with just a hint of sweetness). The atmosphere was convivial and conversational as diners ate casually at picnic tables complete with plastic cups and plates. Waves lapped the nearby beach while Bob Marley tunes echoed from somewhere in the distance.

What better way to spend an adventure-filled whitewater rafting trip along Idaho's Hell's Canyon (the deepest gorge in North America) than to experience it while sampling an array of Oregon Pinot Noir's and delicious cuisine whipped up on-site by a renown executive chef?

O.A.R.S. (Outdoor Adventure River Specialists) is offering a five day "wine on the river" adventure trip starting September 14th, along the dam-controlled Snake River, which is known for its powerful drops and "roller-coaster" waves along Class III rapids. After a fun-filled day bucking through the rolling waters, participants are treated to an evening of award-winning wines from the Pacific Northwest designed to be savored along the river's sandy beaches. Hors'douvres along with dinner will then be expertly prepared under the direction of executive chef, Adam Bernstein, owner of Adam's Place Restaurant in Eugene, Oregon.

Adam's Place, which specializes in organic and sustainable Northwestern cuisine lightly dotted with European and Asian influences, boasts a menu which includes such regional delights as steamed Pacific mussels in white wine, all-natural Carlton Farm pork tenderloin (all of Chef Bernstein's meats are hormone and antibiotic-free) as well as stick-to-your-ribs comfort foods like chicken crock pie with a biscuit crust and hand-cut paparadelle with braised lamb and wild mushrooms, which after a long day battling the mighty river, are sure to satisfy any hungry outdoor enthusiast.

Bwindi Impenetrable National Park (BINP) in Uganda is well-known throughout the world as the home for nearly half of the world's population of critically endangered mountain gorillas. However, gorillas are no longer the only entity on Uganda's endangered list. Bwindi's local people have also felt the brunt of years of illegal logging and other activities which have slowly degraded the area.

Fortunately, the Bwindi Impenetrable National Park was established as a national park in 1991, and was initially designed to protect both its treasured gorillas along with its precious and deteriorating forestland, and as of today, the program has been a great success. Yet, while the park itself has benefited from a surge in tourism (thousands of visitors pass through the park every year on pricey gorilla treks), Bwindi locals have not been able to reap much financial benefit from the increased tourism, which in turn, has caused considerable conflict amongst the community.

Much of this socioeconomic dichotomy has been contributed to revenue loss due to the procurement of food products designed for local lodges and restaurants coming from outside the area (as far as a ten hour drive away). Considering the most common livelihood for locals is subsistence farming, and that the area's soil is extremely fertile, developing a farmer's association where locals could gain cash income by supplying fruits, vegetables and other products to a growing tourism industry seemed a natural solution.

Thus, the Bwindi Advanced Market Grower's Association (AMAGARA, which means 'life", in the local language Rukiga) was born, and it has been evolving ever since.

As someone who has done her fare share of cooking, I have mad respect for anyone undertaking the daily grind of working in a professional kitchen, let alone running one. Yet as a woman, I can't help but revel just a wee bit more in the achievements of the many female chefs out there who are gaining the culinary respect they so deserve.

Take Chef Anne-Sophie Pic, for example, of the newly opened, Anne-Sophie Pic at the Beau-Rivage Palace at the Lausanne hotel in Switzerland. Not only was she born with plenty of solid cooking genes (she's the daughter of Chef Jacque Pic and the granddaughter of Chef Andre Pic, who are both award winning culinarians in their own right), she is currently the only female chef in France to earn three Michelin stars.

With a penchant for creating exquisite dishes plucked straight from the water, Pic's vision is both elegant and understated. Whether you're going a la carte or savoring a multi-course "Pic Collection", Chef Pic reinterprets many classic, regional French specialties with her own unique refinement and flair.

Fresh crab and Aquitaine caviar is accented with "flaked crab jelly" while a ubiquitous slab of foie gras is roasted and topped with a black cardamom peach jam. Pic's grandfather's recipe for crayfish tail gratin is honored as is her father's exercise in gastronomic indulgence, sea bass topped with either 20 grams of golden Osetra caviar from Iran or 30 grams of Aquitaine caviar.

The first time I tasted HALL Cabernet Sauvignon, I will nibbling a cheese plate bar side at Fleming's Steakhouse and Wine Bar. After asking our bartender sommelier for his recommendation for a big, hearty red, he poured me a taste of the 2005 HALL Cab. Is that black cherry I'm getting? Or perhaps a little oak mixed with leather and currants? I'm certainly no wine expert, unless you consider drinking lots of the stuff a special skill, yet even I could tell there was something very special about this wine.

HALL wines, which has two wineries, one in St. Helena, California and the other in Rutherford, has not only received exceptional scoring for many of its wines, including 97 points from Wine Enthusiast for the 2006 HALL "Exzellenz" Cabernet Sauvignon, but has just received the prestigious LEED® (Leadership in Energy and Environmental Design) Gold Certification for its Napa St. Helena location making HALL the first winery in California to earn this designation.

With state-of-the-art facilities, including many sustainable design elements such as radiant flooring, solar energy, as well as usage of recycled and local building materials, HALL is leading the industry when it comes to working to solve environmental challenges. Owner Kathryn Hall, whose family has been growing grapes in California since 1972, along with her husband Craig, have made it their personal mission to leave minimal carbon footprints when it comes to the art of great winemaking, establishing them as leaders in environmental preservation.

Welcome to the first installment of the Mile High Dining Club where I'll be exploring and reviewing all things delicious (and perhaps not so) in the air, on the tracks, and on the ground.

As airlines continue to cut more services, the bygone Pan American days of bottomless champagne, caviar and carving stations of roast beef have unfortunately fallen to the wayside as more travelers now find themselves packing cold cheese pizza, cinna-buns and bagel sandwiches into their carry-on's in an attempt to avoid spending more money while on board. Some food experts even argue that "complimentary" first and business class meals no longer offer anything edible of note other than, "the dreadful food in the sky". Certainly, the culinary times are-a-changin' due to economic woes, so is it still possible to enjoy a decent meal while in the air?

Let's take a look at one of the more respected airlines for foodies-- Air France.

It's well known that the French have it going on when it comes to cooking, and my experience while dining on-board an Air France flight mostly held its ground to this effect. Recently, I booked an overnight flight from Washington to Paris in the airline's Affaires (business class) cabin where the uber-spacious seats convert to semi-flat beds and little extra's such as mini Clarins moisturizers, feather pillows, and drawstring bags for your shoes, make red-eye travel a lot less painful.

Dinner started off with an aperitif of salted cashews and a glass of Ayala Brut Majeur champagne, which like all of Air France's wine selections, was chosen by sommelier, Olivier Poussier. After being presented with the Affaires in-flight menu, which typically offers a four-course option including an hors d'oeuvre, main course, cheese course and dessert, I moved on to a glass of white Bordeaux (Chalonnais Rully Rodet, 2006). Note: Air France's economy class also offers aperitif, Champagne, and Olivier Poussier chosen wines along with a choice of two hot meals as part of their on-board service.

Back in 2006, Starwood Hotels & Resorts Worldwide, Inc. made a bit of history when it launched the first hotel brand that requires all of its hotels to pursue LEED certification. Element Hotels, which are designed for longer stays and come complete with multi-purpose, modular furniture, flat-screen televisions and fully equipped ENERGY-STAR appliances are not only aesthetically appealing, but are also about as eco-friendly as anyone can get.

Yet, it's their flagship culinary program in partnership with Whole Foods that makes a stay at Element Lexington truly value-added, especially for health conscious foodies. Along with the hotel's many delicious amenities, which include a "Rise" breakfast bar, featuring an array of healthy options from hot sandwiches and smoothies to a complimentary "Relax" evening reception (occurring four nights a week) complete with savory appetizers, beer and wine, Element Lexington will offers Whole Foods cooking demonstrations for its guests right on the premises.

Cooking classes will take place twice a month, and will feature five Whole Foods fresh ingredients or less, so guests will be able to easily recreate these meals back in their rooms. After the cooking class is over, attendees then have the opportunity to purchase a "Meal-in-a-Bag" (for $15.00 or less for two servings) to cook on their own, making both shopping and cooking a breeze. Additionally, guests will get to take home co-branded recipe cards and special coupons to be used at the Bedford Whole Foods. For those wanting to shop for themselves, a special shuttle from the hotel will run several times weekly to the grocery, and for folks that don't have that kind of time, ingredient order forms will be provided to have groceries delivered and even unpacked in guestroom kitchens.