Gadling http://www.gadling.com Gadling http://www.blogsmithmedia.com/www.gadling.com/media/feedlogo.gif Gadling http://www.gadling.com en-us Copyright 2013 Weblogs, Inc. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/<![CDATA[A Classic West Virginia Resort Returns to its Roots]]>http://www.gadling.com/2009/10/26/a-classic-west-virginia-resort-returns-to-its-roots/http://www.gadling.com/2009/10/26/a-classic-west-virginia-resort-returns-to-its-roots/http://www.gadling.com/2009/10/26/a-classic-west-virginia-resort-returns-to-its-roots/#commentsFiled under: , , , , , , ,

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".

Continue reading A Classic West Virginia Resort Returns to its Roots

A Classic West Virginia Resort Returns to its Roots originally appeared on Gadling on Mon, 26 Oct 2009 15:00:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>casinogreenbrierhotelresortsrestaurantsvintageamericawest virginiaWestVirginiaMon, 26 Oct 2009 15:00:00 EST<![CDATA[The Accidental Chef Travels: St. Martin on a budget]]>http://www.gadling.com/2009/09/17/the-accidental-chef-travels-st-martin-on-a-budget/http://www.gadling.com/2009/09/17/the-accidental-chef-travels-st-martin-on-a-budget/http://www.gadling.com/2009/09/17/the-accidental-chef-travels-st-martin-on-a-budget/#commentsFiled under: , , , , , , ,


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.

Continue reading The Accidental Chef Travels: St. Martin on a budget

The Accidental Chef Travels: St. Martin on a budget originally appeared on Gadling on Thu, 17 Sep 2009 09:30:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>boozebudgetbudgettravelcaribbeandrinkingfoodhotelst. maartenSt.MaartenvacationThu, 17 Sep 2009 09:30:00 EST<![CDATA[From Dawn Til' it's Gone: Hilo Farmer's Market is a must-visit]]>http://www.gadling.com/2009/09/15/from-dawn-til-its-gone-hilo-farmers-market-is-a-must-visit/http://www.gadling.com/2009/09/15/from-dawn-til-its-gone-hilo-farmers-market-is-a-must-visit/http://www.gadling.com/2009/09/15/from-dawn-til-its-gone-hilo-farmers-market-is-a-must-visit/#commentsFiled under: , , , , , ,

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.

Continue reading From Dawn Til' it's Gone: Hilo Farmer's Market is a must-visit

From Dawn Til' it's Gone: Hilo Farmer's Market is a must-visit originally appeared on Gadling on Tue, 15 Sep 2009 12:00:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>farmers marketFarmersMarketfoodhawaiilocavoreorganicsustainableTue, 15 Sep 2009 12:00:00 EST<![CDATA[Roadside Barbecue: St. Martin Style]]>http://www.gadling.com/2009/09/03/roadside-barbecue-st-martin-style/http://www.gadling.com/2009/09/03/roadside-barbecue-st-martin-style/http://www.gadling.com/2009/09/03/roadside-barbecue-st-martin-style/#commentsFiled under: , , , , ,

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.

Continue reading Roadside Barbecue: St. Martin Style

Roadside Barbecue: St. Martin Style originally appeared on Gadling on Thu, 03 Sep 2009 10:00:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>barbecuebeachcaribbeanfoodgrillingrestaurantsst. maartenSt.MaartenThu, 03 Sep 2009 10:00:00 EST<![CDATA[Wine, Dine and Raft Your Way Along Idaho's Snake River]]>http://www.gadling.com/2009/08/31/wine-dine-and-raft-your-way-along-idahos-snake-river/http://www.gadling.com/2009/08/31/wine-dine-and-raft-your-way-along-idahos-snake-river/http://www.gadling.com/2009/08/31/wine-dine-and-raft-your-way-along-idahos-snake-river/#commentsFiled under: , , , , , , , ,

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.


Continue reading Wine, Dine and Raft Your Way Along Idaho's Snake River

Wine, Dine and Raft Your Way Along Idaho's Snake River originally appeared on Gadling on Mon, 31 Aug 2009 12:30:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>campingfoodidahooregonraftingsnake riverSnakeRiverwhitewaterwinewine tastingWineTastingMon, 31 Aug 2009 12:30:00 EST<![CDATA[Sustainble Farming Program in Uganda Offers Hope and Help ]]>http://www.gadling.com/2009/08/18/sustainble-farming-program-in-uganda-offers-hope-and-help/http://www.gadling.com/2009/08/18/sustainble-farming-program-in-uganda-offers-hope-and-help/http://www.gadling.com/2009/08/18/sustainble-farming-program-in-uganda-offers-hope-and-help/#commentsFiled under: , , , , , , , , ,

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.

Continue reading Sustainble Farming Program in Uganda Offers Hope and Help

Sustainble Farming Program in Uganda Offers Hope and Help originally appeared on Gadling on Tue, 18 Aug 2009 14:30:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>africacooking classesCookingClassesfarmingfoodgorillagreengreentravelmonthhikingsustainableugandaTue, 18 Aug 2009 14:30:00 EST<![CDATA[Lady in the House: Chef Anne-Sophie Pic's Simple Elegance]]>http://www.gadling.com/2009/08/12/lady-in-the-house-chef-anne-sophie-pics-simple-elegance/http://www.gadling.com/2009/08/12/lady-in-the-house-chef-anne-sophie-pics-simple-elegance/http://www.gadling.com/2009/08/12/lady-in-the-house-chef-anne-sophie-pics-simple-elegance/#commentsFiled under: , , , , , ,

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.

Continue reading Lady in the House: Chef Anne-Sophie Pic's Simple Elegance

Lady in the House: Chef Anne-Sophie Pic's Simple Elegance originally appeared on Gadling on Wed, 12 Aug 2009 09:00:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>chefcookingfoodhotelmartiniquerestaurantsswitzerlandWed, 12 Aug 2009 09:00:00 EST<![CDATA[Eco-Friendly HALL Wines Earns Gold LEED Certification]]>http://www.gadling.com/2009/08/05/eco-friendly-hall-wines-earns-gold-leed-certification/http://www.gadling.com/2009/08/05/eco-friendly-hall-wines-earns-gold-leed-certification/http://www.gadling.com/2009/08/05/eco-friendly-hall-wines-earns-gold-leed-certification/#commentsFiled under: , , , , , ,

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(R) (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.

Continue reading Eco-Friendly HALL Wines Earns Gold LEED Certification

Eco-Friendly HALL Wines Earns Gold LEED Certification originally appeared on Gadling on Wed, 05 Aug 2009 14:30:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>eco-friendlygreengreentravelmonthleednapa valleyNapaValleysustainablewinewineryWed, 05 Aug 2009 14:30:00 EST<![CDATA[Mile High Dining Club: Air France]]>http://www.gadling.com/2009/08/01/mile-high-dining-club-air-france/http://www.gadling.com/2009/08/01/mile-high-dining-club-air-france/http://www.gadling.com/2009/08/01/mile-high-dining-club-air-france/#commentsFiled under: , , , , , ,


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.

Continue reading Mile High Dining Club: Air France

Mile High Dining Club: Air France originally appeared on Gadling on Sat, 01 Aug 2009 09:30:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>air franceAirFranceairlinesdiningfoodreviewwineSat, 01 Aug 2009 09:30:00 EST<![CDATA[Element Hotels: made for do-it-yourself foodies]]>http://www.gadling.com/2009/07/24/element-hotels-made-for-do-it-yourself-foodies/http://www.gadling.com/2009/07/24/element-hotels-made-for-do-it-yourself-foodies/http://www.gadling.com/2009/07/24/element-hotels-made-for-do-it-yourself-foodies/#commentsFiled under: , , , , , , ,


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.

Continue reading Element Hotels: made for do-it-yourself foodies

Element Hotels: made for do-it-yourself foodies originally appeared on Gadling on Fri, 24 Jul 2009 14:00:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>cookingcooking classesCookingClassesecoeco-friendlyhotelhotelmonthleeleedorganicFri, 24 Jul 2009 14:00:00 EST<![CDATA[The Accidental Chef Travels: A culinary journey through Southwest France]]>http://www.gadling.com/2009/07/22/the-accidental-chef-travels-a-culinary-journey-through-southwes/http://www.gadling.com/2009/07/22/the-accidental-chef-travels-a-culinary-journey-through-southwes/http://www.gadling.com/2009/07/22/the-accidental-chef-travels-a-culinary-journey-through-southwes/#commentsFiled under: , , , ,


"Here's to those who show up", cookbook author and artisan chef Kate Hill announces as we raise our glass of Baron D'Ardeuil Buzet (a Merlot blend) to toast the fruits of our afternoon labor. Yet, labor might be considered a misnomer, since by no means did I consider those precious hours tasting Floc de Gascogne, a local specialty made from Armagnac, while touching and tasting my way around Kate's extensive gardens replete with fresh lovage, chervil, butter lettuces and soft, green almonds remotely arduous.

Perhaps, I was feeding off the relaxed, peaceful vibe of her uber-content dog, Bacon, who spent most of the afternoon lying on his side in front of the grand hearth fireplace merely inches away from four, bakery fresh baguettes. Like Bacon, in order to fully grasp the atmosphere of life at Kate's farmhouse kitchen, one must exercise both patience and restraint to properly reap the grand reward found at the end of the day.

Relais de Camont is Kate Hill's culinary haven. Situated in a small hamlet in the heart of Gascony, the 18th century Camont illustrates the gastronomic concept of farm to table in its purest sense. A raspberry custard tart is made with eggs from her chickens while a cold, radish soup laced with herbs and shallots hails straight from her vegetable garden or potager. Visiting Camont is to experience the "cooking life" of Gascony, where the traditions of classical French farm cuisine meld with all that's fresh and local.

Kate's cooking clientele include home cooks looking for a sound introduction to the regional and seasonal flavors of the area, which include Agen prunes, Magret duck and plenty of foie gras. Education is not left out as Kate's classes often incorporate basic cooking techniques such as emulsifying a vinaigrette or the art of making French cassoulet. For these clients, a day class or one of Kate's "French Kitchen Adventure" weekends might be in order, which begin with a local farmers market visit and includes hands-on cooking and multiple meals along with accommodations.

Continue reading The Accidental Chef Travels: A culinary journey through Southwest France

The Accidental Chef Travels: A culinary journey through Southwest France originally appeared on Gadling on Wed, 22 Jul 2009 09:00:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>chefcookbookcookingcooking classesCookingClassesfarmfarmers marketFarmersMarketfoodfranceWed, 22 Jul 2009 09:00:00 EST<![CDATA[A Super Dining Option at Westin Hotels and Resorts]]>http://www.gadling.com/2009/07/13/a-super-dining-option-at-westin-hotels-and-resorts/http://www.gadling.com/2009/07/13/a-super-dining-option-at-westin-hotels-and-resorts/http://www.gadling.com/2009/07/13/a-super-dining-option-at-westin-hotels-and-resorts/#commentsFiled under: , , , , , ,

Many of us travelers have had more than our fare share of average hotel dining experiences, especially when it comes to breakfast. I mean, let's face it. How inspiring can a continental breakfast buffet of day-old scones and room temperature yogurts really be?

Toss in the fact that eating healthy on the road is its own particular challenge, and folks looking for a decent meal are often left to nosh on their own private stash of granola bars along with lukewarm in-room, coffee-maker-coffee, which while arguably better for you than a platter of greasy sausage links, isn't particularly satisfying.

Lucky for us, Westin Hotels and Resorts has just unveiled a new breakfast and all-day dining menu that features nature's very own Superfoods, which are best described as foodstuffs which make you feel...well...super.

Based on the nutritional concepts of the bestselling books published by Superfood Partners LLC, the concept is fundamentally simple. Superfoods are ingredients that are well-known for their health-enhancing benefits. Foods such as tomatoes, avocados, blueberries, salmon and nuts contain that ever-familiar, catch-word "antioxidant". Antioxidants help to slow down the absorption of those evil, damage-causing free radicals that are often responsible for contributing to heart disease, diabetes, macular degeneration, even cancer.

Continue reading A Super Dining Option at Westin Hotels and Resorts

A Super Dining Option at Westin Hotels and Resorts originally appeared on Gadling on Mon, 13 Jul 2009 11:30:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>diningfoodhealthhotelhotelmonthorganicrestaurantsMon, 13 Jul 2009 11:30:00 EST<![CDATA[The Maitre d' of Cheese]]>http://www.gadling.com/2009/07/08/the-maitre-d-of-cheese/http://www.gadling.com/2009/07/08/the-maitre-d-of-cheese/http://www.gadling.com/2009/07/08/the-maitre-d-of-cheese/#commentsFiled under: , , , , ,

I must confess. I want Carolyn Stromberg's job. She spends all day surrounded by stinky cheese, nibbling away her work hours immersed in plethora of funkiness. There's no three-walled office cubicle for this former Cowgirl Creamery apprentice. Only a butcher's block and a stainless steel cheese slicer, along with one of the ultra-coolest gadgets I've seen in a long time-- a glass-enclosed cheese cave built right into the wall of the Old Hickory Steakhouse restaurant at the Gaylord National Resort and Conference Center in National Harbor, Maryland.

And, these are no ordinary cheeses, mind you, so get that grocery store smoked gouda and that plastic-wrapped havarti out of your head. Carolyn, whose proper title is Maitre d'Fromage, spends much of her time working with a variety of local and international purveyors in search of the very best seasonal cheeses to present at their ultimate peak.

Each cheese is carefully selected based on origin, texture, taste and appearance, and is housed in the restaurant's own cave which is kept at just the right temperature and humidity (60 degrees and 80 percent humidity) in order to preserve its optimum ripeness and moisture level. The cave, which is the only one of its kind in the D.C. area, can best be described as a sort of humidor for cheese.


Continue reading The Maitre d' of Cheese

The Maitre d' of Cheese originally appeared on Gadling on Wed, 08 Jul 2009 09:30:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>cheesechefdiningfoodhotelresortrestaurantsWed, 08 Jul 2009 09:30:00 EST<![CDATA[The Accidental Chef Travels: An Introduction]]>http://www.gadling.com/2009/06/30/the-accidental-chef-travels-an-introduction/http://www.gadling.com/2009/06/30/the-accidental-chef-travels-an-introduction/http://www.gadling.com/2009/06/30/the-accidental-chef-travels-an-introduction/#commentsFiled under: , , , , , , , , ,

This post is the first installment of my culinary travel feature column, "The Accidental Chef Travels". Come join me to discover all that's delicious!

I think the best way to introduce myself is to begin with the basics. I grew up in an unusual family -- part West Virginia hillbilly (we proudly hail from the mountainous coalfields) and part academic, since despite having a few economic and cultural cards stacked against us, the majority of my relatives as well as myself went on to receive advanced degrees, write books and teach university level courses. Go figure.

Because of this dichotomous existence, I've spent much of my life straddling the gray area, somewhere between cheesy grits and Chateaubriand. Yet, despite this oxymoron-esque lifestyle, one thing has remained constant -- my love of worldly exploration and an inherent need to taste every last bit of it.

I still believe that the best place on earth is my grandmother's kitchen in Princeton, West Virginia, where she, well into her upper-nineties, whipped up the best fried pies and coconut cake you've ever tasted. Yet, while granny's comfort food remains unbeatable, I still spend my days infatuated with what the rest of the world has to offer.


Continue reading The Accidental Chef Travels: An Introduction

The Accidental Chef Travels: An Introduction originally appeared on Gadling on Tue, 30 Jun 2009 15:00:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>cooking classesCookingClassesculinaryfarmers marketsFarmersMarketsfeaturedfeaturesfoodfood and drinkfood and winefood blogFoodAndDrinkFoodAndWineFoodBlogresortTue, 30 Jun 2009 15:00:00 EST<![CDATA[Blogger Kendra Bailey Morris]]>http://www.gadling.com/2009/06/29/blogger-kendra-bailey-morris/http://www.gadling.com/2009/06/29/blogger-kendra-bailey-morris/http://www.gadling.com/2009/06/29/blogger-kendra-bailey-morris/#commentsFiled under: , , , , , ,

Where was your photo taken? At the 17th Street Farmer's Market in my hometown of Richmond, Virginia. I'm a produce stand junkie. As soon as market season begins, you can find me sifting through piles of fresh veggies, meats and other locally made delicacies nearly every week.

Where do you live now? Richmond, Virginia, where I spend the majority of my days writing, cooking, and planning where to go next and what to eat.

Scariest airline flown? Can't remember the airline, but you can bet I remember the flight. Went like this. Hopped a flight from Richmond to Newark. Plane takes off late at night. Enter massive Southern-style electrical thunderstorm. Plane gets tossed around like dice on a craps table. White knuckle it for about 10 minutes before huge lightning strike creates a power outage inside the plane. I begin bawling like an infant-complete with moments of hyperventilation. (I've never been a great flyer.) Plane finally lands. Exit aircraft, knees still knocking. Greeted by a cabbie, who takes me to a nearby bar, where I promptly buy a six-pack of Miller High Life and drink it in the backseat of the car. Note to self: check weather status before flying.

Favorite city/country/place. My grandmother's kitchen in Bluefield, West Virginia.

Most remote corner of the globe visited. Spent the night on Arthur's Seat, an extinct volcano which overlooks the city of Edinburgh, Scotland, with nothing but newspapers to sleep on, and a decent bottle of Scotch to keep warm. Woke up in the middle of the night to the distant sound of bagpipes and discovered a wild red fox sleeping next to me. Legend has it that Arthur's Seat is the original home to Camelot, so to this day, I have always thought that fox was the ghost of some noble knight sent to protect me.

Favorite guidebook series. Been a big "Let's Go" fan ever since college.

The most unusual food I've ever eaten is...raw monkfish liver. Tastes like a fishy foie gras.

When I'm not writing for Gadling, I'm...cooking, eating, or thinking about eating.

Favorite foreign dish? Restaurant? Poached beef marrow with coconut bread (served straight from the bone) at Poleng in San Francisco. Steak frites in Brussels. Doner kebab while walking the streets of London at 2 a.m. A bottle of cheap Bordeaux, a baguette and any park in Paris. Stewed Opihi's (snails) at Paolo's Bistro on the Big Island in Pahoa, Hawaii.

Favorite trip: Eloping to the Turks and Caicos to marry my husband, Tim, on Grace Bay in Provo, with an Italian couple and a handful of locals serving as our witnesses. Truly magical.

Blogger Kendra Bailey Morris originally appeared on Gadling on Mon, 29 Jun 2009 12:30:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>chefculinaryflyingfoodfood and drinkfood blogrestauranttravelMon, 29 Jun 2009 12:30:00 EST