A traveler in Louisiana will find a fantasy of food choices among Cajun and Creole cuisine , including casual or elegant. The southern state receives a bounty of seafood from the Gulf and numerous dishes feature fish or shellfish, but watch out – many are fried. Don’t leave Louisiana without tasting beignets, boudin, Bananas Foster, cafe au lait, cracklins, crawfish, etouffee, gumbo, Hoppin John, Hurricanes, King Cake, Oysters Rockefeller, Po Boys, pralines and of course, Tabasco sauce.Continue reading Louisiana Food Fantasy
A city that boasts a Bacon and Ale Trail, a Chocolate Trail and a Maple Trail has got to be a foodie’s delight. I’d flown to Toronto, Canada and couldn’t wait to begin tasting my way through nearby Stratford. The farmers and producers in Perth County are known for pasture fed organic beef, Amish-raised goat milk, organic fruits and vegetables, heritage pork and artisanal
breads and cheeses.
“You can’t go home without tasting BBQ,” said my host and so I sat down again to dine, this time at Fiorella’s Jack Stack Barbeque in the Plaza. “Zagat’s rated this place number one (for barbeque) in the country,” she continued. And, we began noshing yet another meal … starting with burnt ends as an appetizer. Kansas City originated these two-inch cuts of beef ribs renown for their charcoal-black crusty edges – the parts everyone fights over like the baked corners of lasagna.
“Killer,” I said.Continue reading Eating My Way through Kansas City