Narobi, Kenya: Where culture, cuisine, and class converge

Fresh off a Kenyan adventure, the CD takes you on a cultural and culinary tour of Nairobi, a city of contrasts. The food scene one finds in Nairobi as a wealthy expatriate is far different than what those less fortunate may eat, showing us all just how fortunate we are as travelers. Many of us…

Explore Hawai’i and its Cuisine!

Pineapples, pork, Poké, and Passionfruit – oh my! But there’s so much more to explore in Hawaiian cuisine. From Japanese fusion of Musubi and Poké, Kalua pork, the buttery macadamia nut, the mai tai, a unique form of shaved (“shave”) ice, to its seeming obsession with Spam, cookies and potato chips – at least to…

An introduction to the cuisine of the. Greek Cyclades, Part 2: The dishes

The second in a series featuring Greek cuisine and the restaurants of Mykonos. Two posts ago, we set the stage for a Greek drama: The wonderful cuisine of Greece. We discovered the raw ingredients that comprise some of Greece’s beloved dishes; today, we will explore the dishes themselves. Some are so beloved they have been…

Huana Pucllana: Where archaeology, and fine dining meet in Lima

The CD finally traveled outside the US again, and you reap the benefits! Today, we travel (back) to Lima, Peru, arguably the food capital of the Andean community of South America, for an impeccable experience dining at the Incan ruins of Huana Pucllana. “Napa and Sonoma need a break,” my father texted me after reading…

The oddest ice cream I ever ate: The corn sundae

Ice cream.  What could be more perfect on a sweltering day? When you’re traveling in foreign lands, you might get a reminder of how something that seems universal really means something different to other cultures.  When I visited Thailand, several years ago, I had that realization when I encountered the corn sundae. ‘DipNote’:  Before I continue, I’d…

The General Muir: New York deli meets Atlanta’s rising food scene

Far from the Big Apple, The General Muir, one of Atlanta’s hottest restaurants, combines modern precision with the vibrant traditions of New York’s Jewish delis: matzoh, pastrami, the reuben, bagels, lox, trout, and of course, a great brisket find an unexpected home alongside an eclectic mix of food trends that include burrata, lentils, beets, hangar…

A visit to Atlanta’s Krog St. Market

Today, we explore Atlanta, Georgia’s Krog St. Market, an urban food hall and recent addition to Atlanta’s food scene. Farmer’s market it is not, but its eateries and vendors showcase local products, as well as food and craft artisans that appeal to hipsters and Buy Local fans alike. The urban food hall is not a…

About that great Indian food experience in Tunis…

My best meal in Tunisia wasn’t regional food, but instead, complex Indian dishes paired with Tunisian wine: a match made in globalization heaven! I did not expect to write that my best meal in Tunisia was Indian food. Yes, I expected great couscous or perhaps the depth of flavor in Moroccan style tagines, maybe an…

A verbal Moroccan feast

Enjoy this verbal and visual Moroccan feast brought to you by two of Tunis’s acclaimed restaurants. Shared regional influences and geography unite the culinary traditions of Morocco and Tunisia, yet they are far from redundant. Moroccan cuisine is more familiar to the outside world than Tunisia’s. I have to argue that this phenomenon is for…