Posted by Maralyn on Jun 15, 2013 | 0 comments
Recently, Michelle M. Winner, president of IFWTWA, and I were honored to be asked to be judges at the Etouffée Cook-off. There were eight of us in total. This cook-off is part of the annual Breau Bridge Crawfish Festival.
We have been judges in other food competitions, have experienced etouffée, but did not realize the seriousness involved with being true to the true etouffée, with color,...
Posted by Maralyn on Jun 12, 2013 | 1 comment
By Mark Spivak
We live in the age of the sommelier, and food and wine pairing is commonly accepted as an art—there’s hardly an upscale restaurant in the U.S. that doesn’t offer a tasting menu with optional wine matchups for each course. Globally speaking, though, far more vodka than wine is consumed with food (if you doubt this, think about Russia). Unlike bourbon or tequila, where assertive...
Posted by Maralyn on Jun 10, 2013 | 0 comments
By Norman E. Hill and Maralyn D. Hill
Even though we enjoyed this experience in 2012, we know that the 2013 festival was just as exceptional. We would recommend checking it out for 2014.
We three journalists, Maralyn and Norm Hill and Michelle Winner, arrived on Monday night, figuring our high expectations about the Festival would be met. They were. This Festival covers several Maine towns, including...
Posted by Maralyn on Jun 6, 2013 | 0 comments
Are you interested in becoming a guest blogger on www.whereandwhatintheworld.com? We are looking for guest bloggers to contribute to our site.
We are accepting submissions of articles that are 800-1000 words, we need the author’s bio and photo to accompany the blog post. We ask that our guest bloggers provide us a link back to our site and/or promote their guest blog appearance on our...
Posted by Maralyn on May 22, 2013 | 2 comments
Simple and delicious recipes, tales, and experiences captivate the reader to keep devouring the entire book. However, before I go on more about the book, I’d like to tell you a little more about Annie Mahle, as that will intrigue you just as much.
Mahle has honed her skills for more than 25 years. She began her windjammer career as a mess cook and developed a passion for cooking....
Posted by Kim Elizabeth MacQuarrie on May 22, 2013 | 2 comments
One of the many wonderful things about living in Portland,Oregon is its’ proximity to Mt. Hood National Forest and a candy store of easily accessible camping, hiking, fishing, and wildlife viewing activities. The wilderness is literally in Portland’s (and my) backyard.
Just one hour away is Tollgate Campground, one of the first of many on the way to picturesque Mt. Hood. Wedged between...
Posted by Maralyn on May 21, 2013 | 0 comments
Have you looked for or found an energy drink that works? I go in various cycles trying to find one that works for me.
Periodically, I try they various energy drinks to see if they could provide the boost I need around 2:30 or 3:00 p.m. So far, I’ve not found one that works for my body. Grant it, I always push the envelope with keeping too much on my schedule.
A couple of months ago, I receive...
Posted by Brenda on May 19, 2013 | 0 comments
Cheers or bottoms up, the traditional English toast, translates into the Okole Maluna in the beautiful islands of Hawaii.
Our lucky IFTWA group meets this week in Honolulu for our annual conference.
I am sure we will be enjoying this rum and pineapple libation that I first discovered at my favorite Trader Vic’s
when it was in San Francisco. This is where Victor Bergeron served this drink to...
Posted by Maralyn on May 17, 2013 | 0 comments
Sous Vide has intrigued me a long time. Leave it to Mark Spivak to see how creative and cutting edge bartenders are using this method to infuse spirits. ~MDH
Over the past decade, the sous vide cooking process has morphed from an esoteric technique to something commonplace in both professional and home kitchens. This is partly due to the influence of the ubiquitous food media and the desire...
Posted by Maralyn on May 15, 2013 | 0 comments
Flavor Trends from Flavor & the Menu are two of my favorite reads. The selection of chef writers is incrediable and the trends they recommend seem to be on target. Here is one of the latest.
The funky flavor notes of fermented foods are seeing a renewed culinary appreciation
(At Chicago’s BellyQ, crispy mung bean pancakes get a powerful punch from a kimchi and...