Trends & Trails

Virginia’s Crooked Road Heritage Music Trail

Winding through more than 300 miles of southwestern Virginia, the Crooked Road Heritage Music Trail dishes up authentic gospel and bluegrass music along side a mouth watering selection of local pit stops. The trail features nine major venues and more than 60 affiliated venues where you can listen to bluegrass pickers, a capella gospel singers, fiery fiddlers,and old-time string bands, plus lots of spots to explore the region’s rich musical traditions at museums and educational exhibits along the way.

2019-01-10T20:33:23+00:00January 15th, 2019|Categories: Featured, Mid-Atlantic, Regions, Trends & Trails|Tags: , |0 Comments

10 Best Eats on the Natchez Trace Parkway

Beginning in Natchez, Mississippi and running 444 miles to Nashville, Tennessee (or vice versa), the Natchez Trace Parkway follows the historic Old Natchez Trace through three states. Initially used by Native Americans who were following the tracks of large game such as bison, the Trace became an important trail for settlers, slave traders and soldiers. Today, it makes for a gloriously scenic drive filled with opportunities to stop and sample some of the South’s best food.

2019-01-09T17:57:14+00:00January 10th, 2019|Categories: Featured, Regions, South, Southeast, Trends & Trails|Tags: , |0 Comments

Great Beer + Great Food = Atlanta, Georgia

San Francisco’s restaurant scene is known for three main types of cuisine: California, fusion, or both. Local and sustainable ingredients are routinely showcased; it’s common to find names of farms and vineyards featured alongside menu items. Special occasions and pop-up dining events are often an excuse to feature ingredients not otherwise available on the menu.

2018-12-07T17:13:04+00:00December 13th, 2018|Categories: Featured, Trends & Trails, West Coast|Tags: , , |0 Comments

Réveillon Dinners

Once you pass underneath the gateway arch at the foot of Federal Hill, you’re in Providence, Rhode Island’s Little Italy. Classic red sauce restaurants—some of which date back a century—line Atwells Avenue. In between, there are Italian specialty shops where dried sausages hang in the windows while songs by old crooners are piped out into the street. There are bocce courts, and an Italianate fountain in DePasquale Square with twinkling lights hanging overhead. This time of year, there’s also a huge Christmas tree illuminating the piazza. If you can catch it during one of the season’s first snowfalls, you’re not likely to find a more magical scene.

2018-12-05T21:46:02+00:00December 11th, 2018|Categories: Featured, South, Trends & Trails|Tags: , |0 Comments

The Feast of the Seven Fishes: West Coast

San Francisco’s restaurant scene is known for three main types of cuisine: California, fusion, or both. Local and sustainable ingredients are routinely showcased; it’s common to find names of farms and vineyards featured alongside menu items. Special occasions and pop-up dining events are often an excuse to feature ingredients not otherwise available on the menu.

2018-12-31T13:21:13+00:00December 6th, 2018|Categories: Featured, Trends & Trails, West Coast|Tags: , , |0 Comments

The Feast of the Seven Fishes: East Coast

Once you pass underneath the gateway arch at the foot of Federal Hill, you’re in Providence, Rhode Island’s Little Italy. Classic red sauce restaurants—some of which date back a century—line Atwells Avenue. In between, there are Italian specialty shops where dried sausages hang in the windows while songs by old crooners are piped out into the street. There are bocce courts, and an Italianate fountain in DePasquale Square with twinkling lights hanging overhead. This time of year, there’s also a huge Christmas tree illuminating the piazza. If you can catch it during one of the season’s first snowfalls, you’re not likely to find a more magical scene.

2018-12-05T20:28:10+00:00December 4th, 2018|Categories: Featured, Northeast, Trends & Trails|Tags: , , |0 Comments

Grits

When I first moved to the South years ago, one food item stood above the rest as an introduction to my adopted new food culture: Grits. Though not commonly spotted on Northern menus, grits are a standard feature on Southern menus, from humble eateries to fine dining establishments. Grits are a humble ingredient and can be prepared a number of ways, from thick and creamy to light and fluffy, from runny to firm cakes. In skillful cook’s and chef’s hands, grits are treated to such inventive uses that the more I discovered about grits the more my infatuation with them grew.

2018-12-06T21:15:16+00:00November 29th, 2018|Categories: Featured, Southeast, Trends & Trails|Tags: |0 Comments

Happy Thanksgiving

All of us here at Foodie Travel USA wish everyone a very happy Thanksgiving.  We’d like to take this opportunity to say a simple “thank you” for reading our posts. We hope you enjoy reading it as much as we enjoy putting it together and digging into flavors from coast to coast. While gearing up for the holiday, some of us stopped to reflect and share memories, insights and even some home-cooking tips from past Thanksgivings.

Whoopie Pies

Is it a cookie? A cake? A pie? A dessert sandwich? When it comes to the Maine whoopie pie, the answer is all of the above. In its most basic form, a whoopie pie is made up of two dark chocolate cake discs about the size of a hamburger bun with a layer of sweet, creamy, thick white frosting sandwiched between them. While the origins of the treat are up for debate, Maine claims to be the birthplace of its invention: The first whoopie pies came out of a Lewiston, Maine bakery in 1925.

2018-11-16T18:20:14+00:00November 20th, 2018|Categories: Featured, Northeast, Regions, Trends & Trails|Tags: |0 Comments

Supper Clubs: An Emerging Tradition

In today’s crowded restaurant scene—where traditional favorites are joined by new dining venues almost constantly—it can feel like you’ll never get to every hotspot you want to check out. In such a market, it’s easy to imagine that chefs would foster a spirit of competition, thinking that somebody else’s restaurant has to fail in order for his or hers venture to succeed. Fortunately, in many communities and for many chefs, that is not the situation: Chefs often feed their creative souls through collaboration and cooperation which best shines through during special dining events that showcase the talents of all involved.

2018-11-06T19:18:27+00:00November 8th, 2018|Categories: Featured, Regions, Southeast, Trends & Trails|Tags: , |0 Comments