Green Bay, Wisconsin It’s more than just a football town. Story by Chris Chamberlain It’s a shame that the only time most people think about Green Bay, Wisconsin is during pro football season, when the weather can be pretty problematic for all but the most avid “Packer Backers.” While it’s
If you know only one thing about the food that comes out of Berkeley, California, just across the bay from San Francisco, you probably know about Chez Panisse. There, Alice Waters opened her iconic restaurant in 1971 and, effectively, introduced farm-to-table dining to middle-class America. Thousands upon thousands of diners still make a pilgrimage to Chez Panisse every year to dine at the altar of the slow food movement.
Summer is here and it’s time to get those bicycles out of the garage and hit the trails! Designated by the International Mountain Bicycling Association (IMBA) as the only silver-level ride center on the East Coast—and one of only 15 in the world—Virginia’s Blue Ridge is a perfect choice for riders of all levels. From family-friendly greenways in the city of Roanoke to the scenic Blue Ridge Parkway and more than 300 miles of mountain trails, America’s East Coast Mountain Biking Capital is a cyclist’s bucket list destination.
In Louisiana, Creole and Cajun food often get blended together, but the old timers will tell you they are not the same at all. First, they come from two different regions of the state and, second, they include different ingredients. The main distinction between the two is that Creole food has tomatoes and Cajun doesn't, but of course it's a bit more complicated than that.
Georgia-grown peaches are recognized for their flavor, texture, and appearance. Georgia, which is proudly nicknamed “the peach state,” designated the peach as its official state fruit in 1995. Georgia ranks as one of the nation’s top four peach-producing states and harvests several different varietals of peaches from May to August. Come during peach season to load up on crates of peaches to enjoy at home.
“If you like oysters, then you probably love oysters,” says Dylan Block-Harley, director of operations at Walrus & Carpenter Oysters. “And if you love oysters there’s nothing better than eating them right out of the water.” But if you don’t work at the aquaculture farm in Charlestown, Rhode Island, you can’t really have that experience—unless you manage to snag a coveted spot at one of its summer farm dinners, which happen on a sandbar right in the middle of the oyster farm.
It’s not surprising that Florida—known as the Sunshine State thanks to its more than 230 days of great weather every year—has a plethora of restaurants with outdoor patios and porches where your pooch is welcome to join you for a meal. From funky Key West and cosmopolitan Miami to historic St. Augustine and laid-back St. Petersburg, you’ll find everything from beach bars to award-winning haute cuisine.
In recent years, blooms have leapt from garden to plate. The use of edible flowers at restaurants and bars has surged. For visual appeal, health benefits, and distinctive taste, rose, hibiscus, squash blossom, and many other petals are planted on menus across the country. Here are some of the budding chefs and venues that are increasing the everyday diner’s vocabulary and appetite for edible flowers.
When Evan Hansen and his partners first spotted the location that would become Selden Standard, a contemporary fine dining restaurant in Detroit, Michigan, the building was boarded up and abandoned. Weeds in the empty lot across the street were waist high. Meth dealers openly sold their products on the corner. There wasn’t a working street light for blocks.
There are two places to find authentic and memorable Balkan cuisine: One is in Belgrade, Serbia, and the other is in Washington DC.My hometown, The Nation’s Capital, is an American melting pot, thanks to the hundreds of embassies and international agencies headquartered here. Expats settle in the city and suburbs, some opening up restaurants to quench cravings for the flavors of their homeland. “Open it, and they will come,” is a common refrain among our global restauranteurs.