(December 19, 2011) – Northern Germany’s top chefs in Berlin and Hamburg continue to rack up
Michelin stars, firmly establishing the two cities at the top of the country’s gourmet food chain.
Their young, inventive and creative chefs have solidified the trend toward a modernized,
German cuisine with local recipes and strong regional influences.

Both Berlin and Hamburg ascended to new culinary heights with two new 2-star restaurants in
each city, bringing the number of Michelin star adorned eateries to 13 in the German capital and
to nine in Hamburg, with a total of 27 stars.

Here’s the list of newly star rated restaurants:

In BERLIN, Hendrik Otto, who has been at the helm of the Hotel Adlon’s restaurant »Lorenz
Adlon Esszimmer« only since April 2010, was awarded his second Michelin star. Food critics
have been taking notice of this major talent since Otto, now in his mid-thirties, won his first
Michelin star ten years ago in Cologne. Under the motto “exciting, expressive, European-
inspired”, he combines diverse influences and the finest European traditions, creating
interpretations of classic haute cuisine.

The second new addition to Berlin’s 2-star restaurant firmament is »Reinstoff« at the historical
factory ambiance of the Edison-Höfe, where shooting star Daniel Achilles is working his magic.
»Reinstoff« opened in March 2009 and won its first Michelin star the following year. Achilles’
meteoric rise into the cooking stratosphere has the German capital buzzing; his specialty is local,
organic produce and his talent has now been reaffirmed with a second star.

With the two new additions, Berlin now boasts three 2-star restaurants.

Another new recognition this year: Sebastian Frank, chef at »Horvath« in Berlin’s Kreuzberg
district, was awarded his first-ever gourmet star. Overall, Berlin offers 13 Michelin star
restaurants (three with 2 stars each and ten more featuring 1 star) – more than any other
German city.

In addition to the star-rated eateries, Berlin offers many other worthy culinary discoveries. One
of those places is »Volt«, located in a former power station in the trendy Kreuzberg district.
Matthias Gleiß is one of the new chefs to watch; his approach to cooking has been labeled
»New Berlin Cuisine« and features lots of fresh and locally grown ingredients.

A 90-minute train ride to the west, maritime HAMBURG is flying high as well with nine Michelin
star restaurants, including two brand new 2-star gourmet temples.

For the 2012 German edition of the Michelin Guide, 38-year-old chef Christoph Rüffer of
»Haerlin« was awarded his second star. Tucked away inside Hamburg’s fashionable Fairmont
Hotel Vierjahreszeiten, Haerlin offers perfect views of Hamburg’s inner-city Alster Lake, and a
haute cuisine based on classical French cooking with mediterranean components. Rüffer values
taste above everything else. Amongst his specialties are foie gras and wild salmon from
Scotland.

Thomas Martin, who is in his mid-forties and waves his magic cooking wand at »Jacobs«, also
won a second Michelin star. Martin is a proponent of the new wave in gourmet cuisine –
contemporary, light and fresh with lots of locally produced legumes, sea food and meats.
Located in Hamburg’s posh Nienstedten district, the Jacobs culinary experience is augmented by
stucco ceilings, murals, heavy chandeliers and grandiose views of the Elbe River.

Both Rüffer and Martin belong to a noteworthy group of talented chefs working in Germany
today. Food critics maintain that this is the golden age of young and ambitious chefs with
impeccable technique, who have developed their own signature dishes without sacrificing the
visual harmony or the taste of their creations.

But it doesn’t necessarily take Michelin stars to enjoy a fantastic meal in Hamburg. From
international cuisine to local menus of fresh sea food, the city’s restaurant scene is as diverse as
its population. Some of the best places to eat in Hamburg can be found in the area between the
exhibition centre, the meat market and the Schanzenviertel district, where celebrity and TV chef
Tim Mälzer does the honors at »Bullerei«. Menu choices run from duck’s breast and plaice to
the restaurant’s signature dish, »bull feed«. But it’s not just about the food – the »Bullerei« is
housed in what used to be the historical cattle halls of the old Hamburg slaughterhouse.

(Edinburgh, Scotland, November 2011) – Connoisseurs Scotland’s Boath House invites food enthusiasts to join Chef Charlie Lockley, Scottish Chef of the Year 2010, for an exclusive three-day foraging course that delves into the culinary secrets behind the Georgian mansion’s Michelin star and 4AA rosettes.  Guests spend the first day exploring Boath House’s extensive grounds, which includes 20 acres of gardens and wilderness, before getting their first taste of Michelin-starred cuisine with a six-course dinner.  Chef Lockley, a keen proponent of the UK’s slow food movement, leads guests through the local foraging areas and teaches them how to choose the correct plants and harvest in a sustainable manner; provides a demonstration on how to incorporate the foraged foods into award-winning fare; and introduces guests to local suppliers, including a cheese maker, pig farmer and garlic grower.  The program leaves free time for guests to indulge in the wide range of treatments available at the in-house spa or take in the castles, distilleries and wildlife in the surrounding countryside.  The course is priced at £675 ($1,077)* and includes three days (May 8-10 or June 5-7) bed and breakfast, all tutoring and instruction, tea on arrival, light lunches and  three six-course daily changing dinner menus.  Additional nights can be added at a rate of £265-335 ($418-528) per night, based on double occupancy, and include accommodation and breakfast.  For reservations, contact info@boath-house.com.

The cooking ethos of Boath House and Chef Lockley is based on their association and involvement in the slow food movement and organic food.  The hotel’s impressive garden, which was revamped and expanded by the proprietors, provides most of the organic fruits, vegetables and herbs found in their menu, and the honey is derived from their own hives.  Other locally-sourced ingredients include high quality seafood, caught and delivered daily by West Coast fishermen, and meats and cheeses from an organic dairy.  Using a highly imaginative yet simply preparation, Chef Lockley and his team “let the ingredients do the talking” in their dishes, which always make use of the best seasonal  flavors and an expanding range of foraged ingredients.

Connoisseurs Scotland’s 27 members include three of the world’s finest golf resorts, Gleneagles, Turnberry and Old Course; Inverlochy Castle, recently voted the best hotel in Europe; several outstanding city centre properties including Prestonfield, one of only two 5 Red Star Hotels in Edinburgh, and the recently refurbished Sheraton Grand; a 19th-century castle health spa; a collection of intimate country house hotels; the ultimate luxury train; the finest hotel afloat and an exclusive use property.  Five of the members boast Michelin-starred restaurants.

Information on Connoisseurs Scotland, its member resorts, partners and special offers can be found atwww.luxuryscotland.co.uk.

Gebhard Schachermayer, Executive Director of Vila Joya in Albufeira – Guia, in the Algarve region of Portugal, proudly announces the illustrious chef line-up for PORTUGAL’S 6^TH ANNUAL INTERNATIONAL GOURMET FESTIVAL, organized by Mr. Schachermayer and event sponsors Nespresso-Portugal, BMW-Portugal, Hugo Boss, G.H. Mumm Champagne and Vista Alegre.  The world’s sole food festival in which only Michelin-starred chefs are the participants, PORTUGAL’S 6^TH ANNUAL INTERNATIONAL GOURMET FESTIVAL will be held at Vila Joya from January 13 – 23, 2012.

During the ten nights of the 6th annual event in 2012, Vila Joya’s Chef Dieter Koschina**-awarded with two Michelin stars for his work at the on-premise restaurant – will welcome over twenty internationally renowned chefs, including: three-star chefs Jonnie Boer*** (De Librije, Netherlands), Laurent Gras*** (New York City), Nils Henkel*** (Lerbach, Germany), Alain Passard*** (Restaurant Arpege, France) and Joachim Wissler*** (Schloss Bensberg, Germany); two-star chefs Shaun Hergatt** (SHO Shaun Hergatt, New York City), Jacob jan Boerma** (De Leest, Netherlands), Peter Knogl ** (Les Trois Rois, Switzerland), Norbert Niederkofler** (Hotel & Spa Rosa Alpina, Alto Adige Italy), Magnus Nilsson** (Restaurant Faviken Magasinet, Sweden), Hans Vaelimaeki** (Chez Dominique, Finland) and Heinz Winkler** (Residenz Heinz Winkler, Germany); and one-star chefs April Bloomfield* (The Spotted Pig, New York City), Siegfied Danler-Heinemann* (Amadeus, Portugal), Vicente Farge* (Fortaleza do Guincho, Portugal), Nigel Haworth* (Northcote Blackburn, U.K.), Martin Klein* (Ikarus, Austria), Mario Lohninger* (Cocoon Club, Germany), Albano Lourenco* (Quinta das Lágrimas Hotel, Portugal) and Benoir Sinthon* (Il Gallo d`Oro, Portugal).

“With each of these superstar chefs presenting his or her tasting menu combined with several wine pairings, the festival is a true gourmand’s dream.  This is the only gourmet event where can you experience the work of Michelin-starred chefs from around the globe.  And the same chef never appears twice, an added bonus for repeat visitors,” says Executive Director Gebhard Schachermayer.

Considered one of the best and biggest gastronomical events in the world, PORTUGAL’S 6^TH ANNUAL INTERNATIONAL GOURMET FESTIVAL honors Portuguese wines, local vineyards, area hotels, food, artists, designers and all the undiscovered beauty Portugal offers, attracting visitors from throughout Europe and the United States.

For the first time in the festival’s history a luncheon will be prepared on the Malhadinha Nova Vineyard and will give guests of the festival an opportunity to bask in the atmosphere of one of Portugal’s most beautiful vineyards and farms. What the chef will be serving is what is raised or grown on the property giving new meaning to “farm to table” dining.

In addition, there will be daytime festivities for guests to partake of including golf tournaments, wine and spirits tastings; workshops on Pata Negra and chocolate making, etc.  There will also be a Go-Kart Race – “The Battle of the Michelin Chefs,” where the masters will go head-to-head in a different type of competition than what is currently seen on television.

Travel packages are available so guests can tailor their experience to their own personal needs.   Guests can choose between staying at the Vila Joya or other hotels including CS Sao Rafael Hotel.  The silver package includes 3 days of events and dinners plus a round trip economy class airline ticket, the gold package 5 days, and the platinum package all 10 days.  The gold and platinum packages include business class tickets, spa treatments, and transportation to and from the property.

For more information or to book, go to www.internationalgourmetfestival.com.

The first thing I noticed walking into the original Din Tai Fung was the kitchen to the right, with table after table of kitchen help preparing tray upon tray of xiaolongbao—literally a ‘small steamer dumpling’.

The heat and humidity in the kitchen matched the weather outside and I wasn’t sure this was such a great idea. But after walking up to the fourth floor dining room while inhaling the aromas around me, eating steamed dumplings started to make a lot of sense. A refreshing glass of icy cold Gold Medal Taiwan Beer also helped.

My first dumpling was Angled Loofah (squash) and shrimp. I was instructed not to dip these into a sauce because the delicate flavor would be lost. What impressed me most about these fluffy pillows of goodness was the perfect balance of flavors. This balance seems to be a hallmark of this iconic Taiwanese restaurant.

Next I enjoyed the most famous dumpling at Din Tai Fung – pork. These bao have 18 folds at the top and are filled with a small bit of ground pork and a hot broth that spills out when you open the dumpling. But my favorite was the truffle and pork. The truffle-pork bao is a recent addition to the regular menu and is as close to perfection as any food I’ve ever enjoyed.

The truffle and pork complemented each other (balance!) and made each bite a delight to be savored slowly. Din Tai Fung has branches all over the world, but if you want to try this decadent treat you’ll have to go to the original on Xinyi Road in Taipei.

For more information about Din Tai Fung, visit: http://www.dintaifung.com.tw/en/.

Marsha Lenox is a writer and freelance editor. Her articles and essays on travel, roller derby and homeschooling have been featured in newspapers, magazines and on numerous websites and blogs. Marsha writes and performs creative non-fiction stories for Story Salon, the longest running storytelling venue in Los Angeles. She is also a roller derby referee.

Riviera Maya, Mexico (August 11, 2011) — Grand Velas Resorts invite travelers to indulge their taste buds with new culinary-themed package offerings in Riviera Maya and Riviera Nayarit. In addition to the resort’s “Beyond All-Inclusive, Beyond All Compare” plan, the culinary hotel packages feature international cuisine and wines, cooking classes and contests for adults and kids, mixology lessons and food tours that will delight even the most discriminating gourmet!

Riviera Maya: Art of Cooking Package: 
At Grand Velas Riviera Maya, foodies of all ages can discover their inner Wolfgang Puck with the family-focused ‘Art of Cooking Package’. In addition to Riviera Maya’s luxury all-inclusive accommodations and services, this package includes cooking classes led by executive chefs, a wine tasting, a class on preparing a 3-course meal with a diploma for participation and a chef’s jacket to carry on gastronomic exploits even after the vacation ends. Younger participants can also enjoy junior cooking classes taught by expert chefs from the hotel’s restaurants where they’ll learn to prepare their own 3-course meal followed by an awards ceremony and a special fun kit for their participation. Valid until December 19, 2011, rates start at $329 per person per night with double occupancy in the Zen Grand Suite. Up to two children per suite are complimentary when staying with their parents in a Zen Grand Suite.  Kids staying with their parents in an Ambassador and Grand Class Suite are $65 per child per night.

Riviera Nayarit: Gourmet Package:
In addition to wine and tequila tastings, cooking classes, cocktail classes and sumptuous food and wine tours of local gourmet restaurants, Gourmet Package guests will enjoy a gourmet amenity upon arrival; one special Spa Cuisine lunch per suite at Azul restaurant; one progressive Dinner per suite at Frida, Lucca and Piaf, the resort’s Four Diamond Award winning restaurants; 15% off boutique and spa services, and 20% off golf at Vista Vallarta Golf Courses. Private VIP Airport Transportation is also included. Available until December 18, 2011 and April 16, 2012 – December 19, 2012, rates start at $359 per adult person per night (double).  From Jan. 3 – April 15, 2012, rates start at $435 per adult person per night (double).

A minimum 3-night stay applies to both packages.  For reservations, please visit www.grandvelas.com or call 1-866-230-7221.

Belize City, Belize, July 21, 2011 — For years, culinary travel has been a growing trend and now, with the launch of Belize’s new culinary campaign, Savor Belize, foodies can not only explore unique cuisine offered throughout this destination, but they can learn what makes the fare so different from other Central American and Caribbean countries. In fact, Belize offers numerous food-focused tours and festivals that offer travelers a peek into the production of the country’s diverse culinary treats. Following are highlights of popular tours that are offered year-round and help to complete a culinary exploration of Belize:

Marie Sharp’s Factory
The Marie Sharp’s Tour is a fantastic way to experience one of Belize’s most popular condiments, which are quickly becoming known across the world for authentic, all-natural pepper sauces. A tour of the factory begins in the fresh air among lush habanero plants outside the production facility in Dangriga. Continued inside the plant, the tour offers visitors an up close and personal view of the creation of the famous habanero sauces, as well as Marie’s jams, jellies, juices and cassava chips. Marie Sharp’s Tour saves the best for last – the taste testing, of course! Each visitor is served crackers to sample various hot sauces, jellies and jams. Select your favorite and then pick up a bottle at the gift shop. Swing by for a tour, or call ahead if bringing a large group. To learn more about Marie Sharp’s full line of products, visit www.mariesharps-bz.com.

Belikin Brewery
Experience the creation of Belize’s official beer, Belikin, which is offered in four distinct varieties: Stout, Premium, Lighthouse Lager and the original Belikin. This free tour offers an exclusive look inside the brewing process at the Belize Brewing Company in Belize City. From the malt to the hops, this guided tour will offer a unique look at the brewing process of Belikin beer. After the tour, enjoy a complimentary, ice-cold brew at the Belikin Brewery’s pub. To learn more about all of Belikin’s brews, visit www.thebeerofbelize.com.

Cyrila’s Chocolate

Family-owned and run, Cyrila’s Chocolate provides a tour in San Felipe Village that provides visitors the unique opportunity to experience the traditional and authentic Mayan chocolate making process.  From a tour of the family’s organic cacao farm to lessons on how to shell cacao beans and grind them into a smooth paste, visitors actively participate in every stage of the chocolate production process in a beautiful, open-air thatched roof environment. Plus, visitors receive the ultimate reward for their hard work – a sampling the finished product! For more information about Cyrila’s Chocolate, visit www.cyrilaschocolate.com.  

Traveller’s Liquors
Sample the flavors, share the secrets and live the tradition of Traveller’s Liquors at the Heritage Center museum in Belize City. This tour offers a unique look at the bottling process, Belizean aging process and rich history of rum making in Belize. The Traveller’s tour also shares an exceptional history of Jamie Omario Permodo and his family, who created the award-winning Traveller’s rum almost 60 years ago. What better way to end the visit than sampling this unique rum and purchasing a vintage edition rum, available only at the Heritage Center. For more information, visit www.onebarrelrum.com. 

For more information on how you can be one with Belize, visit www.travelbelize.org and for more information on Belize’s authentic cuisine and culinary travel opportunities, visit www.savorbelize.com.

Miami, Fl., July 13, 2011 – Whether you are passionate about gourmet food and drinks, an amateur cook or professional in the industry; you are invited to Panama City from September 1 to 3. In those three days, the capital of Panama will host the international expo Panama Gastronomica 2011, a world-class event where the most important food and drinks in the region will be promoted, while attendees will have the opportunity to learn, experience and enjoy the latest trends in gastronomy.

Renowned chefs from around the world will attend this event which, in its first edition, will have the United Stated as the guest country; along with Chiriquí, the country’s most productive region, which will be the guest province.

The event will also host a Gastronomic Conference where participants may exchange knowledge and ideas. Among the confirmed presenters are renowned chefs from Panama and the United States, including Ecuadorian-American, Jose Garces -one of the six prestigious winners of Iron Chef-, Chef Wilo Benett from from San Juan, Puerto Rico as well as Brad Farmerie, Laurent Tourondel and Maricel Presilla from the US, along with other personalities from the culinary world.

The attendees of Panama Gastronomica 2011 will enjoy an exhibition showcasing top quality products from the country and from around the world. Here, The Wine Route will make its debut; where the lovers of this alcoholic beverage will have the opportunity to taste a wide array of varietals, as well as participate in tastings and food pairings especially prepared by these prestigious local chefs.

Visit Panama’s “Gourmet Cup,” is another event that will be held within Panama Gastronomica 2011 to allow teams integrated by students from different countries to compete in a culinary contest.

Because of its strategic geographic location, Panama has always been a country with rich and unique culinary traditions that link the Creole heritage with the unique flavors and rituals from the country’s native cultures. Panama’s cuisine caters to all tastes with its large production of fish and seafood, coffee that is traded throughout the world, renowned rum and specially beers with an internationally recognized quality.

Panama Gastronomica 2011 is a reflection of the country’s growth in the culinary scene.  With more than six culinary schools, new luxury hotels opening in the upcoming months and world-renowned chefs launching new restaurants, Panama is becoming the newest stop on every foodies’ travel list.

Cancun, Mexico (June 28, 2011) - Food and wine lovers from all over can mark their calendars as the countdown to the First Annual Cancun-Riviera Maya Wine & Food Festival has begun.  Bringing national and international affluent consumers to one of the most visited and picturesque destinations in the world, the inaugural event will take place March 15 – 18, 2012.

Celebrating Star Chefs, Wines and Spirits of the Americas’ continent, Mexican Gastronomy, and special guest of honor, Ferran Adrià — this innovative Festival will feature some 30 events over four days, including the best that Canada, the USA, Mexico, Argentina, Brazil, Chile and Peru have to offer in terms of talent, wineries, spirits and culture.

A sampling of the festivals events include: The Future of Cooking with Ferran Adrià, Star Chefs Tribute To Mexico Gala Dinner, Celebrity and Winemakers Lunch Cruise, Tapas & Paellas Competition, Ferran Adrià Tribute Dinner, Wine and Spirits Tasting Seminars, Celebrity Chef Cooking Demos, After Dark Cancun Parties, the Amex Gourmet Tasting Village where the best restaurants and gourmet foods, wines, spirits and entertainment will be showcased, and a Closing Latin Grill and Fiesta.

“We’re planning a memorable wine and food experience, on one of the most remarkable cultural and adventure destinations on earth. When still cold in North America,  fantastic weather and some of the nicest beaches in the world will await our international guests. By placing limits on the number of seats at each event, we want to facilitate interaction between our guests and their preferred celebrities. This is an incredible event you won’t want to miss,” says Festival Founder, David Amar.”

Celebrity Chefs From Eight Countries: Ferran Adrià, Spain; Ingrid Hoffman, USA; Jacques Pepin, USA;  Aaron Sanchez, USA; Marcella Valladolid, USA; Cristián Correa, Chile; Jerome Ferrer, Canada; Paulina Abascal, Mexico; Christian Bravo, Mexico; Sergio Camacho, Mexico; Aquiles Chavez, Mexico; Arturo Fernandez, Mexico; Miguel Garcia, Mexico; Paola Garduño, Mexico; Guillermo González, Mexico; Federico López, Mexico; Paco Mendez, Mexico; Benito Molina, Mexico; Ricardo Muñoz, Mexico; Edgar Nuñez, Mexico; Enrique Olvera, Mexico; Bruno Oteiza, Mexico; Patricia Quintana, Mexico; Carmen Ramirez, Mexico; Alejandro Ruiz, Mexico; Roberto Solis, Mexico; and Jonathan Torres, Mexico.  Additional star chefs from Argentina, Brazil and Peru to be announced soon.

The Cancun-Riviera Maya Wine & Food Festival brings together the world’s leading consumer food, wine and spirits producers, importers and distributors, as well as luxury goods companies interested in exposing current brands and/or introducing new brands to affluent customers, primarily from North American and Mexico.

This international festival is the first gourmet lifestyle event dedicated exclusively to celebrating the Best that the Americas continent has to offer in terms of talent, wine, food and spirits, as well as the rich ingredients and cultural traditions known to Mexico, while giving back to the community, with proceeds from the festival supporting local charity Ciudad de la Alegria.

Festival partners and sponsors include: The Cancun Conventions Bureau; the Riviera Maya Tourism Trust, and Visit.Mexico; American Express Company (Mexico); Grupo Herdez, Grupo Modelo, Nestle Waters, Porsche , Aqua Hotel  and many others in advanced discussion. There are a limited number of sponsorship and hospitality opportunities still available.  For additional information, please contact David Amar at 998-164-4487 (Cancun cell) or 514-862-8901 (Montreal, Canada Cell).

About Cancun-Riviera Maya Wine & Food Festival: Scheduled for March 15 – 18, 2012, tickets for the Cancun-Riviera Maya Wine & Festival will go on sale in October 2011.  For more information on the Festival, please visitwww.cancunwineandfoodfest.com.

I recently visited Puerto Vallarta during their famed Restaurant Week, when the best restaurants in the area offer temporarily discounted tasting menus for up to 50% off. The 17-day festival (held every year from May 15-31) just ended, but the beautiful Mexican beach town still makes for an incredible culinary destination—even without the discounts.

Here are some of the standout restaurants and dishes that I discovered on my epicurean pilgrimage:

Trio (Guerrero 264, El Centro)
Chef Bernhard Guth, a transplant from Germany’s Black Forest, fell in love with Puerto Vallarta when he first visited and now displays his affections to a local and international fan base via his exceptional style of Mediterranean cuisine. Guth’s cuisine, along with Trio’s warmly inviting atmosphere and excellent selection of Mexican wines, all combine to create an exemplary dining experience no matter what the occasion. Try the beet salad with local goat cheese as an appetizer and don’t miss the house special, cabrito, or baby goat, for a hearty entree.

El Arrayan (Allende 334, El Centro)
El Arrayan, voted “Best Mexican Food” in Puerto Vallarta for six years in a row, serves up traditional Mexican cuisine with a twist. Brave foodies should try the chapulines, or crickets, wrapped in homemade flour tortillas. They crunchy critters are roasted with a lot of flavor and taste almost like dry, seasoned soybeans. And for the sweeter toothed, the flan de cajeta, a traditional custard dessert made with local goat’s milk and caramel, is divine. Restaurant Week might be over, but you can always get 10% off your meal at El Arrayan if you pay cash with US dollars or pesos. And that can go a long way after a few of the famous Arrayan Margaritas!

Blanca Blue (Km. 7.5 Carr. a Mismaloya)
Blanca Blue is the ultimate destination for those looking for chic cuisine and cinematic views of Puerto Vallarta’s coastline and stunning sunsets. The ceilings here are high enough to make you feel as if you’re inside a chapel and, appropriately enough, the food is heavenly. To start, order the fried snapper chips with guacamole—you’ll be hooked after one perfectly salty bite. The daily seafood specials are consistently spectacular and are prepared with contemporary, French-based techniques, but whatever the entrée, save room for dessert—namely the Chocolate Oaxaca, a decadently rich and slightly spiced chocolate cake paired with sweet potato ice cream and candied pecans.

La Leche (Francisco Medina Ascencio Km 2.5, Hotel Zone)
La Leche’s interior is white, white, white and the ultra-modern space is the perfect blank canvas for Executive Chef Alfonso Cadena’s colorful creativity. There’s no set menu here and no recipe book at that—newly innovated recipes and menus are created daily. The avant-garde shoe definitely fits, so order whimsically and expect the unexpected. Your food can be served up on everything from a mousetrap to a toothpaste tube. My personal favorites: the roasted duck and popcorn ice cream for dessert.

Ramona Flume is an insatiable world traveler who has spent the past two summers exploring her favorite country, Colombia, alone and armed only with her notebook and film cameras. She stayed in Austin after graduating from the University of Texas with a degree in journalism, and writes about her travels at her blog: http://ramonaflume.wordpress.com.

All of Italy has delicious cuisine, but food addicts swear the heart and soul of the best cooking and eating is in the north. But is it true? I needed to know. I started my quest for the best food in northern Italy with a trip to Venice. I discovered that it’s possible to find bad food in Venice, but not if you take a class with Enrica Rocca ( www.enricarocca.com ), a Venetian chef who runs cooking and culture classes in her home overlooking a canal in the area known as Dorsoduro.

I spent two days in Venice shopping, cooking, eating, drinking, and laughing with the vivacious Enrica. We started both days at the Rialto Bridge and walked the short distance to the historic Rialto Market. As we meandered around the market wheeling Enrica’s green shopping cart, she pointed out the best stands. We talked about choosing quality products, and how to cook seasonally. She sprinkles her shopping with hilarious sidebar stories about food. One of my favorites was her description of mezzano; a cheese that is especially delicious with wine. It’s known as the sex cheese because the more you eat, the more you want and you drink so much wine to wash it down, all inhibitions are lost and one is inclined to…well, to want sex.

The Rialto Market is open every day. There are multiple meat and fish stands, as well as seductive rows of fresh produce arranged like art exhibits. The presentation is colorful and symmetrical and made me so hungry I bought a peach; the warmest, juiciest piece of fruit I’ve ever tasted.

We returned to Enrica’s home with a full basket. The apartment is part of her family’s palazzo and she has redesigned it to be a modern, gracious loft-like space where she can accommodate cooking lessons for up to ten people. She gives her classes in both English and Italian. We began the lesson with a glass of prosecco, a sparkling regional wine considered by Italians to be an aperitif.

For two days we cooked in Enrica’s inimitable style; intuitively, passionately, and with joy. We made roast pork, ribs, risotto, asparagus, peas, pasta with mussels and clams, and baked fish. She uses a little of this and a little of that and recipes are unheard of in her kitchen. I furiously took notes in the hope of recalling what we had done. Enrica uses few ingredients and teaches you to use them well. Herbs are fresh and wine is splashed into every pot and pan. There were moments I wanted to lick the plate. Everything we cooked was incredible, but there were two standouts.

The first was a simple bruschetta made by toasting rustic bread on a grill. The bread was rubbed with garlic and sprinkled with fresh parsley, luscious cherry tomatoes, and olive oil. If I’d eaten nothing else in the week I spent in Venice, this bruschetta would have satisfied me. It was that good.

But the best meal was risotto that we slowly cooked, using a broth we made from the heads and shells of fresh prawns. Each grain of rice tasted like the sea. I have never eaten better risotto anywhere in any restaurant.

Venice is magical and full of surprises that the guidebooks don’t reveal. The best surprise was finding Enrica Rocca. If there is a food heaven when you die, I’m certain that she will be there ruling over the kitchen.

Written by: Tina Gordon

Featured Photo by: Dgt84

Tina Gordon is addicted to writing, travel and food.  She shares her travels, food experiences and recipes on her blog: www.teethetrav.travellerspoint.com. Tina’s first trip to Italy inspired her first novel, “Siena Summer.” She has written and published award-winning poetry for many years and is currently working on a young adult novel called “Hardscrabble Road” and planning a trip to Provence in June.