Food & Travel Magazine

All too often winter gets a bad rap. However, for many travelers winter can be one of the most enjoyable times to take a vacation. There are two types of winter travelers. Those who head north to enjoy the activities associated with fresh mountain air, such as skiing, snowboarding, snowshoeing, snowmobiling and even dog sledding. These travelers prefer mountain adventures to lounging poolside. Then there are the snowbirds, people who fly south at the first sign of winter in search of sandy beaches and endless sunshine. Regardless of your preference, resorts and hotels often offer specially discounted packages designed to entice winter guests to their doors. This issue of Food & Travel contains a wealth of information designed for the person who embraces the winter and all it offers for…

These Exotic Drinks Will Warm Those Cold Winter Nights The perfect remedy to combat those cold winter winds that blow in from the north is to cuddle near a crackling fireplace with an exotic drink that warms your body. The following drinks will help cure those winter blues. The Aloft Boston Seaport District is a great getaway for those looking to explore Boston’s thriving Seaport District. PepperMINT to Be 2 Oz. Vanilla Liqueur½ Oz. Vanilla Vodka½ Oz Peppermint Schnapps Garnish with crushed peppermint to taste! Milk & Cookies Grown1 ¼ Oz. Bourbon½ Oz. Dark Rum2 Oz. Milk⅛ Oz. Vanilla Extract½ Oz. Simple Syrup…

Like any good production, the staging and performance are vital – the shape of the glass, the rhythm of the shaker, the dance of the ingredients followed by the final flourish of a mint leaf or fruit garnish. From your seat at the bar, it’s easy to lose yourself in the process. The world outside fades away. You loosen your grip on the day as you take that first sip. Tampa Bay’s cocktail culture can be as simple as a classic gin and tonic or as elegantly complex as a drink infused with smoke from a hand-rolled Ybor City cigar. In the hip, urban heart of Florida’s west coast, visitors discover an amazing range of palate-pleasing potables that capture the essence of a place where diverse cultures have swirled together…

Serves 4 Ingredients 1 pound of fresh yellow fin tuna, diced into ¼ inch cubes1 Indian River grapefruit, peeled and segmented in supremes2 Tablespoons of capers, drained and fried until crisp in canola oil, drained on paper towel and reserve1 bulb of fennel shaved thinly on a mandolin8 each pickled pearl onions, cut in half to expose the rings10 each calamata olives, cut in half2 tablespoons fresh chopped Italian parsley2 tablespoons fresh chopped mint1 teaspoon fresh ground pink peppercorns1 lemon zested and juiced¼ cup plus 2 tablespoons extra virgin olive oil10 each Italian parsley sprigs for garnishpinch flaked sea salt Directions In a mixing bowl add the tuna, chopped parsley, chopped mint, lemon zest, fried capers, calamata olives, lemon zest and olive oil. Mix to combine and season with the…

A seasonal spin on a Mediterranean classics, Layla’s pea hummus showcases a quintessential spring ingredient ever-present in Sonoma gardens: English peas. To create the hummus, blend all ingredients in a blender in two batches until completely smooth. Set aside in a serving bowl and using a spoon, create a shallow hole in the center for the chimichurri. After cleaning and drying the herbs for the pea tendril chimichurri, blend in a blender until smooth and pour chimichurri into the shallow hole in the hummus. Recipe: Hummus 1,000g blanched English peas10g salt150g greek yogurt100g tahini130g roasted garlic145g olive oil Pea Tendril Chimichurri 100g pea tendrils50g parsley250g olive oil80g rice vinegar20g garlic4g salt…

Prep Time: 25 Min Cook Time: 35 Min Filet Mignon 4 ea. Filet Mignon Steak, cut 1 ½” thick4 sprigs Thyme, fresh3 ea. Garlic clove, whole2 tbsp. Oil, vegetable2 tbsp. Butter, unsaltedSalt, Kosher to tasteBlack Pepper, freshly cracked to tasteChipotle Béarnaise Sauce6oz Butter, Unsalted1 tsp. Shallot, minced1 tbsp. White Wine Vinegar2 Lg. Egg Yolks, beaten2 tbsp. Heavy Cream1.5 tsp Lemon Juice, freshly squeezed2 tsp. Cilantro, freshly chopped¼ tsp. Salt, Kosher¼ tsp. Mustard, Dry1 tbsp. Chipotle in adobo, pureedYucca Puree¾ lb. Yucca, peeled, cubed¼ lb. Potato, Yukon Gold, peeled, cubed4 tbsp. Butter, unsalted½ cup Heavy Cream3 Lg. Garlic Clove, roasted Salt & Pepper to tasteSautéed Brussel Sprouts and Chard Tomato12 ea. Brussel Sprouts, cleaned, cut in half2 tbsp. Oil, Vegetable½ ea. Lime Juice, freshly squeezed Salt & Pepper to taste2 ea.…