Tag: Food Travel

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Kyoto's Best Ramen Comes from a Vending Machine

Where: Kyoto , Japan
December 26, 2014 at 12:41 PM | by | Comments (0)

As is the case with all local specialties, who makes the “best” version is always up for debate. Ask five people on the streets of Philly who makes the best cheesesteaks, for example, and you’ll probably get five different responses. The trick to finding the top places is to ask enough people and hope you get a few repeat answers. Then, at least, you know where to start.

On our recent trip to Kyoto, we spent the first few days asking around about a good place to get a Ramen bowl. Multiple people had mentioned a place called Tenkaippin across from the Kabuki Theater as one of their favorites. When I found myself in the neighborhood later in the trip, I decided to give it a try for lunch.

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Forget Chicken or Pasta. Delta is All About Baby Back Ribs.

December 19, 2014 at 5:37 PM | by | Comments (0)

Above: baby back ribs

Forget the usual question of "chicken or pasta?" Delta is all about BBQ...and proper southern-style BBQ, too, thanks to an expanded partnership for in-flight meals from Union Square Hospitality's Blue Smoke.

The original menu began in 2013 on Delta flights only flying from JFK to London-Heathrow. The entrees rotated, but throughout the year the airline served Blue Smoke's Memphis baby back ribs, North Carolina pulled pork, and smoked black pepper sausage all paired with mini biscuits, cornbread, and a mini specialty chocolate bar.

The updated menu now adds smoked duck with grilled apple butter and spiced pecans, sweet potato and roasted pear soup, and more baby-back ribs with baked pit beans. All dishes draw inspiration from both Blue Smoke fan favorites and "cherished family recipes from Chef Jean-Paul’s native Louisiana."

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Denver is Home to the Original Candy Cane Factory Tour

December 18, 2014 at 10:42 AM | by | Comments (0)

It takes some serious time and effort to produce all those Christmas candies, and if you need a timeout from the holiday shopping and stress there’s a place where you can go right to the source. Over in Denver is Hammond’s Candies, and the folks there are still making plenty of stuff the old-fashioned way—including candy canes—and would love to show you around their place.

They have been making goodies and confections since like 1920, so we can only assume they know what they are doing at this point. There’s all kind of stuff to check out, and best of all the factory tours are totally free and open to the public.

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10 Things We Learned at Berlin's Museum Dedicated to Currywurst

Where: Berlin, Germany
December 17, 2014 at 2:01 PM | by | Comments (0)

Only in Germany will you encounter a museum dedicated to sausage, particularly the famed currywurst. Just steps away from Checkpoint Charlie—you know that famous site that separated East and West Berlin and was often photographed with tanks during the Cold War—is the Deutsches Currywurst Museum.

At the museum, visitors can learn the history about the snack, listen to some famous currywurst tunes, watch a film dedicated to the best of the wurst, play ketchup-bottle whack-a-mole, and even sit on a most phallic of sausage couches—ohne Darm, if you catch our drift. Well, to our surprise, there was a lot to learn about this essential Berliner snack. Here are just some of the basics:

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Food Worth Flying For: The Best Guanaco Meat Filet in Chilean Patagonia

December 16, 2014 at 11:13 AM | by | Comment (1)

That croissant in Paris. The char kway teow in Singapore. That cup of hot chocolate in Perugia. This is Food Worth Flying For. In this new series, Jaunted's contributors share the foods they'd gladly fly around the world for (and probably already have).

Patagonia is a bucketlist destination for sure, and staying at the 5-star Singular Hotel on Last Hope Sound is certainly elevating an already superlative experience. If ever you find yourself in this corner of the world (and you really should), step into the hotel's restaurant and order the best red meat dish we've ever eaten: sous vide Tierra del Fuego guanaco with native wheat.

What's "guanaco?" Well, it's an animal (a camelid like llamas and alpacas) that enjoys hanging out in the mountainous regions of South America. They have to be seen to be believed, and their meat eaten for the exquisite tastiness to be understood.

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Food Worth Flying For: The Chocolate 'Elixir' of Santa Fe, NM

Where: 1050 Paseo De Peralta [map], Santa Fe, New Mexico , United States, 87501
December 12, 2014 at 2:39 PM | by | Comment (1)

That croissant in Paris. The char kway teow in Singapore. That cup of hot chocolate in Perugia. This is Food Worth Flying For. In this new series, Jaunted's contributors share the foods they'd gladly fly around the world for (and probably already have).

When visiting Santa Fe, you will certainly get your fill of spicy chile peppers, whether it's the red, green, or Christmas blend. With all that heat, at some point, you'll probably find yourself ready to indulge your sweet tooth.

When that time comes, find your way to the Kakawa Chocolate House. The place makes killer cakes and desserts, but the most popular chocolate fix comes in the form of an "elixir." This is, essentially, high-end hot chocolate featuring different blends of cocoa and spices.

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Skip 'Chicken or Beef' for These 3 Holiday In-Flight Meals

December 11, 2014 at 10:17 AM | by | Comments (0)

Just because holiday travel has a reputation for frustration doesn't mean that the spirit of the holidays can't be part of the journey once you're in the sky. Airlines know that a little bit of merry can go a long way this time of year, and a few are introducing holiday-themed menus or little festive touches to make long lines and cramped planes a little more bearable.

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These US Airports Offer More Healthy Food Options Than You'd Expect

December 10, 2014 at 3:25 PM | by | Comments (0)

Wander through an average US airport and you'll notice the options for a pre-flight nosh are usually disappointing. Fast food before sitting on a plane for hours? Even if your tastebuds say yes, your body will later have you regretting that decision.

Just last week, Baltimore Washington International Airport was named the top pick for healthy airport food. The award wasn't just bestowed by a group of frequent flyers, but backed by the brains behind the Physicians Committee for Responsible Medicine who annually rank the airports with the healthiest options.

An incredible 92% of BWI's food concessions have at least one healthy option on their menus.

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What's the Difference Between Red and Green Chile in Santa Fe?

December 10, 2014 at 12:08 PM | by | Comments (0)

All 50 states have birds, flowers, flags, and trees, but the joke - and we suppose the truth - is that New Mexico also has a state question: Red or green?

The inquiry refers to the decision that one must make between red and green chile, the state's signature dish. Most restaurants offer both, although some are known for one over the other. Start asking locals, and opinions and justifications will fly. What's the difference between them?

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What is the Correct Way to Serve Warm Nuts on an Airplane?

December 9, 2014 at 4:15 PM | by | Comments (0)

A Korean Air Airbus A380 was delayed on departure from New York's JFK Airport for a very nutty weird reason Friday; there was an onboard disagreement over the presentation of the warm nuts given to Business and First Class flyers before takeoff.

Whether the issue concerned what was (or wasn't) said when the nuts were served or how they were or weren't served, there's no doubt that something went wrong enough to arouse the anger of Korean Air executive (and daughter of the chairman), Heather Cho. Her reaction to a slip-up in the service was to command the aircraft back to the gate at JFK and have the offending crew member removed, causing the flight to take a delay.

For an opinion on the matter we deferred to our friend, and airline catering authority, InflightFeed. What's the correct way to serve nuts in a premium class, disregarding airline-specific fripperies?

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Why Eating 'Rundown' is a Little More Fun on Nicaragua's Corn Islands

December 9, 2014 at 12:28 PM | by | Comments (0)

Rundown, or rondon as it is sometimes called, is a dish found throughout many Caribbean, Central, and South American countries. At its core, it is a stew, filled with whatever happens to be on hand - fish, beef, poultry, root veggies, plantains - and backed up with a base of coconut milk. As is the case in Nicaragua's Corn Islands, most cultures cook it in large pots over an open fire.

But what makes the Rundown fit so well on the Corn Islands, and in Nicaragua in general, comes down to a play on words. The name "Rundown" is said to stem, in part, from the traditional idea that whatever ingredients are laying around are "run down" or "boiled down" into the stew.

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Food Worth Flying For: The Best Salade Niçoise on the Côte d'Azur

December 8, 2014 at 2:27 PM | by | Comments (0)

That croissant in Paris. The char kway teow in Singapore. That cup of hot chocolate in Perugia. This is Food Worth Flying For. In this new series, Jaunted's contributors share the foods they'd gladly fly around the world for (and probably already have).

Salads aren't the most memorable of meals, but for one I'd happily fly across the ocean.

I remember the first time I had a Salade Niçoise. It was 10 years ago, and I only ordered it because I was a university student on a shoestring budget in Europe, balancing champagne tastes with reality by dining at excellent restaurants and keeping to the least expensive items on the menu.

Despite Monaco's location on the Côte d'Azur, it is not a culinary destination. Both 10 years ago and now, the dining options for anyone without a 5-star budget are meh and overpriced in their mediocrity. That is, with the exception of one semi-secret eatery atop the Musée Océanographique de Monaco named La Terrasse. This is where I've had my first, best, and most memorable orders of Salade Niçoise.

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