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My Top 5 Ireland Must-do’s

July 29, 2010 in Uncategorized by traveleatlove | 13 comments

Good morning! Thanks to all for your blogger burnout feedback! I am definitely thinking about taking a day off this weekend, and I actually didn’t write a new post last night. I did want to share with you a guest post I wrote for Colleen’s blog, The Daily Craic, while she was in Ireland for her sister’s wedding. It’s been awhile since I have shared a travel post about anywhere other than Sonoma and Napa, and I thought it would be fun to mix it up a bit.I had SO much fun writing this Top 5 travel tips for Ireland. . . you certainly won’t see it in any travel book! Thanks again to Colleen for the opportunity to guest post! Have a great day everyone!

1) Leave Dublin. Really, even if you fly into Dublin Airport, get out of Dublin as soon as you can. Ok, you can stay and tour around for a couple of days, but no more than that. Dublin is fine, but it is definitely not my favorite world city and definitely leaves a lot of Ireland to be seen. My brother in law once referred to Dublin as a “city on the West coast of England”. Enough said. There’s a lot more to Ireland than Dublin, and I want to make sure you see it.

There are buses leaving for Galway from various bus companies on the hour, there are car rentals, or you can take Iarnroid Eireann, the train service as well. If you stay in Dublin or even just the popular tourist cities, you miss seeing this. . .

And this. . .

2) Eat local food. Like any high volume tourist destination, many Irish restaurants, especially in cities and other well traveled areas, do their best to cater to tourists offering convenience foods and bland, fattening options. All Irish food is not like this, and if you look around a bit, you will find a burgeoning cuisine that is based on fresh, local, delicious goods. Smoked salmon, prawns, Irish cheddar, lamb, and fresh vegetables make the base of many of these dishes, and I can’t emphasize enough that you should seek out these ingredients as often as possible. You will not be disappointed; the taste of real food from the land is as important a part of Ireland to me as the beautiful countryside is.

3) Have a pint of Guinness. Unless you don’t or can’t drink, I suggest having a pint of Guinness in its home country. Maybe you haven’t liked Guinness in the past, and maybe you won’t now, but it’s definitely worth a try.

If you hate the Guinness, there are plenty of other delicious Irish libations like Bulmer’s cider and Smithwicks.

4) Go to a pub and listen to traditional Irish music. Pretty much anywhere you are in Ireland, you can find traditional music any night of the week. My favorite places for trad are Galway, Westport, and Doolin. If you need specific suggestions please feel free to email me! And don’t forget to stop at a chipper on your way home for some garlic and cheese chips. You won’t regret it (Well you might, but it will be worth it!)

5) Get outside! Yes the weather may suck at times. It could be rainy, blustery, cold, cloudy, and even hailing small frozen peas from the sky. But you can see 4 seasons in a day in Ireland, and your best bet is to just get out there. Make sure to pack enough clothing to wear layers, lots of light wool, lots of socks to make sure you have dry ones, and good walking shoes. I have experienced so many different days where it has been pouring in one place and gloriously sunny in another; if we never went ahead with hiking or running plans because of the rain, we would spend a whole lotta time in my husband’s house! Even when the sky is threatening, the scenery can not be beat.

Technorati Tags: Dublin, guest post, Ireland, Travel

Tags: Dublin, guest post, Ireland, Travel

Easy Summer Frittata

July 11, 2010 in Uncategorized by traveleatlove | 3 comments

The following is a mouthwatering guest post from my friend Raija. You can see her other delicious guest recipe posts here and here.

The first time I had frittata was at a picnic on the Esplanade in Boston along the Charles River. It was served cold and it was a simple yet delicious summer picnic addition.

The current sultry weather is calling for uncomplicated dishes, served well both hot or cold. And in honor of Spain’s upcoming match in the World Cup, and my upcoming trip to Barcelona and Menorca, I thought this dish would be perfect.

When I cook something for the first time I look up recipes online and then edit them based on what I have on hand. This dish is a variation of the one I found here: http://www.foodnetwork.com/recipes/saras-secrets/potato-frittata-recipe/index.html.

I’m love using vegetables I get from my farm share (http://www.nohotownfarm.com/) and many of the ingredients below came from it. The following is my recipe for a 3-4 serving, easy and delicious frittata. This could be varied in lots of different ways, adding your own favorite summer veggies.

About 1 1/2 cups new or red potatoes cut into 1/2 inch cubes (this helps them cook quickly).
Chopped green onion (such a fresh and summery taste, but use another type of onion if you don’t have it on hand)
Several tablespoons olive oil
Salt and fresh ground pepper
3 large eggs
1 1/2 tablespoons shredded parmesan cheese (or another salty, nutty, hard cheese)
Cilantro chopped roughly for topping at the end (I LOVE the smell of cilantro in the summer!)

Pat dry the chopped onions and potatoes.

Heat about a tablespoon of olive oil in a non-stick pan on medium heat. Add the potatoes and some salt and pepper and stir for about a minute. Then add the onions and cook, stirring occasionally, until they begin turn golden. This takes a few minutes, and is also important for getting the potatoes cooking through. When this is done, remove the potatoes from the pan onto a plate.

Next beat the eggs and add the cheese, and some salt and pepper. Add about a half tablespoon of oil to the pan and add back the potatoes and then the egg mixture, making sure that the potatoes are spread evenly through the egg and pan. (One recipe I read said to add the potatoes to the eggs and mix them outside the pan before returning the mixture to the pan, but I’ve had too many bad scrambled egg mishaps to risk it, so this is my variation at avoiding it — and I think it worked!)

Turn the heat down to about medium low and let the eggs cook until they get firm, and pretty well cooked through, and the underside begins to turn golden brown.

Next put a plate on top of the pan and turn the pan over so that the frittata lands cooked side up on the plate. Add another half tablesoon of olive oil or so into the pan and slide the frittata, uncooked side down, back into the pan. Cook until the frittata is firm all the way through and the underside is golden brown.

Slide the frittata onto a plate and top with the chopped cilantro. Serve immediately or let cool and serve cold.

This would pair deliciously with a light summer salad with tomatoes and balsamic vinegar. It was very simple and I could use what I had on hand to make it work. I was also surprised how turning it over wasn’t hard at all! I hope you enjoy it too!

This looks delicious, and easy. Thanks for sharing it with us, Rai! I think this would be awesome with a glass of bubbly or the Pares Balta Ros de Pacs that I wrote about last week. Yum.

Technorati Tags: eggs, fritatta, guest post, recipe, Vegetarian

Tags: eggs, fritatta, guest post, recipe, Vegetarian

Guest Post: Vox Populi

July 9, 2010 in Uncategorized by traveleatlove | 3 comments

Attending The CRAVE Boston event proved to be a good idea as I found two new readers and guest bloggers through it! The following is a great review of Vox Populi, a Boylston Street favorite for cocktails and after work appetizers. Thanks so much to Phebe for sharing this delicious experience with us. It definitely makes me want to visit Vox with my co-workers soon!

Vox Populi

755 Boylston

Boston MA 02116

There is nothing more refreshing than family, food and fun and with the Fourth of July weekend I was going to get my fill of all three. My sister planned to be in town with her new beau and I could hardly wait to see the new couple. My mind was already racing where my boyfriend and I would take the them and politely grill him about his interest in my big sister, however with only one meeting under my belt I had to rely on my sisters two loves, martini’s and her little sister. With one love already in the bag, it was off to a martini bar that could hold its vodka and cointreau. My boyfriend and I finally decided on VOX Populi, a Martini bar known for its smooth Brazilian Blue, Hot and Dirty, and sophisticated bistro like setting.

As I entered the restaurant it was apparent that already VOX was holding up to its reputation. With lit candles and a warm welcome from the hostess I could hardly wait to dive into the menu. Our waiter, a twenty something guy quickly greeted our party and before he had a chance to pour our water he was screaming….GOAL!!!!! NOOOOOOOOOO, I knew immediately how to diagnose him, he had come down with the 2 month fever called World Cup. I have seen a few of my dearest friends overcome by it some taking a few days of rest at home while they watch their favorite team, I mean try and recover. Needless to say our waiter patiently waited on us while keeping a watchful eye on the Paraguay vs. Spain game, clearly he was a going for Spain and being the sport that I am I played along yelling and screaming at every potential goal.

Between screams from the bar and from our table I politely asked what the popular martini was and our waiter quickly rattled off a few until one piqued my interest. I decided on the Brazilian Blue and for my entrée the Vox Chicken, a pan roasted marinated Statler chicken breast with herb risotto and parmesan spinach and pan jus, and my boyfriend decided on the southwest chicken sandwich on a hearty roll with corn relish and red pepper mayo. At first sip my martini was blissful, it was cold had a crisp bite and you could taste the vodka and the Cointreau. It was in essence exactly what a martini should be and VOX had won me over with the perfect drink.

As we waited for our food to arrive, to my surprise 3 more people became stricken with World Cup fever, and slowly but surely it spread through the restaurant many even taking to the bar to sit closer to the hanging from the wall, hoping to get a closer glimpse of the game. As the “fever” spread through the restaurant I couldn’t help looking around and people watching (a favorite pastime of mine) and enjoying the ambiance there was something really home like about this World Cup thing (or FIFA as I began to call it), it was bringing so many people across the country and in Boston together in the most extraordinary of ways and there seemed to be a sense of pride in rooting for your country.

While I was starting to finally embrace the World cup frenzy our food was a welcome distraction to the game and the tasting began. I eagerly dove into my Statler chicken breast and risotto and nearly fell over, I asked my sister to try a bite and with one glance we said the same thing “NELL”. The risotto was reminiscent of something that was cooked in our southern home by our grandmother who we affectionately refer to as Nell. It closely resembled her macaroni and cheese combination.

The risotto was perfectly cooked and had exactly the right blend of cheeses to keep me wanting more. The chicken was cooked to absolute perfection and while it was incredibly moist was adorned with a crispy crunch of skin, again a favorite with my southern taste buds. The spinach and pan jus were simply icing already on the perfectly adorned cake. My taste buds were in heaven! I can say with cooking like this VOX has a new loyal guest. I’m certain my next visit will be with a group of girlfriends AFTER the World Cup.

Technorati Tags: Boston, cocktails, guest post, Restaurants, Vox Populi

Tags: Boston, cocktails, guest post, Restaurants, Vox Populi

Guest Post: Bully Hill Wine

July 9, 2010 in Uncategorized by traveleatlove | 7 comments

Hello Travel, Eat, Love readers. I’m Clarice from A Crumb Falls. Meghan’s love of wine is one of my favorite things about her blog, which makes me think you, her readers, will like this guest post.

I read somewhere you should never drink wine with an animal in the title. I guess you can’t believe everything you read. Enter the first wine I ever loved.

One of Jeremy’s (my husband) math colleagues introduced us to Bully Hill wines. My favorite Bully Hill wine is “Love My Goat Red.” From the first glass I had, I knew I loved this wine and needed to buy more bottles. This wine is smooth, subtle, and slightly sweet. It’s good to drink almost anytime, but is probably best after or with pasta. It’s the type of wine you can drink by a fire in the winter or on the porch in the summer. While this wine doesn’t have much depth, it is without a doubt one of my favorite wines to drink. It’s often on sale for $9, which make it extremely affordable.

Coming in at a close second, as far as Bully wines go, “Goat White” which is similar to a Riesling. Bully Hill is located in the Finger Lakes region of central New York. While I haven’t been to the winery yet, it’s definitely on my list of places to go.

One of my favorite parts whenever I open a bottle is finding out which cork I’ll get. There are three rotating corks; “wine with laughter” is my personal favorite.

What’s the first wine you ever loved?

There are lots of nicer wines I enjoy, and I doubt you’ll ever find this wine on a sommelier’s list, but I think this wine will always have a place in the cellar.

Thanks, Clarice, for sharing some delicious value wines with us! I actually had someone on Twitter tell me that I HAVE to visit Bully Hill, so your post makes me want to go to the Finger Lakes VERY soon!

Technorati Tags: Finger Lakes, guest post, wine, wine review, winery

Tags: Finger Lakes, guest post, wine, wine review, winery

Awesome Vacation Waffles

June 20, 2010 in Uncategorized by traveleatlove | 5 comments

Happy Father’s Day to the dads out there! I am spending the day with my mom in NJ, so my friend Raija is stepping in for the day to share her uncle’s famous waffle recipe. Since these waffles are a new Cape Cod tradition for us, I thought it was appropriate timing to share her secrets. . .

Some of my happiest childhood memories involve vacations with my family. I have lots of older cousins, and we would all vacation together, my uncle, aunt, cousins, mom, and grandma. Vacation involved the ocean, a house overflowing with kids, and certain special foods cooked by my uncle.

His seafood chowder is to die for, and he makes a mean meatball, but his waffles hold a special place in my heart. Today, I vacation every summer with my college friends and have re-started the waffle tradition at the beach. My uncle gave me his recipe, and my friends enjoy his…let’s say enthusiasm, for making a perfect, light, delicious waffle.

The following recipe makes about 6 full waffles (using an average size waffle maker).

1. Gently melt (not on high heat) 5 tablespoons of butter.

2. Put 2 cups of flour, 2 tablespoons of sugar, 3 level teaspoons baking powder, 1/2 teaspoon of salt into a bowl and mix together.

3. Separate two large eggs or 3 smaller ones. With an electric mixer (or whisk if you are an expert egg white whisker), beat the egg whites until they form small peaks when you pull out the beater.

4. Mix well the melted butter, and the 1 3/4 cups milk. Then add the two eggs yolks. (Doing this in this order avoids the possibility of scrambling the egg yolks if the butter is still too warm. If the butter starts to re-solidify in the milk as you are stirring, don’t panic…its going to all end up o.k., as long as the eggs aren’t scrambled.) Next, immediately…

5 Mix the liquid into the dry ingredients, but slowly and not aggressively leaving a few lumps to ensure you did not over-mix. If the batter is over-mixed and smooth, the waffles will be tough.

6. Gently FOLD the beaten egg whites into the mix. The whole thing will not look uniform and each batch you put into the waffle iron will have a slightly different look and configuration but that’s the beauty of it. Relax, they will be awesome.

To top the waffles, use REAL maple syrup only (come on and support a local and delicious industry!). The best way to serve syrup with this is to melt some butter in with the maple syrup over low heat as you make the waffles.
My friends like to top the waffles with Nutella, strawberries, or whipped cream – or all three. I love continuing this tradition, and making new beach vacation meal memories with my friends. I hope you enjoy them too!

Thanks for sharing, Rai!

I would love to post some of YOUR favorite summer traditions. Is it a vacation, a recipe, or a special event? Email me at traveleatlove @ gmail.com!

Technorati Tags: breakfast, brunch, guest post, recipe, waffles

More From traveleatlove

Tags: breakfast, brunch, guest post, recipe, waffles

Guest Post: The Happiness in Health

March 21, 2010 in Uncategorized by traveleatlove | 7 comments

Happy Sunday from wine country! I hope you are having a great weekend. Today’s post is from Jessie from The Happiness in Health, and it looks delicious! I love peanut sauce but always have trouble getting a good consistency. I can’t wait to try this recipe out!

Hi everyone, Jessie here! As someone who adores Meghan’s blog, I was thrilled when she agreed to have me be a guest poster. On my website The Happiness in Health, I aim to share my knowledge of nutrition and my love of food with readers. I’ve really enjoyed all the conversations I’ve had with bloggers and visitors so far, and I can’t wait for more. There are so many wonderful people out there!

As someone who is half-Asian, I’m always looking to incorporate more “Asian” ingredients into my dishes. This recipe is not very Asian, but it’s simple and it has delicious ingredients. You may have made something like it before.

****

Versatile Creamy Peanut Noodles with Roasted Veggies and Tofu

(Why “Versatile”? Read on!)

Base Ingredients (makes 3 servings):

1 clove garlic, minced

1 teaspoon peanut oil (or canola oil)

1/3 cup peanut butter

1 tablespoon soy sauce

½ cup vegetable broth (approximate)

A pinch of red pepper flakes

6 oz. noodles of choice (You can use Chinese/Japanese noodles that are refrigerated in the supermarket. I use whole grain fettuccine.)

Cook noodles according to package directions.

Sauté garlic in peanut oil over medium-low heat for 30 seconds.

Add the rest of the ingredients except for the noodles (add the veggie broth in small amounts until you get the consistency you want). Stir and cook over low heat until smooth.

****

Now here comes the extra fun part! The “Versatile” in the recipe title refers to the flexibility of this dish. You can add roasted veggies, tofu, chicken, water chestnuts, anything! You can even add separate extras on different nights to make easy “leftovers” that taste very unique.

I decided to roast some veggies (broccoli and red bell pepper) and tofu at 375°F for 35 minutes:

I marinated the tofu in soy sauce and sesame oil for two hours before baking.

Toss everything together with the sauce and noodles and enjoy!

Thanks for having me write a guest post Meghan! Have a wonderful week, everyone!

Technorati Tags: guest post, recipe, Vegetarian

Friday Foodie Feature

March 12, 2010 in Uncategorized by traveleatlove | 11 comments

Friday definitely always comes faster when I am nervous about a long run! I am going 21 miles tomorrow, the longest I will be running during this marathon training season, and I am pretty scared! I have done it before, and I think that’s why I am so nervous; I know how difficult it is going to be!

Still, I am excited that it is the weekend and even more excited to introduce Michelle from Fun and Fearless in Beantown as the Friday Foodie Feature! I love Michelle’s blog and tweets, especially because she is a fellow Bostonian and always seems to have great suggestions and dining experiences. And she is super sweet. Her blog was recently featured on Boston.com; once you check it out, you will see why! I haven’t met Michelle yet, but I hope to soon. Boston blogger meet up anyone?

How long have you been blogging?

I started my blog in July of 2008 as a personal online diary. I was inspired by my friend Kim who has a blog about her Ironman training (she’s a two-time Ironman athlete) and it motivated me to start my own blog about my “fun and fearless” adventures in Boston (hence the really long title to my blog). I only had a few readers, which were close friends of mine. As my blog started to get a more defined focus on food, cooking and restaurant dining experiences, my readership started to grow.

What is your favorite thing about blogging? Least favorite?

I write about the food that I truly enjoy (whether cooking or eating) and have been thrilled to meet people who share this same interest. So I’d have that my favorite aspect of blogging is meeting so many wonderful food bloggers at some fabulous food and wine events – all because of this blog!

I think every non-professional food blogger can agree that the most difficult part of food blogging is finding the time to do it all. I work full-time as an attorney and I cook regularly but the process of taking photos and writing is always time consuming. There are so many great restaurant experiences and recipes that never make it to my blog because sometimes you just want to eat or cook without taking notes and photos along the way.

What has been your most fun blog post to write?

Last month my boyfriend and I went to a flourless chocolate cake cooking demonstration and port tasting at Troquet in Boston (http://funandfearlessinbeantown.blogspot.com/2010/02/flourless-chocolate-cake-and-port.html). I love cooking demonstrations because you can learn something and then of course taste what you’ve learned! In this instance, how could you not love tasting chocolate cake? This was such a fun event for both of us to experience and it was great to meet some local food bloggers.

Where do you see your blog this time next year?

I want to continue to find strength and confidence in my writing. Until recently, my writing was mostly focused on my cooking experiences and restaurant reviews. I’ve started to expand my blog to include food product reviews and also participate in food and wine events. As the subject matter of my blog expands, I want to continue writing quality pieces in my own voice.

Is there anything else about your blogging experience you would like to share?

Although he refuses to take credit for it, my boyfriend Bret takes a lot of the photos for my blog. You can definitely tell which photos are his and which ones are taken by me from my Canon One Shot. My favorite blog posts are the ones that we experience (i.e. cook or dine out) together – where I write and he takes the photographs. For us, cooking, eating and blogigng about food is done together with love and something that brings us closer together in our relationship.

Thanks, Michelle for sharing your blogging experience with us!

Do you want to be the next featured foodie? Email me at traveleatlove2009@hotmail.com

Also, my ALLY Foundation raffle ends in 8 days. Click here for more info on the great prizes that will be raffled off: http://www.firstgiving.com/meghanmalloyteamally

AND I will be announcing the winner of Secrets of a Skinny Chef tonight. Click here for details!

Technorati Tags: blogger, Boston, Food, foodie, guest post

Tags: blogger, Boston, Food, foodie, guest post

Friday Foodie Feature

February 19, 2010 in Uncategorized by traveleatlove | 5 comments

Happy Friday! Today’s featured foodie is Sabrina from Rhodey Girl Tests. Many of you may already know Sabrina’s blog for its healthy and delicious recipes and entertaining ideas. I was excited to meet her at the Nature’s Pride booth at the Foodbuzz Festival where she cooked up her winning egg white frittata muffins. She was as sweet and energetic as she comes across online. Thanks for being featured this week, Sabrina!

How long have you been blogging?
I have been blogging since October 2007, but I did not start sharing my recipes until the last year or so. At first I was writing about anything and everything. Here is my very first post (http://rhodeygirltests.com/2007/10/23/champagne-wishes-and-caviar-dreams/) … not related to my passion for cooking and hosting parties at all!

What is your favorite thing about blogging? Least favorite?
I absolutely love the community that has formed in the healthy living realm. I have made some really great friendships that I know would continue even without blogs. I also get great satisfaction when someone emails me to let me know they have tried one of my recipes and they loved it. They always feel really good about it, and that makes me feel good.
I hate that I sometimes sit at my computer for two hours preparing a post when I could be spending precious time with my husband. I suppose it is all about balance though, and I try to achieve that balance by only blogging during the week and keeping weekends to family time.

What has been your most fun blog post to write?
Even though my blog is all about food, I share a lot of love too. My absolutely favorite post was writing the story of how PB proposed, right after he did it! (http://rhodeygirltests.com/2008/05/02/engaged/) I still smile thinking about it. As far as the rest, I really enjoy all of the menu posts. I have a slight obsession with creating menus and lists. (http://rhodeygirltests.com/menus/)

Where do you see your blog this time next year?
By next year I hope to begin my family with my husband and share recipes that are easy for a very pregnant woman to prepare . I do hope that the success of my blog allows me to be involved in another fun foodie activity… but that is a secret for now!

Is there anything else about your blogging experience you would like to share?
A piece of advice for other bloggers… Write for yourself and write what you are passionate about. The rest will come with time!
Thank you for this opportunity, Meghan!
-Sabrina aka RhodeyGirl

Interested in being featured on an upcoming Friday Foodie Feature? Email me! traveleatlove2009 (at)hotmail.com

Technorati Tags: blogger, featured foodie, Food, foodie, guest post, health

Friday Foodie Feature

February 12, 2010 in Uncategorized by traveleatlove | 2 comments

Happy Friday! This week’s featured foodie is another blogger I have recently started following, Sasha from http://www.akitcheninbrooklyn.com. I love the idea of having guest contributors from around the world and know that I will learn a lot from Sasha’s blog. We also share an obsession with blog stats and lack of patience, which I know I am slowly trying to overcome!

Plus, one of her favorite posts is about Napa, one of my favorite places, and the photo she chose is with a glass of wine. A blogger after my own heart?

First off, thanks Meghan for including me as this week’s Friday Featured Foodie on TravelEatLove!

How long have you been blogging?

I am new to blogging, but I have been cooking for quite some time now and consider myself to be a pretty big foodie by this point. Over Thanksgiving, someone suggested that I start a food blog, and thus A Kitchen In Brooklyn was born from my own kitchen in Brooklyn. I have a lot of friends who like to cook, eat and write, so I decided to have a large group of guest contributors on A Kitchen In Brooklyn, who would write from twice a week to every other month from their kitchens around the globe. Now, in addition to me, there are 16 “guest writers” who write from their kitchens in Toronto, Boston, Washington D.C., New York, Chicago, Jersey City, Long Island, Budapest, Dublin, Sun Valley Idaho, Seattle and Philadelphia.

What is your favorite thing about blogging?

I love to write. That’s actually the true reason I went to law school and blogging about food and cooking is a great way to share my dual passions for cooking and writing. I love both planning the meals, preparing the food and writing about it – the entire process. What I love most about A Kitchen In Brooklyn is that I have such a great group of friends/contributors to share this passion with – I love reading everyone’s contributions from our diverse culinary backgrounds and geographic locations. I really enjoy reading other cooking blogs for the same reason and meeting other foodies through food blog networking as well – it’s a great way to learn about cooking and to learn new recipes. I love sharing my own recipes on my site in a way that I can make it easy for readers to understand and replicate them.

Least favorite?

I’ve been lucky enough in not to have encountered any of the bad stuff in blogging, so far. I just want readers to enjoy my site and learn about different recipes, cooking techniques and to have fun!

It’s easy to get obsessed with daily analytics, so I am trying to avoid that and let the blog grow and come of age on its own, which requires a little bit of patience.

What has been your most fun blog post to write?

Each week I seem to have a new favorite. I wrote a travel-food review post on food and wine from a trip to Napa Valley when I first started A Kitchen In Brooklyn, that was a lot of fun to write. I love writing about food and travel, which means that I need to work out ways to take more vacations!

On the recipe side, my current favorites this week are my chocolate raspberry soufflé, a post on Marcus Samuelsson’s mini meatballs, and my sushi cupcakes post (cupcakes crafted by me to look like sushi!). Painting the fondant on that last post was so fun! These were all great fun to write up.

Where do you see your blog this time next year?

I hope that I will continue improving my photography and food presentation skills. I would love for my blog readership (still very young) to continue to increase and for my blog to become a place where people frequently comment and ask questions about cooking and anything food related. I hope to have more readers to share our recipes with each day.

Is there anything else about your blogging experience you would like to share?

Thanks to Meghan for this amazing opportunity to reflect on blogging, food and cooking. I have really enjoyed reading TravelEatLove, which makes me hungry for more travel and food experiences abroad.

I am amazed at what a rewarding opportunity blogging has been since the beginning. I never thought I would be much of a blogger, but it turns out that I have such a passion for writing, cooking and food that it is perfect and I have become a very prolific blogger. It’s great to do what I love each day and share it to help others cook at home too.

Happy eating!

Sasha

Interested in being the next Featured Foodie? Email me! traveleatlove2009@hotmail.com

Also, please consider my charity raffle! $10/ticket at http://firstgiving.com/meghanmalloyteamally

The prizes so far? A custom me & goji mix, a one month membership to Healthworks fitness, a case of wine from Wine Cellars of Stoneham, a tour and private tasting for 10 at Westport Rivers Winery, and a $100 Williams Sonoma gift certificate. There aren’t a ton of entries, so there is a good chance of winning!

Technorati Tags: blogger, Brooklyn, featured foodie, Food, foodie, guest post, Napa

Four Unique Food and Wine Schools

February 6, 2010 in Uncategorized by traveleatlove | 3 comments

Something to think about on a snowy (for some) Saturday. . . I know I have been pondering (okay dreaming about, daydreaming about, crunching the numbers about) a Master’s in Gastronomy for months, and I have been more than interested in the Elizabeth Bishop Wine Resource Center at Boston University. So when Rob from Culinary School Guys contacted me to see if I was interested in guest posters, I jumped at the chance. I think that you will find the post below fun to read and maybe something to think about and explore, even just as a dream possibility.

Have you ever gone to or thought about culinary school?

Four Unique Food and Wine Schools

There is an assortment of well known cooking and chef’s schools that pop up on multiple websites for every inquiring foodie thinking about a career in the industry. We decided to highlight slightly different educational resources that seem to have either authoritative critical mass or that offer something unique in the way of career opportunities for food and wine enthusiasts.

In recognition of our host blog it’s essential to tip the hat to the Boston University Elizabeth Bishop Wine Resource Center. BU has applied its academic standards to the wine programs offered here; there are four levels of study dedicated to the vintner’s craft. While all four levels can provide “personal enrichment” for the wine enthusiast, completion of them can qualify graduates for work in the wine industry.

The instructors have worked as sommeliers, as writers for food and wine publications, as a division manager for a beverage distributor, and (for local celebrity) as VP of beverage operations for Legal Seafoods. It’s a good snapshot of where serious training in a wine school can take you.

Johnson and Wales University has long been recognized for its contributions to quality education in the culinary arts. With four locations Colorado, North Carolina, Florida and Rhode Island they have been turning out pastry chefs, highly trained chefs and food service management experts for years.

In 1993 they became the first school to offer an accredited Bachelor of Science in Culinary Arts. They also have a degree in Culinary Nutrition approved by the American Dietetic Association. Perhaps their most intriguing option for the business-minded student is their BS in Food Service Entrepreneurship.

The International Wine Guild, presents as a credible institution, based in Denver but offering an appropriately international approach to an industry with an ancient and intercontinental history. The courses for four levels of certification extend from the basics of wine manufacture and differentiation to food and cuisine matching, fortified wines and the niceties of wine tasting.

While it lacks the panache of some of the established wine institutes, the Guild has assembled an excellent academic track for wine professionals and would-be wine professionals. Level II or Level III Guild graduates qualify as trained wine industry managers, either as buyers or as food service specialists. Once again, a professional track emerges from the study of a culinary art form.

Kendall College in Illinois has quietly built a reputation as one of the top culinary schools in the country – and thus far, has resisted the national trend to affiliate with Le Cordon Bleu. Kendall’s School of Culinary Arts turns out chefs trained in professional cooking with an in-depth understanding of international cuisine from Latin America, Asia and the Mediterranean. In the next department over is the School of Hospitality Management: “the art of hospitality and the science of management.”

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Amy Love is a freelance writer for Culinary Schools Guys.com.

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