At today’s Waikiki SPAM Jam—the annual manifestation of Hawaii’s abiding love for the canned pink meat—local artisanal popsicle company Onopops will be selling some custom flavors: Peanut Butter Ice Cream with Candied SPAM, and Pineapple Sorbet with Candied SPAM, Brown Spice & Cherries popsicles.
Scallops, Chia Seeds, Tumbo Passion.
The list of Peruvian restaurants in London seems to grow longer each month as Chotto Matte, Ceviche, Andina, Coya, and Lima (the first Peruvian restaurant to receive a Michelin star) are playing with ancient culinary traditions and introducing them to eager foodies. While each spot decidedly offers their own style, it's the blend of Japanese and Peruvian techniques and flavors, called Nikkei cuisine, that offers some of the most innovative, exciting dishes I’ve tasted.
Well, we called it - René Redzepi's Noma reclaimed first place this year at the prestigious World's Best Restaurants awards. Noma first received the honor in 2010 and held steady through 2012, but came in second last year to Spain's El Celler de Can Roca, which retreated to second place in this year's rankings. T+L's Adam Sachs recently caught up with the revered chef in New York City.
A pocket-size mutt stares intently up at René Redzepi through the window of Tacos Morelos, a four-table taqueria in New York’s East Village. We’ve over-ordered—tongue tacos and fish tacos and house-made tortillas folded around a stewy, soft thing called suadero. This might seem an unlikely place to lunch with the charming forager, chef of Copenhagen’s Noma, chief progenitor of the New Nordic style, and accidental ringleader for a generation of international chef dudes. But René Redzepi is really into tacos. Enough so that his next venture will be helping Noma’s sous-chef, Rosio Sanchez, open a new taco shop in Copenhagen called Hija de Sanchez. (Yes, there are Mexican restaurants in Copenhagen. No, they’re not any good. “You’ve got Danish students in sombreros serving you,” Redzepi says, sadly. “You want to punch them.”)
Given the rate of their output, if Le Fooding, the indispensable French restaurant guide, has been taking long French-style vacations, well, they’re obviously burning the midnight oil during the rest of the year. Since launching in 2000 as an insert, the annual publication has rolled out traveling food festivals and star chef pop-ups, which have steadily picked up steam, especially in the past three years.
America’s melting pot is boiling over with revived regional cuisine and distinctive flavor profiles. Amazon Books’ Food Editor, Mari Malcolm, was inspired by a surge of localized cookbooks—and wanted to put the best of the year (and the all-American classics) on the map.
April 26 is National Pretzel Day. The EU recently added the soft Bavarian pretzel to its protected origins list (where it joins the likes of Stilton cheese and Parma ham). Now only pretzels produced in Bavaria can be sold as Bayerische breze, or Bavarian pretzel. Accept no substitutes, Damen und Herren.
See Bavarian pretzels in World’s Top Beer Gardens
Lyndsey Matthews is an associate editor at Travel + Leisure. Get the Daily Transporter newsletter in your in-box.
Bavarian Luxury package includes:
• 2 nights in a Deluxe room at the Althoff Seehotel Überfahrt, a 135-year-old resort on the banks of the Tegernsee, near Munich
• Round-trip transportation to the Tegernsee Forest Festival, a traditional summerlong Alpine celebration with beer, bratwurst, and live music, or to the Tegernseer Bräustüber, an ancient monastery that brewed the region’s first beer
• An hour-long carriage ride through the Bavarian Alpine landscape, with beer and pretzels
• A 3-course dinner at a choice of 3 on-site restaurants, including Egerner Bucht, a specialist in Alpine cuisine
Cost: $1,080 ($540 per night)
Book now for travel between June 20 and September 7.
For more information or to book, please visit Althoff Seehotel Überfahrt.
Who says there’s not life after travel? Jim Sherman, founder and former CEO of ShermansTravel, is into a new business—a gift box of the month club called Hamptons Lane.
But Sherman (who’s still Chairman of ShermansTravel) hasn’t strayed too far—his new venture keeps alive the globetrotting spirit. Each month, his new company delivers a new box of authentic foods and kitchen products, centered on a theme and sourced from all over the globe.
The inaugural package—just in time for Cinco de Mayo—is Southwestern-themed and includes spices from James Beard-nominated Melissa Guerra; salsa from San Antonio, TX; a lime juicer; and chipotle-spiced margarita salt. Anchoring the box (literally) is a huge lava rock molcajete from Guanajuato, Mexico.
The crab donuts at the Chiltern Firehouse in Londonare already the stuff of legend. Just two months old, hotelier Andre Balazs's first venture outside of the United States has celebrities like Bono, Prince Harry, Chloe Sevigny, and Gordon Ramsey bumping elbows, while mere mortals desperately try to snag a reservation in what is a cleverly repurposed Victorian-gothic red brick fire brigade building in London’s tony Marylebone neighborhood.
Five culinary adventures that put a new spin on the traditional food tour.
Ho Chi Minh City: See (and taste) Saigon from the back of a vintage scooter with Vietnam Vespa Adventures. Kicking off at sundown, the four-hour drive digs into the city’s finest street food, from chili-rubbed crab to sizzling banh xeo pancakes.
Paris: Unravel the mysteries of Paris à la Inspector Clouseau in a chauffeured Citroën 2CV. Your retro ride, courtesy of Experience Paris, will whisk you away on a tour of iconic patisseries to sample pains au chocolat and brioches au sucre.