Man and Mother Nature Collborate - Fabulous Hand Carved Wooden Bowls

HOLLAND, MICHIGAN, USA – The small Michigan town of Holland houses a large, rather nondescript, industrial building that locals and tourists alike ignore every day without realizing that inside, incredible works of functional art – actual collaborative efforts between man and Mother Nature -- are created on a regular basis.

The Holland Bowl Mill is one of only two wooden bowl manufacturers in the USA (the other is in Alaska and has a very small production). Walking through the warehouse, its cavernous space lined with shelved filled with wooden bowls in various stages of metamorphasizing from logs into exquisite carved bowls that can actually be used to serve food, it’s hard to believe that each one of these pieces was lovingly carved, sanded and finished one at a time, by hand.

“We’re making tomorrow’s antiques,” says mill owner Dave Gier who first got a job at the mill in 1985 and went on to buy the unique company. Gier maintains an old fashioned work ethic and values, creating a quality product by hand much in the same way it was done in the late 1800s when the company was founded.

His employees are skilled artisans that have been with him for years. The bowls themselves even come with an unconditional lifetime guarantee – if for any reason there’s breakage or a defect, the Holland Bowl Mill will replace it, no questions asked. Dave laughs about one customer who dropped and cracked a bowl he had owned for fifteen years. “He wanted to buy another and couldn’t believe that instead we replaced his cracked bowl for free – after fifteen years! It really is a forever bowl.”

The bowls enter the mill in the form of huge hardwood logs, most commonly beech, but also maple, cherry and walnut, all from sustainable forests. Specialized lathes transform sections of the logs into sets of bowls, gouging out enough to leave a thin yet durable shell. Each section of log will make four bowls in a carving process called nesting, meaning the finished graduating sized carved bowls will nest in each other.

While the lathes do the actual carving, a real live human being controls the machinery and the knives, making each bowl one at a time. The carver makes it look easy but that’s because he’s had years of practice in order to perfect exactly how much to carve, what angle to hold the knives and how much pressure to use, not to mention how to regularly sharpen and replace the lathe’s blades. ”You need to make knives to make bowls,” says Dave, and looking at the volume of wood these blades regularly plow through, it’s easy to see why.

Most of the wood is actually used in forming the bowls’ shells, with minimal scrap, but in a further example of good old fashioned values, absolutely nothing is wasted right down to the bark and sawdust. What isn’t used to make bowls is sent to recycling centers that put it to practical use as animal bedding or composite wood.

After the logs have been carved into bowls, they are dried for 20 to 30 days. After that they’re carefully sanded, a process that helps to smooth out imperfections, give the rounded bowl a nice flat bottom that helps it sit on tables or countertops, and accentuate the beautiful art of the wood’s natural grain.

Each bowl now goes through a thorough inspection to make sure there are no cracks, weak spots, or imperfections. If it passes inspection, the bowl is treated to a coating of the company’s special proprietary blend of beeswax and food grade mineral oil.

After drying again, the bowl is ready for shipping and can now be used to serve food and washed in soapy water (although you shouldn’t let it soak).

During peak periods the Holland Bowl Mill can turn out as many as 1800 bowls a week. Many of these are destined for boutiques and upscale specialty stores, along with some smaller chain stores such at Sur La Table. But discriminating consumers (that means you who are reading this article) should know that you can find a much larger variety of the bowls by shopping the Holland Bowl Mill website (or by stopping into their showroom if you happen to be visiting the Holland, Michigan area). The mill even welcomes custom orders, so you can get exactly the bowls you want – choosing the type of wood and finishes.

Whether for a wedding gift, holiday gift, or to treat yourself to an affordable functional work of art that will be a family heirloom to be passed down for generations, you’d be hard pressed to find anything more unique and special than a hand made hardwood bowl from the Holland Bowl Mill.

Check out the Related Travel article links below for details of our favorite things to do see and eat in and around Holland, Grand Haven, and Grand Rapids, Michigan.

Practicalities

The Holland Bowl Mill is located t 120 James St. in Holland, Michigan, 49417. Phone 616-842-4040 or visit their website at www.HollandBowlMill.com.

For more information about visiting Holland, Michigan, visit the Holland Area Convention and Visitors Bureau website at www.Holland.org or phone 616-394-0000.

For information about visiting Michigan in general, check out the official Travel Michigan website at www.Michigan.org or phone 800-373-2489.

A Unique American Regional Cuisine Experience - The Door County Fish Boil

DOOR COUNTY, WISCONSIN, USA -- What do you get when you cross the primitive tribal elements of a huge cast iron communal cooking pot set over a blazing raging hot fire with down home Midwest sensibility and hospitality? Answer – the Door County, Wisconsin fish boil.

What began as an economical way to feed large, hungry crowds of lumberjacks and fishermen has evolved into a bonafide culinary tourist attraction and Door County is the only place you can regularly experience it.

Steaks of delicate whitefish taken from the waters of Lake Michigan which surrounds the peninsula of Door County, along with small red potatoes, onions, and sometimes corn on the cob are placed in perforated metal baskets and lowered into heavily salted boiling water.

The “Boil Master” oversees the entire operation, stoking and feeding the wood fire under the huge black cast iron cauldron to keep the water rolling and adding the various ingredients at just the right moments to insure that everything is cooked just the right amount to retain flavor and texture.

Depending on the time of year you visit Door County, you may or may not want to stand outside to view the entire process (can you tell I experienced my fish boil in December?), but either way be sure to get everybody outside in plenty of time for the “boil over.”

For the Fish Boil's spectacular fiery finale, the Boil Master douses the already robust fire with a hefty supply of kerosene, thereby causing the eruption of a flaming volcano, which is ultimately doused by the water boiling over from the cauldron above. Aside from serving as a must-get Door County photo op for your vacation album, the boil over does serve a practical purpose. As the fish cooks, the oil from their flesh rises to the top of the cauldron. When the water boils over, it takes this layer of oil floating at the top with it, leaving food behind that’s perfectly cooked, but never greasy or oily.

Zen-like in its simplicity – the salted water during cooking and a drizzle of drawn butter at the table provide the only seasoning, the Fish Boil’s wholesome ingredients nonetheless satisfy today’s diners just as they did the working Door County residents of yesteryear.

You’ll find restaurants throughout Door County offering Fish Boils year round (although in off season, they are only offered on the weekends). Most offer a complete meal including side dishes and a slice of Door County Cherry Pie to complete your dinner, like they do at the White Gull Inn where I went for the Fish Boil experience. This elegant historic (built in 1896) hotel and restaurant in the beautiful bayside town of Fish Creek also makes a great choice as a home base for a romantic Door County getaway.

Click here for more of my articles on the fun things to do, see, and eat in Door County, Wisconsin.

Practicalities

Be sure to make reservations to attend a Fish Boil in advance, especially during the high seasons of summer and fall when they frequently sell out. During the high seasons most restaurants offer several seatings per evening. Fewer restaurants offer Fish Boils in winter, and usually only on weekends so be sure to check schedules in advance to avoid disappointment.

The White Gull Inn and Restaurant is located at 4225 Main Street in Fish Creek, WI 54212; call 920-868-3517 or visit their website at www.whitegullinn.com.

To find other restaurants offering Fish Boils, click to the Door County Visitor’s bureau website at www.doorcounty.com/dine/fish-boils.aspx.

For trip planning, contact the Door County Visitor’s Bureau at 1015 Green Bay Rd. Sturgeon Bay, WI 54235 call 800-52-RELAX or 920-743-4456 or click to www.DoorCounty.com.

(Photo at top of post by Jon Jarosh.)

Tips for Eating on the Cheap While Traveling - Thrifty Thursdays

Good food doesn't have to be expensive, nor do you have to settle for fast food while traveling. I firmly believe that food is a MAJOR part of the travel experience, so I'd never expect you to skimp on quality. You can save a substantial amount on your food budget and still have a great time by keeping these handy tips in mind.

If you have additional tips for eating on the cheap, I'd love to hear about them, please post them to the comments section at the end of this post!

• If you're going to splurge at an expensive restaurant, lunch is a good time to do so. You can often get the same famous food at a significantly lower cost. Since most health experts agree that eating the largest meal of the day in the afternoon is a good idea, you'll be doing more than your pocketbook a favor.
• Many hotels (especially in countries other than the US) and all B& B's include breakfast as part of the room price. Take full advantage of this and fill up so you won't have to buy food until lunch (or depending on your personal metabolism, dinner).
• Eat where the locals do. Casual restaurants with a large local clientele are like to be high quality and low cost.
• Eat in ethnic neighborhoods (this tip works in the US or abroad). You can get some first class feasts for very little money in ethnic neighborhoods. Using my hometown of Los Angeles as an example, travel to Korea Town, China Town, Little Tokyo, Thai Town, or in nearby Orange County, Little Saigon, for incredible food at coffee shop prices. Do I detect an Asian theme here? Don't worry, there are Mexican neighborhoods all over the City of Angels serving dirt-cheap but delicious authentic South-of-the-Border cuisine. There are also plenty of Ethiopian, Cuban, Indian, Argentinean, Armenian, and Moroccan eateries along with just about every other ethnic group under the sun. That's one of the things about living in or visiting a large city that's so wonderful. Take advantage of the ethnic neighborhoods in whatever cities you visit for great food at bargain prices.
• Carry snacks and drinks. Having some snacks like granola bars, trail mix or even fresh fruit along can help save a lot over buying them from street vendors and convenience stores.
• If you're traveling by car, stock up on bottled water and other drinks at the supermarket or discount store. A six-pack here will often cost the equivalent or even less than the price of a single bottle from a convenience store or street vendor.
• These days you can't carry a bottle of water onto a plane because of "security" concerns. But you can carry an empty bottle that you can fill from the water fountain once you clear security.
  
• Drink water with meals. Even without alcohol, soft drinks, coffees and teas can add a substantial amount to your check (especially in countries other than the US). Drink free water with the meal (as long as you're in a country that it's safe to do so). Buy soft drinks at markets instead.
• Carrying along an immersion heater is great for making coffee, tea or instant hot chocolate in your hotel room. It can also heat instant soup or boil water for other purposes. This inexpensive travel accessory is sold at anywhere travel goods are sold.
• Have picnics! You can save a bundle by having impromptu picnics. Whether they be a late night snack in your hotel room or a full romantic meal against a spectacular backdrop like the Grand Canyon or the Eiffel Tower, picnics are a boon to the budget conscious traveler.
• Make a portable picnic pack -- it's light and takes up hardy any space. This way you can take advantage of local delicacies from the markets, bakeries and wine shops, without paying restaurant prices. Click here for how-to instructions for making a portable picnic pack to stash in your suitcase, backpack, or vehicle.
  

Thrifty Thursdays is a blog event created by my fried Amanda Formaro from Amanda's Cookin' blog. I've agreed to participate, so look for a frugal themed post here each Thursday. In addition to reading my posts, be sure to visit Amanda's blog (after Thursday) for a round-up of all the thrifty home and cooking tips and recipes that came in this week from folks around the blogosphere. Visit anytime to learn how to participate too.

Creating a Perfect French Cheese Tasting Plate

If one place could be christened “the Land of Cheese,” it would surely be France! Gourmet fromage is a grand tradition here, and practically every region has its own influence on the types and tastes of the world’s best cheeses. A great way to bring this refined dairy delight home is with a cheese plate, a delicate arrangement of cheeses perfectly tailored to your meal. There’s one for practically every occasion! Did you know cheese can be healthy, too? You can discover more secrets of French cheese here, but remember: the best way to taste these iconic delicacies is at their source in France!

The Fromage Plate is a celebration of the remarkable diversity of French cheeses—a cheese plate made with the Cheeses of France captures the abundant variety of flavors, textures, colors and aromas that characterize the “taste of place,” or terroir, unique to each region.

How to Create the Perfect French Cheese Plate
Whether you are planning an hors d’oeuvres party, a wine and cheese menu or after-dinner tasting, it’s easy to create a delectable and beautiful Fromage Plate when you follow these simple tips:

Selection

• It’s about quality not quantity — your Fromage Plate should showcase anywhere from 3 to 5 cheeses.
• Plan on 4 to 6 ounces of cheese per person.
• Choose a variety of cheese styles, from creamy soft to hard, and milk types, from goat to sheep to cow’s milk-based cheeses.
• For peak freshness and flavor, shop for cheese close to your event.
• Ask the experts for help...your local fromager can suggest complementary flavors and textures to create a harmonious cheese platter.
  

Presentation

• Bring cheese to room temperature before serving (approx. 30 minutes to an hour, depending on the size).
• Arrange cheeses in a clockwise fashion from mildest to most pungent and complex.
• Experiment with different shapes for a stunning visual presentation.
• For the best fromage plate sampling experience start with the mildest cheese at 6 o’clock and continue around the cheeseboard.
  

Pairing with Food

• Slice apples or pears into thin wedges and arrange with selected cheeses.
• Include figs, blackberries, golden raisins and dried apricots for a sweet, exotic complement.
• Add a healthy crunch with a variety of nuts.
• Go gourmet with quince paste, plum butter or chutney on the side.
• Drizzle a little honey on pungent cheeses for a dash of sweetness.
• Offer toast points, fruit and nut crostini or thin slices from a baguette.
• Remember, the cheese is the star. If serving crackers, select mild styles that won’t compete with the cheese.
  

Pairing with Wine...and More!

• French wines, both red and white, from the same region as your cheeses are a natural choice. Ask your sommelier or wine merchant for pairing suggestions.
• In general, pair a mild cheese with a lighter, milder wine and a more robust, stronger cheese with a bolder wine.
• Beer, cider...even coffee and liqueurs also complement The Cheeses of France.

Signature Fromage Plates from maître fromager Max McCalman, author of The Cheese Plate
Max McCalman is one of the world’s foremost experts on cheese. He is the author of The Cheese Plate, the definitive book on the art of creating the perfect cheese course, and a James Beard winner. Max is also the Dean of Curriculum at Artisanal Premium Cheese and the maître fromager, (or cheese master) at the acclaimed restaurants Picholine and Artisanal in New York City.

Max has created a huge variety of cheese courses, exclusively designed around The Cheeses of France, for nearly every occasion throughout the year -- including holidays and special events, as well as those times you just want some good cheese. Click here for all of Max's signature Cheese Course recommendations and explore the flavors of France through French cheese.

Marvelous Mead!

Did you know?
Tradition held that giving a bridal couple a "moons" worth of honey-wine or mead would ensure a fruitful union.

What do you get when three chemical engineers from the Oak Ridge National Security Complex get together and pool resources to pursue their collective favorite hobby? Some marvelous mead. Yes mead.

For those who haven’t visited a renaissance fair in the last 20 years, mead is a type of honey wine.It’s thought to be the oldest alcoholic drink known to man and many ancient cultures believed it possessed magical properties. But John Cosgrove, Hal Jennings, and Bill Chase, partners in Tennessee’s first and only meadery, Anderson County’s Shady Grove, while dedicated to reviving the ancient Magic of Mead,” take a scientific and well practiced approach to their craft, relying on both tradition and innovation when it suits their needs. Every bottle of Shady Grove mead is hand-crafted and their sparkling meads are bottle-fermented using traditional Methode Champenoise, yet modern state of the art equipment helps them along the way.

What began as a labor of love for these three friends has turned into a full fledged business. It takes a lot of time, effort, attention and resources to make mead. Fifty gallons of raw unfiltered honey goes into every 250 gallons and it takes 6 to 8 weeks for the 1^st fermentation; 4 months overall.

Not surprisingly, Shady Grove’s sparkling meads are popular libations at many a renaissance wedding, and they provide a refreshing change of pace to traditional sparkling wines at any celebration. Not overly sweet, the honey provides a nice soft undertone to offset the grapes that are added to the honey water before fermenting.

You’ll find many varieties of “Melomels” or fruit flavored meads in both sparkling and still varieties at Shady Grove. If you plan on visiting the area, you can stop in to the meadery’s modern tasting room and sample all the varieties of mead produced there. More often than not you’ll find John, Hal and/or Bill behind the bar , spreading their enthusiasm for mead and answering curious questions from their guests. Be sure to call or visit the website first, as they’re not open every day.

If you can’t make it to the tasting room, check out their website for information on where to buy Shady Grove retail and which restaurants are including it on their menus.

Click here to access our full feature on things to do and see in Oak Ridge/Anderson County, Tennessee.

Practicalities

Shady Grove Meadery is located at 709 Norris Freeway in Lake City, Tennessee 37769. Phone 865-426-4900 or click to www.ShadyGroveMead.com.

For more information about visiting the Oak Ridge area in general, visit the Oak Ridge Convention and Visitors Bureau website at www.OakRidgeVisitor.com.

Making Cajun Boudin Sausage

NEW IBERIA, LOUISIANA, USA -- One of the things I liked best about staying in Cajun Country is the way that folks shop for food. It's quite European in style, with visits to the bakery for bread and pastries, visits to the farmer's markets for produce, and visits to the boucheries for meats.

One of the stops on many a Cajun shopper's weekly list is Legnon's boucherie, known not only for its selection of quality meats, but also for its boudin and cracklins.

For the uninitiated, boudin is a sausage traditionally made from pork, pork liver, rice and spices; and cracklins are fried pork skins. Any self respecting foodie wanting to experience Cajun Country will want to try both.

A good place to obtain these Cajun delicacies is Legnon's in New Iberia.

Legnon's makes over 900 pounds a day of the traditional Cajun sausage and about 200 pounds a day of its nouvelle variation, Crayfish Boudin, made from -- you guessed it -- mud bugs. Both sausage varieties have a surprisingly mild flavor, as rice balances out the stronger flavors of pork (or crawfish) liberally seasoned with salt, cayenne pepper, parsley, and green onions.

Legnon's is also legendary for its cracklins. Before you turn up your nose at the thought of fried pork skins, let me state that Legnon's cracklins bear no resemblance to the packaged pork rinds you get at the supermarket. These are dark brown, ultra dense and crisp, have a flavor of crisply cooked bacon, and are completely addictive.

Ted Legnon (pictured right), owner of the family run enterprise, generously agreed to show us how they make Legnon's famous pork boudin. The most amazing thing about the experience to me -- boudin neophyte that I was -- was the speed of the sausage making process. While a lot of time goes into cooking the pork, once the ingredients are mixed together, Legnon's can produce 400 pounds of boudin in just 30 to 40 minutes!

Making Boudin Sausage

1. Before the sausage process can even begin, the pork is cooked for about 4 hours. It is then strained and sent through a meat grinder.

2. The juice from the meat is then mixed with cooked rice, then everything is mixed together.

3. Spices and seasonings are added to the mixture -- salt, cayenne, pepper, parsley, and green onions.

4. In preparation for the sausage making process, natural hog intestine casings are kept in water at the ready.

5. The end of the casing is fitted over the end of a machine. A foot control pumps the pork and rice mixture into the casing. Experienced employees like Angie Fontonette (pictured top of this post), who has worked for the Legnon's for years, know just when to pinch the casing to form the individual boudin links.

6. It all happens at lightning fast speed, mere seconds to fill a casing and tie off the ends. Angie can make about 400 pounds of boudin in about thirty minutes.

Visiting Legnon's Boucherie
You can find Legnon's Boucherie at 410 Jefferson Terrace in New Iberia, LA 70560. While they don't have a web site, you can call them at 337- 367-3831.

Travel Highlights of Cajun Country
Click here for our full feature on the Lafayette, Louisiana area. Explore the fascinating history of this area and the Acadian people as well as check out some great attractions and restaurants.

A Pilgrimage to Harry's Bar, Birthplace of the Bellini

For foodies, few places in the world hold the legendary status of Harry’s Bar in Venice, Italy, for this bar and restaurant boasts many claims to fame.

Carpacchio, a dish of paper think slices of raw beef served drizzled with olive oil that’s now served at fine restaurants all over the USA got its start at Harry’s Bar, but the place is probably best known as the birthplace of the Bellini cocktail.

Italy already had a long tradition of marinating fresh peaches in wine before Giuseppe Cipriani invented the drink in 1948, but the inventive bartender took the concept to new heights when he mixed white peach puree with Prosecco (Italy's version of champagne). The drink was simple but delicious and instantly became a classic at the famous Venice bar and later at its New York counterpart.

Because of its unique color, which reminded him of the color of a sunset in a painting by 15th-century Venetian artist Giovanni Bellini, Cipraiani named the drink the Bellini. The rest is history. The drink is still popular today and in true classic cocktail fashion has spawned numerous imitations and variations.

Aside from ts culinary creations, Harry’s Bar became famous because of the famous patrons who have frequented it throughout the years including Ernest Hemingway, Humphrey Bogart, Arturo Toscanini, Charlie Chaplin, Aristotle Onassis, Maria Callas, Truman Capote, Orson Welles, and countless other luminaries.

So on a recent trip to Italy, I, like any other self respecting foodie, made a pilgrimage to the famous Harry’s Bar. I was surprised at how unassuming it was – even though it is right on the waterfront, it’s easy to walk past without even noticing it. A small sign etched into in window (photo left) and the etched glass door are your only clues.

Inside the place looks much the same as it always did – rich wood paneling surrounds aisles of tables navigated by what appears to be way too many bustling waiters for the small size of the room. Upstairs and most of downstairs are occupied by dining tables, the bar itself taking up just a small quarter of the downstairs. Even our bartender had been a fixture at Harry's for the past 40 years.

So was this pilgrimage worth it and should you bother to go out of your way to go to Harry’s Bar in Venice, Italy? Probably not, unless it’s important to you to say you’ve been there. To be fair, we didn’t dine, as the prices were far beyond our means – even on an indulgent vacation's budget. We did stop in for cocktails though – to be specific the famous Bellini.

From the minute we got into the door, the experience somewhat reminded me of Pat O’Brien’s in New Orleans. Not that the two places are anything alike beyond both being bars, but in that they are both on the tourist radar and they know it. Likewise, they know they don’t have to try.

The prices at Harry’s are beyond exorbitant, and staff are curt at best, trying to herd you in and out as quickly as possible. The Harry's Bar bellini, which comes in a small juice-sized glass, ran 15 Euros a piece (as of September, 2007) – that’s close to thirty bucks a drink US.

Was it good? Yes. But not that good. While Harry’s was probably never a bargain, I can’t imagine things were this absurd in Hemmingway’s day. You can get just as good a Bellini at the Belaggio's Fontana Bar in Las Vegas, at a fraction of the price (and if you've ever been to the Belaggio, you know it's not cheap). If you go to Harry's Bar for dinner or lunch, expect the food prices to be in proportion with that of the Bellini, so save up.

More than any other part of the experience, I did enjoy the look of the place. Wood has a way of absorbing history. The rich paneling and touches like the simple art deco clock hanging above the bar, and even the bartender himself, reminded me that I was in a culinary museum of sorts. And as we’ve lost so many such places, I’m glad Harry’s still exists… I guess. The Harry’s Bar of today just doesn’t live up to the hype, so even if I was in Venice again, I wouldn’t go back. Once was more than enough and I left feeling like a typical tourist chump, which in fact, I was. But I guess occasionally being a chump is part of the tourist experience.

Bellini Recipe and Variations
Click the links below for the recipe for a classic Bellini along with some nouvelle variations.

• Classic Bellini Cocktail Recipe
• Frozen Bellini Cocktail Recipe
  
• Mango Bellini Cocktail Recipe
• Cheri's Bellini Martini or Bellinitini Recipe (pictured right)
  

More on Venice
While Harry's Bar could have been skipped, the rest of Venice and its surrounding area was incredible. We got an unusual view of this most unique area of the world by taking a live-aboard barge cruise that allowed us explore the entire region, including the islands of Murano, Burano and Torcello, and the city of Padua, along with Venice itself. Click here to read that travel story and check out the photos.

Seafood Recipes plus The South's Best Seafood Shack

Sorry I've been so quiet this week. Our cable system has been having major issues that affected our connectivity.

Today I want to tell you a great foodie find I came upon last year (plus some terrific seafood recipes). One of the best things about running FabulousFoods.com and FabulousTravel.com is that I get travel a lot. Today's find comes from Gulf Shores, Alabama, where I one found one of the best seafood shacks I've ever encountered -- King Neptune's.

While we managed to dine at a lot of places in and around Gulf Shores, King Neptune's was my favorite. I later found I was in good company in my admiration for the casual seafood restaurant, as Coastal Living Magazine named it "one of the top 25 seafood dives in the country."

There's nothing fancy here - just a "come as you are" local hangout that serves some of the best fresh-off-the-boat seafood you will ever eat. After living in a small California mountain town for the past two years, I'd almost forgotten just how sublimely delicious fresh wild shrimp actually are. The folks at King Neptune's quickly brought back the vivid flavors of my youth on the Mississippi and Alabama gulf coasts.

Scroll down the menu and you'll find an extra special surprise -- Royal Red Shrimp (pictured left). I had previously never heard of Royals Reds as locals know them, and with good reason. These tasty shellfish are rare, even in these parts - which is about the only place to get them. King Neptune's owner Al Sawyer, who worked in the seafood industry for Bon Secours Fishing before "retiring" to run his restaurant, explained that Royal Reds are caught only in the deep, deep waters of the Gulf of Mexico, about 1000 miles from the Alabama Gulf Coast shores. The shrimp, true to their name, are red in color and have a flavor that is lies somewhere between lobster and shrimp. Al explains that King Neptune's is the only restaurant in the area that serves Royal Red Shrimp, and even he can't promise to always have them in stock.

"There's only one boat that supplies Royal Red Shrimp and we're at his mercy," says Al. "When we run out, we just need to wait until he decides to go out and fish again."

Because they're caught so far from shore, Royal Reds are preserved in salt and put on ice on the boat. Likewise the shrimp should be rinsed well before cooking. The result will be a shell that imparts a slight salty flavor to rich sweet lobster-like meat inside.

After his years in the seafood industry, Al Sawyer knows the waters of this area intimately well, as well as the people who can provide him their freshest bounty. You can get gulf shrimp - steamed, fried or prepared in some signature dishes. King Neptune's oysters come from the Bon Secours, an area of Gulf Shores that supplies oysters to most of the country (with the exception of the west coast). Of course, they're freshest here, and King Neptune's only serves Select Grade -- the highest grade of oysters.

Also not to be missed are the addictive crab claws - a favorite Gulf Coast snack that can be difficult (if not impossible) to find elsewhere.

There's a cornucopia of seafood to choose from, available steamed, grilled and/or fried. In addition to the aforementioned shrimp and oysters, you can look forward to snow crab, Alaskan king crab, and a variety of fresh fish. Non-seafood lovers can get a hamburger steak or a choice of several chicken dishes. Everyone will enjoy the superb sides - the cole slaw is near perfect and don't miss the fried green tomatoes.

The prices at King Neptune's are shockingly affordable, especially considering the quality of the food. They also offer a respectably extensive children's menu, making King Neptune's fabulou sbudget conscious choice for feeding the entire family.After his years in the seafood industry, Al Sawyer knows the waters of this area intimately well, as well as the people who can provide him their freshest bounty. You can get gulf shrimp - steamed, fried or prepared in some signature dishes. King Neptune's oysters come from the Bon Secours, an area of Gulf Shores that supplies oysters to most of the country (with the exception of the west coast). Of course, they're freshest here, and King Neptune's only serves Select Grade -- the highest grade of oysters.

Also not to be missed are the addictive crab claws (pictured right) - a favorite Gulf Coast snack that can be difficult (if not impossible) to find elsewhere.

There's a cornucopia of seafood to choose from, available steamed, grilled and/or fried. In addition to the aforementioned shrimp and oysters, you can look forward to snow crab, Alaskan king crab, and a variety of fresh fish. Non-seafood lovers can get a hamburger steak or a choice of several chicken dishes. Everyone will enjoy the superb sides - the cole slaw is near perfect and don't miss the fried green tomatoes.

The prices at King Neptune's are shockingly affordable, especially considering the quality of the food. They also offer a respectably extensive children's menu, making King Neptune's a fabulous budget conscious choice for feeding the entire family.

King Neptune's Seafood Restaurant is located at 9949 Highway 190 West in Gulf Shores, Alabama 36542. Phone 251-968-5464 or visit their website at www.KingNeptunes.com.

Seafood Recipes from King Neptune's Al Sawyer

• Al's Shrimp Creole
• Shrimp Zydeco Pasta

More on Gulf Shores, Alabama
Click here for our full travel feature on things to Do, See and Eat in and Around Gulf, Shores, Alabama.

Where are your Favorite Seafood Shacks?

Do you know of other great "seafood shacks? If so please post them to the comments section. Another favorite of mine is the Sea Swirl in Mystic Connecticut -- a small drive-in style place that serves fabulous friend clams, lobster rolls and other casual seafood dishes, as well as soft serve ice cream treats.

Making a Mardi Gras King Cake

Mardi Gras 2009 is officially on February 24, but if you live anywhere on the Southern coast of the US, from East Texas, through Alabama, Mardi Gras celebrations are already underway.

Many people believe New Orleans to be the birthplace of Mardi Gras, but it's not true. The country's first Mardi Gras celebrations took place in Mobile, Alabama, where they still celebrate it with gusto today.

Even if you live in an area that's nowhere near a Mardi Gras celebration, you can still get a taste of it by making a King Cake.

King Cakes are a huge part of Mardi Gras traditions throughout the South. The cake's origins date back to the Feast of the Epiphany or Twelfth Night, which honors the three kings present at the Christ child's birth. Which is, I assume, where the custom of hiding a tiny baby doll in the cake, started.

In today's Mardi Gras celebration, tradition calls for the person who gets the "lucky" piece of cake with the baby doll inside, to throw the next party -- or on a simpler note, buy or make the next King Cake. You can pick up the tiny plastic dolls at any cake decorating or novelty supply, just be sure to warn your guests of what to expect as you don't want anyone choking!

The cake, which more closely resembles a rich, sweet bread than cake, is decorated in the traditional Mardi Gras colors: green, representing faith, gold symbolizing power, and purple denoting justice. Over the years, some folks, myself included, have played with the traditional version to include various fillings. But here's the original, in all its glory, just as it was taught to me as a teenager in Mississippi.

(Note: If you prefer to make the dough in a Bread Machine, click here for directions).

Cake:
1/2 cup warm water (100-115 F)
2 tablespoons yeast
1/2 cup sugar, plus 2 teaspoons
3 1/2 - 4 cup flour
1 teaspoon nutmeg
2 teaspoons salt
1 teaspoon lemon zest
1/2 cup warm milk
5 egg yolks
1/2 cup butter
2 teaspoons cinnamon

1 egg beaten with 1 tablespoon milk, for egg wash

Icing:
3 cups confectioner's sugar
1/4 cup lemon juice
3-6 tablespoons water

additional sugar and food coloring for decoration (click this link for how to make tinted sugar directions)

1 tiny 1" baby doll (see notes above)

Directions
Sprinkle yeast and 2 teaspoons sugar over warm water in a small, shallow bowl. Allow to rest for 3-5 minutes, then mix thoroughly. Set bowl in a warm, draft-free place until yeast starts to bubble up and mixture almost doubles in volume, about 10 minutes.

In a large mixing bowl, mix 3 1/2 C flour, 1/2 cup sugar, nutmeg, lemon zest and salt. In mixing bowl of a heavy duty electric mixer or food processor, combine yeast , milk and egg yolks. Gradually add dry ingredients, and softened butter, adding additional flour, as necessary to achieve a medium-soft ball. Knead dough, again adding flour if necessary, until smooth, shiny and elastic, about 10 minutes.

Place dough in a covered, buttered bowl , in a warm, draft-free place until doubled, about 1 1/2 hours.

In the meantime, butter a large baking sheet and set aside.

When dough has risen, remove and punch down. Sprinkle with cinnamon and form into a cylinder, then twist this cylinder into a circle. Pinch the ends together to complete the circle. Once again, cover and let rise until doubled, about 45 minutes.



Preheat oven to 375° F. Brush top and sides of cake with egg wash and bake for 25-35 minutes, or until golden brown.


Cool on wire rack completely before hiding baby doll inside or icing and decorating.


Icing:
Mix sugar, lemon juice and 3 tablespoons of water until mixture is smooth, adding more water as necessary to achieve a smooth, spreadable consistency. Spread icing over cake and immediately sprinkle colored sugar in alternating color rows.



More on Mardi Gras!

• Mardi Gras History, Facts and Trivia
• Mobile -- The Mother of All Mardi Gras
• Celebrating Mardi Gras in Lafayette, Louisiana
• Memories of Mardi Gras on the Mississippi Gulf Coast

Stay Tuned Next Week!
We'll be featuring lots of Cajun food and drink recipes to further put you into a Mardi Gras frame of mind!

Cooking Class is in Session at the Roblar Winery

School Never Tasted So Good!

Looking for the ultimate foodie night out? When visiting Santa Barbara, consider an evening cooking class at Roblar Winery. You’ll learn valuable kitchen skills, drink some incredible wines, mingle with lots of interesting people also interested in food and wine, and have an incredible dinner that you’ll be able to recreate at home to impress all your friends.

Every Saturday night, the winery, housed on a gorgeous 38 acre vineyard, hosts a themed class in their state-of-the-art teaching kitchen, taught be some of the area’s finest chefs. The popular classes sell out quickly, so plan well in advance of your visit to the Santa Barbara area. Class size is strictly limited to no more than 24.

The night we attended, Chef Lenoardo Curti of Trattoria Grappolo in Santa Ynez was holding court, teaching eager foodies the secrets of making a perfect squid ink risotto, calamari and octopus salads, and English trifle (that's your humble editor Cheri helping out Chef Curti in the photo above). Of all Roblar’s instructors, the personable Curti is the most popular according to Roblar marketing director Beta Silva.

“His classes always sell out almost immediately,” she says.

It’ no wonder, as Curti’s charm and natural good humor immediately connects with every member of his audience. His classes feel like you’re just hanging out with friends, having a good time, and cooking up some incredible food.

Roblar’s great facilities ensure that everyone gets a view, and Curti passed out numerous tastes (perfectly paired with Roblar’s wines) along the way. In addition to his signature recipes, Curti imparted lots of practical cooking and prep tips to his students, making it especially easy for home cooks wanting to replicate a restaurant quality experience.

Afterwards, the group retired to the dining room where everyone enjoyed the fruits of chef Lenonardo’s efforts. Lively conversations with new found friends flowed as liberally as the wines.

All too soon dessert was served, business cards exchanged, and everyone went their separate ways. As diverse as the crowd of foodies attending the class were, we all had something in common at the end of the evening at Roblar – we all knew how to make a great calamari salad and squid ink risotto, and were were all fans of Chef Leonardo Curti and Roblar wines.

More in Santa Barbara for Foodies

• Discovering Santa Barbara's Wine Country
  
• La Super Rica -- The Best Tacos in the West
• Dining at Sesto Senso, a Hidden Gem in Montecito
• Visiting the Old Time Danish Village of Solvang
  

Practicalities

Roblar Winery is located at 3010 Roblar Ave in Santa Ynez, CA, 93460. Phone 805-686-2603 or click to www.roblarwinery.com for a schedule of classes or to make reservations.

If you can’t make it to one of his classes, visit Chef Leonardo Curti’s restaurant Trattoria Grappolo at 3687 Sagunto St. in Santa Ynez, California, 93460. Call 805-688-6899 or click to www.trattoriagrappolo.com.

Santa Barbara County encompasses the cities of Carpinteria, Goleta, Montecito, Summerland, Ballard, Buellton, Lompoc, Los Alamos, Los Olivos, Santa Maria, Santa Ynez and Solvang as well as Channel Islands National Park.

For travel and accommodation information and to request a free copy of the official Santa Barbara County Visitors Guide, contact the Santa Barbara Conference & Visitors Bureau and Film Commission at 800-676-1266, 805-966-9222 or www.SantaBarbaraCA.com.