Certainly, the cocktail culture has arrived, even to those with 100 wines by the glass and chained wine lists that offer over 40 pages from the vintage cellars below.

Now, steakhouses are offering cocktail dinners pairing bourbon and scotch creations  and gin dinners, with craft spirits makers mixing juniper berries both in glass and in sauces. The bar menus offering steak flat breads and cheeseburgers adorned with candied bacon. And lighter ahi tuna tartar, salads if you chose to belly up to the bar. Several higher end spots are offering lower alcohol cocktails. Sip and enjoy and go ahead and order the second cocktail. Or shake it up at home, turn on your grill and sear a thick cut rib eye for $20.00.

Oceans’ Prime launched a new national cocktail while similar bistros and bar focused spots are trending with lighter fare and more than just a skinny cocktail. These sip with both food or a cheese plate or just sitting back with friends sharing appetizers at the bar. Here are just a few that made our MYcookingmagazine top lists. 

Lower Alcohol cocktails  

Cocktail: Aloe, It’s Me   (Del Mar SoCal Kitchen, Columbus)

Prep Glass: Mixing Tin    Service Glass: Nick & Nora

Garnish: None

Ingredients:

1 ½ oz. Lillet Blanc

½ oz. Chareau Aloe Liqueur

¼ oz. Lemon Juice

2 drops Saline

3 drops Crude “Apothecary” Persimmon & Apple

Preparation Procedures:

1) Combine all ingredients in smaller mixing tin.

2) Fill larger mixing tin to the top with ice.

3) Shake vigorously for ten seconds.

4) Strain into chilled service glass.

Cocktail: First Day of Summer (Ocean Prime nationwide)

Prep Glass: Mixing Tin    Service Glass: Coupe

Garnish: Chocolate Mint Leaf

Ingredients:

1 oz. Melon Water

½ oz. Cucumber Water

½ oz. Giffard Gomme Syrup

½ oz. Sipsmith Gin

¼ oz. Fresh-squeezed Lime

Soda Float

Preparation Procedures:

1) Combine all ingredients in smaller mixing tin.

2) Fill larger mixing tin to the top with ice.

3) Shake vigorously for ten seconds.

4) Strain into chilled service glass.

Cocktail: You Had Me at Hello (Lincoln Social Rooftop Bar, Columbus)

Prep Glass: Mixing Tin Service Glass: Nick & Nora

Garnish: Lipstick Print

Ingredients:

1 ½ oz. Lillet Blanc

¼ oz. Chareau Aloe Liqueur

¼ oz. Peach-infused Ancho Reyes Verde Liqueur

¼ oz. Fresh-squeezed Lemon Juice

¼ oz. Fresh-squeezed Orange Juice

5 drops Saline Solution

Preparation Procedures:

1) Combine all ingredients in smaller mixing tin.

2) Fill larger mixing tin to the top with ice.

3) Shake vigorously for ten seconds.

4) Strain into chilled service glass.

Cocktail: AHA! (served at M in Columbus)

Prep Glass: Mixing tin  Service Glass : Lightbulb

Garnish: Edible flower

Ingredients:

1 oz Giffard Pineapple

3 oz Coconut water

2 oz Sparkling wine

Preparation:

1) Add Giffard Pineapple and Coconut water to mixing tin with ice

2) Stir well until cold

3) Strain and funnel into lightbulb

4) Strain in sparkling wine

5)At mouth of lightbulb add one fresh flower and metal straw

“I don’t want to live; I want to love first, and live incidentally.”
Zelda Fitzgerald

~Doc Lawrence

ATLANTA – I just made my purchase. Four bottles of  Saint Amour, the wine that says everything on the day we celebrate romance. No gimmicks here, not another beverage from madman hype . This wine is the real deal: made in a region of Burgundy, named after the village of the same name, bright red like a Valentine heart and delicious with almost all food.

We all recognize that this wine bears a name which is gentle to the ear and to the heart. It is the wine of poets and lovers. If it did not exist, life would be a little less charming. The village of Saint Amour gives its name to this wine. Before that, a long time ago during Gallo-Roman times, a centurion named Amor belonging to the Thébaine Legion, stationed in the Valais region of Switzerland and famous for his Christian faith suffered martyrdom. In all evidence, the ways of lovers, with their pleasures and sorrows, are rarely easy.

Saint Amour legitimately claims to be the most romantic of the 10 Beaujolais Crus. It’s name translates to “Saint Love” and loosely to “holy love,” “pure love,” or a variety of other equally delicious and romantic terms.

With both the enchanting name and the reasonable price, this wine is ready for romance.

Saint Amour remind us that love is grand in all its forms – through youth, middle age, and maturity – and that this good wine is always an excellent accompaniment to romance, particularly on St. Valentine’s Day.

Here’a toast to everyone: All you need is love!

Note: Sherlock’s in Atlanta has Saint Amour and if you are lucky, the J.Sanders label. Good wine stores throughout the world sell out of this delightful wine each 14th day of February.

Old school journalism describes the style and stories produced by Doc Lawrence. “In everything I do,” he says, “there is a beginning, middle and an end.” One of the top travel writers in the country, Doc is steeped in the heritage of the deep south. Traveling the back roads from Texas to Virginia and on down to Key West inspires stories about local food and wine preferences, community theater, folk art and music often leading to clues for a good story. Heroes include Faulkner, Hemingway, Marjorie Kinnan Rawlings, Ralph Ellison, Dorothy Parker and Willie Morris. An Atlanta native, Doc keeps a well-stocked wine cellar and bar and two outdoor grills. He enjoys entertaining and believes that the greatest challenge for a writer is to keep searching for a higher life. www.thegourmethighway.com | doclawrence@mindspring.com

The South became the haven for spirits production. Plentiful good water, long growing seasons for grain and fruit along with the influx of particular immigrants who knew the skills combined to give us those liquid delights we enjoy today. George Washington, America’s father, was also the young country’s first major whiskey producer with his rye whiskey operation at Mount Vernon.

Visitors to our first president’s home can purchase a bottle of the exceptional Mount Vernon’s George Washington Rye at the gift shop. It’s made according to the original formula.

Whiskey is simple to understand, but the complications from labels like “bourbon” do cause confusion. Bourbon is whiskey, but to use the name on the label, it is, among other prerequisites, required to be made with a certain amount of corn and aged for a minimum period. Bourbon is made not only in Kentucky-the unchallenged leader- but in many other states as well. Garrison Brothers Bourbon made in Texas and C4 produced in Arlington, Georgia are delightful as is Virginia Gentleman.

No distilled spirit on the planet enjoys the popularity of Jack Daniel’s Tennessee Whiskey. The brand is priceless, the logo nearly as recognizable as Coca-Cola. “Jack,” as it’s almost universally called, is still made in lovely Lynchburg, a middle Tennessee village that will remind you of rural Ireland. The water used today comes from the same source its namesake used just after the Civil War. The formula has never been a secret. It’s sometimes described as bourbon plus one: a final filtration with sugar maple charcoal which gives each sip of Jack a hint of sweetness.

Lynchburg, because of it’s strong relationship with Jack, is a highly popular tourist destination. Tour buses loaded with American’s and visitors from faraway places arrive daily. The distillery is both a museum and a working operation. Jack paraphernalia along with bottles of the fabled elixir are purchased with the frenzy of a big city department store on Black Friday.

For almost three decades on a late October weekend, Lynchburg has hosted the heralded Jack Daniel’s International Barbecue Competition, a mega event attracting over 60,000 featuring teams of grillers from throughout America and over 50 foreign nations competing for cash prizes and valuable award recognition. It’s a global event, a tourism extravaganza that other states and other producers have noticed, prompting their own whiskey-influenced attractions.

Louisville, the charming river town, is Kentuck’s Bourbon hub. The city established its Bourbon Trail, a highly-popular distillery and bar tour that combines education with lifestyle enjoyment. The Ohio River played a huge role in Bourbon’s evolution and the city is home to Bourbon authorities with few peers. Michael Veach, a published author who many believe to be the country’s top Bourbon authority, resides here and his lectures and Bourbon tastings in major cities and riverboats stay booked year round.

Veach’s Bourbon Tasting Notebook and American Whiskey Tasting Notebook, a combined effort with Susan Riegler contains expert tasting notes plus a place to make your own notes. Inexpensive, and small enough to carry to bars and liquor stores, they are available on Amazon.

Fabled distilleries like Wild Turkey, Jim Beam, Evan Williams, Elijah Craig, Four Roses, Bulleit, Old Forester, Woodford, Maker’s Mark, Blanton’s, Buffalo Trace and Pappy Van Winkle are no longer confined to Kentucky but ingrained in American heritage and lifestyle lexicon.

Cocktails are not only American in origin but very Southern as well. According to legend, the world’s first cocktail was invented in a French Quarter apothecary by pharmacist Antoine Peychaud in New Orleans. He named it the Sazerac and it’s the official cocktail of the Big Easy. By the way, Peychaud’s bitters is an elegant essential in countless cocktails and gourmet dishes.

American distilled spirits whether Bourbon or Tennessee Whiskey or their ubiquitous progeny now dot the Southern landscape and are highly attractive places to visit. Combine a trip to Mount Vernon for a sip of rye with one of Virginia’s newcomers,  Virginia Distillery Company.  located in the Blue Ridge Mountains just south of Charlottesville and Jefferson’s Monticello, it’s the largest dedicated American Single Malt whisky distillery in the U.S. The distillery is currently offering a limited-edition preview product called “Prelude: Courage & Conviction” to be released nationally in April.

The best restaurants have outstanding bars with a wide selection of whiskies and other spirits. If you visit Jalisco in Mexico for the tequila experience, the distilleries have tours and tasting rooms patterned after those found in the American South. There are close connections between tequila and American whiskey and Bourbon. Thousands of used aging barrels marked Jim Beam, Buffalo Trace and Jack Daniel will be seen in Tequila warehouses. They are filled with Tequila, aging while permeating with the flavors that are distinctly American. Have dinner at Agave, one of the top restaurants in Atlanta. Their bar has hundreds of Tequila selections and more than a few have a hint of Jack or Maker’s Mark in them.

Ever wonder what might be available in heaven? Frank Sinatra loved Jack Daniel so much that he had a bottle of the Tennessee whiskey buried with him. Reciprocating, the distillery produces a special Frank Sinatra/Jack Daniel Edition. So, for 2020, have a glass of Jack and sing out loud, “My Way.”

The whiskey river runs long and deep and transcends borders.

COCKTAILS FOR 2020 – Something Old, Something New

~Selected by Doc Lawrence

Smoking Hot Margarita

Agave Atlanta

Lunazul Humoso Tequila – 1 1/2 oz
Triple Sec – 3/4 oz
Fresh Lime Juice – 1/4oz
Sweet & Sour – 2oz
Jalapenos – fresh slices

Procedure:

Fill shaker with ice.
Add 2 pieces of sliced jalapeno
Add ingredients
Shake vigorously
Pour over ice in your favorite glass
Garnish with a salted rim & lime wedge
A fun cocktail to pair with charcuterie.

Whiskey Sour

With a rich and long history dating back to1862, it was also the official drink of the 184-year-old Jefferson Literary and Debating Society at the University of Virginia. The whiskey sour is a heritage cocktail, timeless and classy, a natural fit with Jack Daniels.

3/4 cup Jack Daniel’s Old No. 7 Tennessee Whiskey
1/2 cup freshly squeezed lemon juice (3 lemons)
1/2 cup freshly squeezed lime juice (4 limes)
2/3 cup simple syrup
Maraschino cherries

Combine the whiskey, lemon juice, lime juice and syrup. Fill a cocktail shaker halfway with ice and fill two-thirds full with the cocktail mixture. Shake for 30 seconds and pour into glasses. Add a maraschino cherry, toast to peace and goodwill, then drink ice cold.

Maker’s Mark Old Fashioned 

1 Orange wheel
1 Maraschino cherry
1 tsp simple syrup
1 1?2 oz Maker’s Mark Bourbon
1?2 oz Club soda
In an Old Fashioned glass, muddle the orange, cherry and sugar.
Fill three-quarters of the way with ice and add the bourbon and club soda.
Garnish with an additional orange wheel and maraschino cherry.
Tina T’s Classic Cocktails

Yankee Ginger Rye

A simple blend of 1 part Bulleit Rye and 2 parts ginger ale. What makes this a Yankee version is using Vernors Ginger Ale. Vernors is synonymous with Detroit. It’s an original ginger ale, not a dry ginger ale which gives it a stronger ginger flavor.

Roaring 20s Classic Manhattan

3 parts Bulleit Rye
1 part Sweet Vermouth
Angostura Bitters
Luxardo Cherry

A Manhattan was meant to be enjoyed with a good American Rye. Tina’s Rye of choice is Bulleit. It’s simple to make but easy to damage.

Fill a shaker with a generous amount of ice. Add the rye and vermouth. Gently shake to chill and combine, without bruising the whiskey.

Place a Luxardo cherry in a martini glass. (Bright red grocery store maraschino cherries are an insult to this cocktail!) Veil the glass with bitters to taste. Strain the rye and vermouth into the glass.

The Sazerac

The Grandaddy of cocktails. A New Orleans Original

1-2 sugar cubes
2 dashes orange bitters
2 dashes aromatic bitters
59 ml whiskey
1-2 ice cubes
7 ml absinthe
Lemon zest, to garnish
2 rocks glasses

Muddle sugar cubes, orange bitters and aromatic bitters in an old-fadhioned glass.

Add whiskey and stir gently. Add cubed ice and stir until chilled.

Add absinthe to a second chilled rocks glass and swirl to evenly coat glass.

Discard absinthe from second glass and pour in mixture from the first rocks glass.

Rim glass with lemon zest and serve.

Off the beaten path, but surely not to be missed, is a region of vine heaven. Aloft in rolling hills and mountains, with a daily flow of chill that introduces itself around 3:00 p.m., Paso Robles is ripe for great wines and wine makers, farmers and quaint towns, each gently hugging the area.

    Not the easiest road traveled as far as getting there, Paso Robles is some 200 miles from LA and San Francisco which in some ways makes it all the more charming and time worthy of relaxing with the areas natural pace.  Approximately two hours from Santa Barbara, plan to spend 3 days on the coast and then have a beautiful drive to the Paso Robles region where you naturally slow down, chill a bit more and drink very, very good wine. California’s central coast is a charming area which is home to world class wines and stunning views. Yes, over 200 wineries to sip, shop and enjoy.

Paso Robles’ cool, hip local shops and casual tastings reminds one of Napa Valley in the late 1970’s. But, make no mistake, Paso Robles’ pristine wine, vines, soil and olive trees have been dwelling healthily since the 1800’s.

High quality Bordeaux and Rhone Varietal, Zinfandels, newer creative blends and crisp summer-sipping Roses are aplenty is the region. In fact, Paso Robles is a federally designated American Viticultral Area (AVA), encompassing over 612,000 acres.

However, what gives the region a special “coolness” are the colorful landowners, wine makers and day crushers – yes, the people. You also probably won’t find traffic jams with limos and lines of people at giant tasting centers. Paso Robles has a magnificent balance of very good wines, and unlike more popular California wine counties without long line. Don’t let that trick you into thinking that these wineries of the Central Coast are not as high quality. We tasted many wines that offered complex notes, crisp whites and sparkling roses at stunning newly renovated or expanded wine facilities hosting thousands of barrels and stunning glass walls to sip as you look over the hillsides. As a connoisseur of red wine, the Paso Robles cabernets will not let you down and as many wineries are small, join the wine clubs for the best value of the best wines.

Upon touring Paso Robles, there are an abundance of delectable wineries and distilleries to enjoy, so plan your trip accordingly. Again, Uncorked WineTours can assist in the planning of several tastings of varied proportions. For instance, some of the finest wines we sipped were during a hayride around the graciously flowered landscape at Castoro Cellars. Organically rooted, this beautiful estate offers everything from holiday concerts to a full disc golf course, manicured among the vines. (Note to self: conduct practice with frisbees before attempting,) True stewards of the earth, practicing sustainability throughout, the Udsen family’s mantra of wellness is quite apparent. Available for yoga classes and music concerts, as well.

Our suggestion is to map out a few chosen wineries and then spend a day with Uncorked Wine Tours, while sitting back and relaxing, as Katie Hayward and her team drive you to unique spots, with stunning tasting rooms for sips and toasts.

A Paso Robles’ journey        

Start at Tin City and stroll around the quaint, repurposed buildings. And, make sure you stop at the Tin City Cider Company.

Day One:

Tin City Lunch: this former industrial park-nursery is now home to over 15 wineries, a brewery, pasta factory, distillery, pasta shop, ice creamery and more. For a picnic, ,pick up various cheeses and meats, and crackers at Etto Pastaficio, local artisan pasta makers and of course the first of your wine purchases.

Next head over to

Vina Robles Winery: go online and check if there are concerts scheduled, as well as other special events that advanced tickets may be warranted. Join the wine clubs and not only receive brilliant wines with scores on a vintage as high as 96, but additional perks, as well.

Day Two:

Consider Niner Wines: book far in advance for lunch or select, intimate, private dinners for 20 – enjoying all the while, the heart shaped tree forest, in the midst of impeccable casual elegance. Of course, award-winning cuisine and wines paired with each course.

Next up, Harmony Cellars

Harmony Malbec and Rose are clear winners from first sip. If you are fortunate to be there on July 6^th, the Paella party tickets are on sale and no doubt the wines will be plenty. One of the pleasures of these small wine communities is that at any one visit there may be three or four other wine makers, chefs or owners supporting each other by visiting or participating in each other’s events.

Day Three:

Make this a leisurely day at this stunning vineyard high upon the Paso hills. Lunch is a luxurious experience, thanks to an environment of fireplaces, beautifully crafted dining areas, a breathtaking vista, and, an award-winning Mediterranean menu. DAOU winery is nothing short of a mecca, so plan several hours to enjoy the grounds and food and wine pairings.

Perhaps, horseback riding amongst the vineyards is on your bucket list. Well, take those pretty shoes off and pull up some boots. Its time to go horseback riding and wine tasting at Halter Ranch Vineyard. Such a beautiful setting, with a contemporary and inviting tasting center, sit on the deck and sip soft beautiful wines, while gazing at the vestige of the train encircling the property, awaiting your ride.

Directions:

San Luis Obispo County Regional Airport  (SBP) or start in San Francisco and drive the coast (about 2 ½ hours)

Stay at the infamous Madonna Inn in San Louis Obispo or right downtown at the quaint Paso Robles Inn.

Special thanks to Paso Robles EVA Wine Country Alliance

And our wonderful hosts:

Soren Christensen-Hearst Ranch Winery

Jim Gerakaris-JUSTIN  Winery and Winery

Gary Eberle, Chris Eberle, Tim McDonald-Eberle Winery

Steve Peck- J. Lohr Vineyards & Wines

Neil Collins- Tablas Creek Vineyards

Molly Lonbord-Halter Ranch Vineyard

Niels and Max Uden -Castoro Cellars

Amanda Wittstrom Higgins, Ancient Peaks Winery

Victoria Schmitt-Volatus Wine

Andy Niner -Niner Estates

Daniel Callan-Thatcher Winery

Meegan Huff-Cass Winery

Kim Mulliagan-Harmony Cellars

Drew Nenow-Onx Wines

Andrew Jones- Field Recordings

Brian and Stephy Terrizzi- Etto Pastaficio and Giornata Wines

Catherine Jaeger-Vina Robles Vineyards & Winery

Jordan Fiorentini-Epoch Estate Wines

Joe Barton- Grey Wolf Cellars

Anthony Young-Denner Vineyards

Katherien Daou and Maueve Pasquales DAOU Vineyards & Winery

Transportation to wineries: katie@uncorkedwinetours.net

Best way to order: Become a member and receive the best and highest rated wines.

Where to dine:

ETTO Pastificio-Tin City (not a restaurant but daily pasta specials for purchase and cheese and wines make the perfect picnic food.

Grazing at most vineyards with small tasting menus like Charcuterie and Cheese platters served at tasting centers

Thomas Hill Organic (Downtown Paso Robles)

Brown Butter Cookie Company (Downtown Paso Robles)

Niner Wine Estates with reservation on certain dates

DAOU Estates (need reservations lunch or dinner or grazing)

Just a flavor of the local events you might want to incorporate:

2nd Annual Harmony Wine & Beer Festival
Saturday, August 3rd from 1-4:30PM
Grab a glass & taste your way through this town!
More Info & Ticket Link HERE

Eberle’s Haunted Caves (October 25-27)

Join us for a spooky weekend at Eberle Winery. We transform our 16,000 square feet of caves into a Haunted Cave filled with surprises and scares around every corner. Enjoy an evening at the winery with a glass of wine and an exhilarating trip into the infamous Haunted Caves. $5pp – All proceeds from ticket sales are donated to the Paso Robles Youth Arts Foundation to assist in their efforts to provide cost free classes and involvement opportunities in the arts to local Paso Robles youth.

Pop-Up Experiences, they find new ways for you to experience the mountain. Recent pop-up happenings have included “Yoga & Brunch,” as well as a “Taste The Terroir” guided hike around the vineyard and Fleur & Floral, a unique floral arranging workshop and tasting.

Annual summer DAOU Gala is a time to make history together. Truly, these galas are unlike anything you have experienced in Paso Robles and beyond. Last year, our theme was Bond 007. This year, it was the disco era and Studio 54. Exotic wildlife, aerialists, actors, musicians, amazing cuisine.

Member Sunset Parties provide the perfect after-hours escape to DAOU Mountain. Our panoramic views are always breathtaking—but all the more so amid the electrifying colors of sunset. Of course, wine and light bites complete the picture.

Last month in April I had the pleasure of visiting the beautiful archipelago of Indonesia, spending the majority of my time on the striking and colorful island of Bali. Everywhere you turn in Bali you see a rainbow of colors and flavors. From the fields of lush green rice paddies, the aromatic orange offerings being burnt at every house, and the beautiful ocean, filled with green waves and pro surfers filming their best moves for the next great surf film, Bali is a place seemingly designed to delight all of your senses.

The day starts in Bali with a rainbow assortment of freshly blended fruit juices. Fruits that start with a “P” seem to take center stage: passion fruit, pineapple and papaya all make appearances in the daily fruit blends being offered at every restaurant or beach shack along Canggu beach. Unlike other tropical destinations in South East Asia, you won’t find the oreo cookie smoothies and fried dough delights in Bali. Instead, Bali is full of mostly healthy food offerings to appease it’s crowd of health conscious yogis and surfers.

One of the most memorable meals we had was at a beach front shack on Crystal Beach on the island of Nusa Penida, about a 40 minute boat ride from Bali. The fishermen there take their spider boats into the crystal waters, expertly navigating past the young Indonesian surfers to catch fresh fish; anything ranging from Wahoo, Mahi – Mahi, Spanish Mackerel, Tuna and even Barracuda. The freshly caught fish is then distributed to the various beach front shacks and grilled right on the beach. It is served simply with a side of rice and hot sauce, and tastes equal parts comfort food and delicacy. The shacks on Crystal Beach have some of the most delicious grilled fish I have ever experienced on any tropical island, and the setting truly couldn’t be any more beautiful.

Back on Bali for dinner, two spectacular places to eat dinner and watch the sunset near Seminyak are at the Potato Head Beach club and Finn’s Beach club’s. Both offer creative menus, expansive infinity pools overlooking the ocean, and great DJ’s that play throughout the night. The shrimp rolls at Potato Head were great finger food and easy to manage while soaking up the sunset in the massive infinity pool. And the most memorable item at Finn’s was by far the Passion Fruit Panna Cotta, made with coconut cream and served with a fresh and nutty biscotti on the side. It’s good enough to keep coming back for day after day.

But lastly, no trip to Bali would truly be complete without befriending some of the macaque monkeys that rule the island. Come with the expectation that any snacks you bring will get quickly stolen from you by the mischievous primates and enjoy this little slice of paradise with it’s most wayward residents for an afternoon?

And yet, while Americans’ dining trends may be quite different than Nordic diets, there is some valuable, overlapping practices. Diners, everywhere, are all but demanding to be more involved with the ingredients. not just the completed dish. Less formal dining with heavy sauces and huge portions are being replaced by healthier options, complete with plant-based ingredients.

Sure we can chuckle, perhaps even snicker, over free rang-chicken discussions. However, recent scares of infected Romaine are once again prompting overarching questions on health and safety.

For instance, in this day and age, why in the US do we still not have proper facilities in the fields for waste or even basic hygiene? If, in fact, it is well known in the industry that raw sewage leaks into the water systems. What precautions are being followed?

So, what can responsible consumers, conscientious activists, and good-ol foodies alike do? Simple, become educated, be critical thinkers, ask questions when in doubt learn about specific farm vendors and seafood vendors.

By all means, be proactive and support community businesses that use local organic products. Nearby neighborhood farms love when patrons visit and they sure are eager to provide guided tours, etc… Although we Americans will continue to fret over whether to order caramel macchiato with or without whipped cream, we all need to move toward discovering health options like hydroponic gardening and nonhormonal foods.

And the trends are clear, the movement has begun, more gluten-free and plant-based options for diners set in more casual settings are apparent. A new awareness is taking form. Why, even the blending of paleo, non GMO, whole 30 and no preservatives is constructed onto contemporary menus. Simply put, the dining experience is evolving into ‘something for everyone’. Fresh healthy options for a group, each with slightly different wants and needs, can now be enjoyed. ‘All you can eat’ buffets are being replaced by culinary spots that promise: individual attention, healthy options, and stress-free dining (or delivery), as evidenced by the demand for whole grain bowls with roasted organic vegetables.

For those of us who still crave the occasional homemade fresh white pasta and the now and again slice of real pizza, rest assured. Just make sure the tomatoes are fresh and aplenty, and that the basil is grown locally, responsibly.

When I was a child, I remember my family discussing renting a house near the shore. My mother said it wouldn’t be a vacation for her if she had to make our family meals each day. And I certainly lived most of my adult life with that feeling—until I stayed at my brother’s house in New Hampshire last summer. I couldn’t stop going to farmers markets and artisan cheese shops and butchers, rushing back each day to prep and cook my finds. I loved every moment of it.

My favorite spot to pick up locally made bread.

Turns out it’s not a vacation from cooking that I need—it’s a vacation from that Florida summer heat that beats down on our gardens during the summer and early fall. That’s why I’m so glad that Airbnb and VBRO have opened up new ways to vacation; one that’s great for people who are passionate about seasonal ingredients and searching out local flavors and recipes from different regions, states and countries. 

I’ve been in Colorado Springs for almost a week and have cooked most evenings and a few breakfasts using fresh ingredients from the local farmers markets and some incredible locally made sourdough bread. Grilling Palisades peaches and topping them with whipped ricotta cheese and a drizzle of huckleberry jam is simply magic. Digging into tomato and nectarine salad with burrata and gooseberries, or artisan sausages with pickled red onions and grilled micro-peppers, are what my summer dreams are made of. There are no fancy French sauces that require slaving away over the stove; this is pure freshness.

Farmers market onions and fresh sausage.

And now that we’re moving to a hotel for the next part of our stay, I’m a little sad. Cooking has been a joy in these mountain ranges, and I’m left with little doubt that my ultimate dream—renting a house on the Amalfi Coast—will one day become the cooking trip of a lifetime. 

Enjoy the review:

http://downsouthtoday.blogspot.com/2017/07/meet-maya-james-okons-marvelous-new-book.html

Innisbrook Resort and Spa is a mere hour and fifteen minutes north, but feels it could be in Virginia or North Carolina. The trees may not be dressed in full autumn colors, but the greens on the golf course, with a forest of beautiful tree-lined paths, makes you feel you’re far, far away.

So how did it take me so long to take a weekend off to get there? Perhaps because I do not golf. My sport is spa days, and I like to say I’m in training for the spa Olympics.

Well, Innisbrook delivers on both an incredible day spa and a comfortable steakhouse in Packard’s Steak House, serving Delmonico steaks, creamed spinach, Kona-crusted lamb chops and beautiful fresh salads. And I found one of the best pieces of simple grilled grouper in the state there, too. Even better: my wonderful server, Theresa, actually owned a restaurant in Gloucester, Massachusetts, around the time I had my dessert company just up the road. Dinner for one suddenly became a memorable reunion. And this was just night one.

After a brisk walk the next morning, I entered the  Salamander Spa for the next four-and-a-half hours, where Judith took me to heaven with a 90-minute hot stone massage before an al fresco lunch of Asian chicken salad and champagne in the private spa garden, complete with water feature, fire table and arbor of blooming vines.

Then it was back to the spa for a facial and pedicure. Ahhhh. The Salamander Spa set the relaxing tone for an outdoor dinner in my private balcony with  leftover grouper, creamed spinach and three-quarters of that Delmonico.

Needless to say, I look forward to returning, as the new chef at Innisbrook brings great flair thanks to his German roots and passion for fresh, local ingredients. And I loved the pickled tomato martini, too.

Less than 15 minutes away from Innisbrook is Tarpon Springs, a must-see and home to those famous sponges and Greek cuisine. A stop there is the perfect way to end the weekend. Go to Hilla’s Bakery for Greek coffee and baklava. Stroll the streets and shop by the waterfront before getting back on Alternate Route 19 for a Greek feast of calamari, gyros, moussaka and a damn good rice pudding at Mama Maria’s. Then, when you return home, take a hot shower with your new sponge and nibble on the box of Greek pastries. I’d say it’s the recipe for a perfect weekend.

Have you ever had one of those dream vacations? One where everything goes just right? It does happen, and lucky for me, it happened by chance.

I really needed a long weekend away. Without a second thought, I went with a tried and true hotel brand, who just happened to have a beachfront room available. My lucky streak has started off on the right foot.

There was a pinch-yourself-moment upon opening the hotel room door and a giddy feeling knowing I have just pleasantly surprised myself with my far superior booking skills. My oceanfront home for the next three days is the 9th floor at the Fort Lauderdale Marriott Pompano Beach Resort & Spa.

Relaxation was already settling in as made myself home in this modern and tastefully decorated, semi-suite style room. The wrap-around balcony features spacious lounge chairs, and I have already decided this will be permanent spot for the next few hours. My intentions are clear: listen to sounds of the rolling waves of the Atlantic and to finally read that book that has been sitting on my nightstand for the last year.

With an abundance of amenities, like a full-service spa, two pools, beachfront lounge chairs, incredible views and work out room (which I may or may not frequent depending on how good the book gets), it is making it very easy to fall in love with this hotel. There is a spacious casual outdoor dining area with bar, and a modern and contemporary restaurant inside the hotel known as McCoys.

While culinary planning is always at the forefront on any vacation planning, finding the balance between room service and the other dining areas is a learned skill. The secret is this: breakfast and dessert via room service, lunch outside near the pool and dinner downstairs at McCoy’s.

Speaking of room service:

Why leave the ninth floor—with its picture-perfect panoramic beach views—if you don’t have to? You are worth the splurg! Stay in, snuggle up on the balcony in a reclining lounge chair, and order room service. If you’re like me, picking a menu item will be the toughest choice you have to make all day.

Of all the delectable dishes for breakfast, lunch and dinner, the most noteworthy are the Crunchy French Toast (cornflake-crusted with strawberries, bananas and light syrup, at an amazingly low 495 calories) and the Best of Both Worlds dessert (a mixture of chocolate cake, chocolate mousse, crème brulee and raspberry coulis). Truly, the “best of both worlds,” is never having to leave this pampered suite while still experiencing mouth-watering cuisine and waterfront ambiance.

I finally put the book down and realized, it was time to really relax. Of course, that meant a trip to the hotel spa. For that true zen-like experience, I recommend the hot stone massage, facial and body scrub. After those long and relaxing treatments, sipping a frozen cocktail by the pool is the best way to reflect upon the sheer bliss you have just experienced. The hardest part of the day will be peeling yourself off of the lounge chair and deciding which sundress to don for dinner in the dining room.

While hotel restaurants sometimes come with a stigma, McCoy’s Oceanfront breaks the mold. They are using locally-sourced ingredients, but I mean really local, as in they have their own vertical urban farm on the property. McCoy’s is proud to focus on sustainable Florida seafood and other farm-to-fork options. Their bar game is strong and commendable, as well. The restaurant lounge pays homage to Prohibition-era cocktails that are handcrafted using fresh-pressed juices.

Here are just a few of the delectable and delicious dishes:

Warm Breaded Goat Cheese: Panko crusted, with petite salad, sherry vinaigrette, garlic crostini

Florida Pompano: Yukon potato, baby arugula, lemon-white wine, butter sauce, and a parsley leaf salad

Farro Risotto: Diver scallops, gulf shrimp, pancetta, sweet peas, oyster mushrooms, parmesean reggiano

Head back to the room to catch the sunset, enjoy watching the ships pass by and order that fabulous dessert via room service. Yes you can have it all. Can hardly wait to go back

www.pompanomarriott.com