Where To Eat in Europe in 2017

Where To Eat in Europe in 2017

It’s mid January, and we have virtually none of our 2017 travel plans in place. That is a little unusual for us. We know we are flying to Berlin in March, and will be eating our way through Costa Brava again in April. But, other than that, things are pretty up in the air. I do know we need a little break from Bangkok. I’ve been dreaming about European food and wine, and part of our planning seems to be focused on where to eat in Europe in 2017. I found this infographic about where to travel in Europe in 2017. Although this list is for overall travel, HomeToGo also had a specific list on where to travel to eat in Europe in 2017 as well. I was surprised at how similar their list was to the cities I would like to travel to this year.  Our Top 5 Cities to Eat in Europe in 2017 Barcelona and Catalunya We love Barcelona! It’s one of our favorites cities to visit, and has been for years. We love exploring the tapas bars, and drinking cava at adorable little champagne bars. But, there are loads of fabulous places to eat in Catalunya as well. Just one of the areas of Catalunya worth exploring is Costa Brava, which runs north from Girona to the French border. Luckily, we will be returning to Costa Brava this April, for an entire month of drinking Emporda wine and eating Catalan seafood. We can’t wait! Bologna and Emilia Romagna It’s no secret that we love traveling and eating in Emilia Romagna, the Italian region that includes Bologna, Modena, Parma,...
5 Cruise Misconceptions Debunked!

5 Cruise Misconceptions Debunked!

Breaking Down 5 Cruise Misconceptions on a European River Cruise We’ve always prided ourselves on the fact that we’ve never been on a cruise. Technically, we can’t even make this claim due to a not so fab two night Yangtze River cruise we took in China back in 2009. But, I don’t think it counts. I mean a real cruise. One with a cruise director, buffet meals, and pre-arranged activities, on a boat with a bunch of other people. I’ve always stuck my nose up a bit at cruise goers, that was until our recent French river cruise experience. Yes, Viking River Cruises hosted us on this experience. And I’m glad they did. I never would have thought of doing this type of river cruise otherwise. We not only had a great experience, but it certainly dispelled some of the misconceptions I had about cruising in general. 1. Cruise Misconceptions: Cruise Ships are Crowded Close your eyes and say the words “cruise ship” and what images pop into your head? For me, it’s always been large cruise ships, the size of a small city, where it’s nearly impossible to find a lounge chair near the pool. Where I would be one of a thousand people clamoring for a server’s attention at dinner. I knew this wouldn’t be our experience on a European river cruise. First, the rivers can’t hold ships that big. There were less than a hundred staterooms on our Viking Buri longship. On our cruise, from Avignon to Lyon, I believe there were about 150 passengers on board. That meant there were always seats available at dinner,...
S02E13: The Culinary Travel Guide

S02E13: The Culinary Travel Guide

The Culinary Travel Guide How does the daughter of a professional hockey player begin writing about culinary travel? After a solo trip to Paris, where Laura learned about French cooking techniques and took classes at the famous French cooking school Le Cordon Bleu, she became more serious about sharing her food travel tips with others. It’s one of the reasons why she ultimately created The Culinary Travel Guide. During this week’s culinary travel podcast, we talked about some of our shared food travel experiences. We have a lot in common when it comes to our experiences traveling in France for the food, although we were offering her some serious advice about planning her next Italian culinary tourism trip! More recently, she was the dessert and sandwiches judge at a cook off in Canada. That’s living the dream. You can follow Laura by checking out The Culinary Travel Guide, also on Facebook and Pinterest. Mentions in This Week’s Culinary Travel Podcast: Taste Florence Food Tours Viking River Cruises and the Silver Spirits Package Why We Can’t Love France Occupational Hazards of Being a Food Travel Blogger How The Sausage is Made – Mortadella Subscribe on iTunes! Subscribe to the With Husband In Tow podcast on iTunes and listen to a new episode every Tuesday! If you like the podcast, leave a review! You can also check out our podcast on Stitcher here. And, we’re now available on GooglePlay! Check Out This Week’s Episode of the Food Travel Podcast http://traffic.libsyn.com/withhusbandintow/2_Ep_13_The_Culinary_Travel_Guide.mp3Podcast: Play in new window | DownloadSubscribe: iTunes | Android |...
Portuguese Food Travel Cookbook

Portuguese Food Travel Cookbook

I sometimes am still amazed at how long it took us to take our first trip to Portugal. We traveled all over Europe before finally venturing west enough to land in Lisbon. Since that time we continue to explore the country, mainly for Portuguese food! When our friend Nelson, a Portuguese travel blogger, sent us a signed copy of his Portuguese Travel Cookbook, I was thrilled. Then, I was jealous. And, I kind of hated him. Let me tell you why. The Portuguese Travel Cookbook Nelson’s Portuguese food cookbook is not a  typical cookbook. Instead, it’s a travel cookbook. It provides more than merely recipes, it tells the stories behind the recipes. It uses recipes to encourage people to not only travel to Portugal, but to explore its rich culinary history. For such a petite country, there is a diversity of cuisine unlike many other countries. The variety of fish and seafood from the coast. The variety of sausages that are different in the cities than in the country, differing from the north to the south. Don’t get me started on the Portuguese wine. And, Nelson is the perfect person to be a host on this culinary journey. A native of Portugal, he grew up eating his grandmother’s cooking. The first recipe of the book is his grandmother’s farmer’s soup. From there, the book continues through the sea, the land, and more to offer the best of Portuguese food heritage. All of this along with stunning photographs that certainly inspire one to travel to Portugal. This is why I was thrilled to see the book finally in print. Cooking Portuguese...
Drinking Czech Beer

Drinking Czech Beer

Our main goal when traveling to the Czech Republic this year, was to explore the Czech wine scene. We wanted to highlight that there’s more to traveling in the Czech Republic than drinking beer and eating meat and potatoes. I think we proved that. But, it was still hard for us to take a week long trip without drinking a little Czech Beer. Just a little. Each time we travel to Prague, though, we learn something new about the beer culture. In the Czech Republic, people take their beer very seriously.  The tips below just scratch the surface of the information needed to travel to the Czech Republic for beer. It’s not meant for beer aficionados, just for people who like beer. What is a Pivovar? Pivo is a beer. A pivovar is a Czech brewery. Generally, these are beer halls or restaurants that brew their own beer. An example is Pivovar Národní in Prague. We drank their unfiltered draft beer, along with beef tartare and an enormous pork knee. That’s the difference between a pivovar and a bar: there is always something to eat. Unlike in the US, there is no significant markup on beer in the Czech Republic. Beer halls make little money on the sale of beer, which is how the price is kept so low. Instead, they make their money on food, or minimally, on beer snacks. What is Tank Beer? At it’s most simple, tank beer is draft beer, served from a tank. Most draft beer is delivered to a pub or bar in a barrel. It is usually pasteurized and has preservatives that helps...
A French Cooking Class – Baking Pastry in Lyon

A French Cooking Class – Baking Pastry in Lyon

I’m the farthest thing from a connoisseur of French food. I know the basics, enough to get me through a few weeks of traveling in France. But, when I walked into a French cooking class, with a group of bloggers, and learned I would be helping to make pâte à choux, my first reaction was “what the heck is that?” What is Pâte à Choux It was a bit chaotic when our group walked into the small demo kitchen just off of Place Bellecour in the heart of Lyon. We were traveling together on our Viking River Cruise. This was the last full day of our trip, and we had gotten to know each other pretty well. Perhaps too well. As we put on our aprons, and all wondered where to put the dozen or so cameras that joined us in our class, our instructor started speaking, very fast. It was all a bit confusing as to what was going to happen. Our instructor handed us a sheet up paper with the ingredients and steps to make pâte à choux. I slunk off to a corner to Google pâte à choux, not wanting to admit that, as the food blogger of the group, I had no idea what we were about to make. The choux part of the name is merely the light and fluffy pastry dough that is used to make loads of different French pastries, like eclairs and profiteroles. Okay, now I started to feel more in my comfort zone. In this case, we learned to make the pastry, the crumbly part on the top, and Chantilly cream for the inside,...
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