What goes better with wine than cheese? OK, don’t answer that question. How about what goes better with Moroccan wine than French cheese? If you agree and swoon at the mention of camembert, you’re in luck. Next week a French Connection will be more than ever a la mode as Cheese … Read more
It’s no longer a secret: Germany is one of the great culinary destinations in Europe. Forget its old reputation for stodgy meat-and-potatoes fare. In Germany today you can eat very well indeed, from traditional regional dishes to the latest modern cuisine. This year German restaurants racked up a total of … Read more
The world is your oyster when it comes to traveling for divine cultural foods. From Caribbean grub to South American staples to European delicacies, let the Squire take you on a delectable journey around the globe that will make your mouth water all the way to the airport! Jamaica Jamaica … Read more
Cheese and chocolate – as much a part of Switzerland as banks and watches. But, those are not edible and tasting local favorites is one of the highlights of traveling. A great destination in Switzerland for savoring the best of both cheese and chocolate is the Fribourg region in the … Read more
The old grist mill sits tucked away on a small quiet side street in town. On one wall, faded whitewashed letters spell out Waterbury Feed Co. and the sign in the parking lot reads Hen of the Wood. But it’s not immediately clear where it is. The rush of water … Read more
Pure and simple. That’s the essence of Norway from its fjords, as clear and clean as they look, to its people, whose frank gaze and forthright attitude are equally refreshing. Freshness also distinguishes Norwegian food. Blessed with more than 15,000 miles of fjord-indented coastline, bathed by four bodies of … Read more
I think my editor loves me and likes to see me suffer, by giving me some of the most taste-tempting culinary writing assignments imaginable: The flavors of Finland, Barbecue, and the Caribbean, among others. This time, though, I can’t blame him, because it was me who recently visited and absolutely … Read more
A striking amber chandelier leads the way into Selene’s dining room. It definitely belongs in the Dale Chihuly school of art glass fixtures but it has a freeform composition that can only be the representation of the Greek spirit. It’s also emblematic of the restaurant’s inventiveness, the glow casting a … Read more
If you’re travelling to Hawaii and you haven’t heard about Merriman’s, consider this your wake up call. The owner, Peter Merriman, is one of twelve chefs who revolutionized fine dining on the Hawaiian Islands in the early 1990s by utilizing high quality, locally grown ingredients in innovative ways, a movement … Read more
It’s the Top – Banking on Swiss Cuisine Fondue, raclette, and cured, air-dried meats … to outsiders Switzerland might seem to be a backwater place when it comes to culinary matters. Way off the mark because it’s not just about the meat and the cheese. In terms of quality, … Read more