Food for Thought
Peek in any traveler’s kitchen and you’ll likely find proof of a global palate. Food-related items make the ultimate souvenirs – they’re either useful or consumable, and transport a taste of your travels back home. My own kitchen is stocked with olive-wood cutting boards from Italy, ceramic serving pieces from Barbados, pistachios and dried figs from Istanbul, Argentinean steak seasoning, Costa Rican hot sauce, Tahitian vanilla beans. The contents of my bar hail from far and wide, too, with bottles of raki, tequila, rum, and limoncello all carefully carted home in my suitcase. The bar’s highlight: a collection of Champagne flutes picked up from around the world as festive, if fragile, travel mementos. (What to serve in them? Perhaps a grower Champagne on page 66.) Easier to tote home is candy, a sure-fire hit with my kids, who delight in sampling the good, bad, and just plain weird treats. (See a selection of such sweets on page 84.)
The November/December issue of Virtuoso Life is full of food finds, starting with the cover feature on dining in the South (page 96), which highlights some of the U.S. region’s best restaurants. On the other side of the country, managing editor Marika Cain travels to Napa Valley to introduce you to the next generation of winemakers (page 108), and across the pond, we survey Berlin’s buzzworthy dining scene (page 116).
One thing is sure: Wherever we go, our next meal is also our next adventure. There’s much more on the menu, so dig in.
Elaine Srnka
Editorial Director
Virtuoso
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