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US: Columbia, MD – Learn How to Prepare a Delicious Moroccan Meal

The cuisine of Casablanca, Morocco is made up of aromatic spices, careful and artistic food preparation, and delightful presentation. Join Chef Alba for the Enchanting Recipes of Casablanca cooking class at Secolari and impress your friends and family by learning how to prepare an authentic Moroccan meal. Cooking Morrocan alba_700

The custom of this country is always to please the guest so they feel welcomed. In this class, you will be making Braised Meatballs in Ras-El-Hanout Spice, Zaalouk (Eggplant and Tomato Cooked Salad), and Seffa Couscous.

cooking Moroccan 2 a8615075-b1bc-44d1-8f4a-7ac54e90f859Classes are held at Secolari in The Mall in Columbia 10300 Little Patuxent Pkwy, Columbia MD, 21044 Call to Reserve Your Spot: 443-367-0010 Bring Your Own Wine! Payment is required to reserve class space.

Location: Secolari Artisan Oils & Vinegar, 10300 Little Patuxent Parkway, Suite 3180, Columbia, MD 21044
Date: March 27, 2018
Time: 6:30 – 8:30pm
Tel: 800-946-2077 0r 443-367-0010
secolarievoo.com

For Regional Accommodations, Restaurants & Attractions:visithowardcounty.com

US: Florence, SC – Basically Love at First Bite at Fatz Cafe

At Fatz Cafe, the motto on the menu,“Where everybody is a regular”, is true and that’s because they
get addicted to the warm buttery poppy seed rolls (hint of donut taste to us). Locals come for the fried Calabash
chicken, which is marinated in buttermilk and served with honey mustard, and to enjoy the oldies music and photos of
the Florence/PeeDee area in the 60’s and 70’s.  Fatz Cafe Food

A popular starter is the fried green tomatoes on cheese grits with remoulade sauce or the shareable hot Cajun firecracker sticks stuffed with spicy shrimp, andouille sausage, onions, peppers, melted cheese in a tomato/basil tortilla. A hit of the meal was the Edisto shrimps and grits made with crumbled bacon in a mushroom burgundy gravy with Parmesan cheese. You could come in for the mahi mahi, spinach salad, ribs, pork chops, burgers or a sirloin steak marinated in hard cider, but you must leave room for the Carolina peach cobbler, which tastes like your gramma made it (vanilla ice cream and walnuts on top). 

Fstz Cafe

Location: 2007 W. Lucas, Florence, SC
Tel: 843-413-9186
www.fatzcafe.com
For Regional Accommodations and Attractions: www.visitflo.com
www.drivei95.com

Belgium: Farm to Table

Michelin listed Ghent restaurant t’Pakhuis (www.pakhuis.be) takes the concept of farm right to table so seriously that they bought the farm – in Bresse, France. So now they breed and serve famous and flavourful Bresse chickens, guinea fowl, Hampshire down lambs, and Bayeux pigs. From home in Belgium, they get special tomatoes, their herbs, and even “lost and forgotten” vegetables

Located in a former ironworks factory with painted cast-iron pillars and a soaring wrought-iron balcony now filled with light from the huge roof skylight, the noisy chattering happy diners, both inside and out might be enjoying the beers and fancy cocktails at the bar or on the large terrace. In keeping with it’s slick metallic theme, it has the coolest bathroom lock I’ve ever encountered and I challenge you to try to turn on the tap without having to ask!
pakhuisBelgium

And the food – my liver screamed for mercy but my mouth was bathed in smiles. Though you could start with  a lighter lobster soup or beef carpaccio, if you dare, the foie gras plate had the most generous hunk of silky foie we have ever encountered accompanied by sage apple cream and dates. Had I stopped there, it would have been a perfect dinner.

But yet we ventured on to the grilled duck breast in pea cream with baby veggies and mashies that were so smoothly whipped that they could have been served for a dessert sorbet. The asparagus risotto with lemon butter was so yummy, it alone could turn me into a vegetarian.

We could have ended the meal with a locally favorite flavor, gingerbread, in cheesecake with vanilla sauce or gone lightly with some sorbets, but we took it to the max with a silky creme brûlée. Sigh.