Travelsmartplanet

In the Maori tradition, Hangi, was the preparation of food traditionally wrapped in flax leaves and placed on hot stones at the bottom of a deep pit in the ground. It got it’s name as this earth oven was called a hangi. The food is covered with wet cloth and a mound of earth traps the heat from the stones around the food. The meal is left in the ground for 3-4 hours.

Traditionally hangi, as the Maori meal is often called these days, is made with fish, chicken and root vegetables such as kumara (sweet potato). Nowadays, pork, mutton or lamb, potato, pumpkin, cabbage and stuffing may be included. Traditionally it is cooked in a pit in the ground and the result of a 3-4 hour process is tender, off-the-bone meat and delicious vegetables, all infused with a smoky, earthy fragrance. Nowadays, new-fangled ovens produce the meals more easily.

At the Heritage Discovery Center we were treated to a meal described in the journals of Group of Seven painters who created their art here about a hundred years ago. The first course for us had been an entire meal for them – about ten pounds of onions. Though it doesn’t sound tantalizing, it was scrumptious, as they caramelized the onions and served them with homemade bread and butter.

Sometimes when you have a small plate table d’hote run of many dishes, you get hits and misses. Not at Embers Smokehouse and Grill in Sault Ste. Marie We scarfed down plate after plate of perfectly paired dishes. The black swatch on the carpaccio plate was garlic and believe or not those fluffy green things are holding tacos. This farm-to-table restaurant is also chef- to-table . A memorable meal.

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Behind Sacre Coeur Cathedral there is a touristy restaurant zone where you can enjoy a typical French meal before getting your spot in front of Sacre Coeur for the sunset. 3-course prix fixe meals are well priced at 16 – 23 euros (around $22-$28US) and are actually pretty tasty. Expect to find classic onion soup, beef Bourguignon, coq au vin, salmon, and apple tart for dessert. Don’t order any soda – that’s where they get you.

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

Some men are driven by a need for fame. Some men seek glory. Buz has always sought out the perfect barbecue. Not that par-boiled, mass-produced, liquid-smoke injected kind, either. Nothing but real barbecue will do.

It took a NYC guy to literally work his way thru kitchens in BBQ havens in Texas, Kansas City, Memphis and Lexington KY, and then merge all that expertise with Ned’s 150- year old family recipe to perfect the art of the pit and his own scrumptious BBQ.

For the past 25 years, his ribs (baby back, spare or beef) have been a hit, there’s hearty Brunswick stew (chock full of corn, string beans, carrots, and potatoes), killer chili, Sandra’s favorite: beef brisket, and you-could-eat-alone sides of chunky smokey baked beans, cukes & onions, sweet potato fries and, of course, hush puppies. Wash ‘em down with root beer and Cheerwine.

On the last Monday of every month Buz and Ned’s is featuring Pig Pickin’ Mondays  at their 8205 West Broad St. location only. The traditional, down-home, country PIG PICKIN’ starts at 6 p.m. until 8 p.m. (or earlier , ’til they run out of pig). It’s a first-come, first-serve, all-you-can-eat meal featuring an amazing 100% wood barbecued whole pig cooked slowly using only freshly-cut hickory log, served with Buz and Ned’s barbecue sauce on the side. The buffet will also include: hush puppies, freshly shredded cole slaw, sandwich rolls, three bean baked beans, sour cream red skinned potato salad and freshly-brewed iced tea.

With a whole-hog knowledge of ‘cue, meat-eaters will agree that Buz and Ned’s Real Barbecue is a Southern authority on smoke. Go on in and eat like a local.

Boulevard Location: 1119 North Blvd., Richmond, VA 23230 (Directions)
Hours: Sun-Thurs: 11am-9pm · Fri-Sat: 11am-10pm
Tel: 804-355-6055
West Broad Street Location: 8205 W. Broad St., Richmond, VA 23294 (Directions)
Hours: Sun-Thurs: 11am-10pm · Fri-Sat: 11am-11pm
Tel: 804-346-4227
buzandneds.com
For Regional Accommodations, Restaurants & Attractions: visitrichmondva.com

Delaware’s 30th Annual Amish Country Bike Tour is held in the state’s capital, Dover. It is the largest cycling event and one of the East Coast’s favorite bike tours. Last year, 2,200+ cyclists from 25 states and England participated in the event.

The Bike Tour starts and stops at Dover’s historic open air park, Legislative Mall. The tour has five loops: 15, 25, 50, 62 and 100-mile loops through FLAT back roads, farmlands and Delaware’s Amish community. Along the route, there are four food-rest stops with food and beverages, slices of locally baked pie and a fully-catered BBQ meal at the end of the tour.

The Amish Country Bike Tour is an experience that is suitable for all ages and abilities, from beginners and families to serious cyclists. The event goes on rain or shine

Location: Historic Dover, 411 Legislative Ave, Dover, DE 19901
Date: Sat, Sept 10, 2016
Time: Optional start times: 7 – 10am
Tel: 800-233-5368
amishcountrybiketour.com
For Regional Accommodations, Restaurants & Attractions: visitdover.com
drivei95.com

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. 

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).

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

When dining in 18th century, your napkin is worn as a bib. Great idea. We should start a trend. Here at the Fortress Louisbourg in Cape Breton, Nova Scotia, you can dine on a traditional meal in authentic style with costumed servers.