Travelsmartplanet

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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.

Odysseo, the horse centric show, is awesome family entertainment which will WOW every member. If you can imagine taking Cirque du Soleil up a notch by marrying it with a team of gifted equestrians, this would be their offspring.

The show has acrobats, blade-running acrobats and horse acrobats – each team outdoing the other in their antics. There are raucous horses racing through jumps and quiet ballet-like riderless horses dancing to the whims of their female horse whisperer, Sylvia Zerbini.

Then why not throw in some African drumming, singing and dancing – for peace. When you combine 70 horses with 50 performers and all the high technology, multimedia and special effects, you create magic on stage.

The carousel pole acrobatics is  a charming setting for the melange of horse and rider/acrobats, but the white fabric/rope acrobatic act is the perfect “10” for each of the costume designer, set designer, lighting, artistic director and the acrobats themselves.

It’s hard to imagine it fitting into a tent setting, but horses appear on mountaintops, in an ice-scape, the woods, walking down hills, in rain storms, galloping as fast as the wind and even and splashing in a waterfront finale.

This time we attended with a youngster who had enjoyed horse camp this summer. She loved figuring out the equine trivia questions before the show started. In her child-like mind she imagined “horses dancing like people at a party”. We glanced occasionally at her face as she sat in awe, riveted to the stage watching instead a seamless ballet of people and horses.  And she was really hoping to get splashed by the playful horses.

Don’t wait – book tickets now as the run has been extended to Oct 21 and the price reduced to $60.  If you can afford it, the Rendez-vous VIP package, including dinner (roast beef and shrimp options) with an open bar, popcorn and drinks to take in to the show, a dessert buffet at intermission

(so Quebec-like with cheese there too), a stable visit, and a souvenir, really makes the evening special. This is a great idea for a do-ahead holiday gift for anyone – take the family, join co-workers or have fun with friends.

Location: Odysseo White Big Top at the corner of the boul. Rene-Levesque and De Lorimier
Tel: 866-999-8111
Dates: til Oct 21
www.cavalia.com
www.facebook.com/cavalia

The 10th Annual Eastern Carolina BBQ Throwdown is a professional cooking competition based on KCBS categories (chicken, pork ribs, pork & beef brisket). Awards include Grand Champion, Reserved Grand Champion, and People’s Choice Award. Cash awards, trophies and plaques awarded up to 10th place in each category. There will be 58 opportunities to win.

The Friday night Kick Off Party includes a Kick Off Concert featuring Who’s Bad- The Ultimate Michael Jackson tribute band  held in downtown Rocky Mount. KCBS representatives will be present and competition judging starts at noon on Saturday, October 14, using the blind judging technique. This is a party you don’t want to miss, with plenty of delicious food, beverages, and great entertainment. Bring your lawn chairs or blankets and come have some fun.

Schedule of Events:

Location: 101 Coastline St, Downtown Rocky Mount,NC  27804 – in front of the Helen P. Gay Historic Rocky Mount Train Station
Date & Time: Fri, Oct. 13 – Sat, Oct. 14, 2017
Time: Fri 12 pm – 8 pm, Sat 10 am – 6 pm
Tel: 252-972-1159
downtownrockymount.com/events/eastern-carolina-bbq-throwdown
For Regional Accommodations, Restaurants & Attractions: rockymounttravel.com

The first included meal in the Cosmos: Prague Vienna Budapest tour was an entree into the hearty meals to come. It started off with a beef broth with thin noodles and small tidbits of beef.

The main course was roasted pork  in a flavorful beer gravy with a side of  red cabbage and bread “dumplings”. These were new to most of the travelers. Rather than a round doughy ball which we expected, these were more like slices of rye bread sitting in the gravy – so easy to lap it up.

Dessert was a light tiramisu served in a tumbler. Good start!

www.cosmos.com/Product.aspx?trip=46050

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!

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.