Travelsmartplanet

Get ready, bacon lovers because it’s the 3rd annual Savannah Bacon Fest, celebrating the awesomeness of bacon, returns to River Street from Sept. 2-3.

Local restaurants will be serving up some mouthwatering bacon creations at their booths all festival long.  Some of the items to look forward to are: candied bacon,  chocolate egg with bacon, bacon popcorn,  bacon brownies, pork belly lollypops, and smoked bacon wrapped jalapenos.

Bacon Lovers unite on Historic River Street. The fest starts on with First Friday fireworks at 9:30 pm.  The pork filled festivities will continue on Saturday with loads of bacon, bacon inspired art and bacon products of every kind, regional artist booths, entertainment and family fun. Admission is Free.

Location: Rousakis Riverfront Plaza, 115 East River Street, Savannah, GA 31401
Date: Sept 02 – 03, 2016
Time: Fri 4-10pm, Sat 10-10pm
Tel: 912-234-0295
riverstreetsavannah.com/event/bacon-fest-2
For Regional Accommodations, Restaurants & Attractions:
visitsavannah.com

I just made these chocolate truffles, almost from scratch, at the Fortress of Louisbourg. Messy, but I got to lick my spoon and my fingers.

Etienne Verrier was chief engineer for Fortress Louisbourg from 1725 to 1745 and lived here, in one of the most imposing homes. The military engineers were town planners, architects and construction engineers. They laid out the streets, planned the fortifications, designed all the colony’s public buildings and influenced military tactics in the sieges. He was wealthy enough to be able to serve cocoa to his guests. A pound of cocoa cost the same as a pair or shoes. The cocoa was served hot with spices and sugar and was used medicinally and for warmth and strength.

Chocolate was hugely expensive in the 18th century and a pound would cost the same as a pair of shoes. You had to be wealthy to be able to serve cocoa to guests. the cocoa was served hot with spices and sugar and was used medicinally and for warmth and strength. Both women and men drank it. Ladies thought it was energizing. More than two centuries later, I think we still agree about that.

There must have been great chocolate DNA in their blood because famous Belgian chocolates brands Daskalides and Leonidas were created by family members from Ghent, Belgium.

Leonidas Daskalidès or Leonidas Kestekides (1876 – 1954) was born in Turkey and he was the founder of Leonidas chocolates in Belgium making pralines (chocolate shells with soft fillings) famous.

In 1910, he was a member of the Greek delegation from the US competing at the 1910 World Fair in Brussels. He won a bronze medal for his chocolate confection, and a gold medal for his patisserie. On a return visit in 1913 ( World Fair in Ghent), he met a young woman from Brussels and settled permanently in Belgium. He opened tea-rooms in Brussels, Ghent and Blankenberge, and the business expanded from there.

In 1935, Basile Kestekides, the founder’s nephew succeeded the founder and created a whole range of new chocolates, including the well-known ‘Manon’ of Leonidas. Still to this day the most popular chocolates are the manon, manon café, gianduja, dressé noisette, manon blanc and manon blanc café.

There are 350 Leonidas shops in Belgium and and almost 1500 throughout the world in over 50 countries. Leonidas  is still privately owned by family

In 1931, a Greek couple Daskalidès-Kestikidès opened a confectionary in the centre of Ghent. Home made pralines by Daskalidès become famous and their tearooms and chocolate shops grew.

During the sixties his son Jean advised him to devote himself to the production of luxury pralines for connoisseurs which led them to conquer markets abroad. In 1987, Daskalidès was  awarded in France the prestigious Laurier d’Or de la Qualité from France thanks to the exceptional quality of chocolate, the beautiful shape and the delicious taste

Dr. Jean Daskalides became famous for his chocolates under the names Daskalidès and Leonidas. He was also a gynecologist, film director, jazz musician, hospital director and lecturer at the University of Ghent.

You can buy Daskalides and Leonidas chocolate in Ghent or anywhere in Belgium or nowadays, all over the world.

Laurent Gerbaud, Belgian chocolatier, was so good that he was sent to Shanghai for the World Expo to show off the sweet talents of his country. However, when he got there he soured on chocolates. Gerbaud discovered that the Chinese were not  used to so much sugar so making use of his creative skills he revised his recipes and started to work on tart and bitter tastes.

He searches purveyors for ingredients such as South African Barrrydale apricots, Persian cranberries, Turkish figs, pepper, spicy ginger  and orange peel, and mixes them with his dark dark 70 % chocolate recipe using  chocolate from Madagascar and Ecuador. The Turkish figs are crunchy, chewy and just slightly sweet. One with Greek pistachios blends salt, sweet (milk chocolate) and nut crunch. There’s a salute to Belgians love for specoloos (gingerbread) by rolling a truffle in the crumbs.

Gerbaud is really a chocolate pusher because once you get addicted to his intense flavor combos, it is very hard to go back to sweetened chocolate.

www.chocolatsgerbaud.be

Every other shop in Bruges, it seems, is a chocolate shop – 50 or so but who’s counting?  Bruges, known for its medievalness, has a playful side when it comes to tourist museums, with one for chocolate and another for fries. The chocolate museum started out as a private collection of everything to do with the history and making of chocolate.

You will learn that milk chocolate is 45% sugar, and that when chocolate made its way to Europe by the Spanish explorers, it was a drink with a secret recipe for making it – til the 1800’s. The process of conching was invented around then, which made it possible to create hardened chocolate for eating. You can see the cups they drank it in, and they sure were super-sized. Fries with that?

www.choco-story.be

Chips (fries) were  created in the US in 1852 in Saratoga, NY all because of a dissatisfied customer. When he complained to George Crum about his potato, Mr Crum sliced it into little pieces to annoy him. Instead he loved it! French fries were possibly misnamed during WWII when American soldiers, hearing Belgians eating fries and talking French, thought they were French food.

Potatoes around the world are covered too – see if you can find the pink and purple ones. If all this fry talk has gotten you a bit hungry, don’t worry, there’s a fries shop in the basement where you can have them with the traditional mayonnaise or pickle sauce, mustard or curry ketchup.

www.frietmuseum.be