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US: Orono, ME – Local Family Restaurant with Great Food, Great Prices…a Great Time
College students know pizza; a staple for them while living on or off campus. Over the years, this landmark for pizza in Maine, Pat’s Pizza, has become a favorite of University of Maine students offering delicious and affordable pizzas that won’t disappoint. In fact, with deep roots in the community, it has been said that an education at the University is not complete without a Pat’s Pizza.
Opened in 1931, and still churning out 700 pizzas a night, this 2nd generation family business (now with 19 locations) is famous in Maine. Step into over 50 years of history with this old time pizzeria, at their original location, with its original Formica counters and slate foot rests.
The thin, soft, light crust melts in your mouth, and the toppings are put on evenly so that there’s a taste in every bite. Made with freshest ingredients, 35 toppings like: specially made pepperoni, pine nuts, hot dog, kielbasa, zesty olives or eggplant, there is a pizza just for you! They even make gluten-free pizzas or double -dough pizzas.
The Pat’s Combo is the most popular pizza with pepperoni, mushrooms, and Cotto salami on it. Not to mention the mouth-watering calzones, spaghetti and meatballs, sub sandwiches, wraps, salads and a Maine favorite red skin hot dogs too. Wash it down with Pat’s own brand of sodas: strawberry, root beer, orange, grape, cream or Stan and Sandra’s favorite – raspberry Lime Rickey, or try the local Moxie brand, made in Maine.
Buon appetito!
Location: 11 Mill Street, Orono, ME 04473
Hours: Mon-Fri 7am – 12am, Sat-Sun 7am – 1am
Tel: 207-866-2111
patspizzaorono.com/
For Regional Accommodations, Restaurants & Attractions: visitbangormaine.com
US: Richmond, VA – Buz and Ned’s Real Barbecue, a Richmond Tradition Since 1992
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
US: Kennedyville, MD – Have a Grape Stomping Good Time at CrowFest 2017
Located in the rural heart of Maryland’s Eastern Shore, the family-owned Crow Vineyard & Winery will be holding their 3rd annual CrowFest. It celebrates the bounty of the Eastern Shore and the beginning of the harvesting of their grapes on Sunday, September 10, 2017 from 11 – 5PM.
Spend the day enjoying the award winning Crow wines and the talents of additional Eastern Shore vendors. The event includes wine tastings, live music provided by Phil Dutton and the Alligators, food samplings, local vendors, cooking demonstrations, seminars, grape stomping (who wouldn’t love to stomp on grapes), hayrides through the vineyards and numerous children’s activities.
Local vendors will include: Painted Sky Alpaca Farm, Barrel Smith Designs, Beachin’ Glass, Melting Down Creations, Chainsaw Carving by Josh, and local food offerings from Haass’ Family Butcher Food Truck, Kilby Ice Cream MooTruck, Orchard Point Oyster Co., Chester River Aronia, Nolia Chocolates, Oksana’s Produce Farm, Red Acres Lettuce, and Lockbriar Farms.
Tickets are on sale now and can be purchased by clicking here. 
Location: Crow Vineyard & Winery, 12441 Vansant Corner Rd, Kennedyville 21645
Date: Sun, Sept 10, 2017
Time: 11 – 5pm
Tel: 302-304-0551
crowvineyardandwinery.com
For Regional Accommodations, Restaurants & Attractions: kentcounty.com
US: Newark, DE – Courtyard Newark/Univ of Delaware is Pet, Disability and Ice Cream Friendly
This is a special Courtyard, located on the grounds of the University of Delaware, so you can take advantage of University fun. Check to see if you can catch a game or something exciting going on on the campus. The hotel works closely with the University Hospitality Program, helping to teach future hoteliers, and has always employed hearing-impaired staff. It’s not only disability friendly, it is pet friendly too – including small pet yard outside.
There is good reason why this hotel is the winner of numerous Trip Advisor and Marriott awards for excellence in guest service, as evaluated by direct guest feedback. With over 250 years of hospitality experience on the management team, Bill Sullivan and his award winning crew do an amazing job exceeding your expectations.
Enjoy modern accommodations, state-of-the-art technology, and impeccable service at the four-story, 126-room Courtyard Newark-University of Delaware. The hotel offers all of the comforts of home for your visit – whether you’re in the area for business, or to visit the campus of the University of Delaware. Make yourself at home in the spacious, pleasingly designed rooms and suites, equipped with a well-lit work desk and ergonomic chair, free high-speed Wi-Fi, flat-screen HDTVs, mini-fridges, and comfy pillowtop mattresses.
For an interesting dining experience, ask them about the unique student restaurant on the campus – and the student ice cream parlor too. It is truly farm-to-table, since other students learning about the dairy industry care for the cows, milk them and prepare the cream for the ice cream. Sample healthy American fare and award-winning crab cakes at The Bistro, which also serves Starbucks® coffee. Squeeze in a workout in the fully-equipped fitness center, or take a swim in the indoor pool. Book today, this hotel won’t disappoint!
Location: Courtyard Newark: 400 David Hollowell Dr., Newark, DE 19711 (GPS use 200 New London Rd)
Tel: 302-737-0900
udel.edu/hotel
For Regional Restaurants & Accommodations: go-delaware.com/Newark-Delaware
Cosmos Tour: Prague Vienna Budapest – Paprika in Hungary
In Hungary, paprika cream is a condiment on the table – they use it like we would use ketchup or mustard. It’s quite spicy. Locals like to call it Hungarian Viagra. Why? If you eat it, the heartburn will keep you up. Since you can’t sleep, you have to do something to keep busy, soooo….
Germany: Munich Hotel Bayerischer Hof
The Hotel Bayerischer Hof was opened in 1841 because King Ludwig I wished to have a comfortable place for his guests to stay. (What – no extra rooms in his gi-normous palace?). Today it is still a gorgeous 5-star hotel, but we think the best places are on the roof and in the basement.
Palais Keller, situated in the old salt cellar from the Middle Ages, is an inexpensive but delicious place to dine on traditional Bavarian food. Go down the stone steps to this bustling restaurant with waitresses sporting frilly aprons, carrying big mugs of Lowenbrau beer and wearing big smiles. The folkloric atmosphere only adds to the taste of the veal in cream sauce with spaetzle, potato salad, sauerkraut, bread dumplings, weiswursts and cheese wursts, along with pretzels with mustard.
After you’ve dined head for the roof, to the Blue Spa Bar & Lounge. Have a drink in the sky and take in the birds-eye view of all of Munich before you.
In 1897 Herrmann Volkhardt bought the hotel, and today Innegrit Volkhardt, the fourth generation, is the General Manager. It was bombed in WWII; Falk Volkhardt, the son of Hermann made an amazing discovery under the ruins of the destroyed hotel – the Spiegelsaal (Mirror Hall) had survived almost intact. In October 1945, this was where he opened the first restaurant in the centre of Munich after the war.
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!
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.