Travelsmartplanet

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.

Discover the beauty of sheep, the warmth of wool and the delicious taste of lamb during a fun-filled weekend at the Maryland Sheep & Wool Festival, 45 years of celebrating all things sheep, from hoof to handwoven.

With over 275 vendors, more than 800 sheep, and workshops, food, and entertainment, there is something for everyone. Check out the working sheep dogs or sheep shearing demonstrations, learn how to prepare lamb, cheese making, take a spinning class, or shop for a variety of fleece, yarn and roving.

The Parade of Breeds will introduce you to a large variety of sheep breeds, and the Sheep to Shawl Contest will demonstrate shearing, carding, spinning, and weaving a final product in just a few hours.

There are auctions and sales for sheep equipment, fiber equipment, and fleeces. You can get many new ideas from the beautiful products on display from the many competitions.

With workshops and seminars galore, special activities for kids, cooking demonstrations, food booths, musical entertainment, this festival is going to be a hit with the whole family.

Location: Howard County Fairgrounds, 2210 Fairgrounds Rd, West Friendship, MD 21794-9604
Date: May 5 & 6, 2018
Time: Sat 8:30am – 6pm, Sun 8:30am – 5pm
Tel: 410- 531-3647
sheepandwool.org
For Regional Accommodations, Restaurants & Attractions: visithowardcounty.com

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.