Tag Archive
activity architecture art artist building Canada children city CostSaver downtown drive i-95 entertainment Europe event exhibit family festival Florida food fun historic History landmark local Museum music Nature New Zealand Ontario roadtrip sculpture Seattle show sights sightseeing tour tourist Trafalgar travel travelblogger view Washington Washington State water world
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: Skippers, VA – Good Earth Peanuts are Virginia Peanuts at their Best
Virginia grows the largest variety of peanuts in the world. The Good Earth Peanut Company ships Virginia peanuts fresh in a variety of forms: raw and cooked, in and out of the shell. Sitting right on a 1650’s Tuscarora Indian trail which is now a railroad junction, in an old time (circa 1854) general store, this family business roasts and sells peanuts.
Lindsey and Scott Vincent go beyond the ordinary nut to sell cashew brittle, wasabi flavored peas, nut berry thrill, diet trail mix, cracked pepper and sea salt peanuts, chocolate covered peanut brittle (Sandra’s favorite) and maple covered nuts, as well as pecans like key lime ones (we’re addicted to the butter toasted pecans in our salads).
There are FREE tastes of the 36 or so salty and sweet treats. We’ll take the dark chocolate
covered cherries. Some groceries still line the walls, like McCutcheon’s preserves and Virginia hams.
You’ve gotta stop here, you won’t be disappointed, the quality and the assortment are amazing. You can even order them on-line and have them shipped to you. They will include information about the history of peanuts, also known as goobers and groundnuts, and how peanuts are grown. WARNING: These products are addictive!
Location: The Good Earth Peanut Company, 5334 Skippers Road, Skippers, Va 23879
Hours: Mon – Fri 8-6pm, Sat 9-4pm
Tel: 1-800-643-1695
goodearthpeanuts.com
Bitter Chocolates?
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.
