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JY’s in Colmar, France

Housed in an elegant 17th-century residence in the heart of Colmar’s Little Venice, Jean-Yves Schillinger’s canal-side restaurant impresses with its style and substance. This Michelin two-star restaurant delighted us throughout every course.

As for the food, Schillinger’s style marries whimsy with technical brilliance. Every course was a delight, first for our eyes and lastly in our bellies.

Our amuse bouche was an array of stuffed olives presented on a olive wood tray with an olive branch hanging over it. Yummy and pretty.

The soup course was almost too pretty to eat. Tomato broth, olive oil, and vegetables and edible flowers…melt in my mouth.

What appears to be an egg in an egg shell was not. The bite of creamy custard was the perfect palette cleanser.

As a complimentary dessert tray, these bites disappeared quickly.

This experience was our highlight of the day. Be sure to check out JY’s if you are in or near Colmar. By the way…reserve ahead and arrive hungry.

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Forks, Corks, and Brews Official Site Launched

forkscorksandbrews.com

712-898-7750 – Tel

kitchen@forkscorksandbrews.com

For Immediate Release                                           

Milestone for Forks Corks and Brews

Business Officially Launches

Poway, CA

January 27, 2020

Forks, Corks, and Brews officially launches their online presence today. Co-founders Jackie and Wendy VanHatten encourage and educate their readers by sharing recipes, kitchen secrets, and wine and beer pairings. They also investigate San Diego’s coffee.

Creating real food for the busy household that likes to entertain is their main focus. However, food quality, efficiency, and sustainability are key to preparing their cuisine. VanHatten says efficiency in the kitchen is the secret for busy families. “Everyone is busy. That doesn’t mean quality meals get sacrificed. We want our kids to know how to shop for sustainable ingredients and then cook a tasty meal using those ingredients.”

As busy women, Jackie and Wendy are the go-to source for cooking with real, wholesome food. Follow along for their simple recipes, useful kitchen suggestions, and straight-talk gadget reviews.

Sign up and subscribe for the latest recipes, coffee trends, exclusive wine talk, and beer buzz. Learn from their experience in the kitchen as their photographer highlights the cooking process and the finished dish.

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I’m Ready to Go…I Think

First Time Abroad

If one of your resolutions for the new year include traveling abroad…that’s fantastic.

If this is the first time…that’s also fantastic. I’m sure you have read all the tips about what to pack, what to take in your carryon bag, when to book, and more.

In case you need a few more tips to remember…check out these useful suggestions.

Remember the outlets in Europe are different than here in the US. Check to see what country uses what types of plugs. Get the right one and take it with you if you want to use your own hairdryer, phone charger, etc.

Speaking of hairdryers, check the website of the hotel or vacation rental where you will be staying. Most times, there is one included in the room or apartment. You could save a bunch of room in your suitcase if you didn’t have to pack a bulky hairdryer.

Let your bank and credit card companies know you will be traveling. Also let them know the dates and places. No sense having a card declined because you are no longer in the US.

Take some cash with you. ATMs will often charge a hefty fee to take out cash. Also, know which banks and which machines are best to use for your bank.

Remember to dress accordingly in the country where you will be. Avoid wearing shirts with sayings that could be taken the wrong way, or clothes that look like they were made for working out. In the US we tend to wear our sneakers, sweatshirts, and yoga pants everywhere. That is not the case in many European countries.

Noise cancelling headphones are your friend on a long flight. Just remember to remove them when the flight attendant is talking to you.

Learn a few local phrases. Especially learn please and thank you. Even if the shop owner or hotel person speaks English, it’s still appreciated if you use their language.

Check your phone plan before you go. You may be able to use your phone, or it may cost too much. Check out something like an Orange card before you go. Remember to use WiFi at the hotel or apartment to save on usage.

Try the local foods. Eat at the same time the locals do. Why? Both will give you a much better experience in that country. You didn’t come all the way to Italy to eat a fast food burger, did you? I hope not.

Understand about tipping. This varies from country to country. It may be as simple as looking at your bill.

Be aware of your surroundings. Space may be limited in a restaurant or on a bus. Don’t take up more space than you need. The same goes for how loud you talk. Many countries speak quieter than you may be used to. Pay attention and try to follow their lead.

For more tips, check back regularly to read the latest from TSA, the State Department, and fellow travelers. Sign up for my website at https://.www.travelsandescapes.net to follow me wherever I go. Have fun traveling.

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What Did We Eat?

Foods in the Alsace region of France

Spending time in the Alsace region of France, we discovered a definite German influence. Apparent in both food and wine…some we enjoyed. Some…not as much.

Here are a few we tried…

Flammekueche

This is to Alsace what pizza is to Italy. It’s basically a tarte flambee garnished with a blend of cream, possibly cream cheese, lardons or bacon, and onions. You will find it on most menus. The crust is thin and crispy. Some chefs bake this in a bread oven. Even though it sounds heavy, it’s not. The crispy crust adds to the creaminess of the sauce. We found it on just about every menu, with slight variations.

We enjoyed it with a glass of Alsatian Riesling.

Pretzels

Pretzels in Alsace are more like a savory brioche. Garnished with rock salt, these are slightly crisp on the outside. The insides are light and tender. We noticed these at the market with pepperoni and cheese on top, similar to what you might see as a slice of pizza.

Choucroute garnie

Sometimes called the national dish of Alsace, this is a version of German sauerkraut. The fermented cabbage is cooked in white wine, beer, or cider and seasoned with juniper berries and black peppercorns. We saw it served with boiled potatoes and a variety of different meat.

Kugelhopf

Looking like a bundt cake, we found these in a variety of sizes. Something between a bread and a cake, this is usually baked with almonds and raisins. We found it to be a little dry as a cake. It was better when we dipped it in our morning coffee.

Alsace Wines

Most of the wines in this area are dry Rieslings, similar to what we found in Germany. Gewurztraminer is also popular, as are different sparkling ones. If sweeter wines are your favorites, you can find those as well. We opt for the dry ones.

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Cafe Gourmand…The Best Way to Have Dessert

Desserts…Sure     

A couple of years ago we noticed a trend in Paris and in the Provence area. This trend appeared on menus and on menu boards. It was called Café Gourmand.

What is it?

When you order your Café Gourmand, you receive a coffee and three or four small dessert bites. All are attractive, all are delicious, and you get to taste more than just one dessert. What could be better?

The desserts are usually chosen by the chef and vary from day to day. Some chefs always have their signature item as one of the desserts. It gives chefs the opportunity to showcase their desserts and gives you a party for your final course.

Again…what could be better?

Most times the coffee is espresso and is brought with the desserts. This is different than ordering a specific dessert and then ordering espresso.

This year we ordered Café Gourmand in many restaurants. We were never disappointed and always surprised.

This is a trend I am adopting for my own dinner parties. Can’t wait to start…