On The Road ~ Arequipa Peru 19

Where to eat in Arequipa Peru

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Start at the bar with a special Arequipa craft Pisces served with herbs and fruits. This one has Pisces, blackberry, tangerine and black pepper. Awesome

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Seasood Sarza – Sea urchins, octopus tolina and limpets in onion and tomato sarza.

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White Corn Tamale – Filled with pork adobo, served with onion sarza

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Chupa – They say this is their proudest dish. River shrimp soup, with potatoes, fave beans, cabbage huacatay herb and a sprinkle of milk.

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Jumbo Shrimp- Crispy  jumbo river shrimps, served with roasted potatoes and criolle sauce.

 

On The Road ~ Atacama Chile 15

Eating Local in San Pedro de Atacama

Food was great, staff friendly, speak English.

Chef Eduardo Silva does a fantastic job, La Estaka Restaurant and Bar is a must when visiting San Pedro Atacama, I loved the chicken curry with noodles, served in a coconut shell, with pineapple chutney. Everything was great.

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Flan

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Tres Leches Cake

 

 

On The Road ~ Atacama Chile 13

Eating at Explora Atacama

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Duck Confit Ravioli with sweet red wine sauce, rosemary and pistachios.

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Baked Pumpkin Salad with Chanar honey, almonds, greens and orange.

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Vegetable Mille-Feuille with goat cheese, crunchy mushroom and melted parmasen with pomodoro sauce.

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No one could resist these pops filled with raspberry sorbet and coated with white or dark chocolate, sprinkled with pistachios.

On The Road ~ Kyoto, Japan #18

Restaurant Le Plat Plus:

We headed out to a neighborhood restaurant, a French Restaurant recommended by the concierge of Kyo-Suiran where we were staying in Arashiyama, Japan. The food was excellent, the environment so French, we highly recommend if you are in the area.

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Fresh Pea Soup

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Charcuterie Platter

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Confit of Duck

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This wine was delicious

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On The Road ~ Tokyo, Japan #6

Where to eat in Tokyo:

Union Square Tokyo, yes! Being from NYC we were excited to have a change in menu, especially since we knew it well.

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They are celebrating their 10th year in Tokyo this year.
Union Square Tokyo opened in 2007 as a modern fine dining restaurant inspired by the Union Square Cafe, bringing to Tokyo the same warm hospitality, seasonal cooking, and high standards of excellence as the original. Founded in 1985 by Danny Meyer, Union Square Cafe has continued to thrive for 24 years in the highly competitive New York City restaurant industry.

Squash Soup -Amazing

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Lobster salad in Brioche – Amazing

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Chelsea Market | About Chelsea Market

 

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The Lobster Place 212-255-5672 http://www.lobsterplace.com

Photo: Steven Cohen

About Chelsea Market

A block long and a block wide and just a short walk from the Hudson River in the area of Manhattan known as the Meatpacking District, Chelsea Market has become in just fifteen years one of the greatest indoor food halls of the world, with more than thirty-five vendors purveying everything from soup to nuts, wine to coffee, cheese to cheesecake. Attracting 6 million national and international visitors annually, it is one of the most trafficked, and written-about, destinations of any kind in New York City. Chelsea Market is a neighborhood market with a global perspective.

The area has always been the locus of food in the city, beginning with the Algonquin Indians, who traded their game and crops on the banks of the Hudson River at this same spot. The trains of the High Line once served the wholesale butchers who lined the streets beneath the tracks and cooled their provisions with blocks of Hudson River ice, and the National Biscuit Company established its factory—now reclaimed as the Chelsea Market—here to take advantage of the butchers’ lard in the nineteenth century. This long history—and the stripped-down brick architecture of the building—gives the Market a unique character. For foodies and even casual tourists, it is possible to enter the Market at one end in the morning and not exit the other until lunchtime, without ever growing bored—and certainly without ever going hungry.

Source: Chelsea Market | About Chelsea Market

On The Road ~ Budapest, Hungary #3

Eating in Budapest

Aszu Etterem

Chef Norbert Fekete

Goulash Soup
Grilled duck liver, chocolate sponge cake, mango, hazelnuts.

Duo of mangalitza pork, red cabbag cream, Jerusalem artichoke, Aszu flavored quince.

Chocolate cakelet, banana ice cream, chocolate tulle, mango.