Issue 20 October Food and Spirit
The October 2015 issue offers up spooky locations, magical concoctions and earthly delights. Have a look inside the Food and Spirit edition:
Istria: The Land of Truffles. If you thought France had the monopoly on truffles, think again
By David Perry
When you go to Istria and they say “locally sourced,” do not be surprised if you see the chef picking your salad in the yard.
If Croatia were a boomerang (and it looks a lot like one), Istria would be the “point” between the “wings” of Slavonia, the part of the country buried deep in the Balkan Peninsula, with the realm of Beaux Arts elegance on one side and the island-studded coast of Dalmatia—for 500 years under the Romanesque sway of the Republic of Venice—on the other…<Read more>
by Jeff Nisbet
Provincetown hugs a three mile strip of shore near the tip of Cape Cod, Massachusetts, and holds an important place in the very early history of the United States. It was here that the Mayflower Pilgrims first set foot in the new world, signing the Mayflower Compact in 1620, before sailing to their permanent settlement in Plymouth, 35 miles to the northwest across Cape Cod Bay.
With only 3,000 year-round residents, P’town’s population multiplies twentyfold during the summer months. From its humble beginnings as a fishing village, the town has come to be known for its beaches, its bars and restaurants, its arts and its popularity as a holiday destination for LGBT visitors from near and far…<Read more>
Fried Chicken & Biscuits: Chef Stephan Pyles Takes Us into the Kitchen
by Aaron Drake
Everything is bigger in Texas—especially the portion sizes. On my recent visit to Dallas, I nearly overdosed on Texas-sized plates of food as I ate my way around the city. But one thing is for sure, each meal was delicious and reminiscent of down-home, lovingly cooked meals that are satisfying for more reasons than because they fill your stomach.
Aside from a goosebump-inducing mole sauce at the Mexican joint Mesa Maya and authentic, mouth-watering barbecue from Lockhart Smokehouse, I found my way to one of the city’s newest and most noteworthy spots for modern Texan cuisine—out Dallas chef Stephan Pyles’ Stampede 66. It hit precisely on all points of what I think any traveler craves—and expects—when traveling to the heart of Texas. As soon as you step foot in the restaurant, you’re overtaken by aromas of homestyle cookin’ that will quickly have your stomach rumbling in appreciation…<Read more>