We started our Italian Culinary Journey in Florence (see Part 1 here) and then spent a day travelling to Siena, the culinary epicenter of Pecorino Toscano. We were searching for a very specific cheese - Pecorino Foglie di Noce. Outside Italy, Pecorino Romano is the most well-known, but Pliny the Elder wrote about Pecorino Tuscano [...]
Category: Ideas
Culinary Journeys – Florence, Italy (Part 1)
Visiting the birthplace of Dante Aligheri, we open with a sonnet,a tribute to Florence, the start of our Italian culinary journey! For I am one acquainted with the flight -I am Milwaukee to Vienna bound,But connection to Florence far too tight, First to Zurich, then to our Tuscan town.Airborne vision - patch-worked fields of green,Swollen [...]
Whitefish Bratwurst
As I’m watching season 7 of Chef’s Table, episode 3 covers Angel Leon and his quest to promote seafood charcuterie. His restaurant, Aponiente in Cadiz, Spain, has now been awarded 3 Michelin stars and Chef Leon is passionately committed to taking local ingredients and transforming Spanish cuisine. One of the big innovations was to make [...]
Culinary Journeys – Kyoto, Japan, Part 1
Continuing our culinary journey through Japan, echoing Basho's haiku style. Recounting experiences with traditional and modern Japanese meals, highlighting kaiseki dining and street food. Connecting food with culture, emphasizing the flavors of sushi, matcha, and regional cuisine, while exploring themes of tradition and creativity.
Culinary Journeys – Hakone, Japan
This series details a culinary journey through Japan, mimicking Basho's travelogues. Starting in Tokyo and following the historic Tokaido road, the author shares experiences of local cuisine, including sushi from Odawara and a kaiseki dinner in Hakone. Mist and mountains accompany reflections on food, culture, and Basho’s influence.
Great Lakes Cuisine 