Article and photos by Margot Liebman

The entrance to Eataly from 23 street

Eataly was the perfect combination of old-world European market and true Manhattan glamour. Centrally located on 23 Street, one of the main cross-town routes in New York City, it was easy to get to and fun to visit. I went with friends on a Saturday afternoon in October, a popular time to go, and again in March. It seemed to me that locals and tourists were visiting Eataly.

An example of the signage scattered throughout Eataly

When I walked in I noticed two things, an exquisite selection of produce and a huge crowd. I admit that I panicked, but only momentarily. After marveling at the orange chanterelle mushrooms, baby purple artichokes, and tiny rock-like potatoes, I made my way into the main part of the market.

The produce display near Eataly’s main entrance

The entire place was over 50,000 square feet (4,600 square meters) with high ceilings and pools of light. There were marble tables, white walls, stainless steel shelves and an abundance of food. The market sections had packaged pastas, sauces, olives, meats, sweets and many imported items. There was a Gelateria (Italian ice cream section), an espresso bar, a chocolate counter, a fishmonger, a butcher, and a bookshop. It was a bit overwhelming, but after I took some time to wander around I got the lay of the land.

One of the pasta aisles in the market

There were six restaurants, each one focusing on one type of food. Il Manza (reservations were required for this one), Il Pesce (Italian for the fish), Le Verdure (Italian for vegetables), Birreria (Italian for the beer place), La Piazza (The Plaza, selling sandwiches and charcuterie products) and La Pizza & La Pasta. We found a spot at the bar at Il Pesce where we had a direct view into the kitchen.

Macelleria, where you can buy fresh red meat

To start we ordered a raw fish selection that included sea bass and tuna topped with tiny roe and a citrus glaze. It was better than my favorite sushi restaurant. Next was a whole branzino (a silver-skinned fish found in European sea and saltwater lakes) prepared simply on a salty bed of paper-thin potatoes. We also ordered grilled scallops in a lemon and butter sauce served in a large seashell. On the side we had a bed of sautéed, garlicky mustard greens. The fish was fresh and flavorful, and each dish complemented the other. The service was fast and friendly and we had a great time watching the chefs prepare each plate.

Rounds of cheese stored near the wine bar

Next, we toured the market. On some days Eataly offered classes. I planned to check the website’s Learn section for a schedule of upcoming programs. In the past, topics have ranged from olive oil tastings to cooking classes, to history of Italian Cuisine with prices between $60 and $275.

The antique-style espresso machine made a delicious cappuccino!

That day there was a free grappa tasting so we tasted a few sweet liquors like Strega and Limoncello. Next we made our way to the espresso bar where coffee was served from an antique-style machine. Of course, we also had to try the Gelateria and helped ourselves to a raspberry and chocolate double-scoop; when I closed my eyes I thought we were eating a real raspberry.

Overall, Eataly appeared to me to be a food-lover’s paradise. Offerings the day I was there were high quality, exotic, fun and well organized. Staff served the food quickly. We paid the kind of high prices we have paid at upscale Manhattan food shops.

Mushrooms, artichokes and dried peppers in the produce section

Eataly was founded and created by Oscar Farinetti, an Italian entrepreneur. His partners included Mario Batali and Lidia Bastianich, celebrity chef and restaurateur respectively, as well as Joe Bastianich, a restaurateur and Lidia’s son. I liked that Eataly partnered with Slow Food, a nonprofit organization founded to counteract fast food and fast life.

The store offers many imported goods such as these pasta sauces

I will return because I had so much fun exploring the whole place and I would like to try the other restaurants. If I were in the neighborhood, I might stop in just for a scoop of gelato at Eataly NYC (200 5th Avenue, New York City, (212)229-3560, info@eataly.com, www.eatalyny.com).

Article and photos by Elena del Valle

The entrance to Dwarikas

To reach Nepal from the United States east coast I traveled many hours with several stops along the way. When I arrived, the sweltering Kathmandu airport seemed chaotic and on exiting I, at first, missed my guide in the sea of unfamiliar faces. Narrow city streets shared by all manner of vehicles honking intermittently and livestock provided my first impression. I was excited to have secured accommodations at my first choice of the bustling city’s luxury hotels. For my arrival day the hotel had been fully booked until a last minute opening made it possible to secure a reservation for my entire stay in Kathmandu.

My first room had a view of the pool

My bathtub at Dwarikas

In my sleep deprived and jet lagged state little enthusiasm to explore remained and I desperately wished for a clean and quiet place to call my own, at least for a few hours. That was not to be the case, at least not right away, as my room was not ready, literally. Workmen were putting the finishing touches on the newly constructed room (and building) assigned to me at Dwarika’s Hotel. One of the staff was kind enough to notice that I was tired and offered a temporary solution, a room where I could rest for 90 minutes until mine became available at 6 p.m.

Fountains in a courtyard of the hotel

My rooms (I stayed at two rooms. At the staff’s suggestion I was relocated from my original room after the first night due to the loud sounds of construction in my building) were handsome, spacious and comfortable with modern amenities like a mini bar and internet access (for a fee). The breakfast buffet offered a variety of local and international selections. I especially enjoyed breakfast and opted for fresh fruit and the Nepali items like cheeses and pastries.

There were Nepali cheeses at breakfast

The Dwarika’s pool was adjacent to one of the restaurants

One night during my stay I had dinner at Krishnarpan, the hotel’s gourmet Nepali restaurant. After removing my shoes at the entrance of the restaurant there was a brief ceremonial “hand washing” before I was escorted across the wood floor to a ground level table. The candlelit room was decorated in wood and red tones. Prettily dressed staff ladies who spoke some English looked after guests.

A sentinel in the common areas

It was necessary when booking my reservation with the front desk to decide which of the set menus I would have for dinner. While I was eager to sample Nepali dishes I chose the most modest, the six course dinner, on the staff’s recommendation. It consisted of:  Samaya Bajee, an assortment of Nepali hors d’oeuvres served during religious ceremonies; Chyau Ko Sekuwa, Pan grilled oyster mushroom finished with fresh cream (a favorite); Roti, Unleavened griddle roasted bread; Momo, Potatoes and chickpeas cooked with Nepalese spices; Tarkari Ko Jhol, Vegetable soup cooked with Nepali spices (a favorite); Sada Bhuja, Organic steamed rice; Dal Jhaneko, Organic lentil tempered with Himalayan herbs; Kukhura Ko Masu, Traditional Nepali chicken curry cooked with aromatic Nepalese herbs and spices; Saag Jhaneko, Sauteed organic spinach with Nepalese spices; Aloo Ra Parwal Tareko, Stir fried potato and mini gourd; Eskush Ra Bhatamas Ko Tarkari, Sweet gourd and soyabean cooked with Nepali spices; Mis Mas Achar, Homemade vegetable pickle; Lapsee Ko Achaar, a very spicy Homemade hug-plum pickle; Sikarni, Fresh yoghurt flavored with cinnamon sweetened with honey; and Chiya wa Kafi, tea or coffee. Although almost all of the dishes were spicy and hot it was a most enjoyable meal served by attentive staff in an attractive dining room.

A special area was dedicated to the founder of the hotel

Named for Dwarika Das Shrestha, its founder, Dwarika’s Hotel in Kathmandu was outstanding for its combination of luxury features and facilities including a spa, heritage design, well appointed rooms, service and foodie oriented offerings. As I traveled around Nepal I realized how special Dwarika’s was and missed it.

One of the many decorative touches

In addition to the architectural and artistic design features, including original thirteenth century artifacts and replicas, which lent the urban hotel a historic and cultural air I enjoyed Dwarika’s for the understated casual luxury, safety features and delicious food. Should I find myself in Kathmandu again this would be my first option for accommodations. Dwarika’s Hotel, P.O. Box P.O.Box-459, Battisputali, Kathmandu, Nepal, + 977-1 4479488/ 4470770, fax + 977-1 4471379/4478378, http://dwarikas.com, info@dwarikas.com

Article and photos by Elena del Valle

On a recent trip to Phuket, Thailand I dined at The Boathouse, a well known beach side restaurant on the southwestern coast of the island. I sampled the restaurant’s two tasting menus, French and Thai, with wine pairings. Several days later I followed up the success of the meal with a 90-minute cooking class and lunch.

Chef Punchun discusses ingredients

The following Saturday morning I returned to learn about Thai cuisine first hand from Tummanoon Punchun, the restaurant’s executive chef at the time. Since then the chef relocated to Chiang Mai in northern Thailand and Jean-Noël Lumineau, a French chef living in Phuket, took over The Boathouse kitchen. Khun Rattana Pholtaisong, the sous-chef who started working at the Boathouse in 1990 and assisted Chef Punchun during his tenure, has taken over the weekend Thai cooking classes.

Each ingredient was discussed in detail

For more than a decade, Chef Punchun shared his passion for Thai food and cooking with food enthusiasts during weekend Thai cooking classes in English (the chef had a thick Thai accent and spoke quickly requiring close attention) from 10 a.m. to 2 p.m. each day. The class I attended was a step-by-step, hands-on session with six English speaking travelers. During most of the 90-minute workshop we sat at a small table in the rear of the restaurant facing Kata Beach. On one side there was a table with a place for each of us to assemble dishes; on the opposite side of the room there were raw ingredients and a cooking section with a sink (to wash our hands after each recipe) where the chef demonstrated how the Thai dishes he had selected should be prepared.

Samples of the food were cooked by the chef

After discussing the menu for the class and the material he would cover the Thai chef shared information about the identification and selection of ingredients when shopping (including options for those of us who were unable to purchase fresh ingredients in our home countries), how best to store each ingredient, ingredient pairings and methods of chopping, dicing and pounding them. He also identified the primary tastes, hot, sour, sweet, salty, bitter and aromatic flavors and discussed how ingredients interact with one another.

Samples of the common ingredients for the class to examine

He passed around fresh ingredient samples for us to touch and smell. Next the chef showed the class how to prepare a dish before inviting us to prepare it ourselves with his and his staff’s assistance. Then he cooked a small quantity of the items we had prepared so we could taste them before moving on to the following recipe.

The class prepared each recipe together

When he completed the workshop and answered questions the chef departed, inviting us to relax for an hour until the lunch we had made was cooked in the kitchen and served to us in the dining room. The two-day workshop (Saturday and Sunday) cost 3,500 baht per guest and the one day workshop cost 2,200 baht per guest including lunch at the end of the workshop, an apron, a print out of the recipes and a customized certificate.

The food prepared by the class went to the kitchen to be cooked

The idea behind the two-day cooking class is for students to learn ten recipes during the two days. During our Saturday session we learned about Thai ingredients, appetizers and salads. The second day, which I missed because I was leaving Phuket that day, featured recipes for main courses and desserts.

The class consumed the cooked results of their work

You can read more about my meal at The Boathouse at the Simon & Baker Travel Review.

By Elena del Valle
Photos by Gary Cox

The Breakers Palm Beach

This family owned and family friendly resort in tony Palm Beach Island in Florida’s east coast made fans out of us. There are many reasons to like the 140-acre property such as its handsome Italian design interiors and pretty rooms, beachfront location, two 18-hole championship golf courses, ocean facing swimming pools, spacious spa, boutiques and multiple restaurants. Our favorites: the manicured look pervasive throughout the resort including uniformed staff and the high level of service, often friendly and helpful, wherever we went.

There were many comfortable areas to relax and enjoy the property

We enjoyed a midweek stay just as the season was closing and although the weather did not cooperate as much as we would have liked (there was a constant lifeguard red flag during our stay) we appreciated the calm environs. We particularly enjoyed massages at the resort spa, a sunset dinner at the The Flagler Steakhouse and a molecular gastronomy tasting menu dinner at L’Escalier, the resort’s gourmet restaurant.

Cuisine as art at L’Escalier

Another favorite was a day at Beach Bungalow 17, one of several day rental cabanas fronting the adult relaxation infinity pool and facing the beach beyond. The bungalow provided quiet space aside from the crowded pool area and the private area with a concierge made our time under the sun especially relaxing. The 150-square foot indoor area plus a segregated patio was stocked with some complimentary amenities and plenty of pool towels. For sun time the patio had three outdoor lounge chairs and an umbrella.

Beach Bungalow 17

Inside the open air space had a ceiling fan and a tower fan, lanai, armchair, rectangular wood table, private outdoor shower, water closet and sink, binoculars, house brand toiletries (body lotion, bathing gel, shampoo, conditioner, liquid soap), blow dryer, tissue paper, WiFi connection, LG flatscreen television with satellite connection, Zenith DVD player, fruit bowl, ice bucket and mini refrigerator stocked with house brand purified complimentary water. There were also four types sodas and snacks in our bungalow for purchase (Snickers, Skittles, Reese’s, M & M and PowerBar).

Our view of the pool and ocean beyond from inside the bungalow

Krissy, our Bungalo concierge, made sure we had everything we needed with a smile

Although the resort facilities and amenities were within easy reach it was nice to know we did not have to do anything or go anywhere if we did not care to. Even lunch was easy.

We selected Florida Fish Tacos, Turkey Club Wrap and a side order of Avocado Fries from the Ocean Grill menu in our bungalow and placed our order with Krissy, a uniformed concierge who checked on us regularly. Within minutes our food arrived. In case we were still peckish around 3:30 p.m. she brought a styrofoam plate of frozen grapes. We wrapped up our day feeling lazy and relaxed and ready for dinner at Echo, the resort’s offsite Asian eatery a short shuttle ride away in downtown Palm Beach. Click here to read about our experience at The Breakers Palm Beach, The Spa at The Breakers and L’Escalier.

The duck at Echo was served with flour wraps and crisp vegetables

By Elena del Valle, photos by Gary Cox

The artwork featured relaxing images of the female form

As we endured a 30-minute cab ride along a curvy hilly road to a small town near Florence, Italy I wondered silently where we would spend the night. While the taxi driver happily discussed the area, politics, his family and just about every topic under the Italian sun, my stomach lurched and I yearned to stop moving. We had left the dry comfort (it had been raining all day) of our boutique hotel in the heart of Florence, with a high priced gourmet restaurant in the lobby, to explore the lesser known Ristoranti La Tenda Rossa, a family restaurant, believing it was only a 15-minute drive away. As we arrived in Cerbaia in Val di Pesa, the town where the restaurant was located, I was certain I would be unable to dine and be incapable of enduring a return drive to our hotel in Florence that night.

Barbara Salcuni, Natascia  Santandrea and Cristiana Salcuni were our hosts for the evening

Inside the restaurant we were greeted courteously and seated immediately.  One couple had already been seated across from our table; otherwise the restaurant, which would be full before long, was still quiet. The decor emphasized muted light, beige walls, wood floors, and quiet surroundings with pleasing artwork and sculptures. Soon I was tasting the crispy Tuscan bread (citrus, milk, croissant, cereal and olive choices) with local extra virgin olive oil. Surprisingly, in addition to the wine options, there were four types of still water and four types of sparkling water to choose from.

The bread was attractive and tasty

I eyed the French foie gras appetizers and Giorgio Grai Spumante Metodo Classico bubbly cautiously while we ordered with relative ease thanks to two of the staff’s English language skills (one of them translated the Italian menu for us). It helped that we were having the tasting menu with wine paring so there were no difficult decisions to be made.

Tiny squid with pumpkin and lobster

The restaurant was lovingly run and the food was prepared by a bevy of ladies. Evidence of the care they took were the decorative touches including well lit sculptures of women by the same artist, a friend of the family, placed around the restaurant, lovely silverware with even a small spoon for the creme brulee dish and a silver toothpick with the restaurant’s initials. The service was outstanding and the staff that looked after us were attentive and polite. We were pleased when our unfinished bread bowl was replaced with a new one filled with warm bread.

Ravioli with Tuscan vegetables

We had a seven course tasting dinner with wine pairings. First we were served a dish of bite sized appetizers, Variazioni di fegato grasso d’oca con pan-dolce: crema bruciata aromatizzato al caffé, Lollipop di fragole e pepe rosa, Club sandwich and Cornetto gelato served with warm brioche. There was a tiny squid stuffed with lobster and pumpkin “Sole” di piccoli calamari ripieni all’astice e crema bruciata di zucca gialla aromatizzata alla radice di zenzero; then we had ravioli stuffed with Tuscan vegetables, beans and olive oil (first pressing blend Tuscan and Sicilian olive oil) Ravioli di ribollita in emulsione di fagioli neri e olio Gemini, con cozze pelose tarantine; there was ricotta with a brown licorice, tomatoes and bitter dark chocolate Fiocco di ricotta in salsa bruna alla liquirizia, con pomodorini confit e bastoncino di cacao amaro; perfectly cooked lamb from the Apenino served with lamb sausage made from lamb liver and heart Agnello dell’Appeninnino in salsiccia di magro e pecorino stagionato costoletta a scotadito con sedano rapa e salsa de frattaglie; a cinnamon caramel iced palate cleanser Cannucia di gelato all a cannella; and dessert was a gelatin with nut cream filling, nut balls, pumpkin and Italian biscuits Cubi gelatina di Vinsanto farcita alla crema di nocciole zucca gialla candita cioccolato bianco e spumone di cantucci.

Paola Salcuni, Cristian Santandrea, Maria Probst, Maria Salcuni and Fernanda Salcuni were the stars in the kitchen

The wines were Riesling Auslese Kerpen 2001 Heribet Kerpen with a slight gasoline nose to counter the strong flavors of the liver dish, 2004 Pinot Bianco Russz Superiore, 2007 Marina Cvetic Masciarelli, a deep 1995 Brunello di Montalcino Fuligni and at the end Brown Label 2006 Reserve Grappa I Balzini.

Lamb with lamb sausage and popcorn

We liked the combination of subtle yet distinctive flavors at la Tenda Rossa, pretty dish presentation including unexpected touches like “lollipops,” “sandwiches,” and popcorn, the small quantity of wine served with each dish of the tasting menu which was enough to go with the dish without leftover wine or the feeling of having to drink it to avoid wasting it, the warm, relaxed ambiance and friendly staff. Thankfully our tasting menu dinner was a foodie pleasure and the drive back courtesy of the restaurant car driven by Sylvano was significantly more pleasant thanks in part to the luxury sedan we rode in and the highway roads the driver chose for our return.

Dessert at la Tenda Rossa

We would gladly return for dinner anytime we are in Florence although although next time I will request a hotel car. We will recommend this lovely restaurant to friends and colleagues heading to Florence who have the time and inclination to have dinner beyond the city limits. It was worth the drive. Ristorante la Tenda Rossa, Piazza del Monumento 9/14, 50020 Cerbaia in Val di Pesa, Telephone +30 055 826132, www.latendarossa.it, ristoranti@latendarossa.it