This award-winning farm in Weston, Missouri, produces 100 percent grass-fed lamb and sheep and some of the finest artisanal sheep’s milk cheeses and yoghurts on the market. Tours of the 150 acres of green pastures and meandering streams are rare, but every summer/fall for the past nine years, owner Sarah Hoffmann and Jacqueline Smith have opened their organic, community-based farm to a series of Farm Table Dinners. These one-of-a-kinds, multi-course meals paired with unique beverages highlight the season’s bounty and the farm’s Missouri-grown products, like their whole lambs and popular cheeses, as well as the creative talents of Kansas City’s top chefs. Green Dirt Farm even hosted roaming epicure Anthony Bourdain during the KC episode of his TV show “No Reservations.” Guests sample hors-d'oeuvres and seasonal cocktails before gathering around a long harvest table. As the meal progresses, the chef discusses the ingredients used, where they came from, and what inspired each dish. Tickets to the cheese-driven culinary events have become a hot commodity, usually selling out within hours. If you want to attend, act quickly. This year’s Farm Table Dinners are sold out, but log on next spring for the announcement of 2019 dinners, or email revor@greendirtfarm.com.
The farm’s adjacent creamery showcases its artisanal cheeses, customizable meat and cheese plates, sandwiches, wine and homemade ice cream. Charcuterie includes dried goat salami, and frozen lamb is available to take home. The small grocery also stocks honey, crackers, jams and more, perfect to enjoy a picnic on the outside patio area while you take in the open pastures, rustic barn and bucolic setting.
There are a dozen pizzerias in Old Forge with a unique style of pizza that was created by Nonna Ghigiarelli, who made it for regulars of her family bar back in 1926. While Elio G’s (G for Ghigiarelli) is thriving, the original location next door called Ghigiarelli where the pizza was invented is shuttered due to a Hollywood-style murder mystery where the owner mysteriously disappeared leaving a blood-splattered trail from his restaurant to an abandoned car. Make Elio G's the 1st stop on your pizza tour of Old Forge.
After a nine-year journey across Asia to train in Pan-Asian cuisine, Chef Manish Mehrotra launched Indian Accent in 2009. Known for its progressive Indian food, Indian Accent is the centerpiece of The Manor, a quiet boutique hotel in South Delhi. Voted one of Asia’s 50 Best Restaurants in 2018, the menu celebrates regional dishes from across the country with contemporary twists on Indian cuisine. Entrees include such standouts as black pepper prawns with green kundru bhaji fruit and crispy sago papad, tuna bhel ceviche, strawberry green chilli chutney, meetha achaar Chilean spare ribs, and warm doda burfi treacle tart. No wonder Chef Manish was named the Best Chef in India by American Express and the Vir Sanghvi Award (2010 & 2012). Reservations are highly recommended.
A modern twist on the Argentinian Asado. Their use of smoke in addition to grilling as well as unique flavor combinations sets La Carnicería apart from all other asados. You can’t go wrong with any of their cuts but the Corte Ahumada (smoked rib) is so tender and smokey that a knife is not needed. A perfect way to Change it up a bit while still getting your carnivore fix on.
Possibly the best pizzaiolo you have never heard of is Dan Richer from Jersey City. His pursuit of bread and butter perfection is beautifully captured in the attached video and the resulting pizza is outstanding. He bakes in a wood-fired oven and sources his Buffalo cheese locally. Tomatoes are sourced from the USA and Italy and are blended for optimum results. There is real artisan talent on display in these pizzas. Don't forget to try the stunning bread and butter while you are there.
There are many epic sushiya in Tokyo and the most sought after are very traditional like Sushi Saito and Sugita where each piece is a study in harmony. What they might lack in innovation is compensated for by perfection in each piece. Kimura is the other way around. Innovation is the mantra. Instead of banging on about freshness, Kimura-san ages his fish for up to a week and his signature snack (Otsumami) is a fish head marinated in rotting fish which is mind-blowing (photo featured). This is the most exciting sushiya in the world.
Ya Kun Kaya Toast is a Singaporean chain of mass-market, retro-ambience cafés selling kaya toast, soft-boiled eggs, and coffee. Founded by Loi Ah Koon in 1944 (before Singapore’s independence), Ya Kun remained a small family-run stall for decades, but have expanded rapidly since Loi's youngest son headed the business in 1999. They have over 50 outlets across six countries and are a Singaporean cultural icon.
Go to the OG location to experience the toast grilled in an original way by the “original men”. In its nostalgic atmosphere, members of the Loi family still prepare breakfasts for people enthusiastically. The toast at Ya Kun is very thin and crispy, thinner than its counterparts and crispy like crackers. And the eggs perfectly soft-boiled (great for dipping).
Tsukemen cold dipping noodles are served alongside piping hot and thick, viscous pork bone and seafood-based soup. It really is fun and delicious to dip the cold noodles in the piping hot soup. While Tetsu did not invent Tsukemen, Tetsu did popularise them as Tokyo went nuts when they launched in 2005. If your soup cools down, ask for "yaki-ishi" where a hot stone is dropped into your soup to heat it back up. The experience is entertaining and delicious.
Legendary Yamagishi-san 's Taishoken has been serving ramen since 1955. He is credited with inventing the Tsukemen dipping custom which he called mori soba. This historic venue is a cornerstone of Japanese ramen culture and is presented here with thin, curly noodles, menma, chashu, and yuzu for citrusy flavor that is different than most. Unmissable for noodle aficionados.
Another favourite sweet among locals, Hakata no Hito brings out the delicious flavour of eggs and highlights the delicate sweetness of the red bean jelly. Literally translated to “Lady of Hakata,” the thumb-sized pastry features traditional German cake filled with adzuki bean jelly. Sweet and moist, the sweet has been loved for more than 40 years since its release in 1972.
Pro tip: Associated with prosperity or longevity, the dessert is a popular gift for auspicious occasions, due to its appearance like layered tree rings.