An 8 hour flight from New York JFK into Rome Leonardo da Vinci airport. A 4 hour train ride southeast into Bari. Another 2 hour train ride further south into Lecce. And a 45 minute cab ride over to Otranto on the Adriatic Sea.
A bit of a trek, but well worth it to explore and eat my way through the Apulia Region of Italy.
Little River, a small village conveniently placed at the foot of the Banks Peninsula and a gateway to Christchurch’s more outdoorsy relative. In Latin, peninsula literally translates to almost (pen) an island (insula), i.e. A very accessible destination with all of the frills one expects of a typical island such as postcard views and an abundance of food from the sea. Last week, I took a trip to Little River to experience a break from technology, a spot of relaxation and a chance to explore a place I have spent many a childhood jaunt, but from a different perspective. One of my favourite past-times is pretending I am a tourist in my own hometown; you can travel the world, but sometimes it’s your backyard that was stunning all along. Go check it out!
Frutti Di Mare a fresh seafood specialty dish created by Executive Chef Thomas Cook at Trattoria Il Mulino Nashville. This upscale version uses Abruzzese-inspired Italian cuisine that infuses the flavors of Music City and featuring only the finest ingredients paired with inventive new twists.
No surprises here but New Yorker’s talk about food a lot…..like a lot a lot. Where to get the best sandwich, why we are refusing to eat carbs, where there is a new gelato spot that imports their milk from real Italian Tuscan cows. The Tuscan cow thing peaked your interest, right?
I was eating a banh mi sandwich and wanted to do a version that used all the flavors of the fresh veggies and cilantro. I decided to use Mahi-Mahi and in place of the baguette picked out some butter lettuce leaves. The result is a dish that would be perfect for a NYC rooftop bbq (if that is permitted) or get your cast iron skillet.
By Seth Fera-Schanes Editor’s Note: This recipe was submitted by Abboccato in Manhattan and first appeared on The Refined Chef. Another example of international cuisine found in New York City restaurants. This dish is made at Abboccato in midtown Manhattan and pulls from influences across the different regions in Italy. […]
By Seth Fera-Schanes I wanted to make a little Mediterranean lunch today and put this dish together. I like the delicate flounder with the hint of lemon of the zest. The Agretti is crisp and adds a nice contrast to the fish. Finally, the tomatoes add a nice […]
You can also make mussels in the comfort of your own home. It only takes 20 minutes and will cost you around $10. This is also a stellar date night dish if you are looking to impress that special someone. You can pick up Price Edward Island (PEI) mussels (or local if in season) from your fishmonger or Whole Foods along with some white wine, shallots and butter and you are halfway done. I typically pair my mussels at home with a crusty bread as opposed to fries but you can decide what you prefer. Check out the following ‘Easy to Make Mussels’ recipe which originally appeared on The Refined Chef.
By Seth Fera-Schanes Included below are two little neck clam recipes I put together (which originally appeared on The Refined Chef website.) The first dish starts with a base of Chardonnay to steam open the clams and features a mixture of caramelized fennel and shallots paired with a […]
By Seth Fera-Schanes Few places around the country have the range of food traditions found in New York. As people have come and gone from the city over the years, they impart their knowledge of different cooking techniques, recipes and holiday traditions. This information is then passed on […]
By Seth Fera-Schanes The Lobster Place is one of my favorite businesses in NYC. Located in Chelsea Market in the Meatpacking District, this fish monger has knowledgeable staff and incredibly fresh fish. Fish are available for purchase and to take home but it seems like the majority of […]