Where Local and Global Appetites Collide

Taste the World-A Culinary Destination

We are the world and our palates lead the way or so I would write if I were the copywriter for New York Times Travel Show, Taste of the World portion.

So if you’re in the big apple on Feb 29 (leap year day), March 1 and 2 — there are some interesting things happening related to travel and food.

If you go, please report back and let us know what we’re missing…

Karyn Zoldan
karyn

  1. Anyone who’s going to be in Lancaster County in mid May might want to consider stopping in at Intercourse, PA for the 25th Annual Rhubarb Festival, Friday & Saturday, May 16th & May 17th, 2008 – taking place at Kitchen Kettle Village. The village grew up around a jam and relish kitchen, and has been around since the 1950’s.

    Taste the tastiest–“Best Rhubarb Dessert in Lancaster County” Baking Contest (on Friday), not to mention rhubarb salsa, rhubarb dipping mustard, rhubarb jams, rhubarb pies and sip on rhubarb juleps.

    They also have a Berry Festival on June 20-21. Well worth a visit.

  2. Fran,
    I love rhubarb!
    I don’t see too much of it out here in Arizona.
    I used to have a piece of rhubarb pie now and then at Marie Calendar’s but every time I had it, it tasted more chemical than real and so sweet that my mouth vibrated.

    There’s a place called Gus Balon’s which is locally owned and they are famous for their pies. I will have to inquire if they have rhubarb and then maybe if I feel like splurging…

    I hope the event is a success.

    Do you want to share the recipe for rhubarb juleps?

  3. Here’s the recipe for the Rhubarb Ginger Peach Julep from the Kitchen Kettle Village website (kitchenkettle.com). It uses some of their ingredients and is non-alcoholic, but I guess you could add Bourbon to suit your taste!

    1-10 oz (1/2 pint) jar Rhubarb Jam
    3 oz Ginger Peach Jam
    4 fresh mint leaves
    24 oz sprite
    Crushed ice

    Combine jams and mint leaves in a food processor, gradually add sprite. Pour over crushed ice and garnish with mint leaves.

    Enjoy on a warm day!

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