When I had the honor of singing the US and Canadian national anthems at Toronto’s Skydome (before Rogers amassed their billions for the naming rights) I met a woman who was to throw the first pitch. Prior to the game all of the pre game folks rehearse according to a carefully prepared and timed script. … More The Glamour of Traveling
I was driving from Western New York down to South Florida the other day when I spontaneously got off Interstate 95 (once saw a tee-shirt that said “I drove I95 and I survived”)onto I16 for Savannah Georgia. My intention was to drive in and walk around. The folks at Old Town Trolley Tours had their … More Savannah Georgia On My Mind
Started my Repeal Day off with a “Snowjito” cocktail overlooking the citi Pond ice rink at NYC’s Bryant Park. What better thing to eat while watching ice skating than tomato bisque and grilled cheese? Have a yummy Repeal Day!
Smelling basil as we await what is my son’s favorite pizza in a very small homey restaurant on the corner of Mulberry and Spring Street in Nolita (North Of Little Italy). The pizza is made with fresh vodka sauce, basil and Buffalo mozzarella. This has been a surreal day, shopping for furniture, riding a water … More Quick Bite: Pomodoro Restaurant Little Italy NYC
My son and I enjoyed a quick bite with food from Cafe Metro near the NYC Public Library. We ate at a table in Bryant Park entertained by actors from the Broadway smash Mama Mia! Just another day in the big city.
The Foodie: My 36-month-aged Parmigiano-Reggiano obsession reached a fever pitch earlier this year when several trips to New York City produced nothing older than 24 months. Yes, I became a cheese snob on that fateful day in April, 2007. I tasted the best and never wanted to go back to pre-grated cheese packaged in plastic. … More King of Cheese, part two — Eataly
The Foodie: The obsession began on April 4, 2007, back in Parma, Italy. Parma’s in Emilia Romagna, the region south of Milan and north of Florence where Parmigiano Reggiano and Prosciutto di Parma are made. One of the things that makes Prosciutto di Parma so buttery is they feed the whey left from the production … More King of Cheese, part one