Goetze’s Cow Tales Candy – Review

 

Goetze's selection of Cow Tales, which come in various flavors and sizes
Goetze’s selection of Cow Tales, which come in various flavors and sizes

 

Caramelly ’til the Cows Come Home


The thought of chomping on a cow tail would typically sound disgusting, but when you’re talking about Goetze’s unique Cow Tale candies, it’s quite a different story. These confections, made with chewy caramel and a cream center, are a classic American treat with a history. The candy company started production over a hundred years ago, while Grover Cleveland was in office and shortly after the telephone was just starting to be used in American homes.

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2013 Napa Truffle Festival Recap

Fresh black truffles
Fresh black truffles

by Barb Rybicki


While Napa Valley farmers can earn $5,000 a ton or more for wine grapes, there’s another crop that puts that figure to shame. Truffles can fetch a whopping $1,200 dollars per pound which is the equivalent of $2.4 million per ton. It’s the most expensive crop in the world, even though truffles are actually 83 per cent water.


The 3rd annual Napa Truffle Festival took place recently to celebrate the revered fungus – specifically the prized Périgord black winter truffle – through a series of ethereal meals and fascinating educational seminars. Ground zero was Napa’s Westin Verasa and its La Toque restaurant – though actual ground played a role as well during truffle orchard and wild mushroom forays.

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Can Old Pots Make It To The Top?

by André Gayot


I wonder: is there a single best restaurant in the entire world? On what basis could such a global title be awarded? Yet some have made a business of an annual proclamation with great fanfare of “The best restaurant in the world.”


To place things in perspective, let me remind you of the old tale of the three eateries competing on Main Street, Trouduculville, a former Canadian trapper post in Northern Nebraska. Mac Adam Smith, descendant of a Scottish settler, opened the first restaurant there and dubbed it with some restraint, “The best in town.” Gregory Braun, whose grandfather emigrated from Hungary between the two world wars had a broader ambition and embellished his establishment with the nickname, “The best in the country.” As to the latest restaurateur, Arturo Martinez of Mexican descent, he placidly ended the debate when he posted a big sign on the façade that read, “The best on the street.” That confirms that all things are relative, n’est-ce pas?

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New Life Hiking Spa Shares 35 Years of Weight Loss with Guests – Travel Special

New Life Hiking Spa hotel
New Life Hiking Spa retreat


Who knew relaxation, diet and exercise could go so well together? Jimmy LeSage, the founder of New Life Hiking Spa in Killington, Vermont, put his money on the idea 35 years ago, and it’s still paying off — for his guests, that is.


To coincide with your New Year’s resolution to lose weight and get toned, New Life is offering celebratory rates for their 35 years of service for those wanting to shed pounds while on vacation.

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The Food Event

Camechana from Public School
Camechana from Public School

by Jeff Hoyt


The heavens were threatening, but blue sky prevailed over clouds high above the hills of Malibu where The Food Event by Los Angeles Magazine was held this past Sunday. At Saddlerock Ranch — home to Malibu Family Wines and producers of Saddlerock and Semler Wines — thousands of diners queued up to try the latest creations from more than forty LA-area restaurants washed down by wine, beer, vodka, Veev, and even Sri Lankan spirits!


We certainly didn’t get a chance to try every dish, but our favorite was David LeFevre’s sword squid from Manhattan Beach Post (M. B. Post) served over fava beans. We also enjoyed smoky fried chicken from Plan Check Kitchen + Bar, live prawn from The Royce at the Langham, lamb chops from The Strand House, squash blossom tamales with mole from Malo and Más Malo and adobo short rib tacos and smoked camechana — a spicy Mexican seafood cocktail made with shrimp, scallops and halibut — from Public School, which will be opening soon in Culver City after a successful downtown launch.

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