Travels In The Faroe Islands - Part 5

In Torshavn, eating at Raest couldn’t be more of a delight. The new chef, Sebastion Jimenez, hails from Mexico and had worked at the 2-Michelin-starred Faroese restaurant, KOKS. Now he puts a creative Mexican twist on the traditional fermented dishes at Raest. This is one of several yummy desserts served in their multi-course menu. At the end of the long spoon is sea truffle (a seaweed) ice cream sprinkled with dry sea truffle — it provides a nice umami-ness. The delicate thin cookie — it’s made of corn but inspired by a Faroese version — sits atop corn flan and tonka plus parmesan shavings.

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Montclair, New Jersey - A Delight for Foodies and Art Lovers

It’s easy to fall in love with Montclair, New Jersey, especially if you delight in parks, gardens and other green spaces. But this cosmopolitan town is also noted for its vibrant culinary and art offerings. Now, the recently opened luxe MC Hotel taps into this scene by sourcing numerous foods and beverages from local makers as well as paintings and other works created by artists who live nearby. This is my recent article for ForbesLife on the MC Hotel. 

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Healthy + Flavorful Food Items While Sheltering At Home

As we in New York continue to socially distance and remain in our homes, going out (wearing masks) only when necessary for vital groceries or medication, it’s become more and more difficult to order groceries online, whether from Amazon, Pea Pod, Fresh Direct, to name a few, that require scheduling at odd hours or making scheduling attempts over and over again, often to no avail. Yet, as we are sheltered at home for what seems like forever, we crave healthy and flavorful food and beverages. Below are some small companies that take the frustration out of ordering specific items while also offering plenty of sensory stimulation.

Angelic Bakehouse  produces a variety of wholesome breads, including the Sprouted 7-grain with 3 grams of fiber per slice. The ingredients include sprouted red wheat berries, quinoa, oat groats and rye berries.

Elmhurst 1925 is noted for their plant milks, such as unsweetened almond milk that, unlike most every other almond milk on the market, contains only two ingredients: almonds and water. Among their myriad plant milks are: cashew, oat and hazelnut.

Devocion Coffee works with farmers in Colombia where the beans are dried and then shipped to the roasting facility in Brooklyn, NY. Their network is so efficient that just 10 days or so elapses from the point of origin to the cup. The result: a flavorful brew.

La Tienda is a source of tasty Spain-sourced marcona almonds, including the no-salt, oven roasted product that contains 3 grams of fiber per 1 ounce serving. For anyone not familiar with marcona almonds, they have a different flavor, texture and shape compared with traditional almonds. Anyone who has traveled to Spain will delight in these nuts and, for those who haven’t, they’ll get an introduction to a healthy, tasty nut.

Cook Unity is a company delivering healthy, nutritious, flavorful meals prepared by private chefs. You tell them what you like — such as fish — and what you are trying to avoid — such as sodium. Each week you’ll an aesthetically pleasant set of meals arrives at your door in a zippered, insulated and chilled shopping bag. You’ll even be able to track the delivery vehicle as it approaches your neighborhood and leaves it at your door.

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Culinary Delights in St. Kitts

Unlike Nevis, its tiny, placid sister island that’s a mere

seven minutes away by water taxi, St. Kitts buzzes with

an overabundance of large cruise ship activity, with

travelers gravitating to casinos, zip lines and ATV vehicles.

However, I sought out and found the serene side of this

island, including chill restaurants that satisfy all tastes,

whether vegan or confirmed meat eater. The photos (below)

reflect some of the scrumptious desserts served at the

MangoLand Cafe, an informal eatery where guests sit in

the placid backyard in the shade of, what else, but

mango trees. This is my latest article for Forbes on St. Kitts. 

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My New Book on Food and Fitness

I bet that many who follow me and read this blog may not be aware that I'm trained as a scientist, and I'm a nutritionist and exercise physiologist. My new book that I co-authored is neither a diet book nor an exercise book. It's not a diet plan nor a new way to work out. You won't find anything about weighing/measuring food nor any prescription of what foods you should or shouldn't eat, nor any special exercise program or fitness equipment that you should use or rely on. Rather, this is a book that appears to have a simple message: it's a new way to think. This is a cognitive behavioral approach to food and fitness.  Though it seems simple, it requires work. But, it does work. "The Yum Factor: Changing Your Attitude Toward Food and Fitness" is sold on Amazon and Barnes & Noble in paperback, Kindle or Nook editions.

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Perfect-for-Hiking Chocolate Snack

When I'm hiking, biking or Nordic skiing long distances, I tote snacks that are not only healthy but also something I look forward to enjoying on the trail. My latest love is Joe Chocolates, which I carried on my recent hiking trip in Galicia, Spain where I hiked nine to 10 miles a day for more than a week. These chocolates are unusual in several ways. They're simply packaged, produced in the state of Washington with simple ingredients, such as cacao nibs, dark chocolate and organic coconut, depending on the flavors chosen. But, most importantly, these are coffee-infused chocolates, something that not only provides approximately 90 mg of caffeine per one ounce portion but produces a sophisticated flavor profile that I looked forward to as I traveled along the undulating terrain day after day.

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Enjoy A Flower-Centric Menu in Bangkok

Anyone who has a love affair with flowers and gardens as I do will want to visit a new restaurant dedicated to edible flowers. Midnight Moon recently opened in Bangkok on the property of the Museum of Floral Culture. The latter museum is ringed by a stunning garden, and the museum honors Queen Sikirit of Thailand who has long been a proponent of preserving gardens. Reserve a table at Midnight Moon for the multi-course, flower-centric menu and you'll also be treated to a guided tour of the garden at night. Find out more about the Museum and Midnight Moon in the article I recently wrote for ForbesLife.

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The Hidden Side of Curacao

Curacao is a many-sided beauty. As I roamed about this island that's part of the Dutch Antilles, I found that the only way to make this discovery was to traverse Curacao's historic, creative and arid spaces.

Sure, most people flock to the UNESCO World Heritage Site in the colonial town of Willemstad. But, instead of concentrating on Punda, the neatly laid-back historic neighborhood, I opted to take an architectural walking tour of Otrobanda, a pastel-hued, less affluent historic neighborhood.

My guide pointed out the lone black roof tiles among a sea of terracotta. Then I found out that it all dates to a 19th century governor who imported the more durable black, glazed tiles -- they carried a status cache -- from Holland for his mansion. Trying to emulate him, some citizens added black roof tiles to their homes, not glazing them, however, because of the added cost. The result: they're not as durable and they absorb even more heat.

Find out more about activities that will satisfy gourmands, art and architecture aficionados and nature buffs in my National Geographic Traveler - Intelligent Travel article.

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New Poké Restaurant in New York City

Standing on the corner of Third Avenue and 38th street -- a part of New York City I could call my virtual home -- I stared at a curb sign declaring “Sons of Thunder” with an arrow pointing east on 38th. It was barely 9 am and I hesitated following the arrow, wondering if this was some after hours club that forgot to take down their sign. (I hadn’t bothered to read the rest of the sign: poké.)

For those not in the know, poké is the ubiquitous Hawaiian thickly sliced, raw fish side dish that’s typically served atop rice with a soy-based or other sauces. It can be found anywhere and everywhere on the Hawaiian islands, from convenience stores to gas station markets.

That morning, I ended up circling the neighborhood, doing errands, and, intrigued by the curb sign, made my way back to 38th Street where I met John and his brother James, the delightful owners of Sons of Thunder, a name referring to a childhood nickname for the brothers.

James told me, “The idea for the restaurant was for it to be like a Hawaiian beach shack serving burgers, and chili dogs; poké would be a special." (The Hawaiian theme is a result of their grandparents emigrateing from South Korea to the U.S. via Honolulu; much later the family moved to San Diego.) But because of an unforeseen problem with the gas lines, Con Ed couldn’t turn on the gas for awhile. That meant no grilled chicken, burgers or fries. So it became poké all the way. “It was a blessing. If we had had the gas, we would never have explore it,” said James.

Yes, the menu is limited for now, but it’s a yummy one. (You can choose from among salmon, ahi tuna, steamed octopus or tofu.) My favorite dish is the salmon tostada made with chopped sashimi grade fish, baby greens, avocado and chili dust served on a warm corn tostada  that’s drizzled with baja salsa. Another dish -- it’s not on the menu -- is a bowl of brown rice and house-made beef chili paired with edamame, diced tomatoes, warm cheddar cheese sauce, onions and avocado slices. (If you're really hungry or if you stop by with a friend, order both.)

The brothers are very much attracted to a green ethic. Their ice cream is organic and locally sourced. The salmon is shipped in from the Faroe Islands -- yes, you heard right, all the way from the pristine Faroe Islands [you gotta love these guys] -- where the fish is farmed sustainably in its natural habitat using no chemicals. They have one white and one red wine on tap -- I prefer the bright, red berry notes of the red -- from the Finger Lakes region of New York State.

Meat eaters clamor for the chili cheese dog -- you can ask for fresh jalapeno for an added kick; or the banh mi dog served with mayonnaise, cilantro and jalapeno.

I prefer eating in since light streams into this sparsely furnished, informal space, thanks to an immense skylight in the rear dining room.

If you’re in Midtown East -- or even if you’re not -- this is a restaurant worth checking out. Even without the grilled items, you’ll delight in the fresh food, the creative preparation and the hospitality of the staff.

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An Innovative Portuguese Restaurant In New York City

    Chef George Mendes of Aldea fame, the Michelin-starred Portuguese restaurant in New York City, recently opened Lupulo -- the name translates to "hops" in Portuguese -- a restaurant distinctly different in terms of its design and menu concept. While Aldea is fine dining and more traditional cuisine of Mendes' homeland, Lupulo has a  contemporary decor with traditional touches, and the same can be said for the cuisine.

    An immense oval bar sits smack in the middle of this expansive space that's suffused with natural light. Portuguese blue and white tiles line one wall while heavy maritime-type ropes act as vertical room dividers. An open, non chaotic kitchen takes up one entire wall.

    This gastropub  specializes in dishes that are an homage to Portuguese, but with a welcome creative twist. A mackerel spread had none of the expected bold fishy flavor. Instead, the kaffir lime, Vinho Verde wine, olive oil and a  touch of sea  salt lend a complex but mild flavor. The bowl of mackerel spread is ringed by ultra thin pieces of toast. This dish is one of several tasty petiscos (Portuguese tapas or small dishes) that include the light and flavorful grilled green asparagus with a dollop of dried sea urchin, plus sorrel and walnuts.

    For main courses -- though we shared everything -- I recommend the green peas made with diced chorizo, and topped with sunnyside up eggs along with parsley,Vinho Verde and kaffir lime. (The latter two appear in a number of dishes and, I must say that I never tired of the tanginess they gave each dish.). Another creative entree is the red snapper crudo, served in a bowl of coconut milk and kaffir lime broth, made spicy thanks to serrano peppers plus benne seeds.

    Unlike most people who love Portugal's traditional egg-based desserts, I find them cloyingly sweet. Thankfully, Lupulo's desserts are Portugal made modern. We opted for the chocolate "salami" sprinkled with sweet chocolate powder, and served with a side of olive oil ice cream.

    Of course, because Lupulo is named for the Portuguese word for "hops," it's no wonder that you'll find a wealth of craft beers, including the Sagres Pilsner and varieties from Japan, Belgium and Germany. Lupulo's wine menu features only wines from Portugal including the region I'm most fond of: the Alentejo. 

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Travel Book Review: Exploring New York City Rooftops

Book Review:  Roof Explorer's Guide: 101 New York City Rooftops by Leslie Adatto

Even though I consider myself a savvy New Yorker, I still found dozens of delightful rooftops that were never on my radar after reading Adatto's book. Since this book arrived in the mail last week, I've been checking out her suggestions that are arranged in six sections, from hotel rooftop bars and restaurants to, surprisingly, elevated farms. Yesterday, I found myself in the Kips Bay neighborhood of Manhattan and visited the serene Riverpark public space at the Alexandria Center. This is the province of the upmarket Tom Colicchio-owned restaurant.  Instead, I ordered a hummus sandwich on whole grain bread from the adjacent informal eatery: Colicchio's 'wichcraft and ate alfresco beside the Riverpark Farm growing everything from microgreens to lemon verbena. With the temperature rising over 80 F, the refreshing breezes on this plaza were welcome. Even more surprising, come to the Farm on Tuesdays at lunch (12:30pm) between May and October and you'll get a free tour.

The day before, I enjoyed the well manicured Laurie M. Tisch Illumination Lawn at Lincoln Center. The sloping green roof is a delight to walk up, thanks to the built-in steps. I spent hours basking in the sun high above the chaos reigning along Broadway just below my peaceful perch.

For those visiting the city who worry about their budget, this book comes to the rescue with numerous scenic spots to picnic or simply sunbathe sans admission charges. And for New Yorkers who claim they've seen it all, well, you haven't. 

Aside from appealing photos and informative text, each entry in this lovely book includes the nearest subway stop, hours of operation, website and more practical information. 

Tonight I'm going to check out one of the rooftop bars, the Refinery Rooftop at the Refinery Hotel for after work cocktails with friends. I picked it because it looks stylish but low-key, is decked out with porch swings and we can not only order creative cocktails but also yummy nibbles, all with the Empire State Building towering seemingly within arms reach.

This book is a must read for New York City residents and visitors alike who want an off-the-beaten track perspective on the city. This might be your bible for the rest of the summer in the city.

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Luxembourg: 15 Myths

What do you know about Luxembourg? If you're like most of the people I recently spoke with, you probably haven't ever visited this petite country (it's barely the size of Rhode Island) that's bordered by France, Germany and Belgium. And, also like most everyone I polled recently, not only have you not thought about visiting Luxembourg, but you probably haven't given this country a second thought. And, yet, everyone I asked about Luxembourg City's night life, culinary scene, topography and more had an opinion, that just wasn't based on facts. Many thought that this center of finance was plenty boring. (It's not.) That it's a wide expanse of flat land. (Hardly.) And that the cuisine is so dominated by rich, meat-laden meals that it's a vegetarian's nightmare. (Wrong, again.)

Check out my article on 15 Myths About Luxembourg that just appeared in the Huffington Post. It'll give you a whole new perspective on this vibrant country. So much so, that you might want to just jump on the next plane bound for Luxembourg City. Just remember, even three days -- the number of days I spent in the capital -- isn't long enough.

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A Little Bit of Portugal - in Westchester, NY

As many of you know, Portugal is one of my specialties. So when I found out about gourmet Portuguese cuisine being prepared by the teaming of an American chef with Portuguese roots, Anthony Goncalves, and a well-respected guest chefs from Portugal, including Marco Gomez, I jumped on the next train to Westchester.

I never thought of Westchester, let alone the Ritz Carlton Hotel, as a bastion of well-crafted Portuguese gastronomy. But that's what I recently found and wrote about for the Huffington Post.

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Iceland's Curious & Creative Cuisine

I always approach travel with a sense of curiosity and that applies to the local food. When I visit Iceland, one of my very favorite countries for its pristine landscapes, sense of adventure around almost every corner, wealth of geologic variety, and one of the most charming capital cities around, I’m always searching for authentic food. There’s no lack of it in Iceland, which has plenty in the way of culinary delicacies at upscale restaurants such as the Fish Market that serves blueberry cured filet of lamb or the Fish Company, which offers an international menu that includes blackened langoustines with truggle gnocchi.

But then there are those odd assortment of creature body parts that make up traditional Icelandic cuisine. Cod cheeks -- you probably didn’t know codish have cheeks? -- pickled ram's balls and the hardly tasty, fermented shark meat. Yes, I’ve eaten all of these items, some inadvertently. I recently wrote about Iceland’s curious cuisine for AAA’s Home & Away magazine (make sure you input this zip code, 73106, to access the article) where you’ll find out which restaurant has boiled sheep head on the menu, and why I ended up accidentally consuming fermented shark meat -- though I vowed never to eat it.

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Mexico's Day of the Dead Festivities

For many of us, it might seem scary to tell stories of the dead to very young children or to allow them to play with skeletons and skulls. But in Mexico during the Day of the Dead festivities,it’s not only perfectly natural and appropriate but these and other activities are a celebration, where everyone spends time remembering their relatives who passed away. They honor them by setting up elaborate altars with items their relative liked when they were alive, whether it’s a favorite food or beverage or other items.

And they add candles, fruit and flowers (the marigold in the flower of the southern part of Mexico) to tempt the dead to pay them a visit.







Recently, I had the opportunity to visit Xcarat, an eco-archeological park in Mexico’s Riviera Maya. And, though at first this sounded like one big amusement-type park -- which I’m not a fan of -- in fact, it’s an entertaining educational experience year-round, but especially during the Day of the Day -- really referred to as Vida y Muerte or Life and Death, which they celebrate from October 30 through November 2.



In the following photos -- most taken at Xcarat and one during a private ceremony in Coba -- you’ll see some of the colorful, lively and life-affirming activities.




This tiered cemetery is set on seven levels representing the seven days of the week and contains 365 faux graves that reflect actual tombs and the amusing epitaphs found all around Mexico. During the Day of the Dead, anyone can place offerings and a photo of their loved one on any of the graves.

Xcaret offers a number of special workshops and displays for children to celebrate the Day of the Dead, and that includes a visit with a very evocative storyteller who goes under the guise of La Catrina, the signature Lady of the Dead, wearing her traditional upper class dress. She tells stories of the dead that captivate children and adults alike (including me).


Another Day of the Dead specialty is mucbi pollo in which a chicken dish that can be prepared different ways is cooked by burying in the ground. I was able to attend a private village ceremony in Coba where I watched the locals prepare the mucbi pollo almost like a chicken pot pie -- they made the pie of corn meal, wrap it in banana leaves and bury it in the ground along with hot coals. The burying is accompanied by music played on traditional percussion and wind instruments. The highlight was when it was uncovered two hours later, accompanied by a shaman who blessed the food and offered it to the spirits.

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A Little Bit of Portugal in New York City

It's not often that I step into a restaurant in New York City and find that after the first bite, I feel transported to another country. But that’s what happened to me the other night when I had dinner at a very recently renovated restaurant on the Lower East Side.

Nomad, a restaurant specializing in North African cuisine, still retains a North African theme with its murals, lamps, naturally-sculpted rose stone pieces and other embellishments. But now that it has Portuguese chef, Luisa Fernandes, as its executive chef, the restaurant has taken on a whole new life.


Luisa conjures up some magical Mediterranean fare that include elements from Spain, Italy, Greece, France, North Africa, and her native, Portugal. Portugal is one of my specialties and every dish that came out of the kitchen harkened back to my travels across that country. But each also had a little twist that made it approachable to the American palate.

The fresh sardines came topped with pickled onions. Perfected grilled baby octopus was nestled in amongst chickpeas that were nicely flavored with bits of lamb sausage. A stuffed quail was dressed with a tangy pomegranate sauce and served with couscous, onions and raisins.

I ordered a balanced Trajadura wine from Monho, Portugal to accompany the meal. And I couldn’t get enough of the freshly-baked garlic and herb flatbread. (Many of the dishes are cooked in the brand new wood burning brick oven set into the wall in the dining room. And it’s the maple and cherry woods Luisa uses here that lend to the aromatic flavors.)

The interior of the restaurant couldn’t be more romantic, with flickering candles and a soon-to-open garden courtyard.

If you want to dine in a restaurant where the chef -- who, by the way, was the 2009 champion on the Food Network's cooking competition show, Chopped -- has a supreme passion for cooking, then I’d run right down to Nomad if you live in New York. And, if you don’t, I’d put it on my list of places to dine when you're next in town.

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Radio Show: Travel Treasures in Cyprus

On my recent trip to Cyprus, I blogged about the wealth of treasures that would make me return to this tiny country. Now, Pat Boyle at the Travel Show on KPAM 860 Radio in Portland, Oregon interviewed me on my journey. Listen to this interview and you'll learn why the Cypriots are known for their hospitality, what was my favorite castle, and why mealtime was so special.



Listen to my interview on Cyprus by clicking on the audio player below:

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Portugal Travel Tips

When people find out that I've visited Portugal six times in the past three years, they often wonder what is so enticing about this Western European country. So many people that I know who travel all over the world somehow have missed up on visiting Portugal. And, those who do make it to Portuguese shores, end up just spending a day or so in Lisbon, the capital.
Emily S. Gerson wanted to know what I love about Portugal and how I'd advise others to enjoy one of my favorite countries. Her interview with me appears on her blog Maiden Voyage. There are plenty of tips that can help you plan your itinerary along with hidden treasures galore. Whether you're an oenophile or a gastronome, someone who enjoys hiking in leafy forests or delights in a sense of history, you'll find it in Portugal.

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Loving Molecular Gastronomy

Some of you may know that I'm a scientist by training (microbiology, nutrition & exercise physiology). And given my love affair with food, it's always fun to be able to combine food and science. That's what happened recently when I attended and reported on a symposium held at New York University. At the Experimental Cuisine Collective, chefs, the press, students and all manner of scientists get together to discuss what's new and interesting in the culinary world. If you love all things about food and you're in New York City, check out their schedule of events.

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