June 23, 2009

Corning Museum of Glass

While at the Corning Museum of Glass—which totally rocks!—Dean and I each had an opportunity to make a glass flower. Here's how things looked while I watched Dean's effort...

An artist/instructor first gathers molten glass:
She then provides coaching while Dean flattens and then begins to shape the blob. After various intervals when the glass is reheated, Dean continues to shape the glass. Petals are formed by tugging on sections of the molten disk:
The glass changes color and stiffens as it cools. The finished product:
Next time we visit the Finger Lakes, our itinerary will for sure include spending a full day at this museum. It's so interesting and there were more displays than we had time to explore. Plus, next time we can try our hand at some other glass art project.

Read what I wrote about my experience for Where2Now here.
Link to the Corning Museum of Glass.

June 22, 2009

Finger Lakes, New York

Western New York is one of my favorite parts of the world. Really. (And I've been to over 30 countries on four continents, so that's really saying something.) I've even visited Western New York in January when snow was on the ground and still feel the love, so this is no mere passing crush but true affection.

I have no plans to move away from Atlanta, but if I win the lottery and could afford to have multiple houses I'd get one somewhere near Buffalo or the Finger Lakes region. (Another house would be in New Orleans. All would have wine cellars and gardens and fabulous kitchens, but I digress....)

Since I often remind Dean that one day he may find himself living in Western New York, I decided that he should see the place. So we took a road trip there June 20-28. Driving from Atlanta was a great choice for two reasons: (1) we save money on airfare and (2) we can buy as much wine and as many other liquids as we want to without having to worry about the whole three-ounce- limits/checked-bag-fee fiascos that airline travel now entails. What's more, the drive proved to be very picturesque, completed in two enjoyable seven-hour stints.

Read my Finger Lakes culinary travel article for Where 2 Now Magazine here and my adventure article here.

June 17, 2009

The Ritz-Carlton Atlanta (Downtown)

For weeks I had been looking forward to last night, when I got the chance to stay at The Ritz-Carlton in downtown Atlanta. The building is a block away from the Georgia Pacific Building, where I last worked when I last held a "real" job, and so as long as I've lived in Georgia I've been curious about what it would be like to be a guest at the hotel. Back in 1998 I did step inside once and was hit with a stuffy "Old South" feel: It didn't seem like I belonged.
Since then, in the course of my work as a travel writer, I've been lucky enough to stay at The Ritz-Carlton Buckhead and The Ritz-Carlton Amelia Island and so I know how pampered a person can be made to feel while staying at a Ritz-Carlton. I was prepared to enjoy myself very much at the Atlanta property, but unfortunately on the day of the event I got a horrible flu [that ended up lasting for over a week]. I went anyway, hoping for a second wind.
The hotel has been renovated and now it's all hip and swanky with a welcoming vibe. It's a gorgeous space. Servers brought around plates of appetizers and cocktails. My stomach was too upset to taste anything, but Dean raved about everything he put into his mouth (and he took all that was offered to him). The gorgeous cocktails were inspired by some of the new art pieces in the lobby -- the bartenders actually designed the cocktails to mimic specific pieces of art! One of the artists was at the event and stood sipping the cocktail created to honor of his painting; he said it was a surreal experience.
The lobby bar has been renamed Lumen and while there are many cool things about that bar --the decor, the vibe, the cocktails -- perhaps the coolest thing is the actual physical menu. A server hands it to you and you think, a leather bound menu. Ah, but when opened it lights up. How funky is that!?!
When the group headed up to the Atlanta Grill (the hotel's fine dining restaurant) for dinner I had to go to my guest room as I felt too sick to make it through dinner. I was/am very sad to have missed that meal; Dean reports that it was very good.
It's a drag to be sick, of course, but there may be no better place on earth to cocoon oneself than in a suite at The Ritz-Carlton Atlanta. There was a huge bathtub in which to soak chills away, two bathrooms (so no need to fear wandering too far away from the toilet), comfy sofas and chairs, two flatscreen TVs to offer distractions, and a luxuriously comfortable bed. There's something about crisp clean sheets that minimizes the yuck of feeling sick. I slept for 12 hours and wished I could have recuperated in that bed in that suite all week.

One weird thing: The electrical plug nearest to the bed is hidden behind the bed, so to access it you need to move the bed.
Bottom Line: If you can afford to stay at The Ritz-Carlton Atlanta, do it. (Even if you have to save up for awhile and splurge, it's worth it.)

For more information click here.
Photos courtesy of The Ritz-Carlton.

June 14, 2009

Waterscapes

Parmesan seared romaine salad with sun-dried tomatoes, prosciutto and kalamata olives. $8.

Upon seeing this on the menu at WaterScapes at the Marina Inn at Grande Dunes in Myrtle Beach, South Carolina, I was intrigued. Seared romaine? Really?

The waiter encouraged me to give the innovative dish a try. Thank goodness I did!

Created by Executive Chef James Clark, the salad boasts a warm, salty, smoky, crunchy Parmesan crust. The lettuce wedge stays crisp. Savory toppings elevate the salad to beyond satisfying.

Clark describes his menu as “local new American cuisine. I’m just aiming for good flavor to highlight ingredients.” Mission accomplished.

June 4, 2009

Parish Foods & Goods

At last night's dinner I fell in love. Head over heels. With savory cheesecake:
CREDIT: Our Labor of Love for The Reynolds Group
The featured savory cheesecake flavor changes daily; last night it was roasted garlic and chive. Heavenly.

The cheesecake is a huge serving, so try to share it with someone else, but you can't be blamed for devouring the entire thing yourself. Get it as a starter and follow up with the 'Big Easy Fried Chicken' as a main course. The menu describes that chicken as a 'local airline chicken breast,' but that doesn't mean it's only as good as what you'd expect to eat on board an airline (if you found one that still served food). 'Airline' chicken breast is partly deboned, the chef explained; there's one little bone left waving up at you.

The interior vibe of the restaurant evokes New Orleans.

Bottom line: When dining at Parish, if you don't order the savory cheesecake of the day then you are a damn fool.

More info here.


Parish Foods & Goods on Urbanspoon