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It's
a beautiful part of the country, and a tasty one
too! From the elegant Kentucky cuisine of Jim Gehardt
to the whimsical offerings of Lynn Winter at Lynn's
Paradise café, Kentuckiana offers something
for everyone. And, what would a visit to Kentucky
be without a little bit of bourbon? In this case,
it's the historic Labrot and Graham distillery, makers
of Woodford Reserve, perhaps the best bourbon around.
Cantonese
cuisine is one of the oldest, most revered in the
world. Here, we take you to its roots. The city is
Guangzhou in southern China, the capitol of the Guangdong
provence and the home of Cantonese cuisine. We'll
visit the rice and herb market, tour a regional vegetable
farm, get some help from an herbalist, and cruise
down the Pearl River. We'll also learn how the largest
Chinese Airline, China Southern Airlines, handles
the hundreds of thousands of authentic Chinese meals
it serves every year through a visit to its Guangzhou
catering center. It's the real China as only Culinary
Travels With Dave Eckert can bring it to you.
Do
you know the difference between and Islay malt and
a Highland Malt? Do you know the difference between
a heavily peated single malt and one that's sweeter?
Have you ever heard of a single malt scotch whiskey
that was aged for 16 years in bourbon barrels, then
finished off in wine barrels? We'll answer those
and other questions in our trip through the history,
lore, and character of Scotland's single malt scotch
whiskey industry. From Ardbeg in the island of Islay,
to Glenmorangie in the Scottish Highlands, to Glen
Moray in Speyside, you'll discover the process, meet
the makers, and uncover the magic of single malt
scotch whiskey.
Las
Vegas has always been known for its sizzling slots
and glamorous nightlife, but world-class cuisine?Dave's bio | recipes | wines | news | home
To purchase an episode or if you have any questions: deckert1@kc.rr.com
© 1999 - 2008 Culinary Travels
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Dave's bio | recipes | wines | news | home To purchase an episode or if you have any questions: deckert1@kc.rr.com © 1999 - 2008 Culinary Travels |
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