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Culinary Vision at ACRE in Auburn, Alabama

David Bancroft, owner and Executive Chef of ACRE in Auburn, Alabama, brings a family background of farming along with a fierce love of [easyazon_link identifier=”B01JT8UX2I” locale=”US” tag=”theyum-20″]Auburn University[/easyazon_link] to the forefront in his thriving acre near the center of town.  Auburn faithful can find it easily when they swarm the campus before and after home …

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Brooklyn-Style NY Pizza in Florida at Pizza Time, St Augustine

Brooklyn-Style NY Pizza in Florida at Pizza Time, St Augustine

In [easyazon_link identifier=”1561644323″ locale=”US” tag=”theyum-20″]St. Augustine, Florida[/easyazon_link], while touring the oldest city in the United States of America, we stumbled upon a long line forming outside the door of Pizza Time and joined in. Seeing a long queue coming out of a restaurant at meal time is going to make a person take notice. Travelers …

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Lucile's Fort Collins, Colorado, photo Steve Collins

Breakfast at Lucile’s, Fort Collins, Colorado

You don’t have to go to [easyazon_link identifier=”1628872748″ locale=”US” tag=”theyum-20″]New Orleans[/easyazon_link] to get a Creole breakfast. Lucile’s in Fort Collins, Colorado has been serving up authentic Louisiana vittles since 1996. This is the second outpost of the restaurant; the original Lucile’s opened in Boulder, CO in 1980. Tony Hanks, the owner of the Fort Collins branch, …

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Brunch at Grove Restaurant in Grand Rapids, Michigan

The Grove Restaurant offers earth-to-table dining through the support of local farmers and artisans. Michigan is second only to [easyazon_link identifier=”B00TNDP0G4″ locale=”US” tag=”theyum-20″]California[/easyazon_link] in the United States crop production and Michigan’s west coast produces 80% of them. Farm-fresh produce is the foundation for Grove’s seasonal meals. There are no fresh tomatoes on the menu in …

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Rancho de Chimayó's signature carne adovada with posole and Spanish rice, photo Steve Collins

Rancho de Chimayó, Chimayó New Mexico

Northern New Mexico has its own distinct cuisine. While it overlaps with Mexican in some respects, the main ingredient is chile, either red or green. Chile is so important in [easyazon_link identifier=”1631214209″ locale=”US” tag=”theyum-20″]New Mexico[/easyazon_link], both as a crop and an ingredient, that it’s the Official State Vegetable. Rancho de Chimayó, about 40 minutes northeast …

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