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Time travellers and Gourmet travellers might have the same experience: the conscience about the importance of the moment and pleasure of joy.
Experts and professionals in gastronomy are welcome to share their experiences and stories with the global readers community of TGM.
The definition of what Lifestyle means is so individual as each individual itself. TGM is collecting this impressions and sharing them by publishing.
Guest Writer Carlo Iulian Pascu
English word of Dutch origin, "Brandewijn" meaning burnt wine and used to refer to distillates (Brandy) of grape-like Cognac. The name brandy applies to all grape distillate produced outside the Department of Charente, France.
Brandy is produced in many countries, with very different characteristics. In order to be marketed, the Brandis must be aged in oak barrels for years prescribed by the laws of each country winemaker but today we want to talk about the Spanish Brandy as after French Cognac is one of the most exported in the World.
Most Spanish Brandy should be called Brandy de Jerez because they are distilled and sold by the Bodegas that make sherry. Brandy making in Spain goes back to the early Middle Ages when the Moors occupied southern Spain and Jerez. As its full name “de la Fontera” suggests, it was on the frontier between Christendom and the then more civilised Moorish Kingdom of Granada.
The Brandy making tradition disappeared until the arrival of the Dutch, in the late 17th century, came looking for brandy for their sailors as they had earlier in Cognac. The locals then developed what they called "Holandas", still the name used in Jerez for brandy, distilled to the same 70 per cent alcohol as cognac. Today, Spain produces about 80 million bottles of brandy. Three-quarters is consumed domestically, the balance is exported around the world. Mexico and the Philippines are the largest foreign consumers of Spanish brandy.
Spanish brandy is primarily produced in Jerez, Cordoba (Montilla Moriles) in Andalucia (95%), and Penedés in Catalonia (5%). Spanish Classic brandy is mostly based on the Airén grape; a variety that can tolerate heat and drought. It is mostly grown for brandy production in La Mancha and Valdapeñas in central Spain. Palomino, a grape variety used in sherry production, is also used for producing Spanish brandy. In Penedés brandy producers use Macabeo, Xarel-lo and Parellada, the same grape varieties used to produce Spanish Cava. They also use Ugni blanc, the same grape variety used in Cognac. In Montilla Moriles The typical wines of this area are made with different varieties of white grape. They undergo aging under a flower veil by the Criaderas & Soleras system. We can find, according to its maturation, young, fine, amontillado and fragrant wine. These wines darken their tones, turning into generous wines, until they reach a maximum alcohol content of around 20º.
In addition, the sweet wine called Pedro Ximénez, made with this grape variety, originates from the Montilla - Moriles framework. Its consumption is becoming increasingly popular, largely due to its unique characteristics. It is consumed as an accompaniment to desserts or as part of sweet recipes, in addition to being eaten in any other circumstance. The Brandie made in this area are much more aromatic and with sweet hints , which makes it much more appealing for the modern consumer & Mixologist. / Text Guest Writer: Carlo lulian Pascu
Very often Gourmet-Travellers are looking and reaching just for a destination of well being and felling free ti dive into the local kitchen.
Kosice in the Slovak Republic is definitive one of this destinations where being yourself is possible as being a gourmet with general size budget. Should you find yourself in need of food and drink, do not be afraid – the city centre flourishes with dozens of restaurants, cafés and confectioneries, such as the oldest pub in Slovakia and the 5th oldest pub in Europe.
It is called “HOSTINEC” (meaning “pub” in Slovak) and it offers not only freshly brewed beers of its own making, but also traditional homemade meals. Café and restaurant Slávia next to it, on the other hand, transports you into Art Nouveau times when elegance and fine manners were a Must. / Text: Red.
Guest Writer Carlo Iulian Pascu
Maybe one of the most frequent question after office hours. Asked from London to Singapore and from New York to Sidney. Asked in English speaking countries as well as in none. During decades this sentence expressed more than just drinking something, more than the need of relax or feeling good.
The social aspect and the opportunity of sharing some moments with people, maybe enjoying a good conversation or just talking about sport events or football results – all this includes the question for sharing a drink. The huge creativity and the endless offer of drinks and cocktails in Bars and Restaurants might be increasing each week, but there are classics all over the world, which will never be untrendy.
Reason enough for TRAVEL GOURMET MAGAZINE to invite the Beverage Expert
CARLO IULIAN PASCO to write about this global classic – let’s take a GIN & TONIC:
Trend? Fashion? Deal? It is time to analyse where the G&T goes. It was born as a simple glass with gin, ice, tonic and citrus and has become a whole structured universe of tastes. But sometimes the marketing & packaging leaves in the background aspects as relevant as the quality.
A few years ago G&T was just a drink served in a Tube Glass with a single ice, today, thanks to the natural evolution of the market and the marketing strategies, this drink has become one of the most requested drinks. My intention is not to focus on the service, much less on the fantastic liturgy that accompanies it that, incidentally, has helped a greater number of audiences to get closer to bars that previously would not have entered. What I want is to focus on the negative effect of that boom. In my opinion, G&T has gotten out of hand. There are too many brands of Gins without substance. To finish, I want to say that, although there are realities that I do not like in this market, I wish long life to the G&T, to its liturgy of service.
Carlo Lulian Pascu
Mixologist & Brand Developing Executive at Franklin&Sons Ltd
Graduated in Hospitality and F&B Management, after obtaining relevant international work experiences in the Luxury hospitality as Beverage and Bar Manager.
Passionate about optimizing business models, whether it means simply changing their concept or rethinking them completely, to reach the full potential of growth and profit of a company or brand.
Lithuania might be a country you have never heard of before, but it has plenty to offer for a long-term traveller and a weekend escapee. Instead of choosing a guided sightseeing tour, indulge into once-in-a-lifetime experience and board a hot air balloon to get 360-degrees views of every sight possible.
Baroque Old Town of Vilnius, charming castle of Trakai island, impassable woods of Labanoras, a dozen of lakes, small pretty villages and the untouched countryside will knockout even the hard-boiled travellers. While already in Lithuania, why to choose a sole experience if you can combine the best sightseeing and the finest dining into one? Having a professional balloon pilot and a devoted chef on board gives an opportunity to introduce locals and the visitors to the premium dining concept and new perspective of seeing places.
The only flying restaurant in the Baltic States offers to enjoy the complex sensations, to drink in the tranquillity of a hot air balloon flight, to have a glass of wine and to relish a gourmet three-course meal prepared by one of the greatest chefs in the country. Now is the best time to collect your prime memories. / Text: Viktorija Samarinaite
Meanwhile, families with children can head to some of the Baltic’s biggest amusement parks, all close to the sea and the tranquility of a nearby pine tree grove. Palanga has so much more to offer than that. Come not only for the beach, sun and fun of summer, but also the serenity of the off-season, when the award-winning SPA facilities in the resort’s five-star hotels will warm your body and soul in the colder months – as well as offer significant discounts. The resort is also known for its traditional Smelt Festival, held in mid-February, which attracts not only local cooks of this fish delicacy, but also numerous artisans and craftsmen.
Whether it’s crafting a toddy with fresh ginger or creating your own basil simple syrup, more and more bar programs are incorporating herbs and spices into their cocktails.
Using the products already available in your kitchen not only encourages creativity, but it’s also a cost-saving move that strengthens the partnership between your back and front of house.
There a few simple ways you can use herbs in your cocktails also at Home for your private events and in Order to help you I will like to recommend the book ‘’The Flavour Thesaurus’’ or please follow my next articles in order to discover how to pair herbs with your spirits.
Garnish is not just for the plate
The most common way to incorporate food items into cocktails is using herbs for garnish. Remember, even if a specific herb isn’t in the drink itself, that doesn’t mean that you can’t use it. A simple herb sprig can tease the nose and boost the aroma of a drink.
An easy way to save money on herbs is to build your own in-house garden. By limiting your staff to using what is grown in your garden, you push them to think creatively about their drinks. It also encourages your bartenders to create beverages that complement your food menu.
Muddle, but use caution!
If you’re not using herbs to garnish, you’re probably muddling them while crafting a cocktail. But, you can have too much of a good thing. Carefully tap the herb with the muddler just enough to release the oils from the leaves, not crush it to pieces. Too much pressure can make an herb taste earthy and lose its delicate flavours and aromas. Also make sure you’re using the correct glassware you don’t break the glass in the process.
Carlo Lulian Pascu
Mixologist & Brand Developing Executive at Franklin&Sons Ltd
Graduated in Hospitality and F&B Management, after obtaining relevant international work experiences in the Luxury hospitality as Beverage and Bar Manager. Passionate about optimizing business models, whether it means simply changing their concept or rethinking them completely, to reach the full potential of growth and profit of a company or brand.
Whoever came to Bucharest and didn’t visit CARU’ CU BERE may as well say that they haven’t been around here at all. We’re not saying that we are the center of the world and giving away Romanian citizenships, but being around for over 130 years we may definitely say that we are become a true symbol of Romania’s capital city, Bucharest.
“Caru’ cu bere's” Building was built in Neo-Gothic, after Zigfried Kofczinski plans. The vaulted ground floor in Neo-Gothic style is richly decorated with paints, stained glass, mosaics and carved panelings. On March 10, 1898, based on the project prepared by the architect Zigfried Kofczinski, the Department of the Technical Works from Bucharest issued the Building Permit no. 12 of March 10, 1898 for Mr. N. Mircea. The new building was reopened in June 1899. The building unfolds as follows: basement – wine cellar with beer barrels; high ground floor – hall-like restaurant; two floors – housing for the owner and employees; and a wide attic.
Even though Caru’ cu bere is widely known as a symbol of Bucharest, its original founders came from beyond the mountains, in Transylvania. In 1879, on the Calea Victoriei Boulevard, there was a beer-house under the name of La Carul cu Bere (at the beer wagon), ran by Transylvanian native Ion Cabasanu.
The origin of the name is not a hard guess, as the beer was brought to the beer-house by horse-driven wagons.In this place, Ion and Gheorghe Mircea, the nephews of Ion Cabasanu, who also came from Transylvania, were practicing the beer brewing craftsmanship, later being joined by their younger sibling, Nicolae Mircea.
For some years, all the three brothers worked hard and managed to get hold on several places in the area of the Villacros Passage, also in the field of beer brewing. With a bolder attitude towards his work, Nicolae Mircea manages to see his dream come true in the year of 1899 when he starts the construction of the Caru’ cu bere building, the famous restaurant in the heart of Bucharest.
The project of Zigfried Kofsinsky, the architect of the building, was so well put together that the owner of the building and the founder of the beer-house, Nicoale Mircea, was honoured by King Carol I of Romania himself with two of the highest honers given at the time by the State of Romania. Today, the building is recognized as an architectural and historical monument.
With a history of more than 130 years, Caru' cu bere was and still is a symbol of Bucharest’s old town, being the favourite meeting spot both for the locals as for foreign tourists, among them being some famous names like The Rolling Stones, Crown-Prince of Japan Naruhito, or Edward Kennedy, all of them being our guests in the past. / Red. By Andrei Cozianu
How would you like to sit at an authentic, Edo-style sushi counter, enjoying sophisticated conversation with the chef? Sushi University isn’t just eating delicious sushi. Each excursion includes a skilled interpreter who accompanies you from start to finish, allowing you to experience the culture and history of sushi as well as learn about seasonal toppings the chef’s specialties and style of the restaurant.
It is also a unique opportunity to ask any questions that come to mind during your experience, all in Tokyo, the birthplace of Edo-style sushi. If you’re coming all the way to Tokyo to eat sushi, take the time to sit at the counter and taste the work and tradition put into a single piece of sushi, making it an experience you will never forget.
Cooked rice mixed with sushi-vinegar in which sugar and salt are added. In sushi term it is called “shari”. It is said that fish ingredient counts up 40% and shari is responsible for 60% to make tasty sushi. Bad-taste shari spoils entire sushi even if good fish ingredient is used.
"Nikir"I is a short form of "nikiri syouyu" in which an alcohol-evaporated "mirin", sake, soy sauce and "dashi" broth are added together. Since raw soy sauce is too strong a taste for sushi, brush sushi lightly with nikiri is tasty enough to eat.
The Sushi Chef will give you a lecture in Japanese language as if he/she is speaking to Japanese customer. There will be an interpreter to translate sushi chef’s lecture into English. There are three courses which are basic, intermediate and advanced.
In basic course, the lectures will be conducted at a sushi bar where office workers might want to drop by to grab a sushi dinner after work. Intermediate course, the lectures will be at sushi place where customers might want to celebrate important anniversaries. At advanced course, the lectures will be held at a sushi restaurant where you would like to taste high quality sushi with domestic, natural ingredients regardless of the price.
Tabimori, Inc. is committed to assist travellers from all around the world to provide attractive and latest information for tourists.
By removing language barrier, traveler’s concerns will disappear and information will become more interesting when it was written in mother language. In order to meet those needs, we created a website in multiple languages that provide information of local food which is rather difficult to accurately translate with internet tool.
To start with, we launched a website ( usefulmenu.com) which introduces well-established restaurants that the conventional guidebooks couldn’t cover. And another site (sushiuniverity.jp) provides opportunities to learn history and traditions of Edomae-style sushi while eating great sushi dish. The both sites have been well received so far as useful and attractive information. This is the first step for us toward becoming more useful source of information for travellers.
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