The Grande Dame of South Africa

Hello Foodies,

The Forks were lucky enough to meet Mrs. Liz McGrath (pronounced McGraw). Her grand career as a hotelier unkowningly began when she traveled with her husband on business trips. He was a top music industry executive and they always stayed at Relais and Chateaux Hotels. When her husband died, Mrs. McGrath began a new life drawing on what she loved - hotels! It wasn't long before she created an amazing property called The Plettenberg, complete with spectacular vistas of mountains, sea, and miles of the golden sand beaches of Plettenberg Bay. This property became a five star Relais and Chateaux hotel and it didn't take long for Mrs. McGrath to create two more five star Relais and Chateaux hotels-The Cellars-Hohenort and The Marine. All three are now known as The Collection.

For the past twenty years, Mrs. McGrath has been dedicated to the ethos of Relais & Chateaux properties - courtesy, charm, character, calm, and cuisine. However, The Collection has something that no other Relais & Chateaux has - that is Mrs. McGrath. She is a dynamo and truly, a national treasure.

When you stay at any of Mrs. McGrath's properties, you receive unsurpassable service. We had the complete experience during our way-too-quick overnight visit to The Cellars-Hohenort. We were especially delighted to find out Mrs. McGrath would join us for dinner and what a delicious dinner it was. The tasting menu was expertly prepared by Executive Chef Peter Tempelhoff.

This is our group. First Row (Right to left):
Mrs. McGrath and Melissa Joachim.

Second Row: Peter Tempelhoff, Lisa Goldman, Murray and Brigette Gardiner, Clayton Howard, Anita Lo

Our only regret was that the rain kept us from seeing the beautiful gardens and property of The Cellars-Hohenort. We are hoping to wander through them on our next visit to South Africa.

Enjoy,

the Forks

Bo-Kaap ASAP!

Hello Foodies,

The Bo-Kaap is the Malay Quarter - hub and heartbeat of Cape Town. On our first day, our wonderful guide, Dave, took us through this quaint and colorful area. All the houses are painted in different pastel colors. Finally, we drove up a very steep street and at the top of this hill, was a treasure - the Noon Gun Cape Malay Restaurant. This home-based restaurant has a spectacular view of the Table Mountain, Table Bay Harbour, and waterfront areas as well as spectacular food.

We met Zainie Misbach.

And the whole family - that total over 50 including children, grandchildren and great grandchildren (all were not present at this lunch).

We were served many treats.

A few favorites includes the Samoosa, Dahltjie & Papadum - all light and delicate like I've never tasted before. The samoosa is curried spicy beef in a triangular pastry. The dahltijie are savory, deep-fried balls made of spinach and pea flour. The papadum is a spicy crisp made from pea flour.

These are the famous Koeksiesters made of spicy dough then deep fried, sugared, and topped with coconut. The other is another traditional dessert called a Milktart.
Enjoy,
the Forks

The Afro-Gastronaut & the Mum of Cape Malay Cooking

Hello Foodies,

South Africa could not have a better food ambassador than Chef Bruce Robertson, a top Cape Town chef who once trained with Gordon Ramsey. His passion and pleasure for South African cuisine knows no limits. Maybe that's why they call him an Afro-Gastronaut. Chef Bruce is madly determined to give anyone who is interested, the best introduction to South African cuisine. Within seconds of being with Bruce, you'll learn that South Africa has a diverse and honest food story. Bruce has had a varied group of restaurants from memorable fine dining to his latest street food venue featuring a dish called bunny chows. Bruce will be providing some exciting eating experiences for our tour to South Africa in 2010.

This is just a sampling of a lunch that Bruce prepared for us. It was also our first taste of South African crayfish-deliciously sweet.

We have to thank Bruce for introducing us to Cass Abrahams, renowned international authority on Cape Malay cuisine, the oldest cuisine of the Cape people. It emerged from the Malay slaves who worked in the kitchens of their Dutch masters. Cass is the author of two cook books and co-owner of De Waterblommetjie Restaurant near the Castle of Good Hope in Cape Town.

This is one of Cass's chicken curries. She compares her recipe to a symphony and how the traditional spices she uses, build like musical notes, but never overpowering the others to make for an unforgettable crescendo in your mouth.

I wish you could taste this dish.


Get ready to enjoy!

the Forks

Relishing the Moment!

Jeremy Freemantle of African Relish with celebrity chef, Anita Lo

Hello Foodies,

After the Forks did the Indaba Travel Trade Show in the seaside city of Durban, we took off to visit African Relish - an-about-to-open-culinary school and vacation destination that's located in a beautiful town called Prince Albert in the Karoo Valley. There will comfortable, stylish accommodation when African Relish opens.

We were joined by celebrity chef, Anita Lo, who will lead our culinary adventure to South Africa. In addition, we were accompanied by African Relish co-founder, Jeremy Freemantle. From the airport in George to Prince Albert, we drove along a very scenic route through ostrich farms, mountain ranges, vast wilderness plus we spotted a baboon or two along the way.

Prince Albert has flourishing farms that deliver a great diversity of fresh local vegetables, herbs and fruit. This region is also famous for olives and its annual crops of apricots and spectacular pink figs. Abundant grape crops are grown in the Prince Albert Valley, where the wine industry is flourishing. Local Karoo lamb is unequalled and the town’s Guernsey dairy has won international awards for its distinctive cheeses. Plus Prince Albert is full of relocated city people following their dreams. You'll meet them.

Tour de Forks will make a stopover at African Relish when our tour lands in South Africa in September of 2010. Executive chef Vanie Padayacheef of African Relish will teach us about South African cuisine. It will be a special treat when Vanie and Anita get into the same kitchen so get your forks ready for this unique gem of a culinary experience.

Enoy,

the Forks

Easing our way to South Africa at the Emirates Business Lounge!

Hello Foodies,

We are on our way to South Africa to design a fabulous tour for you. In 2010, this tour will be lead by celebrity chef, chef Anita Lo who is meeting up with us in a few days to do the R&D.

We haven't left the ground yet and we're having a fabulous time in the Emirates Lounge. The fresh juices are a healthy start to a divine spread of hot selections that range from classic American fare to Chama Chollay (similar to a spicy dahl but with chick peas) and Alloe Tikki (potatoes mixed with fennel, mustard seeds, tumeric) - I recommend the latter. In addition, there are cold selections of smoked salmon, assorted cheeses, yoghurts, breads, pastries (middle eastern and not). Great cappucino machine. We toasted this trip with vueve cliquot champagne and the trip we'll be designing for you.

Enjoy,

the Forks

New Orleans ~ and all that jazz

Hello Foodies,

New Orleans Jazz & Heritage Festival swings into the Big Easy this weekend. Yes, it's time to laisser les bons temps rouler everywhere don't you think? Besides brunching on beignets, cracking open crawfish and slurping down oysters, we'd book a table at Commander's Palace and indulge ourselves in a tasting menu. Chef Tory McPhail creates 5-course menus around your wine choices. Only one of the many reasons we've chosen the Commander's Palace as one of our taste discoveries on our latest tour to New Orleans. And one of our favorite stops while there...the Edible Schoolyard...New Orleans...a great place to (re) discover.

Enjoy,

the Forks

Tea Time in Avignon

Hello Foodies,

Tour de Forks is in France this week searching out new ways to explore Provence and the Cote d'Azur. Some think that Provence is passé but the region is so rich that it would take a lifetime to discover all of its charms. We'll be staying in Avignon for our explorations of the area and right now we are having high tea at the Hotel d'Europe, a deluxe property since 1799!''

A la prochaine, mes amis!

Enjoy,

the Forks

TDF quoted in Food Arts Magazine

Hello Foodies,

Culinary tourism is one of the fastest growing segments of the travel industry today. But what is it, exactly, and why is it so popular? Who are the industry leaders, how can chefs get involved, and what's the next hot culinary destination? Julie Mautner reports and TdF is quoted. Food Arts Magazine is available at Kitchen Arts & Letters, 1435 Lexington Ave New York City.

Enjoy,

the Forks

Hop Over to your Fave Chocolate Store...

Hello Foodies,

I don't think you want to leave the important task of buying Easter chocolates to the Easter Bunny. Take matters into your own basket and hop over to...

Kee's Chocolates for some exotic chocolate choices like the chili pepper truffle covered with toasted white and black sesame seeds. This store is for the more adventurous chocolate lover.

Jacques Torres Chocolates and take the kids to the store on Hudson and King Sts. You see them making the chocolate and the store is full of giant chocolate eggs and bunnies. It's a place that would leave Willy Wonka jealous. The day we were there, Jacques Torres was throwing chocolate Easter eggs to the chocolate lovers indulging in the cafe. It is a fun place and almost made me change careers. Also, this place is good for buying Passover chocolate matzoh. Whether you're bringing your inner or outer child, hop on down to this location.

Payard is my favorite. Francois Payard does a wondrous selection of Easter chocolates and what makes his bunnies and eggs so special (in addition to the high quality chocolate) are the chocolate surprises found inside. Usually there are smaller eggs and treats inside each Easter selection. It's the treat within the treat. You can also buy chocolate Passover goodies here as well.

We thought we'd save you time and hops by giving you our fave selections. However, a really fun afternoon is to visit chocolate stores in NYC and do your own tasting. The forks were invited along on Kartik Mohan and Rom Weber's post Valentine's chocolate tasting and it was a magical day.

Enjoy!

the Forks

A Delicious Namesake!

Hello Foodies,

We just went to L'Artusi - the restaurant named after Pellegrino Artusi, author of the legendary cookbooks from the 1800s called The Science of Cooking and the Art of Eating Well. It is in his honor that you’ll be eating at L’Artusi. The restaurant features a seasonal Italian menu and traditional and artisanal wines from Italy and New York State. It's reasonably priced, with a great space (the old piano bar Eighty Eights) and pleasant, knowledgeable servers. All brought to you by the same team that brought you Dell'Anima, which we also loved.

The essential courses at least at this restaurant are: crudo, verdure, pasta, pesce, carne, and contorne. Our table shared and we loved everything. The only choice not noteworthy was the most expensive item, the tuna entre. Otherwise, the salads were swoonworthy and the pastas cooked perfectly and hand-made- the one that stood out was the pizzoccheri - sage, fontina, Brussels sprouts!

Add L'Artusi to your list and here's how to get there:

L'Artusi
228 W 10th St, between Bleecker and Hudson
New York, NY 10014
(212) 255-5757

Enjoy,

the Forks

Mark Hits the Mark

Hello Foodies,

Continuing with our series of foodie tips, here is another. The inspiration comes from a delicious dinner cooked by our friend and future bar owner, Mark Poons. The bar will be called "Buzzy's Place" and he already has the neon sign. It's a beautiful thing. We know that Mark can mix a mean drink (and we enjoyed a few last night) but we didn't know he could cook too. Mark made three yummy recipes from Martha Stewart - lemon grass chicken soup, glazed cod served over bok choy, and a mixed rice recipe with Asian seasoning. Healthy, delicious and easy to make! What more can you ask for!

In these times when eating in is the new eating out, visit www.marthastewart.com. There are many recipes to choose from and you won't be disappointed. Besides, Martha and one of the Forks are both from Nutley, NJ!

Thanks again for the great dinner, Mark!

Enjoy,

the Forks

Eating In is the New Eating Out!

Hello Foodies,

Given the economy, I hear of more people cooking and eating at home with guests or not! I think this is a great time to begin a recipe exchange. It's easy to get into a recipe rut so let's not. It's also easy to eat well and not spend a fortune. We will share with you our new recipe favorites and eating-well-in-tougher-times-treat tips.

Treat Tip #1: Remember caviar? Well, now you don't have to forget-about-it even in these hard times. We recommend Red Salmon Caviar! The plump and juicy orange beads delightfully pop on your palate. This robust caviar is reasonably priced ($9.99 at Fairway and up to $20.00 at Zabar's) and goes great on blinis, crackers or canapes. Add a little sour cream for a perfect blend of flavors. Pair it with your favorite reasonably priced Blanc de blanc or Prosecco or Cava.

Tune in for eating-well-in-tougher-times-treat tips.

Enjoy,

the Forks

If You're a Lobster Lover - All Points Lead to Compass

Hello Foodies,

We wanted to recommend a restaurant that we were taken to over the weekend by TDF alum Frances Cassidy and Karin Lundell.

Whether you're coming from the north, south, east or west, you'll find your way to Compass. It's lobster festival there so if you love lobster and even if you don't, there are plenty of choices to keep one happy.

We all enjoyed the "Tamarind Lobster Salad" to start. It was an artful mix of lobster, grapefruit, bibb lettuce with a spicy Thai chili vinaigrette. I had crispy skate wing that was sublime. Our TDF alum enjoyed the organic chicken, and a "Roasted Porcini Mushrooms with Poached Hen Egg" and that entree included prepared brussel sprouts, cardoons with a black trumpet truffle puree. Rich and delicious. The award-winning wine list is extraordinary with selections to meet most wallets.

They even sent us home with muffins for brekky the next day. Nice touch (although the muffins were dry).

It's a great restaurant choice in the Lincoln Center area and northern theater district as well.

Here's the address: 208 WEST 70TH STREET, NEW YORK, NY 10023 | 212.875.8600

We're not sure how long the lobster fest goes on for but try not to miss it. Lots of happy forks in that restaurant.

Enjoy,

the Forks

Full of Bologna and Beyond!

Hello Foodies,

When you visit Bologna, be prepared to eat - mortadella, tortellini, lasagna, ragu, culatello, and that's just the beginning! There is no such thing as a small portion either and you'll be glad. Soon enough you will realize that everyone makes their own Ragu, all family recipes, and each chef thinks they make the best. Mangia and decide.

Tour de Forks culinary adventurers began eating at Trattoria Annamaria, a trattoria serving the typical food of the region. We devoured a tasting menu of tortelini en brodo (a rich, flavorful broth that warms you from the tip of your toes on up), tortelloni burro e salvia (in butter and sage) that was to die for, and a taglietelle al Ragu. All the pasta is homemade and delicate, and you can taste what each is stuffed with. Anna Maria came out and yelled at our group because we were not eating enough. It's a great stop on your visit to Bologna - and the address is Via Belle Arti, 17/18, Telephone is 39-(051) 26-6894.

We had an espresso tasting at Caffe Terzi where we sampled 5 espressos from all over the world. They roast their own coffee. An elegant place to stop for a coffee anytime of day and also have a pastry as well. The address is Via Oberdan, 10, Telephone is 39-7918931.

Then we lunched at A.F. Tamburini Antica Salsamenteria Bolognese at Via Caprarie, 1, Telephone 39-051234726. This is the best place to have your first plate of salami misto - a plate of the most amazing cured meats you'll ever eat.

The restaurant that Tour de Forks fell in love with is Trattoria Amerigo dal 1934 on Via Marconi 14-16, Savigno - this is on the outskirts of Bologna and not easy to get to but worth the trip. Our group thought this was one of the best meals they've ever eaten. The outstanding appetizer - Tigelle flatbread with parmigiano gelato and traditional balsamic vinegar. We tried to get the recipe but they would not divulge it. It's a small scoop of parmigiano, cream and a secret ingredient that is made in an ice cream maker. It's thick, rich, and creamy and melts in your mouth. The homemade pasta brings the classics of this region to a new level. Super light and delicate. We ate everything - two types of pasta - taglietelle with bolognese sauce and parmigiano tortelli with ham, shallot and balsamic. The latter was similar to a tiny soup dumpling - a creamy onion soup exploded in your mouth. For main course, we loved the Barbera braised veal cheek wiht potato puree and crispy bolognese onion and the other choice was Bolognese stockfish prepared according to three different methods: artusi, local traditional, and whipped. Unfortunately, no one chose the rabbit. For the dolci, gelato with traditional balsamic vinegar, and simply stated, there is no bad choice at this restaurant for any part of the meal.

From Bologna, we ventured on to Parma where we went to a rare performance of Verdi's opera "Joan of Arc" part of the Verdi Opera festival. We also viewed a special Correggio exhibition. On our trips we also feed our hunger for the arts.

Once sated, we left for our next part of the adventure - a visit to a 300 year old renovated castle called Corte Pallavicina located on the banks of the Po River. This is the home of Massimo Spigaroli. Massimo's family has been making culatello (the ferrari of prosicutto) for years. His great grandfather made it for Verdi. We learned all about the sacred process of making this amazing cured ham. We even meet the special black pigs it's made from. Massimo has been advising Prince Charles about his pigs. Royal pigs were due to visit his farm several days after our visit. Massimo is determined to have the Prince producing culatello as well. We'll see. Massimo has a huge heart and love for what he does. He also shares his passion with everyone he meets and it's contagious. Massimo, also a chef, gave our group a five hour cooking class that involved the eating of our efforts. We made regional pasta and risotto specialties. When we were done, Massimo presented each of us with a diploma. Not only did we pass the course but Massimo will be in our hearts (and stomachs) forever.

Mangia bene,

Lisa

Tour de Forks in Emilia Romagna!

Hello Foodies!

Tour de Forks is about to start its first tour to Emilia Romagna so there will be lots to report. Consider us your official source for Bologna! I arrived around lunchtime and tonight is the night before our tour's official beginning. I found a fabulous place for apperitivi. A wonderful custom where you order a drink and the bar serves wonderful food. It's similar to a happy hour in the U.S. but a thousand times better.

We are staying at the Hotel Corona d'Oro and as I wandered to find a place to get a bite to eat, I saw a fabulous bar just around the corner called Bar Bistro Cocoa on 14-A Via Altabila. I ordered a vino bianco from Sicily which was perfect. They served a yummy shaved fennel salad (divine), a baby arugula salad with large white beans, then all types of bread from piadina to toast covered with fennel, bean dips, and cheese & cured meat toppings. This place had a lot of style and the staff were welcoming and fun. If you're ever in Bologna, stop and have a glass of wine and a nibble, it's just what you do there!

Enjoy,

the Forks

I HAPPI

Hello Foodies,

Why is this fork happy? This fork just ate a wonderfully delicious meal at I SODI in the West Village. The "I" here is pronounced like a long EE and the translation is The Sodi family. You feel like you have been invited to the best family dinner ever. This fork wants to be adopted by the Sodi family. You'll want to bring your friends and family too. It's also the type of neighborhood restaurant that everyone wants to have in their neighborhood.

You'll meet Rita Sodi, the owner who is from Florence, Italy, and she has a simple recipe for her menu - it's comprised of her mother's best recipes (there's 100) and the menu changes often - featuring different dishes and seasonal produce. Several customer favorites now remain on the menu all the time like the lasagne al sugo di carne. To die for!

The forks were joined by TDF alum, Joan Scoby and Jackie Chasey, and our group gobbled down appetizers of fried heirloom tomotoes and fried artichokes - both sliced thin and crispy. The bread was out of this world too. Then we shared the lasagna mentioned above and the pollo fritto, the garganelle alla pomarola, tagliata con rucola (sliced steak and rugula) and a side of piselli (green peas). The steak melted in your mouth. Portions are good sharing sizes too or good for one hungry person. Everything is so good that you wish you weren't sharing.

The staff were friendly and well-versed on the food and wine-list.

We were totally full but that didn't stop us from having dessert - a fig tart and several types of affogato with homemade gelato.

Here's the vitals:

105 Christopher St.
West Village
212-414-5774

Enjoy,

the forks

Oh, Shishito!

Hello Foodies!

These days, it's hard to get past the tomatoes and white sweet corn at the Union Square Green Market but recently, the Forks made two wonderful discoveries - shishito peppers and fairy fairy tale eggplants!

Let's start with Japanese shishito peppers. These long little peppers are big in flavor. The name means "Chinese Lion" and they were originally brought to Japan by the Portuguese. They began being a hot little pepper but over the years, they've become milder and sweeter. Keep your eyes out on Fridays for YUNO'S FARM stand that carries them. Simply divine when sauteed in olive oil and coarse sea salt or Kosher salt.



These are the fairy fairy tale eggplants. They are the mini version of the small fairy tale eggplants. Maybe they're picked early? What matters is how sweet and delicious they are. Here's a simple recipe. Cut off the tops (careful, not too much or you'll lose it), then slice in half and coat with olive oil. BBQ or sautee in a frying pan and your soul will be captured. They're divine! Eat the bounty of the season before it's over! The Union Square Green Market runs on Monday, Wednesday, Friday and Saturday - vendors change on the different days.

Enjoy,

the Forks

the phenomena called dell'anima!

Hello Foodies,

We heard the raves and now, we can rave ourselves. We went to dell'anima with TDF alums, Frances Cassidy and Karin Lundell for a belated birthday celebration. It was amazingly delicious and exciting because the menu has such new offerings.

dell'anima means "of the soul" in Italian. With a menu that changes daily, this restaurant will surely steal yours. As you can see by this photo, we were not the only diners in this restaurant enjoying ourselves. I can't wait to go back and here's why. The bruschette. You have a choice from one to five. We recommend trying all five - this too changes so write in and tell us the ones that you picked. My fave was the egg and bottarga. The bread is divine too - crispy and toasted with oil. The salads were so fresh. The two that we tried were the chicories salad served with robiolina cheese and campari-honey dressing - and the endive salad with an anchovy citronette and pecorino.

The open kitchen in this restaurant adds to the excitement of the food - you can watch the chefs cooking it and the aromas can drive you wild while you wait for your dish to find its way to your table.

The pastas are divine. They too change daily. We never made it past the pasta to get to the secondi choices on the menu. The only part of the meal that didn't hold up were the desserts - not as memorable as the rest of the meal.

Here's the vitals so you can delight your soul...

dell'anima
38 8th Ave
New York, NY 10014
(212) 366-6633
www.dellanima.com

Enjoy,

the Forks

ka-CHANG!

Hello Foodies,

We now know what all the fuss has been about - David Chang's food is amazingly delicious. It's no wonder he has an empire and a goldmine. He deserves it! I feel like we were the last to go but better late than never. And now I want to go every night!

So we started with the Steamed Pork Buns that melted in your mouth. The pork was cooked to perfection. We ate the Sliced Fluke served raw in a perfectly tangy marinade with pearled onion and charred jalapeno. Smooth as silk. Then we enjoyed the Momofuku Ramen that luckily for us, had more pork in it - two kinds in fact, plus an egg, mushrooms, and oodles of noodles. Then came the Deep Fried Poulet Rouge topped with sliced scallions, hot peppers, etc. - to die for. Even the softserve frozen yogurt and strawberry ice cream swirl that came with a salty-nutty topping was sublime. You can even have it in an ice cream cone. David Chang we love you!

We can't wait to eat our way through the Momofuku restaurants. Here's the vitals on our first one...

Momofuku Noodle Bar
171 First Ave., New York, NY 10003
nearr 11th St.
212-777-7773

Enjoy,

the Forks

Not your Childhood Marshmallow!

Hello Foodies,

We had to share this new discovery with you - Caramel Marshmallows from Vosges! If you need a special chocolate treat, this is it...taste this as you read it...Marshmallows infused with Madagascar Bourbon Vanilla beans, Sweet Caramel that awakens with French Guerande grey salt, Walnuts and Pecans. It's an indulgence to remember and repeat often!

To find out the Vosges store location near you - visit www.vosgeschocolate.com!

Enjoy,

the Forks!