I finally made it to my fiftieth state- Alaska– on May 19th, 2023. My group and I landed in Fairbanks on Friday afternoon, before heading to Denali National Forest on Saturday and Whittier on Sunday to embark on our 7 day cruise of the Inside Passage. I was lucky to have my husband Zeke, sister Kelley, brother-in-law John and friends Jim and Christian along on this adventure. Below us at the airport and a sweet card from my Kate Schild.

My feeling? Relieved, excited, happy. All of that. We explored Fairbanks, or what there was to explore. One of our Shore Excursion guides referred to it as Squarebanks, as there’s not a lot going on in this town; our hotel seemed to be the hub of all activity in Fairbanks. It just goes to show, you can’t judge a state (especially one as big as Alaska) on one city, so we all figured it could only be uphill from there. And it was!

Denali National Park was amazing- we took an ATV ride through it and the next day we took a glass-topped train to Whittier, where we got on our ship- the Noordam of Holland America. I’m not sure what my favorite part of our trip was- we did some amazing shore excursions- but probably just being on deck, seeing glaciers, ice chunks and wildlife go by. We saw sea otters, mountain goats, bald eagles and whales.

But, of course, being Foodie in Miami, I was also interested in Alaskan food. While I thought we’d be plied with salmon every step we took, that wasn’t really the case. Since I don’t care for cooked salmon (I like it raw and cured), I was happy about that. Zeke and John went Salmon Fishing in Ketchikan and both caught King Salmon. I was completely ready to eat their catch (they prepare it on the ship for you) but alas, King Salmon was out of season, so they caught and released their fish. Video below is John Schild catching (and releasing) a King Salmon.

Skagway

Juneau

Ketchikan

Alaskan Foods

“Let’s start at the very beginning, a very good place to start.” Sound of Music

Well, we have to start with Salmon, as it is so proliferate in Alaska. There are five kinds of salmon you can find in Alaska- Chinook (King), Coho (Silver), Sockeye (Red), Chum (Dog) and Pink (Humpy). The King Salmon is the largest-sized and most prized catch. It’s known for its beautiful orange-red flesh, well defined, flaky flesh and is rich in Omega-3s.

Salmon was sold in every iteration in Alaska- canned, smoked, cured and jerked.

But Salmon isn’t the only fish in the Alaskan Seas! We also saw Rockfish, Halibut and Cod on the menu. Rockfish is known as “poor man’s lobster”, for its white, meaty flesh. Halibut and Cod are also white-fleshed fish, often used in Fish and Chips.

The other seafood item I thought we would see, or be served, all over Alaska was Alaskan King Crab. We never were served it on the ship but there was a restaurant in Juneau (Tracy’s) that specialized in it, but it was really expensive- $75 for an order of Red King Crabs. We all agreed we didn’t need crab that badly and went back to the ship for lunch.

The King Crab population has decreased by 90% in the last two years, due mostly to climate change, making this dish that used to be affordable (think Red Lobster) VERY expensive now. The other reason it’s such a delicacy is because of the difficulty encountered catching King Crab. The TV Show- The Deadliest Catch– is about this very subject.

Other seafood is also popular in Alaska. One of my Shore Excursions was a Food and Wine partnered trip to an oyster farm called Hump Island in Ketchikan. Oysters in Alaska go into hibernation from September until April, so it takes 5 years for an oyster to grow into an edible size! In other places, oysters take less than a year to reach maturity. The oysters I tried were delicious, probably from being raised in the clear and cold Alaskan waters. Starfish, while pretty and colorful, are their biggest predator.

Clams, mussels and scallops are other seafood popular in Alaska. Mussels grow unfettered and can even suffocate the oysters growing and the scallops grow to incredible sizes, due to the nutrient-rich waters. I sampled some delicious Clam Chowder in Ketchikan. Dungeness Crab, with its sweet meat and delicate taste, is also plentiful in Alaska.

Sea Kelp also grows quite plentifully in Alaska and, at our oyster tasting at Hump Island, they put out Kelp Salsa with Chips to sample and Kelp Hot Sauce. Kelp is basically seaweed and can be eaten fresh, dried or cooked and added to salad dressings, sauces and soups. It’s a nutritional powerhouse- packed with vitamins, minerals and antioxidants. I bought some salsa and hot sauce to bring home for gifts and, for myself.

The other food item I encountered everywhere in Alaska was Reindeer Sausage. Yes, at first I felt bad to think I was eating Rudolph, but I quickly got over it and enjoyed it at breakfast many times on my trip and also on Pizza. Reindeer (a type of Caribou) are plentiful in Alaska. They’re also high in protein, minerals and low in fat.

Huckleberries, which we found all over Montana, are also very popular in Alaska. Similar to a blueberry, they are made into Jams, Jellies and candies.

Craft Beers, popular all over the U.S., are also popular in the 49th State. We sampled beers from 49th State Brewing Company with our pizza in Denali and I got a flight of beers at the Skagway Brewing Company with a delicious burger.

Since we need to end on a sweet note, we had a delicious Fry Bread in Skagway at a little shop on the street. Fry Bread was invented out of desperation, when there were little rations left in this remote Alaskan city (where Jack London lived for a while) besides flour and sugar. We snacked on that before we entered the infamous Red Onion Saloon. It used to be a brothel, but is now a restaurant and bar. They give tours upstairs where the brothel was located for $10.

In Juneau, I got a Duck Fart (!) shot at the famous Red Dog Saloon. It sounds disgusting, and looks kinda gross too, but went down pretty easy. It’s 1/3 Crown Royal, 1/3 Baileys and 1/3 Kahlua, layered and taken as a shot.

Baked Alaska, interestingly enough, wasn’t invented in Alaska, but was either invented at Antoine’s in New Orleans or Delmonico’s in New York City. It was invented (supposedly) to celebrate the United State’s acquisition of the 49th state. While, once standard fare on Cruise Ships, strangely, we did not see or eat a Baked Alaska while on our cruise.

So, there you have it, a short re-cap of Alaskan Foods and some photos and videos from our trip.

Now that I’ve conquered my 50th state, I need to start on the continents! There are a lot less of them and I’ve already done a couple, so there’s Asia, Africa, South America, Antartica and Australia.

Up Next: Food Trends, Second Half 2023

When Zeke proposed to me on Christmas Day in 2003, he invited me to New York on this date to go pick out the diamond for my engagement ring. The weather was freezing and I remember walking home from the Rainbow Room in bitter cold (like 20 degrees) with no cabs in sight. My old Air Florida pea coat didn’t cut it in New York City and I was not a happy camper.

We kept returning on that date, but after one memorable visit where we had to clomp through the snow to get breakfast, got stuck in our hotel for days and our flight cancelled due to a blizzard, I told him that, as romantic as it was, we didn’t really have to go in February.

But this year, unbeknownst to me, Zeke booked a trip to New York in February. Again. I read an article in the New York Times about how unpredictable the weather can be in February and the weekend before we left it was a mere 6 degrees! But we lucked out and the weather was fine. It was also Fashion Week in New York and, more importantly New York Restaurant Week. It’s like Miami Spice, but instead of trying to get diners to eat out in the sweltering summer in Miami, its fickle February in New York.

Our first stop, after deplaning, was Grand Central Station to have lunch at the Grand Central Oyster Bar. It was my Dad’s favorite restaurant in New York and is now a must-stop on every visit there. We often stop there first, as we did this time. We ordered a dozen of his and hers oysters. I always mark down the oysters we like for the next trip, but then invariably forget the list so this time we just asked our server to give us what was best.

I’ll get you a nice selection.

said our server.

We also ordered a cooked Oyster Special, which was good. We toasted to being back in New York with a glass of wine and beer and then it was time to check into our hotel.

Grand Central Oyster Bar Recommended Dishes: Bloody Mary Oyster Shooter, A Platter of Raw Oysters, Oysters Rockefeller, Oyster Pan Roast Stew

Dinner that night was at Vestry in Soho. Many years ago, we had one of the best dinners of my life for my birthday at a restaurant called Juni, so Zeke tracked down the chef. His name is Shaun Hergatt and he’s now at Vestry which is why we went there. It’s attached to a hotel and has a very cool, young vibe with high ceilings, lots of plants and fur-covered chairs.

It won Wine Spectator of the Year Award for 2022, but all the wine was tres expensive (like more than $100 a bottle) so I opted for The Vestry, a gin drink that was very refreshing. Zeke got a Japanese beer. While the restaurant touts itself as a seafood restaurant, it had a definite Asian vibe, with sushi as well as caviar options; we were here for New York Restaurant Week, so we ordered from that menu.

Zeke ordered all the recommendations from our helpful server, while I ordered other options, as I like to sample both, but I was having buyers remorse.

So you’re telling me, everything he ordered was a Home Run and what I ordered isn’t as good?

I asked the waiter.

“Pretty much, yes,” he said.

The Celeriac Soup Zeke ordered was presented before him with a Honeycrisp Apple and Black Truffle Panna Cotta quenelle in the soup bowl. The soup was poured by our server; it was garnished with a celery leaf and Parmesan tuille.

The Celeriac Soup at Vestry was the best soup I’ve ever eaten. It was smooth, rich and luscious, with the apple and truffle panna cotta lending a contrast in flavor and texture, along with the crunch of the baked Parmesan tuille. I got a Hamachi appetizer, which was fresh, light and flavorful. It was good, but it was no Celeriac Soup.

One thing this chef does beautifully, besides deliver delicious food, is presentation. He is known for his “painterly” presentations, which is what I remembered from Juni. My main course was Organic Chicken, which came as two bald pieces of chicken breast and one roulade of chicken thigh meat in a brown sauce. It was good, but the best part was the flattened out chicken skin, which was crisp and lovely and shattered in the mouth.

The chicken was good, but that little skin thingy- I could’ve eaten ten of them.

I said to the waiter.

“You’re funny,” he answered.

I wasn’t trying to be funny. I was dead serious. Zeke got the Sea Bass with Spaghetti Squash and potatoes for his entree which he enjoyed. It was a large portion but his Cheesecake for dessert took the cake!

It came out on a light blue, ceramic plate, looking like a piece of Swiss Cheese, with a little grated apple mouse with hazelnut ears, lurking nearby. So adorable he almost didn’t want to eat it, but it was smooth, creamy and without a crust, unlike any cheesecake I’ve ever had. I got the chocolate dessert- a Guanaja Chocolate dessert, served in a martini glass and topped with gold flake. Again, very good but no Vestry cheesecake.

So when I go out to eat, I do so in the unlikely hope I can be wowed and shown something new. It’s the same reason I read books, attend plays, go to art galleries. It doesn’t happen often, especially at my age, but I have to say Vestry wowed me. I would definitely come back, but probably for New York Restaurant Week, because it is quite pricey.

Vestry Recommended Dishes: Celeriac Soup, Chicken Skin, Cheesecake

The next morning we had tickets to see The View. Long story short, didn’t happen. I went to drown my sorrows in Chinatown at the oldest Dim Sum restaurant in New York. I can’t say Zeke went to drown his sorrows because he didn’t even want to go to The View. We had seen a long line of people out the door the last time we visited Chinatown, which is why we wanted to try Nom Wah Tea Parlor, Chinatown’s first Dim Sum restaurant.

Luckily, there wasn’t a line out the door, but it is a small, rather cramped place. Let’s just say you make friends with your neighbors and see what they’re ordering as you eat there. I “Yelped” the popular dishes here and we ordered a variety of dim sum.

The OG Egg Rolls were unlike anything else I’d ever seen- huge, with a puffy, crunchy shell encasing vegetables within. On it’s own, they didn’t have much flavor, so I added sweet and sour and hot sauce to it. The Rice Roll with Spare Ribs was interesting, but the spare ribs were a little fatty and boney for my taste. More successful was the House Special Roast Pork Bun– steamed white dough, fluffy and filled with sweet roast pork. Very good, but I always wish there was more pork in the pork buns! My favorite dim sum was the steamed Shrimp and Chive Dumplings, which came out green in color. Delicate dumpling skin, savory interior. Delicious!

We both got beer, but the teas they offered varied from Jasmine and Chrysanthemum to Earl Grey. If I’d known I would’ve ordered dessert, which they are known for, particularly their Almond Cookies and steamed Lotus and Red Bean Buns. Also the table next to me ordered a soup that looked intriguing. Next time!

Nom Wah Tea Parlor Recommended Dishes: Steamed Roast Pork Bun, Steamed Shrimp and Chive Dumplings, Almond Cookies

That night we had the play Funny Girl with Lea Michele (of Glee fame) so we ate in Times Square at an Indian Restaurant Zeke had found which offered New York Restaurant Week named Saar. I was totally stumped as to what to order for dinner (and still a little depressed about missing The View) so I asked the waiter what to get. I always ask the servers what they recommend at restaurants, even if I’ve already made up my mind. Because sometimes I change it.

I got the Beetroot Cutlets for my appetizer, which came with a Tamarind Aioli. I believe it was fried but it was delicious! Zeke got Prawn Balchao, a spicy shrimp appetizer that was very good, in a nice glaze. For my entree I got Pistachio Chicken, that came with a green cilantro sauce, with a little kick. Zeke got the Rogan Josh, tender lamb in a spicy red sauce. The entrees came with rice and we ordered a Chili Naan as well.

Zeke overdid the spicy dishes so luckily got Rice Pudding for dessert to cool it down. I got Ras Malai, a dessert with softened cheese with thickened milk. Kind of strange and not my favorite, but I did like Saar. Our waiter was very friendly and they offer 3-course dinners for $45, so you don’t have to wait for New York Restaurant Week.

Saar Recommended Dishes: Beetroot Cutlet, Prawn Balchao, Pistachio Chicken

Lunch the next day was at Le Rivage, before we went to see A Beautiful Noise, which was a play about Neil Diamond. I’m always looking for good restaurants in Times Square, which is known for its Broadway Plays but not so much its restaurants. I was happy to find Le Rivage, which is a charming, cozy French bistro with excellent service and delicious food.

While they did offer a New York Restaurant Week menu, the every day Prix Fix Lunch Special offered more variety, for just a couple dollars more, so that is what we got. We ordered a bottle of wine and I got the Baked Seafood Crepe, which was amazing! A fluffy, light crepe, stuffed with scallops, shrimps and mushrooms and blanketed in a velvety sauce- I loved it! Zeke got Escargot, which came in the traditional manner, with butter and garlic, perfect for dipping the slices of French baguette in.

My entree was the Truite Almondine, which was a large and delicious portion with toasted almonds in a lemon butter sauce and a side of Haricots Verts. Zeke enjoyed his Boeuf Bourguignon, a perfect lunch for a chilly day and it reminded us of our trip to Paris. Dessert for me was the Tart du jour- an Apricot Tart served with whipped cream. Zeke got our favorite dessert, Creme Brulee. Of course I had to try a bite, but I was worried about staying awake for the play after all that food and wine!

I will definitely keep Le Rivage in mind next time we have a play date in New York. The waiter also highly recommended their Roast Duck, which they are known for.

Le Rivage Recommended Dishes: Baked Seafood Crepe, Truite Almondine

I really enjoyed A Beautiful Noise and we stopped into Junior’s after the play to pick up one of their famous cheesecakes for a friend. What I wasn’t excited about was our dinner reservation. It was for a one Michelin star Mexican restaurant in Brooklyn. I was tired of Ubers and rushing and fancy meals, so we ended up eating Italian at a restaurant near our hotel called Serafina. More relaxed and enjoyable.

We split an order of meatballs and I got Truffle Ravioli, which was rich and delicious but I couldn’t finish. Zeke got Lasagna and we went back to our hotel, happy and full. Now that Global Warming seems to have taken effect, perhaps New York in February isn’t so bad! And there’s always New York Restaurant Week to tempt me to return. We already have our list of things to do in New York for next year.

The city seen from the Queensboro Bridge is always the city seen for the first time, in its first wild promise of all the mystery and beauty in the world.

F. Scott Fitzgerald

London is satisfied, Paris is resigned, but New York is always hopeful. Always it believes that something good is about to come off, and it must hurry to meet it.

Dorothy Parker

Up Next: Cheap Buys at the Grocery Store and Oscars Week!

The appeal of these Mango Almond Overnight Oats is they are made ahead, stuck in the fridge and ready to eat for breakfast the next morning. They are also a portable breakfast to take on-the-go, making them perfect for busy people who want to eat healthy. Mason jars with a top make the perfect container for Overnight Oats.

When you mix the ingredients together in the beginning, they are soupy, but overnight, the ingredients thicken and become spoonable. Between the chia seeds and oatmeal that absorb liquid, the Overnight Oats turn into a pudding-like consistency.

I originally tried a Pumpkin Pie version of Overnight Oats, but wasn’t crazy about it, so I’m posting a recipe for Mango Almond Overnight Oats, which I found years ago online and love. The best time to make these is in the summer, when mango season is in full tilt, but frozen mango can be used or fresh peaches.

Mango Almond Overnight Oats

Recipe by Monica of The Yummy LifeCourse: BreakfastCuisine: HealthyDifficulty: Easy

Servings

1

servings

Prep time

9

minutes

Calories

195

kcal

Ingredients

• 1/4 cup uncooked old fashioned rolled oats

• 1/3 cup skim or almond milk

• 1/4 cup low-fat Greek yogurt

• 1 1/2 teapoons chia seeds

• 1/8 teaspoon almond extract

• 1 teaspoon honey

• 1/4 cup diced mango (about 1/2 a small mango)

Directions

• In a half pint jar or container, add oats, milk, yogurt, chia seeds, almond extract and honey. Put lid on jar and shake until well combined.
• Add mangoes and stir until mixed through.
• Put lid on jar and refrigerate overnight or up to 2 days. Eat chilled.

Recipe Video

Notes

• If you don’t like almond flavor, add vanilla extract instead.
• If you do like almond flavor, you can add some toasted almonds as well.
• Add a dash of sea salt, if desired.

What is it?

I asked the bartender, who’d invented this particular Passionfruit Martini.

It’s Li Hing. You can find it anyplace in Hawaii.

said the bartender.

Indeed, once she mentioned it, I did see it all over- at the airport gift shop, the grocery store, ABC store and in restaurants, at the front counter. Of course, I bought a big bag to bring home with me to make my own Passionfruit Martini. But what is Li Hing powder (or Li Hing Mui) really?

It’s dried plum skin that’s been pickled in a combination of licorice, red food coloring, salt and sugar. This is what gives the powder its distinctive, (some say acquired) strong flavor. While it is a Hawaiian staple, the powder actually comes from Taiwan. Besides being used in cocktails, it’s also sprinkled on fruit (like pineapple), on desserts and candy.

I looked up recipes for Passionfruit Martinis that featured exotic ingredients, like passionfruit liqueur, but in the end, I made a very simple version with just three ingredients. Passionfruit juice, vanilla vodka and Li Hing Powder. It’s a very simple drink, but the Li Hing adds complexity, which makes it work.

While you can buy passionfruit juice at Publix (Ceres is the brand Zeke found), it seems to be a clear, cocktail type version. The Passionfruit Martinis I had in Hawaii, were thicker, with pulp, so I purchased some at a Juice Store in Key Largo. There are many juice stores in Miami, such as El Palacio de los Juegos, where fresh juice can be purchased.

Vanilla vodka can be purchased at any liquor store, but since I had a big bottle of Titos and vanilla beans, I made my own. I oomphed up the vanilla flavor, since I didn’t let it sit very long, by adding a splash of vanilla extract. The result? The vanilla flavored vodka compliments the tart, tropical passionfruit juice and the Li Hing rim adds an unexpected and unusual punch of flavor to make for a memorable cocktail.

This would be a perfect cocktail to celebrate Labor Day in sultry, still-summery, Miami. Li Hing powder can (like everything else in the world) be purchased on Amazon.

Passionfruit Martini

Recipe by Gina GuilfordCourse: CocktailCuisine: HawaiianDifficulty: Easy

Ingredients

• 1 cup Vanilla Vodka

• 2 cups Passionfruit Juice

• Li Hing Powder

• Lime, sliced in half

Directions

• Sprinkle Li Hing powder on small plate.
• Take lime half and rub over rim of a martini glass rim. Dip rim in Li Hing powder.
• Stir cold vanilla vodka and passionfruit juice together and pour into chilled martini glass.

Notes

• To make Vanilla Vodka, place one split vanilla bean into a clean, empty wine bottle. Pour good vodka over the bean and let steep, the longer the better.
• I eyeballed the proportions, so adjust to your taste.

Up Next: Ina’s Cauliflower Toasts and Bittersweet Book Club

She moved there about a year ago for a great job and, while she’s been home several times, we hadn’t gotten out to the City by the Bay until now. We stayed at a hotel at the top of Nob Hill and the first room they gave us was kind of awful. It had a filthy couch and hole in the carpeting, (Zeke told the front desk he’d had better furniture in his fraternity house) so they upgraded us to a lovely suite- complete with a sun room, dining room and a fantastic view of San Francisco. It was heaven.

This is nicer than our house.

Zeke said.

Indeed, when we returned, the cat had thrown up in the living room, our upstairs air conditioning had quit, our outside freezer had defrosted, there were sugar ants overtaking the kitchen and our garbage disposal sounded like it was about to grind to a halt. Not to mention all the various palm fronds and yard debris strewed about the yard. Ah! The joys of owning a home.

But, while we were in San Francisco, we had some great meals. I’ve narrowed it down to my favorite Breakfast, Lunch and Dinner, in case you have a chance to visit the city that was my Dad’s favorite.

Anyone who doesn’t have a great time in San Francisco is pretty much dead to me.

Anthony Bourdain

I’m going to start with Lunch, because that’s the first meal we had there and unbeknownst to me, was one of Anthony Bourdain‘s favorite San Francisco’s restaurants. It is Swan Oyster Depot on Polk Street, which was just a short walk from our hotel. It’s a very small place, just a long bar inside with stools; there are some tables set up outside, possibly a Covid invention.

We arrived after our six-hour flight around 1 p.m. and I was hungry. I have low blood sugar, so had eaten on the plane, but when I saw the long line waiting outside of Swan, I got testy (according to Zeke). When a Swan employee came out and announced that after 2 p.m., no one else could enter, I started getting anxious, as no one seemed to be leaving Swan’s. Luckily, we made it to the front of the line around 1:45. I peeked inside to see a sign that said “Cash Only.” “Do you have cash?” I asked Zeke. “Not enough,” he said and sprinted across the street to an ATM.

He returned in the nick of time and we were seated outside. Of course, we had to try the oysters, since it is an oyster depot. They were good and came with lemon wedges and homemade horseradish. We got a cup of Clam Chowder, which had unfortunately broken, but the Sourdough Bread and butter were perfect with my wine and Zeke’s beer. And, as I mentioned, I was starving.

I’d seen two older gentlemen who looked like locals, order a huge salad, so we did as well and OMG! We got the Combination Seafood Salad for $32, at the recommendation of our server. It had tiny, bay shrimp, fat, juicy, pink prawns and gobs of fresh, sweet Dungeness crabmeat which was all piled onto chopped iceberg lettuce and served with a sweet and tangy Louie dressing. It was heavenly and the perfect lunch for a summer day in San Francisco. Bourdain called Swan Oyster Depot his “touchstone in my world wanderings.” High praise, indeed.

The next morning I Yelped Breakfast places near our hotel and Mymy came up, so we walked over. We were early, but there were already people milling about. We ate inside, although there was also outdoor dining available. The framed photos inside were Norman Rockwell paintings and Americana scenes; the people running it were Asian and the vibe was kind of French. So, it was eclectic.

This was a small, but clean and bright breakfast spot with relaxing music and excellent service. I loved the coffee, so asked the brand. My waiter told me it was “America’s Best”, but to make sure something wasn’t lost in translation, I checked out the label as I went to the rest room. It is America’s Best Coffee Roasting Co. and they were serving the “Special French” flavor. The first test of a great breakfast place is its coffee, in my opinion. If the coffee stinks, I don’t care about the rest.

I ordered the Miss Mymy, which had Parmesan Crusted Zucchini Pancakes, two eggs, meat (I got bacon) and either Fried Potatoes or Salad. I was trying to balance out my indulgence with virtue, so ordered salad. Mistake, because the dressed salad was under my pancakes and the dressing leaked into my other good stuff. Salad with dressing, onion, radishes + sweet Pancakes= no good.

I asked for a plate, which came immediately and removed the offending salad away from the rest of my breakfast. The Miss Mymy was pricey ($22) but absolutely delicious! The pancakes didn’t really taste of the parmesan or zucchini, but were light and lovely, sprinkled with powdered sugar and perfect with the over-easy eggs and crispy bacon. Coffee refills were free and I was so full after eating my Miss Mymy, I could barely look at the salad, but took one bite just to taste it.

Zeke got the 6-Hour Corned Beef Hash. He’s a bit of a Corned Beef Hash nut, so I value his opinion on this dish. He loved it! It was topped with two sunny-side up eggs and a creamy salsa verde that really kicked it up a notch. He got the Fried Potatoes as his side, which were cubes of potatoes that had been deep fried and were to die for! There were so many other tempting items on the menu- Various Benedicts, a Monte Cristo and a Banana Souffle Pancake, that if we’d had another breakfast out in San Francisco, Mymy would have been my pick. This is very unlike me, as I like to try different places when in another city, but it was that good.

My favorite Dinner was at a place I’d eaten twice before, which was only a block away from Lauren’s apartment in the Russian Hill area, at the top of Nob Hill. Seven Hills is a small Italian restaurant that specializes in homemade pasta. The first time we went, we had a fantastic Burrata-stuffed Tomato with aged balsamic vinegar and an Egg Yolk Ravioli. Alas, those items were gone from the menu, but we all loved our appetizers and entrees.

For appetizers we got a Fig and Burrata Salad with Almonds, Mint and Arugula and a House Made Herb Focaccia. We ordered a lovely bottle of coastal wine from Italy called Verdicchio to share, which had almond and floral notes, according to the wine list. The wines were all selected to compliment the food served. The salad was light and delicious, with the fresh herbs and crunchy almonds. The bread was cheesy and perfect for sopping up the pasta sauce.

We all got pasta for our entrees and the prices at Seven Hills are reasonable, unlike some San Francisco restaurants. My Agnolotti ($27) came with corn, basil, chives and was garnished with popcorn and dill sprigs. It was summery, light and I loved it. Lauren got the Pappardelle ($28) with pork sausage, which was a little heavier and Zeke got a special of Truffle-Stuffed Pasta in Truffle Butter, which he enjoyed. We got an Apple Bread Pudding for dessert, which we all split. It came with a creamy sauce and was garnished with pink apples and Dahlia flower petals. So pretty!

Honorable Mention: Goes to my Tortilla Soup at Don Pistos. The food was very good at this Mexican restaurant, but the service was a little unorganized, with dishes coming out at different times. I feel with Covid, we need to give restaurants a break, as many are short-staffed. At any rate, my Tortilla Soup was a little pricey at $14, but was a meal unto itself. A huge portion of red, brothy goodness, it was chockfull of shredded chicken, avocado chunks and cilantro and topped with crunchy tortilla strips. It really hit the spot on that chilly, windy San Francisco night. Their Seasonal Passionfruit Margarita, rimmed with chili salt, was also delicious.

Of course, I had to get an Irish Coffee at the famous Buena Vista Cafe, near Fisherman’s Wharf. Alas, I didn’t get to my Dad’s favorite restaurant- Scoma’s– on Pier 47 this trip. We had two food walking tours- North Beach and Chinatown– and a dinner reservation at Ernest, which my cousin Stephanie (who lives in San Fran and works for Yelp) recommended. So Scoma’s will have to wait until our next trip. Zeke is already starting a list of restaurants for our return in March. Top of the list is House of Prime Rib, another one of Anthony Bourdain’s favorites.

The loveliness of Paris seems somehow sadly grey. The glory that was Rome is of another day. I’ve been terribly alone and forgotten in Manhatten. I’m going home to my city by the Bay. I left my heart in San Francisco.

Tony Bennett

Up Next: Passionfruit Martini

Hawaiian Food itself is a bit of a mixed plate, with five distinct styles reflecting the history of its settlement. There are influences from Polynesian, European and American, New England (missionaries), Whalers and Immigrants (including China, Japan, Korea, The Philippines, Puerto Rico and Portugal). All of these distinct styles were fused together to form what is now known as “Hawaiian Regional Cuisine.”

Coconuts

The one food I remember when I visited Hawaii as a child were these delicious, fluffy pancakes, served with Coconut Syrup. Coconut syrup is still popular in Hawaii and I covered my waffles with it, and topped it with toasted coconut and chopped macadamia nuts. Heavenly! I served my grandson the syrup with his pancakes for breakfast and he loved it.

Macadamia Nuts

The other thing I remembered about our visit was touring the Mauna Loa Macadamia Nut Factory and seeing how they harvested and processed the nuts. On our trip, we stopped at a Tropical Farm where they had macadamia nuts of every flavor, from savory- onion and garlic- to sweet- coffee and cinnamon- to sample, and of course buy.

Pineapple

I will never forget my Dad stopping on the side of the road and plucking a pineapple out of a field. All us kids thought we were going to get arrested! But, back at the hotel, when we sliced it up and ate it, it was the best pineapple I’d ever eaten. I had pineapple every day of our trip to the Hawaii and it was always delicious. Maui, with their sweet Maui Gold pineapples, is especially known for its pineapples. The pineapple business used to a lucrative one for Hawaii, but now most of the pineapples grown are used locally.

Fresh Fruit

Many of the Tropical Trees growing in Hawaii are the same as we have in Miami, so there are an abundance of Papayas, Mangoes, Bananas and Lychees available. They made repeat appearances at our breakfast buffets, which was much appreciated.

Lilikoi

Lilikoi deserves a special mention, since I encountered it all over the Hawaiian Isles. I had this delicious, yellow colored jelly at breakfast and asked what it was. Lilikoi, or Passionfruit and it’s used in many dishes in Hawaii from cocktails, (Lilikoi Martini) to desserts, like Creme Brulee. I even brought some (USDA approved) seeds home with me to plant so I can have my own Passionfruit Vine here in Miami.

Li Hing Powder

When I had a Lilikoi cocktail at Jackie Rey’s Ohaha Grill on the Big Island, the glass was rimmed with a red seasoning I couldn’t identify so I asked the bartender. what it was. She said “It’s Li Hing”, salted plums, you can find it in any local grocery store.” Indeed, she was right. It has a very distinct (possibly aquired) taste of sweet, salty and liquoricey. In Hawaii, they sprinkle it on everything, including poke, pineapple and ice cream.

Coffee

Hawaii is one of the few states in the U.S. where coffee production is a significant economic industry and it is the second largest crop grown there. Kona coffee, in particular, is a prized variety, since the elevation and the volcanic soil make for perfect growing conditions. We visited a coffee farm in Kona and sampled the coffee, which is like black gold. We also bought many bags (at $27 a pop) to bring home as gifts. Interestingly enough, I liked the coffee grown in Kauai better than the Kona coffee.

Taro

Taro, a tuber, is a staple in the Hawaiian culture and its root is mashed to make poi, a dish traditionally eaten with the fingers. I remember reading about it as a child and being disappointed when I finally tasted it on our trip. As one of our tour guides on this trip said: “It tastes like wallpaper paste.” Still, the taro plant is considered to be sacred in the Hawaiian culture and poi is a must at any Luau.

Ube

Another tuber, this one is sweeter in color, with a beautiful purple color which makes it stunning in ice cream, pancakes or bread. It can also be baked, like a sweet potato. It’s trending lately, as I’ve found Ube spread and Ube Mochi at Trader Joes.

Fresh Seafood

There’s an abundance of fresh seafood in Hawaii. What I encountered most was Ahi Tuna, (popular in poke), Ono (Wahoo) and Mahi Mahi. When I visited Hawaii with my parents and they ordered dolphin for dinner, the waiter took pains to explain we weren’t eating Flipper. My Dad told him we were from Miami and knew what dolphin was. The need to clarify the difference is probably why dolphin is now popularly known as Mahi Mahi.

Beef

There are a lot of Cattle Ranches throughout the Hawaiian Islands, so beef is plentiful and fresh. It’s used in dishes like Loco Moco– a breakfast dish which is a hamburger patty over white rice, with a fried egg and gravy. We also had Hawaiian Burgers (with grilled pineapple) and Teriyaki Steak– one of my favorites.

Spam

Spam became popular after World War II, when it was served to G.I.’s. It then became a staple in Hawaiian food, either fried and served with white rice or on a sushi roll known as musubi. I had it in a Mixed Plate and in Fried Rice; it was actually quite tasty. Spam, a processed meat product, is relatively inexpensive and non-perishable, making it an easy and affordable food for Hawaiians.

Tacos

Fish tacos are the fuel of surfers, so they are obviously a popular Hawaiian food, but I saw tacos of all types- pork, shrimp, chicken, mushroom and tofu- on the menus in Hawaii.

Macaroni Salad

This creamy and delicious side is seen all over Hawaii. When I ordered Spicy Poke, it came with two scoops of rice and macaroni salad. Can you say carb overload? The delivery person said I hadn’t indicated a side, so he just brought it with the side people normally order- macaroni salad. It’s a staple of the Plate Lunch, which originated with Plantation workers in Hawaii. The bland creamy dish balances out the salty, sweet and saucy proteins served on a Plate Lunch.

Huli Huli Chicken

This is a whole chicken that’s been marinated in a terayaki-like sauce, put on a rotisserie and grilled over mesquite wood. Huli means turn in Hawaiian, so this dish means turn-turn, like the chicken does when in rotates over the fire. It is ono! In other words, delicious.

Kalua Pork

This pork has nothing to do with the coffee flavored drink, but everything to do with Hawaii. The traditional Kalua Pork was a whole pig, stuffed with hot coals, wrapped in banana leaves and buried in the ground in an Imu– an underground oven- to cook for many hours. Digging the pig out is part of the ritual at a Luau and the succulent, tender pork is served alongside many other sides. Since most people don’t have access to an Imu, a modification in cooking uses Pork Shoulder, rubbed with salt and cooked either in a Dutch Oven or Slow Cooker. Liquid Smoke seasoning adds the smokey flavor.

Sesame-Miso Dressing

This was the dressing I encountered all over Hawaii and it’s delicious! They even served it, with Spring Mix, at the Breakfast Buffet at the Prince Waikiki hotel. Salad for breakfast? Why not? It’s nutty, umami taste lends itself to many different uses.

Mai Tai

The one Tiki drink seen ALL over Hawaii, was the Mai Tai. Our favorite Mai Tai was at $20 version at the Mai Tai lounge in the historic Royal Hawaiian Hotel in Waikiki. Although they claimed to have invented the Mai Tai, there is some disputing that fact, but no disputing it was our favorite Mai Tai of our trip. Zeke kept trying Mai Tais at other places throughout our trip, but none compared. That was my first and last Mai Tai. I figured I’d had the best and wanted to stop with that.

Dole Whip

Yes, that Dole Whip you’ve had at Disney World next to the Enchanted Tiki Birds is a big dessert in Hawaii. We ate ours a Lappert’s, a famous Ice Cream shop that started in Kauai. It was exactly like the one you get at Disney World, but served with fresh chopped pineapple on top. Shaved Ice (like a snow cone) is also a big frozen treat in Hawaii, especially the Rainbow flavor, but alas, I didn’t try any. That much sugar would make me go to sleep and I didn’t want to waste any of my vacation sleeping in the middle of the day.

Of course, this article only touches on the some of the foods of Hawaii. There are so many more I didn’t get to try. I guess that just means I’ll have to go back. They say they don’t say goodbye in Hawaii but say instead, “Ahui hou kakou”- until we meet again.

Ito is an eating boy, he never get enough from fish and poi He eat everything, he don’t care what He even eat the shell from the coconut.

Ito Eats, from Blue Hawaii

Up Next: Sesame-Miso Dressing