Epicurean Family

NOVEMBER 2009 FAMILY FOOD EVENTS ACROSS THE NATION

2009-11-04T06:41:00.000-05:00

National Peanut Festival, Oct 30-Nov 8, 2009 (Dothan, AL)
Florida Seafood Festival, Nov 6-7, 2009 (Apalachicola, FL)
Chocolate Festival of Texas, Nov 7, 2009 (Houston, TX)
Local Flavor Harvest Lake Stroll at Skytop Lodge, Nov 7, 2009 (Skytop, PA)
5000 Egg Giant Omelette Celebration, Nov 7-8, 2009 (Abbeville, LA)
The Metropolitan Cooking & Entertaining Show, Nov 7-8 (Washington, DC)
Rayne Frog Festival, Nov 12-14, 2009 (Rayne, LA)
Holiday Chocolate Festival at the Broadmoor, Nov 15, 2009 (Colorado Springs, CO)
Harvest Bounty, Nov 22, 2009 (Elk River, MN)

PUMPKIN SEEDS: The Truth is Out There (Recipe)

2009-10-29T18:53:00.003-04:00

by Janice Decker

There are many basic recipes to make home-roasted pumpkin seeds. They all seem practically the same with minor variations. Problem is, if one recipe says to bake at 400 degrees for 45 minutes and an identical recipe says to slow roast at 300 degrees for only 20 minutes, which is right?

I invented a unique recipe that will give you perfect seeds with gorgeous autumnal color. To rinse or not to rinse? Do I boil the seeds first? Do I really need to dry them for 24 hours before baking? Certainly not! This recipe is easy, fun, and the seeds are DELICIOUS.

RUSTIC PUMPKIN SEEDS (Recipe)

Remove seeds from a fresh pumpkin
Immediately remove only larger pieces and filaments of pulp
DO NOT RINSE
Place seeds in large plastic (gallon size) bag
Pour a little corn oil over seeds
Massage the bag until all the seeds are coated and the pumpkin residue takes on the quality of beaten egg yolk
Make sure all the seeds are coated with this pumpkin “glaze”
Line a large 3/4" deep cookie sheet with aluminum foil
Spray foil lightly with cooking oil and sprinkle with fine SEA salt
Distribute pumpkin seeds evenly (one layer only) on foiled cookie sheet
Sprinkle again liberally with SEA salt
Bake at 300 for about 15-18 minutes - definitely less than 20
WATCH THEM!
Once seeds begin to turn color, use a spatula to shuffle them. You will notice autumn leaf-like coloring and speckles that look like seasoning appear! That’s the magic of this recipe.
Set timer and bake for only 2 minutes more
Remove from oven
Lay seeds out on paper towels

While the seeds appear dry, you will see the oil get absorbed on the paper towels. Let cool. Store in air-tight container. If packaging in paper Halloween bags, line bags with wax paper. This is easy: cut a strip of wax paper a few inches wide (the width of bag), fold in half, slip into the bag using a small spatula, spoon your cooled-off seeds inside, fold and staple! Great treat bag.

Cooking Up a History Lesson

2009-10-28T12:48:00.018-04:00

by Giovanna Kiballa & Ellen McGlynn

Is there any better way to learn about history than to eat your way through it? With school now at fall peak, textbooks in full bloom, and holiday ovens set to pre-heat, it might be a good time to check out some of these great historical cooking lessons from Capstone Press:

More delicious titles from Capstone:

Though geared toward grade school readers, these books are a treat for the whole family!

CHILDREN'S COOKING CLASSES, HARRY POTTER, AND AN EASY RECIPE FOR TREACLE TARTS

2009-10-21T21:01:00.021-04:00

by Ellen McGlynn

This week I am busy planning a Harry Potter themed cooking class for nine neighborhood children, ages 5 to 11. I’m always excited at the prospect of entertaining kids in this fashion for one sole reason: they seem to love it! There is one comment I always hear from the parents whenever I post pictures of my cooking classes, and that is how focused and interested the children look. I used to think it was just my child with the inordinate interest in food, but it turns out I am surrounded by food-inspired children. Could it just be the neighborhood I’m living in? That’s a strong possibility, but I don’t think so.

All around the nation, a movement has been brewing for years, and its foundation lies in not just talking about children eating better but actually involving children in more hands-on food activities to help drive them away from processed foods and make them more discriminating eaters with a genuine appreciation for food sources and food history. Cooking is but one way of accomplishing that task.

In our neck of the woods, there is not much available in the way of hands-on children’s cooking classes, which is why I have taken it upon myself to help fill in the gaps. If you are interested in cooking classes for your child, check out the following great websites. You may actually get lucky and find a class near you.

Young Chefs Academy (Various Locations)
Classy Kids Cook (Cary, NC)
Kids Cooking Company (Dallas, TX)
Kids Culinary Summer Camp (Highgate Center, VT)

One of my personal favorite websites, and not only because it’s a product of one of the best cooking schools in America, is CIAkids.com. This is a great website for homeschoolers and it also provides links to children’s classes that are available at the Culinary Institute of America. Take a look!

If you are a business or program that currently offers regularly-scheduled classroom-style children’s cooking classes, and you have a great website you’d like to share, we would love to hear from you. Just click on the light orange Comments link below this post. Your website’s link may get posted on our sidebar under Children’s Cooking Classes.

TREACLE TART WITH ROLLED OATS (Pictured Above)

Use any packaged pie crust mix, roll out thin and cut large enough to line 4" tart pan. Sprinkle 1 level Tablespoon rolled oats in bottom of tart shell. Add a pinch of ginger and a pinch of lemon zest. Pour 1/4 cup golden syrup over oats (I was able to find mine in the United Kingdom section of Wegmans International Foods department). Add one teaspoon of fresh lemon juice on top of the syrup. Sprinkle one more level Tablespoon of oats over the syrup and lemon. Add another pinch of ginger and another pinch of lemon zest. To give it that real Harry Potter feel, add moon and star cutouts on top. Bake at 400 degrees for approximately 25 minutes. One box of pie crust mix can make four to five tarts.

PUMPKIN MUSHROOM BISQUE (Recipe)

2009-10-15T16:16:00.008-04:00

by Ellen McGlynn

The pumpkin carving season is upon us and, dare I say, even the snow is upon us. This morning’s wintry weather forecast put me in wood-gathering mode and set me to thinking about what comfort foods could be had from the pumpkin mash and juice left over from last night’s carving ceremony (one pumpkin was sacrificed for the greater good: our stomachs). What I ultimately created was a bisque version of a Curried Pumpkin Mushroom Soup recipe found on www.cooks.com. The pumpkin mash and juice used in this recipe were created using my handy dandy Omega J8005 all-purpose juicer (this is an amazing appliance!) which I had set to separate juice from pulp. For future reference (both yours and mine), I wanted to know just how much juice could be had from a large pumpkin, so I juiced the peeled flesh of 1/4 large pumpkin, and came up with a measure of 4 cups of mash to 1 cup of juice.

PUMPKIN MUSHROOM BISQUE

½ lb. mushrooms, sliced
½ cup minced onion
2 Tbsp. butter
2 Tbsp. flour
2 tsp. curry powder
3 cups chicken broth
1 lb. fresh pumpkin mash
2 Tbsp. fresh pumpkin juice
1 Tbsp. honey
¼ tsp. grated nutmeg
1 ½ tsp. salt
1 cup light cream

Garnish: Pumpkin juice and scallions

Melt butter in stock pot to lightly fry mushrooms and onions. Add flour and curry to pot and stir constantly over medium heat for several minutes. Add broth, pumpkin mash and juice, honey, nutmeg, and salt. Whisk until all items are mixed well. Cook for about 15 minutes. Remove soup to blender and puree until smooth. This may need to be done in two batches. Return to stock pot and add light cream. Heat until hot, but do not boil. Serve with a swirl of pumpkin juice on top and a sprinkle of chopped scallions.

PIEROGIES (Recipe)

2009-10-08T21:46:00.021-04:00

In honor of NATIONAL PIEROGI DAY, celebrated October 8th (see post dated 10/08/09, 5:02pm).

This recipe makes 2 dozen pierogies.

Dough: 2 1/2 cups flour
            2 eggs
            1 teaspoons salt
            Water (enough to form a nice firm dough—approximately 1/2 cup)

Let dough stand 5 minutes in a ball. Roll out and fill. Drop in briskly boiling water and let boil for 5 minutes or until done. Top with butter and onions.

     Filling: 3 medium potatoes
                8 oz. extra sharp cheese (the sharper the better)
                Salt to Taste

Mix flour, salt, eggs, and water to form a nice firm dough. Divide dough in half and work each half separately until fairly smooth. The dough should be wet enough to hold together yet dry enough to leave no sticky residue on the hands or in the bowl.

Wrap each individual dough ball in plastic wrap and set aside for a minimum of 5 minutes.

Grate cheese and set aside. Peel and cube potatoes and boil in salted water until soft for mashing (1 teaspoon of salt per quart of water).

Place dough on floured cutting board.

Roll dough thin like a pie crust into a 14-inch round and cut into 3-inch (approximately) squares with a pizza cutter. It is important that the dough be rolled very thin because of its density. It may take a while to roll out because of its elasticity. If rolled too thick, it will be too chewy and never seem done even if boiled for a longer period of time.

Drain potatoes and mash together with cheese to form a creamy filling.

Salt to taste. Add extra cheese if not sharp enough. The key to this recipe is its sharp cheesiness.

Spoon warm filling onto each dough square. Filling may also be prepared a day ahead of time, refrigerated, and rolled into balls before placing on squares.

One by one, fold each dough square into triangular pockets and pinch ends together. If dough edges are too dry to adhere together, keep a small bowl of water nearby to dip fingers before folding.

Lay out folded pierogies in single layers with no edges touching, and cover with a clean linen until ready to boil. Covered pierogies can be set aside for hours if necessary before boiling. At this point, pierogies may also be frozen in single layers in an airtight container. Each layer should be sprinkled lightly with flour and separated with wax paper.

Add pierogies to boiling water (1 teaspoon salt per quart). Once pierogies float to top, boil for an additional 8 minutes. Up to several dozen pierogies can be boiled at one time depending on the size of the pot.

While pierogies are boiling, fry 1 large onion and 1 stick butter (1/2 cup).

The finish is actually the secret to a good old-fashioned pierogi. Rather than drizzling the butter and onions over finished pierogies (as shown), place butter and onions in a large stock pot. Add pierogies. Place lid tightly on pot and hold lid in place while shaking gently to coat all pierogies with butter and onions.

Pierogies can also be served without butter and onions, but that would be a sacrilege.

This recipe was derived from my mother's little black recipe book, dated 1953, the year my parents were married. It's the only pierogi recipe our Ukrainian family has ever followed.

HAPPY PIEROGI DAY!

2009-10-08T17:02:00.014-04:00

Today is National Pierogi Day. Bet you didn’t know that. I didn’t, until I looked at my daughter’s school lunch calendar this morning. Now that’s how you know you are heavily embedded in a culturally rich community. Northeastern Pennsylvania, while markedly Irish and Italian, carries with it a very deep Slavic heritage most popularly represented by the Polish, Ukrainians, and Russians--the folks who brought pierogies to America. I happened to grow up in a Ukrainian household and am one of the few remaining American-born purebreds under 45. That pierogies (vareniki to Ukrainians and Russians), basically potato-cheese dumplings, would find themselves on a national celebration register delights me to no end. With just a tiny bit of digging on the suspicion that Mrs. T’s had something to do with this, I was able to reach a representative of the company to confirm.

“We took the initiative to register it in Chase's Calendar of Events," acknowledged Gary Lauerman, Director of Sales and Marketing for Mrs. T’s Pierogies. “We filled out the paperwork and got it approved.”

Along with over 12,000 other special events celebrated internationally, pierogies now have their own special day in what is considered the most authoritative special event register in the world.

“We decided on October 8th because it was on this day [57] years ago that the first box of pierogies was sold commercially in Shenandoah, Pennsylvania. Today, Mrs. T’s sells a half billion pierogies per year,” said Lauerman.

To celebrate this inaugural year for National Pierogi Day, Mrs. T’s conducted a special flag raising ceremony and provided a catered lunch for all of its employees.

To tie in with National Pierogi Day, Mrs. T’s also sponsors a hunger drive for the first two weeks in October wherein portions of proceeds from pierogi sales are set aside to support local food banks. Mr. Lauerman estimates that Mrs. T’s will be able to donate $50,000 toward that cause this year, which was only piloted regionally in the northeast. Next year, Mrs. T’s hopes to expand its two-week food bank program nationally to coincide with National Pierogi Day thereby further heightening awareness for both events.

Now that’s something to celebrate!

Visit the Mrs. T’s website for recipes, coupons, and more consumer information.....and Happy Pierogi Day!

Stay tuned tomorrow for a step-by-step pictorial on homemade pierogies.

CHOWDER SEASON: A Spicy Red Crab Recipe for the Soul

2009-10-07T15:59:00.006-04:00

It’s chowder season again, and I am reminded of a crisp weekend in December some years ago when I was visiting the tiny historic seaside town of New Castle, Delaware, to attend a Colonial holiday party at The Arsenal for which I was to be a guest of honor. I had arrived early for the event with hours to spare, and so I took to the sidewalk to reflect upon the year’s events. Among the quiet bustle of mid-afternoon visitors and the distant melody of a young fife and drum corps playing Christmas carols, I decided to check into a cozy little gift shop where I was instantly called by the aroma of a spicy red crab chowder, the likes of which I had never seen nor tasted before. It was served piping hot, and the Old Bay spice was like medicine for the soul on that cold autumn day. I had begged several store clerks for the recipe, but it was almost as if the soup had appeared by magic in their tureen because no one seemed to know the answer. Returning home that weekend, I set out to reproduce what, to me, still stands as the most satisfying red chowder I have ever tasted.

This is the closest I have ever come. Enjoy!

NEW CASTLE SPICY RED CRAB CHOWDER

Makes 4 quarts

2 Quarts seafood stock

1 Quart stewed tomatoes

4 teaspoons Old Bay seasoning

1 large onion, minced

3 Tablespoons butter

2 Tablespoons flour

12 ounces baby corn kernels (fresh or frozen)

12 ounces lump crab meat (2 - 6oz. cans)

10 ounces cut green beans (fresh or frozen)

1 Tablespoon fresh chopped parsley

1 teaspoon fresh cracked pepper

1 teaspoon kosher salt

Pour 2 quarts seafood stock and 1 quart stewed tomatoes in large stock pot. Add 4 teaspoons Old Bay Seasoning.

Melt 3 Tablespoons butter in a separate pan and add minced onions until onions take on a translucence. Turn off burner and add 2 tablespoons of flour to butter and onions until all the butter is absorbed into the flour. Add mixture to stock.

Add 12 ounces baby corn kernels, 12 ounces lump crab meat (drained), and 10 ounces of cut beans to stock pot.

Simmer for 15 minutes. Add 1 Tablespoon fresh chopped parsley, 1 teaspoon fresh cracked pepper, and 1 teaspoon kosher salt.

Chowder is done when beans are tender.

Pack this chowder in a thermos for a chilly fall picnic. You won’t regret it!

Serve piping hot!

OCTOBER 2009 FAMILY FOOD EVENTS ACROSS THE NATION

2009-10-01T10:21:00.006-04:00

Epcot International Food & Wine Festival, Sept 25 - Nov 8, 2009 (Orlando, FL)
Harvest Day, Oct 3, 2009 (Preston, MN)
California Avocado Festival, Oct 3-4, 2009 (Carpinteria, CA)
Taste of Rhode Island, Oct 3-4, 2009 (Newport, RI)
Chowderfest Chowder Cook-Off, Oct 4, 2009 (Long Beach Island, NJ)
International Pickle Day, Oct 4, 2009 (New York, NY)
Zwolle Tamale Fiesta, Oct 8-10, 2009 (Zwolle, LA)
38th Annual National Shrimp Festival, Oct 8-11, 2009 (Gulf Shores, AL)
Food Network New York City Wine & Food Festival, Oct 8-11, 2009 (New York, NY)
Kiepersol Estates Harvest Fest and Grape Stomp, Oct 10, 2009 (Tyler, TX)

Taste of Georgetown, Oct 10, 2009 (Washington, DC)
Dungeness Crab & Seafood Festival, Oct 10-11, 2009 (Port Angeles, WA)
Taste of Atlanta, October 10-11, 2009 (Atlanta, GA)
Chowderfest, Oct 10-12, 2009 (Mystic Seaport, CT)
International Oktoberfest, Oct 10-12, 2009 (Newport, RI)
International Rice Festival, Oct 15-17, 2009 (Crowley, LA)
Apple Butter Making Day, Oct 17, 2009 (Preston, MN)
St. Mary's County Oyster Festival, Oct 17-18, 2009 (Leonardtown, MD)
Wellfleet Oysterfest, Oct 17-18, 2009 (Wellfleet, MA)
Barbecue Festival, Oct 24, 2009 (Lexington, NC)
National BBQ Festival, Oct 30-31, 2009 (Douglas, GA)
Boston Vegetarian Food Festival, Oct 31 & Nov 1, 2009 (Boston, MA)
National Peanut Festival, Oct 30-Nov 8, 2009 (Dothan, AL)

October Food Dates to Remember

2009-10-01T06:42:00.001-04:00

Oktoberfest, Sept 19-Oct 4, 2009
National Pierogi Day, October 8, 2009
World Food Day, October 16, 2009
Halloween, October 31, 2009

OKTOBERFEST AT THE PENNSYLVANIA RENAISSANCE FAIRE: An Authentic Taste of Germany (with a To-Die-For Recipe for Potato Pancakes!)

2009-09-30T10:38:00.006-04:00

Written & Photographed by Ellen McGlynn

Sidetracked only by a few acrobats and one sword swallower at Pennsylvania's annual Renaissance Faire, our mission this past weekend was to find a place to celebrate Oktoberfest, and that’s exactly what we did. Briefly escorted through the crowds by the Faire's resident sword swallower, Damien Blade, we found what we were looking for perched on a hillside under a red and white circus-sized tent on the perimeter of the Faire's weekly attractions. Left off with only the recommendation of trying the potato pancakes, we couldn't help but wonder if this was the recommendation of a guy who, by nature of his profession, might be just a few taste buds short or one whose golden throat made him a connoisseur. Alas, we turned, and he was gone. Gentle fellow that he was, we decided not to waste time judging his food credentials--afterall, sword swallowers are people too--and apparently his throat doesn't lie, for it was under this red and white circus tent we discovered the holy grail of potato pancakes.

As we approached the tent, it was not immediately clear that there were two lines and that we happened to be standing in the longer one. Not coincidentally, it was the line was for the potato pancakes. Eventually greeted by the sizzle of an active griddle, several hard-working cooks manned their stations churning out plate-sized pancakes two by two. The line moved quickly, and we were apparently in the hands of experts who knew how to move things along.

The food tent was indeed hosted by experts. The Lancaster Liederkranz, a local German choral group and cultural society established in 1880, has been hosting banquets and Oktoberfest celebrations for over 30 years at their own club as well as for other local festivals like the Pennsylvania Renaissance Faire. At one time only open to men of German heritage, the Liederkranz is open to both men and women, and prospective members need not be of German heritage in order to join. Non-members are also welcome to dine at their club located at 722 South Chiques Road, Manheim, PA, though non-members must be accompanied by a club member. Click here for a sample of their weekly menus. You may find yourself wanting to be a member sooner than you think.

I couldn't help but notice that the price for all of the delicious Liederkranz food we ordered, which included a giant bratwurst, weisswurst (veal sausage), sauerkraut, two super-sized potato pancakes, cherry kuchen, and apple strudel (all made from scratch)—came out to be less than $20. $19 to be exact. When I innocently commented on how reasonable the prices were, it was as if I were holding the golden ticket to the secret world of potato pancakes. A few friendly exchanges and one business card later, I was quickly shuttled to the frying area where I was able to meet the head chef responsible for the Lancaster Liederkranz's yearly following at the Pennsylvania Renaissance Faire's Oktoberfest weekend.

Anneliese Martin (shown far left with Glenn Yanos), a native of Minz, Germany, has been cooking for the Lancaster Liederkranz since they began hosting Oktoberfest celebrations at their club in 1974. Once serving as head chef, she is retired now but still volunteers for events like Oktoberfest at the Renaissance Faire, and clearly still holds a position of power as head of the kitchen. The celebrated potato pancake recipe that draws crowds to their tent year after year was brought to America by Anneliese where it has become a featured item on the Liederkranz menu. She and her fellow co-workers were proud to share with us what makes these potato pancakes so special.

“We make them with coarsely grated potatoes. We also add green onions in addition to regular onions, carrots and plenty of pepper. Just a little bit of flour, not too much, keeps the batter from turning black.”

Glenn Yanos, assisting Anneliese at the griddle, having just returned from Oktoberfest in Germany, was quick to boast the superiority of Anneliese’s recipe over those served at the Munich festival. Cooked to crispy perfection in Wesson vegetable oil, this recipe makes for both a delicately spicy and colorful pancake.

KARTOFFEL PFANNKUCHEN (POTATO PANCAKES)
Recipe by Anneliese Martin, Lancaster Liederkranz

3 med raw potatoes, peeled and rough grated
1 med onion, small chop
1 carrot, grated
2 green onions thin-sliced
1 egg
1 T flour
1 tsp salt
¼ tsp pepper
Vegetable oil for frying

Mix all ingredients together. Heat oil in large frying pan. Carefully drop large spoonful of potato batter in oil and form pancake. Fry, and turn until golden brown and crisp on each side. Good served with applesauce.

In order to secure large batches of fresh potato pancake mix for high-turnout events, the Liederkranz staff prepares their recipe in multiple 5-gallon buckets. To keep the batter from turning black, each 5-gallon bucket of mix is topped with flour that is then blended into the potato medley only after the bucket is opened for use at the event. According to Anneliese, this year it took 10 people, all over 80 years old, to peel the 750 pounds of potatoes it took to make the 200 pounds of potato salad and 500 pounds of potato pancakes they sell over the course of the Renaissance Faire’s two-day Oktoberfest celebration (roughly 1,000 pancakes per day). By comparison, the Liederkranz also prepares over 500 pounds of bratwurst and 300 pounds of weisswurst for the same event (pictured at grill, Dave Reinfried).

Though a rainy weather forecast may have been a deterrent for this year’s crowd at the Renaissance Faire in general, Liederkranz club president, Paul Stanavage, did not look worried. Poor weather typically sends fairgoers seeking shelter under food tents, which means extra cabbage for vendors. He was also happy to report a stellar crowd at the club’s own Oktoberfest celebration under sunny blue skies just a week before. Not so fortunate this time around were the festival's folk dancers and young Topfschlagen players (a German game where participants are blind-folded, spun around holding a large wooden spoon, and left to locate an overturned pot harboring a secret prize) who were forced to give up some of their activities on the Faire’s large open-air chessboard.

Unfortunately, the PA Renaissance Faire's Oktoberfest festival runs only one weekend per season, so when you miss it, it's gone. Plan to attend next year's event even under the threat of gloomy weather because, rain or shine, no matter how you slice it, Oktoberfest at the Pennsylvania Renaissance Faire is no small potatoes.

For more information, visit www.lancasterliederkranz.com and www.parenfaire.com.

Oktoberfest 2009 runs from September 19th to October 4th. With still several days left to plan your celebration, be sure to whip up a batch of Anneliese's Kartoffel Pfannkuchen for an authentic German plate your family and friends will never forget!

OKTOBERFEST IN AMERICA

2009-09-25T00:00:00.028-04:00

As September draws to a close, the question is, “Where will you be spending your Oktoberfest?”

Oktoberfest, a 199-year-old Bavarian tradition originating in Munich, Germany, runs for 16 days from mid-September to the first Sunday in October. In 1994, the length of the celebration was modified to include German Unity Day, celebrated each year on October 3rd. Should Oktoberfest traditionally end on either the 1st or 2nd of October, the celebration is then extended to end on German Unity Day. This year Oktoberfest runs from September 19th to October 4th and, as we speak, crowds around the world are celebrating this joyous festival honoring the marriage of Crown Prince Ludwig (later to become King Ludwig I) and Princess Therese von Sachsen-Hildburghausen, who were wed October 12, 1810.

Epicurean Family Magazine will be celebrating Oktoberfest this year at the Pennsylvania Renaissance Faire in Manheim, PA. Presented with the promise of all the old world charm the Faire is so famous for, we expect this event to knock our lederhosen off. We’ll be back next week with pictures (and recipes) of all the weiner schnitzel, bratwurst, black forest cake, and spaetzle we can lay our hands on.

Drop us a line and let us know where YOU'LL be celebrating Oktoberfest. If the celebration you are attending has its own website, we would love to include it in our growing list of family-friendly food events.

Sources: www.wikipedia.com and www.britannica.com

OCTOBER FOOD FESTIVALS HUGE ON EAST COAST

2009-09-23T13:38:00.011-04:00

October looks to be a huge month for HUGE food festivals, at least on the east coast. Though many of the star-studded venues at Food Network's NYC Wine and Food Festival are already sold out, there are still plenty of things to see, do, and taste, so pack up the family, and have a great time!

Epcot International Food & Wine Festival, Sept 25 - Nov 8, 2009 (Orlando, FL)
Food Network New York City Wine & Food Festival, Oct 8-11, 2009 (New York, NY)
Taste of Georgetown, Oct 10, 2009 (Washington, DC)
Taste of Atlanta, October 10-11, 2009 (Atlanta, GA)
Taste of Rhode Island, October 3-4, 2009 (Newport, RI)
International Oktoberfest, Oct 10-12, 2009 (Newport, RI)
Boston Vegetarian Food Festival, Oct 31 & Nov 1, 2009 (Boston, MA)

Always be sure to check our January archives for a more complete and concise calendar list of events for your state. Also, our Google search tool makes for easy access to any linked items throughout our blog site.

NEW FALL LOOK

2009-09-20T07:06:00.015-04:00

Hello everyone, and welcome to the NEW face of Epicurean Family Magazine. In a nutshell, we've changed our look so that we can enjoy the pleasure of publishing at whim. Nothing seems to kill creativity faster than the threat of a deadline (as with our former quarterly format), so now we just publish whenever we get a great idea (which thankfully happens more than four times a year).

Our mission here is still the same, and that is to be your resource for fun, family-oriented food events to help expand your family's palate and maybe even inspire some future chefs along the way. We also aim to provide you with suggestions for places to vacation and dine, books and movies to trigger the tastebuds, and tips for entertaining at home. Our main philosophy is that families should engage in a more cohesive gastronomic experience. Children shouldn't always be relegated to the kids' table with mind-dulling menus, and parents shouldn't always be forced to give up the wine and cheese.

We hope you enjoy the new format. Our archives are still in the process of being transferred with an expected completion date of October 1, 2009. Please drop us a line and let us know what you think. And don't forget to check back often!

AUTUMN IN NEW YORK

2009-09-19T03:40:00.031-04:00

While the weather is still warm this fall, why not do something crazy like hop a bus to New York City where you and the family can catch a Broadway matinee, soak up the city sights, and relax post-show at one of the wonderful sidewalk cafes overlooking Rockefeller Center. With the New York City Explorer Pass in your pocket, you not only save on admission to many of New York's finest attractions (including 10% off Broadway tickets), you also save up to 20% off of your entire dining bill at a number of the city's fabulous restaurants. Explorer Passes are also available for other major cities across the United States. Visit www.smartdestinations.com to explore your possibilities.

Before deciding that buses are not your style or that city life is not for you, check out the American Bus Association's spectacular list of the Top 100 Events in North America in 2009. Many of the events on this popular list are culturally strong with food playing a major part in the festivities. The list is published every year, and 2010 has already hit the press.

AT THE MOVIES: CLOUDY WITH A CHANCE OF MEATBALLS

2009-09-19T00:27:00.006-04:00

If there was ever a time for you and your family to hit the local trattoria for a heaping helping of spaghetti and meatballs, this would be it. As luck would have it, there just so happens to be a trattoria right next to our local Cinemark, so deciding where to have dinner on opening night was pretty much a no-brainer. If, however, you don't happen to have a trattoria next to your local cineplex, don't despair. Any hamburger joint, hot dog stand, steakhouse, or sushi bar will do. This movie sets the mood for just about any type of food you're likely to find on any menu, anywhere.

First published in 1978, the children's story Cloudy With a Chance of Meatballs by Judi and Ron Barrett has been a favorite in our family since it arrived in a Christmas box several years ago from a very conscientious book-buying friend. Now Columbia Pictures and Sony Pictures Animation have taken hold of the enchanting storyline and transformed it into a delicious 3-D masterpiece, turning it into what might arguably be the most advanced 3-D animation to date. Though it doesn't quite achieve that certain je ne sais quoi of Ratatouille, it is nonetheless one of the more enjoyable movies of the year. Afterall, who can't sink their teeth into the idea of raining food? A clever storyline mixed with a heightened level of unbelievability and just the right amount of 80's nostalgia, it is the perfect appetizer for any meal. Despite the "weightiness" of the plot, you will leave the theater feeling light as a feather and longing for a Pickles to Pittsburgh sequel.

Be sure to let the kids check out the movie's very cool website at www.cloudywithachanceofmeatballs.com.

STONE MOUNTAIN, GEORGIA: A Lesson in Themepark Hospitality

2009-07-15T22:19:00.022-04:00

Written by Meg Dempsey
Photographed by Ellen McGlynn

“Stone Mountain WHERE???” Unless you live in the state of Georgia, you may never have heard of this incredible site or the theme park that has grown up around it. However, for families looking for an alternative to the long lines, lousy food and surly employees found at the average amusement park, it is the ideal destination.

The namesake of the town is indeed a huge stone mountain whose carvings of Confederate War-era heroes covers an area equal to almost three acres. This “Mount Rushmore of the South” boasts the largest relief sculpture in the world, but that is just the beginning of the sights, sounds and TASTES that await visitors to “The Rock.”

A one-day Adventure Pass includes a ride in a cable-guided gondola to the top of Stone Mountain, where the whole family can romp safely around rocks and craters resembling the surface of the moon (and up almost as high). After a short ride back down, the fun really begins. The most popular attraction is the “Sky Hike,” an obstacle course through the trees where participants are secured by a harness and cable as they wind their way around three stories of rope, wood, and steel in every possible configuration. Be sure to wear closed-toed shoes if you plan to partake. We sent up one seven and one nine year-old by themselves and were very pleased with the helpful guides, who made sure the youngsters were comfortable with the ever-increasing difficulty of the course. Although even little ones (45 inches and above) can enjoy the sky hike, there is also a smaller, grounded course with a zip line for young children. In the same area are two rock-climbing walls that were popular with children, teens and adults alike. We were traveling with four children, ages seven to ten, and all gave these attractions a big “thumbs up.”

Having worked up an appetite, we decided to stop for lunch. Dreading the usual theme-park fare, we were pleasantly surprised by the dining options available. We settled on Miss Katie’s Sideboard, a full-service restaurant serving traditional Southern dishes in an equally traditional setting. Great attention has been given to the décor, which was reminiscent of a large Depression-era country kitchen. Lots of baskets, washboards, and gingham; even a bathtub suspended from the ceiling. Imagine John-boy Walton’s dining room on steroids. We were greeted by our charming waitress, Angelica, with a complimentary plate of fried appetizers, including Vidalia onions, cinnamon-spiked sweet potatoes, and, of all things, pickles! The combination of salty, sweet and sour tastes did its job of whetting our appetites and kept the kids occupied while we placed our orders.

Angelica returned, living up to the restaurant’s moniker, “Home of the Hand-Tossed Roll.” Toting a basket of fresh-from-the-oven rolls, she yelled, “Catch!” as she tossed a piping hot roll to each of us, delighting everyone in our party! Not just a gimmick to entertain, the rolls were delicious. We had to stop ourselves from eating too many of these slightly sweet treasures. We didn’t have to wait long for our entrees to arrive. They included chicken and dumplings, fried chicken, pot roast, and barbeque ribs. The food was tasty and the portions were generous. Northerners should be prepared for very smoky- tasting ribs. We sampled them throughout this region, and extra smoke seems to be the preferred method of preparation. The pot roast was tender, the fried chicken crisp, and the dumplings were a comfortable taste of home. By this time we were stuffed, but managed to share a peach cobbler for the table. Overall, the meals were definitely the best ever eaten by us at a theme park.

We continued our day with a visit to The Great Barn, a four-story structure loaded with flying foam balls, slides and interactive games. Once again, everyone, from toddlers through adults can enjoy this attraction. Thousands of foam balls, launched from stationary air guns and other devices, are scooped up and deposited into various contraptions. Points are accumulated and tallied through the bar-encoded wristband each visitor receives upon entering the Barn. There are no prizes awarded to those with the most points, only the thrill of victory and your name in lights. This was more than enough to send us scrambling in every direction--up, down and across for more than an hour. While the kids showed no signs of slowing down, this adult was exhausted!

Next, we slowed down with a visit to the Antebellum Plantation. This site is made up of actual pre-Civil War buildings relocated from various places around the state of Georgia. Adults will appreciate the historical artifacts and kids will love the costumed guides and petting barnyard, complete with friendly sheep and goats. We thoroughly enjoyed the self-guided tour which allowed us to linger around the more interesting areas (the barnyard and the privies, according to the children in our group). Also included in the price of admission is the Scenic Railroad, a five mile excursion around the mountain in a 1940’s train; an 18 hole mini-golf course; a backyard circus (where kids are the stars of the show); a 4-D movie and many other attractions, which we did not have time to enjoy. The park closes at 8:00pm to prepare for the Lasershow Spectacular. After dark, the natural hillside amphitheater remains open for what is billed as the largest laser light show in the world. The combination of lights, lasers and fireworks set to popular music and patriotic tunes is the perfect end to a wonderful day.

Our family would highly recommend a visit to Stone Mountain, Georgia. Although it contains more attractions than anyone could possibly see in a day, the frenetic pace and ear-piercing noise found at many amusement parks is, thankfully, absent. At least half the attractions involve active participation rather than passive “riding.” The many employees at Stone Mountain were, without exception, the friendliest and most helpful that we have ever encountered. Perhaps most important to some families in these tough economic times, is the reasonable price of the all-inclusive tickets.

Do yourself a favor and stay at the beautiful Marriott Stone Mountain Inn. Just steps away from the park entrance, the Family Escape package offers incredibly spacious accommodations, a delicious breakfast buffet, relaxing outdoor pool, passes to the park, and VIP lawn space for the laser show. Their elegant dining room also offers a delicious Southern-style dinner buffet at a reasonable price until 9pm, complete with a full array of fabulous desserts including fresh Georgia peach cobbler and red velvet cake. Stone Mountain will definitely keep Georgia on our minds!

Visit www.stonemountainpark.com to plan your trip today.

Published just this summer, you can now enjoy the vintage artistry of Stone Mountain Park through Arcadia Publishing's Images of America series. Written by Tim Hollis, this book helps answer all of those little nagging questions left lingering in your mind about the history of this unusual place.

DINING OUT: Juliette, GA: Whistle Stop Cafe

2009-07-14T09:32:00.004-04:00

Written & Photographed by Ellen McGlynn

As we approached the lonely intersection leading to the tiny town of Juliette, GA, it became immediately evident from the small peppering of signs that the Whistle Stop Café still sees its fair share of tourism since the 1991 debut of the award-winning film Fried Green Tomatoes. The charming exterior of the café was instantly recognizable as we pulled into the already-crowded street just minutes after 11am opening, and several quaint country shops across the street (adorned with Fried Green Tomatoes memorabilia) glistened in the hot Georgia sun beckoning visitors already banished to the front-porch, rocking-chaired waiting line.

The train blew by countless times (and rather loudly) during our brief two-hour interlude, and a friendly sign on the door gave the impression that service was likely to be slow. Despite sounding like what could have been an oppressively hot and noisy wait for a clichéd menu item, it was anything but. The sound of the train played like the score to the motion picture, and lunch couldn’t have been savored at the Whistle Stop without this essential ingredient. Rocking on the front porch waiting for a table was more a privilege than a punishment, and for that reason, I would not recommend anyone racing to the café too early to catch a meal unless truly pressed for time. The interior of the café with its plank flooring, worn booths, and barstool seating was indeed a genuine artifact of a bygone era, and the walls were papered with already-yellowed photographs of famed familiar faces and press coverage of a film that saved a town. But enough about the ambience.

After being seated in a booth I recognized heartily from the film, our young waitress immediately asked if she could bring us an order of fried green tomatoes. Undoubtedly, it’s what every unfamiliar face comes to order at the Whistle Stop, and the wait staff seemed to make no apologies in making fast assumptions. We, of course, eagerly ordered our basket of the fried green delicacies which arrived quickly and were served HOT, just like the sign says. In fact, there’s a reason why “Served Hot” gets second billing to “Fried Green Tomatoes” on the window. I don’t quite remember a time when I’d been served an item so hot it could hardly be eaten for yet another 20 minutes. Parents, keep an eye on the little ones so that they don’t burn their tiny fingers trying to hold on to these steamy appetizers. Our cast of pint-sized eaters, aged seven to ten, however, found creative ways to work around the temperature dilemma with no problem whatsoever.

Fried green tomatoes, as it turns out, are a lot like fried pickles—yes, they fry those things down south too—and are sour to the tastebuds as one should expect. Though they are round like onion rings, they are a different taste sensation altogether, so one shouldn’t approach the fried green tomato like the onion ring lest there be a bit of a surprise in store. Picked green because they are able to stay firm throughout the frying process, green tomatoes are a novelty in the fried vegetable business outside the southern states and can lean toward being an acquired taste for everyone else. Salted to taste, however, or coupled with a compatible sauce, they are absolutely delightful! The Whistle Stop recommends their special radish sauce, though we did not have the opportunity to sample it while we were there.

The children on this excursion actually had a chance to preview the menu by watching the movie in our back-seat DVD screening of Fried Green Tomatoes on the hour-and-a-half ride to the café (an excellent idea, by the way, but only if parents are familiar with the film and have the capacity to turn down the more adult-themed matter between flashbacks). Our group of little ones found the story very compelling, and it made them want to try a classic southern menu item that might otherwise have received only snickers.

At the modern-day Whistle Stop, the paper menus are stained and worn, which only adds to the ambience of the weathered eatery. Staple appetizers such as Onion Rings (a sight to behold) and Sweet Potato Stix can be paired with classic southern drinks like Lemonade and Sweet and Unsweet Teas, which are poured from quart-sized canning jar pitchers into pint-sized canning jar glasses (the kids weren’t the only ones all over that!). Typical fast foods cleverly disguised as Country Root Fries, Rooster Strips, and Birdie Nuggets are available for less-daring youngsters not intrigued with ambiguous claims about secrets in sauces. To this diner’s disappointment, the Poke Side Salad advertised on the menu was simply a regular garden salad minus the poke, a baby green of Appalachian cuisine otherwise considered a poisonous weed if not picked young.

As for main entrees, our team of eaters went for the Bennett’s BBQ, a saucy pulled pork on a seeded bun, and the whole rack of pork ribs. Daily fresh side dishes were chosen from the chalkboard, which were proudly displayed near the kitchen pickup window boasting the famous “pit cooked barbecue.” The rack of ribs was indeed large and extended beyond the boundaries of the platter upon which it was served. Cooked to perfection, the pork was tender and pulled from the bone with the greatest of ease. The thin glossy sheath on the back of the ribs gave every indication that this was real local meat not overprocessed and preserved for shipping and storage. The smokiness was heavy on the palate but not overdone—a kind of smokiness not yet captured in a bottle and probably foreign to most northern tongues—and the sauce was sweet and spicy to a perfect melody. The savory and sinful delight came with the occasional burst of crispy fat that exploded in the mouth with all the smoky, sweet and spicy deliciousness of the sauce but with less staying power (as it unfortunately should be).

Our choice of okra and purple hull peas as side dishes represented our desire to unabashedly explore classic southern cuisine. As no one at our table had ever experienced okra before, upon first impression, it came off as a somewhat flavorless dish made more appealing by the texture of fried batter (not unlike the concept of fried vegetables in general). Add a little salt, and you’re good to go. The purple hull peas, on the other hand, seemed more an acquired taste. With a mild buttery flavor, this legume did not imitate the robust flavor of the classic green pea but instead fell to the side of the more bland bean family, all which seem to have their own slightly peculiar flavors and acclimation time. The surprise of the meal came with the unsweetened cornbread, which I have not experienced anywhere in my adult life but in my own home. Though its taste came as a disappointment to our sweet cornbread (otherwise known as Johnny Cakes) fans, I applaud the Whistle Stop for serving a recipe I began to think was of my own imagination all these years.

My dining companion, Meg Dempsey, ordered the Bennett’s BBQ, which I had the pleasure of snitching but not devouring. Served as a lump of pulled pork on an ultra-fresh seeded bun, the sandwich, she claimed, was not as smoky as the ribs, but instead held the flavor of a sauce with an unidentifiable deliciousness all its own. Admittedly, “bahhbecue” had never been as sinfully delicious until visiting the film site home of the trackside pit made famous by Big George, adorned now with a macabre gravesite dedicated to the film’s villain.

Unfortunately, we did not have the pleasure of savoring the peach cobbler we’d been spying for dessert as it still had 15 minutes to bake. We did, however, use our dessert time to share in a pleasant conversation with the waitress who proudly revealed that all of the produce and meats used at the café are purchased locally and all of the recipes are homemade. THAT icing on the cake was well worth giving up the peach cobbler.

All in all, the Whistle Stop Café was an absolute joy for our entire road trip family and worthy of a road trip on its own instead of just a meal on a brief stop to elsewhere. How I wish we had more than two hours in Juliette.

You can visit The Whistle Stop Café online at www.thewhistlestopcafe.com.

The Whistle Stop Café in Juliette, Georgia, is the film site used in the movie Fried Green Tomatoes. The Irondale Café in Irondale, AL, is the actual inspiration for the fictional Whistle Stop Café created by author Fanny Flagg in her bestselling novel Fried Green Tomatoes at the Whistle Stop Cafe.

DINING OUT: Philadelphia: City Tavern

2009-03-10T11:02:00.032-04:00

Written & Photographed by Ellen McGlynn

How do you get two six-year-olds to eat a rabbit? List it on a large menu under mysterious candlelight nestled among foot-high pewter goblets already filled with ice water and have it served by a man wearing breeches and a ponytail offering musketball butter with your sweet potato biscuits.

If you are looking for one dining experience that will make a lasting impression on your little ones when you take them on that eventual pilgrimage to the Liberty Bell, there’s no doubt about it, City Tavern is the place to go. As an adult, I have had the opportunity to dine at City Tavern numerous times under varying conditions—lunch, dinner, parties—and one thing has always held true: it is an exquisite adventure through time as much as it is a delightful experience for the palate.

You will want to dress the gang a little extra special for a night out at City Tavern, for the moment you enter, you will be greeted with elegant chandeliers, stately furniture, costumed hosts and servers, and even a live period performance by their resident harpist. Despite all the formality, rest assured kids ARE welcome, as is evidenced by their award-winning children’s menu.

In its time, the original structure (which partially burned down and was subsequently demolished in the mid-1800’s but emerged from the ashes according to the original architect’s plans in 1976) played host to our country’s political forebears including George Washington, whose pre-inauguration dinner was hosted in the upstairs ballroom. The rooms are elegantly decorated and dimly lit as would have been true to the period, and the table setting is a veritable breeding ground for discussion from children who have never experienced true Colonial dining before. Take your time entering and exiting the building to appreciate all of the Colonial hardware, classic décor, period musical instruments, and one-of-a-kind gourmet gifts.

While a very admirable children’s menu is offered, I would highly recommend reading aloud all of the options off the adult menu to raise a few eyebrows and encourage the expansion of your family’s palate. Our youngest diners fell hook, line, and sinker, not for the Paillard of Salmon (though I’m sure it would have been an excellent choice), but for the Braised Rabbit legs served over a bed of wide noodles. Word of warning: Beware of portion sizes. Even an adult might find challenge with finishing the heaping rabbit dishes that graced our table as well as the incredibly sumptuous Tavern Lobster Pie that appeared to include the meat of an entire lobster and no less than a half dozen large shrimp in a rich buttery cream sauce baked inside a deep puff pastry crust and served in a steaming hot pewter casserole dish. If you are a lobster-loving family, I would highly recommend ordering this seafood masterpiece as a centerpiece for your table and serving it family-style. Otherwise, ask your server to take leftovers home in one of their delightfully playful yet elegant takeout creations. Never have I had so much confidence in a take-home container nor have I had such fun carrying one. Am I crazy for being so impressed? Though we did not have room for dessert, we had plenty of leftover appetite for the history lesson our server provided at the end of our meal, and we left feeling fully satisfied.

Be sure to pick up a City Tavern cookbook on your way out so that you can try your hand at recreating this fabulous fare at home. While I can only speak for the elegance of Chef Staib’s first published masterpiece, he has now amassed a collection of three historically significant cookbooks and has a fourth on the horizon this spring. History in the kitchen is such an excellent way of keeping kids interested in food as well as attaching meaning to what can sometimes just become boring date-memorization in school. If you want to impress your family and friends with a mealtime warmth they will remember forever, go Colonial.

Before you go, visit City Tavern's wonderful website at www.citytavern.com.

ROAD TRIP: Philadelphia: City Food Tours

2009-03-10T08:29:00.005-04:00

Written & Photographed by Ellen McGlynn

Compared even with the Sky Bike at the Franklin Institute, City Food Tours’ “Flavors of Philly” tour proves to be a contender among the most entertaining educational experiences that Philadelphia has to offer. While it may not be housed under the roof of a spectacular piece of architecture or presented via an elaborate laser light show, it is a rather tasty success story of our nation’s hard-working immigrants and how their ingenuity spawned a cuisine. Stretching from the Shops at Liberty Place at Chestnut & 16th Streets to Reading Terminal Market at Arch & 12th, this tour is not only a lesson in local food but a masterpiece in multi-tasking (note to teachers seeking a good field trip): exercise, sightseeing, and a local history lesson all rolled into a two-hour lunch session.

Peppering our group with questions about the town and its most popular foods, our knowledgeable and friendly tour guide, Michelle Freeman, offered locally-made candy treats in exchange for correct answers to not-so-easy questions and even tested our local-food vocabulary at the end to make sure we were all paying attention. The grand prize? FOOD, of course! Local food. We found ourselves entirely stuffed by the end of our tour and were thankful for the chance to walk off those carbs between venues. But make no mistake about it, we have no regrets, and neither will you.

Without giving too much of the tour’s secrets away, it all starts innocently enough with a slice of tomato pie and a few hungry first-timers making the dangerous mistake of reaching for seconds too early in the game. Then, according to our kid meter, the tour crescendoes with an authentic Philly cheesesteak and matching cheese fries (though for me it was the warm, heavy pretzel reminiscent of my working days in the city), and finishes off with a velvety smooth chocolate chip cookie hot out of the oven, but not before sampling one of the freshest hoagies you’re likely to eat in your lifetime. But there are many more layers to this Dagwood of a tour, and you would do well to bring a small bag to carry your leftovers.

The unique beauty of the “Flavors of Philly” experience is that while we have all sampled knockoffs of Philly fare in our lifetimes, City Food Tours takes its band of faithful food followers to the places that give this famous street cuisine its worldwide reputation, making it a suitable tour even for city natives who may have come to take for granted what a great food town Philadelphia really is (note, stick close to the natives on your tour—they know all the answers to the history questions). Even as a former 15-year resident of Philadelphia who frequently dined out (and clearly still do), I had never before patronized the well-respected traditional family establishments along this tour, making it as much a treat for me as it was for the youngest converts in our taste-testing cartel. Most of the excitement for me, in fact, was not knowing exactly where we were going, so for that matter, I will not ruin the surprise for you either.

All that being said, trust your tour guide. She knows where she’s going, and she has an expert eye for keeping a group together in a crowded market—and crowds are exactly what you’ll find at the Reading Terminal Market, which is the final stop on this tour. Even in the light of day, Reading Terminal has the instant feel of a busy nightlife with its glowing neon signs, lighted showcases, and the beehive buzz of frenzied anticipation. Here you will sample a number of sweet chocolate treats before bidding farewell to your foodie friends, but do try to avoid making a hasty exit no matter how little time you have left to squeeze in one more museum. Linger for a while at the Terminal even after your tour to muse over culinary sights you’re likely never to catch at your local supermarket and will probably remember forever.

If you are planning a trip to Philadelphia in the near future, check out City Food Tours’ website at www.cityfoodtours.com to book your tour online. With offerings also in New York City, this is one touring agency that Epicurean Family plans to sample again on its trip to the Big Apple.

WYOMING

2009-01-05T21:42:00.001-05:00

Sorry, no events for this state yet.

WISCONSIN

2009-01-05T21:30:00.005-05:00

The Fireside Theatre, Year Round (Fort Atkinson, WI)
Chocolatefest, May 22-25, 2009 (Burlington, WI)
Great Wisconsin Cheese Festival, June 5-7, 2009 (Little Chute, WI)
Stone Lake Cranberry Festival, Oct 3, 2009 (Stone Lake, WI)

WEST VIRGINIA

2009-01-05T21:25:00.001-05:00

Sorry, no events for this state yet.

WASHINGTON

2009-01-05T21:09:00.005-05:00

Seattle Food Tours, Year Round (Seattle, WA)
Seattle Cheese Festival, May 15-16, 2010 (Seattle, WA)
Dungeness Crab & Seafood Festival, Oct 10-11, 2009 (Port Angeles, WA)

VIRGINIA

2009-01-05T21:07:00.001-05:00

Great Harvest Bakery Tours, Year Round (Herndon & Vienna, VA)
Virginia Pork Festival, June 10, 2009 (Emporia, VA)
Charlottesville Vegetarian Festival, Sept 26, 2009 (Charlottesville, VA)

VERMONT

2009-01-05T21:05:00.001-05:00

Vermont Maple Festival, April 24-26, 2009 (St. Albans, VT)

UTAH

2009-01-05T21:03:00.001-05:00

Sorry, no events for this state yet.

TEXAS

2009-01-05T21:02:00.005-05:00

Grapefest, Sept 17-20, 2009 (Grapevine, TX)
Kiepersol Estates Harvest Fest and Grape Stomp, Oct 10, 2009 (Tyler, TX)
Texas Mushroom Festival, Oct 16-17, 2009 (Madisonville, TX)
Chocolate Festival of Texas, Nov 7, 2009 (Houston, TX)

TENNESSEE

2009-01-05T21:00:00.001-05:00

Sorry, no events for this state yet.

SOUTH DAKOTA

2009-01-04T20:59:00.000-05:00

Sorry, no events for this state yet.

SOUTH CAROLINA

2009-01-04T20:56:00.002-05:00

World Grits Festival, April 17-19, 2009 (St. George, SC)
Okra Strut Festival, Sept 25-26, 2009 (Irmo, SC)

RHODE ISLAND

2009-01-04T20:55:00.004-05:00

Great Chowder Cook-Off, June 6, 2009 (Newport, RI)
Taste of Rhode Island, Oct 3-4, 2009 (Newport, RI)
International Oktoberfest, Oct 10-12, 2009 (Newport, RI)

PENNSYLVANIA

2009-01-04T20:54:00.004-05:00

City Food Tours, Year Round (Philadelphia, PA)
Colonial Kitchen Dinner, Jan 7 - March 30, 2009 (Peddler's Village, PA)
Philadelphia Flower Show, March 1-8, 2009 (Philadelphia, PA)
PA Maple Festival, March 21-22 & 25-29, 2009 (Meyersdale, PA)
Strawberry Festival, May 2-3, 2009 (Peddler's Village, PA)
Great Pennsylvania FlavorFest, May 23-24, 2009 (Mount Hope Estate & Winery, PA)
Pennsylvania Renaissance Faire, Weekends Aug 8 - Oct 29, 2009 (Mount Hope Estate & Winery, PA)
La Festa Italiana, Sept 5-7, 2009 (Scranton, PA)
Pocono Garlic Festival, Sept 5-6, 2009 (Shawnee, PA)
Chile Pepper Food Festival, Sept 11-12, 2009 (Bowers, PA)
Mushroom Festival, Sept 12-13, 2009 (Kennett Square, PA)
McClure Bean Soup Festival, Sept 12-19, 2009 (McClure, PA)
Local Flavor Harvest Lake Stroll at Skytop Lodge, Nov 7, 2009 (Skytop, PA)

OREGON

2009-01-04T20:53:00.002-05:00

Astoria Warrenton Crab & Seafood Festival, Apr 24-26, 2009 (Astoria, OR)
Mt. Angel Oktoberfest, Sept 16-19, 2010 (Mt. Angel, OR)

OKLAHOMA

2009-01-04T20:51:00.000-05:00

Okrafest, 2nd Saturday in Sept, 2009 (Checotah)

OHIO

2009-01-04T20:49:00.001-05:00

Dandelion May Fest and Great Dandelion Cookoff, May 1-2, 2009 (Dover)
Taste of Cincinnati, May 23-25, 2009 (Cincinnati)

NORTH DAKOTA

2009-01-04T20:46:00.000-05:00

Sorry, no events for this state yet.

NORTH CAROLINA

2009-01-04T08:45:00.000-05:00

Newport Pig Cookin' Contest, Apr 3-4, 2009 (Newport)
North Carolina Blueberry Festival, June 20, 2009 (Burgaw)
Barbecue Festival, Oct 24, 2009 (Lexington)

NEW YORK

2009-01-03T20:50:00.004-05:00

City Food Tours, Year Round (New York, NY)
Finger Lakes Riesling Festival, Aug 15-16, 2009 (Canandaigua, NY)
National Buffalo Wing Festival, Sept 5-6, 2009 (Buffalo, NY)
Feast of San Gennaro, Sept 10-20, 2009 (New York, NY)
Hudson Valley Garlic Festival, Sept 26-27, 2009 (Saugerties, NY)
International Pickle Day, Oct 4, 2009 (New York, NY)
Food Network New York City Wine & Food Festival, Oct 8-11, 2009 (New York, NY)

NEW MEXICO

2009-01-03T20:48:00.001-05:00

Sorry, no events for this state yet.

NEW JERSEY

2009-01-03T20:46:00.001-05:00

Medieval Times, Year Round (Lyndhurst, NJ)
Shearing Festival, May 2, 2009 (Long Valley)
Michael Arnone's Crawfish Fest, May 29-31, 2009 (Augusta)
New Jersey State Chile & Salsa Cook-Off, May 30, 2009 (Toms River)
19th Annual Great Tomato Tasting, August 2009 (Pittstown)
Chowderfest Chowder Cook-Off, Oct 4, 2009 (Long Beach Island)

NEW HAMPSHIRE

2009-01-03T20:45:00.000-05:00

Sorry, no events for this state yet.

NEVADA

2009-01-03T20:44:00.001-05:00

Sorry, no events for this state yet.

NEBRASKA

2009-01-03T20:43:00.001-05:00

Sorry, no events for this state yet.

MONTANA

2009-01-03T20:42:00.000-05:00

National Folk Festival, July 10-12, 2009 (Butte)

MISSOURI

2009-01-03T20:40:00.002-05:00

Rock N Ribs BBQ Festival, Apr 17-18, 2009 (Springfield)
Rib America, May 22-25, 2009 (St. Louis)

MISSISSIPPI

2009-01-03T20:39:00.001-05:00

World Catfish Festival, April 4, 2009 (Belzoni)

MINNESOTA

2009-01-03T20:35:00.003-05:00

Spring Planting Day, May 30, 2009 (Morton, MN)
Dairy Days, June 13-14, 2009 (Elk River, MN)
Bread and Butter Day, June 13, 2009 (Preston, MN)
The Great Minnesota Pie Extravaganza, July 18, 2009 (Grand Rapids, MN)
Pickle It Day, August 15, 2009 (Preston, MN)
The Useful Art of Pickling, Aug 21-22, 2009 (Elk River, MN)
Potato Days Festival, Aug 28-29, 2009 (Barnesville, MN)
Harvest Weekend, Sep 5-7, 2009 (St. Paul, MN)
Harvest Weekend, Sep 5-7, 2009 (Mendota, MN)
Prairie Sugar Weekend, Sep 26-27, 2009 (Elk River, MN)
Harvest Day, Oct 3, 2009 (Preston, MN)
Apple Butter Making Day, Oct 17, 2009 (Preston, MN)
Harvest Bounty, Nov 22, 2009 (Elk River, MN)

MICHIGAN

2009-01-03T20:34:00.002-05:00

National Morel Mushroom Festival, May 13-16, 2010 (Boyne City, MI)
National Cherry Festival, July 3-10, 2010 (Traverse City, MI)

MASSACHUSETTS

2009-01-03T20:33:00.001-05:00

Fisherman's Feast, Mid August 2009 (Boston)
North Quabbin Garlic and Arts Festival, Sept 2009 (Orange)
Wellfleet Oysterfest, Oct 17-18, 2009 (Wellfleet)
Boston Vegetarian Food Festival, Oct 31 & Nov 1, 2009 (Boston)

MARYLAND

2009-01-03T20:32:00.001-05:00

Maryland Seafood Festival, Sep 11-13, 2009 (Annapolis)
St. Mary's County Oyster Festival, Oct 17-18, 2009 (Leonardtown)

MAINE

2009-01-03T20:31:00.000-05:00

Lucky Catch Cruises, July & August 2009 (Portland)
The Yarmouth Clam Festival, July 17-19, 2009 (Yarmouth)
Maine Lobster Festival, July 29-Aug 2, 2009 (Rockland)

LOUISIANA

2009-01-03T20:30:00.004-05:00

Zwolle Tamale Fiesta, Oct 8-10, 2009 (Zwolle, LA)
International Rice Festival, Oct 15-17, 2009 (Crowley, LA)
"5000 Egg" Giant Omelette Celebration, Nov 7-8, 2009 (Abbeville, LA)
Rayne Frog Festival, Nov 12-14, 2009 (Rayne, LA)

KENTUCKY

2009-01-03T20:28:00.001-05:00

Poke Sallet Festival, June 4-6, 2009 (Harlan)
Anderson County Burgoo Festival, Sept 25-27, 2009 (Lawrenceburg)

KANSAS

2009-01-03T20:26:00.001-05:00

Sorry, no events for this state yet.

IOWA

2009-01-03T20:25:00.001-05:00

West Point Sweet Corn Festival, Aug 6-9, 2009 (West Point)

INDIANA

2009-01-03T20:13:00.001-05:00

Pierogi Fest, July 2009 (Whiting)

ILLINOIS

2009-01-03T20:12:00.001-05:00

Midwestern Herb and Garden Show, Feb 13-15, 2009 (Mt. Vernon)
Long Grove Strawberry Festival, June 26-28, 2009 (Long Grove)
Taste of Chicago, June 26-July 5, 2009 (Chicago)

IDAHO

2009-01-03T20:11:00.000-05:00

Emmett Cherry Festival, 2nd Week in June, 2009 (Emmett)
Boise Soul Food Extravaganza, August 1, 2009 (Boise)

HAWAII

2009-01-02T20:10:00.001-05:00

Maui Onion Festival, August 2009 (Whalers Village, HI)
East Maui Taro Festival, April 25-26, 2009 (Hana, HI)
Kauai Coconut Festival, Oct 2-3, 2010 (Kapaa, HI)

GEORGIA

2009-01-02T20:05:00.001-05:00

Whistle Stop Cafe, Year Round (Juliette)
Georgia Peach Festival, June 12-20, 2009 (Byron & Fort Valley)
Shrimp and Grits Festival, Sept 18-20, 2009 (Jekyll Island)
Plains Peanut Festival, Sept 26, 2009 (Plains)
Taste of Atlanta, October 10-11, 2009 (Atlanta)
National BBQ Festival, Oct 30-31, 2009 (Douglas)

FLORIDA

2009-01-02T08:04:00.002-05:00

Pirate's Dinner Adventure, Year Round (Orlando, FL)
Florida Keys Seafood Festival, Jan 17, 2009 (Key West, FL)
3rd Annual International Chocolate Festival, Jan 24-25, 2009 (Coral Gables, FL)
Annual Kumquat Festival, Jan 31, 2009 (Dade City, FL)
Everglades Seafood Festival, Feb 6-8, 2009 (Everglades City, FL)
Delray Beach Garlic Festival, Feb 13-15, 2009 (Delray Beach, FL)
South Beach Wine & Food Festival - South Beach Diet presents "Fun and Fit as a Family" featuring Kellogg's Kidz Kitchen, Feb 21-22, 2009 (Miami, FL)
APC Crisco National Pie Championships, April 24-26, 2009 (Kissimmee, FL)
The Great American Pie Festival, April 25-26, 2009 (Kissimmee, FL)
17th Annual International Mango Festival, July 11-12, 2009 (Coral Gables, FL)
Pensacola Seafood Festival, Sept 25-27, 2009 (Pensacola, FL)
Epcot International Food & Wine Festival, Sept 25 - Nov 8, 2009 (Orlando, FL)
Florida Seafood Festival, Nov 6-7, 2009 (Apalachicola, FL)

DISTRICT OF COLUMBIA

2009-01-01T21:23:00.001-05:00

Taste of Georgetown, Oct 10, 2009 (Washington, DC)
The Metropolitan Cooking & Entertaining Show, Nov 7-8 (Walter E. Washington Convention Center)

CONNECTICUT

2009-01-01T19:09:00.002-05:00

Lobster Days, May 23-25, 2009 (Mystic Seaport, CT)
Coventry Regional Farmers Market, Sundays June - Oct 2009 (Coventry, CT)
Chowderfest, Oct 10-12, 2009 (Mystic Seaport, CT)

COLORADO

2009-01-01T19:07:00.002-05:00

Colorado Chocolate Festival, May 7-8, 2010 (Denver, CO)
A Taste of Colorado, Sept 4-7, 2009 (Denver, CO)
Holiday Chocolate Festival at the Broadmoor, Nov 15, 2009 (Colorado Springs, CO)

CALIFORNIA

2009-01-01T19:05:00.001-05:00

Pirate's Dinner Adventure, Year Round (Buena Park)
Stockton Asparagus Festival, April 24-26, 2009 (Stockton)
Artichoke Festival, May 16-17, 2009 (Castroville)
California Strawberry Festival, May 16-17, 2009 (Oxnard)
Precious Cheese North Beach Festival, June 2009 (San Francisco)
Santa Barbara French Festival, July 11-12, 2009 (Santa Barbara)
Gilroy Garlic Festival, July 24-26, 2009 (Gilroy)
San Francisco Street Food Festival, August 22, 2009 (San Francisco)
California Avocado Festival, Oct 3-4, 2009 (Carpinteria, CA)

ARKANSAS

2009-01-01T19:02:00.000-05:00

Purple Hull Pea Festival, June 26-27, 2009 (Emerson)

ARIZONA

2009-01-01T19:00:00.000-05:00

Festival of the West, March 19-22, 2009 (Scottsdale)
West of Western Culinary Festival, March 12-15, 2009 (Phoenix)

ALASKA

2009-01-01T09:26:00.000-05:00

Anchorage Market & Festival , Weekends May 16 - Sept 13, 2009 (Anchorage)
Kodiak Crab Festival, May 21-25, 2009 (Kodiak Island)

ALABAMA

2009-01-01T09:24:00.000-05:00

Whistle Stop Festival, May 1-2, 2009 (Huntsville)
38th Annual National Shrimp Festival, Oct 8-11, 2009 (Gulf Shores)
National Peanut Festival, Oct 30-Nov 8, 2009 (Dothan)