California hosts many varieties of wild
mushrooms that are ready to be harvested by those who can identify them. It’s
no simple thing, mushroom identification, but if you are interested in wild edibles
then gaining a basic knowledge is a must. There are dozens of edible mushrooms
in the hills, fields, and mountains of the golden state. Three of the more
popular varieties are morel, chanterelle, and porcini.
Source:Pixabay
Morels are sought out for their
unique, smoky flavor and delicate structure. Folks tramp the woods for days and
weeks seeking out these hidden morsels. The best way to find morels is to seek
out conifer forests that have recently experienced a fire. These aptly named
burn-morels proliferate for 1-4 years after the area has burned. Morels fruit
in the Spring.
Source:Pixabay
Chanterelles grow
around oak trees in the late summer and fall. They can be found at other times
but not as reliably. These golden-orange beauties stand out in the forest and
their sweet apricot-like scent can perfume a whole area. Chanterelles are dense
and meaty with a nutty flavor.
Source:Pixabay
Porcini, also
known as the King Bolete, is a large, dense, heavy mushroom with a nutty
flavor. It is a prized find and not an easy one to discover, to say the least.
They grow under pine trees and covered by needles. To find them, you have to
seek out the tell-tale bumps on the ground surface and hope there is a big,
brown mushroom underneath.
Source:Pixabay
Never, ever, consume a mushroom without a 100%
accurate identification. If you are new to foraging, find local groups that
host walks and learn from the experts. There are loads of edible mushrooms out
there and there are bunches of not-so-great and possibly poisonous ones too.
You need to know the difference!
If you’re thinking of packing a
car with your bored, fun-deprived friends or family for a brilliant adventure
on the roads, never forget to compromise your health on the way and always
choose to have food that will ensure you having a great travelling time.
Pits stops at roadside grocery
stores and filling station conveniences can tempt you into buying unhealthy
food that can put your well-being at risk. Take a look at these yummy options
that will keep you and your companions well-fed and nourished throughout.
Coconut Chips:
Coconut chips are made when small
slices of coconut are baked in oil. This gives the coconut a crunchy texture.
They make a great, healthy substitute for French fries.
Almond Butter & Strawberries
Delightfully sweet and crunchy,
the perfect match with a toast in the morning. A truly great and simple
breakfast full of fibers, protein and antic oxidants.
Beef jerky
One of the protein-rich options,
beef jerky helps you rid of hunger very quick. However, buying one from a
convenience store at a filling station means that there are layers of preservatives
that are prone to make you sick.
Homemade veggie chips
Replace the ever-old potato
crisps with homemade vegetable chips. While potato chips can become easily
monotonous, you can always try something new with the veggie chips with the
seasoning of your own choice.
Fresh fruits
Apples with their advantage of
keeping its wellness for days, the easy to pick and eat berries, crunchy and
juicy grapes and the delicious cherries make for a great organic meal. Add to
them the grab-from-the-dashboard and balance of dried fruits like peanuts,
walnuts etc.
Peanut butter sandwiches
While the jellies and jams have
been around more than Peanut butter, it still is the gold standard of all
spreads around the world. It provides a healthy dose of instant energy, fat and
protein when smeared with whole wheat bread. Try to avoid sugar content in the
peanut butter otherwise what difference would it make against jellies or jam
Hummus and the bell pepper strips
With great similarity between the
plain Hummus, it’s really, a great dip.
A dip that is so much more than the whole sum of its parts; a blend of
chickpeas, olive oil, tahini and lemon juice seasoned with fresh garlic.
Parmigiano, black pepper popcorn
The great thing about them is
that you can take a handful while keeping your eyes on the road without any
trouble. The aroma of the olive oil and freshly ground black pepper will never
make you buy the normal popcorn again.
Veggie burritos
A burrito is a must have on the
road. You can easily hold the veggie roll in one hand while the other is busy
handling the vehicle. The roasted peppers, cheddar cheese, sour cream and cumin
add to the richness of the burrito.
Dark Chocolate
Dark chocolate enhances brain function
and increases the neuro-transmission of our nervous system. This is essential
for driving. It takes a lot of courage to start eating dark chocolate but once
you do you will never stop asking for more.
Mexican food is hard to understand from abroad; the
complexity of this cuisine matches the most intricate food of any country in
Europe, America or Asia. Just thinking many of today’s global staple
ingredients come from Mexico: corn, tomatoes, chocolate and chili, shows the
profound influence of Mexican food in today’s gastronomic scene.
Mexico
is a big country; actually, it’s the 14th largest in the world. The food
diversity in each of its distinct 32 states cannot be understated. With shores
to the Pacific and the Atlantic Oceans, vast farmlands and enormous rain
forests, the country has an abundant pantry full of ingredients to choose from.
Mexico’s
history has also influenced the gastronomic customs. The Spanish brought with
them cattle, wheat, citrus fruits and sugar cane. The native had potatoes,
cacao beans, avocados, tomatoes, corn, and much more. Together, they formed
what can be called today Mexican food.
The
street food culture dates back hundreds of years; the native indigenous people
had a big open-market tradition and were used to enjoy food from stalls.
Fast forward to the twenty-first century; street food is as popular as ever.
Perhaps
the best-known staple food in the country is the taco, but a taco is not
actually a dish but a white canvas for creativity. Anything from grilled meat,
chicken stew, and marinated pork, to squash blossoms, mushrooms and cactus
leaves, everything goes when it comes to tacos.
Tacos Al Pastor
Tacos
come in all shapes, flavors and sizes, but perhaps the most popular, especially
in Mexico City, the street food capital, is the Taco al Pastor, or
shepherds style taco. Marinated pork meat is skewered and charred on a vertical
grill, just like kebabs. Sliced and topped with grilled pineapple, and dressed
in spicy salsa, this taco is everyone’s late night favorite.
Tacos de Canasta
Other
popular tacos, especially for breakfast, are the Tacos de Canasta, or basket
tacos. Two bite tacos folded and tucked tightly in a handwoven basket get their
flavor from the heat and moisture within. They’re traditionally filled with
pressed pork skin, beans, mashed potatoes or adobo.
Mexican
food is much more than street food; some dishes are elaborate and quite
intricate. From these, the mole sauce, an impressive twenty-ingredient sauce
might be one of the most popular. Mole is poured over chicken, both in the
humblest of households and in the best restaurants.
Poblano
September
is the time for the stuffed poblano chiles. A fist-sized green pepper stuffed
with minced pork meat and seasonal fruits. The whole thing is covered with a
slightly sweet cream made with goat cheese, nuts and almonds. The stuffed chile
is finally sprinkled with pomegranate seeds, creating a colorful dish that
mimics the colors of the Mexican flag.
Enchiladas
Enchiladas
are another popular dish with many faces. Folded corn tortillas on a baking
pan, stuffed with anything from scrambled eggs to shredded chicken are covered
in sauce; the sauce gives the enchiladas its name: Tomato enchiladas, bean
enchiladas, green enchiladas or mole enchiladas, there are at least a dozen
variations. Covered with cheese, this casserole is a classic Mexican dish
enjoyed as breakfast, lunch or dinner.
No
matter where in the country, a pile of corn tortillas is provided to every table;
the European bread never really caught on. Tortillas and corn in general feed
Mexican people and is the heart of the country’s cuisine. There’s no greatest
pleasure than enjoying a handmade, fresh corn tortilla with a sprinkle of salt;
the best things in life are often the simplest.
Hello everyone, Today we are visiting to The Del Mar Farmers Market .Del Mar is a quaint seaside village ,located just 20 miles north of San Diego on the Southern California coastline. Here we will find many examples of San Diego’s street food accompanied live music and beautiful coastal views.
The Del Mar Farmers Market is a Certified and Non-Profit Farmers Market supporting California Farmers by providing opportunities to sell directly to the public.
You can find pesticide-free seasonal fruits and vegetables, potted herbs, orchids, international cuisine, eggs, seafood, hummus, bread and baked goods, granola, almond butter, kettle corn, honey, jam, fruit juice, kombucha, and arts & crafts at the market. Here certified farmers can sell their fruits and vegetables directly to the consumer.
There are also food vendors in the market, offering prepared foods, packaged foods, fresh bread, eggs, and seafood. You can get to know the food culture of many countries through the street food vendors here.
The Market operates year-round Saturdays 1pm-4pm at.
The history of the market is also quite interesting. This market, the second oldest Farmers market in the region, was founded in 1986 by seven Del Mar residents whose vision was to bring the concept of healthy living to Del Mar and to make the connection between the local farms and the local community.
The most important feature of the market is its non-profit status.The market founders felt strongly that their market should be a non-profit and that the profits should be distributed to local charities and for educational scholarships that would benefit the farmers’ children. Every week each farmer pays a small percentage of their markets’ sales to cover operating expenses, and the balance is used for charitable purposes.
In the last 32 years, the Del Mar Farmers Market has given over $200,000 back to the community. Money earned from the Del Mar Farmers Market has found its way into the Del Mar Library, the Powerhouse, San Dieguito River Valley, regional non-governmental charities and educational scholarships.
Some Vendors in Del Mar Farmer’s Market:
Smit Farms
Located in Linden, California, Smit Farms supplies many of this state’s Certified Farmers’ Markets with tree fruit that has been sustainably grown since 1969.
A food stand specializing in delicious, authentic pad thai from different regions of Thailand.
https://www.facebook.com/ThePadThaiStand/
The Del Mar Certified Farmers Market is still the only completely non-profit market in San Diego County.
If you come to Del mar one day, you must to Devote a Saturday to visit the Del Mar Farmers Market. Subscribe to our youtube channel and watch other videos too.
The food culture world-wide has undergone
an undeniable shift to healthier eating.
While this may seem like a progression, taking a deeper look, it seems
much more like going back to the basics.
Now more than ever, restaurants are embracing farm to table practices. Consumers are returning to farmers markets
and paying the price for certified organic foods.
According
to Health System Tracker, even prescription spending has lost momentum within
the last few years. You may already be
aware that while prescription drug spending is where it is, many are turning to
ancient medicine and natural remedies for their ailments and overall health
practices.
You could say it is as nature intended.
Before gmo’s, chemically processed foods,
trans fats, pesticides, and the like there were foods sourced by natural means
that were easy on growth and development, as well as digestion. While you may not see this affecting your
business directly, we admonish you to take a closer look.
If you have a role in the food industry at
all, it would be wise to acknowledge this health trend in some form or
fashion. Don’t just take our word for
it, Technavio estimates that the health food sector will increase to about 8%
in just 2 years’ time. You may have noticed
that even fast food empires are jumping on the bandwagon. Hence this is not just something to observe
from afar, this is something to participate in.
Why? Leveraging healthy eating
choices means more profits, you have proof that people are buying.
ECONOMIC GAINS
No matter what type of business you have in
the food industry, and no matter your brand, acknowledging consumer trends is a
non-negotiable matter…that is if you want any chance at longevity. In other words, what has worked, may not
always work.
We understand that this is easier said than
done, to accommodate the needs of customers while staying true to your
brand. Change isn’t always easy. If we’re honest, there is more than one
variable to take into account. Food cost
may be one of the most significant of the bunch. Resisting the temptation to pay an extra $2
for organic milk for your restaurant in comparison to regular, may be a hard
thing to do. However, looking at the
bigger picture may make it easier to sacrifice.
We are not suggesting that you need to go
to extremes. We’re simply suggesting
that if you’d like to remain a competitor
in your market you may want to make some changes now. It may not be in your best interest
financially to switch to an all healthy menu.
Some choices are better than no choices.
Whatever you decide, just know that having options will give you a great
deal of leverage with your consumers.
Whether it’s a few meals that you offer, or your entire menu, it can be
leveraged. Many restaurant owners can
relate to having to cut corners where they can, and it is really a judgement call
that only you can make for your business.
ADHEARING TO TRENDS WHILE STAYING TRUE TO
YOUR BRAND
You have a brand and a reputation to
uphold. Customers know you for the
special touch that you offer them. There
is no shame if your touch is to serve food that tasty, but lacking on
the nutrition side. There is still hope. Even if you’re known for the most indulgent
food in town, you can still gain leverage with healthy options. Should you throw-out your whole menu? Probably not; most especially if you’re a big
success. What we are saying is that adding more than salads as a healthy option
to your menu is a guaranteed benefit.
LIFE OR DEATH…
You’ll notice that many of the customers
who are choosing a healthier route for their diets are those who are backed
against a wall. Not every customer is a
fad dieter who can take or leave healthier options. The Harvard Health Policy Review, claims that
in the US alone there has been a decline in health, and increase in
mortality. At an increasing rate,
customers are finding that if they want any chance to live well, they have no
other option but to eat healthier. You
may know the sad dilemma that many face, where healthy eating isn’t a matter of
appearances, but a matter of life and death.
As far as business is concerned, if you don’t have a variety of healthy
options to offer (that is well thought out) then you may lose business to a
restaurant that does. On the other hand,
if you already have a great selection, this is your time to leverage what you
have and improve, enhance and get creative!
There is something special in traditional cooking.
Traditional dishes represent the culture but that is not the only thing. Once
you have a taste these dishes will take your breath away. Each food is special
for something. You might find beans cooked with only a few simple seasonings
and another dished filled with extraordinary seasoning mix. But still, they
both are delicious in their own way. Well, there is one amazing place and event
that you can experience a magical cross between cultures.
Sharjah Heritage day Event where different cultures come
together and represent their food, culture and a lot more. This even will leave
everyone speechless because you can really learn about almost all countries in
the world in just one place. Each year the visitor number increase and it has
become one event that must be visited. It is expected that each year the number
will be increased two times.
This festival features cultural entertainment and activates
located in Sharjah. Even though Sharjah is known as the beacon for various
cultural enthusiasts it is one huge momentum that grows and moves the emirates
as one major destination for those who love heritage.
People don’t only have the opportunity to experience the
culture of the UAE but also 30+ countries have their own part in the festival
that represents themselves. You can see different types of dancing, art,
clothing, food and more.
This festival usually is in April so if you really want to
see something beautiful and special then plan your next trip there. This year
2019 has been the 17th session and in 2020 you will be able to see even more
cultures gather together.
When it comes to food there was one thing that surprised me
a lot. This was how my culture was so similar to another, even though we are
thousands of miles apart. We even have the same signature dish. This just
explains how at some time in the past we have lived together. Time and the past
itself is wonderful because you never know what you will learn about yourself,
and your culture.
Each country has its own street decorated with cultural
probes, with different stands where they present their craftsmanship,
traditional clothes, dance, art and food where you can go and try from each
meal. You can find breakfast, dinner, lunch, and desserts that are
mouthwatering. While my culture has meals that don’t use a lot of seasoning
(mainly, salt, pepper, and red paprika) I was surprised how seasonings can be
so incredibly mixed. And yes, you can ask them anything you want about each
dish and they will explain in detail. After all, their goal here is to
represent themselves in the best light.
I also loved the different types of dancing that I saw. I
tried to imitate each dance move as accurate as possible. What is even more
interesting is that each dance has a story behind.
So, if you are one of those people who love to experiment and try with food from different cultures and you don’t have that chance in your country well this is the best place to do it. However, as you plan your trip here make sure to read the rules of UAE. Also, pack light clothes because the temperatures here can reach a very high degree.
Today almost every country in the world can enjoy fruits and
veggies that are not even in season. This is all thanks to the modern way to
preserve the food and keep it in the freshest point until it reaches the
stores. While this is amazing, and we can always stop the cravings it doesn’t
have that touch of filling when we were counting the days until spring/summer comes
so that we can eat strawberries, watermelons, etc. To tell you the truth, I
still keep myself off from out of season veggies and fruits for very important
reasons. There are so many benefits that come with seasonal food that it is
hard to ignore.
Tastes Better
The produce that is in-season is fresher, perfectly ripe,
sweeter and it tastes a lot better. When the vegetables and fruits that are naturally
ripened and then harvested on time they will have more nutrition and flavor.
When crops are transported they need to be harvested earlier and then
refrigerated during transportation so that they don’t go bad. This chilling
process reduces their flavor. The next thing that happens is they are heated in
s special hothouse. Here they ripen artificially so that they can be sold. This
process also reduces texture and flavor. Think about those tasteless greens,
flavorless tomatoes, and floury apples. In some cases, the food might be even
rotten inside.
Healthier with high
nutrition
The products that we buy in season are definitely fresher.
Since it is consumed soon after harvesting the nutritional value is higher. The
best way to get carotenes, folate, and antioxidants, like Vitamin C, is by
consuming seasonal fruits and veggies. This is because if stored for longer
periods the amount of these nutrients decline. How to notice if the product is in
seasonal and local? Simply by noticing their color. If it is fresh it will be
vibrant and brighter and not dried up and limp.
Supports our
Nutritional Needs
Let’s take winter for example. It is a season when citrus
produce is at its peak and the vitamins that come with them are important. It
prevents infections like flu and colds. The veggies in winter also are the best
for hot tasty meals like casseroles, soups, and stews. While in summer the
stone fruits are packed with carotenoids. These help us by protecting us from
the sun. In addition, they provide energy, while the veggies are the best for
cool salads. Nature has always been taking care of us, everything is created
with a plan and as well as vegetables and fruits.
You will save money
Aside from being healthier, the in-season produce is cheaper
too. This is because framers harvest larger abundance because the crop is in
season and so the cost goes down. Also, because it is locally sourced there are
lower storage and traveling expenses. Produce that is out of season is
transported from another area with a different climate. The high price that we
pay for the out of season produce is due to the storage and transport expenses.
As the last point about in-season fruits and veggies, I must
point out that is environmentally-friendly. As we eat more local produce, and
in season, we support the local farmers. Even if this seems a small thing it
makes a great change. Everything is lower the hothouses, refrigeration,
transportation, and irradiation.
So, why not make it your goal to start eating in-season
produce. If you have been looking for a way to start a healthier diet and life
this is where you should start. Are you craving for strawberries in the winter?
Just think about how worth it will be to wait and have a real taste of the
in-season strawberries in spring. Plus you will also be saving money. No matter
from which side you see this, you will be winning big!
The saying goes that bad things come in threes. But for this
article on Cambodian food, we aren’t concerned with bad things. Not at all.
Instead, we’re focusing in on the strange custom of eating a creature that has
eight legs. For Cambodians, this tradition is a good thing. And that creature
would be the tarantula.
To Western taste buds, this meal choice might be met with
disdain, or more likely, met with fear. Spiders are a thing of terror to most
people, no matter where you are in the world. Tons of people are
self-proclaimed arachnophobes. And on top of that, it’s hard to imagine taking
the creature of your nightmares and frying it up as a crispy snack.
But for the people of Cambodia, the fried tarantula is something of a delicacy, served anywhere from street vendors to dishes in restaurants.
For me, the idea of trying this snack is close to
mortifying. I don’t know what it is about spiders, really, that makes people so
creeped out by them. But I am definitely one of the people in that boat. For
me, at least, I think my fears have something to do with the fact that
tarantulas are slightly hairy. And I don’t think I can get behind eating hairy
things unless the hair has been removed before eating. I feel the same way
about the idea of eating Ecuadorian cuy – their spit-roasted guinea pig dish.
In some cases, they cook the guinea pigs up without totally removing all the
hair. And the result – I can only imagine it’s a crispy, gristly combination
that I wouldn’t like.
But when it comes to this Cambodian fried tarantula, I’m a
little more intrigued. I’m left wondering what there really is to eat, if
there’s little meat at all in the things. Apparently, though, people find the
crispy-ness of the legs and head most appetizing, with the body often being left
untouched. You see, the tarantulas are prepared not too differently from the
way we often pan-fry foods like vegetables or meat. It’s often fried up with
oil and a touch of garlic. So, the resulting dish is a mix of simple cooking
and an extremely bizarre cooking subject.
What’s possibly more important about the tarantula frying
industry, though, is not whether they receive excellent reviews for taste or
preparation. The real importance of these tarantulas seems to be their impact
on the street food industry. For many Asian countries, street food is an
industry that locals make their living from. And with rampant tourism, there is
no end to what you can sell a visitor for the sheer reason that they want to try. Apparently, the fried tarantulas of
Cambodia significantly
contribute to the money made by street vendors.
So, how would you feel about taking on this classic dish?
Could you get past the fact that you’re eating something you would almost never
want to cross paths with? Or would you see it as an opportunity to face your
fears – literally – and then eat them? Thrill-seekers may see this food as the
perfect opportunity to show off or prove that they aren’t afraid of certain
aspects of the natural world. But personally, I think, if you don’t want to try
it, you don’t have to. I’m a believer that you can get through your life
perfectly well without doing certain scary things just for the sake of trying.
And for me, eating a fried tarantula is one of those things.
If I ever make it to Cambodia, I think I’ll stick to eating something milder.
Something that isn’t likely to impart nightmares into my sleep.
Macedonian cuisine is rich, wouldn’t this be just a hint
that the beverages here are also unique and are even in a broader range? Well
yes! There are drinks that can be served even as an appetizer, make a meal even
tastier or even have one glass on an empathy stomach.
Our tradition is somewhat odd when it comes to beverages
because alcohol has the spotlight and even if a person drinks daily is not an
issue here. And again, our cultural mix from the past made sure that we now
have one of the best drinks.
We love to drink. But I am not talking about alcohol. We
enjoy good and strong coffee in the morning. In fact, almost no one can start
their day without having a good cup of “Turkish coffee.
1. Turkish Coffee
When someone asks you “ would you want to go for a coffee”
or “come over for a coffee” there is always a hidden message there. Well, yes,
most of the time you will have your coffee but there are times that those
phrases are just used to ask for a company and to have a good time. Every
morning we start with a “Turkish Coffee” before our breakfast and before
anything else. It seems like we can’t go on with our daily obligations without
one. And of course, the total coffees (approximately) that we drink is 3-4 cups
per day. Again, those are small cups, and the coffee here has a strong taste
and it is very high in coffee.
2. Rakia (Macedonian
Brandy)
If you ask for an alcoholic beverage in Macedonian household
you will first be offered “Rakia”. Maybe we don’t always have a beer, wine,
vodka at home but we do have “Rakia”. Rakia is a traditional alcoholic beverage
that is made from different fruits, but the most common one is grapes. It is
one strong beverage that usually has 50%-60% Alcohol.
There are even households that consider this drink as a
ritual and it is associated whit many important events. It is like Macedonian
people are always finding a good excuse to have one glass.
3. Wine
Wine is one beverage in Macedonia that is a few centuries
old and it is one of the finest qualities of wine in the world. There are many
privet wineries that produce a great amount of different wine even if this is a
small country. If you love wine you will defiantly love our brands. Some of the
red varieties Kratoshija and Vranec are in depend in many contraries in Europe
and other markets.
Also, the white varieties are unique and really marked with
unique taste. Most notable are Temjanika nd Zilavka. Some popular brands are
“Tikvesh”, “Stobi” and “Vranec”.
You can also sign for a tour to visit the best wineries and
you will definitely have a great experience if you do so. There are many things
to see and taste.
4. Macedonian Beer
Just like the other Macedonian hard drinks, the Beer is also
string in alcohol, 11%. Also, it has a strong flavor that it will be best to
pair with some appetizers or drink it right after a meal. The best brands of
beers here are “Skopsko” and “Zlaten Dab”.
5. Tea
Here you can find a lot of imported tea but what this
country is distinguished by is the domestic herbs. There are so many herbs that
I can’t count and this is thanks to the continental and Mediterranean breeze,
sunshine and steep hills. The best place to buy them is in the farmers’
markets.
Now, you see that Macedonian culture is not just about the
rich, unique and delicious cuisine but also there are amazing beverages. After
all, when a foreigner visits he always leaves with a bottle of good quality
“Rakia” and is mostly given as a farewell from our Macedonian heart.
There aren’t many experiences in Atlanta,
Georgia, that I haven’t enjoyed. In fact, I might go so far as to say that I’ve
loved every one of them. And this is true even despite the fact that I am one
of those unfortunate types of people that is prone to bug bites, whenever,
wherever. So, yes, despite the rampant bug-biting that happens to me in the
sweltering heat of an Atlanta sun, I love the city. Each summer since 2015,
I’ve traveled south from West Virginia to visit a dear friend of mine who lives
in the Atlanta area.
We make it a point to explore new
neighborhoods and parts of the city every time. I particularly love the trips
we’ve taken to some of the more nuanced areas that beam history, art, and food
in the same breath. I’ve written about some of the establishments in
Cabbagetown on here before. But, I just can’t stop mentioning it, because it’s
likely one of my favorite parts of Atlanta. Today, I’m going to talk about a
darling spot in Cabbagetown called Carroll Street Café, where we stopped along
our walk last summer for a few beers.
I first must brag and say that, happily, to
get near anywhere in Cabbagetown, you’re likely to stumble through a row of
enchantingly colorful murals. You’ll probably even catch them in the process of
getting painted, like we did when we left Carroll Street Café.
Image c/o Hannah Wyatt
But while we were stopped at the Café, I
came to the wonderful realization that we could just sit outside. Coming from a
more temperate climate in West Virginia, I’m not used to just being able to sit
outside and lounge in fresh air while I consume. But in Atlanta, especially in
the summer, you most always have the chance to do just that.
So, we skipped over the dark dampness of
the indoor seating and took to the patio. From this spot, you have a great view
of the area, including an old, industrial-looking building and water tower. At
the time, I just amassed this to modern lofts being built from old factory
houses. And some of them were. But, I later came to the realization that those
buildings are actually the site of the famous Fab 5 Loft, as seen on the
amazingly popular TV show Queer Eye.
Again, I was shocked at just how much
better Atlanta was than most cities I’ve been to. There is always so much going
on without making a huge deal of itself. I guess life is a bit like that in the
South, a little slower, but still exciting to me in many ways.
So, we enjoyed this sight and sipped on
some brews. Carroll Street Café is known for being a European-styled brunch and
tapa house, although they are also host to many IPAs and craft brews. They coin
themselves as “Bohemian”, although I’m not sure what constitutes that category.
In any event, we enjoyed the beer we tried, including some of the Chimays.
On the patio at Carroll Street Café. Images c/o Chase Monty On the patio at Carroll Street Café. Images c/o Chase Monty
If you’re into dark ales, try the Chimay
Blue, which is a 9%. They also have a variety of Western American and European
ales, including the classic Irish Guinness, Belgian Rodenbach, Avery Ellies
Brown from Colorado, and much more. If you want to go for something
authentically local, try the Atlanta Sweetwater 420. Carroll Street Café also
has a selection of bottled and glassed wines, specialty drinks and cocktails,
and martinis.
I personally didn’t have a chance to try
the food, but if I make it back this summer, my intent is to see what that
Bohemian vibe is all about. If you’re looking for something laid back and
personal that still is very much Atlanta, I always suggest hopping on Marta and
taking it to Cabbagetown. You won’t be disappointed.
