Feel the sun on your face and welcome spring in all her glory. Start with this quick and easy mango bellini.
Spring has sprung! Or if it hasn’t quite bloomed in your neck of the woods, you can at least fake it and celebrate with an exotic dinner party to celebrate India’s colorful Holi Festival on March 21st.
Recipe serves four but is easily doubled…or tripled.
Ingredients:
1 mango, peeled and flesh chopped fine or pureed (or use bottled mango puree)
1 bottle of Prosecco, chilled
1 lime, cut into 4 wedges
Directions:
Spoon one tablespoon of mango puree into a champagne glass. Squeeze in juice from a lime wedge. Gently pour in the Prosecco to fill the glass, and stir just before serving.
Our planet offers seemingly endless boating destinations, each of which provides a different experience. Consequently, I prefer to visit new places just once. The few times I’ve taken repeat trips, the experience never quite compares with the first. Perhaps the marina, resort or nearby town has become rundown, or the exact opposite has happened and became overdeveloped.
Maybe the owners of my favorite, quaint coffee shop or eating spot succumbed to the lure of big money offered by the big chains in big cities. Or maybe it’s just that no repeat experience can compare with the first one; sometimes memories have a way of doing that. But, if the scenery is completely different from your
home port and has a stunningly grand landscape that changes with the seasons, repeat visits at different times of year offer colorful layers to your initial experience. These are the kinds of experiences that motivate people to uproot from their current lives and move across the country. Park City, Utah, is one such place with the capacity to do just that.
Each season in Park City offers its own set of larger-than-life outdoor experiences, all of which benefit from the Wasatch Mountain Range as a backdrop. Here’s a list of what
to do, see, eat, and drink in every season. The list is far from complete, however, because we want to leave something for you to discover on your own!
What to Do
Boat, fish, wakeboard, and waterski on reservoirs, including Jordanelle, Rockport and Deer Creek; boat rentals are available. stateparks.utah.gov/parks
Take advantage of the free Park City transit system buses and Main Street Trolley service; schedules change seasonally. parkcitytransit.org
(435) 615-5350
The sunrise and sunset over the mountains to imprint in your memory. A panoramic view at 9,000 feet of the Jordanelle Reservoir from Deer Valley’s Sultan Express chairlift. deervalley.com
Dinner cooked over a 14-foot-long wood stove at Park City’s hottest new restaurant, FIREWOOD.Tip: request a window table by the kitchen
(435) 252-9900 firewoodonmain.com
Sustainably raised, farm-to-table fare at THE FARM, a favorite among Park City locals and visitors. Editor’s Choice: Local Charcuterie Board with a selection of artisan cured meats and cheeses 4000 Canyons Resort Drive in Canyons Village
(435) 615-8080 parkcitymountain.com
Breakfast dishes with Australian flair at FIVE5EEDS, whose name was inspired by the owners’ five children.
Share the family style: Shakshouka, Steel Cut Oatmeal (with fixings), Breakfast Panna Cotta, and Hotcakes with mixed berries and lemon infused mascarpone
(435) 901-8242; five5eeds.com
Authentic Bavarian lunch at GOLDENER HIRSCH INN located slope side in Deer Valley’s Silver Lake Village. Tip: Take advantage of their courtesy slippers while dining to rest
your ski-boot-weary feet. Editor’s Choice: Goldener Hirsch Four Cheese Fondue with apples, baguette, broccoli, grapes, and cornichons
(435) 649-7770; goldenerhirschinn.com
What to Drink
Hydrate aprés ski/bike/hike on the deck at the UMBRELLA BAR. Editor’s Choice: Hot chocolate for kids, IPA of choice for adults
Base of the Red Pine Gondola, Canyons Village;
(435) 615-3307 parkcitymountain.com
Craft beer on tap at WASATCH BREWPUB. The brewery was started by a Midwesterner in the early ’80s and became one of the first craft brewers in the country.
Editor’s Choice: Polygamy Nitro Porter 250 Main Street (top of the hill, so take the trolley if you wish)
(435) 649-0900 wasatchbeers.com
Alpine Distilling whiskey in a “shotski” with your friends at THE SPUR BAR & GRILL on a Dueling Pianos night.
Editor’s Choice: Lafayette Spiced Bourbon Whiskey
(435) 615-1618 thespurbarandgrill.com
Handcrafted cocktails at RED TAIL GRILL. Editor’s Choice: High West Double Rye Old Fashioned; High West was Utah’s first legal distillery since 1870.
4000 Canyons Resort Drive; in Grand Summit Lodge;
(435) 615-8068 parkcitymountain.com
UncommonGreen creates glassware with intricately etched maps that circle around the glass so you can relive that favorite cruising spot or charter trip. Each piece of this unique barware is engraved with maps from around the globe, made in the USA and designed to last a lifetime.
From Nantucket to Martinique, reminisce about your favorite boating trip over drinks in these attractive tumblers.
Spice it up with a Tex-Mex Thanksgiving and a Cranberry Margarita!
This month’s Tex-Mex Fiesta was inspired by my niece in San Diego. She spent Thanksgiving at her Latino boyfriend’s home and was delighted with the family tradition of making enchiladas, rice and beans the next day with the leftovers from the Thanksgiving feast. She kindly shared her notes with me.
“While cranberry sauce is great on a sandwich, it is also lovely used in parfaits or when liquefied, makes a unique holiday Margarita.”
Cranberry Margarita
Ingredients:
1 Tbsp. cranberry juice
¼ cup granulated sugar, spread on a plate
Ice
1 ½ cups cranberry sauce 3/4 cup tequila 3/4 cup cranberry juice 3/4 cup fresh lime juice
½ cup orange liqueur (such as Triple Sec or Cointreau) 1/3 cup sugar
¼ cup orange juice
¼ cup club soda
Thin-sliced lime rounds
Directions:
Dip rims of 4 (8-oz.) glasses in cranberry juice, then sugar to coat. Fill glasses with ice. Process cranberries, tequila, cranberry juice, lime juice, orange liqueur, and sugar in a blender for 30 seconds then strain mixture into a large pitcher. Stir in club soda and orange juice. Pour into glasses. Garnish with lime wheel.
This small island group in The Bahamas serves up big island flavor.
The charming islands in the Bimini group are only 50 miles east of Miami and draw visitors from all over the globe with the promise of big-game fishing. However, there’s more to Bimini than the lure of large game fish, since it offers a delightful selection of local island eats that ranges from fresh conch and lobster salad to its famously sweet Bimini bread. Seafood is one of the main staples in the Bahamian diet—a cuisine that is never bland or boring. And while you can find virtually any type of international cuisine in The Bahamas, in Bimini you won’t have any trouble finding fresh local delicacies at reasonable prices.
Is there anything better than the explosion of tangy citrus, freshly diced vegetables, notes of hot pepper, and delicious conch meat? This concoction, known as Bahamian conch salad, is one of the best ways to experience the quintessential flavor of the islands. Not only is it a reliable form of edible and delicious comfort, it’s also a form of art. Flaunting a colorful array of diced peppers, onion and ripe tomato, each bowl blends flavor and presentation with a subtle touch of sophistication.
The main star of this dish is the soft white meat of the Queen Conch. With a chewy texture that could easily be compared to calamari, this large and edible sea snail boasts a sweet yet mild flavor. The raw meat that comes directly from the shell is tough and often requires tenderization before it can be eaten. However, heavy pounding and a lime juice marinade easily quicken the process, making the meat soft and tender.
One of the best places to grab a bowl of this famous Bahamian conch salad is at Stuart’s Conch Salad in Bailey Town. You’ll know you’re at the right spot when you come upon a seaside shack full of locals and visitors alike. Fabian Stuart, owner of the stand, has been serving up some of the freshest lobster and conch in Bimini for more than 30 years. Stuart and his family prepare their conch salad much like the standard ceviche found in Latin American countries. However, in Bimini, conch is used instead of white fish or raw shrimp.
The secret to great conch salad is an invigorating mix of sour orange juice, fresh lime and fiery pepper—a mix that serves as a marinade thatpartly “cooks” the meat due to its acidic makeup. At Stuart’s, the conch used in their conch salad is harvested directly from the sea behind the shack. If you look closely, you’ll notice that thousands of empty conch shells line the beach forming a wall that almost looks as if it’s made of stone. The conch nursery out back assures that local populations of the delectable mollusk remain stable and strong.
One of the most exciting aspects of Stuart’s conch salad is watching its creation. Stuart and family prepare the conch fresh every single day. A flurry of knives and feverous chopping ends in the quick yet meticulous crafting of this popular dish. Pull up for an afternoon to refresh and renew.
Wander a little farther down the road from Stuart’s to A Taste of Heaven Bakery. You can’t miss it, partly due to its vibrant, verdant exterior as well as the delicious aroma of freshly baked bread that permeates the air around it. Inside, Tamica Wallace bakes some of the best Island Sweet Bread on Bimini, more commonly referred to as Bimini bread by tourists. The bread used to be a primary staple in the diet of Bahamians and still maintains this position in many Bahamian households to this day, particularly among the outer islands.
Due to its versatile nature, Bimini bread can be enjoyed in many ways. Cut a thick slice and add butter and jam for an easy afternoon snack, or use the bread as a delightful foundation for a sandwich—either way you can’t go wrong. If you want to enjoy local cuisine or simply want to get a taste of island flavor, Bimini bread is the way to go.
It’s a well-known fact that most store-bought varieties of Island Sweet Bread can’t compare to the warm and delicious goodness of a thick slice of the homemade version. At her bakery, Tamica offers a large variety of delicious baked goods, including Bimini bread garlic rolls, cinnamon rolls, donut twists, and guava swirls. The main draw to the bakery, however, remains her Bimini bread. The varieties of bread you can buy are all often very doughy and will include a variety of sweetening agents such as raisins or coconut products. If you ask Tamica what separates her Bimini bread from the other varieties on the island, she’ll tell you “it’s a little sweeter, a little heavier and it’s made with a lot of love.”
There’s a lot to enjoy about Bimini, from its white sand beaches and glittering shoreline to the large variety of local Bahamian bites. Whether you’re in search of that perfect tangy bowl of conch salad or prefer a bite of sweet island bread, there’s no better place in The Bahamas to kick back and relax with the freshest food in town.
Mother’s Day is just around the corner and if your mom is anything like mine, there is nothing she’d enjoy more than a cocktail cruise around the harbor (complete with a radish-topped appetizer).
So indulge mom this weekend, and say thanks with a boat ride to her favorite spot.
With a little luck, we’ll have sunshine and warm weather. Bring just a few ingredients on board, and you’ll be able to craft these simple drinks and light bites for an unforgettable Mother’s Day!
Rosa Rubino
Ingredients:
1.5 oz Amaro Donna Rosa
0.75 oz Don Ciccio Prickly Pear
Prosecco
1 Maraschino Cherry
1 sprig of thyme
Directions: Add all ingredients to a wine glass with several cubes of ice. Stir quickly with a bar spoon. Serve immediately.
Menta Fresca Spritz
Ingredients:
1.5 oz Amaro Don Ferne’
0.75 oz C3 Carciofo
Prosecco
Orange slice
Two sprigs of fresh mint
Directions: Add all ingredients to a wine glass with several cubes of ice. Stir quickly with a bar spoon. Serve immediately.
About Don Ciccio & Figli: Founded in 1883, the Amodeo family’s distillery enjoyed nearly a century of liqueur production on the Amalfi Coast. Today, the tradition lives on in Washington, D.C., where Francesco Amodeo produces spirits in small batches using traditional methods. Don Ciccio & Figli currently offers 13 nationally available products, including amari, aperitivi and cordials.
Radish & Feta Toasts
INGREDIENTS
1 bunch watercress, thick stems discarded
Salt and freshly ground pepper
Eight 1/2-inch-thick slices of peasant bread
1/4 cup extra-virgin olive oil, plus more for drizzling
8 to 10 radishes, thinly sliced
6 ounces feta cheese (preferably goat), crumbled
Heat a cast-iron grill pan.Brush the bread with 1/4 cup of the olive oil and grill over high heat, turning once, until toasted.
Top the toasts with the feta, radishes, and watercress.
Drizzle with olive oil, sprinkle with salt and pepper and serve.
TIP: Use any assortment of radishes for these toasts, like watermelon, pink beauty, cherry belle or d’Avignon. If you slice the radishes ahead of time, keep them in a bowl of ice water, which makes them extra cold and crispy.
Four 3/4-inch-thick slices of rustic or sourdough boule (12 ounces), cut in half on the diagonal and toasted
Finely chopped flat-leaf parsley, for garnish
Preheat the oven to 425 degrees. On a large rimmed baking sheet, brush the peppers and garlic all over with 2 tablespoons of the olive oil and season with salt. Roast for about 30 minutes, until softened and browned in spots. Transfer the peppers and garlic to a large bowl, cover with plastic wrap and let steam until cooled, about 30 minutes; peel the garlic.
Peel, stem and seed the peppers. In a food processor, combine the roasted peppers with the roasted garlic and puree until smooth. With the machine on, gradually add the remaining 1/2 cup of olive oil until incorporated. Season the puree with salt. Spread the pepper puree on the toasts, garnish with parsley and serve.
Escape to the romance of Havana with your loved one for Valentine’s Day this year! Valentine’s Day, or Lover’s Day as it is known by Cubans, is widely celebrated as the day many sweethearts become engaged or get married. Get in the mood with this spirited menu and do some Cuban Cookin’!
All recipes serve four.
Chocolate-Covered Strawberries 8 oz. chopped, good-quality dark, milk or white chocolate bars
16 large strawberries (preferably with stems attached) Place finely chopped chocolate in a microwave-safe bowl. In order to keep chocolate tempered so that it is shiny and snappy once cooled and covering the strawberries, the temperature must not exceed 90 degrees F. Microwave the chocolate at 20 percent power in 15-second increments stirring regularly, or heat chocolate on very lowest temperature in saucepan on stovetop for 10-15 minutes until chocolate is smooth. Wash and dry strawberries thoroughly. Dip the lower half of each strawberry in melted chocolate, swirl to take it out of the chocolate, place on aluminum foil on a plate, and place in refrigerator. Remove from fridge 20 minutes before serving, peel off foil and place on attractive platter with glasses of champagne.
Options: • Roll chocolate-dipped strawberries in shredded coconut or finely chopped nuts.
• In addition to strawberries use a variety of fruits: blackberries, raspberries, sliced pears, fresh figs, sliced banana, or dried apricots, dates or figs.
Ensalada Cubana (Cuban Salad) 1-2 heads of crispy lettuce
2 tomatoes, sliced
1 avocado, sliced
½ red onion, peeled and finely sliced
6 radishes, sliced
Dressing: ¼ cup lime juice
¼ cup vinegar
½ cup olive oil
3 cloves garlic, finely chopped
Salt & pepper
Shred the lettuce and spread evenly on a serving plate. Arrange the tomatoes, avocado, onion, and radish around the platter. Mix the dressing ingredients and drizzle desired amount over the salad.
Enchilado De Camarones (Shrimp With Picante Sauce) 4 tbsp. olive oil
2 tbsp. butter
1 cup each, chopped onion and diced sweet pepper (canned is fine)
3 garlic cloves, minced
2 cups drained diced or crushed canned tomatoes
¼ tsp. crushed red pepper (optional)
2 tbsp. tomato paste
¼ cup white wine or water
1½ tsp. ground cumin
½ tsp. each, salt, pepper and sugar
2 lbs. shrimp (peeled and deveined)
¾ cup green olives (whole or sliced)
Chopped cilantro (optional)
In a large pan, heat the olive oil and butter. Add the onions and sweet pepper and sauté until they become soft. Add the garlic cloves and sauté for an additional 2 minutes. Add the tomato, red pepper, tomato paste, wine, cumin, salt, pepper, and sugar and stir. Raise the heat to medium-low. Let sauce simmer for 15 minutes. Add the shrimp and simmer for 5-8 minutes until shrimp is pink and cooked through. Add olives, remove from heat, top with cilantro, and serve with rice.
Arroz Azafran (Cuban Yellow Rice) 1½ tbsp. olive oil
½ cup onion, finely chopped
½ cup sweet pepper, finely chopped
1 cup raw, uncooked rice
½ tsp. salt
2 cups chicken broth or water
¼ tsp. dried saffron or turmeric (optional, but creates a beautiful golden color)
1½ tbsp. butter
Heat olive oil in a large saucepan and sauté onions and peppers until translucent. Stir in rice and salt, and sauté briefly until the rice is golden. Add chicken broth and saffron and bring to a boil. Lower heat, cover and cook for 20-30 minutes. Stir in butter just before serving.
With Lori Ross, Southern Boating Magazine February 2017
