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St. James Park

nadlerj — Mon, 13 Jul 2009 15:34:15 MDT

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St. James Park - 5216_543087376618_23709856_32210075.jpg

The park was beautiful. I spotted a couple squirrels gathering food so I decided to take a picture of them in action. Luckily enough, one posed for me!

Piazza Del Campo, Siena, Italy

nadlerj — Mon, 13 Jul 2009 14:49:25 MDT

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Piazza Del Campo, Siena, Italy - 4786_542396975188_23709856_32169988.jpg

Our first night in Italy, I was blown away with Siena's beauty. Piazza Del Campo is a famous midieval square where mnay visitors gather to share company, food, and good times. Around the edges of the Piazza, a famous horse race, Palio, is held twice a year

Piazza Del Campo, Siena, Italy

nadlerj — Mon, 13 Jul 2009 14:49:23 MDT

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Piazza Del Campo, Siena, Italy - 4786_542396995148_23709856_32169992.jpg

Banfi Vineyards in Siena, Italy

nadlerj — Mon, 13 Jul 2009 14:49:22 MDT

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Banfi Vineyards in Siena, Italy - 4786_542397229678_23709856_32170036.jpg

Banfi Vineyards is a family owned estate located in Tuscany, Italy. They are producers of fine quality wine, produce, and surprisingly, baby foods. This is a picture from our tour and of the wine cellars.

Arch de Triomphe

nadlerj — Mon, 13 Jul 2009 14:49:20 MDT

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Arch de Triomphe - 4865_541577557308_23708642_32130739.jpg

The Arch is located in Paris, France in the center of Place Charles de Gaulle, right near the Champs Elysees. The arch pays tribute to those who fought for France during the Napoleonic Wars.

Outdoor Produce Market in Paris, France

nadlerj — Mon, 13 Jul 2009 14:49:19 MDT

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Outdoor Produce Market in Paris, France - 4865_541577612198_23708642_32130750.jpg

Paris, France is known for its extremely fresh produce. I walked up and down the street market to get a good look at the produce. All looked very fresh, colorful, bright, and tasted even better. Europeans by their produce on a daily basis, as opposed to those in the United States who generally buy theirs on a weekly basis.

Four Seasons Paris, George

nadlerj — Mon, 13 Jul 2009 14:49:17 MDT

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George V is currently the number one hotel in the world. Zach and I were lucky enough to experience one night in this masterpiece of a luxury property. It is located just off of the Champs Elysees on Avenue George V. Their famous restaurant, Le Cinq is Michelin three star rated.

Four Seasons Paris, George V

nadlerj — Mon, 13 Jul 2009 14:49:16 MDT

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Four Seasons Paris, George V - 4865_541577672078_23708642_32130761.jpg

Outside at the Le Cinq restaurant.

Avenue George V, Champs Elysees

nadlerj — Mon, 13 Jul 2009 14:49:15 MDT

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Avenue George V, Champs Elysees - 4865_541577756908_23708642_32130776.jpg

The Eiffel Tower

nadlerj — Mon, 13 Jul 2009 14:49:13 MDT

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According to Wikipedia, the Eiffel Tower is one of the most recognizable structures in the world. It is located beside the Seine River in Paris, France. The tower was named after the famous engineer, Gustave Eiffel. It was built for the World's Fair for the centennial of France.

Close up of the Eiffel Tower

nadlerj — Mon, 13 Jul 2009 14:49:12 MDT

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Close up of the Eiffel Tower - 4865_541577786848_23708642_32130781.jpg

The Louvre

nadlerj — Mon, 13 Jul 2009 14:49:09 MDT

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The Louvre is the national musuem in Paris, France. The museum is located in the Louvre Palace. Louis XIV used the Louvre to display the royal collection of art work and pieces. One of the most famous paintings included in the Louvre is Leonardo Da Vinci's, The Mona Lisa.

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nadlerj — Mon, 13 Jul 2009 14:49:08 MDT

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The Cesar Ritz Hotel College that we attended is located in Le Bouveret, Switzerland. The school focuses on the hotel and tourism fields. Cesar Ritz school is named for Cesar Ritz, the world's most famous hotelier.

The Alimentarium Museum

nadlerj — Mon, 13 Jul 2009 14:49:06 MDT

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This museum tells the story of food and how it has provided for humans throughout time. Nestle opened the museum in 1985 in Vevey, Switzerland. Located in front of the entrance of the museum is a lovely produce graden full of chard, onions, broccoli, beans, and many other fresh vegetables.

Chateau de Chillon

nadlerj — Mon, 13 Jul 2009 14:49:04 MDT

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Chateau de Chillon - 5216_543086608158_23709856_32210019.jpg

Chateau de Chillon is located on the shores of Lake Geneva, near Montreux, Switzerland. The castle consists of 100 individual buildings that were combined together over time. The castle was actually made popular by Lord Byron who wrote the poem, The Prisoner of Chillon (1816). Currently, the castle has been made into a museum.

Big Ben

nadlerj — Mon, 13 Jul 2009 14:49:01 MDT

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Big Ben - 5216_543087356658_23709856_32210072.jpg

Big Ben is actuallty the name given to the bell of the clock at the Palace of Westminster in London, England. Big Ben is largest chiming clock in the world. What is so nice about the clock is that it can be used as a source of direction for tourists! Unfortunately, however, the inside of the clock tower is not open to the general public.

Westminster Abbey

nadlerj — Mon, 13 Jul 2009 14:48:59 MDT

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This is a large, gothic church i n Westminster, London. The abbey is also known for its organ inside, built by Harrison and Harrison. Today, the abbey is used for concerts. Students attending Westminster schools are rarely allowed to play in the abbey now.

St. James Park

nadlerj — Mon, 13 Jul 2009 14:48:57 MDT

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St. James Park is located in Westminster, London, England, next to Buckingham, Palace. The park has a lovely lake where many people sit around and spend time with their families. Henry VIII first purchased the area in 1532. The park houses many pelicans, which are actually fed daily.

Buckingham Palace

nadlerj — Mon, 13 Jul 2009 14:48:56 MDT

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This is the home of the British Monarch, located in Westminster, London, England. This palace was originially built for the Duke of Buckingham in 1703. The palace consists of 828, 818 square feet. There are lovely gardens throughout the grounds of the Buckingham Palace.

Close up of Buckingham Palace

nadlerj — Mon, 13 Jul 2009 14:48:54 MDT

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Princess Diana Memorial

nadlerj — Mon, 13 Jul 2009 14:48:52 MDT

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The Diana, Princess of Wales, Memorial Walk is a 7 mile walking trail located outside of Buckingham Palace, along St. James Park. During the opening of the walk, no memeber of Diana's family (royal, and children) were present. The walk consists of 89 different plaques

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nadlerj — Mon, 13 Jul 2009 14:48:50 MDT

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The Basilica di Santa Maria del Fiore is also known as Il Duomo, in Florence, Italy. I have never seen a more breathtaking cathedral before in my life. It was built in 1296 in a Gothic style. Many frescoes are included throughout the cathedral.

Michelangelo's David

nadlerj — Mon, 13 Jul 2009 14:48:47 MDT

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Accademia di Belle Arti, way to see the David.

Michelangelo's David

nadlerj — Mon, 13 Jul 2009 14:48:46 MDT

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Michelangelo's David - 6094_542401066988_23709856_32170236.jpg

The David is a Renaissance marble sculpture done by Michelangelo from 1501 to 1504, located inside of the Accademia Museum in Florence, Italy. There is also a replica of the statue in Piazza della Signoria .

Tuscany Sunflowers

nadlerj — Mon, 13 Jul 2009 14:48:44 MDT

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During the summer, Tuscany, Italy is adorned with glorious sunflowers. The sun is so strong and brilliant that the sunflowers grow so brilliantly, facing the sun. The sunflowers are generally located in the swamplands.

Arch of Constantin

nadlerj — Mon, 13 Jul 2009 14:48:43 MDT

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This is a triumphal arch in Rome, next to the Colosseum. It was built in order to commemorate Constantine's victory over Maxentius. The arch is actually decorated with parts of older monuments. When looking cloesly, one can see scenes of hunting and sacrificing.

Roman Colosseum

nadlerj — Mon, 13 Jul 2009 14:48:41 MDT

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The Colosseum was built to entertain the peasants and to keep them from revolting. Humans not only fought humans, but also animals as a bloodsport. Men were not true men until in their victory. Construction of the colosseum began around 70-72AD.

The Roman Ruins

nadlerj — Mon, 13 Jul 2009 14:48:40 MDT

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The ruins of Rome display the kinds of architecture used in Ancient Rome. A crucial factor in its architecture was the invention of concrete. The Romans learned just how sturdy the material was.

The Vatican

nadlerj — Mon, 13 Jul 2009 14:48:38 MDT

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Vatican City is the home of the Pope in St. Peter's Square in Rome, Italy. Every morning the Pope comes out of his window and blesses the square. The current Pope is Benedict XVI.

Fontana di Trevi

nadlerj — Mon, 13 Jul 2009 14:48:37 MDT

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The Trevi Fountain is the largest Baroque fountain in Rome, Italy. There is a legend that is one stands backwards, throws a coin into the fountain, and wishes to come back to Rome, their wish will be granted,

Une Framboise (Raspberry)

nadlerj — Sat, 11 Jul 2009 10:23:28 MDT

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Une Framboise (Raspberry) - rasp.jpg

The raspberries at the Paris food market looked so fresh, delectable, and bright. However, I noticed the brand, Driscoll's. I then laughed out loud and realized that these raspberries must have been imported from the States since Driscoll's raspberry farm is located in Camarillo, California, USA. The acerbic taste through me off a bit. I expected the berries to be more sweet, as the Driscoll berries are in the States. None the less, a sweet aftertaste lingered in my mouth for a while. I believe I found these berries to taste decent not for flavor, but for its appearance only.

Bette a Cotes (Swiss Chard

nadlerj — Thu, 9 Jul 2009 11:51:42 MDT

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Bette a Cotes (Swiss Chard - DSC00432.jpg

I was a bit surprised to hear from Elizabeth Berra that Swiss Chard isn't really Swiss at all! Although swiss chard is available throughout the year, its seasons run from June through August. It is a leafy green, with quite a crunchy stalk. Some may find chard to be bitter, but I find it to be delicious when sauteed with butter and pecans. Another delicious dish that I adore which includes swiss chard is deliciously buttery, Pizzoccheri. Pizzoccheri is a dish made of buckwheat noodles, swiss chard (or other leafy green vegetables), butter, sage, and spices.

Swiss Chard

nadlerj — Thu, 9 Jul 2009 11:51:20 MDT

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Close up

Oignons

nadlerj — Thu, 9 Jul 2009 11:50:57 MDT

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Close up

Oignons

nadlerj — Thu, 9 Jul 2009 11:50:35 MDT

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I love onions, especially green onions. This small onion patch was actually outside of the food museum in Vevey, Switzerland. I bent down closely to get a good whiff of the plant. Surprinsgly, my undaring self ripped off a little piece and popped it into my mouth. It was very pungent, I was not sure what to make of it. The smell was delicious, the taste-not so much.

Cassis (Black Currants)

nadlerj — Thu, 9 Jul 2009 11:50:13 MDT

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Cassis (Black Currants) - DSC00436.jpg

The black currants in Europe were fabulous. Before trying the currants, I came in with a pretense, as black currants are native to central and northern Europe. The flavor was intense, but tasty.

Cassis (Black Currant)

nadlerj — Thu, 9 Jul 2009 11:49:47 MDT

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Outside of the food museum in Vevey, Switzerland

Une Cerise (Cherry)

nadlerj — Thu, 2 Jul 2009 14:57:45 MDT

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Une Cerise (Cherry) - 4865_541577422578_23708642_32130712.jpg

Cherries in Europe (particularly in Paris, France) have a much different tasting texture. In France the cherries have a sharper bite and tougher pulpy inside. I do prefer this texture over the American cherries. European cherries are quite firm to the touch. This is nice, especially when transporting half a pound to ones hotel room in a small purse!

Olive Tapenade from Restaurant Maison de Campagne in Paris, France

nadlerj — Thu, 2 Jul 2009 13:24:47 MDT

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Olive Tapenade from Restaurant Maison de Campagne in Paris, France - 4865_541577467488_23708642_32130721.jpg

Our first meal in Paris was at a lovely restaurant called Maison de Campagne. Upon being seating, we were greeted with a delicious plate of bruschetta and olive tapenade. Let me tell you, I am a tapenade connoisseur, so I was very excited. The first thing I did was observe the color. It was a lovely ashy color, that sort of glistened in the light. Next step for me was to smell (I always smell my food before trying it). The smell was sharp, tangy, and slightly spicy. Next, I tried it without the bruschetta. I found my one true love, then. The flavor was just...magical. The taste of black olives, spanish olives, capers, vinegar, basil, and other spices just danced in my mouth with harmony. I then put some on bruschetta, closed my eyes and almost whimpered at the deliciousness. The buttery, crisp bruschetta added a lovely bite to the tapenade. Fabulous!

Un Artichaut

nadlerj — Thu, 2 Jul 2009 13:24:47 MDT

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Un Artichaut - 4865_541577841738_23708642_32130791.jpg

Many researchers believe artichokes came from the Mediterranean regions of Southern Europe, however, these artichokes were so appetizing, I felt as if they came right from the markets of Paris! Although marinated, the true flavor of the artichokes were quite present. These artichokes were cooked with such a precision. The flavor was intense, yet not too mushy. Usually one needs some sort of dipping sauce for their artichoke; but not me, mine were simply delicious all on their own.

Pizza Norma from B. Gallo's in Florence, Italy

nadlerj — Thu, 2 Jul 2009 13:24:46 MDT

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Pizza Norma from B. Gallo's in Florence, Italy - 6094_542401106908_23709856_32170244.jpg

This Pizza Norma consists of a a pizza crust topped with pomodoro sauce, sprinkling of mozzarella, spoonfulls of ricotta cheese, mandoline sliced eggplants, and dried basil. One bite of this pizza and I fell in love. The crust was crispy, yet light. The mix of flavors between the sauce, mozzarella, and eggplant danced in my mouth with ease. My only gripe about pizza's in Italy are that they do not come presented cut!

Gnocchi Pomodoro from B. Gallo's in Florence, Italy

nadlerj — Thu, 2 Jul 2009 13:24:45 MDT

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Gnocchi is, hands down, my favorite food. If I could, I would eat it all day, every day. As one can tell, I had extremely high expectations for this glorious looking dish. Emphasis on glorious. The potato dumplings were cooked just perfectly, slightly al dente with a small amount of mush. The pomodoro sauce was mouth-watering good. Slightly chunky, yet went along well with the gnocchi. The fresh basil added a nice pop of color, but did not do much for flavor. The whole milk mozzarella cheese, spreaded sporadically throughout gave the dish a nice, creamy consistency. Absolutely tasty!

Caprese Salad from B. Gallo's in Florence, Italy

nadlerj — Thu, 2 Jul 2009 13:24:45 MDT

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Caprese Salad from B. Gallo's in Florence, Italy - 6094_542401096928_23709856_32170242.jpg

B. Gallo's was by far my favorite restaurant in all of Europe. With this being said, I must explain our first course. A light, refreshing Caprese Salad. The mozzarella had such a light, buttery consistency, I felt as if the cheese was melting in my mouth. I had a nice, salty bite that lingered on my tongue, even after having a bite of fresh basil. The tomatoes were perfectly in seasonl ripened, juicy, and red. They were crisp, cool, and commendable. The basil was exceedingly fresh and spicy. A simple, yet classic dish.

Cheese Plate from Castello Banfi Restaurant in Siena, Italy

nadlerj — Thu, 2 Jul 2009 13:24:44 MDT

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Cheese Plate from Castello Banfi Restaurant in Siena, Italy - 4786_542397314508_23709856_32170051.jpg

Now, although this is a cheese plate, with noy very much produce, I still must talk about the delicious red pepper that was on this plate! This tiny red pepper was so succulent and juicy, I wish I had the courage to have asked for more! It was very fresh, and a had a nice, crisp bite. Unfortunately, however, the sheep's cheeses were (in my humble opinion) vulgar.

Second course at Restaurant Spadafore

nadlerj — Thu, 2 Jul 2009 13:24:43 MDT

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The second dish for vegetarians was fresh, hand rolled, pici pasta with a simple pomodoro sauce, fresh buffalo mozzarella, and a generous sprinkling of dried basil. I know my journal is about produce, but I have never tasted pasta quite like this before. This was my second true love!

Third Course from Restaurant Spadafore

nadlerj — Thu, 2 Jul 2009 13:24:43 MDT

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The main (vegetarian) course was Ratatouille. Ratatouille means "to toss". Chefs, such as Julia Childs, generally use the layering effect with the vegetables. This ratatouille was delicious. The vegetables included: tomatoes, zucchini, eggplant, garlic and onions. The herbs included: marjoram and basil. The dish looked nice and the flavor was quite tasty. However, I feel a little less olive oil could have been used. This dish originated in Provence.

Restaurant Spadafore in Siena, Italy

nadlerj — Thu, 2 Jul 2009 13:24:42 MDT

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Restaurant Spadafore in Siena, Italy - 4786_542397030078_23709856_32169998.jpg

This is the first restaurant we ate at in Italy. The first course for the vegetarians was a delightful barley salad which consisted of barley, freshly chopped bell peppers, chopped tomatoes, cilantro sprigs, freshly grated parmesano reggiano, and tomato and herb bruschetta. The produce in this dish was very tasty. The tomatoes, once again in Europe are delectable, the peppers were crisp and sweet, and the herbs were cool and spicy.

Dessert course at Maison de Campagne

nadlerj — Thu, 2 Jul 2009 13:24:41 MDT

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The dessert was a Sweet Taboule with Fresh Fruit, Mango Compote, and a mixed spice biscuit.

Main Course at Maison de Campagne

nadlerj — Thu, 2 Jul 2009 13:24:40 MDT

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The main course was a Roasted Sea Bass, Mushroom and Green Broad Bean Fricassee with a Rosemary Herb Cream Sauce.

First Cerise Bite

nadlerj — Thu, 2 Jul 2009 13:24:40 MDT

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I was quite hesitant prior to my first bite, as one may be able to tell from my face. However, after having watched flies landing on bread and me still eating it and not dying, I figure: what was the worst that could happen? I am not a huge fan of cherries back in the States, but I gave these cherries a go anyway. The taste was fabulous. Juicy, tart, and all around refreshing. These cherries would be fabulous in lemonade. I was told by a man at the market that cherries are in season in France now and I needed to get my hands on some. Good thing I am an excellent listener. These babies were amazing!

First Bite of an Abricot (Apricot)

nadlerj — Thu, 2 Jul 2009 13:24:39 MDT

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This was my first time to ever try an apricot in Europe. The taste pleasantly surprised me. The apricot was perfectly ripe. The fruit stand man gave me the option to get apricots ripe enough to eat that very day, or to buy unripened apricots to eat at a later date. I chose the earlier. Excellent choice if I do say so myself. There was a slight crunch to the outer layer of skin, but as I broke in to the inside of the apricot the tangy goodness pierced my tongue. I felt as if I were in heaven. The taste was sour, sweet, and a whole lot of goodness. This was the very apricot that made me go try some home made apricot sorbet later that evening.

Inside of Banfi Plums

nadlerj — Thu, 2 Jul 2009 13:24:38 MDT

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The inside of these plums were brilliant in color. A nice bright orange outer with a cool light orange/bright yellow center. Although these plums were unripened, I definitely had to try them. Surprisngly, they were quite good. The bite was firm and tough, like that of a European black cherry. The taste was very sour (dude to it being unripened), yet pleasantly tasteful.

Plums from the Banfi Vineyards

nadlerj — Thu, 2 Jul 2009 13:24:37 MDT

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Whilst taking the tour of Banfi, I was surprised to hear our tour guide say that Banfi specializes in other fruits as well as grapes and olives. Apparently, they have a large baby-foods market. These plums clearly are part of said market. The plums pictured are unripe, but I thought they looked so beautiful, I had to shoot a picture. They all looked perfectly symmetrical, which is hard to find in plums. Usually plums are so dense, they tend to bruise easily. These looked great!

Avocat

nadlerj — Thu, 2 Jul 2009 13:24:37 MDT

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Let me first start by saying I LOVE avocados. I could eat them all day/every day. In Europe, I cut right into the avocado, scooped out the buttery goodness and popped a bite in my mouth. The texture was incredibly creamy, with just the right amount of smoothness. The color was a faint green, with no signs of brown; absolutely perfect. Flavor wise, I would give these avocados an A+. Smooth, cool, creamy, and delicious

Le Figue

nadlerj — Thu, 2 Jul 2009 13:24:36 MDT

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Surprisingly, I found figs in Europe to taste a bit different than those in the United States. I actually prefer the figs in the States. European figs have more of a bitter flavor. However, they still have a gushy bite and slightly crunchy/seedy inside. The flavor is more bland, and the color is not an intense maroon like those in the States.

Starter at Maison de Campagne

nadlerj — Thu, 2 Jul 2009 13:24:35 MDT

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Our started dish was Cod and Artichoke Beignets with fresh herb salad and tomato salsa. This was, hands down, my favorite dish in Europe. The taste of the produce in this dish was just spectacular. The beignets were deliciously fried, and the taste of artichoke just made me smile. It was so fresh and crispy and wonderful! The fresh herb salad was quite simple with bold flavors. It included mixed herbs and micro greens. The greens were crisp, fresh, and tangy to the palate. I tried the salsa at first alone. Tomatoes in Europe are just something else! The salsa was deliciously sweet with a mix of tomatoes, onions, cilantro, corn, and other concoctions of amazingly fresh flavor. I laid out a piece of arugula, put a small piece of beignet atop that, and plopped a healthy spoonful of salsa over both; put the bite in my mouth and light gasp came from lips. The best thing I have eaten in a very long time!

Paris Outdoor Food Market

nadlerj — Thu, 2 Jul 2009 13:24:34 MDT

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An abundancy of fruits is shown in this picture. The fruits vary from different types of apples, peaches, cherries, avocados, strawberries, etc. Here is a picture of a local, carefully selecting his produce of the day. A typical Parisienne will select produce on a daily basis, whereas a typical American will stock up on produce for one, even two weeks.

Les Fruits

nadlerj — Thu, 2 Jul 2009 13:24:33 MDT

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Markets in Paris are unlike those in the United States. People come to Paris outdoor food markets for one thing: good quality good. The produce was unlike anything I have ever encountered. Each piece of fruit burst in my mouth, exploding with irrestible juicy flavor. The delicate scent left wafting in the air was my favorite part of experiencing the delectable fruits.