The Group Travel Leader

MAR 2017

The online home of The Group Travel Leader, America's leading publication for the group travel industry. Articles on hot destinations, attractions, news and travel trends from across the country and around the world.

Issue link: http://digital.grouptravelleader.com/i/791388

Contents of this Issue

Navigation

Page 65 of 67

M A R C H 2 0 1 7 6 6 A M E R I C A ' S C R O S S R O A D S I think I could live on a Mediterranean diet. Last April, I spent a week in Nice with Collette and ate fresh sea- food and salads almost exclusively. I did not eat beef that week and never really wanted to. Tuna Nicoise salads, fresh oysters from Normandy, meals featuring salmon, capers and olives — it seemed that eating became an event. If we could create a fresh Mediterranean diet in Bardstown, Kentucky, our local abattoir would see much less of me. — Mac Lacy, PUBLISHER Toss up between an elephant ear and the foot-long corn dog. Those carnies have mad skills. — Stacey Bowman, DIRECTOR, ADVERTISING SALES I lived in France for several months as a college student, and the local food I miss the most is probably the crêpes. When I walked through Paris or Caen, I could smell the pancake-like pastries cooking from street stands and res- taurants, from dessert crêpes glazed in Nutella or salted caramel to savory crêpes stuffed with salmon and cream sauce. Combined with the view of cobblestone roads and Baroque architecture, it would take more than a good recipe to recapture the experience. — Savannah Osbourn, STAFF WRITER The butterbeer from the Wizarding World of Harry Potter at Universal Orlando. I've tried a couple of versions, but nothing compares to the real thing! — Ashley Ricks, CIRCULATION MANAGER City Tavern in Philadelphia is a re-creation of the Colonial- era establishment where many of the Founding Fathers spent time during the Continental Congress. The menu features many period dishes, including a decadent chocolate cake that comes from Martha Washington's recipe book. The cake is perhaps the most delicious dessert I have ever tasted. And though the recipe is widely avail- able, friends who have tried to make it say that it is extremely difficult. So I leave it to the experts and look forward to a slice whenever I visit Philadelphia. — Brian Jewell. EXECUTIVE EDITOR EDITOR'S NOTE Welcome to Staff Sound-Off, the monthly column where our staff members answer questions about their travel practices and preferences. We hope you enjoy these tips. If you have a question you'd like to see us answer, send it to me and it may appear in a future issue. BRIANJ@GROUPTRAVELLEADER.COM s o und - o ff STAFF H A T F O O A V O U H A O U A V T H A T Y O U I H Y O U C O A A T H O ? I S S U E M A R C H 2 0 1 7

Articles in this issue

Links on this page

Archives of this issue

view archives of The Group Travel Leader - MAR 2017