NEW ‘CULINARY JOURNEYS’ SERIES PREMIERE: L.A.’s TACO SCENE
Presented by Crystal Cruises
When it comes to food, Los Angeles has no shortage of places to eat. It’s truly a melting pot of cultures and cuisines packed with edible delicacies gifted to us from a city comprising generations of immigrants. On my most recent trip to LA, we were inspired to seek out the humble taco. If the late LA Times food critic Jonathan Gold taught us anything it’s this: your most important restaurants don’t have to be your fanciest.
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Beef Goulash with Homemade Spätzle
Since the 9th century, beef goulash has warmed Hungarian appetites with its hearty, savory mixture of tender beef, vegetables and herbs and spices. It was first a staple among shepherds in the countryside and has now become one of the country’s national dishes, often the centerpiece of large gatherings of family and friends, frequently paired with bull’s blood red wine. Autumn and winter in Hungary are distinct seasons, the former bringing mild, crisp temperatures and colorful foliage and the latter bringing a wonderland of snow and chill, and traditional Hungarian goulash is the go-to dish for such seasonal feasts.
Simple Daily Bread
The term “comfort food” is taking on new meaning at this time when we’re spending more time dining at home, perhaps recalling memories of cuisines tasted in far-flung places we’ve explored around the world. Through every journey, Crystal has always believed that breaking bread with friends old and new is an essential element of exploring new cultures and places.
CULINARY JOURNEYS, EPISODE 2: THE SECRET TO HAWAIIAN POKÉ
Hawaii, the awe inspiring 50th state in the US, is much more than a tropical beach paradise sportingrainforests, volcanoes, waterfalls, and lava rock desserts. Located in the Pacific Ocean, justwest of Los Angeles, Hawaii consists of six main islands and is home to a traveler’s paradise for both relaxation and adventure.
CULINARY JOURNEYS, EPISODE 1: De-Constructing the Humble Taco
When it comes to food, Los Angeles has no shortage of places to eat. It’s truly a melting pot of cultures and cuisines packed with edible delicacies gifted to us from a city comprising generations of immigrants. On my most recent trip to LA, we were inspired to seek out the humble taco. If the late LA Times food critic Jonathan Gold taught us anything it’s this: your most important restaurants don’t have to be your fanciest.
“Get Cooking” Live Cook Show
We presented a live cook show called “Get Cooking” at the Markay Cultural Arts Center that was hosted by the Jackson County Times-Journal.
How to Make Roast Potatoes - Bombay Patatas Bravas
I recently read an article online about how the British roast dinner is becoming extinct. My favorite part of a Sunday roast was the roasted potatoes. The thought of the next generation not being exposed to a crisp and fluffy potato sent me into the kitchen to create a traditional dish with a twist.
A Monumental Week in Washington, D.C | Weekly Recap
What a monumental week we had in Washington, D.C. We taped an episode of “What America Eats,” appeared on “Let's Talk Live” visited with some dear friends, had a good cry with a retired Marine who taught me how to make Jamaican chicken stew, and caught up with my friend David from the American Culinary Federation.
Raising Money for Veterans in Need at The Villages
I made a deal with America. If you give me a green card, I will make you proud. I will travel across your beautiful land and I will make people smile, laugh and encourage folks to be their best selves. I also promised to work with as many charities I possibly can throughout my journey.
Grand Canyon Grilling: Making a Childhood Dream Come True
A lot of us put up a front to the rest of the world because we’re uncomfortable about showing our true colors. I know I’m guilty of that from time to time. You see me laughing and going bonkers on the telly, and that’s a big part of me because I love to entertain folks. However, I want you to know the other side of me as well. Whilst shooting out West, I took a little detour to bring a childhood dream to life. No makeup, no lighting crew, no silly bits with a host. Just Jon.
Ceviche with Great Day Tampa Bay
Earlier this year I had the honor of being guest chef on a Crystal cruise (world's best cruise line) through South America. I spent time in every port working with professional and home cooks learning about ceviche. After visiting 4 countries and countless recipes tests, I finally got to share my new recipe with Stephanie Webb & Michael Clayton on Great Day Tampa Bay.
