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LEISURE

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Carl Sobocinski: Serial Restauranteur

Architect realizes his passion lies in hospitality and then builds a food empire. Traveling and eating are two of my favorite pastimes. I enjoy visiting new places, exploring local culture, and dining in what are some of the best local restaurants.  More often than not, I am pleasantly surprised. One of my favorite cities in America is Greenville, South Carolina, which you may have found in just about every article listing the most charming downtowns in America. In fact, I have enjoyed this city so much, I have returned on multiple occasions. Apparently, I am not alone in my assessment. As a matter of fact, the United States Census Bureau announced Greenville as one of the five fastest growing cities in America. In addition to a one-of-a-kind “floating” suspension bridge steps from Main Street, Greenville has a terrific array of restaurants, boutiques, art shops, and museums. On each of the three occasions I have visited the city, I’ve enjoyed the street fairs that are well-attended by visitors and locals alike. There’s the regular Thursday evening live music get-together near the

Aladdin-Inspired Adventures

As the debut of Disney’s Aladdin draws near, we’re growing excited to see the story unfold. Filmed in Jordan, the live-action version of one of Disney’s most beloved animated features takes inspiration from the tales of One Thousand and One Nights and from many different countries and cultures. Our journeys throughout the Middle East, North Africa, and Central Asia showcase a treasure trove of Aladdin-inspired adventures; hop a carpet and fly with us to explore them all. The Cave of Wonders A secret passageway through narrow cliffs leads to a forgotten, abandoned city carved directly into the rocks. It’s not a legend: it’s Petra, the ancient Nabataean city hidden in Jordan. Deserted in the third century BCE, this UNESCO-listed wonder remains one of the most visited sites in the world. Ker & Downey also brings our clients to Little Petra, a nearby sister city that is less frequented, but no less fascinating. Magical Palaces Brightly tiled facades, turquoise cupolas, and geometric patterns are hallmarks of architecture throughout the Middle East and Central Asia. Registan Square in the city of Samarkand,

Take A Bite Out Of New Orleans

10 MUST-TRY RESTAURANTS (& WHAT TO ORDER) New Orleans has serious soul. Its rich heritage and distinct culture are discernable with all five senses. There’s music everywhere! And not just classic New Orleans jazz. Ten-piece brass bands congregate on street corners, and talented, solo rappers spit beats (the city gave us Lil Wayne, after all). I can’t imagine a quiet New Orleans. There’s a celebration for everything, and the city goes all out. New Orleans remains alive 24 hours a day, partially because the nightlife rolls straight into the morning. Beads aren’t just prominent around Mardi Gras: If you look up, you’ll likely find a few strapped in the trees and balconies year-round. La Nouvelle, as it once was called, is dressed in history; the diverse architecture reflects the city’s unique past. Its earliest roots were with the French (1718), overlain by the Spanish and personalized by residents from the Caribbean Isles. By the time Americans took over in 1803, each culture had left its distinctive mark. You’ll notice brightly painted Creole cottages in the French Quarter, and the most

Caesar Salad

SERVES 4 INTRODUCTION: One of the best salads, even for non salad lovers. The lettuce is crisp, the dressing rich and flavorful, and the croutons crunchy. INGREDIENTS: 3 tablespoons Dijon mustard 2 tablespoons fresh lemon juice 1 teaspoon Worcestershire sauce 2 garlic cloves, smashed 1 anchovy (optional) 6 tablespoons olive oil 4 teaspoons canna-olive oil ¼ cup Parmesan salt pepper 2 romaine hearts, chopped 1 cup cooked chicken, in chunks or shredded 2 cups croutons Shredded Parmesan cheese DIRECTIONS: In the bowl of a food processor, puree the mustard, lemon juice, Worcestershire, garlic, and anchovy if using. With the machine running drizzle the oils into the bowl of the processor. Transfer to a jar and stir in the cheese along with salt and pepper to taste. Toss the dressing with romaine and top with chicken and croutons. CHEF’S NOTES: If you like the taste of anchovy, add a couple to the food processor when you start. It is a strange thing, people don’t seem to have neutral feelings about it. Eating one as is may be a bit much, but

Bacon & Egg Muffins

SERVES 4 INTRODUCTION: This is an easy breakfast that everyone adores. It looks like it was tons of trouble to make but it’s a cinch.  Yummy with shredded Swiss cheese and you can substitute sautéed spinach for the bacon. Sad, but you can. INGREDIENTS: 4 6-inch flour tortillas 4 teaspoons canna-butter, melted 4 bacon strips, cooked and chopped 4 large eggs, room temperature 1 cup shredded cheddar Salt and pepper DIRECTIONS: Heat the oven to 340° F. Press the flour tortillas into four depressions in a muffin tin.Brush with the canna-butter. Take ¾ of the cheese and divide between the tortillas. Top with chopped bacon. Carefully break eggs and place in each tortilla. Top with the remaining cheese. Sprinkle with the salt and pepper. Bake the eggs until set, about 10 minutes. CHEF’S NOTES: If the tortillas seem brittle heat them in the microwave for 10 seconds to soften them.  If you don’t have time to let the eggs come to room temperature, place them in a bowl of tepid water for 20 minutes.   Recipe provided by the amazing

Rustic Apple Tart

SERVES 9 INTRODUCTION: In the fall, when apples are at their peak, all this tart needs is some canna-butter, apples, sugar and maybe some cinnamon.  And ice cream is a nice touch.   INGREDIENTS: 1 9-inch store bought piecrust, or your favorite recipe 3 tablespoons canna-butter, melted 2 apples, cored peeled and sliced 2 tablespoons maple syrup 1 tablespoon lemon juice DIRECTIONS: Heat oven to 340° F. Place the piecrust on your work surface. Brush the surface with the canna-butter. In a medium bowl toss the apples with the maple syrup and lemon juice. Place the apples on the crust. Bake until the apples are tender and the crust is golden brown. CHEF’S NOTES This tart can also be made with frozen puff pastry.  A mixture of apples and pears is another way to go. And add some walnuts if you are so inclined.   Recipe provided by the amazing Laurie Wolf.   Please take notice that canna-butter and canna-oil are infused with cannabis and may be illegal in the state or country of your residence. If so, please substitute

Pot Pie Recipe

SERVES 4 INTRODUCTION: Covered with store bought piecrust or puff pastry, this is an easy way to enjoy an infused comfort food classic. Just breaking through the top crust is enough to give me goosebumps. If you have only had a frozen version of this dish, you are in for a treat. INGREDIENTS: 3 tablespoons butter 4 teaspoons canna-butter 1 stalk celery, sliced 1 carrot, peeled and sliced 1 teaspoon thyme 1/3 cup flour 2 cups chicken stock 1/3 cup light cream or half and half 1 cup peas 3 cups chicken, cooked and cut in pieces Salt Pepper Puff pastry or pie crust 1 egg, beaten (optional) DIRECTIONS: In a large sauté pan over low heat, melt the butters. Sauté the celery, carrot, and thyme for 10 minutes. Add the flour to the mixture and cook for two minutes, stirring occasionally. Add the stock, cream, and peas and mix well until vegetables are coated and the mixture starts to thicken. Stir in the chicken. Season with salt and pepper to taste. Heat oven to 340° F. Cut the puff pastry

ANTIQUE MECHANICAL BANKS

Time to dig through the attic. You may have a piece of rare history more valuable than gold. Can you imagine a bunch of throomers huddled closely together, perhaps cradling a tumbler of scotch, or a glass of wine, or beer in their hands, having an intense conversation about their toy collections and paint chips?  Well, if not, you might be interested to learn a little more about antique mechanical banks and the eclectic ladies and gentlemen who are exceptionally passionate and extremely competitive when it comes to collecting these rare gems. A Delightful Way to Save Toy mechanical banks were first introduced in the mid-to-late 1800s, designed to encourage children to have fun while saving money.  Sculpted by an artist, they had moving parts, springs, and levers to create an action that would encourage children to use them time and time again.  The period between 1869, when the first mechanical cast iron bank, known as Hall’s Excelsior, became available, and 1910 was known as the golden age of mechanical banks, when most were produced. You’ve probably seen them but


Pam Williams: Ecole Chocolat

Chocolate and helping people to realize their dreams are Pam Williams’ passions. She has been involved in the chocolate industry since 1981 when she created her first chocolate endeavor, au Chocolat. Since then she has made the study and teaching of the chocolate arts her life’s work. “Not everyone is so lucky to have chocolate as a career and business. I’m always the most popular person in the room once people hear what I do.” says Pam. Pam founded Ecole Chocolat Professional School of Chocolate Arts in 2003. The school continues to deliver high quality educational programs to students all over the world, literally, with EC graduates coming from over 90 countries at last count. Based on Pam’s experience, the Ecole Chocolat portfolio of programs offer what she considers to be the foundation for any successful chocolatier or chocolate maker or expert chocolate connoisseur —a complete understanding of the chocolate making process and mastery of the skills required, matched with a “plan of action” that fulfills both career or personal goals. Students develop knowledge and skills in such topics as