COURTESY OF THE SALTRY RESTAURANT …printarchive.epochtimes.com/a1/en/us/nyc/2016/07/22_Epoch...
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July 22–28, 2016 D3 @EpochTaste www.EpochTaste.com namese pho with German ingredients. Across the street, the Groveland Hotel has won many awards for its wine list. Next-door is Iron Door Saloon, the oldest drinking establishment in California; if you stop by, try Indigeny Reserve on tap, a locally made hard apple cider that’s hard to find outside of the area. Dori’s Tea Cot- tage offers a restful stop for lunch or tea. In nearby Jamestown, the National Hotel, which was built in 1859, still has its origi- nal saloon. Back then, the inn accepted gold and gold dust as legal tender—and they still do today. Utah e Mighty 5 Moab, Utah, is the gateway to Arches National Park and Canyonlands National Park. Before venturing into the parks, grab breakfast at the quirky Eklecticafe, which serves a menu fea- turing vegetarian, vegan, gluten-free options; or at the Love Muffin Cafe (opens at 6:30 a.m.), where you can enjoy a sunrise panini with sausage, pimento cheese, tomato, and onion. Moab Brewery, near Canyonlands, finds its inspiration from the landscape of southern Utah. eir popular Dead Horse Ale gets its name from a scenic overlook near the park. Other favorites are the Red Rye IPA, Derailleur Red Ale, Moab Especial, Over the Top Hefewei- zen, and the nitrogen-conditioned Raven Stout. Close to Arches National Park is Castle Creek Winery, which produces more than 30 award- winning wines from locally produced grapes. Near Capitol Reef National Park, Hell’s Back- bone Grill sources about 12,000 pounds of pro- duce from its no-harm farm. e farm uses sus- tainable practices—from companion planting to mowing courtesy of two rescue goats. e cuisine is regional: a mix of Western, Pueblo Indian, and Southwestern. On the menu you’ll find Cream of Jalapeño-Avocado Soup and a Black Bean and Green Chile Posole. If you go to Bryce Canyon National Park, head to Stone Hearth Grille in Stone Canyon Inn to get your bison meatballs or wild mushroom tartare fix. After hours wandering in Zion National Park’s slot canyons, canyoneers who emerge into the sunlight worn and tired can head to Oscar’s Cafe in Springdale for a burger and beer. Really hungry hikers can pick out the one-pound Big A’s Double Burger. At the Whip- tail Grill, also in Springdale, chow down on Spaghetti Squash Enchiladas, smothered in roasted tomatillo green chili sauce. NORTHWEST Alaska Kenai Fjords National Park Alaska is a land full of natural wonders— including incredibly fresh seafood. After a day of taking in glaciers and wildlife at Kenai Fjords National Park, stop by the Resurrection Road- house for some wild-caught Alaskan halibut or king crab legs served with saffron risotto. For a scenic meal near Katmai National Park— known for its smoke-filled valleys—head to e Saltry Restaurant, where you can enjoy views of Kachemak Bay while noshing on oysters and fish from its waters. Denali National Park Denali National Park is a destination for moun- taineering and other outdoor sports enthusi- asts. You’ll need to fuel up at the Denali Alaska Salmon Bake, where the signature dishes include cedar-plank salmon baked with local gold birch syrup. Washington Olympic National Park e Olympic Peninsula is filled with restau- rants, farms, wineries, and cideries. e Hood Canal area is known for shellfish, while eater- ies specializing in local fare abound in Sequim. You can go on a self-guided culinary tour with the help of sample itineraries by Olympic Culi - nary Loop, a tourism organization. e region also has a yearlong lineup of food festivals. In August, the small town of Joyce, Washington, celebrates the Joyce Daze Wild Blackberry Festival with homemade pies, pan- cakes, and other berry-filled treats. For fresh Pacific Northwest seafood, head to the Kalaloch Lodge overlooking the coast, where you can dine on Dungeness crab cakes, house-smoked maple salmon, steamed clams, and local fish. Mount Rainier National Park Get a taste of another alpine culture—the Him- alayas—while you’re at Mt. Rainier National Park. Sherpa Lhakpa Gelu serves Himalayan dishes at Wildberry, such as thali (a platter with multiple dishes), momos (dumplings), and a traditional stew with Himalayan spices. He also holds the world record for the fastest ascent up Mt. Everest. If you’re feeling adventurous, you can forage, fish, or hunt for your own meal outside the park with chef Ky Loop at Kelly’s Mercantile. He’ll guide you along the way, and then prepare a lavish meal with whatever you’ve gathered. SOUTH Kentucky Mammoth Cave National Park Mammoth Cave National Park has the long- est known cave system in the world, with over 400 miles of caves and underground passage- ways. Emerge from your subterranean exploits to enjoy some homemade ice cream from Chaney’s Dairy Barn, with flavors like Mint Julep (mint with Guernsey chocolate flakes and Maker’s Mark bourbon), Peach (made with local peaches), and Big Red Rumble (white chocolate, red velvet cake, and fudge swirl). South Carolina Congaree National Park For avid hikers, it’s both a blessing and a curse that South Carolina has such diverse cuisines. Near Congaree National Park, you’ll find Pub- lico Kitchen & Tap, a fusion taco joint serving organic, local bites like agedashi tofu (deep- fried silken tofu), tuna poké, and pad thai chicken tacos. When in the South, one must have barbecue. Southern Belly BBQ offers oak smoke slow- roasted meats in different sandwich and sauce combinations. Meanwhile, chef Mike Davis at Terra serves up inventive takes on Southern classics, like the Lamb Mac and Cheese with poblano pep- pers, fontina, and goat cheese. Don’t forget dessert at Sweet Cream Co., an artisanal ice cream shop that serves fun fla- vors like buttermilk with blackberry preserves, lime cardamom, and fig-orange-pistachio. Virginia Shenandoah National Park After a day of traversing Shenandoah National Park’s 500 miles of trails, refuel at Big Mead- ows Lodge’s Spottswood Dining Room with seasonal mountain cuisine specialities, includ- ing Yankee Pot Roast, Rainbow Trout, and Rab- bit Sheppard’s Pie. Or head over to Skyland’s Pollock Dining Room for the A.T. (Appalachian Trail) NY Strip Steak, with herb butter, cara- melized local onions and mushrooms, and gar- lic mashed potatoes. For dessert, try the famed Mile-High Blackberry Ice Cream Pie. Tennessee Great Smoky Mountains National Park While exploring the Great Smoky Mountains, stay at Blackberry Farm, a 4,200-acre estate that houses a luxury resort, a James Beard Award-winning restaurant, a fully operating farm, and a brewery. e farm provides most of the produce for the Appalachian-inspired cuisine it serves, including heirloom crops and cheeses made from its sheep. In Gatlinburg, the gateway town, you can find specialty dishes like moonshine-mari- nated chicken at e Park Grill, fried apple pies at Carver’s Apple Orchard, and glorious stacks of pancakes at Pancake Pantry (wild blueberry, sweet potato, Smoky Mountain buckwheat). And in the nearby town of Pigeon Forge, the Old Mill offers a taste of artisanal, old-school baking. e gristmill has been operating since 1830 and grinds grains and corn for its two on- site restaurants. e pecan pie is a must-try. Texas Big Bend National Park Take in Big Bend National Park’s diverse land- scapes—from the Chihuahuan Desert to the Chisos Mountains to the Rio Grande—and then head to the Gage Hotel for some fine Texan fare. Try the White Buffalo Bar’s award-winning White Buffalo Burger, with sautéed mush- rooms and onions, Colby-Jack cheese, and chi- potle aioli, or sit down at the 12 Gage Restau- rant for Texan-inspired dishes with a gourmet twist, like the Beef Tenderloin Filet, with Gru- yère mashed potatoes and sauce bordelaise, or the Pasture Raised Spring Lamb Chop, with green onion panisse, tamarind-rum glaze, and fava bean “guac.” New Mexico El Malpais National Monument New Mexico is a treasure trove of rich history and local eats. For a taste of authentic Acoma (a Native American tribe) cuisine, try the Red Chile Beef Posole and Traditional Oven Bread at Yaak’a Cafe, 45 miles west of El Malpais National Mon- ument’s cinder cones and lava caves. See National Parks on D6 Publico Kitchen & Tap offers creative takes on Mexican fare. On horseback in Rocky Mountain National Park. Grilled asparagus with garden vegetables and fish roe from Blackberry Farm in Tennessee. The Old Mill in Pigeon Forge near the Great Smokies has been operating since 1830. Resurrection Roadhouse near the Kenai Fjords National Park serves wild-caught salmon. The Saltry Restaurant near Katmai National Park boasts views of Kachemak Bay. Smoked Salmon Platter from Kelly's Mercantile near Mount Rainier. Snoozing sea otter in Kenai Fjords National Park, Alaska. NPS.GOV COURTESY OF KELLY’S MERCANTILE COURTESY OF THE SALTRY RESTAURANT COURTESY OF SEWARD WINDSONG LODGE COURTESY OF PUBLICO KITCHEN & TAP COURTESY OF PIGEON FORGE DEPARTMENT OF TOURISM BEALL + THOMAS PHOTOGRAPHY COURTESY OF VISIT ESTES PARK
Transcript of COURTESY OF THE SALTRY RESTAURANT …printarchive.epochtimes.com/a1/en/us/nyc/2016/07/22_Epoch...
July 22–28, 2016
D3@EpochTaste
www.EpochTaste.com
namese pho with German ingredients. Across the street, the Groveland Hotel has won many awards for its wine list. Next-door is Iron Door Saloon, the oldest drinking establishment in California; if you stop by, try Indigeny Reserve on tap, a locally made hard apple cider that’s hard to find outside of the area. Dori’s Tea Cot-tage offers a restful stop for lunch or tea.
In nearby Jamestown, the National Hotel, which was built in 1859, still has its origi-nal saloon. Back then, the inn accepted gold and gold dust as legal tender—and they still do today.
UtahThe Mighty 5Moab, Utah, is the gateway to Arches National Park and Canyonlands National Park. Before venturing into the parks, grab breakfast at the quirky Eklecticafe, which serves a menu fea-turing vegetarian, vegan, gluten-free options; or at the Love Muffin Cafe (opens at 6:30 a.m.), where you can enjoy a sunrise panini with sausage, pimento cheese, tomato, and onion.
Moab Brewery, near Canyonlands, finds its inspiration from the landscape of southern Utah. Their popular Dead Horse Ale gets its name from a scenic overlook near the park. Other favorites are the Red Rye IPA, Derailleur Red Ale, Moab Especial, Over the Top Hefewei-zen, and the nitrogen-conditioned Raven Stout.
Close to Arches National Park is Castle Creek Winery, which produces more than 30 award-winning wines from locally produced grapes.
Near Capitol Reef National Park, Hell’s Back-bone Grill sources about 12,000 pounds of pro-duce from its no-harm farm. The farm uses sus-tainable practices—from companion planting to mowing courtesy of two rescue goats. The cuisine is regional: a mix of Western, Pueblo Indian, and Southwestern. On the menu you’ll find Cream of Jalapeño-Avocado Soup and a Black Bean and Green Chile Posole.
If you go to Bryce Canyon National Park, head to Stone Hearth Grille in Stone Canyon Inn to get your bison meatballs or wild mushroom tartare fix.
After hours wandering in Zion National Park’s slot canyons, canyoneers who emerge into the sunlight worn and tired can head to Oscar’s Cafe in Springdale for a burger and beer. Really hungry hikers can pick out the one-pound Big A’s Double Burger. At the Whip-tail Grill, also in Springdale, chow down on
Spaghetti Squash Enchiladas, smothered in roasted tomatillo green chili sauce.
NORTHWEST
AlaskaKenai Fjords National ParkAlaska is a land full of natural wonders—including incredibly fresh seafood. After a day of taking in glaciers and wildlife at Kenai Fjords National Park, stop by the Resurrection Road-house for some wild-caught Alaskan halibut or king crab legs served with saffron risotto.
For a scenic meal near Katmai National Park—known for its smoke-filled valleys—head to The Saltry Restaurant, where you can enjoy views of Kachemak Bay while noshing on oysters and fish from its waters.
Denali National Park Denali National Park is a destination for moun-taineering and other outdoor sports enthusi-asts. You’ll need to fuel up at the Denali Alaska Salmon Bake, where the signature dishes include cedar-plank salmon baked with local gold birch syrup.
WashingtonOlympic National ParkThe Olympic Peninsula is filled with restau-rants, farms, wineries, and cideries. The Hood Canal area is known for shellfish, while eater-ies specializing in local fare abound in Sequim. You can go on a self-guided culinary tour with the help of sample itineraries by Olympic Culi-nary Loop, a tourism organization.
The region also has a yearlong lineup of food festivals. In August, the small town of Joyce, Washington, celebrates the Joyce Daze Wild Blackberry Festival with homemade pies, pan-cakes, and other berry-filled treats.
For fresh Pacific Northwest seafood, head to the Kalaloch Lodge overlooking the coast, where you can dine on Dungeness crab cakes, house-smoked maple salmon, steamed clams, and local fish.
Mount Rainier National ParkGet a taste of another alpine culture—the Him-alayas—while you’re at Mt. Rainier National Park. Sherpa Lhakpa Gelu serves Himalayan dishes at Wildberry, such as thali (a platter with multiple dishes), momos (dumplings), and a traditional stew with Himalayan spices.
He also holds the world record for the fastest ascent up Mt. Everest.
If you’re feeling adventurous, you can forage, fish, or hunt for your own meal outside the park with chef Ky Loop at Kelly’s Mercantile. He’ll guide you along the way, and then prepare a lavish meal with whatever you’ve gathered.
SOUTH
KentuckyMammoth Cave National ParkMammoth Cave National Park has the long-est known cave system in the world, with over 400 miles of caves and underground passage-ways. Emerge from your subterranean exploits to enjoy some homemade ice cream from Chaney’s Dairy Barn, with flavors like Mint Julep (mint with Guernsey chocolate flakes and Maker’s Mark bourbon), Peach (made with local peaches), and Big Red Rumble (white chocolate, red velvet cake, and fudge swirl).
South CarolinaCongaree National ParkFor avid hikers, it’s both a blessing and a curse that South Carolina has such diverse cuisines. Near Congaree National Park, you’ll find Pub-lico Kitchen & Tap, a fusion taco joint serving organic, local bites like agedashi tofu (deep-fried silken tofu), tuna poké, and pad thai chicken tacos.
When in the South, one must have barbecue. Southern Belly BBQ offers oak smoke slow-roasted meats in different sandwich and sauce combinations.
Meanwhile, chef Mike Davis at Terra serves up inventive takes on Southern classics, like the Lamb Mac and Cheese with poblano pep-pers, fontina, and goat cheese.
Don’t forget dessert at Sweet Cream Co., an artisanal ice cream shop that serves fun fla-vors like buttermilk with blackberry preserves, lime cardamom, and fig-orange-pistachio.
VirginiaShenandoah National ParkAfter a day of traversing Shenandoah National Park’s 500 miles of trails, refuel at Big Mead-ows Lodge’s Spottswood Dining Room with seasonal mountain cuisine specialities, includ-ing Yankee Pot Roast, Rainbow Trout, and Rab-bit Sheppard’s Pie. Or head over to Skyland’s Pollock Dining Room for the A.T. (Appalachian
Trail) NY Strip Steak, with herb butter, cara-melized local onions and mushrooms, and gar-lic mashed potatoes. For dessert, try the famed Mile-High Blackberry Ice Cream Pie.
TennesseeGreat Smoky Mountains National ParkWhile exploring the Great Smoky Mountains, stay at Blackberry Farm, a 4,200-acre estate that houses a luxury resort, a James Beard Award-winning restaurant, a fully operating farm, and a brewery. The farm provides most of the produce for the Appalachian-inspired cuisine it serves, including heirloom crops and cheeses made from its sheep.
In Gatlinburg, the gateway town, you can find specialty dishes like moonshine-mari-nated chicken at The Park Grill, fried apple pies at Carver’s Apple Orchard, and glorious stacks of pancakes at Pancake Pantry (wild blueberry, sweet potato, Smoky Mountain buckwheat).
And in the nearby town of Pigeon Forge, the Old Mill offers a taste of artisanal, old-school baking. The gristmill has been operating since 1830 and grinds grains and corn for its two on-site restaurants. The pecan pie is a must-try.
TexasBig Bend National ParkTake in Big Bend National Park’s diverse land-scapes—from the Chihuahuan Desert to the Chisos Mountains to the Rio Grande—and then head to the Gage Hotel for some fine Texan fare. Try the White Buffalo Bar’s award-winning White Buffalo Burger, with sautéed mush-rooms and onions, Colby-Jack cheese, and chi-potle aioli, or sit down at the 12 Gage Restau-rant for Texan-inspired dishes with a gourmet twist, like the Beef Tenderloin Filet, with Gru-yère mashed potatoes and sauce bordelaise, or the Pasture Raised Spring Lamb Chop, with green onion panisse, tamarind-rum glaze, and fava bean “guac.”
New MexicoEl Malpais National MonumentNew Mexico is a treasure trove of rich history and local eats. For a taste of authentic Acoma (a Native American tribe) cuisine, try the Red Chile Beef Posole and Traditional Oven Bread at Yaak’a Cafe, 45 miles west of El Malpais National Mon-ument’s cinder cones and lava caves.
See National Parks on D6
Publico Kitchen & Tap offers creative takes on Mexican fare.
On horseback in Rocky Mountain National Park.
Grilled asparagus with garden vegetables and fish roe from Blackberry Farm in Tennessee.
The Old Mill in Pigeon Forge near the Great Smokies has been operating since 1830.
Resurrection Roadhouse near the Kenai Fjords National Park serves wild-caught salmon.
The Saltry Restaurant near Katmai National Park boasts views of Kachemak Bay.
Smoked Salmon Platter from Kelly's Mercantile near Mount Rainier.
Snoozing sea otter in Kenai Fjords National Park, Alaska.
NPS.GOV COURTESY OF KELLY’S MERCANTILE
COURTESY OF THE SALTRY RESTAURANT
COURTESY OF SEWARD WINDSONG LODGECOURTESY OF PUBLICO KITCHEN & TAP
COURTESY OF PIGEON FORGE DEPARTMENT OF TOURISMBEALL + THOMAS PHOTOGRAPHY
COURTESY OF VISIT ESTES PARK
