But I’m in Wisconsin, so naturally I head straight for Bleu Mont Dairy, where the cheese is made in small batches and aged in caves. Next stop, L’Etoile throughout the street, the place chef Tory Miller changes the menu primarily based on what’s contemporary at the market. The market’s scent alone is intoxicating, a mixture of recent cilantro, sugarcane, chiles and my favorite, tamales. Ooh, the description you gave of the “Druze pizza” sounds delicious!
We had Druze meals in Jordan, but not this dish you described. We have fond reminiscences of bleadas from Utila as nicely. Topped with some scorching sauce or pickled vegetables they are excellent when you’re ravenous and wish a quick bite to eat. Ooh, grilled corn on the cob with a barely sweet soy sauce sounds wonderful.
Sweet Gingered Rooster Wings
Food tours are the quickest-growing experiences category on our site primarily based on traveler … Read More