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(2016 - Spring/Summer Issue)


Is there any travel experience that is not made better by adding a sprinkling of local flavours? All across America, cities and the countryside are embracing the traveller who seeks to learn more about new kitchen techniques and sample different foods. Year-round, such travellers are often keen to research seasonal produce, regional recipes and culinary secrets. Discovering a selection of courses and festivals is easy. Narrowing down the choice? Not so simple. Here’s a sample of what’s on the menu around the United States.

In San Antonio, Texas, the Culinary Institute of America is one of three national campuses. In addition to its full-time culinary education program, the CIA offers an expansive schedule of boot camps, cooking demos and tastings on topics such as baking artisan breads, techniques of healthy cooking, knife skills and holiday hors d’oeuvres.

The Hampton Beach Seafood Festival in New Hampshire, September 9–11, includes seafood culinary demos by some of the region’s best chefs as well as a popular lobster roll eating contest.

Summertime fruits shine in the Ketchum/Sun Valley area of Idaho. There are the Raspberry Festival in Cottonwood on August 7, 2016 and the Emmett Cherry Festival, June 15–18.;

During Orlando’s Magical Dining Month (September 2016) more than 70 of Central Florida’s top restaurants feature three-course, prix-fixe dinner menus for just US$33. And at Walt Disney World, the popular Epcot International Food & Wine Festival (September 14 to November 14) is the place to sip, sample and savour treasures from some of the world’s most famous wineries and celebrated chefs. There are wine and beer seminars as well as numerous demonstrations and tastings. Admission is included in the regular park ticket.

Set to open in fall 2016 is the Horry Georgetown Technical College’s state-of-the-art education centre in the Market Common area of Myrtle Beach, South Carolina. Under its umbrella, the International Culinary Institute of Myrtle Beach offers degree and certificate programs as well as spring and summer classes in a variety of culinary areas.

The Culinary Center in Lincoln City, Oregon, features seasonally inspired cooking classes, focusing on the abundant foods of the Pacific Northwest, including locally raised foods and a vast array of fresh seafood and shellfish. Classes explore subjects like seafood, pasta-making, canning and pickling.

In San Francisco, California—a true foodie mecca—visitors can explore the gastronomic secrets of Little Italy and Chinatown with walking tours at Local Tastes of the City.

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