On the road and at home, it's always about food and fun!
Author: Jane Simon Ammeson
Jane Simon Ammeson is a freelance writer who specializes in travel, food and personalities. She writes frequently for The Times of Northwest Indiana, Mexico Connect, Long Weekends magazine, Edible Michiana, Lakeland Boating, Food Wine Travel magazine , Lee Publications, and the Herald Palladium where she writes a weekly food column. Her TouchScreenTravels include Indiana's Best. She also writes a weekly book review column for The Times of Northwest Indiana as well as food and travel, has authored 16 books including Lincoln Road Trip: The Back-road Guide to America's Favorite President, a winner of the Lowell Thomas Journalism Award in Travel Books, Third Place and also a Finalist for the 2019 Foreword INDIES Book of the Year Awards in the Travel category. Her latest books are America's Femme Fatale: The Story of Serial Killer Belle Gunness and Classic Restaurants of Northwest Indiana.
Her other books include How to Murder Your Wealthy Lovers and Get Away with It, A Jazz Age Murder in Northwest Indiana and Murders That Made Headlines: Crimes of Indiana, all historic true crime as well Hauntings of the Underground Railroad: Ghosts of the Midwest, Brown County, Indiana and East Chicago. Jane’s base camp is Stevensville, Michigan on the shores of Lake Michigan. Follow Jane at facebook.com/janesimonammeson; twitter.com/hpammeson; https://twitter.com/janeammeson1; twitter.com/travelfoodin, instagram.com/janeammeson/ and on her travel and food blog janeammeson.com and book blog: shelflife.blog/
Dream Yacht Worldwide (DYW), one of the world’s leading ocean tourism companies, is making sailing and sea travel accessible to all around the globe. With personal sailing trips continuing to gain popularity in 2023, the company offers the most destinations and one of the largest and most diverse sailing, yacht, and boating fleets in the world – an opportunity for groups of family and friends to get out of a traditional house rental and out on the water.
Here are the top misconceptions or concerns DYW hears often when travelers consider booking sailing charters:
Myth: Sailing is difficult and for experienced sailors only.
This is a common misconception but is far from being accurate. If you can enter a boat, you can sail. Sea trips are for everyone, no experience is necessary when you book a skippered charter, which allows travelers to enjoy the quality time together and not have to worry about sailing skills.
Those traveling with experienced sailors can take advantage of Dream Yacht’s bareboat options.
Myth: Tight quarters.
Families are typically relieved to know that Dream Yacht Worldwide offers spacious catamarans that fit up to 12-14 people comfortably. Many catamarans have cabins that have their own private bathroom as well.
Myth: It is all about the sea.
The sea is the medium, you can actually visit many places and discover areas on land that you cannot access without travel by water. Chartering a boat is an excellent way to discover lesser known areas. Dream Yacht operates in 52 destinations worldwide, with a fleet of more than 900 monohulls and catamarans. There is something for every type of traveler in destinations across the globe.
Myth: Charter trips are boring.
Charter trips can be as exciting and as full of adventure as travelers prefers. It is a unique experience and it requires a certain adventurer mindset. There are many water sports and team-building activities that groups can participate in, plus plenty of opportunities to relax and unwind on board. It allows travelers to see the world from a different perspective.
Wondering what type of yachting vacation is for you?
Check out the options here from Bareboat to Crewed Charter.
Bowling Green, the third-largest city in Kentucky, is best known known for Corvettes, caves and cakes—after all, it is the birthplace of Duncan Hines, one of the original road warriors who wrote a column and numerous books about where to eat when traveling. All that is well and good, but Bowling Green is a worthy destination for other reasons as well.
Wait! We know what you’re thinking: “Summer in Kentucky? Are you crazy?” But as my friend Mallory Furry likes to say, “Don’t let a Southern summer be a bummer.”
And luckily Bowling Green offers many ways to beat the heat and that doesn’t mean staying indoors all the time with air conditioning set on Arctic High.
So slather on some sunscreen and grab your brimmed hat as here’s a roundup of favorite ways to keep it cool when the weather starts to heat up:
Exploring Down Under
Natural caves maintain a steady temperature, making them a great activity for a warm summer’s day. Mammoth Cave National Park is the world’s longest cave system and is half an hour outside of Bowling Green. Advanced tour reservations are strongly recommended in the summer months and you can enjoy a refreshing 54-degree stroll through the cave system while learning about the science and history of Mammoth Cave.
A more local option is Lost River Cave, which offers the only natural underground boat cave tours in Kentucky. After cooling off in the 57-degree cave during the tour, you can explore Lost River’s nature trails and butterfly habitat, or try your hand at geocaching.
Take Me Out to a Ballgame (Minor league-style that is)
Contrary to the name, a Hot Rods minor league game offers plenty of options for fans to stay cool! Things may heat up on the field, but the baseball-themed splash pad is always a home run for a kiddo cool-down. If you bring a furry friend for Turbo Tailwaggin’ Tuesdays, there will be plenty of refreshing water bowls around the stadium for Fido while you cheer on the Hot Rods.
Admission to Beech Bend Amusement Park also grants you access to their water park, Splash Lagoon. Whether you want to zip down a water slide, catch some waves in the wave pool or just float down the lazy river, Splash Lagoon is a great way to keep cool on a summer day.
Enjoying Ice Cream and a Moovie
The logical and ultimate cool-down solution on a warm day is ice cream, of course. Head over to Chaney’s Dairy Barn, where you can choose from dozens of creamy and delicious ice cream flavors. Unlike your standard ice cream, in which the butterfat content is 14%, Chaney’s ice cream uses 16% butterfat … making it ultra-creamy, rich, and (in our not-so-humble-opinion) better than the competition. On Friday and Saturdays starting in May, they host Ice Cream and a Moovie nights. Enjoy the cozy Kentucky night with a family-favorite movie on the big screen and a drippy, yet thoroughly enjoyable, ice cream cone in your hand. It’s the ultimate summer memory maker!
Egyptian LIVE at Egyptian Motor Hotel is hosting a FREE Saturday night Variety night and Sunday brings an erotic male forward fashion show! See more details below. The Egyptian’s locally-famous restaurant Chilte is open on Saturday until 10pm. Egyptian LIVE’s expansive outdoor cocktail bar offers Happy Hour daily from 4-7pm and innovative cocktails daily through midnight. More information is below—LMK if you need anything else!
The Egyptian’s own comedy and live music variety night! Open to the public, patrons can come enjoy a mix of entertainment from comedy sets to live music.
Experience the Exciting, Exotic Designer Robert D’Silva and View His Entire Line For Spring 2023. Join Roberto D’Silva at his annual runway show at the Egyptian Motor Hotel, and get ready to strut your stuff! Show off your style in swimsuits, underwear, and tank tops—all designed by Roberto himself. Whether you’re looking for something sleek and sexy or daring and bold, there’s something for everyone at this event.
Don’t miss out on this incredible opportunity to see the latest fashion trends from the one and only Roberto D’Silva. Get ready to turn heads with a look that will get all eyes on you! See you there!
About Chilte Restaurant
Chilte, the hotel’s flagship restaurant for deliciously unique takes on traditional Mexican cuisine, is the first brick-and-mortar location for Co-Founder and Executive Chef Lawrence Smith, whose cuisine has been captivating local appetites through pop-ups and a food truck across town since 2020. Chef Lawrence competed on an episode of Food Network’s Chopped this year. Chilte will introduce a fresh, innovative menu at the Egyptian, including a Mole Flight, featuring three different moles inspired by Chef Lawrence’s travels to Mexico, and Elote Cheesecake, a sweet spin on beloved Mexican street corn with Mezcal, chili, fruit, corn, and queso.
About the Egyptian Motor Hotel
the Egyptian Motor Hotel, a mecca for live entertainment, hospitality, nightlife, and premium culinary offerings, opened to the public this Friday, January 27. The historic Egyptian Motor Hotel, which once thrived in Downtown Phoenix in the 1950’s before operating as a different brand for decades, has been restored on its original turf.
The Egyptian Motor Hotel is located at 765 Grand Ave, Phoenix, AZ 85007. For reservations, visit www.egyptianmotorhotel.com. Follow the hotel on Instagram at @theegyptianphx
Cruise Views: Holland America and Rotterdam VII mark 150 years of tradition, transformation
Post By Guest Blogger Kathy Witt
One hundred eleven years after the RMS Titanic plunged beneath the waters of the North Atlantic 700 nautical miles east of Halifax, Nova Scotia, Holland America Line’s Rotterdam VII made an unscheduled stop at that exact location for a moment of silence.
“More than 1,500 passengers and crew lost their lives, leaving behind a legacy of sorrow and loss that has endured to this day,” Rotterdam’s Captain Bas Van Dreumel said. Many of the ship’s 2,222 passengers had gathered on Lido deck in blustery but sunny weather remarkably similar to what Titanic had experienced all those years ago.
“We honor the memory of the passengers and crew who showed grace and dignity in the face of unimaginable hardship and tragedy,” Van Dreumel continued. “And so, it is with deep respect and solemnity that we now dedicate this wreath to the sea, as a symbol of our remembrance and gratitude.
“May it serve as a reminder of the sacrifices made on that tragic night, and of the enduring spirit of humanity that continues to inspire us.”
For both lines, their respective transatlantic crossings were historic, with the former introducing the “ship of dreams”—the world’s largest, most opulent liner in 1912—and the latter recreating Holland America’s maiden voyage of Rotterdam I of 150 years ago.
Holland America has always been a company that honors its past even as it looks ahead to the future. From its founding in 1873 when it was called the Netherlands-American Steamship Company, it has linked Old World to New and played a crucial and prominent role in America’s immigration story, bringing one in 10 immigrants from Europe to the United States, and at a level of comfort and care few if any other steamship companies offered.
Since that first Rotterdam sailing, much has evolved and improved with the passenger shipboard experience—stabilizers, a technology developed in the 1930s, being at the top of the list. Early passengers making the crossing would have felt every roll, bump and wave of the sea. Not so today, thankfully. Accommodations were nothing like the restful havens now, with their comfy beds and sofas, flatscreen televisions, tile and glass (hot water) showers and Elemis spa toiletries.
On those early crossings, it was on the passengers to entertain themselves. Now there are endless options and an app to guide guests to the good times.
Aboard Rotterdam VII, a full schedule of programming includes enrichment lectures; wine tastings featuring gourmet food pairings from the ship’s various dining venues; exercise classes (tai chi, yoga, abs); pickleball games and tournaments; rousing rounds of trivia—the most popular activity aboard, according to Rotterdam’s cruise and travel director; arts and crafts, including new guided painting lessons; nightly poolside movies; a variety of live music performed in several different venues, including Rolling Stones Rock Room and B.B. King’s Blues Club; a World Stage with 270-degree LED projection for immersive programming and entertainment, including piano concerts, comedy acts, dance and music fusion shows and more.
Although immigrants traveling aboard HAL ships enjoyed three squares a day (a more generous meal plan than most ships provided), food served was fairly basic. Now round-the-clock choices tempt, from burgers and pizza at casual poolside eateries to classic fare in the main dining room to more upscale cuisine served at the ship’s specialty restaurants, including Rudi’s Sel de Mer French seafood brasserie; Pinnacle Grill, a seafood and steak house; and Canalotto’s Italian.
Find sushi made to order at Nami, sweet treats at Gelato’s and theme dinners like seafood boils and an Indonesian Rijsttafel dinner—a small plates extravaganza; everything from fried rice, quesadillas and roast pork to made-to-order deli sandwiches and freshly baked cookies (with chocolate chip being the hands-down favorite) at Lido Market; Dutch classics including pea soup and rustic ham and cheese buns at the Grand Dutch Café; chicken wings, soft salted pretzels and buttery popcorn the snack options served during the evening Dive-in movie; and basics like club sandwiches and cobb salads through room service.
From the art of cuisine to a world class art collection, everything on Rotterdam is designed to please, delight and wow. A 4.1 million art collection features an international roster of artists working in all mediums. Each staircase presents a theme—architecture, music, zoology—that is carried floor to floor like a vertical gallery. Sculptures, paintings, prints, fiber arts, collage—in all there are 2,645 works of art to enjoy, from small treasures like intricate altered books and musician silhouettes constructed of cassette tapes to major works, including cello and pan flute sculptures by Korean artist Yongsun Jang.
The public spaces are beautifully decorated, each conveying an individual theme and mood through color, texture and lighting and punctuated with dramatic artworks. Services offered include shops filled with boutique jewelry, designer fragrances, branded clothing and sundries, plus a small casino, fitness center and photo gallery. Beneath a retractable glass dome, the two-deck Lido pool area invites with swimming pool and a trio of hot tubs surrounded by plenty of chaises and couches, greenery and cozy nooks.
A library would not have been part of the experience on those early crossings and a spa virtually unheard of, but aboard Rotterdam the former is filled with books that may be borrowed for reading on deck or thumbed through on the spot while relaxing in an overstuffed chair and the latter, the Greenhouse Spa & Salon, bustles with the buffing, polishing, pampering and destressing of a steady stream of guests.
Holland America Line (HAL) marks the 150th anniversary of the company’s founding on April 18, 2023.
Rotterdam VII is Holland America’s third Pinnacle class ship. By the numbers: 99,836 gross tonnage; 894 feet in length; 2,668 passengers; 1,048 crew. By comparison, the RMS Titanic had a gross tonnage of 46,329 and a length of 882.75 feet. Passenger capacity was 3,320. The night Titanic sank, 2,240 passengers were aboard and only 706 survived.
BB-King – Deck 2&3 Midship
Rotterdam – Holland America Line
HAL has carried more than 12 million passengers throughout its history, including two Netherlands nationals who founded one of America’s most iconic rock bands. Seven-year-old Edward and nine-year-old Alexander boarded HAL’s Ryndam with their parents, Jan and Eugenie Van Halen, in spring of 1962, arriving in New York City on March 9, 1962. Eleven years later, Van Halen—the band credited with “restoring hard rock to the forefront of the music scene”—was born.
A three-year-old who refused a PBJ featuring orange marmalade on rye, served to him aboard a Holland America ship in the 1980s, is credited for authoring the company’s first children’s menu. Brendan Bunts, sailing with his parents, Annmarie and Pat Bunts, met with the kitchen staff and came up chicken tenders, hot dogs, mac ‘n cheese and PBJ—made the “right” way. “Everyone knows it’s got to be peanut butter and grape jelly with the crusts cut off,” said Brendan’s mom, Annmarie Bunts, who has cruised 99 times with Holland America
Guests can download and take a 30- to 40-minute self-guided art and antique tour during their cruise that includes walking directions, artist interviews and background music.
Visit the Half Moon Bar for a history lesson in Holland America as told through craft cocktails like the Original, which celebrates the first Rotterdam through a blend of Dutch gin and hint of single malt Scotch.
Holland America Bread & Butter Pudding
1 ½ pounds good day-old bread crusts trimmed and bread cubed.
6 Tablespoons unsalted butter melted
quart whole milk
6 eggs beaten
3 egg yolks beaten
¾ cup sugar
1 teaspoon pure vanilla extract
¾ cup raisins
Powdered sugar
Grand Marnier optional
Preheat your oven to 325º.
If you’re planning to plump the raisins, now is a good time to get them soaking in the Grand Marnier. Use just enough to cover the raisins and let soak for about 30 minutes.
Place bread cubes in a bowl and drizzle with melted butter.
Grease ramekins with butter. You will need a large roasting pan to hold the ramekins.
Line the roasting pan with a dishtowel. This will keep the ramekins from slipping when you’re moving the pan in and out of the oven. Spread the cubes on a baking sheet and toast until just golden, 8- 10 minutes.
Bring milk to a simmer over medium heat. In a large bowl, whisk whole eggs, egg yolks, and sugar. Gradually add in hot milk, continuing to whisk. Stir in vanilla.
Add half the breadcrumbs to the ramekins. Top with half the raisins. Repeat the layers again.
Ladle the egg mixture over the bread cubes and raisins. Let the bread stand for 20 minutes to absorb the custard.
Bring a kettle of water to a boil.
Place the ramekins on the towel in the roasting pan. Add enough boiling water to cover just halfway up the ramekins.
Bake the puddings in the middle of the oven for about 45 minutes. They are ready when set.
Carefully remove the roasting dish from the oven. Remove dishes. Let cool slightly.
Sprinkle with powdered sugar and serve warm.
Guest Blogger Kathy Witt is an award winning author and member of
SATW Society of American Travel Writers│Authors Guild
Author of Cincinnati Scavenger; Secret Cincinnati: A Guide to the Weird, Wonderful & Obscure;
The Secret of the Belles; Atlanta, Georgia: A Photographic Portrait
Arriving Spring 2024: Perfect Day Kentucky: Daily Itineraries for the Discerning Traveler
Lisa Kingsley quotes the French gastronome Jean Antheime Brillat-Savarin who famously wrote “Just tell me what you eat and I will tell you who you are,” in the introduction to her new book, Smithsonian American Table: The Foods, People, and Innovations That FeedUsthat culls the vast archives of the Smithsonian Institute where just the word “food” yields tens of thousands of results. The Smithsonian, which opened over 175 years ago, is the nation’s museum, and it’s not a stretch to say that food is the nation’s passion. What Kingsley, in collaboration with the Smithsonian Institute, has accomplished is to provide snapshots of how our environment, availability of foods, and migration have played an important part in what our ancestors ate and what we eat now.
Trying a variety of foods is often called grazing, and Kingsley, who has been writing about food for more than three decades and is currently the editorial director of Waterbury Publications, a company in Des Moines, Iowa that produces and packages books for publishers, authors, personalities, and corporate brands, has created the literary equivalency in presenting a history of foods for our reading pleasure.
“The long history of hot sauce began about 7000 years ago in Bolivia, where chile peppers grew wild,” writes Kingsley in her chapter, “Food Fads & Trends,” which also includes the history of not only our addiction to fiery sauces but also explores snacking, fermentation, the craft beer movement, fad diets, the backyard cookout, and, among others, community cookbooks and sushi. The latter had a much shorter trajectory to fame and availability than one would ever expect of a dish consisting of raw fish and rice often accompanied by wasabi paste and fresh ginger.
“Propelled by an economic boom in Japan and bolstered by American hipster culture, what started as a street snack almost 200 years ago is now as likely to get as a hamburger or hot dog,” writes Kingsley who describes sushi spreading from California where it appeared in a restaurant right next to a Century 21st Century Fox studio to everywhere. That includes your local grocery store.
Trends are fascinating, but so are the other subjects in this book that are highlighted in such chapters as “Innovators & Creators.” That list would have to include Irving Naxon who applied for a patent on a slow cooker he invented in 1936. Now, out of almost 123 million households in the U.S., approximately 100 million have a slow cooker tucked away in a cabinet or pantry or even on the counter. On the opposite side of slow cooking was Percy Spencer whose application of microwave technology to cooking led to the Radarange, the first microwave oven, which was both the size of a conventional oven and sold at a costly $1295 in 1955.
In Chapter Five, we meet the “Tastemakers,” such as early cookbook authors Fannie Farmer, Lizzie Kander, and Irma S. Rombauer as well as chefs who would be the early innovators for the boom in the cult of television chef celebrities of today. Lena Richard, the host of the Lena Richard’s New Orleans Cook Book show that aired in 1948, was the author of the New Orleans Cook Book said to be the first Creole cookbook by a person of color. She would be followed by now better-known names of those early cooking shows like James Beard and Julia Child.
Each of the chapters is illustrated not only with historic and current photos of people, foods, and products but also full color photos of the 40 plus iconic recipes included in the book such as Beard’s Cocktail Canapes and Child’s Smoked Salmon & Dill Souffle. Of special interest are the sidebars such as “The Black Brewmaster of Monticello,” a reference to Peter Hemings, the enslaved chef of Thomas Jefferson.
Kingsley’s preparation, research, and organization of this book is a wonderful account of the foodways of America and how they came about, and it can easily be read from front to back or delved into according to the reader’s interest. Either way, it’s our history and after reading this you can now look at a chunk of artisan cheese, a photo of the Harvey Girls, or a plate of Korean Fried Chicken and know how they—and so many others—became part of our national food conversation.
The following are from Smithsonian American Table.
Falafel
Serves 4.
Southeast Michigan is home to the country’s largest Arab American population. The first influx of immigrants began in the early 1900s, when — according to local legend — there was a chance encounter between a Yemeni sailor and Henry Ford, who told the sailor that his automobile factory was paying $5 a day. The sailor took word back to Yemen, where it spread. For decades, as people fled conflicts in the Middle East, many sought economic opportunities near Dearborn, bringing their food traditions with them. This recipe comes from Patty Darwish of Dearborn, whose great-grandfather immigrated from Lebanon in the late 1800s. Note: You want the texture to be somewhere between couscous and a paste. If you don’t grind the chickpeas enough, the falafel won’t hold together, but if you overgrind, you will wind up with hummus. This recipe must be made in advance.
From “Smithsonian American Table,” by Lisa Kingsley in collaboration with the Smithsonian Institution (Harvest, 2023).
For the falafel:
2 c. dried chickpeas
1 c. coarsely chopped fresh parsley
1 c. coarsely chopped fresh cilantro
1 small onion, coarsely chopped
1/4 of a green bell pepper
1 serrano chile, seeded and coarsely chopped, optional
Soak the chickpeas in 3 cups of water at least 12 hours or overnight. (Be sure chickpeas are always covered with water. If necessary, add more.) Drain and rinse.
In a blender or food processor, grind beans in batches until almost smooth (see Note). Transfer to a large bowl. Add parsley, cilantro, onion, green pepper and chile (if using) to the blender. Blend until almost smooth. Add to bowl with chickpeas and stir until well combined. Add the cumin, garam masala, chili powder and salt and black pepper to taste. Stir until well combined.
No more than 15 minutes before you cook the falafel, add the baking powder and stir well to combine. Form into patties, using about 2 tablespoons of the mixture per falafel.
In a large deep skillet, heat about 2 inches of vegetable oil over medium-high heat. Cook falafel 5 or 6 at a time until golden brown on both sides. Drain on a paper towel-lined plate.
Meanwhile, prepare the tahini sauce. In a small bowl, whisk together the tahini, garlic, lemon juice, water and parsley. Season to taste with salt and pepper. Add more water if necessary to achieve desired consistency.
To serve, place falafel in the middle of a pita bread. Add desired toppings and drizzle with tahini sauce. Fold and serve.
Lena Richard’s Crab a la King
6 tbsp. unsalted butter
4 tbsp. all-purpose flour
1 c. light cream or half-and-half
1 c. whole milk
8 oz. lump crabmeat
1/2 c. sliced mushrooms
3 tbsp. finely chopped green pepper
3 tbsp. chopped pimiento
1 tsp. Coleman’s dry mustard
Kosher salt and freshly ground black pepper
2 large egg yolks, beaten
2 tbsp. fresh lemon juice
2 tbsp. dry sherry (optional)
4 puff pastry shells, baked according to package directions
In a medium saucepan, melt butter over medium-low heat. Add flour and whisk until combined. Slowly whisk in cream and milk. Add crabmeat, mushrooms, green pepper, and pimiento. Add dry mustard and salt and black pepper to taste. Bring to a simmer and cook for 5 minutes. Reduce heat to low.
Add eggs and lemon juice. Turn heat to medium and cook, stirring frequently, until thickened, 3 to 5 minutes. Stir in sherry, if desired.
With everything from new celebrity chef restaurants and poolside attractions to remodeled suites and A-list concerts, here’s a look at what’s happening in Las Vegas this spring and summer.
New Places to Eat
MNH-L-2 (6).tif
Retro by Voltaggio: May 3, Mandalay Bay will open Retro by Voltaggio, the first Las Vegas restaurant from TV stars, judges and renowned chefs Michael and Bryan Voltaggio. Conceptualized by the famed chef duo, the one-year culinary residency experience will celebrate the best of the 80s and 90s with the brothers’ modernized take on classic American dishes served in an environment with playful and nostalgic nods to the era.
Cathedrale: TAO Group’s heralded French-Mediterranean concept will debut in Las Vegas at ARIA Resort & Casino May 1. The artful cuisine inspired by the flavors of Southern France will complement the dramatic scenery setting the stage to be a go-to destination. Cathédrale’s elemental, ingredient-driven menu features coastal cuisine influenced by the regions of France, Spain, Italy and Greece.
LAGO by Julian Serrano: Chef Julian Serrano, the Michelin-starred trailblazer for Bellagio’s acclaimed lakeside dining, is delivering a new vision for his beloved LAGO by Julian Serrano overlooking the resort’s famous Fountains. Inspired by centuries of colorful culinary traditions, the a la carte menu allows a reimagined dinner, lunch or brunch experience that celebrates Italians’ passion for scratch-made pastas, slow-aged steaks and fresh seafood within the larger-than-life style that fuels Las Vegas.
New Ways to Make a Splash
Boulevard Pool, Cocktail
Sunset Cocktail Hour: Every Thursday and Friday night, the North Bar at The Cosmopolitan’s Boulevard Pool will transform into a one-of-a-kind cocktail lounge with incredible views of the city skyline. A festive soiree under the stars, Sunset Cocktail Hour gives guests a chance to indulge in some of the resort’s iconic signature drinks alongside exclusive specialty cocktails. New this year, an interactive, create-your-own daiquiri cart presented by Mount Gay Rum for guests to sip, savor and sway to live DJ sets while enjoying refreshing summer libations.
Temptation Sundays: The pool season will get hotter, bolder and brighter as Temptation Sundays returns to Luxor better than ever for its 13th sizzling season. Beginning May 14, Las Vegas’ longest-running LGBTQ+ pool party will take place at Luxor’s North Pool every Sunday through September 18.
Beachside Bungalow: The ultimate beach experience at Mandalay Bay is now available. The Grand Bungalow, a 425-square-foot cabana that accommodates up to 20 guests, is fully air conditioned and features two TVs, VIP service from a designated host and direct access to the 11-acre beach paradise.
Poolside Yoga: Guests at The Cosmopolitan can catch the sunrise and soak up the summer rays with a rejuvenating sunrise yoga session, sure to provide a revitalizing, yet relaxing experience for yogis of all levels. Situated atop the Boulevard Pool deck, each 60-minute class is $25 per person and includes a yoga mat.
New Places to Stay
unlimited
Bellagio Spa Tower: Bellagio recently revealed details surrounding the $110 million transformation of all rooms and suites within its luxurious Spa Tower. Beginning this July, guests will be able to book the new accommodations delivering contemporary accommodations inspired by the beauty and tranquility of Italy’s Lake Como.
Stay Well™ Collection: Now available at all 13 MGM Resorts’ Las Vegas properties, Stay Well accommodations feature elevated wellness amenities including air purification, aromatherapy, dawn simulation and Vitamin C-infused showers that reduce chlorine to keep hair and skin soft and smooth.
New Entertainment to Enjoy
Usher: Due to popular demand, global megastar and eight-time GRAMMY Award-winner Usher expanded his Las Vegas residency for new show dates throughout the summer. Usher, Live Nation Las Vegas and MGM Resorts are donating $1 of every ticket purchased to Usher’s Las Vegas residency dates in 2023 to Usher’s New Look, Inc. Founded in 1999 by Usher as a young man barely out of his teens, UNL is on a mission to transform the lives of underserved youth through a comprehensive program that develops passion-driven, global leaders. Check your calendar and check out the dates: June 2023: 28 and July 2023: 1, 2, 4, 7, 8, 12, 14, 15
Maroon 5: Three-time GRAMMY Award-winning multi-platinum band Maroon 5 debuted their new Las Vegas residency at Dolby Live at Park MGM. Every aspect of the show’s immersive design caters to the Dolby Live theater, from the panoramic, multi-layered video box to the Dolby Atmos sound design ensuring every seat in the room experiences the band’s performance in an intimate way only possible in a Las Vegas residency.
Check your calendar and check out the dates: July 2023: 28 & 29 and August 2023: 2, 4, 5, 9, 11 & 12
America’s Got Talent Presents SUPERSTARS Live: Following an successful first year entertaining America’s Got Talent fans inside Luxor Theater at Luxor Hotel and Casino, the newly christened America’s Got Talent Presents SUPERSTARS Live will usher in 2023 with jaw-dropping new talent joining a selection of current headliners when it returns. America’s Got Talent Presents SUPERSTARS Live pairs current showstoppers such as Kodi Lee, Deadly Games, Light Balance and The Silhouettes with new cast members including Celia Munoz, Pack Drumline and more.
New Ways to Relax
Poolside Facials: Visitors can have the spa delivered directly to them with poolside facials and massages available at several resorts, including Park MGM, ARIA and Bellagio. Talented therapists bring their services straight to guests’ lounge chair or daybed, providing a new meaning to “cozy oasis.”
CBD Spas: This April, 11 spas in Las Vegas introduced a CBD wellness program across celebrated destinations such as The Cosmopolitan, Bellagio, ARIA, Delano and more. Specialized CBD wraps, massages and mani-pedis across The Strip offer a new way to unwind at the spa.
Dive–In Movies: On Monday evenings this summer, the marquee at The Cosmopolitan of Las Vegas’ Boulevard Pool will transform into a colossal movie screen, showing favorite films high above the Las Vegas Strip. While watching classic films and modern blockbusters, guests can take a dip or lounge poolside sipping on movie-themed cocktails and enjoying creative movie snacks under the stars.
A history major and bread aficionado, Ellen King became intrigued by the abundance of grains once available and commonly grown in the United States that had, since World War II, completely disappeared from the marketplace and which often didn’t seem to exist anymore.
“I spent some time in Norway and bread was about all I could afford to eat,” says King, who earned undergraduate and graduate degrees in history and then attended the Seattle Culinary Academy and worked in several Seattle restaurants before she moved to Evanston, Illinois. Shocked at finding that Chicago didn’t have the types of breads she yearned for, she began a search for heirloom grains and began making bread the old fashioned way—using natural wild yeasts as an ingredient, mixing and turning the dough by hand for several hours and then injecting steam for a crisp crust while it bakes in an imported European oven.
What good was opening a bakery if I couldn’t find good ingredients, King remembers thinking. Partnering with farmer Andrea Hazard who was interested in growing heirloom grains, the two finally connected with Stephen Jones, a wheat breeder and the Director of The Bread Lab at Washington state University. Jones, who earned a PhD in Genetics from the University of California at Davis, suggested she and, a farmer who was interesting in growing heritage wheat, read old farming journals to find out what varieties that were grown at the turn of the last century.
“There are literally over 10,000 varieties of wheat,” King says. “One person told me 100,000.” The names are romantic–Rouge de Bordeaux, Turkey Red and Marquis. But the seeds seemed ephemeral. Take Marquis, a hard red spring wheat first introduced in Canada in 1895. It was among the most widely grown wheat in the United States between the 1910s through the 1930s. During the 1920s, Marquis accounted for 59% of the wheat produced in Wisconsin. By the time King went looking for it, Marquis was no longer grown and she couldn’t find the seeds.
But her years during historical research paid off. Countless queries led to a college professor who had 2.2 pounds of Marquis wheat. Planting the seeds King and Hazard were able to produce 30 pounds the first year. Now they hope to have 3000 seeds which will yield enough to both make bread and save seeds.
“That way we can grow more and share with other farmers,” she says.
Selecting a loaf of bread from Hewn is like taking a step back into history. The menu of hand-forged breads made from organic, locally sourced re-discovered wheat varieties include those made with Turkey Red, a heritage variety of wheat grown in Wisconsin and Kansas Lower in gluten the bread has a nutty flavor and Red Fife–a heritage variety of wheat grown and milled in Wisconsin.
Why did these varieties disappear, I ask King.
“After World War II the cherished varieties fell out of favor,” she says. “And when we did that we lost the uniqueness of each region where the wheat grew and we lost the flavor. Along with the homogenization of our wheat, we added fertilizers and products like Round-Up and made bread less healthy.”
It was all about efficiency and mass production.
“General Mills flour is always exactly the same and large scale baking needs that consistency,” she says. “At Hewn, I invest in people, not machinery. For us, it’s about training the baker in how to treat and understand the flour.”
Just as wine connoisseurs can recognize the terroir of grapes, King can do the same with wheat. And though heirloom produce like tomatoes, squash and peppers has become a major player in farming, she says wheat varieties are still lagging.
But she enjoys the challenge of finding farmers who are growing them.
“There are more and more people doing it,” she says. “I met this guy who is growing Pedigree Number 2. At first I couldn’t find any one growing Red Kharkoff anywhere, but now I’m connecting with a farmer in Washington state who is growing it and all sorts of grains. It takes time, but it’s worth it—it’s better for the soil, for the environment and for our health. It tastes great. And also, it’s history.”
Heritage Corn and Berry Muffins
Excerpted with permission from Heritage Baker by Ellen King
Note: Most of the recipes in Heritage Baker require preparing a starter which is a process that takes several days. King recommended that beginners start with one of her muffin recipes as they are the simplest to make. She also notes that the flavor of flint corn is rich and pronounced but if you can’t find Floriani, any flint corn variety from your region will work well for this recipe. You can also, more easily, substitute regular or coarsely ground cornmeal which is found in supermarkets. Be sure to avoid finely ground cornmeal. Brands available in grocery stores like Bob’s Red Mill offer coarse ground coarse meal and a variety of flours. There are several places in Michigan where you can order specialty heirloom flours.
Country Life Natural Foods in Pullman, Michigan is a wholesaler but also sells in small amounts. They offer mail order and delivery. 641 52nd St., Pullman, MI 800-456-7694.
DeZwaan Windmill on Windmill Island in Holland, Michigan sells stone ground cornmeal and flour. Click here for more information about their products.
Ingredients for some of the grains in King’s book such as flint corn can be found online, at specialty stores or at farm markets.
13/4 cups sifted heritage flour, such as White Sonora or Richland
1/2 cup fine-milled Floriani Flint or other heritage cornmeal
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoons fine sea salt
1 cup strawberries, quartered, or blueberries
Streusel Topping:
1/4 cup lightly packed brown sugar
1/2 cup stone rolled heritage oats
1 tablespoon unsalted butter, at room temperature
Preheat the oven to 350°F. Butter a 12-cup muffin pan.
To make the batter, stir together the granulated sugar and eggs in a large bowl until combined. Stir in the heavy cream, sour cream, and vanilla, followed by the melted butter. In a medium bowl, stir together the flour, cornmeal, baking powder, baking soda, and salt. Add the flour mixture to the egg mixture and stir just until combined.
Using a wooden spoon, very gently fold in the berries. Do not overmix. Using an ice cream scoop, spoon the batter evenly among the prepared muffin cups; the cups should be three-quarters full.
To make the streusel topping, combine the brown sugar, oats, and butter in a small bowl. Using a spoon or your hands, stir until the mixture becomes crumbly. Sprinkle about 1 tablespoon of the topping over each muffin.
Bake for 25 minutes, or until a metal skewer or toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes. Serve warm or at room temperature, or freeze in a resealable plastic bag for up to 3 months. To reheat, set on the counter until thawed and warm in a 325°F oven for 10 minutes.
Hewn in the News: Food & Wine magazine featured Hewn as one of the Best Bakeries in America and in the article The Best Bread in Every State. Hewn was listed among the Best Bread Bakeries at the Food Network, and as one of the Best Bakeries in Chicago by Thrillist. Click here to listen to their recent interview on the WBBM Noon Business Hour. Click here to read Midwest Living Magazine’s “Best of the Midwest.” Click here to watch Steve Dolinsky’s recent segment on the bakery on NBC5 Chicago. To learn more about their expansion to Libertyville, click here.
A perennial winner (excuse our pun), Dollywood regularly earns amusement industry accolades for both its natural beauty – it’s built right into the Great Smoky Mountains of East Tennessee – as well as its incredible culinary creations that go way beyond standard park fare.
Each spring since 2020, the theme park has taken springtime experiences to an incredible new level by serving up both a breathtaking display of Mother Nature’s finest handiwork and some of the most impressive menu items during its 4th Annual Flower & Food Festival. Starting April 21 and running through June 11, visitors can expect to be awed by over one million blooms and incredible floral installations all coming together to create an amazing display of color and wonder.
Mosaicultures International, a Montreal-based company that specializes in crafting living sculptures from thousands of plants, has been busy creating and tending to a full lineup of iconic floral symbols that will be on display at Dollywood during the next several weeks. Their team of landscape architects, engineers, horticultural mosaic artists and sculptor-welders, fashion plants and flowers into the unique and magnificent living works known as mosaiculture. Think playful bears, toddering turtle, chatty mallard ducks, rascally raccoons, and other woodland creatures that can be found in the Smokies.
But perhaps the most popular sculpture of all depicts the person who once called these mountains “home”: Dolly Parton’s mother, Avie Lee, stitching the famed Coat of Many Colors.
Another popular “human” figure made from plants is the beekeeper sculpture located in the park’s Craftsman’s Valley section. New this year, a real keeper will display beehives, showcase beekeeping techniques and educate park guests about the importance of nature’s noble pollinator, the honey bee.
And that talk of honey is the perfect tie-in to the culinary side of this annual festival. The Flower & Food Festival menu was inspired by fresh spring flavors, then given some Smoky Mountain flair. This year’s menu includes a Cuban sandwich with mojo sauce, street tacos, pretzel crab melt, grilled shrimp mac & cheese, beef bulgogi nachos, street corn salad, quinoa salad, berry and honey funnel cakes, and hand-decorated cookies and cupcakes with a flower theme.
For those who can’t choose among all the delicacies, Dollywood offers a “tasting pass” that lets guests partake in a variety of food items. The pass, which can be purchased in the park or online, costs $36.99 plus tax and allows guests to sample five food offerings at special locations.
The fun – and food – doesn’t stop at the park. Plenty of festival elements carry over to Dollywood’s DreramMore Resort and Spa, where guests are greeted by colorful décor and stunning floral accents. Complimentary beverages like lavender lemonade and rosemary blueberry smash will be served in the main lobby from 4 to 6 p.m. each day, and a variety of seasonal cocktails and mocktails will be available for purchase in The Lounge. Camp DW, which offers daily activities for kids, will get into the spirit by helping young guests create flowerpots, garden gnomes and birdhouses. At the spa, guests can indulge in a Dreamy Sunflower Facial, Magic Melon Manicure or other seasonal treatments.
Each resort guest gets priority access to Dollywood; a complimentary TimeSaver pass, which can be used to access select rides and daily show reservations; complimentary trolley transportation to the park; complimentary package delivery, so all those purchases made from the park’s crafters and other shops don’t need to be lugged around all day; and early admission on Saturday mornings.
And as if all this wasn’t exciting enough, in May – right in the midst of the Flower & Food Festival – Dollywood will debut Big Bear Mountain, the longest roller coaster in the park’s history. The ride pays homage to the Smokies’ favorite critter, the ubiquitous black bear, and serves as another reminder of the natural wonders of the region.
For more information about Dollywood or to begin planning your visit, please see Dollywood.com.
About Dollywood
The Dollywood Company consists of the 165-acre Dollywood theme park; the 35-acre Dollywood’s Splash Country; and Dollywood’s DreamMore Resort and Spa. Currently under construction, the 302-room Dollywood’s HeartSong Lodge & Resort is scheduled for completion later this year. As unique as its namesake and owner Dolly Parton, Dollywood is the 2010 Applause Award winner, the theme park industry’s highest accolade; winner of 48 Golden Ticket Awards; and recipient of 28 Brass Ring Awards for Live Entertainment.
The park is located in Pigeon Forge near Great Smoky Mountains National Park and was named in 2022 by Tripadvisor as the #1 theme park in the country based on actual guest reviews. It also has been recognized as a top-three U.S. theme park by USA Today on multiple occasions.
Dollywood is open mid-March through early January and offers rides and attractions, shows, and crafters authentic to the East Tennessee region. Dollywood’s Splash Country, recognized by the Travel Channel and Tripadvisor as one of the country’s most beautiful water parks, operates from mid-May to Labor Day. Dollywood’s DreamMore Resort and Spa, a favorite of USA Today voters and Tripadvisor reviewers, provides guests with spectacular mountain views and family-friendly amenities next door to Dollywood theme park and Dollywood’s Splash Country. For more information, visit Dollywood.com. Operating days and hours vary.
5-Room Boutique Royal Hotel in Downtown MarshallContinues a Historic Tradition.
It’s been more than 50 years since a hotel has operated at 115 S. Eagle St. in historic downtown Marshall, but starting this summer guests will once again find overnight accommodations at The Royal Hotel – a name honoring the original hotel that stood at the corner of Eagle and Green, purchased by Albert Schuler in 1924. Reservations are being accepted now exclusively through the website for stays beginning June 16th for the 5-room boutique hotel located above Schuler’s Restaurant & Pub.
Phase II of the Schuler’s Rehabilitation Project is wrapping up now in a defined wing of the building, where thoughtfully designed and decorated rooms (ranging in size from 192- to 366-square-feet) reflect the unique character of the building. In December, Phase I of the project opened up seven mixed-income apartment units on the second and third floors of the building.
Several local companies collaborated to bring this project to fruition, including financing through Homestead Savings Bank in Albion, architectural work from Driven Design in Battle Creek, general contracting services with First Contracting in Ovid, and granite countertops from MKD (Michigan Kitchen Distributors) in Marshall.
“The last year has been a whirlwind as we transformed what had become nothing more than storage, first into much-needed apartments and now into our own boutique hotel,” says Schuler’s President and CEO Sue Damron, who purchased the company in November 2019 from Hans Schuler, grandson of founder Albert Schuler. “Schuler’s is synonymous with hospitality. It’s a philosophy we have embraced since we first opened in 1909. While we’ve focused our attention over the past half-century on feeding our customers, neighbors, family and friends, the opening of The Royal Hotel allows us to once again provide lodging in our charming little community.”
Each of the hotel units offer contactless entry and are outfitted with Keurig coffee makers, 55-inch smart TVs, AC, WiFi and walk-in showers. Four of the five units include mini fridges, three feature bar sinks and one is ADA compliant. Four of the rooms are equipped with king beds and one with a queen; the Grand Suite features a separate living/bath area. A washer and dryer in the hall will be available for guests. Specific room amenities can be found here: https://schulersrestaurant.com/the-royal/.
Damron’s next project involves rehabilitating and repurposing a dilapidated downtown building that she plans to turn into an event space that can seat up to 250 people.
Founded in 1909, Schuler’s is noted as one of Michigan’s most iconic restaurants. With more than a century of successful years in the industry, Schuler’s remains a hospitality leader not only in Michigan, but throughout the country.
About Marshall Michigan
Settled in 1831, Marshall has one of the nation’s largest architecturally significant National Historic Landmark Districts. The Royal Hotel is located in the historic downtown, within walking distance of such landmarks as the Honolulu House Museum, the Brooks Memorial Fountain, United States Postal Museum, andThe American Museum of Magic. The downtown also has many shops, restaurants, green spaces, and galleries.
Vegan and vegetarian doesn’t have to be boring. Hard to believe? Then check-out The Spicy Plant-Based Cookbook. Featuring 200 easy-to-make, plant-based recipes that transforms everyday meals from “blah” to “bam,” this book is perfect not only for vegan and vegetarian eaters but for anyone wanting to increase the number of plants into their diet and are looking to kick things up a notch by adding spicy flavors.
From Jalapeno Hash Browns to Mango Chili Sorbet, this book has recipes for every meal of the day and also includes a beginner-friendly guide to the plant-based diet (plant-based is plant-forward, but doesn’t necessarily require followers to cut all animal product options).
Here are some recipes to try.
Bourbon and Chili Brownies
yields 12 big brownies
This recipe yields dense, chewy brownies with spicy hints of chili and bourbon. Sprinkle extra chili powder on top after baking for extra heat.
4 ounces vegan chocolate, roughly chopped
1 stick vegan margarine, softened and cut into small cubes
1 cup granulated sugar
Egg replacer equivalent to 2 eggs
1⁄2 teaspoon vanilla extract
1⁄4 cup bourbon
1⁄2 cup plus 1 tablespoon all-purpose flour
1⁄8 teaspoon salt
1⁄4 teaspoon ground cinnamon
1⁄2 teaspoon ancho chili powder
Preheat oven to 350°F. Grease an 8″ square baking pan.
In a small microwave-safe bowl, combine chocolate and margarine. Microwave 20 seconds at a time until melted; stir until smooth. (You can also melt the chocolate and margarine in a small saucepan on the stove over low heat.)
Transfer chocolate mixture to a large bowl. Add sugar and stir to combine.
Add egg replacer and stir until smooth. Add vanilla and bourbon, then stir.
Add flour, salt, cinnamon, and chili powder. Stir gently until smooth.
Pour mixture into prepared baking pan and bake for 20–25 minutes, until just set in the middle and a toothpick stuck in the center comes out clean.
Let brownies cool before cutting.
Per Brownie
Serves 2
Calories: 218 | Fat: 11g | Sodium: 31mg
Cajun Tempeh Po’Boy
This hot and spicy recipe makes two very large sandwiches, so bring your appetite—or you can save some for later.
1 (13-ounce) package tempeh, cut into small, bite-sized squares
1⁄2 cup olive oil
5 medium cloves garlic, peeled and minced
1 medium yellow onion, peeled and chopped
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons cayenne pepper
2 tablespoons paprika
1 teaspoon salt
1⁄4 teaspoon black pepper
1 medium loaf French baguette, sliced crosswise and then lengthwise in half
2 cups shredded lettuce
2 medium tomatoes, cored and sliced
In a 4-quart slow cooker, combine all ingredients except bread, lettuce, and tomatoes. Cover and cook on high for 2 hours.
Assemble the sandwiches on bread by layering the tempeh, lettuce, and tomatoes.
Note: All “dressed” up
Traditional New Orleans po’boys are served either plain or dressed. Dressed means it’s topped with lettuce, tomatoes, pickles, and mayonnaise, but you can substitute Vegenaise to keep the sandwich vegan.
Mango-Citrus Salsa
Yields 2 cups
Salsa has a variety of uses, and this recipe adds color and variety to your usual chips and dip or Mexican dishes. Garnish with extra chopped cilantro and enjoy with tortilla chips.
1 medium mango, peeled, pitted, and chopped
2 medium tangerines, peeled and chopped
1⁄2 medium red bell pepper, stemmed, seeded, and chopped
1⁄2 medium red onion, peeled and minced
3 medium cloves garlic, peeled and minced
1⁄2 medium jalapeno pepper, stemmed, seeded, and minced
2 tablespoons freshly squeezed lime juice
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
3 tablespoons chopped fresh cilantro
In a large bowl, combine all ingredients. Gently toss to mix well.
Allow to sit for at least 15 minutes before serving to allow flavors to blend. Store any leftover salsa in an airtight container in the refrigerator.
