A Magical Time to be had in Nayarit’s Pueblos Mágicos

Mexico’s Pacific state of Nayarit is one whose culture, traditions, and gastronomy have put it in the tourist spotlight. One of the best ways to discover the magic of Nayarit is to immerse yourself in its small towns and villages, especially the ones that are renowned for their authenticity, heritage, and culture.

In Mexico, towns that live up to these standards earn a government designation of Pueblo Magico, or Magical Town. Nayarit is blessed with nine Pueblos Magicos — Sayulita, Compostela, Jala, San Blas, Ahuacatlán, Amatlán de Cañas, Ixtlán del Río, Puerto Balleto and Mexcaltitan.  Each of these stunning, charming towns is totally unique, with something different to offer every style of traveler.

Sayulita is one of the original Pueblos Magicos of Mexico. Bohemian travelers, surfers, artists, and wellness seekers have been flocking to the sun-drenched shores of Sayulita for decades. Since the early days of Sayulita’s tourism scene, the small, once-sleepy backpacking town has blossomed into a boutique haven, complete with designer hotels, open-air restaurants, artist galleries, clothing shops, and much more. It has a thriving beach scene, too, complete with palapa-topped restaurants, toes-in-the-sand bars, and a pervasive laid-back culture.

Sayulita also happens to be one of the wellness capitals of Nayarit, with yoga retreats, day spas, spiritual centers, holistic and New Age shops. And surfers and surfers-in-training will feel right at home in Sayulita, as the beaches have ideal waves year-round. The best season for surfing in Sayulita is December to April and the village is the backdrop for various surf tournaments, like the Children’s and Youth Surf Tournament, the Pacific Music Festival Open Surf Tournament, and the Annual Long Table and Rowing Surf Tournament.

Then there is Jala. Tucked at the base of El Ceboruco Volcano, Jala is a perfect example of a Spanish-influenced town surrounded by nature. Here visitors can wander the cobblestone streets and admire mansions from the 18th and 19th centuries. Just four miles from Jala is the El Salto Waterfall, which springs to life during the rainy season from June to September from a height of nearly 100 feet.

The historic center of Jala is spectacular, particularly the streets of Mexico, Zaragoza, and Hidalgo, all of which have been given historical heritage designations by the government. The stunning Lateran Basilica of Our Lady of the Assumption wears a face of pink and green stone. Inside, Ionic and Corinthian columns wreath an impressive dome.

Jala is the jumping off point from which to explore El Ceboruco and dive deep into the adventurous side of Nayarit. The crater of the volcano has a valley veined with trails for cycling and hiking, as well as designated sites for camping.

Tradition and history flow from the streets of Compostela, a city founded in 1530 as the first capital of the Kingdom of New Galicia. This Spanish territory comprised what is now Nayarit, Jalisco, Colima, Aguascalientes, Sinaloa, Zacatecos, and San Luis Potosi. As such, Compostela was a vitally important hub for trade and commerce.

The architecture in Compostela is a must, from the Temple of Mercy of San Santiago Apostol, to the Regional Museum, which houses archaeological pieces from the region. The old Train Station, built on the trunk line of the Southern Pacific Railroad of Mexico, is also a fascinating piece of history.

One of the most important industries in Compostela is its coffee industry, as it is one of the most important for Mexico in terms of coffee bean production. Visitors can tour the coffee plantations and sample some of the finest high altitude coffee in the world.

Finally, Mexcaltitan, the newest of Nayarit’s Pueblos Magicos, is another beachfront destination with a fascinating history. This mythical destination is an island just off the coast of Riviera Nayarit. The tiny enclave is so small that it can be covered on foot in a day, though you’ll likely be covering the streets of Mexcaltitan by boat.

That’s right — by boat. Because of the low elevation of the island, the streets often flood during the rainy season, turning the island into “The Mexican Venice.” Tourists and residents get around the streets and alleyways with the assistance of boats.

Be sure to visit the Museum “El Origen,” an archaeological museum located in the central square in front of the church of San Pedro y San Pablo. Here, a variety of pieces from Mesoamerican cultures is on display.

Mexcaltitan is also known for its gastronomy, particularly its pre-Hispanic recipes made with shrimp. Visitors can try everything from the shrimp meatballs and shrimp-filled tamales, to the shrimp soaked in lemon sauce, shrimp pate, and shrimp aguachile. Of course, you’ll also find oysters, a variety of tacos, and grilled fish.

Nature is also a prime reason to visit Mexcaltitan, especially its Great Lagoon, which is teeming with birds that soar in and out of its mangrove forests. In fact, you’ll have to take a boat ride through the lagoon in order to reach downtown. It’s one of the more magical experiences to have in Nayarit, and one fewer tourists take the time to visit.

Long a hotspot for bird watchers and nature enthusiasts along the Riviera Nayarit, San Blas is a Pacific Coast jewel. The sleepy seaside community is along the northern coast of the state, featuring four miles of fine sand beaches. San Blas is rich in natural beauty, from its navigable canals and mangrove forests to the small islands offshore that welcome more than 300 migratory bird species every year.

San Blas dates back to the 17th century when it was developed as a shipyard and departure point for the Spanish Crown. It was here that the first maritime customs house on the Pacific was established. Today, visitors can tour the Contaduria stronghold, as well as the ruins of the Nuestra Señora del Rosario Temple.

San Blas is also the jumping-off point from which to explore another new Magical Town Puerto Balleto. Puerto Balleto is the gateway to Nayarit’s Islas Marias, a former prison colony turned center for tourism and wildlife viewing. In the early 20th century, Islas Marias were developed as the Islas Marias Federal Penal Colony. The prison remained in use until 2019 when it closed and the land rehabilitated into a place for recreation. The islands include Maria Madre, Maria Magdalena, Maria Cleofas, and San Juanito. Today the group of islands is considered a UNESCO Biosphere Reserve to protect the more than 1,500 species of flora and fauna.

To access Islas Marias, visitors take a ferry from San Blas to Puerto Balleto on Isla Maria Madres. Puerto Balleto is where visitors will find accommodations for Islas Marias, as well as the Plaza Juarez, which is the town center home to the Guadalupe Temple and the Muros de Agua Jose Revueltas Auditorium. The auditorium is plastered with murals created by the former prisoners. The island is a haven for outdoor adventure, as well, from hiking and biking to bird watching.

Heading south in Nayarit, Amatlán de Cañas is another Magical Town that is deeply rooted in history. Its name comes from Nahuatl, meaning “place where Amate y Papel trees abound.” Later, the word cañas was added due to the sugar cane industry in the region. Today, visitors to Amatlán de Cañas will find historic cobblestone streets, adobe homes with red-tile roofs, and a community steeped in history, culture, and tradition.

Amatlán de Cañas is known for its Temple of Jesus Nazareno in the Centro Historico, a church built in the 18th century. The Municipal Palace is another important building that visitors will find in the Centro Historico. Amatlán de Cañas is also known for the bubbling natural hot springs in the surrounding mountains. Foodies can sample the rich and flavorful local delicacies, like lamb birria, tamales, and various locally made sweets.

Located up in the mountains at more than 3,000 feet above sea level, Ahuacatlán also takes its name from the Nahuatl words that translate to “the place with avocados.” Today the community is still known for its agricultural industries, including avocado, sugarcane, and maize. It’s also known for its tequila production.

About an hour outside of Nayarit’s capital, Tepic, Ixtlán del Río is a gateway to pre-Hispanic Mexico, thanks to its proximity to Los Toriles, an important archaeological site in the region. In fact, Los Toriles is the only pre-Hispanic archaeological zone in the state of Nayarit. It features 93 mounds, as well as a series of gorgeous petroglyphs.

But visitors do not have to leave Ixtlán del Río to absorb its history. The famous La Casa de Cultura Museum has exhibition rooms dedicated to archaeology, paintings, and photography.  One of the standout features of Ixtlán del Río is the Cerrito de Cristo Rey, the Hill of Christ the King, a scenic viewpoint with a massive white statue of Christ overlooking the city.

To introduce these new Magical Towns, there is now a Magical Towns corridor in the southern part of Nayarit, creating a route that connects Jala, Ixtlan del Rio, Ahuacatlan, Compostela, and Amatlan de Cañas, showcasing the customs, culture, and cuisine of this fascinating region.

One if By Sea: Sail Away to Dinner

Waterfront dining takes on a whole new meaning for those arriving at restaurants often accessible only by boat. And what’s even better, you don’t even have to own a yacht or know how to captain one.

Seychelles. Photo courtesy of Dream Yacht Worldwide.

Dream Yacht Worldwide, a global leader in sailing vacations, is sharing some of its favorite boat-access-only dining spots—each offering a unique taste of local culture and cuisine. And with skippers doing the work, food lovers can skip the crowded roads and enjoy unforgettable meals in places most of us never find.

Here’s a taste – all of which are available on various DYW itineraries:

Konoba Tratinska (From Šibenik, Croatia)
Nestled in a secluded bay, this dining spot offers authentic Dalmatian dishes made from locally sourced ingredients. Accessible primarily by boat, diners can enjoy fresh seafood and traditional recipes while taking in stunning views of the coastline.

La Lampara (From Naples, Italy)
Known for its fresh pasta and seafood, La Lampara’s waterfront location means that arriving by boat allows guests to avoid crowded roads.

Erimitis Bar and Restaurant. Photo courtesy of Facebook.

Erimitis Bar and Restaurant (From Corfu, Greece)
Located on a cliff with stunning views, Erimitis offers an authentic taste of Corfu while providing diners with a peaceful waterfront setting away from the hustle and bustle.

Tholos Restaurant. Photo courtesy of Facebook.

Tholos Restaurant (From Kos, Greece)
Famous for its Symi shrimp and accessible mainy by sea, this picturesque restaurant offers diners fresh seafood with stunning harbor views.

Le Nautique Waterfront (From Praslin, Seychelles)

Freshly caught fish, island-style curries, and sunset cocktails, all just steps from the dock.

Bloody Mary’s. Photo courtesy of Facebook.

Bloody Mary’s (From Tahiti)

Iconic thatched-roof restaurant serving seafood platters and tropical drinks in a sand-floored dining room.

Snack Mahana. Photo courtesy of Facebook.

Snack Mahana (From Tahiti)

Home-style Polynesian cooking with a front-row view of turquoise waters.

The Big Beach BBQ. Photo courtesy of Facebook.

The Big Beach BBQ at Foxy’s Tamarind (From Jost Van Dyke, BVI)
This lively spot offers a vibrant atmosphere with a delicious BBQ feast on Fridays and Saturdays. Accessible by boat, it’s the perfect place for sailors to enjoy great food and live music on the beach.

Saba Rock Restaurant. Photo courtesy of Facebook.

Saba Rock Restaurant (From BVI)
A culinary oasis in the Caribbean, Saba Rock features fresh seafood and local dishes. Its boat-accessible location makes it a favorite stop for sailors and travelers looking for a laid-back dining experience surrounded by breathtaking views.

Lime Out VI Floating Taco Bar. Photo courtesy of Facebook.

Lime Out VI Floating Taco Bar (From USVI)
The ultimate dining experience on the water, Lime Out VI serves delicious tacos and refreshing drinks right from the water. Accessible only by boat, it’s a fun and unique way for travelers to enjoy a meal.

Tholos Restaurant. Photo courtesy of Facebook.

About Dream Yacht Worldwide

Dream Yacht Worldwide has more ways to sail than anyone else from bareboat charters for avid sailors to skippered, fully crewed and cabin charters – with no sailing experience required. The company offers the most diverse yacht fleet in terms of models and manufacturers in the world, making experiences at sea accessible to all.

Seychelles. Photo courtesy of Dream Yacht Worldwide.

Founded by Loïc Bonnet in 2000 as a six-yacht company based in the Seychelles, Dream Yacht Worldwide is now one of the world’s leading sea vacation companies, offering 30+ stunning sailing grounds. The group employs team members in more than 30 countries around the globe. www.dreamyachtcharter.com

Sam’s Caribbean Kitchen: A Taste of the Islands

Born and raised in Linstead, St. Catherine Parish, Jamaica, Andrew Morris was the ‘washbelly’ of eight children (a Jamaican term for the youngest child) and heavily involved in church life, believing he was destined to become a priest. It didn’t turn out that way.

Immigrating to the U.S. in 1979, Morris endured the typical culture shock of a young man from a small island landing in New York City. But he settled into the rhythm of the big city, graduating from college and working his way up from proofreader and copy editor to associate editor at a publishing company. From there, he earned an MBA at Columbia University.

“It was a grueling but life-changing experience,” says Morris, who used this blend of creativity and business savvy to start, with his wife Jean, Sam’s Caribbean Marketplace in West Hempstead, New York, from the ground up, after noticing there were no real Caribbean-owned stores where he lived on Long Island. “I thought to myself, ‘Somebody’s got to supply these customers properly.’ Caribbean folks deserve a place where people actually know the products, use the products, and can explain the difference between, say, a scotch bonnet pepper and a habanero.”

Following is a Q&A with Morris, who, 30 years later, is still very hands-on, steering the store’s strategic vision, overseeing operations, and “making sure we never lose that heart and authenticity that’s been part of Sam’s since day one​.”

Q.) What has been your favorite memory working for the company so far?

When we made $500 in a single day for the first time, we popped a champagne bottle — and left a dent in the ceiling that’s still there. We needed $800 a day just to break even back then, so $500 felt like a mountain climbed. We celebrated every small win in those early days because we knew how hard it was just to keep the lights on. 

Q.) What are the company’s core products and features?

At Sam’s, we’re proud to offer over 1,000 authentic Caribbean products. We’re talking about everything from Haitian Djon Djon Mushrooms, Excelsior Water Crackers, and St. Mary’s Banana Chips as well as the herbs and spices you need for a proper Sunday dinner. We also offer prepared meals of such island favorites as Jamaican beef patties, braised oxtails, curried chicken, jerk chicken, ackee and saltfish, and curried goat.

These aren’t just items on a shelf — these are the flavors we grew up with. They’re pieces of home. And now, thanks to the upgrades we’ve made to our website, sams24-7.com, and our door-to-door grocery delivery service to Jamaica, customers across the U.S. and beyond can enjoy them, too​. 

Q.) What are some of the challenges you encountered and how did you overcome those challenges?

We’ve had to roll with the punches from the very beginning. Right before we were set to open, someone from the building department came and said, ‘You don’t have a permit.’ I said, ‘Of course we do.’ Turns out, the permit had been rescinded after a last-minute zoning change.. I still remember them telling us it would be $250 per day if we opened anyway.

We fought hard, worked with the mayor, and eventually got through it. But it delayed us by months and almost cost us the business before we even got started.

Today, the battles are different. Competing with big-box retailers and e-commerce giants has been no small task. But we’ve adapted — we modernized our operations, relaunched our website, and even rolled out Predictive AI Delivery (PAID), allowing same-day and scheduled deliveries for customers within 100 miles. As I always say: sometimes coffee, sometimes tea — you take what you get and you keep going. 

Q.) How has the company’s technology evolved since launching?

When we first launched a website 20 years ago, it was a miracle we got anything done​. I built it myself on a Windows platform. You couldn’t even keep a photo in place! But even back then, the day after we launched, we got two orders.

Now, fast-forward to today — we have a fully upgraded e-commerce platform, real-time order tracking, and same-day delivery systems.

“Technology isn’t just a nice-to-have anymore — it’s essential for how we stay connected to our customers, no matter where they are.”

Q.) Can you share any specific customer success stories?

One that touched me recently was a woman who called and said she and her husband were both homebound in wheelchairs​. She used our same-day delivery to order dinner, and she said it made her feel connected again to her Caribbean roots.

Moments like that remind me why we do what we do. It’s not just about food — it’s about bringing a little piece of home to someone who really needs it.

Q.) Can you discuss funding and/or revenue metrics?

Sam’s was originally funded through a Small Business Administration (SBA) loan, which helped us secure our first retail space. Our early online business once brought in around $400,000 annually at its peak​. Today, I can share that we are targeting a return to — and beyond — those earlier numbers through strategic online growth.

Q:) What total addressable market (TAM) size is the company pursuing?

Our core audience consists of the 4.4 million Caribbean-Americans who are living in the United States, and anyone who loves Caribbean food and culture​. But honestly, our reach is global. With improved shipping and technology, we now serve customers not just across the U.S., but in places as far as Canada, Europe, and the Caribbean itself.

Q.) What differentiates the company from its competition?

Simple: authenticity and expertise. We’re Caribbean-owned. We grew up with these products. When you shop at Sam’s, you’re not just buying groceries — you’re getting a piece of our story, our culture, our love.

Other big-box stores can sell you coconut water. We can tell you which coconut water tastes like the ones you drank as a kid.

Q.) What are some of the company’s future goals?

Our dream is for Sam’s to become the go-to Caribbean grocery destination, both online and on the ground​. 

When people think of Caribbean groceries, we want Sam’s to be the first name that comes to mind — whether they’re in New York, California, or wherever. We’re also working to grow our Predictive AI Delivery service and expand same-day options even further.

Q.) Any other topics you would like to discuss?

I just want to say a big thank you to our hardworking employees who make all of this possible.  Thanks also to our faithful customers. Some have been with us for decades. Sam’s isn’t just a store — it’s a meeting place, a memory, a home away from home. And we intend to keep it that way.

As we continue to grow and innovate, our heart remains the same: honoring our Caribbean roots and serving our community with love, integrity, and passion.

I joke that I never woke up thinking I’d run a Caribbean store — but here we are, over 30 years later.

Photos courtesy of Sam’s Caribbean Kitchen and Wikimedia Commons. The video is courtesy of Snack Food & Wholesale Bakery.

 ‘MJ the Musical’ sizzles in return Chicago engagement

By Guest Blogger Eloise Marie Valadez

Magical moves and a stellar collection of songs are taking the spotlight on stage at Chicago’s James M. Nederlander Theatre.

“MJ the Musical” has returned to The Windy City on the First National Tour and is energetically relaying the life story and career of the iconic entertainer Michael Jackson. The show runs through Aug. 24.

Jordan Markus stars as Michael Jackson in “MJ the Musical.” Photo by Matthew Murphy.

In this production, which is directed and choreographed by Christopher Wheeldon with book by Lynn Nottage, Jackson is seen preparing for his massive 1992 Dangerous tour, which had immense risks and stresses as it was mounted. While he’s rehearsing for the tour, a cameraman and reporter are allowed in to document the making of the tour and to interview Jackson about his work, the inspirations for his music and thoughts about his fame and career.

As the show goes on, the audience journeys to all stages of Jackson’s career from his days as a youngster with the Jackson 5 to his various solo work as well as his relationship with his family and his domineering father.

Pictured is a scene from “MJ the Musical,” currently in Chicago. Photo by Matthew Murphy.

Jordan Markus stars as MJ. The dancer/singer proves he’s perfect for the role as he slides artistically across the stage interpreting Jackson’s moves smoothly. Markus’ vocals are dynamic and he definitely does justice to Jackson’s tunes.

Kudos also to Devin Bowles for his strong performance as Joseph Jackson. Bowles also performs as tour director Rob. Among other performers starring in “MJ” are Melvin Gray Jr., Quentin Blanton Jr., Bryce A. Holmes, Erik Hamilton, Brandon Lee Harris, Kristin Stokes, Kevin Cruz, J. Daughtry and others.

Outstanding musical numbers include “Billie Jean,” “Smooth Criminal,” “Dancing Machine,” “Thriller,” “Wanna Be Startin’ Somethin'” and “I Want You Back.”

“MJ” is truly the celebration of the music of an entertainment genius.

FYI: “MJ the Musical” continues to Aug.24 at James M. Nederlander Theatre, 24 W. Randolph St., Chicago. Tickets range from $49-$153. Visit BroadwayInChicago.com.

Top photo: Jordan Markus with “MJ” in the first national tour of “MJ.” Photo by Matthew Murphy.

About Eloise Marie Valadez

Guest blogger Eloise Marie Valadez, a frequent contributor to Travel/Food, is a professional journalist/writer and editor with four decades of experience covering the arts, entertainment, and culinary industries. A native of Chicago, she has a passion for the written word.

Southern Lights: Easier, Lighter, and Better-for-You Recipes From the South

“Throughout these pages, I’m going to (politely) refute the claim that Southern food is all bad for you and hopefully breathe new life into some tired, worn-out notions,” writes Lauren McDuffie in the first pages of her latest cookbook, Southern Lights: Easier, Lighter, and Better-for-You Recipes From the South (Gibbs Smith). McDuffie, an advocate of Southern cuisine, wants us all to know the entire truth of this regional way of cookery that many of us dismissively think of as fried and fat.

Once you make your way through the stereotypes, past the overwrought, done-to-death, attention-seeking heavy hitters, the archives of Southern cookery shine with a special sort of brilliance,” continues McDuffie, noting that she is a home cook who has done the majority of her culinary learning in the South ranging from the foothills of central Appalachia to the sandy, abundant low country coastline.

McDuffie, who lives in Portland, Oregon now, created the award winning food blog: My KItchen Little: Recipes, Ideas, and Inspiration for Busy Home Cooks but her love of Southern cuisine and her ability to bring it to the fore was also apparent in her first cookbook, Smoke, Roots, Mountain, Harvest: Recipes and Stories Inspired by My Appalachian Home. The same passion is conveyed” in this magnificent cookbook with its luscious photos–McDuffie is also a photographer and her luscious color photos are a perfect accompaniment to the recipes that show us how to enjoy the rich heritage of Southern cuisine without the guilt and calories.

Southern Lights takes us into the world that McDuffie says she loves most– the people, places, things, and flavors that evoke feelings of home.

To accomplish this, McDuffie, an advocate for fresh and healthy, took a hard look at her kitchen pantry and asked herself a series of questions such as why she was using a particular oil or cut of meat in her cooking and what substitutions would work just as well when using her favorite recipes. From there she re-created favorite dishes incorporating different ingredients but yielding the same delicious results.

Her recipe for Frico Chicken in a Buttermilk Bath is a great example. Its origins are that perennial Southern classic—fried chicken brined in buttermilk and then deep fried in lard. A definite winner when it comes to taste. Not so in other respects. So what does McDuffie? She produces a healthier and low caloric alternative that really works.

Calling it a remix and noting that frico translates to fried in Italian, she describes this dish as similar to a simple baked cheese crisp that tops a boneless, skinless, and flattened chicken thighs browned in a minimum of oil. A surprising easy-to-make but sophisticated dish, it offers the crunch and flavor of buttermilk heavily battered chicken with no grease or guilt.

Like pulled pork sandwiches. McDuffie gives us a very creative take by substituting spaghetti squash (yes, you read that correctly) for the pork in her recipe for “Pulled” BBQ Spaghetti Squash Sandwiches.

“This has got to be one of the most unusual sandwiches I’ve ever made, but man is it a hit in my house,” writes McDuffie in the introduction to this dish. “Tangled strands of roasted spaghetti squash mimic the fatty pork in a classic meaty version, making for a lighter, more nutritious way to get your fix.”

The squash mixture is then topped with Halloumi cheese (smoked Gouda or cheddar can be used instead) along with coleslaw and barbecue sauce.

Voila! A low cal, high flavor profile meal and just one of many in McDuffie’s latest cookbook.

Honey-Caramelized Tomato Upside-Down Cornbread

“People get very territorial about their cornbread in the South, a fact that I have always found completely charming,” says McDuffie. “Home cooks are devoted to their recipes and food traditions in a way that serves to sustain them, carrying them across generations. There is so much heart on the table, always. Cooks hold on tight to them, their family recipes, and it’s really the most beautiful thing. This recipe happens to be a favorite version of cornbread in my house. The jammy, juicy-sweet tomatoes suspended on top really do steal this show, and the olive oil makes it pretty special. Feel free to sub a different cooking oil, though, as olive oil ain’t cheap. I highly recommend serving this in thick slices, slathered with lots of Salty Butter–Whipped Honey.”

Makes 6 to 8 servings

  • Natural nonstick cooking spray
  • 12 ounces cherry or
  • grape tomatoes
  • 6 tablespoons honey, divided
  • 1 1⁄2 teaspoons salt, plus
  • more as needed
  • 1 cup yellow cornmeal
  • 1 cup cake flour
  • 1 1⁄2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2⁄3 cup olive oil or canola
  • or vegetable oil
  • 2 large eggs, beaten
  • 1 1⁄4 cups buttermilk

Preheat the oven to 350°F. Adjust the rack to the middle position. Spray an 8- or 9-inch round cake pan with cooking spray and line with parchment paper, allowing some overhang for easy removal (think of them as handles).

Put the tomatoes, 3 tablespoons of the honey, and a good pinch of salt in a nonstick skillet set over medium heat and cook, stirring occasionally, until the tomatoes just burst and are tender, about 5 minutes. Transfer to the cake pan, juices included, and spread in an even layer.

In a mixing bowl, whisk together the cornmeal, remaining 1 1⁄2 teaspoons salt, cake flour, baking powder, and baking soda.

In the bowl of a stand mixer or in a mixing bowl with ahandheld m ixer, combine the oil, the remaining 3 tablespoons of honey, and the eggs. Add half of the dry mixture and mix until combined. Add half of the buttermilk and mix until just combined. Repeat with the remaining halves of each and gently pour the batter into the prepared pan over the tomatoes (it shouldn’t be more than three-fourths full).

Bake until lightly golden and set, 35 to 45 minutes (use a knife or toothpick to test the doneness—it should come out clean). Cool in the pan for at least 15 minutes before inverting the cornbread onto a serving plate, tomatoes facing up now.

Salty Butter-Whipped Honey

Sounds sinful, right? I can assure you that this isn’t nearly as rich as it sounds. This drippy, sticky-sweet thing is my lighter take on a simple honey butter where, instead of infusing a lot of butter with a little honey, we’re going to infuse a lot of honey with a little butter. Just be sure to use a good-quality raw honey.

Makes about 1 cup

  • 8 ounces honey
  • 2 tablespoons salted butter, at room temperature
  • Salt to taste

In a blender, combine the honey, butter, and salt and blend until creamy and smooth. Transfer to a lidded storage jar or container. This buttery honey will keep in the refrigerator for up to 1 month.

Frico Chicken in a Garlicky Buttermilk Bath

“I’ve taken the things I love most about classic Southern fried chicken and remixed them into something that is just as satisfying, but much lighter—a true win-win,” writes McDuffie about this recipe. “A frico (which means “fried” in Italian) is simply a baked cheese crisp, and here we’ll use them to almost mimic the salty crunch of fried chicken skin. Rather than rich bone-in, skin-on cuts, we’ll use leaner boneless and skinless thighs—my favorite protein of them all. The garlicky buttermilk-fortified bath in which they cook mimics my go-to fried chicken brine, helping the chicken stay tender and juicy. It also happens to be an easy, one-pan, 30-minute meal. So there’s that.”

Makes 4 to 6 servings

  • 1 1⁄2 cups grated Parmesan cheese
  • 4 teaspoons olive oil, divided
  • 6 boneless, skinless chicken thighs
  • Salt
  • Freshly ground black pepper
  • 1 heaping cup diced sweet onion
  • 10 ounces fresh baby spinach
  • 3 garlic cloves, minced or grated
  • 1⁄2 cup dry white wine (optional)
  • 1 (14.5-ounce) can crushed or diced tomatoes
  • 1⁄2 cup buttermilk

Preheat the oven to 350°F. Adjust the oven rack to the middle position. Line a large baking sheet with parchment paper or a silicone baking mat.

Equally space the Parmesan into 6 (1⁄4-cup) mounds on the baking sheet. Use your measuring cup to gently press down on the mounds and work them into round, circular disks (they don’t have to be perfect). Bake until flattened and just beginning to brown lightly around the edges, 3 to 4 minutes. Remove and set aside. They will firm up as they cool.

Pour 2 teaspoons of the oil into a large pan over medium heat. Season the chicken with salt and pepper to taste. When the oil is hot, add the chicken and brown really well on the first side; this takes 5 to 6 minutes. Flip and cook for another 1 to 2 minutes (they will finish in the sauce). Transfer to a plate and set aside.

Pour the remaining 2 teaspoons of oil into the pan. When it’s hot, add the onion and spinach and sauté for 3 to 5 minutes, until the spinach is fully wilted and the onion is soft. During the last minute, add the garlic.

Stir in the wine (if using) and cook for about 1 minute to reduce it. Add the tomatoes and buttermilk and slide the chicken back into the pan. Simmer for about 10 minutes to reduce the sauce and to finish the chicken.

Lay the Parmesan fricos over the chicken just before serving. They will melt and sort of adhere to the chicken, mimicking salty chicken skin in the best way.

Recipes excerpted from Southern Lights: Easier, Lighter, and Better-for-You Recipes from the South by Lauren McDuffie. Photographs by Lauren McDuffie. Reprinted by permission of Gibbs Smith Books.

The Big Wild: Jimmy Carter in Michigan’s Pigeon River Country

Pigeon River Discovery Center Hosts a Presentation About President Carter’s 1986 Grouse Hunting Trip to Northern Michigan with retired PRC Unit Manager Ned Caveney

Thursday, August 14 – 7-9 pm – Pigeon River Discovery Center, Vanderbilt

As part of its 2025 Community Event Series, the Pigeon River Discovery Center is proud to welcome retired PRC Unit Manager Ned Caveny, who will share his story about the autumn 1986 grouse hunting trip with Jimmy Carter, the 39th President of the United States. The free presentation will take place from 7:00-9:00 p.m. on Thursday, August 14, at the Pigeon River Discovery Center, 9984 Twin Lakes Rd, Vanderbilt.

Caveney began working for the Michigan DNR in 1966 and was hired in 1974 as the first area forester of the Pigeon River Country State Forest. He had been grouse hunting in the area since his years as a forestry student at Michigan State University. Ned’s extensive knowledge of the local landscape made him the perfect person to lead Carter and fellow hunters, including Michigan-born MSU alumnus Jack Crockford, who was a friend of Ned’s who also worked for the Georgia Game and Fish Commission during Carter’s time as president.

It was a common interest in hunting that brought these men (and a handful of others, including the Secret Service) to the Pigeon River Country in search of the elusive ruffed grouse.

During this visual presentation, attendees will hear first-hand from Ned about the experience and the chain of events that led the President to northern Michigan where he bagged his first grouse.

This presentation is FREE (donations are accepted) and registration is required: https://pigeonriverdiscoverycenter.org/event/president-carter-in-the-pigeon-river-country/

Blue Peak Villa Debuts with Qing Dynasty Lineage and Rare Chinese Regional Dishes

An extraordinary new chapter in Chinese cuisine arrives on the Lower East Side. Blue Peak Villa, located at 200 Allen Street, opens this May, introducing New Yorkers to rare and regionally inspired Chinese dishes deeply rooted in a culinary lineage that dates back to the Qing Dynasty.

Led by Executive Chef Jian Wu, whose family cooked for Empress Dowager Cixi, Blue Peak Villa offers a dining experience where the forgotten flavors of China’s past are revived with modern elegance. The restaurant occupies the lower level of a two-floor concept, while the street-level space, Zhong Guo Xiao Long Bao, delivers everyday Chinese comfort foods crafted with the same masterful techniques.

At Blue Peak Villa, diners encounter a menu unlike anything else in New York — a curated journey through China’s mountainous landscapes and river valleys.

Signature dishes include:

  • Golden Egg in Cast Iron Pot: A theatrical dish with roots over a century old, updated with premium ingredients and finished with a dramatic flame tableside.
  • Caramelized Pork Ribs with Black Vinegar: Featuring an unexpected rice-based “cheese pull,” nodding to traditional textures while surprising the palate.
  • Blue Peak Signature Fish: Delicate fillets stir-fried with egg directly at the table, creating a bone-free, melt-in-your-mouth experience.
  • Kweichow Sour Soup with Beef: A bold, palate-awakening dish featuring tender beef and a rare variety of intensely sour tomatoes native to the Guiyang region.
  • Yunnan Style Chicken: Aromatic, spicy, and served with silky mashed potatoes for an earthy, rich flavor.
  • Corn Ice Cream: A playful dessert layering sweet corn, fine bread shreds, and creamy ice cream.

Inspired by the natural beauty of China’s mountains and rivers, Blue Peak Villa’s atmosphere is intimate and elegant, blending natural materials with a contemporary aesthetic. The dining mood is best captured in three words: warm, adventurous, refined.

Chef Wu’s journey spans decades of study across China’s regions, distilling local techniques and traditions into a menu that balances authenticity with invention. His craftsmanship, passed down through generations, brings an unmatched depth to every dish.

Just upstairs, Zhong Guo Xiao Long Bao invites diners to enjoy freshly wrapped soup dumplings, spicy wontons, and signature noodle dishes — all priced around $10, making masterfully crafted Chinese cuisine accessible to all.

Blue Peak Villa is now accepting walk-ins and Resy reservations. Follow along at @bluepeakvilla.nyc for opening updates.

The Splendid Table: Episode 829: Summer Cooking with Abra Berens and Chef Jiho Kim

https://www.splendidtable.org/episode/2025/07/11/summer-cooking-with-abra-berens-and-chef-jiho-kim

Choose Chicago Launches New Community-Driven Marketing Campaign Amplify Civic Pride and Position Chicago as a Premier Global Destination 

Choose Chicago today announced the launch of a new marketing campaign to position Chicago as a premier global destination for leisure travel, meetings, and events. The new “Never Done. Never Outdone.” campaign was informed and influenced by a year-plus long brand strategy effort consisting of over 300 community and industry listening sessions, focus groups, sentiment surveys, social listening research, and brand showcases. 

“Never Done.  Never Outdone.” honors the spirit of our city—always evolving, always pushing forward, and never satisfied with the status quo. The campaign launches during peak season and as Chicago prepares to host the U.S. Travel Association’s IPW 2025, the largest inbound international travel trade show in the country. With $5.5 billion of future travel booked across this four-day show, this is Chicago’s moment to tell our story to the global tourism community.

 

“I could not be more proud to launch Choose Chicago’s new marketing campaign: ‘Never Done. Never Outdone.’” said Kristen Reynolds, President and CEO of Choose Chicago. “This message is steeped in community and stakeholder feedback and speaks to the continued evolution of our city and our new era of visitor, business and economic domination. I’m grateful for the time and dedication that my team took to listen to our residents, local businesses, and clients and I’m confident that the result will be a campaign that resonates with visitors and locals alike to drive economic vitality through every Chicago neighborhood.”

“From world-class dining, to beautiful lakefront views, to vibrant neighborhoods ready to explore, Chicago is an ideal destination for visitors from all across the world,” said Governor JB Pritzker. “Choose Chicago’s new ‘Never Done. Never Outdone.’ campaign is a true testament to all our city has to offer. This new effort will support our already thriving tourism economy, all while supporting countless jobs in cultural, culinary, and hospitality industries across the State of Illinois.”

“I am proud of the work our colleagues at Choose Chicago have done in developing this new campaign,” said Mayor Brandon Johnson. “Work like this can only be born out of meaningful collaboration and engagement, and they’ve taken great care to include the perspectives of a diverse cross-section of community voices in the research that went into the campaign. I’m confident it will ultimately share an authentic depiction of our city and convey the open-minded, welcoming spirit of Chicagoans.” 

(C) Eric Allix Rogers

“Never Done. Never Outdone.” is a campaign unlike any other Choose Chicago has launched in the past. Unlike previous campaigns, which focused primarily on attracting leisure travelers, this campaign is designed to speak to and inspire all audiences, including potential leisure visitors as well as meeting and event planners, the creative community, international sports fans, the economic development community, and most importantly, Chicago residents.

Courtesy of the Driehaus Museum

“‘Never Done. Never Done.’ reflects a mindset that’s deeply original, bold, open-minded, and grounded in community — values that are central to who we are and how we show up,” said Lisa Nucci, Chief Marketing Officer at Choose Chicago. “As a life-long Chicagoan, it has been an honor to work on this project and inspiring to see the way our partners in the tourism and hospitality industry and the civic sector have been so involved and invested from day one. Through hundreds of hours of listening sessions, preview events, and informal conversations, one thing was consistently apparent to me: Chicagoans truly love their city. That love and civic pride is really at the heart of ‘Never Done. Never Outdone.’”

(C) Eric Allix Rogers

Launching locally today, the “Never Done. Never Outdone.” campaign will make its international debut next week at IPW. Today’s launch includes the release of a campaign video featuring Grammy- Award winning poet and artist and local Chicagoan J. Ivy. The campaign will run in key local, regional, national, and international markets, targeting both leisure travelers and meeting and event planners. Advertising will begin locally to build campaign engagement and civic pride, then expand to other markets to help drive future leisure and business travel to Chicago.

“I can’t imagine a better note to end my tenure on than the launch of a new marketing campaign for Chicago,” said Glenn Eden, Choose Chicago’s outgoing Board Chair. “‘Never Done. Never Outdone.’ is so much more than an ad campaign; it is a testament to Chicagoans’ love for their city—to the people and communities that give our food its flavor and make our neighborhoods come to life. I couldn’t be prouder of the work the team has put into this important initiative, and I know it will help introduce our city to millions of future visitors from around the world.”

Chicago residents can expect to see “Never Done. Never Outdone.” advertisements on city information panels and highlighted in social media activations in the coming weeks. Nationally, Choose Chicago prioritizes ad placements based on historical seasonal demand from top inbound leisure markets, including Atlanta, Los Angeles, Miami, and New York City. Internationally, ad placements and spend will also be primarily allocated to key leisure markets based on demand, including Brazil, Canada, Ireland, Japan, Mexico, and the United Kingdom. Choose Chicago will continue to engage members and community partners in the campaign efforts to infuse reasons why Chicago is “Never Done. Never Outdone.” into content and events. 

Choose Chicago collaborated with a creative collection of agencies for the brand and campaign work including MMGY Global, Envisionit (digital and creative partner), Agents of Slang (creative partner), October Productions (production partner), Word and Soul (creative partner), and Chu Batsaihan (creative partner).

Eric Allix Rogers

About Choose Chicago

Choose Chicago is the official destination marketing organization responsible for promoting Chicago as a global tourism and meetings destination—the city that’s Never Done and Never Outdone. Choose Chicago leverages the city’s unmatched assets to enrich the community by attracting meetings, events, and leisure visitors, helping to attract over 55 million visitors annually and generating $20 billion in economic impact. Follow @choosechicago and tag on FacebookInstagramLinkedInTikTok, and X/Twitter. For more information, visit choosechicago.com

Patio Party at PostBoy in New Buffalo: Chicago’s Middle Brow is Coming to Southwest Michigan

Chicago’s Middle Brow, nationally known for their pizza, beer, sourdough and local native wines, is opening a winery early in 2026. But for those who don’t want to wait, the Logan Square-based fermenters are popping up at PostBoy for an epic patio pour party on Sunday, July 13th, starting at 12 p.m. ET. Join them for an afternoon of sipping, snacking and sun with servings of their bakery’s signature sourdough loaves paired with PostBoy’s Chef James Galbraith’s spreads, along with generous pours of their natural wine. 

And, as an added extra, a selection of Middle Brow’s wine will also be available for retail purchase to take home, along with some PostBoy merch perfect for a beachgoing summer uniform. 

About Middle Brow

Middle Brow makes their beer. wine. pizza dough. and bread. entirely from sources in Illinois, Michigan, Indiana, and Wisconsin. According to their website, “given that our beverage program is over 95% made, by us, from produce and other earth’m within 150 miles of home, our menu is likely more ‘local’ than any other restaurant in the country.”

About PostBoy

DATE: Sunday, July 13th 

TIME: Beginning at noon ET

DETAILS: PostBoy is bringing Chicago’s beloved Middle Brow to New Buffalo for a patio pour party! Snack on signature sourdough loaves paired with PostBoy spreads, pours of their expressive natural wines by the glass, and a selection of bottles available for retail purchase to take home. 

RESERVATIONS: Walk-ins welcome on a first-come, first-served basis. Reservations are optional and available on Tock, although outdoor seating is not promised.