It’s personal for Katie Parla, award winning cookbook author, travel guide and food blogger who now has turned her passion for all things Italian to the off-the-beaten paths of Southern Italy, with its small villages, endless coastline, vast pastures and rolling hills. “Three of my grandmother’s four grandparents are from Spinoso, deep in a remote center of Basilicata,” says Parla, the author of the just releasedFood of the Italian South: Recipes for Classic, Disappearing Lost Dishes (Clarkson Potter 2019; $30).
Katie Parla in Southern Italy. Photo credit Ed Anderson.
Parla is a journalist but she’s also a culinary sleuth, eager to learn all about foodways as well as to chronicle and save dishes that are quickly disappearing from modern Italian tables. She’s lived in Rome since graduating with a degree from Yale in art history and her first cookbook was the IACP award winning Tasting Rome. She’s also so immersed herself in Italian cuisine that after moving to Rome, she earned a master’s degree in Italian Gastronomic Culture from the Università degli Studi di Roma “Tor Vergata”, a sommelier certificate from the Federazione Italiana Sommelier Albergatori Ristoratori, and an archeological speleology certification from the city of Rome.
In tiny Spinoso, Parla and her mother checked into one of the few available rooms for rent and went to office of vital statistics to find out more about family history. “We made the mistake of getting there before lunch,” she says. “You could tell they really want to go home and eat. They told us there were only four or five last names in the village and since ours wasn’t one of them, then we couldn’t be there.”
But Parla found that sharing wine with the officers soon produced friendlier results (“wine and food always does that in Italy,” she says) and after leafing through dusty, oversized ledgers written in fading, neat cursive they were able to locate the tiny house where her grandfather had lived as well as other extensive family history. “Thank goodness for Napoleon, who was really into record keeping, no matter his other faults” says Parla.
Katie Parla. Photo credit Ed Anderson.
Many of her ancestors were sheepherders, tending sheep, staying with a flock for a week in exchange for a loaf of bread. This poverty was one reason so many Southern Italians left for America. But it also is the basis for their pasta and bread heavy cuisine says Parla. To capture the flavors of this pastoral area, Parla visited restaurants and kitchens, asking questions and writing down recipes which had evolved over the centuries from oral traditions. Describing Rome, Venice and Florence as “insanely packed,” Parla believes that those looking for a less traveled road will love Southern Italy, an ultra-authentic region to the extent that in Cilento, for example, there are more cars than people on the road.
“There’s all this amazing food,” she says. “But also, there’s all this unspoiled beauty such as the interior of Basilicata. And the emptiness, because so many people are gone, creates this sense of haunted mystery. It’s so special, I want people to understand the food and to visit if they can.”
’U Pan’ Cuott’ Baked Bread and Provolone Casserole
Serves 4 to 6
1 pound day-old durum wheat bread (I like Matera-style; see page 198), torn into bite-size pieces
3 cups cherry tomatoes, halved
7 ounces provolone cheese, cut into 1-inch cubes
1 teaspoon peperoni cruschi powder or sweet paprika
2 garlic cloves, smashed
1 teaspoon dried oregano
½ teaspoon peperoncino or red pepper flakes
¼ cup plus 2 tablespoons extra-virgin olive oil
Sea salt
Overview:
In Bernalda, a town in Basilicata best known as the ancestral village of Francis Ford Coppola, there are many ancient bread traditions. The town isn’t far from the durum wheat fields of the Murgia plateau and the famous bread towns Matera and Altamura. One of the town’s classic dishes is ’u pan’ cuott’ (Bernaldese dialect for pane cotto, “cooked bread”). Families would bake stale slices of Bernalda’s enormous 3-kilogram loaves with whatever food scraps they could find, resulting in a savory, delicious bread casserole bound by gooey bits of melted provolone. Use the crustiest durum bread you can find or bake.
Method:
Preheat the oven to 475°F with a rack in the center position.
Place the bread in a colander, rinse with warm water, and set aside to soften. The bread should be moistened but not sopping wet.
In a large bowl, combine the tomatoes, provolone, peperoni cruschi, garlic, oregano, peperoncino, and ¼ cup of the olive oil. Season with salt.
When the bread crusts have softened, squeeze out any excess liquid and add the bread to the bowl with the tomato mixture. Stir to combine.
Grease a baking dish with 1 tablespoon of the olive oil, pour in the tomato mixture, and drizzle the remaining 1 tablespoon olive oil on top. Bake until the top is heavily browned, and the provolone has melted, about 20 minutes. Serve warm.
Spezzatino all’Uva Pork Cooked with Grapes
Serves 6 to 8
2 tablespoons extra-virgin olive oil
2 pounds boneless pork shoulder, salted and cut into 2-inch cubes
1 garlic clove, smashed
1 cup dry red wine (I like Aglianico del Vulture)
2 bay leaves
4 cups pork stock or water
1 bunch of red grapes (I like Tintilia grapes), halved and seeded
Overview: The foothills east of the Apennines in Molise grow Tintilia, an indigenous red grape known for its low yield and pleasant notes of red fruit and spices. Each year, the majority of the harvested grapes are pressed to make wine, with the remainder reserved for jams and even savory dishes like this pork and grape stew, which is only made at harvest time. The slight sweetness of the grapes mingles beautifully with the savory pork and herbaceous notes of the bay leaves. Salt the pork 24 hours in advance.
Method: Heat the olive oil in a large skillet over medium heat. When the oil begins to shimmer, add the pork, working in batches as needed, and cook, turning, until it is browned on all sides, 7 to 8 minutes. Remove the pork and set aside on a plate.
Reduce the heat to low. Add the garlic and cook until just golden, about 5 minutes. Add the wine, increase the heat to medium, and scrape up any browned bits from the bottom of the pan. When the alcohol aroma dissipates and the liquid has nearly evaporated, about 2 minutes, add the bay leaves. Return the pork to the pan. Add enough stock so the meat is mostly submerged and season with salt.
Cook, stirring occasionally, for 1½ hours more, until the pork is fork-tender. Add the grapes at the 1 ¼ hour mark and continue cooking until they are tender. If the sauce becomes too dry, add a bit more stock (you may not need all the stock). Serve immediately.
A new Christmas event based on a German tradition. The largest nativity display east of the Mississippi. And Mike, Carol and the “whole bloomin’ Brady Bunch.” See them all this holiday season on Fairfield County’s Tinsel and Traditions Trail in the Pressed Glass Capital of Ohio – Lancaster – once the world headquarters for the Anchor Hocking Glass Company.
Play
See the grooviest Christmas toys, togs and traditions around at the Decorative Arts Center of Ohio at A Very Brady Holiday, part of A Storybook Christmas exhibit, on display through December 31. From Carol Brady’s mod Grand Canyon pantsuit to the Brady Kids’ 1970 album, “Merry Christmas from the Brady Bunch,” to Greg’s fringed Johnny Bravo costume, you’ll step into a time capsule of seventies flower power.
See the Rock’em Sock’em Robots, original Barbie, an Etch A Sketch and other iconic toys and boardgames from the past piled beneath the aluminum tree with color wheel illumination. The exhibit also features 1950s-era pop-up books, vintage Christmas cards and ornaments from beloved storybooks and shows, including “The Wizard of Oz” and “Rudolph the Red-Nosed Reindeer.”
Christmas shopping highlights along the Tinsel and Traditions Trail are distinctive and diverse. One-of-a-kind glasswork and barware at Gay Fad Studios, which tells the story of legendary glassware artist and entrepreneur Fran Taylor, who made her mark in the 1930s and 1940s, is stunning and affordable. Loosely translated, the studio’s name means fun, happy designs – and the new and vintage mid-century-inspired glassware, stemware and gifts are all that and more.
If candymaker Alice DuBois seems more like a kid in a candy store, chalk it up to the Candy Cottage owner’s irrepressible love of her job. DuBois is happy to help visitors choose from among the small-batch chocolates made onsite, novelty treats and holiday goodies – for yourself or as gifts. A coffee bar was recently added, and a cappuccino or latte sipped with the confectioner’s dark chocolate buttercreams is a sublime experience.
The Humble Crate is a veritable makers market of handcrafted gift items from more than 70 Ohio artists: soft and sweet baby afghans, original hand-painted snowman creations, Smelly Jellies scented soy candles, hats and fingerless gloves by But First, Crochet, aromatic Kampfire Coffee and more. You could find the perfect gift for everyone on your list with one visit to this hodgepodge of homespun.
Trail experiences include the holiday classic, “It’s a Wonderful Life: A Live Radio Play,” on Dec. 1, 2 and 3; the month-long Fontanini Nativity Display at the Crossroads Ministry Center, with life-size figurines made in Italy set in a finely detailed Neapolitan-style nativity featuring temple ruins in place of a traditional stable; and several Christmas tree farms with both pre-cut and cut-your-own firs and pines, and offering an array of extras like hot chocolate and crafts, petting zoo and horse-drawn wagon rides.
Eat
Crisscrossing the Tinsel and Traditions Trail is Fairfield County’s 12 coffee shop-strong Java Trail. Bring the little ones to the family-friendly Well and sip a deliciously fragrant turmeric chai latte from a comfy nook while the kids romp in a four-level playhouse. Pair an espresso at Provisions Bakery & Deli with its no one-can-eat-just-one chocolate chip cookies – and pick up a good cab from the shop’s wall of wine for enjoying later.
Slip behind a case filled with t-shirts and other souvenirs and into the secret game room and workspace hidden beyond at L-City, where you can grab a macchiato and pastry. Across the hall is the Downtown Bistro & Bar 123, a favorite gathering place serving salmon and sirloin, burgers and small bites in a casual, comfortable setting. Located in a historic, circa 1940s hotel in the heart of downtown Lancaster, the bistro is known for a staff that feels more like visiting with old friends.
Treat
A new holiday event makes its debut in Lancaster on December 1: The Advent Window Walk features 24 consecutive Big Reveals of brilliantly colored holiday scenes lighting up the windows of two dozen grand and gracious homes in Lancaster’s Square Thirteen Historic District. Think of it as a large-scale advent calendar, with a new window lighting up each successive night during the countdown to Christmas.
The brainchild of resident Joseph Taylor, who will flip the switch on his home’s window on Christmas Eve, the Advent Window Walk was inspired by similar Christmas events in Europe – and just might be the only one of its kind in the United States.
Event
On New Year’s Eve, Lancaster celebrates its glass heritage with the Glass Town Countdown, a family-friendly street party held downtown at Zane Square and followed by a fireworks show. The centerpiece of the event is the Giant Glass Globe, which is raised rather than lowered, and comprises hundreds of hand-blown glass ornaments, each individually hand-painted. Prior to New Year’s Eve, the Giant Glass Globe may be seen inside the Ohio Glass Museum, which offers glassblowing classes for those wishing to create their own glass ornaments.
If You Go
For more information about things to see and do on Lancaster’s Tinsel and Traditions Trails and the Glass Town Countdown New Year’s Eve celebration, visit www.visitfairfieldcounty.org or download the Visit Fairfield County app (iPhone, Android) and find shopping, attractions, activities, accommodations, restaurants and more.
Recipes
Christmas cookies and Christmas candy. Is there anything sweeter during the holidays? Here are two recipes from Fairfield County’s Tinsel and Traditions Trail.
Provisions Bakery & Deli Chocolate Chip Cookies
Ingredients
2 1/4 C all-purpose flour
1 tsp baking soda
1/2 tsp fine salt
1 1/2 sticks unsalted butter, room temperature
3/4 C packed light brown sugar
2/3 C granulated sugar
2 large eggs
1 tsp pure vanilla extract
12 oz chocolate chips
Instructions
Preheat oven to 375 degrees F.
Whisk together flour, baking soda and salt in large bowl. Beat the butter and both sugars together on medium-high speed until light and fluffy. Add eggs, one at a time. Beat in vanilla. Reduce speed to medium and add flour mixture. Mix just until incorporated. Stir in chocolate chips with rubber spatula.
Using a tablespoon, scoop 12 heaping scoops of cookie dough 2 inches apart on lined baking trays. Bake for 12-15 minutes. Let cool and serve. Makes a dozen cookies.
The Candy Cottage Buckeye Candy
Ingredients
1 cup Parkay margarine
2 cup peanut butter
1 1/2 lb. powdered sugar
1 tsp vanilla
1 lb. milk or semisweet chocolate flavored coating
Instructions
Cream margarine and peanut butter. Add vanilla. Stir in powdered sugar, a cup at a time until consistency is not sticky.
Roll in 1 1 /2-inch balls or use cookie scoop for consistent size. Dip with a toothpick into melted chocolate coating. Refrigerate for 10-15 minutes.
Pinch to cover hole made by toothpick. Place into paper cups and serve. Makes about 90 pieces.
About Guest Blogger Kathy Witt
Writer and author Kathy Witt is a member of SATW Society of American Travel Writers and the Authors Guild
SouthWest Germany is a place where you can escape to beautiful scenery, historic palaces, gardens, restorative spas, top restaurants, and elegant overnights. It is a perfect destination to relax before the holidays, or simply to get some well-earned rest and relaxation. The Black Forest Highlands offer miles and miles of well-signposted trails for hiking and biking with charming inns and restaurants and extraordinary scenic views along the way. Gardens and palaces in SouthWest Germany offer soothing landscapes and beauty that take you away to another world. Spas offer restorative experiences from the actual treatments to the beautiful and calm towns and environments where they are located. The hotel options are varied from exquisite five star superior overnights to charming pensions, all of them reasonably priced in their respective categories.
Climactic Health Resorts, Forest Bathing, Herb Paths
“The most you’ll get from walking is blisters,” a herding boy would have said. That his rough path to work would one day become a pleasure trail? Unimaginable. Today in the Black Forest, there is hiking on well signposted, certified “Premium Hiking Region” (German Hiking Institute) trails; invigorating mountain climate with 7 state-recognised climatic health resorts; excellent local cuisine and local specialities, relaxing and regeneration in excellent wellness hotels. With forest bathing, herb, and pleasure trails, you walk through the forest mindfully – smelling, hearing and feeling. Your stress levels plummet. The 3 medicinal herb trails also lead you to contemplate and reflect, while the 17 high-altitude climate trails are invigorating. There are also the 14 certified “pleasure” trails: These particularly beautiful circular tours are 2 to 7 miles long, offer authentic places to stop off and many an insight into regional culture and history from the Black Forest Highland sheep path to the steep and arduous cliff walk. Black Forest Highlands
The Black Forest Highlands Serves Up Delicious Local Fare,Offers Brewing Workshops
The Black Forest Highlands offers many opportunities to taste the local and delicious fare while you are out and about on your walks exploring the countryside. There are 25 nature park hosts who cook seasonally and consciously use regional ingredients from the Black Forest Nature Park for their creations. Along your way, you come across rest areas, restaurants, country inns, and mountain huts that serve the regional food. There are also herb hikes and tasting with the herb woman near St. Märgen as well as cooking courses in Alpersbach.
Of course the original Black Forest cake is served in every good café and restaurant. You can even watch the production, and participate in a tasting in the Café & Schnapshäusle zum gscheiten Beck in Bärental-Feldberg. Another great tour and tasting includes the Rothaus brewery which includes an entire experience and even has its own inn in Grafenhausen. Close by in Bärental-Feldberg Rogg’s organic craft beer is tapped at the brewery inn and offers workshops where you can brew your own beer with a master brewer.Black Forest Highlands
Healing Waters in Baden-Baden
Every day, over 210,000 gallons of thermal water bubble up from the ground in Baden-Baden, and it is still up to 150 degrees hot. On its way from a depth of 6,500 feet to the earth’s surface, it takes minerals with it: Sodium, chloride, fluorine, lithium, silicic acid and boron. It is these substances to which we owe the healing effect. Whether heart and circulation problems, metabolic disorders or respiratory diseases: The healing power of Baden-Baden’s springs promotes well-being and recovery. In addition, the thermal water, due to its warmth and ingredients, provides blood circulation to your muscles, joints and skin.
In the Roman times, Baden-Baden was simply called Acquae, the waters. Then in the Middle Ages, the town received the name Baden. In the 16th century, to differentiate it from towns of the same name (Baden in Switzerland and Baden near Vienna), the double name Baden-Baden (Baden was also the name of the principality at the time) was given and it became official in 1931. Today, you can visit the Roman style, textile-free Friedrichsbad or the contemporary Caracalla spa to indulge in the treatments, the waters, and to gain a sense of well-being, rest, restoration. Each spa is open to the public. What makes Baden-Baden so unusual too is the beautiful resort town is a cultural destination with world class performances, museums, and beautiful parks and gardens. Baden-Baden
Hotel Dollenberg in the Black Forest Offers OutstandingYear-Round Spa Experience
The Hotel Dollenberg in the Black Forest is one of the most luxurious 5-Star Superior hotel experiences you can have any time of the year and it offers top-notch, panoramic views of the Black Forest from its mountain peak. Recently it has opened its award-winning Dollina Wellness & Spa to day visitors, in addition to hotel guests. It offers one of the largest spa areas covering about 15,000 square feet, including six pools, including mineral water and brine pools, indoor and outdoor swimming pools, a whirlpool, and a mountain lake. For over five decades, Hotel Dollenberg, located in picturesque has Bad Peterstal-Griesbach has long been famous for its mineral and healing water which as it bubbles up through layers of Black Forest rock becomes even more enriched with valuable minerals.
There are four different types of saunas, including the old wood sauna, the Swiss stone pine wood sauna, the organic sauna, and the salt dry sauna, and each offers different results for different aches.
The steam baths that improve circulation, metabolism, and immunity include an herbal steam bath, a brine steam bath, and a Hamam with Serail with body peeling, curd soap, and steam thoroughly eliminate waste products and toxins.
And mental stress is simply washed away under subdued light, with lots of soap lather and water.
There are treatments and massages from around the world from Lomi Lomi Nui to Upanahasveda, and even special wellness programs for children. It is sophisticated and luxurious in the middle of the Black Forest. Dollenberg Hotel Spa
Wald & Schlosshotel Friedrichsruhe in Hohenlohe Offers Award Winning Skincare
In the Hohenlohe region not far from Heidelberg, the award-winning spa and wellness world of the 5-Star Superior Wald & Schlosshotel Friedrichsruhe comprises 15,000 square feet of wellness, water, warmth, massages, and inhouse wine. A starring role is played by the special, inhouse-made wellness care line, SanVino which is a skin-care line made from Hohenlohe grapes.
SanVino’s valuable ingredients are from the Hohenlohe vineyards.
Think cold-pressed grape seed oil, red wine and grape seed extracts.
Highly effective antioxidants and essential oils serve to protect and improve your skin.
“SanVino–Vino cura naturalis–-health through wine!”
In addition to the SanVino, there a dermo-cosmetic treatment method by Reviderm,
Comfort Zone’s natural ingredients include selected medicinal plants by Pharmos Natur.
The BEWEI boosts metabolism and vitality for the body and face.
The spa features excellent cosmetics, physical-energetic treatments, biomechanical optimization, and healthy nutrition
What do you do with hungry dancers in the wee hours of the morning?
Well, if you’re Chef Fred Schmidt at the Brown Hotel in Louisville back in the Roaring 1920s, you improvise and come up with a dish that is sure to please the more than 1200 guests attending the newly opened hotel’s dinner dances each evening. Determining they wanted something more than just ham and eggs, Schmidt created an open-faced turkey sandwich topped with bacon and a rich Mornay sauce.
Can you say Hot Brown?
The Hot Brown is wonderful and the Brown itself is divine. An architectural gem, the Georgian-Revival style hotel is listed on the National Register of Historic Places and it’s showstopping elegance is all gold, grandeur, gilt, glitter, and glamour.
From when it opened in 1923, it’s allure attracted the crème-de-la-crème of society. According to the hotel’s website, the French American operatic soprano and actress Lily Pons, who was staying there while playing at the Brown Theatre, let her pet lion cub roam free in her suite. Al Jolson, also playing at the Theatre, got in a fight in the hotel’s English Grill, but said everything was all right—his makeup would cover the shiner. Queen Marie of Romania, when she was on a diplomatic tour of the U.S. with her children, visited in 1926 and was entertained in the Crystal Ballroom in royal style complete with red carpet and a gold throne on a dais. Victor Mature had a brief career as an elevator operator at the hotel before moving on to find fortune and fame in Hollywood.
Other well-known visitors have included the Duke of Windsor, Harry Truman, Elizabeth Taylor, Robert Young, Joan Crawford, Muhammad Ali, Jimmy Carter, George H. Bush, and Barack Obama.
As for the Hot Brown, it’s become more than just a Louisville tradition and has been featured in Southern Living, The Los Angeles Times, NBC’s Today Show, ABC News with Diane Sawyer, Travel Channel’s Man v. Food, and The Wall Street Journal, and is a regular entry in many of the world’s finest cookbooks.
Here is the Brown Hotel’s Hot Brown Recipe.
It makes two Hot Browns.
2 oz. Whole Butter
2 oz. All Purpose Flour
8 oz. Heavy Cream
8 oz. Whole Milk
½ Cup of Pecorino Romano Cheese Plus 1 Tablespoon for Garnish
Pinch of Ground Nutmeg
Salt and Pepper
14 oz. Sliced Roasted Turkey Breast, Slice Thick
4 Slices of Texas Toast (Crust Trimmed)
4 Slices of Crispy Bacon
2 Roma Tomatoes, Sliced in Half
Parmesan Cheese
Paprika
Parsley
In a two‑quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium‑low heat, stirring frequently. Whisk heavy cream and whole milk into the roux and cook over medium heat until the cream begins to simmer, about 2‑3 minutes. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add nutmeg, salt and pepper to taste.
For each Hot Brown, place two slices of toast with the crusts cut off in an oven safe dish – one slice is cut in half corner to corner to make two triangles and the other slice is left in a square shape – then cover with 7 ounces of turkey. Take the two halves of Roma tomato and two toast points and set them alongside the base of the turkey and toast.
Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place the entire dish under a broiler until cheese begins to brown and bubble. Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.
Hot Brown Casserole
1 cup butter
3⁄4 cup flour
2 eggs, beaten
6 cups milk
1 cup grated parmesan cheese
1⁄4 cup heavy whipping cream
16 slices white bread
16 slices cooked turkey (roast)
Paprika
1 lb. bacon (to make 1 cup bacon bits)
1 cup tomatoes, seeded & diced
1⁄4 cup chopped fresh parsley
Salt and pepper
The Brown Hotel’s Hot Brown Casserole
Melt the butter in a large saucepan. Add flour stirring to make a roux; cook 2 to 3 minutes.
Thoroughly beat eggs; beat into milk. While stirring, very slowly add milk mixture to butter mixture.
Stir in parmesan cheese. Cook until mixture thickens, but do not boil. This will take 30 to 45 minutes.
Mixture should heavily coat the back side of a large spoon.
Remove from heat. Fold in whipping cream and add salt and pepper to taste.
Trim crust from bread edges. Toast 10 slices in a regular toaster or place in pan under broiler till golden. Repeat on the other side. Reserve remaining bread slices.
Line the bottom of a 9x13x2-inch casserole with 6 slices of toast. Place the remaining 4 slices of toast in an 8x8x2-inch pan. (If you can place all in one pan then do so.). Top with slices of turkey. Cover with sauce, dividing the sauce between the two casseroles. Spread all of the sauce over the turkey.
Sprinkle with remaining Parmesan cheese and paprika.
Place in a pre-heated 350 degree oven for 15 minutes or till golden brown.
While casserole is baking, fry bacon till crisp; drain on paper towels. When cooled, break into bits.
Toast remaining slices of bread. Cut on a diagonal. When casserole is done, place toasted bread around outer edge, point side up.
Garnish top of casserole with bacon bits and diced tomatoes. Sprinkle with chopped parsley.
Hiking the Saxon Wine Trail is divided into 6 daily stages averaging 8 miles, or 5 to 6 hours of walking per day. 2022 is 30th Anniversary.
The Saxon Wine Trail, a 50 mile walk and wine tasting experience through more than 850 years of wine making, is easily divided into six stages with an average of eight miles or five to six hours of walking a day. This region of German, nicknamed the Saxon Rivera, follows parts of the Elbe River as it winds its way through countryside near such historic Saxon towns as Pirna, Meissen and Dresden, all renowned for their porcelain, art, architecture, history and castles. With temperatures averaging about 75 degrees during summer and orchards and vineyards brimming with fruit, the trail is also lovely in autumn when the leaves are ablaze of colors. For those who’d rather drive, it’s 34 miles by car.
Either way, according to Victoria Larson, USA Press Representative, State Tourist Board, visitors can sample over 60 grape varieties – including Riesling, Pinot Blanc, Pinot Gris and Pinot Noir, but also Traminer, Scheurebe and the Goldriesling, which is only grown on the Elbe.
“You will pass beautiful villas and magnificent castles,” says Larson. “A detour into the old town of Dresden leads to the Zwinger, Semper Opera and Frauenkirche. In Radebeul, you can take time to visit the Saxon Wine Museum Hoflößnitz and the beautiful 850-year old winery in Europe at Wackerbarth Castle where you can treat yourselves to fabulous tours, meals and a great gift shop. The journey continues to Meissen: the imposing castle hill with the cathedral and Albrechtsburg Castle can be seen from afar. The WineExperienceWorld of the Saxon Winegrowers’ Cooperative Meissen offers information and insights into the history and current practices of winegrowing in the area.”
In the last 40 years, Saxony has experienced a true renaissance of wine growing with young and experimental vintners leading the way. Although Saxony is still Germany’s smallest and northernmost wine region, currently there are not only many professional growers but also about 1000 hobby winemakers. Typically grapes are grown on hillside terraces requiring that most tending and harvesting be done by hand.
The northern starting point of the Saxon Wine Route is the charming village of Diesbar-Seusslitz with its beautiful baroque castle surrounded by formal gardens.
The most prominent winery of the route is Schloss Proschwitz housed in a baroque-style castle built by one of Saxony’s oldest families who lost their home after WWII but bought it back after reunification. With dedication, labor and love, they recreated one of Saxony’s leading and largest privately owned wineries. Their wine production includes a range of wines from Pinot Gris and Pint Blanc to Müller-Thurgau and Goldriesling, a Saxony speciality. The castle and vineyard are year-round destinations for events and weddings as well as the concerts that are part of Dresden’s famous music festivals.
Not far away, Meissen, once the seat of the Saxon electors which gives it a special prominence in this historic land, also has extensive vineyards.
“Two trademarks of this 1000-year-old city on the Elbe are the Albrechtsburg, an enormous Gothic cathedral, and the well-known Meissen porcelain manufactory, MEISSEN, a must-visit destination for anyone interested in design and craft, jewelry, art and architecture,” says Larson.
The capital city of Dresden with its magnificent skyline is notable for the dome of the Protestant Church of Our Lady (Frauenkirche), the smaller dome of the Catholic Palace Church (Hofkirche), the roof line of the Semper Opera and the ornate gates to the museums in the Zwinger Palace.
Just down the river, the next highlight is Castle Pillnitz, the summer palace of the Wettin kings and Saxon electors. The baroque palace is home to the Arts and Crafts Museum of the Dresden State Art Collection as well as a castle museum and has an extensive formal garden and park. The most spectacular way to get to the palace is by paddle boat from Dresden as the riverbank is lined with beautiful villas and castles built by noble families who wanted to be near the king.
A magnificent winery in Pillnitz with views over the Elbe River Valley is Weingut Klaus Zimmerling, where visitors can stay for a wine tasting and view the fields and the outstanding sculptures by Malgorzata Chodakowska.
The last stop on Saxony’s Wine Trail is the medieval town of Pirna, the gateway to Saxon Switzerland. Pirna is famed beyond the borders of Saxony due to the paintings by Venetian artist Bernardo Bellotto, the nephew of the famous Italian painter, Canaletto, who often took his uncle’s name to further his own reputation. The medieval town is much as it has always been and features winding streets, leading visitors in between town houses, charming courtyards and numerous fountains, and taking you on a journey through the past.
Every autumn, towns like Pirna and Radebeul host wine festivals where visitors get to taste the local wines and meet regional growers. Saxony and Dresden is an easy car or train ride from Berlin or Frankurt both of which have many direct flights from the U.S. and Canada.
According to the Wine Institute, vintners across California are expecting a high-quality vintage for 2022 following a season filled with curveballs. For many California wine regions, this was a tale of two harvests, as a Labor Day heat wave divided the season into earlier and later picks. As harvest wraps up across the state, vintners predict that 2022 will produce memorable wines of great concentration and complexity.
In the North Coast, the growing season began with ideal weather conditions through early summer, until an extended heat event beginning in late August accelerated the harvest and reduced yields for some varieties. In winegrowing regions such as Lodi and the Sierra Foothills, mild weather conditions prevailed into early spring, followed by frost that dramatically reduced crop sizes.
Harvest timing was mixed this year, with some appellations, including Napa Valley, starting up to a month earlier than average and others, such as Paso Robles, experiencing an extended harvest. In the North Coast, growers harvested some red varieties as early as mid-August. The Labor Day heat wave caused multiple varieties to reach maturity simultaneously in some regions, which kept vineyard and cellar crews busy through a compressed harvest. Despite the year’s twists and turns, consumers can expect to enjoy excellent wines from the 2022 vintage.
California produces about 80% of the nation’s wine, making it the world’s fourth-largest wine producing region. More than 80% of California wine is made in a Certified Sustainable California Winery and over half of the state’s roughly 615,000 vineyard acres are certified to one of California’s sustainability programs (Certified California Sustainable Winegrowing, Fish Friendly Farming, LODI RULES, Napa Green and SIP Certified).
Photo credit: Justin Liddell, Destination Films
Winemaker and Winery Owner Comments on California’s Growing Season and Harvest
“The early part of the growing season was near ideal, with abundant early season rains and excellent spring and summer weather,” said Renée Ary, vice president of winemaking at Duckhorn Vineyards in St. Helena, Napa Valley.
The Labor Day heat event brought record-high temperatures to the region, followed by mid-September rains, which challenged winemakers to practice meticulous grape selection.
“I think our 2022 wines will have a bit more concentration than the previous vintage, especially from the warmer, up-valley AVAs,” said Ary. “Our Cabernet Franc and Petit Verdot are some of the best ever and the Chardonnays are bright, balanced and focused. Given the range of ripeness, blending will be important for the 2022 vintage as we balance our early and later picks.”
At Silver Oakand Twomey Cellarsin the Napa Valley, harvest proceeded at a fast and furious pace. Following a mild summer, the heat wave kicked harvest into high gear, contributing to overall yield reductions of 15% to 20%. Harvest continued at a leisurely rate after temperatures cooled.
“I think it’s going be a pretty intense vintage — concentrated and powerful,” said Nate Weis, vice president of winegrowing. “Quality-wise, all of the varieties did great.” He was particularly impressed by Pinot Noir from the Russian River, Anderson Valley and Santa Lucia Highlands, as well as Merlot and Cabernet Franc. “The quality,” he said, “is off the charts.”
Robin Baggett, vintner and managing partner atAlpha Omegain St. Helena andTolosain San Luis Obispo, Central Coast, noted a wide range of harvest starting dates. “At Alpha Omega, harvest was a full four weeks earlier than last year’s in some vineyards,” he said.
Severe heat around Labor Day required vineyard teams to pick rapidly and strategically, he noted. “The fruit from our early picks is dark, complex in aroma and firm in texture, while fruit that remained on the vines during the heat event is riper with softer tannins and great flavor concentration,” said Baggett. “The overall quality in our Cabernet Sauvignon is very high with strong structure and terroir-driven characteristics. Petit Verdot and Malbec also performed extremely well.”
After a dry winter, Tolosa’s harvest saw two distinct phases: before the heat wave and after. Single-vineyard fruit came in at a steady pace until Labor Day, followed by a compressed harvest during the triple-digit heat. Lower yields — down around 30% — affected ripening speed, pushing everything to mature at once.
“Everything brought in before the heat wave is promising,” noted Baggett, “but you need to cherry pick among the lots brought in post-heat wave to isolate the best ones.”
Photo credit: Justin Liddell, Destination Films
Benziger Family Wineryin Glen Ellen, Sonoma County, wrapped up harvest just before mid-October, which marks the winery’s earliest finish since 2004. “This is one for the record books,” said Lisa Amaroli, Benziger’s director of winemaking. “A heat wave followed by rain had a whiplash effect, pushing up sugars and then reversing them after the rain.”
The growing season was consistent and mild, resulting in healthy canopies. Signs pointed to an early harvest until Labor Day, when temperatures reached 110 degrees Fahrenheit at the winery’s Sonoma Coast property. This pushed some blocks into high sugars and quickened the harvest pace. September rain brought a sigh of relief, refreshing the vines and allowing remaining grapes to hang a bit longer.
“All white varieties we have seen from across Sonoma County came in in great shape and are very flavorful with just the right acid balance,” Amaroli said. “It was a good year for some Pinot Noir and Cabernet Sauvignon vineyards — albeit with lower yields — while Malbec and Cabernet Franc came in abundant, balanced and fruity.”
Jackson Family Wines in Santa Rosa, Sonoma County, which has vineyards in several North Coast and Central Coast regions, began harvesting a couple weeks earlier than normal in many areas. Winemaster Randy Ullom summed up the vintage as “very memorable and wild.”
“In certain instances, the heat wave accelerated things and in others it actually slowed them down,” he said, noting that vines shut down during extreme heat in order to protect themselves, thus delaying the ripening process. “It depended on the appellation, the vineyard aspect and the watering capacity.”
Despite heavy rain in September, botrytis was not an issue due to the health of the vines before the rainfall occurred.
Ullom said he is happy with the overall quality of 2022 fruit. “Pinot Noir from the Anderson Valley and Russian River look especially good,” he said, along with Monterey County Chardonnay and Pinot Noir. Sauvignon Blanc produced a larger yield than expected and continued ripening into October in Lake County due to the heavier crop. “That’s another first,” he said. “We’ll remember this for the rest of our lives.”
Vintners in the Lodi and Clarksburg regions encountered challenges this year, including a significant April frost event that dramatically reduced yields.
“We thought it all but wiped out some of our north Delta and Clarksburg Sauvignon Blanc, Chardonnay and Pinot Grigio, but it turned out that we did all right,” said Aaron Lange, vice president of vineyard operations at LangeTwins Family Winery and Vineyardsin Acampo. The winery brought in about 25% of the normal yield for those varieties.
Variable spring weather with unseasonably warm temperatures followed by cool, windy conditions contributed to shot berries and shatter in Zinfandel and other sensitive varieties, yet yield sizes came in around average.
The Labor Day heat wave impacted both scheduling and capacity, while the frost delayed ripening in the whites. “At most major wineries,” Lange said, “there was a major capacity crunch from a cooperage and fermentation tank perspective.”
Healthy vineyards did fairly well during the heat event, he added, and followed a normal development trajectory. White varieties looked good, Lange said, since vineyard crews picked most fruit prior to the heat wave. Larger canopies helped protect the reds from heat and sunburn.
Likewise, Monterey County faced some tough conditions in 2022 due to early-season temperature fluctuations and heat spells during veraison and in early September. Though the heat wave reduced yields, particularly for Chardonnay and Merlot, the September event was well-predicted, allowing winegrowers to take preemptive irrigation measures. Harvest got off to a quick and early start, about 10 days earlier than average, with multiple varieties ripening simultaneously.
“On the bright side,” said Heidi Scheid, executive vice president at Scheid Vineyards in Soledad, “we’ve found that the smaller cluster and reduced berry sizes have resulted in a significant level of complexity and intensity. We are seeing very good quality — and in some cases truly exceptional quality — for the 2022 vintage.”
In Paso Robles in the Central Coast, harvest kicked off early, requiring vintners to utilize their collective knowledge to manage quality, tank space and periodic restarts.
“Despite the challenges,” said Stasi Seay, director of vineyards at Hope Family Winesin Paso Robles, “we remain optimistic and anticipate that vintage 2022 will produce fine wines on par with some of Paso Robles’ most memorable.”
The growing season began smoothly, with minimal frost incidents and temperate weather during bloom and set, Seay said. June crop estimates were slightly below average due to the ongoing drought, and summer was typical with no extreme heat until Labor Day weekend. Extended high temperatures caused vines to shut down, slowing the last of veraison. Unseasonal rains followed, along with warm autumn weather that helped with hang time and fruit maturity.
This was an unusually long harvest in the region, starting in early August and continuing through October’s end. “We are optimistic that this vintage will stand out,” said Seay, “given our hard work both in the field and in the winery.”
Miller Family Wine Company in Santa Maria, Santa Barbara County, began harvesting on Aug. 8, a week earlier than expected. The season began with excellent growing conditions that continued into summer, followed by abnormally hot weather that accelerated ripening. Though yields were below normal, fruit quality remained high.
“The vineyard has responded well despite another dry winter,” said vineyard manager Greg O’Quest. “The minimal amount of rain was not enough to supply the vines with much-needed water, so supplemental irrigation began sooner than expected.”
Following a uniform bud break during the first week of March and a mild frost season, late spring brought unusually windy and cool conditions for fruit set. Summer boasted ideal weather with only a few days breaking the 100-degree mark. Typical high temperatures occurred in July and pest pressure was minimal. “The 2022 vintage was blessed with normal summer temperatures that allowed a full canopy to develop before the heat hit in August,” O’Quest said.
Late-season reds fared best in terms of yields, he added, and Cabernet Sauvignon has been a stand-out variety thanks to its hardiness and ability to deal with high temperatures. Smaller clusters this year resulted in deep, dark color and higher quality.
View the full 2022 California Harvest Report, including regional reports from Amador County, Calaveras County, El Dorado County, Lake County, Livermore Valley, Lodi, Mendocino County, Monterey County, Napa Valley, Paso Robles, San Diego County, Santa Barbara County, Santa Clara Valley, Santa Cruz Mountains and Sonoma County.
Established in 1934, Wine Institute is the public policy advocacy group of 1,000 California wineries and affiliated businesses that initiates and advocates state, federal and international public policy to enhance the environment for the responsible production, consumption and enjoyment of wine. The organization works to enhance the economic and environmental health of the state through its leadership in sustainable winegrowing and by showcasing California’s wine regions as ideal destinations for food and wine travelers to the state. To learn more about California wines, visit DiscoverCaliforniaWines.
This homemade hot chocolate with red wine is a cocktail that doubles as dessert!
2 cups dark or semi-sweet chocolate chips
½ cup brown sugar packed
¼ cup cocoa powder
½ tsp cinnamon
⅛ teaspoon salt
5 cups whole milk or almond or coconut
1 750- ml bottle fruit-forward California red wine such as Merlot or Zinfandel
Marshmallows or whipped cream for serving
Slow Cooker Method:
Whisk the chocolate chips, brown sugar, cocoa, cinnamon, salt and milk together in a slow cooker set on high. Cover and allow to come to temperature (10-15 minutes), then whisk again and add wine. Cook on high for one hour, stopping to whisk every 20 minutes.
Ladle hot chocolate into mugs and top with whipped cream or marshmallows and enjoy.
Stovetop Method:
Whisk the chocolate chips, brown sugar, cocoa, cinnamon and salt together in a large saucepan or stockpot. Add milk and bring to a low simmer over medium-low heat, whisking often. Once hot chocolate is blended and smooth (about 8-10 minutes), reduce to low heat and add wine. Cook for 5 minutes more. Ladle hot chocolate into mugs and top with whipped cream or marshmallows and enjoy.
Sheet-Pan Chicken with Chickpeas, Carrots and Lemon
Spice rub:
1 teaspoon sea salt
1 teaspoon sweet paprika
1 teaspoon ground cumin
4 bone-in chicken thighs, about 2 pounds (900 g)
1 can (15 oz/425 g) chickpeas, drained and rinsed
½ pound (225 g) carrots, thinly sliced on the diagonal
½ red onion, thinly sliced from stem to root
1 small lemon, halved lengthwise (quartered lengthwise if large), then sliced
4 cloves garlic, thinly sliced
½ teaspoon ground cumin
1 teaspoon sea salt
Extra virgin olive oil
1/3 cup (10 g) coarsely chopped cilantro, plus a few whole leaves for garnish
Serves 4
In a small bowl, combine the spice rub ingredients. Sprinkle all over the chicken and set aside.
Preheat the oven to 425°F (220°C). Line a 9 x 12-inch (23 x 30 cm) rimmed baking sheet with parchment paper.
In a bowl, combine the chickpeas, carrots, red onion, lemon, garlic, cumin, salt and 1 tablespoon olive oil. Toss to mix, then arrange in the baking sheet in an even layer. Arrange the chicken thighs on top, not touching, and drizzle 1 teaspoon olive oil on top of each one.
Bake on a center rack for 40 minutes. With tongs, set the chicken aside on a plate. Add the chopped cilantro to the vegetables and stir to mix and moisten everything with the chicken juices. Remake the bed of vegetables and replace the chicken on top. Bake for 5 minutes longer. Remove from the oven and let rest 5 minutes to allow the chicken juices to settle. Tilt the sheet pan and spoon some of the juices over the chicken.
Transfer to a serving platter or to individual dinner plates and garnish with cilantro leaves.
Last week Mindy Bianca @mindybiancapr.com introduced her newest employee, an elf named Jolly Jinglebutton who, I have to admit, had some great holiday travel destination. Well, it turns out the elf is back and, as he puts it, excited as a reindeer in a carrot patch because “I get to tell you all about one of my favorite places on the entire planet … Dollywood!”
File this under “who would have thought” but it seems Dolly Parton, owner of Dollywood, is an elf favorite, having recently been voted as their Very Favorite Human Ever. I wonder how Santa and Mrs. Claus feel about that as they’re humans too—I think. But anyway, everyone loves Dolly Parton and they’ll probably love her a lot more when they find out about all the special fun things going on at Dollywood from now until January 1st. By the way, in case you didn’t know, Dollywood has been awarded the title of Best Theme Park Christmas Event a whopping 14 times,
Six million of them, to be exact … spread across 160 acres. I’m not very math-y, but I’m here to tell you that it equates to A LOT of lights. They introduced a million new lights this year, so a park that already glistened and gleamed now also shimmers and shines. Hooray! There’s something bright and festive around every corner, which means that a walk around Dollywood will make you as giddy as a double espresso with a chocolate chip chaser. Every themed area of the park gets its own look and feel, so it’s kind of like you’re taking a stroll through a series of magical winter wonderlands.
As if the lights all over the park – in every tree and on every surface – weren’t enough, on Friday and Saturday nights, they put a bunch of lights up in the sky … in the form of the “Merry and Bright!” fireworks show. The colorful display is set to upbeat, contemporary holiday hits and it’s quite a way to end a weekend night in the park. It warms my little heart to see kids try to make it to the end of the day so they can be awake for the whole show. I guess it gives them good practice for trying to stay up late to see Santa, but we all know how that works out …
Trees!
There are hundreds of trees throughout the park – and they decorated even more this year, just to literally up the voltage – but I have two favorites. One is the 50-foot giant evergreen in Glacier Ridge. This magical tree does a whole synchronized music and light show that ends with – wait for it – snow falling! I didn’t think anything could get better than that, but this year they really decked out the part of the park called Adventures in Imagination. The lights here are pink, platinum and gold – VERY Dolly – and they introduced a new 20-foot tree in an area they’re calling “Dolly’s Christmas.” Guess what else you’ll find there? About 60 LED butterflies! What reindeer are to Santa, butterflies are to Dolly. They’re her spirit animal.
Speaking of Santa, I don’t think it’ll surprise you to know that he and Dolly are pals. They’re so close, in fact, that she talked him into getting himself a little Smoky Mountain cabin so they can be neighbors! His cabin magically appears inside Dollywood throughout the month of November and right until Christmas Day.(After that, as you can imagine, Santa gets to take a little vacation.) You can get a sneak peek inside the cabin to watch Santa at work and – bonus – if you look closely enough, you can actually see if YOUR name is on his Naughty or Nice List! I have personally witnessed kids turn from grumpy to grand in a matter of seconds so they can be assured that they’ll show up on the correct list!
Let’s face it: Dolly Parton isn’t going to have a theme park with lousy entertainment, is she? Dollywood is legendary in the amusement industry for having some of the best performances and performers. There are so many shows here, in fact, that the park uses both indoor and outdoor venues. The headliner is called “Christmas in the Smokies,” and it’s a show that has been featured here every Christmas since 1990. Music is an incredibly important part of life here in the Smokies – and obviously something that Dolly loves – so get ready to tap your toes as part of your visit. MY toes are clad in special little booties with bells on the end, so you’ll know when I’m in the audience near you!
We elves may be small, but we have big appetites … and I’m here to tell you that Dollywood puts out quite a spread. Let’s see if I can make your mouth water by mentioning some of my favorite hyphenated foods: herb-roasted turkey breast and citrus-glazed carved ham. Or how about chicken pot pie in a bread cone? Yeah, I said it … BREAD CONE! I love to carb load before a long night of delivering gifts, and I can promise you that I’m taking this recipe back to Mrs. Claus. There are also eggnog cupcakes and gingerbread-dusted funnel cakes, and I think I’ve convinced my favorite North Pole barista, Spazzy Sparkleshots, to start serving those at her café.
Rides!
Let’s not forget that this is a theme park, and most of the rides operate even in these cooler months. That means you can race through the night sky while millions of lights twinkle below. And you know what? I can tell you from first-hand experience that it’s a lot like how Santa feels when he takes his sleigh ride on Christmas Eve!
Some people love Christmas shopping, others dread it. I’m an elf, so we don’t shop … we MAKE gifts. And so do the craftsmen at Dollywood, who – if they weren’t so tall and didn’t enjoy life in the Smokies so much – could probably be recruited for Santa’s Workshop. Everything they create would make a perfect gift, and they’re also preserving some of the greatest arts of these mountains. Sometimes they even let YOU do the creating, like when the glassblower coaches you in how to make your very own glass Christmas ornament!
Stay!
If you’re thinking there’s a lot to do at Dollywood and you’ll need more than a day here to take it all in, you’re absolutely right. So, it’s kind of perfect that in addition to this award-winning theme park, there’s also a beautiful resort. Dollywood’s DreamMore Resort and Spa offers families plenty of food, entertainment and décor during the holiday season. I love the two-story Christmas tree that greets you as you enter the resort. It’s very sparkly … just like me!
Whew! That was a lot to share, but I feel like I barely scratched the surface.
Remember … this Christmas, keep it holly, keep it jolly, keep it Dolly!
My friend Mindy Bianca of Mindy Bianca Public Relations (MBPR) introduced me to hr newest employee, Jolly Jinglebutton (I don’t know where Mindy meets these characters), an elf who seems in the know for all things Christmas. And here, in his words, are some great holiday destinations.
Photo courtesy of Branson Convention & Visitor’s Bureau
In this Ozark Mountain town, moms and dads put the kids to bed on Halloween night, sneak some candy to get a little sugar rush, and then scurry around to transform Branson from fall to festive in a matter of hours. Poof! By the morning of November 1, Branson looks like the North Pole … minus the snow! Actually, this year they’re upping their game and transforming the historic downtown into a massive “winter wonderland” display – including hundreds of snowflakes suspended from the lampposts – so maybe it WILL look just like my home!
There are more than 1,500 beautifully decorated trees all around town, including a giant Community Tree whose themed décor changes each year. This year that tree is titled “We All SHINE ON!” and it will feature more than 200 super-sparkly LED stars in a variety of sizes, shapes and colors. The Community Tree display, which will stand nearly four stories tall, will be part of Branson’s holiday scene from November 1 through January 7. It’ll be positioned right next to the Branson Ferris Wheel, which itself is beautifully decorated with lights that “dance” to favorite Christmas tunes during multiple shows each night.
Photo courtesy of Branson Convention & Visitor’s Bureau
Though all the attractions around Branson get into the holiday spirit, the highest concentration of lights and décor can be found at Silver Dollar City, a legendary theme park that annually celebrates “An Old Time Christmas.” The park installs more than 6.5 million lights – that’s 680 miles of stringed bulbs! – as well as 1,000 decorated trees, 600 giant wreaths, 3 miles of garland, and 15,000 yards of ribbon. (Fun fact: That’s about 15,000 elves’ worth of ribbon, if we all laid head to toe.)
And perfect for a holiday visit: At the World’s Largest Toy Museum, you’ll find more than 1 million toys that represent pretty much everything that kids have been putting on their Christmas lists for the past 100 years. This museum sure makes me glad that Santa invested in all the new-fangled technology that relieves us elves from some of the most difficult toy-making tasks. (Don’t even talk about sewing on teddy bears’ noses. Ouch!)
We elves took a recent poll, and our very favorite human – ever – is Dolly Parton. There really isn’t anything she can’t do. She writes and sings songs, she acts (check out her Christmas movie on NBC later this year!), she helps finance COVID vaccines, she promotes literacy, and she owns a theme park in the middle of the Smoky Mountains so that visitors far and wide can learn about and fall in love with her Tennessee Mountain Home.
In fact, Dolly is so amazing that I’m not saying she’s an elf, but I’m not NOT saying she is one, either. Think about it: Some of the best elves I know are named Polly (last name: Peppermintstripe), Molly (Mistletoe), Holly (Hugsomuch), Folly (Funsmith) and Golly (Gumdrop). And then, of course, there’s me … Jolly. Do you think it’s a coincidence that Dolly’s name just SOUNDS elf-y?
Anyway, back to that incredible theme park, Dollywood, which has a tendency – like me – to go a little Christmas-crazy. Starting on the first Saturday of November, the park is completely transformed into a winter wonderland, coming aglow as more than 5 million gleaming lights sparkle across the property. (They have a team of humans here called “Lighting Bugs” who start stringing in the summertime! They started early this year so Dolly could film her Christmas movie last month!) A highlight of the décor is a 50-foot-tall, animated Christmas tree that comes to life via a synchronized light show throughout the evening.
And this is a theme park, so there are plenty of rides to enjoy, too! You get to race through the night sky while millions of lights twinkle below. I can tell you from first-hand experience that it’s a lot like how Santa feels when he takes his sleigh ride on Christmas Eve.
Take a look at this tiny town’s name. You just know people here are going to make a fuss about all wintery stuff, right? Fun fact: Frostburg is not named for Jack Frost – which is okay with me, because I’ve always thought that guy was kind of cold. Instead, it was named for a family that was among the first settlers here on what they call “The Mountain Side of Maryland,” way back when this area was pure wilderness.
But that bristly Jack Frost does show up once a year, on the first Saturday of December (this year that’s December 3), for the town’s “Storybook Holiday” celebration. Old Jack pushes his way right to the front of the parade and tries to make it all about him. So typical.
But you know who it’s really about? The students from Frostburg University, who work with members of the community to raise money for the university’s Children’s Literature Centre. They all come together to celebrate books, reading and literacy. Kids show up to hear Christmas stories, meet authors, write letters to Santa, watch the parade and sip “Cocoa with the Po-Po,” which is hosted by Frostburg’s police department.
But the very, very best part is – wait for it – when the college kids compete in the Elf Olympics. Events include all the things I’ve spent my life perfecting: cookie tossing, package wrapping, tree decorating, toy creating and even song serenading. It’s so much fun to watch! I asked Santa if I can recruit the best participants for our North Pole team, but he said they probably exceed our maximum height limit.
Something else I love about Frostburg is that it gives me plenty of chances to support small, local businesses, including an independent bookstore, a shop that sells vinyl records, an old-fashioned theater that shows classic Christmas movies, and a café that serves an eggnog latte that I wish Spazzy Sparkleshots, my favorite barista back in the North Pole, could learn how to make.
I think a lot of people equate Christmas with colder weather and forget that there are plenty of warmer places that really get into the holiday spirit, too. MBPR represents several destinations that prove you don’t have to freeze your jingle bells off to enjoy the holidays. So, I want to tell you about Christmas at Bellingrath Gardens & Home, which is near Mobile, Alabama. The place is named for Walter Bellingrath, who made his fortune owning the region’s Coca-Cola bottling franchise, and O, Christmas tree … do they go all-out when it comes to decorating his 65-acre garden estate!
During the Magic Christmas in Lights event, which this year runs November 25 through January 4, the gardens are adorned with more than 1,200 handmade set pieces, 3 million glittering lights and 16 custom scenes that can be enjoyed on your own or via a guided group walking tour. And guess what? Everything is designed, welded, painted and lamped on site by three members of the gardens’ staff.
In December, this area boasts an average daytime high of 63 degrees and a nighttime low of 45, so it’s possible to experience the lights in a comfortable climate but also enjoy a little bundling up … and perhaps a sip or bite of something warm along the way.
In addition to the light displays, the garden hosts live choral performances nearly every night. I love to sing-sing-sing, so I go every night to show my support … and tap my toes in my little curlicued shoes.
Also – news flash! – there ARE flowers that bloom at this time of year. Bellingrath is home to one of the South’s most amazing collections of Alabama’s state flower, the camellia. That was Mr. Bellingrath’s very favorite flower … and it happens to be Mrs. Claus’s fave, too! The team here always lets me pick a few camellias and send them home with Santa, who presents them to Mrs. Claus as part of the elves’ Christmas gift to her.
This November, the St. Louis County Library and the St. Louis Jewish Book Festival are hosting SLCL Authors @ the J – a joint event series for readers throughout the St. Louis metro area. Additional information about St. Louis County Library’s author series is available online. Unless otherwise noted, all events are free and open to the public. All events are held at the J’s Staenberg Family Complex (2 Millstone Campus Drive).
The St. Louis Jewish Book Festival is an annual celebration of authors, books, and ideas during early November, with additional author events year-round. The range of author topics is vast: business, cooking, economics, family, fiction, history, music, religion, sports, and more.
Now in its 44th year, the Festival is nationally recognized for both its excellence and its size – it is one of the largest in the country with more than 10,000 audience members annually. People from all backgrounds and religions come to Festival events to hear premier speakers, share their thoughts, and ask questions.
St. Louis County Library and the St. Louis Jewish Book Festival are pleased to announce SLCL Authors @ the J – a joint event series for readers throughout the St. Louis metro area. Additional information about St. Louis County Library’s author series is available online. Unless otherwise noted, all events are free and open to the public. All events are held at the J’s Staenberg Family Complex (2 Millstone Campus Drive).
The St. Louis Jewish Book Festival thanks the Novel Neighbor for providing books by our presenting authors. The festival receives a percentage of sales for every book sold. Please support the St. Louis Jewish Book Festival and the Novel Neighbor by purchasing your books at the festival.
How to Purchase Books at the St. Louis Jewish Book Festival
In-person during the St. Louis Jewish Book Festival. Call 314-442-3299 for more info.
More than a year-round destination for adventure, fun, and relaxation, Grand Geneva Resort & Spa in Lake Geneva, Wisconsin should also be on every serious foodies list as well. That’s because, under the direction of Food & Beverage Director, Nelly Buleje and new Executive Chef Dustin Urbanik, this popular resort is dishing up exceptional seasonal flavors on their new fall menus.
From the resort’s popular elevated Saturday brunch which are focusing on such autumn delights as pumpkin pancakes and fall flavored mimosas to in-house made desserts like apple crumble to seasonal soups and sides such as lobster bisque with Maine lobster sherry, tarragon, lobster brodo, sourdough crisp and caviar; truffle creamed spinach with black truffle, mornay, and farmstead cheese; and rainbow carrots and parsnips with bourbon and maple glaze, the resort and its collection of restaurants are bursting with fall flavors.
There’s also an impressive new fall cocktail menu with selections like Wisconsin Apple Old Fashioned; Smoked Maple Mile; a White Pumpkin cocktail; Espresso S’MORES-tini; and more (check out the fun visuals here). By popular demand, the resort’s seafood boil and Midwestern prime rib roasts will run every Friday and Saturday through November 12.
In addition to the new fall flavors, here are some new autumn offerings and programming guests and families can expect:
Seasonal outdoor adventures including hiking, biking, an indoor pool and waterpark, horseback riding, championship golf, skiing and snowboarding in the winter, and more.
One of the best ways to get around and explore the 1,300 acre-campus and beautiful Lake Geneva as well as Wisconsin’s scenic backroads is by the resort’s scooters and new this year, e-bikes. Rent one for a few hours or take a guided tour around the area with. The perfect way to spend an autumn afternoon with family or a group of friends (must be 18+, check out rules here).
Families will also enjoy new programming such as pumpkin painting; DIY caramel apples; excursions to Pearce’s Farm (local farm with fresh produce, kid’s activities and corn maze); and a Grand Escape – the resort’s very own pop up escape room.
