Travel Adventures

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Velvety jewel: A tall glass of fresh-squeezed pomegranate juice at Cafe Neto in Tel Aviv's Dizengoff Center.

Velvety jewel: A tall glass of fresh-squeezed pomegranate juice at Cafe Neto in Tel Aviv's Dizengoff Center.

I am quite a pomegranate aficionado: an admirer of their whimsical shape, their seductive ruby seeds, and the rich symbolism they hold, from fertility to happiness. In the United States, POM and other brands compete on the market to offer concentrated pomegranate juice, but during a recent trip to Israel, nothing beat the fresh squeezed varieties being offered in stands and cafés. If you know what pomegranate seeds are like — fairly dry to the touch with a delicate glaze encasing each seed — you could appreciate how many pomegranates it would take to concoct a big, tall glass of straight, anti-oxidant-rich, tart and tasty juice. And the color? Worthy of artistic inspiration. In Israel, they were certainly fond of their juice bars, but the crowning glory was the wide availability of this crowned, ancient fruit.

Beyond drinking pomegranate juice straight (or in cocktails), sprinkling the tangy seeds on a salad, or making a reduction of its juice to sauce meat with, what are other ways to incorporate pomegranates into cooking? Feel free to add your comments. I am convinced this will not be the last of a posting on pomegranates.

© Gilat Ben-Dor, 2010.

Pomegranates do grow on trees. The grove pictures is near the village of Lachish in Israel.

Pomegranates do grow on trees. The grove seen here is a common sight near the village of Lachish in Israel.

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machu_picchuAttention, bloggers, winos and foodies!

Ever wanted to explore Peru’s legendary Inca Trail, at an elevation of 13,000 feet…with gourmet food and wine being cooked for you along the way? Of course you do! Firestone Wines is pairing up with Zephyr Adventures to send a small group, including a paid food and wine blogger, on an exotic Inca Trail hike in Peru. This lucky winner, dubbed the Firestone Wines Discoveries Pathfinder and chosen through a special contest, will receive an all-expense-paid trip, including airfare to Peru, between April 17-25, 2010, plus a $1,000 stipend. Click here for contest rules.

But wait – there’s more! There is also another winner spot for the chosen chef on the trail. See details about the Chef Challenge here.

Peru is you, baby!

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Ancient artifacts are displayed amid the sleek modernity of Israel's Lod Airport.

Ancient artifacts are displayed amid the sleek modernity of Israel's Lod Airport.

Israel’s Lod International Airport, just outside of Tel Aviv, boasts a light, airy and spacious interior, and my favorite touch: actual ancient artifacts displayed throughout the walkway area. It is always fascinating to see the old and the new merged together – going much further back than the Louvre’s “old/new” addition of the glass structure, and even older than the Medieval buildings of Florence being used as gelato bars.

Being juxtaposed with truly ancient artifacts can, at once, make us feel like we, too, are just ‘passing through,’ dwarfing our own existence. At the same time, there is something continual and relevant about this coexistence, reminding us that there are still many things that stand the test of time, of history, and of cultural preservation. Our spirit and energy guarantee that we are not nearly as flimsy as our fleeting, physical lives would have us believe. And that is uplifting.

© Gilat Ben-Dor. All rights reserved.

A special energy exists in a land that is so ancient, its decor is comprised of local archaeological finds.

A special energy exists in a land that is so ancient, its decor is comprised of local archaeological finds.

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The lunch rush feels like a leisurely gathering in northern Tel Aviv's hip cafe, Zurich.

The lunch rush feels like a leisurely gathering in northern Tel Aviv's hip cafe, Zurich.

On a recent trip to Israel, it was hard to miss the fact that Tel Aviv, along with most of Israel’s cities, thrives on the energy and hub of the café. Quite similar to Europe, in fact. Unlike the Starbucks institution we know (all too well) back in the States, Israel’s cafés seem to have a different kind of energy.

First, the cafés tend to focus on being outdoors, being part of a scene, of seeing and being scene – though with a surprising lack of pretension. While there were some laptoppers I observed in the Tel Aviv cafés, it seemed that most of the caférati were there to be in the moment – to socialize, or if alone, to take in their surroundings over an “upside down coffee” (kafe hafuch), a popular way to have your brew, with the coffee sprinkled over hot milk rather than having water poured onto the coffee first. Also, while there are several café chains in Israel now – Aroma, Café Hillel, CafeCafe, Arcaffe – there still seemed to be a very individual spirit to each café, and plenty of independent locations.

Another note on Israeli cafes is that they focus on food well beyond the carb-laden, glass case offerings. You can often order a typical Israeli breakfast which includes tomato and cucumber salads chopped into painstakingly tiny pieces, with lemon and olive oil, as well as eggs, cheeses, and breads or even sandwiches. “Real” food for breakfast, if you will; perfect for the savory protein lover, like yours truly.

© Gilat Ben-Dor. All rights reserved.

Typical breakfast fare at an Israeli cafe fare includes fresh, chopped salads, eggs, fresh-squeezed juices and sandwiches.

Typical breakfast fare at an Israeli cafe includes fresh, chopped salads, eggs, fresh-squeezed juices and sandwiches.

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Bar Avion, at New York's JFK airport, proves that preparing for take-off can feel mod and stylish.

Bar Avion, at New York's JFK airport, proves that preparing for take-off can feel mod and stylish.

Stale smoke, sticky floors, and the guy camped out ordering four double Long Island Iced Teas in plastic cups may be a thing of the past – or at least, a thing that does not plague all bars. Bar Avion, in New York’s JFK airport (Terminal 4) is bringing the swizzle back in the stick with its mod-meets-European design in calming blue tones. And don’t forget the actual food displayed at the door – a Japanese influence, perhaps? Bar Avion is a great example of the stylish way to prepare for take-off.

Does anyone have another example of a not-too-shabby airport bar?

© Gilat Ben-Dor. All rights reserved.

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Sweet Bamba, the strawberry-flavored Israeli snack, makes for an interesting wine pairing challenge.

Sweet Bamba, the strawberry-flavored Israeli snack, makes for an interesting wine pairing challenge.

One of my sweet childhood memories, literally, involves a snack made in Israel: crunchy, festive little magenta spheres, strawberry flavored and known as “sweet Bamba” (as opposed to their original, burnt-orange colored, peanut-flavored counterpart, just known as “Bamba”). Given that a dessert should never be sweeter than a wine that it’s paired with (lest it make the wine taste bland or bitter), I’m curious as to pairing a ripe, honeyed Sauternes or Barsac with good ol’ strawberry Bamba.

If anyone beats me to this, let me know the results…or at least, your predictions.

© Gilat Ben-Dor.

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Abulafia, the bakery that has become an institution in the Tel Aviv/Jaffa (Yafo) area.

Abulafia, the bakery that has become an institution in the Tel Aviv/Jaffa (Yafo) area.

What makes a place an “institution”? No, not those kinds of institutions with straight jackets, mind you, but those places like Katz’s Deli in New York or Barnacle Billy’s in Maine. What makes a place elicit repeat business and a certain comfy notoriety? The predictable answer may be the combination of good food, hearty portions (that’s comfy!), warm service and a historic bent to the place. Add to that some childhood memories, and you’ve got the formula for a landmark locale.

Take Abulafia, the Jaffa-based boulangerie in Israel. They have expanded locations and gotten somewhat more slick in their distribution of their beigaleh and other savory baked treats, yet on a recent visit to Israel, after 18 years away, a funny thing happened to me. I did not necessarily recognize the original building (was it there in ’91?) but rather, I remembered what I used to order as a child from there…and had to get another. Take it all in: the flavorful sautée of onions, mushrooms, and yes, egg, all on a base of their hearty white beigaleh. It was nice to be back.

© Gilat Ben-Dor.

Abulafia's onion and egg bread: After 18 years away, it's nice to return and order an old favorite.

Abulafia's onion and egg bread: After 18 years away, it's nice to return and order an old favorite.

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Welcome to Grapes and Gusto

Welcome to Grapes and Gusto, the blog about living a rich, authentic, and mouthwatering life – heavily accented by notable wines, memorable meals, exhilarating travels, and other creative adventures of the five senses.

Through this blog, I look forward to sharing a slice –not a skimpy sliver, but a big, luscious slice – of life using wine as the tool of choice to enhance life’s other pleasures. From an appreciation of culture and the arts, to the spicy ventures found by traveling, to those quiet moments staying in, musing on our lives and Main Purpose – wine is there as a trusted partner…with its soulmate – captivating cuisine, of many sorts.

So stay tuned as this blog unveils a chronicle of good living, the pursuit of depth and abundance, some unabashed hedonism, and a pulse on current trends, products, events and experiences. I invite you to actively join me on this journey, and participate with your comments, suggestions, stories and must-try recommendations.

Here’s to a life of pleasure without measure; a life of Grapes and Gusto!

Cheers,

Gilat

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