Caesars Palace  in Las Vegas is the home to the $17-million, 25,000-square-foot Bacchanal Buffet.  Offering more than 300 dishes for dinner and around 500 dishes total during the day from nine show kitchens, the Bacchanal’s  selection is very impressive and like a Roman feast. It is probably the best buffet in Las Vegas and its not cheap, but well worth it if you plan it right. When it first opened in September 2012 the price range was from $19.99 weekday breakfast to $34.99 weekday dinner and $39.99 Friday and Saturday dinner. Lunch was $24.99 weekdays; weekend brunch is $31.99. In February of 2013 a Monday night dinner was now $45.99 so check prices before you go.  My advice is to try very small portions of as much as possible, and of items you don’t usually see.  I skipped over most of the Asian and Mexican foods because I can get them anytime in the city.  Skip a meal before going, and don’t fill up on cheap foods at the buffet like bread, pizza or pasta. Go at off-peak times, and try to avoid it on Friday or Saturday night, or you’ll be in a very long line that could last over an hour.  Plus you can get more food faster at off peak times, and get a better look at the food.  If you can’t afford dinner there you should at least try the breakfast or lunch, which would be about half the cost.  The Bacchanal Buffet is a great way to try lots of quality food, any foodie would enjoy it, take a gamble, this place is the jackpot of buffets!

All photos by our C.E.O. (Chief Eating Officer) at TravelFoodandDrink.com, follow him on twitter @TravelFoodCEO    Click photos to enlarge

Bryndzové Halušky you have to try this national favorite! It's made with dumplings, sheeps cheese, sausage, and chopped bacon.

Bryndzové Halušky – “Best thing Slovaks invented” as the locals say. Halušky, especially Bryndzové Halušky, is one of the most popular national dishes of Slovakia. This hearty meal is made of potato dough noodles or dumplings (halušky) with sheep cheese (bryndza) cooked bacon sprinkled on top, and some versions have sausage. Easily speaking, halušky is similar as Italian gnocchi. It is also eaten in Moravia.

Vyprážaný syr "fried cheese" popular with travellers, locals, and vegetarians.

Vyprážaný syr – Literally means ‘fried cheese’, it’s  a Czech dish whose popularity spread to Slovakia. A slice of Edam or Gouda cheese is breaded and fried and usually served with potato fries, vegetable and tartar sauce. It is the most popular dish among students and many budget restaurants serve this dish. It’s also suitable for vegetarians.

Cesnačka Garlic Soup - If you like garlic you'll love the two versions of Cesnačka Garlic Soup

Cesnačka Garlic Soup – Soup is a common way to start a meal in Slovakia and garlic soup is a favorite.  It’s also said to cure hangovers so it is very popular choice after a night of drinking. Cesnačka, one of the local favorites, is a garlic soup that is commonly eaten in the mountain region in northern Slovakia. There are two popular ways to prepare and serve garlic soup. One is similar to French onion soup, prepared with chicken broth, cooked with garlic and enriched with melted cheese and toasted bread pieces. Potatoes or small pieces of smoked meat are sometimes added.  And the other version is creamy version that comes in a small bread loaf. It is a good choice for people who really enjoy garlic.

Kolache - Eat like a local and try one of these delicious treats!

Koláče is a popular dessert or snack that originated in the Czech Republic and is now an integral part of Slovak cuisine. It is a type of pastry that holds various fruits toppings on its’ cheese filled puffy dough. In addition to sweet choices, there are savory options such as nuts. or chicken. Fresh baked koláče are best to get in the morning at the local markets, but they can be found all over the country.  Prague, and several small cities in America have annual Kolache Festivals.

Juno Kim in Slovakia with a plate of Bryndzové Halušky.

Juno Kim, travel blogger, travel photographer and former mechanical engineer. She left her cubic farm to reclaim her creativity and inspiration. A firm believer of serendipity, astronomy enthusiaster, and living by passion and love in life. Currently, on a quest to find the place where she can call ‘home’ and publishing her work on http://RunawayJuno.com, http://MasterTravelPhoto.com and various other media channels.

Grilled Octopus

Souvlaki with grilled pork

A picture perfect Moussaka

Once you are inside the tavern and you eat your moussaka, don’t forget to also order a Greek salad. It’s the one with the Feta cheese.

Greek salad is famous worldwide. From North America and Australia, to South Africa and United Kingdom. But only in Greece, you can eat the original. Made with sliced cucumbers, pieces of tomatoes, green bell peppers, sliced onion and olives, dressed with olive oil, salt and dried oregano. And what makes it so special… is the Feta cheese!

Feta has been a protected designation of origin product by the European Union, since 2002. It is a brined curd cheese traditionally made from sheep milk, aged perfectly for several months, with a lightly grainy texture.

Greeks use feta in many dishes, like spinach pies, or eat it as it is. Its flavour is tangy and salty, and sometimes spicy, with the use of pepper in the making.

Spinach pie with feta cheese inside phyllo dough

You can accompany your meal with either locally produced wine, or anise-flavoured liqueurs like Ouzo or homemade Tsipouro and Tsikoudia. The last three of them are also recognized by the European Union as products with a protected designation of origin.

And when you finish your meal, you can try fresh yogurt with honey and walnuts as a dessert. It sounds very simple, but it tastes so good.

Greek cuisine just like Greek culture, is one of the oldest in Europe and historically a forerunner of Western cuisine. It has a long history and influences from different cultures, that the Greeks have been interacted with over the centuries. The most characteristic and ancient element of Greek cuisine is olive oil, which is used in most dishes.

This Article was contributed by Demetrios Ioannou photos by the C.E.O (Chief Eating Officer) of TravelFoodandDrink.com

Baklava made with chopped walnuts, honey, and phyllo.

Kataifi - similar to baklava, but made with shredded phyllo dough

Roger our C.I.O. (Chief Imbibing Officer) went to New York City to drink up some history in New York City’s oldest continuously operated saloon.  The place is named McSorley’s Old Ale House and it’s located at 15 East 7th Street in the East Village neighborhood of Manhattan it has been open since 1854. The place is covered with old memorabilia which has not been removed from the walls since 1910.  In his 1923 poem “I was sitting in McSorley’s,” poet E.E. Cummings described McSorley’s as “the ale which never lets you grow old.” Roger, who seems to never grow old or up, says you have 2 choices for beer, light or dark, and they are served in twos, so if you ask for 2 beers you will get four (but only charged for the two at $5 each) ask for 3 and you’ll get 6.  McSorley’s Old Ale House has lots of character, historic charm, no frills, and sawdust strewn on the old wooden floor.  It has an amazing history, do a little research before you visit.  Roger recommends a visit, at least for a beer or two, or would that be two beers and four beers? Afterwards, Roger suggests “getting high” but what I think he means is to take a walk on the High Line in the West Village. The High Line is a linear park built on a 1.4 mile section of the former elevated New York Central Railroad it has been redesigned as an aerial greenway. It’s a great place for people watching, having a drink with some snacks, and watching the sunset.  There are also lots of great bars, pubs and restaurants along the High Line as it goes through the Meatpacking District and Chelsea.  Roger doesn’t remember much after the High Line, he thinks that is where he lost one of his phones, and surprisingly his iPhone didn’t break even after he dropped it 3 times during a two block walk.

There is a limited menu, but it’s not really a destination for food. Roger did try some chili, or as the waiter called it “fart soup”.

Two of McSorley’s mottos are “Be Good or Be Gone”, and “We were here before you were born”.

Lots of notable patrons have passed through the swinging doors of McSorley’s including Abraham Lincoln, Teddy Roosevelt, John Lennon, and Woody Guthrie.  Woman were not allowed access until 1970 after  attorneys Faith Seidenberg and Karen DeCrow from the National Organization for Women took their discrimination case against the bar to District Court and won.  The bathroom became coed for 16 years, until a ladies bathroom was finally installed.  In 1943 Life Magazine did a feature photographic article on “McSorley’s Wonderful Saloon.”  Well after our short visit we think McSorley’s is a wonderful saloon, and you’ll have a hard time finding such a unique place anywhere in New York City or even in the United States, similar to this bar where time has stood still.  It’s a real piece of American history that serves beer, go get a beer…or two, before it’s too late.

St. Martin is one of the rare islands in the Caribbean that wears two faces. Half of the island is Dutch and the other half is French. While there are differences in the government, architecture, language and money, you will find similarities in the food and drink available.

Dining has become a big part of the St. Martin culture. The island has over 300 restaurants, representing every ethnicity you can imagine. You won’t find a large array of foods that are considered specialties of the island, though. The most common native dish is not exactly a meal. Natives often include a Johnny Cake with their meal. This simple concoction is basically flour, butter and sugar, with slight variations to the recipe, cooking style (fried or baked) and topping. Think of it as a combination of a biscuit and a zeppole. They usually have some on hand at Greenhouse Restaurant down by the pier.

Among the restaurants on St. Martin, there are a few you shouldn’t miss. The French crepes and pastries at Zee Best will rival those in Paris. The Aura Restaurant at the Westin has terrific crab cakes and you must get the Potatoes Au Gratin to go with them. Rare and Temptation Restaurants, both run by Chef Dino Jagtian, are worth getting reservations for as soon as you land. The Tapas, like incredible Goat Cheese Bon Bons and Seared Fois Gras with Sauterne and Poached Apricots, are worth a trip alone.

As far as the drinks are concerned, you will see Guavaberry everywhere both in bottles and in mixed drinks. The original Wild Sint Maarten Guavaberry Island Folk Liqueur is still a best seller (and mixes well for an excellent colada). The company now sells and produces a host of other products, the best of which are the Mango, Almond and Vanilla Rum Liqueurs. There’s also an aged rum, which is a bit different than what you’d normally taste.

If you are looking for some more unusual rums, you can find them at any of the Toppers Restaurant locations, along with plenty of great old fashioned comfort food like brisket, macaroni & cheese and perfect Italian meatballs. The Massachusetts born and bred owner Topper Dabeul started making rum eight years ago and selling it on the island (it should be available in the U.S. soon).

The flavors of the Toppers Rhum are made wholly with natural ingredients and not at all sweet. The White Chocolate Raspberry is filled with all three of those tastes and could easily stand on its own over ice. The Mocha Mamma is a bit more coffee than chocolate and the Apple Pie has all the spice and flavor of the real thing just out of the oven.

For a drink to keep you cool while you enjoy the crystal blue Caribbean Sea, ask a bartender to make you a BBC. It’s a popular drink at the resorts here and the concoction of Bailys, banana liqueur, pina colada mix and amaretto is poured into a glass laced with chocolate syrup and topped with cinnamon. You will be relaxing in no time.

Cava, actually more commonly spelt Kava, is a traditional drink harking from the South Pacific known for being a mild sedative drunk to relax people and induce an amicable social atmosphere. If any country was to epitomise this drink and its associated qualities, as well as being the perfect host for such a beverage, it would be Fiji. After visiting Fiji, from the cheerful name to the idyllic islands and friendly people, as well as the famous idiom ‘Fiji Time,’ you will have a new understanding of being stress-free, and much of that will
be due to the impacts of a kava session. Kava is central to Fijian culture, whereby it’s heavily consumed in villages and is a key part of major celebrations and rituals, and it is also wise to present the chief of the village with a gift of cava should you ever meet one.

Making Kava

Derived from the root of the piper methstyicum plant, the production of kava is not complex. Most commonly, it is ground into a powder with the good old mortar and pestle, although traditionally it was chewed up and spat into the bowl. You can also buy it in powder sachets, particularly in the resorts, but this can be less powerful than the real stuff bought in markets such as in Nadi Town where the locals get theirs. This you can even have made up in front of you if the stall owner has water and a bowl to go with the roots.  The powder is then added to a large wooden bowl, whereby it is mixed with water, normally cold. It is stirred around the bowl with a cloth, which is then wrung out frequently to strain the drink, and produces a muddy coloured drink. Apparently coconut milk or sugar can be added to improve flavour, however this isn’t widely done.

Drinking Kava

Drinking kava isn’t about going to the bar, ordering one and retreating to your sun lounger. What’s most enjoyable about the drink is the social scene that you enter into, and it is consumed in large circles of people sitting cross legged on a patterned Fijian mat with the large wooden bowl ceremoniously taking its place in the centre. This gives you a great chance to mix with locals and villagers on a holiday in the South Pacific, creating an authentic enjoyable situation. As a past time that involves much tradition, you can expect plenty of guitar and ukulele playing as well as traditional Fijian singing.  What’s most important in your approach to a kava drinking session is to relax and tune into Fiji Time. There will be a person in charge of mixing the kava (usually someone important from the village) and they will definitely not be in a rush. A coconut shell or bowl  is passed around the circle from one person to the next, and you can control how much you get by requesting ‘low tide,’ or if you’re thirsty a ‘high tide’ serving. You are supposed to clap once (preferably followed by saying ‘Bula!’) drink and then clap three times having returned the bowl to the mixer. The muddy colour gives away the forthcoming muddy taste, so if you’re looking for a taste bud sensation in Fiji hold out for the green coconuts or the freshly caught fish curry.

As such a popular drink in Fiji as well as aligning with the relaxed and slow pace of life in the South Pacific, the Fijians are likely to encourage you to consume it and refer to themselves jokingly as cavaholics.

Effects

First of all, kava is a legal drink and therefore don’t have any wild expectations. As a mild sedative aimed at relaxing people and encouraging socialising, it will give you a light headed, care free and slightly lazy experience, as well as partially numbing your mouth. It doesn’t impair your mental capabilities, but if you combine it with alcohol you are unlikely to be able to detect the subtle effects of drinking kava. One tale we were told of the discovery of kava was that villagers noticed a rat chewing a root and then dozing off, which gives you a good idea of the intended relaxing atmosphere.

Author Bio: A seasoned travel blogger, Matt sampled kava on his Fijian stop over mid-way round the world last year. On his next blogging trip he will return to the region, and is sorting out his Flights to Australia for the first leg of the adventure.

Valencia is the third largest city in Spain, and it is resplendent with amazing architecture, a profound sense of history and beautiful beaches. Many know that this vibrant and cosmopolitan city is home to the European Formula One Grand Prix, and it is also a popular destination for those attending La Tomatina, a much publicized annual tomato fight held in a nearby town. Valencia is, however, also home to Spain’s national dish Paella, and Las Fallas (The Falles) festival which runs from March 15th – March 19th every year.

Las Fallas

Las Fallas is an ancient and traditional celebration that commemorates Saint Joseph. Preparation for these festivities begins a year in advance with fundraising and construction of the props that will be used during the celebration. Puppets or dolls are constructed, and following a parade they are mounted on elaborate constructions made of paper-mâché and cardboard which is called a falla.

The preparation for this event is so intense and elaborate that an entire area of the city has been designated as the City of Falles, where artisans of every kind spend months building the props. The celebration itself will see more than 500 different celebratory falla.

There are a variety of events which occur during this important celebration, including brass bands that march through neighborhood streets, people parading in costume, and plenty of firecrackers. The five days and nights of the actual traditional celebration are a time of continuous partying by people of all ages. Of course, food and drinks are an integral part of any holiday, and there is plenty of sangria, paella and other local dishes available during the festivities.

Paella

Whether you believe that paella is the Spanish national dish or just a regional one, there is no doubt that paella is recognized the world over as being distinctly Spanish. The modern incarnation of this rice dish evolved on the east coast of Spain in the middle of the 19th century. It has, however, ancient roots; the Moors used to make casseroles of rice and fish, and by the 15th century rice was a staple ingredient in most homes. By the 18th century, Valencians used special pans to cook rice dishes for special occasions, and by the end of the 19th century the region was facing increased prosperity and paella’s ingredients changed to include more expensive proteins such as duck, chicken and rabbit. In 1840, a local newspaper referred to this distinctive dish as paella, and this fantastic rice dish with a very specific cooking technique has never been called anything else.

There are three main kinds of paella: Valencian paella (rabbit, chicken, white bean), seafood paella and mixed paella.  The base of the dish is always sofrito (garlic, onion,tomato) The core ingredients include rice, vegetables and some form of protein. Saffron and olive oil are also common – the saffron is what gives the rice its golden yellow color and floral aroma.

A specific cooking technique is required before the dish can be called paella. It involves a layering of flavors and ingredients in a paella pan, which is a large, round and shallow dish. The rice and other ingredients are not disturbed during the final cooking process which allows the bottom layer to caramelize and build an intense flavor.  For something quick, local, and cheap you can get an empanada. The savory pastries are hand-made and filled with meat or vegetables.  The local favorite contains tuna, tomato, and peppers.  Don’t forget to visit the Mercado Central de Valencia, it’s a must stop for culinary travellers looking for local and regional food specialties, such as the famous ham/cured meat called jamon iberico.

The perfect beverage to accompany any paella is sangria or Agua de Valencia.  Sangria is a fruity drink mixture of wine, fresh sliced fruit, a dash of sweetener and brandy.  Agua de Valencia contains orange juice, cava, gin and vodka. Both are flavorful and refreshing, these common drinks are available throughout the country and especially at the time of The Fallas celebration where just about every restaurant offers paella and every bar serves up pitchers of chilled sangria and Agua de Valencia.

Spain is a country of diverse regions, each with their own cultural flavor. Valencia, home of paella and one of the most spectacular festivals in the world, it is a beautiful area that should not be missed if traveling to Spain.  Las Fallas happens every year from March 15th-March 19th, but there are many events and parades leading up to the main event.  It’s a great time of year to visit Spain because of the mild weather, and lack of tourists compared to a summer visit.

Guy Fieri with son Ryder

It’s hard to keep up with Guy Fieri these days as he adds more television shows to his repetroire. He’s currently working on the Food Network on Guy’s Big Bite and Diners, Drive-Ins and Dives. He appears as a guest judge on the Next Food Network Star (which he won during its second season) and works on Tailgate Warriors. He also hosts the NBC primetime game show Minute To Win It and is about to be seen in a reality show with Rachael Ray about celebrities in competition for a cookoff.

No matter where he is in the world and what show he’s cooking for, there is one constant in the life of Guy Fieri– family. He even built a house for his parents right next to the one he lives in with wife Lori and sons Ryder and Hunter so they could be around 24/7.

Fieri released a new cookbook, Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It in the spring. The book was a big hit, but it also came at a very emotional time. When he sat down at the Atlantic City Food Network Food and Wine Festival, he talked about what was really happening before its release and the importance of his family above all else. (The point was well taken when he showed up for the interview with son Ryder on his shoulder.)

TravelFoodandDrink.com: How did everything go with the release of the book?
Guy Fieri: Well, the book was a very emotional thing for me. This tattoo that I have on my arms is about my little sister. My little sister passed away in February. It was heartbreaking. She had melanoma. She had cancer when she was a little kid so we battled it for years as a family and it was just the most devastating thing I had happen in my life.

It was very interesting because the book was finished, and the book has a lot. This was the book that I wrote saying, ‘this may be the last book that I do.’ Not that I think it will be — we have a big book deal that we are getting ready to launch right now — but I thought this may be the last book and I’m putting it all in this book.

Ironically enough, as the book is being written, my sister was losing the battle. We got to the end of the book and it was dedicated to my mom, my dad and my sister. I had already dedicated things to Lori and the boys, so I thought this would be great to do. Then my sister passed. The book was going to print and I called my publisher at Harper Collins, Cassie Jones. I said, ‘I need to change the dedication.’

She said, ‘We are so far down the road we can’t.’

I then said, ‘This is more important to me than anything. I’ll pay to have it changed. Let me send you a picture.’

So I sent her the drawing that I had to make that tattoo. ‘Namaste’ was something that my sister would say to me every day. ‘Namaste,’ which means the God in me.  She was such a teacher of our family. She would tell us about organics and about recycling and I’d be like, ‘c’mon.’ but she would always be in my ear about it again and again. She would always be saying that as a message, so we put that as the dedication of the book.

It gave me the biggest sigh of relief because what it does for me — and it does for my parents and my nephew — is that my sister lives on forever. My sister lives on in the book shelves and in the homes, with the families of people forever. And that’s a weird thing that that’s what I needed to do, but it’s like climbing the highest mountain and scratching her name in the world. It’s incredibly cathartic.

TravelFoodandDrink.com: What’s your next tattoo?
Guy Fieri: I think I’m getting a joker card, or a jack, or one of the two, of Hunter and Ryder. One side of the card will be Hunter and the other side of the card will be Ryder. Just because they are a couple of jokers.

TravelFoodandDrink.com: With all the shows, you don’t get much time off, but when you do, how do you spend it?
Guy Fieri: We have a cabin up in Northern California that has no electricity and no running water. You have to get to it by boat. We go across from the marina, load all our stuff in the boat and take our dogs. It’s built on the side of a hill so the deck comes out and it’s got some 30 foot drops from the deck. It kind of looks like Swiss Family Robinson. I do a lot of my writing up there. I do a lot of my recipe development. I bring the craziest things up there. I’ll be packing up the truck and Lori will look at me, ‘what the…? Buffalo oil, seriously?!’

It’s great. Ironically, they did put a cell phone tower in the mountains, but no cell phones are allowed. If I catch you with a cell phone, I will chuck it… And the reason is it’s because it’s shut down time. It’s kids’ time. It’s fishing time. It’s wakeboard time.

TravelFoodandDrink.com: How do you decide what to cook?
Guy Fieri: My wife asked me the other day while we were sitting in the car who was coming to the lake and what everybody was bringing. We went through two stop lights and she said, ‘This is what drives me nuts, would you just answer me?’

I said, ‘I’m processing the question.’

She said, ‘It’s just name and item.’

I said, ‘It’s just not name and item. Do you understand what my mind has to go through…
What am I making and what day am I making it, because if I’m making it on one day, who’s going to make that, cause I can’t have two Mexican on the same day… If I do have two Mexican on the same day, I don’t want to have heavy meat, but if it’s heavy meat, I’ve got to have salad, and if we have salad, we’ve got to have a vegetable… Who’s going to bring what vegetable? Who’s going to cook it and where’s the vegetable available?’

And she goes, ‘Is that really what’s going on in there? That’s ridiculous. It’s a lot easier for me to say Dustin’s bringing salami sandwiches.’

I said, ‘No, no, no. I have to do a whole algorithm. I have to break down the spreadsheets. And it’s not that I’m so detailed oriented, it’s just that’s the way I think. ‘

By Marcia Frost