Bringing Back Cocktail Hour - Switzerland

Our time in Switzerland was fleeting, but the expansive scenic vistas secured lasting spots in our memories. The Swiss Alps revealed their glorious fall colors, snow-capped peaks, and age-old glaciers as we gradually worked our way to St. Moritz on the Bernina Express scenic train. After spending a few days exploring the extensive labyrinth of hiking trails near St. Moritz (Vail, Colorado’s sister city) we moved on to Zurich where an incredible fondue feast awaited us compliments of our kind hearted dining benefactors, Rich and Elle.

The simple menu at Fribourger Fonduestuebli (try saying that three-times fast!) offered only two cheese choices; we selected the half Gruyere, half Vacherin option cooked with wine and Kirsch. It was delivered in a bright red pot with hearty helpings of sliced bread and potatoes accompanied by supplemental sides of pickled onions and gherkins. A red and white checkered tablecloth accentuated the creamy pot of percolating heaven which went exceptionally well with the locally sourced Soleil du Valais wine.

We consumed the full offering of savory cheese including the “religieuse”, the crisp layer holding fast to the bottom of the pot. We rounded out the evening with refreshing passion fruit sorbet and little glasses of house Kirsch. The entire experience felt authentically Swiss as we raised our glasses in celebration of the generosity bestowed upon us by good friends Rich and Elle.

Bringing Back Cocktail Hour - Dunbar, Scotland

A few months have past since our last Bring Back Cocktail Hour post. We dined at several great restaurants in Scotland, but wanted to apply Mark and Sue's generously sponsored "Dinner and Drinks for Two" to something special - our celebration meal upon completion of the John Muir Way. And what a hearty and fulfilling celebration it turned out to be!

With cold coastal winds and a tendency for precipitation, Scottish cuisine is often the stuff that warms and fortifies with large portions and rich sauces. Our entrees, served up at The Rocks restaurant, were no exception.

- Duck confit tart with red onion marmalade and creme fraiche

- Rack of lamb with red current jus

- Osso bucco with chive mashed potatoes

And to top it off, a bit of the bubbly - No proper celebration would be complete without it!

With glasses raised, we toasted our accomplishment and extended a satisfied and grateful "Cheers" to Mark and Sue in appreciation of their thoughtfulness.

Scottish Culinary Linguistics

Traditional Scottish Breakfast

We attempt to learn the cultural and linguistic subtleties that make each visited country truly unique. Below is a sample of culinary terms we have picked up during our travels in Scotland:

- Neeps and tatties - Mashed turnips and potatoes typically served with haggis

- Haggis - Sheep organs mixed with onion, oatmeal, suet, and spices stuffed into a sheep's stomach

- Chippies or chips - French fries

- Sauces - Any sauce, such as ketchup, mustard, or tartar accompanying your meal

- Black pudding - Mixture of oats, suet, onions plus fresh animal blood

- Cullen skink - Creamy soup made with mashed potatoes and smoked haddock

...and there are so many more! Stay tuned for our next installment of Scottish pronunciation fun with Matt and Jenn in the Land of Cakes...oatcakes that is.

The John Muir Way - Balloch to Strathblane

The first stage of the John Muir Way landed us in Balloch, a wonderful village on the shores of the largest inland lake (by surface area) in Great Britain. Balloch offers a wonderful selection of restaurants, historic attractions, parks, and outdoor activities. While there, we:

- Hiked to a castle located in a sprawling park
- Watched Scottish dance students demonstrate their craft
- Enjoyed tasty street food (German bratwursts and soft serve ice cream with flake - a crunchy chocolate stick)
- Relaxed on a restaurant balcony imbibing local brews while taking in the sweeping views

We hated to leave, but the open trail beckoned.

The route from Balloch to Strathblane is 18 miles, so we allowed for a stopover in the little hamlet of Croftamie. To get there we walked eight miles on paved but predominantly peaceful country roads. After a nice meal and much needed rest we tackled the slightly longer and more scenic leg from Croftamie to Strathblane. Along the way we witnessed a variety of wildlife, including pheasant, an adorable hedgehog, and the (weasel-like) pine marten.

Our Strathblane lodging is an inn that has been in business since the year 1601, and it offers plenty of charm and character. We anticipate another good night's sleep before tomorrow when we will continue our enjoyable exploration of the Scottish countryside.

Bringing Back Cocktail Hour – Minato Neighborhood, Tokyo, Japan

 Certified Kobe Beef...The Best Beef Ever!It seems only appropriate that our final Asia related blog entry pertains to the region’s amazing food, a theme we embraced and celebrated throughout our travels in this unique corner of the world.  Our decadent indulgence in certified Kobe beef, sourced from top-grade Japanese Tajima cattle, was generously sponsored as a birthday gift from Jenn’s family.

Our evening began with a relaxing walk to the Minato neighborhood of Tokyo, an area known for its internationally-acclaimed selection of restaurants.  A peaceful side-street led us to the unassuming door of Kobe Beef Kaiseki 511, a quiet and inviting venue.  A quick glance through the menu revealed a selection of multi-course dinners, each presenting Kobe beef in unique ways to highlight its tender, marbled flavors.

Jenn selected the Maeda course and Matt opted for the Hearth Baked Kobe Beef and Seafood course.  Each offering included eight reasonably sized, meticulously presented dishes.  A sample of items included:

• Consumme jelly-contained vegetables and Kobe beef
• Sakhalin surf clam rolled Kobe beef
• Butter roasted foie gras and bamboo shot with red wine sauce
• Steamed egg in a tea bowl mixed with Kobe beef
• Sea bream with champagne and wasabi sauce
• Kobe beef chirashi sushi
• Sautéed onion wrapped Kobe beef
• Hearth-baked Kobe beef steak
• A light and refreshing desert (surprisingly, not infused with juicy, beefy goodness!)

We paired the seemingly endless parade of dishes with a bottle of light-bodied and refreshing Kubota Manju saké.  With our sake glasses in hand, we offered a toast of Kanpai to Jenn’s family for making it a birthday meal that won’t soon be forgotten!