Food_and_Travel_-_Spring_2019

S

pring has sprung and along

with tulips and showers

comes this latest issue

of Food & Travel. Regular

readers of this magazine may be sur-

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this spring issue. The editorial team

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and noted food bloggers in order

to gather innovative recipes which

you may enjoy trying in the comfort

of your own kitchen. Some of these

require only a few basic ingredients,

while others are far more complex

and demand a certain degree of

culinary expertise.

You’ll also discover some amazing

appetizers, such as Dungeness

Crab-Stuffed Donuts and Chorizo

Deviled Eggs, which have been

created by some of the world’s most

acclaimed chefs. These appetizers

take your taste buds on a gastro-

nomic journey that is sure to please

even the most discerning palates.

The Food & Travel team has also

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in the country, led by the exquisite

Lodge at Woodloch in the Pocono

Mountains. You’ll quickly discover

why these ten spas received this

distinction. In fact, issues that follow

will also include Top Five lists.

As always, this issue contains arti-

cles about some of the world’s most

fascination culinary destinations

where food takes center stage. Here

you’ll meet some extraordinarily tal-

ented chefs whose passion for food

reaches new heights, and they are

truly an inspiration for all aspiring

chefs.

Our mission is to provide readers

with food and travel information they

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spire foodies to experience new and

innovative cuisine. Who knows, you

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gourmet meal that ULYDOVDQ\ÀYHVWDU

restaurant.

.

Roger Sands

Editor

TASTE YOUR WAY

THROUGH SPRING

SPRING EDITORIAL LETTER

2 | FOOD & TRAVEL SPRING