October Issue 23 Food and Spirits by Gaycation Magazine

Issue 23 October Food & Sprits

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Issue 23 • 2020 • gaycationmagazine.com

68 *The cover photo is courtesy of Riviera Nayarit

10 Bogotá borrows from history and tradition to craft a new culinary scene By Gustavo Rivas-Solis

16 Dining downtown in Birmingham Braises, Beignets and James Beard

22 Five Bizarre Foods We’ve Tried in Asia By the Nomadic Boys 6

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26 Dishing on Vegas’ Culinary Evolution

32 Riviera Nayarit

44 A Cruise Ship Godmother’s Favorite

50 The Queens’ Table Vol. 6 - Mother’s Ruin

Gourmet Travel Experiences

Bennett Jason

48 The Gaycation Guide

55 For Chef Arnold Myint, Quarantine

Brings New Perspective on Food and Life Joan Brasher 58 The Queens’ Table x Gay Space Vol. 7 - Kapu Haole

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Publisher Aequalitas Media Editor in Chief Joe Morales Instagram @joeeatsworld1 joe@gaycationmagazine.com Advertising Department sales@gaycationmagazine.com Graphic Design Saul Santos fsdemianhades3@gmail.com National Advertising Agency Aequalitas Media sales@aequalitasmedia.com Subscription Department subscriptions@gaycationmagazine.com Article + Photo Submission editor@gaycationmagazine.com General Info travel@gaycationmagazine.com Printers Publication Printers Denver, Colorado Corporate Office Gaycation Magazine 3023 N Clark St #732 Chicago, IL 60657 Contributors Gustavo Rivas-Solis, The Nomadic Boys, Bennett Jason, Joan Brasher, Additional articles courtesy of: Las Vegas Convention and Visitors Authority, Greater Birmingham Convention & Visitors Bureau, Riviera Nayarit, Vicky Garcia of Cruise Planners and The Queenâ&#x20AC;&#x2122;s Table queens Casanova, Shelby, and Cya. GaycationMag

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Copyright ÂŠ 2014 - 2020 by Gaycation Magazine LLC. All rights reserved. This magazine or any portion thereof may not be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or used in any manner whatsoever without the express written permission of the publisher except for the use of brief quoatations. Printed in the United States of America First Printed issue June/July 2014 ISSN 2378-7279 (PRINT) ISSN 2378-7287 (ONLINE)

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with wonder and adventure. That’s what we’re putting down on the following pages. See what bizarre foods The Nomadic Boys found, see the new and fun cocktails by some great Mexican mixologists. Learn about the history behind Vegas food, and eat your way around Bogotá!

EDITOR LETTER

We even get a glimpse into the food scene in Nashville where a local chef is creating amazing dishes and where The Queen’s Table discusses a couple of hot spots to grab a bite to eat and have a few of their favorite cocktails!

Welcome to the October Food and Spirits Issue of Gaycation Magazine!

We’ve also added a new section called The Gaycation Guide. This is where we are going to be listing LGBTQ+ owned, operated, or friendly places to stay. As we travel, we’ll be adding more and more accommodations. You can be rest assured that they are truly LGBTQ+ welcoming because we’ve stayed there or our contributors have.

I don’t know what travel is to you but to me, travel is a way to rest, relax, and the explore destinations unfamiliar to me. Well, ok. Some destinations are familiar favorites. Puerto Vallarta anyone? My husband and I seem to travel there every year and still love it. Our most recent trip to Mexico was a first-time trip to Guadalajara and the surrounding areas. It was such an amazing time, especially since we got to stay in a replica of a tequila barrel in none other than the town of Tequila, Mexico. Yes. There is really a place called Tequila and yes, it is the birthplace of the popular drink.

I know you’re going to enjoy this issue. It’s full of food, drinks, and tropical locations. If you can’t travel anywhere, test out those food and cocktail recipes from Riviera Nayarit…I know I am going to give them a try. Cheers!

Aside from Mexico being one our go-tos for travel, there are so many beautiful places to explore and experience. In this issue, we are combining amazing destinations with a focus on food and of course, BOOZE. As some places are opening back up from Covid, we managed to take a few weekend trips. Safely and wearing masks of course. We spent a long weekend in Savannah Georgia. Neither of us had been there before and it didn’t disappoint in any way. If you haven’t been, I highly recommend it. I made the observation that it was similar to NOLA, just much more laid back. Speaking of NOLA, we have a weekend trip coming up. We haven’t been there since the year of Katrina so it’ll be nice to reconnect and see how things have changed. Of course, I’m hitting the gumbo, jambalaya, crawdads (or crayfish), and most likely a walk through the cemetery in the Garden District. It’s now officially fall and I know some of you enjoy the seasonal colors but colder months are coming! Sorry…but it’s a perfect time to showcase some of the wonderful places in this issue. There are some exciting things happening in the Gaycation Magazine world and I want to be one of the first people to tell you about the exciting new things we have for you. FIRST, we’re launching The Gaycation Travel Show with host Ravi Roth! It’s going to be an amazing show where he and guests speak about queer travel. Relive the best moments of LGBTQ+ friendly destinations, learn about new places to visit, and experience LGBTQ+ life through the eyes of seasoned travelers offering their best tips. SECOND, we have begun taping The Gaycation Travel Podcast. We speak with travel experts on how LGBTQ+ travel has changed, is changing, and booming! and THIRD, we have completely redesigned the magazine so you can immerse yourself into the culture of travel and experience places near and far. Travel should be an experience; it should make you feel happy and excited. It should fill you

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Colombia has been creating a buzz in the tourism world for a few years now, with the South American country and its many cosmopolitan cities positioning themselves across pop culture, from Narco-TV programs to cha-cha choreography revivals. Rich in history and culture, and rising from years of civil unrest in a wave not unlike Spain’s post-Franco “La Movida” movement, Colombia is rapidly positioning itself on the wider world stage. This is particularly noticeable in the burgeoning culinary scene of the country’s capital city, Bogotá. My cousin and I took to the capital last November on an extended culinary tour of this still mysterious city with the guys from Queer Scout (www.thequeerscout.co), one of Colombia’s leading LGBTQ tour operators. We quickly realized that, although our plan was to embark on a week of stuffing ourselves, the country’s inescapable history was going to make itself noticed at every stop in the trip. We were picked up from our hotel early in the morning to make our way to the area of Chapinero Alto and its Plaza de Mercado de Paloquemao, one of Bogotá’s 44 food markets. Greeted by sculptures by Fernando Botero lining the streets we traveled, there was no mistaking we were in Colombia; and it was thrilling to be in the homeland of Botero, Gabriel García Márquez, Maluma and Shakira! Our first activity was a definite immersion in local life. We arrived around 7 a.m., when housewives, chefs — and, actually, what seems to be all of Bogotá — come to the mercado to shop for the day’s meals. In the middle of the chaotic scene, our guide brought us to a number of fruit stands where we tasted exotic (to us) fruits like tomate de arbol, lulo, the biggest guayabas I have ever seen and the bitter uchuva. Colombia has many different types of terrain, allowing for all types of fruits to be cultivated. Bogotá being an important trade city, we delighted in a variety of fruits of different colors, aromas, shapes and flavors available in the market. My favorite fruit, the mango, seemed almost boring and plain, comparatively speaking, in the middle of the stands but served as a virtual palate cleanser as our taste buds went crazy from all the newer flavors we were putting in our mouths. Walking around the mercado, we continued our rapid immersion into local market life to taste a number of local dishes. Strolling alongside rapid traffic, past flower stands, butchers, artisan shops and all types of gadget purveyors, we sampled jugo de borojó (crab cocktail), ajiaco (chicken and potato soup), sancocho de costilla (beef rib stew) and pata (beef or pork trotter soup) — no food stall was left untouched. In the end, we entered a bakery to snack on freshly made maize arepas and buñuelos. 11

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What made this experience complete, however, was the stuffed braised pork sold on the outskirts of the mercado at Lechoneria Dona Rosalba. Like butter, it just melted in our mouths! We were lucky; we had spent so much time inside the mercado, our guide feared the pork would all be gone by the time we arrived. The next stop on our tour was the famed Monserrate. Once a pilgrimage site, this 10,341-foot mountain is now part of the city’s popular tourism offering. It offers 360-degree views of Bogotá and its cable car flies up to the gardens and sanctuary located across the space. Our guide was nice enough to let us walk around the bottom of the mountain to work off the wages of our gluttony and enjoy the greenery in the area where Roman Catholic worshipers still start their pilgrimage treks up Monserrate. The Monserrate Sanctuary is truly a spiritual place. Sacred both to preColombian indigenous peoples and the Spanish-speaking Catholics who began arriving in the mid-1500s, the area is meticulously maintained, with beautiful gardens and spaces to meditate. But this is not a site for fasting retreats. On the side of the Monserrate Sanctuary, we found an entire virtual city of local food stands. We chowed down samples of chicharrones, arepas, and many soups; and because we were at such a high elevation, we had to try some aguardiente, guarapo, and chicha — all fermented drinks made with local fruits. As we made our way down the Monserrate, we could not help but be in awe of the city. Bogotá is South America’s fourth-largest city, with 10.6 million inhabitants. The city has grown by incorporating smaller towns 12

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within its ever-expanding borders and, as a result, many of its neighborhoods still boast their own unique local personalities. Such is the case with our next stop: La Candelaria. La Candelaria locality of Bogotá is the city’s old colonial district. The area is well maintained, to the point that we thought it was actually of recent vintage. Its Spanish Colonial Baroque and art deco architecture is visible across its houses, churches and buildings. It’s a great place to walk around and shop local designers. This was also where we had our next stop on our tour: Casa Vieja (www.casavieja.com.co/). Casa Vieja is a restaurant with a lot of tradition. Established more than 50 years ago, it still offers many of the dishes from its original menu. The eatery has one objective: honoring typical Colombian food from different corners of the country. Here, we tucked into house specials like the Picada Casa Vieja platter, with empanadas, chorizo, chicharrones, morcilla, papa criolla and fried yuca, accompanied by a Sibaris Cabernet Sauvignon. The Beef Tongue in Salsa and Ajiaco with Chicken followed. Having lived in New York most of my life, I have tried these dishes at many of that city’s own Colombian restaurants, but the freshness and ways of cooking them in Bogotá exceeded my expectations. After our feast at Casa Vieja, we decided to walk back to the hotel as we needed to shake off our food coma. Our guide was gracious enough to walk with us, and also took the opportunity to give us a preview of what was to come the next day. We stopped at hipster-haunt Gordo Bar for a digestif. The highceiling, factory-like restaurant looks and feels like something right out of the trendy part of Brooklyn. The bartender knew our guide, as the establishment is part of another tour Queer Scout offers, and was more than eager to show off his cocktail skills — and we were more than eager to let him! All drinks were made to order on the spot after we told him three things about ourselves. My drinks were “colorful,” “refreshing” and “fruity,” while my cousin got drinks of a more old-fashioned type. After taking the evening off to rejuvenate, we were picked up later for a short bar-hopping tour centered around mixology and Colombia’s various libations: aguardiente, rum, and other fermented beverages. Our last stop was iconic gay club Theatron, where I got serious flashbacks to the Tunnel in NYC, but with a lot of Caribbean and Latin flair. The dancing here is an important element of a food tour. The next day, we started off a bit late at La Ventana Restaurant (www.laventanarestaurante.co) with an ajiaco traditional Bogotá soup, made with chicken, herbs and three varieties of potatoes.

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“Rich in history and culture, and rising from years of civil unrest in a wave not unlike Spain’s post-Franco “La Movida” movement, Colombia is rapidly positioning itself on the wider world stage.” But this is where the traditional cuisine ended and we began to see the modern side of Bogotá’s culinary scene. We start out at El Chato, a contemporary bistro that works with highquality ingredients from small local producers to craft a highly elaborate cuisine. The menu here changes regularly as the chef creates new dishes — sometimes on the spur of the moment — but each plate is guaranteed to be a work of art and delicious. The same can be said about Leo’s Restaurant (www.restauranteleo.com), where we stopped for some foodand-drink pairing. Inspired by the fermented beverages of traditional Colombia, the menu states the restaurateurs “seek to highlight both the ancestral drinks of ethnic communities, as well as the ingredients of the biodiversity of the different ecosystems of the country.” Not to be missed on any trip to Bogotá is Andrés Carne de Res (www.andrescarnederes.com), as every foodie we spoke to around town mentioned it, as did each of our guides. The over-the-top décor made it an immediate favorite of ours. Oversized metal flowers and hearts, in every shade of red … it is camp. The restaurant specializes in grilled meats, and the portions, just like the place itself, are supersized — so be sure to order to share. On Sunday, we did as the locals do and went to the outskirts of Bogotá. Our chosen destination: Guatavita, home to Lake Guatavita, one of the sacred lakes of the Muisca people and thought to be the basis for the legend of El Dorado. The town is a popular destination for locals thanks to one particular foodie offering: pastries. As in the mercado, here we found an entire block of stalls with meringues, gelatins, cakes and dried fruits. Every color in the rainbow, in “oh, so many desserts.” We ended our day, and our trip, with an afternoon at the hacienda-style El Tambor (www.eltambordomicilios.com). It’s a popular all-day location where groups of friends and families come together to end the weekend in a relaxed atmosphere in the country and eat. Here we were treated to La Poderosa, or “The Powerful One,” which has very healthy portions of: beef, pork rib, chicken breast, chorizo, longaniza, black pudding, pork rinds, chunchullo, Creole potato, arepa de choclo, cheese arepa, cob, cassava, corn, and guacamole. A feast for the eyes and the belly! 14

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Issue 23 October Food & Sprits

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If there’s one particular activity that’s favored over any other for visitors to Birmingham, it likely is dining. Because of its robust dining scene and welcoming character, Birmingham is widely known as the “Dinner Table of the South.” Though the COVID-19 pandemic has changed the ways we dine, the quality of the fare has not been diminished. Excellent chef-owned restaurants are plentiful around the area, from high-end dining to the long steam table at Nikki’s West. Of particular interest is the cluster of top-notch dining rooms in downtown Birmingham, where they are all practically within walking distance of one another. Here are just a few:

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Highlands Bar & Grill

Bottega Café

Highlands Bar & Grill – Probably the best-known dining establishment in the state, Highlands in 2018 was named “Best Restaurant in the Country” by the prestigious James Beard Foundation. To know Highlands, you must first know about owner and chef, Frank Stitt. Stitt’s love of cooking with fresh Southern ingredients comes from his rural raising in Cullman, Alabama. An avid traveler, Stitt studied French culinary styles which led him to the blending of Southern favorites with French sauces and braises. Even in this tony establishment, diners will find stone-ground grits and country ham on the menu. Sample entrée: Grilled Venison with Muscadines, Grilled Grits, and Bourbon Bottega Café – The third in Stitt’s trio of restaurants, Bottega is a casual trattoria about four blocks from Highlands and Chez Fonfon. The seasonal menu includes fresh gulf seafood, naturally-raised meats and fresh organic vegetables. Adjoining the café is Bottega Dining Room for upscale evening dinners. Sample Dinner Entrée: Scallops with Sweet Potatoes, Leeks, Pancetta, and Brown Butter Chez Fonfon – This casual French bistro, just next door to Highlands, is also owned by Frank Stitt. The bustling café serves classic, hearty French fare with an exceptional selection of wines. Sample Selections: Steak Tartare, Moules et Frites, Trout with Brown Butter, Escargots, and Homemade Charcuterie

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Bamboo on 2nd

Bamboo on 2nd – This Asian-inspired restaurant and bar is located in the downtown Loft District and is another neighborhood favorite. Pan-Asian cuisine includes sushi rolls, noodle bowls, small plates, and a variety of salads. Sample Noodle Bowls: Spicy Miso Bowl, Vegetarian Thukpa Bowl Galley & Garden – Southern touches from the past and present welcome diners to this downtown restaurant. Located in the historic Merritt House, the restaurant’s interior has been renovated to emphasize the grandeur of the original home. Chef James Boyce serves his guests with inventive approaches to Southern-based dishes. Sample Dinner Entrée: Slowbraised Certified Angus Beef Short Ribs Café Dupont – Part of the charm of this café is its setting in an 1870s renovated store in the heart of downtown. The dining room’s exposed brick, high ceilings and original floors reflect the building’s history. Chef/Owner Chris Dupont, like others, relies on locally-grown produce for preparing top quality cuisine. Signature dishes: Fried Oysters and Okra with Cayenne Butter Sauce and Buttermilk-Fried Joyce Farms Chicken Breast with Truffled Cream Potatoes, Lemon Beurre Blanc, and Grilled Yellow Squash

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Bettola

Bettola – Located in the historic Martin Biscuit building, Bettola is a casual upscale restaurant with an array of foods reflecting the Campania region of Italy. Their signature Neapolitan pizzas are prepared in an authentic brick oven from Naples. Sample pizza: House Sausage, Local Spinach, Fontina, Pecorino, Mascarpone and Local Farm Egg Hot and Hot Fish Club Hot and Hot Fish Club – Located in Birmingham’s historic Pepper Place district, this eatery is another James Beard culinary award winner and a neighborhood favorite offering the best ingredients and gracious service. Since 1994, Chris and Idie Hastings have developed a network of purveyors, foragers, and artisans to provide the freshest ingredients. Crowd Favorite: Tomato Salad (Heirloom Tomatoes, Sweet Corn, Field Peas, Fried Okra, Smoked Bacon) Ocean – Sea Scallops, halibut, grouper, tuna, salmon, fresh oysters on the half shell---all the very best and freshest seafood is what Ocean offers diners at this casually sophisticated establishment. The restaurant is particularly well known for its extensive selection of fresh oysters and good sushi. Sample Sushi Selection: Spicy Hawaiian Tuna with Red Pepper, Sriracha, Cucumber and Toasted Coconut Five Point Public House Oyster Bar – Next door to Ocean is its sassy little sister. With an industrial chic décor, this bustling bistro, with roll-up doors for breezy service, is a favorite with the young business crowd at lunch. It’s also a cozy spot for after-meeting drinks. Sample Small Plate: Pork Kimchi Spring Rolls, and Panko Fried Green Tomato Shrimp Salad.

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El Barrio Restaurante Y Bar

El Barrio Restaurante Y Bar – Set among restaurants and taverns on lively 2nd Avenue North, El Barrio’s menu is inspired by multi-regional Mexican cuisine, urban design and locally-sourced ingredients. Saturday brunch is a big deal at El Barrio. Arrive early. Sample Brunch Fare: The Cuban Madam with Smoked Ham, Roasted Pork, Pickles, Jalapenos, Swiss Cheese, Fried Eggs, and Tomatillo Sauce

The Fish Market

The Fish Market – This casual downtown dining room has been a local favorite for decades. Seafood fresh from the Gulf of Mexico is their signature offering. Portions are generous and prices are reasonable while the menu reflects the strong influence of Greek immigrants on Birmingham dining. Popular Dishes: Cioppino, Athenian-style Snapper, and Scallops with Artichoke Hearts These dining rooms are just a handful of the many excellent restaurants in the downtown area. Check the corner nearest you. You’ll likely find another.

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Issue 23 October Food & Sprits

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Sometimes traveling the world can feel a lot like a Fear Factor competition… Except rather than winning a load of cash every time you eat a strange, scary food item, you only walk home with the valuable experience and the fun story to tell at parties. Honestly, I’d take an exciting adventure over the money any day! I mean, if you truly want to immerse yourself in another country’s culture, you are undoubtedly going to have moments of discomfort. You’re encountering something completely different from the world you know, so it’d be kind of weird if you didn’t have to step outside of your comfort zone, right? This rule seems to apply the most when it comes to eating. By the Nomadic Boys

Thankfully, Sebastien and I aren’t exactly picky. We tend to love the majority of food that we come across during our travels, but of course, that does not make us invincible either. There have been plenty of dishes that have caused us to wrinkle our noses. Some that we’ve politely swallowed but might have spit out under other circumstances. However, despite any of our adverse reactions to a certain cuisine, we understand how important it is to give things a chance. We have to continue expanding our horizons if we want to grow! And also, we never, ever judge people for the food they eat. Even if we don’t like the taste of a dish, we have no room to speak negatively on anyone who consumes it. That being said, we still can’t deny that some foods are totally bizarre by our typical standards, which is why we set out to create this list where we can highlight some of the most interesting foods we’ve tried while visiting Asia!

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Balut - Boracay, Philippines Though we will be sticking to our beloved hard-boiled eggs from now on, we do encourage everyone to give balut a chance. It’s a once in a lifetime experience after all! I don’t know if the kids nowadays are still saying YOLO, but if they are… That definitely applies here.

Whenever we visit the Philippines, we go hard on the food. No other place in the world could even begin to boast about being home to such a unique blend of sensations and flavors! However, there is one aspect of their cuisine that had our stomachs turning more than we’d like to admit. Balut is one of the Philippines’ most treasured snacks, infamous for providing a delicious and nutritious balance of tastes and textures. If you can get past the fact that you’d be feasting upon the boiled remains of a 17-day old fertilized duck embryo, then you probably would enjoy it! But, from our European perspectives, it was just too much to swallow. Locals usually serve the dish straight out of the shell with a mixture of salt, chili, garlic, and vinegar to add flavor. While it is most popular as street food that kids absolutely adore, it has also entered the more sophisticated realms of restaurants and bars where it might be served adobo style or used as a filling for pastries. From our personal experience, we did notice a bit of a disturbing crunch when we bit in… And I was definitely screaming internally the entire time… But the purpose of cooking the ducks so young is to avoid the development of their beaks, feathers, claws, and bones. In fact, the entire experience is supposed to be smooth and practically flavorless, like a regular egg.

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Barbecued Tarantula - Siem Reap, Cambodia

Whale Meat Yaki Udon - Tokyo, Japan

Nothing like a platter of bugs to wake up your body and get your adrenaline pumping, am I right?

I think it’s fairly common knowledge that whaling has been banned universally, yeah? Well… Imagine our surprise when we found out that we had consumed whale meat while visiting Tokyo!

When we traveled to Cambodia for the first time, we knew that there was no avoiding their traditional, regional snack of fried spiders. However, we wanted to do it on our own terms, which is why we ventured out to BUGS cafe to sample their discovery platter rather than partaking in the offerings of street vendors. If I’m going to eat bugs, I at least deserve to be comfortable!

Allow me to set the scene. Upon our first night in the city, we were exhausted and craving a delicious bowl of yaki udon to soothe our jet-lagged souls. We wandered into a nice looking Izakaya -- which is the Japanese equivalent of a gastropub -- full of excitement for what was bound to be a scrumptious, filling, carb-loaded meal. Upon entry, a server informed us that we were about to be eating at a whale bar… Which threw us for a loop entirely. Figuring we had just misunderstood, we shrugged the waiter off and proceeded to order. It wasn’t until we stopped at our hotel that we did a deep dive on the internet.

Out of everything we tried on the platter, ranging from ant samosa to stir-fried crickets and silkworms, the barbecued tarantula was by far the most... Well, to put it kindly, unforgettable. The spiders typically served are the Thai zebra tarantulas, which are more often referred to as the edible spider. These spiders can grow to be the size of a human palm and have been eaten by Cambodians for decades, especially throughout the famine of the late ‘70s.

Lo and behold, Japan is one of a handful of countries still allowed to hunt whales! The details of their arrangement are rather complicated, so I’ll spare you that bit of information. Instead, I want you to keep in mind that whaling has been an essential part of Japanese culture and cuisine since 800 AD. While we may personally see an ethical dilemma in the poaching of whales, especially with most species being endangered, whale meat is something that Japanese people hold near and dear.

With so much time having passed since then, they have certainly perfected their cooking techniques! The spiders are often prepared with a coating of MSG, sugar, salt, and crushed garlic. It does add a nice flavor, but in the end, it’s kind of just like seasoning a piece of chicken. The real standout of a fried tarantula dish is actually the texture! With incredibly crunchy legs and a soft, chewy center… You’re probably going to get a healthy jaw workout from this protein-packed treat.

As we’ve already stated, we’re not here to judge, but also… Take this as a heads up to always conduct some research into your restaurants before heading inside to eat!

Overall, I have to say that the experience of eating a barbecued tarantula is not as bad as I would have pictured! That being said, would I do it again? It’s not likely. 24

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Chicken Feet - Beijing, China All my beauty queens looking for a new skincare regimen to keep yourself looking fresh, clean, and youthful, do I have just the thing for you. Take a trip out to China and devour some of their iconic chicken feet! I know that probably seems less than healthy, but trust me, these appendages are full of collagen and can taste pretty damn good depending on where you buy them! Honestly, I’d say that’s my favorite part about chicken feet-- the variety of flavor. Most feet are prepared in a similar fashion, where the hard outer skin is removed before the entire thing is boiled and then cooked a second time to fully tenderize the skin and the tendons. Compared to regular chicken meat, the sensation of eating feet can be either strenuous or simple. Some call the texture tough and chewy, while others believe it to be more gelatinous. But again, let’s get back to the flavor. Most supermarket chicken feet are seasoned with a mixture of rice vinegar and chili for a pleasant, tangy kick, but restaurants will serve them in countless distinctive ways! You can find them spicy or mild, served in a savory soup, covered with a sticky-sweet sauce. You name it, and you can likely find a flavor profile that suits all of your desires. While I understand being put off by the textural elements and the appearance, especially for those that still have toenails attached, I would suggest giving these bad boys a try! If it makes you feel any better, you can always refer to them as phoenix talons, which is the traditional Chinese translation. It does, admittedly, sound a lot cooler that way.

Deep-Fried Water Bugs - Bangkok, Thailand There are some genuinely creepy crawlies on this list, but the worst by far, throughout all of our travels, were the deep-fried giant water bugs served up in Thailand. These large bugs resemble cockroaches, and every time I took a quick glance at one of them, I had flashbacks to my worst bug experiences at home. Nobody likes a cockroach, folks. If a person says that they do, please know that they are lying to you and should not be trusted. Anyhow, since I struggled to even look these critters in their beady, black eyes, eating them became all the more challenging. They are prepared either by being boiled or fried and then they are salted for flavor and ready for consumption! It’s a fairly quick process, but actually, feasting on them takes a lot more care and consideration. You can’t just bite into these bugs thanks to their hard shell. Instead, you have to break off their wings, disconnect the head from the body, and then suck out the meat inside. It is… Not exactly refined gastronomy, that’s for sure. Plus, the flavor most similarly resembles licorice while the texture is super mushy. It’s not an enjoyable combo for me, but hey, don’t let me keep you from giving it a shot! I think I will stick to eating the aromatic essence of the water bug instead, which can be found in the delectable chili sauce called nam prik maeng da. Yummy! 25

Issue 23 October Food & Sprits

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Issue 23 October Food & Sprits

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the pond; the piranhas would eat it and it would become part of the show. This concept never came to life, but the royal treatment was enough to attract a significant crowd.

Vegas hasn’t always been known as a foodie town. People originally came to Vegas for gambling, entertainment, and a break from their ordinary lives. The evolution of the dining experience in Vegas is as diverse as the city itself. From chuckwagons to elegant gourmet rooms and celebrity chefs establishing outposts up and down the Strip, Vegas has gone from adapting to culinary trends to setting them. A DASH OF DASHING: GOURMET ROOMS

But what really struck a chord was Sarno’s Bacchanal Room at Caesars Palace. The gourmet room opened in 1966 and immediately became the gold standard dining experience. Patrons enjoyed a three-hour dining experience complete with wine service from waitresses in togas.

Once, “gourmet room” meant white tablecloths, dinner shows, tuxedos, ball gowns, chandeliers and multicourse meals served by waiters who felt more like butlers.

Sarno’s concepts helped transform the perception of the city − from a gritty, Wild West town, to a more refined, cosmopolitan destination.

This era in Las Vegas dining started in the 1960s when gourmet rooms began opening on the Strip in 1961 and focused on French and Italian cuisine, seafood and steak.

For those looking to get a taste of Vegas’ past at a gourmet room, a few endure including Hugo’s Cellar at Four Queens or Michael’s Gourmet Room at South Point. Or for a more casual throwback experience, The Golden Steer was a favorite of Elvis and the Rat Pack.

The Sultan’s Table was the first true gourmet room and attracted instant attention. It was recognized on Esquire magazine’s “Gourmet Feast” list in 1965. And called “America’s finest and most beautiful new restaurant” by the Diner’s Club. Beautiful, indeed. Eloquent music. Elegant décor. And chef Jean Bertraneau’s food attracted celebs like Elizabeth Taylor and Richard Burton. They enjoyed entrées with names as sophisticated as their table settings: “Paupiette of Filet of Sole Marguery,” “Long Island Duckling à l’Orange,” “Prime Filet Mignon aux Champignons,” and “Medallion of Veal à la Sultan.”

A MAN, A RISK AND A RESTAURANT In the early 1990s, celebrity chef Wolfgang Puck’s L.A.-based restaurant Spago was doing well, and it was time to expand. But where to? Vegas wasn’t quite known for chef-made fare. But Puck saw potential. “We took a chance 25 years ago to bring Spago to Las Vegas at a time when the city had never been exposed to fine dining quite like it,” says Puck.

Unfortunately, this isn’t one you can still visit. The last meal at The Sultan’s Table was on January 26, 1993, when the employees were invited to enjoy a free prime rib dinner before Dunes closed for good.

He was a pioneer. Spago opened at Caesars Palace in 1992 and illuminated a direction for Vegas’ culinary scene. It was revolutionary. And Puck sensed it. But as with anything new comes certain unique challenges. “When we opened Spago, we had cowboys in town for the NFR (National Finals Rodeo) coming up to our open kitchen asking for burgers and steak on the grill. I think we opened the door to an important conversation about our food, where it comes from, who the farmers are, and what the stories are behind them.”

In 1966, Jay Sarno became Caesar of the Strip. He was the mastermind behind Caesars Palace. Sarno’s fantasy for a royal empire included greetings by Cleopatra, Roman décor, palm leaf fans, massages from goddesses, and the general royal treatment. Entertainment was at every twist and turn of the property, and that extended to the culinary experience.

He had to train the buffet-sized appetite to prefer roast Cantonese duck and wild mushroom risotto over Caesar salad, baked potatoes and prime rib. And that he did. Every detail of Spago stayed true to his vision of quality. The wait staff was charismatic. The interior design was cutting edge. The food was fresh, seasonal and tasted like perfection.

At the time, entertainment attracted people to Vegas. Not food. So how do you get people into your fancy restaurant? Usually, a dinner show would suffice. But Sarno dreamed up something else.

In 2018, Spago Las Vegas moved to the Bellagio, with a view overlooking the Fountains of Bellagio.

Legend has it that Sarno wanted to have a piranha pond in the middle of the restaurant. Bussers could throw food into

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Issue 23 October Food & Sprits

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CELEBRITY CHEF-DOM AND THE FOOD RENAISSANCE

began diversifying their offerings by focusing less on the casino as a main profit generator, and focused more on expanding the room product, entertainment, and of course, restaurants. Bellagio featured fine dining options including Picasso, Le Cirque and Osteria del Circo at Bellagio to name a few. Together, Wynn and Blau raised the bar, and paved the way for the celebrity-chef capital that Vegas would eventually become.

Visitation to Vegas during the ’90s nearly doubled. The city was exploding with growth. And Steve Wynn was the city’s major player and culture-shifting powerhouse. He started with The Mirage in 1989 and continued building casinos through the ’90s. He opened Treasure Island Hotel and Casino and Bellagio Las Vegas, to name a few. Bellagio Las Vegas was created in the American dream of European decadence. The art, the accommodations, the fountains and the food became a synchronized fairytale of luxury.

In the later ’90s, celeb chefs from Food Network’s Too Hot Tamales and owners of Border Grill, Susan Feniger and Mary Sue Milliken, were looking for a place to expand their restaurant. Vegas was hot on the list.

To accomplish his lofty vision, Wynn needed expertise in food and beverage. And he knew just where to get it.

In 1999, Feniger and Milliken opened Border Grill in Las Vegas at Mandalay Bay, serving gourmet Mexican fare.

Elizabeth Blau was a recent grad of the Cornell School of Hotel Management graduate program. Wynn recognized her ambition and determination and knew that she could bring a lot more to Las Vegas. He made her an offer she couldn’t refuse. She would be Bellagio Las Vegas’ food and beverage guru.

“When we first opened, we were in the middle of nowhere… we thought there would be more business. By year two, we started to see things shift pretty dramatically. We learned. And started to understand the customers who come to Las Vegas,” said Feniger.

Her objective was to create dining experiences that would surpass any that had existed before in Vegas. As Blau puts it, “Dining had to be more than an amenity; it had to be an experience on par with the level of luxury he was delivering in the rest of the resort.”

And those customers were latching on.

Bellagio opened its doors in 1998 and quickly set a new standard for luxury in Vegas. In the late 1990s, resorts 30

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VARIETY IS THE SPICE OF VEGAS

WHAT’S NEXT

There’s something for everyone in Las Vegas. The dining scene ranges from small diners offering quick bites to high-end, only-in-Vegas experiences.

Some of the latest dining trends can be found downtown, back where it all started. The first new resort built in Downtown Las Vegas in more than 35 years, Circa Las Vegas will open late this fall and will offer 10+ drinking and dining experiences ranging from casual dining to Barry’s Downtown Prime, that will channel ‘old-school style with a modern twist.’

Perhaps the most iconic dish to come out of Vegas was the shrimp cocktail. The 50-cent dish debuted at The Golden Gate Hotel and Casino in 1959. The price was raised to 99 cents in 1991 and became a staple in downtown Las Vegas, they were sold at the Fremont, Four Queens and The California Hotel Casino.

Just south of downtown, the Arts District is an 18-block neighborhood where The Garden, an LGBTQ+ ultralounge and restaurant opened this past June. This intimate and chic space offers cocktails, light bites and a dynamic atmosphere.

The Peppermill Restaurant and Fireside Lounge opened in 1972 and remains a Vegas staple. The distinct atmosphere, and mostly-unchanged menu featuring hearty dishes and oversized portions, makes The Peppermill an iconic reminder of the way Vegas used to be. In fact, Penn Jillette is such a fan, he had a custom booth modeled after the restaurant’s and installed in his home.

For those looking to experience classic Vegas at the heart of the Strip, Bugsy & Meyer’s Steakhouse at The Flamingo gives diners a glimpse into the vintage roots of the resort. The restaurant offers a variety of atmospheres, including the main bar, patio dining, a main dining room, a raw bar and a speakeasy, The Count Room.

The 5-star dining experience in Vegas remains high on the bucket lists of foodies around the world. Celebrating 20 years at The Venetian, Chef Emeril Lagasse’s Delmonico Steakhouse combines his New Orleans influence with classic steakhouse traditions, and a wine list featuring 2,300 selections.

For more information or to plan your Vegas culinary adventure, go to visitlasvegas.com.

Elio at Encore is one of the newest additions to the fine dining scene in Las Vegas. The restaurant from Enrique Olvera, Daniela Soto-Innes and Santiago Perez opened its doors in June and features contemporary Mexican fare.

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Riviera Nayarit sets the stage for a culinary journey like no other through Mexico and beyond. Thanks to its idyllic location, which allows for four microclimates – coastline, mountains, valley and plateau – the destination has easy access to fresh agriculture, livestock and seafood that are used as a base and are topped with flavorful, authentic Mexican twists to create mouth-watering gastronomic experiences. Known as Mexico’s Pacific treasure, Riviera Nayarit is home to endless culinary hotspots ranging from AAA Five Diamond award winning restaurants to beachfront taco shacks serving authentic cuisine year round. Regardless of the type of dining experience travelers select, every dish in Riviera Nayarit brings to life the richness of the pacific coast, providing multifaceted gastronomy for gourmands and epicurious novices alike. For those seeking a homebound fiesta in celebration of Mexico’s Día de los Muertos on Nov. 2, the Riviera Nayarit CVB has curated a round-up of food and cocktail recipes inspired by the destination and three of its most iconic beach towns. The four cocktails listed below were created by Israel Diaz, Riviera Nayarit’s designated mixology ambassador and owner of the popular Alquimista Cocktail Room in Nuevo Vallarta. Israel elevates simple ingredients, which can be easily sourced at a local grocery and liquor store, with a twist of Riviera Nayarit’s earthy elements. The two food recipes were created by famed Executive Chef Betty Vazquez of El Delfin restaurant, located within her family-owned Garza Canela hotel in San Blas. Chef Betty takes great pride in preparing exquisite dishes bursting in flavor, texture, and colors that even non-guests of Garza Canela come for dinner multiple times during their visit to the area. Vázquez, who is a judge on the Mexican edition of Master Chef, boasts a robust career spanning nearly four decades where she has championed the regions inimitable gastronomy as Riviera Nayarit’s official gastronomy ambassador.

Issue 23 October Food & Sprits

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Issue 23 October Food & Sprits

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Issue 23 October Food & Sprits

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Here are six recipes inspired by the eclectic Riviera Nayarit and its cultural-capital San Pancho, tourist hotspot Nuevo Vallarta, surfer’s paradise Sayulita, historic San Blas and record-breaking Jala:

Tequila Espresso Martini Nuevo Vallarta: Popular for its strong hotel offering and exclusive beaches, Nuevo Vallarta is home to Alquimista Cocktail Room aka the lab where these unique cocktail were created. The bustling hotspot is the inspiration behind the Tequila Espresso Martini. Ingredients: ● 45 ml Tequila ● 30 ml coffee liqueur ● 30 ml espresso ● 15 ml simple syrup ● Pinch of sea salt ● Egg white ● Chocolate syrup (garnish) Directions: 1. Put ingredients in shaker, add ice and shake well until foamy. 2. Strain into a chilled martini glass and top with chocolate syrup.

Oaxaca On The Beach San Pancho: Inspired by Riviera Nayarit’s cultural capital of San Pancho and home to the popular mezcaleria La Baba del Diablo, Oaxaca On The Beach brings to life the colorful traditions and strong community spirit descriptive of this beach town. Ingredients: ● 60 ml Mezcal ● 30 ml blueberry juice ● 30 ml of pineapple juice ● 10 peppermint leaves ● 15 ml lime juice ● 15 ml simple syrup ● Cinnamon stick ● Dehydrated citrus Directions: 1. Place glassware in a metal or glass bowl. Set aflame one end of a cinnamon stick until it smokes and place in bowl. Wrap bowl with foil and allow cinnamon smoke to envelop glassware for 1 to 2 minutes. If using a smoking gun, place pieces of a cinnamon stick in the chamber and ignite. 2. Put all ingredients in shaker, add ice and shake well. Double strain into smoked glassware and add fresh ice. 3. Garnish with a smoky cinnamon stick and a dehydrated orange slice. 38

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Beach Tuba

Sangre Cora

Sayulita : This rich coconut rum cocktail celebrates the Pueblo Mágico and surfer’s paradise Sayulita during its annual Day of the Dead Festival. Although it is not one of the most deep-rooted traditions in the Mexican region, Sayulita’s local cemeteries fill up with colorful flower arrangements in remembrance of the dearly departed alongside. This remembrance is accompanied by a street festival where you’ll see altars, pilgrimages, mass and a procession throughout the town leading up to the cemetery.

Riviera Nayarit: A celebration of the destination’s unique culture and flavorful, local ingredients, the Sangre Cora pays tribute to one of the region’s most sacred indigenous communities, Los Cora. Ingredients: ● 50 ml white tequila ● 15 ml lime juice ● 15 ml simple syrup ● 60 ml Hibiscus infusion with red wine ● 250 grams dehydrated Hibiscus flowers

Ingredients: ● 45 ml Bacardi rum ● 5 ml white vinegar ● 30 ml natural water ● 45 ml coconut cream ● 15 ml simple syrup ● 30 grams of finely chopped walnuts ● 30 grams of finely chopped red apple

Directions: 1. For the Hibiscus Infusion, boil 250 grams of dried Hibiscus in 5 liters of water, add 1 kilo of sugar, 1 cinnamon stick, and 3 cloves. When boiling, add 1 bottle of red wine. Then let it cool. 2. For the cocktail, add all ingredients to shaker with ice and shake well.

Directions: 1. Put ingredients in a shaker, add ice and shake well.

3. Serve in a balloon glass with ice and garnish with boiled Hibiscus flower.

2. Serve in tall glass with ice and garnish with walnuts and apple slices. 40

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Ceviche - San Blas One of Riviera Nayarit’s most traditional, exquisite seafood dishes. Ceviche is the gastronomic representation of San Blas – a dish that is simple and traditional much like the historical port village. It can be made of any fish, with the only condition being that it is so fresh you can genuinely say it is served sea to table. Ingredients:

• 2 cups of ground or very finely chopped fish – can be made with any type of fish as long as it is fresh. • ½ cup grated carrot • ½ cup finely chopped cucumber • ¼ cup chopped white onion • 1 cucumber for garnishing • Sea salt to taste • 3 Persian lemons or enough juice to marinate without covering all the elements. • ½ cup chopped cilantro,

Directions: Mix and marinate everything for 5 minutes. Strain the juice and serve dry.

Issue 23 October Food & Sprits

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Esquite with Sea Flavour – Jala Riviera Nayarit is home to the largest corn cobs in the world, an achievement recorded by the Guinness Book of World Records. Fun fact, the largest corncob ever grown in the region was 20 inches long, but most average at least a foot, with annual winners usually in the 14 to 16-inch range. The main event celebrating corn here is The Sweet Corn Fair in Jala and Xalisco region, held in mid-August; however, travelers can expect to indulge on delicious corn all through the harvest season. The region is a driving distance from the Riviera Nayarit, about one hour from San Blas and three hours from Nuevo Vallarta. Ingredients: • 2 roasted corns • 1 lisa tatemada (grilled mullet) • 1 cup of mayonnaise • 4 tablespoons of chopped onion • 2 tablespoons of huichol sauce or concentrate from a ground guajillo pepper (cook only seedless skin in water and grind) • ½ teaspoon of vinegar • For the oyster:

- 1 slice of fresh oyster - Roasted corn kernels - Vinaigrette - 1 tablespoon of oyster juice - ½ tablespoon of olive oil - Salt (to taste) - Lemon drops - Fresh dill

Directions: 1. Remove roasted corn off the cob; leave only a few in the cob for decoration purposes. 2. Create a paste using the mayonnaise as a base and adding the rest of the ingredients. This paste will be used as dressing for the esquites, followed by topping the dish with a slice of the mullet. Also side the dish with Oyster and garnish everything with fresh dill flower. 42

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Issue 23 October Food & Sprits

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My wife Carol and I have always shared a love for good food. Having been raised in a Cuban household in Miami, Florida, I enjoyed Carol’s flavorful southern dishes when we started living together. Our cats, Chef and Pit-zee (Pit-zee aka Pizza), are a testament to our love of the culinary arts. When we adopted Pit-zee last year, we arrived at the shelter to find several cats, but one surprisingly named Pizza, it was a sign she belonged in our household. Eight years ago, when we were trying to name our other cat, we had been watching a lot of cooking shows and felt his personality matched that of a Chef, because we were always obliged to his demands. To this day when he is out of order, we respond to him, “NO CHEF!!” These days we find ourselves cooking at home more than ever and bonding over homemade meals like Cuban oxtail stew – daydreaming of when we’ll be able to travel abroad. Over the course of my career in the travel industry and now as the COO and Co-Owner of Cruise Planners, an American Express Travel Representative, I’ve been able to travel to destinations I only dreamed of as a kid. I hope to continue sharing my travel experiences with others, so they are encouraged to see the world for themselves and enjoy the beauty of it all.

A Cruise Ship Godmother’s

Being Godmother of Viking Cruises’ European longship Viking Magni has its perks. Some of the amazing experiences I’ve shared with Carol which were organized by Viking Cruises, include dinner in the Catherine Palace in the town of Tsarskoye Selo (Pushkin), 30 km south of St. Petersburg, Russia, and a Gala at the Foundation Louis Vuitton after a day’s worth of activities, painting at a Monet-inspired studio, and cooking classes with three-star French Michelin Chef, Alain Ducasse. We have been on so many incredible trips together. As a tribute to those moments, I’d like to share my favorite gourmet travel memories.

Favorite Gourmet Travel Experiences

Cruise Planners’ Vicky Garcia, COO and Co-owner, shares her personal travels on Viking Cruises. By Vicky Garcia, COO and Co-owner, Cruise Planners, An American Express Travel Representative. (www.cruiseplanners.com) Pictured in a Cognac blending class, in Cognac, France, Vicky Garcia, (left) and wife Carol Alexander (right) during a land-excursion organized by Viking River Cruises.

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Our passion for cuisine extends beyond the kitchen – we enjoy learning how great food and drinks are crafted. On one of our previous Viking River Cruises through Europe, we took part in a unique land excursion in Cognac, France. That is one of the extraordinary aspects of river cruising – ships dock in small ports at the very heart of cities such as Amsterdam, Paris and Vienna. You don’t spend more than a few minutes to disembark and explore the cities on foot or specially guided tours. In France, Carol and I visited the Camus Workshop, where we learned all aspects of Cognac. I’ll admit I arrived as a Vodka drinker and was convinced to leave with a bottle or two of Cognac. Inside the amber glowing cellar amongst aging oak barrels, we learned how to make our own Cognac blend with the help of Master Blenders. Amidst an intimate group of 12 people, we learned about the grape varieties, the distillation process, and a right Cognac blend’s unique composition. It was interesting to know how everyone’s pallet has a different liking to specific mixes. We each individually assembled a bottle of Cognac blend specific to our taste preference. I was surprised that no one knocked over the crystal glasses we were using to sample each blend, especially after a few tastings. I wouldn’t trust myself around such fragile snifters. In the end, it was one of the most fun and memorable experiences organized by Viking River Cruises on this trip.

Pictured Vicky Garcia, (left) and wife Carol Alexander (right) sharing a toast during a toast on a Viking River Cruise.

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Whenever I share my experience with Viking Cruises’ immersive Cognac blending excursion, people are surprised to learn that not all cruises are the same. Viking Cruises prides itself on getting its passengers to explore the world in comfort. They offer inclusive value with award-winning level services. They aren’t your typical cruise with casinos, over-the-top performances on board and buffets. Luxury is top of mind for Viking Cruises and its offerings continue to be the favorite choice of Travel + Leisure readers as the number one Large Ship Ocean Cruise Line. I’ve always had remarkable experiences on Viking Cruises and their dining options are unparalleled. Cruisitude® Travel Tip: As a foodie, I always recommend friends and fellow travelers to buy dinner package that allow you to take advantage of the specialty restaurants aboard cruise ships. You can expect specialty restaurants to offer multi-course tastings paired with wines, alfresco dinning, elegant local inspired cuisine and panoramic views as you sail to your next destination. There are a multitude of dining options available to travelers, but if you are looking to enrich your pallet, you’ll want to ask your concierge to make dinner reservations at the specialty restaurants. For a limited time, guest Michelin star chefs take over the kitchens and showcase their talents exclusively for cruise passengers. On one occasion, Carol and I had the distinct pleasure of participating in a cooking demonstration by two–star Italian Michelin Chef, Ciccio Sultano. Together we made a delicious seafood plate with squid and pesto sauce. My favorite part of the class was filling the cannoli with cannoli cream and dusting them off with powder sugar.

Cannoli with powdered sugar pictured during a cooking demonstration by two–star Italian Michelin Chef, Ciccio Sultano.

Italian seafood dish pictured during a cooking demonstration by two–star Italian Michelin Chef, Ciccio Sultano.

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While Carol and I have enjoyed many Viking River Cruises, Viking launched a fleet of ocean cruise ships in 2015. There are now six vessels, including most recently the Viking Orion and Viking Jupiter. In 2021, the Viking Venus is set to debut with a penthouse veranda, Scandinavian-inspired accents and furnishings, and a relaxing home-away-from-home ambiance. For those planning to cruise in 2021, I suggest starting to assemble your cruise itinerary with a travel advisor’s help. They’ll provide the logistical support to ensure you can cruise confidently. The new travel norms are changing, so the value of a travel advisor has never been more evident. At Cruise Planners, we’ve continued to offer land-based vacations in addition to exciting itineraries for cruising in 2021 through 2022. To find a travel advisor visit https://www.cruiseplanners. com/travel-agents. Like, follow, and connect with us at @Cruisitude to catch up on the latest travel destinations.

Bio:

VICKY GARCIA Chief Operating Officer and Co-owner, Cruise Planners

Twitter: VickyGarcia621 | Facebook: Vicky.garcia1 | LinkedIn: Vickygarcia

Vicky’s motto is “Live. Love. Laugh.” And that’s for a good reason. Her passion for life and travel is undeniable. She’s a master of travel, marketing, sales and operations, not to mention a comic in disguise. She’s quick witted and has her hands in all things Cruise Planners and knows what is going on behind the scenes and on the front lines. This gadget-toting, decision-making, charity-loving woman is always one step ahead of the competition making her a force to be reckoned with. Vicky Garcia is the Godmother of Viking Cruises European longship Viking Magni 47

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Equator Resort 822 Fleming St Key West, FL 33040 (800) 278-4552 Reservations: info@equaterresort.com https://equatorresort.com Male-Only Clothing Optional Key West Resort At the Equator Resort we believe all the typical male-only resort expectations can be met without sacrificing class or service. Imagine a domestic tropical location where the locals and visitors alike embrace an open to all concept of thinking. A place where the official adopted philosophy of the city is “One Human Family”. Now complete that with an all-male, clothing optional environment that prides itself in guest privacy and comfort. Tucked away in the heart of Old Town Key West, the Equator Resort is just 3 blocks from Historic Duval St. Providing easy access to a city filled with history, culture, festivity and most of all relaxation. The resort offers a large, lush and open private setting with 2 heated pools and two hot tubs. Comprised of 5 historic properties each room is unique and offers its own charm all with private baths and spacious. Join us and let us introduce you to a new way to escape… 48

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New Orleans House 724 Duval Key West, FL 33040 (888) 293-9893 NewOrleansHouse724@gmail.com http://www.neworleanshousekw.com/ The New Orleans House is the only gay all-male guest house on Duval Street. We are located in the heart of Old Town Key West, so you will be just steps away from everything Key West offers. Visit the shops and the fine art galleries. Enjoy the exciting nightlife as well as many different kinds of entertainment.

We Call It FabTravel Queer. Trans. Black. Lesbian. Gay. Bi. Bear. Femme. Only one label here…FABULOUS!

Our guests start their day with a continental breakfast served on the Grand Balcony overlooking Duval Street. Then, it’s time to bask in the sun on the private sun deck overlooking our pool and hot tub (restricted to Men Only*). Our pool-side garden bar is open to the public, as well as clothing-optional and restricted to men only*.

FabStayz is about enjoying the excitement of travel; experiencing new places, trying new things, meeting new people and just having fun! No guessing. No wondering. No anxiety. Not even a second thought!

Some of our guests stay in rooms located above the Bourbon Street Pub, which is where all of the action takes place! Here, the party goes on until 4:00 AM. Please bear in mind that some of the rooms at the New Orleans House are located above the dance floor**

Know upfront before booking, messaging or arrival, FabHosts are allies and members of the LGBTQ+ community super at hosting and eager to welcome you.

The Bourbon Street Pub hosts many different parties with live entertainment throughout the year. This is where you’ll find the best male dancers in all of the Florida Keys and so much more.

Gone is the awkward check-in or ‘traveling with a friend’ conversation, instead a hassle free experience. www.FabStayz.com

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By line: Bennett Jason Photog: Cody Stallings

Presiding Queens: @casanova_loves_you, @shelbylabanks, @cyainhale

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Welcome back to the Queens’ Table, your go to for Nashville’s hottest food destinations and even hotter ladies spilling the fresh tea on what’s tasty. Since coming to Nashville from NYC, we were super excited to hear that these SoHo icons were coming to town. Casanova and I were already oh so familiar with the super chic Mother’s Ruin and couldn’t wait to ring the alarm. Mother’s Ruin is a quaint, non pretentious neighborhood spot in Germantown. Their drinks are epic and their elevated bar food is just what you want, small shareable plates that go with any lewk. As we do, we started out with some of our favorite cocktails. Casanova had the Achilles’ Horse, a luscious blend of rum, lime, almond and pineapple. Social Currency was also ordered, a mix of tequila, lime, black tea and lillet blanc. Also, try the Toggle Switch, blending lime, soda, a pina shrub, aperol, and you can have it custom with any spirit you choose. Shelby had it with tequila, because she’s a lady. “Simply delicious,” she confessed. We ordered quite a few more of these throughout the night. We kiki’d and caught up with each other. Shelby has made her divine return to Nashville after taking some time on the road and we just had to hear about it. Glad to have her back. Then, food arrived—fabulous food. Are you a fan of Old Bay or Cholula? This is the spot because both of these contribute to their house sauce. It’s epic! We started off with seared shishito peppers with thai chili and agave syrup, and an amazing beet salad, packed with shaved radish, bitter kale, feta and sunflower seeds. Definitely check out the loaded shrimp roll with celery and Creole dressing. Cya was hankering for something fried, so we ordered the Old Bay waffle fries, which were everything. We got two orders. “Girls, try the green chili queso!” Cya said. It was served with fresh corn chips. We finished with the avocado toast, complete with burrata, and pickled oyster mushrooms. Fantastique! They serve it up until 2 a.m. If you’re a brunch fan, it’s served up every day, and it’s killer on the weekend.

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Our girls are so excited that Mother’s Ruin chose Nashville as their second home, contributing more vibrancy and flavor to Germantown. This NYC staple was realized by TJ Lynch and Richard Knapp. Nashville’s leading man is co-owner Nick Pfannerstill, making sure the integrity and authenticity of Mother’s Ruin is preserved. You ask where they got the name?...hint-hint, order up some gin! My queens promise you an easy, delicious and, of course, fabulous night at Mother’s Ruin. Until next time fierce foodies! As always, much love and good taste from the Queens’ Table. Mother’s Ruin is located at 1239 6th Avenue North, Nashville, Tennessee, 37208. This article originally appeared in an issue of Out and About Nashville Magazine.

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Before COVID-19 hit, celebrity chef Arnold Myint was in a constant state of motion. Besides having ownership in three Nashville restaurants— Suzy Wong’s House of Yum, PM and BLVD— he was juggling multiple projects, including producing a documentary and a cookbook in honor of his late mother, the beloved restaurateur Patti Myint. He also was performing drag (as Suzy Wong, naturally), and ping-ponging between Nashville, New York, and Los Angeles. When the pandemic stopped him in his tracks, Myint quietly closed his restaurants and retreated to a small desert town in Southern California to wait it out with a friend. With weeks on end to lose himself in cooking, he discovered an unexpected and welcome reprieve from the life he’d always known. “I grew up in a restaurant, so it’s always been about the hustle,” Myint said. “Suddenly I had all this time, and I was cooking for two, not 400. I was making everything from scratch. It felt very new. Not rushed. I’ve never had the chance to approach cooking in such a pared down, personal way.” Myint’s culinary point of view reflects his mother’s roots in Thailand. She passed away in October 2018, and her restaurant International Market, a Nashville landmark for 45 54

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years, closed the following July. But her influence lives on as Myint finds comfort in recreating the recipes he learned at his mother’s knee. “I’m cooking by myself in silence with her spirit on my shoulder guiding me,” he said. “Not thinking about feeding thousands of people, but thinking only about what’s in my mind and in my hands and on my plate.” LETTING LOOSE Myint is no stranger to the limelight. He’s already appeared in two cooking reality shows, which helped catapult him to national renown, but neither produced an offer for a cooking show of his own. Despite his hustle, that goal seemed to evade him before the pandemic. “Every time I’d go in to meet with a network I felt like they wanted me to fill a role—the drag chef or the flamboyant gay chef or the Queer Eye guy,” Myint said. “I felt like I was only showing them one small piece of what I have to offer.” Then, Myint received some encouragement from a longtime friend, film producer and videographer Stan Okumura. 55

Issue 23 October Food & Sprits

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“Stan said, ‘Why don’t you forget the pressure, let loose and just be the Arnold we know? Put out some videos on Instagram and see what happens.’ And literally when he said that, the lightbulb went on and I thought, ‘Oh my gosh, I can actually be me. I can just be Arnold,’” he said. “I started making these videos and having fun and it was very liberating.” Arnold’s videos on IGTV chronicle his quarantine life, ranging from an instructional cooking video on how to make Pad See Ew (traditional Thai rice noodles) to a day of rock climbing in the California desert looking for a lost water bottle, to a slick music video in full drag. “At some point I literally said to myself, f--k all this. I’m going to do me,” Myint said. “I’m just going to put myself out there. If I want to hike in a wig, hike in a wig. If I want to wear lashes and a gown to chop wood, why not?” A funny thing happened after he put himself out there as “just Arnold.” Job opportunities came knocking, including a feature on the popular cooking platform BuzzFeed Tasty, as well as ads for Ralph’s (Kroger) supermarket chain and Chobani yogurt, to name a few. “It’s pretty funny that because of my silly cooking videos on Instagram, I actually have been working quite a bit during quarantine,” Myint said. “It’s been a surprise, and I’m thankful for the income.” Okumura isn’t surprised that audiences are embracing Myint’s videos. “In addition to Arnold being an incredible chef, he’s a very playful, creative and inspiring person,” Okumura said. “I believed that if his audience got to know the side of him that I know then his videos would be a hit—and they have been. It’s important to note in this present moment his cooking is not an escape from reality. He sets out every day to bring positivity and happiness to others. Dozens of times, I’ve seen him lift spirits and bring light to challenging situations.” LOOKING AHEAD As Myint entered his third month of self-isolating in Southern California in June, his thoughts were with his staff and restaurants back in Nashville, where the city was in the midst of a partial re-opening even as the daily tally of COVID-19 cases continues to rise. 56

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“As a chef, I’m heartbroken for my staff. I’m heartbroken for the restaurant industry,” Myint said. “PM is still closed and that’s out of the request and direction of the employees. Financially it’s stressful but the staff are doing OK. They know if they need money for rent or mortgage to just let me know.” Suzy Wong’s House of Yum reopened in March with reduced occupancy and social distancing rules in place for drag shows. But BLVD remains closed (it was shuttered last year) while Myint and his sister Anna Myint work out a remodel that will position the restaurant to replace International Market and carry on its legacy. “We’re curating the menu and working with the architect on the space,” Myint said. “When we reopen it’s going to be beautiful. But it’s not going to open anytime soon.” The documentary and cookbook inspired by Patti Myint are steadily moving forward. “When the timing is right, it’ll happen,” Myint said. “My sister and I have gone through so much with both parents passing away over the past two years, so this has been a good time for us to breathe and get caught up. But there’s no pressure.” Myint’s main takeaway from his time in isolation? There is only so much you can control in life. “It’s a very Buddhist approach,” he said. “I can’t control my environment, but I can control what I do and how I react to it. I really think it’s OK to be selfish right now and take the time you need. Self care is so important right now, because when you do that, it is going to ripple out and you are more able to help others.”

This article has been supported by a grant from the Facebook Journalism Project for COVID-19 coverage and was originally published in Out and About Nashville Magazine.

Issue 23 October Food & Sprits

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Welcome back to The Queens’ Table! We have missed you much during our quarantine hiatus, and though we are not fully up in pumps and running back to our favorite food spots yet, we had the opportunity to creep through the back door of Nashville’s hottest Hawaiian pop-ups for this, THE FOOD ISSUE! This awesome opportunity came from the campy, comedic podcasters over at Gay Space. You may know these two gal pals from the Church Street scene as @traceyottomey and @mrmikegill. Check them out @gayspacepod for all kinds of interviews with special guests and surprises down boots. We all met up at Kapu Haole, East Nashville’s premier pop-up for killer cocktails and inspired Hawaiian fare. Head chef Sarah Liu utilizes the kitchen at Babo, a sweet Korean bar on Riverside at Porter. Many of the flavors spark similarity between Korean and Hawaiian, but it’s her attention to detail and comfort food style that makes this a charmer. She started us out with a round of Asian Orange, a refreshing vodka cocktail that tastes just like an orange creamsicle, only better. As we caught up on all things current and quarantine, Sarah presented us with bowls of fresh Poke, a salad of raw chilled salmon, a perfect light appetizer on a hot summer evening. Shortly after that came the Hawaiian Yuca Fries, her unbelievably delicious take on disco fries. The table went silent as we devoured these super crispy and savory delights. Spam Musubi was next on the list. Now, for anyone not familiar with spam, it is canned pork notorious for, well, being canned pork. It was made popular as a non-perishable food source for the military during World War II. It has a very similar taste to fried bologna and can be prepared in many ways. Spam Musubi is a slice of fried spam on top of a block of sticky rice and wrapped in crispy seaweed. Divine!

Issue 23 October Food & Sprits

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Just before our entrees, we received two more bottles of fun, fresh soju and a blueberry Makgeolli. Makgeolli is a light sparkling rice wine, originated in Korea. It is sweet and tart in its taste and slightly cloudy in its appearance. As we enjoyed these decadent beverages the entrees arrived and the girls start raving! Sweet and Sour Short Ribs and Crunchy Chicken Katsu were on the menu and we dug right in! The ribs, rich, sticky and fall off the bone tender. The chicken was juicy and perfectly fried. We were in love. Sarah puts much heart into the flavors and textures of her dishes. As we watched the sun set, she surprised us with one more delight, a sweet little confection called a Malasada—fried dough, sweetened with powdered sugar and chefs filling of choice. Sarah chose spiced banana for this batch, and they were everything! So soft and light, crispy and crunchy. Sarah has a special way with her food. Simply put, transcendent flavors and celebration of culture. Though we cannot currently travel to the destinations of our choice, we can always be transported through authentic food and flavor. Be sure to follow Sarah @kapu_haole to see when she’ll pop up next. Many thanks to her and the dolls at Gay Space for this awesome opportunity. Be sure to listen to the Gay Space x The Queens’ Table episode of Gay Space on Apple Podcasts or wherever fabulous podcasts are found. Until next time fierce foodies! As always, much love and good taste from The Queens’ Table. Our visit to Kapu Haole was at Babo, located at 1601A Riverside Drive, Nashville, Tennesse 37216. This article originally appeared in an issue of Out and About Nashville Magazine.

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Issue 23 October Food & Sprits