People like me.
I travel a lot. I eat a lot. I cook a lot.
As the Talent Scout for Marvel Comics, my job takes me around the world. While I do thrive on the thrill of constant travel, being on the road and away from home for extended periods of time does take its toll. So when not meeting artists or reviewing portfolios, I keep my batteries charged by exploring the culinary culture and cuisine of whatever city or country I find myself in.
Photos of food. Videos of vineyards. Reviews of restaurants. Recipes for refreshments. This site is now my way of sharing my international epicurean adventures with you.
Enjoy!
(You can also follow me on Twitter at @cbcebulski and visit my comic book blog at www.chesterfest.blogspot.com)
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Croatian Rakia Report 2012 (Update)
Walnut…
More cherry…
Rogač, which is locust bean…
And a nice, flavorful honey rakia to close out my stay in Makarska…
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Croatian gas station/mini-mart chain INA isn’t in the same class as Autogrill yet, but with a nice selection of cured ham sandwiches, they’re off to a good start…
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I wasn’t able to make it out to my buddy @melcaylo’s annual Memorial Day BBQ, but @justjenndesigns was there, and she brought green tea & chocolate Hulk cookies!
You can check out more of her goodies at http://justjennrecipes.com/
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Konoba Kalalarga Day One
Easily my favorite restaurant in Croatia, as well as on the entire planet. Fresh food, minimal ingredients, traditional recipes, prepared from scratch.
There’s no menu at Kalalarga. You get whatever the fishermen hauled out of the Adriatic Sea that morning. The owner selects his seafood and chooses to make five or six dishes depending on what was in that day’s catch and what he feels like cooking. He then hand writes it on a notepad you’re given when you enter…
When something sells out, it gets crossed off.
(I’ll leave the translation here to someone else.)
You order your main course and are then brought a selection of daily appetizers to kick things off. Everything’s made in-house, except for the prosciutto and cheese which are both produced locally…
White anchovies…
These seawater salted sardines are mind-blowing…
The main course I chose on our first day there was “patarača”, which I finally figured out was turbot, in a delectable marjoram sauce over pasta…
There’s more coming…
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Who needs kebabs or disco fries at 3am to fill your belly after a night of drinking when you have ćevapčići?!
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Despite the uptick in tourism here on the Croatian Coast thanks to the Greek crisis, prices still remain relatively low, with big mugs of local beer like these for only two bucks!
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Nothing like ćevapi for breakfast!
Although I usually prefer mine with kajmak, not “ivar”, which is the red pepper paste you see slathered on here…
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Croatian Rakia Report 2012
Rakia is the national drink of Croatia and comes in countless flavors. Most rakia tends to be homemade, with the taste and strength of each batch differing from restaurant to restaurant and bar to bar. So much like I tried to catalog my caipirinha consumption in Brazil, I thought I would do the same with my rakia reveling here in Croatia… for scholarly and sociological purposes, of course!
Pear rakia kicked off the trip in Zagreb, as I posted earlier, and the second flavor rakia I came across this trip was from a fruit known as “zuzula”, which I had down in Skradin…
This one was very sweet, almost like a dessert wine.
Later that evening, we ended up at a party kicking off MaFEST in Makaraska, and each table was given a bottle of local cherry rakia…
Almost too sweet for my taste, but not to worry, many shots were consumed…
This next rakia was super strong and as bitter as could be, made from a local fruit called “chichindra” and served as an apertif…
And after dinner, as a digestif, the restaurant served their own sour cherry rakia, which I much preferred to the sweeter one from the day before…
The evening ended with more cherry rakia, a popular flavor this year, that the owner of a local bar produces, one that rode the line perfetly between sweet and sour…
More soon…
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Tried a different type of Croatian prosciutto today, made further down the Dalmatian coast here in Makarska. Looking at it, you can clearly tell the ham was fattier, seemingly aged a bit less, and this one also had a slight smoked flavor to it, which I preferred over the ones I had back in Zagreb.
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Roast To Go, Borough Market, London
In one of the food or travel magazines I subscribe to, I recently read an article where Chef April Bloomfield of The Spotted Pig and John Dory Oyster Bar in NYC made mention of the fact that her favorite sandwich in the world was the roast pork at Roast To Go in London. So when I found myself with a free afternoon there last week, guess where I headed…
It was superb! (Or should I say bloody superb?!)
While Chef Bloomfield recommended it with apple sauce, I don’t like crossing the meat and fruit streams, so I went with mustard instead which really gave it a nice pop and played well off the fattiness of the pork.
Forget Gatorade and Power Bars… I hope to find the athletes in London for the Olympics this summer fueling themselves on these!
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