the road | the food | a new direction
It was the late 1800s when a French soldier named Peter Pieri fell in love with a sweet onion on the French Mediterranean island of Corsica. He brought seeds of the onion to Walla Walla, WA where local farmers developed it into the sweet and juicy crop the region is now famous for. Late spring each year, Walla Walla celebrates the unusually mild Allium with the Walla Walla Sweet Onion Festival, the 32nd edition of which will take place next weekend, June 18th and 19th, 2016. Continue reading
The “next generation” Jewish deli DGS, of Washington, D.C., does their own brining, curing, smoking, pickling… as much as possible is done in-house, but the bagels, which really have to be made in a bakery, are brought in. When they opened in 2012 they were unable to find a local bagel of high enough quality to be served with their meats and fish, so they bought par-baked Montreal bagels from St-Viateur and finished them off in-house. This worked just fine except for one thing: they couldn’t make bagel sandwiches because Montreal bagels are too small and the hole is too big. Continue reading
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