Pat, Author at Hungry Travelers

Pat

Author or co-author of more than 30 books and several hundred articles about travel and food, Pat was an arts administrator, a museum docent, and a tour guide before she embarked on her career as an author.

What a burger! Like the name says…

Posted on January 2, 2023December 21, 2022 by Pat

My friend Patti was incredulous when I told her that I had never eaten a Whataburger. For the uninitiated, that's the signature burger of the chain of the same name. It launched in Texas in 1950. As far as Patti is concerned, few, if any, burgers rival a Whataburger. She was born and raised in Texas, so I might have written off her enthusiasm as local pride. But we share a taste for really good hamburgers, so I was eager to give Whataburger a try when we visited San Antonio. From one burger stand in Corpus Christi, Whataburger now has outposts in 14 states, but none in New England. Transplanted Texans like Patti, who now lives in Whataburger-free Kentucky, often make the orange and white...Read More

Pearl dining stretches from south Texas to the eastern Med

Posted on December 26, 2022December 21, 2022 by Pat

I'm not about to leave New England for San Antonio, Texas. But I have to admit that the apartments springing up in the Pearl neighborhood are sure tempting. It would be a kick to be part of the revitalization and rejuvenation of the Pearl Brewing Company complex that operated here until 1999. And I'd never go hungry. There's a farmer's market every Saturday (above) and enough restaurants, cafes, and bars that I could eat somewhere different once a day for almost a month. Ladino carries the torch for Sephardic cuisine Instead, I settled for an evening of tasting at two of Pearl's newest eateries, both opened in September. My friend Patti and I were especially curious about Ladino (200 E Grayson St. #100; 210-325-6007; ladionsatx.com)....Read More

Food is key to San Antonio’s Day of the Dead

Posted on December 19, 2022December 21, 2022 by Pat

Readers might recall that David and I visited Patzcuaro, Mexico, to be part of the Day of the Dead observances of late October and early November. The trip was everything I hoped it would be — and more. I was heartened and somehow comforted by how naturally Mexicans honor their departed loved ones while simultaneously celebrating life. Folks left favorite foods and drinks at gravesites. Then they headed to the main plaza to eat and drink and embrace life. The experience so resonated with me that I jumped at the chance to join my friend Patti at Day of the Dead observances in San Antonio, Texas, and Santa Fe, New Mexico. We started in San Antonio, where the self-proclaimed largest Day of the Dead celebration...Read More

What to eat at Cincinnati/Northern Kentucky International (CVG)

Posted on January 2, 2022December 20, 2021 by Pat

In the interest of flying stain-free, I usually try to avoid messy foods when I'm in the airport. But I couldn't pass up the chance to try the namesake specialty at Gold Star Chili at the airport serving Cincinnati and northern Kentucky. Chili—most often ladled over a big plate of spaghetti and topped with grated cheddar cheese—has been a Cincinnati specialty since Greek immigrants introduced it in 1922. A century later, Cincinnatians proudly claim chili as a signature food. As food trends come and go, it's always comforting to have a satisfying, filling meal that you can count on. The James Beard Foundation even recognized Camp Washington, which opened in 1940, as one of America's Classics. The Beard list has rarely steered me wrong, so...Read More

Neat is nifty, but stirred into a cocktail might be neater

Posted on December 25, 2021December 18, 2021 by Pat

When I asked folks in the spirits industry in northern Kentucky how they took their Bourbon, the answer was invariably the same. “A healthy pour, neat.” Some admitted to adding an ice cube or a few drops of water to open up the taste. But nothing else. These professionals take their spirits seriously and relish the pure flavor and warm glow of unadulterated Bourbon. Nonetheless, most agreed that Bourbon's star had risen when the TV series Mad Men revived interest in classic cocktails. The spirit is still riding high as a versatile component of today's creative cocktail culture. I'm truly not much of a cocktail drinker, so I never ordered a Manhattan or an Old Fashioned and the weather wasn't cool enough for a Hot...Read More

Bourbon is not just for the glass

Posted on December 21, 2021December 20, 2021 by Pat

Patti and I found good company and good conversation on our trip to northern Kentucky Bourbon country. We also tasted some great Bourbon, but the spirit wasn't always confined to the glass. With its complex bouquet of flavors, it's not surprising that Bourbon complements sweet and savory dishes alike. Following are a few of my favorites. FLAVORS OF FRANKFORT In Kentucky's state capital of Frankfort, distillers used to roll barrels from their warehouses down the streets to flat-bottomed boats waiting to ferry the whiskey down the Kentucky River. A different type of commerce holds sway these days. One night before dinner, I strolled through the historic downtown and discovered a retail district full of local character. Crafts stores featured Kentucky folk artists and an independent...Read More

Bardstown proudly claims ‘World Capital of Bourbon’ title

Posted on December 18, 2021December 10, 2021 by Pat

Patti and I ended our tour of northern Kentucky's Bourbon country in Bardstown. Settled by colonists in 1780, it's the second oldest city in the state. But it doesn't play second fiddle to anyone when it comes to Bourbon. Signs throughout town proclaim Bardstown as the World Capital of Bourbon. Founded a year before the community, the former stagecoach stop of Old Talbott Tavern (Court Square, 502-348-3494, talbotttavern.com), shown above, deems itself the oldest Bourbon bar in the world. Bardstown supports its claim with Kentucky's greatest concentration of distilleries. Eleven distilleries fan out in a twenty-mile ring from the gracious former courthouse that houses Bardstown's Welcome Center. That cluster includes such pioneers as Jim Beam, which was established in 1795. But newcomers keep popping up,...Read More

Getting a clear-headed fresh start on another day of tastings

Posted on December 14, 2021December 6, 2021 by Pat

Even with all the temptations of great Bourbon, I managed to avoid overindulging on my tasting tour through northern Kentucky. But I still like to start the day with a brisk walk to clear my head. In Covington, there's nothing better than a jaunt over the John A. Roebling Suspension Bridge. Popularly called the “Blue Bridge,” it connects the city to Cincinnati on the other side of the Ohio River. The bridge is a short walk from the Hotel Covington. Like the Buffalo Trace Distillery, the bridge is one of Kentucky's National Historic Landmarks—and with good reason. When it was completed in 1867, the 1,057-foot span over the river was the longest in the world. Moreover, it's one of only two bridges by noted civil...Read More

Old Bourbons never die — they just go back on the shelf

Posted on December 11, 2021December 6, 2021 by Pat

Women, I'd been told, are the fastest growing segment of Bourbon drinkers. My friend Patti and I were doing our part for our gender as we sampled our way through northern Kentucky. But men have a special niche in the Bourbon world as collectors of rare bottles. They're often affectionately called ‶dusties″ (the bottles, not the collectors). Brad Bonds (at left above) is just such a guy. In 2020 he turned his avocation into a business by launching the Revival Vintage Bottle Shop (5 East 8th Street, 859-479-2676, revivalky.com) in Covington. ‶I think all the best stuff has already been made,″ he insisted to Patti and me when we stopped in at his storefront. Contrary to the nickname, there wasn't a speck of dust in...Read More

Newcomers enliven tradition-bound world of Bourbon

Posted on December 7, 2021December 6, 2021 by Pat

Kentucky is more than prepared to meet the growing demand for its signature spirit. According to the Kentucky Distillers' Association, production has risen 250 percent since 1999. And it hasn't yet hit a plateau. The state's legacy distillers are certainly doing their share. But as Patti and I were to discover on our tour through northern Kentucky, there's plenty of room for newcomers. NEW RIFF PICKS UP THE BEAT New Riff (859-261-7433; newriffdistilling.com), a family-owned small distillery, was established in 2014 with a plan to follow time-honored practices to maximize flavor. For example, the distillery brews by adding sour mash to the grain bill. It also eschews cold filtration to preserve volatile flavors from the yeast. The operation has two facilities in Newport, just across...Read More