Epicurean Expeditions
Exploring Food and Travel DelightsTake a culinary journey with Victor Jung as he explores the latest restaurant, cocktail lounge, and hotel openings in your favorite city or vacation destination. Victor has spent over 20 years in the food & beverage and hospitality sector. Starting from his roots at his relative’s restaurants and bars, he learned all aspects of front-of-the-house and back-of-the-house operations at a young age. Victor is not a classically trained chef or mixologist but developed his style and technique under some of the leading chefs and mixologists in the business.
As one of the founders of The Line Group, Victor has owned, operated, and consulted with many leading hospitality companies since his entrance into the field in 2005. Known as the multiple concept operator behind the highly acclaimed Sons of Essex, Rochelles, Casa Bocado, Escondido, Raven, Opus, and 205 Club in Manhattan’s Lower East Side, Nolita, and Meatpacking district.
Each week, Victor will highlight the Top food and drink destinations in the New York City Metro area and his travels to your favorite vacation destination in the United States, Caribbean, Europe, Asia, and Mexico. You will get the pleasure of seeing these iconic culinary destinations firsthand.
So let your eyes and mind build your appetite as you get the latest updates on the recent food and cocktail trends.
7 of the Best Places to Eat in New Orleans
New Orleans is home to some of the world's best cuisine. The mix of immigrants that established this city has left a lasting impression on the food served here. While New Orleans has a long list of amazing places to eat, we're going to guide you through what we think...
Spirit Brands Expected to Jump in 2021
Chase – This premium potato vodka is made from home-grown potatoes on the Chase family farm in England. The farm-to-bottle spirit is made with 40% ABV. Chase is making a name for itself as a sustainable distillery. The family business started by only selling potatoes and is now changing the trends of producing vodka.
Making the Perfect Polenta
Polenta is a staple of northern Italian cuisine that dates back centuries. Over the years, the dish has transformed. People in the Middle Ages cooked polenta using raw ingredients. The polenta was made with the cream of cut broad beans cooked in oil, onion, and buckwheat or spelled. In the 18th century, cornflour replaced the chopped broad beans. Polenta can take on many roles during the meal. This dish can either be a replacement for bread, a side meal, or complement vegetables, fish, meat, or cheese as part of the main dish. While polenta sounds intimidating to make, but this is far from true. Be sure to avoid these mistakes when preparing polenta.
Where to Find the Best Chili in the U.S.
Few things are more comforting or delicious than a warm bowl of chili. There are several places in the U.S. to get a tasty serving of chili so you can get your chili fix while you travel. Here are some of the best places in the country to include in your chili search....
Legendary NYC Foods You Can Have Delivered
New York City features some of the world’s best food choices. People who are stuck in their homes because of quarantine orders or live far away from the city can have some of NYC’s finest meals delivered to their homes. Here are some of the most legendary NYC foods...
