Heber Valley Life

Tag: drink

  • Community Coffee Gratitude

    Community Coffee Gratitude

    If you are anything like me, one of your favorite parts of downtown Heber would be the charming, unique shops that help cultivate the small-town vibes. Whether sun shining, leaves falling, or snow twirling, one cannot help but feel nostalgic while driving down the main street of ‘rural’ Heber that seems to be disappearing. The addition of modern buildings, though exciting, often creates an appreciation for the Heber City buildings of yesteryear. If you make time to take a serious look at some of our historic structures, you might discover the stories of those who built them within the bricks. Many who casually drive by these old homes may not realize it, but today, inside many of them, are community residents trying to preserve the structures and the stories.

    That is how I would describe Shawn McMullen, owner of Everyday Coffee House: a preserver. On the corner of Main and 300 South, inside a 19th century Victorian house, lies an authentic coffee house that seems as if it could have been here since Heber was first established. Everyday Coffee House aims to preserve the authenticity of our community, while at the same time creating a history of its own. The best part being that you and I get to take part in this story.

    Only a few years ago, Shawn held a corporate position that required him to relocate up and down both sides of the west coast. The constant moves and shifts left an empty gap and it was difficult to define where home was. When the 2020 COVID shutdowns spread, Shawn recognized there was no better moment to reimagine his life. Everything slowed down which allowed Shawn and his wife, Becka, to reinvent the life they wanted. A close family friend tipped them off to a small town in central Utah, named Heber City. Shawn shared, “When we came through town, everything was locked down, but still, we managed to have conversations with people here. The people were nice and friendly, and we said to one another ‘this is it. This is where we want to put down roots.’”

    The corporate lifestyle that had taken them so many places was no longer a source of joy in their lives, so they decided to put principle over profit, and pick up life in the Heber Valley. A drive down Main Street revealed historic buildings they instantly fell in love with. Shawn and Becka had a strong desire to not just live in this beautiful valley, but they wanted to be a part of it — a part of the community — and they wanted to create a business that centered on gratitude.

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    With one step into Everyday Coffee House, you’ll realize it isn’t anything like any coffee house you’ve been to before. The coffee house rings with the quiet rustle of books and papers of those working; and the steam rising from a toasted cup of coffee, combined with the quiet hustle of Main Street that seems to be painted onto the windows, signals that all are welcome. “Almost everyone comes together over a cup of coffee or tea, and I wanted to give everyone that experience — the coffee experience.” And, let me tell you, Shawn knows how to create that coffee experience. Shawn has put his all into everything that has gone into Everyday Coffee House. The goal is for everyone to feel that any moment spent there is a moment of serenity, a moment of nostalgia, a moment of gratitude, and a moment of discovery; feelings that are impossible to buy or create, but come from the raw and authentic parts of who we are.

    Everyday Coffee House is a European style café, with only the finest coffees. All the beans are completely organic and single origin to ensure the taste of quality. With a menu full of unique earthy tastes, your senses are sure to be enlightened. For the best experience, Shawn asks that you walk away from everything you know about coffee and allow yourself to drink coffee on the cusp —bold, roasted to the richest flavors, and see the difference it makes. While Shawn has a passion for coffee, his true passion is caring about people and what he can do to help their day go just a little bit smoother. That’s why this is not only a destination for your new favorite cup of coffee, but also the destination for the finest of teas, and the valley’s home-based favorite Dottie’s Kolaches.

    Whether you need a place to work, to relax, to throw a party, or host a gathering, Everyday Coffee House is your destination. The owner looks forward to the future of his business which is to include, monthly tastings, spreading authentic coffee throughout our hometown, and further gathering the community of the Heber Valley. “In five years from now,” Shawn shares, “I would like to see Heber maintain its quaintness and small-town vibe, as well as its ‘Ma and Pa’ businesses,” The very qualities that drew Shawn and Becka to Heber in the first place. “People come here to work, people come here to meet up…and people come here to play.”

    Everything about the coffee house has been done with authenticity and gratitude. Shawn explains, “There was one day we drove through Heber looking for a location to start our business, and I said, ‘None of these will work for me.’ But then we saw this house, and this house looks just like the house that my mom grew up in. This Victorian house reminded me of my grandmother’s home, so I walked up and knocked on the door to ask if I could rent the space.” Shawn’s tie to the house could be why it feels like home when you walk through the doors. He continued to share, “Later I found out that it is a historical building; it was the first mayor of Heber’s home and is registered on the national registry as the ‘James Clyde House.’” The history of the house is important to Shawn and he has dedicated himself to putting something in it that is unique, small-town, and speaks to the destination of Heber City.

    Come visit Everyday Coffee House, enjoy the culture of this small-town coffee house, and don’t be surprised if your new favorite pastime is watching the snow fall through the windows of that 19th century Victorian home, with a delicious drink warming your hands.

    People come here to work, people come here to meet up… and people come here to play drop in and say, hello!  312 s main, Heber City – just south of Heber City park –

  • Fall Harvest Mixology

    Fall Harvest Mixology

    Fall Harvest is that special time of year where outdoor activities start to have a snap of chill in the air, and being social takes on new life indoors once the outside fun ends. The Wasatch Back has plenty of space to take your friends for a cocktail or mocktail happy hour with plenty of small bites to compliment your drinks. Our favorite places to snag a drink in this ole’ town are many, but you can just as easily make your favorite concoction at home with some ingenuity and in-season fall ingredients. Here are a few concoctions for you to try at your next gathering!

     

    The Autumn Brunch

    Fresh Stone Fruit Bellini Mocktail

    1. Peel and chill a variety of stone fruit (we love yellow and white peaches, plums in all colors, and white nectarines). You will need approximately one half cup of fresh fruit per serving.
    2. Puree in a blender until just combined. Spoon puree into the bottom 1/3 of your serving glass.
    3. Top with sparkling white grape juice or natural flavored sparkling water.
    4. Garnish the glass with your favorite fall fruit.

    To turn your mocktail into a cocktail, use your favorite champagne or Moscato wine in place of the sparkling grape juice.

     

    The Romantic Picnic

    Spiced Apple & Pomegranate Mock-Ole’ Fashion

    1. Warm ½ cup of pomegranate juice with 2 ½ cups of spiced apple cider.
    2. In a shallow dish, mix ½ cup granulated sugar with ½ teaspoon of ground ginger and ¼ teaspoon of ground clove. Wet the rim of the glass with an orange wedge and dip the rim into the sugar mixture.
    3. Pour the warm mocktail into the glass and garnish with the orange wedge using a toothpick with a cherry on top.

    To create the perfect cocktail, add a splash (1 ounce) of your favorite whiskey and a few dashes of bitters.

     

    The Autumn Dinner

    Cranberry Rosemary Martini Mocktail

    1. Freeze fresh cranberries with a few needles of rosemary in sparkling rosé grape juice.
    2. In a shallow dish, place sanding sugar with fresh rosemary, add a pinch of salt, and muddle together.
    3. Wet the rim of your glass and dip in the sanding sugar mixture.
    4. In the martini glass, place 2 ice cubes and pour equal parts cranberry juice and white peach juice.
    5. Garnish the glass with white grapes using a toothpick.

    To add a bit of ‘warmth’ to your evening add a splash (1 ounce) each of your favorite vodka and floral liqueur, such as St. Germain.

     

    Feeling more like a night on the town? Gather your friends and visit some of our favorite local haunts: The Owl Bar at Sundance, Melvin’s Public House, Afterword, Hideout Steakhouse, Midway Mercantile, The Pub at Zermatt, The Corner Restaurant, Spin Café and, The Lakehouse at Deer Creek.

  • The Resurgence of Upscale Dinning

    The Resurgence of Upscale Dinning

    If you were to ask chefs around Anytown, USA, pre-pandemic, how they were feeling — most would tell you, “I’m tired. I’m not sure it is worth it anymore.” Prestigious food magazines such as Food & Wine and Fine Dining have written articles over the past two years expressing the consensus that Chefs have been struggling to fight what we affectionately call “the crush”. The crush is the predominant demand to stay relevant in the ever-changing world of trends and the newest “Best Of” list that seems to take on a life of their own within the restaurant community. I am willing to bet you can ask any chef why they made the culinary arts their career space, and they would answer, “Because it’s fun and it’s the only way I know to live.” Truly, being a chef is one of the only professions you can make a career out of using both your creative and analytical sides of the brain. Chefs are wonderfully enigmatic and delightfully inventive! As we have spent summer getting reacquainted with our surroundings, Chefs have quietly been emerging from shutdown and finding their love of cooking again.

    Locally around the Heber Valley, there is a tangible feeling of renewing and resurgence happening. The secret to knowing when a chef is happy is when you see them use in-season ingredients, and with the fall harvest just around the corner (and happening now), chefs are welcoming you back with more than open arms. I took the liberty of matching my colleagues’ ques by quietly visiting their tables to taste their love languages — a gorgeously crafted and tenderly rendered meal.

    Autumn in a chef’s kitchen is the most vulnerable time of year where patrons taste the height of technique married to the freshness of Mother Nature. Nothing is truer than the meals I experienced at Afterword, The Lakehouse at Deer Creek, and Midway Mercantile. Let’s get started!

    The Lakehouse at Deer Creek is new this year, and Anissa, their front of house, is as inviting as the views. My meal was more than transformative — it has landed itself in my Top Ten Places to Eat — out of any meal I’ve had in the last ten years. I keep a running list, to be sure. I indulged in trying a bit of everything, but Chef Stanger outshines herself by letting the local and seasonal ingredients of her youth do all the talking. The Ute Blue Corn Tostadas and Farmstead Salad were heaven. For the main course, I sampled the Grilled Wild Block Island Swordfish and the Cast Iron Seared Tenderloin. My goodness, please make a reservation immediately and tell Anissa, Heber Valley Life’s Chef about Town sent you. The phrase “dining experience” does not encompass the treasure this place brings to Heber.

    Midway Mercantile was a delightful find for me. The unassuming storefront gave me an inquisitive nod when I put this gem on my list, and I’m so glad I did. I spent a fairytale evening feeling entirely “food famous” by sampling their menu. I am confident I could eat their Roasted Bacon Wrapped Dates for any meal by themselves, but the Cornflour Calamari and Olsen Lamb Shepherd’s Pie helped me understand why Midway is considered the “Little Swiss” of Utah. Authenticity probably doesn’t quite do those flavor profiles justice. My main course was sinful, really. The Scottish Salmon with hearth-roasted vegetables was the elevated version of classic comfort food and the Crusted Alaskan Halibut was fusion perfected in its little curry bath. My Heber friends — shake hands with Midway via the Mercantile for date night!

    Spending a fairytale evening in Heber is absolutely doable by way of Afterword. Located right on Main Street, Afterword feels like you are walking into a gated backyard of some nostalgic Victorian homestead during the settling of Heber itself. I did not scrimp on my experience here. Being a Southern girl, I immediately and without hesitation ordered the Buttermilk Biscuits, just because. I was not disappointed — so reminiscent of what Papa Pinky (my great-grandpa) used to bake for Sunday supper every week. Their Fire-Roasted Lamb T-Bone Bites should honestly be made into a lollipop flavor; they are that delicious, and combined with the Roasted Beets and Peas Salad, I could have stopped there. For my main dishes, I could not pass up the chance to try the Roasted Idaho Trout, of which I added the Collard Greens and the Niman Ranch Sirloin with barley risotto, in a word, melted — just melted as I tasted every bit of flavor. Chef Harris is a true star in his own right, but I can taste the likeness of Jean Georges technique, and I’m here for it.

    Summer is coming to a close, and autumn is ready to take over. Our Wasatch Back chefs are happy and feeling reinvigorated with their harvest. As a chef, changing our menus with the season is like celebrating a romantic anniversary with our culinary craft. We use fall as our hallmark card to ourselves and to you, our patrons. Go celebrate with all your favorite places in town!

  • Chef About Town

    Chef About Town

    Keep an Eye Out For These Meals on Wheels and Grab a Bite This Summer
    Cucina Rustico · Taqueria Los Cunados · Yalla Food Truck

    There is something nostalgic about eating outside during the summer. Where I come from in the South, bare feet and something in your hand as you run through a park or sit at a ball game is the quintessential, hallmark movie moment that come to life. I think this is what I love most about tasting my way through the Wasatch Back; it reminds me that great food and good-hearted people make a community shine. Come with me as I taste my way through what I have affectionately called “My Heber Food Truck Summer.”

    CUCINA RUSTICO.

    Frank and his amazing pizza!

    If you haven’t tried Frank’s pizza at his Cucina Rustico on wheels, please immediately stop what you are doing and treat yourself. My first experience with the food truck scene in Heber was with Frank. I was new in town and wanted to get something quick. As a chef, I love mixing ingredients and flavors. As a new body in Heber, I had social anxiety over knowing where to go for a simple lunch. I found Cucina Rustico online and instantly fell in love with the array of ingredients I could mix and match on my wood-fired pizza. I ordered The Franco, but added black olives, because who doesn’t love olives, but I tell you — as soon as I put that first bite into my mouth, I was instantly transported to culinary school where my classmates and I would stay late in the kitchens making pizza and scrubbing stainless steel countertops. The power of that bite made me feel welcome; like I belonged in Heber and to the untrained eye, I’m sure I was just another customer that Frank looked at and said, “Interesting combination on your order.” But to me, as I walked back to my office, I had a few tears roll down my cheek, knowing that as overwhelmed as I felt breaking into a new job in a new city, I had a moment of feeling right where I belonged.

    TAQUERIA LOS CUNADOS

    Authenticity in every taco bite!

    A little-known fact about this chef about town (me) is that I was raised by a Cuban stepfather. I can remember at the tender age of three meeting my Abuela (Grandmother) and smelling empanadas and tacos al pastor coming from her kitchen, and how every meal was served with a very strong Cuban Café for my Abuelo (Grandfather). That memory is a reality for me every time I eat at Taqueria Los Cunados! I’m sure they don’t really know me over there, but I know them. My first dish was their fish tacos with lime. You cannot help but feel the spice in combination with the freshly squeezed lime run up into your nose as you take your first bite, and to tell you the truth, that first bite carries on with each one thereafter. Their Tacos al Pastor taste every bit as amazing as my Abuela’s, and that is saying something. Summers in Miami, inside of Little Havana where my grandparents lived, could not compare to the call of this unassuming taco truck, but please know — you can find me there ordering a little of each and every taco just because!

    YALLA FOOD TRUCK

    I might just be in love!

    Give this happy chef a great sandwich, and I just might love you forever. Enter, please, on the scene, as one of the best newcomers to the crowd, Yalla’s Food Truck with their addictive Middle Eastern cuisine. I honestly did not know where to start first when I paid them a visit. I wanted to sample it all. I tend to be a little stealthy when I try new places to eat. I want to experience everything from the food quality to the service to watching other customers order and enjoy their meals. When I first went to Yalla’s, I just people watched. Customers were genuinely enjoying their food, and there was a line to order. I noticed that no matter which side of their truck you were on, it smelled enticing, and the spices drew me in. I ordered the Sabich Baguette and Falafel Bowl. May I just mention on its own a well-deserved shout-out to…the eggplant! Oh goodness, even as I write this, my taste buds remember how delicious and perfect that eggplant was. Delightful! The falafel was tender and aromatic, as it should be — it could stand as a meal itself, but surprisingly I did not need to add anything to these delicious little treats to enhance the flavor. I became so wrapped up in my experience of tasting the food; I truly lost track of time. In this visit, I had my daughters with me, and needless to say, it was a fight even to get enough of a taste to write about it. I think my favorite cap to my jaunt into another part of the world was the Hummus. It was so creamy and refreshing — not overwhelming—all in all, a magical tasting experience for this chef.

    IT’S A WRAP!

    In the words of one of my favorite mentors in this space, Chef Thomas Keller, “A recipe has no soul. You, as the cook, must bring soul to the recipe.” In the words of this chef about town, the chefs at Yalla’s, Taqueria Los Cunados, and Cucina Rustico do just that!

  • Taste The World At Global Grill

    Taste The World At Global Grill

    In a time when people are traveling less, the Heber Valley has a new little gem providing a huge variety of worldwide flavors. Global Grill is just that — a global food experience unmatched in the area. Their slogan “Come Taste the World” says it all.

    The unique menu is listed by the type of food, but also by origin. Patrons can order a bowl from Japan, India, Indonesia, or Cuba. Pasta dishes are available from Italy, Argentina, Thailand, and Mexico. Burritos are listed from four different areas of Mexico: Cancun, Zacatecas, Michoacán, and Sonora. Burgers celebrate ingredients from Korea, America, Mexico, and Persia. And there is a variety of multicultural kids’ meals and desserts too. There are even daily specials to add a little more flavor, from Polynesia, Greece, and the Gulf Coast!

    Owners, Rick and Elizabeth Moreno created the concept, and the menu, specifically for the Heber Valley. They looked at what was already available in the area, and they decided to create something entirely different. “I created the menu this way because I can see people two to three times a week,” explained Rick Moreno. “Today, you may want an authentic Mexican burrito, but tomorrow you may want Indian food.” The same idea applies to an office lunch setting. “They come in, and they can get a burger, and they can get pasta, and everyone’s happy,” said Moreno.

    The Moreno’s are well-versed in the restaurant business. “I’m a chef,” said Rick. “My background is in restaurant executive management. My family has had restaurants since 1951 back in California.” Moreno also worked for large companies, such as Hilton Corporation, to gain even more experience. He also created restaurants, menus, and bars for casinos in Montana before moving here.

    Elizabeth has been working in restaurants since 1999. She was a sous-chef at the former Mayan restaurant in Sandy. In fact, that’s where they met. Rick was creating recipes and consulting for the massive, cliff-diver restaurant.

    “[The Mayan] could seat a thousand people, and had three levels of kitchens,” Rick recalled.

    One night, Elizabeth was the kitchen supervisor over multiple cook lines. The restaurant was so big that they had eight cooks for each line, so 24 cooks total. The servers were complaining that the food service was getting slow. Finally, Elizabeth went to the cook line, moved all the cooks out, and started preparing the food by herself. Rick shared, “The servers were saying, ‘tell her to slow down. We can’t keep up with her!’”

    “They needed their food right away, so that was my mission,” laughed Elizabeth. Originally from Sonora, Mexico, Elizabeth learned from Rick’s mother, who ran a restaurant in California, and shared her recipes with Elizabeth. She has also worked for Chevy’s and Café Rio.

    The couple lived in Utah during the 2002 Olympics, and during that time, Rick created the restaurant Guru’s Cafe with two partners in Salt Lake. They eventually had four locations. His original recipes were used at the restaurants. The Food Network even did a show on Guru’s, where they showcased one of Rick’s recipes.

    Recently, the Moreno Family was living in Montana until they unexpectedly relocated to the Heber Valley last year. They had planned to move to Texas, moved their RV there, and then went back to Montana to pack. The couple’s older daughter was already living in the Heber Valley, and they decided to stop for a visit on the drive back to Texas. While visiting here, the Moreno’s found their current restaurant location and decided to stay. They created the Global Grill, opened in December 2019, and then the COVID pandemic hit. While it has slowed down the business, Global Grill is going strong. The food is full of variety and flavor, and the portion sizes are huge. Rick explained, “I did [large portion sizes] purposely because I wanted to make sure that,  everyone’s getting the value for their money. And most people take part of it home.”

    He continued, “We also have family meals. People can call us every day and ask for an Indian family meal, burrito, or whatever. We have two sizes; small is for four to six people, and large will feed ten to twelve.”

    “Just like our portions for our bowls,” Rick said, “We made sure that our family meals are huge.” Value for the money is a priority for the Morenos. “I hate to go somewhere and get a little disappointed with the food portions.”

    It’s not only the portion sizes that keep bringing people back. The food is all made fresh, in-house. And many of the recipes can be modified for those with dietary concerns. 90% of the menu can be served gluten-free, and 50% can be made vegan. They will also have alcohol available soon.

    The food variety found at the Global Grill is unmatched. “Besides our core menu, we feature other countries as specials,” Rick explained. “We do Russia one day, and we do stroganoff, and then we do Swedish meatballs. On Saturdays, we do Polynesian. Every Tuesday is Taco Salad, and Thursdays is the Greek Gyro Platter…Fridays is the Captain’s Platter.” said Rick.

    In addition to the meals, the Global Grill has two core desserts; tiramisu and tres leches cake. However, they also have other desserts available, such as chocolate tres leches, cheesecake, carrot cake, and tropical bread pudding. “The main ones are always tres leches and tiramisu, but I change sometimes,” explains Elizabeth. One day, Rick suggested that Elizabeth offer to make whole cakes, and “now she makes so many of those cakes!” said Rick. “It’s like a bakery too!”

    The Global Grill also does catering, but not just this menu. “Because of my background in large casinos, I can do anything. Literally, we can do carving stations or whatever. We can do any country and anything that they want,” Rick explained. “I’ve catered from 15 people to 1000 people.”

    The Global Grill fills a niche that the Heber Valley has been missing. And the Morenos are confident that the concept would be a success in other places too. They are preparing to create additional locations for the unique restaurant. Rick shared, “Right now, we’re ready to license them. If someone wanted to do one in Park City, or somewhere else, they could.”

    “We’re still trying to do that uphill climb because of COVID, but we see the light at the end of the tunnel,” said Rick. “We are very thankful for the support they’ve given us here in Heber. Everyone’s responded really well to the food, and the locals here have been good to us. They keep coming in and supporting us, and we want to say thank you. We appreciate that. Especially being the new guys.”

  • Holiday Traditions

    Holiday Traditions

    The crisp fall air brushes against our mountains, painting them with vivid oranges, yellows, and reds. Cornstalks rustle, and the nutty smell of squash, burning ditches, and cinnamon awaken our senses. Autumn arrives, ushering in anticipation for the Holidays — and the foods that come with them.

    Food sustains life and nourishes our bodies, but food also sustains cultures and nourishes our identities. Food is generally at the center of all we do. Foods are symbolic in our religious rituals and associated with specific celebrations. Our food preparation can be sacred, an exact science, a lesson in chemistry, or just some good ole’ fashioned fun — with a pinch here and a dash there! Creating delicious dishes binds friends and families together — or, if you’re on a cooking show, it can turn into a hellish-battle!

    Conversations, stories, history, and heritage are shared — traditions are passed down, and new ones are created — all while we gather around food.

    As we prepare to enter the Holiday chaos, it might be fun to learn a bit about the foods used in celebrations around the world. We invite you to sit back, relax, read for a moment — or two — then take a deep breath, exhale, and prepare to dive into whatever your Winter season looks like (don’t forget to pack a snack).

    While some people carve pumpkins for their October 31 celebrations, residents of Oaxaca, Mexico, are preparing to celebrate Noche de Rabanos (Night of the Radishes). This tradition takes place on December 23 and has been practiced for over a century. Large radishes (upwards of six pounds) are grown and harvested specifically for the event. The radish artists can spend days creating and carving their masterpieces, many of which display nativity scenes, animals, or Mayan imagery. The best radish carver can receive a cash prize worth thousands of pesos (hundreds of USD).(https://www.wvpublic.org/news/2018-12-20/holiday-food-traditions-are-as-much-about-connection-as-eatin)

    The week-long celebration of Kwanzaa (December 26-January 1) is full of dancing, singing, gift exchanging, and culminates in a large feast. Catfish, collards, macaroni and cheese, jerk chicken, gumbo, and accras (Caribbean fritters), have become traditional foods used during the festivities. (https://www.africa.upenn.edu/K-12/Kwanzaa_What_16661.html)

    The Feast of the Seven Fishes is a Southern Italian tradition celebrated on December 24. Whether you’re celebrating in North America or Italy, you won’t find seven specific types of fish being served. Think of it more as a seafood celebration. Typical fish used include: baccala (salt cod), frutti di mare (shellfish), capitone (eel), calamari (squid), scungilli (conch meat) and vongole (clams). Fried vegetables are also a popular accompaniment to the fish. Traditionally, the feast takes place in the morning’s early hours, after midnight mass. “Then it’s time for dessert, which may include biscotti, panforte, pandoro, and panettone.” (https://www.italiarail.com/food/feast-of-the-seven-fishes)

    Worldwide, it is Jewish tradition to eat matzah on Passover, and apples dipped in honey on Rosh Hashanah. During Chanukah (Hanukkah), eating traditional oily foods such as latkes (fried potato pancakes) topped with applesauce or sour cream, and sufganiyot (deep-fried doughnuts) or other kinds of fritters, is in homage to the miracle of the oil that burned for eight nights instead of one. (https://www.chabad.org/holidays)

    Midnight snacking takes on a whole new meaning if you are celebrating New Year’s Eve in Spain. Apparently, eating one dozen grapes at midnight isn’t just a tradition — it’s a serious superstition. On Noche Vieja (Old Night), it is customary to stay at home until the clock strikes twelve. Families and friends gather around their bowl of lucky grapes (uvas de suerte) and wait to hear the chimes ringing from the Real Casa de Correos in Madrid (broadcasted via television across the country). The bells toll twelve times — one for each month. With each chime, you ‘pop’ a grape into your mouth — and probably try not to choke — or laugh. If you eat them all, you will have good luck in the new year. (https://www.donquijote.org/spanish-culture/holidays/nochevieja/)

    This next dish sounds delish! Lechón (Spanish for roasted suckling pig) is one of the most popular dishes in the Philippines and many Latin American countries. The pig is usually stuffed with lemongrass, tamarind, garlic, onions, and chives; it is roasted on a large bamboo spit over an open fire. Lechón is traditionally served whole on a platter at celebrations like weddings and Christmas. It is often served with a thick, rich liver sauce cooked with sugar, fresh herbs, and vinegar. (https://www.tasteatlas.com/lechon) I don’t know about you, but all this talk of food is making me hungry!

    If you need to stop reading and make a food run — go for it — I get it! There are a few more unique victuals to share, but then I think we should go to work on creating our own traditional cuisine and get some food in our bellies!

    Onward — we go!

    In many European countries, you will see processions of girls dressed in a white dress with a red sash, wearing a wreath with candles upon their heads, singing, and carrying Saffron Buns in celebration of St. Lucia on December 13. In Greece, many fast before the holidays, and when Christmas arrives — they go all out — after they break their fast. One of the more popular traditional foods served is Melomakarona, a sweet, honey-soaked cookie topped with ground walnuts. Of course, there’s always the traditional Plum or Figgy Pudding from the UK, Danish Kransekake or Almond Wreath Cake, and all the marzipan, chocolate, red cabbage, and roasted goose from Germany. In Australia, Christmas and New Years are smack dab in the middle of Summer! They celebrate by throwing whatever they feel like on the barbie (grill for the rest of us mates) and enjoying seafood, cold cuts, alcohol, pavlova, and trifle, just to name a few, along with a challenging game of cricket. Here’s an interesting tidbit. According to BBC, for 40 plus years, many Japanese families have gathered around a KFC ‘Party Barell’ for some finger-licking-good chicken as part of their Christmas celebrations — bet you didn’t see that one coming.

    Food is an extension of who we are. Regardless of culture or religion, food is an integral part of life celebrations across this beautiful globe we call home. Food unites. Where ever you are in the world, and whatever you celebrate or don’t celebrate, whether you’re honoring a generations-old tradition or creating new ones; this winter season, we invite you to come, gather — eat and enjoy!

    Gather your kids, friends, and family to discover different cultures and the food they eat. Try out a few new recipes, and prepare them together. Participate in a festivity you’ve never celebrated before. Eat new foods. Share and create a new tradition!

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