Taste 4 Travel

About Taste 4 Travel

Trained at the prestigious Restaurant School at Walnut Hill College in Philadelphia, Pennsylvania, Chef Jacqueline Peccina-Kelly, is a professional chef dedicated to providing her clients with the ultimate culinary travel experience.

Hot Cross Buns, Hot Cross Buns!

http://viagravscialisgeneric100mg.accountant viagravscialisgeneric100mg The history of hot cross buns reaches as far back as the Assyrians.  Small cakes were baked and offered to the God, Ishtar; Egyptians honoured their God […]

Food Purgatory During Lent

cheap Keep reading to get out of Food Purgatory!
As a parent, it’s hard to find things the kids will eat during Lent. Fish sticks are […]

Polenta – Italian Peasant Food

store Polenta is one of my favorite traditional Italian staples.
It is an age old comfort food.
I remember the first time I saw our table set for polenta in Bologna.  My grandmother would make a big fuss! She put lots of work and effort in preparing different sauces like Bolognese ragout (sauce), marinara sauce, roasted quail […]

Mad for Madeleines

http://thatarelegit.accountant online canadian pharmacies As I scanned the familiar ingredient list, I was transported back to my apprenticeship at La Forchette restaurant in Wayne. It was there that I first learned to make French madeleines and […]

White Dog and “Brie”

50 Shades of Roux

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    Top 5 Healthy Swaps for a Delicious Year of Eating Light & Dining Right

Top 5 Healthy Swaps for a Delicious Year of Eating Light & Dining Right

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Come Fly with Me

Airports, boy have they come a long way! One of my favorites has to be US Airways Terminal B, Gate B-9 Departures at Philadelphia International Airport! That’s the one that has Vino Volo right there at the gate. Say goodbye to sitting in those uncomfortable chairs! You can pull up a bar stool, sit […]

Chicago, Chicago, That Wonderful Town!

Last time I was in Chicago was 30+ years ago. It was a great town back then, and that made it even more awesome to go back this summer and see it the way it is today. I couldn’t believe how it’s even more improved from where it was thirty years ago!

I have to […]

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