The Traveling Foody – Chocolate Cake with Raspberry Sauce

We have an obligation to share our wonderful chocolate cake with raspberry sauce photo with you.  We are fortunate to be on the Chef’s right side.  The team at Silver City Brewery go above and beyond with their creations.


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The Traveling Foody – The Wagyu Experiment

As many know, each year in the great Western Washington, traditions and festivals arrive to celebrate Scandinavian culture and traditions.  As you all know the Traveling Foody family loves hosting gatherings regardless of size.  This year our great friend, amazing painter and foodie enthusiast (John Hunter) came over to the property to help experiment with various dishes.  The fusion that went was created was a fusion of Japanese, Korean, French and Bavarian. For the Japanese we went with Wagyu.  For the Korean we went with side dishes such as marinated spinach, kimchi and cucumber salad with various spices for the Wagyu; and for the French influence we created numerous sandwiches on baguettes.  All these delicious treats were complimented very well with traditional Bavarian ales. 

For those who are unaware of what Wagyu is; it’s a Japanese cow.  There are many different breeds of the cow and their meat is known for its quality and marbling uniqueness.  Wagyus contain a greater percentage of omega 3 and 6 fatty acids than other beef.  Due to the fluctuating topography of Japan, diverse breeding and feeding techniques have been adopted.  Techniques such as massaging the cow and adding beer or sake to their feed contribute to the characteristics of the Wagyu.  In the United States we tend to breed Wagyu with Angus giving you an American style of Kobe. 

The Wagyu we were able to obtain was from the Skagit river ranch.  Boy oh Boy it was so beautiful.  You could just eat it raw!  So we ate a little.  We had to try a little bit raw and it was great dipping it in a soy sauce and sesame oil.  Below you will see the various sandwiches John and I built for this wonderful experiment.  If you get a chance, try Wagyu.  It’s what’s for Breakfast, Lunch and Dinner!

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Here is a photo of my Wagyu ecperiment.

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This is John’s Wagyu experiment.  He even has some Kimchi and the marinated cucumbers in the shot.

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John has the right idea after that meal.

Remember to love and honor your food and your friends.

-Damien – The Traveling Foody

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The Traveling Foody – Publication Announcement

Good day all you Traveling Foody fans!  As many of you know we wrote a fun and entertaining cook book last year called Around the World in 80 Recipes and it’s been quite the journey getting the word out to the world. This book has been revised and re-issued to ensure our recipes reflected most accurately the native tongue to each respective region.  Today we are excited to announce the release of our second book, Foodie Pets!  

Continuing the trend of providing extensive research and pertinent information, we strove to include as many common pets as we could think of including dogs, cats, birds, fish, goats and many more that may surprise you. One of our goals in this book was to bring awareness of your pet’s diet to the community through education and fun fare. We hope you will you enjoy time spent with your foodie pet making these meals and feeding them what they deserve.  Most of the recipes are very quick and simple to make and will put the smile on your pets face that you love so very much.

Foodie Pets: Amazon and Createspace

Around the World in 80 Recipes: Amazon and Createspace

We know you will enjoy both books tremendously.  The Traveling Foody family thanks you for all your support over the years and we have many exciting projects we will be bringing to you and your family in the near future.

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The Traveling Foody – Edible Flowers

Welcome travelers and Foody fans to another Traveling Foody blog.  Spring is upon us and we have been prepping the garden for some wonderful vegetables and fruits.   One of the major changes in our food this year was getting supplies for free and using recycled items as planters to hang.  Lucky for us we live around farms just outside the city.  Our big freebie this year is fertilizer from a local horse ranch. That combined with more worms, I think we will have a great year.  We are so fortunate to have a space where we can grow a wide variety of fruits and vegetables, many of which are used to trade with others and as gifts to other families.  It’s a wonderful thing to be able to give the gift of food you have so passionately and lovingly grown.

For the past few months, edible flowers have been coming up in various conversations.  It all started with a phone conversation I had with my grandfather.   He was telling me stories of his grandparents making wine and salads out of dandelions when he was growing up and this got the Traveling Foody family thinking of other edible flowers.  With many country’s economic status being in a downward spiral, you can’t beat the freebies that Mother Nature provides us with.  Another wonderful aspect of edible flowers is that they transform common food into a colorful journey.  The colors and tastes provide our foods with excitement and contrast.

Here are a few tips on edible flowers.  Please take the time to do a bit of research on when and what part of the plant you can eat.  We know that you’ll find it very interesting and historic. Following  are a few following plants you can eat:

Note:  Please read up on each plant.  There are stages and levels of consumption that you could become sick from.   Please make sure you research when to harvest and if you are allergic to any of these plants.  Some of these plants there are particular times and way to cook them.

Flowers you CAN eat:

  • Tuberous Begonias
  • Wax Begonias
  • Calendula
  • Carnations
  • Chrysanthemums
  • Clover
  • Cornflower
  • Dame’s Rocket
  • Dandelions 
  • Day Lilies  NOTE: Many Lilies contain alkaloids and are NOT edible. Day Lilies may act as a diuretic or laxative; eat in moderation.
  • English Daisy
  • Apple Blossoms  NOTE: Eat in moderation as the flowers may contain cyanide precursors. The seeds of the apple fruit and their wild relations are poisonous.
  • Banana Blossoms
  • Citrus Blossoms
  • Elderberry Blossoms  NOTE: All other parts of this plant, except the berries, are mildly toxic! They contain a bitter alkaloid and glycoside that may change into cyanide. The cooked ripe berries of the edible elders are harmless. Eating uncooked berries may cause nausea, vomiting, and diarrhea.
  • Fuchsia
  • Garden Sorrel
  • Gladiolus
  • Alliums
  • Chive Blossoms
  • Garlic Blossoms
  • Angelica
  • Anise Hyssop
  • Basil
  • Bee Balm 
  • Borage 
  • Burnet 
  • Chervil
  • Chicory
  • Cilantro/Coriander 
  • Fennel 
  • Ginger 
  • Jasmine  NOTE: The false Jasmine is in a completely different genus, “Gelsemium”, and family, “Loganiaceae”, is considered too poisonous for human consumption. This flower has a number of common names including yellow jessamine or jasmine, Carolina jasmine or jessamine, evening trumpetflower, gelsemium, and woodbine.
  • Lavender NOTE: Do not consume lavender oil unless you absolutely know that it has not been sprayed and is culinary safe.
  • Lemon Verbena
  • Marjoram 
  • Mint 
  • Oregano
  • Rosemary 
  • Safflower 
  • Sage
  • Savory 
  • Thyme 
  • Hibiscus
  • Hollyhock
  • Honeysuckle  NOTE: Berries are highly poisonous – Do not eat them!
  • Impatiens 
  • Johnny-Jump-Ups
  • Lilac
  • Linden  NOTE: Frequent consumption of linden flower tea can cause heart damage.
  • Marigold Nasturtiums
  • Pansy 
  • Peony
  • Primrose 
  • Roses 
  • Sunflower
  • Tulip Petals NOTE : Some people have had strong allergic reactions to them. If touching them causes a rash, numbness etc. Don’t eat them! Don’t eat the bulbs ever. If you have any doubts, don’t eat the flower. 
  • Vegetable Flowers: NOTE: Avoid – the flowers of tomato, potato, eggplant, peppers.
  • Asparagus.
  • Arugula 
  • Artichoke
  • Broccoli Florets
  • Corn Shoots 
  • Mustard  NOTE: Some people are highly allergic to mustard. Start with a small amount. Eating in large amounts may cause red skin blotches.
  • Okra 
  • Pac Choy
  • Pea Blossoms  NOTE: Flowering ornamental sweet peas are poisonous – do not eat.
  • Radish Flowers 
  • Scarlet Runner Beans
  • Squash Blossoms
  • Violets 
  • Yucca Petals 

The most freely available to the planet is the dandelion.  Like many others dandelions are filled with nutrients such as b vitamins, vitamin C, E and k and beta carotene.  They also contain the minerals iron, calcium, magnesium, sulfur, phosphorus and zinc.

Using the Dandelion

  • Use the spring leaves for a salad.  You may also us the bud before it blossoms and has a larger stem.
  • Dry the leaves for making tea.
  • Fresh leaves are good for juicing.
  • Use the flower for salads
  • Dandelion wine
  • Jelly
  • Cookies
  • When the plant has matured, you can dry and roast the root then grind for a coffee substitute. 
  • Roots can be boiled to make a nutritious tea.

Dandelion Greens with Olive-Oil Dressing

Serves 4-6



  • 1/4 Cup extra-virgin olive oil
  • 2 Garlic cloves, thinly sliced lengthwise
  • 1/4 Cup sliced almonds
  • 1/2 Cup golden raisins
  • 2 Tablespoons Sherry vinegar
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 Pound Spring dandelion leaves


Heat olive oil in a 10-inch heavy skillet over medium-high heat.  Then cook garlic and almonds, stirring frequently, until pale golden, about 2 minutes.  Add raisins and cook, stirring, until garlic is golden and raisins are plumped, about 1 minute.  Remove from heat and combine vinegar, sugar, salt, and pepper.

Pour hot dressing over dandelion greens in a bowl, tossing with tongs to coat.

Thank you all for stopping buy and look out for the release of our Foodie Pets book in a couple weeks.

-Damien – The Traveling Foody

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The Traveling Foody – Super Bowl Party Fun Time Extravaganza

Welcome travelers and food lovers to this week’s blog.  It’s not just another day in America.  It’s Super Bowl time.  For those of you that are not up to speed on what the Super Bowl is, it’s the final winner take all game for the National Football League.  The Super Bowl parties have grown to a scale of hundreds of millions of viewers.  Why?  For the game?  For the funny commercials?  Or is it the entertainment?  The Super Bowl party is one of the major entertaining parties of the year.  The fans, commercials, food.  Oh yeah… There is the game to.  The great thing about this type of party is that it’s relatively easy going for the host(s) and the guests.  So don’t hold back on the TVs in every room and the copious and various types of food and drinks. The high strung competition level during the Super Bowl brings out the best in everyone.

Food Tips:

  • Do as much as you can ahead of time as you can.  This will give you more time to entertain.
  • Raw vegetables are a healthy choice and easy to prepare.
  • Finger foods are a hit and can be prepared the day before.
  • Crock-Pots are a great way to keep food warm.
  • Chicken wings are always a fan favorite for the party.
  • A nacho bar is a tasty and an inexpensive treat to feed the crowd.

As requested by the Traveling Foody family and friends we will be providing the party goers with elk meatballs.  One will be with a cranberry chili sauce and the other with a root beer bbq sauce.  Both are very special and very yummy.  Below is the recipe for the elk meatballs in cranberry chili sauce.  You can make the root beer bbq sauce the same way by combining 1 part of your favorite root beer and 1 part bbq sauce. This recipe and others can be found in our book Around the World in 80 Recipes, which can be purchased at in both hard copy and Kindle formats.

Elk Meatballs with Cranberry Chili Sauce


  • 2 lbs Elk meat or combine 1 lb ground elk and 1 lb ground pork
  • 2 eggs, lightly beaten
  • ½ cup dry Italian bread crumbs
  • ¼ cup onion, finely chopped
  • 1 Tablespoon catsup
  • 2 Tablespoons Worcestershire sauce
  • 1 Tablespoon dried basil
  • 1 Tablespoon salt
  • ¼ Tablespoon pepper 

Sauce Ingredients

  • 1 (10 oz) Heinz Chili Sauce
  • 1 (10 oz) Ocean Spray Jellied Cranberry sauce


In a bowl, combine meatball ingredients; mix well.  Shape into 1-inch balls.  Place on rack in shallow roasting pan.  Bake at 350°F 10 to 15 minutes.  Remove meatballs.  

Combine jelly and chili sauce in 3-quart saucepan.  Cook over medium heat until jelly is melted, stirring to mix well. Add meatballs. Simmer for ½ hour on stovetop or place in crockpot on high for 1 hour or low for 2 hours.

-Damien – The Traveling Foody

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The Traveling Foody – North Oregon Coast Unveiled

Welcome wonderful travelers and food enthusiasts to this week’s blog.   This week we visited some amazing towns on the North Oregon coast.  Between the diversity of the culture and of the coastal line, the coast does not disappoint.  The winter time is a wonderful time to visit the Oregon coast.  Not only is it off season but, the beach offers an array of visual stimulation.  The ocean has drastic features that will insist that you are watching.  The weather was mild during our visit.

We first arrived at our wonderful cottage at the Hillcrest.  The main reason we stayed at the cottage was it’s location to Broadway and the beach.  I didn’t want anything right smack in the middle of everything and we were not disappointed.  Even though the cottage was not directly on the beach it was a small block away.  The staffs at the Hillcrest are amazingly accommodating.  They offered us a few tips at some foodie places and were spot on.  Although, there are many places to stay on the prom in Seaside, there are few that give you that old style 1970’s beach apartment feel.  You know, the type of “Three’s Company” vibe and structure where in one of the two bedrooms the closet has a doorway to the closet in the living room.

Our trip takes us through Seaside, Ecola State Park, CannonBeach, Oswald State Park, through Wheeler, Tillamook Bay and into Tillamook.  Seaside is a popular destination with travelers and food and family attractions throughout the year.  One of the many highlights was waking up about 7am, drinking a cup of coffee, and walking on the beaches while watching the sunrise.

Bumper what? Bumper cars! That’s right.  Bumper cars.  Funland facilitates indoor electric bumper cars which twist this way and that.  Funland hosts hundreds of games to choose from and some really good pizza. Over 21?  Have a beer!  The 12 year old in you will come out when visiting Funland…. Either that or the good beer kicked in.

Ranked at seven on the Travel Channels “World’s Best Beaches,” CannonBeach is unlike most beaches in the world.  The beach is flat and goes on forever where the Northwest Territory stops right at the edge of the sand.  The rivers and streams from the mountains feed the Pacific Ocean with fresh cold water.  The monoliths are some of the largest in the world.  Haystack is the most famous of the monoliths and we captured some amazing footage for the Traveling Foody.   Some of our best footage was in and around Ecola State park where one location had a sizable film crew.   I then found myself describing the scenery using the best David Attenborough impersonations I could possibly do and many laughs were had.  That being said, Haystack and Astoria (a town north of Cannon beach), was the set location for “Point Break” and “Goonies.”

One morning we decided to head south and visit the town of Tillamook.  Tillamook is a well known place for their dairy and cheese making so we couldn’t wait to visit the factory.  Squeaky cheese and a homemade Tillamook grilled cheese sandwich were amazing.  The factory offers the visitors views of the cheese making processes and packaging.  While some were destined to try out their large selection of ice creams others were there for the jerky… That’s right.  They are also known for their jerky.  Down the street from the Tillamook factory was the Blue Heron French cheese company.  The farm is known for their brie.  The country story in front offers wine tasting, sandwiches and various products to experience.

You can’t travel without tasting the food and drink.  Here are a few places that are a must when visiting the areas.

Foodie places:

  • Norma’s Ocean Diner was amazing with their chowder.  The right balance between their clams and diced potatoes.
  • The Stand in Seaside provided an exciting Hispanic grilled infusion of flavors for the palate.  This was one of my highlights.
  • Tora Sushi Lounge satisfies your mind, body and taste buds.
  • Bill’s Tavern and Brewery in Cannon beach was amazing.  Normally I don’t find myself drinking stout but I was adventurous and it paid off.

“Wake up.”


“Go to Beach!”

“Already there.”

The Oregon coast is captivating fun and wild.  It will pull you into its canvas and before you know it you are a part of the scenery.  Pictures speak louder than words I hear.  Here are a few that we snapped in and around the areas.


-Damien – The Traveling Foody

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The Traveling Foody – The land of Fire and Ice – Iceland

Komið þið sæl og blessuð.  Welcome everyone to The Traveling Foody’s travels through Iceland.  Known as the land of “Fire and Ice,” where hot molten lava flows throughout the crevices of the mountains and downward through the valleys, coming to an abrupt halt with the freezing glaciers into the final stages of its flow.  Not only is the landscape beautiful but so are the people who carry a live and let live outlook of utmost liberalism mixed with the pride of town and country; makings for a truly amazing culture.

Many people still might ask why?  Why Iceland and why would you go this time of year?

One of the reasons the Traveling Foody family visits Iceland is for the Iceland Airwaves Festival in Reykjavik.  The past week has been a fantastic experience at the Iceland Airwaves Festival in Reykjavík, not only for our family but for others all over the globe.

The first Iceland Airwaves Festival was held in an airplane hangar in 1999, and since, the festival has been one of the leading and most sought after annual platforms for new music.  Some of the world’s most thrilling artists perform at this festival.  This year’s festival had many mind opening artist performances and highlights.  Some of our favorite artists were Hjaltalín, Sigur Rós, Ásgeir Trausti, Sereo Hypnosis; they had amazing grooves.  The Apparat Organ Quartet had a cool Euro pop feel.  Úlfur had an amazing sound and an amazing set.  For the fellow metal fanatic, Atrum did not disappoint.  The artist we love to jam to and watch for years has been GUS GUS.  They definitely did not disappoint us fans.  Bottom line, the music was flowing like the Schnapps which also warms the body on a cold winter’s night.  So many artists at the festival were on their fun “A Game.”

There is more to Iceland Airwaves that just music.  Let’s take a trip back into time to try and grasp a little essence of the land and culture.

Iceland is a Nordic European island which is located in between the North Atlantic and ArcticOceans on the Mid-Atlantic Ridge.  The largest city and the capital is Reykjavik.  With a plateau of sand, lava fields, mountains and glaciers, the island offers various characteristics of the topography that consistently changes making the country an adventurous place to visit.  Compared to other OECD (Organization for Economic Co-operation and Development) countries, Iceland has lower taxes, while maintaining a Nordic welfare system which provides tertiary education and universal healthcare.  Since the 1990’s, Iceland has become one wealthiest, most developed and one of the most productive nations per capita.  In 2008, like many countries, the banking system failed.  Even though Iceland is still in recovery, the country still ranks high in economics and political stability.  Having an egalitarian society and a smaller population, Icelandic pride is distinguished in their culture.  The roots of the Icelandic culture lie in the Nordic, Celtic and Scandinavian connection and background.  Many Icelanders venture outdoors to enjoy hiking, fishing, swimming and living in the moment.  Some of the most amazing apparels we see have come from Iceland and one of our personal favorite apparel items we have seen are the hoodies, sweaters and gloves.  If you get a chance, do an internet search on some of Icelandic weaves.  You will then see why we wrote about them.

Like many of Iceland’s historical roots, lamb, fish and dairy are a part of their cuisine.  Some of our favorite foodie items are kleinur (Icelandic fried pastry), skyr (yogurt) and hangikjöt (smoked lamb).  The quality of the ingredient is the emphasis that the best chefs and cooks have always concentrated on.  Icelandic chefs are up there to the top when it comes to local and fresh ingredients.  So the majority of great dishes specialize in seafood.  If you get a chance, attend the Food Fun competition.  This competition consists of chef’s competing in innovating dishes with fresh ingredients produced only in Iceland.

We have found that Reykjavík is an amazing city to host many arts, music and food festivals all year around.  An opened armed welcoming to all travelers.  Reykjavik has got to be one of the most amazing and distinctive natural beauty cities in the world.  We met lots of performers and many new friends.  Meeting people and sharing music, art, ideas and food is what keeps our Traveling Foody family traveling all over the globe.  I hope that many of you will continue to be a part of our Traveling Foody family.

If you get a moment email and share with us any tails of travels and food at

-Damien – The Traveling Foody

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The Traveling Foody – Going Yachting

 A big hello to my fellow travelers and food lovers!  My name is David Dewey, and I am honored to be a part of The Traveling Foody.  It is my pleasure to occasionally share stories of my travels and scrumptious food experiences. Following is a short depiction of a recent yachting trip I took:

I spent a weekend aboard my buddy’s new 48 foot yacht.  This thing is a floating mansion; three staterooms, three “floors”, full kitchen and two helms with tons of knobs and switches and buttons to mess with.  This was the first real outing since he purchased the boat so it was kind of an experiment where we learned all about the navigation system, played with the autopilot and learned how to use maritime charts so we didn’t run aground while trusting the computer to take us from way-point to way-point   If you have never been at sea aboard such a big boat, picture a floating double wide mobile home with two huge diesel engines that consume upwards of 17 gallons of fuel per hour of use.  Dual 220 gallon tanks would yield roughly five round trips from Seattle to Victoria at a cruising speed of 12 knots.

Our destination for this trip was the San Juan Islands.  I had the option of waking up super early on a Friday and cruising the whole way from the Deschutes River where the boat is moored or sleeping in and meeting up with the boat at the Skyline Marina in Anacortes.  Option two sounded much better so I made the nearly 3 hour drive up north to meet up with the boat.  Two very important things were my responsibility:  breakfast for the whole crew and beer.  This was easy since I love both.  

Our first destination was Friday Harbor and the fastest route (about 2.5 hours) was to follow the San Juan ferry route.  Right off the bat we encountered a huge tanker ship, which looks fairly docile until you catch up to the wake.  These wakes are no less than 3-4 feet tall and it only takes one pass over them at full cruising speed to realize that NOTHING is secured well enough on board to do that again; although it was fun “jumping” the boat and seeing the kids that were with us suddenly become weightless in space as the boat moved around them in an extreme fashion.  We all laughed after getting over the adrenaline rush but decided that was probably not the best idea in the future….and for the record, everything spilled or got knocked over except the beers.  

We spent the day scouting landmarks and deciding where the scuba divers aboard were doing to drop in the water later in the weekend.  After some research we decided on Cascade Bay that resides within the huge inlet called East Sound on Orcas Island.  There is a huge drop-off just off shore here and supposedly some great marine wildlife to interact with.  The dark came quickly as it does in the fall as we approached the Friday Harbor Marina.  We spent a restful night here and rose early the next day to ensure we catch all the desirable sights.  Breakfast the next morning was homemade cherry pie and scrambled eggs.  Yum!

Cascade Bay:  After dropping in the super cool skiff and cruising around at top speed over the glass like water, we helped the divers get into their dry suits and into the water.  This was great practice for me; being in charge of this huge boat and now responsible for the divers’ safety.   I followed their bubbles in the water to keep track of them and waited for the standard 30-40 minutes (the tanks have about 45 minutes worth of air) then watched for them to surface.  They traveled pretty far from the boat so I had them wait where they were while I went to get them with the skiff.  We didn’t think this through very well and found it impossible to get them aboard the skiff with all the scuba gear on, so we decided to do it like the marines and have them grab a hold of the side as I dragged them back to the boat.  I was having fun with it, but they looked a bit nervous as the thought of losing grip and getting chopped up by the prop passed through their minds.  A few more laps on the skiff with the kids and it was time to head back to Friday Harbor again.  Along the way, we experienced the most glorious and vibrantly colored sun set I do believe I have ever seen.  It is impossible to describe in short length but I will say I was so taken by the beauty that I got all watery eyed with a huge smile while enjoying the multi-colored puffy clouds and the incredibly contoured horizon of the mountains and the ocean.

Sunday:  I rose early and prepared my ultimate breakfast; Hobo Hash.  This has everything you love about breakfast scrambles but I do it up all gourmet with lots of herbs and spices and more.  The crew awoke to Pink Floyd’s, Dark Side of the Moon album blasting in the cabins and the aromas of fresh coffee and breakfast cooking.  Today was a day for exploration.  We visited Blind Island State Park, which is only accessible by boat.  There are no docks, only beaches, so a skiff is necessary.  This park is absolutely pristine.  Small, but big enough to spend several hours hiking on their manicured trails; which is exactly what we did.  Enjoyed a nice picnic there and set out to do some more diving.  The rest of the day was taken up by traveling back to the dive spot where we sent them out to see if they could find anything else cool and exciting.  

Unfortunately this was the last day I could spend aboard, so we slowly made our way back south to Skyline Marina.  I spent a good portion of my young life aboard much smaller boats and sailed a couple times, but this was a new experience.  I learned a ton about navigation techniques and diver safety.  Maybe someday my buddy will appoint me the title Number One, so I can “Make it so.”

-David – A fellow traveling foody

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The Traveling Foody – Oktoberfest!

Welcome travelers and food lovers to this week’s blog.  It’s a rocking Oktoberfest.  We have been very busy towards the end of this year so some of our blogs you will notice a week gap here and there.  We are gearing up to finalize the Foodie Pet book which has been a blast but taking up more of our time due to our high standards in our product.  That being said, let’s rock this Oktoberfest.

Our own Traveling Foody’s David Dewey, will be experiencing some amazing American Oktoberfest parties in Leavenworth, Washington.  Although not as big as Munich and other cities throughout America, Leavenworth does not disappoint with its beautiful Bavarian style village and surrounding mountains.  In America, the larger festivals are held in various areas of Ohio, Wisconsin and Minnesota.  The largest festival in the world is held in Munich, Germany.

What is the true story behind Oktoberfest?  Well, Oktoberfest is a 16 day festival also known to the locals in Munich as “die Wiesn” – named after the fairgrounds in where it is held in the Bavarian city of Theresienwiese.  It all started back on October 12th 1810, when Crown Price Ludwig – later to become King Ludwig I – was to marry Princess Therese Charlotte Luise of Saxony-Hildburghausen. The people of Munich were all invited to the festivities which were held in the fields by the city gates.  The fields were then named after the Princes and have kept their name ever since.  The festival was later moved into September to allow for better weather conditions.

Only the beer conforming to Reineitsgebot standards (Purity laws), can be served at Oktoberfest.  The beer is required to be brewed within Munich’s city limits and the breweries that can produce must do so under particular criteria.  We salute the following breweries for making world class biers:






Staatliches Hofbrau-Munchen


Some fun facts and tips for you:

  • The marquees get very crowded.  You need to purchase vouchers in advance in order to get a place to eat and drink.
  • Over 6.6 million liters of beer is consumed.
  • Be sure to book your hotel room 1 year in advance.
  • Food in the marquees is more expensive than the stands in other parts of the park.
  • Landlords are able to charge their guests for using their toilets.


Today we leave you with one of our favorite German treats: Kartoffelknödeln  This recipe and others can be found purchasing at both in hard copy and Kindle format.


Kartoffelknödeln (Potato Dumplings)

Makes 2 dozen


  • 8 medium potatoes
  • 3 egg yolks, beaten
  • 3 Tablespoons cornstarch
  • 1 cup bread crumbs
  • ½ teaspoon pepper
  • 1½ teaspoons salt
  • Flour


Peel the potatoes.  Place them into a large pot and fill the pot with enough water to cover them.

Bring the water to a boil, lower the heat, and simmer until the potatoes are soft (about 20–30 minutes).  Drain the potatoes well in a colander, place them in a bowl, and mash them, using a hand mixer or potato masher.   Add the egg yolks, cornstarch, breadcrumbs, salt and pepper.

Rinse out the pot and refill it with water and heat to boiling.  While the water is heating, shape the potato mixture into golf-ball sized dumplings.  Roll the dumplings in flour and drop immediately into boiling water for 15 to 20 minutes.  Serve with butter and salt.

-Damien – The Traveling Foody

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The Traveling Foody – Happy Harvest/Equinox

Welcome travelers and foodie lovers to this week’s blog topic on the fall harvest and equinox.  All through the summer, vegetation in fields and forest collect the sun’s energy and store the power in their roots and seeds.  The plants preserve through drought and flood, and by autumn have earned their rest.  As the last hint of chlorophyll slips from pod, leaf and blade, it leaves a parting blast of color – a celebration of a job well done that we are honored to share.

So far this year’s fall equinox has been great.  Our pumpkins and winter squash have been getting bigger and looking fantastic this year.  Right now my garden is providing us with fruits, herbs and I have a few leeks I’m getting ready to pull out of the ground.   Although, we have had an extended summer during the day in the Northwest this year, the cooler fall weather does show itself during the night and in the mornings letting us know its harvest time.

This week I like to leave you with a special drink we like to make during the fall and a soup.

Autumn Haze

 Blend together 1 ½ ounce apple schnapps and 1 ½ bourbon. Pour over cracked ice.

Curried Pumpkin & Apple Soup

Serves 4 – 6


  • ·        2 Pounds pumpkin, peeled and seeded, cubed
  • ·        1 pound Granny Smith apples, peeled and cored, diced
  • ·        1 Large onion, diced
  • ·        3 Tablespoons butter
  • ·        1 teaspoon curry powder
  • ·        4 Cups chicken broth, warm
  • ·        ½ Cup dry wine
  • ·        1 Cup heavy cream
  • ·        Chopped chives
  • ·        Salt and pepper


Melt the butter in a deep soup pot over medium heat.  Add the pumpkin, apples, onion, and curry powder.  Add the salt and pepper to taste.  Stir the ingredients until the onion is translucent.  Add Broth and wine.  Bring to boil then reduce heat and partially cover.  Cook until pumpkin is fork tender, about 25 – 35 minutes.  Remove from heat and let cool slightly.  Working in batches, puree in a blender.  Serve by returning to pot over medium low heat, stir in cream and cool until heated through.  Garnish with the chives.

-Damien – The Traveling Foody

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