Travelling Foodie Raymond Cua takes you on a special food, drink journey around your home region


Judy Kraves
NKYTribuneEditor

This extended holiday is a time to count our blessings. And thanks to traveling foodie Raymond Kua, who spent four days at Covington eating and drinking his food, we get a glimpse of what people around the world now know about us. . circle the area.

Raymond Cua (photo courtesy of Traveling Foodie)

Toronto-based Cua founded Traveling Foodie, a digital travel and lifestyle magazine, in 2014 and has been traveling the world ever since. BLINK took him to his Greater Cincinnati area. He stayed at the recommended Coppin Hotel and thoroughly enjoyed the special dishes and drinks. He has written about his own experiences and shared reviews, videos and photos with numerous readers.

Traveling Foodie provides detailed travel guides and itineraries, restaurants, local cuisine and recipes, activities and accommodations. Its vision is to “become aware of the beauty of this world we live in and savor what it has to offer in terms of travel and nature, food and drink, lifestyle and events”.

As he puts it, “He travels to eat and eats to travel.”

It’s especially nice to see ourselves the way other people see us.

With Cua’s permission, I share specifically what he had to say about Northern Kentucky.

A taste of the Cincinnati region

Double Decker GLT with tip. (All photos courtesy of Traveling Foodie)

Most people are surprised to learn that the Cincy region has its own regional cuisine.

German and Greek immigrants brought their own cuisine and created dishes to adapt to the region.

Foodies won’t want to leave the Sincey region without trying iconic delicacies like Cincinnati Chili, Guetta and Buckeye Candy.

At Anchor Grill You can try different geta dishes such as the geta omelet.

In fact, New York Times food critic Helen Rosner named Anchor Grill’s Two-Story GLT (Getta, Lettuce, Tomato) as one of the best she’s had in the last decade.

This 24-hour diner was named the best diner in Kentucky by Food and Wine Magazine.

and gold star chilioffers a variety of iconic Cincinnati Chili dishes, from Chili Salad to Cheese Corn (Chilean Hot Dog Sandwich) to Classic 3-Way (Spaghetti, Chili, Shredded Cheddar).

If it’s your first time, I recommend getting the 5-way, which is 3-way plus beans and onions, for the full Cincinnati chili experience.

kentucky bourbon

Have you ever been to Kentucky without having bourbon?

Kentucky is the country of bourbon.

And Northern Kentucky is the northern gateway to Bourbon Country.

In the Sincey region, Northern Kentucky makes enjoying Kentucky bourbon easy with The B Line.

Don’t miss Newriff Distillery in Newport

This NKY self-guided bourbon trail is made up of five craft distilleries, eight bourbon bars, and six bourbon-focused restaurants, including Coppins at Hotel Covington.

For bourbon and spirits lovers, Newport’s New Riff Distilling, one of Northern Kentucky’s best craft distilleries and anchor of the award-winning Kentucky Bourbon Trail Craft Tour, is a must. I have.

and new riff distillationserves not only bourbon, but also rye whiskey and gin.

There are also several unique specialty offerings such as New Riff Winter Whiskey made with oat malt and chocolate malt and Balboa Rye Whiskey made with local heirloom grain (Balboa Rye) grown by Indiana corn farmers. There is also a typical whiskey.

For the full experience, I highly recommend doing their in-bond tour, which includes a tour of the distillery and a tasting of six Newriff whiskeys ranging from straight and single barrel to bourbon and rye.

Stay and eat at the best hotels in Kentucky

Looking for accommodation in Sincy Region?

Farmer’s Omelette — smoked ham, aged cheddar cheese, served with beef first breakfast potatoes.

Voted Best Hotel in Kentucky by US News and World Report, Hotel Covington is conveniently located in downtown Covington.

This boutique hotel is located in the historic Coppins Department Store and pays tribute to the restaurant of the same name, Coppins Restaurant and Bar.

I stayed in their Coppin King. This charming 350-square-foot room features a flat-screen LCD, fully stocked mini-fridge, in-room safe, and desk.

The Artisan Coffee Bar in the lobby of the Hotel Covington added two complimentary coffees to the room.

Alternatively, dine at one of Covington’s best restaurants, Coppin’s, for hyperlocal fare like Farmer’s Omelette.

Enjoy farm-to-table dining

Farm-to-table dining is growing as people become more interested in knowing where their food comes from, and the Sincy region has plenty to offer.

Dining at a farm-to-table restaurant not only means eating fresh, seasonal produce, but also supporting local farmers and producers.

At Baker’s Table: BTB BLT, Summer Beans, Orchard Fruit, BLINK Cocktail

Chef David Willocks and designer Wendy Brown put Newport, Kentucky on the culinary map with farm-to-table restaurant The Baker’s Table.

The Baker’s Table started as a brunch restaurant with a simple concept of 100% locally sourced and 100% bread making, and has transitioned to a dinner restaurant offering only prix fixe dining.

But in October 2021, you can still enjoy farm-to-table options for breakfast and lunch as we opened a casual neighborhood spot, bakery, cafe and pizzeria, right across from The Baker’s Table.

At The Baker’s Table Bakery & Pizzeria, all breads are made with organic, stone-ground whole wheat flour and only locally sourced flours.

Making pizza was a natural extension, offering a way to incorporate local ingredients from the farm with all the bread and kitchen setup.

While in the Cincy region, be sure to try the farm-to-table pizza (the dough itself is very flavorful!) and enjoy the airy, fluffy donuts.

Absorb rare spirits that are over 50 years old

The Cincy region has one of the most unique liquor stores I’ve been to.

Enjoying ‘Old’ Bourbon in Revival — with Brad Bonds

When you step inside Revival Vintage Spirits, it’s literally a museum of elusive antique spirits and spirits from a bygone era.

Feels like you’re in a Willy Wonka shop, but for rare spirits.

In this case, Willy Wonka is co-owner Brad “Dusty” Bonds, one of America’s premier collectors of vintage spirits and one of the most passionate about spirits I’ve ever met.

Revival Vintage Spirits is owned by a woman with co-owner and City of Covington Commissioner Shannon Smith.

“We shop in people’s trash and make it your treasure,” Brad says, showing off dusty old whiskey bottles from the ’30s and ’40s.

The oldest I’ve seen in their collection is an 1870 rye that has mostly evaporated, leaving the cork degraded and less filling rye.

A rare treat. Jim Beam 1986 Harp Seal with Baby Seal Whiskey

The amazing thing about Revival Vintage Spirits is that while restaurants and bars charge high prices for vintage spirits, Revival makes these rare spirits very accessible and affordable to the general public. is to be

Revival lets you try a vintage 1986 Jim Beam Pore for $5. Or you can try the rare Cuban cordial from the 30’s he $25 per half ounce (where else it can cost hundreds).

You can spend hours sitting at the bar chatting with Brad, tasting vintage spirits surrounded by rare spirits.

• • • • • • • •

Other Cincinnati attractions

Cua definitely got around. He also lives on through Boca and its elegant fine French restaurant, Knox Joseph Distillery, Ohio’s only female-owned distillery, Salazar Restaurant and Over’s basement bar Ghost Baby, the legendary but closed Special attention was also paid to Greater’s Ice Cream, a maisonette. -line.

he said: There are enough places to keep traveling foodies happy for a long time, especially when all the spirits are involved. “

Cua “had a very enjoyable and delicious time” on her trip to the area, but she understands that she “just scratched the surface” and wants to come back.

He directed readers to the meetnky website so they could learn more about what Northern Kentucky has to offer.

Check it out yourself. You can always learn new things about the places you live and love.

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