Marty Martindale

Why do we write of Chegworth Beets & Spenwood Cheese or Damon & Ginger Pudding with Organic Cream in London — Beetroot-Guinness-Liquorish Mousse in Africa — Singapore’s Ivory Kitchen’s special Lalla Mussa Dal – the Ying and Yang of   Lobster at the Park Hotel Weggis in Switzerland or dishes like  Pork Pulp with Damask Chutney in Chile?

We do it because we think it is exciting to learn what people, when they are in far-away places and out for a nice evening,  what choices they discover on some of the amazing, far-flung menus of the world. These dishes have to represent local chefs’ finest offerings and utilize some very unique local ingredients quite curious to many of us.

Food Site of the Day once had a frequent visitor who wrote to say, “I won’t be stopping by anymore, because I never go to these fancy Menu Gazing/Menu Sampling places and I am in no danger of ever doing so.”

Most of us are not in much of these eminent dangers ourselves, but think it’s fun, thanks to the web, to gaze upon some of these fascinating, worldwide offerings – exciting mixes of imagination and geography.


Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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