Showing posts with label restaurant. Show all posts
Showing posts with label restaurant. Show all posts

Saturday, May 10, 2014

SULTAN'S TABLE, TRAVEL MATES.

DSC04656 (Copy)
After our boat ride on the Bosporus River, we retreated to our hotel for a half hour to get ready for our first dinner together. Usla chose an Historic Restaurant that could feed 200 people during the reign of the sultans. He emphasized it wasn’t for the food, but for the historic atmosphere. The picture above shows the courtyard.DSC04678 (Copy)
You are looking at a huge scales in this huge restaurant.
DSC04685 (Copy)
And the well from which they drew their water.
DSC04677 (Copy)
A painting of a dinner in this restaurant with the Sultan and his guests.  People sat on the floor around round tables and ate from a common bowl.
DSC04680 (Copy)
I was impressed with the chairs because the multiple holes in the back are to slip your fingers into the holes and pull the chair away from the table with ease. I loved them.
DSC04660 (Copy)
On past trips I liked to take a picture of all of my travel mates and send them a copy. But, alas, I had reading glasses on a beaded string around my neck that whipped away never to be seen again while I was loading or unloading from the bus. My camera setting was not on automatic focus and unfortunately, most of the pictures are out of focus. Just like my eyes when I checked them. This is Joyce Jacobs, a fiesty 80 or 82 year old who let’s no moss grow between her feet. A world traveler, Owen was fascinated by her passport stamps.  (shhh. You can’t say the word short around her. )
DSC04662 (Copy)
Judith Feldman, a Public Health Administrator, and MD. She carries her medical bag everywhere and came to the rescue of anyone in need of anything. She is very knowledgeable about medical politics.
DSC04674 (Copy)
Is there a doctor on board?  This actually happens, and Michael Cutaia and his wife Judith have answered the call on an airplane once.  Pardon the blur, Mike. This picture lies because you cannot see the twinkle of impish humor in his eyes. A very enjoyable personality.
DSC04666 (Copy)
Blurry, (I ask forgiveness,)  Joel Montion, a barber with the most gorgeous hair, a flirty French accent who claims he no longer speaks French because he has been in the U.S. too long. An inquisitive mind and the loving husband of Maria who he refers to as “My Cherie’”.
DSC04664 (Copy)
Maria Shea is from Germany and swims like an olympian despite having had recent back surgery. Friendly and always sweet and smiling. “Joel is the best,” she says.
DSC04663 (Copy)
Barbara Shubert, a teacher who entertained us by singing fun kids songs. And a hiking dynamo, also having had recent surgery. She travels with her long time friend Joyce Jacobs and the two are great ambassadors for OAT.
DSC04673 (Copy)
Norman Segel, a pleasant, gentle giant with an inquiring mind for history and archaeology and agriculture...at home with any subject. He is paired with beautiful Joan Zucker whose picture is absent because she’d kill me if I published it. She was so blurred…well, my humblest apologies, Joan. She is a cellist for a symphony orchestra in Albuquerque, where they live. I’ll publish a photo of her down the line.
DSC04668 (Copy)
Joyce Brody is an effervescent, unstoppable, helpful, do anything and everything personality who never met a person she didn’t like. She set the example of ultra friendliness and inspired all of us.
DSC04667 (Copy)
Leonard Brody, kept in touch with sports while on the trip. He and his daughter are avid baseball fans and followed the game while in Turkey. We worried he’d go into a depression if his team lost. It is that serious, folks. He had us to distract him. He is quiet and sharing and... (men don’t like to be called sweet.)
DSC04671 (Copy)
Georgina Smyer is a relocated Brit with a medium strong accent who recently retired from the Teamsters Union. An unlikely looking truck driver but she loved her job delivering asphalt to the spreading crews building highways. She was the leader of the Happy Hour on our trip, very friendly and outgoing.
DSC04665 (Copy)
Usla, our unflappable leader, solver of all problems, who is very forthright about his political views, willing to discuss any controversial subject with us, educated beyond belief, speaker of perfect Kurdish, Turkish,  English and who knows what else. He made our trip flow smoothly,seemingly without effort,  and like the Mafia, he has connections in every part of the country. A cousin, an uncle, a friend…endless. Also, newly married and expecting his first child. (Just kidding about the Mafia comparison, Usla.) What did he learn from us?  Happy Hour!  Yay!
DSC04670 (Copy)
Owen Puleston, who I have it on account from our mates, was well liked. He was appreciated for his ability to relate with adults and be conversational and able to comfortably mix with the group.
DSC04684 (Copy)
And, myself, I guess I’d have to qualify one such as me as the camera addict. I tried to sing a child’s song, like Barbara, and muffed it. When asked to talk about myself for the homestay hostess, my tongue got twisted and I couldn’t remember my kids ages…Hopefully I’m a better writer than a speaker. And now, my photo skills are in question, too. (I’m laughing.) This was such a wonderfully, fun group of people to share a trip. We laughingly pointed out we had a frog, a limey, a kraut, some jews, a moslem, an atheist, and a boy who aspired to be a Pope. And, we all got along.
DSC04679 (Copy)
From the pictures, you’d think we had nothing to eat but bread and water and flowers. The food was good and the drink was selap a milk and honey drink and a cinnamon and yoghurt drink, both good. I took this picture out the restaurant window of the Blue Mosque in the distance. I’m hoping I remembered the name of the restaurant correctly as Suliname.
DSC04686 (Copy)
We walked back to our hotel with the spires of the minarets from a nearby Mosque lighting up the night.
DSC04687 (Copy)

Wednesday, February 27, 2013

VILLE PLATTE AND JACK MILLER'S

DSC03419 (Copy)
After the horrific storm from the previous day, we woke up to a few puddles. The whole river of water covering the ground just disappeared. DSC03420 (Copy)
We drove about 7 miles to Ville Platte, a town of  8,000 population. The Chamber of Commerce suggested we visit this beautiful old restored bank building, Jack Miller’s  Sauce and Seasonings Company, and  Slap Ya Mama Cajun Seasonings Co.
DSC03426 (Copy)
The restored bank building has been turned into an upscale restaurant called The Cocks Tail.
DSC03438 (Copy)
It is as beautiful on the inside as the outside.
DSC03428 (Copy)
The gorgeous old gas lamps have been wired for electricity.
DSC03430 (Copy)
The old broken tiles replaced with new stuff; period border tile sets off the brick and flat tile.
DSC03431 (Copy)
Ditto the metal ceiling tiles and corner decorations. Replaced with a replica of what was there.
DSC03435 (Copy)
What a delightful place. A great menu as in shrimp etouffee stuffed baked potato, portobello soup, all the usual southern fried dishes and a huge variety of tempting sandwiches, flatbreads and wraps. Yum.
DSC03455 (Copy)
We headed out to Jack Miller’s place promising to go back for lunch. We were intrigued by the fact Jack Miller’s carries a line of salt free seasonings. This is a picture of a picture of Jack Miller, the founder of the company, now deceased.
DSC03439 (Copy)
His son Kermit Miller runs the company with his wife, two sons and one employee. The no salt seasoning is an interesting story. His parents owned a restaurant where Jack was always fooling with sauces and seasonings for his dishes. He had a friend whose daughter was born without the ability to tolerate salt, none at all. Jack fooled around with spices and flavors and made seasoning for the daughter without salt until she finally grew out of the condition. During that time, he perfected a tasty concoction that suited other people’s needs who prefer not to use so much salt.
DSC03443 (Copy)
Jack Miller’s Bar-B-Que sauce though, is their top seller. It was developed out of need. Jack  Miller’s American Inn Restaurant couldn’t get enough ground meat, beef, during the war years. In 1941  all these service men were in town and they were hungry. He realized the farmers in the area had some pork and lots of chickens.  So, he fooled with sauces to make it tasty and it was. Over the years, people would come to the restaurant with their own jars and ask Jack to sell them a little of that sauce. (The sauce pictured above as raw ingredients, ready to cook.) Jack  turned one part of the restaurant into a sauce “factory”.
DSC03441 (Copy)
Kermit’s son, Christian, loads one of three steam tubs where the sauce is cooked.
DSC03444 (Copy)
It flows by pipe into the next room where it is bottled.
DSC03446 (Copy)
We happened in at the end of a run. Kermit hit the handle of the auto filler to make it squirt out the last bit of sauce. (Partially filled jars.)
DSC03447 (Copy)
His employee hand fills the jars and sends it back through the bottle labeler and capper.
DSC03450 (Copy)
The finished product that is made daily, 500 to 700 gallons a day. Come May when the weather warms, it flies out of the warehouse. Kermit talks fondly of his father’s ways. He did everything by hand. On a restaurant stove, stirring and stirring the product so it wouldn’t burn. He would deliver to a Mom And Pop grocery and sell the a case of sauce and explain, I’ll come back and if it doesn’t sell, I’ll take it back and give you your money back. “You can’t do business like that anymore,” says Kermit.
DSC03451 (Copy)
Walmart approached him about selling in their stores. He has several products other than the original sauce. It is carried in all Louisiana Walmarts. He ships to a winery in California, to Chef Prudhomme, to Japan…literally all over the world from on-line.  Tabasco asked him to design a sauce that added tabasco, and they sell it under Tabasco’s name and worldwide reach. Prodhomme sells his own seasonings but keeps Jack Miller’s name on what they buy from him.
DSC03452 (Copy)
Kermit is a true Cajun, laid back, friendly and humorous. He calls this his secret Cajun Engineering. A huge sewn together plastic bag, fitted with a wood stove damper, from which he dispenses cellulose packing “peanuts” or nuggets for shipping his product. He reuses boxes and prefers to use the biodegradable cellulose instead of styrofoam. What a neat guy and an interesting success story. He sent us home with a gift pack of his product. And, recipes. I’ll get some of them on the blog sometime soon.