Teaching Each Other Fine Flavors, and the Language of Taste

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TeachingFineFlavors 004Cruise ship dining rooms suited my household in the days of raising children. We saw them as grand experiments in eating new foods. Sure there’s excess in that abundance, but also relaxation for the art of “Just a taste. See what you think.”

The boys we took to sea are now men, eating smart and with creativity. One has embraced charcuterie and his knowledge and skills in all things meat is astounding.

The other is married to an exquisite cook whose favorite reading material is cookbooks.


Both these boys-I-birthed scout out wonderful Atlanta restaurant experiences where we visit them, and they open their homes to wide varieties of friends and colleagues for home-cooked meals.

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Cooking shrimp and local garden vegetables at King and Prince sometimes leads to recipe sharing.

Going to sea for food and more still strikes my husband and me as a good idea, but we’re also pumped about tasting opportunities in farm-to-table events.

Here are some we experienced at the 76-year-old King and Prince beach and golf resort on St. Simons Island, Georgia.

Artisan cheesemakers talking about what their cows and goats eat and how that matters to the cheeses they make.

Chocolatiers guiding us to notice floral, fruity, woodsy, pungent, sweet cream, earth cut-grass and more as we taste.  

Olive growers identifying soils and techniques poised to position to southwest Georgia as a superb producer of extra virgin excellence.

Shrimpers sharing wild Georgia shrimp, growing naturally in marshes and estuaries, feeding among the spartina grasses. No chemicals. No antibiotics or hormones.

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Wild Georgia shrimp are hormone and antibiotic free; they live in marshes and estuaries.

Beekeepers passionate about one of the most ancient creatures living today and wanting people to contemplate buttery undertone, gingerbready, earthy and mineraly. Snow-on-the-mountain is the experience of a dab of Montana wildflower honey on my tongue.

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Blended Family Traveling Mom Christine Tibbetts on the Lady Jane eco boat near Brunswick, Georgia. Everything goes back to sea fast, except the shrimp. They’re eaten.

Wine tastings will still be fun for me I’m sure, but the notion of so much vocabulary and such new perception with many artisan foods is influencing my solo and my family travel agendas.

Top Photo: Honeycomb is chewable and delectable too.

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About The Author

Christine Tibbetts believes family travel is shared discovery — almost like having a secret among generations who travel together. She’s Destinations Editor and writing coach for TravelingMom. The matriarch of a big blended clan with many adventuresome traveling members, she is a classically-trained journalist. Christine handled PR and marketing accounts for four decades, specializing in tourism, the arts, education, politics and community development. She builds travel features with depth interviews and abundant musing to uncover the soul of each place.

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