In 1914, the second Sunday in May was proclaimed Mother’s Day nationwide. It was not until 1972, 58 years later, that Father’s Day become a national holiday. Not many people know it is the third Sunday in June. In fact, two TV shows last week stated it was this past Sunday. While Mother’s Day is planned weeks in advance, dad gets five prep days at most. Father’s Day is coming up (next Sunday for those still wondering). So, what do we get the “old man”? Gone are the days of underwear and ties. There is no time now to plan a culinary trip to New Orleans or Northern Italy this weekend. Those take more than five days to plan. But don’t worry. I have some suggestions. We dads have changed. We picked the winner on Chopped, learned how to save that Restaurant Impossible, and visited every Diners, Drive-Ins and Dives in the USA. For years, we have known our way around a grill but now we even know what “Farm to Fork” means. The word “grill” is slowly being replaced with the word “cook.” Wait a minute. Let’s not leap that far. Both women & men are comfortable with men out by the grill, but having the man in the kitchen, well that’s different. Mother’s Day saw everyone taking mom out to dinner.
The Cooking channel & every chef on TV says, “Everything’s better with bacon!” Not so. The best beef served in the finest restaurants, as we’ll discuss later in this column, stays far from the pork. To be clear, I love bacon. My father cooked fried eggs and bacon every day of his life. I ate bacon and eggs for breakfast six days a week for the first 18 years of my life—and I loved it. He even cooked everything in the bacon grease he saved from yesterday’s breakfast. Why only six days instead of seven? Because on Sundays we ate bacon with pancakes. You see, I always have & always will love bacon. It fact, I have been a strong supporter of natural fat, even in this low-fat, less-fat, and fat-free world.
4 Culinary Adventures was founded on the proposition that travelers should immerse themselves in the culture & native food of their destinations. That begins with your lodging. On a recent trip to Southern California, my wife and I found lodging that fit the bill in a quiet neighborhood in West Hollywood. The Le Parc Hotel is a renovated four-story apartment building, which meant we had a large room that was once efficiency. It came with a fireplace, a kitchenette, and a large living area with a step-up bedroom. The icing on the cake, for my wife, was a separate dressing table and a walk-in closet. This was ultimate comfort for less than $220/night. PLUS free valet parking—you must have a car in California!
By Patrick Barney
At the age of 6, I made my first Foodie decision and unknowingly began my Travel, Eat, & Learn journey. It seemed innocuous at the time. I took a stand as I stood at the movie concession counter, said no to popcorn, and began my obsession with RAISINETS®. I chose sugar over salt. Never would I have popcorn stuck in my throat, nor would I spend my evenings trying to get corn shells out of my teeth. Rather my tongue would forever be clothed in chocolate and the enamel on my teeth would begin their lifelong struggle to survive. My fondest childhood memories are punctuated with food. My first date with Irene featured a milkshake and burger at the great Greenway Drive-in in Delaware in 1957.
Join Patrick Barney as he explores his love of travel & food around the world & in his home town of Las Vegas.