Piccolina
Executive Chef
buckytom said:i've brought home:
lobsters from maine
chowdah from rhode island and boston
maple syrup and cheddar cheeses from vermont
apples, pumpkins, pears from upstate ny
live blue claw crabs from maryland and florida
mullet and sea trout from florida
tequila and kahlua from mexico
cuban cigars from canada
gosling's black seal rum and ginger beer from bermuda
oregano from jamaica (only kidding, in case customs is reading this)
buffalo meat, shoo fly pies, various artisan breads from the amish country, pennsylvania
cheddar cheese, whiskey, tea and brown bread from ireland
tillamook cheeses and jerkies, and smoked salmon from oregon
fresh frozen and smoked salmon from vancouver
kootenay and black tusk ales from british columbia, canada
river horse ales from southwestern new jersey/pennsylvania
I loved reading this post Bucky! It reads like it should be the lyrics to a song, perhaps a folky sort of tune. Lovely images, and enough to make anyone hungry. If you ever head back to BC let me know and I'll suggest some things for you to return home with