Sweet Tea and Tacos

Culinary Reflections from Our Newlywed Days

March 25, 2024 Sweet Tea and Tacos
Culinary Reflections from Our Newlywed Days
Sweet Tea and Tacos
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Sweet Tea and Tacos
Culinary Reflections from Our Newlywed Days
Mar 25, 2024
Sweet Tea and Tacos

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Embark on a flavorful journey with us, Dave and Jen, as we take a stroll down memory lane and relive our early adventures in marriage. Our latest episode is a culinary escapade, beginning with our quirky arrival in Boston during the infamous Big Dig. We searched high and low for the enigmatic No Name restaurant, and its hidden charm didn't disappoint. Our narrative doesn't stop there; it's a smorgasbord of experiences from gourmet treats in SoHo to a student-prepared feast that made our taste buds dance at the French Culinary Institute.

The roads of Vermont welcomed us with its springtime splendor and tucked-away culinary gems. We chat about the cozy bed-and-breakfast that served meals too divine to forget and a riverside sandwich stop that felt like a secret shared between the trees and the babbling brook. We took a chance with the Trapp Family Lodge's five-course dinner and found ourselves enamored with Vermont's local maple syrup and artisan chocolates. The highlight, perhaps, was overcoming our skepticism about Vermont coffee, only to be pleasantly surprised by its robust flavor.

Rounding out our gastronomic tour, we share tales from the heart of Boston, where Italian feasts and historical bites along the Freedom Trail delighted and inspired us. During our reflections, we touch on the culinary schools that we toured, each with its unique offerings, and how these visits influenced our life-changing decision to start a family. So, pull up a chair and join us at the table for a podcast episode that's seasoned with laughter, love, and a dash of nostalgia.


French Culinary Institute
[International Culinary Center](https://www.internationalculinarycenter.com/)
Culinary Institute of America
[CIA](https://www.ciachef.edu/)
New England Culinary Institute
[NECI](https://www.neci.edu/)
Dean and Deluca
[Dean & Deluca](https://www.deandeluca.com/)
Harney and Sons
[Harney & Sons Fine Teas](https://www.harney.com/)
King Arthur Baking Company
[King Arthur Baking](https://www.kingarthurbaking.com/)
Trap Lodge
[Trapp Family Lodge](https://www.trappfamily.com/)
Green Mountain Coffee
[Green Mountain Coffee Roasters](https://www.keurig.com/content/green-mountain-coffee-roasters)
Eagle's Deli
[Eagle's Deli](https://www.eaglesdeli.com/)
Freedom Trail
[Freedom Trail](https://www.thefreedomtrail.org/)
Durgan Park
[Durgin-Park](https://en.wikipedia.org/wiki/Durgin-Park)
No Name Seafood
[No Name Restaurant](https://www.nonamerestaurant.com/)

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Show Notes Transcript Chapter Markers

Send us a Text Message.

Embark on a flavorful journey with us, Dave and Jen, as we take a stroll down memory lane and relive our early adventures in marriage. Our latest episode is a culinary escapade, beginning with our quirky arrival in Boston during the infamous Big Dig. We searched high and low for the enigmatic No Name restaurant, and its hidden charm didn't disappoint. Our narrative doesn't stop there; it's a smorgasbord of experiences from gourmet treats in SoHo to a student-prepared feast that made our taste buds dance at the French Culinary Institute.

The roads of Vermont welcomed us with its springtime splendor and tucked-away culinary gems. We chat about the cozy bed-and-breakfast that served meals too divine to forget and a riverside sandwich stop that felt like a secret shared between the trees and the babbling brook. We took a chance with the Trapp Family Lodge's five-course dinner and found ourselves enamored with Vermont's local maple syrup and artisan chocolates. The highlight, perhaps, was overcoming our skepticism about Vermont coffee, only to be pleasantly surprised by its robust flavor.

Rounding out our gastronomic tour, we share tales from the heart of Boston, where Italian feasts and historical bites along the Freedom Trail delighted and inspired us. During our reflections, we touch on the culinary schools that we toured, each with its unique offerings, and how these visits influenced our life-changing decision to start a family. So, pull up a chair and join us at the table for a podcast episode that's seasoned with laughter, love, and a dash of nostalgia.


French Culinary Institute
[International Culinary Center](https://www.internationalculinarycenter.com/)
Culinary Institute of America
[CIA](https://www.ciachef.edu/)
New England Culinary Institute
[NECI](https://www.neci.edu/)
Dean and Deluca
[Dean & Deluca](https://www.deandeluca.com/)
Harney and Sons
[Harney & Sons Fine Teas](https://www.harney.com/)
King Arthur Baking Company
[King Arthur Baking](https://www.kingarthurbaking.com/)
Trap Lodge
[Trapp Family Lodge](https://www.trappfamily.com/)
Green Mountain Coffee
[Green Mountain Coffee Roasters](https://www.keurig.com/content/green-mountain-coffee-roasters)
Eagle's Deli
[Eagle's Deli](https://www.eaglesdeli.com/)
Freedom Trail
[Freedom Trail](https://www.thefreedomtrail.org/)
Durgan Park
[Durgin-Park](https://en.wikipedia.org/wiki/Durgin-Park)
No Name Seafood
[No Name Restaurant](https://www.nonamerestaurant.com/)

Support the Show.

Speaker 1:

Well, welcome to Sweet Tea and Tacos. I'm Dave.

Speaker 2:

And I'm Jen.

Speaker 1:

And we kind of talked about a food trip. We just took A road trip turned into a food trip. We talked about how a lot of our trips turn into food trips, but we did actually. There was a time in our we were first married we actually did take a. This is a foodie trip.

Speaker 2:

Yes, it definitely was, and so it's been many years ago, because we've been married 24 years. This was probably I don't know we had been married about a year, I guess, so a long time ago. But we were just going to kind of stroll down memory lane and talk about it, cause we just have great memories.

Speaker 1:

We still look back on that trip, yeah.

Speaker 2:

Uh, I don't know, it was just. It was a really cool experience.

Speaker 1:

Yeah, so, um, like you said, we'd only been married a year or two at this point and we were trying to decide and, of course, we met, and we've talked about our story about how we met, you know, with about a lot of our dates were cooking and we met around cooking, so a lot of our life has been around cooking and food Well, and we actually met working together at a cookware kind of gourmet cookware store. Yeah Right, and so we decided, you know, hey, you know we might want to go to culinary school.

Speaker 2:

Yeah, well, we were really focused more on you, yeah. But anyway, we thought, well, hey, we can't really know if we want to do this unless we tour the schools, right, so let's go up to an area where there's several schools and just check them out, which that was like kind of the New York, new England area. Yeah, so we flew to boston now you had actually spent some time in massachusetts right and and went to boston a lot, so I was pretty familiar with that city so we flew into boston.

Speaker 1:

Now our flight was a little bit late. Now at this time there was a thing going on boston called the big dig.

Speaker 2:

It was this huge kind of construction, uh like I guess sort of I don't know if they're dealt with their tunnels and exits and and highways and bridges and everything.

Speaker 1:

So we had attempted to get in so that we would not hit like five o'clock traffic on a Friday, but unfortunately we hit five o'clock traffic on a friday. But unfortunately we hit five o'clock traffic on a friday it was perfect, um, and then you had a headache and it was just yeah, so then we were gonna have dinner at this place yeah, where I had eaten before yes and um, it was actually called no, no names, and I don't know if it's still there or not, right, it's kind of an interesting name, so it was like.

Speaker 1:

Once we got through the traffic, we're over. It's over by the harbor, yeah, and we're in like we can't find it Right and there's like no signage Because you know it's no names.

Speaker 2:

Yeah, and we had to park. And then we're looking for this restaurant and they're like, well, what's the name? And we're saying it's no Names and they think we're crazy.

Speaker 1:

So that was interesting. We finally did get there. We did. It was good, it was okay.

Speaker 2:

It wasn't quite, maybe, as good as I had remembered. As you remembered, yeah, yeah. So then it's still good and you're right on the water.

Speaker 1:

It was kind of see-through. And you're right on the water, it was beautiful, yeah. So then we drove Our next stop the next day.

Speaker 2:

Well, we stayed the night, we stayed the night.

Speaker 1:

Well, yeah, so our next stop the next day was going to be New York, so we drove halfway, yeah, yeah.

Speaker 2:

So we stayed the night in Connecticut yeah.

Speaker 1:

And we had an appointment at the French Culinary Institute in New York City. Now it's no longer there, it's called the International Culinary Center. But we had an appointment to tour and everything. So we drove into New York City which was interesting, for my first time driving in New York City.

Speaker 2:

Yeah, that was fun. I think I had been to New York, yeah, once before just for the day Right, and I don't remember where we parked. We just found a parking lot, we had a parking meter or something, yeah, and then we went to a museum art museum.

Speaker 1:

We had some time to kill.

Speaker 2:

Right. Well before that, though, we ate lunch at this place called Dina and DeLuca. Yeah, oh, yeah, yeah, and.

Speaker 2:

Which was yeah, oh, yeah, yeah, and which was kind of a gourmet, like cooking store and grocery, and I mean some of y'all may remember being a deluca, like it was kind of on the scale, I guess, of like a Williams-Sonoma almost, but maybe not as much kind of cookware and appliances, but more like gourmet food. And then they had this fresh food kind of lunch counter. That's not a good way to describe it. Almost like a deli or something.

Speaker 1:

Yeah, so we ate a couple sandwiches there in soho. Yeah, to museum.

Speaker 2:

Yeah, it was like a, a branch of the, so uh the moma the moma in soho yeah moma and soho yeah, say that really fast and then we.

Speaker 1:

So then we went to the french culinary stoop and toured that um Yep, and really interesting tour and you have to kind of see all the areas. And you know of course I told you about all the programs and then we got to eat dinner in the restaurant Right. That was part of the tour.

Speaker 2:

Phenomenal it was, and so the students you know they work in the restaurant. I mean, that's part of your training and we just had a fantastic meal. And you and I both got different things. I've got it all written down somewhere. I kind of kept a journal about this trip and we were looking for it because we wanted to pull it out in reference but can't find it, we'll find it.

Speaker 1:

So then that night we ended up driving, didn't get all the way to Poughkeepsie, but I can't remember where we stayed, but it was outside of Poughkeepsie, and Poughkeepsie is where the Culinary Institute of America is the CIA, the CIA, and that's like upstate New York. Yeah, and it's like the Harvard of culinary schools. I mean, just looking at the campus, it's just absolutely gorgeous. Um and it looks like a Harvard or an Ivy league college but it was a big preview day, so there was more than just us on a tour.

Speaker 2:

It was a huge group of people, oh yeah, and I think we got broken into tour groups and all of that and we went around to kind of all of the I don't know if it was called schools or what.

Speaker 1:

Right different areas you know.

Speaker 2:

And then they treated us to lunch, right, I don't remember what we had, but it was good.

Speaker 1:

I remember we were going through one of the baking areas and some girl came out with like a tray of pretzels and started handing out some fresh pretzels.

Speaker 2:

But yeah, that was cool. I don't remember that at all. That's super cool, it was really cool.

Speaker 1:

And, yeah, a long day there. So we kind of were splitting the trip up a little bit and we had a couple days where we were just going to do non-culinary school things.

Speaker 2:

Yeah, but you got to tell about the coffee.

Speaker 1:

I'm telling about the coffee. So we were driving from Poughkeepsie to. We had a B&B in Arlington, vermont that night. So after the end of the day we grabbed some Dunkin' Donuts coffee. Now at the time we didn't have them down here.

Speaker 2:

No, they were just kind of in other parts of the country, but I think they were founded in New England and I, when I had lived up there, I loved Dunkin' Donuts and I loved their coffee and so I went in. Dave parked the car we had like a rental car and, uh, went in and ordered two regular coffees and I meant, and I don't know why I had not picked up on this when I lived there, but I just meant, like non, like I wanted caffeine.

Speaker 2:

I didn't want decaf right and apparently a regular coffee in new england means like what?

Speaker 1:

cream and two sugars. Yeah, yeah. So what's it do when you get to the car?

Speaker 2:

yeah, so I brought him back to the car. I think I had one of those cup right things and we opened it up and there's like already cream in it and we yeah, we were like what's going on here. So I went back in and asked and they're like like oh yeah, you ordered a regular. And it's like Creamy T-shirts.

Speaker 1:

Yeah, oh, okay, great, oh great. Oh didn't know, sweet, and we learned something new. Yeah, we just laughed about that, we did.

Speaker 2:

I mean, you know, we just didn't know.

Speaker 1:

Right. So then our b&b in arlington, vermont, which is, uh, not exactly in the southwest corner but it's in the southwest of the state and came across. We're just driving, we didn't really think about it, but there's a tea tea manufacturer called harney and sons and they had a tasting room in salisbury, connecticut. And we were driving, just beautiful area, while we're headed to vermont and lo and behold, here's harney and son's tasting.

Speaker 2:

Yeah, we just like saw the, the sign and we we knew of harney, yep, we were like, hey, let's just pull in and stop.

Speaker 1:

So it's this small building, very nondescript, went in and there's we were the only ones there yeah, it's really well done tea tasting room you could taste pretty much anything they just pull anything off the shelf for you and pour some hot water and brew it, and oh, they have this cool little tea tasting cup that they use where it's like a, a ceramic liner, and so she just put a little tea in there she poured the water on it. Pull the liner out here you go and just we just keep you know, however, but it was fun, fun time yeah, and they were really they were really nice.

Speaker 2:

We just got to kind of visit and talk about tea and I don't know, it was just a cool experience.

Speaker 1:

So we continued on to our b&b that night and then, uh, the next, oh and we ate there.

Speaker 2:

I think they had a restaurant oh really yeah, I remember, yeah, I remember that Okay. And it was really good food. I don't remember.

Speaker 1:

I know I wish I could tell you what we ate and then so we continued on to the B&B, got up the next morning and we were driving basically the length of Vermont.

Speaker 2:

Which is not that far. It's not that far. It's kind of a small state.

Speaker 1:

And our goal that night was going to be Stowe, vermont. So we were driving. We had a nice little stop at one point in a little store and got some sandwiches right on this river and there's rocks and a small little waterfall. Yeah, I was so picturesque, so beautiful up there, even in the spring this was in May.

Speaker 2:

Kind of white cladded, you know, just like wooden building, that was sort of like a grocery but it had sandwiches and stuff. And then we just went out on a picnic table and sat by the river. You know, I don't know, it's just, it was like a moment.

Speaker 1:

Yeah, you know you hear about New England in the fall, but New England even in the summer was beautiful. Yeah, because this was in May.

Speaker 2:

This was in. May yeah, and so uh which really that was kind of more of the spring. It was more spring.

Speaker 1:

Yeah, and we're still. You know, of course we're still headed up to the Stowe Burlington area and then somewhere we got a picture there's a big waterfall and I remember there's some guys selling maple syrup, you know, just on the side of the road probably touristy trap thing, but who knows, you know, yeah, and then we actually stayed at the Trap Lodge outside of Stowe, vermont. We had two nights at the Trap Lodge, yeah. And so that, yeah, it is the Von Trapps from the Sound of Music. Yep, that family.

Speaker 2:

Yeah, when they settled in Vermont they had had a music school, I think, in maybe austria, but of course you know they sang and all that and I think. So it started maybe as a music school in vermont and then it ended up burning or something and they rebuilt and then it became kind of just, you know, a hotel, more of a hotel type thing and it's just on this mountain, and it's just beautiful, I mean it's out in the middle of by itself and I mean you feel like you're almost in

Speaker 2:

austria yeah and everything is kind of that german, bavarian style, architecture, you know just the, the natural wood. I don't know how to describe all that yeah, just beautiful.

Speaker 1:

We'd love to go in the winter, but it was in the spring. It was just beautiful green green.

Speaker 2:

Of course they call the green river, you know yeah, it's the, it's the green mountain state, the green mountain state.

Speaker 1:

Just, it is this green, green, green. So, um, I remember, though, we had dinner. They have a great restaurant there, and, um, so they have a three course and a five course, and, and I don't know what we were thinking. I'll just start with that.

Speaker 2:

We decided we'll do the five course. Yeah, cause we wanted to try that. We decided we'll do the five course. Yeah, because we wanted to try more. We want to try things.

Speaker 1:

And you're into the third course going. Oh, what did I do? Yeah, you know, and I mean it was.

Speaker 2:

I don't even remember what all the courses were.

Speaker 1:

I know I got schnitzel at one point. It was that meal the next day. The next day we definitely did the three course.

Speaker 2:

The next night we were like oh, we cannot handle five courses. But the food was fantastic, it was absolutely fantastic, and I remember there was a sommelier that came around. He discussed your wine choice and that was really cool and the breakfast was nice.

Speaker 1:

It was kind of a continental style breakfast, but they had all kinds of pastries and yogurt and granola. Oh, you remember those cookies that we had, oh yeah, they had a little afternoon tea and cookies, yeah, and then they were these little thumbprint cookies.

Speaker 2:

They were like these kind of chocolate crinkle cookies that were dusted with powdered sugar. Oh my gosh, they were so good.

Speaker 1:

And they had a little tea room down the street you can go down to this and there's like a bakery, slash tea room, slash restaurant.

Speaker 2:

And I think they just had kind of simple meals, like maybe some soup and sandwich and, like you said, coffee and tea.

Speaker 1:

And then so we were there for two nights. So one day we drove down into Stowe.

Speaker 2:

Which drove down into stow, which is a big like ski area. Yeah, and there was this kind of a touristy stop.

Speaker 1:

I mean not like tacky, not and I'm gonna tell on myself okay and uh. So we went in there and they had uh coffee and cheese kind of different vendors, different vendors, yeah you know I'm thinking and and you were like well, you want some coffee and I'm like you know I'm thinking and you were like well, you want some coffee. And I'm like yeah, Okay, this was way back.

Speaker 2:

This is way back, so this is that Green Mountain Coffee.

Speaker 1:

Early 2000s. Yeah, green Mountain Coffee, which is very famous and you could not get it. I've never seen it before, never heard of it before.

Speaker 2:

You could not get it anywhere else Like you could order it from the catalog or you could buy it in Vermont.

Speaker 1:

They had Lake Champlain chocolates, they had Cabot cheese, they had Ben and Jerry's ice cream, they had Green Mountain coffee and I can't remember what else. They had all this, all this, everything food-wise. Vermont they had Yep, and I'm like coffee from Vermont, I don't know about this. And of course we get back and you're like look, look, look, look, look. You know yeah.

Speaker 2:

Yeah, I was like see, See.

Speaker 1:

You should have gotten some.

Speaker 2:

Yeah, you're right, anyway, it was just funny.

Speaker 1:

It was funny she likes to save that on me. But a great two days at the Trap Lodge, just really enjoyed it, oh it was fantastic, just gorgeous, yeah, and we wanted to stay longer. So we were then headed back to Boston and we flew into Boston originally and just had that one dinner, but we actually had a couple of nights in Boston. We were going to stay on the back end of the trip, so we're leaving Trap Lodge.

Speaker 1:

We had a tour scheduled at the New England Culinary Institute in Montpelier, which is no longer around either.

Speaker 2:

Yeah, that school is no longer that school either.

Speaker 1:

So we toured that school and I had a good tour. There Was it?

Speaker 2:

Montpelier or Burlington.

Speaker 1:

It's Montpelier, oh, okay.

Speaker 2:

Yeah, gotcha.

Speaker 1:

And then on the way from there to Boston, we were trucking along and again we hadn't really planned all of this fully through like we would now.

Speaker 2:

But King Arthur Baking Company is right there, it's in, uh I think it's norwich vermont I think it used to be in new hampshire. Yes, we, we went to it in new hampshire, right, they're norwich vermont now, but this was in the new hampshire.

Speaker 1:

We were headed from vermont to back to boston and stopped into the king arthur store and had a great time and yeah, yeah because we had, uh, you know, gotten their catalog, just you know we were familiar with their flower and all that.

Speaker 2:

So that was like a kind of serendipitous thing, Kind of like with the Harney tea.

Speaker 1:

Yes.

Speaker 2:

I mean, you know, this was before.

Speaker 1:

Everybody could just hop on the internet Right and we didn't have, you know, iPhones and all this Quite as much, yeah, so hop on the internet, right you?

Speaker 2:

didn't have, you know, iphone quite as much yeah, so we're dating ourselves, boy, are we?

Speaker 1:

so then we continued on to boston and, and we had done a little research, and we stayed at this place, uh, in boston. Now, the funny thing was I've been to boston twice in my lifetime and I've been in may both times. And if you know anything about boston which obviously I didn't, now, one of those was from work wasn't my choice to go at that time.

Speaker 1:

Um, they have a jillion, a lot of colleges. What happens in may? Graduation, graduation. So you know, we were looking for hotel rooms and there wasn't a lot available. And finally we found this one place.

Speaker 2:

It was a, I don't even know it's called like a boarding house boarding house almost yeah, it was beacon street, uh and uh, yeah, it was a.

Speaker 1:

It was an interesting time.

Speaker 2:

It was very crowded in boston very crowded and you know nothing against this little place that we found, but, um, it just wasn't quite exactly what we expected no so we thought well, let's just get another hotel room.

Speaker 1:

Right, we were going to find something else, just some chain or whatever Holiday Inn or something.

Speaker 2:

We were calling around and calling around, there was nothing, Nothing. And we were thinking what is the deal?

Speaker 1:

And that was the deal.

Speaker 2:

And then we found out or realized later oh, it's graduation, and everybody and their brother, is here.

Speaker 1:

Yeah, exactly.

Speaker 2:

But there was a huge advantage of staying at that little boarding house, or whatever it was called, yeah, which was so we decided we needed to do some laundry before we headed home.

Speaker 1:

Yes, and so we go down the street. We asked them at the front desk where's the laundry Right down the street? There's a deli right next door.

Speaker 2:

Yeah, we also asked where can we get breakfast, and they said oh right, next door there's this really good place called the Eagles Deli.

Speaker 1:

And it's called that because of the Boston University Eagles Phenomenal, phenomenal, oh my gosh, we still talk about, we still talk about. I got a t-shirt, um, and we had bagels and we just it was great experience and well it wasn't just bagels, but like when they're toaster something. Something was broken they did them on the flat top and they gave us like two pounds of cream cheese. Yeah, it was crazy.

Speaker 2:

Per bag, yeah, and then eggs and all this. And man, we were just, it was such kind of simple food, yeah, but it was great, it was so good, and so they also had this thing, which is what you got the t-shirt about.

Speaker 1:

The Godzilla burger.

Speaker 2:

Yeah, it was like a food eating kind of contest thing.

Speaker 1:

Yeah, I didn't do that, no. Eat the Godzilla burger right you would get your picture on the wall yeah, or get 25, but anyway, it was just a fun experience, a neat find yeah it's at home of the godzilla burger yeah, yeah I mean you got to get a t-shirt that says home on the godzilla burger yeah, and then it had a picture of godzilla right, um, and then we, we did stuff in boston all day, that day, and um so we decided we were going to.

Speaker 1:

I don't know if it was that night, what night it was. The night before we left. We were headed home. The night before we were headed home. All I remember is we were going to get some Italian food in Boston. So we did some. We were trying to figure out okay, where do we go? We found this place. Do you remember the name of it? Vinny's.

Speaker 2:

Vinny in there. Vinnies, vinnies. Yeah, I'm sure there's plenty of those in Boston. I think this one might have been like a chain or a local chain or something.

Speaker 1:

Yeah, so we go in and we order and she's like well, it's family style. Okay, didn't quite understand what that meant. And I think you got eggplant parm, I got something, I can't remember what I got and they came out and we're like oh no, we've done it again yeah, so much food, so much and then, of course, she's like can I box it up for you?

Speaker 2:

and we're like no, we don't we don't even have a refrigerator in our little.

Speaker 1:

Yeah, we're flying away in the morning but I do remember they had this like super big bottle of wine that was empty and they put these numbers in there and they would shake it up and if you picked a number, if they pulled it out, your dinner was free.

Speaker 2:

I mean, it was a fight with everybody. Yeah, yeah, well, and we got cannolis for dessert.

Speaker 1:

We did get cannolis and they were fantastic.

Speaker 2:

Yeah, it was just a, it was an experience.

Speaker 1:

Yeah, it was yeah, we took the tea, we drove, we rode around.

Speaker 2:

And we, we went on the Freedom Trail too. We did, we went on the Freedom.

Speaker 1:

Trail. So that was our day. During the day we walked the Freedom Trail, we ate lunch at Faneuil Hall.

Speaker 2:

Faneuil Hall, yeah, which is a really old. Well, I was it. Durgan Park it was.

Speaker 1:

Durgan Park.

Speaker 2:

And it was right, by a faneuil. It was right in a faneuil, yeah, and it's a really, really old restaurant had clam chowder. Yeah.

Speaker 1:

And then, of course, we walked all that off on the Freedom Trail. Yeah, yeah.

Speaker 2:

We went in like a little kind of Italian grocery and I think we went in Paul Revere's house.

Speaker 1:

We did tour that, yeah, and the Old North Church. We did that, yep, yeah, just a great time, and saw, of course, a lot of famous graveyards, sam Adams, and all of that.

Speaker 2:

Yeah, yeah, yeah. And, like you know, there are people buried there from they were on the Mayflower.

Speaker 1:

Yeah, you know yeah. So it was just a great trip. It was kind of, that was our first foodie trip without knowing what we were really doing. I mean, we knew we were, but now we're so much more like planning those, yeah, after that, well and it's so much easier these days.

Speaker 2:

It is, you know, like we went to London on our honeymoon. We had these, these, these things.

Speaker 1:

This is a guide.

Speaker 2:

Kind of these things like a michelin guide or as a guide, right. So we.

Speaker 1:

We could pick out a few restaurants that we might want to go to, and there's a whole nother trip.

Speaker 2:

We need to talk about so much easier now yeah, it is very much so.

Speaker 1:

Yeah, london, that was a trip yeah, it was.

Speaker 2:

We'll have to talk about that another time, yeah, but anyway, um yeah, really really cool, really cool experience in New England and New York. New York City, upstate, new York.

Speaker 1:

It was interesting to me too, touring the culinary schools, you know, and um kind of the difference in them. You know, like the french culinary institute was a shorter program I think they had one year um, and it to me it was and then their big thing was one year, and then you work in restaurants. Yeah, that was kind of, and so they really taught you the, the mechanical you know, and but the rest of it you were going to learn on the job, right. Um, and then the culinary institute of America.

Speaker 2:

I think it was what two years, two and four, four years, yeah, and they have several things they have gotcha Like the French culinary institute at the time.

Speaker 1:

I think it was baking or culinary.

Speaker 2:

It was. It was just a couple yeah.

Speaker 1:

And now the what the international culinary center now has a lot more programs, Okay. Wine programs and management you know, behind the front of house back house, yeah, and that's kind of how the CIA was. Of course, they had the four-year programs, yeah, which were you know a lot of everything, and then you had some shorter ones that were more specific, and then you had ones that were just the management side oh yeah, kind of management hospitality yeah hospitality and then um the new england culinary institute. It was. It was interesting.

Speaker 2:

It's very different it was a smaller school, smaller, yeah, yeah um, but they were more um.

Speaker 1:

To me, um more like large operation, Like if you were going to be a chef on a cruise ship or a big thing like that. To me it was more.

Speaker 2:

But the food was really good.

Speaker 1:

I remember we got some lunch in one of their restaurants, or a snack or something, but it was really good. The baked goods were great, the coffee was great, the food was good. But it was more. I don't want to use the word cafeteria, but I mean whatever that phrase is, where it's large scale. Yeah, um, instead of more just restaurant oriented. It was more, you know. I don't know what the term for that is, but yeah, um it was good, it was neat and in montpelier is a beautiful town, you know so yeah, yeah but all in all we ended up decided to.

Speaker 1:

We wanted to have kids first.

Speaker 2:

Yeah, well, it was just kind of time. Yeah, we didn't get married late, but I mean we were almost 27.

Speaker 1:

Yeah, almost 27.

Speaker 2:

And you know, we just figured eh, we need to kind of go ahead and try to start a family, so we put all that on the back burner or on hold. It's still kind of a dream and we may both try to do it one of these days.

Speaker 1:

And what's interesting now is like I mean, there's so much online stuff, but there's also programs. The Culinary Institute of America has opened a campus in San Antonio. At the time I think there was just California and New York, but then there's also shorter programs, not just a year, but there's. You can take a one-week thing or they offer you know, because so many people are just enthusiasts now of cooking Right right. They offer weekend classes for whoever yeah?

Speaker 1:

To me that's kind of cool. You know Very much, so yeah. And then I think there's classes for whoever?

Speaker 2:

yeah, to me that's kind of cool you know very much so, yeah, and then I think there's some programs in new orleans, you know yes uh, we've talked about as well.

Speaker 1:

So, yeah, it's uh something we've we really, that was one of our favorite ones. Yeah, and my goal is to next time I go to boston, not go in may yeah, especially not that graduation the graduation weekend. Yeah, so this last time I was up there for work and I mean I landed at the airport.

Speaker 2:

I'm like wow, yeah, it was just really busy you called me and told me how many people there were and I said, uh, I think it must be that same weekend that we went years ago.

Speaker 1:

I'm trying to catch this graduation, yeah this bus to the the uh, my hotel little train or whatever. There's a lot of people here. I mean I've been to some big cities.

Speaker 2:

I mean I was in LA early in the year. I mean I've been to Miami.

Speaker 1:

It just seems like a lot of people yeah.

Speaker 2:

And I was in the theater district.

Speaker 1:

And so I get up the next morning to go to work and there's 800 people down the sidewalk. I'm thinking, yep, that's a graduation.

Speaker 2:

Yeah.

Speaker 1:

At one of the theaters right across the street from the hotel. But it was crazy, crazy. So yeah, twice, and that's my record. Two for two, right now Graduation weekend's in. Boston, so beautiful time to go, though the weather and I was talking to some of the guys there from Boston.

Speaker 1:

They're like yeah, it's beautiful for the weather, yeah, and the Uber driver yeah, it was gorgeous. But as far as all the stuff going on, I think the Celtics were in the playoffs and I think T-Swift was nearby. I mean, it was not a good weekend.

Speaker 2:

Just trying to get around.

Speaker 1:

So, yeah, I had a little inkling in my head I might try to go do something and that as soon as I landed and saw all the people, I was like nope, yeah, ordering in, yeah, going to work, going back, that's it, that's all I'm doing. But no, I had even thought about trying to go over to eagle's deli if I had time oh, wow, that would have been.

Speaker 2:

I wonder if it's still there. Is it still there?

Speaker 1:

oh, I'd love to go back so yeah, we mentioned mentioned Durgan Park. It's a famous restaurant in Faneuil Hall in Boston. We also mentioned no Name Seafood Restaurant in Boston. Both of those restaurants have closed Durgan Park. Actually there was a restaurant on its location in 1742, and Durgan Park started itself in 1827. And then no Name started in 1917. So it's been kind of a tough couple years for restaurants, especially historic, older ones. And you know, folks just try to support those. They're historic landmarks and they do a lot to add to our food culture. So support your local restaurant if you can. So yeah, it's kind of one of our big first foodie trips.

Speaker 1:

And you know, I don't think we've had that one that big?

Speaker 2:

since Probably not no, but this one came close.

Speaker 1:

It was close.

Speaker 2:

This one with the Louisiana and the Texas and stuff. So yeah, and hopefully just we can.

Speaker 1:

Yeah, many more.

Speaker 2:

Keep doing more, so thanks for listening.

Speaker 1:

Yeah, as always, this is Dave, with Sweet Tea and Tacos.

Speaker 2:

And I'm Jen.

Speaker 1:

You can find us in all your podcast directories. Go to our website, sweetteatandtacoscom. We post blogs, refresh the pictures. You can also share that and help some other folks discover us. So yeah, we'd love that. Hey, leave us a review. That helps too. Yeah, that helps other people find us well and honestly.

Speaker 2:

Uh, we'd love some more uh followers on facebook. So if you follow us on facebook, encourage your friends to like our page never hurts to hit share on one of those.

Speaker 1:

Also, we have a new support tab on our website If you ever consider you like what you're listening to help us do some more things. We're trying to get out some more interviews. We've got some stuff coming up, some more scheduled and ready to go. Anyway, we appreciate it. Keep on cooking.

Speaker 2:

All right.

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