Food for thought: Culinary-based travels offer one of the best ways to experience another culture, which is why we’ve devoted the latest issue of Virtuoso Traveler to this tasteful theme. Get the dish on farm-fresh fare from Napa Valley to New Hampshire, whisky tours in Scotland, traditional cooking classes in Sri Lanka, Burgundy’s new wave of winemakers, and what’s for dinner in the world’s new culinary capitals (think barbecue in Charleston, sustainable seafood in Auckland, and vegetable-and-spice dishes in Tel Aviv). Also on the menu: travel-friendly gourmet gear, alternative dining venues at sea, and an insider’s guide to Paris – including the tables to reserve now.
-Joel Centano, Editor of Virtuoso Traveler
Virtuoso Traveler: October/November 2017