Getting the flavor of ... A breezy day on Amelia Island, and more
The historic district on Amelia Island consists of a 50-block area adorned with Victorian facades at least a century old and trees draped with Spanish moss.
A breezy day on Amelia Island
Amelia Island, Fla., “wears its charms well,” said Tim Warren in The Washington Post. This relaxed island, just off the northeast coast of Florida, approaches life at a leisurely pace. Whether you stay at the Ritz-Carlton or the Florida House Inn (the state’s oldest operating hotel), the “ambience remains the same: unobtrusive and agreeable.” The annual average temperature is a pleasant 70 degrees, and life revolves around the historic district of Fernandina Beach, a 50-block area adorned with Victorian facades at least a century old. “Hundreds of mature palm trees and live oaks draped with Spanish moss add to the feeling of authenticity.” Visitors can grab lunch at T-Rays Burger Station—a secret burger joint inside an Exxon gas station—and then spend the afternoon fishing for their supper at Fort Clinch State Park, a “haven for nesting sea birds and sea turtles.”
Contact: Ameliaisland.com
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
Ottawa’s Le Cordon Bleu
Looking to channel my inner Julia Child, I arrived at the Canadian branch of Le Cordon Bleu, said Micheline Maynard in The New York Times. The Ottawa institution is the only North American outpost of the famous Paris culinary school. It offers classes to everyone, even if you don’t know the difference between a spatula and a sieve. I wanted to see if Le Cordon Bleu “lived up to its worldwide rep,” so I enrolled in a pair of courses. The first, which entailed a trip to the historic Byward Market, left me feeling confident. The second, however—titled “Flavors of France”—“taught me the highs and, sadly, the lows that the professional kitchen can provoke.” I was to cook an array of French classics including a gribiche, a sauce made from hard-boiled egg yolks, mustard, vinegar, and olive oil. That sounded simple until I’d stirred my gribiche into a “glob.” Looks like I’ll be keeping my day job.
Contact: Lcbottawa.com
Sign up for Today's Best Articles in your inbox
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
Prosecutor drops federal cases against Trump
Speed Read Special counsel Jack Smith requested to drop the charges against President-elect Donald Trump for his efforts to overturn the 2020 election
By Rafi Schwartz, The Week US Published
-
How much of RFK Jr.'s health care agenda could he deliver in Trump's Cabinet?
TODAY'S BIG QUESTION He says he wants to 'Make America Healthy Again,' but Donald Trump's pick to lead one of the nation's top public safety institutions has many health care experts worried
By Rafi Schwartz, The Week US Published
-
The holidays need an array of dishes. These 7 recipes to the delicious rescue.
The Week Recommends New Year's Eve, post-gathering brunch and a healthy vegetable contrast are all present.
By Scott Hocker, The Week US Published