What if you could revisit a beloved place from your past and experience it anew through the eyes of your child? That's exactly what we did on our recent journey to Boston and Vermont, retracing the steps of a trip we took years ago. Join us as we relive the magic of Boston's culinary scene, indulging in fresh lobster rolls and clam chowder at the iconic James Hook. Our adventure brings history to life at the Boston Tea Party Museum, where we sampled the very teas tossed into the Boston Harbor in 1773, merging flavors and stories in a way only New England can offer.

Our journey continues as we explore the vibrant streets of Boston's North End and the lively atmosphere of Quincy Market. We share the joy of discovering treasures at the Vermont Country Store, with its blend of nostalgia and unique finds. Vermont's breathtaking landscapes provide the perfect backdrop for a picnic of cheddar biscuits before we marvel at the artistry of hand-blown glass at Simon Pearce. A stay at the cozy Trapp Lodge treats us to venison chili and home-brewed beer, while a local coffee house offers a hearty breakfast that warms the soul.

As our adventure wraps up, we savor unexpected moments like a bear encounter at a mountain resort and a celebration meal of schnitzel with lingonberry sauce for our daughter's graduation. Each day brings new tastes and tales, from hiking to a chapel with stunning views to exploring the farm-to-table movement with fresh maple syrup. Traveling through New England with family not only reignites cherished memories but also creates new ones, all flavored with the region's rich history and culinary delights. Listen in as we share the laughter, the flavors, and the unforgettable experiences that made this trip so special.

---

✍️ Episode References

James Hook & Co.
[https://www.jameshooklobster.com/](https://www.jameshooklobster.com/)

Boston Tea Party Ships & Museum
[https://www.bostonteapartyship.com/](https://www.bostonteapartyship.com/)

Simon Pearce
[https://www.simonpearce.com/](https://www.simonpearce.com/)

Trapp Family Lodge
[https://www.trappfamily.com/](https://www.trappfamily.com/)

Salumeria Italiana
[https://www.salumeriaitaliana.com/](https://www.salumeriaitaliana.com/)

Regina Pizzeria
[https://www.pizzeriaregina.com/](https://www.pizzeriaregina.com/)

Vermont Country Store
[https://www.vermontcountrystore.com/](https://www.vermontcountrystore.com/)

Modern Pastry Shop
[https://modernpastry.com/](https://modernpastry.com/)

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Ever been disappointed by a side dish that just didn't measure up to your entree? We sure have! In this episode of Sweet Tea and Tacos, we, Dave and Jen, are back in Mississippi and ready to talk about our biggest restaurant pet peeves. From the predictability of cheesecake and brownies on dessert menus to the importance of serving fresh and thoughtful vegetable medleys, we cover it all. Join us as we share our frustrations and thoughts on how restaurants can elevate the dining experience beyond just the main course.

But it's not just about the food. We'll discuss the often-overlooked aspects of dining out that can make or break your meal—like the pain of being seated at undesirable tables and the disappointment of bland desserts like creme brulee. We'll also dive into the ongoing issue of staffing shortages affecting service quality at some of our favorite spots. Hear our personal stories and insights on how high standards and proper service etiquette can ensure a positive dining experience and keep customers coming back.

Wrapping up, we'll reminisce about a standout visit to Ruth's Chris Steak House, where attention to detail truly made the meal memorable. From the importance of authentic cuisine to our call for more imaginative dessert menus, we cover what makes a restaurant truly exceptional. Plus, as we navigate through the oversaturation of fast food chicken joints, we emphasize the importance of teaching children proper restaurant behavior and ordering etiquette. So, tune in, share your thoughts with us, and let's make dining out a more enjoyable experience for everyone! Thanks for listening!


Yelp
https://www.yelp.com
Commander's Palace
https://www.commanderspalace.com
Brennan's
https://www.brennansneworleans.com
Ruth's Chris Steak House
https://www.ruthschris.com

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Ever been in the middle of a recipe only to find your knife squashing tomatoes instead of slicing them? That's where Richard from Bear Claw Knife and Shear comes in, bringing his edge to Sweet Tea and Tacos! This week, we're all about honing your blades and cutting through the clutter of choosing the right knives for your culinary quests. Richard spins the tale of his journey from a small sharpening operation to a booming business, giving us the sharp truth on how investing in quality steel and craftsmanship can transform your cooking.

Our kitchen counters become the arena as we tackle the art of knife sharpening and maintenance. Discover the secrets to keeping your blades in peak condition, from the WorkSharp belt sharpener's quick touch-ups to the importance of steering clear of those dreaded glass cutting boards. We share why sometimes leaving the sharpening to the pros can save your knives (and fingers) from unnecessary wear and tear. And for the DIY chefs out there, we've got some pointers that will have your knives gliding through ingredients like butter.

But it's not just about the knives—your cutting board deserves love too! We chop into the world of cutting surfaces, weighing up the pros and cons of wood versus plastic and how to keep them in top shape. And let's not forget the essentials: from the humble paring knife to the mighty chef's knife, we cover which blades are must-haves in every kitchen toolkit. So, sharpen your ears and join us, Dave, Jen, and our cutlery curator Richard, for a culinary conversation that's sure to leave you on the cutting edge of kitchen prep!

This list of references from your episode was generated by Headliner AI. If you enjoy them please tell other podcasters by giving a shoutout to https://headliner.app in your episode ✨


Bear Claw Knife & Shear
[bcknife.com](https://bcknife.com)

Wusthof Knives
[wusthof.com](https://www.wusthof.com)

Zwilling J.A. Henckels
[zwilling.com](https://www.zwilling.com)

Kingshan Knives
[kingshanknife.com](https://www.kingshanknife.com)

Work Sharp Sharpeners
[worksharptools.com](https://www.worksharptools.com)

Crucible Industries
[crucible.com](https://www.crucible.com)

Niagara Specialty Metals
[niagaraspecialtymetals.com](https://www.niagaraspecialtymetals.com)

Richard Steinberg Making Knives YouTube Channel
[YouTube Link](https://www.youtube.com/channel/UC8rKfUoFJ2r9zJ6q7JX5H6A)

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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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Buckle up, friends, because we're hitting the road on a Southern food odyssey that's as rich in flavor as it is in culture! Starting in the historic heart of Vicksburg, Mississippi, we don't just feed our stomachs at Walnut Hills; we feast on tales of the town and its people. Each forkful of their mouth-watering fried chicken and purple hull peas is a bite of the South's soul, and trust us, their cakes and pepper sauce are the stuff of legends. Our journey doesn't stop there – we venture down to Louisiana, where the cuisine is as vibrant as the jazz that fills the air. At Al Basha in Baton Rouge, we're talking Greek-Lebanese fare that'll make your heart sing as loudly as the flavors dance on your tongue. Then, it's only fair we pay homage to the iconic Louisiana po'boy at Old Time Grocery, where local bread reigns supreme and is best enjoyed with a cold regional root beer.

Our adventure takes a smoky turn in Austin, Texas, the mecca of barbecue aficionados. Here, we'll share how we got caught up in the electric atmosphere of the city, from laid-back Zilker Park to the bustling avenues of South Congress. The real star of the show? The Salt Lick BBQ, where the brisket and ribs are a smoldering testament to Texas' barbecue prowess. We're not just about the meats, though; our visit to H Mart proves we're suckers for the rich tapestry of international flavors that Austin has to offer.

Now, if you're itching to get a behind-the-scenes peek at our food escapades, join our YouTube family where we've been whipping up some kitchen magic. From our biscuit-making debut to our daughter's social media savvy, we're serving up more than just audio – we're creating a community. So, pour yourself a glass of sweet tea, grab a taco, and let's toast to the journey. I'm Dave, and I'm Jen, your guides on this delicious audio excursion – thanks for listening and don't forget to check out our support page if you're craving more!

Walnut Hills Restaurant
[walnuthillsms.com](https://walnuthillsms.com/)
Albasha Greek & Lebanese Restaurant
[albashabr.com](https://albashabr.com/)
Atchafalaya Basin
[atchafalaya.org](https://www.atchafalaya.org/)
Olde Tyme Grocery
[oldetymegrocery.com](https://oldetymegrocery.com/)
Steamboat Bill's
[steamboatbills.com](https://steamboatbills.com/)
Salt Lick BBQ
[saltlickbbq.com](https://saltlickbbq.com/)
British Isles Grocery
[britishislesonline.com](https://britishislesonline.com/)
H Mart
[hmart.com](https://www.hmart.com/)
Conrico
[conrico.com](https://conrico.com/)
University of Louisiana at Lafayette
[louisiana.edu](https://www.louisiana.edu/)
St. Mary's Catholic Church
[stmarysfbg.com](https://stmarysfbg.com/)
University of Texas at Austin
[utexas.edu](https://www.utexas.edu/)
Vicksburg National Military Park
[nps.gov/vick/index.htm](https://www.nps.gov/vick/index.htm)
Barq's Root Beer
[barqs.com](https://www.barqs.com/)
Abita Brewing Company
[abita.com](https://abita.com/)
Zilker Park
[zilkerpark.org](https://www.zilkerpark.org/)
Fairground Aust

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Embark on an auditory journey to the vibrant heart of Cajun country as we sit down with Mike Davis, the passionate president of Conrad Rice Mill, and explore a story steeped in history and flavor. Mike's personal tale of acquiring America's oldest operating rice mill, with nothing but determination and the support of two backers, is as rich and textured as the medium grain rice his mill produces. Our conversation meanders through the milling process from paddy to plate, unraveling why rice isn't just a side dish in Cajun cuisine but the very soul of Southern cooking.

Cook up a storm with us as we discuss Conrad Rice Company's innovative expansion, from the deeply aromatic wild pecan rice inspired by French Indochina to a potential for a grain bin-turned-restaurant. We share a home favorite, the verdant green rice, and how the company embraced change to grow from a local enterprise to a specialty food brand reaching across state lines. Plus, don't miss the story behind the Creole Cuban sandwich that's adding a new twist to classic flavors, proof of the company's unwavering spirit and adaptability in the face of an ever-evolving market.

Finally, take a detour with us along Louisiana's Boudin Trail, where we uncover the everyday essence of Cajun life, far from the jazz-filled streets of New Orleans. From the mysterious swamps of the Atchafalaya Basin to the familial anecdotes of our first visit to this lush state, we savor every moment. Join us as we taste our way through Louisiana's culinary riches, experiencing the culture, people, and stories that simmer beneath the surface of this unique American region.

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As we unpack our boxes and set up our new kitchen in the heart-warming West Texas landscape, Fred, our resident grill skeptic, stirs in her two cents on the surprisingly sparse local BBQ scene. We're bantering about everything from the unexpectedly scant 'meat and three' joints we've left behind to the tantalizing Mexican eateries that have welcomed us with open arms. Our culinary journey doesn't stop there; we explore the fusion of flavors in our own home, creating comforting dishes that have quickly become staples as we navigate life's latest chapter.

Cracking open the next phase for Sweet Tea and Tacos, we're spicing it up by seeking the untold stories of local niche farmers and producers. This episode whets your appetite for the rich tapestry of specialized agriculture that's just waiting to be explored, and we can't wait to bring you along for the ride. Join Jen, Dave, and the occasionally indifferent Fred for a feast of conversation that's sure to satisfy your hunger for the unique and undiscovered tales of our new, flavorful frontier.

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Get ready to become the dessert hero of your next Thanksgiving gathering! Dave and I have wrapped up our series with a decadent discussion on the holiday's sweetest finales. From the classic pumpkin pie and its sweet potato counterpart, to the debate over regional pie allegiances, we've got all the tips and tales to spice up your festive spread. And let's not forget the whipped cream—none of that store-bought stuff—we're talking fresh, homemade peaks of perfection here. Plus, we venture into the delightful realms of pecan, apple, and even the traditional, yet often overlooked, mincemeat pie. We're not just sharing recipes; we're sharing the spirit of experimentation and the joy of discovering your own signature Thanksgiving dessert.

As we bid farewell to fall flavors, you're invited to bake along with us and reminisce about your own culinary capers. Join us as we sift through the secrets of flaky crusts and fillings that sing, from dodging corn syrup to embracing real vanilla. We might have had some baking blunders along the way, but they paved the path to pie perfection. We dive into the versatility of pie crusts, encourage elevating classics with simple twists, and champion the unparalleled delight of a pie fresh from your oven. We can't wait to hear about your Thanksgiving traditions, so be sure to share your stories with us on Sweet Tea and Tacos, and let's keep the gratitude (and the butter) flowing.

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