Going on Faith

Winter 2017

The Magazine for faith-based travel planners.

Issue link: http://digital.goingonfaith.com/i/759732

Contents of this Issue

Navigation

Page 24 of 35

going on faith [ goingonfaith.com ] 25 [ ST. I G N AC E , M I C H I G A N ] Michigan is more closely associated with cold than with coast, but in the Upper Peninsula (U.P.) region, the town of St. Ignace is the first community to greet those crossing the Straits of Mackinac from the Lower Peninsula. With a marina, lighthouses and views of the Mackinac suspension bridge, the small town delivers plenty of waterfront charm. But St. Ignace has another somewhat unlikely claim to fame: the pasty. Never had one? Pasties are traditionally savory Cornish pastries. The best way to describe a pasty is if you took the filling from a pot pie and wrapped it up in the crust, sort of like a calzone or an empanada. Michigan's U.P. has an unusual history with the pasty, which immigrants from all ethnic groups widely adopted as a handy meal while working in the regional copper mines. In St. Ignace, Lehto's Pasties will mark its 70th year in 2017. Lehto's still serves its beef pasties with potatoes, onions and rutabaga, as well as chicken and vegetable versions in gravy folded up in a flaky crust. Bessie's Original Homemade Pasties has been in business for nearly 60 years and serves up three pasties: chicken, veggie and the original beef pasty made with steak. Suzy's Pasties offers beef, veggie and turkey pasties. www.stignace.com [ S A N D I E G O, C A L I F O R N I A ] There's a lot of lore surrounding San Diego's love affair with fish tacos, but the most common legend is that local surfer Ralph Rubio brought the taco back after a surfing trip to Baja in the 1970s. Rubio opened his small walk-up restaurant serving fish tacos in 1983 in Mission Bay and today owns more than 200 Rubio's restaurants around the country. The foundation is always the same: battered fried fish served on a soft corn tortilla with a creamy sauce. From there, "everyone has their own version," said Edna Gutierrez, public relations manager for the San Diego Tourism Authority. There's no shortage of food trucks serving up the San Diego specialty, and visitors should look for the longest lines; "those are usually the best," she said. In 2015, The Daily Meal blog voted taco truck Marisco's German the best fish taco in San Diego and the No. 7 best taco nationally. George's at the Cove is known for its fish tacos and offers group dining and private events. The restaurant has three levels, each with its own concept, but the open-air Ocean Terrace on the third level is the place for fish tacos and sweeping ocean views. George's chef Trey Foshee also owns Galaxy Taco, where groups of 80 can reserve the entire dining area for a build-your-own-taco bar, or smaller gath- erings can use the private dining room or patio. Oscars Mexican Seafood is a local chain known for its fish tacos, and visitors can still grab a fish taco at the original Rubio's. www.sandiego.org [ CO N E Y I S L A N D, N E W YO R K ] "Coney Island" and "hot dog" are forever linked. Hot dogs at Coney Island are just as famous as the Cyclone and the Wonder Wheel, said Alexandra Silversmith, executive director of the Alliance for Coney Island. "Almost everyone who comes to Coney Island has to have a hot dog from Nathan's," she said. "It's one of the top five things that's a must-do when you visit." Although it wasn't the first, Nathan's Famous is pretty much the only name in town when it comes to hot dogs. Nathan Handwerker began Nathan's as a nickel hot dog stand in 1916, and the restaurant celebrated its 100th anniversary this year. Today, groups can still get a dog at the original Nathan's location almost around the clock — it opens at 8 a.m., so "you could have a hot dog for breakfast if you want" — or they can visit the newer location on the board- walk. In this Brooklyn neighborhood, "Coney Island hot dog" refers to the location, unlike in Detroit and Chicago where it means the dog is smothered with chili. In its hometown, locals use only four toppings on their Coney Island dogs: relish, onions, ketchup and mustard. But groups don't have to go to Nathan's to enjoy a Nathan's hot dog, which are served all over town. Visitors can grab one during a Brooklyn Cyclones baseball game at MCU Park or at the new 5,000-seat beachfront Ford Amphitheater at Coney Island Boardwalk, which opened this summer with a Sting concert. www.allianceforconeyisland.org [ C H A R L E STO N , S O U T H C A RO L I N A ] Although the Gullah culture, also known as Geechee, is 100 percent American, its deep roots are planted in the West and Central African heritage of the slaves who worked the rice plantations along the coastal low country regions between North Carolina and northern Florida. One of the best ways to experience Gullah culture is to taste it. Whatever the land and sea produces is what is found in Gullah cuisine, which puts seafood and seasonal produce front and center on the plate but also features rice, grits and beans. Most popular among visitors and most familiar among Gullah dishes are shrimp and grits, crab cakes and low country boils, said Halsey Perrin, media relations assistant for the Charleston Area Convention and Visitors Bureau. Less well known but no less delicious is okra soup, "the gumbo of the Gullah culture," she said. The Glass Onion dishes up low country dishes such as Carolina shrimp with creamed greens over Geechee grits and cornmeal-fried North Carolina catfish. Dixie Supply Bakery and Café is a small shop, but groups can enjoy its big flavors — dishes like low country red rice and squash casserole — through the restaurant's catering business. Hominy Grill "is one of the most iconic restaurants for low country cuisine; there's a line out the door," Perrin said. Jestine's Kitchen is a true low country cuisine place where diners can dig into traditional veggies, seafood, fried chicken and cornbread. www.meetcharleston.com By Alexandra Silversmith, courtesy Coney Island Nathan's hot dog stand on Coney Island

Articles in this issue

Links on this page

Archives of this issue

view archives of Going on Faith - Winter 2017