Eating It Up
By Bill and Cheryl Jamison

March 2009

  • A Photo Slideshow

    We've been sorting through our trip photos and thought you might enjoy seeing a few shots from along the way.

    Thanks for joining us on this latest adventure. You might have guessed by now that both of us truly love to travel.

    Despite always returning to mountains of work assignments, mail, and laundry of our food-stained clothes, it refreshes us. The happiness starts well before the trip’s beginning and lingers long after the trip’s end.

  • All About Boulder

    Coming from the northwest, as we did, to reach Boulder, Utah, you take a right turn at Capitol Reef National Park and head south toward the Grand Staircase-Escalante National Monument, just a few miles beyond the town, and then the nearby Bryce Canyon and Zion National Parks.

  • From Reno to Boulder

    Roads from Port Townsend don’t go much farther north in the United States, so we made a U-turn to head back south on the same highways that brought us to Washington. In Oregon we turned inland and traveled high-desert country down to Reno, Nevada.

  • Seafood in Port Townsend

    “The fish and chips, please,” Cheryl says.

    “Two?” our seasoned waitress asks.

    Three of us are dining today, so it seems most likely that she’s asking about how many pieces of fish Cheryl wants. Cheryl responds, “I guess, is that about right?”

    “Well, most of my girls have two,” she says, then adds, “unless they’re my dockworker girls, and then they have three or four.”

  • From California to Oregon

    From Paso Robles we drove over to the Pacific coast and took the dramatically scenic Highway 1 north along the shore to Santa Cruz.

  • Paso Robles

    The first day of our visit to California’s beautiful Central Coast wine area we felt like characters in Sideways, the popular 2004 film.

  • Los Angeles, Part 2

    On our last night in Los Angeles (check out the first part of our L.A. visit) we celebrated Bill’s birthday at a delightfully plucky new restaurant called Animal. Despite the name, Chefs Jon Shook and Vinny Dotolo love vegetables, fruits, all kinds of seasonings, and probably anything else edible.

  • Dining in Los Angeles

    “At the table, one never gets old,” the menus announce at Osteria Mozza and Pizzeria Mozza in Los Angeles. If this bit of Italian folk wisdom is true anywhere, it’s got to be at these twin new restaurants that sit side-by-side in Hollywood. Most of the cooks, servers, and diners are having so much fun with the food they don’t have time to age.

  • Spring Training in Phoenix

    This is a great time of the year to be in Phoenix. The sun shines brightly, bringing the desert alive with color, but the temperatures stay moderate. No one wants to be indoors, especially major-league baseball players and their fans.

  • The Turquoise Room

    Taking Interstate 40 west from New Mexico to Arizona is not the most scenic way to drive from Santa Fe to Phoenix, but it’s definitely the tastiest. We headed this direction yesterday to start a three-week road trip through the West that will land us eventually as far from home as Port Townsend, Washington. As always on this drive, we stopped to eat in Winslow, Arizona in the Turquoise Room at La Posada Hotel.

Cheryl and Bill Jamison are recipients of four James Beard awards, write about food and travel, always with mouthwatering results. Among their best-selling books are Smoke & Spice, American Home Cooking, and The Big Book of Outdoor Cooking and Entertaining. Cheryl and Bill appear regularly on television, and are frequent contributors to publications including Cooking Light and Bon Appétit. Married 22 years, they live just outside of Santa Fe, New Mexico.

The Jamisons’ newest book, Around the World in 80 Dinners: The Ultimate Culinary Adventure, regales readers with a tasty account of their global travels in search of great local fare—from Bali to Brazil. Equally fascinating is how they accomplished the 3-month dream trip using their frequent-flyer miles to fund it. 50,000 miles, 10 countries, 800 dishes, and 1 rogue monkey…click here to order your own copy of this delicious travel narrative with a soupçon of recipes.

Learn more about Cheryl and Bill at cookingwiththejamisons.com. You can sign up to join them on a future trip by clicking on “culinary adventures.”