CUISINE
Travel for Food
Dining Staycations
By Suzanne Corbett
I
t’s time to plan my escape. A vacation to destinations designed
to delight the senses and indulge my passion for food.
While New Orleans beignets and California’s cabernets
are calling, I’ll have to pass. This year, I need to modify my
Champagne tastes to better fit my beer budget. To get a bigger
bang for those beer bucks, I’m opting for dining staycations, becoming
a traveling locavore.
Ballpark Village
66
GAZELLE STL
To begin, I select locations as if I’m collecting ingredients for a good
stew - choosing an eclectic mix. Destinations from James Beard-honored
restaurants, to kitschy roadside sandwich shops and traditional agritourism
sites such as nearby wineries, U-pick farm operations and markets offer
unique, culinary experiences rated among the Midwest’s best.
Dining staycations should begin with a plan. Decide what you’re
hungry for; then chew over the information and make your picks. I’ve