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4 Reasons To Go To The LA Times Travel Show

January 28, 2012

I’m in LA for a little bit. Heading to Quebec on Feb. 2nd, so watch out for that…

In the meantime, the LA Times Travel Show is this weekend at the LA Convention Center.

Here are a few reasons you should go:

1) I’ll be there.

2) There’s a cars.com booth where you get free 10-minute massages.

3) People I know (who I would like to call friends, but I dunno if they’d agree), such as Johnny Jet and Leon Logothetis will be speaking.

4) All of the other sorts of reasons one would go to something like this: ziplining, seeing the host of Man v. Food and information on lots of travel destinations, not to mention swag swag swag! (If you’re lucky, you can win an OC lunch box from the Newport Beach booth! Check out mine!)

FYI: You can use the ‘LATPR’ coupon code to get the price down to $8 if you buy online.

Newport Storm (Coastal Extreme Brewing Co.)

January 26, 2012

I’ve never been into the alcohol. As you can see in many videos of mine (take “Roni takes a shot“, for one), it just isn’t my thing. But I’ve always been interested in how alcoholic drinks are made, both on the backend and mixology fronts. And strangely enough, while I’ve always thought that even the smell of beer was repugnant, I actually am curious to try Newport Storm’s blueberry beer again. Crisp and light. Nothing like the piss smell that I normally associate with beer.

Going to Newport Storm allowed me to see some of the process behind making rum. After tasting each of the different steps along the way (and trying some of the beers), I went back to see the aging rum barrels. I gleefully exclaimed that I felt like I was on a pirate ship.

The whole experience was exactly what I pictured. A knowledgeable, friendly tour guide (in the form of Lindsay), tasting of different products and a thorough explanation of how it all went down.

You can see a video of my experience below.

Some things I learned:

  • The rum comes out of the still at 180 proof (90% alcohol).
  • It’s proofed to 108, added to oak barrels and aged 2 years. The flavor and color come the from barrel, which are used bourbon barrels.
  • The oaky smoke of the rum comes from the barrel, which is charred on the interior. Vanilla is a natural chemical in oak wood, which can be tasted in the rum.
  • After 2 years, it’s taken out of the barrel, filtered and labelled from the individual barrel number. Each rum is only from one barrel.

Providence, RI

January 25, 2012

“What cheer?”

- Motto of Providence, RI

At some point in my Rhode Island trip planning, it became possible that I’d visit Providence. I was somewhat upset that it took as long as it did for me to realize/remember that Providence is home to Brown and RISD. Was Brown to check off another Ivy League visit? Was RISD to appease Sharon Burian, who makes my headers and avatars? Nothing of the sort. I’m a huge fan of The OC and I wanted to see where Summer Roberts and Seth Cohen were to attend college. But Providence is much more than a city referenced in a long-cancelled show. It’s a strange sort of place that mixes a small town feel, a West Coast wannabe vibe and an up-and-coming city bravado.

John McCauley of Deer Tick

I was there during the 375th birthday of the Rhode Island capital. At the celebration at PPAC (pronounced ‘PEE-pack’, standing for Providence Performing Arts Center), the crowd celebrated through performance displays (apropos), including a set by Deer Tick (a band I’d that never heard of, but the crowd clearly had).

 

On the walk up to College Hill, I noticed that there was an Occupy Providence movement in the local park. I asked them what the biggest difference between them and Occupy Wall Street was. “We weren’t shut down and our police are nicer.”

Brown University

The Museum of Art at RISD is a must-see. If I were to pick one museum for someone to go to as a CliffsNotes experience, this would be it. The variety of eras and styles is curated so well. Not only are the pieces of interest, but the way they are housed is comparable to how I’ve seen them in much larger museums, just in a scaled-down sort of way.

RISD Museum of Art

I also had a chance to stop and eat at a hard-to-pin-down restaurant. I’m not even entirely sure what its name was. The Fez? The Red Fez? Either way, they’re on Peck St. Here’s their Yelp page. I’m not the only one singing their praises. A varied menu with spins on traditional items. Chicken wings and mac & cheese sound humdrum? Not how you get them there. And how many restaurants serve the aforementioned items as well as banh mi sandwiches? Providence in all of its quirkiness.

More pictures of my Providence trip available in my Providence Flickr set.

Tomorrow: My visit the the Newport Storm Brewery.


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