{"id":1894,"date":"2014-11-01T15:58:18","date_gmt":"2014-11-01T22:58:18","guid":{"rendered":"http:\/\/theaposition.com\/traveltattler\/?p=1894"},"modified":"2014-11-02T11:20:18","modified_gmt":"2014-11-02T18:20:18","slug":"traditional-pumpkin-flavors-found-in-virginia","status":"publish","type":"post","link":"https:\/\/theaposition.com\/traveltattler\/golf\/lifestyle\/1894\/traditional-pumpkin-flavors-found-in-virginia","title":{"rendered":"Traditional Pumpkin Flavors Found In Virginia"},"content":{"rendered":"
\"Travis<\/a>

Travis Brust, a world champion chef, has a passion for pumpkins at Williamsburg<\/p><\/div>\n

\u201cI like to cook with pumpkin because it\u2019s unusual. When people hear the word \u2018pumpkin\u2019 they get that fun, warm autumn feeling,\u201d says Travis Brust, who won the 2012 World Chef Competition and was runner up the following year. He was displaying his \u201cPassion for Pumpkins,\u201d in \u201cTaste,\u201d his snazzy demonstration studio at Colonial Williamsburg in Virginia, where he serves as the historic resort\u2019s Executive Chef. \u201cOnce people taste it when we add it to risotto and other dishes, they get more respect for pumpkin.\u201d<\/p>\n

Ever tasted true pumpkin?<\/p>\n

\u201cPumpkin is light on flavor so it has more of an underlying tone, which is why it is often spiced. The membrane \u2013 or mush inside \u2013 is useless, except for the seeds, and has to be removed because it has a horrible flavor. After that a pumpkin is 95-percent water, so the \u2018pumpkin\u2019 you taste in a pumpkin pie is misleading because it is highly concentrated,\u201d said Brust as he literally juiced a pumpkin to create Ginger-Pumpkin Cider. Onlookers at \u201cTaste Studio,\u201d on this particular night, watched Brust simultaneously also cook, and serve, Pumpkin Sofrito Crostini and Pumpkin Bourbon Ice Cream, and Pumpkin Seed Brittle which he created using Long Island Cheese pumpkins and pie pumpkins.<\/p>\n

\u201cThe secret to a nicely textured brittle is air pockets created by adding baking soda,\u201d revealed Brust, who served Fennel-Dusted Rock Fish with Oyster Stew to Queen Elizabeth in 2007 when Her Majesty, as millions do, visited Colonial Williamsburg and its\u2019 preservation and restoration of 18th<\/sup> century, Revolutionary War-era life. \u201cTaste Studio,\u201d between the luxurious, tasteful Williamsburg Inn and Williamsburg Lodge, both adjacent to the 300-acre historic village, offers daily demonstrations of varying programs including, for instance, \u201cWhat\u2019s Shakin\u2019 Bacon?\u201d and \u201cHoliday Jams and Jellies.\u201d<\/p>\n

\u201cYou\u2019ll even find our chefs in the gardens telling our story,\u201d said John Hallowell, Colonial Williamsburg\u2019s President of Hospitality.<\/p>\n

\u201cWe grow what was authentically grown in the challenging conditions of the Revolutionary period,\u201d said Brust. \u201cIt wasn\u2019t easy. When it took eight months to grow a single carrot, you were very careful not to accidentally burn it while cooking because it wasn\u2019t so easy to toss it away and grab another.\u201d<\/p>\n

Daily historic recreations by actors who wander the village remaining in character put visitors back in time, including during meals at the various authentic venues \u2013 such as Shields Tavern or Christina Campbell\u2019s. But modern comforts very subtly exist, including three splendid golf courses, a soothing spa, and conference facilities.<\/p>\n

For more information on this fine family destination, which is 45 minutes from Richmond Airport (serviced by Delta Airlines), visit www.ColonialWilliamsburg.com<\/a><\/p>\n

Michigan-based travel writer Michael Patrick Shiels may be contacted at InviteYourself@aol.com<\/a> or via www.TravelTattler.com<\/a> His morning show is heard weekday mornings in Lansing on 92.1 FM. <\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

\u201cI like to cook with pumpkin because it\u2019s unusual. When people hear the word \u2018pumpkin\u2019 they get that fun, warm… Read more »<\/a><\/p>\n","protected":false},"author":43,"featured_media":1895,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3665,18,19164],"tags":[998686,86251,998688,998684,3429],"class_list":["post-1894","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-library","category-lifestyle","category-offcourse","tag-viriginia","tag-colonial-williamsburg","tag-delta-airlines","tag-dinner","tag-pumpkin"],"jetpack_featured_media_url":"https:\/\/theaposition.com\/traveltattler\/wp-content\/uploads\/sites\/34\/2014\/11\/chefpumpkin.jpg","_links":{"self":[{"href":"https:\/\/theaposition.com\/traveltattler\/wp-json\/wp\/v2\/posts\/1894","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/theaposition.com\/traveltattler\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/theaposition.com\/traveltattler\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/theaposition.com\/traveltattler\/wp-json\/wp\/v2\/users\/43"}],"replies":[{"embeddable":true,"href":"https:\/\/theaposition.com\/traveltattler\/wp-json\/wp\/v2\/comments?post=1894"}],"version-history":[{"count":1,"href":"https:\/\/theaposition.com\/traveltattler\/wp-json\/wp\/v2\/posts\/1894\/revisions"}],"predecessor-version":[{"id":1896,"href":"https:\/\/theaposition.com\/traveltattler\/wp-json\/wp\/v2\/posts\/1894\/revisions\/1896"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/theaposition.com\/traveltattler\/wp-json\/wp\/v2\/media\/1895"}],"wp:attachment":[{"href":"https:\/\/theaposition.com\/traveltattler\/wp-json\/wp\/v2\/media?parent=1894"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/theaposition.com\/traveltattler\/wp-json\/wp\/v2\/categories?post=1894"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/theaposition.com\/traveltattler\/wp-json\/wp\/v2\/tags?post=1894"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}