Spring 2013
Change your line of sight for a row of palm trees. Trade for a week of culture
in the big city. Head for a respite in the wooded hills. And here’s how to
make it happen:
your week and place a request as early as a year
before your check-in date. You’ll enhance your trading power, and you’ll get
up to a three-year travel window to find the vacation you want. Ahhh! The
crisp, clean mountain air smells a whole lot better after an exchange!
Happiness inTraveling
Exchange Your Point Of View.
Williamsburg Simmers in Tradition
In a place where fife and drum players
march down the street, and visitors seem
only too happy to be put in public stocks,
it’s probably no surprise that Colonial
Williamsburg’s restaurants animatedly bring
to life the world of 18th-century Virginia.
It emanates from taverns, where cos-
tumed waiters suggest menu items such as
Welsh rarebit and Brunswick stew. At the
Colonial Nursery, docents explain the
importance of kitchen gardens to the colonists. At the Governor’s
Palace kitchen, visitors learn how food was prepared and preserved.
While recipes and cooking methods may have changed over the
centuries, the star ingredients of Virginia cuisine remain much the same.
Similar to other communities along the East Coast, Williamsburg boasts
a bounty of seafood, courtesy of nearby Chesapeake Bay. Crabs and oys-
ters, as well as fruits of the land such as peanuts, corn, squash, and beans,
boast star billing on area menus. For outstanding regional ingredients,
Virginia Gourmet carries grass- and grain-fed meats, seasonal produce,
artisanal cheeses, baked goods, and a line of locally produced items
including applesauces, soup mixes, and spices.
Favorite ingredients:
oysters, corn, beans, squash,
peanuts, Virginia ham
Signature dish:
peanut soup
cast-iron skillet
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