Meals with Chef: Join us on a culinary adventure.

Today you get the opportunity to meet an advisor in the travel and tourism realm. Chef Deb has been a culinary professional for two decades, creating everything from lip-smacking famous barbeque sauce over her slow-smoked pulled pork to scrumptious lemon bars and everything in between. I’ve asked Chef to join me on a few adventures to give her insight into the quality, service, and experience.

As we sat down to pick the first group of food establishments to highlight, Chef started with, “there have been so many, just picking them will be a challenge.” After some laughs about the various adventures, we settled on these gems.

Shanty on the Shore (Burlington, VT):

Just a stone's throw away from the shimmering waters of Lake Champlain is a quaint little shanty. Locals know it as the “Old Fisherman’s Shanty.” Its weathered wood, painted a once bright blue now faded to a soft sky hue. It’s just the kind of place Chef likes—a long-standing staple in the community, in fact the building is 200 years old! The creaky boards seem to groan as you walk and the old wooden crates, rusted hooks, and faded fishing nets still adorn the space, remnants of a time when the shanty bustled with life.

The Clam chowder is top-notch! While Shanty’s notes it’s voted one of New England’s 10 best by the Boston Globe, we both give it a 10 (and let me tell you, that’s hard to do coming from a food critic). It’s a traditional New England style with rich cream sauce filled with just the perfect blends of spices, chunks of potatoes, and some serious clams.

Next up, their fresh in-house made clam strips! These babies are fresh and soft with a light coating before thrown in the fryer. And you couldn’t miss-out and not try the lobster roll! Found on almost every menu in the New England area, lobster rolls are the sandwich of the locals throughout the area. And they do it well, in fact as Chef noted “I think this is the most lobster I’ve had on a roll.”  This doesn’t come as too much of a surprise, you’ll find they don’t skimp on the amount of food they give.

We pushed-past-full and had to finish up the experience with some key lime pie.

Picture this: a buttery graham cracker crust cradling a velvety smooth filling that dances on your tongue with the tangy brightness of fresh key limes. Each bite is a zesty embrace, topped off with a generous cloud of whipped cream that feels like a little slice of tropical heaven.

Disney World’s Be our Guest (Orlando, FL):

Let’s set the stage: As you enter, you're in what brings back seeing the movie Beauty and Beast; of the Beast's castle. The grand foyer boasts high ceilings adorned with crystal chandeliers that sparkle. There’s a sense of wonder in the air—every detail is meticulously crafted to draw you deeper into the story—enough about what the place looks like.

Now, let’s talk about your options for dinner. You have the chance to indulge in classic French cuisine, and trust us, you won’t be disappointed. Whether you’re tempted by the savory French onion soup or the tender, beef filet, every dish is a masterpiece. And don’t get me started on the desserts!

The menu is a limited menu with a few options per course. We both started off with the French Onion Soup; it was as rich as they described it with a strong beef broth, delicious sweet onions, and packed with Gruyere cheese. 

Chef chose the Filet, which “was a little dry” and could have used some light seasonings. I selected the with beef rib. It was tasty and because of the red wine jus, there was the juice that was needed for the filet.

The best part of the meal, the desserts because they do a Dessert Trio! What’s better than getting to try multiple things with on item? While I think Chef enjoys the ability to cut up and investigate each of the items in detail, I may have been done eating my Trio before she finished her investigation.

So whether you’re celebrating a special occasion or just enjoying a day at the park, Be Our Guest offers not just a meal, but a magical experience that feels like dining inside a storybook.

Filomena’s (Georgetown, D.C.)

Of course, I have to get other’s thoughts and opinions on what I think is the best restaurant, so when Chef joined to give her thoughts, she agreed: “it was exactly as you described.” The meal kicked-off with their famous table bread, which is baked to perfection and the garlic, herb blend oil provided takes it to the next level. As the calamari arrives, Chef does her dissection of a few pieces to check the breading and squid rings along with a taste of the marinara it’s served with.

I ordered the Ravioli Di Chiacchieri and Chef picked the Ravioli Alla Matrimonia. Both dishes come with their fresh made Cheese Ravioli. Chef’s comes with the Sunday dinner sauce, a rich marinara like sauce with meat and meatballs. Mine comes with their lobster cream sauce with shrimp. As the food arrives, you can image the scalpel comes back out and the dissection begins. After a quick forking of both plates, the first few bites go. And a grand smile appears on Chef’s face.

Of course, there must be dessert, so next out is their Raspberry tart. We shared the butter-flakey crust filled with custard and glazed raspberries and blueberries with a drizzle of white chocolate.

This place is a one of it’s kind. If you’re in the area, you must get a reservation and have a meal. You won’t be disappointed.

Ivar’s (Seattle, WA)

It should come as no surprise that in the city of Seattle on the bay, a staple of Ivar’s is a place we would stop for a meal. Ivar’s is more than just a seafood restaurant; it’s practically a legend in the Pacific Northwest.

The decor tells stories of its own, with vintage photos of famed founder Ivar Haglund, who was not just a businessman but a bit of a showman too. The walls hung with memorabilia. As you make your way to your seat, you’ll get to walk by the fresh seafood display and, no doubt, you’ll get a good whiff of what may soon come to your table.

Now, let’s talk about the food. The clam chowder is a staple – creamy, rich, and can be served in a sourdough bread bowl that’s just as satisfying as what’s inside. While you can get Ivar’s clam chowder in many stores, “it’s not the same” as Chef will remind you. But don’t overlook the fish and chips! Golden, crispy, and flaky, and my preference is the halibut! Chef gave the Cod Tacos a shot! The lightly battered and fried fish served on a corn tortillas with some cabbage are definitely right up her alley. “They were delicious!”

Whether you’re visiting for the first time or returning for your favorite dish, there’s an undeniable sense of community at Ivar’s. It’s not just about the food; it’s about creating memories along the waterfront, surrounded the sounds of water crashing into the pier and the many seagulls in search of a free bite. After all, where else can you enjoy a meal while gazing out at the beautiful Seattle skyline and watching the boats glide by?

East Side Restaurant & Pub (Newport VT):

Lake Memphremagog. A beautiful scene where this adventure begins. The East Side has a charm all its own, with stunning lake views that draw in visitors and locals alike. It’s this kind of beauty and the down-to-earn staff that makes you feel at home, even if you’re just passing through.

As you make your way into the restaurant, you’ll be forced to walk through the bakery and candy store. If you’ve been in these situations with Chef before, be prepared for the critics to start! Which is, after all, why I value her opinion to share with readers. While they don’t hand out samples, of course we had to pick up a few items to taste for our drive out.

When in New England, we must try the chowder! This time, it’s Seafood Bisque! It’s rich and creamy seafood chowder packed with fresh fish, clams, and just the right amount of seasoning.

Broiled sea scallops. It may surprise you, but it seems like scallops are on every menu in New England and while they’ve always been good regardless of where they’re ordered; it’s surprising how prevalent they are. We split an order of the East Side’s version and they’re delicious. Just a simple dusting of breadcrumbs and broiled. “I’m surprised,” was the Chef’s response after being forced to try them…

But perhaps their most famous plate is their Chicken N’ Biscuits. These babies are original and a good ole home cooking meals. A rich gravy filled with pulled chicken, mashed potatoes, and “the best part” the homemade biscuit.

And back to the drive home, with those candies we purchased on our way in… well there were some wins and some not-so wins. And the Chef’s face said it all. What’s the best advice when purchasing homemade custom chocolates? “Pick what you know your like, don’t explore,” Chef shared that if you can find items that you know you like, they’re probably going to better align to your taste buds as opposed to trying something off the shelf that may bring more of a surprise than you’re searching for.