Monte Mathews was born with travel in his blood. His grandfather was a hotelier and Monte’s first summer job was as a bellboy at Chateau Lake Louise in the Canadian Rockies. His business career took him to 6 continents where his fluency in French, Italian, English, and Spanish served him well. He has stayed in accommodations ranging from a tent in South Africa to villas in St. Barth’s. He explores the world looking for authentic experiences, great places to stay, and superb food in any setting. On HipSilver, Monte aims to share his take on everything from what to see, where to stay, how to get there, and, of course, what to eat.
Monte Mathews’s passion for food comes from his family background. His physician father read Gourmet Magazine aloud, corned his own beef, and enjoyed nothing more than a great dinner out. Monte’s mother loathed cooking and anything to do with the kitchen. As a result, Monte’s palate developed through restaurants in Montreal. His interest in cooking was out of necessity and soon became a real passion. Both food and travel are the subjects of Monte’s Award-Winning blog, www.ChewingTheFat.us.com. Monte plans to share ways to make our lives more exciting, more fulfilling, and more of everything that Food and Travel do to enrich our world.
I caught up with Paul Theroux, famed novelist and travel writer, on a recent trip to Vietnam aboard Silversea’s Silver Shadow. For 9 days, I was privileged to join Paul and his wife, Public Relations Guru and Trip Organizer, Sheila Donnelly, as we enjoyed a voyage of discovery with Paul, his work, and his attitude towards being Silver. Here is what we learned.
Long before HipSilver was a glint in my eye, I witnessed the arrival of Bison or Buffalo in my local supermarket. A Day-Glo Orange sign heralded its arrival in the meat case. Not only had it arrived but it was billed as “The Meat of the Future”. A chart compared it favorably to both beef and chicken. It was lower in cholesterol, lower in fat, higher in protein and, from its particular purveyor, free of all those pesky antibiotics. To be fair, there was an asterisk next to chicken. It had to have its skin on to fail so miserably in those comparisons. The man who presided over the meat counter could not say enough good things about it. Its taste, its texture, the ease of preparation were all music to the meat department. It had to be slow-cooked of course but it was altogether a new item to add to any cook’s repertoire. Add it I did, and I’ve continued to enjoy it several times a year. I discovered a world of roasts and steaks and even sausage!. If it’s not on your bucket list, it should be.
The Fourth of July has become a widely-loved holiday among Americans, and what’s not to love? One of the most quintessential Fourth of July food traditions is a red, white, and blue dessert. The three colors seem to derive from the American flag; however, the significance of red, white, and blue started a year before the flag’s creation. Shen the official seal of the United States was presented to the Continental Congress, Secretary Charles Thomson explained “Red signifies valor, white signifies purity, and blue signifies perseverance”.
Introduction by Monte Matthews
If you’ve read my Sterling Silvers Interview with Author Paul Theroux, you know that our meeting took place during a Silversea Cruise from Singapore to Vietnam and Hong Kong. My purpose on this trip was not only to interview this remarkable man, but also to cover the Culinary aspects of my trip for a well-known food website as well as my blog, Chewing The Fat. One of the most rewarding experiences of the trip, besides interviewing Paul Theroux, was attending Cooking School in the town of Hoi An, an ancient Vietnamese trading port dating to the fifteenth century.
“Age” actress, Jeanne Moreau, wrote “age does not protect you from love, but love, to some extent, protects you from age.” So for whomever you love, whether a romance of years or a new flirtation, we have a few Valentine suggestions and a tried-and-true recipe by one of our own HipSilvers, Jonathan Reynolds.
Monte Mathews was born with food and travel in his blood. His Grandfather was a hotelier, leading Monte to his first summer job as a bellboy at Chateau Lake Louise in the Canadian Rockies. His business career took him to 6 continents where his fluency in French, Italian, English, and Spanish served him well. He has stayed in accommodations ranging from tents to villas. After a career in advertising, he now explores the world looking for authentic experiences, great places to stay, and superb food.
Monte's passion for food comes from his family. His physician father read Gourmet Magazine aloud, corned his own beef, and enjoyed nothing more than a great dinner out. Monte’s mother loathed cooking and anything to do with the kitchen. As a result, Monte’s palate was developed as a child in the restaurants in Montreal. His interest in cooking soon became a real passion. Food and travel are the subjects of Monte’s Award-Winning blog, www.ChewingTheFat.us.com. He also shares with HipSilver ways to make our lives more exciting with everything that food and travel can do to enrich our world.