Big Island Off the Beaten Track, Part One
Guest Post by Amy Perry Basseches
Guest Post by Amy Perry Basseches
Earlier this month, my family was in Cappadocia, Turkey, visiting the fascinating underground cities Christians built in the 2nd century to avoid persecution from the Romans. Tunnels were carved into the soft volcanic rock that venture a mind-boggling 7 and 8 levels underground. They lead to rooms that were used to sleep, eat, pray, along with advanced ventilation systems and a well to retrieve water. Cappadocia is one of the many inspirational locales I mentioned in a recent article for Crux, a special publication the Boston Globe publishes. I also included the rock churches of Lalibela, Ethiopia; the island of Patmos, Greece where St. John the Divine was banished; the Tuscan hill town of Assisi, best known as the home of St. Francis and the Franciscan monks; and the legendary Spanish hiking route known as the Way of St. James.
Rhode Island’s most popular trail is perched on the rocky shores above the Atlantic, ocean on one side, the backyards of the massive Bellevue Avenue mansions on the other. In the summer months, this 3 ½-mile route is crowded with hundreds of folks yearning to see the sloping lawns and backside of those summer “cottages” the Vanderbilts, Whitneys, and Astors built at the turn of the century. Come fall, you’ll pass the occasional dog walker as you take in the expanse of the sea all by your lonesome. Park your car on Narragansett Avenue near the walk and proceed to the right. You’ll soon spot The Breakers, the Italian-style villa commissioned by Cornelius Vanderbilt in 1895. Another highlight is the red and gold lacquered Chinese-style pagoda at the Marble House. If you were wise, you booked a room at The Chanler at Cliff Walk, the only property on the Cliff Walk. Celebrating its 10th anniversary in 2013, the 20-room inn is best known for its acclaimed restaurant, Spiced Pear, a favorite foodie outpost in town.
All it takes is one dinner at Dallal in the Neve Tzedak section of Tel Aviv to understand the exceptional quality of food in Israel. Dine on grilled calamari, hot focaccia bread that’s used to scoop up the babaganoosh, and entrees of red snapper and osso bucco, all washed down with the country’s fabulous lemonade, spiced with fresh mint leaves. At Mehane Yehuda Market in Jerusalem, merchants shout out their wares, selling freshly baked challah, chocolate rugelach, dates, figs, pomegranates, the sweet sticky Middle Eastern snack, halvah, nuts, and a bevy of colorful spices. Yet, if you want to taste the best hummus in the country, a creamy concoction of mashed chick peas scooped out with warm pita, then follow the taxi drivers to Abu Hassan in Tel Aviv’s old section of Jaffa. Plop yourself down on one of the plastic chairs and the dishes of hummus soon arrive, some topped with fool, a blend of fava beans. To spice it up, ask for the hot chile sauce. This is the place I dream about when forced to eat falafel with hummus in Boston.