I fell in love with Aspen over a decade ago, won over not only by its first-rate powder and wide-open sense of space, but also by its phenomenal cultural and dining scenes. It’s a small town, but one with a world-class sense of self. The latest case in point? One of my favorite restaurants, Prospect, has lured Mads Refslund, an initial partner in the groundbreaking Danish restaurant Noma, to be its chef-in-residence through March.

With its incredible beaches, stunning views and lush green mountains, Hawaii is a sensory paradise. But the spectacular scenery is just one part of the journey.  Some of the best discoveries come as you taste your way through Hawaii – from the plentiful fresh produce in season year-round to full-bodied, aromatic coffee and poke practically straight from the ocean.

Napa locals who know their fruit know about the strawberry stand on the Silverado Trail. Family run by the Saetern family, this stand is the place to go. You’ll know when you’ve arrived by the number of cars pulled-over near a small, unassuming fruit stand decorated in painted images of strawberries.

Renowned chef Jean-Charles Métayer, Consultant Chef of Grace Hotel Santorini, in an interview on the Greek gastronomic scene.

When the railroad snaked its way towards Utah from both coasts, it brought people along who helped to build it and those who hoped for a new future. Three distinct cultures were present in Utah during the railroad era which helped to shape the cuisine of our region: The Chinese, the Irish and the Spanish.

On Wednesdays throughout the summer months, the renowned Aquidneck Growers’ Market awaits a 10-15 minute stroll from The Vanderbilt. Take your pick of seafood, colorful produce, local mushrooms, fragrant flowers and other specialty products—but whatever you do, save time to grab the famous, juicy pork taco that’s sure to run down your hands and beckon you back for seconds.

It took a killer hangover to get me on the bilibili. This floating Fijian bamboo raft isn't for the faint of heart but it offered my only deliverance after a night of tasting the island's award-winning rum. Drifting deeper into the forest canopy, I searched for a secret medicinal herb the island's first pirates once used while they were developing sugarcane for rum in the 1800s.

Rain or shine, the Averill Farm Stand is open, and rain or shine, I go for the heavenly apple cider donuts. A true must-visit in the town of Washington, Averill Farm is primarily a fruit orchard that has been family-run for 10 generations and counting. The hidden gem awaits at the end of a lovely drive, minutes from the Mayflower Inn. Abundant with the simple delights of the countryside— cut flowers, homemade jams, honey, cheeses, locally-sourced pies and more— the charming farm provides a special experience to immerse in the farm-to-table culture of Connecticut.

I've never had a green thumb, but I have an annual tradition of flying across the country to turn my fingers purple. Every fall during Napa Valley's harvest, Juan Luis takes me in as one of his own to show me the ropes of the winemaking process at Calistoga Ranch. Every day, I work outside from sunrise to sunset, pruning vines where honeybees buzz about fields full of fragrant, supple grapes. If I pass Juan Luis' ultimate vintner's test, I even get to take a few bottles home for myself.

Whenever I travel, a full restaurant is a trusted choice as a place to eat, and Solbar was packed for lunch. Savory scents lured me inside and triggered a rumble in my stomach. With so many options on the menu, I took my seat to scope out the dining room for a view of what others were eating. The answer: fish tacos.

Would it sound entirely ridiculous to say the Santorini Cherry Tomato changed my life? My first encounter with the locally-grown treasure was at Aktaion Restaurant, an unassuming traditional taverna that turned out to to be one of the oldest on the island, built over nearly a century ago. It was there that my wife and I first tasted a traditional korkosela made with eggs, fresh tomato and green bell pepper. It was unlike any dish I have ever had. As a backyard-tomato-farmer, the delicacy sent me into a frenzy to research the mystical Santorini Tomato.

My husband and I are driving the backcountry roads that wind through the Texas Hill Country, heading to Fredericksburg. An hour and a half west of Austin, the country drive takes us past Texas Longhorn cattle with three-feet-long horns, and enticing mom-and-pop antique shops that will have to wait for another time. On these last days of summer vacation, we are on a mission to eat the peaches that Fredericksburg is famous for. That rose-gold fruit has always represented summer to me - the long, slow days of youth that stretch out forever - and I’m nostalgic for the floral fruit.

In the Marais district of Paris there is an enchanting little bar with Parisian-Bohemian-styled Mexican influenced décor. Miniature pinatas and plastic cactus seem to be set in conversational arrangements with colorful Dia de los Muertos paper dolls and sugar skulls. Mezcal is served straight up or in cocktails accentuated with herbs, citrus and spice. There's a low percussive rhythm of an indistinguishable but unmistakably Latin beat. This delightful collision of culture affirms my belief that mezcal is the next big thing in the cocktail scene.

As an Area Director of Sales and Marketing, I cover two amazing mountain resorts: Hotel Jerome in Aspen and Madeline Hotel & Residences in Telluride. That means I’m often on the road shuttling between the two, surrounded by some of the most scenic vistas in Colorado.

We have a little secret brewing in Maine. Beyond our buttery lobster rolls, steamy chowders, and pillowy blueberry pancakes, Portland harbors the third-highest concentration of craft breweries in America. Though we’ve been ranked as one of the top 20 beer cities by publications like Travel + Leisure thanks to beer pioneers like Shipyard and Allagash, there’s something we have that those other cities don’t. While you may find craft beers flavored with pecans, bourbon, or even frozen lemonade elsewhere, our taprooms entice small-batch ale connoisseurs with what we know best: sweet and silky maple syrup.

As we descend down a set of wooden stairs to a secluded beach, we see the flickering glow of tiki torches. As we get closer, we can smell the fire burning amongst the tables. My husband and I are on this beach to experience the raw culinary experience.

“I don’t buy coffee,” Jesús Salazar, founder and CEO of El Cafeologo in San Cristóbal de Las Casas, Chiapas, once said. What Salazar does is far more involved. He works directly with small coffee farmers in the southern state of Chiapas to develop their coffee production, teaching picking techniques and processing methods, then helps with roasting and cupping. In 2010, Salazar worked with just four farmers. Our coffee shop El Molino proudly buys premium, fair-trade, organic beans from Salazar, and thanks to partners like us, Salazar has increased his network to 35 “micro-producers.”