Eels are good

It's Eel week here in NI and its really exciting to big up a local delicacy. The festival runs from 25th June culminating in the Lough Neagh Eel Festival on Saturday 2nd July in Shane's Castle, Antrim.

 Our eels hail from Mexico, are carried to Irish Waters by the Gulf Stream, then they make their way up the river Bann and into Lough Neagh!!!! What a journey. Also did you know eels can be male or female depending on what's required!!! Eels have been a staple for many folk around Lough Neagh but alas the vast majority of our eels are exported to Denmark and Holland. 

As a celebration to the humble eel 17 eelivores descended on Deanes Love Fish last night to sample some eel. Now I have had eel Japanese style (sushi and tempura)  which was fabulous but have not managed to try the infamous jellied eels of Cockney East End London!!!! 

On the eel menu there were three dishes. There was eel cakes, eel on toast and eel salad. I had the cakes which were lovely and tried the toast which was also very fine, but the eel salad was the tastiest in the sense that one could really discern the taste of the eel, which was subtly fishy and fleshy.

For my main I chose the battered haddock, fat chips, tartare and the best mushy peas I've tasted!! Alas it was just enough for me-couldn't manage a dessert but others did.

The evening was facilitated by Shane from @tweetmeateat and #nistartupshour and it was a great forum to meet like minded folk. The venue was superb as was the food and service. 

So get down to Shane's Castle, support eel week in local restaurants and check out #nistartupshour on Tuesday from 9-10 pm on Twitter.

Belfast Blues Brunch

What a superb way to spend a late Saturday morning with fine folk, amazing venue and brunch whilst listening to some great music.

That's exactly what we did today. The venue was the St Georges Bar and Grill in the market. The brunch was bacon and sausage sandwiches (with HP sauce!!!) and tea/coffee. 

The event was laid on by American Holidays and Michelle McTernan Management to celebrate the ongoing 8th Belfast Blues Festival. The entertainment was provided by Motown Sensations from Los Angeles. There was a ready made fantastic audience to play in front of and boy these guys sang some amazing covers, my favourite being "under the Boardwalk".

The festival is on for the rest of today and tomorrow around various locations in Belfast.

Thrones trip to Ballintoy

A group of us were whisked away to Ballintoy for an overnight stay at Fullerton Arms. We were met by Sean and Geraldine, who took the reigns in February this year and have started to spruce the place up. They've spent £6000 on new beds and Invest NI are on board. 

After checking in we were marvelling the Game of Tbrones paraphernalia and the 9th carved door from the Dark Hedges.

We lunched on soup and sandwiches and fish and chips. We then went to Bushmills distillery for a private tour and tasting of the single malts (10,12,16 and 21 year old).

Next stop for us "Thronies" was the Dark Hedges- the iconic landmark which is synonymous with Game Of Thrones.

After our tour it was back to the Arms for some local beer tasting, dinner, "craic" and bed.

After a hearty brekky it was back home. A lovely 24 hours, great people, food and service. Well worth checking out!!

Middle Eastern Cuisine in Belfast

Belfast has become very international in its cuisine, from Indian to Chinese, French to Italian, American to South African to name but a few. The latest region to be represented is the Middle East. I can count at least three and one which 20 or so of us tried this evening was Falafel in the University Quarter in Belfast.

To start with I opted for a refreshing strawberry and banana smoothie. This was not too thick or sweet and was delicious. For main course I chose the lamb shwarma plate and Baba ganoush. The lamb was grilled pieces served with flat bread, salad and houmous. Baba ganoush is a smoked puréed aubergine accompaniment. The lamb was grilled and spiced perfectly and went very well with the salad bread and garlic mayo. The Baba ganoush was a great accompaniment. 

Dessert was a piece of freshly made baklava and washed down with a caramel macchiato. This is a great restaurant and coffee shop. One can come and have a cuppa or have a Middle Eastern Feast. The menu was so inviting that I shall definitely come back and try more dishes.

TESCO taste

Tesco Taste Festival Returns to Belfast

 

Northern Ireland’s biggest celebration of local favourites - with cooking demonstrations and music.  A great day out!  Free entry.

 

 

WHAT:             Tesco Taste Festival 2016

 

WHERE:           Custom House Square, Belfast City Centre

 

WHEN:             16^th - 18^th September 2016

Friday 16^th:      2pm - 8pm

Saturday 17^th: 10am - 6pm

Sunday 18^th:    10am - 5pm

 

The fabulous Tesco Taste Festival is returning to Custom House Square in Belfast on the weekend of 16^th – 18^th September 2016.  Now in its eighth year, the Festival, which attracts around 20,000 visitors, looks set to be even bigger and better than before.

 

The Festival, which celebrates and showcases all that’s great about Northern Ireland food and drink producers, suppliers and chefs, promises a superb weekend of tasting, demonstrations, cookery tips and recipes using top local produce, and entertainment for all the family!

 

Share the Tesco love of local food and drink – visitwww.facebook.com/tastenorthernireland for updates during the countdown to this foodie extravaganza!

Comber spuds

Tesco NI Welcomes First Crop of Comber Earlies

Lovers of Comber new potatoes have had to wait an extra couple of weeks to enjoy their favourite potatoes this year due to the wet winter but Tesco NI is pleased to announce their long-awaited arrival in store this week. 

Comber Earlies, as they are known, will be in Tesco stores from Saturday, June 18.

Tesco potato supplier Angus Wilson from the Craigavon-based Wilson’s Countrysay potato farmers were hampered by the very cold and wet winter when planting the much loved Comber potato this year.

Commenting on this year’s late harvest, Angus Wilson said: “Combers arenormally planted in February but the incessant rain and cold made for very low soil temperatures and delayed planting until St. Patrick’s Day so, while they are usually harvested during the first week inJune, we’ve been delayed this year.

“Poor weather, especially frost, has had an impact on growing conditions but we have worked very closely with our potato farmers to ensure there is a steady supply of Combers this summer so people can enjoy that first taste of summer as soon as possible.” 

Potato grower Hugh Chambers, who supplies Tesco NI through Wilson Country from his farm on Reagh Island on the shores of Strangford Lough, has been helped by the recent bout of warm weather which has sped up the growing process. 

He explained: “The potato is a sunny crop and the sunshine and heat during the month of May has really helped make up for the bad weather and allowed us get ready for harvesting for mid-June.”

Caoimhe Mannion, Marketing Manager, Tesco NI said: “Tesco NI sources the freshest Northern Irish produce and we are delighted once again to announce the arrival of our new season Comber Earlies which will be available in all our stores from June 18. The fabulous flavour of Comber Earlies is a favourite across the whole of Northern Ireland and beyond andwe are delighted to be first to market with them this year.”

The uniqueness of the potato grown around the town of Comber in Co Down has earned it Protected Geographical Indication status in Brussels – similar to the protection enjoyed by the exclusive French Champagne grape.

PGI is awarded by the European Commission to protect and promote named regional food products that have a reputation or noted characteristics specific to an area.

Comber Earlies can only be grown in an area which stretches from the town of Comber to the Ards Peninsula and close to Crossgar, Killyleagh, Saintfield and Carryduff in Co Down. The seed tubers of the potatoes are planted in drills from early January or as soon as conditions allow. This is much earlier than elsewhere in Northern Ireland where planting of second early and main crop varieties does not usually take place until the end of March or later. 

The potatoes are normally harvested between the last week of May and the end of July.

Merchant Roof Top Garden

The Roof Top Garden at the Merchant Hotel was the venue for the post Janus Awards Institue of Hospitality get together.

The weather stayed kind and the sun actually came out and warmed us up!! The soirée was a celebration and photo opportunity , post awards, of some of the winners, sponsors and media who attended the awards. 

On arrival there was a drinks reception and all were warmly welcomed by the Chairman Michael Cafolla. There was a super singer/musician setting the ambience whilst we mingled.

There was also a finger buffet serving up fish and chips, chicken and chips, beef sliders and steak puff pastries. The chicken and fish tasted great. After the nibbles Michael gave a speech and thanked us all for coming. Superb evening with wonderful people in a unique location.

Granny Annie's Belgian night

I attended  a Belgian themed evening at  the newly opened Granny Annie’s in Belfast. This used to be Victoria's and Rumpoles before. 

It was a celebration of Belgian Heverlee beer hosted by the master brewer Joris Brams who gave a masterclass in the Heverlee story. This was followed by Belgian food (I had veggie burger, fries and mayo) and divine Belgian waffles and ice cream. Then the band took the night away.

 Appreciation of this premium Belgian Lager may seem all too easy but, as guests from trade and media discovered, there’s an art to serving up Heverlee’s celebrated ‘perfected pint’ … and appreciation is deepened when you find out what lies behind this great heritage-based beer.

Heverlee is derived from a centuries-old recipe originally used by medieval monks at the Abbey of the order of Premontre, just outside Joris’s hometown of Leuven. Beer was brewed there since 1129, providing refreshment almost exclusively destined for the monks and those who laboured on the Abbey lands. Brewing stopped around 1500/1600 and the recipe was long forgotten until Joris began his research. 

 He was so impressed at the recipe he unearthed for a traditional yet hugely distinctive Belgian Pils, that he revived both the recipe and skills. Working with the monks and a local brewer, the ultra-smooth Heverlee of today was born, using barley, hops and a much slower, more traditional brewing process than the bigger Belgian brands to ensure a distinctive original Pils bitterness within its complex taste characteristics. Today Heverlee can proudly claim that it is once again deliciously brewed with ingredients and methods with roots dating back to Medieval times.

Heverlee is a Premium Belgian Lager with 4.8% alcohol by volume. It is what’s known as an ‘Abbey Beer’, only ever brewed in Belgium, still in association with the Abbey of Premontre in Leuven. It is made to a traditional Pils style recipe from malted barley, Noble Saaz aroma hops, yeast, maize and fresh water combine to create a light, crisp and balanced flavour.

 Heverlee is served in a chalice glass designed to preserve the beer head and concentrate its flavours. In a dash of in-bar theatricality, the foam is traditionally sliced off with a knife, perhaps worryingly known as ‘beheading’, which removes the larger bubbles, protecting the liquid underneath from exposure to the air and maintaining the head’s bitter aromas.

 But there’s even more to pouring what Heverlee has dubbed its ‘perfected pour’ and Joris has created a six step programme to guide bartenders through the exacting process. Delivering perfection with every pour ensures that the customer always receives the beer as it should be, but it also reminds the bartender that this is a product like no other: worthy of respectful handling.

 The Heverlee logo features the Abbey’s Latin motto ‘Ne Quid Nimis’, reflecting a philosophy of ‘life in balance’ The literal English translation of the Latin phrase is ‘nothing in excess’ … which is perhaps good advice when you discover a Beer as exceptional and great-tasting as Heverlee.

National Picnic Week

I was over the moon to receive my wonderful gift from TESCO to help kick off National Picnic Week which runs from Saturday 11th til the 20th.

The hamper was full to the brim with local Northern Irish produce. This included breads, salad and fruit, pate, crisps, dairy produce (which nicely coincides with Norther Ireland Year of Food and Drink's 2016 Dairy Month) eggs, ham, desserts, fruit juice, ciders and beers!!!!

Amazing spread..... and all local produce. I'm looking forward to tucking into it. All we need now is some good weather!!!

Live Lagom IKEA

Love IKEA....... Took my 7 year old daughter here for a treat
and yes she loves Ikea. She wanted ice cream and a hot dog.We saw the newly refurbished and very comfy restaurant which I will try soon!!

After our meeting with Moira to catch up on the Live Lagom project (which I missed) I received loads of stuff for my terrarium. I got a big glass jar, round stones, activated charcoal, dehydrated soil, decorated stones and two plants. 

We then saw the hydroponic section which is the newest range IKEA are doing. This involves growing plants etc from seeds using wool, water, pumice, light and feed....and no soil- have to get one!!

Then it was off to the bistro.  My daughter wanted frozen yoghurt instead of ice cream. So we had a hot dog each and she was chuffed with her yoghurt and I was over the moon about my terrarium!!!

Happy 6 months Kua 'Aina

Six months on, surf’s up for Kua ‘Aina

Belfast’s first Hawaiian-inspired restaurant continues to make waves in the local restaurant scene, whilst supporting local suppliers.  Kua ‘Aina Belfast, owned and operated by Northern Ireland boys Paul De Francisci and Patrick Gray, opened its doors in Belfast’s Victoria Square shopping centre in early December following the tremendous success of their first two restaurants in London.  

Inspired by the iconic North Shore Hawaiian burger and sandwich grill with the same name, Kua ‘Aina has quickly become a favourite among local diners seeking tasty and thoughtfully created meals served in a vibrant, escapistatmosphere.  What’s more, many of the popular items on the restaurant’s menu are made with unique recipes developed directly with local suppliers.   

In their first six months of operation in Victoria Square the team has served up over ten thousand 100% pure succulent lava-grilled beef burgers made to their secret recipe by Carnbrooke Meats, Dromara, and over seventeen thousand brioche buns delivered fresh to the restaurant daily by Belfast’s French Village Bakery.  A growing customer favourite in the summer months, Kua ‘Aina customers have also slurped over 2,200 pints of milkshakes made with local favourite Morelli’s ice cream. 

“We have really enjoyed working with Northern Irish suppliers – especially in the Northern Ireland Year of Food and Drink – to develop unique, made-from-scratch items for our menu and are always impressed with the quality of food available locally in Northern Ireland”, said Paul De Francisci.  “We love that our Hawaiian-inspired menu offers the opportunity for fantastic local produce to shine, and that we are working to raise the standards set for casual dining in Belfast by using these high quality ingredients and bespoke recipes.”

Kua ‘Aina is quickly becoming known for their outstanding customer service and customer experience in the vibrant restaurant in addition to the exceptional quality of food served. “Our first six months focused on building a high level of customer loyalty and satisfaction and making sure that our Belfast team received the same rigorous training as our staff in London,” added Patrick Gray.  “This training included numerous staff trips to our London restaurants for the new team members to train under more experienced staff and vice versa.”

Building on this success, Kua ‘Aina has also recentlyappointed a new General Manager, Ciaran Sloan, who brings a wealth of local restaurant knowledge to the table and is tasked with continuing to raise the bar on casual dining in Northern Ireland and Kua ‘Aina’s reputation as leaders in their field.

“I’m delighted to have joined the team at Kua ‘Aina,” said Ciaran Sloan, General Manager, Kua ‘Aina Belfast.  “There are a number of misconceptions that affordable, casual dining – especially in shopping centres – features primarily frozen and processed ingredients, which simply is not the case with Kua ‘Aina.  I am so excited to have joined the Kua ‘Aina team in Belfast and look forward to continued growth in business and reputation.”

For more information on Kua ‘Aina’s locally-sourced menu offerings and summer menu launching soon,  visit www.kua-aina.co.uk or follow Kua ‘Aina Belfast on Twitter @KuaAinaNI or facebook.com/KuaAinaNI.

Cheese at the Merchant

What a fab way to spend a Thursday evening. With friends at the Roof Top Garden at the Merchant Hotel in Belfast, courtesy of Fivemiletown. 

There was some tasting of the cheese products-which was fab!! After the speeches, which include the guys from Fivemiletown , there was more tasting and mingling.

The venue was amazing and really did offer a great forum to discuss our cheese and how to promote it worldwide. 

Thermomix

I attended a fantastic demo of the Thermomix TM5 at The Belfast Cookery School by Christine (Belfast Met) Irwin.

The Thermomix machine model TM5 is a 12 appliance in one, high tech, modern gizmo/gadget for the 21st century kitchen. It's easy to use and maintain (even has a washing mode) and is dishwater safe. It's big and only needs a single plug!! It weighs, mixes, chops, heats, steams......it's amazing!!! It will tell you how to cook your chosen dish step by step. There's a handy LCD display which guides you step by step.

Christine made 5 delicious products for us to sample. Processing time varied from 2 seconds (lemonade) to 20 plus for the soup. 

First up was organic lemonade (3 lemons, sugar and water). This was very refreshing and too easy to make!! Then she did a wonderful dressed broccoli, Apple and pepper salad-a real delight especially for BBQ's. Third was a most delectable fresh pesto which we had with fresh bread. Next was a really light and creamy sorbet.....with no cream. Lastly there was an amazing soup. This was made with lentils, stock, carrot, coriander and milk. It tasted very well and was lovely and smooth.

There are accessories that accompany the TM5 and a couple of fantastic cook books. Lots of top chefs are using it.......I want one for Christmas!!!!

Stormont hotel upgrade

TAKING BELFAST BYSTORM

Stormont Hotel gets a major £1.15m upgrade

 

Belfast’s Stormont Hotel has unveiled the results of a £1.15m series of upgrades to its conference centre, hotel bar, foyer and external work which included new gates.

 

Jonathan Topping, General Manager, Stormont Hotel, said:  “We strive to be the best in everything we do at the Stormont Hotel so it is extremely gratifying to see the investment and hard work over the last number of months come to fruition and the results are fantastic.”

 

The 21^st century Confex Centre now offers delegates and conference bookers a number of modern, versatile and dedicated spaces in which to hold events, explained Jonathan.  “The refurbished and upgraded Confex Centre has a separate entrance for delegates and when they enter they will enjoy a bright, airy and modern area with lots of space for delegates.  A manned reception desk and a dedicated staff member will be there to answer any questions which may arise during a conference.”

 

The Confex Centre has nine Confex Rooms, with the option of opening partitions to allow for larger events as well as ample free car parking on site.

                                                

“Each conference room is equipped with integrated data projectors and motorised screens”, said Jonathan.  “They also have LCD televisions offering crisp HD audio-visual, technology sockets which are integrated with the AV equipment, storage areas that conference organisers can use and a fridge with soft drinks and mineral water.  Being at ground floor level it is also excellent for trade events such as clothing shows.

 

“It’s our business to take care of your business and with our experienced and dedicated staff we will do just that.”

 

For further information on the Confex Centre contact Eoin McGrath, Business Development Manager at Stormont Hotel via email, bdm@stor.hastingshotels.com or call, 07594 642 795.

Hudson best pub for Euros

THE HUDSON BAR NAMED THE BEST PUB IN NORTHERN IRELAND TO WATCH EURO 2016

Farah menswear announce the top 25 pubs in the UK and Ireland to watch EURO 2016

7th June 2016: Farah menswear clothing brand and award-winning independent pub experts Ben McFarland and Tom Sandhog, aka The Thinking Drinkers, today named The Hudson Bar Belfast, as the best pub in Northern Ireland to watch EURO 2016 this summer for discerning football fans.

Farah menswear conducted the comprehensive research with The Thinking Drinkers by reviewing over 2,000 pubs in order to unveil the top 25 pubs to watch EURO 2016. The pubs and bars were rated according to not just the audio-visual experience and atmosphere but also the classic criteria that otherwise create a proper pub – a wide range of well-kept beers, friendly and informed staff, great service, tasty food and a strong selection of snacks.

Farah menswear and The Thinking Drinkers crowned The Hudson Bar the number one destination in Northern Ireland for fans, calling it the ‘Gerry Armstrong – you’ll need one to raise the great drinks to your mouth’. The Hudson Bar has: 

· Every televised EURO 2016 match will be shown across eight big screens

· Strong post match whisky selection and legendary chicken wings, the perfect half time snack

The Water Poet in London claimed the overall number one spot in the UK and Ireland, with The Hudson Bar claiming sixth place overall. 

Farah menswear has a heritage firmly rooted in menswear, balancing aesthetics with function and design. Farah conducted the research to launch their #MatchReady campaign which will help style conscious customers prepare for EURO 2016, ensuring their pub choice is fit for the cultured football fan.

Ben McFarland, triple crowned Beer Writer of the Year and former Guardian football journalist, said: “If you’re not lucky enough to have secured a ticket for EURO 2016 in France this summer, finding the perfect pub is essential. We’ve scoured the country to find the best boozers to support your home nation.”

Tom Sandham, The Thinking Drinkers, added: “Our research involved more than just counting the number of screens, we wanted to offer fans something different to the sports bar norm. The Hudson Bar is worthy of any style conscious fan and we know where we’ll be for the opening match.”

Mia Zackrisson, Global Head of Marketing, Farah menswear, commented: “As a leading men’s fashion brand, we can’t influence the game, all we can do is ensure fans look good pre-match. Over 25 million pints will be sunk by football fans during the EURO 2016 so we thought we’d better find the top 25 pubs to help our customers feel #MatchReady!”

Farah menswear have invited a host of social media influencers, athletes and celebrities to back #MatchReady across social media. Look out for exclusive #MatchReady content during the Championships including the chance for one fan to win £500 of Farah clothing. To see if your pub made the top 25, head to http://www.farah.co.uk/blog.  

Eels anyone

EEL-EAT INAUGURAL RESTAURANT WEEK
- RESTAURANTS IN BELFAST URGED TO JOIN FORTY RESTAURANTS ACROSS NI TO CELEBRATE THE DELICACY

The elite of Northern Ireland restaurants have signed up to the first ever restaurant week aimed at celebrating Lough Neagh Eel because eels are tasty.

Lough Neagh Eels have been awarded for their heritage, tradition and authenticity and the inaugural ‘Eel-Eat’ week which runs from Saturday 25 June will culminate in the third annual River to Lough Festival on Saturday 2 July.

Organisers have been overwhelmed by the interest in the event and would welcome any restaurants in Belfast yet to get involved to sign up and join this unique celebration.

Launching the event, which was attended by newly appointed Minister for Department of Agriculture, Environment and Rural Affairs, Michelle McIlveen MLA, Conor Corr of Lough Neagh Partnership, said:  “What better way to celebrate our unique product than to dedicate a unique celebration to it.  We’re tying in our inaugural Eel-Eat restaurant week with the Tourism NI Year of Food and Drink and believe it will be a firm economic driver for the local economy.”

Restaurants in Belfast are being urged to sign up to Eel-Eat by Friday 10 June.  Those already participating are:  Deanes Eipic and Wee Love Fish, Belfast; The White River Hotel, Toome; Hastings Hotels – Culloden Estate and Spa, Europa Hotel, Slieve Donard Resort and Spa; The Tullylagan Hotel, Cookstown; Glenavon Hotel, Cookstown; Pier 59, Derry~Londonderry; Lime Tree, Limavady; Harrys Bar & Bistro, Cookstown; Café in the Park, Dungannon; Ardmore Restaurant and Beechill Country House Hotel, Derry; Londonderry Arms Hotel, Carnlough; Downshire Arms Hotel, Banbridge; Central Wine Bar, Ballycastle; Truffles Restaurant, Randalstown and The Moody Boar Restaurant, Armagh.

At the end of Eel-Eat on Saturday 2 July, foodies and families will be able to celebrate the delicacy at the River to Lough Festival.  Now in its third year, the family festival will be situated for the first time right in the heart of Antrim at Antrim Castle Gardens.  Festivities will run from 12noon until 5.00pm with a pop-up restaurant, cookery demonstrations and a craft and artisan food market.

To become a participating restaurant in Eel-Eat, email Eimear@discoverloughneagh.com<mailto:Eimear@discoverloughneagh.com> by Friday 10 June.

Eel-Eat is supported by Tourism NI, Antrim & Newtownabbey Borough Council, Food NI and The Lough Neagh Fishermen's Co-operative Society.
www.twitter.com/eel_eat<http://www.twitter.com/eel_eat>; #EelsAreTasty

McCombs new coach

MCCOMB’S SEEING STARS AS ‘EXCLUSIVE’ NEW COACH ARRIVESWITH FOUR NEW JOBS ONBOARD!

 

 

McComb’s Coach Travel is celebrating some significant news as their Game of Thrones tours were both given a 5 star grading by Tourism NI and their Giant’s Causeway tour retained its 4 stars.  This was already a key time in the company’s year as they agreed an Ireland exclusive on a new coach, an EVM Cabriolet with an impressive retracting roof and windows feature, representing an investment of over £100k and creating four jobs, explained company Director, Caroline McComb.

 

“We are thrilled that our Game of Thrones ‘Westeros’ and ‘Winterfell’ tours were both given the highest tourism rating possible, 5 stars, in recognition of the quality of the visitor experience we provide”, said Caroline.

 

Caroline continued:  “This has turned out to be a very special time for McComb’s Coach Travel as our brand new EVM Cabriolet, with retracting sides and roof, was delivered, helping us to create four new positions in the company.  This is the only vehicle of its type in the whole of Ireland as we signed an exclusivity contract with the supplier – you would have to go to Edinburgh or London to see another.

 

“The coach has full leather seats and a mobile phone charging point at every seat to ensure our passengers never miss a photo opportunity.  But what really makes it a special coach is that the roof and sides totally retract offering passenger’s panoramic, uninterrupted views of our stunning attractions and countryside.  It will be used on our various tours of Belfast and Northern Ireland, and also for corporate and private events”, concluded Caroline.

 

For further information visit www.mccombscoaches.com or call them on 028 9086 6162.  You can also find them on Twitter (@OfficialMcCombs) and Facebook (facebook.com/mccombstravel).