Friday, July 31, 2009

"Public" Restaurant in New York's Central Park - A Yummy Breakfast (bacon bacon bacon)

I spend a great deal of time in Central Park because of my Golden Retriever. I have often wished there was a spot to grab a coffee or bagel. Genius Restaurateur, Danny Meyer, of New York's famous Union Square Cafe, and Shake Shack (among many others) has brought my foodie dreams to fruition with (the) Public restaurant. (located on the Upper West Side near the Reservoir, Delacorte Theatre, and Belvedere Castle. Also a quick walk from the Met for you Upper East Siders.)

There was a buzz with the morning locals, including the Park Conservatory folks about the breakfast sandwich, so I felt "obligated" as a park patron to give it a whirl. God forbid I pass up bacon and cheese for the sake of health when my reading public (aka my friends who read this blog) "need" to know about this savory breakfast sandwich.

Overall, I give the sandwich a 4 (out of 5), but it has potential to rise to a 5 if Danny would take a few tips from me and a few of the locals I chatted up at the park. Let me break it down for y'all.

The Breakfast Sandwich:
*Fluffy roll
*Bacon (Benton's bacon which they fry up right in front of you, NO microwave)
*cheddar cheese
some type of sauce / spread that does not overpower.

I was particularly excited about this sandwich because of the bacon factor. I love a good breakfast sandwich, but usually at bagel joints they microwave the bacon. I nearly hugged the gal at Public as she fried my bacon up before my eyes!

This sandwich is a hit for locals and tourists alike, along with the very reasonably priced $1.50 Illy brand small iced coffee (cheaper than the street vendor coffee guy outside my apartment - and seemed very large).

The ONLY thing I would change is add a little more bacon and maybe another egg. It wasn't quite substantial enough in proportion to the roll. I talked to another local in the park today, and she agreed.

Danny, if you are reading this, or some how subconsciously getting my bacon obsessed vibe, please, throw a sister a bone here and add a little more bacon and egg. If you do, people will travel for miles and miles to wolf down this tasty sandwich. Even still, it's worth stopping by when you are on a stroll, this sandwich will keep you satisfied for hours!

Cheers to all you bacon loving freaks, you know who you are.

Everything IS better with bacon,
The Wilsons

Comment, dream, email, text, dance, whatever.

Reblog this post [with Zemanta]

Wednesday, July 29, 2009

Goat Cheese and Roasted Garlic Dip. A Lisa Wrisley Recipe.

TEL AVIV, ISRAEL - MARCH 19: A glass of Cabern...Image by Getty Images via Daylife

You might not know Lisa Wrisley (yet!), but girlfriend can whip up a mean dip. I recently made this Goat Cheese and Roasted Garlic Dip at a "Girls' Night." It was the most popular dip I have EVER made. If you want a definite crowd pleaser - even with the picky eaters - this is for you.

Goat Cheese and Roasted Garlic Dip

This spread is heaven. Period. You just have to deal with the fact that you will have stinky breath. Once you are over that, your taste buds and stomach will thank you! What started as a quick dip passed along by my Mom has turned into the go-to staple at any get together. It’s a total crowd pleaser and seasonally versatile. In the Fall, it can stand up to a nice Zinfandel or Cab and in the Spring and Summer, it’s fantastic with a Rose or crisp Sauvignon Blanc.


1 head garlic
Olive oil

1 large (or 2 small) sweet onion, halved and sliced thin (Maui onions when in season are the best)
3T unsalted butter
15 oz. soft goat cheese
3T balsamic vinegar (less if using good aged vinegar)

1 large French baguette, sliced ¼” – ½” thick, toasted

Preheat oven to 350 degrees. Cut the top ¼ off the garlic head, exposing the cloves and leaving the root intact at the bottom. Place garlic head on a sheet of tin foil and drizzle with olive oil. Wrap foil to create a pouch and place in oven. Roast for approximately 45 min until golden brown and mushy. Set aside.

Meanwhile, melt butter in a large sauté pan. Add onions. Cook over medium heat until onions have thoroughly caramelized and turn golden brown, approx. 30 minutes. Salt/pepper onions halfway through. Turn heat to medium low and add balsamic vinegar to caramelized onions. Cook another 5-10 minutes, stirring constantly. Season with S&P to taste. Let cool slightly.

While onion mixture is cooling, spread roasted garlic on the bottom of a shallow baking dish. To remove garlic, grab hold of the root end (you may need to use a towel if hot) and squeeze as you would a lemon. The roasted garlic should ooze out – yum! Spread a thin layer across the bottom of dish and top with the onion mixture. Top the onion mixture with the goat cheese and spread into an even layer covering up the other layers. Cover with foil and bake for 20 minutes at 350. Remove foil and bake another 5 minutes to allow the top to brown a little.

To serve, remove the dish from the oven and stir the layers together to combine. Drizzle with a little balsamic, if desired. Serve with the toasted baguette slices. Note: You can also serve straight from the oven without stirring, but people then miss the garlic and onions, which are the best part!

Thank you * Lisa Wrisley * for unlocking your sacred recipe vault and sharing this soon to be national treasure with the foodies of the World :)

We'd love for you to try this out & let us know what you think!

The Wilson

Reblog this post [with Zemanta]

Monday, July 27, 2009

Ode to Calamari: The Three Best Calamari dishes from Manhattan Beach to Manhattan NYC

Ode to Calamari: The Three Best Calamari dishes from Manhattan Beach to Manhattan NYC

For starters, I am obsessed with calamari. Let's just get that out in the open. This photo would have showed you the absolutely fantastic fried calamari with a Thai chili sauce from Blue Water Grill in NYC, but unfortunately, I ate it so fast I forgot to photograph it. So what you are seeing here is the aftermath of a wild animal (me) having completely annihilated this dish.

Let's back up. I'm going to tell you the three best calamari dishes I have had in the past year at three restaurants - 1 in Manhattan Beach (where we used to live) and 2 here in NYC. All 3 are completely different in flavor profile and preparation.

But the photo above and the night in question deserves a little back story. My friend Tara was in town from LA. We had a great day seeing Wicked (we both cried, is that supposed to happen?) followed by drinks on the rooftop of the Peninsula Hotel (the view of the taxis above). Then off to dinner at Blue Water Grill in NYC (Union Square). The only downer of the night was that some drunk losers at the bar at Blue Water threw a bar stool and caused some mayhem, but once the staff recovered, the night was good, the food was great.

I feel extremely confident that if you love calamari, you will fall in love with these three dishes.

The Best Calamari in Manhattan Beach and (possibly?) all of Los Angeles:

1. Petro's Restaurant in the Metlox. Petro's is an authentic Greek restaurant with amazing calamari. What makes it so good?
*The calamari is super fresh, you can just tell (not chewy at all!!!)
*The calamari is so lightly fried that doesn't even feel fried or heavy.
*They drizzle a light Greek creme sauce over the top that is just to die for. They also fry some almonds and lemon slices. The whole thing is just amazing.

The Best Calamari in New York (Manhattan) (So Far anyway! Much more to try!)

2. Mermaid Inn (Upper West Side location). The Calamari here is sauteed - not fried. It also has completely unexpected flavor profiles and textures.
*They include some frisee salad, goat cheese crumbles, sauteed mushrooms and a really nice light sauce with a little salt and fresh ground pepper that provided a pretty good kick. This is the most unusual calamari I've had, and it was the best thing on the menu from my point of view.

3. Blue Water Grill (as described above in Union Square)
The Thai chili fried calamari here is absolutely divine. They include some shredded carrots for an extra little crunch. This calamari is fried but the texture does not feel heavy or overly battered. Just a super crunch packed with flavor and a really tangy sauce that ends with a kick from the chili.
*It is a little embarrassing that I ate like 3/4 of it before my friend could get at it, but in my defense we hadn't eaten for 8 hours since before seeing the matinee of Wicked :) (If I stabbed her with my fork trying to scarf this dish down, I apologize publicly!)

There you have it. Your turn! I/We want to hear the BEST Calamari you have ever had so we can go try it!!!
Reblog this post [with Zemanta]

Thursday, July 23, 2009

Eat Chicken Red Curry & Save at risk Children!

Thai Restaurant Chedi Luang: Gaeng Phed Gai (R...Image by panduh via Flickr

Cooking & Children's Charity go hand in hand.

One of the most beautiful things about food and cooking is that transcends borders. Food can literally take us to other parts of the world, even though we are in our own kitchen.

I work with a non-profit called "The Sold Project." SOLD is dedicated to raising awareness about and preventing forced child prostitution around the world. SOLD made a documentary on the issue in Thailand and the founder is currently living there. SOLD employs creative methods of raising awareness on these issues by hosting vision dinners (anyone can host one) where lovely Thai food is served and discussion on the topic is shared. Below is one of the "go to" dishes that has been a huge hit at these dinners. Enjoy & Please read more about SOLD at (feel free to contact us as well).

Chicken Red Curry

This authentic spicy coconut milk based red curry uses homemade red curry paste. Flavored with both fresh and dried spices, kaffir lime leaves and fresh sweet basil leaves it is a harmonious dish with chicken. Finish the cooking with the addition of fish sauce to taste and serve with steamed jasmine rice.



Wash the chicken, slice diagonally into 1/2 cm thick, 3 cm wide and 3 cm long pieces. Thinly slice the bamboo shoots (if not already sliced).

Pour 1 cup of coconut milk into a wok. Bring to a boil over medium high heat, stirring constantly. Add the curry paste, stir until red oil comes to the surface. Add the chicken and saute until it turns white and is cooked through.

Add the remaining coconut milk, follow with the bamboo shoots. Season with fish sauce, sugar, and salt and bring back to a boil. Sprinkle with kaffir lime leaves, chilies, and sweet basil leaves. Turn off the heat. Arrange on a serving dish and garnish with sweet basil leaves before serving. Serve over rice.

Serves 5.

For more information:

(This recipe is from

Do good things with food!

The Wilsons

Reblog this post [with Zemanta]

Tuesday, July 21, 2009

Cameron's Kickin' Crispy, Cheesy, Wrap That Husbands Will Love

Cameron's Kickin' Crispy, Cheesy, Wrap That Husbands Will Love

My husband has declared on at least a dozen occasions over the past few months that he could "Whack down about 5 more of these" and that he could "Eat these at least 6 nights a week" about my Crispy, Cheesy Wrap Sandwich.

For me, the best part is that it's super easy, super fast, and it's actually pretty healthy!!!

What You'll Need:

Wholewheat Wrap
* 1 slice of fat free American Cheese
* 1 slice, or a couple of pinches of any other favorite cheese, (shredded Mexican Cheese, Provolone, etc)
* 1 grilled chicken breast (or buy a rotisserie chicken from the market)(I usually grill up some chicken to start the week, or get it pre-grilled from the local gourmet market to save time)
*1/4 Red Onion roughly chopped
*Pinch of fresh thyme
*Pinch of fresh chopped basil
*(optional) 1/2 clove of garlic finely chopped
*Dash of organic low sodium chicken broth
*Lemon Juice
*Your favorite Salsa
*Tablespoon of Smart Balance Light
*Olive Oil drizzle for saute
*Kosher Salt & Black Pepper for taste.

To Do:

In a large skillet on med/high heat melt your Smart Balance Light and drizzle in a bit of really good extra virgin olive oil.
*While your Smart Balance & olive oil is getting ripping hot, chop up your red onion & garlic and drop in to saute/or even caramelize if you want.
*Add a dash of Kosher salt & black pepper

Chicken Mixture:
*Meanwhile, slice up your chicken breast (previously cooked) or use a fork to shred some of the rotisserie chicken breast. Set aside.
*When your onions and garlic start looking like they are on the verge of caramelizing, toss in the thyme, basil, a squeeze of lemon, and then the chicken.
*Add a dash of the low sodium chicken broth to help bring the previously cooked chicken back to life. (I also usually add a splash of dry white wine).
*Add another dash of salt and pepper.
*Once the mixture is nice and coated and the chicken is warm (1 min) set aside the mixture in a bowl.

*Now, on a plate tear up your slice of fat free cheese and put it on the wrap focusing mainly on going up the middle, and a little on the sides.
*Next sprinkle or shred a little bit of a regular cheese of your choosing (Mexican flavored shredded, provolone, cheddar etc) on both sides of the wrap
*Spray the same skillet you used to make the mixture with a light coat of Pam
* Put the wrap (w/ the cheese on it) in the skillet
*Carefully place a nice layer of the chicken mixture that you had set aside down the center of the wrap
*On med/to med/ high heat, put a lid over the wrap so that the cheese can melt while the bottom of the wrap crisps up.
*Once the cheese starts looking melty (couple minutes), check the bottom of the wrap. Add a quick squeeze of lemon juice to the chicken mixture, and few dollops of your favorite salsa to the top of the chicken mixture (but not enough to soak the wrap). Once the wrap has started to get golden brown on bottom, fold the right & left side over the middle, and push down a little so the cheese helps it stay in place
*Put on plate, cut in half, and serve with a super duper chilled Guinness!!!

5 TIPS To Ensure A Yummy Wrap:
The thing with this sandwich is I never make it exactly the same twice. I use whatever I have on hand to mix it up, spruce it up, etc.
2. For example, I had some left over prosciutto from a dinner party so last night I chopped that up and let it crisp up with the onions & garlic. It added a nice salty crunchy texture, without overwhelming the grilled chicken.
3. If you have some inexpensive chardonnay or white Burgundy - that is also yummy - pour yourself a glass to drink while cooking, and then add a mini splash to the saute.
4. The key to this sandwich is that you should always have certain items on hand, that way, you can whip it up really quickly with whatever protein, herbs and cheeses you have on hand!
5. The trick to getting huge flavor when you are making basics like this is: fresh herbs. Experiment to figure out what your favorite fresh herbs are and try to keep them around. I love basil, thyme, cilantro, and rosemary. I also always have fresh garlic, onions, scallions, lemons, white wine and low sodium chicken broth, smart balance, and nice extra virgin olive oil. Seems like anything is possible from there.

Cheers to all things crispy & cheesy!
The Wilsons
(and dare we say kinda healthy too!)

Reblog this post [with Zemanta]

5 Easy Tips for a Summer Party that is fun for Kids AND Adults!

Shish kebab (lamb, tomato, bell pepper, onion)Image via Wikipedia

We have 5 easy tips for throwing a fabulous summer party that is entertaining for the kids AND adults (and won't break your piggy bank!)

1. Decorate! using fresh flowers in vases as well as fresh cut basil in the vases--smells great on the table and keeps yellow jackets away. Entertaining can be simple and elegant!

2. Babysitter! hire a trusted neighborhood teenager to come over to play with and watch the kids while the parents enjoy cocktail hour. This way parents can relax a little and the kids have fun! Depending on the number of little ones--usually a ration of 1:4-5 is good.

3. Lifeguard! If there is a’s worth having everyone pitch in to hire a lifeguard from a local pool. Mom and dad can enjoy a glass of wine and know that there is a professional, watchful eye on the swimming kids. You can entertain without the stress of the kids!

4. Cocktails: Prosecco (or cava) is yummy, light and inexpensive and you can really spruce it up by mixing in fresh fruit juice like POMM or Cranberry (healthy and yummy)! Your cocktails will last longer and look beautiful and colorful! Easy Entertaining!

4. Food! Keep it simple with foods that both kids and parents love. Everybody loves food on a stick! Do some simple kebabs on the grill (chicken or beef) with a few chunks of colorful red bell peppers and red onions to add some veggies and color! Make a side of couscous (follow simple instructions on the box) adding flavor with olive oil, salt, pepper and crumbled feta cheese. For dessert, make crystal light popsicles for the kids (if you want to avoid the sugar highs)! Also, you can make crystal light (or any other colored beverage) ice cubes in fun colors to put in their drinks!

5. Entertainment! The parents will likely be entertained if they can have adult conversations and have the kids playing with the sitter. For the Kids, if there is no pool, consider a craft table with non-messy crafts. Buy a bunch of plastic tumblers in different solid colors and get those foam shapes and letters that have sticky backs. Kids can make their own cups with their names on them and decorate them however they want. There's no paint or glue to worry about and most craft stores have tons of different foam stickers. All of it is really inexpensive and keeps the kids busy.

Thanks to Tiffany and Stephanie (two fabulous moms) from California for contributing their fabulous party and entertaining ideas that are both adult and kid friendly!
Reblog this post [with Zemanta]

Montauk: The Lobster Roll Debate (Duryea's vs. Lobster Roll)

lobster rollImage by Henry C via Flickr

Montauk: The Lobster Roll Debate - Who's is Yummier, Duryea's or Lobster Roll?

We have been living in NYC now for a year and a half, and have had the privilege of exploring the quaint and charming Montauk, NY. Montauk is much less glitzy than East Hampton, but the Lobster Rolls alone make it well worth the few extra miles!

Let's get to the brass tax of this issue! Who serves up the tastier Lobster Roll in Montauk - the lesser known "Duryea's" or the more touristy & well known "Lobster Roll Restaurant" (marked with a sign that simply says "Lunch" on Montauk Hwy). (websites for both below)

The Analysis:

Pros of Duryea's Lobster Roll:

*Duryea's is on the water, and you eat on a cool, old, shaggy looking dock right over the water, it is a quintessential experience!
*You can see the fresh buckets of seafood that the fisherman just brought in, it does not get more authentic and fresh than this.
*The Bread is a nice sesame sandwich roll that seems to have a little butter on the inside and was thrown onto a griddle. It has that perfect slightly crunchy texture but doesn't fall apart like a crusty loaf might.
*The Lobster Salad. The salad itself isn't overly worked with other ingredients, so you can actually see the lobster chunks, and even get multiple pieces of full claw (meat).
*The Fans - last summer we saw Ina Gartner from "Barefoot Contessa" eating a Lobster roll at the table next to us - that is a huge endorsement from a world famous foodie!

Duryea's Cons
* When we went in 2008 they didn't have a liquor license so even though we brought an ice cold Sauvignon Blanc with us, we weren't allowed to cork it there (but, don't kid yourself, we found a way to be sneaky and drink our vino with our lobster rolls!!!)
**However, rumor has it that they now have their liquor license, so if that is the case, problem solved!!

Lobster Roll Pros:
It's pretty unique to drive by a nothing looking place on the side of the road that just has a large overhead billboard that says "Lunch." We love the idea of getting an unique, hometown meal at what appears on the outside to be a "dive."
*There are no shortage of options on the menu, and it seems like a place more friendly to the person who isn't quite a "foodie" or who is toting kids or grandparents along.
*This no frills joint serves it's Lobster Salad on a hotdog bun, and offers mini buns for those wanting a lighter snack!
*The portion of lobster salad that comes on the bun is plentiful, we shared a cheesy crab dip, and one lobster roll and we felt satiated.

Lobster Roll Cons:
The actual Lobster salad (on the bun) is much more blended together than Duryea's, so you don't see actual chunks of lobster, it's more like you would think of a crab salad that is more stringy and mixed together. I missed seeing the chunks, claws and all.
*Touristy - it feels less like a "find" because everyone seems to know about it, so it's a less "boutique" experience. (they sell t-shirts and all that jazz)
*it's not on the water or on a dock like Duryea's, instead it's on the side of the highway - again, less "boutique."
*The hotdog bun. We tend to have the philosophy that you should never skimp on the bread - a white hotdog bun is just very bland to me. Why pass up the opportunity to wow the customer with both quality salad and tasty bread. I think this is just an opportunity missed. (We think that you can tell a lot about the quality of any restaurant by the yumminess of their bread).

In this head to head battle, we simply think that while the Lobster Roll's Lobster Roll is very good, the over all experience AND quality of the food (for only a buck or two more) is just over the top amazing at Duryea's.

Duryea's is the big winner, you will be truly pleased if you take the time to find this off the beaten path spot in Montauk for a Lobster Roll!!! You are welcome in advance :)

Cheers to all the foodies out there, we'd love for you to weigh in!

The Wilsons
*A special thanks to our lovely friends, Sarah & Bobby for introducing us to Montauk and letting us stay in their historic & exquisite family home there. Also, full credit to them - two of our foodiest of friends - for introducing us to Duryea's!

Reblog this post [with Zemanta]

Monday, July 20, 2009

Antipasto Salad, Fabulous for Summer, Healthy & Easy!

Turkey Panini + Anti-Pasta SaladImage by Andrionni Ribo (in the Philippines 7/14 - 7/28) via Flickr

Antipasto Salad with Homemade Red Wine Vinaigrette!

Ingredients You'll Need:

Red Wine Vinaigrette:
1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
1/4 cup red wine vinegar
2 cloves garlic
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil

Antipasto Salad:
1 pound whole wheat fusilli pasta
1/2 cup hard salami, cut into strips
3/4 cup roasted turkey, cut into strips
1/4 cup provolone cheese, cut into strips (can use lowfat cheese)
1/4 cup grated Asiago cheese
3-4 tablespoons of roughly chopped artichoke hearts
4 tablespoons roasted red peppers, cut into strips (save time, buy jarred peppers!)
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and
pepper. Blend until the herbs are finely chopped. With the machine running,
drizzle in the olive oil until the dressing is smooth.

Bring a large pot of salted water to a boil over high heat. Add the pasta
and cook until tender but still firm to the bite, stirring occasionally,
about 10-11 minutes. Drain pasta.

In a large bowl, toss together the cooked pasta with the remaining salad
ingredients. Drizzle with dressing and toss! (I did not use all of the dressing, I reserved some on the side & kept in the fridge to add as needed for leftovers or other snacks!)

TIP 1 Wine Pairing: Try a nice Pinot Noir with this - it goes well with the heat and smokiness of the salami & cheese!

TIP 2: Store your basil in damp papertowels in the fridge, it will last a little longer and smells fannntastic!

**The recipe above is slightly different take on Giada de Laurentis Antipasto Salad. We love Giada in this house and have ALL of her cookbooks!!

We'd love to hear what you think of this recipe, and hear about your yummy foodie experiences!

Good Food & Good Wine = a Very Good Time!
The Wilsons!
Reblog this post [with Zemanta]

Blueberry & Strawberry Breakfast Tart: Delicious, Fancy & Easy

Blueberry & Strawberry Breakfast Tart: Delicious, Fancy & Tasty!
I found this recipe in "Real Simple" Magazine. I modified it slightly by doing the tart half in strawberries, half blueberries. It looks fabulous and tastes light, crispy/flaky, slightly sweet, and with the zing from the berries.

You'll Need:
Flour for work surface
1 - 8 oz sheet frozen puff pastry - thawed
1 large egg, beaten
1 tablespoon granulated sugar
4 oz cream cheese, softened
1/4 cup heavy cream
1/2 tsp grated lemon zest
3 tablespoons confectioners' sugar
1 cup blueberries
1 cup strawberries

*Heat oven to 375 F. On a lightly floured surface, unfold the puff pastry and roll it into a 10 x 12 inch rectangle. Transfer to a parchment lined baking sheet (or just use lots of Pam)

*Using the tip of a butter knife, score a 1-inch border around the pastry without cutting all the way through. Brush the border with the egg and sprinkle with the granulated sugar. Bake until golden and puffed (18-22 minutes).

*Using the tip of the butter knife, re-score the border of the cooked pastry without cutting all the way through. Gently press down on the center of the pastry sheet to flatten it. Let is cool to room temperature, 15 minutes or so.

*Meanwhile, use an electic mixer to beat the cream cheese until smooth. Then add the cream, lemon zest, and 2 tablespoons of hte confectioners' sugar and beat until smooth. Spread the mixture evently within the borders of hte pastry.

*Arrange the Blueberries in a single layer covering half of the tart, adn sliced up strawberries over the other half (or could use just one or the other). Sprinke the remaining tablespoon of confectioners' sugar over the top of the tart, cut & serve!

Voila, this would be great for a family brunch, or even used for a nice summer dessert! It is super easy but will impress your family and friends.

The Wilsons!
Reblog this post [with Zemanta]


Wilsons' Eating Tour respects your privacy.

Any personal information you provide to us including and similar to your name, address, telephone number and e-mail address will not be released, sold, or rented to any entities or individuals outside of Wilsons' Eating Tour.

Credit card details

Wilsons' Eating Tour will never ask for Credit Card details and request that you do not enter it on any of the forms on Wilsons' Eating Tour.

External Sites.

Wilsons' Eating Tour is not responsible for the content of external internet sites. You are advised to read the privacy policy of external sites before disclosing any personal information.


A "cookie" is a small data text file that is placed in your browser and allows Wilsons' Eating Tour to recognize you each time you visit this site(customisation etc). Cookies themselves do not contain any personal information, and Wilsons' Eating Tour does not use cookies to collect personal information. Cookies may also be used by 3rd party content providers such as newsfeeds.

Remember The Risks Whenever You Use The Internet

While we do our best to protect your personal information, we cannot guarantee the security of any information that you transmit to Wilsons' Eating Tour and you are solely responsible for maintaining the secrecy of any passwords or other account information. In addition other Internet sites or services that may be accessible through Wilsons' Eating Tour have separate data and privacy practices independent of us, and therefore we disclaim any responsibility or liability for their policies or actions.

Please contact those vendors and others directly if you have any questions about their privacy policies.

For any other information email webmaster