One Week in, Port Of Call Shows Polish

A plate of boquerons – vinegar and herb cured local smelt, with garlic, parsley and warm bread. (Credit: CT Examiner)


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MYSTIC – Blindfold me, sit me down at a bar, and serve me a drink, and 10 times out of 10 I guarantee you I can pick out the ones shaken, stirred or built by Port of Call Beverage Director Jade Ayala...

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