Gwen Pratesi

Gwen Pratesi is a James Beard Foundation Award Finalist in Journalism and award-winning travel writer. She is the author and owner of with her husband, coauthor of Southern Heat, and co-owner of On the Road Culinary Adventures, a culinary travel business. She is a contributor to the Travel section of U.S. News & World Report and freelances for other publications including The Points Guy, USA TODAY, Cruise Critic, Travel + Leisure, Garden & Gun, Marriott Bonvoy Traveler, Reader's Digest, Forbes Travel Guide, Smarter Travel, TripAdvisor, Atlanta Homes & Lifestyles Magazine and World Travel Magazine. Her work has also been featured on MSN, Yahoo!, Business Insider, and SheKnows. Gwen chronicles her love of international travel and experience as a professional home cook on, where she shares the stories of some of the world's most sought-after destinations and cruise lines, highly regarded chefs, restaurateurs, farmers, wine and spirits producers and culinary artisans. She and her husband traded in big city life in Atlanta for shorts and flip-flops on Fernandina Beach, Florida. They are enjoying the coastal lifestyle with their Tibetan Terrier, Rhythm.

Posts by Gwen Pratesi

Brown Sugar-Bourbon Ice Cream – A Little Holiday Cheer

Bunkycooks’ Third Anniversary – The Year in Review

Winter Minestrone and Garlic Bruschetta from Ina Garten’s Foolproof, Recipes You Can Trust

Cooking and Plating Techniques with Executive Chef Colin Bedford at Fearrington House Inn – Pittsboro, NC

Southern Rockefellas for the Lambs & Clams Cooking Contest

Southern Rockefellas for Charleston Wine & Food Festival’s Lambs & Clams Cooking Contest

Aida Mollenkamp’s Keys to the Kitchen & Arugula Salad with Roasted Squash, Currants, and Pine Nuts

Executive Chef Scott Crawford – The Umstead Hotel and Herons in Cary, NC and a recipe for Chestnut & Parsnip Soup

The Umstead Hotel and Spa in Cary, NC and Herons Restaurant

On The Road culinary adventures goes to Louisville, KY with Pappy Van Winkle Bourbon

About Me

Bountiful Black Bean Soup

Charleston Wine & Food – Lambs & Clams Contest – Tennessee Whiskey & Sorghum Brined Leg of Lamb

Blackberry Farm – Walland, Tennessee

Interview with Chef Joseph Lenn at Blackberry Farm-Walland, TN & Guinea Confit with Gnocchi & Poached Eggs

The Sweet Life at Muddy Pond Sorghum in Tennessee & a Recipe for the Best Sorghum Cookies

Sustainability at Biltmore Estate & a Recipe for Lamb Shank Sopes

Travel to Biltmore Estate – Asheville, North Carolina

The Best Cherry Pie Ever

A Visit to D’Osvaldo, Prosciutto di Cormòns in Friuli, Italy & a recipe for Prosciutto Purses (Fagottini di Prosciutto)

Clear Tomato Martini – Chef Ken Oringer of Clio Restaurant – Boston, MA

Interview with Chef Ken Oringer of Clio in Boston, MA and a recipe for Earth Crab Toast

Hotel Londra Palace in Venice, Italy and a recipe for Grilled Scallops and Octopus, Potato Salad and Spinach Sauce

Exploring the wines of Friuli-Venezia Giulia, the Northeastern wine region of Italy

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