We are home after another amazing time on Isla Mujeres.  Here are some random reflections on our time away.

• The world’s weather is changing.  There were a number of rainy days and brisk winds.  Now because I am not a beach fanatic, I really didn’t mind one bit, but the locals commented quite often that the weather was very untypical for early March in the Yucatan.  If you are still heading away, take one of those rain ponchos that you can buy at a $1 store, pack a deck of cards or an extra book so that you can still while away the time pleasantly, even if the weather doesn’t co-operate 100%.
• Even though we were there for peak season and the island was at 0% vacancy, there were some restaurants that were empty or had only a couple of tables occupied even at peak times. So in addition to the current high restaurant turn over, we predict even more.  Upon reflection, we are wondering if more visitors are dining at home now that places like Chedrui have opened and have so much to offer.  Islaholics, what are your thoughts?
• There are so many property for sale signs on the island, by our accounting, more than previous years.  Perhaps this is because even more land has been surveyed, parcelled and available for sale or maybe it is because economic times have created a bit of a glut.

• The locals are still working from dawn to late night.  Most of our friends have 1-2 and even 3+ jobs to try to make ends meet.  But they continue to work diligently, without complaint and are very appreciative of the tourist business.
• There have been some more municipal improvements like the new illuminated walkway on the south Caribe side.
• The Police presence was even more noticeable with a funnelling of traffic to single lanes just south of the navy base.  We wondered about their strategy, but in the mean time, I felt very safe and secure.
• The day-trippers have an impression that Isla is a great place to get liquored up and menace the roadways.  Something tragic is going to happen and then perhaps liquor will not be freely sold directly to golf cart drivers (who didn’t even get out of their golf carts to be served-as we witnessed).
• Being on Playa Sol feels a bit surreal.  It is still my favourite piece of beach on the island.  I loved the ever present cool breeze and the shade of a lone palm tree.
• Best orange juice anywhere in the world with the possible exception of Israel.
• Hotel staff remain the most helpful people I know-Jill at Casa el Pio and Isobel at Luna d’Meil especially so.

• The most beautiful sunrises.

• The most beautiful sunsets.

• The food was simply amazing but that story will be told many times over in the upcoming weeks.
• Families still flourish on Isla.  We saw so many babies, born to locals and brought by the tourists.  I still get a little freaked out when I see infants held by one arm as their parent drives a scooter with the other.
• With all the speed bumps all over the island, I am not sure why the traffic is allowed to race along the airport strip.  It seemed noisier to us than previous years and once again, I hope that the speed of the traffic, does not come to a bad end.

• The water is still the most amazing colour I have ever seen.

• The sea-glass picking was exceptional.
• Villa Bella really does serve “beer so cold that your teeth will hurt”.
• Many travellers are content to lug their own chairs to sit in the natural shade.  This produces a familiar and social atmosphere like the one that we enjoy at our summer cottage.

• Islanders still love colour.

I’ve got emails to catch up on, assignments due, unpacking and laundry but I just wanted to record these reflections while they are still in my consciousness.  We’ve already booked for 2014!

Hola from the Winnipeg gang!

Kath’s quote: “They say I’m old-fashioned, and live in the past, but sometimes I think progress progresses too fast!” – Dr. Seuss

Love-that is all.

The next day we met the rest of the participants and the GM team including the lovely Laura Nava – Media Relations Manager of GM Canada. Lunch was served in the hotel by Top Chef Canada star Chef David Chrystian. Chef David designed the menu based on the different aspects of our adventure.

First course up was a Toronto spiced tomato soup with fried sun-chokes, brussel sprouts and cream cheese. Chef David described his hopes that Toronto Spice would one day be a household name similar to Montreal Steak Spice and he included it in all of the dishes (even dessert!).

Next was an Entree entitled “Group of Seven” inspired by the visit we took later that day to the McMichael Canadian Art Collection Gallery where we toured the Group of Seven painting exhibit. This included Chicken Tagine, dried fruits, mint puree, olives, sumac and crackling.

The second entree was called “Ice Fishing in Muskoka”. Although it was too warm to go ice fishing (not complaining!), Muskoka was the final destination of the day where we were to stay 2 nights in the stunning Touchstone Resort. This dish was composed of pan seared white fish with sauerkraut, bacon, pickled asparagus and wild rice.

Last but not least, the meal was concluded with a little “Pick Up” of tiramisu.

While we were finishing up dessert we were ushered out to meet the star guest of the weekend- our Buick Encore. We chose the black, luxury model and one of the very helpful GM representatives walked us through the special features including heated seats, heated steering wheel (my favorite feature!), a built in voice recognition system and the very easy-to-use phone sync program. Then we opened the sun roof, blasted some tunes, picked up our favorite travel snack (Miss Vicki’s Sea Salt and Malt Vinegar chips) and were on our way to the next step in our adventure.

Kath’s quote:  “Onion rings in the car cushions do not improve with time.”-Erma Bombeck

Love-that is all.

When we were invited to attend the Buick Encore Culinary Adventure we weren’t sure exactly what to expect. We arrived in Toronto on Sunday evening and were greeted by the very friendly Lisa Calvi and her trusty sidekick Gary.

They escorted us to the Hotel Le Germain and we were invited to dine in the hotel restaurant – Victor Restaurant.

I had a project that I had to finish up, so instead of dining in the restaurant, I ordered some room service and dined on a delicious feast of Linguini with aged goat cheese, fennel, eggplant and olives.

Jeremy took the opportunity to head down to the bar and ordered two items. The first was off of the restaurant’s Toronto Tasting menu which was described as being food designed based on different spots or neighborhoods across the city. He had the “Corktown, King and Parliament” which bore the description simply of ” ‘Fish and Chips’, tartar sauce and malt vinegar”. He chose this based on the recommendation of the bartender. When the food arrived, Jeremy thought there must have been a mistake in the kitchen because he had never seen any “Fish and Chips” like this before. The fish and chips were put together like a small cake with slices of potato being the fluffy cake and the fish acting as a soft icing layer in between. This “cake” was then panko crisped, slightly fried, and then opened up to absorb the amazing house made tartar sauce. Served on a pool of malt vinegar jelly with a classic lemon wedge garnish. Needless to say, it was amazing. The portion was small, by design, so Jeremy went back to the menu to find another tasty treat. There were so many great options, he went back to the bartender for another recommendation.

The next item was a sushi pizza. He was wonderfully surprized a secnd time with this course.  Having never eaten a sushi pizza before, Jeremy was able to enter in with no expectations as to what would appear on his plate. The pizza was a marinated tuna filet wrapped around a crisped rice base, covered in a slew of pickled vegetables. On the plate there was a spicy soy sauce jelly, a miso puree, roe, avacado spread, and a wasabi blend. Each bite was different as the presentation allowed the diner to mix and match particular elements from the plate. After being pleasantly surprised a second time, Jeremy was content to sit back and enjoy snippets of the Academy Awards on TV while sipping on a nice Amsterdam KLB Nut Brown ale.

Kath’s quote: “I strongly believe that culinary love is not about having a French Passport, but about what you feel” –Albert Roux

Love-that is all.

Korean culture is making a splash in North America.  Not only does PSY’s song Gangnam Style flood our radio airwaves, but Korean food is starting to establish itself in our neighbourhoods.

This winter I had the privilege of hosting the most delightful young lady from Korea.  Yujin was as excited to introduce me to Korean food, a I was excited to learn.

We started simply, as she made me authentic Ramen Noodles that she brought with her from Korea. Unlike the over salted, chemical tasting version, we all ate too many of in college, these were hearty noodles in a delicious spicy broth into which an egg is dropped at the end of cooking to add a scrambled texture and further enhance the yumminess.

One night I decided that we should try the Korean restaurant that is on my block of Corydon while I had access to an expert to advise me on menu choices.  Platea at 590 Corydon is a quaint little place in a house much like my own.  Maybe that is what made me fall in love with it the minute we walked through the doors.  I also loved the touches of beautiful pottery that adorned the table and was used to serve our tea and food.  Owner Sun Me, was very attentive and so pleased to meet such a lovely fellow country woman.

We started our dinner with an eggy pancake called Chun.  It was filled with spring onion and shrimp and served with a great sauce for dipping.

Next we ordered our mains: Osam Bulgoki – a combination of pork and squid with a sweet and spicy sauce served with fluffy white rice and Dol Sot Bibimbap – served in a very hot stone bowl, it was a combination of rice, beef and vegetables cooked in gochuchang paste, topped with a raw egg.  As you stir the ingredients together, the heat from the bowl finishes the cooking process and the egg makes the rice a bit crispy the longer it cooks.

A few nights later, Yujin would get brave and try her hand at making Chun and Bibimbap at home.  After a quick visit to the Korean market, she was ready to get busy in the kitchen to tackle two dishes she had never actually cooked before. Yujin put kimchi (fermented cabbage) and green onion into her chun and I was amazed that she was able to replicate the texture of the pancake by guessing the amount of egg and flour.  For her Bibimab, she cooked numerous items, one at a time including: pork in soya sauce, carrot, onion, kimchi, mushrooms and eggs.  Placing each item in a section over her large bowl of rice, she added a good sized portion of chopped nori type seaweed and topped it all with a mixture of gochuchang paste and honey and at tableside mixed it all together to serve.  The results were shocking, especially to Yujin – absolute perfection!

Kath’s quote: “One of the delights of life is eating with friends, second to that is talking about eating.  And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends.”-Laurie Colwin

Love-that is all.

I live in the part of Winnipeg known as Little Italy but these days you’ll find more sushi shops than Mom and Pop Pizzerias.  But in cities like New York and Chicago there are Italian restaurants everywhere not just in their vibrant Italian neighbourhoods. We ate a lot of Italian on our recent trip to New York, even having two Italian meals in Chicago on our stopover on the way.

We had time for a quick lunch at the food court at O’Hare on our way through Chicago and I was lucky to find Reggio’s Pizza.  They serve traditional Chicago deep dish pizza with what they call their “butter crust” and I must say it was buttery.  I was happy that D was willing to share this with me because even though it was a personal pizza size, it’s depth meant it was full of rich tomato sauce, Italian sausage, mozzarella and parmesan cheese.

Our first night in New York brought the storm serge from a tropical storm. (Thankfully we were not there when Hurricane Sandy hit as this rain was fierce enough for me).  As a result, we chose not to wander too far from home and ended up at a cute little restaurant at the corner of our street called Finestra on the corner of E 73^rd and York. Its a real neighbourhood place with an extensive menu.  The service was good and the food was just what we were looking for on this damp, late fall day.

D had the capresse salad and bruschetta al Pomodori, while B and I were more indulgent with

Spaghetti Carbonara and

Penne Alla Vodka.

One evening we wandered to the Time Square area to enjoy dinner at Carmine’s for family-style Italian.  This restaurant is huge and there was a line up out the door.  Thankfully D had made a reservation weeks before.  If you plan to dine at Carmine’s be sure to bring your appetite.  All the dishes are served family style, so regardless if there are ten in your party or 3, as in our case, you still get the same gigantic platter of what ever dish you select.  Your entrée is served with a big basket of assorted bread and rolls as well as an equally huge platter of salad.  We had left over of both salad and pasta and could have feed ourselves an entire meal the next day had we not been leaving for the airport first thing in the morning.  The menu is simple – you choose a pasta, a sauce and a meat if you would like.  A tough thing to do if there are a number of you with different tastes all planning to share.

We were having a hard time making a selection when our server told us about that night’s feature; Farfalle with mushrooms, chicken, asparagus, roasted red peppers and black olives in olive oil and broth. It was delicious and the perfect choice for us.

On our way back from New York we had a bit longer to spend in O’Hare and decide to sit down for a meal at Tuscany Restaurant. The dishes featured fresh herbs and you could taste the quality of the ingredients.  We enjoyed the caprese salad, margherita pizza and fetucinni alfredo with chicken.

Comfort food for weary travelers.

Kath’s quote: “Food, like a loving touch or a glimpse of divine power, has that ability to comfort.” –Norman Kolpas

Love-that is all.