Guest Blogger: Daughter-in-law Jen-Buick Encore Culinary Adventure, Part 2

March7

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.


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