DINE and Destinations - - CONTENTS -

Visit your neigh­bour­hood restau­rant, talk to the chef, eat some­thing and think about it.

AF­TER 10 IS­SUES OF DINE, I have learned a lot about our read­ers. They are a con­fi­dent and savvy group. So­phis­ti­cated peo­ple who travel the world on busi­ness and plea­sure, and are knowl­edge­able and in­ter­ested in the wines they drink and the foods they eat. They enjoy the ben­e­fits of their neigh­bour­hoods and be­yond, and share in com­mu­nity. And fore­most, they ap­pre­ci­ate read­ing an ed­u­cated point of view be­fore making plans for din­ner or a trip to an ex­otic des­ti­na­tion. We of­fer new ideas to our read­ers through our editorials and our ad­ver­tis­ers. My great­est com­pli­ment af­ter a re­cent, lengthy fea­ture on Italy was the re­ac­tions of read­ers who said, “I don’t need a travel agent, I am go­ing to fol­low ex­actly what you did.”

The world has changed in the last 10 years. Tex­ting, so­cial me­dia, break­ing TV news from the front lines lo­cally and abroad have given new mean­ing to our lives: in­stant grat­i­fi­ca­tion. Time is be­com­ing our most valu­able per­sonal as­set, as Lewis Car­roll wrote in Alice’s Ad­ven­tures in Won­der­land, “we have to keep run­ning as fast as we can, just to stay in the same place.”

And yet, as the world be­comes a smaller, more ac­ces­si­ble place, we are all tak­ing ad­van­tage of the pos­si­bil­i­ties and en­joy­ing more of it. Our se­nior writer, Adam Wax­man, has shared his love of Blue­grass, which led him on a road trip through Ken­tucky to sam­ple Bour­bon and lis­ten to mu­sic. From the Ken­tucky coalmines to the Cal­i­for­nia sun, he ex­plored the iconic ar­eas of Berke­ley, Sonoma, Napa and Mon­terey. In his an­nual pil­grim­age to Ja­pan, he has shared with us some off the beaten track des­ti­na­tions.

The pop­u­lar­ity of cruis­ing con­tin­ues to grow, and it is one of my favourite forms of travel. Could I live on a cruise ship for months at a time? My cruise on Sil­versea to Cen­tral Amer­ica has given me the an­swer. And whether you have been to Paris many times or if it’s your first time, the city of­fers its own unique at­ti­tude of ex­hil­a­ra­tion and plea­sure.

This year, the din­ing scene in our coun­try has ex­ploded into a co­he­sive form of gas­tron­omy. Chefs across Canada have a sense of self and their lo­cal pro­duce, and find a joy in carv­ing out their own niche in the culi­nary com­mu­nity. No longer is our cui­sine im­i­ta­tive. We have de­vel­oped our own tech­niques, our own recipes and our own food and wine pair­ings. Once I fum­bled when asked about our cui­sine, and an­swered, “well, it’s the same as Amer­i­can, but eaten a lit­tle fur­ther North,” this ab­so­lutely no longer holds true. Proud to say, we have won­der­ful Cana­dian cui­sine. Visit your neigh­bour­hood restau­rant, talk to the chef, eat some­thing and think about it. Cana­dian Cui­sine.

Aboard the Sil­ver Shadow

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