Category Archives: Destinations

Munching my way Through Chinatown & Kensington Market

It was a cold morning in early January, but that didn’t stop us. My husband and I bundled up and headed out to Spadina Ave. and Dundas Street. This colourful area has been a draw for me ever since I was in university. Coconut buns, egg tarts, cheeses of the world, fruits, spices and funky boutiques. I have always loved it, but lately I haven’t spent much time down in Toronto’s Chinatown/Kensington Market area and I thought what better way to get acquainted with all that was new and delicious than take a three-hour food tour? I had been on one in the city’s east end with Culinary Adventure Co. in the fall, so we decided to try them again. And Forbes Magazine has called this one “one of the best food tours in the world.” You can’t buy endorsements like that.
CatPoleOur guide, Daniel G., met us under the yellow chair, topped with a waving cat. It’s one of the art installments along this stretch of Spadina. In China the cat waving its left paw is a sign of welcome. Aha! That’s why Asian shops always have those waving kitty figures in their front windows. “Back at the turn of the last century, Kensington Market was filled with fish mongers…and feral cats,” Daniel explained, noting the two neighbourhoods are intrinsically tied.
RolSanExteriorCrossing the street, we headed into Rol San, a restaurant with a huge exterior banner stating that it serves dim sum all day long. I had actually been here before, but today the dishes we tried were all new to me. Sitting at a table draped in white plastic (for easy clean up, the waiters just lift the whole thing, dishes included and whisk it to the back), we went through the yellow paper menu. Bottomless jasmine tea was $1 per person. The small plate dishes ranged from $4-5. Daniel told us the family-run business had opened in 1994 and in 1999 it became an all day dim sum spot, now open from 9 a.m.-2 a.m. “It’s the go to place to sober up late at night,” he joked.
RolSanMushroomDumplingFirst to the table was the bamboo fungus with mixed mushrooms dumpling. Delicious, especially when dipped into the hot, homemade chili sauce that graced every table. The next three dishes came at once. RolSanChineseDonutRice rolls with Chinese donut – a deep fried donut wrapped in gooey rice roll that we dipped into a mixture of spicy, sweet hoisin sauce and peanut sauce. I probably should have saved that for last. RolSanTripeNext came beef tripe with ginger and scallions, and steamed BBQ pork buns. The tripe was chewy, nicely offset with the tangy ginger and scallions. RolSanPorkBunThe pork buns were puffy and filled with a sweetish pork mixture.
LongAnAs we departed, Daniel treated us to some longan fruit. About the size of a grape, he told us to peel it and be careful of the hard seed in the middle. As I bit in, the flesh reminded me of lychee, but the flavour was more like a plum. “The name translates to ‘dragon eye,’” he said motioning to the fruit stand we were now standing in front of. “You can pick them up here, one of the oldest produce stores in Chinatown.”
This was just the start. We had three more restaurants to visit, plus some other little nibbles along the way. I knew I had better start pacing myself.
KingsNoodleExteriorKing’s Noodle, also on Spadina, specialized in BBQ pork and duck. They proudly use every part of the animal and we peered in the window at a pig’s head, and many hanging ducks, wizened and reddish with barbequing. “Stanley and Grandee Lee are the owners and the restaurant opened in 1984,” Daniel told us. Stan had been a chef in a hotel in China before he came to Canada, but the hotel specialized in western food. Now he and his wife serve multi-generations of clients with Cantonese dishes such as congee with ginger, onion and BBQ pork. KingsNoodleFrontKitchenThe pork, Daniel explained, was marinated, then cooked slow and low for hours, giving it a caramelized coating. KingsNoodleCongeeWe filled our bowls with the congee, a soupy rice porridge and dove in with our chopsticks for succulent pieces of pork. I loved how the chili oil here had a smoky flavour and blended beautifully with the congee. We also sipped an earthy black Chinese tea and dipped squares of deep-fried bread into our bowls to complete the taste experience.
Walking up to Kensington a few blocks away, Daniel stopped and pulled out a White Rabbit. WhiteRabbitSweetsWhite Rabbits are Chinese sweets and he had a bag full. We sucked on the mild, vanilla flavoured treats as he told us about Kensington Market. KensingtonSignThe history goes back to 1815 when George Taylor Denison had an estate on a 100-acre piece of land just west of Spadina Avenue. Eventually the land was divided into plots sold to British and Irish immigrants in the 1850s and 1860s. In the early 1900s came an influx of Eastern European immigrants and many of the Jewish families built outdoor stalls in front of their homes turning the area into an outdoor, old-world style marketplace. That trend has continued and today the area is very diverse, perhaps the latest immigrants to populate the shops are from the Caribbean and South America. The people here are fiercely independent and you won’t see any chain stores. “Sobey’s was going to open an outlet, but when they put up their sign, the residents rebelled and threw eggs at it,” Daniel recalled.
SanCosmeCounterAcross from Global Cheese on Kensington Avenue at the corner of Baldwin Street was a Mexican torteria called San Cosme. This was brand new to me. We sidled up to one of the high stools at a communal table and Daniel headed to the counter, returning shortly with a sweet, creamy rice drink with a hint of cinnamon called horchata and a huge veggie sandwich called a De Nopales, that sells for $9.95. SanCosmeSandwichThe sandwich contained sautéed cactus, panela cheese, tomatillo, serrano salsa, refried beans and avocado. It was hot and richly delicious, the cactus having a little slippery, pickled taste. San Cosme is an authentic Mexico City style puesto (street food stand), serving tortas – sandwiches done a la plancha in buttered soft telera bread stuffed with assorted fillings along with pickled jalapeños. “They support their neighbours by sourcing many of their ingredients right in Kensington Market,” Daniel explained.
Time for another sweet treat. CXBOExteriorWalking along Baldwin, we came upon a jewel box of a store called CXBO Chocolates. CXBOInteriorEntering, a portrait of Willy Wonka greeted us, along with a case of the most divine looking art pieces. Well, they were actually chocolates. Daniel had us each pick one. CXBOBonbonI went for a dark chocolate salted caramel (their most popular) while my husband opted for a milk chocolate with sherry. The handmade collection was created in 2015 by chef Brandon Olsen and artist/filmmaker Sarah Keenlyside. “In 2017, they opened Restaurant La Banane, named Canada’s Best New Restaurant in 2017,” said Daniel. I noticed on the counter was a huge chocolate egg covered in splatters of edible colour. The Ziggy Stardust Disco Egg is served at La Banane and has been frequently called the “most Instagrammable dessert,” the counter clerk told us. Decadent! Not sure how much it costs at the restaurant (in another part of town, on Ossington Avenue) but at the shop it was $50. I was more than satisfied with my salted caramel and found out that a box of 9 cost $22.50. They also had a selection of bars for $9 (the Kensington Bar has apricots, chili and coffee) that I wouldn’t mind trying next time.
WandaExteriorWith just a tiny slice of room left, we headed to Wanda’s Pie in the Sky, a funky bakery café around the corner on Augusta Avenue. WandaInteriorInside it was strictly old school with hardwood floor and glass case after glass case filled with savouries, cakes, pies and cookies. We were there for the pie. “Wanda Beaver started out making sour cherry pies, using fruit from her family’s small orchard when she was a child. As an adult, she began baking for consumers at a location in Etobicoke, but she’s since moved to Kensington Market,” said Daniel. WandaPieHe had brought a tray over with a small Ontario sour cherry pie and three plates. “I’m a sweets guy. This is my favourite item on the menu here,” he continued. We divided up the flaky pastry and juicy fruit and I took a bite. OMG. The crust was slightly sweet with a hint of almond. The sour cherries were floating in a bath of delicious sweet-tart goodness. What a note to go out on!
Culinary Adventure Co. offers tours in Ottawa, Toronto and Winnipeg year round and from June until end of September in Charlottetown, Kingston and Halifax. In Toronto they offer King + Queen St. W. brunch, St. Lawrence Market, Leslieville/Riverside and Kensington Market/Made in Canada, and Escape the City Canoe Paddle + Dining Adventure tours in addition to Chinatown/Kensington Market. Maximum number of people is 12 and costs start at $80 per person.

Metropole Hanoi’s Amazing Legacy

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The plush Sofitel Legend Metropole Hanoi is a standout of French colonial architecture and was a favourite place of mine to have an afternoon coffee, evening cocktail by the pool or special birthday dinner. OLYMPUS DIGITAL CAMERAWhy? It boasts a rich history and many cultural icons have stayed and created literary works here over the years. Designed by architects André Ducamp and Gustave-Émile Dumoutier, the hotel’s doors opened in 1901. After a secret marriage in Shanghai in 1936, Charlie Chaplin spent his honeymoon here with one of Hollywood’s famous female stars, Paulette Goddard. The hotel even named a suite in Chaplin’s honour.MetropoleCitroensVintage Citroens that are available to guests for city jaunts.
Celebrated British authur Somerset Maugham wrote The Gentleman in the Parlour about his observations in Indochine and Graham Greene wrote The Quiet American. Greene stayed at the hotel in 1951 as a war correspondent and his experiences discovering “the third force” (covert support of the CIA) inspired him to write a novel that illuminated Vietnam’s independence struggles and the United States’ interference. A very insightful read about how the seeds of the Vietnam War were sown. Both Maugham and Greene also have hotel suites named after them, as well.
joanbaez-painting_at_lobby_hanmetIn the 1960s, a bomb shelter was built in the basement and in 1972, during the Vietnam war, actress and anti-war activist Jane Fonda stayed here, as did singer/songwriter Joan Baez. On her return from Vietnam in 1973, Baez released the album, Where Are You Now, My Son? that includes the air-raid sirens and dropping bombs she heard outside. Baez has give up singing for painting and on a trip to Hanoi in 2013 she stayed at the hotel and painted a portrait of a young Vietnamese boy which is now hanging in the lobby.joan_baez_painting-famoushotels Here’s a shot I took from the Metropole website of Baez completing the painting.
More recently, in 2009, the hotel named its new restaurant Angelina after actress and guest Angelina Jolie whose son Pax was adopted from an orphanage in Vietnam. Other movers and shakers who have stayed here include Mark Zuckerberg, Vladimir Putin and Angela Merkel.
And me? Well, I like to eat, drink and get inspired here, especially on the gorgeous terrace.OLYMPUS DIGITAL CAMERA

Activities and Legends of Halong Bay

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Halong Bay is around a three-hour drive northeast of Hanoi and well worth the trip. The UNESCO World Heritage Site’s name translates to “descending dragon” and the bay features thousands of limestone karsts and isles in various shapes and sizes. Halong Bay is a center of a larger zone which includes Bai Tu Long Bay to the northeast, and Cat Ba Island to the southwest. These larger zones share a similar geological, geographical, geomorphological, climate, and cultural characters. The area has amazing kayaking and there are many caves to explore. BoatsCove copyMy husband and I took an overnight junk boat trip and were able to spend an afternoon paddling past the towering stone formations. OLYMPUS DIGITAL CAMERAThe caves were also a delight to walk through, having paths and colourful lighting.
HaLongKayaking copySearching around on the web, I found a site called HalongHub that describes some of the legends of the area. According to the tales, when the land was newly formed, the Vietnamese forefathers had to fight against fierce invaders coming from the North by sea. The gods from the heavens watched, then sent the Mother Dragon and her children to help the Vietnamese people defend their country. The dragons descended upon the earth, incinerated the invaders and spat jewels of emerald and jade that upon hitting the land, turned into great islands and islets that formed invincible defensive walls that the invaders could not overcome. The enemies fled and peace finally returned to this Southeast Asian country. After the battle, the Mother Dragon and her children did not return to the heavens, but stayed in the mortal world. HBCaveKayaks copyTo this day, the dragons lay on the lands they helped protect and it is their shapes that form the bays iconic mountainous landscape. The area called Bai Tu Long literally means ‘Thanks to the Dragon children’ and their tails form the area of Bach Long Vi while the great Mother Dragon forms Halong Bay, which literally translates as ‘Descending Dragon Bay.’ MoCatBaCat Ba island is the biggest island in the region. Here, during times of war (even as recently as the American War) women produced supplies such as medicines, bullets, and clothes for men fighting on the front lines. The nearby island where men often fought enemies was called Cac Ong island meaning “Island of Men.” The island where the women lived was named “Cac Ba” which eventually morphed into “Cat Ba” island which means “Island of Women.”

Truc Bach, Me and John McCain

Truc Bach Lake Lawn Chairs, HanoiWhen I lived in Hanoi, I had an apartment in the quiet enclave of Truc Bach. It is on tiny Truc Bach Lake, a diked off portion of Tay Ho Lake. I was a little shocked to learn this is where the late Senator John McCain landed when he was shot down during the Vietnam War (known here as the American War), in 1967. Searching the internet I learned that US Navy aviator John McCain was shot down by anti-aircraft missile on a mission against a Hanoi powerplant and parachuted wounded into Truc Bach Lake, nearly drowning. He was dragged out of the water and beaten by city residents who were angry at having seen the area razed by previous U.S. attacks. He was later taken away as a prisoner of war. cof Photo courtesy Wikimedia Commons.
I came upon a monument marking his downing called Tchen Sney Ma Can on the western shore of the lake. Beside the depiction of a downed airman, there’s an inscrption in Vietnamese saying, “On Oct 26, 1967, at Truc Bach Lake, the military and people of Hanoi arrested Major John Sidney McCain, a pilot of the American Navy’s air force.”DefenseSecAshCarter2015This shot (courtesy the U.S. Defense website) is of Defense Secretary Ash’s visit to Hanoi in 2015.
Apprently, when McCain made a trip to Vietnam in 1985, he returned to this spot. A lot has changed since his horrible experience. Most people in Vietnam are under the age of 30 and don’t even know who he was. Plus, the Truc Bach and Tay Ho area is now filled will posh hotels including the Sofitel, the Hanoi Club and the Sheraton. It’s a very desirable neighbourhood.OnTrucBachBridgeTrucBackNight
1) Truc Bach was separtated from Tay Ho by the construction of a dike in the 17th century, allowing inhabitants to fish. Today, it is extremely polluted although there are still lots of fishermen and nets to be seen. I would advise against eating anything caught here.
2) In the 1700s, Truc Lam Palace was constructed on the lake shore. It first served as a pleasure palace housing concubines, but was later converted in to a prison for royal concubines found guilty of crime. The silk they produced became known as ‘Bamboo Village’ Silk and was famous for its beauty. At the time, the area was known also for its crafters of bamboo blinds.
3) According to history, during the Le Dynasty (1428 – 1527), people of the 5 villages Dong Mai, Chau My, Long Thuong, Dien Tien and Dao Vien (from Hung Yen and Bac Ninh provinces), who were skillful at bronze casting, migrated to the capital to establish a casting workshop for business. They settled in the Truc Bach area and set up a new village called Ngu Xa to remember their five original villages. Afterwards they reorganized into a separate professional guild called Ngu Xa bronze-casting guild. Nowadays Ngu Xa Street is still there to the east of the Truc Bach Lake, in Ba Dinh District. There’s a really interesting article that gives more detail on the bronze casters there who are still practicing their craft by Vu Thu Ha in the Viet Nam News.

Tet Flower Power in Hanoi

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In Hanoi, the biggest holiday of the year is Tet, celebrating the Lunar New Year. Tet usually falls around late January/early February and has to be the biggest season for flower sellers, especially at Quang Ba Flower Market, in Tay Ho, near where I lived. I noticed marumi kumquat plants were in as high demand as evergreen trees at Christmas in the West. P1170842A couple of weeks before Tet, the streets are crowded with motor scooters burdened with bushy green pyramids covered in with small orange fruit. Although the fruit looks like a mandarin orange, it is sour (the peel is the sweetest part) and few people eat them. P1170832The kumquat tree symbolizes gold, wealth, unity and perfection.  So the selection on each tree purchased is not taken lightly. The marumi kumquat is a tree with five characteristics that must be considered when buying – fruit, flowers, leaves, branches and roots. Combined, they symbolize wealth and happiness for the new year. Tips for choosing a good plant? KumquatDeliverThe tree must have both ripe and green fruit, mature leaves and new buds. If it has all these, the family will enjoy wealth and luck in the new year.
Another popular item at the nursery is peach trees since its flowers blossom in spring – sometimes even during Tet holidays, but it was too cold for this during my time there. Vietnamese believe this symbolizes a strong vitality and brave heart. The colour of the flowers is important, too. In Hanoi, the dark pink blossom is favoured, showing the love and joy spread among people in this unique time of the year.

Hanoi’s Imperial Citadel

Hectic Hanoi is full of history and while living there I found a little slice of peace on the grounds of the Imperial Citadel of Thang Long. Bonsai plants and random buildings were scattered throughout the complex’s almost 20 hectares. Plus, I was able to examine all sorts of architectural relics that had been uncovered in the ongoing excavations. There isn’t a lot of explanation available in English onsite, so I did a bit of my own digging. According to Wikipedia, the royal enclosure was first built during the Lý dynasty (1010) and subsequently expanded by the Trần, Lê and finally the Nguyễn dynasty. It remained the seat of the Vietnamese court until 1810, when the Nguyễn dynasty chose to move the capital to Huế. FrenchSoldiers 1883 DragonStairsFrench soldiers taking photos on the steps of Kinh Thien Palace during the encamping period here. (Taken by Doctor Charles – Edouard Hocquard during 1884 -1885)
The royal palaces and most of the structures in Thăng Long were in varying states of disrepair by the late 19th century with the upheaval of the French conquest of Hanoi. By the 20th century many of the remaining structures were torn down. Excavations began in the 21st century and in 2004 the site was opened to the public. The central sector of the imperial citadel was listed in UNESCO’s World Heritage Site on July 31, 2010.
The few remaining structures within the royal compound are the Doan Mon gate, marking the southern entrance to the royal palace, the Flag Tower, the steps of Kinh Thiên Palace and the Hậu Lâu (Princess’ Palace). Thus far only a small fraction of Thăng Long has been excavated.
CitadelFramedDoorPerhaps the most iconic of the remaining structures is the Flag Tower. Rising to a height of 33.4 m (41 m with the flag), it is frequently used as a symbol of the city. Built in 1812 during the Nguyễn dynasty, the tower, unlike many other structures in Hanoi, was spared during the French colonial rule (1885–1954) as it was used as a military post.
Citadel-GradCircle copyIf you visit during graduation season, October-November, you’ll get a chance to see the students who come to have their pictures taken. I loved seeing the young women in their gorgeous traditional garb, called ao dai.CitadelGradLongshot copyI was quite intrigued with the D67 tunnel and house, built in 1967 and found north of Kinh Thien hall. From 1954 to 1975, the North Vietnamese military command (Vietnam People’s Army) under General Giap, had its underground headquarters here.
CitadelBunkerBoardTableA connecting underground tunnel allowed for emergency evacuation in case of an attack. It was eerie to wander the halls and see the furniture and communications equipment used in the fight against the South and the United States.
Hau Lau Shot copyOne of the most restful spots in the Citadel is Hau Lau, also known as the Princess’ Palace. Originally built in 1821 during the Nguyen Dynasty for the queen and princess, it was later the residence of imperial concubines.Hau Lau Roof copy It is a mish mash architectural styles, since the French rebuilt it, but I loved the Vietnamese roof with its crescent-like bladed corners. Hau Lau View copyHardly anyone comes here, so it’s a perfect place to chill and enjoy the gardens.

More Good Eating in Banff

I don’t eat a lot of red meat at home, but when in Rome…or I should say, Alberta, I do. Striking out from the delicious Fairmont Banff Springs Hotel, I was determined to see what else the mountain town had to offer. If you want to know where the beef is on Banff Ave., go to Chuck’s Steakhouse. Shortly after sidling past the meat cooler and sitting down, our server showed us a wooden board with different types of beef on the menu, from waygu to prime cut. ChucksTasteoAlbertaOur group’s choice was to share the Taste of Alberta platter with slices of waygu, grass-fed tenderloin and a prime cut. This was casual fine dining and we learned that not only did Benchmark Angus Ranch provide all their top menu items, but the third generation of Muntons, who owned the operation, was sitting a table down from us. Good to know they approved. We did, too.ChucksChef copy Chef Tomas Bustara even agreed to pose for a picture.
The next day, a spirited prelude to lunch was had a Park Distillery. Located on Banff Ave., the main drag, it is the only distillery in a national park in Canada. ParkDistillerySampleTrayDylan Liebe, the bartender, laid out a flight of gins and vodkas, plus an unaged, clear rye. The gin used typical botanicals – juniper, coriander, lemon peel, orange peel, angelica, orris root, licorice and cinnamon – but added at top note of spruce tips. My favourite spirit was the vanilla flavoured vodka…very smooth. ParkDistilleryCocktailsThey also do pre-made, bottled cocktails that are barrel aged in ex-bourbon casks for six months, available in their little off-sales shop. The Distillers Series included a Negroni, Glacier Manhatten and Martinez. I was most intrigued with their Observation Peak (not pre-mixed), a cross between an Old Fashioned and a Manhattan that Liebe made with rye whisky, dark rum, dry Curaçao, amaro Montenegro, a touch of syrup and then, after whipping out a blow torch, he topped with a smoking cedar square. Now that’s campfire!ParkDistilleryObservationDeck
Just a tad wobbly, we headed up the gondola to the top of Sulfur Mountain and Sky Bistro. GondolaAir copyGondolaPathResto2 copyAt 7,500 feet, the views were stupendous – the generous outdoor wooden walkways and scanning scanning platforms put a shine on the $25 million renovation done two years ago. Anthony Mason, the restaurant’s senior sous chef, greeted us with a big smile and suggested we start lunch with the duck wings.SkyBistroDuckWings Easy to make a meal out of. Butternut squash salad, and fries and aioli followed, washed down with a smooth Liquidity Vignoner.SkyBistroSalad Tanya Otis, a public relations consultant with the destination told us Sky Bistro does regular wine-ticketed events that take over whole bistro. Costs are $149 for seven courses, paired with wine. Sounds like a good deal. “In the summer they use the terrace above for a sunset festival called Mountain Top Yoga with beer and champagne. Nice way to ease into downward dog.
I had been to the Banff Centre for the Arts more than 20 years ago, and it sure looks different now. Twenty per cent government funded, this unique university facility sits on 42 acres and features an art gallery with visiting exhibits and commissioned work. Artists of all genres come to work in studios, take part in workshops and spend time getting creative. Along with their lodgings, there are 217 guest rooms open to public. There’s no need to go off campus to eat, especially if you are looking for fine dining. Three Ravens opened nine years ago and Executive Chef Sebastian Tessier is proud to source mostly from local farmers. “We strive to source seasonal foods that thrive in the Canadian climate. We source Alberta ingredients and are conscious about sustainability because the food just tastes better,” he explains. 3RavensTroutWe started with smoked Alberta trout, with local winter greens, smoked aioli, beet chips, and Banff Centre grown sunflower shoots (from their cultivar). 3RavensPorkFirst course was pork tenderloin, roasted organic parsnips, charred organic red cabbage, topped with a bacon and stout jus. 3RavensElkTenderloinThe main was juniper rubbed elk tenderloin, on braised Alberta beef cheek, with local brown butter ricotta gnocchi, sautéed oyster mushrooms, and maple glazed organic carrots. 3RavensDessertWith just a sliver of room left, I dipped my spoon into a delicious Saskatoon berry compote with yogurt ice cream and FallenTimber mead reduction. Our paired wines were all from British Columbia, Tinhorn Creek Chardonnay, Stoneboat pinot noir and Gray Monk cabernet sauvignon.
Believe it or not, I was hungry the next day and brunch was at Juniper Bistro. JuniperBennyMy friend Elizabeth tucked into a Juniper Benny with bannock, buffalo mozzarella and braised rabbit while I enjoyed a tangy Shakshuka with tomatoes, onions, eggs and touch of za’atar. JuniperShakshukaOur food was matched royally with stunning mountain views.JuniperView copy
My final meal (before falling into a deep food coma) was at Sleeping Buffalo Lodge &Restaurant, a property belonging to the Canadian Rocky Mountain Resorts family.SLeepingBuffLobby It was a Chef’s table event, a series that is held on Fridays in the winter. Although I was staying at the Fairmont Banff Springs Hotel, our kind host Brad Royale, Canadian Rocky Mountain Resorts’ wine director, told me ticketed guests receive 40 per cent of their room rate when they attend. Brad rolled out the red carpet for us, pulling all sorts of older vintages from his cellar. SleepingBuffPokeAccompanying our starter of tuna poke, with scallions, cucumber, roast sesame, crispy won ton, avocado, and wasabi foam we had a 2003 Tahbilk Marsanne, 1927 Vines (Victoria, Australia). Soft and easy with a slight tang of mineral, it set off the tuna beautifully. Pulled duck confit came next with a double smoked bacon butternut squash risotto, baby heirloom tomatoes and arugula. It was paired with a 2006 R. Lopez de Heredia Vina Bosconia (Rioja, Spain) that was hearty enough to offset the richness of the duck. SLeepingBuffBisonShortRibsOur main dish was bison short ribs with potato and celery root puree, roasted baby beets and morel mushroom thyme glaze. I was eager to try the bison, since it was from Canadian Rocky Mountain Resorts game ranch south of Calgary and I wasn’t disappointed. The meat was flavourful and falling off the bone. The wine was a 2004 Domaine de la Janese Chateauneuf du Pape Vielles Vignes (Rhone Valley, France). Of substantial body, it paired well with the heavy meat. SleepingBuffTripleChocoMousseI can never resist dessert, even when full, so I dug into the triple chocolate mousse with bourbon berries and raspberry black pepper sorbet. Wow. Rich and creamy and delightful with a 2005 Quinta Do Noval Silval Port (Douro Valley, Portugal).
In summary, yes, Banff offers mountain adventure, but the quality of its culinary offerings can easily make the summit of any foodie’s priority destination list. And me? I’m ready for a juice cleanse.

Biting into the Fairmont Banff Springs Hotel

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I knew Banff’s mountains were jaw-dropping, but I had little knowledge of the culinary treasures to be found there until visiting this November.
It all began in the Scottish baronial castle known as the Fairmont Banff Springs Hotel. BanffSpringsExteior copyAfter checking into my room and gasping at the gorgeous view, I looked down at the desk and this is what welcomed me!WelcomeBoard Yeesh. A very good start. Wanting to explore the hotel’s many foodie options, I signed up for the “Eat the Castle” walkabout, led by Alberta Food Tours president and CEO Karen Anderson. “This is a history, art and architecture tour meets food tour,” she explained of the $175, two-and-a-half-hour indoor expedition. The tour is billed as sampling both food and beverages in four of the hotel’s onsite noshing venues. My group was also lucky enough to have the hotel’s executive chef Robert Ash join us. Ash had just joined the Fairmont four months prior (previously he had been resort executive chef for Omni Hotels in Orlando) and his dedication to every detail was deep.
Our first stop was at Stock Food & Drink, a breakfast, lunch and snack emporium off the lobby.Stock Robert stopped in front of the cultivar, a set of temperature-controlled wall cabinets with grow lights and trays of tiny seedlings.Stock-Cultivar copy “What would you like to try?” he asked. I opted for a thumb-sized sprout of kale. So tender! Other trays contained an array of tiny greens including cabbage, peas and sunflowers. The micro-greens are used in all 12 of the hotel’s restaurants and food outlets. Robert shared a bit of culinary data – the hotel sources from 25 farms in the area, there are 25 chefs in the apprentice program, 150 chefs in total and they serve between 1.5 and 2 million meals a year. Wow. Sitting at a long table in Stock, we sipped a glass of locally made Grizzly Paw Power Hound blonde ale and nibbled on a variety of sandwiches including goat cheese and roasted peppers, smoked meat and house-cured bacon and tomato.Stock-VegSam “Ninety per cent of what the hotel serves is made in house including sausages and charcuterie, bread, pastries, pickles and vinegars. We specialize in local sustainable cuisines, have an in-house butchery, and are part of the Ocean Wise Seafood program,” Ash told us.
As we made our way to the next sampling, Karen gave us a bit of hotel history. The building was the brainchild of Pacific Railway CEO George Stephens who brought in architect Cornelius Van Horne. Van Horne designed a series of gorgeous CP hotels back at the turn of the last century that connected the railway and the country and this was his second (Hotel Vancouver was the first). The Banff Springs Hotel opened in 1888 and originally was a wooden structure (and built backwards to plan!). In 1926 there was a fire and in 1928 it was rebuilt, this time of brick and stone (Rundle Rock from Mount Rundle, overlooking the hotel).MtRundle copy Karen pointed to a Latin crest woven into the lobby rug, “It spells out the hotel’s motto ‘Semper Eadem,’ Always the Same.” There have been a few additions and changes to the 754 guest-room hotel over the years, but the exterior facing of Rundle Rock has always been maintained.
At Grapes, on the mezzanine-2 level, we tucked into two boards of charcuterie, smoked trout and cheeses.Grapes-Charcut Grapes chef de cuisine Tait Robinson pointed out the three types of trout, smoked and candied with maple syrup, gravlax and a hot smoked variety with brown sugar and salt. The hot smoked was my favourite. There was also a velvety duck liver pate, elk salami, Canadian camembert with quince jam and bread and butter pickles. All paired with a light white Cote du Rhone.
Karen then held up cards with French names of a kitchen team. Chef de Partie, saucier, potager, rotisseur, grillardin, friturier, poissonnier. Who knew?
In the 1888 Chop House, we stopped by the bar to sip a deep purple blackberry margarita made with Chambord, Don Julio blanco tequila, lime juice and a pink salt and pepper rim.1888-drinks Next was the beef…a huge tomahawk chop and bison tenderloin that was sliced up family style.1888ChefSteaks In Alberta, they know how to do red meat!
The regular tours usually end with a do-it-yourself profiterole-making session in the Vermillion Room, but Chef Ash, who is partial to sweets, wanted to do something special for our little band of writers and he pulled out all the stops. What does that mean?1888Pears Poached pears dipped in dark chocolate, apple beignets with caramel sauce and ice cream, New York-style cheesecake, cake pops, candied apple pops and a chocolate mousse. A veritable dessert banquet.
The next morning was the Banff Springs behind-the-scenes tour, arranged specially for our writers group, starting in the bread and pastry kitchen. OMG. Pastry-MoTrufflesMore sugar was just what I needed and I found myself making Grand Marnier truffles at 10 a.m. with chef Pirzad Amalsadiwalla. We learned about the tempering process of heating and cooling chocolate so that it remains solid at room temperature. ChefAsh-CookiesWe even tried some of Chef Ash’s chocolate chip cookies, “Made from my family’s recipe,” he confided. The combination of pure butter and chocolate was irresistible. Pirzad told me some of his chocolate bon bons can take a day more than a day to make. He also did a demonstration of dark chocolate bark sprinkled with festive pumpkin seeds and cranberries. “Who doesn’t love making people happy with chocolate?” he responded when asked what drew him to this specialty.
In the hotel butchery we watched meat expert Derek Alexander slice up a side of beef from Benchmark Angus Ranch, outside of Calgary.Butcher “We only serve Prime, it’s one notch above AAA,” he told us.That afternoon he was scheduled to stuff sausages. What kind do they do? You name it, chicken, pork breakfast, calabrese, bratwurst, chorizo, and beef. Peeking into the cooler he showed us a rack of Christmas hams and a seasoned tray of wild boar belly. “You won’t find any store-bought deli meats here,” he said. Game meats are on many of the hotel restaurant menus, including farm-raised bison and elk. “People want to eat what they see in the park,” he explained. All the trimmings get used in a variety of ways, including in confits and mashed potatoes. Vermillion-RoastWe capped the morning with a lunch in the recently renovated Vermillion Room, where chef Ryan Watson oversaw the carving of a melt-in-your-mouth Alberta raised prime rib roast, matched with mashed potatoes, and a platter of roasted vegetables.VermillionPlate A newly introduced Sunday night special!
The Fairmont Banff Springs is truly a world of its own. It’s a place where you’ll never get bored…or hungry.
(see my next blog about Banff’s other culinary hot spots)

AUTHENTIC TENERIFE: Go north for the real Canary Island lifestyle.

LionRock copy
Are there canaries on the Canary Islands? Not the bright yellow types that get hoodwinked into going down coal mines.CanarioCropped copyThe ones that live there are small and brownish as I discovered on a recent trip. How did these humble creatures inspire this group of seven islands off the coast of Africa to be named after them? They didn’t. The Canary Islands were named because when the Spanish arrived in the 1400s, they found the Guanches (the tall, blond first peoples), had these really big dogs. The name was derived from the Latin name Canariae Insulae, meaning “Islands of the Dogs.” I didn’t see any of the dogs, known as Presa Canaria, but my Tenerife guide Cathy Michel showed me a picture on her phone. They are huge mastiffs and have to wear muzzles, but Cathy said she had once owned one and he was a gentle giant.Perro-de-Presa-Canario-AmericanKennelClubHere’s a shot I lifted from the Internet, credited to the American Kennel Club. Although the Guanches died out, Cathy noted “all Canary Island have a little of their blood in them.”
Tenerife is a volcanic island (321 volcanos, but only one active) with a year round average temperature of 23ºC. It has an area of 1056 sq. km, is 250 km in circumference and has a population of 900,000 that swells to almost six million with the tourist influx every winter. In the mid ‘70s the government wanted to jump-start the economy and started offering package tours from the UK to the south of the island, known for its beaches and hotter weather. The Brits bought in big time, and still do. However, there is a move afoot to draw tourists to the more “authentic” northern end of the island where the majority of the Canarian population lives.
MonumentView copyI wanted to explore the authentic side of the island so I stuck to the north where the rocky landscape was layered with terraced farms, wineries, and hiking and biking trails.LaLagunaLobbyHome base was the La Laguna Gran Hotel, in La Laguna, a town of 125,000 that was named capital of the island when the Spanish came in 1496. (In 1823 Santa Cruz became the capital because it was a port town.) At 550 meters above sea level, the town was seven km from the coast, and dotted with majestic buildings that once belonged to nobility but now are mostly government offices.LaLagunaBlock copyCathy told me to look for crowns embedded the crests above front entrances. “That signifies royalty,” she explained. Unusual for a volcanic island, this town was flat. It was named a World Heritage UNESCO site in 1999, boasted a university, cathedral and 16th-18th century houses with balconies made of tough, weather-resistant Canarian pine.
I was fascinated with the town’s convent of Santa Catalina de Siena where 19 nuns lived.LaLagunaConvent copyA city block in size with a vegetable garden and courtyard, it had screened wooden balconies on one corner so the nuns could see the rest of the world (they never go out). Home to the mummified body of Maria de Jesus de Leon y Delgado, a nun from the 17th century, the convent is open one day a year (Feb. 15) so the public can pay their respects to her.
Around the corner, I discovered “La Catedral” Dulcerio y Panaderia.LaLagunaBakeryOwnerOwner Maria del Carmen Hernandez told me it had been in his family for 104 years. The sweet, flaky pastries were stuffed with various fruits and even a squash that when cooked down is known as “angel’s hair.”
The town’s cathedral was not that old, Cathy told me.LaLagunaCathedral copy“It’s the same design as the one in Pamplona. The concrete roof caved in and they had to rebuild it a year ago.”
At the north-eastern tip of the island I found myself in Anaga Rural Park, where I could literally look down upon a sea of clouds.TeideClouds copyIt took my breath away. The forest was full of plants whose seeds had blown there on the trade winds from the Mediterranean. It was raining slightly and water dripped from the laurel leaves, soaking the earth.AnagaPath copyThe humidity of this region is what irrigated the farms below, Cathy told me. “They capture the water and use for crops, especially bananas.” At the visitor’s welcome centre, we watched a video describing this island of 321 volcanos “a biosphere where a magical sea of clouds tangles with the trees.” I learned of the island’s famous wine, goat cheese, dragon trees, palms and junipers. A local guide, Pedro Mederos, explained, “In Anaga, the highest mountain is around 1,000 meters. On the way up, you can see the plants change. In the lower areas, live rabbits, partridges, and Paloma pigeons. The locals hunt the rabbits and partridges for food.”
Next, we drove to Chinamada to see the caserias, or cave houses.MountainEntrance copyMountainHouse copyWalking along the cliff side, we can to a little home carved into the stone. A man waved us over and took us inside to listen to him playing what looked like a little ukulele.MountainMan copy“I’m playing a timple, I learned from my father who loved folksongs,” he told us. Valentine Ramos Ramos explained that he was born in this house in 1962. “I was named after St. Valentines because I was born on that day.”
Lunch was in Taganana, known as the village at the end of the world. Why? It’s near the end of the coastal road in Anaga.AfricaBeach copyNote the colour of the beach…black sand.At the beach front restaurant Casa Africa. we dug into fresh fish, potatoes and salad. Next was San Andres and Las Teresitas Beach. TeresitasBeach copy“The sand at this beach used to be black from the volcanic rock, but the government had gold sand brought in from the Sahara (when it was the property of Spain) because the black sand grew too hot in the sun and burned your feet,” Cathy said.
Santa Cruz, Tenerife’s capital, was founded in 1825 and with its population of 250,000 it is the largest city in the North.SantaCruz-Auditorium copyPerhaps its most famous structure is the Auditorio de Tenerife, designed by architect Santiago Calatrava and completed in 2003. He also designed salt water swimming pools by the ocean. “The residents were not too happy at first since it cost millions. They would have preferred the money to be spent on schools,” explained Cathy. And yet, it was beautiful, and many people were enjoying the water view from it’s beautifully designed cafe.
One of Santa Cruz’s newest attractions is La Casa Carnaval, the Carnival Museum. Walking into the building, the first thing I set my eyes on was the Queen’s costume from 2018.CarnavalQueen3 copyAn astounding assemblage of red and gold, glitter, feathers and absolute fabulousness, I discovered it had wheels underneath. “The costume weights 360 kilos. The Queen must walk into her costume, then she is crowned with the 11 kilo headpiece,” Miriam, my museum guide explained.
Every year a queen, granny and girl child (girls 5-8 years) are elected. There is even a Reina Infantil del Carnaval, who makes sarcastic political statements. Just about every Canarian is involved with a murgas, or themed group that spends all year devising their costumes. Bands are made of mock instruments fitted with kazoos and the characters that are seen every year include Michael Jackson, Johnny Depp’s Pirate of the Caribbean, Miss Piggy, Fidel Castro, Groucho Marx…and Canadian Mounties!
ParadorPatio copyIn the center of the island is Teide National Park, where you can climb Spain’s highest peak, Mt. Tiede (or take the cable car, like me).TeideCablecarVolcanic lava chunks from the 3000-meter-high mountain were scattered about everywhere, giving the area an almost surface-of-the-moon appearance. This is a popular destination and gets almost three million visitors a year. If you opt to climb the final summit, which takes around 45 minutes from the top of the cable car you have to book in advance. They only let 200 people go up a day, 50 per hour. Go from the lower car park and you don’t need a reservation, just four hours to go up and four to go down.
Down the road from the cable car was Parador de las Cañadas del Teide. Open year round, the hotel offers guests a stargazing program since the area’s dark skies have made it one of the top astronomy locations in the world.ParadorCyclist copyParadorEntrance copyParadorInterior copyThe 37-room property is popular with cyclists who use the area for high-altitude training. “Lance Armstrong came here for five years to train. And British cyclist Chris Froome stayed here. Guests like the location and food,” explained Alejandro Garcia Valerio, the hotel’s director. Heading to the dining room, I learned that goat and rabbit were the most popular signature dishes.
PuertodelaCruzSeaWalk copy 2In Puerto de la Cruz, I joined the crowds and walked along the sea wall, then headed to Plaza del Charco to people watch and sip a delicious barraquito coffee (Licor 43, sweetened condensed milk, steamed milk, and espresso) at one of the square’s many cafes.
Tenerife is covered with spikey odd trees that are not really trees, but a sort of cactus-like plant called Dragon Trees.LaCasaDrago copyIn Icod de los Vinos I saw the island’s 500-year-old specimen and tried some of the sweet Drago’s Blood liquor.
MascaUmbrellas copyPerhaps one of the most picturesque spots I visited was the hamlet of Masca. Winding pathways took me past mountainside homes looking down on terraced gardens and the blue ocean.MascaMountain copy
Dinner that night was in Garachico, once the island’s capital. A devastating volcano eruption in 1706 changed that when the harbour was swallowed up.GarachicoRoofRochas copyRebuilt and beautiful, I was charmed by the cobbled streets, churches, and historic buildings.GarachicoSanRoquesInteriorAt the boutique San Los Roques hotel, owner Dominic Carayon first took me on a tour of the 17th century building. “It had been abandoned for 10 years and was in bad shape. It took four years to finish the renovations.
Wooden floors, warm colours and art objects could be seen throughout the elegant property and the fine food offered in the hotel’s restaurant Anturium matched the mood perfectly. We nibbled on aged goat cheese, tender wreckfish and finished the meal with a lovely light flan. “In the 1990s, Tenerife just a sun destination. This area was depressed and the population elderly. My family had an incoming travel agency working with Finland, France and Spain,” said Dominic. They knew the tourism business well and after Dominic’s father, who was French, passed away, he and his Spanish mother decided to get into the hotel business. “We were the first to open in Garachico and now there are two more hotels.” Slowly, it seems, tourists are discovering this historic town.
If you are looking for “authentic” Tenerife, stick to the north. Exploring the history, natural beauty and local colour is nourshing for the soul and a far richer experience than simply lounging on the beach.

The Food of Tenerife

Chef Moises Rodriguez, making his magical mojo at Monje Winery.

Chef Moises Rodriguez, making his magical mojo at Monje Winery.

What is travelling without eating? Might as well stay home! In the Canary Islands, I found the cuisine to be simple, basic and wonderful. Many fruits and vegetables grow here including avocados, papayas, apples, potatoes and squash. There is a Latin American influence which you can taste in the ubiquitous sauces served with every meal – mojo rojo and mojo verde.ReguloMojos The red mojo has red pepper, chili, garlic, oil and almonds. The green version is infused with coriander and parsley. Every eating establishment prides itself on its unique mojo.
One dish that was also everywhere was wrinkle potatoes, brought from Latin American by the conquistadors. Back in the 1400s when Spain claimed the islands, they brought the grape vines – now some of the oldest in the world. There are more than 100 wineries on the island, but only a few are open to the public. Interesting facts…while Europe suffered the devastation of all its vineyards starting in the late 1800s due to an infestation of the aphid-like bug called phylloxera, the Canary Islands were left untouched. Storied characters in history that loved Canary Islands wine? Shakespeare and Ben Franklin.
Fish is a favourite meal, including octopus and salt cod, caught off the African coast. Just about every meal is accompanied by wrinkle potatoes. MonjePotatoes copyMy guide, Cathy Michel told me they get two to three crops a year, but a special variety known as “black potatoes,” with purple skins and egg-yolk yellow interior, is harvested only once a year. “They are very expensive, between five and nine euros per kilo.” Wrinkle potatoes are cooked in heavily salted water with their skins on. When the water evaporates, it leaves a salty crust on the potatoes. People like to eat their potatoes with their favourite mojo. There’s no butter on the island, since there are no cows…no grazing fields to be found on this volcanic rock! Instead, olive oil is a go-to condiment.
My favourite mojo was the rojo, mashed with goat cheese and spread on bread or crackers.
Following are some of the great places where I sampled Canarian cuisine.ReguloExterior copyIn Puerto de la Cruz, Restuarante Regulo near the Plaza del Charco. Regulo-Mojo:GoifuReguloFriedGoatCheeseWe started with bread with chorizo, gofio slices (toasted flour mixed with honey), grilled Canarian fresh goat cheese with mojo sauces and honey, and Canarian Ropavieja which is a traditional chickpea stew. ReguloFishOur main was grilled grouper filets with wrinkle potatoes and mojo. Not that I had much room left, but dessert was a melt-in-your mouth quesillo (translated it means “little cheese,” we call it flan) with vanilla ice cream.Regulo-FlanIceCreamOur wines were white and red Arautava DO Valle de la Orotava. To top it all off? ReguloBarraquitoA barraquito coffee – sweetened condensed milk, steamed milk, espresso and the secret ingredient, Licor 43 (made with citrus and fruit juices).
In Taganana, known as the village at the end of the world (it’s at the end of the island’s most north-easterly road), I came across Casa Africa restaurant.AfricaExterior copy The owner’s name is Africa and she has run it for 60 years.AfricaPouring copy Packed with locals, I knew it was going to be good. There was a choice of fried whole fish or octopus done in black pepper and olive oil. I chose the fish, which they called abadejo, Pollock and tasted my friend’s octopus.AfricaFish copyAfricaOctopus copy It was delicious. AfricaSalad copyThe meal started with soup and a colourful salad and was accompanied by a bowl of gofio (used as a thickener for the soup) and a carafe of local white wine. All for a reasonable 13 Euros.
For an upscale experience, I tried the Hotel San Roque in Garachico. We started dinner with goat cheese cubes and papas arrugadas (boiled Canarian potatoes) with mojo verde and almogrote sauces.GarachicoAnturiumGoatCheese copy Our main was cancocho, a Canarian wreckfish, grilled then steamed with sweet potato mash, Canarian potato chips, slightly spicy red mojo and gofio crisps with palm honey.GarachicoAnturiumFish copy Good thing the portions were small. I had just a sliver of room left for dessert, banana foam with yoghurt ice cream and mini cinnamon rosquetes. Our wines were a white Vinatigo and a red Binatigo Negramoli.
The next morning in La Laguna, I headed to Dulceria y Panaderia “La Catedral.” This bake shop has been in the same spot for 104 years, the owner Maria del Carmen Hernandez Garcia told me. LaLagunaCateralBakery copyLight and fluffy, the pastries were filled with local fruits and the La Laguna special I had was stuffed with a squash mixture known as “angel hair.” Delicious.
Dinner was in Santa Cruz, at Baobab Restaurant on the cobblestoned Calle La Noria. My spicy tuna in a tomato sauce was hearty and filling.BaobabPotatoes copy
The day I visited Teide National Park, home to Spain’s highest peak, I capped off my cable car ride with a visit to Parador de las Cañadas del Teide. The luxurious parador had an elegant restaurant with superb food. Rabbit is the signature dish here, as well as goat.ParadorPatio copyParador-GoatCheeseParadorRabbit
Tenerife has some very unique plants, due to seeds being blown there by the strong trade winds. The Dragon Tree is not quite a tree, not quite a palm or cactus. LaCasaDrago copyThese spikey, brush-topped plants can live a long time and at Casa de la Drago in Icod de los Vinos, I got to view the Drago Milenario, which is 500 years old. The casa is a lovely little café next to the the storied tree and there I tasted dragon’s blood, a liquor known as Drag’s made from the bright red fruit of the dragon tree and only found on the Canary Islands. It was very sweet. I also tasted Ucana, a liquor made from banana syrup. LaCasaDragoBananaliquor“Have a tupito, a little slurp,” said my server Alicia. My favourite was a seven-year-old rum tempered with honey and palm syrup. A tad spicy, but not as sweet as the other liquors. At the café gift shop, I was fascinated with large posters of the famous men who are associated with the island including Charles Darwin and French writer and godfather of the Surrealist movement, Andre Breton.
At Meson del Norte in Portellas, part of the Buenavista region, I learned that there are a few cows on Tenerife. MasonDelNorteBar copyMasondelNorteMeat copyThe menu was practically all meat and my server explained that the restaurant’s beef came from cattle kept in a barn nearby. I had seen a cattle crossing sign on the road to the restaurant. Talk about farm to table. As well as beef, goat, rabbit and pork were featured items. I went for the garbanzo stew with shredded pork. Very filling.ReguloGarbanzoStew
I wanted to learn more about Tenerife’s viniculture, so I headed to Monje Winery for wine tasting and a mojo-making class. Monje-FilipeSmiling copyOwner Felipe Monje kindly showed me around the property. His family had always cultivated the area, but the land had been divided up many times to 10-12 ancestors, he told m. “My father bought it all back in 1956. I remember hanging out here as a young boy, eating grapes and looking for birds.” They began with two wines and now have 14 and produce 150,000 bottles a year. Seventy per cent of their wine is sold in Spain, 20 per cent goes to the US and 10 per cent to Europe. In the vineyard he pointed to one of the vines, “It’s 200 years old. Vines here live a long time. Other places they only make it to 50 or 80 years.”
The 17-hectar vineyard is located 600 meters above sea level and the way it slopes, a perfect micro climate for grapes occurs. The types of grapes, Felipe tells me, all came from Europe originally but mutated due to the subtropical climate. Their classic wines are Listan Negro and Blanco which are matured from six to 18 months in casks. MonjeBarrels“Most of our barrels are 45 years old, but we have six that are 200 years old and were originally used to import rum and molasses from Cuba. Our barrels are oak and chestnut, the young wine absorbs the flavors from the crystals inside barrel,” explained Felipe, and showed me a piece of a barrel lined with crystals.Monje-Crystals
On the fourth floor below ground was a tasting room and wine bar for corporate events. Felipe laughs about one of their events, Wine & Sex. “It’s not an orgy,” he says with a laugh. “We’ve done for eight years, four times a year. It matches wine, eroticism and cuisine. Around 120 local people come and for four taste five wines, eat appetizers and watch fantastical entertainers.”
Something very unique that Monje does is submarine wine. “It matures more quickly under sea. MonjeSubmarineWine copyWe put it in a metal box 20 meters below for four to five months. The pressure and movement makes a compact composition of the wine. Five wineries in world do this. We’ve done it for three years.” The special kicker is that divers who have open water certification can go down the 20 meters, into sealed, underwater capsule, take off their masks, uncork the wine and take a sip. “Four people can fit and there is oxygen in the dome.”
My mojo making class was terrific and I learned it’s all in the strength of your pulverizing arm! MonjiMoRojoYour mortar and pestle have to be a good size to really crush all the ingredients together. The results were delicious and the perfect idea for a party.
The Monje wines I tasted:
Drago Blanco – a good 1st date wine! A little sweetness in the finish.
Bibiana – name of Felipe’s daughter – rose, strawberry tones.
Holler – like a swear word – cholera 13% – whole grape with stem goes into wine. Violet flavor – like a gamay. A lot of sun on this part of island. Goes with cheese and cured meat.
Tradicional – Three types of grapes – A top seller, most Canarian. Goes well with stewed meats and soups. 2015
Tintella – eight months in the barrel, one grape – Tintilla. Aged in an American oak barrel which imparts vanilla versus French oak which has more spice. 14%, 2013
Interesting fact: French oak is more expensive because you need to use the centre only. With American oak, you can use the whole tree. That’s why it is half the price.
WIneMuseumPress copy 2WIneMuseumInterior copy 2To learn more about the wine and honey of Tenerife my last stop was Casa del Vino, Tenerife Wine Museum and Honey Museum. A great place to get a grip on the island’s vinifera and honey making.
Canary Island cuisine in a nutshell? Healthy, simple and delicious.