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Canada : Ontario : Niagara Falls
A bottle of wine, a piece of cheese, a few slices of cured meat and a loaf of bread. It may sound like a romantic notion to some, yet it’s a way of life for those who live in wine country; a bottle of wine, piece of cheese, some cured meats and a loaf of bread. This way of eating is not relegated only to summer picnics in Niagara, but is the perfect lunch or light evening meal, every month of the year. At one of the Niagara wineries, Executive Chef Jason Parsons crafts some amazing charcuterie from heritage and rare breed animals. It’s not unusual to find sausages, salamis and cured meats hanging in the wine cellar with the slow aging wine. The conditions that age wines best are also the best conditions for curing meats. In the restaurant you can enjoy a stunning charcuterie platter complete with local cheeses, house-made condiments and, of course, a glass of sexy Sparkling Rose Ice. What is the flavor of Niagara? The Maritime climate of cold winters and warm, long summers nurture a character of high acidities (lively flavors) and fully developed complex flavors (full, ripe flavors) in all that grows here from peaches, to tomatoes and grapes. These foods that grow alongside each other are perfect partners on the plate and in the glass.
Canada : Ontario : Toronto
Toronto, Canada’s largest city and the capital of the province of Ontario, has a famously diverse population. Having just surpassed Chicago as North America’s fourth largest city (2.79 million in the City of Toronto, 5.5 million in the Greater Toronto Area), visitors can expect a full range of restaurants, bistros, cafes and lounges. But with over forty per cent of its population born outside Canada – and that includes a few of the city’s most illustrious chefs -- Torontonians’ taste for far flung far is distinct: Aboriginal, Belgian, Chinese, Dutch, Ethiopian, French, Greek … you get the idea. Restaurants reflect the cosmopolitan population. Toronto is also the centre of Canada’s wealth and cultural institutions, and that high-end gloss is also reflected in its recent flowering of luxury hotels, each with an internationally renowned executive chef. The brand new Four Seasons tapped Daniel Boulud for some culinary star power while the Shangri-La opened with Chef Jean Paul Lourdes as the culinary Overlord. Toronto’s chefs are serious about the food they serve: Jamie Kennedy is as well known for his crusade for regional cuisine as he is for his various restaurants, like the Gilead Café. Chef Anne Yarymowich of Frank, the Art Gallery of Ontario’s restaurant named for native Toronto son and the architect of its renovation, Frank Gehry, not only insists on regionally produced foods and wines but also themes her creations to match the gallery’s big shows. Foodies can follow their favourite chefs’ shopping excursions in the city’s farmers’ markets, notably the St. Lawrence market, named by National Geographic as the #1 food market in the world; and some purists put in orders with local farmers who deliver their produce to the customer’s doorstep.
Canada : Quebec
Québecers have always placed great importance on fine dining. Solidly based in French cuisine, Québec’s gastronomic identity also draws on a unique combination of influences—Aboriginal know-how, British traditions, ethnic flavours—underscored by lots of creative flair! Proud of a culinary tradition unique in North America, Québec is justly famous for its many terroirproducts: craft beers and wines, ice ciders, Charlevoix lamb, farm-bred game (including deer, bison, wild boar and ostrich), Gulf of St. Lawrence shellfish, cheeses, fruits and maple products, to name but a few. New France’s first inhabitants, most of whom worked the land, ate hearty meals to cope with the hardships of everyday life... not to mention the climate! A distinct brand of home cooking evolved over the centuries, with such classic Québec dishes as tourtière (meat and pork pie), cipaille (a layered meat pie), fèves au lard (baked beans), cretons (pork spread), tarte au sucre (sugar pie) and galettes de sarrasin (buckwheat cakes). While most of these items no longer appear on the day-to-day menu, many are served on special or seasonal occasions like family celebrations, holiday banquets and sugar shack meals. Most regions in Québec boast a regional speciality or two. For example, Montérégie is known for its exceptional ciders, while the Bas-Saint-Laurent produces superb smoked fish. The tourtière and soupe aux gourganes (broad bean soup) of Saguenay–Lac-Saint-Jean are known far and wide, and artisanal cheesemaking is breaking new ground in Charlevoix. The Îles-de-la-Madeleine serve up a very tasty pot-en-pot, a type of seafood or scallop and potato pot pie; the Gaspésie region’s pâté au saumon or salmon pie is not to be missed; and Côte-Nord cuisine is based around fish and seafood from the local waters. The selection is mind-boggling, but whatever your budget and tastes, there’s something for everyone. One thing never varies, though: the warm welcome you’ll receive!
Caribbean : Barbados
One of the greatest attractions of Barbados is that the island has wonderful variety, all neatly packaged into a very compact and accessible space. This is perhaps never more evident than when considering the incredible range and diversity of restaurants and dining options currently available in Barbados. Anyone who appreciates good food will relish the dining experience in Barbados – a country that is widely acclaimed as the unofficial “Restaurant Capital of the Caribbean.” Barbados has been blessed with a rich culinary heritage that has been fashioned over the centuries by the different styles and influenced by Amerindians, Africans, Europeans and Asians. In recent times, with the continued growth of tourism, Barbadian Chefs, ably supported by the input of some excellent international chefs and advanced training overseas, have successfully raised the standard of fine-dining establishments to truly world-class levels. It is a huge endorsement of the high caliber of the top restaurants in Barbados that they have been able to satisfy the demanding dining requirements of a new wave of more sophisticated and discerning clients who are accustomed to eating in the top establishments in the major cities across the globe. Barbados invites you to enjoy a fantastic culinary experience – do pack your appetite!
Caribbean : Bermuda
Bermuda has long been known for its inspiring beauty and signature pink sand beaches, but savvy travelers have also discovered that the jewel of the Atlantic offers up so much more with the enticing flavors of a world-class culinary scene. With over 150 restaurants to choose from, Bermuda’s gastronomic options run the gamut from simple and inexpensive to elegant and indulgent. While fresh local seafood is always a tasty choice, Bermuda also serves an eclectic array of Italian, American, Asian and European-influenced cuisines. Talented local Bermudian chefs, along with culinary artists from around the world, are inspired by the island’s natural wonders and bounty to make dining out an unforgettable experience. A must for any visitor is the island’s world renowned fish chowder. To get the true flavor of this national treasure, add a dash of Gosling’s Bermuda Black Rum and sherry pepper sauce for some extra zest. Always in demand, Bermuda fish chowder can be found at most restaurants throughout the island. A trip here wouldn’t be complete without sampling famed Bermuda Rum Cake. This mouthwatering treat, flavored with Gosling’s Bermuda Black Seal Rum, is locally baked by the Bermuda Rum Cake Company in the Royal Naval Dockyard. Today, cakes even incorporate flavors like chocolate and coconut. While indulging in Bermuda’s ample culinary choices, visitors can unwind with the island’s two signature cocktails: the Rum Swizzle and Dark n’ Stormy. A mixture of Gosling’s Black Seal Rum and ginger beer over ice, the Dark n’ Stormy is so popular that Gosling’s chose to trademark the recipe. Though many island mixologists have their own interpretations of The Rum Swizzle, most consist of rum, fruit juice, and sweetener. Whatever the choice of food or drink, Bermuda’s culinary options are as endless and tempting as the natural beauty of the island itself.
Caribbean : Cayman Islands
With the finest cuisines and wine lists around, the Cayman Islands is constantly cooking up something new. Home to more than 200 restaurants known for their delectable global fare and relaxed ambience, the Culinary Capital of the Caribbean is a utopia for the senses. Give your taste buds a vacation by sampling mouthwatering dishes of the freshest seafood, succulent charcuterie and delicious desserts, all masterfully crafted by our world-famous chefs. Epicurean beginners and seasoned gourmands alike can experience and savour signature Caymanian flavor with some of the Caribbean’s most lauded ingredients: Come to the Cayman Islands and surround your senses in an unparalleled experience. Offering a year round epicurean escape, the Cayman Islands is also home to unparalleled signature events. Not your typical dining experience, visitors can delight in some Caribbean spice at Cayman Cookout, January 16-19, 2014. Now in its sixth year, host Eric Ripert is joined by a bounty of culinary celebrities and renowned wine experts such as José Andrés, Anthony Bourdain and more. Whether it’s local cuisine or gourmet creations, this event promises to please any palate.
Caribbean : Dominican Republic
Some say our country's capital is the Caribbean New York, because Santo Domingo is a city that never sleeps. Here it seems that people are always awake. Parties begin early with "happy hour," which continues on with dinner at amazing restaurants. People often finish their evenings late into the morning at our bars and discotheques. However, you should know that many bars outside of hotels have to close at midnight during the week, and at two in the morning during the weekend. Yet many bars will still allow the tourists to stay out as late as they would like. Santo Domingo is a mecca of nightlife in the country. It has the greatest entertainment in the Caribbean, with trendy drinking establishments, bars, discotheques, casinos, restaurants, theaters and cinemas. In addition, Dominican beach resorts also offer a variety of musicals and shows of all kinds every evening.
Caribbean : Maritinique
Martinican cuisine is a culinary fusion with wide horizons, drawing on French cuisine, African generosity, delicate spices from the East Indies and a riot of other Caribbean and European influences. The subtle blends of scents and spices will enchant you with their heady aroma and seduce your palate with sophisticated and exotic flavors. Martinique boasts a vibrant and eclectic culinary scene with local and international chefs elevating gastronomy to an art form. Traditional French cuisine is widely available throughout the island and rivals that found in Paris, but what really sets Martinique apart is its Creole flair. A sublime blend of African, Indian, European and Caribbean flavors, Martinique's Creole culinary creations keep visitors coming back again and again. In recognition of the island’s exceptional gastronomy, Caribbean World Magazine named Martinique “Best Gourmet Island of the Year 2008 and 2009”. Anytime is a great time to steal away to Martinique for a culinary adventure. Throughout the year, Martinique’s line-up of culinary festivals and special events present truly tasty travel treats. Topping the list is the Sainte-Marie Culinary Week, scheduled in May. Held each spring in the small northern coastal town of Sainte-Marie, this weeklong festival celebrates Martinique’s unique gastronomy; combining the best of traditional French cuisine with Creole flavors. At the center of the event is a cooking competition in which participating chefs are challenged to use three specific ingredients to create unique and original dishes. Our cuisine is generous and multi-faceted, with intriguing specialties such as Colombo curry, codfish acras, pâté-en-pot stew, fish blaff... They say that in Martinique there are as many restaurants as days of the year, and each one offers the prospect of a culinary adventure!
Caribbean : Puerto Rico
The largest culinary festival in the Caribbean returns to San Juan Puerto Rico becomes the center of attention every year during Saborea Puerto Rico. The magical ambiance combines ocean breezes with the presence of distinguished chefs and the island’s best restaurants. The most important culinary event in the Caribbean—Saborea Puerto Rico, a Culinary Extravaganza, is set for April 4-7 at Escambron Beach in San Juan. Saborea Puerto Rico is a mix of diversion and good food and it greets our visitors with one of the island’s most tempting characteristics: its world-class gastronomy. At Saborea, guests will enjoy samplings made by Puerto Rico’s top restaurants while the cooking demos offer the opportunity to learn new techniques and the ingredients used by these professionals in their recipes. The exhibition of the island’s restaurants will be located at the Tasting Pavilion as well as an array of rums, wines, beer, liquor, coffee and desserts. Also, various vineyards from California, that are special guests of the event, will provide the best from their harvest. Besides local celebrity chefs such as Fernando Parrilla, Augusto Schreiner, Mario Pagan and Roberto Treviño, among others, this festival already has confirmed participation of international stars. Chef Robert Irvine, of Restaurant Impossible; Kevin Sbraga, winner of the seventh edition of Top Chef DC; and the host of Unwrapped on the Food Network, Marc Summers, are among some of the headliners.
Turks & Caicos
Carribbean : Turks & Caicos
A cultural explosion is rocking Provo! Every Thursday night in Bight Park, vendors, entertainers, and cultural acts come together for the exclusive Island Fish Fry. It grows week by week, enticing locals and visitors alike to come together for a matchless extravaganza. The mystique starts at 5:30. Local restaurant sensations like Froggie’s on da Beach and Cactus Bar & Grill come from all corners to put together enchanting culinary displays. Stroll through the festivities as your senses feast on vats of boiling lobster, laden plates of crab ‘n rice, and homegrown corn sizzling on the grill. Strategically placed park benches help you dive into decadence under a uniquely starry sky. As music is an essential element to the Turks and Caicos lifestyle, natives count on an assortment of musical beats to liven up the night. Managing to always bring the crowd to their feet, Lee & the Force, Sea Breeze Rip Saw Band, and Kew Band Lynx are just a few of the coveted performers the crowd goes wild for. Maypole dancing and artistic plaiting are must-see components to your trip. Beauty and flare are, quite literally, woven into these distinctive arts. Youth Centre Dancers bring passion to the night while David Bowen, Director of Culture, relaxes you with his humor and island secrets.
Caribbean : Jamaica
Jamaica - Home of the World Famous Jerk Cuisine. Take a culinary adventure throughout Jamaica sampling this indigenous delicious style of cooking, which has become renowned worldwide. While Jamaica is known for several distinct flavors, jerk truly sets it apart. Jerk had its genesis in the hilly interior of the island. The Maroons, the freed slaves in the remote mountain region, devised this cooking method to preserve meats. Native to Jamaica, jerk is a style of cooking in which meats are marinated with a spice rub made from allspice (pimento), cinnamon, peppers, onion, thyme and garlic and set to rest before cooking, usually overnight. After marinating, the meat is placed on raised platforms of pimento wood over hot coals to slowly roast for hours. Today, jerk is found in a multitude of forms: from the traditional of pork, chicken, shrimp or lobster to contemporary uses with jerk ackee (Jamaica’s national fruit) or tofu at some restaurants. The island’s top chefs include Dennis McIntosh, Michelle & Suzanne Rousseau and Brian Lumley, who are known to add their own modern flair to this favorite cooking style found on most daily menus.