DREAMSCAPES FALL/ WINTER 2021
40
out-of-the-box on cooking tips, and adds,
"Try something new." 1000north.com
CANADIAN STYLE
When it comes to trip planning Cana-
dians are hungry for travel in their own
backyard. Destination Canada, which was
previously the Canadian Tourism Com-
mission, has seen a spike in Canadians
seeking food-related activities. "What this
tells us is that Canadians are eager to
rediscover their country with fresh eyes
and that's great news for Canada's tourism
industry," says Gloria Loree, Senior Vice
President, Marketing Strategy and Chief
Marketing Officer at Destination Canada.
destinationcanada.com/en
Travellers can lean in on Indigenous-
inspired dining that helps connect people
to the land and culture. "Now is an oppor-
tune time to expand travellers' worldview
on Indigenous cuisine and authentic
Indigenous experiences. The intersection of
traditional practices, profound history, and
contemporary flair enables travellers to
understand Indigenous culinary experi-
ences better," says Shae Bird, Chief
Executive Officer of Indigenous Tourism
Alberta. indigenoustourismalberta.ca
PANDEMIC LEMONS
INTO LEMONADE
Across Canada chefs reclaimed basic tools
but discovered the art of pandemic cooking
fused creativity and scruples.
"We decided to do a little pivot," says
Jason Redmond, co-owner of the Raven
Room, a new hangout in the Pan Pacific
Whistler Village in British Columbia. Come
this fall, diners can kick back and stargaze
inside a private geodesic dome surrounded
by mountain beauty. theravenroom.ca
At Four Seasons Resort and Residences
Whistler, Executive Chef Eren Guryel launched
a takeaway platform of delicacies diners could
enjoy at home. "We also took time to reinvent
some dishes and adjust cooking techniques
and train the culinary team," says Chef Eren.
fourseasons.com/whistler
In Halifax, Muir, the new Autograph
Collection Hotel in the Queen's Marque
District, had Anthony Walsh, Creative Culinary
Lead at the property's restaurant, Drift, recali-
brate. He says, "The pandemic has made me
resilient. I am tougher than I thought!" Chef
Walsh tackled the "new normal" by offering
grocery deliveries, takeout experiences,
and virtual cooking demos. muirhotel.com;
drifthalifax.com
DS
TRAVEL PLANNER
Cornucopia, Whistler's annual fall food and drink festival, celebrates its 25th anniversary.
November 4–14: whistlercornucopia.com
Bruges, Belgium will host the Sixth World Forum on Gastronomy Tourism
Oct. 31–Nov. 2, 2021: unwto.org/6th-unwto-world-forum-on-gastronomy-tourism
World Vegan Travel: worldvegantravel.com
KITCHEN HACK IDEAS
The Instant Pot – "My favourite house-
hold appliance because it can do so
much. I love its safety features, digital
timer and how easy it is to clean up." –
Devan Cameron, Chef and Owner of
Braisedanddeglazed.com
A good stand mixer – "Life is too short
to whisk for 30 minutes." –Max Miller,
Host of Tasting History on YouTube
Tongs – "A good kitchen tong is a
third arm or an extension of your arm.
You can turn, move, stir and mix
without burning yourself." –Chef
Guillermo Eleicegui, Galley, Hilton West
Palm Beach
RIGHT: Deep in the heart of Tuscany, live La Dolce
Vita at Toscana Resort Castelfalfi where wine and
food come together. Guests can participate in a
vineyard tour and wine tasting. Toscana Resort
Castelfalfi/Georg Roske BELOW: Max Miller, host of
Tasting History, informs his growing YouTube
audience on the origins of food from around the
world. BOTTOM: Use a stand mixer to whip up a
Devil's Food Cake. Wavelength
