Trail Canada Newsletter
Issue 12.0 - 3 October, 2007

It’s that time again!

Get ready for a mouth-watering issue as we delve into Canadian cuisine but before we get started – have you check out our new website? Do you like it? Let me know, visit Trail Canada and click on About then Contact to send me feedback, or you can reply to this email.

Anyway, lets get stuck in and see what’s in the newsletter this issue...

In this issue:

Delightful Dining in the Laurentians' Gastronomic Inns

The Power of Poutine

Travelling with dietary needs

Random:

Sponsored by

Delightful Dining in the Laurentians' Gastronomic Inns

By Margaret Swaine, courtesy of the Canadian Tourism Commission

Besides the bucolic scenery that beckons in the mountainous countryside north of Montreal, there are charming inns that open doors to gourmet regional cuisine.

My first night in Quebec's Laurentians, I call my husband to describe the bucolic scenery surrounding my bed and breakfast or "gîte" in French: a land dotted with apple orchards, vineyards and ancient farmhouses of stone and sloping tin roofs. Set in Saint-Joseph-du-Lac a mere half-hour northwest of downtown Montreal, it feels like a place in early Quebec history.

"I thought the Laurentians were ski hills, Mont Tremblant and other snowy slopes," says my husband. Neither a skier nor fond of winter, he has declined to join me on my expedition to discover the region's gastronomy. "They are partly that," I reply, "but look at a map. The area is huge and diverse..."

Continue reading...

Top Tip


Quick Links

Send an e-card
Free Canadian e-cards

Find Hotel Deals
Great deals on hotels and accommodation across Canada

Canada Events
What's on in guide to events and festivals

Free tourism promotion
Add your tourism business to Trail Canada for free!

The Power of Poutine

By Allison Gagnon, Trail Canada

An unsolved mystery remains adieu amongst a legend in Canadian culture. Through a genius moment of thought a historic event unravelled in which two men from two different towns both claim the fame. One day long ago, in the remote outskirts of Quebec, a concoction of the finest in greasy, heart-stopping ingredients was thrown together and there, a masterpiece was born. The experimental recipe succeeded in a glorious triumph, each bite oozing with squeaky-cheesy goodness; perfect for packing on those pounds as means for survival against the bitter, cold Canadian winter. Who knew, that the attraction of golden French fries and white-cheddar cheese curds smothered in a piping hot, rich brown gravy would affect Canadian cuisine as much as to be considered a classic cultural dish? An invention like no other, I invite you to taste a bit of Canada - poutine please?

Poutine (pronounced POO-TEEN) has been noted as a fatty Canadian specialty around the world. (Funny how we are also known for Canadian bacon eh? I think I’m beginning to see a trend.) Rumours and information conflict the actual origins of where poutine was first fathered, but both tiny Quebec towns stand their ground strong. In 2004 Fernand Lachance died proud at the age of 86 and was quoted by the Globe and Mail as the true “Mr. Poutine.” His hometown, Warwick, Quebec, sits in the heart of diary country and is known for its fine cheese production and the nearby infamous curd brand, Kinsey. Lachance’s version of the poutine legacy dates back to 1957 where they served a special request of fries and curds to a takeout customer at his restaurant Lutin Qui Rit. It is believed that Lachance responded “ca va faire une maudite poutine”. The translation: It will make one hell of a mess,” and viola - poutine and its meaning became a reality for the world to discover...

Continue reading...

Top Photo

Grapes on the Vine in an Okanagan vineyard

More photos like this...

Travelling with dietary needs

By Brenda-Lee Olson, Trail Canada

One of the most intimidating aspects of international travel, for those with special dietary needs, is putting one's self into the hands of food handlers and preparers who may or may not have a detailed knowledge of one's needs. Today, the market is rife with those who understand low carb, high protein diets like the South Beach and Hollywood regimes, but what if your own personal safety, your very life, hangs in the balance if a food preparer is less than certain about your food needs?

The big 8 – the most common food allergens for those in North America are, according to the Mayo clinic: corn, shellfish/fish, dairy, peanuts, soy, eggs, nuts, and wheat. In fact, among the greatest increase in those suffering food allergies and intolerances, wheat and corn are, surprisingly, the most substantially increased. Since these two foods are staples of the Standard North American Diet (SNAD), what is a traveller to do if they cannot have even trace amounts of these foods?

Fortunately, food handlers in Canada have been generally well educated in this area. For the most part, the consciousness about special dietary needs is becoming of big concern to commerce, and the wise restaurateur will be paying attention. Even if the wait staff are not aware of it, the chef and his staff will be, and with a little forethought, the traveller will be able to enjoy the same, tasty and robust Canadian fare in safety.

Begin by preparing before you leave home. Be in contact with your travel agent and insure that they are aware of your special needs. Part of your concerns can be headed off this way, and travel agents can make sure that hotel restaurants, flight staff and layover crews are prepared for your special needs.

Don't leave it there though, or you may go hungry...

Continue reading...


That's all for now!

See you on the trail,

James Shearer
Trail Canada Editor

Canada's most popular independent travel guide
www.trailcanada.com

Part of the Trail Canada Travel Network
www.trailcanada.net

Email Preferences

Manage your subscription...

Go to your account visit: www.trailcanada.com/account


Did someone forward this newsletter to you?

Sign up and get the Trail Canada Newsletter direct to your inbox.

Subscribe...