Breakfast, lunch and dinner. Snack time. These are meals tourists must factor into any trip. Tourists often venture to cities and countries alike for a literal taste of something new and authentic. Parisian macarons? New England clam chowder? Of course.
A recent business development event hosted by the Adventure Travel Trade Association in Saguenay, Quebec, stated that 71 percent of adventure itineraries included an experiential food focus. With so many tourists devoting their travels to tasting local favorites, it is no surprise that local businesses are looking for new ways to innovate and draw tourists to their culinary offerings.
From classic to unexpected, here are five Canadian indulgences attracting tourists this summer.
1. Niagara's vineyards
With more than 180 wineries, the Niagara Peninsula and neighboring regions have attracted travelers with tours, wine tastings, special getaways and more. In 2014, $395 million was made in Ontario wine sales, accounting for the 17.5 million liters produced.
As the industry matures, maintaining innovation is the key to success. Nearby education institutions such as Brock University and Niagara College now offer programs in oenology and viticulture and wine making, allowing students to learn about the region and the business of operating a winery.
What's to come for the Niagara Region? Many locals, as well as hockey fans, are familiar with Wayne Gretzky Estates. It was announced last fall that new ground has been broken on a Wayne Gretzky Estates Winery, which pays homage to his hockey-playing past by featuring a skating rink on site.
This isn't just another celebrity-endorsed venture — Gretzky shared that his father, Walter, used to prune grapes for his grandfather's winery back in the 1940s. Hoping to attract hockey fans that normally drink beer, the winery promises to be a great enhancement to the region's offerings.
2. Flying with fruit
Local produce and farmers markets can be found in several cities across Canada. But how about something for tourists to bring home as a reminder of their travels?
The Kelowna International Airport recently introduced its Farm to Flight program, allowing tourists to board their flights with a box of Okanagan cherries. As the seasons change, more fruits will be offered — peaches, nectarines, apples and pears. Worried about bruising? The fruit will be packaged in a box that allows for easy storage under a plane's seat.
The program hopes for return visits, as well as word-of-mouth promotion. The Okanagan Vacation Guide also outlines each fruit, and shares some facts and recipes for each item.
3. Lobster ... for dessert?
Lobster rolls. Lobster bisque. Lobster Thermidor. These are all seaside offerings you might find in Prince Edward Island.
But what about lobster for dessert? A restaurant in Summerside has created a sweet and savory offering with its lobster ice cream. Alex Clark, owner of OpenEats, says visitors have been enjoying the $11 dish.
What's the secret? The Chronicle Herald reports that the "chef poaches it in molasses butter to draw out the flavor of the lobster and then serves it on a homemade shortbread biscuit with strawberries, toffee and crumbled potato chips on top."
This probably won't be sparking any seafood ice cream trends anytime soon, though — Clark states oyster ice cream probably wouldn't work out.
4. A hip food truck festival
Canadians have heard about and probably experienced the immediate sell-out of tickets for the Tragically Hip's farewell tour this summer. Even extra rounds of tickets were scooped up quickly.
As the CBC has volunteered to stream the final show Aug. 20 in Kingston, Ontario, across all of its platforms, the Columbia StrEAT Food Truck Festival in New Westminster, British Columbia, plans to have a public airing of the show with a television hoisted on a crane. Coun. Patrick Johnstone says the decision came as a result of several requests from festival-goers. He cites that a natural synergy among the crowd will help make the event a success.
5. Winnipeg's emerging food scene
What is Winnipeg's number one cultural dish? Well, it may not be so obvious. Winnipeg's growing culinary scene is trying to shake its "meat and potatoes reputation" by extending the boundaries of the average dining experience.
The Forks, a tourist destination where the Red and Assiniboine rivers meet, has obtained a liquor license to span its entire market area. Tourism Winnipeg's Mike Green says of the experience, "You can grab a beer and go shopping, which is like, outrageous."
What about those looking for something to eat? Locally produced items have found their way onto menus, with restaurants offering items such as Birch syrup ice cream and fried chicken toast with pimento cheese, pickled squash and herbs.
There's more to come. The Forks just announced they will be hosting rotating food kiosks, with local chefs and restaurants being showcased. Called NEXT, they hope to feature the latest local culinary trends.
The Ontario Culinary Tourism Alliance states "interest in local, regional or national cuisine, heritage and culture is at an all-time high." While tourism dollars are certainly beneficial to local hospitality industries, regional food trends also offer locals a way of giving back to the community, boosting local employment and celebrating their hometown's finest offerings.
As we've seen with this list, some culinary experiences are a once-in-a-lifetime event, while others will continue to innovate. What will we be eating next? Only time will tell.
