Vacation Eats: When Food Colors Our Travels

The hustle and bustle of fall is upon us, and amidst getting back into school and work mode, it’s tempting to digress into daydreaming of the sun-soaked vacation days just gone by and longing for that mai-tai on the beach.  So in the vain hopes of hanging on to the summer spirit, I’m continuing with the food travelogue this month with a taste flyover of our vacation eats: a romantic getaway in Hawaii, followed by family time in Vancouver, and British Columbia’s Okanagan Valley – or in other words drinking followed by eating, chilling, and some more drinking.

In celebration of our first kid-free escape in four years, hubby and I toasted it up in Waikiki, spending lazy hours at the beach bar at Duke’s, a bustling old-time institution at the Outrigger, mandatory umbrella drinks in hand. A visit to a favorite standby, Keos, found the trademark Thai flavors to be as authentically vibrant as on our last visit, product of the kitchen’s own organic produce and even spices grown locally on the island. The International Marketplace, a touristy yet charming open-air market, is made for great casual bites – not a chain in sight, just quirky ethnic stalls serving everything from Philippine street food to donair to lobster tail. But one of our coolest Hawaiian meals had to be Giovanni’s – a graffiti-covered white truck sitting in the middle of nowhere on Oahu’s North Shore, where at a picnic table under a plastic tarp, we tucked into platters of its famous garlic-loaded and butter-dripping sweet local shrimp.

I reminisced about Vancouver’s amazing food last month, but exploring some of the city’s new sizzling spots means I just have to rave about some of my latest discoveries. Like The Eatery, an eclectic Japanese fusion spot in the hippie-turned-posh neighbourhood of Kitsilano where, among blacklights and giant paper-mache sea creatures hanging off the ceiling, my baby sis and I feasted on funky sushi creations: eel with tempura banana or a heap of yam fries atop spicy tuna rolls, washed down with sake cocktails in giant Mason jars. Reconnecting with a long-lost friend was smoothed with grilled pineapple mojitos at Glowbal, a happening urban hangout, accompanied by miniature skewered bites of Kobe meatball, seared ahi, and morsels of fried lobster mac. And then there were the food trucks – a fairly recent addition to the city’s scene, these line the streets at lunchtime serving everything from dim sum to gourmet grilled cheese to giant Belgian waffle cones stuffed with crispy chicken, all of which I, of course, had to sample.

Our last stop was a family vacation in Okanagan, a popular lake resort in interior British Columbia. While not quite a metropolitan dining scene, there are two things to experience in the Okanagan valley: local fruit and wine. Okanagan’s wine country is Canada’s answer to Napa Valley, and some of my most-loved vino comes from the region: crisp Rieslings, fruity Gewürztraminers, and juicy Merlots. My very favorite, though, is Forbidden Fruit winery, a small artisan shop specializing in incredible orchard fruit wines: delicate Asian pear, floral cherry, jammy dessert plum. And speaking of fruit, the fertile valley’s lush soil and climate means there are loads of them – roadside stands and u-pick orchards are everywhere, bursting with sun-ripened peaches, apricots and plums, sweet cherries and tart apples. For a fancier take on all this lovely freshness, we loved the hill-top patio at the See Ya Later Ranch vineyards where a glass of rosé and a salad of local greens and goat cheese were made even better by views of the stunning Skaha Lake. But no less delicious were the juicy fresh-picked tomatoes and crisp fat cucumbers that we ate simply sprinkled with salt, so flavorful you’d think you have never eaten one until now.

Rested, happy, and maybe a couple of pounds heavier, looks like it’s time to snap back to real life, stepping to the grind of the daily routine and home cooked meals – and dreaming of next year’s fabulous vacay.

Kate Missine is a domestic diva, shopping addict, and worshiper of all things delicious. When she’s not chasing  after her toddler son, Kate can be found stirring things up in the kitchen, scouring grocery aisles for strange ingredients, or indulging in much-needed retail therapy. She holds a B.A. in Communications and Publishing and accepts pastries and shoes as currency. 

By Kate Missine