Toronto in one of my favourite cities in Canada. It has culture, arts, funky neighbourhoods, cool architecture, food trucks, and an interesting history – – which ultimately led to the creation of When Pigs Fry, a pork themed food tour by Urban Adventures.
Voted as one of the 52 places to go in 2016 by the New York Times, Toronto is reclaiming it’s place as one of the best cities in Canada — it’s also one of the most multicultural. A trip to Toronto, no matter the length, has endless possibilities; it’s a foodie haven, overflowing with an eclectic mix of vintage and high-end boutiques — and everything in between.
Afternoon Tea and the Shangri-La Hotel Toronto go hand in hand. I love sitting in the lobby lounge in the afternoon, the sun beaming through the floor to ceiling windows, the warmth of the fireplace, the sound of the Fazioli piano being played in the background. The moment I sit on one of the dove grey leather sofas, I feel myself relaxing, forgetting about the world outside, and ordering a pot of my favourite tea.
There are a handful of foodie experiences that I am willing to drive through a blizzard to enjoy; especially when it means I have to drive into downtown Toronto, from the country. Normally I would cancel my plans and stay in the countryside, but Shangri-la’s Chinese New Year High Tea was too hard to pass up.
One of the things I love about going on a food tour is discovering new (to me) places to shop and eat. I am a foodie after all. Oh, who am I kidding, I am a bit of a food snob. Which is one of the reasons why I love going on food tours when I’m travelling, and when I’m at home as well. A food tour is a fabulous way to find new places to eat, and new foods to love; especially when you’re in a big city like Toronto.
Look out Toronto, there is a new Mexican restaurant in town and it’s name is Wilbur Mexicana. I know what you’re thinking, ‘Wilbur’ is most definitely not a Mexican name. Does a Mexican restaurant really need a Mexican name? What if the name of the restaurant was related to an important ingredient used in Mexican cooking?
Wilbur Scoville, an American pharmacist, is the man who measured the piquancy of chile peppers while working for Parke-Davis pharmaceutical in 1912; now know as the Scoville scale.
Food, glorious food. It’s one of my favourite parts of travel, and life for that matter. I’m a semi-adventurous foodie; meaning I still have this weird gag reflex thing when it comes to eating bugs, but I am good with pretty much everything else. The more I travel the more I fall in love with street food and local markets. Especially markets.