(Peel-and-eat shrimp and grilled Mahi Mahi)

As part of my rum appreciation trip to Jamaica, I dined on a boat. (Sometimes life can be very very good).

Sitting on the upper deck in Montego Bay Marine Park Fish Sanctuary, overlooking the city and feasting on fresh seafood was definitely one of the highlights of my trip. The fact you take a small boat to the restaurant, which is really only 5 metres away, only added to the unique dining experience.

According to locals it’s one of the must-dine places in Montego Bay.  Not surprisingly the likes of Spike Lee and even the Duchess of York have dined on The Houseboat Grill.

Now if only someone had warned me NOT to wear heels. It is an actual boat so the gaps in the floorboard had me down on my hands and knees prying my shoe out.

It was a small, albeit humiliating, price to pay for a memorable dinner. Check out my photos below.

Be sure to check out Getaway Month coverage on HGTV.ca.

Related:

• Question of the Week: Have You Smuggled Food Across Borders?
• Photos: Charles Gordon Market, Montego Bay, Jamaica
• Rum Tasting 101

If you're a fan of Triple-D, you may have already heard about my favourite burger spot. Hodad's in San Diego has reinvented the bacon double cheeseburger by topping the beef patty with a patty made of bacon! Let's just take a minute and let that sink in: a crispy patty made entirely of bacon.

The burger bar is located in Ocean Beach at the corner of Newport Ave and (I kid you not) Bacon Street. Other items on the menu include a monster milkshake that's about 75% ice cream, seasoned steak-cut fries, and beer. Hodad's has been slinging burgers for 40 years, and has had a loyal following even before it was featured on Guy Fieri's Diners, Drive-Ins and Dives.

On my latest trip to SD, I stopped in at Hodad's and captured the owner, Mike (aka "Boss Man") making a burger the Hodad's way. If you're feeling inspired, I've also got an adaptation of Hodad's recipe that you can make at home.

Gluttony Alert: Are you ready for this??

Related:

• Question of the Week: Have You Smuggled Food Across Borders?
• Video: Ask the Big Cheese: What happens to the food cooked during the taping of shows?
• Video: Ask a Chef with Lynn Crawford: How do you microwave lobster?

March is Getaway Month here at Food Network Canada and I'm so excited to kick it off with an in-depth look at a prime vacation destination for gastronomes. San Diego has an excellent dining scene and some of the most luxurious hotels in California, and there is no better place to experience both simultaneously than at the Hotel del Coronado. This historic beachfront hotel is a great place to stop for a bite, whether or not you’re staying the night.

Brunch in the Crown Room

I had a week to prepare myself to be dazzled by the Del’s brunch and I was still blown away. Brunch is served in the Crown Room, which is decorated with crown-shaped chandeliers designed by Frank Baum, author of The Wizard of Oz. Food is presented at a variety of themed stations, including a seafood table, carving table, and one that is all about chocolate. Brunch was served with bottomless beverages, including mimosas, sparkling wine, or homemade screwdrivers.

One of the most impressive tables was the seafood table, which was piled high with king crab legs, oysters on the half shell, gigantic shrimp, and The Del’s signature sushi cups. I also was surprised by the table with over a dozen varieties of gourmet cheese, which I made several trips to (all in the name of science, of course). The brunch spread had many items that were more on the “lunch” side of brunch like a fajitas, prime rib and ham (with all imaginable accoutrements, including two types of horseradish), and a salad station featuring some of the most upscale salads I’ve ever seen. 

As promised, the dessert tables were also impressive. The spread featured temptations like homemade fudge, three types of chocolate mousse, a bounty of artisanal cookies, flan, cupcakes, mini doughnuts, cheesecake, chocolate “soup”, and a chocolate fountain. The best thing was that most of the desserts were cut in small pieces, which meant I could try a little bit of everything that grabbed my attention (which, let’s face it, was everything).

1500 Ocean

1500 Ocean is the Del’s fine dining restaurant serving southland coastal cuisine in a beachfront cabana setting. I visited during San Diego restaurant week and sampled 3 courses for $40. In a word, it was sublime. It was also a meal where I experienced several firsts, like being so laser-focused on my meal that I couldn’t talk about anything except how delicious it was.

From the starters to the desserts, to the expertly-mixed cocktails, I grew to appreciate why the chairs are wing-backs, because after a few bites, I was swooning. My starter, a soft and pillowy burrata cheese, was outstanding. The entrée, a port and balsamic hangar steak, sent me over the moon. The dessert, a luxurious lemon tart, was consumed in razor-thin slices so I could make it last as long as possible. I was equally impressed by my guest’s meal: a handmade pappardelle pasta appetizer, soft and silky veal, and a smoky chocolate chipotle cake.

1500 Ocean doesn’t just serve food, it serves cuisine. The meal I had was positively narcotic, and an experience unto itself. The restaurant also has an outdoor bar, complete with oceanfront terraced seating and a fire pit, so you can cozy up and enjoy the sounds of the surf while sampling one of the signature cocktails, like the Victorian before or after your meal.

ENO

At ENO, three of the most popular indulgences come together with delicious results. The cozy wine bar serves a triple-threat of wine, rare cheese, and gourmet chocolate. With 60 wines by the glass (and 350 by the bottle), 30 cheeses from around the world, and an excellent selection of gourmet and hand-made truffles and chocolates to choose from, ENO is the ideal spot for a nightcap. Wine is offered by the bottle, glass, or flight (set of three glasses) and served in Riedel crystal.

The best part about ENO is despite serving the crème de la crème of three different gourmet food items, the service is friendly and the experience is all about having fun. This is immediately apparent when you scan the cheese flights menu and see names like “Mooooooooo” (yes, that’s 9 Os) and “Ba Ba Baaas”.

ENO is a great place to visit if you’re checking out the Hotel Del without checking in: you’ll be able to experience the romance and scenery of the Del, then wander onward.

Hungry for more food photos? Check out the photo gallery!

View Larger Map

Thanks to everyone at the Hotel Del for hosting me!

Related:

• Question of the Week: Have You Smuggled Food Across Borders?
• Spotlight: Vancouver's Beatty Street
• Spotlight: Bewitch Your Taste Buds in Buffalo

(Yummy B.C. cheese; Mayor of Gastown, AKA Sean, Heather and me)

One of my favourite meals from our trip to Vancouver was at Salt. I confess it didn’t hurt that our waiter/sommelier had an adorable Irish accent. (We shamelessly tweeted his photo. If you’re not following us on Twitter, you’re clearly missing out!)

All ogling aside, Salt is one of Sean Heather’s joints – the man dubbed the Mayor of Gastown for the way he’s changed that rough and tumble area into a food destination.

Along with Salt, he also owns Irish Heather, Salty Tongue Café, The Shebeen Whisky House and Judas Goat Taberna (opening next month) – all located within a couple of blocks of one another. In fact Sean and his family live above the Irish Heather, a Vancouver institution.


(Delicious BC wines and heaven on a plate)

As the name indicates, Salt is a tasting room specializing in artisanal cheeses and charcuterie, offering an extensive wine, beer and sherry list. I had no idea there were so many different variety of sherries.

Sean, a super nice and down to earth guy, is a big believer in sourcing local products which I happily munched and drank my way through. (See the gallery for photos).

Salt’s success is remarkable considering there is no kitchen. That’s right – a restaurant without a cooking facilities. As you can imagine, Sean had plenty of naysayers. But after almost four years of winning numerous awards – including best restaurant of the year – Sean definitely has the last laugh.

Related:

• Market Restaurant by Jean-Georges, Vancouver - First in Canada
• Spotlight on Vancouver 2010

(Market by Jean-Georges, dining room; slow-cooked arctic char)

One of the biggest perks on a media trip such as the one CJ and I took to Vancouver recently, is that you get to experience the best a city has to offer.  Not everyone has the wallet or the time to keep abreast of  the latest and greatest, but I assure you that Canada's first restaurant by New York Chef/institution Jean-Georges Vongerichten is worth both your time and money. 

Speaking of, despite the luxury associated with the Shangri-La Hotel brand -- where the restaurant is situated -- Market restaurant endeavors to remain accessible. The cuisine is artful but hardy -- lots of great fish and meat, such as the slow-cooked char and melt-in-your-mouth short ribs I sampled -- with a nod to the hotel's Asian roots, and prices reflect quality without pushing the envelope.  

The menu may be designed by New York's finest, but it certainly keeps its locale in mind; using market-fresh, local-whenever-possible ingredients, it's executed by BC talent, Shangri-La's Executive Chef, David Foot. 

David was hand-picked by Jean-Georges himself to head up the brand's foray into Canada, and when asked how David feels about doing another man's work, he gracefully corrects me; "I have no issues with it at all -- I was more than happy for the opportunity to work with such a well know chef, and while the menu was designed by Jean-Georges, we now work together.  My staff and I will work on dishes that we submit to Jean-Georges, which he loves and later adds to the menu.  Ultimately, we are the keepers of the quality." 

Executive Chef, David Foot

And it shows, because in my languishing lunch at Market, I witnessed a very mixed crowd virtually max out the dining room, greeting dishes with hungry eyes and eager smiles.  I have a cousin in Vancouver who is a big foodie with a small wallet, who chose Market as a must-try on my trip before I even knew it was on the agenda -- trust me, this says a lot.

But now of course, it's busy like they've never seen.  On top of the onslaught of visitors, the Shangri-La is an official hospitality provider for the Winter Games, hosting groups of affiliated folk who have the run of the resto for a set, daily rate.  "I'm up at 5:30 am and crash at around 11pm, " says David, who, as a well-traveled, seasoned professional admits to being a total control freak.  For the duration of the games, Market is also offering a set menu of two dishes and a dessert for $29, "maintaining quality is my goal day and night, and we're doing it with added staff and rigorous training."  How befitting!

Anywho, here's an enviable gallery of my gorgeous lunch as Market, Shangri-La Hotel, and a recipe for one of the loveliest, most elegant salads I've ever had: roasted beets with crystallized wasabi (below gallery).  Enjoy!

Beet Carpaccio with Fresh Ricotta and Crystallized Wasabi

Courtesy of Market by Jean-Georges Restaurant


Ingredients:

Beets:

• 5         beets, washed and stemmed
• 75gr    olive oil
• 25gr    salt
• 10gr    white pepper
• 200gr  red wine vinegar
• 20gr    thyme, broken

1. (If the beets are large add an appropriate amount of water so the pan doesn’t scorch.)
2. Combine all, place in a hotel pan, and cover with 2 layers of aluminum foil. Roast in a 350 degree oven until cooked. (Do not test doneness with a knife.)
3. Peel beets with a towel and slice on the slicer on setting 4.
4. Punch out with a ring 2’ cutter and shingle onto parchment squares.

Vinegar Glaze:

• 100gr  red wine vinegar
• 20gr    elderflower
• 6gr      salt
• 1gr      guar

1. Combine the liquids and salt in a bowl. Whisk in guar. Allow 15 minutes for full hydration.

Crystallized Ginger:

• 30gr  wasabi powder
• 15gr  water
• 50gr   sugar

1. Make a paste with the wasabi powder and water, allow to stand for 15 mins.
2. Incorporate the sugar until it works into pellet size pieces.
3. Then let dry at room temp until crunchy on the outside and chewy in the middle.
4. Store in airtight container at room temp.

To Serve:

• 60gr  fresh Ricotta
• 5gr     EVO (extra-virgin oil) on ricotta
• .4gr    fleur de sel, on ricotta
• 76gr   beets, sliced
• 3gr     vinegar glaze
• 5.5gr  crystallized Wasabi
• 3.5gr  EVO, on beets
• .4gr    fleur, on beets
• .5gr    micro shiso or basil
• 15 gr   sourdough croutons, sautéed in olive oil,

1. Arrange the ricotta in the center of the plate in the shape of a rectangle.
2. Season gently with fleur and drizzle with EVO.
3. Arrange the beets on top of ricotta so that it is not seen.
4. Brush liberally with the glaze and then sprinkle with the wasabi. Season again with fleur and drizzle with EVO, then arrange the croutons oven and sprinkle with the herbs.

Related:

• Spotlight on Vancouver 2010