SaltWire E-Edition

Foodie staycation ranges from traditional to contemporary

A wide variety of culinary delights, often based on locally sourced ingredients, awaits not far from home in Newfoundland and Labrador

ERIN SULLEY erinmsulley@gmail.com @Erinsulley Erin Sulley is a self-confessed foodie who lives in Mount Pearl. Email: erinmsulley@gmail.com Instagram: @erinsulley

Where do I even begin? That’s what I’ve been pondering as I sit here with my ipad to write about all the amazing food we’ve just experienced over the May 24 weekend.

“Have a staycation that feels like a mini vacation.” — Unknown

We decided to book a weekend staycation in one of our favorite spots — the Bonavista Peninsula. Did it ever deliver! Beautiful landscapes, an iceberg, scenic walking trails, warm Newfoundland and Labrador hospitality, traditional saltbox homes and exceptional food.

Like, it was amazingly delicious food.

It was the opening weekend for a lot of seasonal establishments in the area and most of them were blocked. Not that I was surprised, as many folks have been looking forward to traveling again. Made me happy to see people back doing what they love.

I should start by saying that the places I mention in this column are in no particular order and certainly doesn’t cover everything in the Bonavista area. I’m solely speaking from the ones we visited during this staycation, like a community restaurant called PK’S, where we were told the chef’s homemade pea soup was voted the best in a recent poll.

The part that really grabbed my attention? Listening to the waitress welcome her local customers by name. We overheard her saying to one of them, “Oh, Mary is on her way too is she? I’ll turn up the heat now before she gets here.”

If that’s not top-notch service, I don’t know what is!

“Kindness and courtesy are at the root of a positive customer service experience.” — Shep Hyken

Then, there was a gardento-table approach at Fishers’ Loft Inn where the dining room, which reflects the traditional structures of the area around 1850 to 1900, overlooks the inn’s kitchen garden and greenhouse.

A garden and greenhouse I could only dream of! It’s rustic and blends in perfectly with the landscape.

Their four-course dinner was amazingly delicious which is shaped by the availability of in-season fresh produce and draws from local markets for seafood. Bonus: their dining room is scentfree, which is a huge comfort for travelers with allergies.

We pre-booked dinner reservations at the Boreal Diner, located in an old restored heritage building and serves a small menu that changes often with dishes like homemade pastas filled with locally sourced ingredients. It’s contemporary casual dining in a most comfortable setting.

Picture this, wearing your hiking boots while drinking a glass of Prosecco and chowing down on duck pate and housemade udon noodles with short rib and vegetables in a spicy peanut sauce. Loves it!

I chuckled a little while we were at one establishment as hubby knows not to dig in until pictures are taken. If anyone was to look at us at the table, they either laughed or rolled their eyes thinking, “people today, can’t put their phones down for a second.”

It’s kinda true, though. I’m totally guilty of taking food pictures everywhere I go and posting them online. In a world where there’s so much to see and taste, I appreciate those type of posts myself for future travel planning.

I can’t forget the pub fare at Ragged Rocks Gastropub. They have a crab dip served with homemade chips that lasted mere minutes when laid in front of our noses. It’s not just any crab dip, the crab was caught by the owner.

That’s part of the reason for this column. As a customer, I really appreciate how restaurants are sourcing their products locally as much as they can. Whether it be by their own means of fishing or gardening or supporting local farmers.

I also love hearing how they support and learn from each other.

“We sometimes underestimate the influence of little things.” — Charles W. Chestnutt

I grew up in a home that taught us to appreciate the small things and that it’s the little touches that make a huge difference. I think this applies to all aspects of life — including the food and beverage industry. It’s how you make yourself stand out among the rest. It’s how you give your customers a unique experience that they tell others about.

Get out and experience all the flavors around home with a mini staycation. It’s good for the soul — and the belly!

LIFE

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2022-05-28T07:00:00.0000000Z

2022-05-28T07:00:00.0000000Z

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