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Canadian
Culinary
Tourism
By Beth Pollock
When you hear the phrase “culinary tourism,” you might think of a food festival in a big city that pulls in thousands of visitors a day. Culinary tourism is much more inclusive and authentic than that. It might be a group of restaurants and foodservice businesses coming together to promote a regional cuisine. It might be a single restaurant sharing its owner’s passion—perhaps an owner like you.
Following your passion and sharing it with customers can help you ourish. Carson Schi orn of the Yukon’s Inn on the Lake is a force of energy and has been instrumental in putting Yukon cuisine on the map. Laura and Rene Dubois of North Bay’s White Owl Bistro have made the restaurant a leader in the farm-to-table movement.
The Ontario Culinary Tourism Alliance de nes “Culinary Tourism” as “any tourism experience in which one learns about, appreciates, and/ or consumes food and drink that re ects the local, regional, or national cuisine, heritage, culture, tradition or culinary techniques.” Culinary tourism is happening in pockets all over the country, as restaurateurs and hospitality providers bring a passion for Canadian places together with food to create extraordinary tourism experiences.
Rebecca Mackenzie, president of Ontario Culinary Tourism Alliance, says it starts with these steps:
1. De ne your unique taste and place. “How does your restaurant
re ect the terroir, land, lakes, or oceans in your region?” she asks. “It starts with the food, of course, but don’t forget about local wine, beer, and spirits.”
2. Once you’ve done that, communicate what you stand for. “People love a story. And if yours re ects your core values, they’ll believe in it too.”
3. It does require an investment in energy. “It’s more work at the beginning because of the time involved in relationship building,” she says. “But the payo is worth it.” And she dismisses the idea that local food is more expensive: “That’s a myth, especially once you’ve built your relationships.”
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