I'm in Saskatoon right now, staying at the Travelodge. I'm here to deliver a workshop.
Ever since I learned about which foods I was reacting to, I have been very careful to avoid them. Restaurants have been a no-go. Most of my travels have been planned using accommodations with kitchenettes where I can prepare my own meals. For the most part, it has worked out well. Grocery shopping is a great way to get to know a little bit more about a place (if they even have a grocery store). Sometimes, though, having to work around my food needs has been a royal pain in the butt.
On this trip, my client made my arrangements. Concerned, I did some research but couldn't find any kitchenettes available in the vicinity of the workshop. Grocery stores were noticeably absent from the area as well. I was worried. Really worried. The idea of starving for four days was not appealing.
Fortunately, the Saskatoon Travelodge website has a page about their Executive Chef, Vincent LaPointe. I've really been reluctant to burden anybody else with my food issues but, looking at the page, I could tell that Vincent is a chef that loves what he does and - more importantly - is someone who might enjoy a challenge.
I called him and knew right away that I was right.
E-mailing off a list of "can" and "cannots", he sent me a response with the first proposed meal.
It was delicious.
Here are some pictures:
For breakfast, I had an amazing sticky rice "pancake" with a gooseberry-coconut milk topping and top of assorted exotic fruits. Lunch was another fantastic salad followed by local pickerel in a cornmeal batter, amazinghand-made french fries, and asparagus followed by banana and strawberries with a freshly-made caramel sauce and creamy (non-dairy) topping for dessert.
The chef and his crew here are fantastic. I didn't take any pictures of breakfast or lunch, but will endeavor to do better tonight and tomorrow. For a brief spell, Michael's Meanderings is about to become a food blog (a.k.a. a "flog").
I'm really looking forward to dinner tonight.