Lexpert Magazine

LEXPERT MAGAZINE | NOVEMBER/DECEMBER 2016 97 TRAVEL Culinary Trips: Eat, Drink and Be Merry Where to go this holiday season? Let your taste buds guide you ailments which affect humanity." Another ad trum- peted that the miracle tonic could alleviate "Anae- mia, Depression, Brain-Fag (!), Sleeplessness, Physical & Mental Prostration [and] Nerve Troubles." e producers state that their tonic wine is rich in vitamins, especially energy-giving Vitamin B com- plex (which an alcoholic friend of mine in Dublin used to swallow in pill form like Smarties), and it can have beneficial effects on both the circulation system and blood pressure. e name Wincarnis juxtaposes the word "wine" with "carnis," Latin for "of meat." It has been sold in Canada for many years, and is one of the oldest prod- ucts on the Liquor Control Board of Ontario prod- uct list, first appearing on the shelves in 1958. It's as brown as boot polish with a nose of dates and a sweet sherry-like taste of black cherries, dates, molasses and chocolate with an herbal note. In short, it tastes rath- er like Christmas pudding in a glass. First produced as Wincarnis in 1887, the drink had originally been called Liebig's Extract of Meat and Malt Wine and was advertised as "the finest ton- ic and restorative in the world." e precise recipe is still a closely guarded secret, but a little research will tell you that it's a blend of "en- riched wine and malt extract with a unique infusion of selected therapeutic herbs and spices." e ingredi- ents sound like a brew that might have been concoct- ed by Harry Potter in consultation with Macbeth's witches: "gentian root, mugwort, angelica root, balm mint, fennel seed, coriander seed, peppermint leaves, cardamom seeds and cassia bark." e base wine, originally port, is now made from grape juice fortified to 14 per cent alcohol, and the product is now vegetarian-friendly since the produc- ers have dropped the original meat extract. e brand is also a big hit in the Jamaican commu- nity, where most of it is sold. Jamaican cooks use the tonic in a variety of ways: in fruit salads, Christmas cakes, barbecue marinades and, oddly enough, in the preparation of Chinese dishes. ey drink it, too, mixing it with gin to make a cocktail called Gin and Win. And they add it to milk and to Guinness (for a double whammy of health). I was a little concerned about the ingredient mug- wort. Apparently mugwort goes by a long list of aliases — Felon Herb, Chrysanthemum Weed, Wild Wormwood, Old Uncle Henry, Sailor's Tobacco, Naughty Man, Old Man or St. John's Plant — sug- gesting it's the con-man of plants, whose leaves look suspiciously similar to those of marijuana. It should not to be confused with St. John's Wort. So if you're thinking of making a batch of the tonic wine at home, don't include St. John's Wort. HOLIDAY GIFTS DON'T always have to come wrapped in pretty paper or tucked under a tree; that trip out of town to meet with clients in a boardroom could be a blessing in disguise. Hotel dining means you can check in, settle in and eat in without feeling that you missed out on some of the best the destina- tion has to offer. > WHERE: Americano Restaurant (Hotel Vitale, San Francisco) – No one skips e Embarcadero on a trip to San Francisco, and staying at this luxury waterfront boutique hotel means that you won't, either. Executive chef Joshua Perez's menu — served up with handcraed cocktails in the dining room, cir- cular cocktail lounge or outdoor patio — features shared plates and seasonal cuisine, with many of the ingredients coming from the famous San Francisco Ferry Building Marketplace across the street. www.hotelvitale.com > WHERE: Spur Restaurant & Bar (Teton Mountain Lodge & Spa, Jack- son Hole) – ose who love the slopes know Jackson Hole. But even if it's not skiing season, a stay at Teton Mountain Lodge & Spa can cure your winter blues. Spur Restaurant & Bar, headed by Executive Chef Kevin Humphries, is a local favourite, so much so that Humphries has been named Best Executive Chef in Jackson Hole for eight years running in a local poll. Savoury appetizers and shared plates make it a great spot for après-ski, even if your visit is actually après-meeting. Don't miss: Snake River Farms Kurobuta Pork Tenderloin or the Buffalo Short Ribs braised in Zonker stout. www.tetonlodge.com > WHERE: Six Seven (e Edgewater, Seattle) – Sometimes all you have time for is a quick peek around. at time is well spent taking in 180-degree views of Puget Sound and the Olympic Mountains from Six Seven Restaurant inside e Edgewater hotel. e fact that e Beatles stayed here during their 1964 Abbey Road tour (as have Led Zeppelin, Kiss and e Village People) adds to the lore of the place. Executive Chef Jesse Souza cras his prized dishes, including Cedar Planked King Salmon and Maine Lobster Mac & Cheese, us- ing secret family recipes. www.edgewaterhotel.com | DETOURS | Heather Greenwood Davis is a freelance travel writer and a contributing editor at National Geographic Traveler Magazine. Reach her at heather@globetrottingmama.com. Tony Aspler is the author of 17 books on wine, including his latest, Canadian Wineries. PHOTOGRAPHY BY SAMMY TODD DYESS

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