After listening to the speakers from Taste Trekkers Tens that I blogged about here, all the attendees were led out of the Providence Biltmore’s Ballroom, so we can all go to the different Edible Sessions we signed up for.

The first session we went to was “Beyond the Falls: Wine and Food Adventure in Niagara” conducted by Kimberly Gunning and Steven Lovelace of Niagara Culinary Tours. They offer three walking tours – Niagara on the Lake, St. Catherine’s and Niagara Falls. Who knew Niagara’s local food scene was so fresh, eclectic and seasonal? They also talked about Icewine, one of my favorite wines. We actually have two bottles of Icewine in our wine bar. I also learned that Niagara Peninsula has the largest viticultural area in Canada that spans 13,600 acres! Who knew?

Beyond the Falls: Wine and Food Adventure in Niagara
Beyond the Falls: Wine and Food Adventure in Niagara
Beyond the Falls: Wine and Food Adventure in Niagara
Beyond the Falls: Wine and Food Adventure in Niagara

I tasted two glasses of wine. The first wine I tasted was my favorite (of course), a glass of Riesling.

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A glass of Riesling

The second wine I had was a glass of Cabernet Franc.

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A glass of Cabernet Franc

Both wines were delicious! Before we left the session hall, I took a picture of Kimberley and Steven. These two were so nice. Kimberley even extended an invitation to visit Niagara. Hubby and I went to Niagara years ago, but our focus was to see Niagara Falls. Maybe we should schedule another trip; this time, we can try the culinary delights of the area.

Edible Session: Beyond the Falls: Wine and Food Adventure in Niagara
Kimberly Gunning and Steven Lovelace of Niagara Culinary Tours

While waiting for the second session to begin, we caught the tail-end of the session “Family, Prosciutto and Community: The Ballad of a Third Generation Ham Salesman” with Davide Dukcevich, Co-Owner of Daniele, Inc. We didn’t taste the prosciutto, just took pictures of it.

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By the way, these are the contents of the goodie bag given out.

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Anyway, the second session we signed up for was “The Geography of Greek Food: Culinary Traditions of Cyclades Islands” with Ms. Thei Zervaki, food writer and journalist.

Edible Session: The Geography of Greek Food: Culinary Traditions of Cyclades Islands
Edible Session: The Geography of Greek Food: Culinary Traditions of Cyclades Islands
Thei Zervaki, Food Writer and Journalist
Thei Zervaki, Food Writer and Journalist

We tried Loukoumi (Greek Delight) made of water, starch and sugar and best eaten with a butter cookie.

Loukoumi (Greek Delight)
Loukoumi (Greek Delight)

I sampled a little bit of sweet capers, and the sharp San Mixali cheese.

A sample of sweet capers
A sample of sweet capers
A sample of San Mixali cheese
A sample of San Mixali cheese

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This session made me want to try wines like Assyrtiko (Greek white wine), Kitro (liqueur made from leaves of the citron tree), Vinsanto Wine and Mandilaria (red wine); cheeses like Kopanisti, Graviera, Xinomizithra, Xinotiro, Manoura and Ladotyri; and sweets like Amygdalota fournou (oven-baked marzipan), Pasteli (roast caramel with sesame seeds) and Melitinia (sweet cheese pastry).

When we got to the third session, Chef Cesin Curi of Los Andes Restaurant was still there and we sampled his Causa Limena.

Chef Cesin Curi of Los Andes Restaurant
Chef Cesin Curi of Los Andes Restaurant
A sample of Causa Limena
A sample of Causa Limena

Our last Edible Session of the day was “The Flavors of Miami” conducted by Miami Culinary Tours. They gave us goodie bags.

Goodie bag from Miami Culinary Tours
Goodie bag from Miami Culinary Tours

Each bag had a small bottle of Merlot. They encouraged us to drink the wine during the talk.

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They included a bag of canchitas. It was my first time to eat these, which seems like unpopped popcorn to me.

A bag of canchitas
A bag of canchitas

There was even a small piece of chocolate.

A tiny piece of chocolate up close
A tiny piece of chocolate up close

They differentiated the empanadas – Cuban, Colombian, Venezuelan and Argentinian. Mentioned guasacaca sauce. Talked about ceviche, tidarito and drinking Leche de Tigre (liquid of ceviche). They talked about the Cuban sandwich, the Cuban frita and the Guava pastelito burger.

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Grace Della of Miami Culinary Tours discussing Cuban sandwich, the Cuban frita and the Guava pastelito burger

They brought some fruits that I’ve never seen before like the tropical fruit mamey, monstera deliciosa (which supposedly tastes like a cross between a pineapple and a banana), canastra/egg fruit, passion fruit and a gargantuan plantain.

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Ever seen such a big avocado?
Tropical fruit mamey
Tropical fruit mamey
Plantain
This is one huge plantain!
Guava
Guava
Monstera Deliciosa
Monstera Deliciosa
Canastra or Egg Fruit
Canastra or Egg Fruit
Passion Fruit
Passion Fruit
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Miami Culinary Tours’ Mirka Harris and Grace Della

Choosing the sessions was quite a daunting task because I wanted to go to all of them. But no complaints, I learned so much from the three Edible Sessions we attended.

TO BE CONTINUED. . .

Check out the posts about Taste Trekkers Tens and the Hope & Main Tasting Pavilion!

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