Christies Real Estate Magazine

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L I FES T Y LE

salty snack (“You can eat the whole thing”) or mix it with sesame and sea salt to make an umami-rich furikake seasoning. Urchins: sea-foraging tours pull these delicacies from the waters by boat. Sea cucumber: versatile, protein-rich, easy to harvest. Oysters, clams, and mussels. Mushrooms: there are more than 10,000 species in British Columbia, and some, such as lobster and blue-green anise varieties, truly “taste of place.” AND TO DRINK? Also a qualified sommelier, Kort loves taking guests to the nearby Fraser Valley for educational tours with a British Columbia wine expert. Five wineries on the tour specialize in Pinot Noir, Pinot Gris, rosé, bone-dry to sweet Riesling, and a cool-climate Chardonnay—grapes all perfectly suited to this particular terroir . DON’T MISS Collaborations on the calendar, including some “fun projects” with Bruno Feldeisen, the French-born chef and judge from the Great Canadian Baking Show , and special events with ceramics artists, where “every plate that goes down is different.” swallowtail.ca For culture vultures DIG IN TO LIMA’S CULINARY SCENE ABERCROMBIE & KENT LIMA, PERU WHAT A personalized deep dive into one of the world’s most exciting food cultures. WHY Because not only is Lima buzzing with Michelin stars and food-world accolades (chef Virgilio Martínez Véliz at Central; Gastón Acurio’s Astrid y Gastón), it is also a city steeped

in food history. “The Incan terraces were the first examples of what we now recognize as industrial farming,” says Abercrombie & Kent’s Graeme Bull, product manager for Latin America, Antarctica, and the Indian Subcontinent. “And Lima and the rest of Peru have long been a hotspot for food. Now, documentary series like Chef’s Table and superfoods like quinoa—Peru is the world’s biggest supplier—have helped push the country to the front of people’s minds.” WHAT TO EXPECT “To have your eyes opened,” says Bull of the market and cooking-class part of the experience. “Shopping here is very different. Everything comes fresh from the markets: fruit, veg, fish, meat. And then you cook with chef and Liman local Penelope Alzamora, who opens up her home for clients to join her in her kitchen. It’s up close, it’s personal, it’s fun, and it’s definitely not your average cooking class.” NUMBER CRUNCHING “The variety is overwhelming,” says Bull. “More than 4,000 varieties of potato, and around 100 varieties of corn. Even though corn originated in Mexico, in Peru it really is escalated to the next level as an ingredient. You’ll see corn on almost every menu.” CHEF’S SPECIAL Thanks to Abercrombie & Kent’s little black book of contacts, clients can tailor the tour according to their own preferences, experience levels, and itineraries. SWEET ON SOURS “You may not know that pisco can only be called pisco if it’s grown in a few particular valleys,” Bull informs us. “I also recommend the chilcano de pisco , made with pisco and ginger ale, another great accompaniment to ceviche or lomo saltado , a traditional stir-fried dish of beef, onions, tomatoes, and chilies.” abercrombiekent.coms Kitty Finstad is a luxury lifestyle journalist and consultant based in London

Find it yourself: Swallow Tail Tours specializes in private foraging experiences, while Abercrombie & Kent offers insights into Peruvian food culture during its personalized trips to Lima ( below ).

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