Chicago skyline at dusk.
The Chef
Jason McLeod: The Vancouver-born chef worked at the Four Seasons in Whistler and Toronto (among other top international kitchens) before becoming the head chef at Ria, in the luxurious new Elysian Hotel in Chicago. McLeod's elegant, imaginative cooking - foie gras with nectarines, grey shallots and black truffle - recently earned the restaurant the award for best new restaurant in Chicago magazine's annual poll.
The Drink
Electrolyte Lemonade: Goodbye Red Bull, so long Gatorade. In the Turks and Caicos, Parrot Cay executive chef Daniel Moran has created an all-natural energy and electrolyte replenishing drink designed to replace nutrients lost during workouts. Fresh lemon juice is enhanced with ginger (a digestion enhancer), flaxseed (an Omega-3 fatty acid delivery system) and apples (to keep the doctor away). No word on how a shot of vodka might increase its healing abilities.
The Main Ingredient
Pork: Lexington, N.C., celebrates all things porcine at its 27th Annual Barbecue Festival beginning Oct. 23. This is no backyard get-together: More than 100,000 enthusiasts are expected and two Amtrak trains are being diverted to the area to handle demand. Once again this year, it is predicted that the pig-racing event will prove to be a highlight.
Special to The Globe and Mail