It’s been a very long week and an incredibly fulfilling one. Three cities, a brilliant bunch of North Island tourism operators, and enough wine to make the Kiwi North North American Roadshow feel suitably international.
Last Friday we flew from Auckland to Vancouver with Air New Zealand. The new business class seats were wonderfully spacious, although a few fittings appeared to be considering early retirement. The food was excellent, the wine flowed, and I managed eight hours on a memory foam mattress. A strong start to a working trip.
Vancouver welcomed us with a spectacular waterfront and, more importantly, $1.75 happy-hour oysters at Riley’s. An Air New Zealand team member supplied that intelligence. Some people know airport codes; others know what really matters.
Six of us later wandered down to Lift for dinner on the water. The chardonnay was lovely. The food was less convincing. Fortunately, the company was so entertaining that my abdominal muscles got a proper workout. The yoga mat I’d packed could stand down.
Saturday began at Revolver with excellent coffee and a ham and cheese croissant worthy of a small round of applause. Then, through a combination of confidence and absolutely no navigation skills, we wandered into the very area our driver had warned us about.
He had been quite clear. We had apparently treated it as optional reading.
A kind volunteer checked on us while we waited for an Uber, and we made a swift exit to meet the others for a food tour on Granville Island. A beautiful market, lunch and beers restored order. We agreed our little detour didn’t need a full team briefing.
That evening, Riley’s lured us back with a seafood tower. Yes, it had “tourist” written all over it. Yes, I ordered it anyway. It was excellent.
Our server, Daniela, had us laughing from the outset, and sommelier Brendan soon joined in. I firmly announced that we didn’t want Sauvignon Blanc, then promptly ordered Fumé Blanc. He later returned with a bottle of Matua Sauvignon Blanc wrapped in a towel for my inspection and a very large grin. I could have quite happily taken him home for making me laugh so much.
Complimentary chocolate pudding, a hearty glass of Malbec and one final naughty cocktail rounded things off. We may have stayed slightly longer than planned. Purely in the interests of international relations.
Sunday brought a 10-kilometre walk around Stanley Park, with coffee and stroopwafels providing essential support. Then it was back to the hotel to prepare for the week, followed by pasta, red wine and more laughter with the newly arrived team. Ready for Monday at 8.30. More or less.
From there, we worked our way through Vancouver, Los Angeles and Dallas: presentations, cocktail events, early flights and plenty of conversations with travel advisors. We met some wonderful people, a few who tested our professional smiles, and learned something every day.
Hotel-bar margaritas helped us through. Some of the coffee actively worked against us. At this stage of life, a colleague saying, “Come on, we’re walking at 7am,” means we’re mounting an expedition to find a decent flat white.
Dallas finished with a diner breakfast, a visit to the site of JFK’s assassination and farewells to most of the team. Then two of us headed to Slow Bone for ribs, brisket and all the sides. You can’t leave Texas without barbecue. I’m very respectful of local customs.
Even a six-hour delay to LAX couldn’t spoil the trip. Now I’m at an airport hotel, watching planes take off and waiting for my turn on the big bird home. I’m heading back tired, well fed and a little prouder of New Zealand’s food, hospitality and the experiences we get to share.
A summer of adventures awaits. First, though, a proper flat white.
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