Panama

I had no idea what to expect from my 3 night sailing adventure in San Blas. I hoped the weather would be fair and the snorkeling good. This was something new that I hadn't yet experienced in Panama.

You should never be without a good book while traveling. One never knows what one's traveling companions might be like, so at least with a book, you have something to retreat to after dinner. However, this group was so wonderful and we were all so chatty you didn't want to leave the table!
 
Books we are all reading

Dinner was at the restaurant at Miraflores Locks. This is the first of three locks from Pacific to Atlantic. They are Miraflores, Pedro Miguel and Gatun Locks. Miraflores, being the closest to Panama City, has a lovely visitors center, well worth a visit. The center houses a museum, snack bar, gift shop and a dining room with a view like no other in the world. We reserved a table on the outdoor veranda and when we arrived, there was a northbound and a southbound ship in the locks. Water filled the next lock as the ships approached and we watched as they slowly rose or lowered. Our group was hanging over the edge, as excited as kids on their first trip to Disneyworld. Tonight we toasted the 8th Wonder of the World.
 

The Three Sisters Cooking school with Chef Glenn Gamboa

Tomas Garcia – pioneer organic farmer in El Valle. This is an inspirational moment, when you meet someone, who with one hectare (2.5 acres) grows enough fruits, vegetables, herbs, and fish to feed not only his own family but he provides same for many of the restaurants, inns, and families in the area. Tomas has been using organic practice for over 30 years and back then, people thought he was crazy. Now he is certified by MIDA, the agriculture dept. and travels Panama giving lectures and practical application to others. As well, people come to him to study his ways. He has small plots with lettuces, herbs, vegetables, a small bog, a talapia pond, and fruit trees and ornamentals all over the place.

We ran into Frank Gruber yesterday, while stopping at Bruschetta's restaurant in El Valle, Panama.  His bicycle was parked on the street, it's wooden container advertising "Gruber's Jungle Oil". I turned around to survey the sidewalk cafe where we were sitting. I had no problem recognizing him. He is a striking man; tall, lean and strong with a handsome face.
 
Frank was born to a Panamanian woman and calls Panama home. He has studied local flora for over 20 years and is an expert on the healing properties of the valley's plants. A couple of years ago when I first met him, he led me on a walk through the forest pointing out medicinal and edible plants. His knowledge extends to the manufacture of herbal remedies; Gruber's Jungle Oil (which I used before with good results), and a new product to reduce wrinkles.
 

Chef Diana Temple, owner & founder of Diana's Creative Catering of Malibu, visited Charlie Collins Cooking School December 2009. Her photographer husband Brian, took all these great photos. Here's her report:

Did you hear him mention ‘leche de tigre’? This is drinking the remaining liquid from cerviche, taken for curing a hangover!

The fish market was built by the Japanese – apparently had something to do with pre-payment for some canal transits!

Now, Isla Grande – this puzzled me as to why Anthony Bourdain chose to go there and who recommended it to him. We just visited in November 2009 and saw pretty much what we expected: trash, poverty, rundown buildings. We are often asked to book accommodations on the island, but cannot recommend anyone go there. We saw the Congo Restaurant (where Anthony ate seafood) and it was not somewhere I would eat.

When asked what Anthony knew about the food of Panama prior to the trip, he said nothing! JB Journeys – the Panama Boutique – aims to change that. Take a look at our Culinary Offerings!
 

Somehow I started collecting aprons. I was traveling in Spain a few years back and saw flamenco style aprons and bought all that I could find and gave them as Christmas presents along with a cookbook "The 100 Best Tapas". Of course I had to keep one for myself and that started what turned into a collection.

My most recent addition is from the Chef Charlie Collins Cooking School. Charlie just took me and Barbara through the wonderful experience of cooking and selecting for a delicious meal. More to come on the cooking school ...

Angostino Cervice with Aji Amarillo and cilantro

Sweet Corn Seren with organic chicken Ropa Vieja

Grilled diver Scallops, Onion Carbonara with Berare's Guava Smoked Bacon