Recently, I visited my older sister in Seattle, Washington where she works for Amazon. This was my first time in the Pacific North West, and second time on the West Coast (I went to San Diego, CA 6 years ago.) My sister and I went to a variety of places during my visit, one being the Suspension Bridge Park in British Columbia.
Capilano Suspension Bridge Park was made open to the public in the 1980s. To enter, you initially walk on a swinging, 250 foot bridge with a 450 foot drop over water. Then from here, its a tree top adventure! There are seven bridges suspended between the trees in a rain forest. There is also an option to go on a "Cliff Walk" where you essentially walk on a narrow path suspended from a narrow bridge wall. At the end of the walk we found a restaurant called the "Cliff House Restaurant." Visiting this restaurant, especially with the view is a must!
Dining at Cliff House Restaurant
Overlooking Capilano Canyon, the Cliffhouse Restaurant has it's own executive chef who sources local, fresh ingredients. As the menu is local, it changes seasonally- more the reason to keep coming back! I ended up sharing a sangria, fruit & cheese platter, bread & olive oil, fresh salad, and locally sourced salmon. They are proud members of the Ocean Wise Seafood Program- a Canadian program with over 700 partners that team up to make sustainable seafood purchases, ultimately ensuring long term health and stability of that species. Below are pictures from my visit.
Disney World is one of my favorite places. I fondly look back on my childhood in Disney, because it was my family's most popular vacation location. As if I didn't get to enjoy Disney enough, my older sister had a marketing internship there this past year. As a result... you could say... I visited Disney three times in one year! During this time, I tried many entrees. Below is a description of my favorite entree eaten at both a restaurant with a reservation and one that took "walk-ins".
Ava is a Registered Dietitian with a BS in Nutritional Science from Penn State University. She completed her postgraduate dietetic internship at Penn Medicine Princeton Medical Center where she had a critical care concentration. She started her RD career working at a level one trauma center providing Medical Nutrition Therapy to patients in the Greater New York City area. She now resides in South Florida as her hospital's full time outpatient dietitian, overseeing outpatient nutrition for cardiometabolic, bariatric, and hospital medical nutrition therapy.