Québec & Montréal: Collaborating Cultures with Ottawa & Toronto Extension

In 1860, the Great Blondin walked a tightrope to the center of Niagara Falls, cooked himself an omelette, and completed the walk. He also made trips blindfolded, handcuffed, on stilts, with a wheelbarrow, and with his manager balanced on his back. Not feeling quite so adventurous? You can still enjoy this natural wonder, 185 feet tall with 600,000 gallons of water cascading over the rocks each second. Hop on the Maid of the Mist, a half-hour cruise to the base of the falls, where you can feel the water beating down. Need a breather? Head to Niagara on the Lake, a picturesque frontier town rebuilt after an American invasion in 1813 and practically unchanged since.

Maple taffy rolled out onto sow, melting on your tongue. Ham roasted beneath a sweet glaze of hardened syrup. Beans baked in sauce of maple syrup and mustard, traditional French-Canadian Tourtiere drizzled in maple syrup. Sound good? Head out to a working maple syrup farm and learn all about the process of concocting the sweet stuff from tapping the tree to pouring the syrup on your pancakes. Stay for dinner, a traditional Quebecois feast in which each course features – what else? – Maple syrup as a main ingredient. Be entertained by traditional Quebecois music and maybe learn to play the spoons!