What Did We Eat in the Jungle?...Gourmet Food

 Our food was prepared by a French chef and served by a waiter.  Beautiful dishes and silverware and goblets.  Freshly squeezed juices in interesting combinations at every meal.  This was a tomato appetizer.  Unfortunately I contracted an intestional virus in Quito which lasted for 3 days and I didn't feel like eating very much. 

Getting fresh food to the hotel was an elaborate process.  Once a week the chef emailed a contact in Quito with a list of food required for the upcoming week as well as all the paper and cleaning goods needed.  The contact then made the purchases and stored the perishables in special containers.  Then a truck drove the supplies overnight on the 10 hour drive from Quito to Coca over the mountainous roads.  The goods were then transferred to the motorized canoe for the three hour ride to the Island dock.  Then they were hauled overland over the corduroy road.  And finally brought by a paddled canoe to the hotel.  The kitchen was equipped with numerous freezers and refrigerators.  The hotel electricity ran on generators.

 The second course was a sort of meat loaf with a cheese and pimento filling.

 Followed by fish and quinoa.

And cheesecake for dessert.