Trout Point Lodge hosts the summer and fall Seafood Cooking School combining luxury accommodation, gourmet meals, and visits to Nova Scotia seafood destinations. Chefs Daniel G. Abel, Charles Leary, and Vaughn Perret lead and organizes all Learning Vacations. Our instructors specialize in seafood cookery and wild foods in the tradition of the French New World, covering Acadian, Creole, and Cajun styles along with the fundamentals of choosing, storing, and cooking seafood.
A new course, Creole Cookery, will cover creating an entire Creole-style meal, from appetizers and soups to entries, breads, and desserts. We can also customize topics and dates to the desires of small groups. These programs have received recommendations from Food & Wine (June, 2001), Chatelaine (April, 2001), and Canadian House & Home (January, 2002) magazines.
Participants stay at Trout Point Lodge, on the edge of the Tobeatic Wilderness, about 20 miles inland from Yarmouth, where they also receive instruction in our specially-designed teaching kitchen. Trout Point provides spacious guest suites with water views, two bars, the Dining Room, and numerous public areas for relaxation. The Lodge has full facilities for outdoor recreation, including canoes, kayaks, paddle boats, mountain bikes, outdoor hot tubs, nature and hiking trails.
Visits are made to the coast near Yarmouth, a major working fishing port, for trekking the largest salt marsh in the province, wild blueberry fields, and mussel beds on the Chebogue River. Instructors are authors of the Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia (Random House, 2004).
Your Itinerary
Day 1: Arrive at Trout Point Lodge. Introduction to the kitchen and facilities. Introduction to seafood types, quality evaluation, and basic ways of preparing seafood. Gourmet, candlelight dinner. (D)
Day 2: Learn different Creole and Cajun approaches to cooking meals, including hands-on practice. The class will help prepare lunch and/or dinner. Possible field trip to Chebogue Salt March or oyster farm. Multi-course dinner. (B) (L) (D)
Day 3: Possible field trip. Final question and answer session; prepare dishes for farewell lunch. (B) (L)
Notes:
Airfare is not included in the tour price.
Price Includes:
- Deluxe accommodations at Trout Point Lodge,
- Access to all facilities, including canoes, kayaks, hiking, and nature trails.
Also see tour packages in:
Canada
Nova Scotia
Food & Wine
Cultural Journey
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