Cooking Classes & Culinary Vacations
in Cheeses & Cheesemaking, Wine & Food, Seafood Cuisine, and Hot & Cold Smoking
Trout Point Lodge and its Institute of Sustainable Gastronomy offer the Nova Scotia Seafood Cooking School, a favorite program since 2000. Classes for 2012 include Seafood Cookery and Mediterranean Cuisine, with an emphasis on seafood and Mediterranean culinary techniques. For the sixth year, Trout Point will also offer its Cheeses & Cheesemaking Master Class in September.
Classes by the hour are also available for Trout Point Lodge guests in Creole Cookery, Smoking & Curing (Seafood), & Cheeses (appreciation & cheesemaking). Guided afternoon Wine Tastings at Chez la Tousquet will also be offered in 2012.
Among the most acclaimed cooking schools in North America, the Trout Point Cooking & Wine School has recently garnered top recommendations from:
"World's top foodie getaways" Departures (October, 2011)
"Culinary getaways are tasting success" USA Today (July, 2010)
"Live your foodie fantasies with these 10 terrific culinary vacations" Bon Appetit (December, 2008)
The 10 "most palatial, intriguing and gourmet journeys on offer" NBPulse (July, 2008)
"World's best culinary trips" ForbesTraveler (April, 2008)
"A touch of class" Food & Travel (April, 2007)
"Global Culinary School" concierge.com/Condé-Nast (May, 2007)
"They come for the seafood" Globe & Mail (September, 2007)
"Gourmet traveling North American style" Peter Greenburg (September, 2007)
These classes are intended for all food lovers!
