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!