Trout Point Lodge
hosts summer and fall culinary vacations combining luxurious accommodation, gourmet meals,
hands-on culinary instruction, and visits to Nova Scotia seafood destinations.
Chefs Daniel G. Abel, Charles L. Leary, and Vaughn J. Perret organize and teach
all Culinary & Cooking Vacations. They are the authors of the critically
acclaimed Trout Point Lodge Cookbook: Creole Cuisine
from New Orleans to Nova Scotia (Random House). These
instructors specialize in seafood cookery and wild foods in the tradition of the
French New World, covering Creole, Acadian, and Cajun styles along with the
fundamentals of choosing, storing, and cooking seafood. They also excel at
Mediterranean cuisine, teaching at the Mediterranean Cooking School in Spain and
leading cookery tours of Istanbul, Turkey.
A new feature for 2009 is hourly classes on smoking &
curing seafood, wine & food pairing, and Creole/Cajun cookery available to
Trout Point Lodge
guests.
Here's how Kate Williams
of Time Out New York summarized the experience:
"The classes cover many seafood basics, from how to tell whether fish and
shellfish are fresh to which kitchen equipment you’ll need for a range of
cooking processes, including grilling and salt-baking. In addition, the chefs
are eager to demonstrate advanced methods—such as tea-smoking—which you’ll
probably never use in your closet-size New York kitchen but are fun to learn
nonetheless. I picked up several fundamentals of Cajun cooking, like the "holy
trinity" (a mix of chopped onion, garlic and celery that’s at the heart of many
recipes) and how to make different kinds of roux. One of the most useful skills
I acquired was how to properly cut an onion so that you end up with uniform
pieces, rather than giant chunks and tiny slivers." Time Out New York, May 11, 2006. 
The Seafood Cookery
course focuses on the use of different fish and shellfish, including selection
& freshness, various cooking techniques, making ceviche, and home smoking
methods. It also exposes participants to Creole, Acadian French, and
Cajun cooking styles. During the class the instructors and students
will together create seafood-based meals, from appetizers and soups to entrees,
breads, and desserts. This unique cooking vacation will introduce
participants to the culture and history of French New World cuisines. The course
on Mediterranean Cuisine introduces the cooking and culture of the Mediterranean
region and southern Spain, where the instructors have perfected techniques and
recipes at the Granada Cooking School
in Granada. Dishes and techniques will include making couscous, tajines,
stuffed mussels, and seafood grilling.
Culinary Vacations
Schedule
The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to
Nova Scotia
was published by Random
House in 2004. Independent reviewers have universally praised the
book:
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