as recommended by Bon Appetit magazine!
The Nova Scotia Seafood Cooking School Trout Point Cooking & Wine School
:
Learning About Food, Cooking, & Ingredients
Special Food Learning Vacations at Trout Point Lodge,
Relais & Chateaux,
Yarmouth & Acadian Shores Region, Nova Scotia
Home to North America's Best and Freshest Seafood RATED No. 2 CULINARY VACATION DESTINATION
IN THE WORLD BY concierge.com/Condé Nast and WORLD'S BEST CULINARY TRIPS BY ForbesTraveler
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 2010 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
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
Seafood Cookery, 3-day, 2-night
program including accommdation, meals, and hands-on culinary
instruction:
May 14-16, 2010 Seafood
Cookery
June 18-20, 2010 Mediterranean Cuisine with an
emphasis on seafood
July 2-4, 2010 Seafood
Cookery
September 10-12, 2010 Seafood Cookery
October 8-10, 2010
Mediterranean Cuisine with an
emphasis on seafood
For further descriptions and information at Trout
Point's website, please click
here
.
Other cooking vacations including wine
seminars, cheeses & cheesemaking, and smoking &
curing available!
The cost, per person, for Seafood
Cookery and Mediterranean Cuisine is CAN $799 and includes two
nights’ accommodation in a Deluxe Junior Suite (double occupancy; upgrades available), all meals,
and the culinary instruction and field trips (if offered). There is
also a 9% service fee. Those not wishing to participate in
the culinary program can stay at Trout Point Lodge using the normal room and meal
tariffs. A signed copy of The Trout Point Lodge Cookbook
is included.
For information and reservations, please call
(902) 482-8360 or e-mail .
RECENT
RECOMMENDATIONS:
"They come for the seafood" Globe & Mail
(September, 2007) "Gourmet Traveling, North American Style," Peter Greenburg
(September, 2007) Global Culinary School, concierge.com/Condé-Nast (April,
2007) "A Touch of Class" Food & Travel (April, 2007) World's Best
Culinary Trips: Top 10, ForbesTraveler (April,
2008)
The Nova
Scotia Seafood Cooking School can also customize topics and dates to the desires
of small groups. These programs have received recommendations from Harrowsmith Country Life, The
Wave, Food & Wine, Lifestyle Nova Scotia, fineliving.com, Chatelaine, Canadian
Geographic, The Hotel Book: Great Escapes North
America, and Canadian House & Home, among
others.
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:
“one of the most important
Canadian Cookbooks ever published”
Gremolata.com
“The book
is incredible . . . The Trout Point Lodge Cookbook is not only a lovely
collection of recipes; it’s a fascinating look into a corner of Nova Scotia’s
culinary history. If you’re looking for a special gift for the cook in your
life, this book is it.” Liz Feltham, The
Coast
“Abel,
Leary and Perret have done an astounding thing with this new book, taking
Louisiana cooking back through 300 years of Acadian tradition and
fast-forwarding it to the 21st century.” Dale Curry, Food Editor, New Orleans
Times-Picayune
“this
book's enticing food is notable for its originality and quality” Publisher’s Weekly
Abel, Perret,
& Leary are members of Slow Food and were inducted into the French
Guilde de fromagers in 1994.
The Lodge is the only Nova Scotia inn recommended by Conde Nast Johansens, and
is a member of the Five Star Alliance, Canticum Hotels Group, and Elegant Small
Hotels.
Trout Point Cooking & Wine School
:
Learning About Food, Cooking, & Ingredients 
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