Celebrate Food, Nature, & Gourmet Cooking!
Food
Learning Vacations at the
Nova
Scotia Seafood Cooking School
Trout Point Lodge of Nova
Scotia
"Each day of the
Friday-afternoon-through-Sunday-morning course involved three to four hours in
the kitchen, helping prepare meals we would later relish in the lodge’s dining
room, and—weather permitting—a side trip to a local culinary
attraction."
Kate Williams, Time Out New York, May,
2006
"Cross-Canada foodie vacations" Chatelaine, February,
2003
"Begin your day on a wild-mushroom hunt in the
woods, followed by a field trip to a local oyster farm, mussel bed and
smokehouse, gathering the ingredients you’ll learn to prepare in a professional
kitchen under the instruction of chefs who specialize in Cajun and Creole styles
of seafood cookery."
Canadian Geographic, March, 2003
Trout Point's cooking vacation programs offer
participants complete culinary get-aways, including double occupancy in luxury
Trout Point guest suites, all gourmet meals, culinary instruction in the Lodge's
teaching kitchen, and field trips to unique food destinations. These learning
vacations generally focus on the use and preparation of fresh seafood. Daily
cooking lessons are also offered to regular guests, happening almost every
afternoon. The Seafood Cookery School teaches beginners and advanced cooks alike
how to identify, choose, and prepare fresh fish and shellfish using the French
Creole sensibilities of our Louisiana-trained instructors.
For a complete
schedule, click here .
Taught by chef-proprietors Daniel G. Abel, Charles
Leary, and Vaughn Perret along with other food
experts, Seafood Cooking School participants will spend 3-4 hours per day in the
kitchen or on field trips to places like local smokehouses, lobster pounds,
mussel beds, fishing wharfs, oyster farms, the Chebogue salt marsh, and Nova
Scotia's mushroom-filled woods. Chef Abel grew up cooking seafood in Louisiana
at restaurants like Thelma's of Breaux Bridge. He was the Executive Chef at New
Orleans' Chicory Farm Cafe, before joining with his partners to open Trout Point
Lodge. The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova
Scotia was published by Random House in 2004 to rave reviews.
Chatelaine magazine recently listed Trout Point among Canada's top
cooking schools, while our programs have also received recommendations from the
Halifax Daily News, Canadian House & Home, Dallas Morning News, and Food
& Wine's online newsletter TheDish. Marq De Villiers calls the programs
"extraordinary." Here's how Kate Williams of Time Out New York described
the cooking school: "the Seafood Cookery program at Nova Scotia’s pristine Trout
Point Lodge was ideal: It offered many opportunities to ooh and aah over fresh
ingredients and devour the finished product, while the in-between-time (that is,
the cooking) could be as participatory as I wanted."
The Lodge's gleaming, tile-lined teaching kitchen
boasts multiple cooking/teaching stations, a wood-fired baking and grilling
oven, professional equipment, and plenty of room for true hands-on experience.
The Lodge also has its own outdoor seafood smokehouse.
Groups of six or more may call
to schedule additional times or custom-tailored programs. For additional
information on the Nova Scotia Seafood Cooking School and its facilities,
click here . The chef/proprietors of Trout Point offer all-inclusive
culinary programs in Costa Rica and Granada, Spain . A typical schedule for these programs is:
Kate Williams, Time Out New York, May, 2006
"Cross-Canada foodie vacations" Chatelaine, February, 2003
Canadian Geographic, March, 2003
Trout Point's cooking vacation programs offer
participants complete culinary get-aways, including double occupancy in luxury
Trout Point guest suites, all gourmet meals, culinary instruction in the Lodge's
teaching kitchen, and field trips to unique food destinations. These learning
vacations generally focus on the use and preparation of fresh seafood. Daily
cooking lessons are also offered to regular guests, happening almost every
afternoon. The Seafood Cookery School teaches beginners and advanced cooks alike
how to identify, choose, and prepare fresh fish and shellfish using the French
Creole sensibilities of our Louisiana-trained instructors.
For a complete
schedule, click here .
Taught by chef-proprietors Daniel G. Abel, Charles
Leary, and Vaughn Perret along with other food
experts, Seafood Cooking School participants will spend 3-4 hours per day in the
kitchen or on field trips to places like local smokehouses, lobster pounds,
mussel beds, fishing wharfs, oyster farms, the Chebogue salt marsh, and Nova
Scotia's mushroom-filled woods. Chef Abel grew up cooking seafood in Louisiana
at restaurants like Thelma's of Breaux Bridge. He was the Executive Chef at New
Orleans' Chicory Farm Cafe, before joining with his partners to open Trout Point
Lodge. The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova
Scotia was published by Random House in 2004 to rave reviews.
Chatelaine magazine recently listed Trout Point among Canada's top cooking schools, while our programs have also received recommendations from the Halifax Daily News, Canadian House & Home, Dallas Morning News, and Food & Wine's online newsletter TheDish. Marq De Villiers calls the programs "extraordinary." Here's how Kate Williams of Time Out New York described the cooking school: "the Seafood Cookery program at Nova Scotia’s pristine Trout Point Lodge was ideal: It offered many opportunities to ooh and aah over fresh ingredients and devour the finished product, while the in-between-time (that is, the cooking) could be as participatory as I wanted."
The Lodge's gleaming, tile-lined teaching kitchen
boasts multiple cooking/teaching stations, a wood-fired baking and grilling
oven, professional equipment, and plenty of room for true hands-on experience.
The Lodge also has its own outdoor seafood smokehouse.
Groups of six or more may call
to schedule additional times or custom-tailored programs. For additional
information on the Nova Scotia Seafood Cooking School and its facilities,
click here . The chef/proprietors of Trout Point offer all-inclusive
culinary programs in Costa Rica and Granada, Spain . A typical schedule for these programs is:
Day
One
Arrive at the Lodge by 2 p.m.
Afternoon cooking lesson: 3-4 hours of hands-on kitchen instruction
Welcome drink
Dinner at 7:30 p.m.
Day Two
Breakfast 7-9 a.m.
Morning field trip to a local food destination (3-4 hours)
Lunch 1:30 p.m.
Cooking lesson: 2-3 hours of hands-on kitchen
instruction
Dinner 7:30 p.m.
Day Three
Breakfast 7-9 a.m.
Cooking lesson: 2 hours of kitchen instruction plus final question and answer period
Farewell Lunch 1:00 p.m.
Check-out (guest may extend based upon availability at the regular room rate)
COST PER PERSON (double occupancy) INCLUDING ROOM, MEALS, & ALL TROUT POINT AMENITIES is U.S. $675.00 (plus 15% sales tax and 7.5% service) for the 3-day, 2 night programs. Participants stay in Deluxe Junior Suites. Room upgrades are available for an additional charge. If one guest wishes to attend a Food Learning Vacation, while the second occupant of the room does not, then the standard room-rate is halved for the second person.
To book online, please click on the link below, reserve a Deluxe Junior Suite, and simply indicate in the comment box that you wish to reserve space in the Seafood Cooking School.
Check Availability & Reserve Online
"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."
Kate Williams,
Time Out New York, May 11, 2006.
Visit foodvacation.com for other
programs worldwide, including culinary vacationn programs in Andalusia, Spain
and Costa Rica.
