Package: Nova Scotia Seafood Cooking School
Sun, May 22, 2016 to Wed, Nov 30, 2016
During your lesson at the Seafood Cooking School, toss a locally caught lobster into the pot, then focus on creating that perfect roux, a key ingredient to so much of French cooking—even in the New World French cooking you’re learning at this food-lover’s lodge, where you can relax in the lap of luxury in the heart of Nova Scotia wilderness.
The lodge’s cooking lessons focus on the region’s seafood bounty, and you’re getting your fill of what’s in season: scallops or salmon, oysters or mussels. Best of all you’re learning how to properly prepare seafood from some real pros, doing it in the Acadian tradition—alongside its cousins, Cajun and Creole.
Named among the World's Top 10 Hotel Culinary Schools, 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 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.
The cost is $899/person plus service and tax, based on double occupancy.
A Signature Experience of the Canadian Tourism Commission.