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Come enjoy summer and fall cooking schools combining luxury 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 at Trout Point Lodge. 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 School also offers optional food and wine tastings and wine courses using the Lodge's extensive wine collection. 

Culinary Vacations Schedule

3-day, 2-night programs include accommodation, meals, and hands-on culinary instruction:

May 17-19, 2013: Mediterranean Cuisine with an emphasis on seafood

September 27-29, 2013: Seafood Cookery

November 8-10, 2013: Seafood Cookery

For further descriptions and information at Trout Point's website, please click here.


The cost, per person, for Seafood Cookery and Cajun & Creole Cookery is CDN $899 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).  Those not wishing to participate in the culinary program can stay at Trout Point Lodge using the normal room and meal tariffs. Signed copies of The Trout Point Lodge Cookbook are available for purchase.

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The Trout Point Cooking School also offers weekend culinary vacations and wine seminars, including topics like Cheeses & Cheesemaking, Spanish Wines, Smoking & Curing, and Bordeaux! Web Site

Trout Point was named "Best of the Best"
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by Food & Travel magazine, April, 2007



CLICK HERE TO DOWNLOAD BROCHURE

As featured in Elle (France)
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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.

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Culinary Ecotourists Turn Wilderness Foraging Into Dinner, Scientific American, October, 2009



The Master Class in Cheese will expose participants to the broad range of cheese manufacuring and ageing, but with an emphasis on specialty and artisanal cheeses of both the Old and New Worlds. Topics covered will include understanding basic cheese production techniques, milks (sheep, cow, goat, buffalo) and the importance of milk quality, small-scale cheese production, fresh versus aged cheeses, cheese typology, the basics of affinage, as well as wine and cheese pairing and serving a cheese course. Students will make fresh cheeses on a small-scale, and also be exposed to a broad range of different cheese types.
 
This course of study is appropriate for:
  • Cheese lovers of all kinds
  • Those working in cheese retail or marketing
  • Restaurateurs offering or planning a cheese course
  • Sommeliers and wine stewards
  • Cheesemakers looking for additional expertise and concepts for cheese marketing
  • Nutritionists
  • Chefs and cooks seeking continuing education
  • Those considering starting a specialty cheese or small-scale cheese production business