On the innovative menu at Trout Point Lodge of Nova Scotia

The Trout Point kitchen emphasizes what is fresh & local: organic produce, herbs, wild foods, and sustainable seafood. The Lodge has had its culinary talents praised by a variety of sources, including Travel & Leisure, Food & Wine, and ForbesTraveler. Trout Point’s chef/proprietors previously operated one of Louisiana first certified organic farms, Chicory Farm, as well as the acclaimed Chicory Farm Cafe in New Orleans, and count among just a handful of North Americans inducted into the French Guilde des fromagers in 1994. They also cooked at Costa Rica’s Inn at Coyote Mountain and have taught cooking classes in Granada, Spain.

Nigel Richardson of The Telegraph has said: “In one place, decor and cuisine came together in a glorious synthesis of international quality and style. That place was Trout Point, a wilderness lodge in the western interior where refugees from Louisiana have created a Cajun-Acadian gastronomy of simple excellence. That night I dined on squash blossoms stuffed with beef and crabmeat, sat around a camp fire and watched the merest flickering of the aurora borealis in the northern sky.”

Here are some examples of the ever-changing menu items served in the new Chez la Foret restaurant:

• Grilled sustainable swordfish skewers on a bed of spaghettini with Spanish saffron and organic maitake mushrooms
• Provencal lentil soup 
• Oyster and fennel soup
• Fresh local haddock crusted with dill & sesame with a white wine, dill, & cream reduction
• Seafood Gumbo with scallops, oysters, & shrimp
• Saffron-scented Mediterranean chick pea soup with chorizo
• Grilled Trout Point grape leaves stuffed beef & lemongrass
• Haddock ceviche
• Caribbean black bean soup
• Creole chicken & kkra gumbo
• Scallops ravigote with wild mushrooms and garden chives
• Local Ruisseau oyster with Brie & bacon jam from the Yarmouth Farmer’s Market

Five Star Alliance announces World’s Best Restaurant Hotel Awards

The World’s Best Hotel Restaurant Award goes only to properties where “world-class restaurant is the proximity of fine-dining to luxury guestrooms,” according to the Alliance. “The World’s Best Hotel and Resort Restaurant means grand hotel dining within a luxury property. Michelin stars and top-starred Forbes Guide restaurants abound on our list of the top luxury hotel and resort restaurants.”

Recipients of the Award included:

• ABaC Restaurant & Hotel, Barcelona, Spain
• Bab Al Shams Desert Resort and Spa, Dubai, United Arab Emirates
• CuisinArt Resort And Spa, Rendezvous Bay, Anguilla
• Homestead Inn, Greenwich, CT, United States
• Meadowood Napa Valley, St Helena, CA, United States
• The Inn at Little Washington, Washington, VA, United States
• Trout Point Lodge of Nova Scotia | East Kemptville, Nova Scotia, Canada

“We’re honoured by the selection and greatly appreciate the restaurant award,” said co-owner and chef Vaughan Perret. “Everyone at the Lodge works extremely hard to provide guests with a truly exceptional dining experience, but given our wilderness location and size, we often don’t get noticed in the worldwide restaurant ratings.”

World’s top 10 hotel culinary schools list includes Canada’s Trout Point Lodge

Trout Point Lodge has placed number 5 on a list of the world’s top 10 hotel culinary schools just published by Fox News in the United States and curated by Gayot.com.

“Both globetrotting gourmets and rookie cooks should check out the world’s top 10 hotel culinary schools where everyone can take lessons while on holiday,” stated the article.

This Yarmouth County, Nova Scotia, wilderness lodge was singled out as embodying cutting edge offerings for tourists: “Rugged wilderness, sustainable food practices and cozy quarters that include freestanding cottages make this Atlantic Canada lodge one of our favorites.” The commentary authored by the food-oriented guide Gayot also praised Trout Point’s “innovative French Acadian cuisine.” The Lodge was the only hotel on the list representing Canada.

The online version of the article can be found at http://www.foxnews.com/travel/2013/11/08/top-10-hotel-culinary-schools/.

Other hotels among the top 10 include Villa Giona of Verona, Italy, and the Sazon Cooking School at Casa de Sierra Nevada, San Miguel de Allende, Mexico.

Trout Point Lodge has earned 5 stars in the Inn category from Canada Select and is a member of Small Luxury Hotels of the World. Gayot was founded by André & Alain Gayot. André Gayot, who with his friends

Henri Gault and Christian Millau coined and promoted the term “Nouvelle Cuisine” in the early 1970s, has been directing sophisticated travelers to the world’s best restaurants, hotels, shops, sightseeing and cultural attractions for more than 45 years. His expertise provided a foundation for Gayot guides in the United States, beginning in 1981.

Alain Gayot, André’s son, participated in the launch of the American guide book series and began researching ways to distribute the content electronically, initially with Minitel technology in the early ’90s, later with partners of the Prodigy network, and finally on the web with AOL and other media companies.

Nova Scotia chef/innkeepers on their way to Bordeaux wine country

Bordeaux, France     L’Union des Crus Classés de Graves has invited the owner-chefs of Trout Point Lodge to le dîner traditionnel des Accabailles December 8 in Bordeaux. The event, which marks the conclusion of each year’s grape harvest, celebrates its 50th anniversary in 2013. Usually only Michelin-starred chefs and luminaries from the world of French cuisine receive such an invitation.

Vaughan Perret and Charles Leary will have the chance to sample numerous vintages of both the region’s red and white wines, old and new, and experience the gastronomy of Southwestern France. A tasting from all member chateaux occurs before the dinner.

The Union is made up of the finest wine producers of the Bordeaux region known as Pessac-Léognan, including the world-renowned Château Haut-Brion. In addition to the gala dinner and wine tasting hosted by Chateau Smith-Haut-Lafitte, Vaughan Perret and Charles Leary will experience an additional wine tasting lunch at Château Carbonnieux and a tasting of the 2009 vintage at Château Pape Clément.

The award-winning Trout Point wine list features a number of bottles from this region, just to the north of Bordeaux City. “Pessac is actually one of our favorite appellations, not just from Bordeaux but around the world,” said Charles Leary. “We’re honoured to have received such a rare invitation.” Perret & Leary lived in Bordeaux for a brief period in 2006-07. During the December 7 weekend, they will also get to stay for 2 nights as guests in one of the Union’s member chateaux, among the vineyards.

“It really helps our understanding of wine and food to visit a re

gion like this. We can truly represent the Pessac wines on our list as well,” said Perret. A number of wines from these producers are currently carried by the Nova Scotia Liquor Commission as well.

This is not the first link made this year between Bordeaux and Nova Scotia. Owner of Chateau Smith-Haut-Lafitte, Daniel Cathiard, was among a prestigious group of French winemakers who visited Nova Scotia wine producers this past May.

Perret & Leary last attended Accabailles event in 2011. Only 30 persons will receive an invitation to the 50th anniversary weekend event, according to the Union.

Besides Haut-Brion, Union members include Château La Mission Haut-Brion Château La Tour Haut-Brion – Château Laville Haut-Brion, Château Bouscaut, Château Carbonnieux, Domaine de Chevalier, Château Couhins, Château Couhins-Lurton, Château de Fieuzal, Château Haut-Bailly, Château

Latour-Martillac, Château Malartic-Lagravière, Château Olivier, Château Pape Clément, Château Smith Haut Lafitte.

Trout Point Lodge is a member of Small Luxury Hotels of the World, which also has a member hotel adjacent to Chateau Smith-Haut-Lafitte.

Bon Temps tourism region, Nova Scotia, offers culinary delight

Bon Temps encompasses the longest continuously settled Acadian French community in North America, and is also home to the world’s highest quality hard-shelled lobster. A variety of food-related experiences await the foodie tourist, from marsh walks to harvest sea beans to wild food forays in the pristine Acadian forest.

Bon Temps is home to the Trout Point Lodge, with its Nova Scotia Seafood Cooking School, as well as the award-winning Ruisseau oyster from Eel Lake Oyster Farm. Restaurants of the region also include the Dennis Point Cafe in Pubnico, the traditional fare of the Red Cap Motel, and Ye Olde Argyler Lodge.

Each week in season, there’s also the Farmer’s & Artisanal Market in Tusket!

Bon Temps is located in the Municipality of the District of Argyle, Nova Scotia, home to the Pubnicos, Tusket, Wedgeport, and other Acadian communities. Pubnico was first settled in the mid 17th century.

Give a gastronomic gift! Nova Scotia Seafood Cooking School

Trout Point Lodge has announced 2013 dates for the Nova Scotia Seafood Cooking School. The 3 day, 2-night all inclusive programs will be held May 17-19, 2013, and September 27-29, 2013.

Offered every year since 2000, the cooking school experience covers all aspects of seafood cookery, from quality seafood selection to sustainability issues, and from cold smoking you own salmon to hands-on classes in the Trout Point Lodge kitchen.

The Nova Scotia Seafood Cooking School also makes a great gift for the holidays! Gift Certificates can be purchased online.

2 great choices available from Cristall Wine Merchants

Cristall Wine Merchants in the Sunnyside Mall, Bedford, carries two red wines from Mossback in California, including a 2009 Chalk Hill Cabernet Sauvignon and a 2010 Russian River Valley Pinot Noir (both $25.90).

The Cab wins out, well-structured with stone fruit, chocolate, and leather notes; tannins are firm and ripe–this is well worth drinking now but will hold up in the cellar for several years as well.

The Pinot follows close behind, and is once again well-rounded and very drinkable, perfect with lamb, trout, or salmon. There’s excellent blackberry and cherry flavours, without being too jammy.

Trout Point Lodge and other top Nova Scotia restaurants have both featured on their lists.

Trout Point Lodge opens year-round, including exceptional dining

Trout Point Lodge in Yarmouth County, Nova Scotia, will remain open year-round in 2012-13 says Chef/Proprietor Vaughan Perret. For the late Fall, Winter, and early Spring period, the Lodge will serve 3-course supper in place of the elaborate 5-course dinners served during the primary tourism season . . . but quality will not suffer. Half Board (breakfast & dinner) will cost $144/couple.

Room rates are also a great value, with spacious main lodge rooms with river views now starting at $139/night. Rates do not include service and tax.

A range of activities remains available, including the longtime guest favourite: a riverside wood-fired hot tub. The Lodge also plans to add themed wine tastings on weekends.

The Lodge recently celebrated receiving 5 stars in the Inn category from the national accommodation rating agency, Canada Select. The Lodge had 4 1/2 stars for the previous 12 years.

Don’t miss the Canadian Chefs’ Congress, Grande Pre, Nova Scotia

The Canadian Chefs’ Congress, September 17-18, 2012, connects chefs to our land, in solidarity with farmers, fishers, gardeners, foragers and all artisanal food producers. It is a biennial gathering of chefs from across our country that reinforces the passion and integrity of the Canadian food culture. Canadian Chefs’ Congress connects chefs to our land, in solidarity with farmers, fishers, gardeners, foragers and all artisanal food producers. It is a biennial gathering of chefs from across our country that reinforces the passion and integrity of the Canadian food culture.

President MICHAEL STADTLÄNDER says:

This coming September 16-18, 2012, the third congress will take place in Nova Scotia at the Land of Evangeline Campground in Grand Pré near Wolfville and will be organized at the provincial level by a committee led by Chef Craig Flinn of Chives Canadian Bistro in Halifax. The National Steering Committee will work collaboratively with the provincial committee. This congress will focus on the importance and struggle of the family farm in Canada and the rich culinary history and influence of Acadian culture in Canada and the world.

A featured event is on Acadian/Cajun cuisine.

Trout Point Lodge Chef/Proprietors Vaughn Perret and Charles Leary will participate in the panel on Acadian/Cajun cuisine at the Canadian Chefs’ Congress, September 18, 2012, in Grande Pre, Nova Scotia. Paul Kennedy, host of CBC Radio’s popular Ideas program, will moderate the discussion of how an Acadian food culture based in Atlantic Canada was transplanted to the Mississippi Delta, and transformed into trendy Cajun cooking. Perret & Leary, who operated Chicory Farm and New Orleans’ Chicory Farm Cafe before moving to Nova Scotia, are co-authors of The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia. They have served as the Lodge’s chefs as well as cooking school instructors since 2000.

Perret & Leary will share the stage with Stephen Stryjewski, Chef/Owner , Cochon, New Orleans, Louisiana, and Karen Mersereau, Chef/Owner, Hotel Paulin, Caraquet, New Brunswick.

Trout Point Lodge showcases new menus

In 2012, Trout Point Lodge placed its new Chez la Tousquet dinner venue into full operation, with white table cloths contrasting with painted wood panelling and a handcut red sandstone fireplace, views of the river. A hewn hemlock bar rests atop wine racks. Riedel crystal stemware and fine flatware complete the picture. Guests can now enjoy several possible dining spots at the Lodge for an expanded 4-course fixed menu with options . . .

June 22

Spanish Mojama w/ Breviro caviar
choice of soups: Black Eyed Pea w/ shrimp or Roasted Yellow Squash w/ mussels
Fennel & Tangerine Salad
choice of main dishes: Homemade Fettuccine with Wild Mushroom Sauce or Fresh Local Hadock w/ Dill & Sesame
Choice of desserts, including Homemade Chocolate & Caramel Ice Creams with Merengue, Chocolate Gourmandise, Raspberry-Rhubarb Custard Tart, or Vanilla Bean Creme Brulee

July 7

choice of amuse bouche: Grilled King Oyster Mushrooms marinated w/ White Wine or Homemade Gravlox w/ Homemade Creme Fraiche
choice of soup: Oxtail Soup or Eggplant & Pepper Soup w/ Coconut
Greens from the Garden w/ Tarragon Vinaigrette
choice of main dishes: Grilled Local Swordfish (harpoon) w/ Sage Beurre Noisette or Homemade Porcini Ravioli
Choice of Desserts

August 2

House Smoked Sturgeon w/ Acadian Sturgeon Caviar
choice of soups: Black Eyed Pea Soup w/ Cabbage & Leak or Wild Mushroom Soup
Mixed Green Salad from the Gardens
choice of main dishes: Local Scallops Ravigote w/ Lobster & Chanterelles or Homemade Squid Ink Spaghetti alla Arrabiata
Choice of Desserts, including Lemon Curd Tart w/ Vanilla Ice Cream or Homemade Passion Fruit Sorbet

September 3

Charred Trout Point Grape Leaves stuffed with Beef & Lemongrass
choice of soups: Creole Red Bean Soup w/ Coconut & Pork or Carrot & Ginger Soup w/ Shrimp
Baby Spinach Salad w/ Homemade Yoghurt Dill Dressing & Lamb Confit
choice of main dishes: Rainbow Trout Almandine w/ Leek & Potato Mash or Handcut Paparadelli w/ Sun Dried Tomato Pesto
Choice of desserts, including Blueberry White Chocolate Bread Pudding or Pear Tart w/ Maple Glaze

Trout Point’s 180 selection wine list includes selections from $29 to $1245, with strengths in French and Spanish wines. Trout Point has just recently joined Small Luxury Hotels of the World.  www.troutpoint.com