Departures has selected Trout Point Lodge of Nova Scotia for its list of the world’s top 10 “Foodie Getaways.” The upscale publication of American Express Publishing, which also prints Food & Wine and Travel & Leisure magazines, selected 10 “ten culinary experiences worth planning a trip around.” The online article and slideshow by author Marnie Hanel can be viewed athttp://www.departures.com/luxury-lifestyle/global-foodie-getaways.
The article lists Trout Point’s Nova Scotia Seafood Cooking School, which has offered culinary vacations every year since 2000 alongside other food-related vacation experiences such as Chef Jean-Georges Vongerichten’s Master Course in New York City and Copenhagen’s Noma, rated 2011’s “World’s Best Restaurant” by San Pellegrino World’s 50 Best Restaurants awards.
The article says: “Jaunt to this Relais & Chateux hideaway three hours outside of Halifax to learn how to select and prepare seafood from water to table.” Trout Point is singled out for teaching specialty techniques, such as hot and cold smoking”as well as “take-home tips for your local fish market.” The cooking vacations consist of 2-night, 3-day all inclusive packages, including cooking instruction and field trips.
Trout Point Lodge offers 8 rooms, 2 suites, and 2 cottages on the banks of the Tusket River adjacent to the Tobeatic Wilderness Area. It is Nova Scotia’s only member of Relais & Chateaux and won the Parks Canada Sustainable Tourism Award in 2007. The National Geographic Society singled out Trout Point’s culinary programs for praise in its worldwide Geotourism Challenge: The Power of Place.
