Cooking Classes & Culinary Vacations
in Seafood, Cheeses & Cheesemaking, Wine Pairing, and Hot & Cold Smoking and Curing
Spring and Fall, 2012
2012 Dates & More Information: Click Here
The cooking school also excels at customized programs for groups of 6 or more, whether it's a friends getaway or a team building exercise! Give the gift of a cooking vacation, too. Recommended by Wine Access magazine among the best gifts for foodies in 2011! Gift certificate orders can be made online here.
Trout Point Lodge offers the 13th season of the Nova Scotia Seafood Cooking School . Classes for 2012 include Seafood Cookery and Mediterranean Cuisine, with an emphasis on seafood and Mediterranean culinary techniques. For the sixth year, Trout Point will also offer its Cheeses & Cheesemaking Master Class .
Among the most acclaimed cooking schools in North America, the Trout Point Cooking & Wine School has recently garnered top recommendations from:
"Culinary getaways are tasting success," USAToday
"world's top 10 foodie getaways," Departures
Every Day with Rachel Ray
"ten terrific culinary vacations" Bon Appetit
"World's best culinary trips" ForbesTraveler
"They come for the seafood" Globe & Mail
"Gourmet traveling North American style" Peter Greenburg
"Global Culinary School" concierge.com/Conde-Nast
"A touch of class" Food & Travel
A typical weekend schedule for the
Nova Scotia Seafood Cooking School:
Friday:
Classes begin around 4 p.m.
Introduction to Trout Point, Participants, and Instructors
Introduction to Seafood Quality & Freshness
& Sustainable Seafood issues
Cocktail/Wine Reception
7:30 p.m. Dinner as a Group
Saturday:
8 a.m. Breakfast.
9:15 a.m. Leave for field trip on the coast
1:30 p.m. Return for lunch at the Lodge
3: 30 p.m. Non-heat cooking techniques, including ceviche,
gravadlox, and cold smoking
4:30 p.m. Acadian French dish "pate a la rapure"
7:30 p.m. Dinner
Sunday
8-9:30 a.m. Breakfast
10:30 -12:30
Simple and elegant seafood dishes
& hands-on lunch preperation
1:00 p.m. Farewell lunch
"they take guests to oyster farms, salt marshes, and lobster pounds, and collect wild mussels, oysters, and the crisp salty sea vegetables known as sea beans."
Bon Appetit
