Cooking Classes & Culinary Vacations
in Cheeses & Cheesemaking, Seafood, and Hot & Cold Smoking and Curing
Summer and Fall, 2010
2010 Dates & More Information: Click Here
Trout Point Lodge offers the 11th season of the Nova Scotia Seafood Cooking School. Classes for 2010 include Seafood Cookery and Mediterranean Cuisine, with an emphasis on seafood and Mediterranean culinary techniques. For the fifth 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:
"ten terrific culinary vacations" Bon Appetit (December, 2008)
"World's best culinary trips" ForbesTraveler (April, 2008)
"They come for the seafood" Globe & Mail (September, 2007)
"Gourmet traveling North American style" Peter Greenburg (September, 2007)
"Global Culinary School" concierge.com/Conde-Nast (May, 2007)
"A touch of class" Food & Travel (April, 2007)
A typical weekend schedule for the
Nova Scotia Seafood Cooking School:
Friday:
Classes begin around 3:30/4 p.m.
Introduction to Trout Point, Participants, and Instructors
Introduction to Seafood Quality & Freshness
Cocktail/Wine Reception in the Great Room
7:30 p.m. Dinner as a Group
Saturday:
8 a.m. Breakfast.
9:30 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
6:30 p.m. Wine tasting: wines & seafood
7:30 p.m. Dinner
Sunday
8-9:30 a.m. Breakfast
10:30 -12:30
Simple and elegant seafood dishes
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
