* Culinary classes are currently suspended and not available because of Covid*
The Trout Point Culinary School: Learning About Food, Cooking & Ingredients
Special Food Learning Vacations Amidst the Acadian Shores Region
World's Top 10 Culinary Schools, Fox News
Top 10 Foodie Getaways Worldwide, DEPARTURES
#2 Culinary Vacation Destination in the World, Conde Nast
Best Hotel Culinary Schools in the World, Gayot.com
Best Weekend Cooking Classes, ESQUIRE
The Trout Point Culinary School: Learning About Food, Cooking & Ingredients
Special Food Learning Vacations Amidst the Acadian Shores Region
World's Top 10 Culinary Schools, Fox News
Top 10 Foodie Getaways Worldwide, DEPARTURES
#2 Culinary Vacation Destination in the World, Conde Nast
Best Hotel Culinary Schools in the World, Gayot.com
Best Weekend Cooking Classes, ESQUIRE
Trout Point Lodge offers interactive, hands-on cooking classes on most days. Led by our Executive Chef and his team, and held in either the Main Lodge kitchen or our Beaver Hall kitchen, cooking classes allow beginners and experts alike to hone their skills and learn new techniques from our Award-winning culinary team, all in a relaxed and informal setting perfect for individuals, couples and small groups.
Class topics vary and we are usually able to accommodate specific requests. Gourmet lobster culinary class (only available with our Cook, Wine and Dine package which is temporarily unavailable due to Covid-19), acadian cuisine and dessert-making with our Pasty Chef are among the most popular classes available.
Best of all, at the end of every class guests can enjoy the fruits of their efforts and share their creations with fellow classmates and the Trout Point Lodge Team.
Reservations are required. Please contact 902-761-2142 or info@troutpoint.com for more information.
Class topics vary and we are usually able to accommodate specific requests. Gourmet lobster culinary class (only available with our Cook, Wine and Dine package which is temporarily unavailable due to Covid-19), acadian cuisine and dessert-making with our Pasty Chef are among the most popular classes available.
Best of all, at the end of every class guests can enjoy the fruits of their efforts and share their creations with fellow classmates and the Trout Point Lodge Team.
Reservations are required. Please contact 902-761-2142 or info@troutpoint.com for more information.
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"This weekend's theme — seafood — focuses on Nova Scotia bounty such as salmon, mussels, oysters and lobsters. Before school begins, participants settle into the white spruce lodge's log-walled rustic-elegant suites and adjoining cottages. The eight lodge suites have no room keys or TVs, furnishings carved from local trees and views of the glistening Tusket River. Many have fireplaces or wood stoves. There's no cellphone coverage, and Wi-Fi only in limited areas, which forces Type A's to move lower down the alphabet." Kitty Bean Yancey, USA Today
"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
"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
