The Trout Point Cooking & Wine School: Learning About Food, Cooking, & Ingredients
Special Food Learning Vacations at Trout Point Lodge
Amidst the Acadian Shores Region, Nova Scotia
Home to North America's Best and Freshest Seafood
Amidst the Acadian Shores Region, Nova Scotia
Home to North America's Best and Freshest Seafood
RATED TOP 10 FOODIE GETAWAYS WORLDWIDE BY DEPARTURES, NO. 2 CULINARY VACATION DESTINATION IN THE WORLD BY CONDE NAST and WORLD'S TOP 10 HOTEL CULINARY SCHOOLS BY FOX NEWS
The Trout Point Cooking & Wine School offers hourly classes on most days May to November. Reservations are required (non-Trout Point guests please call 902-761-2142). Topics vary by the day.
Trout Point Lodge hosts summer and fall culinary vacations combining luxurious accommodation, gourmet meals, hands-on culinary instruction, and visits to Nova Scotia seafood destinations. Chefs Charles L. Leary, and Vaughn J. Perret organize and teach all Culinary & Cooking Vacations. They are the authors of the critically acclaimed Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia (Random House) and contributors to 85 Inspirational Chefs and Chefs at Home. These instructors specialize in seafood cookery and wild foods in the tradition of the French New World, covering Creole, Acadian, and Cajun styles along with the fundamentals of choosing, storing, and cooking seafood. They also excel at Mediterranean cuisine, having taught at the Mediterranean Cooking School in Spain and leading cookery tours of Istanbul, Turkey.
Don't forget you can also liven up your next team or group event and entice everyone to cook, sizzle, flambé, chat, laugh and have fun with group cooking classes and spirited field trips. Trout Point's cooking classes will be remembered and talked about for years. Team cooking is a fantastic team building event
- 2 night, 3-day seafood culinary vacations: SOLD OUT FOR 2017
- Wine education & tastings
- Daily cooking classes in the Monogram kitchen
The Trout Point Cooking & Wine School offers hourly classes on most days May to November. Reservations are required (non-Trout Point guests please call 902-761-2142). Topics vary by the day.
Trout Point Lodge hosts summer and fall culinary vacations combining luxurious accommodation, gourmet meals, hands-on culinary instruction, and visits to Nova Scotia seafood destinations. Chefs Charles L. Leary, and Vaughn J. Perret organize and teach all Culinary & Cooking Vacations. They are the authors of the critically acclaimed Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia (Random House) and contributors to 85 Inspirational Chefs and Chefs at Home. These instructors specialize in seafood cookery and wild foods in the tradition of the French New World, covering Creole, Acadian, and Cajun styles along with the fundamentals of choosing, storing, and cooking seafood. They also excel at Mediterranean cuisine, having taught at the Mediterranean Cooking School in Spain and leading cookery tours of Istanbul, Turkey.
Don't forget you can also liven up your next team or group event and entice everyone to cook, sizzle, flambé, chat, laugh and have fun with group cooking classes and spirited field trips. Trout Point's cooking classes will be remembered and talked about for years. Team cooking is a fantastic team building event
A new feature is hourly classes on wild food foraging, smoking & curing seafood, wine & food pairing, and Creole/Cajun cookery available to Trout Point Lodge guests.
"A GE Monogram Cooking School"
"Top 10 hotel culinary schools," Gayot.com: the guide to the good life
"World's top foodie getaways" Departures
"Best Weekend Cooking Classes" Esquire
"Culinary getaways are tasting success" USA TODAY
"Live your foodie fantasies with these 10 terrific culinary vacations" Bon Appetit
The 10 "most palatial, intriguing and gourmet journeys on offer" NBPulse
World's Best Culinary Trips: Top 10, ForbesTraveler
"They come for the seafood" Globe & Mail
"Gourmet Traveling, North American Style," Peter Greenburg
Global Culinary School, concierge.com/Condé-Nast
"A Touch of Class" Food & Travel
"A Refuge in Acadia" Food & Wine
"A GE Monogram Cooking School"
"Top 10 hotel culinary schools," Gayot.com: the guide to the good life
"World's top foodie getaways" Departures
"Best Weekend Cooking Classes" Esquire
"Culinary getaways are tasting success" USA TODAY
"Live your foodie fantasies with these 10 terrific culinary vacations" Bon Appetit
The 10 "most palatial, intriguing and gourmet journeys on offer" NBPulse
World's Best Culinary Trips: Top 10, ForbesTraveler
"They come for the seafood" Globe & Mail
"Gourmet Traveling, North American Style," Peter Greenburg
Global Culinary School, concierge.com/Condé-Nast
"A Touch of Class" Food & Travel
"A Refuge in Acadia" Food & Wine
Here's how some critics have described the Seafood Culinary Vacation at Trout Point:
"This weekend's theme — seafood — focuses on Nova Scotia bounty such as salmon, mussels, oysters and lobsters (whose rock-bottom $4-$5-a-pound price locally astounds visitors). 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
"This weekend's theme — seafood — focuses on Nova Scotia bounty such as salmon, mussels, oysters and lobsters (whose rock-bottom $4-$5-a-pound price locally astounds visitors). 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
