By Kat Tancock
At the southern end of Nova Scotia in Yarmouth County, a three-hour drive from Halifax, Trout Point Lodge might seem like it’s at the end of the world—and that’s kind of the point. With water views from every room, the rustic-chic Relais & Châteaux property is designed for relaxation.
But with activities like kayaking, wilderness safaris, hiking and mountain biking, you can earn your dinner, too, from a kitchen specializing in Atlantic Acadian cuisine: locally inspired meals that highlight sustainable seafood, foraged ingredients and produce from the extensive on-site garden.
If that gets you salivating, you might want to make cuisine the theme of your visit and sign up for a culinary vacation. The Trout Point Cooking & Wine School offers travellers the chance to take classes in cheeses and cheese making, smoking and curing, wine pairing and seafood. Learn about seafood quality and freshness, sustainable seafood issues, non-heat cooking techniques, and how to prepare some simple recipes as well as Acadian specialties like pâte à la rapure (rappie pie). You can even head out to the coast on a field trip to visit oyster farms, lobster pounds and salt marshes. (See the 2012 courses here.)