The Seafood Cookery Cookery course focuses on the use of different fish and shellfish, including selection & freshness, various cooking techniques, making ceviche, and home smoking methods. It also exposes participants to Mediterranean, Creole, Acadian French, and Cajun cooking styles. During the class the instructors and students will together create seafood-based meals, from appetizers and soups to entrees, breads, and desserts. This unique cooking vacation will introduce participants to the culture and history of French New World cuisines as well as the principles of Mediterranean Cuisine, including the cooking and culture of the Mediterranean region and southern Spain, where the instructors have perfected techniques and recipes at the Granada Cooking School in Granada. Dishes and techniques may include making couscous, paella, stuffed mussels, and seafood grilling.

The Nova ScotiaCanada to receive international recognition for its sustainability, with the award of a Three Star rating from the UK-based Sustainable Restaurant Association (SRA). The SRA conducts an independent assessment based on a questionnaire and follow up evaluation.

The SRA’s assessors were impressed with the exceptional level of sustainability standards across the board at the Lodge, particularly its social and environmental policies, They awarded it the highest possible rating – Three Stars. Trout Point previously had a Two Star rating, but made improvements in supply chain during the 2013 season that resulted in this favourable re-assessment.

The award reflects its commitment to using local, organic, and ethically sourced produce and making substantial efforts to reduce its environmental footprint. “The highest score was achieved in Sustainable Fish where an emphasis on local