Food and Travel Guide
Lobster chowder
This is the way lobster chowder was made in Lockeport when I was growing up there, the son and grandson of fishermen.
Lobster Ravioli
Chef Tracy Wallace says this is one of the most popular dishes at Panorama Restaurant at Cabot Links in Inverness, Cape Breton.
Carrot Cake Custard
Pastry chef Michelle LeBlanc loves to cook up sweet treats with locally sourced and harvested ingredients at Chinched Bistro, which she co-owns with her husband and business partner chef Shaun Hussey.
Butter Poached PEI Lobster
Chefs Maxine Delaney and chef Trisha Gordon, from The Pearl Restaurant in North Rustico, PEI, developed this recipe for A Taste of the North Shore, a signature Fall Flavours event.
Cold Marinated Herring
Chef Chris Aerni of the Rossmount Inn in St. Andrews, NB, says this dish is ideal if served as an appetizer or antipasti.
- Time 24–36 hours
Atlantic Seafood Chowder
Although claimed to be an invention of the New England settlers, there is a strong possibility that chowders were first made by the French at Port Royal...
Scallops in the Flavours of Îles de la Madeleine
This recipe makes use of the whole, fresh scallop rather than just the meaty muscle.
