| Fresh Food | Truffles, Charles Back, Trout Point |
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| Fresh Food | Truffles, Charles Back, Trout Point |
Subscribe to Gremolata * Contact Gremolata * Gremolata Books * Past Updates * About Gremolata * Ontario Wine Agents | ||
| Gremolata Regulars | Gourmet Media: Trout Point Lodge Cookbook | |
 "Sea Bean and Mussel Salad", "Bullrush Blinis topped with Salmon, Creme Fraiche, and Beluga Caviar", and "Finnan Haddie Jambalaya" are just three of the slightly weird but delicious dishes featured in what's arguably the most interesting Canadian culinary volumes ever published: The Trout Point Lodge Cookbook. Trout Point Lodge is an inn and cooking school in the Tobeatic Wilderness near Yarmouth, Nova Scotia. The authors and inn keepers are the triumvirate of Daniel Abel, Charles Leary and Vaughn Perret, who had great success with the Chicory farm, near New Orleans, in the 1990's. Trout Point is their attempt to get back to the roots of Cajun cooking in Acadia, and part of a family of gourmet destinations including the Inn at Coyote Mountain in Costa Rica and the Granada Cooking School in Spain. Even if this premise seems a little dodgy (Nova Scotian Cajun?), it doesn't matter, since rural Nova Scotia brims with fresh interesting and wild foods, and it's a pleasure to all of this presented in a wonderfully slick book full of colour photos and tasty looking recipes. Gremolata applauds the idea of regionally based Canadian cuisine and hopes these Southern gentlemen have started a Canuck trend. If they have, they've done Canada a great gastronomic favour. Trout Point Lodge Links: Trout Point Lodge: http://www.troutpoint.com Cooking with Bullrushes: http://www.rivernen.ca/plant_33.htm Granada Cooking School: http://www.alhambratravel.com/
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In memory of Canada's first multi-media gourmand, Gremolata presents the following quote from Pierre and Janet Berton's Canadian Food Guide (M&S, 1974), sadly out of print. "As the decades rolled on Canadian railway dining became known the world over, for it was without superior to any other. The mounds of crackling crisp Canadian bacon, the evenly grilled Calgary sirloins, the plum, pink spring lamb chops, the succulent goldeyes with their melting pat of parsley butter, the juicy lake fish, slightly charred, the Oka and cheddar cheese and the hot seasonal blueberry pies - all these came to be associated almost exclusively with our transcontinental train service. It is perhaps no too much to say that, if there is a distinctly Canadian style of cuisine, it is this; and not too surprising that in an artificial nation bound together by bands of steel, it should spring from our dining cars." | |
Copyright © Gremolata Media Group Inc. 2004.
