Trout Point Lodge of Nova Scotia announces new culinary vacation programs

Trout Point Lodge will suplement the Nova Scotia Seafood Cooking School program, offered every year since 2000, with various new food & wine learning vacation offerings starting in May, 2007.

New 3-day, 2-night vacations include 3 different wine seminars, a cheese master class, and a course on smoking & curing of meats and seafood. The cost for these all-inclusive programs varies between $699 and $799 per person, including double-occupancy accommodation in the luxurious Great Lodge, all meals, and culinary instruction.

Trout Point Lodge opened in 2000 as one of Atlantic Canada's premiere destinations, and has been called the « south coast's finest small resort property » by Frommer's guide. Trout Point is located adjacent to the Tobeatic Wilderness Area in Yarmouth County, Nova Scotia.

The properietors, Vaughn Perret, Charles Leary, and Daniel Abel also own and operate the Inn at Coyote Mountain of Costa Rica, and the Mediterranean Cooking & Wine School in Spain. The Inn at Coyote Mountain was just chosen for inclusion in Travel & Leisure magazine's The Best of 2007: The World's Greatest Hotels, Resorts, and Spas. The trio is also the author of The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia published by Random House.

The Nova Scotia Seafood Cooking School, a three-day vacation program focusing on Creole and Cajun styles of seafood cookery will still be offered in the summer and fall.