The final session of the Nova Scotia Seafood Cooking School wraps up today, with 13 participants from Amherst, Nova Scotia to Yellow Knife and Apalachicola, Florida. The 3-day, 2-night programs have been offered several times a year since July 4, 2000, the day Trout Point Lodge opened for business.
During the weekend, guests stay at the Lodge and learn about everything from how to select quality seafood to how to make cold smoked salmon. Field trips include visits to the Eel Lake Oyster Farm and SeaKist Lobster. Classes include demonstrations and hands-on cookery.