Nova Scotia cooking school introduces new get-aways: Sephardic, wines, smoking & more

Trout Point Lodge, home of the annual Nova Scotia Seafood Cooking School, announces new cooking and wine programs for the 2007 season.

There will be three wine seminars in May and June including an introduction to wine appreciation, the wines of Bordeaux, and the wines of Spain. In June, instructors Vaughn Perret & Charles Leary will offer a unique 3-day course on Sephardic cuisine, which will also place emphasis on fish cookery. Sephardic refers to the Jewish culture of the Mediterranean and of southern Spain in particular. Leary & Perret also teach at the Mediterranan Cooking School in Granada.

A course on smoking & curing of meats and seafood along with another program focused on cheesemaking and cheese appreciation in September round out the list of new offerings. Trout Point will continue to offer the popular seafood-focused program with two dates this year, in July and September.

All programs occur on weekends and include 2 nights at the luxurious Trout Point Lodge, all meals, cooking or wine instruction, and, for the wine seminars, wine tastings. Cost ranges from $675 to $799 per person (double occupancy).

The Nova Scotia Seafood Cooking School has received recommendations from Food & Wine, Canadian Geographic, Food & Travel magazine, and the national CTV network. It began its first course in July, 2000.

Full schedule and other information can be found at www.acadianfarm.com

The Trout Point Lodge web site is www.troutpoint.com