Tides of culinary delights in New Brunswick
July 10th- 15th, 2017
New Brunswick’s food scene is thriving with chefs celebrating everything this Province has to offer. From the freshest of seafood to locally produced maple syrup to craft breweries and up and coming wineries, we are celebrating what is in our “own backyard”; and we are willing to share!
Day One: Monday, July 10
Arrive at Saint John Airport
Options:
Flight from Toronto: AC8948 departs at 17:00; arrives at 20:13
Flight from Montreal: AC8786 departs at 15:00; arrives at 17:40
Travel the short distance to the town of Rothesay where you will overnight. Located along the Kennebecasis River, Rothesay is a picturesque town that was developed first as a shipbuilding centre and later as a summer home community for Saint John's wealthy elite with the arrival of theEuropean and North American Railwayin 1853.
Dinner: Robertson Restaurant, Shadow Lawn Inn
Focusing primarily on a market driven, regional/seasonal cooking style, Chef Markian has been delighting locals and visitors since 2004. Originally from Montreal, he completed his training in Ottawa and received his Red Seal in 2002 after working in some of the city's most critically acclaimed restaurants. Chef Markian prides himself on using as many local ingredients and suppliers as possible. The Shadow Law Inn
Overnight: Shadow Lawn Inn
Nearly a century and a half of charm and hospitality awaits you at Shadow Lawn Inn. Full-service amenities, award-winning cuisine, restful accommodations in newly renovated rooms, peaceful seclusion and friendly staff will make your stay truly memorable.
Day Two: Tuesday, July 11
Very early departure for Kingston Peninsula. You will cross the picturesque Kennebecasis River aboard a cable ferry. Once on the Kingston Peninsula you will head to the Acadian Sturgeon and Caviar location for the early morning trip on the river.
Sustainable Sturgeon and Caviar Safari
Acadian Sturgeon and Caviar is run by the King of Caviar, Cornel Ceapa, and his wife Dorina who came to New Brunswick from Romania. The caviar is produced by both harvested and wild shortnose sturgeon and each morning Cornel ventures out to check the nets. This morning, you will join him for educational commercial and scientific fishing. Flip a coin to determine who gets to ride in Cornel’s boat for an up-close and personal encounter with the sturgeon that will share space with you during testing. Once the nets are checked, it’s back on land for a farm tour and – best of all – caviar and sturgeon tasting. Please see picture of boat loaded with sturgeon.
Picnic lunch at Dunhams Run Estate Winery followed by a tour:
Dunhams Run Estate Winery
Located in a beautiful setting on the St. John River, this state-of-the-art winery specializes in handcrafted premium wines made with organically grown grapes. Learn about the winery’s geothermal heating and cooling system or the distinct handcrafted methods that produce such exceptional flavour. The 9-ha (22-acre) vineyard is surrounded by 3.6 ha (9 acres) of grapes, hops and fantastic vistas – the ideal location for an afternoon of wine tasting and relaxing! Dunhams Run Estate Winery
Travel to City of Saint John
Saint John, Canada’s oldest incorporated city, is also the only city on the beautiful Bay of Fundy. There is simply no other place in the Maritimes where the urban charms of a vibrant, historic city nestle up against the grand, natural allure of this world-famous bay.
Dinner: East Coast Bistro
East Coat Bistro is located in downtown Saint John serving maritime cuisine focusing on locally sourced seasonal ingredients. Chefs Tim Muehlbauer and Kim Steele are passionate about cooking and pride themselves in making all our products from scratch in-house. Tonight’s dinner is “chef’s choice”: a sampling of all things good on (and off) their menu.
Hopscotch Whisky Bar
Newly opened in 2016, Hopscotch is Saint John’s first and only whisky bar, catering to connoisseurs and the curious alike. This intimate space is unique and original, with less than 700 sq feet in total spread amongst the 3 floors. Hopscotch provides an impressive selection of whiskys, spirits, premium beers, wines and fresh cocktails. What will you choose?
Overnight: Hilton Saint John
Located along the harbour, the Saint John Hilton is perfectly situated to stroll along the waterfront to the many shops, restaurants, and bars.
Day Three: Wednesday, July 12
Light breakfast followed by a stroll to the Saint John City Market – a short walk from your hotel
Saint John City Market
Open 6 days a week, this wonderful old building contains country vendors and greengrocers, butchers and fish stalls, cafés, souvenirs and craftspeople. This is the oldest market in North America. It was built in 1876, and withstood the Great Fire of 1877 that burned much of the city around it. It’s kind of like a grand old ship that just keeps sailing through the years. In fact, if you look up while you’re there, you’ll notice the distinctive rafters. They resemble the inverted hull of a ship! Respecting your various tastes, we will give you time to explore on your own. Saint John City Market
Uncorked
Uncorked Tours’ mission is to bring the flavour of New Brunswick to the public one glass at a time. Saint John Uncorked continues to be one of the most popular ways to discover Canada's first incorporated city.This morning, we will sip and nibble our way through Uptown learning about the impressive wine and beer heritage of the province.
Lunch at Port City Royal
Less than one year after its opening, Port City Royal ranked second in enRoute’s top 10 restaurants in Canada – 2015. Chef/Owner Jakob Lutes brings fresh, local Maritime cuisine to the forefront of all of their dishes with things like a Brayon favourite, ploye, crispy haddock, beet salad and a hodgepodge of newpotatoes, carrots, peas, string beans and fiddleheads.
This time of year (July), mixologist Eric Scouten will be heavily involved in producing cocktails from some of the wild edibles that they forage from the forests of New Brunswick. Some of their classic summer cocktails will also be making a return with a distinct “Tiki” influence. Eric’s influences come from a childhood filled with foraging in the woods with his family and a connection to local farmers. He loves taking the concept of a drink and making it his own by experimenting with techniques acquired by working in the food and beverage industry for the last 15 years.
Depart afternoon for Saint Andrews
Saint Andrews, or St. Andrews by-the-Sea as it is often called, has long been one of New Brunswick's premier vacation destinations. With status as a National Historic District, one of the oldest and loveliest in the Maritimes, Saint Andrews is a treasure trove of beautiful architecture, unparalleled scenery and rich marine life.
Free time options in Saint Andrews:
· Shop in the historic downtown to find that unique treasure made by local artisans.
Note: In 2016, the Canadian Institute of Planners awarded the prestigious Great Street designation to the town's historic Water Street, stating that "it has been the heart and soul of commercial and community life in St. Andrews by-the-Sea for over 200 years – the focal point for its 1,800 residents and 80,000 annual visitors."
· Pick up a map at the Visitor Information Centre and explore the historic town plat to see houses that were barged across the bay from Castine, Maine, and then rebuilt here in Saint Andrews by the United Empire Loyalists in 1783.
· Explore the natural history of beautiful Passamaquoddy Bay and the surrounding area on a high-end mountain bike. The guides have some fun with riders and put you in kilts to get into the spirit of Saint Andrews. Ripple Fitness
· Rest and relaxation on the porch at The Algonquin Resort
Dinner: Lobster Boil with Executive Chef Ron Kneabone, The Algonquin Resort
Executive Chef, Ron Kneabone spent 10 years in France perfecting his craft in Michelin three-star restaurants and farm to table operations in Alsace before returning to Canada. He is a Taste of Canada gold and silver medal winner. His team smokes its own salmon, uses honey harvested from onsite hives and serves edible flowers from the rooftop herb garden.
The Algonquin’s lobster, mussels and halibut are caught by the town’s fishermen who dock just six blocks away and sausages are sourced from a butcher two towns over and Atlantic beef and New Brunswick pork along with produce are sourced from nearby farmers. This evening will be a “traditional” lobster boil at Katy’s Cove, the private swimming beach for the Algonquin Resort that first opened to guests in 1907. The sheltered sandy beach offers a fantastic vista of the Passamaquoddy Bay.
Overnight: The Algonquin Resort (3-night stay)
The Algonquin is one of Canada’s most luxurious and legendary resorts. Rich in history, meticulously restored to its original splendour, and complete with every modern comfort you could desire, this year-round destination truly offers the best of the past with contemporary amenities.The iconic building and its grounds are an oasis. Elegant guest rooms, contemporary dining, indoor and outdoor pools, waterslide, a pampering spa, private beach, manicured gardens, and cocktails on our historic veranda add up to a vacation to savour and remember. Venture off resort grounds and discover an entirely new escape. The Algonquin Resort
Day Four: Thursday, July 13
Breakfast at leisure
Whale watching with Fundy Tide Runners Whale Watching and Nature Tours
Experience the awe of being in the presence of some of the largest mammals on earth. Visit whale feeding grounds to see Minke, Finback or Humpback whales surfacing close to the 25-foot Zodiac Hurricane, steered by your experienced captain. On your way, you see porpoises, seals, and bald eagles as you enjoy the rugged beauty of the West Isles.
Lunch in Saint Andrews: The Garden Café, The Gables, The Station on King, Niger Reef Tea House, Clam Digger or other
Kingsbrae Garden
Kingsbrae Garden is a multi-award winning 27-acre horticultural masterpiece. This stunning garden celebrates Saint Andrews’ heritage of fine gardens with its use of old and new gardening styles. There are over 50,000 perennials in themed gardens, ponds, streams, old-growth Acadian forest, various animals and birds. It is also the home to dozens of remarkable sculptures, a stunning art studio, and interactive art classes.
Pinot and Palette Experience
Savour wine and cheese with step-by-step instruction on how to paint your own masterpiece with instructor Geoff Slater; a New Brunswick artist best known for his line paintings; images that are created using one continuous line. Geoff is also a muralist who has painted everything from garage doors and the sides of buildings to water towers and steel buoys.
Dinner: Savour in the Garden
Chef Alex Haun started his culinary career by the age of 13, working at the Garden Café located at Kingsbrae Garden in his hometown of Saint Andrews. While enrolled at the Culinary Institute of Canada he was an active member on Culinary Team Canada and was awarded 12 culinary Gold medals. Chef Alex opened his first restaurant, Savour, in 2009, at the age of 22. In 2013, he moved Savour to Kingsbrae Garden to create Savour in the Garden. Here, he uses his skills to create monthly Tasting Menus using fresh and local ingredients, minding his environmental footprint by using items from his own farm and other local suppliers around New Brunswick.
Overnight: The Algonquin Resort
Day Five: Friday, July 14
Breakfast at leisure
Morning foraging with Chef Chris Aerni of Rossmount Inn
Originally from Switzerland, Chef Chris Aerni travelled and worked in various restaurants and hotels from Australia to Toronto. In 2001, he and his wife purchased the Rossmount Inn in Saint Andrews, an 87-acre estate set between the forest and the sea including an 18-room country inn and restaurant. While fulfilling his chef’s dream and culinary vision, the restaurant at the Rossmount Inn has gained a wonderful reputation for its creative, market-fresh cuisine honoring local ingredients and the people who produce them.
This morning, you will have the pleasure of foraging with Chris as he shares his passion and knowledge of the area. Climb Chamcook Mountain to forage for mushrooms, venture nearby to pick goose-tongue greens, and dig deep into the mud after the much-sought-after clam.
Lunch to follow in Saint Andrews: The Garden Café, The Gables, The Station on King, Niger Reef Tea House, Clam Digger or other
Afternoon: free time; options will be available from afternoon of day three as well
Dinner: Rossmount Inn
The Inn, a 3-storey manor house is part of an 87-acre estate set between the forest and the sea. It includes Chamcook Mountain, the highest point in the Passamaquoddy Bay area with breathtaking vistas over the Bay, Chamcook Lake, St. Croix River and the coast of Maine. The restaurant at the Rossmount Inn has gained a wonderful reputation around town and throughout the Maritimes for its creative, market fresh cuisine honoring local ingredients and the people who produce them.
Rossmount Inn
Overnight: The Algonquin Resort
Day Six: Saturday, July 15
Breakfast at leisure
Ministers Island, Provincial Heritage Place