$415 to forage in Cape Breton

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Posted September 10, 2013 by Vacay in Nova Scotia

Travel Deal for September 10, 2013

vicky vacay deal of the dayThere’s serving local food and then there is what you will find at the Chanterelle Inn. The Cape Breton Island standout is so devoted to sustainable produce and ingredients that its guests can enjoy eggs picked within 48 hours of being laid, as well as meat dishes that use free-range poultry, and delicacies featuring seafood brought into shore that day.

The inn also offers foraging tours of its grounds and the surrounding area with chef Bryan Picard, who trained last summer at one of Denmark’s famed Michelin-starred restaurants. Picard shows guests how to find fresh, flavourful ingredients in their backyards. It’s an education you will remember long after you depart this Nova Scotia gem.

The Fall Fungi Foray Package starts at $415 per person (based on double occupancy) and includes:

  • Two nights’ accommodation at the Chanterelle Inn and Cottages
  • Half-day foray into the forests surrounding the Chanterelle Inn
  • All foray activities and mycological identification materials
  • Introductory slide presentation to the mycology of Cape Breton and discussion with dinner on Friday night
  • Lunch on Saturday
  • Fixin’ the Fungi “hands on” culinary experience
  • Fungi Feast on Saturday night
  • Buffet breakfasts each morning

The remaining dates for this package are September 20 and 21. The inn is located at the start of the Cabot Trail near the town of Baddeck.

Vacay.ca Spotlights the Chanterelle Inn

Vacay.ca Food Travel Columnist Janine MacLean toured the Chanterelle Inn with chef Bryan Picard and was impressed by the property’s dedication to local food. The inn ranked No. 93 among the Vacay.ca Top Restaurants in Canada Guide for 2013.

MacLean writes: “Foraging is hip right now. The world’s best restaurants specialize in it and environmentally conscious diners now look for that magic word while reading through menus. The Chanterelle Inn has been ahead of that culinary curve and can boast that its staff members have been foraging for the restaurant ingredients since it opened in 2000. The inn’s namesake mushroom is especially sought after in the restaurant community — and is particularly pricey, unless you happen to live in an area where they grow naturally. And grow they do, at the edge of the forest that lines the Chanterelle Inn’s fields. Those golden gems are what brought us to this place, with the promise of being harvested and cooked up for our lunch.” 

Read more about “The Chanterelle Inn and Cape Breton Cuisine” 

To book the Fall Fungi Foray Package: Telephone owner Earlene Busch at 1-866-277-0577 (toll free).

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About the Author

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Vicky is the worldly publisher of Vacay.ca. Having graduated from McGill University in Montreal, she has set about building a talented team of travel experts to deliver to you words and images of the very best places to see and experience in Canada. Based in Yorkville in Toronto, Vicky regularly jet sets around Canada — be sure to catch up with her when she's in your part of the country.

 
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