Issue link: http://read.canadatravelguides.ca/i/651528
TRAVEL GUIDE TO CANADA Madeleine restaurants, producers, visual artists and artisans join forces to host one-of-a-kind thematic gourmet evenings featuring the best the archipelago has to offer (www.tourismeilesdelamadeleine. com ). THE MARITIMES † BOUNTY OF THE SEA In New Brunswick, travellers can build their own trail to over 30 farmers' markets, restaurants and more via the website (www. tourismnewbrunswick.ca). There are tasty snacks hard to fi nd anywhere else, like dulse—a salty sea treat—and hearty Acadian dishes. Visitors to Acadian Sturgeon and Caviar will meet owner Dr. Cornel Ceapa (a PhD in sturgeon biology) who raises sturgeon to sell around the world, with a retail store which sells caviar and smoked sturgeon ( www.acadian- sturgeon.com). Shediac Bay Cruises offers a unique cruise experience—participants pull lobster traps out of the ocean and learn about the crustacean from a knowledgeable local tour guide (www.lobstertales.ca/ index_en.html). The PEI Flavours trail guides people to the Island's distinct regions, each with its own culinary traditions, as well as to restaurants, farmers, fi shers and local markets (www.peiflavours.ca ). In a converted church "The Table" provides a hands-on culinary experience that teaches guests how to create authentic Island fl avours using local produce. Glasgow Glen Farms produces fi fteen varieties of Gouda cheese and two types of goat cheese ( www. glasgowglenfarm.ca ). In Fortune Bay long-time Islander Food Network Chef Michael Smith and his wife Chastity purchased his "alma mater," The Inn at Bay Fortune, and have transformed it into one of Canada's most exciting new culinary destinations ( www.innatbayfortune.com ). At the Fall Flavours Festival in September, visitors can join local hosts and pick potatoes, catch lobsters, try their luck at reeling in a bluefi n tuna or head off to Culinary Boot Camp (www.fallfl avours. ca ). The International Shellfi sh Festival includes shucking competitions using local Malpeque, one of the world's fi nest oysters; about ten million are harvested every year (www.peishellfi sh.com ). Newfoundland is known for its seafood and traditional dishes such as salt fi sh and brewis (made with hard tack or dry bread) and Jiggs dinner (boiled salted beef and vegetables). At remote and gorgeous Fogo Island Inn, talented Chef Murray McDonald serves up fresh caught crab, lobster and cod as well as his own creative versions of those beloved dishes of Newfoundlanders ( www.fogoislandinn.ca ). Taste of Nova Scotia showcases the best culinary experiences of the province. Their Chowder Trail features a passport to around 60 seafood chowders at eateries across the province (www.tasteofnova scotia.com ). The historic seaside village of Guysborough boasts the Authentic Seacoast Distilling Co., making Sea Fever Rum; the Rare Bird Craft Beers and Pub; and DesBarres Manor Inn with Chef Anna Nickerson who cooks halibut, haddock, lobster, crab and scallops all from local waters ( www.authenticseacoast.com ). THE NORTH † BOREAL WILD HARVESTS In the Yukon, Michele Genest and Beverley Gray have written the books The Boreal Gourmet and The Boreal Herbal, respectively, about what you can harvest in the Land of the Midnight Sun. At Gray's Aroma Borealis Herb Shop in Whitehorse, visitors can purchase the books or arrange to join her on a foraging outing ( www.aroma borealis.com). In the Northwest Territories "Shopping in the Boreal Forest" is an interpretive walk with biologist Rosanna Strong (www.experienceyellow knife.com/packaged-tours/#tour-73). Wherever travellers go in Canada they are certain to discover lip-smacking edibles. Just pick a taste preference and go for it. LeS JarDinS DU Centre, QC • toUriSMe CHarLeVoiX/roBert CHiaSSon CaLGarY StaMPeDe, aB • CtC