Cabot Shores Bistro Featured On HappyCow Facebook

The website HappyCow.net  helps worldwide travelers to find healthy food and “an evironmentally
sustainable way  of living.”  Cabot Shores shares these values.    Our Bistro food–much grown in our garden and around Nova Scotia–is not only offered to our lodging and retreat guests, but to a variety of travelers touring the  Cabot Trail and having all kinds of adventures (including food adventures) around Cape Breton Island.
Check out the Photos on Facebook
Many guests have found the Cabot Shores’ Bistro by consulting the happycow.net
and today we are featured on HappyCow Facebook.  See if you recognize the photo
of the Bistro in the Great Room of [...]

“Best Vegetarian Restaurant Guide” and “Favorite Vegetarian Website” HAPPYCOW features Cabot Shores

HappyCow’s vegetarian restaurant guide is a global, searchable vegetarian dining guide and directory of natural health food stores. It also has nutrition & health tips, vegan recipes, raw food diet, travel, veganism, and vegetarianism topics, as well as a vibrant member community.
Did you know that the Cabot Shores’ Bistro is being reviewed on the Happy Cow Healthy Eating Guide? We’ve been getting some positive feedback to Barbara and  kitchen crew, as they continue to combine our home-grown garden and orchard harvests with other Cape Breton ingredients like fresh seafood.
One thumbs-up being our recent listing as one of the Top 10 [...]

Bistro Feature: Chef George Smith & Wife Cora-Lee

Cabot Shores has the pleasure of introducing guest Chef George Smith to food lovers & culinary adventure seekers alike during their monthly winter and spring feasts.
Chef George Smith and wife Cora-Lee own and operate The Dancing River Sprite in Middle River, NS, where they hold “literary” dinners each month, with lively re-tellings of a chosen classic book and dishes inspired by its passages.  At these events, menus are set out for the six-course meal, but rather than describing the dishes, they provide cryptic clues about it’s ingredients. Part of the fun, then, is placing the tastes as you eat. Nearly [...]

Building a Wood-fired Pizza Oven

Matt, Kali and master craftsman Nico Stocklin built a wood-fired pizza oven.
It was built from fire brick and local clay, used as mortar.  After it was constructed, a chimney was
added and a metal roof to protect it from the fury of the winter weather and sea winds at Cabot Shores.
Many guests have been delighted by the process of making “personalized” toppings and tasting
the unique, smokey flavour of the wood fired pizza often.
In fact, the new name for this oven is Smokey…
The video was created by Matt Didisheim with some editing by Sara Rankin.  Please write your comments below.
 
 
 
 

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CTV: “What’s Cooking–Toronto?” Comes to Cabot Shores

“Caz” was doing the Cabot Trail with a media crew, saw the sign for the
Cabot Shores Bistro and stopped in.
They sat on the deck and lunched on seafood chowder and home made
rolls…talked of adventures,  food, hiking and Glooscap stories of the
Bird Islands, and the good fortune of getting a good cup of coffee with a homemade brownie along the Cabot Trail.
 

Toasting With Coffee

Wyn Ruji of LA did the camerawork and Jenni Dogett of the Redwood Group, London
 
Says they’ll be back…not sure if the interview will be on CTV. We’ll see…
 
Caz was born in Haiti, was raised in Toronto and is [...]

Mi’kmaq Breakfast at Cabot Shores

    John Henry Lafford is an esteemed guide and guest at Cabot Shores. An elder in the Mi’kmaq band at Eskasoni, John Henry holds a parallel vision with Cabot Shores, in terms of awakening, exploring and discovering what may be of use to future generations.  A guide to Mi’kmaq traditions, he has built a […]

Sample Menu

Appetizers, Soups and Salads
Fish cakes
Shrimp cocktail
Mussels (1 lb.)
Veggies with humus
Seafood chowder
Vegetable soup of the day (local seasonal and fresh from the organic garden)
Garden salad
Grated carrot with garlic lemon dressing
Beet with orange feta dressing
 
Entrees
Seafood and Meat
Planked salmon – salmon cooked on cedar planks over an open fire, daily sauce selection*
Chicken supreme – chicken breast prepared with sauteed apples, onions and bacon, in a rich cream sauce, featuring Smuggler’s Cove Black Rum and cream*
10oz boneless rib steak – grilled to perfection with pan-fried mushrooms*
Panfried haddock – local haddock, pan-fried to perfection*
Lasagna primavera
Seafood chowder with home-baked bread
Vegetarian
Mushroom fettuccine alfredo – mushrooms in a [...]