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© Courtesy of Trout Point Lodge

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Trout Point Lodge

Index: Nova Scotia

Ingredients: Lobster, mussels and oysters

Recipe: Jaunt to this Relais & Chateux hideaway three hours outside of Halifax to learn how to select and prepare seafood from water to table. Delve into specialty techniques, such as hot and cold smoking, or keep it simple with take-home tips for your local fish market. The spruce lodge houses just 15 rooms and two suites and is only open from May to October. With its intimate size and sterling reputation, this is a good choice for private groups seeking culinary instruction. $850 per person for the culinary vacation package, including two nights’ accommodation, meals, instruction and a cookbook; troutpoint.com.

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