Fish Foraging

With Chef Chris Aerni's herring being the hit of the Canadian Chefs Congress, I wanted to learn the story. Behind the inn he and his wife, Graziella have a sprawling kitchen garden but it's his dedication to locally landed seafood that, for me, is the biggest part of their story.

He gathers teh marshmallow-sized scallops that are cultured in Passamquoddy Bay, just down the road from the inn and the VERY freshest herring (a.k.a. sardines) .

His menu looks like a fisherman's wish list.

Begin with sake-pickled fresh herring on a warm fingerling potato-radish vinaigrette and horseradish - caper cream.... then head to the vanilla butter poached 'naked' lobster ("it's easier to eat that way..." ) with melted leek-sour cream perogies, sweet potato-lobster jus, sweet pea coulis... finish with bee balm poached peaches and a small spoon ful of peach yogurt ice cream scattered with wild New Brunswick blueberries. FABULOUS!