Instead of a farm-to-table restaurant/philosophy, it is bring the restaurant to the farm. It is off the beaten path (other Nova Scotians didn't know where Summerville was), but well worth the trip. It is also a perfect location to explore the Bay of Fundy and wine country.
We stayed at the Inn with a culinary package. Setting it up with Melissa was really easy. The service was top notch by everyone. The Inn was wonderful. We were in Room 3 which had a queen bed, an ensuite bath and a shared deck. The room was clean, comfortable and nicely appointed. It is a perfect spot to get away from everything and relax.
We did a cooking class with Chef Chris which was also our dinner the first night. All the ingredients were very fresh. We got to go pick out fresh arugula from the garden/farm. We made spicy chicken wontons, a fresh salad, curry seafood stew, and fried bananas with ice cream for dessert. It was a yummy meal and we learned some new things. Chef Chris is not only talented, but a good teacher and a person you just want to hang out with.
With the stay came breakfast. It was by far the best breakfast in Nova Scotia. The jams were awesome (be sure to take some to-go). Everything was cooked perfectly. The brunch on Sunday was a perfect send off meal. The fish cakes were meaty (not too much filler), cooked perfectly with a nice crispy outside. Everything else was also tasty - homemade breakfast biscuit, breakfast potatoes,and beans. My husband's Eggs benedict was also perfect with very flavorful eggs.
We also did dinner at the restaurant the second night. To start, I had the seafood stew and my husband had the asparagus with the duck egg. Both yummy. For the main, we ordered the steak and lamb kebabs and shared. Everything was cooked and seasoned perfectly and very delicious. We gobbled everything up and couldn't pass up the blueberry dessert.
I cannot say enough amazing things about the Inn, the Cookery School and the lovely hosts Melissa and Chris (and their family). Great hospitality. Run. Don't walk. read more