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Everyone has heard of Montreal and Quebec City, and if you live in the Northeast, it’s likely you have made the trip to one of these beautiful cities, not far from our borders. I have made several visits to Montreal, but until a few weeks ago, I never gave any thought to the countryside in the province of Quebec. I received an email from Tourism Canada regarding their road trip itineraries for the Eastern Townships (Cantons de lEst) of Quebec, and I was immediately interested in exploring the region.

They very generously invited us to be their guests on a road trip to the Eastern Townships, and since we had never even thought to visit the area, we were more than excited to start exploring.

The drive from Boston through New Hampshires mountains, into Vermont, and across the border into Quebec was absolutely breathtaking. I have not made this drive before, and I just don’t know why. We live in a stunning part of the world!

Quebec Eastern Townships

The Eastern Townships border the US, making them a quick 4-5 hour drive from Boston. But the feeling you get when you are there, is like you are worlds away from the city, and that is just what we were hoping for. Everything is more relaxed in a setting like this, and with a warm welcome from our Québécois hosts.

Eastern Townships of Quebec

We learned that the Eastern Townships are a prime location for outdoors activities, year round. Cyclists by the hundreds filled the shoulders of the country roads, braving steep hills to take in the vistas. Clean, sparkling lakes and rivers made ideal places for boating, swimming, fishing, and kayaking. And in the winter, of course, there is skiing, snow-shoeing, skating, and raw natural beauty of snowy mountains dotted by inns. And of course maple everything.

Sutton

Quebec’s Eastern Townships’ natural beauty makes its way into the cuisine of the region as well, making it a gourmet destination. An emphasis on fresh, local food is prevalent and is evident as you drive through the beautiful country passing orchards, honey stands, cideries, and various types of farms. One must-visit location in the sleepy, charming town of Sutton brings all of these things together in one place. Once a general store, La Rumeur Affamée now focuses on food, and only the best food at that.

La Rumeur Affamée

The outside of the store, on a warm summer day with blue skies, was akin to a farmers’ market with local produce in abundance.

La Rumeur Affamée

Inside, a cheese case stretched for ten feet or more and was stocked with local cheeses as well as cheese from France, Italy, Switzerland, and even Ireland. Meats, jams, spreads, olive oils, vinegars, and pates round out half of the store.

La Rumeur Affamée

The other half of the store, was of course, devoted to gorgeous breads and baked goods. La Rumeur Affamée is the perfect place to grab a picnic to bring along for a wander in the Eastern Townships’ countryside and more importantly, the Wine Route.

La Rumeur Affamée

The Vignobles of the Eastern Townships make quality wine, served in rustic settings in the countryside. Places like Vignobles Les Trois Clochers are sprinkled along the Route du Vins serving locally grown and made wines that are a delightful surprise to the palate.

Vignoble Les Trois Clochers

We tasted several wines at Les Trois Clochers and enjoyed them all but fell completely in love with their Métis, a Rosé made with Chambourcin, Sabrevois, and Seyval Noir. This wine is dry and peppery with a definite kick from the spice in the Chambourcin.

I loved how rural the wine region of the Eastern Townships is. Again, it added to the feeling of relaxation and the people’s connection to their natural surroundings.

Quebec

The people of the Eastern Townships are living life to its fullest, and they invite all of us to join them!

Tags: Canada, Eastern Townships, Food, outdoors, Quebec, Travel, wine

The International Boston Seafood Show brought with it a multitude of seafood purveyors from around the globe which resulted in some pretty great events around the city. I started my week with the Scottish salmon event at the Moakley Courthouse and followed that yesterday afternoon with an event called Feast your Senses on Canada’s Sustainable Lobster & Mussels at     Le Cordon Bleu College of Culinary Arts in Cambridge.

Le Cordon Bleu Boston

The event was held in Le Cordon Bleu’s Technique Restaurant, a place where culinary students and chefs work side-by-side. What a neat space!

Technique Restaurant

I received a very friendly welcome at the restaurant entrance, where I also stopped to check out this beautiful, bright wall decorated with photos and quotes about food. This would be a GREAT place for a blogger event.

Technique Restaurant

The room was set up with rows of chairs with several reserved rows in the front, in addition to a demo table stacked high with lobster and mussels.

Lobsters and mussels from Atlantic Canada

The kitchens were massive, truly amazing, and for more than a brief second I was totally jealous of the students in culinary school.

Technique Restaurant Kitchen

Le Cordon Bleu students

The event was hosted by the Consulate of Canada, and they could not have been more welcoming. This is a broad generalization, I realize, but I don’t think I have ever met an unfriendly Canadian person. Our neighbors to the North are just so nice and happy. I have been to various places in Canada including Montreal, Nova Scotia, New Brunswick, and Prince Edward Island (to stalk Anne of Green Gables, I kid you not), and I have always found the people to be so helpful and friendly. I love Canada!

Speakers at the event included Linda Duncan, Executive Director of the Mussel Council of Canada and Ian Wentzell, Chair of the Lobster Council of Canada. Did you know that Canada has the most miles of shoreline in the world? Over 150,000 miles, to be exact! A large portion of the seafood we eat right here in Boston comes from Atlantic Canada, and I was excited to get started eating.

The chef performing the demo was Chef Alain Bossé, also known as the kilted chef. Chef Bossé has an enviable and impressive resume in the culinary and hospitality world, but he was incredibly fun and down-to-earth. I also got a friendly hello from him. And he was indeed, true to his name, in a kilt!

Atlantic Canada lobster cakes with dill and caper remoulade

First up were the mussels. I absolutely love making mussels at home and usually put them in some sort of coconut or tomato broth. I actually bought “the perfect shellfish wine” in California and will have that on the blog, with mussels next week. While Chef Bossé cooked, we learned about the mussel farming practices in Canada from Linda Duncan. Both mussel and lobster products from Canada still come from family farmers who have made great strides in making these products sustainable. To make things even better, sustainably-farmed mussels are also more consistent in size and quality, making them an easy dish for restaurants and home cooks alike.

Our first dish:

Atlantic Canada Mussel on the Half Shell with Blueberry Maple Vinaigrette Served on Local Greens

I didn’t know how blueberries and mussels would be, but this dish was incredible. The mussels were cooked perfectly, and the sweetness of the vinaigrette was a nice little burst with the briny and sweet mussels.

Atlantic mussels on the half shell with blueberry maple vinaigrette

Atlantic mussels on the half shell with blueberry maple vinaigrette

The second mussel dish:

Thai Sweet Chili Atlantic Canada Mussels

I was grateful that Chef Bossé encouraged us to pick up our bowls to drink the broth that these mussels were in. It offered up some of my favorite ingredients, chili and cilantro, again, with perfectly cooked mussels.

Thai sweet chili Atlantic mussels

After the mussels course, we learned a little bit about the Canadian lobster industry. Chef Bossé showed us how to put a lobster to sleep, how to tell if it is done (pull on the tentacle, if it comes off, it’s ready), how to dismantle a lobster hygienically, and even how lobsters mate. Embarrassed smile He was hilarious.

Then we ate lobster, and lots of it.

Atlantic Canada Lobster Fresh Roll with Maple Ginger Sauce

Again, some of my favorite flavors were used here, ginger, daikon, maple, chilis, and of course, sweet, tender lobster meat.

Lobster fresh roll with maple ginger sauce

Atlantic Canada Lobster Cakes with Dill and Caper Remoulade

These cakes were so savory, and there were no fillers here. It was all lobster, some veggies, and a nice, tangy remoulade.

Atlantic Canada lobster cakes with dill and caper remoulade

I was pretty amazed and pleased at the size of the sample portions; it was enough for lunch for me! The culinary students in the audience were absolutely adorable, and it seemed like everyone had a really great time. I definitely learned a lot about Canadian seafood, and it made me want to try my hand at using seafood in different recipes as Chef Bossé did here. Everyone involved in the event did a fantastic job and should be commended for the success of the event.

Are you a fan of lobster and mussels? Do you have a favorite way of eating them?

Tags: Alain Bosse, Canada, cookin demo, Le Cordon Bleu, lobster, mussels, seafood

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