...and what a day it was.
I received a call on Thursday morning from a number I didn't recognize. I almost didn't answer it, but it was a 902 number. Turns out it was the Inn at Bay Fortune. I had checked with them a while back about the Fire Feast but they were booked up all summer. I put my name on a waiting list and prompty forgot about it.
They were calling to advise they had a cancellation for Friday, and was I still interested? Seriously? What a question! Of course I was interested.
So after breakfast, we toured around the immediate area a little bit - Cows, Meyer, How Bizarre, etc. Then it was over to the Mission Thrift Store and then the mall.
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| We needed a photo to share with the store at home |
By this time, we could head up to east point.
A stop in St. Peter's to poke around the little shops there, and an ice cream of course. Next stop, the East Point light house.
By the time we finished up there, we had just enough time to get back down to The Inn in time for the farm tour, that started at 4:00. It drizzled slightly on our way there and was overcast, but by the time we arrived, the sun was shining and it was a lovely afternoon.
We got a drink and headed out on the tour of the gardens and farm areas. It's expanded quite a bit since I was last there. It really is something to see.
After a very detailed account of what goes on to produce all the ingredients for the kitchen, we headed down what was known as the pot and pan trail, through the woods. The trees are loaded down with old pots and pans, hence the name.
Along the way are piles of oyster shells, some from previous years. They keep track each year of how many oysters get shucked over the summer. This year's total was a little over 19,000 so far and the hope was that we could beat 20,000 before the day was through.
When we came out of the woods, we were taken over to see the resident pigs. What a very happy group they were, just lounging in the mud.
Upon leaving the farm area, we came to a clearing and were greeted by Chef Michael, himself. He spoke about their goals and purpose and acknowledged the hard working staff.
Our first treat was oysters grilled over hot coals. They were delicious. Then it was up a little hill to the oyster station. This was Carle's first ever raw oyster and Chef shucked it specially for her. He even gave her a little sticker that dated and signed that it was her first oyster. She liked the oyster and went back for several more.
I, on the other hand, needed no coaxing! I lost track of how many I had but there were other options out there to sample as well.
(apparently, we exceeded the 20,000 mark by the end of the day.
The goal is 60,000 by the end of the summer)
The next station was maple smoked salmon on a house made cracker.
Next stop was the taco stand. The Inn is experimenting with making various hot sauces with a variety of peppers they produce. It was up to the individual to decide which sauce to try. I confess to trying several and they were all good, some much hotter than others.
From there, it was back out to the front of the Inn, where we all congregated to drink a toast with some bubbly, together. As we waited for everyone to gather, we used that opportunity to get Chef Michael to autograph Carle's cookbook, she had bought inside.
Once the toast was done, we headed inside.
Our names were on cards on the table and were easy to find.
We were sat across from a really nice couple, celebrating her birthday. Turns out they live in Cambridge and he's a WRPS officer. Small world!
We started out with the Bread tree. A small loaf of bread made with RedFife, Acadian and Spelt flours, was accompanied by 3 spreads: Maple brown butter, Smokehouse pate, featuring last years pigs, and a house made fresh cheese.
Next, Chowder on a beach, crafted with island shellfish - bar clams, lobster, mussels, scallops, and chunks of fresh halibut. Simmered in a halibut broth, then finished with a little cream, and letting the starch from the potatoes thicken it slightly, while a variety of sea vegetables add that brininess. ( which I apparently forgot to take a photo of) Delicious.
Next: The culinary farm. This was a really interesting presentation . We were each presented with an "Earth Plate" comprised of a root puree trio - Ash baked beet, smoked parsnip and roasted carrot, lentil sprouts, seedy soil and today's forage.
Then there was a bowl of greens to share and add to our plate. In this bowl there was herbs, shoots, stocks, stems, leaves, buds, fruits, flowers, and grains, combined with a house made vinegraite. The idea was to take a portion of greens and add them to your plate. The whole thing combined was magic!
Following the salad, was the main course, from Land and Sea.
We had both opted for the catch of the day, which was farmed New Brunswick Arctic Char with emulsified lobster essence. It was accompanied with Irish cobbler potato, snap peas, bok choy, radish, kale, garlic scapes, parsnip and tokyo turnip
The meat option was Smoked island beef brisket and wood grilled flat iron steak. When everyone had been served, there was some of the beef left over so they came around with pieces for anyone who wanted to try it. It was all equally delicious!
Next we had what was called a Harvest Share. Cauliflower, with a blue cheese aioli, leek oil and lilac and elderflower sugar. It was all pretty amazing. Not something you would ever have the opportunity to try somewhere else.
Last but not least was Dessert. A strawberry and rose mousse atop a chiffon cake, garnished with anise hysop mousse, sour strawberry and rose gel, rye cookie, milk meringue and strawberry sorbet.
During dessert our dining companion was surprised with sparklers to celebrate her birthday.
All in all it had been quite a wonderful evening. It was even more wonderful when I went to pay the bill and someone, unbeknownst to me, had phoned in and paid a hefty portion of it. I will deal with them later!
After dinner, we were invited outside to the bonfire for homemade marshmallows. We each tried one, and then left as it was getting late. It was almost 9:30 and we had arrived at 4:00.
A really lovely afternoon/evening, one I won't forget for a very long time and I'm sure Carle won't either. She had no idea what she was in for. She thought we were just going to a restaurant for dinner!
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