Atlantic Canada Showcases Creative Lobster and Mussel Recipes at Boston University

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Students worked with the Kilted Chef Alain Bossé from Nova Scotia to prepare and serve several dishes to promote lobster and mussels from Canada's Atlantic Provinces. Atlantic Canada's abundant fresh ingredients including sustainable seafood - coupled with French, Scottish and Native American influences, have made the region a nexus of the culinary arts in North America. Recipes are available at: https://download.yousendit.com/S1VEaUNLV3J1Yk9Ga1E9PQ

Atlantic Canada and Boston University's Culinary Arts Program co-hosted, "Feast Your Senses," a demonstration of non-traditional lobster and mussel recipes for top New England chefs, food buyers and other culinary pros as part of the Atlantic provinces participation in the 2010 International Boston Seafood Show.

"Feast Your Senses" was organized by Atlantic Canada Opportunities Agency (ACOA) and the Consulate General of Canada.

Students worked with the Kilted Chef Alain Bossé from Nova Scotia to prepare and serve several dishes to promote lobster and mussels from Canada's Atlantic Provinces. Some 50 Boston area chefs and other international food industry professionals attended the demonstration organized by Atlantic Canada Opportunities Agency (ACOA) and the Consulate General of Canada. The program was part of ACOA's presence at the recent 2010 International Boston Seafood Show.

Recipes with photos for Mussels with Blueberry Maple Vinaigrette, Atlantic Canada Sassy Curried Mussels, Atlantic Canada Lobster and Mussel Bruschetta and Atlantic Canada Lobster Cakes Topped with Dill and Caper Remoulade may be downloaded at:

https://download.yousendit.com/S1VEaUNLV3J1Yk9Ga1E9PQ

Atlantic Canada's abundant fresh ingredients including sustainable seafood- coupled with French, Scottish and Native American influences, have made the region a nexus of the culinary arts in North America. Nova Scotia, New Brunswick, Newfoundland and Labrador, and Prince Edward Island comprise Atlantic Canada, which is a debarkation point for many US exporters shipping to markets in Europe.

The Boston University program is a highlight of Atlantic Canada Opportunities Agency (ACOA) trade mission that includes 22 businesses and organizations representing fisheries, seafood and aquaculture companies and organizations from across Atlantic Canada. While in Boston, the Atlantic Canadian delegates - representing the four provinces - will exhibit together in the Atlantic Canadian pavilion, gaining international exposure for their high-quality seafood products and services.

For details visit: http://www.atlanticcanadaexports.ca/.

Trade between Atlantic Canada and New England is vital to the economies of both regions. One out of every three jobs in Atlantic Canada depends on international trade. Every day 300,000 people and $50 million in trade crosses the borders between the provinces and New England, with more than 44% of the U.S. exports being sold to the New England states.

The U.S. depends on foreign suppliers for 80% of its seafood, with Atlantic Canada meeting a good part of that demand. The Atlantic Canadian seafood and aquaculture industry alone exported $2.4 billion worth of products in 2009, making it the region's second largest export sector.

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