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The genius of the lobster roll: It puts the most delicate and luxurious of meats into a simple roll. It's the marriage of the decadent with the practical.

The Humble History of the Lobster Roll

This is the genius of the lobster roll: it puts one of the most delicate, luxurious, delicious meats into a simple roll. A lobster roll is a marriage of the decadent with the practical, which is a pretty impressive feat for a sandwich.

The Lobster Roll Dates to the 1890s

Lots of restaurants like to claim the lobster roll for their own, but credit must go to lobster fishermen in the 1890s. According to Sandra Oliver’s book Saltwater Foodways, lobster fishermen at the time kept their catch in “lobster pounds,” which were natural coves penned off in the same way a rancher might keep livestock (visit us on the Northumberland Shore to see real working pounds). Practically minded fishermen would boil a few lobsters when their pens got full, put the meat on rolls, and sell their lobster rolls to tourists.

Why a roll? Well, there were a few reasons. Lobster is delicate and the meat falls apart easily. If live lobsters should be corralled in lobster pounds, then cooked lobster should be corralled in rolls. And, as anyone who’s cooked lobster knows, it can be tough business getting lobster out of its shell. While today’s diners are armed with shell breakers and uniformed with bibs, well-heeled tourists of the Edwardian period were a touch daintier in their dining habits. Oliver points out that the lobster roll was a polite way for tourists to eat lobster. And of course, a lobster roll is the ideal way to eat lobster as a roadside snack.

Lobster Rolls Hit the Big Time 

So how did lobster rolls go from a regional specialty of the North Atlantic to a viral sensation found on cooking shows or in food trucks, and featured on menus hundreds of miles from where lobsters actually live? Blame New York.

Were it not for chef Rebecca Charles, those of us not fortunate enough to live down the road from a lobster fisherman might never have heard of the lobster roll. Charles opened a New England–style restaurant called Pearl in Greenwich Village in the nineties. She and her team were steaming and picking 1,500 pounds of lobster a week and loading that lobster onto buns, all at a time when lobster was considered more of a white-tablecloth meal. New York, of course, is home to many major food and travel magazines, and Pearl’s lobster roll was featured in many.

That said, the New York press has been missing out on something special. As it says in the Oxford Companion to Food, “In N. America, it is the Maine lobster which is most famous; but this fact seems merely to reflect the hard work put in by Maine publicists. The Canadian catch is more than twice the size of the United States one, and the southern part of the Gulf of St Lawrence is the richest lobster-breeding ground in the world.”  (Here at the Fox Harb’r Resort, we are fortunate to be close to some of the world’s best lobster fishing.)

As with Many Things in Life, the Best Lobster Roll Is the Simplest

Now, the lobster roll is a bona fide trend, with flourishes like bacon, avocado, brioche buns, and more. But, as Shane Robilliard, executive chef at Fox Harb’r Resort says, “There is something about a perfectly fresh soft white bun stuffed with so much lobster that you can’t even get another piece in there.” So keep it simple. Here’s Chef Shane’s recipe.

Fox Harb’r Resort Lobster Roll

Ingredients

  • 1 ¼ lb(s) (565 g) Nova Scotia lobster, bands removed
  • 2 Tbsp (30 mL) mayonnaise
  • 1 tsp (5 mL) lemon zest (done on the microplane, extremely fine)
  • 1 Tbsp (15 mL) lemon juice
  • 1 Tbsp (15 mL) chopped chives
  • 1 artisan-style hotdog bun (the softest white bun you can find)
  • salt & pepper to taste

Preparation

Step 1: In a stockpot, bring water to boil. Add live lobster; cook for about 8 minutes, until lobster is bright red. Remove and plunge into an ice-water bath to cool quickly. Crack and clean all lobster, chop into ¼-inch cubes.

Step 2: In a bowl, mix together mayonnaise, lemon zest, lemon juice, and chives. Stir in lobster meat and season with salt and pepper.

Step 3: Butter the inside of the bun and lightly toast it in a large-bottomed frying pan (preferably cast iron). Make sure the outside stays as soft as possible.

Step 4: Place lobster mixture in warm, toasted bun and serve immediately. Enjoy!

 

 

 



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Golf is all about driving the ball straight. Classic links golf is all about keeping your ball low and away from the ocean. Here are some tips for mastering a links course.

Three Sure-Fire Ways to Improve Your Golf Game

Here’s a little secret: most golf courses aren’t real links.

We know, we know. Lots of people refer to any golf course as links. But they’re mistaken. A true links course is the oldest style of golf course. Basically, imagine the rugged coast of Scotland, where the game originated, and you’re picturing a true links course. Dunes, an undulating surface, and the world’s biggest water trap, otherwise known as the ocean—these are the elements of a true links course.

At Fox Harb’r, the outward nine is pure parkland golf. Sheltered forests, lots of wetlands, and rock-lined lakes make for a picturesque backdrop for your experience. But the back nine is pure links.

Why blend the two styles? According to Elliott Isenor, Director Golf Operations at Fox Harb’r, it gives you two completely different nine holes. Parkland focuses more on driving the ball straight. The back nine, the Scottish links golf, is all about keeping your ball low and away from the ocean.

So how do you tackle such a challenge? We have a few tips.

Keep Your Ball Low

With a true links course, your number one adversary is the wind. If you want to avoid letting the wind take your ball on a first-class trip to the ocean, you want to keep it low. Choke down on the club. About halfway down the grip is good. Move the ball back in your stance. Lean slightly forward. Keep a forward body position during impact and make sure to follow through.

Practice Your Short Game

The best way for any golfer to get better is practise their short game – lower your putts and chips and you will see your score go down, says Isenor. When you chip, keep your hands soft. Make sure you aren’t scooping at impact. Keep your head still by looking at a dimple on the back half of the ball, and hit the dimple with the centre of your clubface. Make sure you’re hitting as solidly as possible by rotating when you swing.

Practice longer putts so you can avoid three-putts. When putting for distance, keep your hands light. For shorter putts, make sure you aim your putterface first and only then take your stance. Once you’re in your stance, keep it. Swivel your head, not your body, to track the ball.

Stay in Play

Let’s state something a little obvious: penalty strokes add up. And in a links course, the chances for penalties abound. So what should an experienced player do? According to Isenor, “Practise driving the ball in play, focus on keeping your ball in play, and cut down on penalty strokes.”

Bonus Tip

We can’t help ourselves, so here’s a golf tip specific to our course at Fox Harb’r. On the first hole, Isenor advises that you “hit the ball down the left side of the fairway. You will save yourself 50 yards on your next shot.”

Check out our Stay and Play Golf Package here.



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our Spa and Wellness Trends You Need to Know

Four Spa and Wellness Trends You Need to Know

When we say these wellness trends are need-to-know, it’s more of a suggestion than a demand. You don’t need to do anything, especially not with your downtime. But we should also add that these wellness trends are so rejuvenating that you probably want to get to know them.

Wellness trends speak to the balance part of work-life balance. As Joann Patriquin, Director of Dol-άs Spa at Fox Harb’r, says, “A small step away from the everyday can rejuvenate not only you individually but your work environment and family.”

Specialized Therapists

You’ve probably looked at a list of massages on offer at a spa and seen things like therapeutic, deep tissue, relaxation, hot stone, and more. You’re sure there is some difference, but not that much, right?

Actually, you might be surprized. “What guests typically don’t know that different types of massages can be done by different types of therapists,” Patriquin tells us. There’s a lot of specialized training for registered massage therapists to master.

Personalized Treatment

Speaking of massages, let’s talk about a specifically designed massage for golfers. Patriquin says, “Here at Fox Harb’r we offer a clinically calculated sports therapy to assist in freeing up those targets that restrict a golfers range of motion.”

We bring this up because this is the kind of personalized treatment that has become a major wellness trend. Everyone’s body is different so it makes sense that treatments are different too.

Another example: personalized facials. There are facials that emphasize anti-aging, diminish hyperpigmentation, treat sun damage, calm reactive skin, stimulate cell renewal, and more.

From high-tech facials to hydrating treatments, pedicures specific to sportsmen to anti-aging therapies, everything can be individually tailored.

State of the Art Skincare

If there’s one thing a lot of people, especially men, don’t think of as essential, it’s skincare. Patriquin recommends at least a facial as the seasons change, but also notes that it’s important to take care of the rest of your body as well. She says, “Your skin changes with the seasons. Being exposed to elements can take a strong toll on your skin.”

That’s why state of the art skincare has become a major wellness trend. The expected treatments like exfoliation and soothing mud baths are joined by a new generation of Swiss Cellular therapy, Phyto-Cosmeceutical therapy, NuFace microcurrant stimulation, and more.

Restorative Travel

You can visit a spa in the city and get many state-of-the-art treatments. But only by visiting a spa in a place like the Northumberland Strait will you tap into the restorative benefits of travel. Mere proximity to the ocean has been reported to improve wellness and an ocean view has been shown to be calming. Patriquin also points out that, “The negative ions of ocean air increase your body’s capacity to take in oxygen allowing you to feel more refreshed.”

Plus, we can’t help but think that the breath-taking views of the Northumberland Strait make any massage or facial that much more relaxing.



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Where to Eat Like a Local on the Northumberland Shore

One of our greatest pleasures is the chance to experience home by its flavours. There’s nothing like the fine and casual dining at Fox Harb’r’s impeccable onsite restaurants, but we also recommend exploring restaurants on the Shore. You might think that in less-visited areas of the Maritimes, cuisine would be further down the list of things to do, but right by Fox Harb’r are some of the most exciting spots to stop for a picnic, a casual lunch, or local supper. We’ve explored all the best spots to eat, from casual to chic, to share them with you.

Whirligigs Café

Take a picturesque drive through the Wentworth Valley and ski hill, tiny towns and pretty countryside, until you end up in Wallace. Amongst the quaint shops in the village is the popular Whirligigs Café. Funny, funky, and just a little bit odd, the brightly painted café is a colourful spot – in every sense of the word! From its mismatched chairs and multi-coloured tiled decor, this is the perfect local spot for a casual all-day breakfast. Feeling like a Maritimer? Just line up at the counter with the locals and order Eggs Whirligigs! With fish cakes in place of English muffins, it’s an Atlantic coast twist on a classic.

Seafoam Lavender Company & Gardens

Drive a little further and you’ll find yourself in Tatamagouche, where rolling fields of gorgeous lavender delight the eyes and nose, but could they delight your taste buds too? We think yes! Distinctive culinary treats range from lavender jelly to lavender tea, and from savoury blends to sweet: herbes de Provence, lavender sea salt, and lavender sugar. They also sell their culinary-grade lavender buds so that you can create your own creations. Visit the gardens in the summer (10–6 daily, June through September) and by appointment (October–May) or purchase fresh, natural products from their store year-round.

Jost Vineyards Seagrape Cafe & Deli

Next, a wine tour and tasting unlike any other. Where else does a vineyard kiss the ocean? With its cozy vibe, Jost Vineyards appreciates simple pleasures without pretence, a flavour you pick up in choice lunch selections like lobster sliders, charcuterie boards and fresh-daily local creations that complement their award-winning wines. Enjoy a tasting, tour, and lunch before your next stop.

Tatamagouche Brewing Co.

A family-owned and operated microbrewery housed in a converted butcher shop – and their brews are as eclectic as their history! These days, the family and the community brew handcrafted, small-batch, organic beer – as they say, “good beer for good people.”  Try their award-winning North Shore Lagered Ale and keep on the lookout for seasonal brews like their Maple Squash Ale. You never know what they’ll brew up next!

Tatamagouche Railway Dining Car

Located at the Tatamagouche Train Station Inn, the Railway Dining Car features first-class fine dining, served in a restored and refurbished 1928 CN Rail train car. A dining tradition since 2001, and only open from mid-May through mid-October, it’s a must when you’re visiting us.

The pleasant, “yet to be discovered” feeling of Northumberland Shores means there’s always the excitement of a new experience to be appreciated. Try a few of our favourites the next time you’re craving something new, and let us know what you think.



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Far from being a boys’ club, sport shooting is growing in popularity amongst women, and here’s why.

Why Women Are Getting Into Sport Shooting

Picture this: it’s a beautiful, sunny day. You and a group of friends decide to take advantage of the weather and head outdoors for a little friendly competition. You play a challenging course, get a lot of walking in, spend a few hours in nature, post some pictures on social media, and end the day with drinks at a clubhouse.

Surprise, we aren’t talking about golf! (Though we love golf.)

We’re talking about sport shooting. Far from being a boys’ club, this sport is growing in popularity among women, and here’s why.

Sport Shooting Is Actually Several Sports

Trap shooting is when a clay pigeon is launched from a single machine, or “house”.

Skeet shooting is when two clay pigeons are launched from two different houses so that their paths cross in front of the shooter.

Sporting clays is when you have a whole course of different shooting stations. There are no standard distances and angles. Instead, sporting clays courses are designed to mimic hunting ducks, pheasants, rabbits, and other game and fowl. Sporting clays is often described as golf with a shotgun.

That’s a comparison Bob MacDonald, Fox Harb’r Resort Outdoor Activities Manager, endorses. He explains, “Like golf courses, no two sporting clays courses are alike, plus the setting and terrain impact how targets are presented and how you approach them.”

Last, Five Stand has been described as more action-packed than trap shooting, without the space rand time requirement of sporting clays. As the name suggests, there are five stations, or stands, and six to eighteen strategically placed traps. Shooters take their turn at each stand, and shoot at various combinations of clay birds.

Sport Shooting Is Highly Social 

Throughout his career as a shooting instructor, MacDonald has coached hundreds of brand-new shooters, many of them women. “If you are strong enough to hold a shotgun that’s fitted to you, enjoy games like tennis or pool, and like being outdoors, this is always an exciting sport to try,” he notes.

Some women get into sport shooting for the camaraderie with friends. Others join to meet new people and shooting partners. Many take up the sport because their partner does it, or their children want to try, and they’d like to make it a family event. There are even plenty of mother and daughter teams who shoot together.

And of course, social media plays a role. Friends, the great outdoors, and competition all make for good Facebook posts, which draw more people to sporting clay.

It’s Easy to Give It a Try

Trying your hand at sport shooting is as easy as showing up at a course. No experience is required, no permit needed, no Possession and Acquisition Licence (PAL) necessary. Fox Harb’r, for example, is specifically set up to provide beginners, even total novices who have never held a gun, with basic training in shotgun safety, handling, proper stance, shooting technique and sport etiquette.

“Our first priorities are to get you comfortable with the shotgun, ensure you and everyone on the course is always completely safe, and to have you hitting targets,” says MacDonald. “After that, we are here to coach, educate and help you decide what to try next.”

Competition Ranges From Friendly to Serious

Want a sport where you and a small group of friends can skip keeping score, but still collect a few laughs and memories? That’s sport shooting.

Want a sport where you can train to get better and compete in serious tournaments? That’s still sport shooting.

No matter what level of competition you’re looking for, sport shooting has you covered.

The Sporting Lodge at Fox Harb’r Resort

See New Places & Meet New People 

There’s always a new course to try out, new people to shoot with, and a new event on the horizon. “Sporting clay is an amazingly friendly sport to connect with people of all ages and walks of life, doing exactly what they enjoy,” notes MacDonald.

And that golf analogy doesn’t end. “Like golfers, shooters have a home course or our favourites. But we’re keen to try shoot new courses too. Only at one you carry clubs and at the other you carry a shotgun.”

 

 

Fox Harb’r Resort has created a sport shooting venue that rivals anything in the world. Whether you are an experienced international wing shooter or a beginner learning proper shotgun handling, we have a sport shooting experience for you. Enjoy the thrill of hunting in Nova Scotia’s pristine woods, the challenge of world-class target shooting and the rustic comforts of our Sporting Lodge. For more on sport shooting at Fox Harb’r, as well as our sport shooting getaway packages, click here.



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Lobster Poutine

The Case for Lobster Poutine

There is a debate raging amongst Canadian foodies.

No, it isn’t over whether Kraft dinner is the national food or if there’s really a difference between mass-market chips and artisanal ones. The debate is this: can poutine only be French fries, cheese curds, and gravy? Or can poutine also be more fantastic ensembles that include the likes of currywurst, tater tots, miso gravy, kimchee, Peking duck, or butter soy?

To that we say, have you tried lobster poutine?

If you are looking for a poutine nonpareil then lobster poutine is where you want to be. It’s hard to imagine a poutine as rich or as full of flavour. If you don’t believe us, try the recipe below from Chef Shane Robilliard, executive chef at Fox Harb’r Resort.

But be warned: Chef Shane warns lobster poutine is an overload of richness that neither your personal trainer nor cardiologist can endorse. To them we say, we’ll do an extra 15 minutes of Pilates tomorrow.

To make this lobster poutine, get the freshest product you can from your local seafood market. For that, you must get Nova Scotia lobster. It’s the best lobster in the world. “The hard shell lobster from Nova Scotia is just a bit sweeter than any other you’re going to find”, according to Shane. “We have a very well managed lobster fishery here and this allows the lobsters to grow. We always have plenty of go around.”

Of course, the freshest lobster you’ll get will be right out of the water, and no fishmonger in Toronto or New York can beat Chef Shane’s supplier. “We are fortunate to have Chase Lobster down the road in Pugwash, who have lobster pens right in the bay. This means that the thousands of lobsters they catch are kept in the sea until I need them.”

So, dear poutine purists, we implore you: just give lobster poutine a chance. It has the fries, it has the curds, it has the gravy—can’t we make one addition in the name of deliciousness and still call it poutine?

After all, that one simple addition is just fresh, sweet Nova Scotia lobster.

Fox Harb’r Lobster Poutine

Prep: 15 minutes
Cook: 30 minutes
Serves: 4

Ingredients

4 lobsters, each 1 to 1½ lb (500 to 675 g)
4 cups (1 L) lobster bisque (slightly thinner than normal)
2 Tbsp. (30 mL) butter
Salt and freshly ground pepper
Canola or peanut oil for deep-frying
6 Yukon Gold potatoes (unpeeled), julienned
1 lb (450 g) cheese curds
Finely chopped chives, for garnish

Preparation

Step 1: In a large pot of boiling salted water, cook the lobsters for 2 minutes. Cool in ice water. Remove meat from the shell and set the lobster meat aside. (If you do this ahead of time, chill the lobster meat and use the shells for making the lobster stock.)

Step 2: For the gravy, reduce the lobster bisque by a quarter until it is thick and rich. Whisk in the butter, a spoonful at a time. Season with salt and pepper. Add the lobster meat and gently reheat it while you make the frites.

Step 3: For the frites, heat the oil in a deep fryer or large, deep pot to 300°F (150°C).

Step 4: Dunk the potatoes in the hot oil for 2 to 3 minutes to blanch them. Drain and let sit for a few minutes. Heat the same oil to 350°F (180°C). Cook the frites 2 to 3 minutes more, until golden and crispy. Drain on paper towels and season with salt and pepper.

Step 5: Top the frites with the cheese curds and lobster gravy. Garnish with chives.



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You may know them as just clams, but there’s so much more to Quahogs, a signature Northumberland Shore treat. Here's everything you need to know.

An Introduction to Nova Scotia’s Quahogs

Consider, for a moment, the humble clam. The word “clam” refers to about a dozen different species of bivalves, some completely unrelated to each other. Yet those of us who live far from the shore will buy a bag of frozen clams from the grocery store or order clams linguini at our local Italian place, never wondering what kind of clams we’re about to consume, unaware that there’s an entire gastronomic playground to be explored.

So, with that in mind, let’s talk about a tasty clam with a funny (and somewhat unappetizing sounding) name: the quahog (pronounced “co-hog”).

Where Can I Find Quahogs?

The quahog, also called the hard clam, is found on Atlantic beaches from the Yucatán to the Northumberland Shore. They are also found in fish markets, with both wild and farmed origins. The difference between the two isn’t great. Like many other bivalves, farming mainly consists of introducing the baby spats (a spat is the spawn of a shellfish) to a beach and letting nature take its course.

Speaking of funny names, you may hear quahogs called countnecks, littlenecks, topnecks, or most often, cherrystones, depending on their size and how local you look to the fishmonger.

Some think the quahog as the east coast’s best-kept seafood secret, but it isn’t, really. It’s just that quahogs are at peak deliciousness as soon as they’re dug from the beach. So you can’t blame us locals for keeping most of them.

How Do Quahogs Taste?

According to Shane Robilliard, executive chef at Fox Harb’r Resort, quahogs have a light, delicate flavour compared to the kinds of clams you’d find on the west coast. Not that you should try shipping one out to the west coast for a side-by-side taste test. Chef Shane says that freshness is the name of the game.

“You want to get quahogs as fresh and local as possible. Here is where you are really going to see a difference in taste and quality. The fresher the quahog, the lighter and more delicate the flavours. I can get them just steps from the doors of Fox Harb’r Resort!”

You may know them as just clams, but there’s so much more to Quahogs, a signature Northumberland Shore treat. Here's everything you need to know.

Quahogs are hiding here.

Dig Your Own Quahogs

If you happen to find yourself on a Northumberland shore beach, you can quite easily find your own fresh quahogs. They’re only a few inches down in the mud, so you can feel for lumps with your feet. Once felt, you just need to reach down and pull your quahog up. Bring a bucket and maybe a wool sweater, for maximum authenticity. Fill your bucket up, give your quahogs a good rinse, soak them for a few hours to get rid of the mud and sand, and you’re all set for your own quahog feast.*

Fox Harb’r Resort has partnered with Bay Enterprises to offer our guests a Quahog U-Dig Experience. Contact us for details.

 

 

 

*To protect stocks and the environment, in Nova Scotia there are limits to the number of clams you may dig in a day and minimum size restrictions, as well as seasonal conservation closures in certain areas. Please dig at at a licensed operation, like Bay Enterprises above, or make sure you know the current rules, by simply checking here. You can also email or call 902.485.7005 for more local Northumberland Shore information.



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There are many ways to enjoy the Northumberland Shore's signature clam, but this quahog chowder is our favourite.

Nova Scotia Quahog Chowder is Delicious

So now that you know everything about quahogs, it’s time to talk about how to eat them. Shane Robilliard, executive chef at Fox Harb’r Resort, says that the Northumberland Shore variety of quahog is “beautiful in soups, as part of a sauce for other dishes, and just steamed on their own.”

The secret to steaming quahogs? Don’t steam too many at once. Fill the bottom of the pan you’re using but don’t pile more on top.  It makes it easy for your quahogs to open.

But allow us to propose this fragrant quahog chowder from Chef Shane.

First step is to get yourself a nice full-bodied oaked Chardonnay. According to our resident sommelier at Fox Harb’r (also Chef Shane), it pairs nicely with a creamy dish like this.

Armed with your chardonnay, it’s time to cook this delicious quahog chowder.  Enjoy!

Quahog Chowder Ingredients

  • 30 quahogs, preferably from the Northumberland Shore, soaked and scrubbed
  • 5 bacon slices, chopped
  • 6 tablespoons butter
  • 1 yellow onion, diced
  • 1 celery stalk, chopped
  • 1/2 teaspoon fresh thyme leaves
  • 6 tablespoons flour
  • 4 medium potatoes, diced
  • 2 cups heavy cream
  • 1 cups milk
  • Butter

Quahog Chowder Preparation

Step 1: Bring 2 cups of water to a boil in a large soup pot or Dutch oven over medium heat. Add clams; steam 7 to 8 minutes or until shells open. (Discard any that do not.) Remove clams from pot with a slotted spoon. Strain liquid through a fine wire-mesh strainer, reserving 4 cups. Remove clam meat from shells, and coarsely chop.

Step 2: Cook bacon in soup pot over medium heat about 8 minutes or until crispy. Remove bacon from pot with a slotted spoon, and drain on paper towels. Discard pan drippings.

Step 3: Melt 6 tablespoons butter in soup pot over medium heat. Add onion, celery, and thyme; cook, stirring occasionally, 10 minutes. Add flour; cook, stirring often, 2 to 3 minutes. Add reserved clam liquid; cook, stirring often, 5 minutes. Add potatoes, reduce heat to low, and cook 20 minutes or until potatoes are tender.

Step 4: Add cream and milk; bring to a simmer. Cook, stirring often, until slightly thickened. Add bacon and chopped clams; cook 3 minutes or until heated through. Ladle your quahog chowder into bowls, and top each with a pat of butter.

Fox Harb'r Resort Chef Shane Robilliard making chowder on the Taste of Nova Scotia stage Saltscapes Expo

Fox Harb’r Resort Executive Chef Shane Robilliard stirs up the winning bowl in the 2018 Taste of Nova Scotia Chowder Cook-off.



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There are many ways to explore Nova Scotia's Northumberland Shore, at the doors of Fox Harb'r Resort. Here are 10 of our favourites.

10 Ways to Enjoy Nova Scotia’s Northumberland Shore

What if we told you that some of the warmest waters north of the Carolinas can be found on Nova Scotia’s Northumberland Shore? It’s true. The tidal Northumberland Strait, which lies at the doors of Fox Harb’r Resort, is embraced by Nova Scotia, New Brunswick, and Prince Edward Island, and the water is indeed warmer. Just how much warmer?  Well, visit Melmerby Beach and you’ll be treated to a balmy 22C (72F) in the summer.

Of course, the Northumberland Shore has more to offer than the warmest water in Eastern Canada. Let’s count the ways you can enjoy the Northumberland Shore.

Visit an Undersea Farm

Have you ever seen a 200-acre sustainable farm at the bottom of the ocean? You read that correctly. The Purdy family have been growing oysters on the Northumberland Shore since 1867. Today, their famous Bay Enterprises’ Tatamagouche Bay, Tata and Malagash oysters are sought across Canada, for good reason.

Tee Off

Fox Harb’r Resort’s championship golf course takes full advantage of its Atlantic Ocean setting. Graham Cooke’s links-style back nine flow along a dramatic, red rock section of the Northumberland Shore. Then, the course curves back toward the Clubhouse perched high above the sea.

For those with more days to stay and play, nearby Northumberland Links offers ocean views from 16 holes. On a clear day, you’ll see all three Maritime provinces.

Saddle Up

There’s a relaxing rhythm to the way waves meet the shore. And the perfect complement is the clip-clop of hooves picking their way along a coastal trail. Forever Memories Equestrian Centre will ensure that even first-time riders will experience a memorable horseback ride.

Watch the Birds

For spectacular views of wildlife and sunsets, take a motorized pontoon boat tour on the Northumberland Strait. It’s a great way to wildlife spot loons, herons, osprey, and eagles.

Kayak Paddle

Calm, protected Fox Harbour Bay allows for kayaking within 100 feet of shore without entering deep water. Expect a calm, meditative day on the water, occasionally interrupted by a seal or two.

Dig for Quahogs

The clam’s bigger, harder-shelled cousin, the quahog, can be found here in abundance just below the surface of the tidal flats. The Purdys will take you out to find your own – this adventure includes digging instructions and two dozen of the delicious, super-sized molluscs. Expect to get wet and muddy.

Taste Some Wine

Local winery Jost Vineyards is the pioneer of modern Nova Scotia winemaking and known for their frizzante-style wine. Visits to this Malagash Peninsula landmark come with the bonus of sparkling shore views.

Dunk Lobster

If you’re going to visit the Northumberland Shore, make time for a traditional lobster boil, with lots of sweet, local Tatamagouche butter for dunking that just-shelled, succulent meat.  And if that isn’t enough lobster for you, Fox Harb’r Resort serves it up in the form of lobster rolls, lobster ravioli, and gourmet lobster poutine.

Take a Hike

If you’d like a scenic walk, the Fox Trot Trail runs right along the coast offering striking views of tidal inlets and salt marshes.

See the Stars

The stars really do burn brighter over the ocean. And what better place to star-gaze than from a classic East Coast clapboard lighthouse? There’s one on-site at Fox Harb’r Resort!

Whatever you choose, your perfect Northumberland Shore escape is waiting for you.

Plan your escape to Nova Scotia’s Northumberland Shore now!

 



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