The Edge of the Atlantic
an extraordinary Spring Culinary Weekend
May 1 – 3, 2026
The culinary identity of Atlantic Canada is shaped by cold coastal waters, working shorelines, and generations of craftsmanship that continue to evolve. Curated by Fox Harb’r Resort, this immersive weekend reflects our Nova Scotia Crafted philosophy rooted in provenance, thoughtful technique, and storytelling inspired by place.
Four acclaimed chefs, one from each Atlantic province, come together at Fox Harb’r Resort to collaborate, exchange ideas, and cook side by side. Drawing inspiration from Newfoundland & Labrador, Prince Edward Island, Nova Scotia, and New Brunswick the experience is united by a singular point of view, understated excellence, deep respect for heritage and ingredients, and a strong sense of place.
| Package Includes* |
|---|
| 2 Nights in a luxury suite ~ accommodations of your choice |
| Friday evening~ Oceans Collide Welcome Dinner Reception |
| Saturday start your day with a bountiful breakfast buffet featuring savory hot items to sweet pastries & seasonal fruits |
| Food & Beverage Seminars ~ Taste the Atlantic |
| Producers & Pairings Market Lunch Marche |
| The Edge of the Atlantic Gala Dinner ~ a fours course collaborative dinner with each course representing one Atlantic Province |
| Sunday ~ Farwell Brunch ~ The Atlantic Table |
| Moderated Panel Discussion ~ The Future of Atlantic Cuisine |
The Edge of the Atlantic Featured Chef’s, Weekend Itinerary and Highlights!
Nova Scotia ~ Renée Lavallée ~ The Canteen
Renée Lavallée is one of Nova Scotia’s most respected culinary voices. Her cooking is ingredient-driven, unpretentious, and deeply rooted in seasonality and community. At The Canteen, she celebrates honest Maritime flavours elevated through restraint, clarity, and care.
New Brunswick ~ Chris Aerni ~ Rossmount Inn
Chef Chris Aerni has helped define New Brunswick’s contemporary culinary identity. His approach blends classical technique with local sourcing, drawing from forests, farms, and coastal waters to create food that is refined, grounded, and unmistakably regional.
Prince Edward Island ~ Ilona Daniel
Ilona Daniel’s cooking reflects Prince Edward Island’s agricultural richness and coastal simplicity. Known for her close relationships with Island producers, her food expresses PEI’s natural abundance through thoughtful, seasonal dishes rooted in balance and restraint.
Newfoundland & Labrador ~ Jeremy Charles
A pioneer of modern Newfoundland cuisine, Jeremy Charles has been instrumental in bringing the province’s food culture to national prominence. His work is rooted in foraging, preservation, and storytelling capturing the raw beauty and traditions of Newfoundland & Labrador.
Friday, May 1
Oceans Collide” Welcome Dinner Reception
A coastal tasting reception where each guest chef presents one considered bite rooted in their home province’s ingredients and traditions. Guests move through the Atlantic regions, sampling dishes and paired beverages that reflect the character of each province, accompanied by live acoustic music and Maritime storytelling.
Saturday , May 2
Morning: Leisurely Breakfast Buffet
Begin the day with a bountiful breakfast buffet featuring freshly prepared hot dishes, house-baked pastries, and seasonal fruits. Enjoy a relaxed start with freshly brewed coffee before the day’s programming begins.
Food & Beverage Seminars ~ “Taste of the Atlantic” ~ Guests rotate through three immersive sessions exploring how environment, craft, and tradition shape Atlantic cuisine.
- Salt, Stone & Story ~ The Flavour of the Atlantic Coast ~ An exploration of how salt air, smoke, and rugged shorelines influence flavour. Guests sample smoked butter, seaweed, and rock-cooked seafood while learning how environment directly shapes taste.
- Soil & Soul ~ Maritime Produce & Coastal Pairings ~A focus on Atlantic agriculture and its relationship to the sea. Root vegetables, shellfish, and seasonal produce are paired with Maritime wines and ciders, highlighting the balance between land and coast.
- Spirit of the Shore ~ Atlantic Craft in the Glass ~ A guided tasting of regional distilling and fermentation. Guests explore coastal botanicals, native yeast, and craft their own Edge of the Atlantic cocktail using regional spirits.
Producers & Pairings Market Lunch Marche ~ A curated market showcasing Atlantic makers and producers from PEI shellfish and New Brunswick charcuterie to Newfoundland spirits and Nova Scotia wines. Chefs and producers host live tasting tables, connecting guests directly with the people and processes behind each ingredient.
The Edge of the Atlantic” Gala Dinner ~ A four-course collaborative dinner, with each course representing one Atlantic province. Dishes are co-created by the guest chefs and the Fox Harb’r Culinary Team, translating regional ingredients and techniques into story and emotion.
The final course, “The Atlantic Together,” brings all four chefs together for a shared dessert symbolizing collaboration and regional harmony.
Sunday, May 3
Farewell Brunch ~ “The Atlantic Table”
A relaxed, communal brunch inspired by classic Maritime comfort dishes such as lobster Benedict, cod cakes, blueberry pancakes, and smoked salmon bagels. Paired with sparkling wines and acoustic music, the morning concludes with a moderated panel discussion: “The Future of Atlantic Cuisine.”
Moderated Panel Discussion ~ The Future of Atlantic Cuisine
The weekend concludes with a moderated conversation exploring where Atlantic Canadian cuisine is headed and how chefs, producers, and communities are shaping its next chapter. Led by Billy Kawaja, Director of Food & Beverage at Fox Harb’r Resort, the panel brings together the four guest chefs for an open, thoughtful discussion on identity, sustainability, and evolution within Atlantic cooking.
Reserve Your Spot
This exclusive culinary weekend promises an unforgettable journey through the Edge of the Atlantic! Spaces are limited ~ secure your reservation today!
* Offer is subject to availability and based on double occupancy. Not valid in conjunction with other offers. Not applicable to groups. Rate starting at $900.00 per person based on double occupancy. Rates are subject to change.
