The Edge of the Atlantic

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.

• From City to Shore: A Chef’s Journey to the Edge of the Atlantic ~ Join Chef Chris Aerni as he shares his transition from cooking in major urban kitchens to building a deeply rooted culinary identity on Canada’s East Coast. This seminar explores what it truly means to cook from place—navigating seasonality, working with what the land and sea quietly offer, and building relationships with the small-scale farmers, fishers, and producers who define the Maritimes. Through personal stories, Chef Aerni reveals a different way of sourcing—one rooted in trust, curiosity, and connection—where the best ingredients aren’t ordered, they’re discovered.
• Cooking with Purpose: Sustainability on the Plate ~ Join Chef Jeremy Charles for a thoughtful conversation on responsible sourcing and the future of our food systems. With a focus on our waters and the practices that shape them, this session explores what it means to cook with intention — supporting sustainable methods, diversifying the species we use, and making informed choices about where our food comes from.
• Rum & the Atlantic Story: North America’s First Spirit~ Join Captain Gregg Colp for a spirited journey through the history and craft of rum in the Maritimes. Rooted in the region’s coastal past, this session weaves together stories of trade, smuggling, and seafaring with the evolution of rum as one of North America’s earliest spirits. Drawing on generations of influence and his own experience at sea and in distilleries around the world, Captain Colp brings a personal perspective to the art of rum-making—connecting past and present through craftsmanship, tradition, and place.

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.