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Over-the-Top Lobster Roll

Recipe by Chef Jesse Vergen

Poutines à trou (Poutines with a Hole)

Recipe from A Taste of Acadie by Marielle Cormier-Boudreau and Melvin Gallant Mainly made in southeastern New Brunswick, where they are sometimes called Poutines routies (Roasted Poutines) because they are baked in the oven. Poutines à trou are considered to be the most delectable of Acadian desserts. Makes 12 poutines. Ingredients Crust

Acadian Chicken Fricot (Fricot au poulet)

Recipe inspired from A Taste of Acadie, by Marielle Cormier-Boudreau and Melvin Gallant This is by far the most popular fricot in Acadia. For important social occasions, such as frolics and corvées, a chicken was killed to make a big fricot. Even today, most Acadian families still make this delicious dish. Serves 6

Madawaska Ploye Pancake

Recipe by Sandra CorriveauA “ploye”, made with buckwheat flour, is part of history and tradition for the Madawaska Valley and surrounding area. The ploye had a place of honour at the table of large families and would often replace the bread. A real ploye is not turned while cooking. It can be eaten with butter, molasses, sugar and maple syrup.

Beausoleil Oyster Duo with Marinated Cucumber Salad

Recipe from Chef Alex Haun Savour Restaurant, St. Andrews Serves 4 Ingredients Bacon and Sabayon Oyster 4 Beausoleil oysters 2 egg yolks 1 drop fresh lemon juice ¼ cup (60ml) white wine 6 chives, thinly sliced 2 slices bacon, chopped ½ onion, diced 1 tbsp. (15ml) oil Sea salt and cracked pepper to taste Crispy Oyster with Aioli

Cedar plank salmon with herbed baby potatoes and fresh asparagus

Cedar plank salmon with herbed baby potatoes and fresh asparagus Recipe from Jenna White, owner of indigenous-owned Jenna’s Nut-Free Dessertery in Fredericton