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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 New Brunswick Chef Alex HaunServes 4IngredientsBacon and Sabayon Oyster4 Beausoleil oysters2 egg yolks1 drop fresh lemon juice¼ cup (60ml) white wine6 chives, thinly sliced2 slices bacon, chopped½ onion, diced1 tbsp. (15ml) oilSea salt and cracked pepper to tasteCrispy 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