Bras d'Or Lakes Inn Blog

Mothers Day Buffet Menu

noreply@blogger.com (Moira Simpson) — Tue, 24 Apr 2012 06:05:00 +0000

Last minute touches before Easter Sunday buffet

noreply@blogger.com (Rhoda Gillet) — Sat, 07 Apr 2012 16:24:00 +0000

The dining room and kitchen at the Inn are a buzz as the finishing touches are applied before the dining room open this Easter Sunday for 2012. Head chef Shelley David, has put together a talented culinary team who are busy in the kitchen preparing for the Brunch and Dinner buffets offered on Easter as well as the preparing for a new menu. In addition to the kitchens culinary contributions, other members of the Inn team lend their talents creating memorable dining experiences. In the video below server Gerry MacPhee takes a few minutes to demonstrate how she put together a few inexpensive items to create lovely Easter centerpieces to use on dining tables. How nice for me to be surrounded by such creative people.
Jean Pierre and I would like to wish everyone a Happy Easter.

Dining Room 2012 Menu

noreply@blogger.com (Moira Simpson) — Mon, 02 Apr 2012 20:37:00 +0000

The Benefit of Yoga

noreply@blogger.com (Moira Simpson) — Fri, 09 Mar 2012 21:04:00 +0000

Yoga is a Hindu word by definition meaning yoke or union with the Supreme Spirit. Therefore the main benefits of yoga is to unite the body, mind and spirit. There are numerous Yoga styles and Lynne prides herself in designing her yoga classes to suit her clients needs. This allows attendance by both beginners and advanced students. The last course Lynne taught at the Inn was 6 weeks in duration beginning January 30 until March 6 2012. Next course will begin late spring.

Classes
Monday and Tuesday 10:00 a.m. - 11:15 a.m.
Tuesday 7:00 p.m. - 8:15 p.m.
Cost $30.00 (6 week session)
Location
10095 Grenville St
St. Peter's, Nova Scotia
902-535-2200
Lynne is a true believer that yoga can be performed anywhere at anytime.

Lynne strikes a pose in a Grotto

The following video show Lynne performing Yoga while wearing shoeshoes on the Bras d'Or Lake, Nova Scotia.

Various Types and Benefits of Yoga Lynne teaches

Kripalu: (Compassion) Inner focus, meditation, breathing, relaxation and standard yoga poses, benefiting the “life-force energy”, observing the activity of the mind without judgement and incorporating these techniques into your daily life.
Kundalini: Chanting, asana, pranayama and meditation to awaken kundalini energy, benefiting the psycho energetic leading to spiritual elevation.
Chakra: Meditation to open, balance, clear the mind by stimulating the 7 Chakra centers from your head to the base of your spine to achieve a calm state benefiting the mind and improving physical health.
Journey Dance: Union of dance, visualization, sensuality and ritual that will have you loving your body and life benefiting self acceptance and transformation. Healing the body through music.
Reiki: Japanese words - Rei which means "God's Wisdom or the Higher Power" and Ki which is "life force energy". So Reiki is actually "spiritually guided life force energy" benefiting healing of physical, mental, emotional and spiritual issues. Reiki is a healing touch(hands on) technique.

Lynne is a grandmother who loves to spend as much time as she can with her new granddaughter. This is a photo of Lynne teaching her 7 month old granddaughter to do yoga. You are never too young to learn.

Coastal Riders Rally

noreply@blogger.com (Bras D'Or Lakes Inn) — Mon, 20 Feb 2012 19:38:00 +0000

The Second Annual Coastal Riders ATV Association’s LUCK OF THE DRAW RALLY was held on Saturday, February 4, in L’Ardoise as part of the Richmond County Winterfest. There were 181 participants in the club’s annual fundraiser. The day began with a community breakfast at L'Ardoise Community Centre followed by the bike run. The run, which covered 65 km, consisted of beautiful trails through many of the scenic areas that Eastern Richmond County has to offer. From L’Ardoise to Soldier’s Cove, through Lynch’s River to Rockdale, the riders enjoyed the frosty day.

Upon arriving back at the L’Ardoise Community Centre, riders were treated to fish cake and beans or cold plate supper. Local musicians, such as John Kennedy, Michael Paul Kennedy, Eric Middleton, Brian Sampson Paul Webb and Carol Martel just to name a few donated their talents by entertaining participants throughout the evening. Door prizes were donated by various businesses and Municipality of Richmond County. Individual prizes were given out with a $1000 grand prize being awarded to Leon LeBlanc.

The money raised from this rally will help the club to further their goal of developing and maintaining their trail system. The Coastal Riders ATV Association was founded in 2007. It currently has about 80 members. The club promotes safe riding practices and has been busy establishing a trail system throughout the area of Eastern Richmond County from St. Peters to Johnstown, Forchu to L’Ardoise.

A group of seven couples did the “Cross the Rock” tour of Newfoundland in September and is currently exploring the idea of another ATVing adventure for the fall of 2012. If you are interested in ATV experiences be sure to check out our group on Facebook,"Coastal Riders ATV Association".
Congratulations to all the participants of the Annual Coastal Riders Rally. Thank you Carolyn Cook for providing the information for this article.

Cape Breton Island Experience

noreply@blogger.com (Moira Simpson) — Sun, 29 Jan 2012 18:36:00 +0000

During the Winter, Jean Pierre and I attempt to come up with new ideas to enhance Cape Breton Island Experience for our guests. We have comfy beds and great meals but customers expect more. Many adventures offered at the Inn originated through conversations with our guests. Suggestions to enhance visitors in Cape Breton included adding a wharf which allowed guests to relax as well as view the boats that sail the beautiful Bras d'Or Lake. Jean Pierre, the outdoors person in this relationship, suggested adding kayaks and bikes for our guests to better experience the pristine waters of the lake and the historic Battery Provincial Park.
The waterfront hot tub, patio dining, pool and ping pong tables, internet, jam sessions, ceilidhs and a Sailing adventure were relatively easy to add.

Now we are finding that good, new ideas, to enhance our guest's stay, are becoming more difficult to create. Well, that's not exactly true. I should qualify that by saying new ideas that can be executed are difficult to come by. Here's an example of one that tickles my creativity but is not realistic here at the inn. Check it out at dinnerinthesky.com Now on a more realistic side, the Inn is offering fishing trips on the Bras d'Or Lakes via kayak. Fishing kayaks and fishing rods have been purchased and the chefs and designing a picnic lunch. Still putting the finishing touches, when complete it will be posted with our other vacation packages.

Do you have suggestions for this "fishing via kayak" package? Any suggestions on a new title for package?

Happy New Year!!!

noreply@blogger.com (Moira Simpson) — Sat, 31 Dec 2011 16:51:00 +0000

Lyrics

If I don't see you through the week

See you through the window

See you next time that we're talking on the telephone

And if I don't see you in that Indian summer

Then I want to see you further on up the road

I said, oh won't you come back?

I have to see you my dear

Want you come back in the Celtic New Year?

In the Celtic New Year

If I don't see you when I'm going down Louisiana

If I don't see you when I'm down on Bourbon Street

If you don't see me when I'm singing Jack of Diamonds

If you don't see me when I'm on my lucky streak

Woa, I want you, want you to come on back

I've made it very clear

I want you to come back home in the Celtic New Year

Celtic New Year

If I don't see you when the bonfires are burning, burning

If I don't see you when we're singing the Gloriana tune

If I've got to see you when it's raining deep inside the forest

I got to see you at the waning of the moon

Said oh, won't you come on back?

Want you to be of good cheer

Come back home on the Celtic New Year

Celtic New Year, Celtic New Year

Celtic New Year

In the Celtic New Year

Come on home, come on home, come on home, come on home

If I've got to see you when it's raining deep inside the forest

I got to see you at the waning of the moon

Said oh, won't you come on back?

Want you to be of good cheer

Come back home on the Celtic New Year

Celtic New Year, Celtic New Year

Celtic New Year

In the Celtic New Year

Come on home, come on home, come on home, come on home

In the Celtic New Year

Free Cape Breton Concert Series

noreply@blogger.com (Moira Simpson) — Tue, 14 Jun 2011 22:30:00 +0000

Free outdoor concert series held Sunday evening at Granville Green, 30 minutes from the Inn. All you need is a lawn chair or blanket for seating. The Green provides quality entertainment and it's free.

Cape Breton Wine and Food Pairing

noreply@blogger.com (Moira Simpson) — Sat, 04 Jun 2011 01:17:00 +0000

May 28th the Inn held another fabulous wine and food pairing which delivered on it's promise to tantalize the palette..Chef JP Gillet and his talented team, lead by Chef Adam Brenner offer a glimpse from the kitchen.
This was their third year of these very popular food and wine pairing events. Jevan Watson of Bishop’s Cellar matched these wine offerings to the Chef’s menu, as well as introduced each wine with a commentary on its origins and special characteristics.
The next event, June 18, 2011, features foods and wine from Italy.
Upcoming Food and Wine Tasting Menu

Call to reserve your spot. 902-535-2200.
Mangiar bene!

Tasting Menu
from May 28, 2010

AMUSE BOUCHE

OYSTER BAKED IN A SPINACH, FENNEL, SHALLOT CREAM SAUCE TOPPED WITH JAPANESSE

BREAD CRUMBS AND PARMESSAN CHEESE SERVED WITH A SPICE BERRY MIGNONETTE

DUO PATE PLATE

CHANTRELLE MUSHROOM PATE AND VENSION AND WALNUT PATE SERVED WITH MANGO

CHUTNEY

DUO SOUP

GINGERED PUMPKIN SOUP AND FENNEL LEEK SOUP SERVED WITH GRUYERE CROSTINI AND

TOASTED MAPLE PUMKIN SEEDS

SALMON RILLETTE

CONFIT OF SALMON, CARMELIZED ONION, ST MARYS SMOKED SALMON, LEMON ZEST,

GARDEN HERBS BINDED TOGETHER. GARNISHED WITH ORANGE AND GRAPEFRUIT

SEGEMENTS, TOPPED WITH HOUSE CRÈME FRAICHE AND SAUCED WITH DILL AÏOLI

PALATE CLEANSER

STRAWBERRY SORBET

BEEF WELLINGTON

AAA BEEF TENDERLOIN, WHITE TRUFFELED MASHED POTATOES, HERB GLAZED VEGETABLE

MEDLEY, SAUCE

AUTUMN HARVEST SALAD

GARDEN GREENS, ROASTED SWEET POTATO, PROSCUITTO, POMEGRANATE, TOASTED

ALMONDS, BLUE BERRIES, BLACK BERRIES, BLUE CHESSE WITH A WARMED CRANBERRY

VINAGRETTE

BLACK FOREST CAKE

CRÈME ANGLAIS,

Fresh Atlantic Seafood and Breakfast Buffet

noreply@blogger.com (Moira Simpson) — Sun, 29 May 2011 18:40:00 +0000

Fresh Atlantic Seafood and Fish will be featured on 2010 dinner menu at the Inn This year the Inn has change to a Breakfast Buffet after Jean Pierre took a trip home earlier this year. While home in Brittany France, (crepes place of origin) he decided to change Breakfast from menu service to a Breakfast Buffet featuring freshly made crepes. Fillings incorporate local product including Nova Scotia Wild Blueberries Syrup.

Sailboat Launch

noreply@blogger.com (Moira Simpson) — Fri, 27 May 2011 23:05:00 +0000

Jean Pierre Gillet, as well as other local sailors launched their sailboats at St. Peter's Canal into the beautiful Bras d'Or Lake.

Jason MacMillan captured "No Worries".launch. JP recently acquired his sailboat from Dale Hicks and his wife Caroline Kelly who spent many hours enjoying "No Worries".

Cape Breton Sailing

noreply@blogger.com (Moira Simpson) — Wed, 27 Apr 2011 16:51:00 +0000

Set sail for an unforgettable Cape Breton Sailing adventure aboard the yacht Misty Cat departing from St. Peter's - where a historic tidal lock canal connects the Atlantic Ocean with Cape Breton's magical inland sea... the Bras d'Or Lake.

Your adventure begins alongside the St. Peter's Canal where you'll meet your captain to board Misty Cat . First, we'll take a look at the wind and weather forecast, then we'll chart a course for the day's sailing adventure based on sea conditions and your preferences: sightseeing in St. Peter's Inlet and the Bras d'Or Lake – where you're likely to see eagles, hawks and cormorants overhead and herons along the shore, or perhaps a transit through the historic tidal lock canal into the ocean – where you might find a pod of pilot whales or seals sunning on the rocks.

Either way, you'll be surrounded by beautiful vistas with plenty of good photo ops, and a chance to handle the helm and the sail - brush up on old sailing skills, or take an introductory sailing lesson from the captain.

We'll sail into a cozy anchorage for lunch where you can swim from the boat, or stay on board to trade stories and learn a bit about the nature, history and maritime culture of Cape Breton.

Picture yourself on Misty Cat:

More Information

Savour food & wine Show - Membertou

noreply@blogger.com (Moira Simpson) — Tue, 26 Apr 2011 17:13:00 +0000

Savour food and wine Show in Cape Breton!
Check out who's participanting:
http://www.edining.ca/savour.asp

Bras D'Or Lakes Inn - Mother's Day Buffet

noreply@blogger.com (Moira Simpson) — Tue, 26 Apr 2011 17:12:00 +0000

Bras D'Or Lakes Inn - Mother's Day Buffet

Bras D'Or Lakes Inn - Easter Sunday Buffet

noreply@blogger.com (Moira Simpson) — Tue, 05 Apr 2011 17:28:00 +0000

http://www.brasdorlakesinn.com/bras_dor_lakes_inn-easter_sunday_buffet

KAYAKING THE BRAS D'OR LAKE

noreply@blogger.com (Moira Simpson) — Mon, 06 Dec 2010 04:40:00 +0000

Kayaking in Cape Breton

One day, while catching up with co-workers of the Inn on Facebook, I came across this photo of Sheila Kayaking in Cape Breton.. I was so intrigued by the photo that I began to ask myself several questions. When was this photo taken? Who could have this much passion to kayaking when there is ice on the bay? How cold was it and is it more difficult to paddle while wearing a heavy jacket? Where in Cape Breton was Sheila kayaking?

With all these questions in mind, I contacted Sheila and we began to chat about her love of kayaking.

This is what she recounted to me:

I think this photo was taken in early April and it was actually a warm day, not warm enough to get wet, but when one is crazy about kayaking, well, what can I say? My cousin and her husband were out with me and there was a light skim of ice, which made a really neat sound on the side of the boat. There was a different kind of peacefulness on the Bras d'Or Lake that day. I often find kayaking peaceful, but that day there was something a bit different. The sound of the ice crumbling around the area where I dock made a sort of roar and I ultimately had to change my docking station. While most people tend to kayak when the water and air are a bit warmer, there really is no limit (except for solid ice) as to when you can kayak, if you’re willing to brave the cold. I believe the origins of the kayak are in the Inuit culture, and that it was used as a mode of transportation in the far north, so it really is unlimited. As for the layers needed to keep out the cold, it does make it harder to paddle with a thick coat on (plus a life jacket underneath). On a day like this, you sometimes have to break the skim of ice with your paddle, but it’s not much harder to paddle.
The level of difficulty on any given day is really determined by the type of water you’re in. Smooth water is generally quite easy to navigate, while small waves can give you a workout. When you hit bigger waves there can be times when half the kayak is hanging over the trough of the wave. On those days I tend to stay closer to shore playing in the waves. Kayaking is both fun and peaceful any time of year and the
Bras d’Or Lake is beautiful all year, so as long as I can continue braving the weather, I will keep doing it.

Sheila Kayaking the Bras d'Or Lake

Season's Greetings

noreply@blogger.com (Moira Simpson) — Fri, 26 Nov 2010 21:17:00 +0000

Happy Holidays

Rhoda and JP

& our staff at the Inn

Wishing you the very best of everything for Christmas and the New Year ahead!

While our dining room is closed for the season we're busy creating a new

fine dining menu, and we're looking forward to seeing you in the spring.

If there's someone on your gift list that deserves something special this year, how about a gift certificate from the Bras d'Or Lakes Inn?

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Speedy Recuperation Rhoda

noreply@blogger.com (Moira Simpson) — Thu, 18 Nov 2010 23:35:00 +0000

Rhoda Gillet, general manager of the Inn is recovering following her recent surgery. Thanks to everyone for your prayers. Rhoda appreciates the kindness and concern from friend and neighbors during her recuperation.
Jean Pierre will be manning the desk during her absence.

Are you looking for fiddle or tin whistle workshops?

noreply@blogger.com (Moira Simpson) — Mon, 13 Sep 2010 13:20:00 +0000

Learning Opportunities @ Bras d'Or Lakes Inn during Celtic Colours 2010

Would you like to polish your fiddle or tin whistle skills. Paul Davis and Dwayne Cote are offering workshops during Celtic Colous 2010
For more information click the link befow

LIVE ON FOURSQUARE

noreply@blogger.com (Moira Simpson) — Thu, 02 Sep 2010 19:07:00 +0000

Foursquare
Check In 3 times in 3 days and we will provide you with the house specialty dessert
"Gateau St. Honore"
Here is a picture of J.P.'s famous dessert

Yummy Yummy Yummy

The Village on the Canal (St. Peter's) Part 1

noreply@blogger.com (Moira Simpson) — Sat, 28 Aug 2010 13:21:00 +0000

Video featuring the Village of St. Peter's, Nova Scotia. A hidden jewel in Cape Breton.

Village on the Canal Video (St. Peter's) Part 2

noreply@blogger.com (Moira Simpson) — Sat, 28 Aug 2010 13:12:00 +0000

Ceilidh Season begins at the Inn

noreply@blogger.com (Moira Simpson) — Tue, 20 Jul 2010 20:29:00 +0000

Last week marked the beginning of ceilidh season for most

of Cape Breton. What is a ceilidh and how do you pronounce

the word? These are some of the most asked question

of servers and front line staff at the Inn. So just what is a

ceilidh?

According to Celtic tradition, a ceilidh (pronounced kay-lee)

is a social gathering involving music and storytelling. This

tradition goes back many generations in Celtic culture and

continues in Cape Breton in many household kitchens, pubs

and community centres. When visiting here, make a point to

experience an authentic Cape Breton tradition.†

Four years ago, Charles MacDonald of Arichat, took on

the task of creating a local Celtic music environment for

up and coming young musicians interested in keeping the

Celtic music culture alive in his native Richmond County.

Charles is the son of Elizabeth and Joseph "the fiddler"

MacDonald of St. Peter's. Joseph and Elizabeth were

great lovers of traditional music and instilled a sense of

community and music in their home. The MacDonald home

was a frequent stop for fellow musicians looking for a tune

and a tea. Both Liz and Joe are great believers of giving

back to your community and their children have all lived

up to their high standards. It was a natural, therefore, for

Charles to create an ideal blend of music and community

when he began his Thursday night ceilidhs at the Inn. Two

years later, due to the popularity of the Thursday ceilidhs,

Charles expanded to include Wednesday evening events.

Charles' ceilidhs are slightly different from others offered

in Cape Breton, as they have come to include a variety

of music and dance genres. This season he has chosen

to spotlight a local bluegrass band, which includes one of

his regular Celtic fiddlers. He also became involved with

Kitchen Rackets this season, which are a series of events

held at the Inn during Celtic Colours week in October. The

Kitchen Rackets give visitors a chance to experience the

Cape Breton music scene first hand by playing with local

musicians in an open jam session. Based on the success

of the Kitchen Rackets last October, Charles and the Cape

Breton Heritage Coast Kitchen Racket Committee have

decided continued the Rackets through the summer on

Sunday afternoons from 2-5pm. With the recent addition

of Monday Night Square Dances in the area, Charles feels

pleased and relieved to see that his beloved Celtic culture is

being preserved for the next generation.

If you are in Richmond County this summer, be sure

to drop by for a tea and a tune. We'd love to see you!

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Lobster Gratine Recipe

noreply@blogger.com (Moira Simpson) — Mon, 12 Jul 2010 17:31:00 +0000

LOBSTER GRATINE

Yeild: 2 APPETIZERS

Ingredients:

4 oz cooked lobster meat, chopped

1 Tbsp Shallots, finely diced

2 sprigs of fresh thyme, leaves only, chopped

4 oz button mushrooms, sliced

2 Tbsp white wine or vermouth

1/4 cup heavy cream(35%)

1 tsp butter

1 tsp extra virgin olive oil

1 small garlic clove, minched

1/4 cup aged cheddar cheese, grated

1 Tsp chives, finely chopped

2 Tsp parsley, finely chopped

Pinch of salt

Dash of pepper

Preparation:

Preheat oven to 350 degrees.

Heat a medium sized non-stick sautee pan over medium heat.

When pan is hot add extra virgin olive oil and butter.

Add mushrooms and sautee until they color slightly. Approx. 2 min.

Add shallots, garlic, and thyme and cook until shallots are transluscent, stirring contantly for approx 1-2 min.

Deglaze pan with white wine or vermouth.

Add cooked lobster, chives, cream and 1 tsp of parsley. Lower heat to a simmer until a sauce forms.

Season to taste with salt and pepper.

Remove from heat and pour mixture into two appropriate dishes, top with the cheddar cheese and parsley.

Bake in a preheated 350 degree oven for approx. 5 minutes or until cheese has melted.

TIP: A sauce has formed when the sauce clings to the spoon slightly, not too thick or too runny!

Do you have questions about this recipe?

Submit a question form

WINE AND FOOD PAIRING JULY 3 JAPAN

noreply@blogger.com (Moira Simpson) — Sat, 03 Jul 2010 22:55:00 +0000

WINE AND FOOD PAIRING

JULY 3, 2010

7:00 SEATING

AMUSE BOUCHE

IN HOUSE TERIAKI GRILLED AAA STRIPLOIN

(DUMPLING)

CHILI DIPPING SAUCE

***

SUSHI COURSE

CALIFORNIA SPRING ROLL VEGETARIAN

SNOW CRAB MAKI ROLL

SASHIMI SALMON ROLL

SERVED WITH PICKLED GINGER, CAVIAR, SOYA,WASABI

***

MISO SOUP

TOFU

GREEN ONION

SOBA NOODLE

SHITAKI MUSHROOM

TOASTED PINE NUT

KOMBU(KELP)

BEAN SPROUTS

***

STEAMED SAVORY CUP CUSTARD

(CHAWAN-MUSHI)

HOISIN MARINATED CHICKEN

TOASTED ALMOND

WATERCRESS

***

FIVE COLOUR SALAD

JULIENNE APRICOT

SHAVED DAIKON RADISH

SPICY CUCUMBER PICKLE

JUILENNE CARROT

RED CAPSICUM

COCONUT TEMPURA SHRIMP

WHITE DRESSING

***

PLUM WINE GRANITA

(PALATE CLEANSER)

***

BRAISED PORK BELLY

BABY BOK CHOY, GRILLED EGG PLANT, KOROKKE (PANKO BREADED POTATO FILLED WITH DOUBLE SMOKED BACON)

***

DESSERT

JAPANESE GREEN TEA INFUSED CHEESE CAKE

BLACK SESAME-MAPLE ICECREAM

SAKE MACERATED RASPBERRIES WITH MINT

Reservations Required

$89.98 per person with wine

$69.95 per person without wine