Dining on the Ocean floor

Well below the waterline, white line service awaited those of us enjoying a three-course dinner of local foods and beverages.

Well below the waterline, white line service awaited those of us enjoying a three-course dinner of local foods and beverages.

Saturday evening I dined on the ocean floor, thanks to the culinary team, lead by Chef Chris Velden, from Flying Apron Cookery, whose menu was paired with treats from Avon Sky Winery and artisanal beer from Meander River Farm & Brewery.

We dined at low tide on the beach at Burntcoat Head Park, near where the greatest tides on earth have been recorded. The difference between high and low tide is 55 ft. Twice a day over 100 billion tonnes of water funnels in and out of the Bay of Fundy and Minas Basin, creating  one of the world’s greatest natural phenomnia.

After dinner guests gathered around a fire of driftwood.

After dinner guests gathered around a fire of driftwood.

The evening was an absolutely local feast. For those who adhere to The 100-Mile Diet, this probably reduced that to a 30-mile diet (I’m allowing extra distance between the vineyards and fields of hops that supply the wines and beer and beach).

As a pre-dinner treat, guests had a short foraging expedition on the cliff tops with Jonathan from Newells’ Jewells Edibles (organic micro greens and edible flowers), followed by a beach tour. It was an evening of natural wonders paired with exquisite local cuisine – yes, lobster was included. Nowhere else in the world can you have such an experience. And it didn’t require wetsuits.

Sunset looked like fire raging across the Minas Basin.

Sunset looked like fire raging across the Minas Basin.

As a reminder I will add greater detail and more images in the spring, when the 2016 schedule of dinners will be known. This is a bucket-list experience. And for those who live in the Maritimes, don’t limit yourself to just once…

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