The culinary creations at each site are prepared by a trio of chefs brought together not only for their extraordinary culinary talents but for the chance to learn from each other and share their skills and stories with an appreciative group of gastronomes. The emphasis for the event is to feature local foods and food styles while bringing a creative twist to the meal.
But along with exquisite food, the menu for Right Some Good also features the best in Cape Breton musical talent.
Here’s the line up, both culinary and musical for the ten day dining extravaganza:
Thursday, August 25, the food fest opens at the Judique Community Centre with international chef Alvin Leung of Hong Kong teaming with local chef Jared Wolf, Allegro Grill & Deli, and apprentice chef Ashton MacDonald, Holland College, P.E.I. The musical guest is fiddler Colin Grant and his band.
Singer/songwriter Angelo Spinazzola is the musical treat at Little River Harbour on Friday, August 26, with the meal prepared by international chef Atul Kochhar of the United Kingdom, local chef Earlene Busch, Chanterelle Country Inn & Cottages, Baddeck, and apprentice chef Justin Yapp, Nova Scotia Community College.
The famous Orangedale Train Station, legend of story and song, becomes an eatery on Saturday, August 27, when international chef Vincent Masson, Belgium, local chef Troy Baglole, Sydney’s Governors Pub and Eatery, and apprentice chef Katie Wall, Nova Scotia Community College serve up a tasty menu while New Waterford singer/songwriter Norma MacDonald performs.
Chef Alexander Herbert of Ingonish’s Keltic Lodge joins international chef Frank Widmer, Switzerland, and apprentice chef Kyle MacLeod, Holland College, P.E.I. at Ingonish Beach on Sunday, August 28. Craig Mercer and the Will Be Goods are the musical guests.
And if you are are going to have a gourmet meal served on the grounds of the Gaelic College in St. Ann’s then you must include gourmet Celtic tunes served by The Cottars. Creating the meal for the occasion on Monday, August 29, are international chef Miguel Angel Millàn, Spain, local chef Adam Brenner, Bras d’Or Lakes Inn, St Peter’s, and apprentice chef Brandy Currie, Nova Scotia Community College.
The smooth funk of Slowcoaster is considered by many to be an aid to digestion. They’ll be the musical accompaniment at the St. Peter’s Canal event on Tuesday, August 30. Local chef Dillon Carter, MacDonald Country Inn & Dining Room, St. Peters, teams with international chef Javier Vargas, Peru, and apprentice chef Tara Sdraulig, Holland College, P.E.I., to create the evening’s meal.
Maybe someone does not think of gourmet meals when they think of Glace Bay but they would be wrong. On Wednesday, September 1, the musical gang of twelve known as The Yarnells play the Cape Breton Miners’ Museum and international chef Serge Knapp, France, local chef Adam White, Nova Scotia Community College, Sydney, and apprentice chef Alexei Boldireff, Northern Alberta Institute of Technology, Alta., create the memorable meal.
On Thursday, September 2, in the shadow of Sydney’s Big Fiddle, at the Joan Harriss Pavilion, international chef Jill Davie, U.S.A., teams with Local Chef Mike Black, Black Spoon Bistro, North Sydney, and apprentice chef Robin Hutt, Georgian College, Ont., while the double bill of The Kayleins and Carleton Stone perform.
Red-headed rocker Carmen Townsend will entertain diners at The Lakes golf club on Friday, September 3, and international chef Robert Clark of Canada, local chef Dean LeGros, Cambridge Suites Sydney, Sydney, and apprentice chef Lyra Kelsey, Pacific Institute of Culinary Arts, B.C., hit a hole in one with their culinary concoctions.
And where else to end the ten day dining odyssey around the island but at the Fortress of Louisbourg on Saturday, September 4? And who else would be the musical guest but North Sydney’s own Bruce Guthro, an international chef of music himself. And French fortress demands a French chef to prepare the meal, in this case international chef Christopher Coutanceau. On his team for this occasion will be local chef Scott Morrison of Flavor and Flavor 19, Sydney, and apprentice chef Martha MacDonald, Nova Scotia Community College, N.S.
Event tickets for this unique event are on sale now at RightSomeGood.ca or by calling 1-888-222-6608 and reference the venue of interest. Tickets range from $55-$150 (not including applicable fees), depending on the event.
More information about the 10-day foodie adventure, chefs bios, menus, packages, accommodations and the musical line up can be found at RightSomeGood.ca.
