The Bailliage organized a fundraising barbecue to establish a “New Brunswick Culinary Art Scholarship” to support culinary students training at the New Brunswick Community College in St. Andrews by-the-Sea.

Thirty-four people gathered at Carters Point, on the Kingston Peninsula, where Bailli Cornel Ceapa and Vice-Chargée de Missions Dorina Ceapa, own Acadian Sturgeon and Caviar Inc.

The visit to the sturgeon aquaculture facility was most interesting and all the food, based on caviar and sturgeon meat, was delicious.

The Bavarian pork rôtisserie, with salads and veggies, by Maître Rôtisseur Executive Chef Alex Haun and Dame de la Chaîne Chelsea Belyea (Kingsbrae Garden Café & Savour in the Garden in St. Andrews by-the-Sea) was also a great success, as was the Chinese eggplant dish by Maître Restaurateur Ning (Mimimi in Saint John).

Wonderfully sweet cupcake desserts were provided by the Chefs of the Algonquin Resort of St. Andrews by-the-Sea, and Dorina prepared a delicious tarte Tatin.

In addition to the $1,000 dollars raised during the event, the National Bailliage is going contribute $1,250 making a total of $2,250 which should allow for two to three scholarships to be awarded each year to deserving culinary students.

All in all, a worthy cause, good friendship within the Atlantic COVID-19 bubble, excellent food and a most enjoyable wine selection made for a perfect afternoon.

Thierry Chopin
Vice-Chargé de Presse

Photos by Thierry Chopin, Vice-Chargé de Presse