Norah Wellings

Norah Wellings

The Garrison House Restaurant in Nova Scotia

My visit to the room of Port-Royal had given me a great understanding of life and the difficulties of the first French colonists. He had a full day so far, my explorations in the early morning at the Grand Pré National Historic Site, my drive through the valley Annapolis, my walking tour through Annapolis Royal including a quick visit to Fort Anne and the Historic Gardens - I had seen a lot and it was all a appetite for the road.

So in the afternoon I arrived at my abode for the night: The Garrison House Bed and Breakfast, located directly across the street from Fort Anne and Garrison Cemetery. The perfect place for my evening explorations. I registered one of the waiters kindly helped me carry my luggage to the second floor of this mansion Victorian. I settled into my comfortable room and began to check my messages in the appropriate wireless network available in the barracks. I tried to get some rest, but by about 7:30 pm it was time for dinner.

I went down to the ground floor houses the restaurant is a large kitchen and three dining rooms to 45 clients. I sat in a cozy corner of the window facing the church next door. The restaurant is open from early May to late October and has recommended Fodor Headquarters House restaurant in the best place to eat in the area. The menu offers a selection of seafood dishes such as lobster salad, seafood chowder Acadian Norah, fresh Digby scallops and other delicacies such as mushroom risotto, a coconut milk curry Vietnamese lemon grass chicken from Thailand and many more.

To begin with my food, enjoyed a delicious house salad followed by a Maritime favorite haddock fried bread, not detected off the coast of Nova Scotia. The atmosphere was pleasant, several couples were having dinner and I had the opportunity to speak with the chef for a bit. People Norah has worked in the barracks of the last 20 years and I filled in culinary details of this restaurant. She mentioned that she and the owner Patrick Redgrave also kitchen, preparing all meals fresh from scratch with many ingredients local as possible. My haddock at night for example, came from the Bay of Fundy.

Norah told me about a new trend in the kitchen: attention focuses on traditional food with a twist. For example, serve a rice pudding with a Chai (Chinese tea) flavor. He said the garrison House changes its menu regularly, and the flavors and spices also vary. About 30% of diners at the barracks are local, while 70% are from other travelers places.

As a chef, Norah mentioned that she is passionate about caring for their customers and each time she or owner Patrick go on a trip, always returning with new teasing flavors taste buds of its customers. Norah is very useful to have lived in Vancouver and has been exposed to ethnic restaurants in that city, including Greek, Italian cuisine, China and Japan.

When asked about life in Annapolis Royal, Norah mentioned that she is a local maritime and enjoy the tranquility easy to carry a lifestyle. Many artists have recognized the charm of this city and the creation of workshops and galleries here. King's Theatre offers performances theater in the summer and Norah also told me of the tidal generating plant, one of the two power plants to produce in the world. I decided I would see the position power only in the morning.

But now, after this nice dinner, it was time for my next adventure: the Annapolis Royal Cemetery Cemetery Tour in the garrison in the streets, led by renowned expert in local history and Alan Melanson.

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