Get under the skin of Newfoundland. Your stay begins on the breathtaking Avalon and Bonavista Peninsulas and concludes at Fogo Island. It's a gastro-cultural adventure that your senses will never forget. Your trip will be steeped in local characters, spectacular wildlife and wide-ranging memorable dining experiences, from the exquisite to the edgy. We have based the CapeRace Culinary Adventure on our award-winning original Eco-Culture Experience™ trip. While traveling from St. John’s to Fogo Island, our custom written personal travel guidebook will lead you to many gastro-cultural experiences powered by colourful characters, local fun, indigenous music and cultural surprises that you'll only ever experience in Newfoundland.
Meet renowned Newfoundland chefs such as Todd Perrin, (Canada’s Top Chef contestant) of Mallard Restaurant and Jeremy Charles of award-winning Raymond's Fine Dining along with Murray McDonald from the Fogo Island Inn. Find out why the top chefs use wild rabbit and moose and foraged berries or be the judge of the best fish & chips in town, a battle raging between two St. John's restaurants that have sat side by side since 1951. Drop in on a 75-year old family business that still serves up take-out baked turkey legs over an ancient counter. Tour the QV Craft Brewery at Quidi Vidi Village and taste many of their craft beers including QV Iceberg Beer, made from 30,000 year old glacial ice. Walk in on their weekly ocean-side kitchen party held every Friday afternoon.
Backstage Kitchen Pass
While in the coastal outports your custom guidebook will lead you to simple-kitchen gems set in idyllic wilderness settings. Take in a day of coastal hiking, visit the local art galleries, take a boat to get close to the whales or sample local beer at a famous Newfoundland pub. Enjoy a coastal outdoor lunch overlooking towering icebergs, breaching whales and gigantic seabirds then settle in for the night at one of our charming and cozy coastal homes.
Fogo Island Inn
The perfect ending to this culinary cultural trip will be a stay at the world-renowned Fogo Island Inn, known as a place of wood-burning stoves, wry humor, dramatic seascapes and sensible luxury. Each guest suite is a contemporary expression of traditional outport design and decor: "handmade modern." You'll have a half day orientation with a dedicated community host and full use of the Inn's facilities: cinema, sauna, contemporary art gallery, gym and yoga space, heritage library, bicycles for independent exploration, use of storm weather gear and rubber boots, and binoculars in each suite. All of the Inn’s rooms were created using only natural materials such as wood, wool, cotton, and linen and all furniture and textiles were custom designed, locally crafted. The only plastic in the guest rooms is the telephone.
Your culinary experience here at the Inn reflects traditional cultural norms. Fogo Islanders have historically hunted, grown, foraged, and caught their food both out of necessity and for pleasure. The Inn carries on these traditions by foraging for berries, supporting local growers and fishers, and exploring the barrens surrounding the Inn in search of the perfect garnish for the spectacular culinary creations. Savoring Fogo Island Inn’s food is a cultural experience combining the best of Fogo Island’s customary foodways with the exciting forward-thinking of contemporary cuisine.
Fogo Island spans about 35 kilometres from east to west and 24 kilometres from north to south with 2,395 people living in 10 distinct communities. The Island boasts countless plant and animal species that thrive in its untamed wilderness. Although located just over halfway between the equator and the North Pole, the Labrador Current passing by Fogo Island's doorstep brings with it the makings for a subarctic landscape and a temperate maritime climate. The Island's boreal forest plays host to herds of caribou, beavers, foxes, mosses, grasses, and wildflowers. Migrating whales and icebergs visit in the spring, and fall’s berry season finds Fogo Island carpeted in at least two dozen varieties of edible berries.