Few things say "Cape Breton" better than a bowl of Seafood Chowder! We originally shared our recipe in the Holiday newsletter so, if you missed it and wish to subscribe, please click here.

As featured in September's issue of Golf Canada Magazine:

"Chef Tracy Wallace's chowder, brimming with lobster, scallops, shrimp, bacon, potatoes and leeks, has won several awards It's so good they sell about 10 quarts on an average day This recipe makes 6 portions."

INGREDIENTS

1/2 lb haddock cut in large cubes
1/4 lb (20/30) whole scallops
1/6 lb lobster diced
2/3 cup bacon cooked and diced
3/8 cup potatoes, peeled and diced
1/4 cup leeks, cleaned and diced
1/4 cup carrots, peeled and diced
1/4 cup celery diced
1 1/4 cups table cream
4 cups water
Salt and pepper to taste
 

METHOD
Bring carrots, leeks, celery and potatoes to a boil.
Reduce heat and simmer for 15 minutes.
Add scallops and simmer for 5 more minutes.
Add lobster, haddock, bacon and cream.
Salt and pepper to taste.

Keeping with the mail theme, among the many envelopes we opened this year, this letter (pictured) was one of the most pleasant surprises. What's more, it  was accompanied by the interesting book that is a truly international guide to golf all over the world.

Needless to say, we are honoured to be a part of such a great collection and, for those of you still looking for gift ideas, here is a link to the book on Amazon.

We are delighted that our local post office recently changed the stamp on all outgoing mail to include the Cabot logo. Thanks to Eric (pictured here) for the initiative and Johnny Gillis of the Inverness Oran for the photo!

Throughout the development of Cabot Links, I had many roles, but one of the most enjoyable ones was photographing (and sharing through Facebook) the progress of Cabot evolving into the course and resort it is today. Late this season, we had the honour of hosting two of the greatest photographers in their respective fields and, as an amateur and fan, it is always amazing to see the pros at work!

David Scaletti (http://www.davidscaletti.com.au/) has long been one of golf’s best photographers and he recently swung in from Australia to shoot the course. Here is a little taste of one his best!

Also, transplanted Canadian Rob Howard (http://robhowardphoto.com/) was here in between shoots for Condé Nast Traveler and O Magazine! Rob captures destinations as well as any photographer I am aware of, so it is little surprise he nailed Cape Breton. Here is a favourite from his visit.

As Cabot Links moves into its first full fall season, we remain excited about the progress of all parts of the operation. We continue to have beautiful weather and, with a forecast of sun and16°C (61°F) for today, we are reminded of why fall is the best season for golf in Atlantic Canada.
The course is maturing and, as the calmness of summer has given way to the winds of fall, the links are continuing to bring joy to visiting golfers.
In honour of our Nova Scotian friends, we will kick off a Fall Golf Package designed for Nova Scotians that will run from October 15th through to our close on November 15th. Details can be found here.