The Road Ahead

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As we wind down this wonderful first full season at Cabot Links, we also look to the near future with anticipation for the many new and exciting things to come.

Most importantly, construction is moving swiftly on the cliffs of the Atlantic a few kilometers from Inverness - the site of Cabot’s second course! The terrain is taking shape and the green of grass has started to appear on the ground. Acclaimed golf architect Bill Coore (who, along with Ben Crenshaw, is designing Cabot Cliffs) said recently about Cabot Cliffs “the greatest curse in life is extreme potential”. We think his statement is captured in this shot of the 16th hole of Cabot Cliffs just growing in. We are fortunate to have Bill and Ben at the helm of such a promising project.

We look forward to updating you on the progress and we will be sure to post more photos in the coming months, as enthusiasm builds for the newest addition to Cabot. We share photos (including sneak peeks!) on Instagram, Facebook and Twitter so be sure to follow us if you don't already!

Pan Roasted Digby Scallop pasta

This heavenly dish has been one of our favorites this season and guests are raving about it! We could have kept the secret ingredients to ourselves but it is too good not to share. Our chefs married local fresh Digby scallops with crispy pancetta and plump shiitake mushrooms to create this creamy Bucatini pasta. Enjoy! And try it for yourself…

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Ingredients

Quantity
Scallops, 20/30s 5 ounces
Shiitake mushrooms 2 ounces
Pancetta, cooked and diced 1 ounce
Scallions, sliced thin .5 ounce
Garlic, puree .25 ounce
White wine 2 ounces
Cream 4 ounces
Parsley, chopped fine .25.ounce
Chives, sliced thin .25 ounce
Parmesan, fresh 1 ounce
Salt and Pepper tt
Bucatini pasta, cooked Al Dente 6 ounces

Preparation:
Cook pasta in boiling salted water until al dente. Cool under cold water or ice bath and set aside.
Put white wine in pan with Pancetta, garlic, mushrooms, scallions, half of the parsley and half of the chives
Reduce by half and add scallops and cream. Reduce by half again and add pasta.
Serve in pasta bowl when pasta is al dente and finish with parmesan.

World Top 100

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Being named among GOLF Magazine's Top 100 Courses in the World is an honour that everyone involved in a golf course dreams of. We are proud to be part of this list and it really speaks to the amazing work of our entire team including our visionary architect Rod Whitman, and all of our extraordinary Cabot staff. We hope this means more people come to Nova Scotia to experience the product, which we believe in so strongly.

Five Things You Should Know About Inverness Beach

Beach season has arrived in Inverness, Nova Scotia and when we’re not hitting the links, you can find us lounging in the sun on Inverness Beach along with many other residents of Cape Breton Island. Below is a list of the top five things you should know about the beautiful Inverness beach!

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1.  It’s home to the warmest waters north of the Carolinas

With the average ocean temperature hovering around 20 degrees Celsius (68°F), Inverness Beach is home to the warmest ocean waters north of the Carolinas (and that includes Cape Cod and Long Island). This makes it very easy to spend an afternoon swimming and floating in the ocean without worrying about catching a chill. Jump in, the water is warm!

2.  It’s big!

Spanning over four kilometres, Inverness beach starts past the Southernmost tip of Cabot Links and runs along the coast all the way to the site of our second golf course, Cabot Cliffs. This means there’s enough space for a walk - or even a run - along the gorgeous oceanfront.

3. It’s less than 5 minutes from Cabot Links

When our guests ask us what they should do here when they’re not golfing, our first answer is always “head to the beach!” and many are surprised at just how easy that is. Getting to Inverness Beach from Cabot Links couldn’t be easier. You can make the short walk in just minutes or, if you’re stopping at the beach on your way back from touring the Cabot Trail, there is free public parking available right at the beach.

4. You can eat lunch right on the beach

With the Beach Cafe providing made-to-order lunches, snacks and nonalcoholic beverages at the edge of the beach, it’s easy to spend an entire day enjoying the sun and sand without ever having to leave. Stop by and say hi to the legendary Jim and Doug Ryan while you’re there!

5. A Lifeguard is on duty

In addition to being warm, expansive and close, Inverness Beach also boasts lifeguards so you can enjoy your time at the beach knowing that you’re swimming at one of the few lifeguarded beaches in the province of Nova Scotia. Our fully trained lifeguards are on duty from 10 AM-6 PM seven days a week.

The recipe for our most decadent dish!

Chef Tracy's delicious Lobster Ravioli!

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The most popular dish at Panorama is our Lobster Ravioli, the recipe for which Chef Tracy Wallace has kindly agreed to share!

Ingredient Quantity
Lobster, cooked and small dice 10 ounces
Cream Cheese 6 ounces
Chives, chopped fine 3 ounce
Parsley, chopped fine .50 ounce
Lemon juice .25 ounce
Tabasco To taste
Cracked Black Pepper To taste
Chive pasta dough (recipe follows) 12 ounces
Roasted Garlic .5 ounce
White wine 2 ounce
Whipping cream 12 ounce
Parmesan 2 ounce

 

Filling: Mix lobster, half the chives, half the parsley, all tabasco, cracked pepper and lemon juice until mixed evenly. You can do this in a food processor and it can be done in advance, up to a day ahead.

Pasta: While heating a pot of boiling water, roll out pasta as thin as possible, egg wash and stuff with lobster filling. Cut out with large round cutter.
Reduce heat to a simmer, blanch pasta until al dente and cool in an ice bath.

Sauce: Add white wine, roasted garlic and the rest of the herbs. Reduce, then add pasta and cream. Simmer until cream thickens.  Garnish with chopped parsley and chives.

Pasta recipe:

Ingredients Quantity
All-purpose white flour 3 cups
Eggs 4
Water 1 ounces
Olive oil .25 ounces
Finely chopped Chives .4 ounces


Mix all ingredients in kitchen aid or food processer to form a smooth ball. Let rest for one hour at room temperature. You can also store this in fridge for up to 24 hours until you’re ready to use.

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