Cabot Links
Blog
Feb 18

The Road Ahead

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Cabot Cliffs

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!

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 … Continue reading The Road Ahead

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Sep 2

Pan Roasted Digby Scallop pasta

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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…

Cabot Links Scallop Pasta

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.

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! … Continue reading Pan Roasted Digby Scallop pasta

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Aug 5

World Top 100

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Top 100 Blog

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.

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 … Continue reading World Top 100

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Jul 18

Five Things You Should Know About Inverness Beach

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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!

Blog Beach

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.

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! 1.  It’s home … Continue reading Five Things You Should Know About Inverness Beach

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Jun 13

The recipe for our most decadent dish!

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Ravioli

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.

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 … Continue reading The recipe for our most decadent dish!

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Mar 4

Cape Breton Seafood Chowder Recipe

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Blog Dining

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.

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, … Continue reading Cape Breton Seafood Chowder Recipe

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Dec 10

Cabot Links Named one of Rolex’s Top 1000 Golf Courses

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Rolex Blog

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.

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 … Continue reading Cabot Links Named one of Rolex’s Top 1000 Golf Courses

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Dec 6

Cabot Links Logo on Inverness Mail

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Blog Stamp Photo

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!

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!

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Nov 30

Photography

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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!

Blog Scaletti

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.

Blog Howard

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, … Continue reading Photography

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Oct 19

Fall Golf

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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.

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 … Continue reading Fall Golf

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