It’s been another great season here at Cabot, and we just aren’t ready to let it go! To hold on to the golf season just a little longer, we’re turning to YOU to help us revisit your favourite moments from 2016! Did you sink a 20-footer to save par? Capture an amazing sunset? Take home … Continue reading What’s your #CabotStory?
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
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!
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