Continuing north from the Acadian Peninsula, the town of Caraquet is best known as the home of
Festival acadien de Caraquet, which will celebrate its 50th anniversary this August. The two-week event, one of the most popular festivals in the Atlantic provinces pays tribute to the vibrant Acadian culture through music, cabaret, poetry, and wild parades. Yet, there’s another event happening here the rest of the year that food lovers in particular will cherish. Thanks to chef Karen Mersereau, Caraquet has become a hotbed of gastronomy.
Mersereau was a food marketing rep in Toronto when she met Gerard Paulin, the third-generation hotelier of
Hotel Paulin, a Victorian-era gem perched on a hill above the water of Caraquet Bay. A dozen years later, the couple are parents of a boy, Jules, and Karen is firmly entrenched at the helm of the hotel’s kitchen. She has wisely aligned herself with the top food harvesters in the region.
The forests surrounding Caraquet are ripe with morels, chanterelles, oyster mushrooms, and other goodies like the foot of the cattail. Jean Patenaude made a name for himself scouring the countryside for edibles, bringing home laundry baskets full of wild mushrooms on ideal days in summer. Out on the water, Gaetan Dugas’ Caraquet Bay oysters are a prized commodity in high demand from chefs around North America. Especially the petites, small oysters that are both succulent and briny. Dugas’ ancestors include a pirate who commandeered a ship against the British in the 1750s, but it’s his father who taught him how to oyster farm and his grandfather who taught him the traditional ways of the local Mi’kmaq people.
Mersereau takes advantage of both these men’s expertise to create a memorable wild mushroom oyster bisque. To ensure that every spoonful is chockful of meat, she throws in the native palourdes clam, similar to a quahaug. The bevy of local supplies would make most chefs weep with joy. Snow crabs, tuna, Atlantic salmon, shrimp, lobster, and halibut right off the boat, goat cheese and spring-fed lamb found in nearby farms, and blueberries and cloudberries grow wild along the coast, perfect for making a sublime pie. At Hotel Paulin, the locavore movement has reached its crescendo.
One of my first stories as a journalist was a profile of explorer Richard Bangs for Men’s Journal magazine. Bangs had just published Rivergods: Exploring the World’s Great Wild Rivers. As co-founder of Sobek Expeditions in 1973, Bangs almost single handedly put the sport of whitewater rafting on the map. In fact, he led first descents on 35 rivers around the world, inspiring me to go on my own first descent, an epic whitewater run on the Klinaklini River in British Columbia. The restless Bangs has never been one to rest on his laurels. Lately, he has won two Emmy awards for his documentary work that has taken him all over the world, including trips to New Zealand, Egypt, Morocco, Hong Kong, and Norway. His latest release is South America: Quest for Wonder, now being shown on PBS stations across America. Join Richard as he travels to four of the greatest locales on the continent, Iguaçu Falls in Brazil and Argentina; Easter Island in Chile; the ruins of Machu Picchu in Peru; and the Galapagos Islands of Ecuador. “There are so many wonders in South America, I turned starboard to seek the latitudes of marvels, and this is what I found,” Bangs mentioned in a recent email. Have a look at any of the four episodes and you’ll understand why Bangs’ passion for travel is contagious. 
If you still can’t understand why travel agents are becoming increasingly popular in this do-it-yourself world, let me try and explain. In the past 72 hours, Lisa and I rescheduled numerous flights long before our clients arrived at the airport to find out they were cancelled due to Winter Storm Jonas. Thanks to our friends at 
What’s the best remedy for weary legs that sprinted through a terminal to catch a connecting flight? A deep tissue massage. Yesterday afternoon, I popped into the Renova Spa at Cancun’s 
Beach lovers headed to East Beach on Chappaquiddick have to pass the Japanese-style garden called 
You can get your scuba diving certification at the neighborhood indoor pool over the course of 3 months or you can do it in the South Pacific over the course of three days.