Southeast N.B. trying to attract more food tourism

A food tourism forum in ShediacWednesdaybrought in everyone, from cheesemakers to seafood cruise operators, to talk about the latest trends in the industry.

The forum was organized by the New Brunswick Cultural and TourismCoast a non-profit group thatrepresents businesses from Kouchibouguac to Dorchester.

"We see a huge trend in tourists travelling to eat, and getting that taste of place," said Myriane Ouellette of the organization."And that's where we come in. To promote our local foods, and tell the tourists where it comes from."

She says home-cooked Acadian fare, such aspoutine trou and poutine rape,as well as seafood, are the main draws for foodies.

Ouellette says they had double the turn-out expected, with 80 people in attendance.

Farmers, restaurateurs and government officials were part of the audience, as well as new, hybrid types of businesses such as Shediac Bay Cruises.

It offers tourists a trip around the bay, as well as a lobster dinner, Acadian music and lessons on how to shell a lobster the Acadian way.

Owner Ron Cormier says the goal is to lengthenthe culinary tourist season.

"We're always trying to extend those weeks for people from outside to experience different culinary experiences," said Cormier, who is also president of Shediac's Chamber of Commerce."From growing apples to creating wines to eating lobster to a good old-fashionedpoutinerape."

The forum included talks from the Ontario Culinary Tourism Alliance, panel discussions with local businesses, as well as samplings of local fare.