Title: Saltscapes Expo
Location: Halifax, NS
Link out: Click here
Description: Saltscapes Expo is a weekend geared to enjoying the lifestyle Atlantic Canadians — and those who would like to be — are privileged to have. In “celebrating Canada’s East Coast together,” we become one another’s best customers—by taking staycations right here in our region, by enjoying all the wellness opportunities this region affords, and by making the most of the homes, gardens and cottages we have right here in Atlantic Canada.
The Bonavista Institute for Cultural Tourism will be there, drop by our booth.
Start Date: 2013-04-26
End Date: 2013-04-28

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Title: Introduction to Cultural Tourism 201 – Unit 5
Location: Online
Link out: Click here
Description: This interactive online course expands on the concepts learned in “Introduction to Tourism 101″ including an in-depth exploration of target markets, community-based program development, partnering opportunities, clustering and packaging. Learning activities include development of a sample inventory of cultural tourism assets; analysis of enhanced product development and target market penetration; methods and benefits of community engagement; and development and marketing of experiential cultural tourism products and packages. Many of the learning activities will be undertaken in interactive online group sessions.

Start Time: 7:00
Date: 2013-04-15
End Time: 10:00

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Title: Introduction to Cultural Tourism 201 – Unit 4
Location: Online
Link out: Click here
Description: This interactive online course expands on the concepts learned in “Introduction to Tourism 101″ including an in-depth exploration of target markets, community-based program development, partnering opportunities, clustering and packaging. Learning activities include development of a sample inventory of cultural tourism assets; analysis of enhanced product development and target market penetration; methods and benefits of community engagement; and development and marketing of experiential cultural tourism products and packages. Many of the learning activities will be undertaken in interactive online group sessions.
Start Time: 7:00
Date: 2013-04-08
End Time: 10:00

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Title: Introduction to Cultural Tourism 201 – Unit 3
Location: Online
Link out: Click here
Description: This interactive online course expands on the concepts learned in “Introduction to Tourism 101″ including an in-depth exploration of target markets, community-based program development, partnering opportunities, clustering and packaging. Learning activities include development of a sample inventory of cultural tourism assets; analysis of enhanced product development and target market penetration; methods and benefits of community engagement; and development and marketing of experiential cultural tourism products and packages. Many of the learning activities will be undertaken in interactive online group sessions.

Start Time: 7:00
Date: 2013-03-25
End Time: 10:00

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Title: Introduction to Cultural Tourism 201 – Unit 2
Location: Online
Link out: Click here
Description: This interactive online course expands on the concepts learned in “Introduction to Tourism 101″ including an in-depth exploration of target markets, community-based program development, partnering opportunities, clustering and packaging. Learning activities include development of a sample inventory of cultural tourism assets; analysis of enhanced product development and target market penetration; methods and benefits of community engagement; and development and marketing of experiential cultural tourism products and packages. Many of the learning activities will be undertaken in interactive online group sessions.
Start Time: 7:00
Date: 2013-03-18
End Time: 10:00

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Title: Introduction to Cultural Tourism 201
Location: Online
Description: This interactive online course expands on the concepts learned in “Introduction to Tourism 101″ including an in-depth exploration of target markets, community-based program development, partnering opportunities, clustering and packaging. Learning activities include development of a sample inventory of cultural tourism assets; analysis of enhanced product development and target market penetration; methods and benefits of community engagement; and development and marketing of experiential cultural tourism products and packages. Many of the learning activities will be undertaken in interactive online group sessions.
Start Time: 7:00
Date: 2013-03-11
End Time: 10:00

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Title: Introduction to Cultural Tourism 101 Course
Location: ONLINE
Description: January 14 – February 25, 2013. Mondays, from 7 – 10 p.m. NST
$280 + HST
50% subsidy available upon completion of the course
Start Date: 2013-01-14
Start Time: 7pm NST
End Date: 2013-02-25
End Time: 10pmNST

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Ingredients

• 1 cup Sugar
• 2 Cups Water
• 1 Cup Freshly squeezed lemon juice
• 2 Cups Fresh PEI Strawberries, quartered
• Locally Produced PEI Vodka

Preparation

Combine first 4 ingredients in a saucepan and bring to a simmer. Remove from heat, and strain through a small sieve and allow to completely cool.

Fill a tall glass with ice, add 1 ounce of locally produce Prince Edward Island Vodka and fill with strawberry lemonade.

ENJOY!!

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Ingredients

Dough:
1 ¾ cups milk
¾ teaspoon salt
1 tablespoon vegetable oil
1 tablespoon honey
¾ teaspoon yeast
4 to 4 1/2 cups all-purpose flour, divided
1 egg

Filling:
½ cup butter, softened, divided
2 cups freshly picked Prince Edward Island strawberries
2 tablespoon icing sugar
2 tablespoon granulated sugar
1 teaspoon ground cinnamon
Frosting:
4 ounces cream cheese, softened
1 ¾ cups icing sugar

Juice from Strawberries

Instructions

Dough:

In a medium saucepan, combine the milk, salt, oil, and honey. Heat over medium heat until warm to the touch. Place in large bowl. Stir in yeast and 2 cups of the flour. Cover and let stand for 10 minutes.

Stir in egg and 2 cups of the flour, adding additional ½ cup flour if dough is very sticky. Turn out onto floured surface, knead 6-8 minutes or until smooth. Cover, and let stand in a warm place for 30 to 40 minutes or until dough has risen by half.

Preheat oven to 375˚F. Spray two 9” pie pans with non-stick cooking spray.

While waiting prepare the filling.

Punch dough down to deflate and turn onto floured surface. Divide dough in half, and let stand for 10 minutes

Filling:

Mash the fresh PEI strawberries together with the icing sugar; once mashed strain through a fine sieve, reserving the juice.

In a small bowl combine the granulated sugar and cinnamon.

Assembly:

Roll out half of the dough into 15X10 inch rectangle. Spread half of the softened butter over the dough, leaving one inch border. Spread with 1 cup of the mashed strawberries. Sprinkle half of the cinnamon-sugar mixture over the strawberries. Starting at long edge, roll dough, and pinch edges to seal. Gently cut into 12 pieces and place in the pan cut side down. Repeat with remaining dough. Cover and let stand for 30 minutes. Bake 25-30 minutes or until light brown. Cool completely.

Icing:

Using an electric mixer on medium speed beat together cream cheese and icing sugar, until smooth. Turn mixer down to low speed and gradually pour in reserved strawberry juice and mix until completely combined.

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Ingredients

• 2 cups Quidi Vidi Honey Brown Ale
• ½ cup packed light brown sugar
• ½ teaspoon Cracked black pepper
• 1 teaspoon salt
• 16 rib lamb chops

Preparation

Bring beer, sugar, and peppercorns to a boil in a 2–quart nonreactive saucepan, stirring until sugar is dissolved, then continue boiling at a reduced heat to keep it from boiling over, until glaze is syrupy and reduced to about 1/2 cup, 20 to 30 minutes.

Preheat broiler or grill. Pat chops dry and sprinkle with salt and black pepper.

Divide glaze between 2 small bowls and set 1 aside for use later. Brush both sides of chops with glaze and arrange on rack of a broiler pan or grill.

Broil 5 inches from heat, 4 to 5 minutes on each side for medium rare.

Transfer chops to a platter and drizzle with reserved glaze.

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