Pull up a chair, pop a cold one, peer out at the sea and discover your inner Zen, or perhaps more aptly, your inner beach bum.
Every day, the tides of Passamaquoddy ebb and flow dramatically, spawning a fascinating variety of sea life. Naturalists conduct guided walks through the tidal flats where you can observe the phenomenon first hand. But if your tastes run wilder, whale watching tours on the Bay of Fundy offer the rare chance to glimpse the endangered North Atlantic Right Whale, Sei, Humpback and even the 80 ft. Finback, along with purposes and sharks.
Indulge your sweet tooth with a visit to nearby St. Stephen, home of the Chocolate Museum and Ganong Bros. Ltd, creators of the first five cent chocolate nut bar in North America, the Pal O’Mine. According to chocolate lore, founder Arthur Ganong and George Ensor, his factory superintendent, got the idea of creating a candy bar accidentally as a result of wrapping bits of chocolate in wax paper and stuffing them into the pockets of their foul weather slickers when they went fishing. Once a year in late September, the town celebrates a chocolate festival and the Ganong factory throws open the doors to its new factory for a real Willie Wonker experience. One hundred people get to tour the factory and sample as much chocolate as they want, but nothing can leave the factory grounds.
Even the hotels are a bit of living history. In 1996, Jay Remer and Greg Cohane poured more than $1 million and three years of work into meticulously restoring the Windsor House, a Georgian mansion built in 1798. The result is an intimate four bedroom, two-suite four Diamond AAA inn decorated with 18thand 19th century antiques and an arresting series of etchings called Queen Victoria’s Pets painted by Edwin Landseer, her favorite artist.
A year ago, Swiss chef Chris Aerni and wife Graziella opened a restaurant at their newly acquired Rossmount Inn. With a menu that actually changes daily, it quickly became a St. Andrews gourmet sensation serving unique dishes like fresh egg tagliatelle with garlic, tomato, chicken strips and olives and baked salmon, couscous, glazed red onion and lemon butter plus Swiss chocolate truffle cake with fruit coulis.
For more information, visithttp://www.tourismnewbrunswick.com/.
Sheila Sobell is a professional travel journalist, and member of the prestigious Society of American Travel Writers (SATW). Visit her at www.writersobell.com .
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