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On Friday, July 11th, the Shediac Lobster Festival proudly presents the second edition of The Succulent.
This year, our signature culinary experience will take place directly on the stunning Parlee Beach, where guests will be immersed in the breathtaking beauty that defines Shediac.
The evening promises an extraordinary dining experience, featuring a collaborative five-course Wabanaki-Acadian Fusion-inspired meal, crafted by some of New Brunswick's finest chefs specifically for this memorable occasion.
Chefs Ray Bear, Gene Cormier, Darren Peter Paul, and Zack Simonson will unite to create a true feast for the senses—highlighting local ingredients and Shediac’s crown jewel: lobster. This meal will beautifully blend Wabanaki and Acadian cultures, offering a terroir-driven dining experience like no other.
Guest chefs / Wissugwatiget
Ray Bear
Chef Ray Bear, an award winning, nationally known chef, is a prophet of local and creative cuisine. From his home base in Halifax, Nova Scotia, Chef Bear has been a major force in shifting the food culture from one of cosmetic appeal to a true cuisine based on fresh, sustainable, flavorful food. Pushing beyond tradition, Chef Bear has made a career of bringing new flavours and techniques to the local food scene, influencing cuisine across Canada.
After years of travel and working in top restaurants, Chef Bear returned to Nova Scotia with a vision of FARM to FORK in his heart. The stars aligned in the summer of 2015 Studio East, an Asian-fusion restaurant in North End Halifax, named restaurant of the year in 2015.
Bear’s quest for knowledge continued in 2018 when he decided to open Kisik Ridge, a true farm to table culinary experience and luxury inn on the Fundy shore. Raising his own livestock and developing his menu from Kisik’s organic gardens.
Ray Bear has had an illustrious career, but he is not content to sit still. As an indigenous person, he is grounded in a culture that is earthbound and heaven gazing, and that same balance is what he encourages modern Canadian cuisine to embrace. To dream of imaginative cuisine that inspires, but to care for the earth from which the gift of nourishment comes.
Passion for sharing knowledge, Chef Bear currently spends his time working with the next generation of chefs and entrepreneurs. He’s the Director of Culinary for Elephant Thoughts, a charitable organization based in New Brunswick, with campuses worldwide.
Darren Peter Paul
Chef Darren Peter Paul, from Metepengiag and son of late Anthony Peter Paul, is at the forefront of Wabanaki culinary revitalization. A Chef of three "Taste of the Atlantic" showcases and "Taste of Turtle Island," he brings a wealth of experience to his role as Indigenous Culinary Development Officer for the Indigenous Tourism Association of New Brunswick (ITANB). His core focus is to re-establish the ancestral Wabanaki diet, ensure greater access to healthy foods, and advocate for food sovereignty.
Zack Simonson
Chef Zack Simonson is originally from Metepenagiag and serves as the head chef at the Mother Earth Lodge kitchen. He specializes in modernizing Indigenous cuisine. A member of the Indigenous Tourism Association of New Brunswick (ITANB), he is also involved with the Metepenagiag Heritage Park and the Red Bank Lodge as part of Indigenous tourism initiatives.
Gene Cormier
Gene Cormier, born and raised in New Brunswick, has spent his career abroad working in five-star hotels and freestanding restaurants in destinations such as Jasper, New York City, Shanghai, Singapore, and Doha.
Throughout those years, he had the opportunity to collaborate with incredible people from around the world. During their conversations, one topic always came up — his home region... and, of course, lobster.
These experiences ultimately led him to open Euston Park in April 2019, in downtown Moncton, and at Parlee Beach.
Menu
The evening starts at 7pm :
Amuse-bouche (Served with non-alcoholic drink upon arrival)
Lusknikn bread canapés
Smoked sturgeon
Squash & maple
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Course 1 (Paired - sparkling wine)
Corn fritter & local salad
Parsnip cream
Sumac butter quahogs
Ash oil
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Course 2
Cured salmon, pickled sea asparagus
Cool pea flans and shoots
Smoked cedar syrup
Caribou moss
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Main Course (Paired - white wine)
Acadian lobster
Salt cod brandade
Indigenous chimichurri
Duck leg confit
Chanterelle pudding
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Dessert (Paired - dessert wine)
Macerated strawberries
Burnt honey mousse
Bannock shortcake
Tickets
A very limited number of 60 tickets will go on sale on the Shediac
Lobster Festival website on Saturday, June 14, at 10 a.m. Tickets are priced at $150 + tax and fees.
Tickets can only be purchased in groups of 2 or 4. Our tables seat a maximum of 4 people each.
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If you purchase 2 tickets, you will be seated with another party of 2 at the same table. This is a wonderful opportunity to meet new people and share the experience!
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If you purchase 4 tickets, you will have a full table for just your group.
A cash bar will be available.