Coming Home to Lakeside Restaurant

The ocean has a way of drawing us home. The soothing sounds of the tide, the invigorating salty smell in the air…it’s hard for anyone to stay away for too long.

For chef Jeff MacKenzie, the Lakeside Restaurant at the Inverary Resort in Baddeck represents that very seaside homecoming and the fulfillment of a lifetime passion for putting great food on the table.

Growing up in Margaree Forks, Jeff recalls spending hours in the kitchen alongside his Mum, honing his initial culinary skills and interest in fine food. As a teen, he worked as a bus boy at Lakeside Restaurant, eventually deciding to make a move west to Calgary, Alberta. The years went by and while he made many great memories along the way, something was decidedly missing from prairie life.

When the opportunity to take on a sous chef role at the restaurant where his culinary passion took root, Jeff jumped at the chance to return home. Under the wing of executive chef Daryl MacDonnell, he was given room to experiment with local classics, adding his own personal touch to iconic menu items. Currently, Jeff is Lakeside’s full time chef, so his passion and culinary skills are on full display.

We arrived at the Inverary Resort just before the sun set over the Bras D’Or lakes. Sean, our Maitre d’ for the evening, was kind enough to grant us a few moments to walk along the shore and take in a magnificent sunset before our meal.

In the words of  Alexander Graham Bell, who chose to make his home in Baddeck: “I have travelled the globe. I have seen the Canadian and American Rockies, the Andes and the Alps and the highlands of Scotland, but for simple beauty, Cape Breton outrivals them all.”

Settling in to our window table, which faced the water, we began our meal with a crisp glass of Gaspereau Vineyards’ Seyval Blanc – a gold medal winner at the 2010 Atlantic Canadian Wine Awards. Subtle hints of peach and pear contributed to a wonderful cool-down drink on a warm summer evening.

Our meal started with the best fishcakes I have ever had:

The crisp, outer crust perfectly contrasted the delicious lobster, shrimp, haddock and potato center. But chef Jeff  didn’t stop there. Two PHENOMENAL sauces complemented the fish cakes: a spicy aioli and the Lakeside’s own tartar sauce. Top it all off with a tasty arugula salad with veggies from the Margaree-based Scenic Valley Farm and it is little wonder that this dish captured “Best Hot Food” at the Savour Food & Wine Show 2011 in Halifax earlier this year. Alexander Graham Bell would be proud.

For the main course…the delectable pan-seared local halibut:

Where possible, the Inverary endeavours to use local ingredients in their menu choices to ensure maximum freshness and to support the local agricultural community. The halibut on the Lakeside’s menu is caught approximately 120km away, just off the coast of Neil’s Harbour, Cape Breton. Pan-seared to perfection and served with fingerling potato chips, this fish dish was a great showcase of just how tasty the 100-mile diet can be. Presentation of this dish was fantastic, making beautiful use of a variety of fresh local veggies (including scrumptious purple baby potatoes).

And then…

Oh my. Richer than Warren Buffet, Inverary’s Signature White Chocolate Cheesecake aims to please. A crispy chocolate crumb crust, lightly drizzled with chocolate sauce, and topped with raspberry coulis, this cheesecake is in the mouthwatering business… and business is good.

From stunning views of the Bras d’Or lakes, to a beautiful meal prepared with fresh local ingredients, the Lakeside Restaurant offered a wonderful atmosphere in which to unwind on a warm summer evening. Be sure to reserve a window table and don’t live in regret – knowing you may not have yet tried the world’s best fish cakes!