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CULINARY TASTES in individual booths New Brunswick (Booths 1 – 25) It is full of unexpected finds with its large pavilion of over 6000 sq. ft has its own kitchen, chef and seven culinary students from the Community College of New Brunswick’s Atlantic Culinary School. Culinary samplings from the sea. (Something not to be missed!) • Smoked Salmon Crêpes, • Ceviché de pétoncles, • Chiquetaille de homard, • Bouchées de crabe, • Crevettes marinées à l’orange. Newfoundland and Labrador (Booths 202 – 213) “Traditional Ingredients in Non Traditional Ways” • Seafood soup Philippines (Booths 307 & 309) • Turon – (Banana Spring Rolls) • Adobo Pan De Sal - (Bread rolls filled with Chicken Adobo) Turkey (401,403,500,502) • Turkish baklava • Tapenade Taiwan (Booth 311 & 313) • Taiwan Oriental Beauty Tea • Oolong Tea • High Mountain Green Tea Côte d'Ivoire (Booth 523) • Café de Côte d'Ivoire Aruba (Booth 410 & 412) • Virgin Aruba Ariba |
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