Tag Archives: Topside Tavern

House Tour

The first Algonquin Hotel was built in 1889 and charged [fun fact] $3.00 to $5.00 per day. Eventually, guests started building their own summer “cottages” nearby. Sixty years ago, the St. Croix Courier [still publishing today] featured an article about … Continue reading

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So what’s in the bowl?

We chose our salad greens [and reds and magenta’s and ruby’s and copper’s]  for taste, color & texture. Starting at the greenhouse, there’s lots of cruciferous fireworks with arugula, tat soi & mizuna. Magenta spreen is a favorite and just … Continue reading

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Tiny things

All these tiny things keep coming in from the garden. Is it wrong to pick them before they mature? Naw! We love them now.

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Our Sold Out Mother’s Day Brunch

On Mother’s Day, our sold out benefit brunch at Topside Tavern brought together a community of people celebrating women and taking a stand against domestic violence & abuse. Fundy Region Transition House is the beneficiary of this demonstration of support. … Continue reading

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Preparing and Planting

As sure as spring the crocus [croci?] return every year right where we left them. They multiply in their cozy clumps. They’re a sure sign that our garden beds are ready to work. Another sure sign is the welcome emergence … Continue reading

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Canada’s First Seaside Resort

Recall the days when steamships plied the waters directly from Boston and Portland; when well-appointed Canadian Pacific Railroad Pullman cars came from Ottawa and Montreal—their passengers seeking the beauty of a peninsula surrounded by mountainous island ranges in the Atlantic … Continue reading

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Coming in May

Spring may be taking its time this year, but our greenhouse is loaded with young edibles that will all be featured when Topside Tavern opens in May. Spicy herbs, tender shoots and greens are well underway. The Club Room Bar … Continue reading

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Community Cook Kitchen

It happened like this. Several of us are sitting at a very nice restaurant and there are a lot of blank stares around the table. The menu is, shall we say, daunting. Lots of courses described with words, which few, … Continue reading

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