Eat Wild
Food tells our story
Our chef
Say hello to Alex Shaw, The Cape’s Culinary Director.
Alex’s passion for food began in the forests and shores of Newfoundland and took her to kitchens worldwide. Trained in restaurants, villas, and farms, she mastered her art and how to minimize food waste.
Now, she brings our land and sea to your plate, connecting you to the wild with the wild.
Small footprint. Big impact.
Where others see waste, Alex sees potential. Scraps become broths, stems become pickles, peels become powders. Through preservation and imagination, she honors each ingredient's full potential.
In rural Newfoundland, waste was never an option. Every bit of food had its purpose. We're not reinventing the wheel – we're remembering how it was done.
Culinary experiences
With Alex, it’s not just a meal, it’s a communal experience where you’re part of the creation.
Forage & Feast
Learn to read nature's pantry along shore and forest. Return to transform your findings into dinner. Choose to cook or simply watch and learn.
Forest to Table
Seven courses from the wild. Each dish tells a story of this place and season. This isn't about farm to table - it's about going deeper into these woods.
Cookery Classes
Small groups learning wild food traditions in our kitchen. Techniques passed down, ingredients gathered nearby. Share what you make around our table.
Dinner With an Artist
Where craft meets plate. A painter's canvas or a writer’s words becomes a shared meal. Each evening unique, each dish part of a bigger story.
The Greene’s House
Named for the family before us, the Greene's House is where we gather and dine. Art fills the walls, music fills the air, and wild flavors fill the table. Pull up a chair, join the conversation.
Coming soon
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