Chef Robilliard doesn't have to go far to catch fresh fish. As a matter of fact, no boat is even needed. Two freshly stocked, man-made trout ponds are located right on the resort. The sustainable trout are caught daily and usually weigh about two or three pounds. Robilliard feels they are best served pan-seared with couscous and vegetables with beurre blanc. You can indulge in this dish at the stunning cliffside dining room of Atlantic Canada's first Ocean-Wise-restaurant, supporting the Canadian seafood conservation program founded by the Vancouver aquarium.

Greenhouses have been a part of the resort since its early inception, but chef Robilliard had a new vision for them when he came on board. He began harvesting an abundance of vegetables for the restaurant, including various types of lettuce. The greenhouse now brings in over 15 pounds of lettuce a week, which Fox Harb’r's own horticulturist Michael Steward happily oversees. Be sure to try the greenhouse garden salad on the resort menu.

Is there anything Fox Harb'r doesn't do? It even raises its own pheasants from chicks. They traipse around the extensive property throughout the season until it’s time for the birds to be processed down the road into yummy dishes like chef Robilliard’s specialty: pheasant two ways, a medium-rare pan-seared breast, confit leg and green olive ragout.

Originally from British Columbia, Robilliard has been whipping up superb dishes and pairing them with local wines. To add to the mix, Fox Harb'r Resort has recently partnered up with award-winning Jost Winery on an exciting new venture: a 30-acre vineyard surrounded by bucolic landscape, and in a few years, a wine branded solely for Fox Harb'r.