Black to Business

It all began with the search for a lobster roll. Not just any old lobster roll but one with a toasted sesame seed bun, crisp fresh lettuce just out of the garden, the right mix of mayo and celery, and fresh from the wharf, juicy lobster meat. David Criss and his wife Patricia took a trip to David’s home province in the summer of 2004. As they toured the province, he kept looking for a real down-east lob- ster roll. Each one he tried just didn’t have the right combination, until they stopped at the Marquis of Dufferin Seaside Inn in Port Dufferin on the Eastern Shore. A joke about liking the lobster roll so much he’d buy the place soon turned into a bill of sale and David and Patricia found themselves mov- ing to Nova Scotia to become inn- keepers. The 2005 season was their first and it was a learning experience. “The former owner didn’t really do that much to open it to the people in the neighbourhood,” Patricia Criss says. “We did things to make it more visible in terms of signage, and we opened the restaurant from 7 a.m. to 9 p.m.” They’ve also done a great deal to upgrade the property. A new deck was built on the ocean side of the building and rooms have been painted and redecorated. The for- mer owner’s personal space is now a cozy pub. They even have a welcoming committee in the form of kitties Kit and Kaboodle, a white rabbit, Snowball, and Shadow, a chocolate lab, who are very popular with guests. “We have Willy Krauch’s smoked salmon on the menu for break- fast, dinner, and lunch,” Patricia says. “We also feature local seafood – scallops, haddock, salmon, and, of course, lobster.” The Eastern Shore is a hidden jewel for visitors to the province. It’s got a nice, far from the maddening crowd appeal, with miles of bays and islands and spectacular beaches and cliffs. Their location is perfect for people in Metro Halifax, Truro, or northern Nova Scotia who want to get away for a quiet, relaxing weekend. Now that there’s one season under their belts, the Crisses are looking at ways to increase awareness. While they don’t have meeting facilities Marquis of Dufferin Seaside Inn Carol Dobson perse, the local Balcom Centre can accommodate group events like weddings and the Marquis of Dufferin Seaside Inn can pro- vide the accommodation. “We have a few packages put together and we anticipate we’ll be working with the local arts community on some proj- ects, probably in the fall,” says Patricia. “We’ve also changed the entrance so buses and RVs can come in.” The restaurant has 26 seats so accommodating a 50-person bus tour could prove challenging on a day when the weather is less than stellar and they can’t use the deck, but their inn is certain- ly the right size for smaller tour operators running specialty tours in vans or smaller coaches. Like other tourism operators, they’re watching the horizon for factors which affect the rub- ber-tire visitor. One thing is for certain – anyone coming to the Marquis of Dufferin Seaside Inn will find a good, old-fashioned Nova Scotia lobster roll on the menu as long as David Criss is the innkeeper.

Marquis of Dufferin Seaside Inn , in Port Dufferin on the Eastern Shore Port Dufferin, Halifax County, N.S. tel: 902-654-2696 fax: 902-654-2406 Toll Free: 1-877-654-2696 sea@marquisofdufferinmotel.com www.marquisofdufferinmotel.com Patricia & David Criss Patricia & David Criss Seaside Inn