By Christine on September 2, 2010
It is with pride that Fox Hill Cheese House crafts over 20 varieties of cheese using milk from their own herd of Holstein cows. A small herd allows them to pay strict attention to the quality forage fed to their cows and to the production of clean, pure milk that is drug and hormone-free.
“Quality, consistency, service and education is what we focus on, what we try to do,” says owner Jeanita Rand. “I think that is what people want if they are coming to us.”
Melissa Rand, cheese maker for Fox Hill and Jeanita and Rick’s daughter, started out in the family business after graduating from Acadia University. A recent trip to Toronto, where she visited a local cheese house and met cheese expert Gurth Pretty, inspired her to experiment even more with their varieties of cheese. more…
By Christine on August 31, 2010
Nova Scotia’s Chef Michael Howell (Tempest Restaurant) is officially the Big Cheese.
On August 24, 2010, Dairy Farmers of Canada named Howell’s Panini Toscano Canada’s “gratest” grilled cheese sandwich. The Grate Canadian Grilled Cheese Cook-Off, saw top chefs from across Canada put their spin on this classic Canadian favourite.
“Canadians are sure to be inspired by these incredible grilled cheese creations,” said Chef Michael Howell. “This wonderful Cook–Off and my fellow chefs have all shown us that making a winning grilled cheese sandwich is simple – all you need is bread, your favourite Canadian cheese and some imagination.”
His Panini Toscano combined the flavours of figs, prosciutto, arugula, and Canadian Gouda cheese from Fox Hill Cheese House. For the recipe, click here.
By Christine on August 31, 2010
Dairy Farmers of Canada named Chef Michael Howell’s Panini Toscano Canada’s “gratest” grilled cheese.
Grilled cheese:
1 fresh ciabatta bun, about 5” (12 cm) square
1 tbsp (15 ml) lemon aioli
1 ripe fig cut into 4-5 slices
2 slices of Parma prosciutto thinly shaved
2 slices 1 oz (30g) each Fox Hill or other Canadian Havarti, 1/8” (2 mm) thick
1 oz (30g) fresh baby arugula
½ roasted red pepper, peeled & cut into ¾” (2 cm) slices
1 tbsp (15 ml) balsamic vinaigrette
Lemon aioli:
¼ cup (60 ml) prepared olive oil mayonnaise
Juice and zest from ½ a lemon
1 clove garlic
Balsamic vinaigrette:
1 tsp (5 ml) balsamic vinegar
Pinch of salt and pepper
½ tsp (2 ml) Dijon mustard
Pinch of sugar
Juice of ½ lemon
¼ cup (60 ml) extra virgin olive oil
Instructions
1. Mix aioli ingredients together and let flavours mingle for ½ an hour.
2. Split fresh ciabatta in ½ and brush both sides liberally with lemon aioli.
3. Layer 1 slice of Havarti on bottom bun, then top with sliced figs, prosciutto, couple sprigs of arugula and finish with other slice of cheese.
4. Top with other side of bun, place in preheated panini press and grill until cheese is melting and bread is lightly marked.
5. If using a grill or barbecue, place a weight on top of sandwich and flip halfway through cooking.
6. While sandwich is grilling, make vinaigrette by combining first five ingredients in small bowl. Slowly whisk in oil until incorporated.
7. In other small bowl, dress arugula with 1 tbsp of vinaigrette and place on a plate.
8. Toss two slices of red pepper in same bowl to dress lightly and place on top of salad.
9. When sandwich is ready, remove from press and split in ½ diagonally.
10. Place around salad and serve immediately
By Christine on August 30, 2010
Tuesday August 31
It’s the last Tasting Tuesday of the summer and it’ll be amazing. All summer sommelier Dan Tanner, mixologist Sid Fraser and executive chef Alan Crosby have been treating guests to tastings. On this last edition of Tasting Tuesdays of the summer – it will be a Tasting Duel! Chef will prepare three dishes. Dan and Sid will have 10 minutes to learn about the dish and pull their pairing choices from the bar inventory. Then – they’ll serve up their pairing to guests who will be the judge! It’ll be an exciting, savoury tasting for sure – it’s complimentary with your overnight stay – pair it with our two night summer special on Monday/Tuesday night – only $249.95 plus tax!
For more info: www.whitepoint.com
