2012 Nova Scotia Icewine Festival

2012 Nova Scotia Icewine Festival

The 5th annual Icewine Festival takes place between February 2-12. Sample Icewine paired with local cuisine, learn how Icewine is made, try your hand at pruning or book a Winter Icewine Experience Getaway.

Fish Cake Recipe

Fish Cakes with Smoked Salmon Mayonnaise

Fish cakes are a classic Nova Scotian dish. One of the joys of eating fish cakes is that nearly every recipe is different. This particular recipe features a breaded fish cake with haddock and lobster. It’s crispy exterior is complemented by a rich smoked salmon mayonnaise. Delicious.

2011-Culinary-Guide-showcase

The 2011 Culinary Guide has arrived.

Warmer weather, longer days and brighter spirits are all sure signs of spring here in Nova Scotia. Another sure sign of spring is the release of the annual Taste of Nova Scotia Culinary Guide. Click here to learn more about getting your free copy.

Sip ‘n Shuck – Nova Scotia Oyster, Mussel & Wine Tasting Night

By Christine on January 26, 2012 Add a comment

Jan 26 update: The weather may be frightful but, Sip ‘n Shuck will go ahead on Friday. Stay at the Delta Halifax to avoid the weather!

SOLD OUT
Sip ‘n Shuck your way through one of the best food events in Nova Scotia. Taste our local aquaculture products prepared in standard, not so standard, and unimaginably delicious ways – paired with our award-winning Nova Scotia wines. Get ready to treat your taste buds to a Nova Scotia kitchen party.

Learn how to shuck an oyster, get wine pairing tips from a sommelier and enjoy live entertainment!

Date: Friday, January 27, 2012
Time: 5:30 p.m. to 7:30 p.m.
Location: Delta Halifax, Baronet Ballroom
Cost: $40+HST/ticket
For more information and to buy tickets: Call the Aquaculture Association of Nova Scotia (AANS) at (902)422-6234 or aans@eastlink.ca.

Presented by: AANS, Delta Barrington & Halifax, Discovermussels.com, Nova Scotia department of Fisheries and Aquaculture and Wines of Nova Scotia


Icewine Sabayon

By Christine on January 21, 2012 Add a comment


Recipe provided by: Chef Mark Gabrieau, Gabrieau’s Bistro
Served as a warm pudding this recipe yields 4 – 6 servings. Serve over fruit for 8 – 10 servings.

Ingredients:
4 oz (125 g) (6 yolks) egg yolks                                  
4 oz (125 g) sugar                                                           
8 oz (250 g) Nova Scotia Icewine or late harvest wine    
1 tbsp (15 ml) Lemon, lime or orange juice    more…


Governors’ Wine & Dine Club

By Christine on January 20, 2012 Add a comment

An Exclusive Dining Experience: Governors Pub & Eatery in Sydney, Cape Breton, will be hosting a wine club event on Saturday, January 28.

Discover how wine-pairing enhances your dining experience and understand how different foods and flavours can bring out the best in a wine – and your food. The evening will include a five-course dinner prepared by executive chef Ardon Mofford and Nova Scotia wines from Domaine de Grand Pre and Jost Vineyards presented by Harvest Wines sommelier Jonathan Wilson. Click here for reservation information and the menu.


The Art of ‘Being Fed’

By Christine on January 18, 2012 Add a comment

Blog by Colette O’Hara

For years I’ve always said: “I love to eat”. But that’s changing. In fact, those who know me well will be surprised to hear me say that I don’t much like eating at all. Truth be told, I hate it.

Well that’s dandy. A food blogger that hates to eat? See here’s the thing: I’ve come to realize that eating is functional; it’s about survival. And my love of food runs far too deep to engage in eating any longer.

Instead, I want to practise the art of being fed. Call it semantics, but when I think of being fed it’s a process that starts long before you take your first bite and lingers well after the last. It involves what recipe is chosen, careful consideration of what ingredients will be used and mindfully tending to a meal as it putt-putts at the back of the stove. It’s the conversation at the table, the warmth of the environment and the company you’re keeping. 

At Trattoria della Nonna, ensuring their guests are fed is Terry Vassallo and Simone Mombourquette’s food philosophy. more…


Glenora Distillery: Entrepreneurial Vision, Perseverance and Passion

By Christine on January 4, 2012 Add a comment

Blog by: Mike Kennedy

This past summer, driving through the lush green valley of Glenville, Cape Breton, it seemed for a moment that I had been transported to the Scottish Highlands. The distinctive European design of the Glenora Inn & Distillery emerges out of the lush hillside like a mystical castle settled in this sleepy Cape Breton setting.

The impressive property, nestled approximately an hour drive from the Canso Causeway, is home to one of the most inspiring stories of entrepreneurial vision, perseverance and passion the province has ever seen. A world-class product, the beauty of the land in which it is produced and a David vs. Goliath legal battle have all served to define Glen Breton products. more…


Chef Profile – Les Stevens, Harbour City Bar & Grill

By Christine on December 19, 2011 Add a comment

Executive Chef Les Stevens
Restaurant: Harbour City Bar & Grill, Halifax


What is your favourite item on your menu?
Always something that features Nova Scotia Pork. It is so versatile and underrated.

What is the best thing about being a chef?
The lifestyle.  Each day allows a new experience.  Never a set routine.

What is the one Taste of Nova Scotia product that you can’t live without?
Smeltzer’s Honey…..I use it everywhere.

Why is it important to support local businesses?
I grew up in rural New Brunswick and we always were mostly self-supported. The freshness and quality differs greatly from imported products from foreign countries.  Also the environmental impact of trucking and shipping comes into question.  Bottom line, support your local communities! more…