By September 28, 2010
Garrison Brewing Honoured Four Times at 2010 Canadian Brewing Awards
PRESS RELEASE – September 28, 2010
Last Friday, Garrison Brewmaster Daniel Girard attended the 8th annual Canadian Brewing Awards in Toronto and left with four medals. With more than 390 beers submitted from 76 breweries across Canada, this was the largest national competition to date.
“This event gets more competitive each year as the craft beer scene continues to explode,” said Girard. “It is also very gratifying to see experimental brews like the Black IPA recognized. It shows an industry that is alive & evolving.” more…
By September 27, 2010
2011 Prestige Award Winner – Consumer Choice Product of the Year
Schoolhouse Gluten-Free Gourmet is a one hundred per cent gluten-free kitchen. Wholesome ingredients like locally grown apples and cranberries go into delicious and nourishing on-the-go foods for people sensitive to what goes into their bodies. We do this in small batches, by hand, in a converted schoolhouse in Lunenburg County. From potato millet bread to focaccia rounds, pumpkin muffins to brownies, our goodies feature quality nutritionally dense ingredients like chia and flax, and natural sweeteners like agave and maple syrups. Find us at farmers’ markets in Halifax and Lunenburg, and at select retailers. Contact information, retailers and more can be found on our website.
Where To Buy:
1 leg of Nova Scotia lamb (bone out)
2 cloves of garlic thinly sliced
1 tsp (5 ml) garlic (purée)
4 sprigs of rosemary, bruised with blunt side of knife
salt and pepper
Push the garlic and rosemary into the cavity of the leg. Season the surface of the leg liberally with salt and pepper. Place in a roasting pan and then into a 300°F (180°C) oven. Roast for 2 hours. Finish the lamb under the broiler for about 15 minutes until the surface is nicely browned (a meat thermometer inserted in the thickest part should read 125°F (50°C) for medium rare). Remove from oven and allow to rest for at least 15 minutes before slicing.
¼ pound (115 g) bacon, cut into strips
1 tbsp (15 ml) butter
2 pounds (900 g) new potatoes, cut into chunks
½ cup (125 ml) white wine
8 cups (2 L) chicken stock
½ pound (225 g) green beans
Cut bacon into small strips. Cook the bacon, keeping the fat and reserving the bacon for another use. Add potatoes to bacon fat, stirring the potatoes until coated. Add white wine, and cook out the alcohol. Add chicken stock to cover the potatoes. Cover and cook over med-low heat for 1 hour, until potatoes are tender. Add the green beans to the pot, stir and cook for 5 minutes more or until the green beans are tender. Serve with the lamb, garnished with a sprig of rosemary (optional).
Serves 6-8 people.
Recipe provided by:
Brooklyn Warehouse, Halifax
The 5th Annual Nova Scotia Fall Wine Festival runs from September 16 – October 17, 2010 with over 40 wine and food related events taking place throughout the province! The festival promotes Nova Scotia’s amazing wines and wineries. It also celebrates the harvest season and provides consumers with a month of entertaining wine and food events – including grape stomps, winemakers’ dinners, wine education seminars, cooking classes, accommodation packages and more.
For more information on the festival, including event listings visit:
By September 20, 2010
PRESS RELEASE – September 20, 2010
Delegates from 15 countries are meeting this week in Halifax, Nova Scotia during the 2010 Culinary Tourism World Summit. The summit, presented by the International Culinary Tourism Association (ICTA) and hosted by Taste of Nova Scotia, is an opportunity for delegates to discuss culinary tourism best practices, and to use this global forum for exchanging ideas and bettering the industry.
“I can’t put into words the excitement and enthusiasm I feel when I look at the agenda for this summit,” says Janice Ruddock, executive director of Taste of Nova Scotia. “It is incredible to have this variety and this level of expertise from around the world congregating here in Nova Scotia.”
By September 11, 2010
White Point Beach Resort has been working with the Nova Scotia Mycological Society to help them organize and host this year’s foray within the UNESCO Biosphere.
The 2.5 day event includes a “voluntourism” component where participants head out with the experts to collect species of mushrooms that are documented, dried and submitted to the collection of national research databases. In addition, participants learn from the researchers through workshops and presentations.
This is a real “UNESCO Biosphere Experience” hands-on, contributing to research and fun. White Point has put together a specialtwo night, all inclusive Mushroom Foray package for $215/person