By May 25, 2012
For Immediate Release
May 24, 2012
Halifax, N.S. – Tidal Bay is a new appellation white wine for Nova Scotia. On May 28, 2012, the Winery Association of Nova Scotia will host the official industry launch of Tidal Bay at the Atlantic Canada Wine Symposium in Halifax.
“European wine regions have long understood the importance of the development of wine appellations to highlight specific styles of wines…Nova Scotia’s passionate, artisan winemakers, along with our wine writers and educators, recognized that the concept could be an important one for an emerging, new style of aromatic white wine in Nova Scotia,” says Peter Gamble, international wine industry consultant and lead consultant on the Tidal Bay project. “And so just as Chateauneuf-du-Pape, Vinho Verde, Chablis and Chianti, to name but a few of hundreds, established formal appellations to protect and promote their distinct, high quality regional wines, so too, has Nova Scotia.” more…
By May 24, 2012
Blog By: Jessie Harrold
Just past the Whirligig Factory and a few minutes shy of Mahone Bay, there is a two-storey cedar shake house with a red door and a pergola abutting its left side. I turn down the volume on the radio, touch the brakes and peer closely – the sign on the door confirms I’ve found the correct location. The warm smell of dough and spice that greets me when the red door opens reaffirms: I have arrived at the converted schoolhouse where Aidan Brunn and Jen Laughlin pour their passion and dedication into owning and operating Schoolhouse Gluten-Free Gourmet. more…
By May 22, 2012
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. This year’s guide is our biggest and possibly our best yet!
It features over 140 listings of some of the best restaurants, culinary experiences and producers from across the province. This year’s guide also includes 14 original Nova Scotia inspired member recipes for you to try at home. Whether you are you are visiting Nova Scotia for the first time or you’re a local looking to taste your way around the province, this guide is for you.
Free copies of the Taste of Nova Scotia Culinary Guide are available at member locations, Nova Scotia Visitor Information Centres, select NSLC outlets and various accommodation providers throughout the province.
Click here to order your free copy online.
Blog by: Colette O’Hara
For most people, milk is simply something that fills your glass; best paired with cookies and breakfast. It’s a daily source of calcium, a refreshing treat, a way to brighten up your morning coffee. But for my uncle Barry Maxner, a dairy farmer in Windsor, Nova Scotia, that milk in your glass came from Ruby, Stella, Nelly and Winnie. It arrived at your grocery store with 30 years of 4 am mornings helping it get there. And it tastes as good and refreshing as it does because of his respect for both the animals and the end product.
This respect is something that has been passed down through the Maxner family. In fact, it was a core principle of my great uncle, Watson Maxner, who was one of the founders of Twin Cities Cooperative Dairy, which eventually became Farmer’s Dairy Cooperative Ltd. more…
By May 18, 2012
Blog by: Natasha Fillmore
My good friend Kathy and I recently headed out on a ladies-only road trip. A totally different beast than the co-ed variety where the interests of both genders need to be addressed, our weekend centered on everything food and wine related.
Nova Scotia is a great province to explore with most parts easily enough accessible for a weekend “stay-cation” - and we both have lots of local places we want to visit. For this trip, we headed to Lane’s Privateer Inn in Liverpool. We had a beautiful sunny day for the hour and 45 minute drive along the South Shore, and the drive passed quickly as we chatted, laughed and made plans for the summer to come. more…
By May 17, 2012
For Immediate Release
May 17, 2012
Halifax, N.S. – Chef Bryan Picard of Chanterelle Country Inn in Cape Breton took home first prize with his “Honey Pork Tenderloin” at the fourth annual Taste of Nova Scotia Cutting Edge Culinary Competition. Chef Picard was one of ten Taste of Nova Scotia chefs that faced-off on the Saltscapes culinary stage for a black box competition on April 27 to 29, 2012.
“What a great opportunity to put my skills to the test…I tried to keep things simple, stay focused on the ingredients, and make the most out of them,” says Picard. “A lot of care goes into cultivating Taste of Nova Scotia products, so I wanted to make sure I did them justice. I think it turned out pretty well.” more…