Author Archives: Christine

Taste of Nova Scotia Members Sweep Halifax Business Awards

By Christine on February 2, 2012 Add a comment

For Immediate Release
January 31, 2012

PRESS RELEASE
Halifax, N.S – Taste of Nova Scotia members took gold in four of five categories at the annual Halifax Chamber of Commerce Business Awards on Thursday, January 26, 2012.

“This recognition acknowledges the hard work our local food producers put into the industry,” says Janice Ruddock, executive director of Taste of Nova Scotia. “And it proves that hard work pays off…that our local food producers can thrive and succeed in Nova Scotia.”

The Halifax Business Awards are intended to recognize those businesses and business people in Halifax who exemplify the best that the city has to offer: innovators, who are willing to take chances, push the boundaries and stretch the limits for success. more…


Cranberry Feta Stuffed Pork Loin

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This recipe, featured in East Coast Living magazine, is provided by Evelyn Ernst co-owner of Terra Beata Cranberry Farm.

INGREDIENTS
½ cup (125 ml) Terra Beata cranberries, fresh, frozen, or dried
1 Tbsp (15 ml) sugar
21 oz (600 g) pork tenderloin (from Meadowbrook or The Pork Shop)
½ cup (125 ml) Fox Hill Cheese House feta
¼ cup (60 ml) chopped green onion
1 clove garlic, chopped fine
¼ tsp (1 ml) dried Farmer John’s summer savory
additional summer savory, garlic powder and salt to season the roast more…


Chef Profile – Mark Gray

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Chef Mark Gray
Restaurant: Brooklyn Warehouse
Chef Mark, Brooklyn Warehouse
What piece of advice do you have for home chefs? 
Things take time to get right, trial and error is how it works, if it doesn’t work the first time, try again. Most of the time, recipes are only guidelines, use your imagination and creativity to make it your own.

What is the best meal you have ever had?
An eight-course tasting menu at Fleur de Sel in Lunenburg. Consisted of rabbit pate, cantaloupe soup, foie gras, sweetbreads, pig head, lobster tail, tomato-basil sorbet & cheese.    more…


The World was My Oyster

By Christine on February 1, 2012 (2) comments

Blog by: Krista Spurr

It’s easy to imagine sitting down to a great meal of your favourite Nova Scotian seafood paired with your favourite wine or beer. Now, imagine being able to test-drive different pairings, while peppering the producers with questions. Discovering new ways to eat and serve Nova Scotia’s amazing seafood is at the heart of the Sip ‘n Shuck experience. On a rainy Friday night at the end of January, dozens of like-minded Nova Scotians joined me in that experience at the Delta Halifax.

In my one-on-one visits with producers and restaurants, I’ve always encountered great people with a passion for food, who want an exciting, high-quality experience for their customers. Walking into Sip ‘n Shuck for the first time, I didn’t know what to expect, but the energy was bouncing off the walls. more…


Bramoso Solves Halifax’s Toughest Pizza Dilemmas…

By Christine on January 30, 2012 Add a comment

Blog by: Mike Kennedy

What do former American president Bill Clinton, the film Food Inc., and a mechanical engineer who specializes in automotive manufacturing have in common?

They all played a big part in inspiring one of my favorite places to eat in Halifax…Bramoso Gourmet Pizzeria on Quinpool Road.

With over 30 types of pizza on the menu, each made with primarily local ingredients; it is not hard to see (or in this case, taste) why Bramoso is building a loyal customer base across the HRM. more…


Icewine Sabayon

By Christine on January 27, 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…