Chef: Alan Crosby
Restaurant: White Point Beach Resort
What advice do you have for home chefs?
Season your food properly. Don’t be afraid of the salt. Drink wine while you cook.
Have you cooked for any celebrities?
I cooked for Stephen Hawking when I worked in the Roof Restaurant in the Hotel Vancouver..but I had to blend the whole meal.
What is the best thing about being a chef ?
I love food and I get to be surrounded by it all day. And, you’ll never go hungry. more…
Winemaker: Simon Rafuse
Winery: Blomidon Estate Winery
Aside from your own wines, what is another Nova Scotia wine that is in your personal wine cellar?
I’ve got a good collection of the Benjamin Bridge sparkling wines and pretty much all of the different vintages of the Gaspereau Rieslings.
What is one piece of “wine etiquette” that you would like to share?
Sometimes in restaurants if you order a bottle of wine the sommelier/server will pass you the cork to examine. If you want to look like a pro, just give it a quick touch to make sure it’s moist… don’t bother smelling it. Corks smell like cork, if the wine is faulty, you’ll pick it up in the glass. more…
Winemaker: Mike Mainguy
Winery: Luckett Vineyards
What is your favourite grape/wine that we grow in Nova Scotia? I love the Nova Scotia L’Acadie story, and how it is generally loved by both winemakers (it can be shaped into many different styles in the cellar), and by growers (it can be strong as an Ox, and is well suited for our local terroir). I have also been fascinated with Triomphe D’Alsace lately, and have been loving it’s fruit forward, sometimes candied nature.
What is one piece of “wine etiquette” that you would like to share that people may be interested in or surprised by? If you are visiting a winery tasting bar, and you spill your drink, you have to smooch the Winemaker… true story (I swear). more…
Chef Joe MacLellan
Restaurant: DesBarres Manor Inn, Guysborough
What is the best thing about being a chef? Being as creative and imaginative as I can while maintaining great flavour profiles, as well as making dining an experience and not just a meal for the guests.
What is your favourite kitchen “tool” or gadget? Blender or mandolin – it’s a toss up. more…
Chef Dennis Johnston
Restaurant: Fid Resto, Halifax
Why do you, or why is it important to support local? We have supported local since we opened December 9th, 2000. For us it is a no brainer. You know the origins of your product. Because it is local, it travels less and is fresher. Smaller carbon footprint as well. By supporting local you are making an ethical investment in your local economy as well. You keep your money local. It is a win-win situation for all.
What is a piece of advice you have for home chefs? Cooking should always be regarded as a form of play. Once you understand this, all fears seem to fade away and you can have fun. Even if you do mess things up, 9 times out of 10 you can still eat your disaster :) more…
Chef Jason Lynch
Restaurant: Le Caveau at Domaine de Grand Pre
Why do you, or why is it important to support local?
To ensure a thriving industry in our area, which will supply me with incredibly fresh product
What is your favourite kitchen “tool” or gadget?
My Hands or a Truffle slicer
What is the best thing about being a chef?
Making people happy by supplying them an escape
What is your ultimate comfort food?
Dennis’s Pad Thai (Fid Resto) more…
