By Christine on September 2, 2010
It is with pride that Fox Hill Cheese House crafts over 20 varieties of cheese using milk from their own herd of Holstein cows. A small herd allows them to pay strict attention to the quality forage fed to their cows and to the production of clean, pure milk that is drug and hormone-free.
“Quality, consistency, service and education is what we focus on, what we try to do,” says owner Jeanita Rand. “I think that is what people want if they are coming to us.”
Melissa Rand, cheese maker for Fox Hill and Jeanita and Rick’s daughter, started out in the family business after graduating from Acadia University. A recent trip to Toronto, where she visited a local cheese house and met cheese expert Gurth Pretty, inspired her to experiment even more with their varieties of cheese. more…
By Christine on August 31, 2010
Nova Scotia’s Chef Michael Howell (Tempest Restaurant) is officially the Big Cheese.
On August 24, 2010, Dairy Farmers of Canada named Howell’s Panini Toscano Canada’s “gratest” grilled cheese sandwich. The Grate Canadian Grilled Cheese Cook-Off, saw top chefs from across Canada put their spin on this classic Canadian favourite.
“Canadians are sure to be inspired by these incredible grilled cheese creations,” said Chef Michael Howell. “This wonderful Cook–Off and my fellow chefs have all shown us that making a winning grilled cheese sandwich is simple – all you need is bread, your favourite Canadian cheese and some imagination.”
His Panini Toscano combined the flavours of figs, prosciutto, arugula, and Canadian Gouda cheese from Fox Hill Cheese House. For the recipe, click here.
By Christine on August 30, 2010
Tuesday August 31
It’s the last Tasting Tuesday of the summer and it’ll be amazing. All summer sommelier Dan Tanner, mixologist Sid Fraser and executive chef Alan Crosby have been treating guests to tastings. On this last edition of Tasting Tuesdays of the summer – it will be a Tasting Duel! Chef will prepare three dishes. Dan and Sid will have 10 minutes to learn about the dish and pull their pairing choices from the bar inventory. Then – they’ll serve up their pairing to guests who will be the judge! It’ll be an exciting, savoury tasting for sure – it’s complimentary with your overnight stay – pair it with our two night summer special on Monday/Tuesday night – only $249.95 plus tax!
For more info: www.whitepoint.com
By Christine on August 17, 2010
Guest Post by White Point Beach Resort
White Point is known for it’s magnificent white sand beach, the bunnies and yes, the food prepared by Executive Chef Alan Crosby and his team and served up by Sommelier Dan Tanner and his dining room team. Both hit the streets, or at least the floor of the Bridgewater location of the Nova Scotia Liquor Corportation on Thursday Aug. 12th.
The NSLC and Taste of Nova Scotia invited us to pair up a little White Point with wines from Argentina to showcase how well food & wine go together. From 4 – 7pm, it was a tasting festival for sure as the aromas filled the store and carried into the parking lot! So what were were sampling you ask…. more…
By Christine on August 11, 2010
Menu:
Marinated slow cooked Pork Blocks $4
Mini F Burger $4
Chicken Taco $4
Lobster Avocado Taco $4
Pork and Apple Sausage $4
Curry Beef Sausage $4
6 pieces of sushi $4
Bowl of fresh Indian Point mussels $4
For more information on BeerFest, the Ladies VIP Brew Tour and the Brussels BeerFest Dinner visit the Seaport BeerFest Website.
By Christine on August 4, 2010
Halifax, N.S. – Taste of Nova Scotia restaurants represent a variety of dining styles and atmospheres, but all establishments reflect Nova Scotia’s rich culinary tapestry.
“Is there a need for the consumer to be more aware of supporting our own farmers and local produce? Most definitely,” says Janice Ruddock, executive director of Taste of Nova Scotia. “However, Taste restaurants have been doing this for years. When you look at a menu in our restaurants, you see Fox Hill cheese, you see Acadian Maple Products, you see Eel Lake oysters, you see Willy Krauch salmon – highlighted proudly on their locally and seasonally inspired menus.”
Taste restaurant members purchase fresh, seasonal Nova Scotia products according to availability and are very aware of the benefits of doing so on a sustainability as well as a business level. Their staff is expected to be professional, efficient, friendly and familiar with the food products of Nova Scotia, particularly in their regional area.
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