Press Release – November 2, 2010
L’Acadie Vineyards, Nova Scotia’s first producer of Traditional Method sparkling wine, captured gold at the Annual Canadian Wine Awards in the sparkling wine category.
Canadian Wine Access Judge and Nova Scotia wine writer Craig Pinhey has high praise for the bubble, stating “Bruce Ewert has really forged new territory”. more…
Press Release - October 7, 2010
Slow Food Nova Scotia, one of the most active Slow Food conviviums (chapters) in Canada is sending 14 official delegates and an additional four observers from all walks of life to participate in the 4th Terra Madre conference in Torino Italy from October 21 to 25, 2010. This invitation only biennial conference brings together over 5000 farmers and food producers, chefs and cooks, academics, youth and members of world wide “Food Communities” to share a common vision: to tackle the global problems farmland preservation, food sovereignty, taste education, poverty and global hunger, and the preservation of indigenous foods that are intrinsically tied to ways of life, both in the developed and the third world. The development of the Culinary tourism and Agritourism sectors in Nova Scotia as a result of the delegations visit is seen as a vital outcome of the mission. more…
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…
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.”
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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Fast, fervent and fun, the second annual Taste of Nova Scotia Cutting Edge Culinary Competition took place from April 30 to May 2 at the annual Saltscapes Exposition. Ten Taste of Nova Scotia chefs faced-off on the culinary stage and executive chef Alan Crosby of White Point Beach Resort took home first prize.
“We are proud to be a Taste of Nova Scotia member and I personally enjoy showcasing the amazing variety and quality of the products available to us in Nova Scotia through our menu and special events,” says Crosby. “This competition gives me another chance to promote our local products and answer interesting culinary questions from the audience at the same time.” more…
