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 130 listings of some of the best restaurants, culinary experiences and producers from across the province. This year’s guide also includes 10 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.

OR

Click here to order your free copy online.

You know that feeling you get when you rush home at the end of a long workday and you and/or your husband/wife/child/dog is on the verge of a complete hunger-related meltdown, and you look in your fridge and you’ve got: one pickle (circa last fall), an egg and salad dressing…and you have approximately five minutes to turn them into something palatable for dinner lest the world come crashing down around you?

I think that’s probably how the chefs at the Taste of Nova Scotia Cutting Edge Culinary competition felt last weekend at the annual Saltscapes Expo.

Over the course of three days, chefs from fabulous restaurants around Nova Scotia competed in an Iron Chef-style competition, using Taste of Nova Scotia member ingredients to create entrées in forty-five minutes.  The dishes as well as the chefs’ interaction with the audience and an audience-member sous-chef were judged by a rotating panel of local foodies over the course of the weekend.

I had the extreme pleasure of being one of said foodies the day that Chris Velden from the Flying Apron Cookery and his former sous-chef Jason Townes, now of The Press Gang, battled it out in a fury of razor-sharp knives, searing hot pans and flavour-packed local ingredients.

At the beginning of the competition, four “black box” ingredients, unknown to the chefs before the start of the competition, were revealed.  For the duel between Chris and Jason, these ingredients were a whole free-range chicken from Meadowbrook Meat Market, Scotian Gold apples, Haskapa haskap berry juice, and summer savoury from Farmer John’s Herbs.  Along with these components, the meal could include anything from a refrigerator and pantry chock-a-block with incredible locally-sourced foods.

As I sat back and sipped a bubbling glass of Blomidon Cremant, I watched the gears begin to turn:  meal ideas were pondered, chicken broken down, and apples were chopped. 

On Chef Jason’s side of the kitchen, his sous-chef sliced thin pieces of apple while Chef Chris rubbed chicken breasts with summer savoury. 

Steam began to rise and the aroma of sautéing leeks and warm thyme-infused olive oil made its’ way toward the audience.  Cameras looking down on the cook stations recorded the frenzy of activity and audience members were invited to ask the chefs questions.

I think I would liken this to trying to rub one’s belly and pat one’s head at the same time.  When asked about guilty pleasures, Chef Jason professed his secret adoration for Pizza Pockets while carefully stuffing a chicken breast with julienned apples and leeks. 

Chef Chris extolled the virtues of Nova Scotia craft beer and taught the audience how to stuff a tenderloin, even providing some recipe ideas, while managing the action on his side of the kitchen.

Forty-five minutes went by in a flash and the excitement in the demonstration kitchen kicked up a few notches when Chef Jason was penalized for having a knife that crossed the mid-line between his station and his rival’s.  As Chris plated his entrée, Jason and his sous-chef had to wait it out for their thirty second penalty. Thankfully, a glass of Blomidon Estates wine and a bottle of Garrison beer were at the ready to ease their anxiety.

Both chefs presented beautiful meals whose striking similarity was likely a result of the years the two spent working together. 

Chef Chris created a summer savoury-seasoned chicken breast atop a bed of polenta with julienned vegetables and a ribbon of apple haskap berry sauce.  Chef Jason stuffed his chicken breast with apples and leeks and served it on creamy feta polenta with a garlic, shallot and haskap cream sauce. 

Both dishes were out of this world, and showcased the rich flavours of Nova Scotia product creatively.  It wasn’t until the very last bite of smooth polenta and savoury chicken that I was able to make my decision and cast my vote.

The whole experience left me not only delightfully sated, but also quite inspired for my next home rendition of the Cutting Edge Competition, judged by a ravenous and rather vocal toddler and lubricated with the bottle of Benjamin Bridge Nova 7 I keep stashed away for just such occasions.

Fish cakes are a classic Nova Scotian dish. One of the joys of eating fish cakes is that nearly every recipe is different. This particular recipe features a breaded fish cake with haddock and lobster. It’s crispy exterior is complemented by a rich smoked salmon mayonnaise. Delicious.

Ingredients

5 medium potatoes, peeled
6 large shrimp, peeled
1 tbsp (15 ml) butter
¼ cup (50 ml) onion, chopped
½ small red pepper, finely diced
1 small garlic clove, crushed
1 tbsp (15 ml) lemon juice
¼ tsp (1 ml) parsley, chopped
¼ tsp (1 ml) dried or fresh thyme
¼ tsp (1 ml) Cajun seasoning, or to taste
4 oz (125 g) lobster meat
4 oz (125 g) haddock fillet

Breading
1 egg
¼ cup (50 ml) milk
1 cup (250 ml) flour
2 cups (500 ml) panko bread crumbs

Boil potatoes until soft; mash, but not too finely. Let cool. Cut shrimp into medium dice and sauté in melted butter along with the onion, red pepper and garlic, until the shrimp is just cooked, about 3 minutes. Add lemon juice, parsley, thyme and Cajun seasoning, and stir to combine. Drain in colander and let cool. Chop lobster; drain and stir into cooled shrimp mixture. Steam or poach haddock fillets. Flake haddock and combine with potato, shrimp and lobster mixtures. Cool. Form into patties, using about ¼ cup (50 ml) mixture for each.

Beat eggs; whisk in milk. Dip patties in flour, shaking off excess flour. Dip into egg mixture until well coated , then dip into bread crumbs. Deep fry in canola oil for about 3 minutes, until browned and crispy. Drain on paper towels and serve with a dollop of smoked salmon mayonnaise.

Smoked Salmon Mayonnaise
1 cup (250 ml) mayonnaise
¼ cup (50 ml) julienne of smoked salmon
1 tbsp (15 ml) chopped capers
1 tbsp (15 ml) fine diced red onoin
zest of ½ lemon
lemon juice to taste

Combine all ingredients in a bowl and season to taste.

For 6 people (makes 12 fish cakes)

Recipe provided by:

Chef Sean Murphy

Lakeside Restaurant at Inverary Resort
Baddeck, Nova Scotia

Press Release
Halifax, N.S. – Chef Matthew Krizan of Mateus Bistro in Mahone Bay took home first prize with his Meadowbrook Meat Market Chorizo and Fox Hill Cheese House Quark Surprise at the fifth annual Taste of Nova Scotia Cutting Edge Culinary Competition. Chef Krizan was one of ten local chefs that faced-off on the Saltscapes culinary stage for a black box competition on April 26 to 28, 2013.

“Cooking with such experienced chefs kept me on my toes. Everyone was super positive and it was great to feel the camaraderie within our industry,” says Krizan. “Though I have to admit I was terrified the moment before the black box ingredients were revealed!”

Chef Krizan, like all the competing chefs, was given 45 minutes to create plates for three judges using his black box of Taste of Nova Scotia ingredients. Krizan’s mystery items included chorizo sausage from Meadowbrook Meat Market, One Hop IPA beer from Garrison Brewing Co., rainbow carrots from Dominion Produce Ltd. as well as maple syrup from Sugar Moon Farm.

Working with his volunteer sous-chef from the audience, Krizan’s final creation was Stuffed Chorizo Sausage with local quark cheese, Garrison One Hop IPA and Valley Apple Goat Cheese risotto with Sugar Moon Farm maple glazed rainbow carrots, and a splash of apple balsamic cream sauce, topped with fresh pea sprouts.

“It’s an incredible honour for us to be a part of Taste of Nova Scotia…it represents everything I believe in as a chef,” says Krizan. “As chefs, and consumers, we are fortunate to work in a province that is able to produce such a range of ingredients, from fruits, vegetables, dairy products, proteins, breads and wines…oh, and of course beer!”

Dueling chefs over the three days of Saltscapes included Christopher Ware (Seasons by Atlantica), Craig Flinn (Chives Canadian Bistro), Shelley Steventon (Old Fish Factory), Matthew Krizan (Mateus Bistro), Roger Joharchy (Atlantica Hotel & Marina Oak Island), Jon Geneau (Rhubarb Restaurant), Chris Velden (Flying Apron Cookery), Jason Townes (The Press Gang), Chef Dale Nichols (Digby Pines) and Roland Glauser (Charlotte Lane).

Final scores for the competition were compiled based on a combination of the judges’ marks and votes from the audience. For more information about The Cutting Edge, Taste of Nova Scotia and its members visit www.tasteofnovascotia.com.  

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For more information please contact:

Christine White
Director of Communications & Events, Taste of Nova Scotia
Phone: (902) 492-9291, ext 115
Cell: (902) 880-2180
Email: Christine@tasteofnovascotia.com
Website: www.tasteofnovascotia.com

About Taste of Nova Scotia
Taste of Nova Scotia is a unique, province-wide marketing program, whose members are committed to offering the very best culinary experiences and products that Nova Scotia has to offer. The Taste of Nova Scotia membership base includes approximately 140 quality food producers and processors, as well as a collection of the best restaurants in the province. www.tasteofnovascotia.com

Press Release
Grand Pre, N.S. - Beatrice Stutz and Chef Jason Lynch are looking forward to reopening Le Caveau Restaurant after a fire resulted in an early end to the 2012 season. The restaurant will reopen for business on April 26, 2013.

“We are excited to welcome back our guests in April,” says restaurant manager and owner Beatrice Stutz. “The fire affected mostly the kitchen area…so we were able to keep the same architecture with the original woodwork and finishes in the dining room, but we have made improvements to make it more private and cozy.”

On December 18, 2012, the fire that began in the kitchen floor and dining room ceiling, caused extensive smoke and water damage. Structural damage was minimal.  Major renovations have been made to the kitchen and the dining room has been refinished to its original state.

“Having the kitchen redone has given us the opportunity to push the boundaries of our menu for our clientele,” says Chef Jason Lynch. “We plan on launching the season with a menu dedicated to our customers by featuring some of our most popular dishes from the past five years along with some exciting new dishes.”

The official reopening of Le Caveau will take place on April 26, 2013.

For more information about Le Caveau Restaurant or to make a reservation, please visit www.grandprewines.ns.ca/restaurant/

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For more information please contact:
Beatrice Stutz
Manager/Owner
Le Caveau Restaurant
Phone: 902-542-7177
E-Mail: lecaveau@grandprewines.ns.ca
Website: www.grandprewines.com

About Le Caveau

Le Caveau Restaurant, located in Grand Pré, Nova Scotia, is part of Domaine de Grand Pré, a family-owned winery. Wine and food are our passion and quality is our philosophy.

Recent Awards
2013 Best Fine Dining Restaurant – Annapolis Valley Chamber of Commerce
2012 Restaurant of the Year, Chef Inspired Fine Dining – Taste of Nova Scotia Prestige  Awards
2011 Voted one of the top 20 World’s Best Winery Restaurants – Wine Access Magazine

It’s quiet at Gaspereau Vineyards when I arrive there on a crisp, early spring day.  The bare grapevines tap-tap against the wire trellises in the vineyard.  Crocuses in mauve and violet have begun to sprout, a sign of new growth and expectations for the season to come.

Gaspereau is preparing to reap the harvest of many newly planted roots as they round into the 2013 growing season.  The winery is newly under the ownership of Carl Sparkes, who is spearheading efforts to have Gaspereau’s wines recognized and sold far and wide – not just in Nova Scotia.  New vines are being planted, and big plans are afoot. 

This season, the winery will be opening up a patio where guests can snack on cheese and charcuterie while enjoying a glass or three of wine.  And, to help you decide which of their incredible vintages you feel like drinking, you can head to the complimentary tasting bar first and polish off a few light, crisp sips of white or warming gulps of full-bodied red to narrow down your choices.

A bell jangles as I enter the red building that houses the Vineyards’ tasting bar and wine-making facilities, and I come to realize the energy of spring and new beginnings has been fully embodied by all those who pour their hearts into creating Gaspereau wines. 

Katie, the winery manager, positively glows as she welcomes me in for a tasting.  She talks about her role at the winery, and how passionate she is about promoting and selling the wines that she loves.   She tells us about winemaker Gina Haverstock, who, upon recognizing her incredibly well-developed palate during a summer spent working a wine tasting bar, ditched plans for medical school and applied her chemistry skills in wine-making school instead.  Katie raves about how fun and exciting it is to work with so many others who are dedicated to producing incredible wines.

The enthusiasm at Gaspereau Vineyards is obviously infectious:  the winery was named one of Canada’s Top 25 Wineries and took home a Gold Medal for their 2009 sparkling Pinot Noir Brut at the 2012 Canadian Wine Awards.  Flipping through the two-page wine list while my daughter emptied the contents of my purse next to the tasting bar, I was ready to savour what all the craze was about. 

Katie poured us a bit of L’Acadie Blanc here, a sip of Muscat there, a wee gulp of Rosé while I extracted my credit card from my baby’s sticky grasp, and too many more wines to count. 

What I found most remarkable about our tasting was not just the superior wines, but that it was just about as laid back and down-to-earth as a wine tasting could possibly be.  You know – like if I said “gee, I think I taste undertones of crispy bacon,” I wouldn’t be tsk-tsked and told that what I’m really tasting is a hint of tobacco with an element of tree bark.  Instead, the wine is spoken of in a way that is relatable and inviting. 

Katie relays creative ways that winemaker Gina uses to describe the wines that delight the food writer in me.  For example, she describes the crisp, refreshing L’Acadie Blanc as “the wedge of lemon on your classic Maritime fish and chips dinner,” and the Reserve Port as something that you’d drink around the campfire.  The images transported me immediately, and made me think about experiencing and describing wine in a way I’d never thought of before.

I couldn’t wait to experience a few bottles of Gaspereau wine for myself.  Upon Katie’s recommendation, I brought home a bottle of as-yet-unreleased 2012 Tidal Bay, a too-outstanding-for-words 2010 Black Dogs Riesling and a bottle of the Vidal Ortega Icewine as a sweet treat. 

Though I have to say, I didn’t have a camp fire, and I didn’t even make an overly fancy dinner to honour and accentuate the flavours of the wines.  Instead, I put the baby down early, got into my pj’s, and poured a glass for me and my hubby to sip while we caught up on our favourite TV shows.  But maybe, despite all the accolades and awards, a Gaspereau Vineyards’ wine is just right for times like these:  a way to add a little bit of simple elegance to everyday moments.

Blog By: Gillian MacDonald 

I have never been happier to arrive at a final destination than I was during my recent trip to Truro. After a brisk five minute walk on a particularly chilly day, all I could think about was being submerged in heat. Warm, cozy, welcomed heat. Since I was sans hubby this visit, a warming cuddle or hug was not to be had. I needed some heat fast!

Thankfully Bistro 22 offered just what I wanted – hot food and hot drinks in a comfy spot by the window. As soon as I arrived I was enveloped with warm smiles, a blast of heat, and was as snug as a bug in a rug.

Warm Atmosphere
The bistro was bustling with the lunchtime crowd and is clearly a favourite among locals. I can see why – they offer a fantastic array of food options, a vast list of local wines, there’s beautiful floor to ceiling windows, gorgeous art lighting the walls and an incredibly intimate setting with about ten tables.

The Cheers song, “Where everybody knows your name”, kept dancing through my mind. As customers came and went, greetings were shouted out, people stopped at tables to say a few words, and customers lingered at the check out counter chatting with the waitresses. I was both entertained and heart-warmed as I sat back and watched the interactions while waiting for my lunch.

Warm Food
After a quick glance at the menu, there was no doubt that I had to try a bowl of the haddock chowder, offered on Fridays only. It was the perfect remedy for my need for heat, and when something is offered only once a week it’s hard to resist knowing you might not have opportunity to try it again.

I’m glad I happened to stop in on the day I did, as I would have been sad to miss something so mouth-wateringly delicious. The chowder had massive chunks of haddock; it was creamy and hot, and came complete with a garnish of homemade bacon bits. Yes that’s right, bacon bits. Why doesn’t everyone do that? It made an already delicious chowder taste even more incredible, and I loved the occasional surprise of crunchy bacon a midst the velvety soup base.

The biscuit that accompanied the chowder was so good I almost called my mother to tell her she had met her biscuit-making match. I didn’t have the heart to share the news though, so I slathered the biscuit with butter and enjoyed it in silence instead.

Not aware that the chowder would be such a large and hearty portion, I had previously ordered one of the daily specials- a pizza topped with pesto, spinach, tomato, basil and goat cheese. It was the perfect portion for lunch, and came with oodles of goat cheese – my favourite. It was crunchy and flavourful and the fresh basil and tomato made me feel I was at a sidewalk cafe in Italy, miles away from the cold temperatures of Truro.

 
Anyone that knows me, knows I rarely say no to anything that involves chocolate. When my server Courtney stopped by my table to see if I had room for something sweet, I stopped her from reciting the list of available desserts when she reached the warm chocolate walnut brownie with vanilla bean ice cream.

Ice cream is not really something you crave on a cold winter day, but when it sits atop a warm brownie, and the ice cream is homemade, who cares right? I’d have happily eaten it with my mitts on. The brownie was perfectly chewy and the way the ice cream melted into it was dreamy. It even came topped with whipped cream and sugar crystals so it wasn’t just delicious, it was a delicious work of art. What a warm and wonderful way to end a meal!

If it weren’t for the caffeine in my tea, I might have fallen into a deep slumber right there in the corner of their bistro – my belly was so warm and full. 

Warm People
Chef/Owner Dennis Pierce was kind enough to chat with me during a quick break from cooking the meals that were flying out left and right around me.  

The bistro is cozy and quaint but tiny doesn’t mean it isn’t mighty. This place is a well-oiled machine. After 11 years in Winnipeg training as a Red Seal chef and perfecting his skills, Dennis returned home to NS with dreams of establishing his own restaurant. Five years later, he’s running one of the hippest spots in Truro, bringing big city fresh and inventive menu ideas to this little town of 12,000 people.

I admire that even in the dead of winter he still manages to work with approximately 80% local products, which can prove to be challenging during the winter months. Most products come from the Truro farmers’ market and he makes as much as he can in house. Thankfully this is the case, because otherwise I might not have had the luxury of trying that beautiful homemade vanilla bean ice cream!

When I had opportunity to speak with waitresses Courtney and Brittany, it was wonderful to hear that their favourite part of working with Dennis is not just tasting new menu options (although that would certainly be most people’s favourite part I’m sure) – it’s getting to know the regulars. Some folks come in at least twice a week and it’s a great feeling for them to see their customers satisfied and having a good time.

Warm Hearts
It was easy to detect said customer satisfaction at Bistro 22. Everyone came in happy, and left even happier after eating high quality food and having been treated like royalty. If I had a chef like Dennis, and waitresses like these girls in my neighbourhood, I’d happily become a regular too.

NovaCan Live Seafood Ltd. is committed to supplying the world with the freshest and highest quality live seafood. Pulled directly from our home waters in Atlantic Canada, we take great pride in every pound caught and sold. We work directly with our customers on individual live marketing platforms to bring them nutritious and sustainable live seafood products, which help set the standard for quality and taste around the world.

While maintaining a focus on sustainable farming methods for our orchards, we are working hard to promote Nova Scotia as the capital of the burgeoning Haskap berry industry.  In addition to our passion for the soil and the plants themselves, we have created the “haskapa” brand to promote delicious and healthy Haskap berry products. Our Haskap juice – the first commercial juice of its kind in North America – was recently launched and demonstrates the rich colour and flavour of the berry.  This will add an exquisite element to any dish or cocktail. The taste really must be experienced to be believed! 

With the ocean at our doorstep, fishing and seafood processing have always been a big part of life on the South Shore of Nova Scotia. Mersey Point Fish Products has been turning the ocean harvest into delicious, top quality products including Nova Scotian Solomon Gundy, smoked fish and Matjes herring for over 25 years.

Taste them… savour them… fall in love with them… Our products are prepared from fresh natural ingredients by experienced staff, using traditional local and old world recipes, and careful hand processing techniques. Discover what consumers throughout North America, Europe and Asia have been enjoying for years.