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.

But Fox Hill has more than just cheese. When you visit you can sample a long list of amazing products from cheese to yogurt to milk and gelato.

In 2009 Fox Hill received the Taste Nova Scotia Quality Driven Member Award. They are committed to using quality fresh milk to bring you a truly unique dairy product. At Fox Hill Cheese House, they are proud to plant the seed, to grow the grass, milk the cow and make specialty products for you.

2010 is an exciting year for Fox Hill Cheese House, with the expansion of a new processing room, additional cold room and storage space and the opening of an additional retail facility at the new Seaport Market in Halifax. Which means that their product is even more accessible!

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.

Dairy Farmers of Canada named Chef Michael Howell’s Panini Toscano Canada’s “gratest” grilled cheese.

Grilled cheese:
1 fresh ciabatta bun, about 5” (12 cm) square
1 tbsp (15 ml) lemon aioli
1 ripe fig cut into 4-5 slices
2 slices of Parma prosciutto thinly shaved
2 slices 1 oz (30g) each Fox Hill or other Canadian Havarti, 1/8” (2 mm) thick
1 oz (30g) fresh baby arugula
½ roasted red pepper, peeled & cut into ¾” (2 cm) slices
1 tbsp (15 ml) balsamic vinaigrette

Instructions

1. Mix aioli ingredients together and let flavours mingle for ½ an hour.
2. Split fresh ciabatta in ½ and brush both sides liberally with lemon aioli.
3. Layer 1 slice of Havarti on bottom bun, then top with sliced figs, prosciutto, couple sprigs of arugula and finish with other slice of cheese.
4. Top with other side of bun, place in preheated panini press and grill until cheese is melting and bread is lightly marked.
5. If using a grill or barbecue, place a weight on top of sandwich and flip halfway through cooking.
6. While sandwich is grilling, make vinaigrette by combining first five ingredients in small bowl. Slowly whisk in oil until incorporated.
7. In other small bowl, dress arugula with 1 tbsp of vinaigrette and place on a plate.
8. Toss two slices of red pepper in same bowl to dress lightly and place on top of salad.
9. When sandwich is ready, remove from press and split in ½ diagonally.
10. Place around salad and serve immediately

Tuesday August 31

For more info: www.whitepoint.com

Monday, September 20, 2010

Robert Kenner, producer and director of the hit documentary Food, Inc., is the keynote speaker for Local Food, Global Perspectives – an Atlantic Canada Lobster Dinner during the World Culinary Tourism Summit on September 20, 2010. And you are invited to attend.

This is your opportunity to not only enjoy an incredible, locally-sourced dinner, but to be inspired by one of the world’s foremost authorities on the importance of local food.

Your unforgettable meal begins with a first course “Local Culinary Journey” where you will sample your way through Nova Scotia. Before your main course of Atlantic Canada lobster, enjoy some food for thought, as Kenner speaks about the high cost of cheap, mass-produced food and its effect on our environment, health, economy and workers’ rights. It’s sure to be an inspiring and thought-provoking reminder of the importance of supporting our local food providers. For dessert, enjoy the decadent Salon du Chocolat, including chocolate sampling and an 18^th century chocolate demonstration, compliments of the Fortress of Louisbourg.

Tickets

Local Food, Global Perspectives is an Atlantic Canada lobster dinner hosted by Taste of Nova Scotia on Monday, September 20, 2010 at the World Trade and Convention Centre. Tickets, $125/person are available at www.ticketatlantic.ca.

Fid Cakes

14 oz (400 g) salt cod
1.75 pound (800 g) cooked baked potato (no skins)
1 tsp (5 ml) garlic (purée)
5 turns of a pepper mill
1/3 cup (75 ml) olive oil
1 pound (500 g) Panko bread crumbs
2 cups (500 ml) egg whites
2 cups (500 g) all-purpose flour

Soak the salt cod overnight in cold water in the refrigerator. Remove the salt cod from the water and put into a pot with cold water. Bring the cod to the boil for a few minutes and drain the water. Make sure to remove all bones from the cod. Mix the cooked potato and the cooked cod together with a hand-held mixer. While mixing, add the olive oil to make a relatively workable consistency. (Not too loose.) Add pepper and garlic. Form small rounds that are ¾ inch (2 cm) high and 1½ inches (4 cm) in diameter. Lightly dust the cakes with flour, dip into the egg whites and then the bread crumbs. Fry in clarified butter to obtain slight coloration on each side and roast in the oven for 4 minutes at 475°F (245°C).

Beet Quickle

2 beets boiled, peeled and diced into small dice
2 tsp (10 ml) rice vinegar
1 tsp (5 ml) sugar
20 leaves of fresh cilantro

Mix the beets, vinegar and sugar together. Mix approximately 2 oz (60 g) of the beet mixture with some fresh cilantro leaves and mold on a plate. Place the Fid cakes as seen in the photo and garnish.

Recipe provided by:

Chef Dennis Johnston
FID Resto, Halifax

The Perfect Pairings Progressive Dinner and Nova Scotia Wine Tour is back for a third time for one date only on September 18^th. Go North Tours presents an educational evening of pairing Nova Scotia food and wine while enjoying a private winery tour and a sumptuous three course meal at three wineries in the Annapolis Valley.

First, Go North Tours takes you to L’Acadie Vineyards for their special Champagne Wishes and Seafood Dreams event. After a tour of the facilites enjoy a variety of seafood appetizers paired with a glass of sparkling wine. Next, experience Muir Murray Estate Winery where guests can sample the new vintages, enjoy the view of Cape Blomidon and your main course created by a Red Seal Chef paired perfectly with Muir Murray’s wines. Then it’s off to Gaspereau Vineyards for a guided tour of this vineyard and sample award winning wines. Finally, watch the sunset from the patio while savouring dessert paired with Gaspereau’s unique Reserve Port.

Or perhaps a picnic is more your style! Bring your favourite blanket or lawn chair and enjoy a day picnicking among the vines in Nova Scotia wine country on September 25^th or October 3rd! Go North Tours takes you to Blomidon Estate Winery for a tour and tasting followed by a glass of wine and a platter of delicious local fruits and cheeses while watching the highest tides in the world from a picturesque viewpoint in the vineyard. Next, visit Muir Murray Estate Winery and stroll out to the vineyards to enjoy a French-style picnic lunch surrounded by vines complete with a glass of Muir Murray’s wine. Enjoy the view of Cape Blomidon as you dine al fresco. Then, taste award-winning sparkling wines at L’Acadie Vineyards before visiting Tangled Garden where you can find everything for your next picnic from jams, salsas and jellies!

Both tours depart from the Harbourfront Marriott and space is limited. Call Go North Tours at 1-877-365-2552 for more info or to book.

On Sunday, August 22 from 10 am to 3 pm, come out to the Dartmouth Incredible Picnic at Alderney Landing for all kinds of great food. Local food will be available from numerous vendors, including Taste members: jane’s on the common, Just Us! and our own Taste of Nova Scotia booth.

Stay and enjoy the festivities or get your picnic fixings and hitch a ride on the Sandcastle Festival Express bus from the picnic to Clam Harbour ($2.00 one way or $4 round trip)!

For more information check out the Select Nova Scotia website.

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…. Michel Torino paired with Chilled Noodle Salad with Sesame Chili Vinaigrette and Cold water shrimp Las Black Bonarda paired with Braised Beef ravioli with Rich Red Wine Reduction LF Lurton Malbec paired with Chilled pepper crusted beef tenderloin with Blueberry Black pepper compote Don David Chardonnay Reserve paired with House Smoked, Pulled pork sliders with Spicy slaw Las Moras Shiraz Rose paired with Chilled Strawberry Soup with fresh mint crème

Based on the feedback from those who attended (planned or by accident) – it was a huge success. Many people tried both dishes and wines they might not otherwise have AND liked them! It was a real pleasure to pair up to do this event – stay tuned, NSLC will have more to come we’re sure. As for White Point – our next off site tasting event will be the Port of Wines in Halifax Oct. 1 & 2! Click here for some pictures, compliments of the NSLC, from the event.

Stop by one of our 11 wineries for a tour and tasting, or for one of their signature fall events. Grape stomping, wine education and Harvest Festivals are some events that will be taking place.

Blomidon Estate Winery, White Point Beach Resort, Inn on the Lake, Oak Island Resort, Rudders Seafood Restaurant and Brewpub as well as Go North Tours are just a few of the confirmed participants in this year’s festival so far. Watch in the next few weeks for more detailed event information on our website and social media sites.