Ingredients
1 cup Carnaroli or Arborio Rice
1 medium onion, minced
4 Tbsp Olive Oil
1.5 ounces dried mixed wild mushrooms
3 cups water
1 cup Avondale Sky Tidal Bay (or other Nova Scotia white wine)
1 cup freshly ground Parmesan cheese
Sea salt and freshly ground black pepper to taste
Preparation
1) Soak dried mushrooms in 3 cups warm water. Once re-hydrated, remove mushrooms and carefully strain water from any sediment. Discard sediment. Reheat water to a simmer. more…
Blog by: Meghan Cadue
I love coffee.
I love the smell of it in the bag, I love the sound of it being ground, I love how it looks being brewed, and I love how it tastes.
Before I launch further into this blog about coffee, I’d like to mention just how awesome it’s been to be able to jet around the province and meet people who are committed to promoting all of the very best Nova Scotia has to offer.
All of the people I’ve met care deeply about the success of their respective businesses, but they also care about sustaining our provincial economy – and they each do it in amazing and innovative ways. Many are also focused on operating with a great deal of respect for the land and the people around them. This province is full of amazing small businesses. more…
Special thanks to our Taste members (Garrison Brewing and Aquaprime Mussels), staff and the friends and families that volunteered to sort food at the Feed Nova Scotia food bank today. We bagged 1352 bags of potatoes for Christmas hampers. That’s 1352 families’ Christmas dinners! Check out our Taste page on Facebook for some great photos.
For more information about how you can volunteer with Feed Nova Scotia click here.
Domaine de Grand Pré winemaker, Jürg Stutz, has created a special edition red wine from the Cabernet Foch grape. Every detail of this wine is carefully crafted to produce a distinctive full-bodied red wine experience.
Don’t miss your chance to add this wine to your collection. The Cabernet Foch has excellent cellaring potential and also shows great character now after 11 months in oak barrels. It will sell for $34.50. more…
L’Acadie Vineyards’ 2007 Prestige Brut brings home Silver Medal in prestigious international competition.
Corks were popping in Nova Scotia when L’Acadie Vineyards heard the news that their pride and joy Prestige Brut was the only entry from North America to win a medal in the 9th international competition of the world’s best sparkling wines. Effervescents du Monde® was held from November 16 to 18 at the Lycée Le Castel Culinary School in Dijon, France. more…
Blog by Krista Spurr
My visit to Gio coincided with the first major storm of the winter. The snow and wind raged all day, but when I stepped inside, the warm glow of candles and the fireplace immediately took the edge off of my chill. The greeting was equally warm. My snow-covered winter gear was whisked away and I was seated in a cozy corner by the fireplace within minutes.
Before my meal, I had the opportunity to meet Chef Vince Scigliano and learn more about his vision and aspirations for Gio. Chef Vince started cooking in his teens, having acquired four years of experience in a café that focused on fresh food, made from scratch and local, all before graduating from high school. After pursuing formal education and gaining valuable experience in high-quality kitchens, chef joined Gio about six years ago, working his way up to his current role as Restaurant Chef, where he’s been for a little more than a year. more…
