Chef Renée Lavallée embodies what it is to be a culinary ambassador. Everything she does is influenced by the community around her — Dartmouth, Nova Scotia.
Compass Distillers’ philosophy is to never sell anything they didn’t make from scratch. Their Spring GiNS is the perfect demonstration of this commitment.
Comeau’s Sea Foods is all about pride – pride of quality, pride of product, pride of people and pride of place. They say it best – “We love where we are.”
Brian Unsworth instinctively finds a connection with each customer he meets and remembers them upon each return visit to Harbour City Bar and Grill.
D’Vine Morsels chef Justin Floyd has an immense passion for local food and seasonality. His reason? Because it just makes sense.
This is how The Kilted Chef makes his seafood chowder – what goes in yours?
On Malagash Bay in Nova Scotia lives a very happy Oyster farmer.
Meet Charles Purdy of Bay Enterprises.
Without a country, what defines a people? Simon Thibault takes us to his Acadia, where family and homely food give a sense of place.
Chris and Melissa Velden, and the experiences that they offer, exemplify Nova Scotia as an international culinary destination.
Server, front-of-house Manager and sommelier Nicole Raufeisen is the reason many regulars frequent Little Oak on the Halifax waterfront.