2022 Taste of Nova Scotia Culinary Stage Schedule
Friday, April 8, 2022
| Time | Taste Member | Demo Information |
|---|---|---|
| 1 p.m. | The Kilted Chef Alain Bossé & Country Magic Produce | Step into Spring with a Creamy Spring Onion Soup |
| 2 p.m. | Bulwark Cider/Muwin Estate Wines | Bulwark with a Twist |
| 3 p.m. | Chef Peter Dewar & the Nova Scotia Community College, Kingstec Campus | TBD |
| 4 p.m. | The Kilted Chef Alain Bossé | Lobster 101: Learn everything you’ve ever wanted to know about lobster with The Kilted Chef |
| 5 p.m. | TBD | TBD |
| 6 p.m. | Boxing Rock Brewing Co. | Boxing Rock Beer 101 |
| 7 p.m. | The Kilted Chef Alain Bossé & Comeau’s Sea Foods Ltd. | Learn to make tasty J. Willy Krauch Smoked Salmon Dip with Comeau Sea Foods & The Kilted Chef |
Saturday, April 9, 2022
| Time | Taste Member | Demo Information |
|---|---|---|
| 11 a.m. | The Kilted Chef Alain Bossé & the Wild Blueberry Producers Association of Nova Scotia | Learn to make Atlantic Salmon with a Wild Blueberry Chutney |
| 12 p.m. | Chef Howard Selig, Valley Flaxflour Ltd. | Kick start your morning with a hearty and gluten-free blueberry & sweet cider or a blueberry smoothie. |
| 1 p.m. | Ironworks Distillery | Find out about the art of barrel aging with Ironworks Distillery |
| 2 p.m. | Chef Howard Selig, Valley Flaxflour Ltd. | Re-energize your day with a gluten-free wild blueberry cupcake and delicious, sweet cider or blueberry smoothie |
| 3 p.m. | The Kilted Chef Alain Bossé | In Nova Scotia, no two chowders are made alike. Learn how to make one style of seafood chowder with The Kilted Chef. |
| 4 p.m. | Delectable Desserts | Satisy your sweet tooth with Delectable Desserts Blueberry and White Chocolate Scones |
| 5 p.m. | Still Fired Distilleries | Learn to make locally inspired cocktails with Still Fired Distilleries moonshines and more. |
Sunday, April 10, 2022
| Time | Taste Member | Demo Information |
|---|---|---|
| 11 a.m. | The Kilted Chef Alain Bossé, Country Magic Produce & Meadowbrook Meat Market | Country Magic Produce and Meadowbrook Farm & Markets join The Kilted Chef to make Bacon and Potato Hash. |
| 12 p.m. | Still Fired Distilleries | Learn to make locally inspired cocktails with Still Fired Distilleries moonshines and more. |
| 1 p.m. | The Kilted Chef Alain Bossé & the Wild Blueberry Producers Association of Nova Scotia | The Kilted Chef shares the steps to make a Nova Scotia staple – Wild Blueberry Grunt |
| 2 p.m. | TBD | TBD |
| 3 p.m. | TBD | TBD |
| 4 p.m. | The Kilted Chef Alain Bossé & Comeau’s Sea Foods Ltd. | Bacon-wrapped scallops and maple Asian dipping sauce |