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.
Posts by Sacha Smith
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.
DECEMBER 24: Nova Scotia lobster. #24DaysOfTaste
DECEMBER 23: Nova Scotia Traditional Method Sparkling Wine. #24DaysOfTaste
DECEMBER 22: Winter Harvest Salad with Smoked Mackerel. #24DaysOfTaste
DECEMBER 21: Comeau’s Bacon Wrapped Scallops. #24DaysOfTaste
December 20: Nova Scotia Cookery, Then & Now cookbook. #24DaysOfTaste