Winter Escapes
Lakeside Restaurant at the Inverary Resort has two dinners coming up for their Visiting Nova Scotia Chefs series. On March 24, chef Alan Crosby (White Point Beach Resort) will prepare the four-course menu below, and
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elements on hollis: local food, global taste
The creative minds behind elements on hollis are hardcore locavores. While many locavores strive for the 100 mile diet, eating only food from producers located within a hundred mile radius, the ingredients used to bring
Domaine de Grand Pré – Winter, Wine & Warmth
Winter – such a perfect time for comfort, good food, good wine and warmth. To begin our Nova Scotia Icewine Festival experience, we headed to the Annapolis Valley to take in the beauty, the festivities
Grinning and Beer-ing It
As you may know, my husband is a chef; he’s classically trained in French cuisine, so adding booze to food is kind of mandatory. Although when we had the opportunity to check out Garrison Brewing
Hitting the Sweet Spot
Remember that commercial, “Everyone is good at something”? Well, Nancy & Greg McTiernan are good at making chocolate. The owners of Sweet Spot Chocolate Shop may have stumbled upon their calling in life, but there’s
Flax – an Invariable SUPER Food
This past weekend, I spent a morning at Valley Flax Flour’s Middleton headquarters learning about a group of products that is getting some serious buzz amongst health-conscious eaters in Nova Scotia and beyond. During my
Chef Profile – Mark Gray
Chef Mark GrayRestaurant: Brooklyn WarehouseWhat piece of advice do you have for home chefs? Things take time to get right, trial and error is how it works, if it doesn’t work the first time, try
The World was My Oyster
It’s easy to imagine sitting down to a great meal of your favourite Nova Scotian seafood paired with your favourite wine or beer. Now, imagine being able to test-drive different pairings, while peppering the producers
Bramoso Solves Halifax’s Toughest Pizza Dilemmas…
What do former American president Bill Clinton, the film Food Inc., and a mechanical engineer who specializes in automotive manufacturing have in common? They all played a big part in inspiring one of my favorite
The Art of ‘Being Fed’
For years I’ve always said: “I love to eat”. But that’s changing. In fact, those who know me well will be surprised to hear me say that I don’t much like eating at all. Truth