The Cutting Edge Chowder Cook-Off

Our Taste of Nova Scotia Chowder Cook-Off features chefs from across the province going head to head, each with their own unique take on a Nova Scotia chowder. Using the freshest seafood Nova Scotia has to offer, they will have 45 minutes to create something reflective of our unique land and sea.

Competing Chefs
We have ten Taste of Nova Scotia chefs confirmed for our three-day Chowder Cook-off competition on the Taste of Nova Scotia culinary stage at Saltscapes Expo this year: Mark Gabrieau (Gabrieau’s Bistro), Craig Flinn (Chives Canadian Bistro & 2 Doors Down), Jason Lynch (Le Caveau Restaurant), Kim Stacey (Emma’s Eatery), Jon Geneau (Rhubarb Restaurant), Thomas Carey (Pictou Lodge Beachfront Resort), Dave Smart (Front & Central), Les Stevens (The Grand Banker), Dale Nichols (Digby Pines) and Shelley Steventon (Old Fish Factory).

Chowder Cook-Off
Our inaugural Chowder Cook-off will highlight Taste of Nova Scotia chefs (and their restaurants on the Chowder Trail) as well as our authentic, fresh Nova Scotia seafood and products. For the competition, chefs will bring all their raw  ingredients and make their signature chowder from scratch in front of the audience and judges at Saltscapes Expo. During each cook-off, Alain Bosse, food editor for Saltscapes Magazine, will provide engaging commentary and answer questions from the crowd.

Looking to get in on the action? A sous chef will be selected for each competing chef from the audience prior to the cook-off and the crowd will be able to taste the finished chowder from both chefs (each competition features two of the ten chefs) and then vote for their favorite chef/recipe and experience. The chef with the most combined points (from judges and consumers) will be announced as the winner on Sunday, April 27 at 4:30 p.m..

“The secret to our Nova Scotia chowder is simple,” says Janice Ruddock, executive director of Taste of Nova Scotia. “Fresh Nova Scotia seafood from our cold, clean waters paired with produce from our lush fertile valleys, all brought together by our passionate chefs…we use what Mother Nature has given us to create an amazing culinary experience from each shore and valley of our beautiful province. There is no doubt in my mind that we have the best chowder in the world.”