We recently spoke to the Kilted Chef, Chef Alain Bossé, to learn a few helpful tips for cooking fantastic, locally-inspired meals at home.
Join us for our new blog series as we talk to chefs and producers across the province to find out what they’re cooking at home. First up: the Flying Apron Inn & Cookery.
Channel your inner mixologist, get ideas for your next local purchase, and celebrate the people behind these fantastic local products!
Chef: Jeff Wiper Restaurant: The Galley Restaurant and Lounge Why support local? It’s simply about “neighbors” taking care of each other, along with the ability to see and touch your product before making a purchase decision. Do
Producer: David Wall Business: The Pork Shop, New Glasgow & Denmark How did you come to work at The Pork Shop? My family owned a hog farm and they ask me to help operate The
Producer: Margie Lamb, owner Business: Meadowbrook Meat Market, Berwick Why is it important to you to raise your hogs naturally? Having our numbers small (150 sows) and raising our own hogs means better overall health
This weekend the talented Martin Ruiz-Salvador (chef and owner of Fleur de Sel and Salt Shaker Deli in Lunenburg) will be competing alongside some of Canada’s top chefs at the Canadian Culinary Championships in Kelowna,
Chef: Alan CrosbyRestaurant: White Point Beach Resort What advice do you have for home chefs? Season your food properly. Don’t be afraid of the salt. Drink wine while you cook. Have you cooked for any celebrities? I
This video profiles Taste of Nova Scotia Prestige Award winner Chef Craig Flinn. Craig is the chef and co-owner of Chives Canadian Bistro, located in Halifax, Nova Scotia, and the recipient of the 2012 Gary
Winemaker: Simon Rafuse Winery: Blomidon Estate Winery Aside from your own wines, what is another Nova Scotia wine that is in your personal wine cellar? I’ve got a good collection of the Benjamin Bridge sparkling