What’s Cooking: December 2 – December 6

Photography from Old Orchard Inn

Celebrate the season with lively energy, fantastic tunes, plenty of laughs, and irresistible food. Scroll down to explore the thrilling

events we have lined up for the end of the month!

 


Photography provided by Michelle Doucette

The Orient Chinese Cuisine

Savor the flavors of the season with Chef Ivan’s masterful dishes at The Orient Chinese Cuisine. Each vibrant and thoughtfully prepared creation reflects his passion for detail and taste. Don’t miss the chance to try the must-have Peking duck—it’s a standout! Indulge in an unforgettable dining experience today!

 


D’Eon Oysters

The holiday season is almost here, and what better way to elevate your gatherings than with Eel Lake or Salt Bay Oysters from D’Eon Oysters? Perfect for parties, family get-togethers, and special occasions! Pick up your oysters at Sobeys or afishionadomonger in Halifax. Local orders can be picked up in Lower Eel Brook—call (902) 648-3472 or email contact@deonoystercompany.com to place your order.


Sober Island Brewing

Introducing Sober Island Brewing’s Olde Curmudgeon – a bold 8% Old Ale, just in time for the holidays! Available in bottles for $7 or on tap for a limited time in their taproom. This beer ages beautifully, making it a perfect gift or something to stash away and enjoy as it evolves.


Annapolis Cider Company

Introducing Pip Hop Seyval (6%) – a unique cider crafted with Greenwich-grown Ribston Pippin apples, Nelson Sauvin hops, and Seyval grapes from Annapolis Cider Company. Expect punchy citrus, tropical fruit, and a sweet/sour balance, with a subtle hop finish. Fun yet sophisticated, this cider is sure to delight your senses. Plus, $0.50 from each refillable bottle supports the Evangeline Club in Berwick, NS, promoting social connection and mental wellness.


Dickie Baxter Taproom & Bistro

Kick off December with a slice of Dickie Baxter Taproom & Bistro‘s irresistible cheesecake! Featuring a biscoff crumb base, creamy eggnog-infused cheese, and a topping of candied cranberries for the perfect sour bite finish, this treat is one you won’t want to miss.


Schoolhouse Gluten-Free Gourmet

Gluten-free Date Squares are back in stock just in time for the holidays at the Schoolhouse Gluten-Free Gourmet! These fan-favorite squares are the perfect mix of sweet and salty, offering a nutrient-packed, soft, chewy, and absolutely delicious treat.


Oak & Oar

Discover the season’s spirit with Oak & Oar, nestled within the Oak Island Inn. Here, exceptional waterfront views meet fresh, locally inspired cuisine, creating a dining experience you’ll treasure. Every dish tells a story—of flavor, craft, and the charm of Nova Scotia’s shores. Swipe through to explore what makes us a must-visit destination.


Father Christmas Reindeer Fun Run

Join Mahone Bay for the Father Christmas Reindeer Fun Run on Saturday, December 7th at 6:00 PM at the Civic Marina (683 Main St.). Check out the following members!: Beach Pea Kitchen & Bar , Capt. Kat’s Lobster ShackDory Mates’ Seafood ShopGrand Banker Bar & GrillHelen B’s PreservesIronworks DistilleryKiwi CaféLunenburg Rum CakesMateus BistroOld Fish Factory Restaurant & Bar Rhubarb RestaurantSalt Shaker DeliThe Barn Coffee & Social HouseVan Dyk’s By Nature  and so many more!

 


 

Featured Recipe: Edward the VII’s Favourite Omelette

This Lobster Omelette with Mushroom Sauce is a luxurious dish that combines the best of Nova Scotia’s local ingredients in a savory, satisfying bite. This dish is a celebration of our beautiful, fresh lobster and wild mushrooms. The sauce, enriched with Domaine de Grand Pré’s wines, adds depth and complexity, perfectly complementing the sweetness of the lobster.

 

Local Source Guide

Lobster: Nova Scotia Lobster (Available through local seafood markets or directly from Nova Scotia fishermen) Mushrooms: Noggins Corner Farm Market, Stirling Fruit Farms, or local farmers’ markets Wine: Domaine de Grand Pré 41 Fortified White Wine & Domaine de Grand Pré Seyval Blanc Cheese: Old Growler Gouda (Produced by That Dutchman’s Farm)

Recipe provided by: Chef Jason Lynch, Le Caveau Restaurant, Domaine de Grand Pré

For more recipes using Nova Scotia’s finest ingredients: Nova Scotia Cookery, Then & Now

Presented by: Select Nova Scotia and Nova Scotia Public Archives

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