Darrell's is dynamite!

I finally made the trip to Darrell's this Friday. Though it's just around the corner from me, and I had heard rave reviews about this place, I had never been. I had a somewhat obscene craving for a cheeseburger all day, and Darrell's, I decided would be the place to fill it.

I promised myself that when I went to Darrell's, I would order the famous Peanut Butter burger. I have high hope for this burger- I mean, how can you go wrong? Beef- good, peanut butter-good, so what's not to like I told myself? Well, I'll admit, I wimped out on the PB. My desire for a really good burger was so intense that I didn't have the guts to risk not enjoying it. I'll have to save it for the next visit.

I can see how Darrell's is voted as having the 'Best Burger in Halifax' by The Coast readers five years running. It hit the spot just right. The hamburgers are big; a juicy beef patty w/ bacon, fresh, ripe tomato and cheddar cheese. I also got a side of the resto's namesake fries, well wedges really. Crispy on the outside and soft within, they were seasoned with a slightly spicy salt. It kinda reminded me of a staple in my kitchen; Lawry's seasoning salt.

The restaurant itself is a little dated, but therein lies it's appeal. It almost has a 50's drive-in feel, without the drive in! With comfy booths and a cheery atmosphere, Darrell's satisfied my craving for a great burger and a great night.

This image is one of Darrell's Peanut Butter burger, and admitably, is not mine. I got it from Chow.com as I didn't have my camera on hand for this visit. I felt the need to add some visual imagery in order to emphasize the effect of this resto's 'YUM' factor not only on the stomach, but on the eyes as well.

Darrell's
5576 Fenwick Street

902.492.2344
http://www.darrellsrestaurants.com/

Photo courtesy of http://www.chow.com/

Cheeky plums and Callaloo

I always leave the Farmer's market feeling high as a kite- this Saturday, moreso than usual. The reason? Success! I was a 'lil woman on a mission today. After last Saturday's disappointment, and, I'll admit, subsequent minor depression, failure was not an option. I arrived at Julien's bakery at 9:45, and purchased the LAST apple feuillette. Thank goodness I arrived when I did, because this sweet and flaky bundle of joy made the perfect breakfast.


Speaking of joyous bundles, I also bought a bunch of small yellow plums today from Lowthers' Produce. I didn't particularly have a craving for them, but they looked so cute I just couldn't walk away. With some of these juicy globes having a faint or fantastic tint of red, they reminded me of fat baby's cheeks. Actually, to be more specific, a fat, laughing baby's cheeks. The visual imagery that came to mind made these sweet fruit impossible to pass up.


I always try to buy something that I've never worked with before. For this type of mission, I headed to Ted Hutton Farms. For some reason, he always has something intriguing; a different green, a weird-looking squash or, on this occasion, veg with a funny name! I picked up a bunch of Callaloo. Although, when I got home and did a little research, I found out that Callaloo is actually a Jamacan dish, whose main ingredient is Amaranth. It has the characteristics of spinach, and is best eaten cooked. I've got some good ideas for this stuff-stay tuned.

For the road, I stopped of at Fox Hill cheese. Not that I really NEEDED any more treats on this trip, I saw the tub of mango gelato and couldn't walk away. Gelato is, after all, a weakness of mine. It's funny actually, every time I think I find a favorite, the next one is even better! Hazlenut, cherry and caramel are among my faves.

Julien's Bakery

Lowthers' Rpduce

Ted Hutton Farms

Foxhill Cheese

Look what arrived in the mail today!

I am officially a business card-holder! Maybe it will come your way someday!

The IncrEDIBLE Picnic, an incredible success

Could there have been a better day for a picnic? I woke up on Sunday morning to sunshine and was immediately relieved to know that, for once, the Weather Network had been accurate!

A friend and I got geared to go, and arrived at Garisson Grounds at noon. It was a great sight to see so many people coming to show their support for Select Nova Scotia.

Now this type of event takes some strategic planning. We looked at the list of producers to plan our purchases in advance, and did two laps before going in for the kill.

Our first stop was for seafood chowder from Mike's Fish Shop, and Clearwater lobster rolls. I had good faith in this chowda as I often get Mike's fantastic smoked salmon at the Farmer's Market. The chowder was a combo of fresh seafood; haddock, shrimp, scallops and salmon, with onions, potatoes and celery in a smooth, creamy broth. The lobster rolls were a mix of sweet lobster, mayo, onions and celery for crunch. I was a little disheartened when I saw that the rolls themselves were white hot dog buns. How come no one ever uses delicious 12 grain or other such alternatives? Anyway, I overcame this minor dissapointment with the genius idea of dipping the excess roll in Mike's chowder. What a pairing!

Next we had a slice of Heppy's traditional Acadian meat pie. Tender, savory pork and chicken were enclosed within a soft, buttery crust. I got it served with pickles, which owner Corrine Weir assured me was the traditional way of eating this dish. With that, we had fresh corn on the cob with buttah from Ian Newcombe Farms in Canning, purchased by The Department of Agriculture and generously provided free of charge to picnic goers.

By the end of the day, I was stuffed, but on the way out I made room for a couple of samples that warrent a mention.

Meadowbrook farms were providing the most delicious sausages, in a variety of flavors-my favorite being the maple sausage. Mmmmmm, maple and pork. I wish I had room for a full sausage as these were fantastic.

DD's ice cream from Peggy's Cove was a great discovery. Sadly, by the time the last piece of Heppy's pie was put away, and the sweet craving set in, DD's was closing up their booth. I don't know if the fact that I paused ealier for a sample was a good or bad decision. It's tough to have just a little taste!

I also have to mention the pan-fried haddock samples from The Wooden Monkey. They used Goldwater Seafood haddock, pan fried in a light, crispy batter. It was, hands-down, the best of it's kind. I'll definitely be hitting up The Wooden Monkey for dinner if that's on the menu.



Mike's Fish Shop http://www.mikesfishshop.com/

Clearwater Seafood http://www.clearwater.ca/

Heppy's Meat Pie http://www.heppys.com/

Meadowbrook Meat Market http://www.meadowbrookmeatmarket.com/

The Wooden Monkkey http://www.thewoodenmonkey.ca/

Goldwater Seafood http://www.goldwaterseafoods.com/

Goldwater Seafoods

I mentioned in my Incredible Picnic post that the Wooden Monkey's pan-fried haddock was some of the best that I had ever tasted. They had a booth at the picnic showcasing their use of Goldwater Seafood haddock. While digging through my bag today, I found a crumpled info sheet that I don't even remember taking- I assume this was the effect of said delicious fish.

It turns out, that not only does Goldwater Seafood produce an outstanding product, but the company adheres to sustainable fishing practices as well. They produce Hook & Line fresh haddock, employing traditional fishing methods , while also supporting the local economy by purchasing from independent fishers. The company also sells a variety sustainable caught fish and shellfish.

Visit their website, and see what you're missing out on. They also offer free delivery in HRM.

http://www.goldwaterseafoods.com/

Shanghi Bok Choi

I always try to buy one new thing a week at the Farmer's market- it can be something I'd read about, someone else raves about, or something that looks just plain yummy.

Last week, I bought Shanghi Bok Choi. Sauteed with grape tomatoes and soy, I topped it with Mike's Fish Shop's pepper flavored hot smoked salmon. This made for a delicious din din. Shanghi Bok Choi is a delightful veg-this dish will certainly be added to my list of faves.

Sauteed Shanghi Bok Choi w/ tomatoes and soy

1/2 small white onion, thinly sliced
1 clove garlic, minced
2 heads bok choi
10 grape tomatoes, halved lengthwise
1 tsp. soy sauce
1 tsp fresh thyme

Method:

Sautee the onions in olive oil over medium heat until translucent. Add garlic and tomatoes-cook until tomatoes are soft. Add bok choi, thyme and soy with a dash of pepper. Cook until desired consistency.

Raspberry

I got these raspberries at the Farmer's Market this past Saturday. Raspberries and blueberries atop plain yogurt and granola is my daily breakfast food. A self proclaimed "food nerd", I aim to be a walking food encyclopedia a la Alton Brown, host of Iron Chef America, and rock star in my opinion. I'm so passionate about this breakfast that I get excited every time I go to sleep to wake up and consume some more- as I said FOOD NERD.

Anyway, while scrambling to get ready for work this morning, I took a few precious moments to recognize the beauty of one of nature's gems: the raspberry. Well, that, and to flex my photog muscles!

Susie's shortbreads

This afternoon I was walking down Dresden Row and was thrilled to see that Susie's shortbreads was open for business. Having purchased some of owners Brad and T.J's treats at the Farmer's Market, I had my eye on this little confectionery since the 'Opening Soon' sign appeared in the window.

The bakery offers their namesake; 11 varieties of shortbreads topped with chocolate or buttercream and blended with such yummy additions as toffee chunks, peanut butter and chocolate chips.

Susie's also offers cupcakes pleasing to the eye as well as the stomach. With rich buttercream frosting and a little treat on top such as peanut butter cups, peppermint patties and jelly worms, these delicious cakes cater to the kid in everyone.

After MUCH consideration and debate, I went for the Strawberry Fields cupcake; vanilla cake with a strawberry buttercream made with fresh strawberries and topped with a light pink strawberry jelly bean.

The bakery itself is a lovely spot to visit for a quick sugar rush. It provides window seating, with malt shop-inspired retro accents and plenty of pink. They also offer a selection of beverages and coffee to go with your treat. If you're craving a 'lil somethin sweet, Susie's shortbreads is the place to go.



Susie's Shortbreads
1589 Dresden Row

902.221.7050
www.susiesshortbreads.com

Lesson learned

So...I slept in this morning. I'm going to attribute my tardiness to a night of mayhem, but I digress...I went to the Farmer's Market at 10:30, a couple hours later than my usual 8:30 visit, and quickly realized that, apparently, all of Halifax was of the same mind.

I'm not a big fan of the market after 9:30. That's when the crowds come, and quite frankly, people step on me! Coming in at 5" even, I'll admit that I'm a little person, but come on people, I'm not invisible! I wonder how all the little kiddies manage? I'll have to see if they have some tips for me on how not to get trampled.

Anyhow, I had my heart set on an Apple Feuillette; meaning leaves of apples, a circular-shaped pastry, topped with almond custard, thinly sliced apples and an apricot glaze. Sadly, When I got to Julien's Bakery, they were all out of my much-anticipated breakfast. I guess it's true what they say about the early bird.

I went for another alternative; a sugared croissant with strawberry cream cheese filling which hit the spot quite nicely, but it just wasn't the same. I'll have to be more on the ball next week. Heaven help whoever gets between me, and my Saturday morning baked good!

FYI: www.juliens.ca

Food for thought

Come to think of it...Even if you can't make it to one of the Incredible Picnic locations, just 'Select Nova Scotia' anyway. Trust me, you can taste the difference!

www.selectnovascotia.ca

www.halifaxfarmersmarket.com

Local event to check out!

The Incredible Picnic

Sunday, August 24th at Garrison Grounds

Nova Scotia farmers, fishers and producers are getting geared up for a province-wide event this Sunday. From 11am-3pm, there will be community gatherings in 11 locations across the province. Halifax's festivities will take place at Garrison Grounds, Citadel Hill.

Bring your own picnic or purchase from farmers or chefs. 17 producers will be attending featuring a plethora of goodies. From fresh fruits and veggies, homemade ice cream to seafood chowder, baked goods to meat pies- There's something for everyone!

The afternoon's events will include demonstrations from Canada's Seachoice Guide and the Ecology Action Center, live entertainment and a touch tank and petting farm for the kiddies.

This is a great opportunity to get out with your family and friends and meet the people putting food on your table. Check it out-You never know what treats you'll discover, made right here in Nova Scotia. Hope to see you there!

For a complete listing of producers and picnic locations, visit www.selectnovascotia.ca

The Red Shoe Pub, Mabou

The Red Shoe pub is certainly one of the busiest, and probably THE most popular eatery in Cape Breton. What is it about this place? There must be something in the water here; you can't turn around without tripping over a musician. The two sweet boys behind the bar were fiddlers and guitarists, whose cousins were musicians, whose siblings were musicians, and, well you get the point.

We weren't famished so we decide to split an order of The Red Shoe's nachos. These aren't your regular nachos however. The base of this dish was deep fried, waffle cut potatoes, a lovely alternative to tortilla chips. These were topped with spicy seasoned beef, sweet peppers and onions, all nestled beneath a melted three-cheese layer. They were served with sour cream and salsa $9.50.

The name 'The Red Shoe Pub' came from a tune by Cape Breton fiddler Dan Rory after local shoe-maker Angus McEachern coloured a pair of his shoes red with Sherwin-Williams paint. The story behind the name emphasizes the community's abundant history and its colourful citizens. The Red Shoe does have a certain old time atmosphere, but the tunes, the food and the staff are all up to snuff.

The pub's entertainment schedule is available online at
http://www.redshoe.com/

The Red Shoe Pub
11573 Route 19
Mabou, NS

902.945.2996
Open from June 1st to mid-October

The Rusty Anchor- Pleasant Bay, Cape Breton

While traveling the windy, twisting road of the Cabot Trail, I was 100% focused. Well, maybe 99.9%. The other .01% was focused on my stomach, and the gurgling sounds emerging from therein. It was lunch time, and I was hungry. We decided to stop at the top of the hill at a restaurant with a sunny deck overlooking the water; The Rusty Anchor, in Pleasant Bay.

There's nothing rusty about this place. The food is inventive and fresh. I was debating on a simple bowl of chowder when the lobster roll caught my eye. The menu described that it was fresh Nova Scotia lobster 'without the work". When I asked the server about this unusual description, she nonchalantly mentioned that their roll had been written up in the May/June '05 edition of National Geographic Traveller. She's a great sales lady, that server, cause I said "sold."

Honestly, I think prefer the Anchor's twist on this roll better than the classic lobster roll mix-not that I'd ever turn that down! The lobster meat wasn't in flake form, but in big pieces off the claw. Instead of the usual mix of mayo, onions and celery, this roll, featuring the naked lobster with just a hint of melted butter, truly showcased the sweet meat. My choice of coleslaw over fries was a sound one too, as the spicy cabbage made for a good crunch.

Our visit to the Rusty Anchor proved to be a great choice. We had fresh, original food, great service, and a fantastic view. On a sunny deck, with my lobster roll nicely put away, I was on top of a mountain, and feelin' on top of the world.

Trail Mix Muffins for the Cabot Trail

My friend and I decided to take off last weekend and drive to Cape Breton. My mother is from there, and I hadn't been since I was 12. On Saturday morning after a somewhat adventurous night, we decided to stop for breakfast at the Canada Cultural Center.

This was a lovely cafe featuring homemade baked goods, soups and sandwiches, furnished with blond oak tables and carved totem poles. Though there was quite the selection of tantalizing cheesecakes, imaginative cookies and creative pasties, we went for the substantial trail mix muffin. We thought this was an appropriate decison seeing as our destination was The Cabot Trail.

And so, coffee and muffins in hand, we embarked on a significant journey of adventure, spectacular scenery, and delicious food.

The Irresistable Appeal of The Brooklyn Warehouse

I recently proclaimed that I would not eat at the same restaurant twice until I had tried every one in Halifax. I’ve come to realize that this is really not is a realistic goal, and tonight, I cheated. I couldn’t help it! I was invited to The Brooklyn Warehouse for dinner and I couldn’t resist.

It was my first time having dinner at The Brooklyn Warehouse-I’ve already had lunch AND brunch. With about fifteen entrees there was a diverse selection. I have nothing but praise for a menu that appeals to every palate: simple and gourmet, while also catering to a variety of budgets. The most expensive entrée was the steak frites at $23, while the Blue cheese and Pear flat bread at the other end for $12.

We decided to share said flatbread as an appetizer. I had anticipated a heavy, pizza dough like crust, but the result was thin and crispy. Smeared with a thick layer of Baba ganoush, then topped with peppery arugula, sweet pears and a pungent Blue, the flat bread served its purpose to whet my appetite.

For a main course, I chose the veggie stack. This plate confirmed that one of the things I enjoy most about the Warehouse is their presentation. My plate consisted of grilled layered veg; zucchini and eggplant, atop a sweet potato and chickpea fritter. The stack was covered in slices of melted Halloumi cheese, which in turn was topped with roasted cherry tomatoes on the vine. A honey balsamic drizzle added a touch of tangy sweetness to the dish.

The Brooklyn Warehouse has done quite well for themselves within their first year of opening. The father and son duo, Leo and George Christakos certainly got it right; their place was voted Best New Restaurant in 2008 by The Coast readers. I think that, in the case of The Brooklyn Warehouse, I might have to make an exception to my self-imposed rule. After all, I’ve already chosen my meal for the next visit!

Brooklyn Warehouse
2795 Windsor Street

902.446.8181
www.brooklynwarehouse.ca

At Pizzeria a mano, they deliver!

On the heels of my trip to Lunenburg, a friend of mine called to see if I wanted to hook up for dinner. The answer to that question is, obviously, "duh!" As I was slowly going through the pages of The Coast's Food & Drink guide, I chose a resto that had intrigued me for a while: Pizzeria a Mano.

I got a sweet two-seater on the patio and proceeded to drool over the menu while simultaneously trying to curb my appetite. We had intended to split two pizzas, but our plans were de-railed when we saw the size of one; a fantastic value and huge portions for the price, but a little more than we bargained for. Instead we went for a pleasing alternative and split an appetizer and a pizza.

The appy was typical Italian fare; Mozzarella Fritta. They were soft balls of buffalo mozzarella, stuffed with salty anchovies, breaded and fried and served with tomato sauce. The perfect starter for the main event.

We went for the Francese or French pizza. A mix of mushrooms and tomato, brie, pecans and fennel seed. Pecans on pizza-Why not? The elements that make a fantastic pizza in my book were all present; thin, crispy crust, gooey cheese and a tomato sauce, jam-packed with flavor. The key here was the addition of fennel seed, adding a sweet hint of licorice that complemented the rich cheese and spicy tomato. The pecans added another level of crunch to the pie.

This restaurant is another gem of the Bish/Da Maurizo empire. I have to say that the night started off at a fairly slow pace. I waited at least 10 minutes before any of the servers acknowledged my presence. This annoyance was soon forgotten, however, by fantastic flavors and the sighs of contentment crossing my lips. The staff redeemed themselves as well with friendly, attentive service. In the end, it was a great night; a patio perfect for people watching, and a meal that was simply delizioso.

Pizzeria a Mano
1477 Lower Water Street
902.423.6266
www.pizzeriaamano.ca

Hours: Mon-Sat 10:30am-11pm

Fizz- A bit of bubbly never went astray

Friends of mine were in town recently for a quick stopover from Thailand to Newfoundland. They had just gotten back from a 2 1/2 month tour of China, India and Egypt, ect... Leaving it up to them to pick the place for drinks and munchies, I figured that they'd choose a spot with cuisine to which they'd become accustomed; Mediterranean, Asian, again-ect.... Instead, they chose a place that I'd mentioned as having piqued my curiosity. So after work on Wednesday, we didn't just go for drinks, we went for fizz- Fizz Champagne Bar, that is.

I started with a glass of Processo, Italy's signature sparkling wine, then move on to a champagne cocktail; a Kir Royale. This was a treat as the crisp champagne bubbled on my tongue, while the sweet Cassis, a blackberry liqueur added a touch of sweetness to balance the acidity.

For a snack, we shared the Cheese fondue for 4, a bargain at $24.99, consisting of the traditional Gruyere and Emmenthal cheese mix, with some interesting dippers such as brioche, red grapes, purple carrots and golden beets.

Housed in the former location of the short-lived Bondi on the corner of Argyle and Blowers streets, Fizz is Halifax's first champagne bar. I have to admit, that it is quite an indulgence to sip champagne so freely, but I think that therein lies Fizz' appeal.

The evening's festivities were a touch bittersweet, however, as I looked around the table and realized that, realistically, we may never be the same foursome again. Yet, even with a minor tear in my eye and a definite buzz on, sharing champagne and good food helped to take the bitter out of the sweet.

Fizz
Argyle Street

VERY limited contact info here people...I'll have to investigate further...

A 'Sweet' Nova Scotia Road Trip

I decided to play tourist for the day and check out some of the culinary offerings outside of the city. Our destination: Old town Lunenburg and Mahone Bay. The theme of this road-trip was definitely ‘sweet’.

Our first stop was for ice cream at Sweet Treasures in Lunenburg. Once inside, I was hit with the enticing smell of homemade fudge, compounded by that of freshly made waffle cones. The store offers eleven of their own house made flavors. It also sells the much-loved Scotsburn ice cream, but really, who would go for generic when you can get the real deal? We decided to keep it simple, trying pure chocolate, and upping the anti with mint chip. Both were full flavored, velvety and smooth, with the mint putting forth a blast of refreshment.

On our way back into Halifax, we made a visit to the Biscuit Eater in Mahone Bay to pick up a much-anticipated biscuit. I had it on good authority that these were some of the best in the province, and was not disappointed. I chose the blueberry, a mix of crumbly butter biscuit, packed with large sweet berries. I have to say that I’ve tasted no equal.

The eatery’s appeal is enhanced with comfortable seating and a relaxed ‘living-room’ feel. The café’s standout feature is the fact that it doubles as a used bookstore. With their mix of satisfying treats and literary treasures, the Biscuit Eater certainly does fuel the mind and the senses.

Also of note on this trip is Wild Elements. I stumbled onto the store, and much to my surprise and delight, found myself in one of the most diverse kitchenware Mecas this side of William Sonoma. If you’re planning a trip to Lunenburg and have a love of all things culinary, this shop definitely warrants a visit.

Sweet Treasures
Montague Street, Lunenburg, Nova Scotia

Wild Elements
55 Montague Street, Lunenburg, Nova Scotia
www.wildelements.ca

The Biscuit Eater
16 Orchard Street, Mahone Bay, Nova Scotia
www.biscuiteater.ca

Seaport Farmer's Market

I mentioned the new Seaport Farmer's Market in my post on Saturday. I got to thinking that I really should take a minute to praise the city's environmentally friendly endeavor. This structure, designed by Lydon Lynch will be one of the most environmentally sustainable buildings in Halifax. Its slogan, very similar to the (close to my heart) Slow Food movement, is "Local-Sustainable-Ethical."
The building, created in tune with LEED certification standards-Leadership in Energy and Environmental Design, has on overall goal of reducing it's environmental footprint and CO2 emissions by 20%.
Designer Keith Tufts said in a recent press conference that the new market was designed the way a farmer would his fields: " using the sun and the earth as our source of heat, the wind and the ocean breezes as our air conditioning, and the rain as an essential source of water."
The market will be heated by solar panels, powered by wind turbines and provide an opportunity for rainwater conservation. If the aim is to reduce the market's environmental footprint, this project is a step in the right direction.

www.halifaxfarmersmarket.com

CUT

Since it opened in 2007, I have heard rave reviews about CUT- the newest RCR property. The restaurant offers diners a two-level structure of Steakhouse & Grill within the Halifax Courtyard Marriott. Executive Chef, Tahir Salamat began as apprentice in Pakistan before realizing his own vision of Asian inspired global cuisine with French influences.

On Sunday evening, I had the pleasure of dining at the downstairs Grill, whose menu consists of small plates.I went with a friend of mine and we decided to share four – two would have been enough.While the menu presents ‘small plates’, they were filling enough to serve as a meal, yet affordably priced.

Of the four plates, we started with the lobster poutine and Chapili kebabs. The poutine was simple, yet indulgent. Composed of the usual poutine fare: fries, cheese and gravy, it was elevated to a level of decadence. The lobster was juicy and sweet, while the halloumi cheese had just the right texture to match; slightly melted with a hint of salt and a chewy bite. This was blanketed in a light, yet creamy hollandaise sauce. The fries were some of the best that I’ve had in the city – hand cut, crispy outside and soft within, complemented by rich, beef-based gravy. The Chapli kebabs were served with plum tomato chutney.The term ‘chapli’ refers to the cut of the meat; minced beef fried flat on a griddle.The chutney, consisting of tender plum tomatoes, tart pomegranate seeds and caramelized onions, was set off by red onion for heat and crunch.

Next, we paired the duck leg confit with the cheese plate. The duck had a crispy skin enveloping its supple meat.The dish was served with two contrasting sauces: a smoky apple bourbon sauce with a hint of brown sugar, and a sharp orange marmalade, which was a touch bitter for my taste.The creamy, mild Gruyere and Gouda held their own next to the buttery meat, while we saved the blue cheese for the delicate walnut crisps; a classic combination.

The restaurant itself is a delightful space in which to spend an evening; warm cream and gold tones were matched with blond wood, while funky accents enhanced the eatery’s hip vibe. The music was a selection of manager’s mixes featuring Dave Matthews and Radiohead, Ben Harper and Bob Marley.Altogether, they were groovy tunes for a stylish place with real, cool, food.

CUT
5426 Portland Place
Phone: 902.429.5120
www.cutsteakhouse.ca

Open daily for Lunch: 12:00pm to 3:00 pm
Dinner: 5:00pm to 11:00 pm

word of the day...

deipnosophist \dyp-NOS-uh-fist\, noun:
Someone who is skilled in table talk.

Local event to check out!

Seaport Beerfest- "Over 100 beers and ciders from the world over!"

Saturday, August 16, 2008

Two sessions: 2-5pm and 7-10pm

Location: Halifax Seaport, between Garrison Brewery (1149 Marginal Road) and the Seawall.

Tickets: $35 + HST either session. Includes a 4 oz. souvenir glass to sample the many fine brews and a souvenir program. Tickets on-sale date Wednesday, July 9th, 2008 at all Halifax and area NSLC stores. Tickets will also be available at Garrison Brewing (902-453-5343) as well as through Bruce at Make it Happen Inc. (902-221-0111)

visit www.seaportbeerfest.com

Sabato il mercato

As per usual this morning, I went to the market. Saturday is, hands-down, my favorite day of the week. I say this not because I like to sleep in (that happens on Sunday), or because I have a full day to catch up on everything I've been putting off all week: cleaning, laundry, life admin, ect. But because I never know what I'm going to experience. Saturday is market day- il mercato, (which just so happened to be the Italian word of the day) and I look forward to it all week long.
Today I met my version of a rockstar- Micah Donovan of Food Jammers, in town for a quick visit. I also got the news that Fox Hill Cheese House is in the process of commercializing their milk which owner Rick Rand has been dreaming of for quite some time. It makes sense after all, that a producer who has had such success with milk-based products: cheese, yogurt and gelato, start offering it's base to Nova Scotian consumers. He also assured me that once the Seaport market opens (STILL, a year away), there will be a representative from FH there every day so that devout fans can get their daily fix.
The real spoils of my trip today was the 5 for $5 potted herbs from Jim Bruce's Riverview Herbs. It's fairly indulgent that, stuck inside on this rainy Saturday afternoon, my apartment smells like fresh sage, thyme and rosemary.