A day at CATCH Seafood Festival

This past Saturday, I spent some time at the CATCH Seafood Festival. I had to make two trips though- during the start of my morning visit, the dreaded 'low battery' symbol come on my camera...so I had to go home, charge it, and go back again!

First-up on the Taste of Nova Scotia Seafood Sensations Culinary Theatre were Executive Chef Shawn Doucette and Chef Les Stevens of the Delta. They were mixing up a batch of lobster-corn fritters, mmm- deep-fried lobster goodness! This stage had a great set-up from the audience's perspective, equipped with a mirror right above the chef's station so that you could see the preparation. I thought these guys did a great job of presenting to a crowd that may or may not know anything about cooking. Their explanations were clear and easy to follow.

Then I took a little jaunt over to The Great Catch Chef Competition were Chef Sean Zwarun of DesBarres Manor Inn and Chef Andrew Stevens of Little Louis' Restaurant in Moncton, NB were competing. Theirs was the first of several competitive pairings throughout the day, continuing on Sunday. I found out yesterday that Chef Stevens was the overall winner for the competition- Congrats Andrew!


When I returned later (with a fully charge camera) I started in on the goods! The festival had a system whereby you purchased a sheet of tokens for $10, and used them for your selected items.

My first stop was the Waterfront Warehouse for a little pkg of Fish 'n' Chips. While the fries were a little cold, they had serious potential as they were thinly sliced, and still slightly crispy. The fish was tasty, and the batter even moreso- crisp and light.

Then I moved on to Seabright Farm's hot smoked salmon. They had four types; peppercorn, maple, garlic and Cajun. I went for sweet with heat and had a piece of the maple and Cajun.


The Delta was offering Halibut, so there was no way I could bypass that- especially was it was served with roasted tomato and guacamole! It was also crusted with dulse-also known as sea kelp which added a nice crunchy coating and an earthy flavour.



Next, I played spectator and watched Food Network Chef Anna Olson on the Taste of Nova Scotia Seafood Sensations Culinary Theater prepare fresh NS Scallops skewers and lobster tacos. The video below gives a good idea as to the demonstrations. The chefs prepared their dishes while linking the ingredients to specific areas of NS. Not a great video quality, but I'm working on that one!



After Anna's demonstration, I stood in line and bashfully asked if we could take a photo, to which she enthusiastically agreed! Afterward, I was slightly starstruck and ran away to recover! I'm so lame. I don't normally put photos of people on here...particularly not myself- c'mon!

After my meeting with a Food Network chef, I felt the need to unwind, and did so at the Occasions Magazine's Hooked on Wine & Beer demo in the Catch Seminar Room. Sommeliers Mark DeWolf and the Westin's Jason Wilson instructed the audience on the key principles of food and beverage pairings- balance.

While Westin Chefs Earwin Paolo and Jonathan Arsenault prepared a shrimp cake with sweet-potato curry sauce and lemon caviar, Jason paired them with Jost Vineyard's 2006 Eagletree Muscat and Keith's White, newly released this spring.


This was a great way to spend a Saturday; milling around trying NS seafood with a serving of education and a side of fun facts. I was a little bummed that I couldn't make it back for the Oyster Shucking Competition on Sunday, but you just can't do it all! CATCH featured some of NS's finest seafood producers, and allowed them to show off their fantastic products. As a spectator, I had the best role; all I had to do was eat!

Red Hot & Ice Cold at the Red Stag Tavern

A couple wkds ago I had tkts to see the Matt Mays show at the Seahorse. Since the show didn't start until 10:30 (more like 11:30), my friend and I decided to get some brews beforehand. But we didn't get just any beer- I was told that I "had to" try the 'Iceberg', a specialty beer served at the Red Stag Tavern in the Brewery Market.

This is, as I was told, a tasty concoction. A pint of Keith's with...wait for it... a frozen margarita topper! I don't know who came up with this combo, but they deserve a medal, or a cookie, or something. The combo of lime and beer was somewhat reminiscent of a jumbo Corona. Unfortunately, it was pretty cloudy, but I'm sure I'll be consuming these on a regular basis on the Red Stag's patio this summer.

Every time a sip of beer passes my lips, it's like a craving catalyst. I try to resist it, but rarely succeed. As soon as that icy cold ale filled my mouth, I wanted something salty to snack on, so we got an order of nachos w/ chicken.

This is a huge amount of food for two people. With two small chicks chowing down, we were full in a minute, but found it hard to resist the salty chips, cool sour cream, spicy peppers and gooey cheese. These nachos are a little different too- they verge slightly on the side of an Italian-style nacho dish with caramelized onions and an anise-flavored basil oil.

Red Stag Nachos
Cajun chicken w/ bell & banana peppers, caramelized onions, tomatoes, mixed cheeses

& a drizzling of basil oil

These nachos were just the thing to accompany our tasty brews, fill my belly up, and give me the energy for the night of fun-filled entertainment that was to come!

The Red Stag also has a bunch of 'Special Nights' to get good deals on food and drinks. Here is a list of specials served up each night from 4:00pm - 10:00pm:

Monday = 2 For 1 Rib Night $22.99
Tuesday = Tuesday is "All You Can Eat Steak Night!"
Wednesday = Nachos and a Domestic Pitcher $18.20
Thursday = 1/2 Price Appetizers
Friday = Happy Hour & Seafood Platter
Saturday = Pizza & a Domestic Pitcher $21.99

CATCH Seafood Festival

It's almost here folks! This Saturday marks Halifax's first CATCH Seafood Festival to be held at the Cunard Center over the course of the wknd. There will be something for everyone; from cooking demonstrations to chef competitions, tasting opportunities and a wine lounge. The festival will also feature live entertainment and a kid's zone!

Chef Ray Bear will host the great CATCH Chef Competition with chefs competing throughout the weekend, culminating in the final showdown on Sunday afternoon. Be sure to watch the Oyster Shucking Challenge featuring local participants; the winner will go on to represent Nova Scotia at the Canadian Oyster Shucking Competition! Occasions Magazine will also be on site to feature wine and beer sessions, and food demonstrations will be on-going in the Source Local Marketplace.

Schedule of Events

In the Seafood Sensations Culinary Theater, join Food Network Chef Anna Olsen, as well as some of Halifax's culinary stars:

Chef Renee Lavalee; Executive Chef, Five Fishermen
Chef Sean Doucet; Executive Chef for Delta Barrington & Delta Halifax
Chef Alain Boisse, Taste of Nova Scotia

HOURS:

Saturday, June 27 10 am - 8 pm & Sunday, June 28 10 am - 5 pm

ADMISSION:

Adult - $8
Seniors (65+) - $8
Students (12-18) - $8
Children under 12 - free

Check out the CATCH website here!

The Grill at CUT

Last Monday I hooked up with a friend of mine that I met during my media relations work term with NS Tourism. A fellow blogger, casual photog and social media newbie herself, we became fast friends and try to keep up to date on each other's projects. She had heard of CUT many times before, and I was more than willing to be her date for a first-time dining experience.

It was a gross, muggy day that threatened rain- but when I arrived, plunked myself down and started to look at the menu, my spirits lifted once again! CUT is one of my favorite spots because of it's luxurious small plates menu. I mean where else can you get Halifax's favorite late night bar food- poutine, with a side of lobster? I also love the small plates menu because essentially, that's all I need to fill my stomach...although I often go overboard and stuff myself silly. Note to self...stop eating so much, fool!

Also...where else do you see kosher dill pickles sharing a spot on the sides menu with bone marrow?

Anyhow, while my friend chose the succulent scallop dish and the beet salad, I went with the Chopped salad, a spunky mix of crisp greens, sweet corn and mouth-filling avocado paired with pieces of tender poussin and a cool, silky dressing. The touch of chipolte heat with the salty bits of fried tortilla created an amazing contrast to the salad's rich base.

Chopped Salad

Brown Sugarcane & Beet Salad

w/truffled honey goat cheese dressing

The scallops looked incredible too; plump, seductive little suckers nestled within their creamy bath of coconut rum curry sauce. But, alas, I was too wound up in my own dish and forgot to take a photo.

We finished off the meal with the Costanza; a sweet ending reminiscent of a Kit Kat on steroids, all wrapped up in a thin sheath of apple leather with some sweet sauces to up the anti.

Costanza

As we sat back and let our bellies (brains) recover from the ambush, the rain stopped as suddenly as it began...and in it's place...a rainbow appeared. Awww...

Psssst: Happy Birthday Momma!!

Graduation Dinner

So...I graduated last month! After seven years in school, three programs switches and a move from NL to NS to go to the Mount, I finally have that parchment hanging on my wall. Wa-hoo!

Anyway, that being said, my graduation was a big deal to the parentals, and they came to Hali to join in the festivities. Clearly, the most important aspect of that day- after convocation- was where we would go for dinner. Well, momma knows best and she said "What about that Warehouse place you're always talking about?" So that was it, we decided on Brooklyn so that I could intro my fam, to my adopted fam.

There was a nice crew for dins, 8 of us smack in the middle of the resto. A good friend of mine served our table, and did so flawlessly, putting up with the photos and all. Normally I go into a spew about BK, but instead, I thought I'd do a montage of the meals so that you can see for yourself what the food is like...You'll just have to take my word about the amazing taste.

* I'd like to thank all in attendance for patiently waiting while I fixed the lighting and took 37374 photos of their meals before digging in! I apologize for the inconsistent shots- my camera died and I had to resort to taking photos on my BBerry!

Pigfish seared Atlantic scallops, house-cured pork belly,
hoisin sauteed veg & mustard greens

Grape Leaves stuffed w/ chevre, mint & basil

w/ tomato, arugula and halloumi salad

Moussaka Stack potato & celeriac rosti, grilled zucchini,

tomato & eggplant,
tomato sauce & melted buffalo mozzarella

Steak & Champs
NY Striploin w/ buttermilk champ potatoes, mushroom & malbec reduction

Pork Risotto grilled Oulton's pork chop, pear & sage risotto,
apple & bourbon reduction

Lamb Shank braised NS lamb, crispy saege polenta,
roasted root veg & red wine jus

Crispy Trout
Andean rainbow trout,

olive oil & arugula smashed potatoes
& pomegranate molasses

Big thanks, and xoxo to the crew at Brooklyn for making such an important night one to remember!

For more of Brooklyn's fine dishes...

"Brooklyn Warehouse tops my Coast's Best of Food"

"There's Something about Curry"

"Happy Birthday to me and to With Bite"

Halifax Greek Fest '09

Man, oh man- I love food festivals! Err...cultural festivals, I meant cultural festivals. This past weekend, the Greek community of Halifax hosted Halifax Greek Fest 2009 at St. George's Greek Orthodox Church on Purcell's Cove Rd. My friend and I stopped in en-route to the cottage to fill up our bellies and take in some sights. Those sights mostly ended up being enormous plates of food, but whatev!

After much discussion and evaluating our level of hunger, we decided to be pretty ambitious and got two platters to split- Vegetarian, and Lamb. Not that either one of us is a vegetarian, but the veg plate did have a nice selection of goodness so we thought we'd merge the two.

Vegetarian Platter
w/ Spanakopita, Dolmades, Roasted Potatoes, Greek Salad and a mysterious, yet yummy eggplant and stewed tomato-type mix...

Lamb Platter w/ Roasted Potatoes & Greek Salad

Dessert was a much harder decision. There were lovely Greek mamas filling up trays and trays of sweets: Diples, a deep fried crispy pastry; Galaktoboureko, a custard-filled phyllo pastry; Kataïfi, almond & walnut pastry in syrup and Kourambiedes, almond shortcakes in powdered sugar to name a few. In the end, we decided to go pretty main-stream with a couple pieces of Baklava, a dessert made of paper-thin layers of pastry, chopped nuts, and honey. This stuff was euphoric- flaky pastry with warm notes of cinnamon, cardamon and cloves, mixed with walnuts and drizzled in sweet honey.

Baklava

We moved out of the food area for dessert, got two strong Turkish coffees, and scored a couple spots in the entertainment area where a group named Poseidon were just finishing up their last couple songs.

Baklava & Turkish Coffee hangin' out

And then, finally, it was time for the best part- coffee and dessert! Turkish coffee is made from freshly roasted beans pounded in a mortar just before brewing. The powdered coffee is boiled in a pot or cezve - I had mine with a little sugar- and served it into a cup, where the dregs settle - watch out for that!

After our bellies settled, and we took in a little more music and dancing, we rolled ourselves out to the sunshine and proceeded on our way to the valley. The crowd was getting heavier on our way out with curious people young and old looking to learn something new, try some great food, and maybe have a dance or two.

I ran into a Greek friend of mine on the way out, one of the organizers behind the event, who said that this was the best year yet. I have no doubt, and I'm sure next year's festival will top it yet again.

Yuppie Supper Club #2

After my incredible feed of Indian food last week, I was inspired to challenge my culinary prowess and try to re-create my meal from the Taj Mahal- but do it better! Yuppie Supper Club this weekend was the perfect opportunity to do so. My friend Mel and I picked up some key ingredients at the market, including the Butter Chicken spice mix from Tandoor Blends, as well as some veg for the Saag.

It was a fairly ambitious plan. I was going to make onion badja- deep fried onion fritters...difficult since I don't own a deep fryer. But, I got to thinkin' that all I needed was a big pot and some oil, so I miked up the batter and dropped the little suckers in one by one.

The recipe for this is simps. I made a tempura batter, which is equal ratios flour and beer w/ a pinch of salt + any flavorings you want to use. This batter actually differed from the real thing 'cause authentic badja uses chickpea flour, but really- who buys chickpea flour?

Recipe:

2 large white onions chopped
1 cup flour
1 cup beer - I used the St. Ambrose Apricot beer for a bit of sweetness
1 tsp. curry powder
pinch of S&P

Canola oil- It's hard to say how much you need as it depends upon the size of your pot, but definitely use enough to fill it up about 3 inches deep. In my case...the whole bottle! Don't try to use olive oil here, as it doesn't heat to a high enough temp. to deep fry.

Method:

Mix all ingredients together. Heat oil to high and drop batter by tbsp. gently into the oil. I only did 10 at a time to keep from overcrowding the pot. Fry until golden brown, remove from oil and drain it on a paper towel.

Step 1: Mix

Step 2: Fry

Step 3: Enjoy!

Wow- Was anyone else just taken back to NKOTB's 'Step by Step', circa 1990? The fritters were so tasty- at the same time crispy, yet slightly chewy and with a touch of sweetness from the Apricot beer. I wanted a good dippy for the fritters, so I also made a pot of Mango Chutney.

Mango Chutney

Recipe:

1 mango, chopped
2 apples, peeled, cored & chopped
1 small onion, minced
2 tsp. oil
1/2 c. vinegar- cider would be best, but I just had the 'ol white, so I substituted!
2 tbsp. brown sugar
2 tbsp. hot pepper jelly
1 tsp. cinnamon
1 tsp. curry powder
pinch S&P

Method:

Heat oil on Med. heat and soften the onions until translucent. Add the apples, mangos and vinegar. Once mixture softens, add the remaining ingredients, cover and simmer on low until the mixture cooks down and thickens.

Then it was on to the main course...

I wanted one traditional meat dish and a good veg-like sauce as well, so we went with Butter Chicken and Chickpea Saag to serve atop our rice. Clearly, you do not need a rice recipe- at least I hope not!

Butter Chicken

Recipe:

1 small onion, diced
3 cloves garlic, minced
1 tsp. oil
5 tbsp. butter
1/2 tsp. ginger- use fresh if you have it!
1/3 c. chicken stock
4 chicken breasts, cubed
1 15 oz. can diced tomatoes
1/2 c. heavy cream

Method:

Heat 1 tbsp. butter and oil on Med. heat and saute onion. Add garlic and ginger and saute until softened. Add chicken and cook for 1-2 mins. Add tomato, chicken stock and simmer until meat is cooked through. Add butter and cream and simmer until thickned.

Chickpea Saag

Recipe:

1 15 oz. can chickpeas rinsed & drained
1 lg bag spinach rinsed & dried
1 15 oz. can diced tomato
1 small onion, minced
2 cloves garlic, minced
2 tbsp olive oil
1 tsp. curry powder
1/2 tsp hot chili flakes
1/2 tsp. cinnamon
S&P

Method:

Heat oil on Med. and saute onions and garlic until translcent. Add the tomatoes, chickpeas and spinach & cover. Reduce heat to low and simmer until spinach is wilted. Add spices and S&P to taste.

Note- I encountered a little problem w/ this dish in that it was a little too runny. To solve thate problem, I removed a cup of liquid and mixed w/ 2 tbsp. flour and then added it back to the pot, which thickened it right up!

These tasty, sloppy dishes were served w/ Basmati rice and some warm Naan bread. This was one of my favorite Yuppie Supper Clubs to date as my friend Melanie and I cooked, while the boys sat back and drank their beer. In fact, that's all they ever really have to do is bring the booze. The kitchen is my domain and I wouldn't have it any other way!

Turn apples into applesauce

I was seriously annoyed this week when I came home from the grocery store, ready to bite into my monstrous, sweet and crunchy Cortland apple, when I opened the bag and they were all bruised and some were even mouldy!

I was not impressed...My good friend and eternal optimist Jazmine told me to just make applesauce, but I absolutely refused. I would take them back to Sobey's and get my money back goddammit! Well, that was Sunday...and then the store was closed, then on Monday I didn't have time, and last night I was just plain lazy.

So...I called a spade a spade and made my lemons into lemonade- or applesauce in this case. And might I say, I make damn good stuff. I now have two containers hanging out in my freezer for the next impromptu BBQ pork chop, or to pair w/ a round of baked Brie!

I guess the moral of this story SHOULD be to make the best out of a bad situation. I prefer to look at it this way: Superstore has way better quality produce!

Recipe

3 lb. Cortland apples, peeled, cored & chopped
1/4 c. brown sugar
1 tbsp. cinnamon
pinch of salt
2 tbsp. water (lemon juice would be better, but I didn't have any)

Method:

Put the apples and water in a pan, cover and bring to Med heat, stirring occasionally. Once the apples have cooked down and softened, add the cinnamon, sugar and salt. And...you're done!

Nice Niche

What's better than bacon-wrapped scallops? Nothing- that's what. Actually, while I can think of a few things that might bring me slightly more enjoyment, the contrast of the lush, translucent seafood against crisp, salty bacon is pretty high up there. The scallops at Niche, however are enclosed within an even crispier pork product; a strip of thinly sliced prosciutto that crackles in your mouth while your teeth cut through the smooth scallop.

I had heard mixed reviews about Niche; some friends make it a ritual place to end their week, while others say that it's the worst restaurant food they've had in the city. With such conflicting reports, I felt the need to check this place out and form my own opinion. Truth? I liked it- a lot. The food was great, as was the atmosphere as my friend and I perched on our bar stools sipping on wine and taking in the scene. Happy Hour at Niche is from 4:30-7, and Friday also features 1/2 priced appetizers, meaning you can get a filling meal for cheap - at least it filled us up!

We decided to go for two appys; the aforementioned Prosciutto-Wrapped Scallops drizzled in butter, and a hearty BBQ Chicken Quesadilla. I swept my foodie fears aside when our server brought us two large plates of tasty delights.

This was a pretty great flavor combo. The mouthwatering scallops, dripping with golden butter were indulgent, to be sure, and a nice pairing to the smokey, cheese filled quesadilla. It's bright, rustic flavors of cumin and piquant Cayenne pepper played off of the black bean's earthy base, while the cheeses - sharp cheddar, buttery Asiago (an odd choice here, but whatev...) and creamy mozza melded together to create a irresistible backdrop for the juicy chunks of chicken.

BBQ Chicken Quesadillas

Cheddar, Asiago & Mozza, onions & peppers
w/ black bean BBQ sauce

Prosciutto wrapped Scallops, baked in garlic butter,
topped w/ Parmesan Cheese

So, I guess I've made up my own mind about Niche. I like it, and I'll go again...and bring friends. I'm also looking forward to their patio being open this summer. Combined with HH drinks and Friday's inexpensive 1/2 priced appy deal, there is also the entertainment factor of a smooth jazz ensemble to pleasure your other senses.

Chips & Beer Buffet

My boss is the complete opposite of me in terms of culinary preferences. I love a cold beer and a basket of salty fries, or a crisp glass of white wine with my potato chips - But on my Bday, I want a serious chocolate cake, with extra chocolate.

She, on the other hand, wanted chips and beer, which I was more than happy to oblige. So I rigged up a potato chip buffet to go along with the her cold Keith's.

We had tortilla chips w/ salsa, Party Mix, Creamy Dill Ruffles, Old Fashioned BBQ, Plain and Salt & Vinegar...and a bag of Bits 'n' Bites for my other boss...Have to keep 'em both happy! It wasn't a bad way to kill an hour on an otherwise typical Wednesday!!

Happy Bday Mitz!

First time Trout

Some of my favorite meals that I make at home are shared with my good friend and fellow foodie Joanne. On this particular occasion, we wanted some clean, healthy food to whet our apetites. I met her at Pete's Frootique and we proceeded to mull over the options at the seafood counter. It's never easy when J and I make dinner as the possibilities are endless and we normally take forever to decide.

After telling the fish guy about 4 times that "Um...we haven't decided yet", we finally made the choice to cook trout for dinns. I had never had trout before and was seriously excited as to the culinary possibilities!

It was some pretty simple prep- we S & P'd the fish, topped it w/ lemon slices and baked it for about 15 minutes at 350. As the fish baked and the lemon juice permeated the flesh, it's buttery flavour was given extra zing with the subtle punch of citrus.

We also got some bok choi and snow peas for a refreshing stir-fry as well as some alphalpha sprouts for a bit of earthy crunch. Sauteed in garlic and ginger with a litte lemon, our sweet, crispy veg was just the thing to complement the rich fish.

Taj Mahal

A friend of mine who had lived in Hali for the past two years was recently in town and dead-set on a meal at the Taj Mahal. Being a lover of Indian food myself, I was quick to agree to his dinner suggestion. I love Indian food for a somewhat unconventional reason...I love how sloppy it is! You have an infinite number of flavor and texture combinations; mild, medium and spicy, meaty or vegetarian, creamy or tomato based, all yielding to soak into fluffy Jasmine rice or begging to be scooped up by soft, warm naan.

We decided to share a couple of dishes w/ an order of rice and naan. We selected two curry-based sauces; Chicken Saag, a sweet yet spicy flavour pairing with chunks of tender chicken that practically dissolved on my tongue, as well as the Shahi Chana Masal, a rich chickpea curry with a luscious tomato base that made a touch of sweat appear on my brow.

top ~ Shahi Chana Masala

Chickpeas cooked in thick onion & tomato sauce with Punjabi spices.

bottom ~ Chicken Saag

Chicken & fresh spinach cooked in spices & Punjabi curry paste.

We also shared an order of Onion Bhajia; deep-fried's best-kept secret! These little tid-bits are the more exotic cousin to the onion ring- crisp batter with a slightly chewy bite enclosing the delicate, perfumed onions.

Onion Bhajia ~
onion fritters mixed with mildly spiced chickpea batter.

If you're looking for a good sharing meal Indian is the way to go...or Thai, or Japanese for that matter. Trying out some new flavours and old favorites both challenges and comforts your taste buds simultaneously. An order of rice and a nice slab of pillowy naan, and you're good to go!

National Hunger Awareness Day

Today is National Hunger Awareness Day. If there's any subject that puts a frog in my throat and a knot in my stomach it's hunger. I say this in all seriousness- not because I love to eat, but because I can't imagine not being able to.

My heart breaks for those who have to choose between heating their homes or feeding their families. Likewise for children in third world countries, and even those here at home who wonder when and where they'll get their next meal.

Metro reported today that "at least 38,000 people use food banks in the province each month." Feed Nova Scotia went on to say that they are "bracing for at least 12 % increase in demand" for the organization's services.

I always donate at Christmastime or Easter, but today's message practically punched me in the face. There are people, maybe even your neighbours, to whom a luxury would be a peanut butter sandwich. I guess what I'm trying to say, and I'll take my own advice here, is- Step up people! And the next time your stomach growls, put yourself in someone else's shoes... imagine not having the means to silence it.

Yuppie Supper Club #1

Some friends and I have recently started sharing meals and cooking for each other once a week. I have lovingly bestowed the name "Yuppie Supper Club" on this venture because it ends up being a ridiculous meal that ends in bellies full of delicious ingredients. On this particular occasion, I was the host. I was dealing with two ends of the spectrum- a friend who would eat anything, and one who refused to eat seafood (!) and who didn't enjoy the combination of sweet and savory (!!!!) And ya'll know how I love sweet and savory!

I started the night with little unconventional appy pizzas. Instead of the typical pizza crust, I used naan bread, slathered with creamy goat cheese, topped with meaty sundried tomatoes and generously drizzled with olive oil, cracked black pepper and hot chili flakes. Then, I put the ZAs under the broiler until the cheese was just slightly melted and even creamier.

I also made a potato pave of thinly sliced potatoes, tossed in melted butter, S&P and layered in a well-greased pan and baked at 350 until golden, about 25 minutes.

The main event contained the potato, steamed asparagus and chicken breasts on the bone - the only way to make them in my opinion - with a creamy oyster and portabello mushroom sauce.


The basics are pretty self explanatory; steam veg, rost chicken.

For the sauce:
1 lb mixed mushrooms; chanterelles, portobellos and porcinis
2 tbsp. butter
1/2 c. heavy cream

Saute mushrooms in butter until tender over medium heat. Add cream and reduce to low until thickened, and pour over chicken. See? Simps!

Cutting Edge Culinary Competition at Saltscapes Expo

This past weekend I was asked to be a judge in the Cutting Edge Culinary Competition at Saltscapes' East Coast Expo at Exhibition Park. A contact of mine at the Winery Association of NS called me, explained the role and the asked "So, do you think you'd be interested?" Think? Interested? I was over the moon with excitement, and honored that she would think me worthy to judge someone else's cooking!

The Cutting Edge Competition is very similar to an Iron Chef event with required ingredients and limited time! There were several rounds whereby chefs from across the province competed for top marks. Final scores for the competition were compiled based on a combination of the judges’ marks and votes from the audience. The chef with the highest score at the end of all rounds would be named the Cutting Edge Culinary Champion.

The chefs were given a 'Black Box' of Taste of Nova Scotia products and 45 minutes in which to create a meal using all three. They were then judged on the taste, originality and plating/presentation. The competing chefs were also paired with an audience member who acted as their sous-chefs. The competitions, hosted by Alain Boise of Saltscapes Magazine also opened the floor to audience's questions ranging from food preparations to the chef's favorite spices.

Participating chefs in this challenge included Chef Dennis Johnston of FID Restaurant, Executive Chef Alan Crosby of White Point Beach Resort, Chef Rick Ogilvie of Tin Fish Restaurant in Lunenburg, Chef Michael Howell of Tempest Restaurant in Wolfville, Executive Chef Shawn Zwarun of DesBarres Manor Inn in Guysborough, and Executive Chef Renee Lavalee of Five Fishermen.

I was to judge the Saturday afternoon competition pitting Chef Earlene Bush of Chanterelle Country Inn and Cottages in Cape Breton against Colin Stone, Executive Chef of O'Carroll's Restaurant here in Halifax. Their Black Box included pork tenderloin, maple syrup and yellow onion.

It was pretty thrilling for me, a new writer to sit on a judging panel with a Saltscapes writer and an Executive Chef who had won countless National culinary competitions. As we watched, we saw the interactions occurring between chef and sous-chef; the idea, the planning and the execution. There was also a camera above each chef's station so that we were able to see the process that went into preparing each dish.

Finally came the judging. I have to admit- I was a little self-conscious. I love food so much, that you have to really screw it up in order for me to refuse it! However, the food was plated beautifully, and tasted equally delicious. I considered the questions thoroughly and came to my decisions on each contestant's dish relying solely on my own culinary knowledge and my tastebuds!

On Sunday, after all rounds had been completed and judged, the winner of the Cutting Edge Competition was announced; Chef Renee Lavalee of Five Fishermen. I can only imagine how her dish tasted, as I know from experience that she does some fine work up in that Five Fish kitchen! I didn't see Renee's round, but I know that she, like the other competing chefs have a love of Nova Scotia's culinary products, and believe in using fresh, local ingredients as much as possible in their cooking.

Taste of Nova Scotia and the Winery Association of Nova Scotia were heavily involved in this event- both as sponsors as well as in the planning stages. What a wonderful way to show off NS's food and beverage products; making them fun and inventive, and giving them each a spot on center stage.

Mary's Bread Basket

Ah the irresistible appeal of a warm, buttery baked good. .. Last weekend at the market with my newbie to Hali friend Melanie, we tried crepes from the Creperie Mobile. Yesterday, I thought I'd show her Halifax's "best" Cinnamon Roll. Mel was pretty skeptical as to the assumption that she was really in store for such a treat, but once I showed her all the "Best of the Coast" awards, well, the writing is literally on the wall.

And so, fortunately, we arrived just as a piping hot batch of rolls were coming out of the oven....It might seen anti-climactic, but I actually don't have a photo of said culinary wonder. I opted for a pumpkin-poppyseed scone, by far MY personal favorite at Mary's. The scone is a rich, butty mix of sweet pumpkin and crunchy poppyseeds. Slathered with even more butter, and I am one happy gal!

Mel thoroughly enjoyed her bfast as well. I love introducing people to good stuff and watch their reactions; the eyes brighten up and a slow smile spreads across their faces. It's what I like to refer to as the "Hell yeah- that's good" face...we were both wearing those faces this week.