Case of Compassion

I have a weakness for any kind of fundraisers that benefit Feed Nova Scotia. Food insecurity is a heart-wrenching thought for me. While I'm often sampling 5-course dinners, indulging in the newest resto, or - wait for it - caving for fast food, it hurts my heart to think of the families in Nova Scotia who have to wonder where their next meal is coming from.

For this reason, I wanted to bring a fantastic fundraising initiative to my blog's readers, and hopefully, you'll send the cause along. For the last 6 years, Feed Nova Scotia, together with Bishop's Cellar has been running the Case of Compassion, a wine fundraiser that benefits the province's food bank. The wonderful volunteers a charged with an important mission: sell wine! That's right - for every case of wine sold, a portion of the profits will benefit Feed Nova Scotia.

This offer comes with added value as well. The wines sold in this campaign have yet to hit the shelves in Nova Scotia - they're brand new to the province, imported solely for this purpose, and will only be available to the public after Christmas. And bonus #2? A tax receipt is issued to the purchaser of every case of wine. How can you go wrong? And I just thought of another - buy a case, and you could be that much closer to finishing your Christmas shopping!

To appeal to different palates and price points, there are two different labels in the Case of Compassion, with each case holding 12 btls. of wine. In each category, you can purchase a case of red, white or a mix of both. Click HERE to read the tasting notes!

At the $200/case level, $50 will go to Feed NS Montes Wines (Chile)

• Montes Classic Series Sauvingnon Blanc
• Montes Classic Series Merlot

At the $300/case level, $75 will to to Feed NS Peter Lehmann Wines (Australia)

• Peter Lehman Eden Valley Chardonnay
• Peter Lehman Eden Valley Shiraz

To make your purchase, contact Valerie Payn (via Jennifer Hopper at 481.1227 or jenn@halifaxchamber.com)

Vote for me in the "Strut your STUTZ' competition!!

I don't normally enter contests - especially when it requires a photo of ME - but I've been coveting my boss' iPad for months, so here I am. The contest in question is the 'Strut your STUTZ' contest, by STUTZ Hard Apple Cider. Each participant could submit 3 photos and 3 videos for the chance to win an Apple iPad.....I really want that iPad...

The aim of the game is to get as many 'Likes' for my photos as possible. The photo that gets the most 'Likes' wins! So... if you have a moment - in your insanely busy day - visit 'Strut your STUTZ' Facebook Page to 'Like' my photos...pretty please. Thanks!! :)

"Take a strut on the wild side with STUTZ"

"I like my STUTZ with bite"

"Like biting into a cold, crisp...STUTZ!"

Special thanks to Heather Rushton at Twin Bridges Photo - a great photographer and friend.

Cozy Dinns at the Inn...On The Lake

A couple weeks ago, I opened the door from the cool outdoors to find myself in a warm and inviting dining room. We had driven for just a little while - an adventure of sorts - to visit the Inn On The Lake in Enfeild. The Inn itself is lovely; clean, cozy and well kept, but the dining was what we were after, so we settled in at a table directly in front of the fireplace and awaited our first course. The Inn often offers special 'Chef Series' set menus, and this one was part of their Fall Wine Festival menu. Consisting of 3 courses with wine pairings, an amuse bouche and a palate cleanser, it was quite the treat to indulge in for a mere $75 ($55 without wine).

To start, our server brought the amuse bouche; a pile of supple smoked salmon atop a rich dollop of cream cheese. The condiments offered on the side provided two contrasting tastes; a sweet caramelized onion jam that paired beautifully with the lush cheese, and a dill oil, whose traditional pairing with salmon was quite appropriate.

Amuse Bouche
Smoked Salmon atop Cream Cheese
served on pumpernickel round accompanied by a sweet
onion jam and a drizzle of fresh dill oil
Rose - Jost

Our palates sufficiently 'amused' at this point, we were served the first course; a tender piece of lightly crusted halibut supported on a delightful bed of golden beats and fennel. As a big fan of both these vegetables I was already pleased, however, I'm always happy to see a chef deviating from the traditional potato base. I don't often use this descriptor, but in the halibut's case, it was perfectly cooked. The vegetables beneath were flavourful and tender, and provided just the right amount of tang to cut through the buttery Chardonnay cream sauce.

Appetizer

Porcini Mushroom and Halibut

porcini crusted halibut with braised fennel, golden beets

and thyme with chardonnay cream sauce

Habitant Blanc - Jost

Then came one of my favourite elements to a fine dining meal - the palate cleanser. I've had some lovely flavour combinations of sorbet, and lime is a favourite flavour of mine, but this particular sorbet has raised the bar for others after. The lime here was at once intense, yet subtle and the tequila gave it an extra bite that certainly assisted with the 'palate cleansing' effect.

Intermezzo

Lime Margarita

with a drizzle of Tequila

With a fresh outlook on what was to come, the server placed two dishes of decadence in front of us - one was dessert, but more on that later...The entrée was a collection of indulgent ingredients that came together to create a lovely well balanced wash of flavours and textures. The sensations that this dish set off in my mouth were unreal, and...at times, slightly indecent!

A beautiful piece of AAA Tenderloin (cooked rare) was tender and juicy; its flesh having that shiver-inducing type of chew. Crowning the meat was a piece of plump fois gras that had somewhat of a 'melt-in-your-mouth' consistency. These two components alone, would have been enough to make me sigh with contentment, but it went on...The meats were served on a pile of young veg, and on top were two contrasting sauces; a creamy blue cheese and red wine reduction.

Main Entree

AAA Beef Tenderloin & Foie Gras

pan roasted beef tenderloin with seared foie gras,
drizzled with blue cheese & red wine reduction
with cipollini onions, asparagus and fingerling potatoes

Baco Noir - Jost

The dessert plate was a study in chocolate; three incredible, and incredibly distinctive desserts were served, each more seductive than the last.

Dessert

Chocolate Trilogy

Vitis - Gasperau Vineyards

I went from right to left, tasting first the warm, comforting chocolate chip and banana bread pudding. This was the definition of dessert comfort food - right up there with ginger bread and apple pie. With a dense crumb and hint of banana, this pudding was the perfect vehicle to showcase the classic flavour pairing.

Dark Chocolate Banana Bread Pudding

Next came the chocolate and pistachio nut pate with mocha sauce. Talk about rich! Any dish that showcases pistachios is good in my books! The pate was thick in the mouth, with nuttiness being right in the foreground. The sauce's slightly bitter coffee edge cut right through the pate's cloying capabilities and added depth to the dish.

Chocolate and Pistachio Nut Pate

w/ Mocha Sauce

Once the austere shield of the creme brulee was cracked, it revealed a softer character within. The chocolate cream was - quite possibly - one of the most pleasurable tastes and textures to ever cross my palate; smooth, rich and creamy, it was all the things that fine chocolate should be, and induced the heart-warming, pulse-quickening effects as well.

Chocolate Crème Brulee

This particular menu was part of the Fall Chef series, but diners should not lose heart, the Inn On The Lake is also offering a Festive Season Table d'Hote, in which the Chocolate Trilogy is also a part. At $29.95 for two courses, and $39.95 for three, diners can enjoy a lucious meal in a setting that feels like home...or an Inn that feels like it!

Happy Halloween!

Hey everyone! Well it's finally here; the day when absolute strangers hand over chips, chocolate and candy...and like doing it!

I hope you all have a

frighteningly fun, cryptically crazy,

spellboundingly super,

spOOktacular night!

HAPPY

HALLOWEEN!

Halloween Brunch at the Prince George Hotel

This little menu just popped up in my email and I wanted to share it with all my readers who might be looking for a fun activity - in addition to Trick or Treating - to do with the family! The Prince George Hotel's Terrace Restaurant always features a Sunday brunch from 12:00 - 2:00, and tomorrow's meal will have a spooky twist. Reservations are required. See the menu below for details...The desert options in particular look ghoulishly good...!

Mains

Mummy Hands = Game Burgers

Remains of.= Espresso BBQ Pork Ribs

Witches Cauldron= Green Curry Chicken

Abracadabra= Black Forbidden Rice

Headless Horseman= Roasted Spiced Squash

Eye of Newt and Wing of Bat= Smoked Tomato Soup

Salad Selections & Cheese

Sushi Bar & Gnocchi Station

Eggs Benedict, Bacon / Sausage, Home Fries

Waffles with Cream, Syrup and Berries

Desserts

Death by Chocolate = Coffin Shaped Brownies

Bludgeoned Jack-o- Lanterns = Pumpkin Cream Roll

Hansel and Gretel = mini Apple Pies

Scary Berry= Strawberry Crisp

Snow Whites Poison Apples = Candy Apples

bbbbBlood Cakes =Red Velvet Cupcakes

Along came a Spider= Cob Web Cheesecake

From Beyond the Grave = Graveyard Cake

Double Double Toil and Trouble, Fire Burn and Cauldron Bubble = Blood Orange and Chocolate Moussecake

Bone Meringues

Sustainable Seafood Series # 10- The Wooden Monkey

The Wooden Monkey strives to support sustainable agriculture from land to sea. As part of their mission statement, co-owner Lil McPherson says that, "WM makes a continued effort to offer healthy local and organic food choices while also providing awareness on environmental issues."

People choosing sustainable seafood are avoiding endangered species making them part of the solution. Their choices will also influence the way producers fish. We have to prevent the ‘clear cutting’ of the ocean. The ocean is vast and resilient and can continue to provide us with food if we just give it a chance to replenish and cleanse.

The Wooden Monkey makes conscious choices to partner with suppliers who provide local sustainable food (as indicative of their 40+ local suppliers). By doing so, their business provides a good platform to bring awareness and education on environmental issues. They have also consulted the Ecology Action Center in the past to get their advice and note that it's "great that there are organizations out there doing the ‘grunt work’ when it comes to seeking out the best choices available."

When approaching a supplier, the WM inquires as to how the fish was caught or the process behind it if it was farmed. McPherson discusses the difficulties that arise when there is conflicting information about a certain farming process; the closed container units are useful if they have the proper filtration process and don’t interfere with other fish in their natural environment, but usually the case is they have to supplement with antibiotics. "All of our suppliers know what the mandate of our restaurant is and they are conscious of the product they are providing" McPherson says. "There is a lot of trust when it comes to seafood and it takes a while to build a rapport with a supplier."

When it comes to sustainable seafood, The Wooden Monkey serves:

• Hook and Line-Caught Haddock and Lobster from Sambro Fisheries
• Mussels from Ship Harbor, Indian Point, or Prince Edward Island
• Dulse from AC Covert
• Kelp Alginate Extract from Aqua Nutrients. This is an extract from the Digitata Laminaria Kelp Seaweed of Nova Scotia. Containing everything essential for human life (including 15 Vitamins, 5 Naturally Chelated Minerals, 8 Essential Amino Acids and 4 Digestive Enzymes), this kelp is also one of the ocean's best renewable resources available in Nova Scotia.

As long as it's sustainably caught or produced, the WM sometimes serves long line by-catch Halibut, Farmed Arctic Char from Truro, hand dived oysters and Yellow Fin Tuna (troll/pole) from Mike’s Fish Shop. McPherson adds that, "They (Mike's Fish Shop) are very aware of our concerns regarding sustainable seafood and only provides us with fish he knows we would want." McPherson adds that, "If he only has long line caught Tuna, he doesn’t offer it to us."

McPerson goes on to say, "We can encourage sustainable seafood through informed choices and partnerships with sustainable producers." She concludes,"We want to educate our customers and make them realize that the power of the consumer is a very powerful force!"

KWV Wine Dinner

Last Friday, I was a guest at the KWV Wine Dinner at Gio restaurant in the Prince George Hotel. I've always been a big fan of Gio, but ever since I started the CAPS course (Canadian Association of Professional Sommeliers), food has almost taken a backseat to wine...Almost. You can check out my pal Jonathan Wilson's review of the wines on his website labeled.ca. He actually is a sommelier.

I was looking forward to trying a variety of South African wines from the KWV portfolio all at once and was fortunate to be surrounded by the brand's representatives, who spoke extensively about each wine's character, as well as the wine and food pairings that we were about to enjoy.

As guests arrived, we were greeted with a glass of KVW Sparkling Cuvee Brut; a sparkling wine made from the Chenin Blanc grape. This wine's crisp and fruity character was just right to set the tone for the evening's celebration of South Africa's wines.

The Menu

as prepared by Chef Vince Scigliano

The first course was such a treat; an amuse bouche of the tenderest squid I've ever had - really. I suppose that my palate has been tainted by the deep fried rubber bands that some restaurants serve as calamari, but these squid rings were on another plane altogether. With a lightly dressed green salad to cradle the seafood, the flavours were slightly sweet and a lovely compliment to the wine; KWV The Mentors 2009 Sauvingnon Blanc/Semillion, whose green notes hinted of lime, green pepper and a slight chili piquancy.

Amuse Bouche

Squid Salad

paired w/ KWV The Mentors Sauvingnon Blanc/ Semillion 2009

The first course consisted of a plump, tender scallop, served on a mound of spicy corn salsa, a smear of sweet corn puree and crowned with a lardon of crisp tempura bacon. The flavour profile aside, this was an engaging plate due to the full spectrum of textures; the juxtaposition of crunchy corn salsa, crispy bacon tempura and velvety corn puree created a palate of taste sensations upon which the scallop rested.

This course was paired with KWV's Cathedral Cellars 2008 Chardonnay, a wine whose round, buttery-soft mouth-feel complemented the scallop's lush texture, while its light citrus notes were a great match to the creamy corn puree and lightly spiced salsa.

Sidebar - wanna make bacon even more amazing? Tempura batter-it and deep fry!

First Course

Seared Scallop /Tempura Bacon /Corn Salsa Jalapeno /Corn Puree

paired w/ KWV Cathedral Cellars Chardonnay 2008

The second course saw my first encounter with pheasant. Now, I can't be sure whether it was the fois gras talking, but I enjoyed its meat infinitely better than I do generic poultry. With a richer flavour and certainly more moisture, the pheasant was stuffed with a savoury fois gras mixture and served on a bed of (insert sigh here) wild mushroom risotto. The bright blackberry-Bordeaux sauce added a perfect amount of tang to the plate while cutting though the risotto's richness.

The pairing here was KWV's Cafe Culture Pinotage 2009. Though the novice wine student in me was a little skeptical, I soon learned that pinotage is a common pairing with game birds. The wine's ripe, juicy flavour successfully matched the moist pheasant, while its notes of coffee and chocolate also seemed to compliment both the savoury stuffing and earthy risotto.

Second Course

Fois Gras stuffed Pheasant Breast / Fois Gras Torchon

Wild Mushroom Risotto / Bordeaux Preserved Blackberry

paired w/ KWV Cafe Culture Pinotage 2009

The main course was one that I had been particularly looking forward to. Normally, this would have been due to the combo of so many lovely things; lamb chops, cocoa, pistachio, coffee, parsnip (I'm a sucker for parsnip), but no, in this case, it was the two beautiful reds cascading into the glasses before me.

Yes, this course was slightly indulgent! With the duo of wines, diners were given the opportunity to select which one to pair with each component of the meal. Those served were the KWV Cathedral Cellars Cabernet Sauvingnon 2007; a slightly smokey wine with a hint of berry flavours and the KWV The Mentors Orchestra, 2007. A more elegant wine - and my favourite of the two - The Mentors is a blend of 5 wines whose complex character hinted of red berries, cigar, and spice.

The entree was an even balance of sweet and slightly bitter notes, with the pistachio-crusted lamb's touch of sweetness being further enhanced by the parsnip puree. The "bitter" notes were quite pleasant in fact, represented in the form of both coffee and espresso within the sauces. On the side, Chef Scigliano added a little present in the form of a sweet and savoury lamb mixture within a light crust.

Third Course

Lamb Rack Cocoa Pistachio Crust /Parsnip & Coffee Puree
Bobotie Ball /Lamb Bilton /Espresso Jus

Paired w/ KWV Cathedral Cellars Cabernet Sauvingnon 2007

&

KWV The Mentors Orchestra 2007

For dessert, we were served an enticing trio of both flavours and textures. A decadent bite of flaky, phyllo-enrobed chocolate disappeared immediately, swiftly followed by a shiver-inducing green apple sorbet. One bite of the luscious lemon panna cotta's tangy smoothness was the last morsel I could handle.

Dessert

Chocolate Crunch Cake / Lemon Panna Cotta / Green Apple Sorbet

The After Dinner:

KWV Platinum 20 year old Brandy

I didn't partake in the after dinner brandy myself, but chose instead, another glass of The Mentors Sauvingnon Blanc/Semillion. This white, and The Mentors Orchestra were my personal discoveries of the night, though the Cathedral Cellars Chardonnay won't soon be forgotten. Having tasted only a couple of the more accessible KWV wines, I was thrilled to expose my nose and palate to such a charming array. The Cafe Culture Pinotage and Cathedral Cellars Cabernet Sauvingnon are currently available at the NSLC....Fingers crossed the others wines of the evening, aren't far behind.

Thanksgiving Dinner 2010

When I arrived at my aunt's house this past Thanksgiving weekend, I was met with the sweet and spicy aroma of a freshly baked pumpkin pie. The house was filled with the scents of cinnamon, nutmeg and ginger, that made my mouth water and induced me to ask the genius question "Can we eat dessert first?" After laughing at me for a second, my aunt actually agreed that that was a great idea. By having our pie before the main meal, we could mitigate the "I'm too full for dessert" feeling that generally awaits us after a turkey dinner.

Zie pumpkin pie...

But before we could savour our annual slice of pumpkin pie, a bit of work had to be done -getting the bird in the oven. One of my favorite challenges of turkey dinner is finding a new way to dress the turkey each year. This year was no different, as I decided that lemon would be the star of the show. While in NL, my aunt picked up a pkg. of blueberry dressing mix that she wanted to use to stuff the turkey. As blueberry and lemon are a well-known complimentary combo, I decided to top the bird with lemon slices during the last 1/2 hour in the oven so that the sweet citrus might perfume the meat.

But why stop there? In order to ensure that the white meat on top of the turkey didn't get too dry, I mixed up some softened butter with lemon zest and fresh oregano from my uncle's garden. I then proceeded with the somewhat revolting task of separating skin and meat, and slathering the butter mixture in between...

Butter w/ fresh oregano and lemon zest

Adding moisture and flavour with a bita buttah...

Once the turkey was in the oven, we settled in for a hot cup of tea and slice of pie. As the kitchen's lingering aroma of pumpkin and spices was gradually overtaken by that of the roasting bird, we planned the fixin's.

Pumpkin pie w/ cinnamon whipped cream

Preparing the squash...

The bird! Topped w/ lemon slices for the last hour in the oven...

Mashed potatoes w/ butter, garlic, cream and my uncle's fresh chives

Green beans and tomatoes tossed in butter &

fresh basil from my uncle's garden

Kale sauteed w/ onions, garlic and white wine,

finished w/ ricotta cheese

Roasted Kabocha Squash

Blueberry Stuffing

The Spread...

As I said, I love the challenge of coming up with new ways to dress a turkey and prepare the sides. If you ever want some new ideas, check out my posts for Thanksgiving Dinner 2009 and 2008 as well!

100 Mile Dinner at Seasons Bistro

Last week, I managed to get some tix to attend the 100 Mile Dinner at Seasons Bistro & Wine Bar in the Atlantica Hotel. I had caught wind of the dinner through a friend at Atlantica, and was even more enthralled when I realized that the evening would be hosted by Chef Luis Clavel in his new role as the hotel's Executive Chef. Clavel took on the role a couple of weeks ago, and started off on the right foot with this initiative; to create a dinner using (predominantly) sourced local ingredients paired with Nova Scotian wine.

Clavel also invited Sean Buckland, a sommelier from Ambassatours and champion of local wine, and Brian Titus, President of Garrison Brewery to add to the fun. Buckland introduced each wine pairing, while Titus discussed Garrison's newest (and limited) beer, 3 Fields Harvest.

The evening started with a reception that featured some of the evening's wines as well as Stutz Hard Apple Cider. I've always been a Stutz fan, but after it being a staple during the heat wave in the last few weeks of August, I was happy to reconnect with an old friend.

Once seated, the service staff brought out a lovely selection of artisnal breads paired with 24 Carrots Lavache whipped butter and an apple fennel jam. I don't often tackle a bread basket, but when it's a house-made selection of soft savory loaves and crispy flatbreads, I'm all over it. The kicker here was the apple fennel jam. Upon further investigation, I found out that the butter was laced with fennel seeds, and topped with a sweet mix of apple and blueberries.

Apple & Blueberry Jam atop Fennel-laced Butter...

The first course was an experiment in asparagus with two distinct presentations; a salad of shaved pickled asparagus topped with a crispy Foxhill Parmesan-dusted spear, and a poached asparagus tip atop a lusciously tart lemon compote with buttery brioche breadcrumbs. On the side, Clavel served a rich truffle vinaigrette that complemented both of the bites. This course was paired with Gaspereau Vinyards' 2009 Seyval Blanc, one of my favorite Nova Scotian wines, whose smooth palate of honeyed citrus fruit paired beautifully with the fresh, clean flavours of this dish.

Next came the "liquid", a silky broth caressing a pairing of some of (Nova Scotian) land and sea's best attributes; a Digby scallop and 48 hr braised pork belly. The broth consisted of some of Clavel's signature ingredients; sweet blueberry and creamy coconut milk. The voluptuous scallop had a caramelized sear, while the pork belly was first crisp then tender. While blueberries scattered the display, my tastebuds were turned on by the bacon foam that crowned the dish. The pairing here was Grand Pre's L'Aadie Blanc Reserve - a slightly spicy white with a buttery finish.

After a palate cleanser or Stutz Cider and Ginger sorbet, the main course was served; a smoked short rib with a ravioli of wild NS mushroom, celeriac puree and roasted root vegetables. During his intro, Chef Clavel guaranteed that he would refund the cost of the meal should the meat not "fall off the bone". Well, if their meat was anything like mine, my dining companions should have paid full price.

The short rib lived up to Clavel's expectations to the extent that I needed only my fork to cut through the meat. While a smoky, earthy sauce complimented the meat's richness, it was paired with an equally indulgent puree of celeriac - a pleasant alternative to potato. The one mushroom ravioli on the plate was a tease; both musty and sweet at the same time, I found myself hoping that it would appear on Season's final menu...hint, hint...

The entree was paired with Blomidon Estate's Baco Noir, a NS red wine that packs a punch. Its aroma of vanilla and spicy oak certainly complimented the meat's sweetness, while accentuating the subtle savory notes of the celeriac puree and roasted root vegetable accompaniments.

For dessert, Clavel served a trio; an apple fritter-type bite with a warm, spicy cinnamon sabayon, a chocolate-raspberry tart with a dusting of caramel powder and a Bavarian creme cube with a sensual liquid center and chocolate drape.

Though filled to the brim at this point, I have difficulty resisting dessert, so I indulged in a few bites. The Bavarian consisted of a lovely mouth-filing creme, while the chocolate raspberry tart was velvety smooth and studded with raspberry pulp. Shockingly (as I'm not particularly an apple dessert type of gal), the apple fritter was my favorite bite. With a crisp, deep-fried crust enclosing warm, melted apple, it was pretty hard to resist. The dessert plate was paired wih L'Acadie Vineyard's L'Acadie Soleil 2007, a sweet dessert wine made in the Ripasso-style.

Me & Luis :)

in front of the sign for the NEW Seasons Bistro

The resto has since opened with a new menu and is certainly worth a visit!