Slow Food Nova Scotia's Spring Supper!

Join Slow Food Nova Scotia and friends for a 6-course meal paired with Nova Scotian wines created by some of the province's top chefs! On Saturday, May 1st, NS chefs and producers will gather together to welcome the change in season and celebrate the province's bounty from land and sea! Dinner will be served at 8 pm with a cash bar opening at 7:30 pm.

At Christ Church in Dartmouth, on the corner of Wentworth & Octerloney St., Slow Food NS will welcome our members from around the world on their two-day conference in Nova Scotia.A first here in Nova Scotia, with our growing convivium, we hope to grow our group and invite new members to join in!

Tickets available at Brooklyn Warehouse, Chives Canadian Bistro, Emma's Eatery & Tempest Restaurant. We will also be selling at the Halifax Farmer's Market on Saturday, April 24th! Contact mail@slowfoodns.ca for more info!

Don't forget to visit our Facebook Fan Page and follow us on Twitter @SlowFoodNS to stay in the loop! Special thanks to Taste of Nova Scotia, the Winery Association of Nova Scotia and Select Nova Scotia for their support!

SLOW FOOD NOVA SCOTIA SPRING SUPPER

Saturday, May 1, 2010

8 pm at Christ Church, Dartmouth

Tickets

$75 for members

$80 for non-members

TO START…

Red Fife Wheat, Wesphalean Ham, Smoked Gouda & Wild Ramp Biscuit w/ Hand Churned Butter & Fleur de Sel

Prepared by Craig Flinn, Chives Canadian Bistro, Halifax

Featured in this dish: The Bavarian Meat Shop, That Dutchman’s Cheese, Stonemill Organic Flour & Scotsburn Dairy

FIRST COURSE

Classic Lobster Bisque w/ Indian Point Mussels & Chives

Paired w/ Tideview Cider Heritage Semi Dry

Prepared by Kim Stacey, Emma’s Eatery

Features in this dish: H & H Fisheries, Indian Point Mussels, Chives Restaurant Garden

SECOND COURSE

Pepper-Cured, Line Caught Halibut w/ Horseradish Yogurt Puff & Candied Beets

Paired w/ Gaspereau Vineyards Seyval Blanc

Prepared by Roland Glausser, Charlotte Lane, Shelburne

Featured in this dish: Keith Jollymore, Foxhill Cheese, Coldspring Farms

THIRD COURSE

Warm Smoked Haddock, Potato and Russian Kale Mash & Creamy Poached Free Rage Egg w/ just shucked Black Point Oysters and Jonagold Apple

Paired w/ Blomidon Estate Winery L'Acadie Blanc

Prepared by Dennis Johnston, Fid Resto, Halifax

Featured in this dish: Comeau's Seafood, Hutton Family Farms, Nick Budreshi Oysters & Coldspring Farms

FOURTH COURSE

Salad of Pea Shoots, Lamb ‘Bacon’, Dragon’s Breath Blue Cheese & Apple Cider Vinaigrette

Paired w/ Jost Eagle Tree Muscat

Prepared by Paolo Colbertado, jane’s on the common

Featured in this dish: Riverview Herbs, Wood and Hart, That Dutchman’s Cheese, Boate’s Apple Cider

FIFTH COURSE

Roasted Tamworth Pork ‘Arista'

Cassoulet of Jacob’s Cattle Beans, Rhubarb Chutney & Celeriac ‘Quick Pickle’

Paired w/ L'Acadie Vineyards Eclipse

Prepared by Graeme Ruppel, The Brooklyn Warehouse

Featured in the dish: Oulton’s Meats, Ted Hutton Family Farm

DOLCE…

Duo of Nova Scotian Desserts

Oxford Blueberry Brioche Bread Pudding w/ Lemon Curd & Star Anise Blueberry Compote & Maple Crème Brulée

Paired w/ Domaine de Grand Pre Pomme d'Or

Prepared by Darren Lewis, Chives Canadian Bistro

Featured in this dish: Van Dyke’s Blueberries, Julien’s Bakery,Sugar Moon Farms Maple Syrup.