Monday, April 18, 2011

Slow Food Nova Scotia's Second Annual Spring Supper!

Well, Spring has sprung, and in the culinary community of NS, who pride themselves on using local ingredients, this means that it's time for the second annual Slow Food Nova Scotian Spring Supper! Proceeds from this event, sponsored by Taste of Nova Scotia and the Winery Association of Nova Scotia, will go to Slow Food Nova Scotia and Feed Nova Scotia.

On Saturday, May 7, some of Nova Scotia's most beloved chefs will come together to cook an incredible 7-course meal - paired with Nova Scotian wines - using the province's finest culinary products in their dishes. Chefs Darren Lewis of Chives; Renee Lavalle, The Feisty Chef; Dennis Johnston of Fid Resto; Paolo Colberto of Jane's on the Common; Kim Stacey of Emma's Eatery; Chris Velden of Ryan Duffy's; Graeme Ruppel of Brooklyn Warehouse and Michael Howell of Tempest.

To give you an idea as to the luscious, local menu, I thought I'd start you off with a few photos from last year's incredible offerings:

So now, take a look at this year's menu, and start saving some room! This year's Spring Supper will be held at Christ Church Community Centre, 61 Dundas Street (around the corner from Two If By Sea), Dartmouth. The reception starts at 6:30 pm, with dinner occurring at 7 pm sharp!

Tickets are $75 (Members) and $85 (Non-Members). Did I mention already that the wine pairings are indluded? Seriously - this is the Best Deal Around! Tickets are available at Chives, The Brooklyn Warehouse, Fid and Jane's on the Common. Limited tickets are available, so make sure you get yours soon! For more information, contact




Homemade Biscuits & Butter
Kim Stacey, Emma's Eatery

Curried Indian Point Mussel Chowder, Petit-de-Grat Snow
Crab Cake,
Preserved Peach Chutney
Darren Lewis, Chives

Riverview Arugula Salad, Broken Roasted Garlic & Mustard Vinaigrette
Ricotta Wafer, Crispy Black Olive
Paolo Colberto, Jane's on the Common

Harpoon Caught Swordfish, Salsa Verde,
Wild Rice Risotto, Lobster Chili Oil
Chris Velden, Ryan Duffy's

Nova Scotia Lamb Shawarma, Tzatziki, Pickled Turnip,
Herb Salad, Chickpea Socca
Renee Lavalle, The Feisty Chef

Slow Roasted Windsor Valley Pork Belly, Local Sweet Potato
Dennis Johnston, Fid Resto

"Jigg's Dinner" Granite Irish Stout Braised Beef Rib,
Haddock Brandade,
Savoy Cabbage, Fiddlehead Mustard Pickles
Graeme Ruppel, The Brooklyn Warehouse

Noggins Warm Apple Pocket, Rhubarb Panna Cotta,
Fox Hill Gelato Michael Howell, Tempest

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