Showing posts with label Fundraisers. Show all posts
Showing posts with label Fundraisers. Show all posts

Wednesday, April 11, 2012

'Eat Your Heart Out' Halifax!

I want to write about a great event coming up, here in Halifax on Tuesday, April 24th.  Save room for dinner that night, because over ten restos in Halifax will be participating in 'Eat Your Heart Out', a fundraiser in support of the Maritime Heart Centre. 

The inaugural ‘Eat Your Heart Out, Halifax’ event is a unique approach to fundraising that celebrates the HRM food scene while raising critical funds for heart disease care and prevention in the Maritimes.

‘Eat Your Heart Out’ is a novel concept; on Tuesday April 24th 2012, participating restaurants will donate 15% of their food sales for the evening to the Maritime Heart Center. This gives diners an opportunity to support the Maritime Heart Center simply by enjoying a meal at one of a number of local restaurants.

“This is a unique fundraising model that holds great benefit for everyone involved” says John Britton, Executive Director for the Maritime Heart Center. “We hope to make this an annual fundraising event that removes the need for expensive tickets and dressing up. We want Haligonians to go out en-masse on this one night and have dinner with friends and family at one of our numerous participating establishments. This means raising money for heart disease is as easy as raising your fork”.

In addition to raising money, the event also celebrates HRM’s incredible restaurant industry. “Halifax has such a vibrant food scene” says Nancy Tissington of the Spring Garden Area Business Association. “This initiative showcases both our city’s innovative cuisine and social conscience. The restaurants get health-centred exposure and promotion and the Maritime Heart Center receives the proceeds, which stay right here in the Maritimes supporting heart disease care and prevention. It’s a win-win all round”.

The fundraising model is based on other wildly successful dine-out events that take place across North America, and as HRM doesn’t have a city-wide charitable dine-out fundraiser the Maritime Heart Centre is hoping to grow this event year-on-year to include more and more restaurants and, eventually, more communities across the Maritimes.

“Heart disease is Canada’s biggest killer” says Britton, “and nowhere is this more obvious than right here in the Maritimes, where 1 in 3 people will die of a heart-related condition. This is a fantastic opportunity for people to contribute to our charity simply by doing what they would normally do – enjoy a great meal at a great restaurant. When you choose to eat at any of our participating establishments on April 24th you are automatically supporting heart disease care and prevention in your community”. Early reservations are highly recommended.

‘Eat Your Heart Out’ takes place on April 24th 2012. For a full list of participating restaurants visit the Maritime Heart Centre or call 902 446 3669.

Currently, participating restos include: 
Onyx, Saege, Moda, Estia, Fid, Chives Bistro, Economy Shoe Shop, Mexico Lindo, Vinnie’s Pasta Bar, Rockbottom Brewpub & Morris East. 

Monday, May 9, 2011

My first Wine Dinner gig!

I'm so excited to be pulling together both sides of my work experience in a brand new event for the Halifax Chamber of Commerce!  Next Wednesday, May 18th, I'll be working with  Innovative Beverages and Bishop's Cellar to launch the Chamber's first ever wine dinner! 

As a sommelier in training, I managed to sweet-talk my boss into introducing our members to the exciting world of wine, as well as opening it up to the public at no extra cost! The Chamber's first ever wine dinner will allow members and non-members the opportunity network while dining on CUT's award-winning cuisine while sampling fantastic wines from all over the world. 

And talk about a great deal! This event features 5 courses with wine pairings, as well as a sparkling wine reception, for only $90, tax and tip included! It doesn't get much better than this! For more info, or to book your tickets, email me Kristen Pickett, or call direct at 481.1234.  Check out the menu below to get your palate ready for this great event!


Chamber Wine Dinner

CUT Urban Grill
Wednesday, May 18, 2011

6:30 ~ Sparkling Wine Reception & Networking
7:00 ~ Dinner

$90, Taxes and Gratuity included

MENU
Reception
Graham Beck Brut NV - Western Cape, South Africa

1st Course
Parsnip Apple Soup with Cinnamon Foam.
Montes Classic Sauvignon Blanc - Casablanca Valley, Chile

2nd Course
Digby Scallop in a Coconut Curry Cream Sauce.
Spy Valley Reisling- New Zealand

3rd Course
Juniper & Salt Cured Duck Confit with a Bing Cherry Demi Glaze
Glen Carlou Grand Classique Bordeaux Blend 2008- South Africa

4th Course
Beef Short Ribs in a Red Wine Reduction, Butternut Squash Puree
Seghesio Zinfandel- Sonoma, California

Sweet Endings
Chef's selection of petite decadent desserts & cheese.
Pffeiffer Rutherglen Muscat - South Africa

Innovative Beverages is a Premium Wine Importing Agency, and works with only the best producers in every major wine producing region of the world. Formed in 2006, Innovative Beverages is based in Halifax, and it's wines can be found on all fine restaurant lists, as well as NSLC and Private store outlets.

Monday, December 13, 2010

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)

Friday, September 10, 2010

Martinis with a Purpose!

I recently went for drinks with a member of the Autism Golf Ball Planning Committee at Onyx. We were there to try one of the three delicious martinis being featured as part of the Drink, Vote & Win! contest. RCR Hospitality, who is a great supporter of the Autism Society and one of the sponsors of the Autism Golf Ball taking place on October 16th at the Cunard Center, has put together a menu of three different martinis at three of their properties and customers can vote for their favourite!

The last day to vote is September 19th, and the winning drink will be announced during the Martini Contest Taste-Off event at Onyx on September 28th. At just $40 a ticket, the evening's festivities will include samples of all three martinis along with yummy appetizers and entertainment. Tickets for the Taste-Off can be purchased at the door and all proceeds retained will benefit the Autism Society.

The three featured martinis are the Thrill Ride, Ring My Bell and Hole in One. I had the opportunity to try all three; the Hole in One goes down dangerously quickly, while the Thrill Ride was a delicious sipper!

Thrill Ride


Onyx's Thrill Ride
A sophisticated cocktail composed of Citrus Vodka topped off w/
Prosecco and a floating shot of Chambord

The Victory Arms' Ring My Bell
A refreshing mix of Vanilla Vodka, Pineapple juice and lime

CUT's Hole in One
A flavourful smorgasbord in a glass with Vanilla Vodka, Coconut Rum, Super Cassis & Pineapple and Cranberry Juices.


Ring My Bell (r) & Hole in One (l)

For more information on the Autism Society's Annual Golf Ball or for the Martini Taste-Off, contact Renee Fournier at fournier@eastlink.ca, or visit the website: www.autismgolfball.com

Monday, April 19, 2010

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.

Wednesday, March 10, 2010

Best of Show at the Savour food & wine Show!


It's finally here, the moment that the Savour food & wine Show exhibitors and guests have been waiting for; the Best of Show Awards! These awards are the people's choice. Every attendee at the event is given a ballot and gets to vote their opinion on a variety of categories. Here are this year's Winners and Runners Up:

Best of Hot Food
First: Tempest
Runner Up: Season's Bistro


Best of Cold Food
First: Hamachi Group
Runner Up: NSCC

Best Dessert
First: Season's Bistro
Runner Up: Scanway/Saege

Best White Wine
First: Innovative Beverages
Runner Up: Wine Visions

Best Red Wine
Winner: Blomidon Estate Winery
Runner Up: Bishop's Cellar

Best Drink
Winner: Mosaic
Runner Up: 44 North

Best Booth
Winner: Hamachi Group
Runner Up: Scanway

Sunday, February 14, 2010

Food for Boobs!

Food for Boobs is a cookbook whipped up by the members of #halifaxchicks; a group of women who met on Twitter, the social networking site, and who come together for monthly gatherings. #halifaxchicks member Melanie MacDonald developed the project for the #halifaxchicks Bust A Move team. Bust a Move was a joint fundraising initiative for Nova Scotia's IWK and QEII Foundations in an effort to raise funds for the purchase of digital mammography equipment.


Melanie mentiones that "I begged, borrowed and tweeted the chicks to give me some of their favourite recipes, and I put it all together with the help of blurb.com's self-publishing software." From the moment Melanie put out a call for recipes to the day the book was published, 2 weeks was all it took to assemble this cookbook! She adds that " The twitter community really came through." Every drool-worthy recipe in the book came from a local tweep, and 100% of the profits go to Bust A Move.

Want to check it out? The book can be previewed/ordered online at Blub.com's Food for Boobs
page. You'll find a section for beverages, appys/sides, mains and desserts. For only $11.95 US + shipping, you can have a selection of recipes by some of Halifax's lovely #halifaxchicks! The more books you buy, the better the deal, as it's flat rate shipping for up to 5 copies. Payments are available via VISA, MasterCard, American Express or Paypal. Bust A Move donations are still being collected until Monday, so make sure to check it out TODAY!

Some contributors:

@AliceinParis
@Natalie Joan
@NancMacD
@RemedySpa
@AuthenticCoast
@HalifaxCakes
@AngieAllTheWay
@tenacioushfx
(@giftedtypist)

For more information on this fantastic fundraising initiative, contact Melanie MacDonald;
@lifeofmytime or direct by email: melanie_mac@hotmail.com


MEXICAN TABOULI

Recipe provided by @NancMacD

This recipe is always a hit at parties!


INGREDIENTS

1 cup Bulgar

6oz tomato juice with a shot of hot pepper

10oz beef broth

1 cup cucumber-peeled/seeded/diced

1 lg tomato seeded/diced

1/2 cup green pepper diced

1/4 cup green onion chopped

1/2 cup parsley

1 minced jalapeño pepper

1/4 cup lime juice

1 tbsp olive oil

1 tsp thyme

1 clove garlic minced

cayenne pepper to taste


DIRECTIONS

Put bulgar in medium size bowl. Heat juice and broth to boil and pour over bulgar stirring once. Let stand for 1 hour. Drain cool and chill 1 hour before serving. Combine all other ingredients. cover and refrigerate 1 hour before serving. Combine with bulgar and serve with nacho chips!

------------


MAPLE PECAN BAKED BRIE

Recipe provided by @lifeofmytime


INGREDIENTS

1 small bag pecan pieces

1/4 cup Sainte Famille Maple Wine

3 Tbsp firmly packed brown sugar

1/2 tsp vanilla extract

1 (12 ounces) round Brie cheese

Assorted crackers

Bartlett pear slices


DIRECTIONS

Preheat oven to 350 degrees F. Spread pecans onto bottom of an ungreased pie plate. Bake 10 to 12 minutes or until toasted, stirring occasionally. Remove from oven and stir in maple wine, brown sugar, and vanilla extract; set aside. Reduce oven temperature to 325 degrees F. Remove top rind of Brie cheese and discard. Place Brie cheese into an ungreased shallow baking dish; top with pecan mixture. Bake, uncovered, 10-12 minutes or until Brie cheese is soft and thoroughly heated. Remove from oven and serve immediately with assorted crackers and pear slices. Pair with a glass of the remaining dessert wine, and you'll be in heaven!

Tuesday, June 16, 2009

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.

Tuesday, February 24, 2009

Heatin' Up Halifax

Hey Halifax- Another event to warm your heart during this never-ending winter...

H(eat)! up Halifax



The 2nd Annual H(eat)ing Up Halifax! will take place from Sunday, February 22 to Saturday, February 28, 2009. This exciting one-week event pits restaurants against one another in a competition to sell the most "hot bowls" in support of the Alzheimer Society of Nova Scotia.

Restaurants competing to H(eat) up Halifax include:
  • 44 North at the Halifax Marriott Harbourfront where they'll be cooking up Pulled Pork Chili with a Dragon's Breath Biscuit
  • Bluenose II Restaurant will give you a true taste ot Maritime flavour with the "Hot Bowl" of Clam Chowder
  • Granite Brewery on Barrington Street will be serving Chili
  • Milano's Ristorante will be serving their Winter Harvest Soup
  • Casino Nova Scotia has a favorite with Chicken Noodle Soup
  • Press Gang, the 2008 H(eat)ing up Halifax! winner, will be serving a three onion and sherry soup with Fontina topped crostini.
Visit any of the participating restaurants during the week of February 22 to February 28 and order their designated "Hot Bowl" (soup, chili, chowder) and $5 will be donated to the Alzheimer Society of Nova Scotia for every bowl served.

To learn more about H(eat)ing up Halifax and the Alzheimer Society of Nova Scotia, please call (902) 422-7961, or 1-800-611-6345 (outside metro), email communications@alzheimer.ns.ca or visit our website at http://www.alzheimer.ns.ca/.