Onyx, Saege, Moda, Estia, Fid, Chives Bistro, Economy Shoe Shop, Mexico Lindo, Vinnie’s Pasta Bar, Rockbottom Brewpub & Morris East.
Monday, December 13, 2010
Case of Compassion
- Montes Classic Series Sauvingnon Blanc
- Montes Classic Series Merlot
- Peter Lehman Eden Valley Chardonnay
- Peter Lehman Eden Valley Shiraz
Friday, September 10, 2010
Martinis with a Purpose!

Monday, April 19, 2010
Slow Food Nova Scotia's Spring Supper!

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

Sunday, February 14, 2010
Food for Boobs!
@Natalie Joan
@NancMacD
@RemedySpa
@AuthenticCoast
@HalifaxCakes
@AngieAllTheWay
@tenacioushfx
(@giftedtypist)
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!
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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
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

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.
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/.