Birthday and dinner at the Himalayan Char Grill

Happy birthday to me and to With Bite!  It's unbelievable to consider that I started With Bite 6 years ago!  What a journey it's been.  Since blogging about my culinary adventures in Halifax, I've had some incredible food - and life - experiences, and I'd like to thank everyone who has followed (and lived)  these adventures with me since then.

This past wknd marked my 30th birthday.  Holy cannoli!  I feel so old, but yet so young at the same time. Thankfully, I have some incredible friends here in Oz and my birthday (week) was so incredible that I'll remember if for years to come.

My best pal Maria - whom I met at Uni in Halifax - lives in Brisbane and made my (life) weekend, by travelling to Sydney to spend my birthday with me.  Maria is one of those friendships that are lifelong - we don't talk all that often, but she's always there when you need her and, no matter how much time has passed, we pick up where we left off.

Anyway, Maria arrived in Sydney on Friday, picked me up from work, and we got to the first night's celebrations in the backyard with a bottle of S. C. Pannell's Pronto; a blend of Sauvingnon Blanc, Riesling and Pinot Grigio.  I had ordered a great bunch of wines from work for my bday festivities and this was among the best.  It's funny since M sent me a msg. upon arrival that she was looking forward to a good glass of wine and I had already put 6 btls. of white in the fridge to chill.  Priorities, ppl!

The really amazing part to the wknd though, was that my friend Christine had told me the Wednesday prior that she was throwing a BBQ for me in my own backyard and that I didn't have to do a thing.  I didn't really believe her, but I should have.  At about 7 pm on Friday, she - and my friends - arrived with sausages, pasta salad, baguette and a brownie bday cake for me!  Oh, and sparklers. :)  

Me, blowing out the candles on my
M&M-studded brownie 'cake'

It was an awesome night.  One that ended up in me having a bit too late of a night and I leaving a bit too late to make my much-anticipated birthday hot air balloon ride.  Yup, they left without us.  And so, in an effort to drown my (liver) sorrows at having missed the ride, we got MacDonald's breakfast.  Don't judge. 

But it gets better! Upon leaving Macca's with our bfast, I just so happened to look up at the sky and see... our balloon headed to the heavens. After M snapped this shot, we did erupt into peals of laughter at the irony of it all. We even ended up having our Macca's in a park over-looking the departure site. Sidenote: can I just say that Macca's bfast is delicious?  Seriously - how often do I have fast food?  Never, that's how often.  It's nice to indulge every now and again.

See that speck in the sky?
That's the balloon I shoulda been on had I had my act together!

And so, we drowned our sorrows at Coogie Beach...

Later, we met my pals at the Himalayan Char Grill for dinner.  But, not before some pre-dinner drinks in the backyard - a btl of bubbly as an aperitif. And so, we floated off to the resto on a cloud of bubbles.

When we arrived, I opened up the real treat: a btl of Jacquinot Champagne NV for my bday festivities.  This is an awesome drink - much less commercial than Moet or Veuve and way better on the palate.

I was happy to influence the whole group on their selections. My housemate had ordered takeaway in the past and I raved about the beef cheeks and the scallops which I had tried of theirs.  M and I shared two dishes: the beef cheeks, obviously, and the samosa.  The samosa was incredible; crispy and luscious, served with a tomato salsa and a creamy yogurt-based tamarind sauce that was juuuust sweet enough. I'd go back just for the sauce....

Samosa Chat ($12.90)

Veggie Samosa w/ spiced yogurt, tamarind sauce &
tomato-onion salsa

But seriously, the beef was incredible. So, so, succulent and tender, they were well worth the price and the hype.  The sauce was rich and heartwarming, and served with some roti and raita, this dish would have been an indulgent plate for one.

Masala Beef Cheek ($22.90)

Diced Beef  w/ peppers in Himalayan spices

Once dinner was over, we headed up to The Little Guy on GPR for some cocktails - an awesome spot for wknd drinks, or a Sunday arvo session.  This is M and I with ond of my faves - a good, really good, G&T.

Eating light at Elements

A few weeks ago, my one of my bf's best pals was in town from NL.  After a few nights of partying, we were quite content to spend a low-key, relaxing night out for a late dinner.  When you live in my hood, there are several dining options, but in this case, we were dying for some rosemary brioche cooked in a tin can - so Elements resto it was!

After being seated we ordered a bottle of Grand Pre's L'Acadie Reserve - our usual pick here since NS wines are priced at just cost + $5.  After pointing out our favorite dishes to our pal, I decided to try a few new-to-me dishes, and order the Micro Greens Salad ($7) and the Roasted Squash Soup ($8) - two of the  lighter menu options.  

The salad was delicious; with farmer's market vegetables and a lovely pear and ginger vinaigrette, it was a fresh choice that provided great crunch.  I ordered the dressing on the side - always cautious of dressing overload - but my friend's salad was expertly dressed, so I'll likely order the dressing 'on' the next time around.  Mitch chose the Indian Point Mussels ($10) as he often does.  The mussels are steamed in L'Acadie Blanc with garlic and herbs - which made our wine a very good choice - and they're served with a nice, sweet potato roll.

Micro Greens Salad

The soup is also fantastic, with the presentation being just as good as the soup itself.  Our server placed a bowl in front of me with a dollop of goat's cheese, several small cubes of squash and some crispy fried sage leaves.  Then, as his colleague poured my warm, thick soup from a lovely kettle, I could smell the squash's sweet aroma.  I'll have to go back again before the weather heats up - this is just the thing for a chilly night.

Roasted Squash Soup

Always a fan of the gnocchi ($21), Mitch ordered Element's latest version with braised lamb, sauteed mushrooms, Brussels sprout leaves tossed in a warm lamb jus.  On top of the tender gnocchi was a sage millet crumble.  This was pretty tasty, but the contrast in textures was a bit to abrupt for me, so next time I'd order that crumble on the side. 

This is a fairly heavy meal - but wonderfully warm and rich and the lamb jus lends just a hint of mystery to the dish. I love when Mitch orders mussels & gnocchi as he can never finish the pasta and my fork swoops in to save the day and clear away the last few delectable morsels!

Braised Lamb Gnocchi

Unfortunately, our pal doesn't live here, so we can't go to dinner with her all the time, but it was nice to be able to spend such a lovely, relaxed evening for her last night in Halifax.  And, lucky us: at the end of the meal, we were given some envelopes with an unknown perk. We'll have to visit Elements again to redeem it, but since our pal went home to NL, we left with three.  Weeeeee!

An impromptu dinner at Fid Resto

A month or so ago, a friend and I stopped in to Fid for am impromptu dinner.  We were actually on our way to get some sushi when we walked past Dresden Row and quickly changed our plans. It was a chilly night and the atmosphere inside was warm and inviting.  It took us a while to make our decisions (well, me really) so we put in an order in for some apps while I poured over the menu.  

My friend had the traditional French soup served with rouille and Mozzarella cheese.  It was an interesting concoction, and once I was filled in on the process, it made a bit more sense.  The fish soup consists of chicken stock and pureed fish bones and the mayonnaise-based rouille with tomato and mustard are meant to thicken it up...Not sure where the Mozzarella cheese comes in, but I do know that  it's a delicious antidote to a chilly night.

I felt pretty special that night.  The 'special' was a sushi-esque roll made with snow crab just off the boat.  But...since we arrived later in the evening, and there wasn't enough left for the 'special', I got a dish that I'd wager was even better; a snow crab salad.  This was one of the best dishes I've ever had in a Halifax resto.  The snow crab's texture and flavour was light and delicate.  Paired with a variety of ingredients that complimented it beautifully; earthy Shiitake mushrooms, and a selection of herbs used in lieu of lettuce; basil, cilantro and mint, I smiled and sighed with every bite.

The Hangar steak was fantastic - just look at it.  You have to admit that it's an impressive dish - one I wouldn't event come close to finishing, but my friend had no trouble putting it away.  The steak is marinated for 7 days to the desired tenderness, and served on a luxurious bed of garlic mashed potatoes.  A handful or two of arugula was all that was needed to finish it off.

For my entree, I (finally) decided on the halibut.  FYI, I was going back and forth b/w this dish and the scallops.  But I've had Fid's halibut before, so I knew it was a sure shot at spectacular - and it was.  With a substantial crust and sprinkled with fleur de sel, the delicate fish was flaky and succulent.  Served on a bed of crisp fingerling potatoes,  a pile of tender steamed fiddleheads added freshness.  This dish was nothing if not simple; only a few ingredients, it fact.  But it was the simplicity that made it so delicious. That's what I love about Fid; generally, it's 'no fuss'.

Though I was thoroughly satisfied, I let my friend convince me into splitting dessert.  We ordered the moelleux au chocolat; a molton lava cake dusted with powdered sugar and drizzled with a lovely caramel sauce.  Incredibly indulgent, the cake was delicious.  Balanced on top was a crisp brandy snap twist; the perfect contrast to the soft, euphoric cake.

It's nights like these that make dining out so fun.  We had intended on a $30 or so meal;  pretty standard and low key.  But switching it up to make a special night out of an ordinary one will make this dinner a memory, as opposed to a forgettable experience.  With so many restos to choose from in Halifax, it's these kinds of memories that will keep me coming back to Fid.

A few bites at The Bycicle Thief

My first visit to The Bycicle Theif was within the first two weeks of it being open.  We were so excited.  I met my good friend at about 8 pm and the place was blocked.  We had a reservation, but the table wasn't quite ready so we sat at the bar and sipped our cocktails while we waited for our spot to open up.

And what better thing to do while you wait than to sip a cocktail?  My first bevy was a Rosemary Pink Diamond Fizz; a combo of some of my favorite ingredients.  I love a good herb-y drink and this one had flavour in spades. With Hendrick's Gin, grapefruit juice and rosemary as a base, the drink was topped off with Prosecco for a bit of bite and fizz.

There was a bit of a trend with our dinners; we both ordered two first plates:  a seafood appetizer and a salad.  My friend ordered the tuna tartare to start.  A mix of tuna, avocado, cucumber spaghetti and wasabi cream.  It was a lovely dish and the flavours came together nicely; soft, succulent tuna, piquant wasabi, cool and crunchy cucumber and creamy avocado provided great texture contrast.

I went with the crab salad; delicate crab meat with a decadent cream sauce served with dressed greens, two shrimp and a lobster claw.  It was a bit of an odd experience as it took the kitchen a couple tries to produce a good shrimp - the first two were tough and leathery, but once they served them warm and freshly poached, they were delicious.

My friend is one of those odd peopl who love bitter greens and who can never resist a radicchio salad.  This one was radicchio and rucola greens, dressed in a warm garlic pancetta dressing, and tossed with toasted pinenuts and shards of salty, nutty parmigiano. It certainly changed my opinion of a radicchio salad, and might enourage me to try one in the future!

My salad though, was absolutely incredible - and it wasn't even as though the ingredients were gourmet.  They were simple and fresh, but each flavour complimented one another perfectly: peppery Arugula, rich, toasted hazlenut, tangy goat cheese and sweet, tender fig.

Although I was a little miffed about having to send my shrimp dish back, twice, I did really enjoy my meal.  There are some incredible cocktails on The BT's list, and an enomatic machine which offers fresh wines by the glass.  I'm looking forward to another night out at the BT soon, so that I can try an entree...and maybe a little dessert! :0

Hearty lunch at the Hart & Thistle

A few weeks ago, on one of those random days where we actually saw the sun, we went to the Hart & Thistle Gastropub & Brewery on the Halifax waterfront for a quick bite.  Well known for Brewmaster Greg Nash's fun, hoppy beers, the H&T also has  good pub food and was the perfect spot to stop on out way over to Dartmouth.  We saw several tables heading inside, having been beaten down by the crazy winds, so we settled at a table by the window and ordered some heartwarming comfort foods.

My friend ordered the Thistle's Bigger Burger, topped with Sweet William's sausage, spicy Havarti cheese and the standard burger fixin's.  This was a huge burger, like a: "I gotta cut this in half" kind of burger, and with flavour to rival Darrell's.  The addition of sausage added another rich  layer, and bumped it up to a 'hearty appetite' dish in my books. The fries on the side were crispy and clean,  just the way I like them, not grease-laden.

Thistle’s Bigger Burger 

topped w/ Sweet William’s Italian sausage,
peppered Havarti, lettuce, tomato,
red onion & dill pickle 

I wasn't feeling uber hungry so I opted for the Kettley's Kettle, a soup of the day.  On this occasion, the soup was described as a corn chowder with pulled pork.  Unfortunately, it wasn't really what I had in mind; being moreso a BBQ'd pork soup than a yellow corn chowder as I had envisioned, it was just a bit too sweet for my taste.  

I did leave satisfied, however, as we ended up swapping plates so that my friend gobbled up the rest of my soup and I chowed down on his yummy fries...!

Kettley's Kettle (Soup of the Day)

Pulled Pork & Corn Chowder

Snacks, Apps and Entrees at Estia

I've eaten a fair amount at Estia on Spring Garden Road in the last couple of months. As opposed to doing individual blog posts, I thought I'd combine the meals to provide a good snapshot of the offerings on the appetizer, entree and dessert menu.

Estia is located in the same spot as the ill-fated Sebastien's restaurant, and the space of the former Deco Restaurant. When I first saw its Aegean blue awning, I thought: "Oh great, another Greek spot in Hali." Little did I know that I'd soon refer to Estia as "The best Greek spot in Hali."

Estia is truly one of those restos that, upon walking through the door, makes your mouth water. The aroma of freshly baked bread is the first scent to meet you. This seasoned caraway bread comes to the table with a zesty lemon-oregano dipping oil to take the edge off your hunger. Now I'm the type of person who generally considers the bread basket as filler, however, I would go to Estia simply for a glass of wine and a bread basket - Yeah, it's that good.

Some of my favorite apps include the Saganaki; melted oeey gooey cheese flambeed with brandy, ans served with THE bread. Another favourite is the crispy calamari, served with the richest, creamiest tzaziki I've ever encountered. Lastly, is the Greek Nachos - a fantastic idea and a dish that lives up to its name. Deep fried pita chips are layered with black olives, green onions, tomato and topped with Mozzarella, Romano and Feta cheese. With cheese that stretches as you pull the thick, hearty chips apart, this dish should launch an all new category of 'Best nachos in Hali'.

Saganaki

Pan-fried kefalogravieria cheese flambeed / Metaxa Brandy

Calamari

served w/ tzaziki

Greek Nachos

Deep-Fried Pita Chips sprinkled w/ Mozzarella, Romano & Feta Cheese

topped w/ green onion, tomato & black olives

served w/ creamy tzaziki

The Greek platter is great for 3-4 people wanting to try a bit of everything. With all the Greek

specialties, the platter provides a taste of the traditional Greek dishes. My personal favorite is

the stuffed tomato.

Greek Platter for 2

Moussaka, pastitsio, stuffed pepper & tomato, chicken & pork skewer.

Served with lemon roasted potatoes, rice & tzatziki

Estia also does a great breakfast/brunch. I only wish I hadn't been so hungry so as to devour my Aegean omelet before taking a photo. However, lunch provides a good mix of options as well. My BF always seems to go for a sandwich/soup combination, so I've pretty much tried them all; Smoked Applewood Cheddar Panini with Pineapple Chutney or the succulent Lamb Burger with Tzaziki and Feta. He tends to pair these with soup; the traditional Avoglemono egg-based soup or the Tomato soup with Lamb and Orzo pasta. The panini below is so tasty, it could almost do without the chicken for a killer vegetarian sammy...again, with the melted cheese...

Grilled Chicken Pesto Panini

Charbroiled Chicken Breast, Roasted Red Peppers,

Melted Provolone and Basil Pesto

And, when you're jonesin' for something light, the Greek salad always fits the bill. A meal in itself, a small salad and one of the tasty soups is a fantastic pairing.

Greek Salad

Romaine, Feta Cheese, Kalamata Olives,

Red & Green Peppers and Tomatoes

I'm not normally one who goes for dessert in restos. A big piece of cake may appeal to some, however, I'd rather use that extra stomach space for savoury items. However, when I dine at Estia, it's tricky to resist the homemade Ekmek. Somehow, this desert contains all the elements of richness; whipped cream, vanilla custard and honey-drenched phyllo, but still appears light on the palate. Sneaky...

Ekmek

Shredded phyllo, honey-syrup, vanilla custard &

whipped cream topped with pistachios and almonds

A Tribute to the Keith's Brewery Farmer's Market

On the heels of my Seaport Farmer's Market post, I thought I'd check in with my past - the past being 2008 and an article I wrote for Halifax Magazine about the Halifax Farmer's Market. Reviewing this article pulled at my heart strings and made me appreciate the side of those vendors who have chosen to stay at the Keith's Brewery Market.

Market day was always one of routine excitement (if I can used such a term). By reviewing this article, I realized that the Keith's Brewery Farmer's Market's individuality, uniqueness and authenticity is what made me fall in love with it in the first place.

In short, I am incredibly excited for the new market, but the Keith's Brewery Farmer's Market will always hold a very dear place in my heart. After all, it was this market - with these vendors and chefs - that made me want to investigate food just a little further, and lead me on the food writing path that I tread today.

I'd like to give kudos and my sincerest thanks to all the vendors who set up at 5 am to provide fresh produce, meats, seafood, breads, artwork, clothing, wines, etc. for so many years. Your contributions to the quality of life in Halifax will always be appreciated and remembered.

An intimate market experience

By: Kristen Pickett

Saturday is my favorite day of the week. It’s not because I get to sleep in, do the laundry or run all my errands abandoned during the busy week. But it’s because Saturday is market day and I look forward to it all week long. One recent visit in particular was different from any other, as I had the experience of exploring the Halifax Farmer’s Market with Chef Dennis Johnson of Fid Restaurant in Halifax.

In the wee hours of the morning, still cold and dark, I bundled up and headed down to Keith’s Brewery. I’m a frequent market-goer and generally fall in with the 9:30 crowd. This was a different experience because at 6:00 a.m.— without the crowds of fellow shoppers — I was able to see the skeletal structure of this Halifax institution as vendors scurried to and fro to make the last-minute adjustments to their stands.

Held on Saturday mornings year-round from 7:00 a.m. - 1:00 p.m., the Farmer’s Market is a highly anticipated ritual for citizens of Halifax and the surrounding area. This tradition spans generations, as market-goers who went as children, now bring their own families to take part in the food, sights and smells of market day. Vendors come from all areas from the province: Maitland, Tatamagouche, and Elmsdale to name a few, in order to participate in this weekly celebration of Nova Scotia’s bounty.

There was a hum of activity in the early hours as vendors completed their set-up. The headlights from trucks being unloaded in the early dawn shone like beacons, guiding shoppers toward their treasures. I watched with a mixture of excitement and curiosity while a vegetable vendor arranged and rearranged his produce to create an edible canvas of carrots, beets, apples and squash to appeal to the visual sense of his customers.

I met Dennis as he was hauling a full load of vegetables, and he proceeded to introduce me to some of the market’s key contributors. These vendors provide not only their produce, but their time, energy and enthusiasm as well. The advantage of traveling though the maze of the market with Dennis was apparent upon my discovering not only “new-to-me” vendors and products, but in discovering the background behind the market. The market is a co-operative, he explained, and all those on the executive council are producers present every Saturday morning, selling their products and interacting with the public.

As I asked Dennis where his list was, he pointed to his head. There were several things that he knew he needed; necessities such as onions, greens and bread for Fid’s breadbasket, but many menu items were inspired on the spot by the products available. This is, after all, a philosophy common to many Halifax chefs.

It was incredible to observe the chef, whose creativity in the kitchen is influenced and guided by the season, while he thoughtfully decided on his purchases. As he jumped behind the counters of several vendors, amassing his choices and tossing jokes back and forth, I watched the camaraderie that revealed itself between two very different professions: a chef and a farmer, whose purpose and futures are dependent upon one another and inextricably linked.

The respectful relationship between chef and vendors is evident, one going so far as to refer to Dennis as “the market’s champion”. He is a dedicated chef, with his dedication extending not only towards his own establishment and customers, but also toward the vendors themselves, their purpose, the market and community. I too felt a sense of respect here. I was a student to many of the vendors who, upon discovering my inquisitive nature, spoke at length regarding their personal desires and aspirations for the future of the market. While he guided me through his regular routine, Dennis purposefully pointed out vendors who can trace their ancestry back to the market’s establishment.

As I left the market with a bag full of goodies, I couldn’t help but feel a sense of gratitude. I had just been given a personal tour of one of my favorite places in Halifax — a place I thought I knew quite well, but realized that I had only just scratched the surface. Sure, I knew where to get the best herbs, tasty sausages and mouth-watering baked goods, but I was unaware as to the fabric woven behind the scenes.

Dennis showed me that this gathering of individuals isn’t just about buying and selling. It’s about the pride the vendors take in their craft, their desire to be environmentally and socially conscious, and their determination to support Nova Scotia’s economy.

Halifax's NEW Seaport Farmer's Market!

Well...it's been a long time since I was invited to tag along on the Investor's tour for the new Seaport Market back in May. Haligonians have waited with baited breath to see what's in store for our Saturday morning market trip, and I am one of them. On the eve of the new Seaport Farmer's Market, I like many others, am filled with both anticipation and excitement as to the delights that this new facility will hold. Open seven days a week, with full market days on Saturday, Sunday and Wednesday, convenience will certainly be one of its charms.

Windows facing the Port of Halifax

The building is phenomenal and the initiatives, incredible. The new market was constructed using recycled and reused materials and sustainable wood and makes use of geo-thermal, wind, and solar techniques to heat, cool and power the buiding. Water conservation menthods were also included in order to feed the market's rooftop gardens.

Wind turbines, view from the roof

A view of the interior in May, 2010

A new bus route is in the works, bicycle racks will be provided and 400 parking spaces have been created. The building will provide amphitheatre space for performances and concerts, a 100-person seating area and a green room where compostable material will be decomposed by worms! Word on the street is that the resulting soil will be used in the rooftop garden and will- my favorite part - be tended by school children! Top notch!

Frame of the mezzanine - the seating/eating area

A 'view from the top' - the rooftop garden, that is...

...and facing the Port...

Along with a covered area to house market stalls in the summer, there are four retail spaces that will run 7 days a week, year round. Market favorites such as Mike's Fish Shop, Fox Hill Cheese House and Big Life Whole Foods will have a presence every day to provide succulent smoked salmon, creamy Havarti and freshly baked baguette. Produce farmers will also come together throughout the week to offer shoppers seasonal produce on a daily basis.

Corridor from the outdoor vendor area to the heart of the market

So there you have it - the general ins and outs of the new Seaport Farmer's Market. Of course, there's plenty more where that came from, and the people involved - arhitect firm Lydon Lynch and the Seaport Farmer's Market Investment group, will be excited to discuss the building's green aspects, and the market's economic benefits. Altogether, the SFM tour unveiled some fascinating stuff that left my jaw dropping on every turn.

But the main question on people's minds, is whose faces they'll see at the SFM, and whose will go unseen - manning their booths at the original institution, the Keith's Brewery Farmer's Market. Some vendors have made the decision to man a booth at both spots, allowing for cautious shoppers to stick to their old routine, while more adventurous market-goers turn their eager faces toward...Well, I'll say it, "change" - something new, progressive, and just what Halifax needs.

Here is just a few of the 70 vendors list who have either chosen to stay at the Brewery Market, or manage two locations:

Acadian Soy Tofu, Big Life Whole Food, Creperie Mobile, Sweets & Herrings, M & S Bakery, Oriental Foods, Fog Bank Studio, Grand Pre Winery, Bowman's Chocolates, Tandoor Spice Blends, Sweet William Meats, Little Dorset Farms, Hutton Family Farms, Lowthers Produce, Wood N Hart Farm, Mannette's Nusery, Patch of Blue Photo, Sudty Farms, Picture it on Canvas, Four Seasons Farm, Dillman Farm, Maple Grove Farm, Roti Kitchen, Raza Clothing, Hac N Sac, Penner's Farm.

This Saturday morning, August 7th, you know where I'll be.

'Sea' you at the Seaport Market! :)