Treasure at Tempest

At the end of a full day of Icewine tasting (see the summary here), we stopped in at Tempest restaurant in Wolfville for a spectacular Italian feast. This restaurant has often generated my curiosity, as I've met Chef and Proprietor Michael Howell on several occasions, but have never ventured to Wolfville late enough for dinner!

I started with a delightful plate of calamari, lightly coated and served with a lemony mayonnaise for dipping. The tender squid was enclosed within a feather-light batter that contrasted nicely with the rich dipping sauce. A squeeze of the lemon wedge served on the side added zing to the dish.

Calamari w/ Lemon Aioli

For the entree, I chose Risotto di Mare, a creamy dish with bit of bite. The grains of risotto enveloped precious jewels of seafood; shrimp, scallops, mussels and lobster were buried within the buttery rice. Oddly enough, the characteristic that I really enjoyed about this dish was that the portion size was just right, enough to satisfy, but so mouth-watering to leave you wanting more...

Risotto di Mari

Shrimp, Scallops, Mussels & Lobster

Though I don't normally allow my little belly a three-course meal, everyone at the table was indulging in dessert. Since the current theme of Tempest's menu is Italian, I couldn't help but think "When in Rome...", so I ordered a Tiramisu. This dessert was exquisite with a luscious Marscapone contrasting the earthy bite of coffee. A touch of cocoa gave it another, almost deeper layer of sweetness.

Tiramisu di Toscana

Marscapone and coffee cake

And finally, my curiosity has been satisfied, my palate sated. The fact that Tempest is a little bit of a journey, made the visit that more precious. When you anticipate an experience for so long, and find nothing wanting, it's well worth the drive!

Local Jo's

When I'm jonezin for some caffeine, normally a good, strong dip coffee will do. But this wknd, I was not only getting slightly cranky, I was hungry too. My crankiness was most likely due to aforementioned hunger :S

We decided to stop into Local Jo's on the corner of Oxford and Liverpool to get perky. I ordered a latte as I find it gives me just the right amount of sustenance to get me through to...whatever eating occasion comes next! How could you resist this? Snuggled up on a padded bench with the cup warming up my hands and the rich liquid within warming up my demeanor, I felt delightfully content at Local Jo's.

Valentine's Day Treats at Susie's Shortbreads

Ah- the joy I get from delivering a gourmet cupcake to an unsuspecting sweet tooth! Yesterday, I went to Susie's Shortbreads to pick up some treats for a few sweet people in my life. TJ Peach, of SS has created some new Valentine's Day flavours and re-themed the classics to surprise your special someone. I made a cupcake delivery yesterday afternoon, but also picked up something a little different for dessert at this evening Valentine's Day dinner. I was thrilled to see SS' chocolate-dipped Rice Crispy Square (I've had a craving for one of those for a while now!) but I also wanted to try something a little different. The Red Velvet whoopie pie immediately caught my eye, as I've never tried Red Velvet cake!

Tucked away on Dresden Row, just off Spring Garden Road, SS is a delightful place to stop in order to quell that sugar craving. Sit at the counter and have a coffee with your snack, or make a delivery to someone special! I've written about SS cupcakes before; both their Strawberry Fields, and their Swiss Alps cupcakes. SS has 100 flavours in their roster, with moist cake and rich buttercreams ranging in flavours from Reece's Pieces and Peppermint, to Caramel Apple and Cinnamon Bun. Check out their incredible list of flavours here. SS also posts a list of their daily flavours, so that you can choose your cupcake before you even enter the store! My friend's Valentine's Day treat was a Black & White Cupcake, or black and red for this occasion!

They also have a selection of shortbreads; cupcake truffles, cake and buttercream centres enrobed in chocolate and cheesecake babies, mini bite size cheesecakes made with SS' shortbread cookie crust. Because all of their products are such a hit, SS has started to sell tubs of their frozen cookie dough and glorious buttercream!

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!

Domaine de Grand Pre

Domaine de Grand Pre was our last (but not least) winery stop of the day- we actually finished at Tempest Restaurant in Wolfville, but more on that later.

When we arrived at Grand Pre, Owner Hans Peter Stutz and his daughter, Cacilia Stutz-Spirig welcomed us with ice...a curling ice, that is. Last wknd, Grand Pre hosted their first Paint Can Curling Tournament! Now, I've watched curling before, and to be honest, I thought it was pretty boring. But THIS, was fun! Paint cans filled with sand served as the stones, and Grand Pre had created an ice surface for the event- complete with the winery's logo- a sponsor's dream!

Once we had our fill of the outdoor activity, we got down to my sport of choice- drinking. Well, I guess tasting i the proper name for it, but as Gran Pre was our last stop, and the most familiar winery of the trip, I took off my student cap, and put on my oenophile one. I've visited Grand Pre several times in the past, and tend to lean toward their offerings on Nova Scotian wine lists. This is predominantly because I know that I'll never be disappointed However, I' happy to say on this visit, that I was surprised once again, and discovered some 'new-to-me' wines that I'll happy order again!

Cacilia Stutz-Spirig pours us up a wine and cheese tasting

On this particular occasion, Grand Pre held a wine and cheese tasting in conjunction with the Icewine festival. For $15 pp, guests were treated to a wine and cheese pairing. The winemaker's pairing notes are below:

1st Pairing:

Vitner's Reserve L'Acadie ~ Dry, full-bodied wine with a crisp acidity, displays aromas of fresh peaches and rich tropical fruit

Muscat Icewine ~ This wine is layers with fruit and floral notes with a rich, aromatic nose

Manchego ~ A sheep's milk cheese made in Spain. The flavour is very distinctive, slightly salty, but not too strong. It is creamy with a slight piquancy and leaves the characteristic aftertaste of sheep's milk.

2nd Pairing:

Pete Luckett's Millot ~ Medium bodied red wine with earthy chocolate and dark stone fruit aromas.

Vidal Icewine ~ This icewine displays notes of apricot, lemon and blood orange. It is balanced with crisp acidity and a long, lingering, sweet finish.

Comte ~ A French cheese made from cow's milk. It's taste is complex, nutty and caramelized with a lingering, but not sharp flavour.

3rd Pairing:

Castel ~ Rich, dense and deeply pigmented, this wine offers inviting herbaceous aromas of caraway and black pepper, a balanced palate of ripe fruit and tannins.

Double Gloucester w/ Stilton ~ English Cheddar with Inner layers of Stilton blue cheese. The flavours of both cheese compliment each other to provide a distinctive taste.

4th Pairing:

Dolce Vita ~ This elegant red dessert wine is crafted from the Marechal Foch grapes and displays intense notes of blackberry cherry and raspberry. Delicate touches of oak, jam and red currant give the wine a beautiful long and well-balanced finish.

Beemster XO~ This premium dutch cheese is matured for 26 months to ensure a wonderfully complex taste. As the cheese matures the flavours expand to the widest flavour ranges possible and still retains its smooth and creamy taste.

Myself and my partners in crime for the day!

Muir Murray Estate Winery & Foxhill Cheese!

After almost an entire portfolio tasting at L'Acadie Vineyards, we made our way over to Foxhill Cheesehouse for "Sweet & Delicious" a pairing of Icewine & Gelato! Foxhill is offering the same delightful combo this wknd, $5 pp, on the 13th & 14th from 2-4 pm. WHAT could be better than that? Rich and creamy gelato drizzled with Muir Murray Estate Winery's Solstice Icewine. After several samples, I decided on a Maple gelato, though the creamy vanilla would be the best pairing to showcase Muir Murray's Solstice.

Maple Gelato is among the many flavours of Foxhill gelato to make your mouth water!

And so, a carload of ladies rife with sugar-comas made our way over to Muir Murray Estate Winery in order to sample their other offerings. As Nova Scotia's newest Estate Winery, Muir Murray is a lovely venue to stop in on a chilly winter's afternoon, as their wines are just the trick to warm you up.

We tried (and re-tried in Solstice's case) several of their offerings. I started with their Summer Song, described in the winemaker's notes as "light, bright and happy." Who wouldn't want to try such a libation? The Summer Song was just as it claimed; light and refreshing, with a slight taste of sweet strawberry and citrus, this is the ultimate summer afternoon sipping wine

Next, we moved on to some of Muir Murray's whites; Valley Mist and Atlantic Tide. The former is a Seyval, crisp with citrus notes, while the latter is created using the L'Acadie grape and has a smooth, rich mouthfeel. I was particularly drawn to the Atlantic Tide as the winemaker's notes alluded to the pairing of fried fish. I have to agree that this wine would certainly up the ante to a Fish n' Chips platter!

From there, it was on the the reds. We sampled Muir Murray's Cape Split, a Leon Millot and Eagles Soar, a Baco Noir. My friends and I commented that the tasting notes hit the nail on the head here- hints of anise, black cherry and dark chocolate were obvious and aroused the palate. With this tasting, I was immediately excited. I had never been particularly fond of Baco Noir, but this winery's offering quickly changed my opinion! It's slightly lighter than other I've tried and contains notes of bittersweet chocolate and cinnamon. As the tannins are lighter here, this Baco I found this Baco to be drinkable with or without food.

Then, it was on to dessert, in the form of the winery's Solstice. I love the winemaker's notes on this one "It's impossible not to like this wine." I couldn't have said it better myself. This is clearly a dessert wine, rich and sweet, though it lacks the cloying, syrupy consistency that I've encountered in other Icewine products.

Upon leaving this winery, I expressed again how happy I was to finally taste the wine at the winery itself. There's something to be said for sampling wines where they're created. It lends a certain familiarity to the product and instills the desire to support those creating it. On our way to our next stop, Domaine de Grand Pre, we witness a group of Bald Eagles both soaring and huddled in the trees. It brought a smile to my face as I thought of the fact that I had finally connected with a Baco Noir- Muir Murray's Eagles Soar.

When we arrived at Grand Pre, a special treat awaited us....

L'Acadie Vineyards

After Gaspereau Vineyard's offerings quenched out thirst, we meandered on to a different sort of palate experience; one that tickled my tongue, put a smile on my face, and amazed me, yet again by the incredible jobs that winemakers are doing in this province.

This Saturday, L'Acadie Vineyards was hosting "Stars on Ice", a sparkling wine tasting with fondue. Who doesn't love fondue? Melted cheese and chocolate; a winning combination. For $10 pp, this event paired the vineyard's 3 sparkling wines with cheese fondue and their dessert wine with chocolate fondue.

We started out with the 2006 Brut ($35) Medal winner at the Canadian Wine Awards, Atlantic Canadian Wine Awards and All Canadian Wine Championships. Made by the traditional champagne method of natural fermentation and ageing the wine on its yeast lees for three years, the Brut pairs well with...anything! But if you're going to be conservative about it, the winemaker suggests pairing it to any seafood dish, or in this case, a lovely cheese fondue.

As attendees wait with baited breath, Winemaker Bruce Ewart
pours up some glasses of the Brut.

An attendee removes the cheese-soaked bread from the fondue pot.

Next, we moved on to what I believe may be my favorite wine of the day, L'Acadie's 2008 Sparkling Rose ($26), a medal winner at the CWA. Again, aged using the traditional champagne method, this is another lovely bevy to drink for a special occasion, or to try with spicy cuisine. It's also the quintessential summertime-lovin' , patio-sippin' wine!

The final of the sparkling offerings was the 2007 Organic Cider ($17.50). This certified organic cider uses CO apples from the Annapolis Valley, including Golden Russet and Northern Spy and has a refreshingly tart taste. I'd drink this on it's own, or with a cheese plate and a nice chunck of crusty bread.

As the last drops of the Organic Cider were drained, our group moved on to the dessert station featuring chocolate fondue and the vineyard's dessert wine, 2008 L'Acadie Soleil ($26), A double Gold medal winner in the 2009 ACWC, this Recioto-style dessert wine is created using 100% dried grapes. Since dried grape's sugar content is increased, the resulting wine is rich and sweet with flavours or apricot and honey.


The rich, chocolate fondue, using local chocolate-maker Just Us! 's products sat in a pool over the simmering hear, welcoming sweet and tangy strawberries and soft vanilla pound cake.

As I consumed yet another chocolate-dipped strawberry, we bundled up and got ready to venture into the biting cold. The cold temperature outside, however, was no match for the rosy glow that brushed all of our cheeks. We were filled to the brim with wine, cheese and chocolate, - What could be better than that?

In tomorrow's post, we pass Bald Eagles on the way to Nova Scotia's newest estate winery, Muir Murray Estate Winery. Stay tuned for the delicious cheese fondue recipe. It was so good, that L'Acadie provided copies for the guests!

Gaspereau Vineyards

As we left Blomidon Estate Winery, we made our way toward Gaspereau Vineyards in the Gaspereau Valley. I love this winery; it's a lovely building nestled at the foot of a hill that houses Gaspereau's vines. Luscious and green in the summer, this winery's winter aesthetic is just as welcoming.

This past wknd, Gaspereau's Icewine festival event was a "Flight of Ice", happening again next wknd, the 13th and 14th at 2 pm. For just $10 pp, curious culinarians can enjoy gold medal award-winning Icewines paired with food samples that will delight every palate. Winemaker Gina Haverstock will escort you through a vertical tasting. Remember to pre-register (it's required!) because space is limited.

As we entered the winery's store, we were greeted by the big smiles of friendly staff eager to pour and answer our questions. Gaspereau Vineyards has an extensive portfolio, with 16 varietals available. The tasting menu is equally as generous with at least 8 wines ready for the thirsty traveller. We tasted a selection of reds and whites, and relished a sparkler, dessert and port.

And the wine began to flow... We started with the 2008 Seyval Blanc ($16.99), a Silver Award winner at the All Canadian Wine Championships. A sweet and refreshing wine, one could choose this to enhance any of the province's seafood, or to cool the palate when paired with a spicy dish. Next, we moved on to the 2008 Muscat Chardonnay Ltd. Ed. ($17.99), a combo of the muscat grape and Gaspereau's Chardonnay. This is a lovely wine to sip before or after dinner, and would nicely compliment a nutty cheese or lobster dish, mmmmm!

2008 Seyval Blanc

Whe our curiosity could not stand it a moment longer, we sampled the 2008 Crescendo, a Bronze winner at the ACWC. The first sparkling wine to be produced at Gaspereau, theCrescendo is a lovely wine to celebrate any special occasion, or simply to celebrate dinner! Crisp and clean with a touch of exotic fruit, the Crescendo, as it's name implies is a build-up of bubbly what awakens the mouth.

When we ventured into the red wines, we chose the 2006 DeChaunac ($15.99), a Gold Medal Winner at the 2008 ACWC. This is a lovely drinking wine and would suit the palate well on its own, or as the compliment to a winter meal. The 2007 Castel ($19.99) was the next varietal of choice. A dark, hearty red, this wine is an intense mouthful and would be the perfect marriage to a rich pasta.

2008 Crescendo

In addition to the deep red wines, crisp whites and tickling sparklers that my palate had already entertained, I was excited to kick it up a notch and sample some of Gaspereau'sluscious after-dinner wines; their Reserve Port ($19.99), a Gold medal winner at the 2009 International Taster's Guild, and their 2008 Ortega Vidal Icewine ($29.99) whose vintage won Double Gold in the same competition.

Port is one of those languid wines that roll around in your mouth and coat your tongue.Gaspereau's offering was no exception. All of the components of this port are Nova Scotia grown and offer a rich, silky feel. On this occasion, our attendant offered the ideal accompaniment- a piece of dark chocolate from Gourmandises Avenue . The Ortega Vidal is the perfect blend of sweet apricot (from the Ortega) and tart apple (from the Vidal), creating an incredibly balanced bevy.

Reserve Port

And so, our visit to Gaspereau Vineyards ended on a sweet note. With so many wines to choose from, it was difficult to decide on a favorite. The more I thought about that "predicament", I realised that it would be impossible to compare so many different wines, each with their own characteristics, nuances and complexity. One thing is for certain though, withGaspereau's extensive selection, you'll have no trouble finding a wine to suit any palate!

Tomorrow's post: a sparkling buffet with wines made in the traditional Champagnoise-style atL'Acadie Vineyards!

Blomidon Estate Winery

As I said in yesterday's post, the next few days will feature the various stops on our day in the Annapolis Valley taking in events for the 2nd Annual Nova Scotian Icewine Festival.

Our first scheduled event was to stop in at Blomidon Estate Winery in Canning for the "Food of Love", taking place next wknd as well (Feb. 12-14) from 10am-5pm. This event paired Blomidon's fine wines with oysters from Eel Lake Oyster Farm. Wine maker Simon Rafuse and Nolan and Kim Dion from Eel Lake greeted visitors, providing them with wine tastings and wine and oyster pairing suggestions such as Blomidon's L'Acadie Blanc. Those with a love of the tasty mollusks were even treated to oyster shooters!

Nolan Dion illustrates the different sizes of oysters, gives a bit of background on the life of an oyster, and gives me a lesson on how an oyster makes a pearl :)

When I arrived at Blomidon, I knew already that I was a big fan of their Rose and Seyval Blanc. However, sampling the wines on-site, where the grapes are picked, fermented and bottled lends a bit of romanticism and character to 'new-to-me' wines.

We sampled the winery's 2008 Unoaked Chardonnay ($18.49), fermented in stainless steel tanks and made with 100% Nova Scotian Grapes; the L'Acadie Blanc ($14.99), whose 2008 vintage was medal a winner at the All Canadian Wine Championships; and the 2008 Estate Baco Noir ($16.29), a deep, dark wine with a hint of spice and a lot of mystery. The Baco was also a winner at the ACWC.

Of course, my curiosity was piqued when I spied their bottle of 2007 Reserve Marechal Foch ($22.95). Delightfully rich, this wine made my mouth water for a cheese plate. Only 60 cases of this wine was produced, so my advice is to snatch some up while you've got the chance!

Of course, it was an Icewine Festival event, so we couldn't possibly stop there. We were fortunate enough to sample both of the icewines now available in Blomidon's portfolio; the 2007 Vidal Icewine ($26.95), a Gold Award Winner at the Atlantic Canadian Wine Awards 2009, and the 2008 Ortega Icewine ($28.95).

The Vidal Icewine was Blomidon's first offering and is a light, sweet wine, while the Ortega was the opposite, a heavier wine with a touch of spice. The interesting thing about these wines, however is how they complement each other. Winemaker Simon Rafuse shared that one of his secrets here is to enhance his batch of Vidal by a touch of Ortega, and vise versa. With this method, Rafuse created two delightfully different wines are inextricably linked. Perhaps that's why I was unable to determine my favorite of the two, concluding simply that I love them both!

As we headed on our way to the next stop, the crisp air greeted us and a cracking outdoor wood stove bid us adieu. I couldn't help but feel excited, not only for the wineries that lay ahead, but for having finally made it out to Blomidon, to experience the wine on it's "home turf" and to meet the winemaker and staff behind such a fantastic product!

Stay tuned for tomorrow's post, where we sample a selection of wines from GaspereauVineyards, made a little sweeter with some chocolate!

Nova Scotia Icewine Festival

The Nova Scotian Icewine Festival provides a great opportunity for Nova Scotians to try some of the unique products that this province has to offer. Not only are the wines a great draw, but the festival also offers a way for Nova Scotians to discover flavourful food pairings with some of the province's spectacular culinary products like seafood and cheeses.

This past Saturday, I had a fantastic day in the Annapolis Vally, tagging along with the Communications Manager of the Winery Association of Nova Scotia as she checked in with the various wineries in the region. This provided a wonderful way for me not only to tastes the wines, but to meet the winemakers and owners as well. This is one of the more charming characteristics of the Icewine festival. The various events at wineries, restaurants and culinary producers allows curious consumers to sample the products on- site, and meet those responsible for their production as well.

As I said, it was a day full of tasty samples, starting off at the Wolfville Farmer's Market, and ending at Chef Michael Howell's restaurant, Tempest in Wolfville. We stopped in for a visit at Blomidon Estate Winery, Gaspereau Vineyards, L'Acadie Vineyards, Muir Murray Estate Winery, and finished off the day at Domaine de Grand Pre (with a special treat)! Stay tuned for updates on the wonderful products available right here in Nova Scotia!

Sip 'n' Shuck

Last Friday night, I ended the day by sampling some of Nova Scotia's finest wines and seafood- not a bad way to start the wknd! Sip n' Shuck, an event organized by some of the province's most dedicated culinary organizations was held at the Delta Halifax hotel, in the BaronetBallroom, overlooking Halifax Harbour.

Now, I'm not a huge oyster fan myself, but as famed food critic Jeffrey Steingarten wrote in his bestseller The Man Who Ate Everything, that in order to be truly justified in your dislike of a certain food, you mush try it at least 10 times- and so I did. I have to say, unless they're Chef Renee Lavalee's (of Five Fisherman) oyster fritters, oysters are still not my favorite. But the evening certainly did confirm my love of Nova Scotian wines!

How to shuck an oyster...

L'Acadie's Brut

Benjamin Bridge's Nexus Rosee

And the highlights of the evening? Icewines! These wines are sweet and luscious, coating your tongue and your throat all the way down. I've had the opportunity to try any in the past, but I was especially pumped to try Muir Murray Winery's Solstice and Grand Pre's Muscat for the first time! The Winery Association of Nova Scotia explains that:

"Icewine is made from frozen grapes. Usually harvested at night, when the temperature hits between -8 °C and -10 °C, the grapes are pressed while frozen and only the juice is used in fermentation. For grape growers, Icewine grapes can be a challenge, but Nova Scotia provides ideal temperatures for growing. The province produces Icewines that consistently win national and international awards."

This event was organized by Taste of Nova Scotia, the Winery Association of Nova Scotia, Select Nova Scotia, Catch Seafood Festival, Delta Hotels and the Aquaculture Association of Nova Scotia. For more info on the Icewine festival, check out their website.

Savour food & wine Festival & events

Well, February is almost upon us. For many, February is just another month of dull, dreary winter. For myself, the organizing committee and food and beverage lovers from across Nova Scotia, February is Savour food & wine month!

Culminating with the Savour food & wine Show on February 25th at the Marriott Harbourfront, February will play host to several major events that make up the festival. To name a few:

• The Dine Out series, from the 1st-11th, includes a variety of restos with set menus ranging from $25-$45. Over 30 incredible, innovative menus to choose from!
• Decadence; a feast of chocolate, cheese and wine will be held on Friday, February 12th from 6:30-9:30 pm at the Halifax Harbourfront Marriott. Tkts. are $49+HST and includes a 30 minute introduction to pairing cheese and chocolate with wine.
• 2nd Annual Rare & Fine Wines Tasting on February 19th at Windows Restaurant, World Trade & Convention Centre from 7-9:30 pm. Tkts are $99+HST

And MANY more! Check out ALL of the Savour food & wine events on the Events Calendar details; menus, pricing and more!

For more info, and to purchase tkts, contact RANS

(The Restaurant Association of Nova Scotia)

IRON CHEF- Battle Smith vs. Flay

When it comes to nail biting TV - in a foodie's world, that is - there's nothing better than Iron Chef America. A rookie Chef battles a "master" Iron Chef to prepare 5 dishes in 60 minutes using a secret ingredient, and are judged on taste, plating and originality.

Today, Chef Michael Smith of PEI brings some Maritime charm to NYC's Kitchen Stadium- battling Southwestern cuisine aficionado, Iron Chef Bobby Flay in Battle Smith vs. Flay !! Check out the scintillating, craving-inducing action TONIGHT, at 10 pm on the Food Network Canada!

What will the secret ingredient be? Any bets???