Presented by The Restaurant Association of Nova Scotia (RANS) to promote the food and beverage sector of the hospitality industry in the province, The Savour Food & Wine Show is one of the best reasons to visit Halifax in February! Every late February (this year’s show was held February 26th at Halifax Marriott Harbourfront Hotel), some of the province’s best chefs, caterers, and beverage producers get together to celebrate their fabulous food shed and creativity. Lucky participants get to eat and sip their way through two large ballrooms full of choice.
For those who think the east coast is just a string of sleepy fishing villages without any food culture to speak of, think again. Haligonians love to eat out and they like more than just a fine pint (although with microbrews like those from the Garrison Brewing Company- you wouldn’t blame them).
Some Food Trend’s favourites that spoke of the land, the sea and the chefs working in Nova Scotia today at the show included:
- A male or female seared scallop (with roe sack attached- which is how they could tell the sex of the scallops), sitting atop a bed of soba noodles with “Christmas” seaweed (in festive red, yellow and green) by Fid Cuisine’s Chef/owner Dennis Johnston and team. Johnston is a huge proponent of the local food shed and hits the fantastic Halifax Farmer’s Market in the old Alexander Keith’s Brewery at the crack of dawn every Saturday to source whatever’s seasonal and fresh for his menu.
- Said scallop paired quite nicely with Tideview Vintage Cider’s dry and semi-dry apple cider. Pressed from real apples (not apple concentrate like a lot of the big players on the market), Tideview is clean, crisp and decidedly delicious. Perfect for people who see something other than wine or beer or simply for those who appreciate what goes into crafting a fine cider.
- Out in Wolfville, NS, Chef Michael Howell is whipping up a storm of edible treats at his place Tempest. For the show, Howell made a beignet (or “tim bit” at he liked to call them) of the award-winning, east coast Dragon’s Breath blue cheese, ice-wine poached pear and rosemary atop a sunchoke and parsnip puree dolloped over date paint. A few drops of fresh arugula oil completed what was one of the best-in-show in this writer’s estimation at the show. "Most of my restaurant's ingredients are sourced no more than 16km away - that's how much this province has to offer!" said Howell with glee.
- The Jost Vineyard’s “Prost Sparkling” white made with the area’s L’acadie grapes was a welcomed surprise. “Prost,” or cheers in German is the perfect way to start a meal or accompany a seafood canapé. Not too sweet and festive enough to make it special any day.
- Chives Canadian Bistro served up what they called an Italian Peasant Soup with pork sausage, white beans, kale and a few pepper flakes. It was like capturing a ray of Italian sunshine in a cup!
- Durty Nelly’s offered mini-pints of Guinness to pair with New Brunswick sourced Beausoleil oysters. Durty Nelly’s is based on a pub in Western Ireland by the same name and if owner Joe McGuiness has anything to say about it- it will be like a sliver of Ireland in Halifax.
- Saege Bistro’s booth was the ideal place for a sweet treat where Geir Simensen’s wonderfully refreshing basil ice cream atop a meringue cookie was served with Appleton spiced rum bananas for the most decadent and delectable dessert.
- A sip of Sainte Famille Wines Ltd.’s Maple Wine was the perfect conclusion to an evening spent eating, sipping and bumping into some of the friendliest and most accessible folks in Canada.
Mary Luz Mejia - Colombian-born and Canadian raised. After earning an honours History degree from Queen's University and a Journalism post-grad diploma ...
