Grohmann Knives, Pictou, Nova Scotia

On a recent visit to Pictou, I just had to take a picture of the knife jutting out of the building at the Grohmann Knives Outlet. Whenever I visit the town of Pictou and drive by this location, my question always is, "who threw this knife?"

Grohmann Knives Limited is a small family-owned business in Nova Scotia. To these guys, making knives is as much an art as a trade. Their top quality knives are produced with as many as 53 steps between starting point & finished product.

When my sister got married and received a set of Grohmann knives as a present, I grew to realize that these are superior knives. In fact, they are the only knives I use in my kitchen. Nothing cuts my homemade bread better.

I often take advantage of the blade sharpening clinics that take place in various parts of the province.

Next time in Pictou, take a free factory tour. It's a "cut above the rest" (okay, I couldn't resist!)

Mike & Joy's "Little Europe"

Ah, my Saturday morning Farmer's Market baked good, or should I say goods? This week I was so excited because I knew exactly where we was headed; Mike and Joy's Little Europe.

Mike and Joy have a little display of scrumptious treats that get a sweets lover like me salivating. I had seen their booth for a while, but sadly, was always full when I came upon it. This week, I intended to fill mah bellah with their delectable offerings.

Blueberry and Peach Breakfast Strudel Muffin
Moist and cinnamony with a hint of sweet brown sugar

Raspberry and Marscapone Phylo stick
Rich and creamy cheese with sweet raspberry

Making a Nautical Rope Wreath in Halifax, Nova Scotia

A few years ago, I took a nautical rope wreath workshop at the Maritime Museum of the Atlantic. The museum holds these workshops every November and if you're interested, you'd better sign up early. This rope wreath is really known as the "Turk's Head Knot".

So, this past weekend, with a good set of instructions in hand and 100 feet of 1/2 inch Manila rope, my sister and I made rope wreaths. I had the rope cut into 25 foot lengths (to make 4 wreaths). This rope smells wonderful but it can give you splinters that's why many people wear garden gloves. Manila rope is relatively easy to find, after a couple phone calls I found it at the Army Navy Store on Agricola St. in Halifax. It was a whopping 26 cents per foot :)

Once you stumble through the first steps of weaving the wreath starts to take shape. These step by step instructions guided us and working on the floor is best so you can spread out. Your knees will likely complain.

After about 15 minutes, here is the end product. I quickly moved on to finish the other three wreaths and then started looking around my fathers garage. I was on a roll. Interestingly enough, my father is sweet on collecting rope. Eureka! I made three more wreaths made from rope that, at one time, was tied to lobster traps. To me, this only adds more character.

Check out this video on You Tube for step by step instruction on how to tie a Turk's Head Knot:


If you live in Halifax, you can sign up for a workshop at the Maritime Museum.

Mussels at Brussels

One of my absolute favorite meals is mussels, fries and beer. This Friday, I went for dinner with my friend Dori at a resto that caters to that very craving, a mussel and beer Mecca if you will; Brussels Restaurant & Brasserie.

I visited this restaurant in the summer briefly, and was waiting for someone who would appreciate this combo to come along- Thanks D! The resto itself is a lovely venue in which to spend an evening. The friendly, yet luxe atmosphere is created by comfortable seating and wood panelling throughout the space. The Brussels menu has a separate mussel section, making it the most varied crustacean selection the in the city

Not only does the resto offer an extensive mussel menu, but they have a wide variety of domestic beer (great) and imported European beers (even better). I started the night with an Austrian pilsner, Steigle; a light beer which complemented the seafood and cheese nicely.

The resto has many a mouth-watering offering, but this evening, I was there to indulge my mussel craving, and indulge, I did. D and I shared three dishes; mussels and fries, obviously.

Congo Mussels cooked w/ Ginger, Lemongrass & Green Chilies in Coconut Cream
Tender mussels in a rich, spicy broth

Frites w/ Mayonnaise

This element is critical for me, and Brussels delivered with home cut fries, crispy on the outside and soft within, and a creamy, tangy mayonnaise

Adennaise: Mussels topped with Ham, Endive and Gruyere

Ah, mussels and cheese- What a combo. Especially when supplemented with salty ham and a soft, buttery Endive

If you're a mussel lovah, and want to get your fix, Brussels is the place to go. Not only do they have terrific food, and a beautiful aesthetic, but it's way affordable. The meal + a couple more brews, was just over $50.00.

Brussels Restaurant & Brasserie
902. 446.4700

http://www.brusselsrestaurant.com/target=

Moksha Yoga & Sushi Nights Halifax, Nova Scotia

My roommates and I love to go to Moksha Yoga Halifax at 1512 Dresden Roe, just off Spring Garden Road.

The Moksha Yoga Halifax website offers, "Moksha hot yoga is a unique yoga series that combines the precision of therapeutic yoga and the foundations of traditional yoga in a specially heated room. The series is a cardiovascular workout that strengthens, tones and loosens the muscles, while calming the mind and reducing stress."

After a late practice recently, we also checked out Hamachi House Fine Japanese Cuisine for fresh miso soup, crisp ginger-dressed salad, and oodles of sushi... yummy. =)

This is one of my favourite Halifax Nova Scotia excursions.

At Pizzeria a Mano, they deliver!

On the heels of my trip to Lunenburg, a friend of mine called to see if I wanted to hook up for dinner. The answer to that question is, obviously, "duh!" As I was slowly going through the pages of The Coast's Food & Drink guide, I chose a resto that had intrigued me for a while: Pizzeria a Mano.

I got a sweet two-seater on the patio and proceeded to drool over the menu while simultaneously trying to curb my appetite. We had intended to split two pizzas, but our plans were de-railed when we saw the size of one; a fantastic value and huge portions for the price, but a little more than we bargained for. Instead we went for a pleasing alternative and split an appetizer and a pizza.

The appy was typical Italian fare; Mozzarella Fritta. They were soft balls of buffalo mozzarella, stuffed with salty anchovies, breaded and fried and served with tomato sauce. The perfect starter for the main event.

We went for the Francese or French pizza. A mix of mushrooms and tomato, brie, pecans and fennel seed. Pecans on pizza-Why not? The elements that make a fantastic pizza in my book were all present; thin, crispy crust, gooey cheese and a tomato sauce, jam-packed with flavor. The key here was the addition of fennel seed, adding a sweet hint of licorice that complemented the rich cheese and spicy tomato. The pecans added another level of crunch to the pie.

This restaurant is another gem of the Bish/Da Maurizo empire. I have to say that the night started off at a fairly slow pace. I waited at least 10 minutes before any of the servers acknowledged my presence. This annoyance was soon forgotten, however, by fantastic flavors and the sighs of contentment crossing my lips. The staff redeemed themselves as well with friendly, attentive service. In the end, it was a great night; a patio perfect for people watching, and a meal that was simply delizioso.




Pizzeria a Mano
1477 Lower Water Street
902.423.6266
www.pizzeriaamano.ca

Hours: Mon-Sat 10:30am-11pm

Tidal Bore Rafting on the Shubenacadie River

A couple weeks ago I had the wonderful opportunity to go tidal bore rafting.

Tidal Bore Rafting in late October?

Yes! We wore survival suits :)

According to Wikipedia a Tidal Bore is "is a true tidal wave (not to be confused with a tsunami)." This wave comes from the Bay of Fundy (flowing in one direction) and meets the Shubenacadie River (flowing in in the opposite direction).

Picture this, you're in a power boat and you are heading full speed into a 10-20 foot wave STRAIGHT ON. While you're very instinct would be to flee, you are powerless as this giant wave splashes over you. No sooner can you say "let's do it again" the boat operator is turning around to go just ahead of the wave then turn around to ram into it again. Pow!

What is really eerie is just before the wave approaches, you can see and hear it coming like a locomotive up the river. First you see a ripple and then one minute later there is churning water all around you. All this while gigantic bald eagles are watching you from the trees along the bank. Silently laughing at the silly humans.

Before you knew it, it was time to go back to the dock, step out from the boat onto the muddy shore and then tear off the survival suits. The feeling was exhilarating and I can't wait to go back during the summer months on a 4 hour excursion that includes a bbq and mud sliding.

Here's where to get further info:
Shubenacadie Tidal Bore Rafting Park

Bay of Fundy Tourism Information:

novascotia.com

Bear River Vineyards

Within Bear River lies a sleepy vineyard-on the outside at least. Bear River Vineyards is quickly emerging as one of Nova Scotia's most adventurous wineries. Chris and Peg Hawes have a beauty on their hands. The wine store and tasting center is located within a barn structure attached to their home.

The winery produces 6 wines in total, with the 2005 Baco Noir being their best seller. My personal favorite however is Isoceles, a blend of Baco Noir, Marechal Foch and (yummy) Pinot Noir. Bear River's Red Eft, a Rose, came a close second.

The wine tour takes one's curiosity through a warm cellar and winemaking room, filled with the sweet smell of yeast and pulverized grapes. This was by far the most informative, interactive wine tour that I've ever been on. Chris took us through the entire process; from aspirations for his winery, through to his winemaking processes and objectives as a vitner.

We were fortunate enough to see and smell the process; a vat of Pinot Noir was fermenting in Chris' "workshop". He is the only vitner in the province gutsy enough to grow the 'heartbreak grape', nicknamed so due to its high-maintenance character. There was also a vat of Marechal Foch, aged only 7 days. We were lucky enough to get to taste this concoction. Though a newborn wine, this batch hold a lot of promise.

The 2008 Pinot Noir Harvest
Thousands of yeast cells having, as Chris described:
"a big farting party."

Touring though the facility, Chris showed us his Power Room. This winery is the only one in the province to use Bio-Diesel, Solar, and Wind energy to fuel its operation. From a sloping facility, enabling a gravity-fed winemaking process, through to Photo voltaic solar panels, supplying energy for all the winery's bottling equipment, Bear River Winery truly embodies the word 'green'.

Just harvested Chardonay grapes awaiting their turn to become the winery's
Greater Yellow Legs Chardonnay.

Bear River Winery is also embarking on another 'first'. It is, not only the sole Pinot Noir producer in the province, but also the first Nova Scotian Winery to attempt production of Gamay Nouveau. Here they are, clinging to the vine to suck out the last bits of sugar.

Gamay Nouveau

Though my first impressions of the winery were warm and tingly ones, they quickly changed to excitement and anticipation for the wines to come. Many thanks to Chris and Peg for their warm hospitality and enthusiasm. They have a wonderful facility and great product, which makes Bear River Vineyards a one to keep your eye on.

Visit Bear River Vineyard's website at http://www.wine.travel/