Destination Guy's Frenchys

"I won't buy anything from a bin", this is what an out of province relative said when Guy's Frenchys was described to her. The idea of buying used clothing was not appealing at all to her, in fact it was appalling. The eco-conscious will say it's "recycled clothing", I say roll up your sleeves and dig in.

Recently, I went on a "Frenchys run" where we started in Digby one day and traveled along the Evangeline Trail to the Yarmouth and Acadian Shores Region the next. Through villages such as Meteghan, Saulnierville and Church Point.

6 Guy's Frenchys in 36 hours, a new record.

Here's what I got:
3 sweaters (American Eagle, Banana Republic and Aeropostale),
2 hoodies (both Aeropostale)
1 blouse (Banana Republic)
3 shirts (Banana Republic, Gap and H&M)
= one happy camper who paid a fraction of the cost for gently used clothing

There are so many diamonds in the ruff just waiting to be grabbed. Seasoned "Frenchys" goers have a particular method of how they sort through the clothing. Just like how you may have a strategy for hanging clothes on your clothesline or how you unload your dishwasher. It's fascinating to watch them but then again, there's no time to waste, there are diamonds to be found!

Most of what you sort through will be quickly passed over. Hold tight because every hour, on the hour, there is a new arrival of goods that are tossed in the bins. Clothes, toys and household items are checked over by staff many times for quality. Some items still have the original store tags on them.

What started as a small store in Digby Guy's Frenchys has expanded to 18 stores throughout Nova Scotia and New Brunswick processing thousands of pounds of clothing daily. I've heard that many girlfriends take weekend Frenchys getaways, stopping at various locations along their pre-planned route. Even travel tour companies offer Guy's Frenchys motorcoach tours.

Oh, remember that relative who said she'd never shop from a bin? They say it took her 20 minutes to convert, only after finding a designer cocktail dress. This new convert joins the rest of the evangelists.

B-day Dinns at Baan Thai

Overlooking Dresden Row is one of Halifax's culinary treasures. Though the sign is displayed street side, I had never taken the initiative until my friend mentioned her craving for Thai food. Now, since it was her Birthday that we were celebrating, I left the choice of restaurants up to her...but not without emailing her the suggested menu!

Upon reading the menu, I knew that this would be my choice. It wasn't until I saw roasted duck curry on the menu that I knew she would be like putty in my hands...muahahaha.

Unfortunately, the driving force behind my desire to eat at Bann Thai, the shrimp chips were not available that night. After a little bit of sulking - after all, it wasn't my party, I couldn't cry if I wanted to - we went with the mango salad accompanied by another starter of fish cakes.

The B-day girl went with not one, but two curries! I've never seen anyone with such an enthusiasm for this type of dish. We chose the roasted duck curry, obviously(!), and the Green Jungle Curry, which was insanely hot. We also got an order of Jasmine rice to soak up all the yummy, spicy sauce.

Appys:

Fish Cakes

The fish cakes were delightful, with a crispy batter enclosing the tender fish. The dipping sauce was a sweet and salty soy based concoction that was the perfect pairing for the tasty, slightly greasy fishcakes. Gotta have a bit of grease every now and then...

Mango Salad

A sweet and refreshing mango salad accompanied the cakes. Tossed with peppers and crisp, almost spicy red onions, our choice of appy combos were in perfect balance.

Mains...

Roasted Duck Curry
w/ grape tomatoes, basil and pineapple

Thai Green Jungle Curry
w/ pork, eggplant, mushrooms and peppers

This was certainly a great night for a B-day celebration. At the end of the evening, no cake was to be had, as we were all in a food induced comatose state. However judging by the satisfied face of the B-day girl, no cake was needed!

1569 Dresdent Row
902.446.4301

Lazy Sunday Brunch at The Carleton

After a looooooong morning meeting at a local coffee shop, I met a friend for brunch and a stroll. After much consideration, as well as encountering several closed restaurants in the process, we ended up on the corner of Prince and Argyle. Sidebar- WHY are so many restaurants who have Sunday Brunch on their menus CLOSED for Sunday brunch?!? Anyhow, after a quick browse over the Carleton's brunch menu, we settled in at a table by the window and cozied up to our twin Americanos.

As per usual we went the sharezies route and chose two dishes to halve. We went for the Smoked Salmon Benny and the Fruit and Yogurt cup with Granola. The Eggs Benny were fantastic with a light, lemony Hollandaise and supple smoked salmon. The Carleton also provided some of the best hash browns that I've had in a while. Unfortunately, the Fruit and Yogurt left a little to be desired, as the fruit selection, though fresh, was pretty minimal.

The Carleton's brunch menu has a great selection, and we drooled over the pancakes and french toast for a while before choosing some "lighter" options. I'll definitely try it again though as I can still taste those salty chunks of potato-y goodness.

Canada's Best Smoked Salmon (from Nova Scotia)

Growing up on Nova Scotia's Eastern Shore, I was aware that there was famous Danish smokehouse just up the road. So when time came for me to host a holiday brunch and wanted to make a smoked salmon quiche, there was no choice but to use salmon from J Willy Krauch's and Sons.

So off I went to my trusted Canadian Living website to search for recipes and came across a Smoked Salmon and Asparagus Quiche recipe. This quiche was simple to make but difficult to contain my urge to nibble on the salmon. I went a little overboard and made four quiches but knew they'd freeze well if there were leftovers, there barely were any.

J. Willy Krauch & Son's Smokehouse smokes high quality Atlantic salmon, mackerel and eels in traditional Scandinavian style. Their newest flavour is lemon pepper and garlic mackerel or try others such as Cajun or Maple Pepper. You will find other delicacies such as smoked herring, smoked eels and smoked trout. Their products are available in most grocery stores in Nova Scotia.

Willy Krauch came to Canada from Denmark and began smoking fish in 1956. Willy developed a method that was uniquely his own and using only Nova Scotia hard wood kindling and sawdust. Willy passed away several years ago and the business is now run by his sons. They continue the fine craft of smoking the finest quality fish. In the tiny village of Tangier, Nova Scotia (about 1 hour 20 minutes outside of Halifax) you can see smoke billowing from the smokehouse. Tours are available but I recommend contacting them first.

The local rumor is that they ship their gourmet fish to famous people all over the world, royalty included. If you don't live in Nova Scotia, they'll even ship it to you.

To Order:
J. Willy Krauch & Son's Smokehouse
Tangier, Nova Scotia - Eastern Shore
Phone: 1-902-772-2188
Toll Free: 1-800-758-4412 or 1-800-299-9414
Email: willykrauch@ns.sympatico.ca
No website available

Marvelous Muffins

If there was only one thing that I could exist on for the rest of my life, it would be muffins. That might seem a little random as I have fairly gourmet taste buds, but these baked treats are just the thing to cease those growls emerging from my stomach.

Think about it. Muffins can be both savory and sweet, like biscuits or cake and contain fruits, vegetables, even meat! Sidebar- Ham, cheese and jalapeno corn muffin from Whole Foods in NYC....amazing!

This weekend, I tried an apple and bran muffin from Wired Monk. Normally, I'm not all about chain muffins, but here, I make an exception. Wired Monk's baked goods always deliver.

Also of note:

• Cabin Coffee
• The Daily Grind
• Uncommon Grounds-Valid! It's a local chain
• Just Us!-Also a local chain
• Deli Green Bakery & Catering _ I get mine at Atlantic News on Morris St.
  
• Also looking forward to trying mmmmuffins from Ciboulette and Certainly Cinnamon
  

Ah-What a beautiful sight!

Followed by one of the saddest sights in the world...

Nova Scotia Christmas Trees, A Tradition

A few minutes ago I asked my daughter, "what feeling do you get when you see a Christmas tree?" She simply replied, "happy!"

Christmas just wouldn't be the same without a real Christmas tree. Big or small, fat or skinny, with needles or rapidly falling ones - this over-sized air freshener brings the outdoors in and over three short weeks can add so much cheer.

Did you know that Nova Scotia is one of Canada's top three producers of Christmas trees (along with Quebec and Ontario)? Up until this year, 80 per cent of Nova Scotia's Christmas trees were exported to the United States. When I visited a tree lot the other day, a grower from the South Shore told me he cuts his trees in late October to get ready for the season.

Each year, it's tradition that a Balsam Fir from Nova Scotia is sent to Boston to become the Boston Christmas Tree. This tree is a thank you gift from the province to the people of Boston in remembrance of the city's response after the Halifax Explosion in 1917.

How we decorate a Christmas tree, we all know, is a personal choice. Many trees this year will be "green" with LED lights. It'll be a preference between multi-coloured or plain white lights or blue or red. Some trees will be professionally decorated while many will be decorated with heirloom ornaments and dough treasures our kids made in pre-school. Whether your tree is 8 feet or a table top, decorated from head to toe or only the bottom third (thanks to an overzealous toddler), every tree is beautiful. Even Charlie Brown's.

Mine definitely won't have tinsel. "What's tinsel?" my daughter asks.

Happy Christmas.

Opening Night at Bear Restaurant

As you can probably tell by now, I get really excited about food. Yeah, I love good food in itself, but when paired with the buzz about a new restaurant and the excitement of an opening night, I am filled with tremendous anticipation.

The feeling for this particular resto started with a seedling back in June when I first saw the sign for Bear Restaurant on Barrington Street. Now, here's the background on this place. Bear is the flagship resto of Nova Scotian chef Ray Bear. Bear is known for his transformation of the restaurant, Gio, in the Prince George Hotel. Also an asset to Bear is the lead bartender, Tom Rubin who created a fantastic cocktail menu.

I've become accustomed to sharing small plates with friends recently, but on this visit, I wanted a whole meal to myself. When I talk about excitement, nothing can compare to the giddy feeling that touched every nerve in my body when I was handed the brand new menu to the brand new Bear.

Newfs look out. My meal for the evening was spectacular. As I perused the various offerings of lamb, steak and rabbit, my eyes zeroed in on a slightly unusual selection for a Haligonian menu. It goes as follows; (oh, and make sure to wipe the drool off your computer screen when I'm done) Butter poached lobster tail, with salt cod brandade, sweet corn and...wait for it, scruncheons!! The premise might sound a little odd to non-native Newfoundlanders, but there's nothing like a piece of crispy, salty fried pork fat. I was overjoyed when I saw this description and closed my menu immediately, decision made.

The lobster meat was luscious and sweet with a rich tint of butter, while the concept of creamy mashed potatoes were given new life when mixed with herbs and salted cod. The yellow corn added a touch of sweetness and a lovely contrast to the scruncheons's salty bite.

For another little bite at the end of the meal, we shared a cheese plate. Bear does this course a little differently than most restos, allowing you choose from around 20 different cheeses, while paying by he ounce. We went with a pungent St. Benedictine blue, a nutty St. Andre, and a creamy Ash Brie. These were complimented with a variety of sweet and fruity bites!

Bear Restaurant
1241 Barrington St.

425.BEAR (2327)


http://www.bearrestaurant.ca/

Beautiful Nova Scotia Screen Savers and Wallpapers

If you're like me, you are always changing your desktop background. I like to change things up according to the season and for inspiring images I go to novascotia.com's wallpaper section to see images like this lighthouse Christmas one.



Here's where to look for more nice pictures like the photo above:

Winter Screensaver

Winter Wallpaper

Comforting Curry

I love sloppy food. Appetizing hey? Seriously, curry is comfort food for me. The pungent flavors can pair wonderfully with any kind of meat and virtually every vegetable. Even better is the way the sauce seeps into every grain of rice, making almost for a warm, savory rice pudding.

This week I went for lunch with my brand new colleagues at Fan's Restaurant in Dartmouth. We decided on the Curry sauce chicken; perfect for sharing, or for one big appetite. This was a good choice- chunks of juicy chicken within a mild earthy curry , sweet red peppers and tender caramely onions. This was served with fluffy white rice that soaked up the sweet and spicy sauce.

What a way to start off this new adventure; good food and great company. I grabbed a take-out menu on the way out. I have a feeling it'll be dog-eared in no time.

Fan's Restaurant
902.469.1752

http://fansrestaurant.com/

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/

Fresh & Local at Chives Canadian Bistro

This past Thursday I was in for a treat- a ridiculously indulgent one. It was a cold windy night as I made my way to Chives' Canadian Bistro for the launch of Chef Craig Flynn's first cookbook: Fresh and Local. I was greeted at the door by a TDH (tall, dark and handsome) server with a tray of festive sparkling wine. Not a bad way to start an evening. This was, after all, a night for celebration. Craig has been working on this cookbook for a while, and this was his way of gathering together friends and loved ones who labored over this endeavor with him.

And the story unfolds...

Chapter 1

A delightful bag of Chives' Signature Buttermilk biscuit arrives at the table with maple butter

w/ Jost Prost

I've had these treats before, and was filled with glee when I saw their presence on the menu. Warm, flaky biscuits melted the sweet maple butter, turning my taste buds on for the blissful event that was to come.

The afore-mentioned bubbly was Jost's Prost, whose name is German for "cheers". Made from Nova Scotia's signature grape; Acadie Blanc, this fun, citrus sparkler was just the right pairing for this opening course. Cool, crisp and effervescent, the Prost's acidity was in perfect balance with the rich, buttery biscuits and smooth maple butter.

Chapter 2

Roasted squash soup with sauteed sweet corn succotash and maple balsamic drizzle

w/ L'Acadie Vineyards L'Acadie Blanc

This was, hands down, the best soup that I have ever had. In my whole life. I dunno what kind of magic was going on in the kitchen that night, but it must have overflowed into the dining room. Here's the gist of my experience with this first course. The soup was placed in front of me. I, along with the table, marveled at the simple, yet elegant presentation, and then, I dipped my spoon in, and raised it to my lips. You know that feeling when you're so overcome with happiness that you become oblivious to what's going on around you? Yup, that's the one! With the first spoonful of this soup, I closed my eyes, and the chatter in the room seemed to melt away. It was sublime; smooth and velvety. The crisp corn succotash added a crunchy texture while the maple balsamic had a tang that both enhanced the soup's sweetness, and contrasted it at the same time. Now here is a dish with intrigue.

The soup was paired with L'Acadie Vineyard's L'Acadie Blanc. The only organic winery in the province, L'Acadie is also Nova Scotia's newest. The crisp citrus tones of this wine were well suited to even-out the rich, earthy squash.

Chapter 3

Heirloom tomato salad, boccanccini cheese, 12-year aged balsamic vinegar, basil oil, fleur de sel

w/ Gasperau Vineyards Seyval Blanc

OK, so cheese and tomatoes never get tired for me. Especially when I'm presented with a variety of flavors such as those included in this dish. Juicy red, yellow and green heirloom tomatoes came together with soft, slightly chewy boccanccini cheese. Fresh basil added another flavor layer of deep anise and lemon. The luscious, syrupy balsamic kicked this dish up a notch.

The tomato salad was paired with Gaspereau Vineyard's Seyval Blanc; a gold medal winner in the 2008 Taster's Guild Competition. With nuances of orchard flavors and a touch of honey , this semi dry wine accented the salad's bright flavors.

Chapter 4

Caramelized sea scallop on Westphelean ham, Swiss chard, wild lovage and lemon risotto

w/ Jost Eagle Tree Muscat

What's not to love here? Especially when there's 'lovage' involved. Sorry- couldn't resist! I hate to use the generic phrase "cooked to perfection", but this dish actually merits it. Look at the factors here; scallop and risotto, two ingredients that are more than often overcooked. However, the kitchen brought their 'A' game on this one. The scallop was caramelized with a sweet crust on the outside and supple within. The risotto was cooked just as it should be; creamy with bite, while the touch of lemon added zing. The ham provided another layer of salty goodness.

Jost's Eagle Tree Muscat, a two time silver medal winner was the pairing here. I can't think of a wine that would have better matched this dish. The fresh, fruity flavors of apricot and honey nicely balanced the citrus in the risotto, while showcasing the scallop's caramelized coating.

Chapter 5

Brown sugar cured and confit of house bacon, navy bean, kale, celery and horseradish ragout

w/ Gaspereau Vineyards Vitis

Mmmmm, bacon. And not just any bacon at that; mouth-watering, house cured bacon. The yielding meat was so tender, no knife was necessary. The spicy horseradish rounded out the sweetness of the brown sugar, while the navy beans added a lovely, creamy base for the meat.

Gaspereau Vineyard's Vitis was a great choice for this hearty dish. The wine, a blend of Lucie Kuhlman, Baco Noir and DeChaunac grapes won gold at the 2007 All Canadian Wine Competition. The intense blend of red berries and chocolate was just the thing to intensify the meat's sugared glaze, while cutting through the blanket of lush, buttery beans.

Chapter 6

Lamb shoulder "pot roast", toasted barley pilaf, rosemary and golden beets

w/ Domaine de Grand Pre Castel Vitner's Reserve

For the main event, Craig chose lamb, a favorite of his, and largely by his influence, mine too. His take on a pot roast was nothing like my momma's- and I wouldn't have it any other way. The lamb was unreal; pink and juicy, with mouth-filling flavor. The choice of starch was a nice surprise, and a welcome change from the potato that normally accompanies a meat dish. The barley's consistency was reminiscent of risotto but with an intense, almost nutty flavor. Yellow beets added a bright accent to the dish's deep, savory character.

I once overheard at a wine function that Grand Pre's Castel Vitner's Reserve was THE most full-bodied red wine to come out of Nova Scotia. I couldn't agree more. This rich, peppery wine was a wonderful compliment to the toasted, earthy barley, and brought out the sweetness in the lamb. It was also a lovely flavor pairing to the rosemary.

Chapter 7

Pumpkin cranberry brioche bread pudding, maple pumpkin compote, crystal ginger ice cream

w/ Sainte Famille Port

I was thrilled to discover that Craig had combined all of my favorite fall flavors into an inventive, delectable dessert. My sweet tooth can sometimes get me in trouble. When it comes to ice cream, I'm like Dennis the Menace. The ginger ice cream was both hot and cold, with heat coming from the spicy ginger. This bread pudding was only slightly sweet, a characteristic that I enjoy with this kind of dessert, as the real sweetness came from the touch of maple pumpkin compote. The tart cranberries added a delightful tang.

Sainte Famille's Port was the last drop on the menu. It's interesting that I always thought of port as a little old lady wine. I couldn't have been more wrong. Now, whenever I drink Port, it induces the "shiver effect". Sainte Famille's Port did just that with it's ripe black berries and toasted vanilla. The slightly smokey aroma heightened bread pudding's spices while balancing the maple compote.

And so the so the night ends there, but the story is just beginning. There seemed to be a general consensus at my table, in that no one could truly pinpoint their favorite dish. I shared this feeling right along with them. Congrats to Chef Craig, and all those involved for a spectacular evening. I'm looking forward to seeing what else this gastronome has up his sleeve when Fresh and Local hits the shelves on November 1st.

Chives Canadian Bistro http://www.chives.ca/
All of the wines featured on the menu can be found on the Winery Association of Nova Scotia at:
http://www.winesofnovascotia.ca/

The French Basin Trail

It's funny. For the past 5 years my family and I have visited the town of Annapolis Royal and it wasn't until this past weekend that I realized how much there was to explore. Don't gasp when I tell you that I have YET to visit Port Royal National Historic Site. I told you not to gasp!

For the past few years, while driving past the Tidal Power Interpretive Centre, I've always noticed people walking along a marshy wetland. Well, on an overnight trip to Annapolis Royal this past weekend we went on a hike there. It was along this marshy wetland that I discovered its name, the French Basin Trail.

Basically right in the town of Annapolis Royal, the French Basin Trail is a 45-minute walk around a Ducks Unlimited wetland. Home to several species of ducks, at least one pair of Great Blue Herons, a family of muskrats and, if you're lucky, foxes. The well-maintained gravel trail around the marshland leads into an old Dominion Atlantic Railroad line railbed/trail that goes east or west as far as your feet will take you.

Along the trail were decorations hanging from trees or lying on the ground made from pine cones, birch bark and other natural materials that were a hit with the squirrels and birds. I was told later that these were made by art students at a local school.

Next time I visit the area, I am definitely taking along my running shoes. With no hills and lots of scenery, this trail is a runners dream.

To get there: In Annapolis Royal, drive along Saint George Street until you see the set of traffic lights (Historic Gardens will be on your left), turn onto Prince Albert Road then drive 300 meters and turn right onto the gravel parking lot.

More info:
Annapolis Valley Vacation
Annapolis Royal Recreation

SNOWSHOE LUNCH-WALKS
Each Wednesday 12:15pm (January – March)
French Basin Trail
Shoes available
Info: 902.532-3144

OUTDOOR SKATING & WALKING
At the French Basin Trail & pond: watch for the skating sign in the parking area (green indicates skating; red - no skating).

Pomquet Acadian Trails (Sentiers Acadiens de Pomquet)

Last weekend, my family and I made a quick visit to the village Pomquet. Located on the Northumberland Shore, this area was settled in 1761 by Acadians and it is one of the friendliest places in Nova Scotia.

We hiked a series of trails that led us through the Monks Head Provincial Park Reserve. The trail started just behind Chez Deslauriers, an Acadian historic site overlooking the magnificent expanse of Pomquet Beach. There are five trails starting with the Beach trail and ending with the Coastal trail. These trails (with the exception of the Coastal Trail) shoot off the main trail to their own loop. We decided to hike along the main trail along the coast.

The trail led us through a field, a wooded area and along the rocky shore of St. George’s Bay that offered stunning views of Cape Breton from across the water. Every now and then we’d have an opportunity to look (from a safe distance) over the edge to see the cliffs below. These cliffs are rapidly eroding and many well posted signs reminded us of this.

The only animals we encountered were two friendly red squirrels, very cute to see as they were as curious about them as they were about us. What weren’t so cute were Poison Ivy plants that were scattered along the outskirts of part of trail. As long as you steer clear of them, there would be no problem. We discovered cranberries along the shore were abundant and ripe for picking. Note to self for next fall: bring a bag.

This was a wonderful easy to moderate level hike with amazing views.


How to get there?
Pomquet is a 20 minute drive from Antigonish. Follow the 104 hwy (east)and watch for the large Pomquet sign.
Map

Pomquet Beach