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...

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/

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

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=

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

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 Rusty Anchor- Pleasant Bay, Cape Breton

While traveling the windy, twisting road of the Cabot Trail, I was 100% focused. Well, maybe 99.9%. The other .01% was focused on my stomach, and the gurgling sounds emerging from therein. It was lunch time, and I was hungry. We decided to stop at the top of the hill at a restaurant with a sunny deck overlooking the water; The Rusty Anchor, in Pleasant Bay.

There's nothing rusty about this place. The food is inventive and fresh. I was debating on a simple bowl of chowder when the lobster roll caught my eye. The menu described that it was fresh Nova Scotia lobster 'without the work". When I asked the server about this unusual description, she nonchalantly mentioned that their roll had been written up in the May/June '05 edition of National Geographic Traveller. She's a great sales lady, that server, cause I said "sold."

Honestly, I think prefer the Anchor's twist on this roll better than the classic lobster roll mix-not that I'd ever turn that down! The lobster meat wasn't in flake form, but in big pieces off the claw. Instead of the usual mix of mayo, onions and celery, this roll, featuring the naked lobster with just a hint of melted butter, truly showcased the sweet meat. My choice of coleslaw over fries was a sound one too, as the spicy cabbage made for a good crunch.

Our visit to the Rusty Anchor proved to be a great choice. We had fresh, original food, great service, and a fantastic view. On a sunny deck, with my lobster roll nicely put away, I was on top of a mountain, and feelin' on top of the world.

Annapolis Valley Apple Torte

This torte cuts into firm slices, each studded with apples, a fresh change from apple pie.

Base
1/2 cup butter 125 mL
1/3 cup granulated sugar 75 mL
1/4 tsp vanilla 1 mL
1 cup all-purpose flour 250 mL
1/2 cup raspberry jam 125 mL

Filling
1 cup cream cheese, softened 250 mL
1/2 cup granulated sugar 125 mL
1 large egg 1
1/2 tsp vanilla 2 mL

Topping
4 cups apples, peeled, cored and sliced 1 L
1/3 cup granulated sugar 75 mL
1/2 tsp ground cinnamon 2 mL
1/2 cup slivered almonds 125 mL

Cream together butter, sugar and vanilla; add flour and mix until mixture resembles coarse crumbs. Press into bottom and 1 inch (2.5 cm) up the sides of a 9-inch (23-cm) springform pan. Spread raspberry jam on the bottom crust. Mix filling ingredients until smooth and spread evenly over base. Toss peeled and sliced apples with sugar and cinnamon and arrange gently on filling. Sprinkle with slivered almonds.

Bake in a preheated oven at 400°F (200°C) for 10 minutes. Reduce oven temperature to 350°F (180°C) and continue baking for 30 minutes or until apples are tender. Cool and serve with whipped cream. Makes 10 to 12 servings.

Print 4 x 6 Recipe Card (pdf)

To find fall recipes, go to novascotia.com

Next...my pumpkin cookies!

Nova Scotia Fall Wine Festival 2008

As the days get shorter, and the nights colder, what better way to pass the season than to spend some time with a good glass of wine!

Get out and sample some of the province's spectacular wines and delicious food at the 2008 Fall Wine Festival presented by The Winery Association of Nova Scotia. The festival runs from September 4-October 26, and features over 30 events within the province.

Check out the event schedule here:
http://winesofnovascotia.ca/whatsNew/index.php

Attend an event and get a chance to win $100 from the Nova Scotian Winery of your choice. Fill out your survey and ballot for your chance to win! http://winesofnovascotia.ca/survey/

Friday Night feast at Morris East

This past Friday, I went to Morris East for dinner. With the restaurant's sparkling reputation, I don't know why I figured we could get a table for two at 8:30, but that's beside the point. When we arrived, the line-up was curling out the door and spilling onto the street. It's a good thing they still have their patio furniture because that's where we perched for the 10 minute wait.

Pleasantly enough, some foolish souls abandoned their place in line, and we were bumped to the front. Once inside, the smell of garlic, tomatoes and cheese hit me like a heat wave in August. We were seated at a nice two seater in the middle of the resto and proceeded to review the menu. I use the term "review" in a literal sense as I have frequently studied the menu! I had decided on the pork, peach and goat's cheese pizza, while my friend went for the spicy pepperoni.

The service at Morris East is spot on. Less than 10 minutes after we ordered, we were served two steaming pies. My pizza was phenomenal; sweet grilled peaches with salty prosciutto and creamy goat's cheese. I chose the whole wheat crust, which I dipped in the resto's signature chili oil.

I do wish that they had been a little more generous with the toppings however. After all, the combo of flavors were so delicious, I could eat that pizza for breakfast, lunch and dinner. Actually...no, I take that back, as I'm excitedly anticipating what my friend ordered, the spicy pepperoni and banana peppers, for my next visit.

Morris East
5212 Morris Street

902.444.7663
http://www.morriseast.com/

Fall Harvest at Halifax Farmer's Market

It's that time of year again! I love autumn. It's my favorite season actually; the leaves start to change colour, I take out my warmer sweaters, and put that extra blanket on my bed. It's also my favorite season because of the Fall harvest!

As per usual, my day at the market started with a trip to Julien's bakery for a phenomenal baked good. I got a delightfully flaky pastry with a creamy custard on the inside and sweet, juicy apricots.

Happily, Brian Boates was back at his post with apples and cider today, his first day back since the summer season. Though I'm eagerly anticipating the return of my favorite, Cortland apple, I got a bag of Gravenstein, newly added to Slow Food Nova Scotia's "Ark of Taste" for endangered culinary products. I'm a firm believer in the 'apple a day' superstition...normally, I tally it up to about three!

At Ted Hutton's spot, I bought an interesting carnival squash, eggplant and cute little pattypan squash. I foresee a rich veg stew in my future! That makes two newbies added to my culinary repertoire as I've only eaten eggplant, never cooked with them.

I also got a tub of Hutton's grape tomatoes. It's funny, that until about a year ago, I didn't even really like tomatoes. Now, these things are so good, I eat them like popcorn! Sprinkled with salt and pepper! They're little snacks that burst in your mouth.

The Red Shoe Pub

The Red Shoe pub is certainly one of the busiest, and probably THE most popular eatery in Cape Breton. What is it about this place? There must be something in the water here; you can't turn around without tripping over a musician. The two sweet boys behind the bar were fiddlers and guitarists, whose cousins were musicians, whose siblings were musicians, and, well you get the point.

We weren't famished so we decide to split an order of The Red Shoe's nachos. These aren't your regular nachos however. The base of this dish was deep fried, waffle cut potatoes, a lovely alternative to tortilla chips. These were topped with spicy seasoned beef, sweet peppers and onions, all nestled beneath a melted three-cheese layer. They were served with sour cream and salsa $9.50.

The name 'The Red Shoe Pub' came from a tune by Cape Breton fiddler Dan Rory after local shoe-maker Angus McEachern coloured a pair of his shoes red with Sherwin-Williams paint. The story behind the name emphasizes the community's abundant history and its colourful citizens. The Red Shoe does have a certain old time atmosphere, but the tunes, the food and the staff are all up to snuff.

The pub's entertainment schedule is available online at
http://www.redshoe.com/

The Red Shoe Pub
11573 Route 19
Mabou, NS

902.945.2996
Open June 1st to mid-October

The Irresistable Appeal ofThe Brooklyn Warehouse

I recently proclaimed that I would not eat at the same restaurant twice until I had tried every one in Halifax. I’ve come to realize that this is really not is a realistic goal, and tonight, I cheated. I couldn’t help it! I was invited to The Brooklyn Warehouse for dinner and I couldn’t resist.

It was my first time having dinner at The Brooklyn Warehouse-I’ve already had lunch AND brunch. With about fifteen entrees there was a diverse selection. I have nothing but praise for a menu that appeals to every palate: simple and gourmet, while also catering to a variety of budgets. The most expensive entrée was the steak frites at $23, while the Blue cheese and Pear flat bread at the other end for $12.

We decided to share said flatbread as an appetizer. I had anticipated a heavy, pizza dough like crust, but the result was thin and crispy. Smeared with a thick layer of Baba ganoush, then topped with peppery arugula, sweet pears and a pungent Blue, the flat bread served its purpose to whet my appetite.

For a main course, I chose the veggie stack. This plate confirmed that one of the things I enjoy most about the Warehouse is their presentation. My plate consisted of grilled layered veg; zucchini and eggplant, atop a sweet potato and chickpea fritter. The stack was covered in slices of melted Halloumi cheese, which in turn was topped with roasted cherry tomatoes on the vine. A honey balsamic drizzle added a touch of tangy sweetness to the dish.

The Brooklyn Warehouse has done quite well for themselves within their first year of opening. The father and son duo, Leo and George Christakos certainly got it right; their place was voted Best New Restaurant in 2008 by The Coast readers. I think that, in the case of The Brooklyn Warehouse, I might have to make an exception to my self-imposed rule. After all, I’ve already chosen my meal for the next visit!


Brooklyn Warehouse
2795 Windsor Street

902.446.8181
http://www.brooklynwarehouse.ca/

Susie's Shortbreads

This afternoon I was walking down Dresden Row and was thrilled to see that Susie's shortbreads was open for business. Having purchased some of owners Brad and T.J's treats at the Farmer's Market, I had my eye on this little confectionery since the 'Opening Soon' sign appeared in the window.

The bakery offers their namesake; 11 varieties of shortbreads topped with chocolate or buttercream and blended with such yummy additions as toffee chunks, peanut butter and chocolate chips.

Susie's also offers cupcakes pleasing to the eye as well as the stomach. With rich buttercream frosting and a little treat on top such as peanut butter cups, peppermint patties and jelly worms, these delicious cakes cater to the kid in everyone.

After MUCH consideration and debate, I went for the Strawberry Fields cupcake; vanilla cake with a strawberry buttercream made with fresh strawberries and topped with a light pink strawberry jelly bean.

The bakery itself is a lovely spot to visit for a quick sugar rush. It provides window seating, with malt shop-inspired retro accents and plenty of pink. They also offer a selection of beverages and coffee to go with your treat. If you're craving a 'lil somethin sweet, Susie's shortbreads is the place to go.

Susie's Shortbreads
1589 Dresden Row

902.221.7050
www.susiesshortbreads.com

CUT

Since it opened in 2007, I have heard rave reviews about CUT- the newest RCR property. The restaurant offers diners a two-level structure of Steakhouse & Grill within the Halifax Courtyard Marriott. Executive Chef, Tahir Salamat began as apprentice in Pakistan before realizing his own vision of Asian inspired global cuisine with French influences.

On Sunday evening, I had the pleasure of dining at the downstairs Grill, whose menu consists of small plates.I went with a friend of mine and we decided to share four – two would have been enough.While the menu presents ‘small plates’, they were filling enough to serve as a meal, yet affordably priced.

Of the four plates, we started with the lobster poutine and Chapili kebabs. The poutine was simple, yet indulgent. Composed of the usual poutine fare: fries, cheese and gravy, it was elevated to a level of decadence. The lobster was juicy and sweet, while the halloumi cheese had just the right texture to match; slightly melted with a hint of salt and a chewy bite. This was blanketed in a light, yet creamy hollandaise sauce. The fries were some of the best that I’ve had in the city – hand cut, crispy outside and soft within, complemented by rich, beef-based gravy. The Chapli kebabs were served with plum tomato chutney.The term ‘chapli’ refers to the cut of the meat; minced beef fried flat on a griddle.The chutney, consisting of tender plum tomatoes, tart pomegranate seeds and caramelized onions, was set off by red onion for heat and crunch.

Next, we paired the duck leg confit with the cheese plate. The duck had a crispy skin enveloping its supple meat.The dish was served with two contrasting sauces: a smoky apple bourbon sauce with a hint of brown sugar, and a sharp orange marmalade, which was a touch bitter for my taste.The creamy, mild Gruyere and Gouda held their own next to the buttery meat, while we saved the blue cheese for the delicate walnut crisps; a classic combination.

The restaurant itself is a delightful space in which to spend an evening; warm cream and gold tones were matched with blond wood, while funky accents enhanced the eatery’s hip vibe. The music was a selection of manager’s mixes featuring Dave Matthews and Radiohead, Ben Harper and Bob Marley.Altogether, they were groovy tunes for a stylish place with real, cool, food.

CUT
5426 Portland Place
Phone: 902.429.5120
www.cutsteakhouse.ca

Open daily for Lunch: 12:00pm to 3:00 pm
Dinner: 5:00pm to 11:00 pm

A 'Sweet' Nova Scotia Road Trip

I decided to play tourist for the day and check out some of the culinary offerings outside of the city. Our destination: Old town Lunenburg and Mahone Bay. The theme of this road-trip was definitely ‘sweet’.

Our first stop was for ice cream at Sweet Treasures in Lunenburg. Once inside, I was hit with the enticing smell of homemade fudge, compounded by that of freshly made waffle cones. The store offers eleven of their own house made flavors. It also sells the much-loved Scotsburn ice cream, but really, who would go for generic when you can get the real deal? We decided to keep it simple, trying pure chocolate, and upping the anti with mint chip. Both were full flavored, velvety and smooth, with the mint putting forth a blast of refreshment.

On our way back into Halifax, we made a visit to the Biscuit Eater in Mahone Bay to pick up a much-anticipated biscuit. I had it on good authority that these were some of the best in the province, and was not disappointed. I chose the blueberry, a mix of crumbly butter biscuit, packed with large sweet berries. I have to say that I’ve tasted no equal.

The eatery’s appeal is enhanced with comfortable seating and a relaxed ‘living-room’ feel. The café’s standout feature is the fact that it doubles as a used bookstore. With their mix of satisfying treats and literary treasures, the Biscuit Eater certainly does fuel the mind and the senses.

Also of note on this trip is Wild Elements. I stumbled onto the store, and much to my surprise and delight, found myself in one of the most diverse kitchenware Mecas this side of William Sonoma. If you’re planning a trip to Lunenburg and have a love of all things culinary, this shop definitely warrants a visit.

Sweet Treasures
Montague Street, Lunenburg, Nova Scotia

Wild Elements
55 Montague Street, Lunenburg, Nova Scotia
www.wildelements.ca

The Biscuit Eater
16 Orchard Street, Mahone Bay, Nova Scotia
www.biscuiteater.ca