After months of extensive renovations, Edible Matters is nearly ready to open its doors.
This café, pantry, and catering company will present honest approachable food, proudly prepared and sourced locally wherever possible. ‘Creating a memorable and unique dining experience in the Hammonds Plains community.’
The Café will feature comfortable seating, a take-home family style dinner menu, locally roasted coffee, and creative lunch menu with something for everyone.
The Pantry will be filled with hand crafted, local and all natural products from farm fresh eggs to Edible Matters’ ice creams, stocks, soups, sauces, seasonal jams, spreads, and baked goods.
Edible Matters’ experienced catering team will also proudly offer catering for any event – weddings, in-home dinners, cocktail parties, retirement parties, cooking lessons or corporate gatherings, either off-site or in their private cozy meeting room, which is fully equipped to meet your presentation needs.
Led by the culinary team of Chef Chris Burton from Burton Chef services in Tantallon, (formerly of the Five Fishermen, Seven, Hotel Vancouver and Nicholas North Golf Club in Whistler BC) and Chef Jamie MacAulay (formerly of Market by Jean Georges, Vancouver BC, and Burrowing Owl Estate Winery in Oliver BC) together with local award winning entrepreneurs Ed Webber (VistaCare Communications), and Mathew Webber (Flying Cow Nova Scotia and Hemmings House Pictures), the Edible Matters team is committed to producing and executing a unique and creative dining experience for everyone to enjoy.
Located at 1345 Hammonds Plains Road on the site of the old M & S bakery, Edible Matters will be open 7 a.m.-8 p.m. year round. Renovation pictures, updates, and opening information available at www.facebook.com/ediblematters.
For more information or bookings contact: Chefs Chris Burton or Jamie MacAulay info@ediblematters.com 446-5588 or 830-2413.
Chef Chris Burton
Chris Burton made a wonderful discovery when he moved from his native Vancouver to Halifax in 2003: he truly enjoys the bounty of fresh seafood, meat and produce the Maritimes has to offer. Coming from a commercial fishing family and working aboard commercial seine boats for seven years, Chris appreciates the efforts in providing exceptional products for the culinary industry.
With fishing being seasonal employment, Chris started cooking in off-season at the age of 17. After four years with the Joey Restaurants, working with Chef Chris Mills and first year of apprenticeship under his belt, he accepted a Saucier position at Joe Forte’s in downtown Vancouver for his second year of apprenticeship.
Chef Burton completed his apprenticeship at the age of 24, under the watchful eye of Chef Robert LeCrom of the Fairmont Hotel Vancouver. Upon graduating from Fairmont Culinary University, Chris moved to Whistler BC.
After 2 years as Executive Chef at Whistler’s prestigious Nicklaus North Golf Course, Chris followed his heart to Nova Scotia and currently resides in Stillwater Lake with his wife and two children. After helping to open Seven Restaurant and Wine Bar, Chef Burton took over The Five Fisherman as Executive Chef from 2003-05.
Teaching cooking classes with Loblaw’s led him to start his own successful catering and in-home fine dining company, Burton Chef Services. Mentoring for Ready Set Cook and Mini-Chef School at Sir John A. Macdonald, and actively sponsoring apprentices are a few of Chris’ favorite contributions to the growth of the culinary industry in Nova Scotia.
Being charged with 400 weddings and special events, over the past 5 years, the growth of Burton Chef Services lead to the exciting partnering in Edible Matters, Halifax’s newest food experience on the Hammonds Plains Road.
Chef Jamie MacAulay
Jamie MacAulay was born in Halifax Nova Scotia and spent his summers sailing the waters of Saint Margaret’s Bay. His first taste of the kitchen came with washing dishes and prepping in a local pub as a teenager. After traveling Canada as a cook in chain restaurants, Jamie began a seven-year mentorship with Chef Bernard Casavant in British Columbia.
With the encouragement of Chef Bernard, Jamie attended cooking school and received his Red Seal diploma here in Nova Scotia before rejoining Chef Bernard in Whistler, British Columbia. In 2006, Jamie relocated to Oliver, B.C. in the beautiful Okanagan wine country as Sous Chef of the Sonora Room at the Burrowing Owl Estate Winery. This presented a rare opportunity to cook in a completely local and sustainable atmosphere with talented chefs, and working closely with passionate growers and farmers.
With over 18 years in the hotel and restaurant industry Jamie has worked in all facets, from chef de partie for the world renowned Fairmont Hotels and Resorts to chef de partie and butcher at Market by award-winning New York chef Jean George. He has also cooked locally in the kitchens of the established Five Fishermen, and the exceptional Fid Restro.
During the 2010 winter Olympics in British Columbia, Jamie was the Catering Chef for the New York and Lake Placid Olympic athletes at their friendship center in the heart of Whistler Village. Now back in his native Nova Scotia, Jamie is Chef at Edible Matters Cafe and Pantry in Hammonds Plains, a locally and seasonally inspired cafe and restaurant offering a creative and unique dining experience in Canadian cuisine. Slainte!
Source: http://www.bedfordbeacon.com/edible-matters-is-halifaxs-newest-food-experience
