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Pavia Gallery – Espresso Bar & Café

fishing village by The Culinary ChaseRou·tine (ro͞oˈtēn) – a sequence of actions regularly followed; a fixed program. I am all for a routine…it keeps me grounded, allows me to stay focused on what needs to be done on a regular basis but there are times when a routine can feel like a rut.

Our Sunday ritual is pretty basic – breakfast, church then coffee afterwards. The rest of the day is open to whatever we want. To inject a bit of fresh air into our traditional routine, last Sunday after church, John and I checked out a new-to-us cafe in Herring Cove, a small village 15km from downtown Halifax, Nova Scotia.  Pavia Gallery espresso bar and café is styled after a European/Italian style espresso bar and when I read the owners were trained in Florence, Italy to make espresso, cappuccino and caffè latte, I knew it warranted further investigation.  The coffee wasn’t the only lure.  Pavia Gallery bakes their food on-site, sources as much local food as possible, and I was all set to try one of their 5 panini creations.

pavia
Pavia cappuccino
breakfast panino

Purcells Cove 1The Culinary Chase’s Note:  The 17 minute scenic drive out to Pavia is well worth it.  Their food is not only scrumptious but well presented, the staff are friendly and the cappuccino, well, let’s just say I thought I was back in Italy! We drove along Herring Cove Road and on the way back took Purcells Cove Road – another chance to see the ocean.  We’ll be back!

The post Pavia Gallery – Espresso Bar & Café appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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