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Scanway Catering & Cafe

Scanway Catering & Pastry (a review)

Scanway Catering & CafeFor such a small city (slightly under 400,000), we are blessed to have attracted a slew of quality restauranteurs where the owners and chefs happily promote locally grown produce.

Many highlight Nova Scotian wineries which have garnered international acclaim.  There seems to be a mini explosion of late with new restaurants popping up all over the city.  Last month I was invited by Laura Oakley to attend a blogger and media VIP open house hosted by Scanway Catering & Café.   They had just opened their new café.  Scanway isn’t new to the food scene in Halifax.  It opened its catering doors back in 1981 in Unni Simenson’s kitchen where she prepared food for small parties and afternoon teas.  Her Norwegian roots brought an European flare to Halifax and 33 years later Scanway is still thrilling its customers with their creations.  Geir Simenson, co-owner and Unni’s son, has been working for Scanway since he was a teenager.  Geir and Ray Bear teamed up to open Scanway Catering Bakery and Café – a place to grab a sandwich, cappuccino and homemade sweets in the heart of downtown Halifax.  The café seats 16 and their rooftop patio accommodates 60.

“This new space will be more than a pastry shop,” says Simensen. “We’re excited to be offering excellent coffee, artisanal breads and a modest cafe menu featuring creative sandwiches.”

The first batch of food to arrive was a pizza dressed with Thai-style homemade sausage, cilantro, and a mild curry sauce – verdict?  Crispy pizza base and delicious flavors (I liked this one).
Thai-style sausge pizza
Salmon pastrami with sumac ricotta, avocado, cilantro and arugula – I enjoyed the flavors but felt the choice of bread could have been more along the lines of rye rather than a baguette.  While I like a good crust, I felt this interfered with the delicate nature of the salmon and the other ingredients.  It might even be a good contender for an open-face sandwich.

salmonpastrami
Stromboli with salami, pancetta, fresh mozzarella and Gouda – holy smokes!  Served warm so the cheese is gooey good.  This was one of my favorite sandwiches; I got hooked on these when we lived in NY.

Stromboli
Chicken Mango Nachos – hello, I’m in nacho heaven!  I have to admit that nachos aren’t an item I’d go out of my way to order, but after one bite this delicious snack had me.  The nachos tasted as though they were homemade…so light and crispy.  House-made salsa and guacamole – need I say more?

chickenmangonachos
Nova Scotia Lobster Roll – chunks of lobster, fresh dill, light cream sauce.  Not too heavy on the sauce or condiments allowing the lobster to shine.

Nova Scotia lobster roll
Roasted Mushroom Pizza
with local Urban Harbour blue cheese – crispy pizza base, homemade tomato sauce and roasted mushrooms topped with blue cheese.  Mushrooms and blue cheese…perfect together.  I especially enjoyed this one.

roasted mushroom & blue cheese pizza
Muffuletta with smoked pork loin, Montreal smoked meat, applewood smoked cheddar, Dijon on housemade garlic rosemary bread – while I enjoyed the meat combinations and smoked cheddar, I did find there wasn’t enough spread or an olive oil dressing.  Typically a muffuletta has layers of meat with generous amounts of an olive spread or olive oil dressing.  The longer the olive spread and cold cuts can mingle with the bread, the better your muffuletta will be.

muffuletta
The Culinary Chase’s Note:  Having eaten in many parts of the world, the food scene in Halifax never ceases to amaze me.  Its younger chefs focus on plates with flavor, showcasing local ingredients from the downtown farmers’ markets and nearby farms, and a surprisingly diverse population who bring with them their piece of foodie heaven.  All have allowed our taste buds to be tantalized and our senses stimulated.

Scanway

The post Scanway Catering & Pastry (a review) 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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