Red Fife Wheat, Westphalean Ham, Smoked Gouda & Wild Ramp Buttermilk Biscuits w/ Hand Churned Butter and Fleur de Sel
Prepared by Craig Flinn, Chives Canadian Bistro, Halifax
Featured in this dish: The Bavarian Meat Shop, That Dutchman’s Cheese, Stonemill Organic Flour & Scotsburn Dairy
FIRST COURSE
Big Island Oyster & Cape Breton Snow Crab Gratin w/ Wild Garlic Scape Goat Cheese
Dennis Johnston, Fid, Halifax
Featured in this dish: ShanDaph Oyster Farm, Mike’s Fish Shop, Rancher Acres Goat Cheese, Coldspring Farms
THIRD COURSE
Salad of Pea Shoots, Lamb “Bacon”, Dragon’s Breathe Blue Cheese, & Apple Cider Vinaigrette
Prepared by Paolo Colbertado, Jane’s on the Common, Halifax
Featured in this dish: Riverview Herbs, Wood and Hart Farm, That Dutchman’s Cheese
Fourth Course
Pepper-Cured Line Caught Halibut w/ Horseradish Yogurt Puff & Candied Beets
Prepared by Roland Glausser, Charlotte Lane, Shelburne
Fifth Course
Roasted Tamworth Pork “Arista”
Cassoulet of Jacob’s Cattle Beans, Rhubarb Chutney & Celeriac “Quick Pickle”
Prepared by Graeme Ruppel, The Brooklyn Warehouse, Halifax
Featured in this dish: Oulton’s Meats, Ted Hutton
Family Farm
Dolce…
Duo of Nova Scotian Desserts
Oxford Blueberry Brioche Bread Pudding w/ Lemon Curd & Star Anise Blueberry Compote & Maple Crème Brulee
Prepared by Darren Lewis, Chives Canadian Bistro, Halifax
Featured in this dish: VanDyke’s Blueberries, Julien’s Bakery, Sugar Moon Farm Maple Syrup
