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Slow Food Nova Scotia’s Spring Supper!

Join Slow Food Nova Scotia and friends for a 6-course meal paired with Nova Scotian wines created by some of the province’s top chefs! On Saturday, May 1st, NS chefs and producers will gather together to welcome the change in season and celebrate the province’s bounty from land and sea! Dinner will be served at 8 pm with a cash bar opening at 7:30 pm.
 
At Christ Church in Dartmouth, on the corner of Wentworth & Octerloney St., Slow Food NS will welcome our members from around the world on their two-day conference in Nova Scotia.A first here in Nova Scotia, with our growing convivium, we hope to grow our group and invite new members to join in!
 
Tickets available at Brooklyn Warehouse, Chives Canadian Bistro, Emma’s Eatery, Fid Resto & Tempest Restaurant. We will also be selling at the Halifax Farmer’s Market on Saturday, April 24th!

SLOW FOOD NOVA SCOTIA SPRING SUPPER

Saturday, May 1, 2010

7:30 Reception
8:00 Dinner

Tickets
$75 for members
$80 for non-members

TO START…

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

 

 


 

 

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