Well, another year’s Savour food & wine Show has come and gone, and a great time was had by all. Last Wednesday night, Savourites gathered at the Westin Nova Scotian to celebrate the 8th annual event. With over 60 booths of food and wine, there was a bite to tempt every tastebud and a wine to please every palate.
The quantity of product at this show is amazing – there is so much to try that one person would never get to do it all…and there have been many to try! After 4 Savour shows, I never go in without a game plan. I check out the exhibitors and decide where I’ll be stopping before venturing into the fray. As a sommelier-in-training, I checked out a lot more wine booths this year and tried to pair them with the most appropriate bite. In case you’re wondering…I’m well aware of my uber-geekiness.
If you didn’t get to attend this year, I would highly suggest giving Savour a shot next year. It’s the perfect opportunity to try some of the best food and wine in Halifax all under one roof. There was even a Local Food Award (which went to 5Fish). And as the tagline reveals, Savour is ‘Mingle-licious’!
Don’t forget to check in next week to find out the winners of the ‘Best of Show’!
How a foodie ‘does’ Savour…Mapping it out!
The Five Fishermen
Lobster Stuffed Scallops w/ a Chardonnay Beurre Blanc
Mini Lobster and Goat Cheese Cakes with Basil Aioli
Crispy Fish Tacos
w/ Smoked Line Caught Haddock and Guacamole Coulis
Tahitian Vanilla Panna Cotta w/ Drunk and Sober Berries
and Lacey Almond Tuille
Lamb Hyderabadi Biryani
Mango Juice and Chocolate Fountain
Getaway Farms Cider Braised Pork Belly, Balsamic & Red Onion Agrodolce
Sweet Potato & Thyme Blini and Caramelized Gala Apple
The Euro ~ Sweet Vanilla Crepe stuffed w/ Banana,
drizzled with Nutella, Caramel, Chantilly & Toasted Almonds
Chocolate Mousse ~ Chocolate Mousse in a bite size crepe cup
topped w/ Chantilly and Almond Brittle
The Press Gang
Seven Hour Bison Ravioli
tossed in a Truffled Caramelized Garlic & Bourbon Reduction
w/ Celery Toot Puree and Pistachio Wilted Chard
Flourless Chocolate Cake
Maple Creme & Pecan Brittle
Mix Fresh Kitchen
Mini Burgers on Brioche; Philly Steak & Crab Cake
Fresh Shucked Oysters and Guinness
Delta Barrington & Halifax
Meadow Brook house-smoked Pork Belly topped w/ Dragon’s Breath Blue Cheese
served w/ Celeriac Puree and Van Dykes Blueberry Drizzle
The Port Pub
Pan Seared Digby Scallop on Local Dulse Seasoned Cracker
w/ Apple & Fennel Slaw and Wild Blueberry-Maple Vinaigrette
The Spread at Hamachi
Root Vegetable Crackers
Nova Scotia Raspberry Daiquiris
L’Acadie vine Smoked Salmon w/ chilled Fox Hill Quark souffle and Leek Coulis
Wild Nova Scotia Porcini Risotto finished w/ Old Growler Gouda
and Martock Glen Duck Confit
Soup with Soy-Marinated Tapioca Pearls
Bacalhau a Bras
Saute of Cod, Onion, Potato & Egg
Liquid Nitrogen Candy Pop Corn
White Chocolate Soup w/ Espresso & Cocoa Nibs
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