Slow Food NS Spring Dinner Recap

First off ... it was grand! 150 people attended this Slow Food Nova Scotia Spring Dinner community style...where getting to know your neighbors was easy over wonderful local wines served with food, showcasing local farmers and prepared by some of the province's best chefs and their crews who donated their time for the evening making sure we were all happy. Very long sentence, I know.
The wines, by the way were all donated by some fantasic NS vineyards and each was paired with one of the seven courses!
The dinner had two purposes...one to celebrate Slow Food Nova Scotia and two, to raise funds for a very worthy cause - Feed Nova Scotia. I thought I'd share the evening...course by delicious course...

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Homemade Biscuits and Butter
Chef Kim Stacey, Emma’s Eatery
Curried Indian Point Mussel Chowder, Petit-de-Grat Snow Crab Cake, Preserved Peach Chutney
Chefs Craig Flinn & Darren Lewis, Chives
Wine: Benjamin Bridge, Nova 7
Riverview Arugula Salad, Broken Pommery & Roasted Garlic Dressing,Hazelnut Thyme Crisp with homemade Ricotta, Crispy Black Olives
Chef Paolo Colbertado, Jane’s On The Common
Wine: Blomidon Estate L'Acadie Blanc

Harpoon Caught Sword Fish, Salsa Verde, Wild Rice Risotto,Lobster Chili Oil
Chef Chris Velden, Ryan Duffy’s
Wine: Domaine de Grand Pre Seyval Blanc
Nova Scotia Lamb Shawarma, Tzatziki, Pickled Turnip,Herb Salad, Chickpea Socca
Chef Renee Lavallee, The Feisty Chef
Wine: Jost Vineyards Trilogy
Slow Roasted Windsor Valley Pork Belly, Local Sweet Potato
Chef Dennis Johnston, Fid Resto

“Jigg’s Dinner”…Granite Irish Stout Braised Beef Rib, Haddock Brandade,Savoy Cabbage, Fiddlehead Mustard Pickles
Chef Graeme Ruppel, The Brooklyn Warehouse
Wine: Gaspereau Vineyards Vitis
Noggins Warm Apple Pocket, Rhubarb Panna Cotta, Fox Hill Gelato
Chef Michael Howell, Tempest
Just Us! Coffe & Tea
Foxhill Cheesehouse Whole Milk

Kudos all around! I highly recommend you all checking out community dinners that celebrate your local farmers and the chefs who spotlight them.