Another Savour Food & Wine Event

I'm still savouring the incredible dishes prepared by some of the finest chefs in Nova Scotia at the recent Savour Food & Wine Show organized by the Restaurant Association of Nova Scotia. This year it was superbly hosted at the Westin Nova Scotian. I'll be meeting with Executive Chef Rob Bidinost for a tour of his kitchens soon... but let's not get ahead of ourselves.

February, being a brutally "wintery" month here in Nova Scotia, needs some delicious incentives for locals, who typically hibernate. So eight years ago, began the first of a remarkable annual tradition... The Savour Food & Wine Festival - with only one event at the time. Today, it's a month long gastronomic extravaganza.
One of the things I love best about this event is how it showcases local talent...and I don't just mean the chefs, I mean that they take up Local Food Challenge in their dishes. Which means, that just about everything the chefs use is locally sourced.

February started off with the Decadence - Chocolate/Wine/Cheese Evening that was awesome, and was followed by a month of great restaurant adventures. With 28 restaurants and as many beverage providers present, giving tastes of their wares, it's no wonder I'm having a hard time figuring out where to begin. Last year was my first Savour experience and it took me a couple of weeks to 'digest' it... pardon the pun. I didn't think I could top the culinary adventure ... little did I know!

The food stations, in particular always attract me first... don't get me wrong, I love wine, but I'm not a connoisseur and usually leave the pairing to the experts. I did manage to taste quite a number of delicious options of wines, beers and spirits. Java Blend was giving samples of their home roasted coffee (I buy their coffee beans often - they are delicious) and Coca Cola was there with soft drinks and their latest - SmartWater.
Even some chefs decided to get in the action and prepare some shooters. Chef Dennis Johnston of fid resto created these carrot shooters with slow soaked tapioca (eight days) and a sweet potato crisp, while Chef Luis Clavel of Seasons by Atlantica, used some molecular gastronomy in the form of liquid nitrogen to create "Precious", a divine shooter of Local wild blueberry juice from Van Dyk"s and some of the juice "cooked" with liquid nitrogen to form "caviar" plus a little peach schnapps and a splash of gingerale.

So let's talk about the food. As you can see from the photo at the top... the show was packed and the chefs took up the challenge of feeding everyone with delicious, eye catching dishes. Frankly, I can't possibly mention them all here. You'll just have to come out next year and sample them all for yourself. Suffice to say, there was more than "something" for everyone.
From cold finger foods like the Sushi platters from Hamachi that take first prize for cold food every year to
over the top roast lamb dinner with rice from Opa Greek Taverna!
Dessert lovers were not forgotten, either. Just check out these stunning cakes from Scanway...
and this tower of chocolate dipped strawberries and Florentines.

Every year, guests are asked to vote for their favorites. Check here for the complete list. And, for your pleasure, here are some that particularly caught my fancy, in no particular order ...
The lobster stuffed scallop and another seared scallop dish from The Five Fishermen (they took first place in the Best of Show Hot food category). I'm still dreaming about it.
These Pulled Pork Sandwiches on Brioche & served with coleslaw from Chives - Canadian Bistro, had me rush home to see if the recipes were in any of Chef Craig Flinn's cookbooks). They took second prize. Is it any wonder?

I could go on forever, but like I said... you should really plan to join the fun at next year's Savour Food & Wine Show. I know I will.

A Taste of Decadence

Last week I teased you with the my upcoming trip to Decadence - Chocolate, Wine, Cheese which opened the month long Savour Food & Wine Festival organized by RANS - the Restaurant Association of Nova Scotia.

I arrived at the Decadence event last Thursday a bit early and got a glimpse of what it takes to put such a splendid evening together. Don't you just love the tower of glasses? First, I must admit that while I definitely like to drink wine, I'm a novice when it comes to pairing the best wine to really enhance the flavors of a dish. In fact, whenever I plan a dinner party, I head straight for my local wine shop for expert suggestions. Naturally, I was excited to get some tips from the expert sommeliers.

Before I share some photos and the menus, I do want to speak about my favorite element of the evening. The chefs are Culinary Arts & Pastry Arts students of Nova Scotia Community College -Akerley Campus under the guidance of their brilliant chef instructors Chef Sean Kettley and Chef Jean-Luc Doridam. In fact, after last year's Savour Food & Wine Show I was fortunate to have Chef Kettley give me a very informative tour of their facilities. The students went on to win the Atlantic Culinary Competition, and a chance to become part of Culinary Olympics 2012. I hope someone from NSCC wll fill me in on the details... But I digress... Back to Decadence...

The students were challenged to pair artisanal cheeses and succulent chocolate, both in their raw form and in finished dishes with wines, ports and dessert wines. The first hour features cheeses paired with wines while the second half of the evening is dedicated to chocolates and their wine, port and dessert wine pairings.

So let's take a little photo journey... and excuse the less than stellar photography... I was more into tasting than filming.

The Twelve Tasting Stations: I loved them all, but I'll start with the two Ports that were served. First I admit to not really being a Port drinker... don't get me wrong, pears poached in Port is an awesome thing to eat... but I have this antiquated notion of "Old Boys Clubs" and gentlemen with big fat cigars when it comes to actually drinking any. All that changed ...
...Taylor Fladgate 10 year old Tawny Port (Portugal) - I could have just stayed with this all night!
It was brilliantly paired with slices of Oka and a Pickled Asparagus & Oka wrapped in Prosciutto. The chocolate dessert Madagascar Manjari 64% Valrhona & a chocolate tartelette.

Taylor Fladgate Late Bottled Vintage Port (Portugal) was served with cambozola (a delightful mellow Italian blue cheese) and Cambozola, Smoked Salmon & Caramelized Onion Croque Monsieur dipped in roasted garlic custard before frying - definitely one of my stars of the night.
Chocolate: Nova Scotian 70% Dark Chocolate from Just Us! And these gorgeous brownies.
Pfeiffer Rutherglen Muscat (S Australia)was paired with one of the more elaborate and unique dishes using goat cheese - Orange Tarragon Cheese Cream with Prawn & Red Pepper Sabayon.
This one needs a second photo of the little logs of goat cheese sprayed with white chocolate. The whole dish was pure Heaven.
The dessert chocolate was Venezuaelan caoba 41% El Ray and a Hazelnut chocolate parfait.

Peter Lehmann Barossa Shiraz (S Australia) was paired with double cream Brie and a whimsically presented Torched Maple Brie with Spiced Candied Pecans (Unfortunately my photography skills were not up to snuff on this one).
Chocolate dessert Tanzania 75% cacao Bary (France) and these cute and tasty Pillow Cookies.

Spy Valley Sauvignon Blanc (New Zealand) paired with Pepper Jack Cheese and these wonderful Salt Cod & Pepper Jack Fritters (best finger food ever).
The chocolate was Jivara 40% Valrhona (France) and Milk Chocolate Truffles with Cocoa Nibs.

Columbia Crest Riesling was was paired with Fox Hill Cumin Gouda (Nova Scotia) Cheese and a Roasted Baby Pear Salad with Cumin Gouda and Curried Apple Dressing. The Chocolate Irapa Rio Caribe 40.5% El Rey (Venezuela) and these stunning Chocolate and Strawberry Mirroir.
Jaffelin Macon Village Chardonnay (France) paired with Neufchatel cheese and Porcini Mushroom & Neufchatel Tart. Chocolate: Ivoire Select 25% Callebaut (Belgium) and white chocolate Bavarian with Lemon Curd. No photos, but delicious.

Bouchard Aine Pinnissimo Pinot Noir (France) paired with Port Salut - A country Pate with Port Salut & Onion Marmalade.
Chocolate: Equatoriale Noire 55% Valrhona (France) and Chocolate Creme Brulee.

Carmen Gran Feserva Merlot (Chile) paired with Chester Beer Cheese and an elegant and so delicious Hazelnut Crusted Lamb loin with Chester Beer Cheese & Merlot Reduction...
I'm still drooling over this one. Chocolate: Orropuce 65% cacao Barry (France) Chocolate Chiboust with Sour Cherries.

MAN Vintners Cabernet Sauvignon (South Africa) paired with Pecorino Romano and delicious, whimsical Caesar Salad Cones.
Chocolate: Gran Cru 85% Michel Cluizel (France) and cocoa chocolate truffles
(I think the photo is the appropriate truffle photo - by the time I was tasting all the chocolate I had forgotten to write down which was which).

Grand Pre Sparkling Wine (Nova Scotia) paired with Mascarpone for this fanciful Mascarpone and cantaloupe Caviar Shooter.
Chocolate: Elianza Ivoire 33.5% Michel Cluizel (France) and Raspberry & White Chocolate Frangipane.
Grand Pre Pomme D'Or Apple Cider Wine (Nova Scotia) paired with Old Dubliner Aged Chedder to balance the sweetness of the wine. Aged Cheddar & Sweet Potato Tarts.
Chocolate: Ivoire 35% Valrhona (France) and White Chocolate Cheesecake with Sour Apple Compote.

All in all.. a fabulous evening and a perfect beginning to a month long festival. If you happen to be in Nova Scotia this month, you can Dine Around at participating restaurants spotlighting great prix fixe menus; and in Halifax especially, you can attend the Rare & Fine Wine Tasting on Feb 18th and culminate the festivities with the Seventh Annual Savour Food & Wine Show on March 2nd.
Cheers and Bon Appetit!

Decadence Your Name is Chocolate

There are a few good things about February...

1. January is over and that means only two more months of winter;

2. February has only 28 days;

3. Some of you will favor Valentine's Day... nothing special around here since my Honey treats most days as VDay;

4. And best of all in my humble opinion... it's Savour Food & Wine time in Nova Scotia. The Restaurant Association of Nova Scotia does a brilliant job of promoting Nova Scotian restaurants and suppliers and this year's February roundup of events will be as awesome as the last. ( I wrote about last year's stellar Food & Wine Show and am eagerly anticipating this year's festival of events.)

This Thursday I'm going to Decadence: Chocolate,Wine, Cheese. Sorry to disappoint you, but the event is already sold out. You'll have to live vicariously through my writings. I promise to share photos and stories .

But the grand finale of all grand finales... the Savour Food & Wine Show, March 2nd, still has tickets available and lots of my old favorites as well as some new ones will be there. Check here for the line up.

Watch the video coverage of last year's event. If it doesn't have you drooling and heading for Halifax, I don't know what will. You even get to see me as a talking head!

For the full month of February, Dine Out showcases wonderful menus at lots of restaurants around the province. I wonder how many I can try out.