1537 Barrington Street, Halifax , Nova Scotia, Canada B3J 1Z41.902.420.9626
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Scallop, Bacon, Asparagus and Spinach CarbonaraMany people love the classic combination of scallops wrapped with bacon. Some may call this a dated cliché appetizer, but not me. I think it is one of the most-beloved and legitimate pairings in our ingredient base here in Nova Scotia. However, you can play with the combination and create some new dishes that speak to a more modern palate. Pasta dishes like carbonara are incredibly popular in Italian restaurants here, but also quite simple to make yourself. This version is one that takes the famous Digby scallop, our excellent smokehouse bacon and two of our most commonly found spring vegetables and elevates them in a very non-traditional, “Nova Scotia meets Italy” comforting dish that I love.Broccoli salad recipeMany versions of this classic salad can be found in delis, supermarkets and maybe in your mother’s recipe file. This one is very, very good and I can honestly say that I cannot make this as well as my mother.General Tao BaconCooking with bacon is a favourite activity for most Canadian chefs, and pork belly dishes are becoming more andmore common. What you are looking for from your butcher is a raw, uncured or smoked pork belly. Once braised,the meat is incredibly tender, and new flavours can be added. Inspired by a dish of General Tao chicken, the saucebelow has essences of ginger, sesame and garlic that work unbelievably well when glazed over the succulent pork belly. It is great as an appetizer with an Asian flavoured coleslaw, but if served with sticky rice it makes a fine main course as well.
"Cooking locally and seasonally isn't a trend. It's the way it's always been. And this will always be true of great food.