Re: Ask a Chef, Holiday Edition - Chef Jeff McInnis
Once again, Amy shows why she's such a great ambassador for NS wine. Complete with magic shifting labels to double product placement!
View ArticleRe: 2012 Prestige Award Winner - Andrea Davidson
I made these yesterday (Sunday, January 19th, 2014) and they were wonderful! Dad and I really enjoyed them. Thank you for sharing the recipe!
View ArticleRe: Devour! - A Celebration of Food, Wine and Film
Those cold water shrimp look delicious and I bet that ham hok jus is fantastic! Is this on the menu at Brooklyn Warehouse?
View ArticleRe: The Cutting Edge Chowder Cook-Off
Was lucky enough to try this at Saltscapes! It was delicious :)
View ArticleRe: More than Tea for Two at Mrs. MacGregor's
I ALSO HAVE MADE THE STICKY PUDDING AND IT IS THE BEST DESSERT EVER
View ArticleRe: Win with Nova Scotia Snow Crab
Sounds wonderful but you don't say what size lobster...1 1/4 lb or 2lb?
View ArticleRe: What's cooking in Nova Scotia July 1 - July 8?
Great taste, great style, great service!!
View ArticleRe: What's cooking in Nova Scotia July 1 - July 8?
"Fresh Delicious Sea Food"Is the best way to describe this restaurant. Love the atmosphere and the cloth napkins( which are needed when dining on the lobster) I love this place best good iv eaten on...
View ArticleRe: Saltscapes Expo – Toronto Bound
I had their lobster macaroni and cheese and it was so delictable that I had to drive back to Lunenburg to have it again before my holiday ended.
View ArticleRe: Hitting the Sweet Spot
Hi Bev, Are you still having problems? We haven't had anyone else comment on that recently. Thanks for your feedback.
View ArticleRe: From Picnics to Patios: Bay of Fundy & Annapolis Valley
This recipe reminds me of the apple crisp that I tasted when I was in Halifax!! It was so tasty and flavorful. Thanks for sharing!
View ArticleRe: All Aboard for a Unique, Memorable Stay on the Northumberland Shore
I had a wonderful experience staying at the Train Station Inn and am looking forward to a return trip. Jim and all of the staff went out of their way to make our visit welcoming and comfortable. I was...
View ArticleRe: Taste Your Way Through Nova Scotia: South Shore
Proprietor's Cara Weston Edell and Frederick Edell have brought their background's in the arts and higher education to enhance the charming ambiance of the Biscuit Eater with an interesting bookstore...
View ArticleRe: Win with Nova Scotia Honey
Really want to try this recipe. News clip great too. However where do I purchase rose hip powder? Keep up the great work. Thanks
View ArticleRe: 2012 Prestige Award Winner - Wild Caraway Restaurant and Cafe
Hi Ms. Sarah and Andrew! My girlfriend and I came to Nova Scotia in July of 2014 and dined with you. Don't think you can remember all your guest but we made reservations with you so that we could dine...
View ArticleRe: Taste of Nova Scotia Chowder Week – January 24 to 31, 2015
I would love to receive emails from you with regards to food. Thank you
View ArticleRe: Taste of Nova Scotia Chowder Week – January 24 to 31, 2015
Hi Louise, you can sign up for our newsletter (with great recipes and culinary event information) on the upper right hand corner of our website, or you can use this link: http://ow.ly/HDf2k . Thanks...
View ArticleRe: What’s cooking in Nova Scotia this December?
the muffin looks lovely i can,t wait to try them please send the receipe to my email
View ArticleRe: A Taste of Nova Scotia this Thanksgiving
Just wondering when I will receive the recipes. They look so good.Thank you.
View ArticleRe: A Taste of Nova Scotia this Thanksgiving
Hi Marsha, We are posting a chowder recipe every day during #ChowderWeek. Saturday and Sunday recipes are up now (as well as several others you can find on our website: http://ow.ly/HXLI7) and we'll be...
View ArticleRe: Last Minute Christmas Gifts for Foodies
How many people will this Masstown chowder serve?
View ArticleRe: What’s Cooking in Nova Scotia this January?
chowder week in nova scotia ,I own Barbs Family Diner Main St Westville. I make seafood chowder every Monday , people come from all over for my chowder, please stop by and try it some Monday. Thank you...
View ArticleRe: Pig Roast at the Canadian Chefs’ Congress
I have made "Shepherd's" pie many times (not with lamb).I always use our lean grass fed beef, browned in a cast iron skillet with onions and garlic. If I am in a hurry I boil the potatoes , mash them...
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