Taste of Nova Scotia - Latest Comments

Re: Pastrami Cured Salmon

Doug — Tue, 17 Mar 2015 15:41:07 -0000

Yes!

Re: I Sipped. I Sampled. I Savoured.

Doug — Tue, 17 Mar 2015 11:02:36 -0000

Amazing! ! !

Re: Pig Roast at the Canadian Chefs’ Congress

Betty — Fri, 13 Mar 2015 13:30:25 -0000

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 and add the butter and cream in the same pot . Put a layer of cut up vegetables on top of the meat , then the potatoes and a sprinkle of parsley and cover.Or leave the cover off and put in the oven to cook through. Nice dish.

Re: What’s Cooking in Nova Scotia this January?

beth purvis — Wed, 28 Jan 2015 11:36:38 -0000

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 Beth Purvis

Re: Last Minute Christmas Gifts for Foodies

Robert Battis — Tue, 27 Jan 2015 16:04:37 -0000

How many people will this Masstown chowder serve?

Re: A Taste of Nova Scotia this Thanksgiving

Christine White — Mon, 26 Jan 2015 17:05:41 -0000

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 posting a new chowder recipe every day until January 31. Were you looking for a particular recipe from our site?
Cheers,
Christine

Re: A Taste of Nova Scotia this Thanksgiving

Marsha Somerville — Mon, 26 Jan 2015 15:25:15 -0000

Just wondering when I will receive the recipes. They look so good.
Thank you.

Re: What’s cooking in Nova Scotia this December?

the rolls looks lovely please — Sun, 25 Jan 2015 16:26:10 -0000

the muffin looks lovely i can,t wait to try them please send the receipe to my email

Re: Taste of Nova Scotia Chowder Week – January 24 to 31, 2015

Christine White — Tue, 20 Jan 2015 15:10:37 -0000

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 for your message!

Re: Taste of Nova Scotia Chowder Week – January 24 to 31, 2015

Louise Schurman — Tue, 20 Jan 2015 12:41:30 -0000

I would love to receive emails from you with regards to food. Thank you

Re: 2012 Prestige Award Winner - Wild Caraway Restaurant and Cafe

Jim Berry — Sat, 10 Jan 2015 15:36:22 -0000

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 and see the Bay of Fundy tide change. We are from South Carolina, USA. I had the seafood chowder and it was out of this world!!! I live on the coast of South Carolina where I can obtain fresh seafood but nothing compared to the scallops from Nova Scotia. While dining I asked Sarah if you guys had a cookbook out and she said not at the time. Have you guys had time to develop and print one yet? I would love to purchase one if so. I definitely want the seafood chowder recipe- gosh that was awesome!!!

Thanks again for making the accommodations for Barbara and I . It was a trip/vacation that we will always cherish and remember.

Best Regards!!

Re: Win with Nova Scotia Honey

Cadfael — Fri, 19 Dec 2014 17:31:16 -0000

Really want to try this recipe. News clip great too. However where do I purchase rose hip powder? Keep up the great work.
Thanks

Re: Taste Your Way Through Nova Scotia: South Shore

Larry Sibley — Thu, 25 Sep 2014 15:19:09 -0000

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 and cultural events calendar. Great coffee and menu, with some ingredients coming from their own garden located on the premises. A lovely patio option during warm weather. In my experience, the Biscuit Eater cafe is the most appealing element of Mahone Bay.

Re: All Aboard for a Unique, Memorable Stay on the Northumberland Shore

Joan Czapalay — Thu, 18 Sep 2014 19:01:38 -0000

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 even registered early on the day of our arrival in August so I could take a conference call. Our caboose was clean and comfortable, and the Dining Car experience was great! I loved the big linens, the service and the food. The wine list was limited but adequate, and while there were few choices of food, it was all very good. Well worth a trip to Tatamagouche.

Re: From Picnics to Patios: Bay of Fundy & Annapolis Valley

Mayu — Wed, 10 Sep 2014 10:35:17 -0000

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!

Re: Hitting the Sweet Spot

Christine White — Wed, 03 Sep 2014 18:35:25 -0000

Hi Bev, Are you still having problems? We haven't had anyone else comment on that recently. Thanks for your feedback.

Re: Saltscapes Expo – Toronto Bound

Lynne Norris — Tue, 02 Sep 2014 16:34:24 -0000

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.

Re: What's cooking in Nova Scotia July 1 - July 8?

Cape islands finest — Sat, 23 Aug 2014 19:13:30 -0000

"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 the south shore in years. Old style dishes made in a fine dining presentation.

Love this place !!!!! TRY IT

Re: What's cooking in Nova Scotia July 1 - July 8?

Jessica — Sat, 23 Aug 2014 19:12:18 -0000

Great taste, great style, great service!!

Re: Win with Nova Scotia Snow Crab

Edie — Tue, 22 Jul 2014 18:53:00 -0000

Sounds wonderful but you don't say what size lobster...1 1/4 lb or 2lb?

Re: More than Tea for Two at Mrs. MacGregor's

annette vacon — Thu, 26 Jun 2014 14:31:00 -0000

I ALSO HAVE MADE THE STICKY PUDDING AND IT IS THE BEST DESSERT EVER

Re: The Cutting Edge Chowder Cook-Off

Monique — Mon, 12 May 2014 18:45:00 -0000

Was lucky enough to try this at Saltscapes! It was delicious :)

Re: Devour! - A Celebration of Food, Wine and Film

cilantrocooks — Tue, 01 Apr 2014 21:08:00 -0000

Those cold water shrimp look delicious and I bet that ham hok jus is fantastic! Is this on the menu at Brooklyn Warehouse?

Re: 2012 Prestige Award Winner - Andrea Davidson

Lisa Davis — Mon, 20 Jan 2014 20:42:00 -0000

I made these yesterday (Sunday, January 19th, 2014) and they were wonderful! Dad and I really enjoyed them. Thank you for sharing the recipe!

Re: Ask a Chef, Holiday Edition - Chef Jeff McInnis

Jeffrey Pinhey — Tue, 31 Dec 2013 13:29:00 -0000

Once again, Amy shows why she's such a great ambassador for NS wine. Complete with magic shifting labels to double product placement!