When Nova Scotia changed its liquor laws to allow Bring Your Own Wine (BYOW) last year, I imagined people would come out in droves—a legion of oenophiles, bottle in hand, enjoying fine dining with a wine they chose themselves. Not so fast, buddy. The impact of BYOW regulations on dining habits is virtually nil. Consumers […]
Food
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Makin’ it on love
Every January, veterans spill the same phlegmatic phrases about that roulette wheel called the restaurant business. Winter is the ultimate cooler. A good November and December can carry you through a January slump. Winter weekends stay good, but weekdays crap out. You do your best and cut your losses. And if that fickle customer, lady […]
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Offally good
[Editor’s note: This story is one of a package of three of Andy Murdoch’s articles selected for Honourable Mention in the Food Writing category of the Association of Alternative Newsweekies’ 2010 awards. See all three here.] Blame Robert Burns. He couldn’t resist cracking wise about haggis when he tried to extoll its virtues and lauded […]
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Recipes: Meat and Vegan haggis
Meat Haggis Inspired by a recipe called “Pot Haggis” in The Highlander’s Cookbook, by Sheila MacNiven Cameron. That is to say haggis cooked like a terrine, or a pudding, in a double boiler, without the sheep’s stomach. 1 cup and a half of pinhead or steel cut oatmeal, toasted. 1/2 lb beef suet 4 onions […]
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Formosa’s wonderful gifts
Between the recession and the Chinese New Year of the Ox (January 26), this is going to be a tough, hard-hat year. Yeah, yeah, so what else is new? My astrological forecast: enjoy more Dartmouth idylls at Liu’s Formosa Gift and Tea House while you put your shoulder into the oh-nine grind. Jeffrey Liu, the […]
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Brussels: beer n’ frites
Ken Greer and Boris Mirtchev, the brains behind the successful Hamachi mini-empire, have turned to Mirtchev’s Belgian roots for their latest venture. Brussels opened on Granville in September and is comprised of two long narrow rooms, side-by-side. The dining room’s beautiful wood panelling, high-backed banquettes and comfortable wooden chairs provide a warm sense of grandeur. […]
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Tough tofu biz
At the Soy Deli stand at the Halifax Farmers’ Market, George Pickford points to a sign taped to the counter: “Notice! Our produce is still available at Pete’s Frootique in Halifax and Bedford.” “We just want people to know they can still get our tofu,” he says. George’s wife, Anna Anderson, started Acadiana Soy in […]
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Tideview cider house rules
Old-style Valley hard cider made of ribstons, pippins, balwins and spys, poised to take Halifax by storm
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Potato Gnocchi
Serves 6 as a main course. Boiled gnocchi can be chilled for 3-4 days before serving with sauce of your choice. Ingredients 1 kg peeled, baked potato 3 egg yolks 300g all purpose flour salt to taste olive oil for drizzling Fid chef/proprietor Dennis Johnson starts with high starch potatoes like Netted gems or russets […]
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Gnocchi star
I strive for minimalism in the kitchen. My cupboards have just what I need. My fridge is small, which keeps excess at bay. Knives hang on a magnet on the wall. It’s all smooth, except my tool drawer. Oh, the tool drawer. I can barely open it. But all 50 items are essential in my […]
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Garrison shake-up
Brewer Greg Nash leaves Garrison after differences with president Brian Titus