Slow Food Nova Scotia Spring Supper

There’s nothing slow about ticket sales for the May 1st Slow Food Spring Supper, taking place at Christchurch Anglican on Ochterloney Street in Dartmouth. With a handful of Nova Scotia’s top chefs slicing, dicing, toasting and roasting some of the best food our province has to offer, it’s no wonder.

Chefs Craig Flinn and Darren Lewis from Chives, Dennis Johnston from FID Resto, Graham Ruppel from Brooklyn Warehouse and Paolo Colbertaldo from janes on the common in Halifax will join chefs Roland Glauser from Shelburne’s Charlotte Lane and Kim Stacey from Eastern Passage’s Emma’s Eatery to celebrate and feast on Nova Scotia food in this fundraiser for Slow Food Canada.

They’ll be using products from all across the province, from producers as varied as That Dutchman’s Cheese, Stonemill Organic Flour, Indian Point Mussels, Keith Jollymore Halibut, Fox Hill Cheese, Nick Budreski Oysters (Canesp), Coldspring Farms, Riverview Herbs, Wood and Hart Farm, Oulton’s Meats, VanDyke’s Blueberries, Julien’s Bakery, Sugar Moon Farm and more.

Tickets are $75 for Slow Food members and $85 for non-members, and can be purchased at FID, Chives, Janes on the Common, Brooklyn Warehouse and Emma’s Eatery. You can also email mail@slowfoodns.ca or visit www.slowfoodns.blogspot.com for more info.

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