On the afternoon of Tuesday, November 29, the Casino NS Schooner Room was packed with hungry Nova Scotian cuisine fans attending Taste Nova Scotia’s Prestige Awards. 14 stalls were set up for attendees’ snacking pleasure, featuring White Point Beach Lodge’s bacon and smoked salmon french toast, Garrison beer, Atlantica’s duck confit salad and more.
Congrats to this year’s winners:
Innovative Product of the Year: Lavender Syrup, Sledding Hill
Restaurant of the Year – Chef Inspired Fine Dining: Fleur de Sel, Lunenburg
Restaurant of the Year – Chef Inspired Casual Dining: Charlotte Lane Cafe, Shelburne
Restaurant of the Year – Essence of Nova Scotia: The Red Shoe Pub, Mabou
Producer of the Year: Meadowbrook Meat Market, Berwick
Server of the Year: Simone Mombourquette, Trattoria della Nonna, Lunenburg
Consumer Choice Product of the Year: Pumpkin Muffins, Schoolhouse Gluten-Free Gourmet, Mahone Bay
Gary MacDonald Culinary Ambassador of the Year: Chef Alain Bossé, Alain Bossé Consulting
This article appears in Dec 1-7, 2011.
I first saw the Lavender Syrup for sale at the Ironworks Distillery in Lunenburg. First thought was “what a great idea” until I saw the price. It’s simple syrup (sugar and water infused with lavender buds) and $14.95. That is insane – loved the idea but make my own at home since it only costs about $2 to make the actual product.