Eat/Drink

Featurepreneur: An Entrepreneurial Buffet

Genevieve Allen Hearn One would think that the tail-end of a global pandemic is a precarious time to open a new restaurant, but then again, not everyone has a record of success like Chef Jason Lynch. Head chef at Le Caveau in Grand-Pré, owner of The Black Spruce restaurant in Gros Morne National Park, creator of a line of preserves, writer of the cookbook Straight From the Line, and producer of a podcast series, Jason Lynch is the entrepreneur equivalent of a turducken. His newest project is Cumin Kitchen and Drink, an “urban café and eatery” located in the Valley…
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An ‘Unpredictable Dining’ Experience

Mike Butler After a very unpredictable 2020, I have decided to take life by the reigns and make sure that 2021 is as enjoyable as I can make it. We have many limitations and restrictions in place right now keeping us safe and I am so proud of how we’ve managed through this unpredictable time. Follow the rules and find your fun everyone! Recently, for the first time, my husband and I took part in an Unpredictable Dining Experience, and it was, as I predicted, one of the most enjoyable evenings we’ve had together. If you’ve lived in the Valley…
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Marie’s Occasional Report: Fring Frang and Other Humble Dishes to Satisfy

If you’ve noticed full tummies make happier children, and food is getting more expensive, check out these simple ideas. The meals are suitable for adults or children. Fring frang, a traditional meal from Southwestern Nova Scotia, is suggested by my friend, Susan: You grate some potatoes, squeeze out the liquid and starch, and form pancake shapes. Grease a heated pan with butter, and fry the fring frang on both sides until the they become crispy and light brown, and the potatoes are cooked as much as you like. Serve as they are, or with your favourite sauce. Ketchup or applesauce…
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Where It’s At: What to Try 2021

Jeremy Novak Celebrating local bounty has never meant more than it does now. A lot has changed since last year’s Local Libations issue of The Grapevine! In fact, I reckon you’ve discovered a few new-to-you backyard taste sensations since crossing borders became a big deal. To help with my third What To Try article, I once again loaded up the Where It’s At Tours van with a team of designated drinkers and headed on down the Valley. Still Fired Distillery9548 Highway 8, LequilleOur adventure commenced with the charismatic Caleb at Still Fired Distillery. We were over the moon with his…
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Featurepreneur: Berwick’s Smokehouse Nano Brewery is a Family Affair

Genevieve Allen Hearn Mike and Shelly Peters have turned their passion for brewing into a brewery specializing in small batches of quality craft beer. As a self-funded, semi-retirement project, and with the help of their children Andy and Aleesha, they recently opened a taproom in the heart of Berwick. Smokehouse Nano Brewery currently offers twelve varieties of beer, ranging from lager to porter and everything in between. They also offer limited-release varieties that customers need to scoop up quickly before they disappear! The Grapevine (GV): First off – what is a “nano brewery” and how is this different from a…
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Mike Uncorked: Ben Brown’s Paralympic Dinner and Auction!

Mike Uncorked: Ben Brown’s Paralympic Dinner and Auction!By Mike Butler Do you live in the Valley? Okay, the province? Well, there’s no doubt you’ve heard of parathlete extraordinaire Ben Brown! On March 7, Ben has a special fundraiser he’s planned and he needs your support! I am highly recommending you mark your calendars everyone! Ben is a wheelchair racer chasing a goal to be one of the best racers in the world, and Ben is over the moon to be representing Canada at the 2021 Paralympic Summer Games in Tokyo, Japan (depending on the global situation. Keep all fingers crossed…
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ArtCan Gallery and Café is Celebrating 20 Years in Canning

With lots going on to kick off this milestone year we have a new exhibition in the gallery, several studio art classes and a fully stocked art store! Our passion for art and cultivating creativity is inspired by the community around us and has led ArtCan to evolve into the place it is today. Chef Michaela Hayes brings her own artistry to the kitchen with a delicious lunch menu of soups, salads, paninis, and homemade sweets. Influenced by the abundance of fresh and local produce in the Valley, Michaela takes care in creating unique dishes from scratch, both to enjoy…
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Caring for our Students and the Women who Feed Them

Jenny Osburn | The Union Street Cafe Cookbook | jennyosburn.com Colourful salad bars, made-from-scratch meals crafted with love from locally-sourced ingredients, children happily lining up for a wholesome meal served by smiling, fairly-compensated cooks: this is the stuff that school lunch dreams are made of. So WHY is it taking us so long to get there? Most people do not realize that cafeteria workers rely on sales to children to pay every cent of their wages. Over the past few decades, food budgets and paid hours in many institutions have been whittled down to the bare minimum, meaning workers just aren’t given the…
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Ginger Cookies

Robin Pacific I take a bite, frown. My friend Joss has made ginger cookies, and complains that there were about twenty steps, and six separate spices. A sophisticated recipe for ginger cookies is surely an oxymoron. They taste too complicated to be good. I get out my old friend Nancy’s cookbook, a scribbler in which she wrote out by hand all her favourite recipes—cakes, cookies and “squares”. She gave it to me for Christmas in 1968. ¾ c. short.1 c. white sugar (There are no instructions; Nancy assumed, rightly, that I knew the basics of making cookie dough). I had…
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2020 Devour! Events

Submitted The Food Film Fest reimagines its delicious festival with hybrid in-person and digital programming. Devour! The Food Film Fest is proving that hybrid is just as mouthwatering as the original with an in-person and digital festival combo. This year marks the tenth installment of the festival, coined Devour! 9.5 to reflect travel restrictions and smaller in-person gatherings. Organizers promise to deliver all of the festival’s baked-in goodness during the five-day event, October 21-25. “We’re reimagining and presenting the best possible version of Devour! in a new, exciting and safe way,” says Michael Howell, executive director of Devour! “Our goal…
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