Eat

The Best Turkey (and Unbelievable Brussels Sprouts)

The Best Turkey (and Unbelievable Brussels Sprouts) By Jenny Osburn | The Union Street Cafe Cookbook | jennyosburn.com It took me twenty years to really figure out how to make flavourful, tender, reheat-able turkey. At least once a week we’d cook a turkey at the restaurant for buffet dinners, clubhouse sandwiches, and pasta dishes. Here’s what I’ve learned. You’ll need to start this the day before the feast! The turkey can cook overnight in your oven to save room on the big day. Turkey and Gravy 1 fresh or defrosted turkey (12 to 20 lbs), local and free-range if at…
Read more

Valley Family Fun: Share Thanksgiving

Valley Family Fun: Share Thanksgiving By Laura Churchill Duke This year, why don’t you consider sharing Thanksgiving with a newcomer family? Our family has participated in this program for the past four years and can’t wait to do it again this year! Engage Nova Scotia has put together this wonderful program where your family is paired with a newcomer who joins you for your Thanksgiving dinner. Simply go to the website and indicate when you are having your meal (Sunday or Monday) and then who else will be at your table. Then, the organization will match you and connect you…
Read more

Recipe: Pa Amb Tomàquet

Recipe: Pa Amb Tomàquet Jenny Osburn | The Union Street Cafe Cookbook | jennyosburn.com My two-year-old and I wandered into a little coffee bar one morning in Granada a few years ago. It had snowed lightly the night before and the air was chilly and damp. The bar was warm and smelled soothingly of coffee and oranges. I balanced my daughter on a barstool and ordered, cafe con leche for me and freshly squeezed orange juice for her. Next to me, a woman was preparing her breakfast. She poured a thin stream of olive oil over toasted bread that had…
Read more

Devour! The Food Film Fest Unveils 2018 Film Line-up

Devour! The Food Film Fest Unveils 2018 Film Line-up Submitted The world’s largest culinary film festival, Devour! The Food Film Fest (Devour!) will present 74 food-and beverage-focused films from 21 countries, running the gamut from eye-opening feature length documentaries to quirky and engaging short flicks. Devour’s 2018 programming centres around this year’s overall theme of “The Power of Food and Film to Transform.” “Film is a powerful medium that can help shine a spotlight on important issues, spark conversations, inspire others and promote meaningful change,” said Devour! Managing Director Lia Rinaldo. “We are experiencing a cultural shift where many of…
Read more

It Takes a Village…Coffeehouse

It Takes a Village…Coffeehouse By Genevieve Allen Hearn When you visit the location that Alice Hartling chose for a coffeehouse in Canning, it’s not hard to see the appeal. The storefront is nestled among other charming spots such as the seasonal ArtCan Gallery & Café, Crystany’s Brasserie, Aspinall Pottery, and Esmé, and it backs on to the Habitant River, providing a pastoral view. As we chat, June Grainger of i scream stops by to say hello. Meanwhile, tourists are outside on the benches devouring their ice cream cones before they melt in the late summer heat. Originally from Windsor, Alice…
Read more

Granola Bars that are Good for You

Granola Bars that are Good for You By Jenny Osburn Jenny Osburn is the author of The Union Street Café Cookbook. Her second collaboration with Laura MacDonald of Deep Hollow Print, The Kitchen Party Cookbook, is now available! Find more recipes at jennyosburn.com and see what she’s up to on instagram at jenny.osburn Am I the only parent who wants summer to last forever? As much as I enjoy the routine of the school year, the beginning of it brings a certain amount of anxiety. Meeting new teachers, waking up earlier than we want to, making sure we have all…
Read more

Recipe: Pesto

Pesto By Jenny Osburn Jenny Osburn is the author of The Union Street Café Cookbook. Her second collaboration with Laura MacDonald of Deep Hollow Print, The Kitchen Party Cookbook, is now available! Find more recipes at jennyosburn.com and see what she’s up to on instagram at jenny.osburn It’s pesto time in the Valley! A bright green basil sauce zinging with garlic and luxuriant with Parmesan cheese and olive oil, pesto is extremely versatile in the kitchen. Toss it with freshly cooked pasta, use it as a pizza sauce, spread it on a tomato sandwich, spoon it over hodge podge and…
Read more

Dinner out: The Library Pub

Dinner Out: The Library Pub By Scott Campbell I’ve re-discovered a dining gem. There are lots of great eating establishments in Wolfville but I’ve noticed lately that the Library Pub has been offering some new creative and delicious options on their menu. We popped in on Saturday and were, again, pleasantly surprised with the unique options that were available. I sat down and ordered a Caesar salad. Admittedly, a Caesar salad is not the most adventurous of menu choices, but if a restaurant can manage a really good Caesar salad then I find that often bodes well for the rest…
Read more

Bessie North House Pig Roast

Bessie North House Pig Roast By Scott Campbell When my editor told me that she needed stories with a farm theme, I knew exactly what I wanted to write about. Recently, as part of their thank you to their Kickstarter supporters, Dave Smart and his wife, Susan – co-owners of Bessie North House Farm and Restaurant – had a pig roast. This amazing new venture, located on Bessie North Road just outside of Canning, is already proving to be a successful restaurant with reservations for sold out nights well into the summer and fall, but let’s talk about the farm….
Read more

Wild Feast Among the Vines at Planters Ridge Winery

Wild Feast Among the Vines at Planters Ridge Winery By Emily Kathan On a recent Friday evening, diners had the privilege of looking out over the vineyards of Planters Ridge and beyond to the Wellington Dyke while enjoying a six course tasting menu, along with the vineyard’s own wine pairings. The view was punctuated by the occasional bald eagle gliding past on a gentle breeze, and the local songbirds were kind enough to provide the perfect soundtrack to an evening of foraged ingredients incorporated into each of the beautifully executed courses. Avery Peters and Chef Nelson Penner have together created…
Read more