Taste of Nova Scotia asked and I answered the call. I am going to Frankfurt, Germany to represent Nova Scotia and the Taste of Nova Scotia at a Tourism Show. Will be cooking all Nova Scotia Seafood on Stage for three Days and going to hold a private Cooking Class in Frankfurt on the 10th of January for some VIP Guests. I am very exited. Haven’t been home for 7 long years. Hope to find my way around. Good for me there is still the Autobahn.

I will give you all the details and some pics when I am back.

Auf Wiedersehen Chris

 The Crew ( Townes, Walter, Art and Dave) and I took the Berkshires apart and demonstrated what to do with them.

We cut up some chops, stew and steaks. Salted 4 Pork Belly’s, cured 2 Prosciuttos ( they will be ready in seven month) and two Hams in a Cider cure.

Chorizos, Truffle Salamis and French Salamis- air dried for 7 weeks in Rupert’s Barn-and some German Bratwurst.

For Lunch we made a sautéed Onion and Garlic stuffed Pork Loin, roasted on a spitt with some vegetables and sweet potato gratin

All in All a pretty good day. Cold but sunny and lots of smiling faces.

We are planning in doing some more events in the new year. I will keep you posted.

Maybe even a big Farm Fest in the Summer.

I wish you all a merry Christmas and a happy new Year.

Cheers Chris

We will do some great specials, like Spot Prawn Cocktail with Ryan Duffy’s green hell, Sauted whole with Garlic Butter and fresh herbs from the Roof, Home made Pasta with Spott Prawns and fresh Nova Scotia Asparagus and much more.

So please join us to celebrate those great Ocean Wise treasures.

PS. Congrats to my Boy Graeme, the Chef at Boneheads for Best new Restaurant and Best Ribs. Job well done !!

Cheers Chris

sorry for being quiet for sooooooo long. There was not much going on during the winter except busy working in the restaurant. But now the sun is coming back the temperature is getting a little more comfortable and my herbs starting to grow. The Bee’s enjoying the sun as well and getting ready for the season. They start collecting their first pollen and nectar.

A new Menu is coming out in May. Still focusing on Local and Sustainability. Also I will be at Carbonstok on Thursday April the 29th to hold a presentation on Ocean Wise and sustainable Seafood. More Info on that closer to the Event Date.

If you have a chance , check out the new edition of the Halifax Magazine.

Read the Article about ” Catch of the Day” Very Interesting and Informative.

Cheers and you will hear from me soon !!

It’s that time of year: vegetable gardens are out of control producing mammoth zucchini, one-tonne pumpkins, and cookie-sheet-sized chard. But the season of plenty is also a favorite time to head into the kitchen and enjoy all these fresh, local ingredients.

Cucumbers, greens, cabbage, squash, zucchini, peas, beans, and many other vegetables all grow well in Nova Scotia and Maritime climates. Marrows and root vegetables can nicely accompany fresh seafood, a fall barbecue, or step up as the main course, while greens and beans make tasty autumn salads.

Nova Scotia fall fruits include apples, pears, blackberries, and cranberries—perfect for juxtaposing sweet and tart tastes in a fall dessert recipe.

Where to Find Local Fall Produce in Nova Scotia:

• In Halifax, the Saturday morning Farmers’ Market is an excellent source of local fall vegetables.
• Elsewhere around the province, Nova Scotia farmers’ markets connect cooks with the local harvest.
• Online, Hellman’s offers an interactive tool that highlights Nova Scotia in-season vegetables and fruits.

In cities such as Halifax, urban bees feast on an amazing biodiversity of plants. Window boxes, public gardens, blossoming trees, and herb gardens all supply nectar to honey bees. The insects evaporate the water content from this nectar producing a pure, subtle-tasting urban honey.

In some rural areas, pesticides used on agricultural crops affect the health of the bees and, in turn, the honey they produce. This is further compounded as bee hives are commonly transported from farm to farm to pollinate crops.

The suitability of cities to apiculture (the word for keeping bees) is one of the reasons the hobby is taking off. You can find urban bee hives in the world’s largest cities including Paris, London, and even at the White House in Washington DC. And of course, the Ryan Duffy’s city bees are buzzing away on top of the Radisson here in Halifax too!

Resources for starting an urban bee hive:

• Beesources.com where a top beekeeping tip for beginners is to get stung!
• Getting your Nova Scotia Beekeeper and Apiary Registration
• Canadian Honey Council

It’s some time since I had time to write, but it is my Day off today and it looks like Fall has arrived. So what is better than have a nice cup of Coffee and think about a new Fall/Winter Menu at Ryan Duffy’s.

There will be a lot of Home grown and Home made things to try. The Roof Top Honey will be used and a lot of local produced vegetables, poultry and meats. Also my in House made Salamies, Dry aged Hams and Bresaolas will be available to try. Pickled Beets, Lipstick Pepper and Maple Relish, Sauerkraut, our famus BBQ Sauce, Green Hell (Salsa Verde) and pickled Beans will also find a special place on the new Menu. It will be fantastic and very exiting to show case what Nova Scotia has to offer at this time of the year.

Cheers and hope to see you at the Restaurant.

www.windhorsefarm.org

Hope to see you there.

Cheers Chris

You will learn about how to use seasonal local produce, the importance of sustainably harvested seafood, the advantages of using local whole chicken and many more helpful tips and tricks for high quality cooking; and you will have the pleasure of enjoying all the prepared meals throughout the workshop.

For Saturday’s supper, we will have an additional treat: Carman Mills, a local wine connoisseur and teacher, will give advise on how to pick the right wine for each meal. He’ll be focusing on local wine products and how wine benefits from traditional, natural management.

Chris Sanford, the garden manager of Windhorse Farm, will be available to take you into the gardens to show you where the vegetarian ingredients for this cooking course come from. She will be discussing natural gardening, give you tips and tricks for your own gardens and will pick the ingredients right there with you to further enhance your culinary experience for that weekend.

Course Fee: $175 + tax (includes all fresh cooked meals as well as the wine for the wine course) 

Last Thursday night I picked up two Hives and one Nuc ( To fully understand the term  a description of what constitutes a nuc would be helpful. A nuc or nucleus to give it its full title should consist of 3 or 5 frames of bees, brood, both open and sealed, honey and pollen stores and a laying queen of the current year) They are on the Roof Top and doing well. They like there new Dig’s and buzzing up a storm. If I am lucky they will share a small portion of their liquid gold with me.

The Herbs are growing to a good size. Some of them start to Flower. I use them in my Salads, make some Herb Oils and Plate Garnishes. You can see them and read about them at http://thechronicleherald.ca/HCW/1132050.html

Join me on Sunday July 19th on the Weekend Gardener with Nikki Jabour on 95.7 fm at 12 noon. We will be talking about the Roof top Garden and the Bee’s.

If you like some more info please feel free to contact me at the Restaurant or leave a comment

Cheers Chris