Taste of Nova Scotia 2014 Culinary Guide

 

Below are some of my favourite shots from the 2014 Culinary Guide that I did throughout April with Christine White and Emily Haynes of Taste of Nova Scotia.

Dijon Mussels - Brooklyn Warehouse - Chef Mark Gray

 

 

 

 

Classic Nova Scotia Lobster - Saege Bistro - Chef Ray Bear

 

King Mushroom and Potato 'Chili' - Seasons by Atlantica - Chef Luis Clavel

 

 

Wild Blueberry Honey Lemonade - Van Dyk's 100% Wild Blueberry Juice

 

Mulligatawny Soup - Masstown Market

 

Seared Scallops with Beet Purée and Orange Butter - Le Caveau Restaurant - Chef Jason Lynch

 

 

Pan Seared Smelt - Pictou Lodge - Chef Thomas Carey

 

Also appearing in the guide are a few shots I've done over the last year:

 

 

 

You can find out more information about Taste of Nova Scotia, and the 2014 Culinary Guide at www.tasteofnovascotia.com.