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.