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.