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.