5th Annual Slow Food Nova Scotia Spring Supper Takes it on the Road
HALIFAX, NS – After four extremely successful years, Slow Food Nova Scotia returns with its 5th annual Spring Supper and is taking it on the road to the Slow Food by The Sea: 2014 Slow Food Canada Conference hosted by Slow Food Northumberland Shore. The excitement doesn’t stop there, as the spring supper is the official launch of the newly-formed East Coast Chefs Collaborative, a group of seven Nova Scotian chefs working together to put their mark on local and sustainable Nova Scotian cuisine.
“This year’s dinner will follow suit from the previous years dinners; with a fiercely local and seasonally driven menu, we hope it is the culinary event of the season,” says Chef David Smart, East Coast Chefs Collaborative. “We are thrilled to launch our new initiative in this setting and are excited to show Nova Scotia and delegates from across Canada what we are truly capable of here in Nova Scotia. We have collaborated on a six-course, locally-sourced Nova Scotian meal unlike anything you’d expect to see.”
All courses are paired with Nova Scotian wines. Local food producers, farmers, winemakers and foodies alike round out this incredible evening. The event is open to the public.
“This is a remarkable volunteer effort as all the chefs, servers and organizers donate a significant portion of their time, and work collectively towards spreading the Slow Food ethos of Good, Clean and Fair local food for all,” says Michael Howell, Convivium Leader, Slow Food Nova Scotia and National Executive, Slow Food Canada.
The dinner is presented by Taste of Nova Scotia and supported by the major sponsors of the 2014 Slow Food Canada Conference: the Municipality of the County of Colchester, the Wild Blueberry Association of North America, and the Municipality of the County of Cumberland.
When: Saturday, May 3, 2014
Where: Wentworth Recreation Centre, 13752 Highway 4, Wentworth, Nova Scotia
Time: Reception 6:30PM, Dinner 7:15PM
Tickets: $110 each for the general public ($100 for Slow Food members), available online only at Eventbrite.
The ticket price includes an opening oyster reception featuring select oysters from various producers in Northern Nova Scotia–Malagash oysters from Bay Enterprises Ltd. and Big Island oysters from ShanDaph, and a six-course locally-sourced dinner prepared by the East Coast Chefs Collaborative, paired with Nova Scotian wines.
About the East Coast Chefs Collaborative
The East Coast Chefs Collaborative is made up of Chef Mark Gray of Brooklyn Warehouse, Chef Dave Smart of Front and Central, Chef Andrew Farrell of 2 Doors Down, Chef Bryan Picard of The Bite House, Chef Frédéric Tandy of Ratinaud French Cuisine, and Chef Andrew Aitken and Chef Sarah Griebel of Wild Caraway Restaurant and Café.
About Slow Food Nova Scotia
Members of Slow Food in Nova Scotia are committed to linking the pleasure of good food with a commitment to their communities and the environment by supporting and visiting small-scale local producers, and through convivial dinners, tastings, and public projects and events. For more information, visit www.slowfoodns.com or www.slowfood.com.
About Slow Food by The Sea: 2014 Slow Food Canada Conference
The Slow Food by The Sea: 2014 Slow Food Canada Conference will be held May 1-4 in Tatamagouche, Nova Scotia, hosted by Slow Food Northumberland Shore. To register and/or buy tickets, visit http://slowfoodcanada2014.ca. There are a number of events open to the public throughout the conference. The Spring Supper is included in the full conference registration.
Media Contact: Lia Rinaldo, Spring Supper Coordinator, at 902.489.4796 or email@example.com