Updates from September, 2010 Toggle Comment Threads | Keyboard Shortcuts

  • simonathibault 3:17 pm on September 23, 2010 Permalink | Reply  

    One World, One Table 

    Culinary Tourism World Summit

    Photos by Melissa Buote for Passable.

    Early this week, Halifax hosted the 2010 Culinary Tourism Summit. The theme of the summit was “One World, One Table: Using Culinary Tourism for Economic Development.” Both Melissa Buote and myself were able to attend the three day conference, which began September 19th. (Note: stay tuned for Melissa’s upcoming post on the conference). With culinary tourism growing by leaps and bounds around the world (thai cooking lessons anyone?), could this be another way to bring tourism dollars to Nova Scotia and the rest of Atlantic Canada?

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    • Doug Townsend 4:37 pm on September 23, 2010 Permalink | Reply

      Simon – I’m glad that you were able to attend the summit, listen the presentations, meet some of the delegates and taste some of the great food served throughout the event. I have to agree that the One World, One Table luncheon was a real highlight of the three days. Not only were all of the dishes unique and delicious, but the personal connection that was talked about by presenters such as Michael Smith was facilitated through the demonstrations of each of the four chefs on stage.
      Being part of the group that organized this conference, I am extremely pleased with the final product now that all is said and done. We were able to bring together delegates, speakers and media from more than a dozen countries. We were able to facilitate engaging and sometimes interactive sessions with a wide variety of presenters covering diverse topic matter. We provided a number of quality networking opportunities – some of which lasted until the wee hours of the morning and we were able to successfully showcase many of Nova Scotia’s wonderful culinary products and phenomenal culinary talents to an international audience (including the chef and kitchen staff of the World Trade Centre).
      To address your final point about a notable lack of local food producers or farmers in attendance at the conference, I offer the following. This situation can be attributed a number of reasons, but there are couple that stick out in my view. The conference happened to fall smack in the middle of harvest season and one of the busiest tourism periods of the year in Nova Scotia. The decision to host the conference when we did was not taken lightly. We understood that the timing would be tough for operators, producers and farmers, but without going into detail, there were a number of factors which dictated why the conference was hosted this past week. Despite the actual time of year, it has been our experience that it’s difficult for producers and farmers to step away from their businesses for more than a day at the best of times. In most cases, owners are operators and it can be difficult for them to justify leaving the business for several days (not to mention spending hundreds of dollars on registration fees and accommodations). It is also important to note that we made every effort to encourage our members to join us at the conference.
      All that being said, it is our responsibility at Taste of Nova Scotia to pass on all of the incredible ideas that emerged from the summit to businesses throughout the province. In addition, we will continue to lead the charge in the development of a viable culinary tourism industry in Nova Scotia. The development of an industry which is collaborative, innovative, inclusive and accessible for all of those who wish to play a part.
      The Summit has us inspired and excited about truly positioning Nova Scotia as a legitimate international culinary tourism destination. I would even go as far as saying that this could be the tipping point. But, I guess only time will tell…

      • simonathibault 8:08 pm on September 23, 2010 Permalink | Reply

        Hey Doug,
        Thanks for your reply.

        I completely understand (and even thought of) the issue of harvest season. It’s not easy to find time, and this time of year is crucial to many farmers. I appreciate you taking the time out to point this out and clarify the situation.

  • MB 2:54 pm on September 18, 2010 Permalink | Reply
    Tags: culinary summit, daniel gray, seouleats.com   

    Daniel Gray: Seoul Eats in Halifax 

    Daniel Gray is in Halifax this week to participate in One World One Table, the 2010 Culinary Tourism Thought Leadership World Summit. Gray is the man behind  http://www.seouleats.com, as well as the Dining Editor for Groove Magazine and contributor to the Seoul Tourism Website. Perhaps most notably to Food Network fans, he also lent a helping hand to the TV series Andrew Zimmern’s Bizarre Foods when they filmed in South Korea.

    On Monday, Gray will once again lend a helping hand, but this time to business owners who want to know how to reach culinary consumers, harnessing the might of media and marketing themselves through print, web and television. We had a brief chat about blogging, food and media.
  • MB 12:16 am on September 18, 2010 Permalink | Reply
    Tags: , beerfest, fests   

    An Incredibly Timely Beerfest Recap 


    When I arrived on for the “beer on the pier” at the Seaport Beerfest—a month ago, I shamefully admit—it was bright and warm, and tents were still being set up, food and drink vendors running around getting their product sorted. The band was soundchecking. There were only a handful of people milling around the Garrison Brewery building, press passes swinging around some necks, while other necks craned to look through fridges at the gleaming bottles of beer, waiting for the ladies’ VIP tour through the festival courtesy of Beerology.com’s Mirealla Amato.

    Our guides through the festival grounds were Christine from Taste of Nova Scotia—the organization that had arranged for some of their member restaurants to showcase some delicious foods to pair with some of the equally delicious brews being offered throughout the course of the festival—and Daniel Girard, the Garrison Brewmaster. I started with a tiny mug full of Garrison’s raspberry wheat, and we were soon off. (More …)

  • MB 12:01 am on September 18, 2010 Permalink | Reply
    Tags: gio, , macaron, pastry, sugar queen   

    Annaleisa Scigliano, Sugar Queen 

    Annaleisa Scigliano is almost 20,000 km away right now, in Shanghai. She’s eating her way through the most populous and, arguably, most culturally influential city in China with Bee Choo Char, the Chef at the Prince George Hotel where Annaleisa has worked for almost 10 years.

    “We are so excited.  It just rejuventates the creativity within us,” she writes me. “We already have ideas for Gio when we get back.”

    Annaleisa started out as a humble cook. After some training at the NSCC, she has been a pastry chef ever since. Anybody who has had dessert at Gio under her reign, will understand when I say that she lives up to the name Sugar Queen, which is the name of her company. You may be familiar with her wares if you have purchased the beautiful pastel box of macarons she makes and sells at Pete’s Frootique. (More …)

  • simonathibault 4:36 pm on September 10, 2010 Permalink | Reply  

    Passable Pastry Films 

    The Atlantic Film Festival is coming to Halifax, running from September 16th to the 25th. Although some people may be excited about the new musical movie about hockey, we here at Passable know what the tastiest dish at the festival will be.

    Kings Of Pastry is a documentary film that follows a group of men at the Meilleurs Ouvriers de France competition. The fact that a pastry competition translates to “The Best Craftmen” shows how important and how esteemed the art of fine pastry making is in France. And with good reason. Anyone for a religieuse?

    As for the filmmakers, these are the people who did Startup.com and Don’t Look Back. Pedigree established. The film is slated to run on Sunday, September 19th, at 4:00 PM at Park Lane. Now, bon appetit et amusez-vous bien!

  • MB 1:02 pm on September 2, 2010 Permalink | Reply
    Tags: , French Food at Home, Mike O'Neill, Music   

    Mike O’Neill’s Gemini Nom-Nom-Nominated Music 

    Yesterday it was announced that Halifax musician Mike O’Neill was nominated for a Gemini Award for original music for his score to Laura Calder’s cooking show, French Food at Home. Last year Mike won the Gemini. My guess is nobody could stop humming the incredibly catchy theme song, so da-da-da-dee-da-da-dooed their way to checking the Mike O’Neill box.

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    • linda 10:57 pm on November 10, 2010 Permalink | Reply

      just love the show AND love Mike O’Neill’s music

    • Ray Fields 8:35 pm on March 5, 2011 Permalink | Reply

      Love the show. Watch it every day or either tape it for later. How can i get a hold of the theme music that’s played on the show? Is there a CD with the theme songs on it. Willing to pay for the tunes. Thanks.

    • Diana Casareale 2:42 pm on November 13, 2012 Permalink | Reply

      I am avid “French Food at Home” aficionado! Love Laura Calder, as well as, I love Mike O’Neill’s music and would love to purchase his CD. Appreciate if you could notify me as to where. Many thanks ~ Diana

  • simonathibault 2:28 pm on September 1, 2010 Permalink | Reply  

    Smile For The Camera, Please… 

    Look at this sandwhich.

    I found this photo on a friend’s feed on Facebook. Instantly I knew, I had to know the man who had created this sandwhich.

    That man is Adam Pearson.

    Adam is a food stylist. He is the man that makes food look good in the pages of magazines and commercials. He is the man who creates the ideal slice of pie. He makes you think that you, yes you, should be eating the food you’re looking at. Right now.

    He has styled foodstuffs for such clients as Whole Foods, Food Network, Chiquita Banana (yes, THAT Chiquita), and POM Wonderful. Yes, this is the man who styled those fruits so beautifully that you HAD to buy and eat those lovely California pomegranates. You may even recognise his work from a previous post here on Passable.

    He lives in California,with his partner, Matt Armendariz of Matt Bites and their super-cute dogs, Cholula, Bindi and Moxie.

    Why food styling?

    Why not! Actually I fell out of love with the idea of being a chef while I was in culinary school. It just wasn’t the life I wanted to live. TOO MUCH WORK! Late hours and I didn’t drink or smoke enough to hang with the cool chefs. I wanted to find a career where I could use what I learned in school that was creative and allowed me to be the boss.

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    • Neel | Learn Food Photography 3:20 pm on September 1, 2010 Permalink | Reply

      Wonderful interview. Thanks for sharing it with us.

    • Sarka 6:25 pm on September 1, 2010 Permalink | Reply

      Adam and Matt are such a great team. Love their work. Thank you for sharing the great interview.

    • Steve-Anna 2:38 pm on September 2, 2010 Permalink | Reply

      What a great interview – Adam is genius with food styling! Not to mention he’s one of my favorite people in the world. His work can literally take my breath away. That is, when I’m not too busy trying to eat the images off my computer screen ; )

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