Updates from August, 2013 Toggle Comment Threads | Keyboard Shortcuts

  • MB 9:22 pm on August 29, 2013 Permalink | Reply
    Tags: , drinks, great job, noble, satisfying, thrilling, tips   

    Big Day (Night) Downtown 


    For the past few years, Passable has been participating in the Downtown Halifax Business Commission’s Big Day Downtown. Every summer, the DHBC gives a bunch of bloggers a pre-paid credit card to go explore the best of what downtown Halifax has to offer. Whether it’s sandwiches, spas, tattoos or trinkets, people get to go nuts in what is essentially a Treat Yo’ Self extravaganza. In the past, we’ve wandered one end of the waterfront to the other, had a wonderful meal prepared by Chef Craig Flinn in a “try something new” black box challenge, and paired up with another blogger to share experiences. This year it was all about fulfilling a brief made up of three words in whatever way you felt you could best define those words through downtown exploits.

    My words were: relaxing, thrilling, and satisfying.

    Relaxing was easy. I just didn’t bother doing anything related to this task, instead spending my evenings laying on my couch watching True Blood on Netflix. I live downtown, so it totally, totally, totally counts, you guys.

    But what to do to fill the other two thirds of my brief? That was, surprisingly, even easier.

    (More …)

  • simonathibault 9:20 am on August 28, 2013 Permalink | Reply
    Tags: Geoff Hopgood, Nova Scotia Sea Salt,   

    A man worth his salt 

    Today’s edition of The Globe and Mail is heavy on the seasoning.

    I had the chance to speak with Geoff Hopgood from Hopgood’s Foodliner in Toronto on his love and dedication to that most humble of ingredients: salt. Hopgood makes his own sea salt every summer when he returns to his native Nova Scotia.

    Screen Shot 2013-08-28 at 9.14.59 AM

    But that’s not all there is to say about food in today’s paper.

    With a focus on food obsession, today includes an op-ed by Chris Nuttal-Smith talking about how we may have reached “peak foodism.”  as well as the influence foodies are having on food culture today. There is also a story about some of the rarest culinary delights  you may ever – or never – experience. Not to mention the amount of travelling people do for food these days.

  • simonathibault 4:40 pm on August 21, 2013 Permalink | Reply
    Tags: , , Information Morning,   

    Assis-toi, mon ami. 

    For the past few weeks, I’ve been lucky enough to contribute a weekly food series to Information Morning on CBC Radio.

    Screen shot 2013-08-21 at 4.28.49 PM

    In the series, I’ve chatted with everyone from bloggers to bakers, coffee maniacs and tea hounds. There are a lot of food lovers in this town, and it’s always interesting to hear what makes them tick.

    For the complete list of episodes available, click here to take a listen.

  • MB 6:42 pm on August 11, 2013 Permalink | Reply
    Tags: amazing, , culinary olympics, culinary team canada, luis clavel, peter dewar, pure maple syrup   

    Culinary Team Canada Brunch 


    At the end of July, Cuilnary Team Canada packed their knives and came to town for a night called Going for Gold at Seasons by Atlantica. The event was to bring attention to and raise funds for the 2016 Culinary Olympics, where the Team will, of course, be going for gold.

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  • MB 8:59 am on August 1, 2013 Permalink | Reply
    Tags: , ,   

    Whatever It Takes 

    1-21.09.cover2.inddThis week’s issue of The Coast is one that I’m very happy with. Along with my very talented editor, Allison Saunders, I put together a list of some of the best chef talent in town—younger chefs who have just begun running their own (or someone else’s) kitchen, who are working their way up the culinary ladder in an impressive way, or who are making moves to bring cool cuisine to town, whether it’s through diligent work as a sous-chef, opening their own business, or planning to open a business. Basically it’s just about talent.

    This went from a feature about one young chef making the move from a sous-chef position to running a kitchen and what that transition is like, to a feature about 3 chefs to 5 chefs to 10 chefs to 9 chefs (slashmouth) and back to 10 chefs. We basically kept thinking about more people we wanted to write about. Because there is definitely talent in Halifax. These guys and gals are bein’ the best that they can be. And that’s worth a look. So I hope you’ll read this issue.


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