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  • simonathibault 11:07 am on October 17, 2014 Permalink | Reply
    Tags: Feisty Chef, , ,   

    Read Up On It For October 17th, 2014 

    First and foremost for this edition of Read Up On It, kudos and congratulations to Renée Lavallée for taking first place at the 2014 edition of the Gold Medal Plates competition. And happy 40th!


    Photo by Doug Townsend

    Renée Lavallée reacts to her win at the Gold Medal Plates on October 16th. Photo by Doug Townsend.


    • Also in the Times: Anna North talks about how the latte is an example of how people view conspicuous consumption, as well as politics. North also spoke with KCRW’s Evan Kleiman on Good Food.
  • MB 8:38 pm on September 12, 2013 Permalink | Reply
    Tags: , Feisty Chef, , , , TIBS at Nite   

    The Big Scoop 


    Last week I went to TIBS at Nite and enjoyed a plate of Renée Lavallée’s delicious white bean salad with grilled striploin, salsa verde, and feta, along with the sweet raspberry soda and triple chocolate brownie that completed the pop-up’s Thursday night dinner. I was also lucky enough to get the scoop on Renée’s upcoming venture—The Canteen—which will open sometime in late 2013 or early 2014 in the space upstairs from TIBS on Ochterloney St. in Dartmouth. I’m really excited to see how this unfolds. Read all about it in this week’s issue of The Coast!

  • simonathibault 4:46 pm on May 22, 2013 Permalink | Reply
    Tags: Feisty Chef, , , The Shack   

    Feisty Chef shucks open a shack on the waterfront 

    Halifax’s firebrand of a chef, Renée Lavallée is embarking on a new project. No, it’s not more cooking classes, or more meals at TIBS. This time it’s all about the briny ocean’s bounty.

    The Shack is a new project by Lavallée, opening soon on the Halifax Waterfront. The Shack will serve oysters, seafood chowders and seafood-based goodies. I chatted with Renée via email.

    So tell me about The Shack. How did it come to be?

     The Shack Oyster Bar is the  idea of my friend, Nick. We’ve been working together for 8 years, and it was just a natural progression of our work/friendship. His product, my kitchen knowledge.

    It’s a pretty simple set-up: raw clams & oysters, steamed mussels/clams/bay scallops, a chowder and a crab & lobster roll. Add some Covered Bridge chips, a delicious non-alcoholic drink by Jeff van Horne and add the Halifax waterfront and sunshine. Where else in Halifax can you get fresh, perfectly prepared oysters & clams? Where you can then take and sit on the waterfront and people watch? It’s a no-frills way to bring some of our best shellfish to the general public and have fun doing it too.

     Who will be your clientele? 

    During the off-season (May & Oct) we are hoping to grab the attention of the locals for lunch. Summer  months, we hope to attract tourists, but ultimately we are doing this for Halifax/Dartmouth.

     It’s funny, ’cause you left the insanity of a kitchen, but now have another insanity. At least in one kitchen, it’s all contained. How will you handle it?

    I’m lucky to have an amazing husband and amazing friends. I live in a community where I can call on a number of people to help out when I’m working. Plus, my daughter Zoe goes to Kindergarten next year so once that happens, who knows what will happen in Dartmouth 

  • MB 6:33 pm on February 12, 2013 Permalink | Reply
    Tags: acadian maples, Feisty Chef, maple syrup, pancakes   

    Griddle Me This 


    It’s Pancake Tuesday!

    Last week in The Coast I wrote up a little piece on the winter weekend brunches taking place at Acadian Maples. Renée Lavallée—also known as The Feisty Chef—is cooking up pancakes every Saturday and Sunday until the end of March at the Acadian Maples store in Upper Tantallon. It’s worth the trip.

    So while we’re all supposed to give up pancakes for Lent, I suggest you give up giving up pancakes instead, and fill your bellies with fluffy stacks of flapjacks until Spring has sprung. The idea of not eating pancakes just gives me the crêpes.

    Read more about it in The Coast, here.

  • MB 5:56 pm on August 30, 2012 Permalink | Reply
    Tags: coastal @ night, Feisty Chef, , il mercato, Mr. Noodles, ramen, seasons at atlantica   

    Local Chefs Help Students Use Their Noodles 

    Mr. NoodlesI didn’t expect to fall in love with this week’s Coast assignment. It was very last minute and it was very high concept, which are two things that can drive me a little crazy. “We just decided to change the Back to School cover at the last minute to Mr. Noodles,” Tara wrote. “Ugh,” I thought. But then I had a second though: what if local chefs would write some recipes for college students. Recipes that would make Mr. Noodles a little more palatable.

    (More …)

  • simonathibault 10:25 am on November 26, 2010 Permalink | Reply
    Tags: Feisty Chef, Nova Scotia Chefs, , ,   

    Passable Interview: The Feisty Chef 

    Renée Lavallée is, in her own words, “a chef, a mom and a crazy cheese lover”. Originally from Shawville, Quebec, Renée grew up in a gastronomically adventurous household. She has worked at Canoe, The Inn At Bay Fortune and more recently is the executive chef at Five Fishermen. She also writes a weekly column for the Arts & Life section of The Chronicle Herald. She even has her own website. But who is The Feisty Chef? Currently on maternity leave, Passable had the opportunity to sit down with her to talk for one of our Passable Interviews about her culinary upbringing, education and more.

    What are your first memories about food?

    My parents in the kitchen cookin’ up a storm; they were from the Julia Child era where they watched her show & tried to re-create. Memories of Crepes Suzette and chicken liver pate are still fresh in my mind. Also, they took us out every Friday night to try a new “cuisine”: Korean, Thai, Japanese, Turkish, etc….that was huge for me!

    Did you think that was normal?

    I did…I just assumed everyone else did the same thing.
    (More …)

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