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  • MB 8:34 pm on July 16, 2014 Permalink | Reply
    Tags: , , , , news,   

    All the Goss: July 16 

    IMG_7070

    Grab your favourite condiments and get ready to party! There’s a Food Truck Party on July 31 at the Museum of Natural History. There’ll be tons o’ trucks: Cheese Gypsy, The Firefly Feast, FoodStruck, The Food Wolf, Halifax Press, Ol’ School Donuts, Tin Pan Alley. And Lemon Dogs and Mortiscycle, the edible sideshow will also be there. CKDU will be providing some tunes, so there is a $2.00 cover to this party. And, of course, the Museum is right there, ya ding dongs. Get a hot dog and get some culture, already.

    Ray’s Lebanese is re-opening tomorrow in Burnside. Get thee to 75 Akerley Blvd!!

    July 30 will be sad day for macrons in Halifax, as MŌDA Urban Dining is closing down. The owners, Melissa and Matthew Pridham, are moving to Bermuda. The space will have a new restaurant opening this fall, with new owners. Stay safe, umlauts.

    A coffee shop is dropping anchor in the middle of Pro Skates at the beginning of August: Anchored Coffee! See what I did there? They will have a 20-seat cafe tucked away in Quinpool’s coolest shop, along with some outdoor seating. This cafe is going to be focusing on trendy ol’ toast as well. The bread will be courtesy of one of the fanastic bakers from The Canteen and will served with homemade butters and other tasty spreads. If that toast is more than, like, two dollars, I’ll be serving up some real attitude right back at them. The other plan is to make super tasty snacks that are the mostessest like Hostess’s, making homespun versions of corner store favourites like Twinkies, Joe Louis cakes, Pop Tarts, and Rice Krispie squares. Those goodies will be baked up in the Halifax TIBS bakery, special for the Anchored cafe.

    Certainly Cinnamon is hinting at some big news on their Twitter (@cinnamonmanHFX). WHAT IS IT????

    Those adorable kids at Hope Blooms got a letter from Prince Charles because they gave him some salad dressing, making each of those kids cooler than Cool Hand Luke.

    The Mic Mac Bar & Grill has closed its old location and should be open for business in the new place on Friday! I’ll miss you, sticky tables and gross floors! You were the best! RIP!

    A new all-day-breakfast place called Robie Street Station is opening in the old Jane’s on the Common spot, with a little take-out joint called Robie Street Express next door. Yay! Nice to see something in that rad space again.

    Apparently Bootz in Burnside — the revamped Rodeo Lounge — has also closed. I guess I’ll never see my dream of a Super Friendz reunion show there, which is a real bummerz.

    Also done: the Bluenose II Restaurant up on Bayers Road.

    And, after two weeks in business, Sushi Jet has closed. LOLOLOLOLOLOLOL J/K J/K J/K NO IT HASN’T!!! I just couldn’t resist that big of Granville/Salter humour. It is, however, all-you-can-eat sushi, which is something I didn’t know until today. I’m guessing it’s a tribute to the fact that that building is an all-you-can-close restaurant location?

     

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  • simonathibault 5:02 pm on December 12, 2013 Permalink | Reply
    Tags: news, ,   

    Here comes the hot sauce…or does it? 

    Although Passable tends to focus on the Atlantic Canadian food scene, occasionally we break from tradition.

    I think this story merits such a break.

    Remember a few weeks ago, when Huy Fong Foods, the makers of Sriracha, a.k.a. cock sauce, a.k.a rooster sauce, a.k.a. the stuff you put on everything, was looking at possibly being temporarily shut down? The story went viral, with people all over North America wondering if they should start stockpiling the stuff. And some of you probably did.

    Thankfully, the plant didn’t get shut down as it was in the middle of its annual production. Huy Fong makes it sauces from fresh, not dried chiles, and therefore, the largest part of its production happens during a specific time of the year.  The possible closing of the plant would have meant a major loss of Sriracha on shelves – and everything seemed to be ok.

    But today, the LA Times reports that Huy Fong has been ordered to halt the shipment of its product until the middle of January. Via the LA Times:

    “Batches of the company’s three sauces, Sriracha, Chili Garlic and Sambal Oelek, now must be held for 30 days before they can be shipped to food distributors and wholesalers.State regulators added the requirement earlier this year after a review of Huy Fong’s production process. Because the sauces are ground fresh and not cooked, additional safety measures are required, said department spokeswoman Anita Gore. The 30-day hold helps ensure the sauce is free of harmful microorganisms for the duration of its shelf life, Gore said.”

    So, should you stock up? Maybe. I might buy an extra bottle. Just in case.

     
    • sugarstuff 10:25 am on December 14, 2013 Permalink | Reply

      I would be sadder than a kid without ketchup if this stuff ran out!

  • MB 5:05 pm on April 20, 2010 Permalink | Reply
    Tags: conquering the US, , , news   

    Food Jammers Joins the Cooking Channel 

    Food Jammers! (photo stolen from their Facebook!)

    Halifax ex-pat Nobu Adilman, along with pals Micah Donovan and Christopher Martin, are headed to the Food Network’s brand new sister channel, The Cooking Channel, with the culinary craziness of Food Jammers and are getting some ink and links in the New Yorks Times to promote their addition to the channel. Hooray!

    The Cooking Channel starts broadcasting in the US at the end of May. Also on the network will be The Spice Goddess, a new Indian cooking show being filmed right here in Halifax by Ocean Entertainment, who you might know as the production company behind Chef at Home and French Food at Home.

     
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