Back on September 19-21st , Nova Scotia welcomed delegates from 13 countries to the Culinary Tourism World Summit in Halifax. Taste of Nova Scotia explained it as an opportunity for delegates to discuss culinary tourism best practices and use it for a global forum for exchanging ideas and bettering the industry.
It also sounded like a good reason for three days of great food. Believe me no one counts calories at these events and Nova Scotia wineries got a chance to really strut their stuff as well. In addition, there was a massive lobster supper that must have warmed the hearts of the local lobster fishermen as much as the guests.
For a province that used to pride itself on lobster rolls, clams and fries, and poutine rapé, Nova Scotia has become very gourmet in recent years and our leading chefs now have the celebrity status that one usually sees for movie actors, sports stars and political leaders.
(Chef Michael Howell taught me how to drink oyster shooters at Sip and Shuck last February and it felt like sharing a moment with Pierce Brosnan)
Taste of Nova Scotia has just announced that 14 delegates from Nova Scotia will be attending the Slow Food Terra Madre in Torino Italy in October. This is a by invitation only event and aside from fabulous food also gets into very serious issues. According to Taste of Nova Scotia spokesperson Christine White,
“This invitation to the biennial conference brings together over 5000 farmers and food producers, chefs and cooks, academics, youth and members of world wide “Food Communities” to share a common vision: to tackle the global problems farmland preservation, food sovereignty, taste education, poverty and global hunger, and the preservation of indigenous foods that are intrinsically tied to ways of life, both in the developed and the third world. “
The visit is seen as an opportunity to further develop the Culinary tourism and Agritourism sectors in Nova Scotia.
Chefs Michael Howell and Craig Flynn will be leading the delegation including Chef Sean Gallagher and Chef Kim Stacy as well as youth, food producers, restaurateurs, dieticians, educators and even film makers.
For the record slow food has nothing to do with slow service and everything to do with taste.
It’s a surprising that none of NS winery people will be attending as they have become so iinvolved with the culinary industry. Every weekend during wine festival one chef or another has been partnering with a winery for a food pairing event.
Still it is harvest time and there is probably too much going on in the presses for anyone to be thinking of a trip to Italy for a Slow Food event.
This weekend we head into Thanksgiving Dinner, the closest most Nova Scotians get to slow cooking, and there are plenty of Nova Scotian whites and reds that pair well with turkey. Annapolis Highland Estate Winery has something really special being released for this weekend: Highland Sass, an off dry cranberry wine, ideal for family festivities with turkey in mind. Annapolis Highland, is Nova Scotia’s newest winery which won four medals at the 2010 All Canadian Wine Championships and another two in the 2009 Atlantic Canadian Wine Competition. Highland Sass will be on sale this weekend at the winery and at the Farmer’s Market in Wolfville.
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