Top Savour flavours
Sights and sounds from the 2017 Savour Food and Wine Show.
As expected, the Savour Food and Wine Show was a night of nibbling, sipping, and chatting over creative recipes and drinks from some 80 Nova Scotian producers. Marking its 15th year, the show was the centrepiece of the Savour Food and Wine Festival, which promotes the folks behind Nova Scotia’s culinary scene.
Here are my highlights from last night’s show:
Top appetizer: The mushroom oatcake from Pavia. This was Pavia’s first time at Savour, and their staff went all-out in creativity. They topped a homemade oatcake with a mushroom drizzled in an espresso tapenade. A savoury-sweet combo that was unexpectedly delicious.
Top main: Lamb osso buco from Café Chianti. The meat had been slow cooked for hours, and basically melted in my mouth. I could have eaten a bowl of it. They served it over parmesan cheese polenta.
Top Dessert: The desserts by the NSCC Kingstec Campus pastry students. At any given point during the night, there was a huge lineup of people waiting to try these desserts, which were essentially edible works of art. I loved the chocolate and cocoa nib croquant and the lavender and blueberry chocolates.
Top Wine: A toss-up between Luckett Vineyards’ Ortego and Avondale Skye Winery’s Tennycape. White wines ruled the night for me. I love super perfumey, aromatic ones, and these two hit the spot (must be the Muscat in them both). Named after a place in East Hants, N.S., Tennycape is an off-dry white (a blend of L’Acadie, Siegfried, Vidal, and Muscat grapes). Luckett’s Ortego has hints of peach, rose, citrus, and honey.
Top Cocktail: The almond rosé cocktail from Lot Six Bar and Restaurant. It featured rosé, almond syrup, and gin. I love that Lot Six bartenders make their syrups from scratch in-house, often using local ingredients. The tart rosé in this cocktail kept it from becoming sickly sweet.
Top Spirit: Sortilège Canadian Whisky and Maple Syrup. It’s Canadian whisky blended with maple syrup. Need I write more? This Quebec company makes two versions of this liqueur—a clear, amber one and a cream-based version (this one would be great in coffee). A great sipping liqueur to celebrate spring.
What were your top picks from Savour 2017?
This story was originally published in Halifax Magazine.
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