BY CLAY
LARROY
Traveling is the kind of activity, which almost all the people love. For someone it
is an opportunity to relax and abstract from everyday busy life. For others it
is interesting to observe the way people of other cultures and mentality live. Some people
consider it to be the best way to have fun and
always try to visit as many clubs, pubs, restaurants and cafes as possible for
their wallets and time limits. When
you want to plan a vacation contact me!
Eat & Drink
Eat
Berries: having so much of the province in a
natural state, there are many opportunities to pick wild fruit and berries.
There are wild strawberries in the fields and along roads, wild blueberries,
raspberries and cranberries (in coastal areas). Blueberry grunt is
a blueberry baked with a sweet dumpling topping.
Deep fried pepperoni: a bar snack
often dipped in honey mustard sauce.
Dulse: most of this seaweed is harvested
at very low tides in parts of Nova Scotia. Locally it is dried and used as a
snack.
Garlic fingers: similar to a pizza in shape and
size and made with the same type of dough. Instead of the traditional tomato
sauce and toppings, garlic fingers consist of pizza dough topped with garlic
butter, parsley, and cheese, cooked until the cheese is melted. Bacon bits are
sometimes added. They are typically eaten as a side dish with pizza and often
dipped in donair or marinara sauce. They are presented in thin strips (or
"fingers") as opposed to triangular slices.
Halifax donair: a pile of roasted, spiced beef (known
as donair meat) with diced tomatoes and white onions covered in condensed milk
sauce and wrapped in a pita. It is unique to the province and is available at
almost every corner diner and pizzeria.
Hodge podge: a creamy soup of fresh baby
vegetables; rarely found in restaurants.
Lobster rolls are common throughout the
province.
·
Shaws Landing 6958 Highway 333, West Dover, tel: +1 902-823-1843,
email:Ian@ShawsLanding.ca, . Just a few km towards Halifax from
Peggys Cove. The Scottish Swiss chef makes excellent seafood in a beautiful
setting. Try the blueberry garlic shrimps. No liquor license.
·
Sutherland's
Diner, 2808 Main St. Shubenacadie on the
102, Tel: +1 902-758-0114. Sandwiches, fish & chips,
burgers at low prices.
·
The
Chickenburger, Bedford Highway, . Drive up and eat in malt, chickenburger
and burger shop since 1940.
·
Dining at Trout Point Lodge, 189 Trout Point Road (Off East Branch Road off Hwy. 203), ☎ 902-761-2142, . 7:30PM. The kitchen at Trout Point Lodge brings to fruition savory
creations by drawing from traditional cooking techniques combined with fresh
local ingredients. The Dining Room's fare intertwines wild mushrooms &
plants, produce from local growers as well as the on-site gardens, and the
ethical selection of the North Atlantic's freshest seafood to create a unique
dining experience in daily-changing prix-fixe menus. Trout Point cuisine
reflects place and time without undue emphasis on food styling. The art is in the
preparation of the food, with flavour given top priority. The chef-proprietors
started as some of Louisiana's first organic farmers, and draw inspiration from
substantial time living in places as diverse as Rome, Granada, Central America,
and China. A hallmark of Trout Point's cuisine is the use of the Lodge's own
in-house ingredients: --House cold-smoked salmon, scallops, trout, and
swordfish; --Home-made cheeses like chevre, ricotta, and fresh mozzarella;
--Vegetables, herbs, and salad greens from the Lodge's ever expanding gardens;
--Desserts, ice creams, sorbets, and artisal breads made daily.
Drink
Nova Scotia produces some very good wines. Most wineries offer
free tours. Of particular note is Jost Winery along the Northumberland Strait
north of Truro.
Try the local beers. Nova Scotia is best known as the home of
"Alexander Keith's India Pale Ale," known locally simply as
"Keith's" But there are many lesser-known brews
available as well. Not to be missed are the offerings of Propeller Brewery and Garrison Brewing as well as several microbreweries
and brewpubs (such as the Rogue's Roost)
REFERENCE SITES:
The first gig we ever played was in Halifax, Nova Scotia, where I'm from. I was in a band called the October Game, and we opened up for a Vancouver band.
Sarah McLachlan
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