Let us feed your appetite for local on Friday, May 10th. Open to the public as well as NS Food Gathering attendees, enjoy a showcase of the best our province has to offer with a small plates dinner featuring well-known local chefs, fresh caught seafood, spring produce and more. Sit comfortably and dine with friends or move about the room, taking in each tasting station and enjoying the company of local chefs with plate in hand. Purchase a drink from the locally-sourced bar featuring Halifax’s own Garrison Brewery. All the while, savour the musical stylings of Jeff Torbert.
When: Friday, May 10th 7-9PM (Doors open at 6:30.)
Where: McInnis Room of Dalhousie University’s Student Union Building
Tickets: $20 for NS Food Gathering attendees; $40 general
Tickets available now at http://www.eventbee.com/v/nsfoodgathering2013.
Featured Local Chefs
Sean Gallagher, Local Source Market: Sean Gallagher spent many years in Africa, growing up with parents working in international development and worked himself in Bosnia for CARE. He is the founder of Local Source Catering, Market and Bakery that provides local and seasonal food which also serves as a space to learn about cooking and to contribute to the discourse around community, food and health. You can also hear from Sean at one of the NS Food Gathering’s Friday morning sessions alongside local producer Josh Oulton of Taproot Farms.
Chris Velden, Slow Food/Slow Fish NS; The Flying Apron Cookery: We are happy to welcome Chris Velden, a former Executive Chef at Ryan Duffy’s, and a director of Slow Food NS . Chris will be serving the freshest, local sustainable seafood in partnership with Slow Food/Slow Fish NS on Friday evening. He works with Melissa Velden at their business, The Flying Apron Cookery, producing sustainable foods and providing food services such as culinary education.
Diandra Phipps, enVie: helped open a vegan restaurant in Germany last year and is enjoying the process of establishing herself in Halifax with enVie – A Vegan Kitchen. She has been at the Alderney market for the past three months and is in the midst of firming up a restaurant location here. Diandra is looking forward to strengthening her local connections at the event and we, in turn, can’t wait to become familiar with her and her menu.
Seth Graham and Jessie Doyle, Fruition: As co-founder and creative director, Seth handles all visual elements of the business including logo, packaging and label design, signage and branding. He also manages the company’s online presence, social media and marketing. He takes pride in operating a successful local business that brings health and happiness to others. He believes strongly in the connectedness of all life forms, and that food is our most powerful medicine. Jessie is currently studying to become a Holistic Nutritionist. As co-founder and “Head Chef” she manages recipe development and ensures optimal nutrition in our products. Her interest in food stems from in-depth knowledge of the effects that food has on our bodies, as well as environmental and animal rights issues.