Food - Drink

 

 

Taste of Nova Scotia Prestige Awards Honour Culinary Excellence and Innovation

 

 

 

November 29, 2011 - Halifax, N.S. - The Taste of Nova Scotia Prestige Awards were announced Tuesday during the annual Tourism Industry Association of Nova Scotia’s (TIANS) Tourism Summit. There were more than 900 nominations.

 

“We offer authentic culinary experiences in Nova Scotia,” says Janice Ruddock, executive director of Taste of Nova Scotia. “We have access to an abundance and variety of fresh, local ingredients, but it is the genuine passion from our people, the fishermen, the farmers, the chefs and the winemakers, that set us apart from other regions…every one of our Prestige Award recipients has a distinct pride of place and exuberant passion for what they do.”

 

Taste of Nova Scotia Prestige Awards were presented in the following categories:

 


Innovative Product of the Year
Lavender Syrup, Sledding Hill

Restaurant of the Year – Chef Inspired Fine Dining
Fleur de Sel, Lunenburg

Restaurant of the Year – Chef Inspired Casual Dining
Charlotte Lane Cafe, Shelburne

Restaurant of the Year – Essence of Nova Scotia
The Red Shoe Pub, Mabou

Producer of the Year
Meadowbrook Meat Market, Berwick

Server of the Year
Simone Mombourquette, Trattoria della Nonna, Lunenburg

Consumer Choice Product of the Year
Pumpkin Muffins, Schoolhouse Gluten-Free Gourmet, Mahone Bay

Gary MacDonald Culinary Ambassador of the Year

Chef Alain Bossé, Alain Bossé Consulting

Nominations for the Taste of Nova Scotia Prestige Awards were received from Taste of Nova Scotia members and the public. The nominations were brought to a judges’ panel and then approved by the Taste of Nova Scotia Board of Directors.

 

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