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L U C K E T T V I N E Y A R D S + S A U S A G E F E S T G U I D
E + G R A P E E S C A P E S
A celebration of lifestyle and entrepreneurship in Nova
Scotia.Wine & Travel
DestinationLunenburgA three part, 8 page feature on one of Nova
Scotia's greatest treasures.
FARMERS' MARKETS OF NOVA SCOTIA MAP INSIDEpage 46
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HE LocalConnections Ad 3.indd 1 2014-07-09 9:43 AM
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Contents
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3L O C A L C O N N E C T I O N S H A L I F A X | S u m m e r 2 0
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f LocalConnectionsHalifax l ConnectionsHFX20
Issue Number 10, Volume 3 - Summer 2014
8Local Discoveries
A look at some amazing finds from last quarter.
18Community Builders
Q & A with Keltie Butler and features on Jimmy Lefresne
and
David Hovell.
24Cover Story
The story of Donna & Carl Sparkes and their passion for
wine
and business.
28Nova Scotian Wine
Features on Luckett Vineyards, the Wolfville Magic Winery Bus,
and
Grape Escapes.
38Destination Lunenburg
An 8 page, three part feature on one of Nova Scotia's greatest
treasures.
53Sausage Fest Guide
Our 24 page guide to a celebration of local food and people.
24
40
94
32
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The KiTchen Table season 3EvEry Friday and Saturday Starting
SEptEmbEr 2014
Reservations ratinaud.ca/thekitchentable
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Edito
r's M
essa
ge It's That Time Again.T here's something so incredibly cool
about being able to hop in the car and head off , in any direction,
for a memorable day time road trip. All you need is a car (or
someone with a car), some gas, and a few bucks for the day's
activities. For me, this is one of the best perks of living in
Halifax. Of course, for those with a greater sense of planning,
there's more on tap than a simple day trip to
the Annapolis Valley or Lunenburg. What awaits those willing to
invest a little more of
their time is a full weekend (or several weekdays) of fantastic
Nova Scotian adventure.
So why not take advantage of this luxury?
Every year, people come from all over the world come to discover
Nova Scotia, but as
locals, we have the advantage. This is our home after all, and
we each have an abundance
of unfiltered access to information on what's going on in our
bountiful province. To add
to what's already available to you, we decided to dedicate an
entire issue to Nova Scotia,
furthering your available 'local travel' resources. This issue
is not meant to be a tour
guide per se, but instead what we're offering is some of the
insights and story-telling
which go beyond what the tourists have access to, and we think
we've uncovered some
of the best our region has to offer. In many cases, we've taken
you behind the scenes and
given you access to some of the best people and places we have
here in Nova Scotia, but
now it's up to you to continue the story.
In producing this ambitious 96 page issue, we actually did a
fair bit of road-tripping
ourselves. We travelled to a number of towns, all of which were
an arm's throw away
from Halifax, where we met the locals, tried their wines, tasted
their food, shopped in
their boutiques, and discovered a bit about their history and
about what makes them
tick. In many cases we visited these towns more than once, and
now find ourselves with
a greater understanding and appreciation for what we have, but
we also find ourselves
wanting more.
By the time this magazine hits the stands, we'll be just over
three weeks away from
Sausage Fest (August 14 - 24), which is an event series we
started last year, and once
again, it will be a showcase of the BEST our region has to
offer. This year's program
will be even bigger and better than last year, with 32
participants from Halifax, the
Annapolis Valley, and Lunenburg. Our participating chefs and
producers will once
again amaze our palettes, and in some cases host pop-up events
which deserve to be
on everyone's to-do list this summer. We hope that you will be
able to find some time
to get away from your desks and join us for this grand
celebration of local abundance.
Alexander HendenEditor in Chief
The KiTchen Table season 3EvEry Friday and Saturday Starting
SEptEmbEr 2014
Reservations ratinaud.ca/thekitchentable
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Cont
ribut
ors
RILEY SMITHChief photographer and world traveller. Riley has
photographed many a Coast cover, as well as all of ours. Our main
man since day one.
PHIL OTTOCEO and Senior Brand Strategist at Revolve
Branding.
JORDAN WHITEHOUSEFreelance journalist and communications
consultant who's work has been featured in such publications as
Atlantic Business Magazine, Progress, Halifax Magazine and The
Coast.
JESSIE HARROLDWriter about all things food, birth, travel,
parenting and adventure; blogger at www.purplehousecafe.com. Drinks
an absurd amount of fancy coffee, rides a motorcycle, surfs, and
attends births in her spare time.
SCOTT MACDONALDAnimation designer with over 12 years experience,
full time animation designer at DHX Media Halifax, freelance
illustrator, character designer, artist, animator, cartoonist,
walker, cyclist and dog Owner.
TRACY PHILLIPPICraft beer writer, Certified Beer Judge, Ladies
Beer League founder, Canadian Brewing Awards organizer, and home
brewing dabbler. An all around crusader for local craft beer &
lover of fine cheese!
LIA RINALDOSenior food writer, blogger, food enthusiast, and
events veteran. One half of Devour! The Film Food Fest and our
resident expert on all things delicious.
KATHLEEN HIGGINSToronto born, Nova Scotia raised. Honours
graduate from King's College, and freelancer for The Coast,
Tidings, Visual Arts News, and Pink Noise. Our go-to A&E
girl.
LINDSAY BURNSSmall business consultant, marketing mind, travel
enthusiast, local supporter, animal snuggler, food lover, optimist
& proud Nova Scotian.
LOLA AUGUSTINE BROWNOur senior features writer. 19 years
freelance experience including work for the Toronto Star, Globe and
Mail, Canadian Living, Canadian Family, Today's Parent, Fashion,
and Flare.
SIMON THIBAULTHalifax-based journalist and writer. His work
focuses on the culture and politics of food, as well as LGBTQ
issues.
LAURA OAKLEYFood and travel writer with a background in
hospitality. Specializes in content marketing and social media
management.
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ALISON DELORYAlison Delory is author of Lunar Lifter, editor of
Folia Montana magazine, freelance journalist, and writing
instructor at Mount Saint Vincent University.
RODNEY HABIBAward winning pet nutrition blogger, podcast/radio
show host, magazine writer, local pet health shop owner, and more
importantly, a pet parent and advocate.
CHRIS DEWAALEntrepreneur, farmer, butcher, public speaker, and
champion of not only local food but a local mindset.
EMILY FORRESTLocal enthusiast and owner of Local Tasting Tours.
Playwright, performer, and producer of the Local Tasting Tours
podcast on iTunes.
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Local DISCOVERIES
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Hot, new local eatery in WolfvilleOur friend, and winner of last
year's Extreme Sausage Making Competition (Sausage Fest 2013),
Steph Levac, recently opened a delightful caf-style resto inside
Gaspereau Valley Fibres on Main Street in Wolfville. While there's
no shortage of great places to eat in town, Wool 'n Tart offers
something much needed on the Wolfville food scene, and that's light
fare at a reasonable price. On our last visit, we enjoyed a lovely
bagel sandwich (Steph makes the bagels himself) with homemade soup,
salad, and a can of blood orange San Pelligrino, all for around
twelve bucks taxes in. Perfect portion for a nice afternoon lunch,
and probably one of the best sandwiches we've ever had.
458 Main Street, Wolfville
Sweet spot opens on Grafton StreetThis July, our friends at
Scanway Catering are opening the doors to their new storefront,
artisinal bakery, patisserie, and caf at 1567 Grafton Street.
scanwaycatering.com
NOVA SCOTIA
THE TALE OF A
The Tale of a TownBack on May 18, 2014, a husband, wife, and
toddler trio set out on a nationwide theatre and media initiative,
visiting small towns and big cities across the country. The purpose
of the three year tour is the preservation of main street culture
across Canada, and the group is looking to achieve this through a
mix live multimedia presentations, but also through collecting
stories from people like you and me. The group has already visited
Halifax twice, and if you'd like, you can connect with their
collection of stories through their online storyportal.
thetaleofatown.com
Indochine downtownShortly after the release of our "Halifax's
BEST 25 Local Eateries" list (Spring 2014), one of 25 our winners,
Indochine Banh Mi, opened its second location on Barrington Street
downtown. This addition adds yet another layer to an emerging
take-out scene downtown, with Mezza Lebanese Kitchen, Pete's
To-Go-Go, Flip Burger, etc already in the mix. If you have yet to
try Indochine, let this sentence be your cue.
indochine.ca
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Cambodian flavoursA new favourite of ours, which we recently
discovered at the Alderney Landing Farmers' Market, is Saronn's
Kitchen. If curry, coconuts, peanuts, fresh veggies, and rice wraps
are your thing, may we suggest you make a visit. The soups are
delightful, while the wraps are probably the most refreshing thing
to eat in all of Halifax. Of course, not being anchored down with
heavy food, you are also left with room for some handmade donuts
which are also available at the market in Alderney Landing. We
recommend the chocolate Oreo ones.
L SaronnKitchen
The Return of FRED.After a brief hiatus, FRED. food has returned
to full form, with some fresh updates of course. With the move of
Statement Modern Furnishings (to Sunnyside Mall) earlier this
summer, the old space is back, and we're just lovin' it!
fredstyle.ca
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Local DISCOVERIES
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Fresh Meat at Highland DriveOne of our favourite local butchers,
Highland Drive Storehouse and Butchery in the Hydrostone, now has
ownership. In a press release on July 7, our friends at Getaway
Farm were announced as the new owners, and we're excited to watch
them build on the solid foundation previous owner Jessi Gillis had
built over the last two years. This move also extends Getaway's
footprint, and we're excited by all the potential this move brings
to the Hydrostone. In speaking with Chris DeWaal, who also writes
for this magazine, they will be taking a slow, organic approach
regarding any changes, respecting the talented staff, and valued
customers who already frequent the place.
highlanddrive.ca
Saturday, August 16Alderney Landing Ferry Park from 9am to
6pm
PRESENTS
Brough
t to you
by:
Local food fun on the waterfront On Saturday August 16, from 9am
to 6pm, Local Connections Halifax is partnering with Select Nova
Scotia, Alderney Landing, TELUS, Credit Union Atlantic, Pete's,
Premium Nova Scotia Pork, O'Regan's Mini, and Downtown Dartmouth to
bring you a free-to-attend family food event, right on the Halifax
waterfront. Located at the recently renovated Alderney Landing
Ferry Terminal, the day will feature a harbourside BBQ and local
food feast, family picnic, a pop-up retail market, the Pete's Chef
Cook-off (think Iron Chef), the Premium Nova Scotia Pork's Chef vs.
Sausage (for sausage makers), live music, the TELUS kids' zone
which includes a petting zoo, and much more. Being on a Saturday,
the Alderney Landing Farmers' Market will also be open, so it's
really set up to be a day-time experience of epic proportions.
localconnections.ca/events
Nova 7 goes westIn a move to make its wine an official wine of
summer from coast to coast, Benjamin Bridge began exporting the
2013 vintage of Nova 7 to liquor stores in most provinces. While
it's nice to know we're sharing this gem with the rest of the
country, it's also reassuring to know that you can still grab a
bottle or two right here in Nova Scotia.
benjaminbridge.com
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Inside LunenburgIn late June, we did something we haven't done
in a while, and signed ourselves up for the Lunenburg Walking Tour.
Normally dismissed as something 'for the tourists', we're super
glad we made the time to go on the tour. The hour long excursion
was full of amusing insights into the rich history of the town, and
how our ancestors used to live, with a strong focus on Lunenburg's
culture and architecture. There were even some things we found to
be truly surprising, but we don't want to spoil if for you, so
you'll just have to take the tour yourself. In some ways it
reminded us of Doors Open Halifax, and by the end of the tour we
had burned off enough calories to justify having the Lunenburger
with chips at the Grand Banker.
lunenburgwalkingtours.com
Lunenburg MarketIf you happen to be going to Lunenburg on a
Thursday, you won't want to miss visiting the Farmers' Market. It's
also where most of the local chefs (like Martin Ruiz Salvador) do
their shopping, and they shop there for good reason.
lunenburgfarmersmarket.ca
PrismaticFestival.com
A Tribe Called Red, JP Cormier, Reeny Smith,
Dinuk Wijeratne, The Sounds of Motown
FreeMAINSTAGE
PERFORMANCESF O R A L L A G E S
ALDERNEY LANDINGAUG 2124
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THE SPIRITSOF LUNENBURG
HANDCRAFTED FROMNATURAL INGREDIENTS.ONE BATCH AT A TIME
Ironworks is a micro-distillerylocated in the old port of
Lunenburg on Nova Scotiashistoric South Shore.
We take our name from the 1893heritage building we call home; a
marine blacksmiths shop thatonce produced high quality
ironworks for theshipbuilding trade.
We cra our spirits today
with the same love of traditionalmethods and aention to
detail.
Drop by to meet our amazing crew,admire our beautiful still
&
have a complimentary tasting.
LUNENBURG, NS 902.640.2424
IRONWORKSDISTILLERY.COM
[email protected]
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C h r i s D e W a a lf getawayfarmbutchershops l meatmongers
The Pleasure of Local Food
13L O C A L C O N N E C T I O N S H A L I F A X | S u m m e r 2
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THE SPIRITSOF LUNENBURG
HANDCRAFTED FROMNATURAL INGREDIENTS.ONE BATCH AT A TIME
Ironworks is a micro-distillerylocated in the old port of
Lunenburg on Nova Scotiashistoric South Shore.
We take our name from the 1893heritage building we call home; a
marine blacksmiths shop thatonce produced high quality
ironworks for theshipbuilding trade.
We cra our spirits today
with the same love of traditionalmethods and aention to
detail.
Drop by to meet our amazing crew,admire our beautiful still
&
have a complimentary tasting.
LUNENBURG, NS 902.640.2424
IRONWORKSDISTILLERY.COM
[email protected]
H ave you ever paused to consider just how lucky we are as
eaters to be living in Nova Scotia? Consider the landscape before
us. We are surrounded by fruit orchards, vegetable fields, berries
of all kinds, pasture for livestock, wineries, maple trees,
fantastic shellfish, enviable seafood, and of course our beloved
lobster. Dig a little deeper and you will find a host of artisanal
producers churning out the most amazing wines, beers, liquors,
cheeses, breads, preserves, meats, and everything in between. We
have at our fingertips a staggering array of incredible ingredients
that would make any locally minded chef jealous. To be able to
support our local economy, influence our food system, and encourage
sustainable practices all the while eating such diverse,
world-class food is a truly enviable position to be in.
All the more remarkable is the fact that this cornucopia of food
is practically on our doorstep no matter where we live in the
province. It is a simple thing to walk out our door and trace the
path of our food right to its source. We can meet the people, see
the places and watch the processes that are behind the food that
end up on our plates. We have the incredible opportunity to engage
our food like few can. Not only do we have the opportunity to eat
like few can but we have the opportunity to know our food like few
can. Wendell Berry has wisely said The pleasure of eating should be
an extensive pleasure, not that of the mere gourmet. He is talking
about the pleasure of truly knowing
our food, the joy and appreciation that comes from having a
first-hand knowledge of all that is involved in the life of our
food system. In Nova Scotia, farm-to-table isnt simply a noble
ideal but a reflection of the relationships we are able to
develop.
This summer, as you plan your family day trips, your weekend
getaways or your week-long staycation, consider taking a day or two
to explore the incredible network of people and places that lie
behind the amazing food that Nova Scotia produces. Plan a trip to a
cheese house and experience the patience and craft
that is required to produce a fine cheese. Take a tour of your
favorite vegetable farm and gain a greater appreciation for the
amount of time and labour required to get those spray-free carrots
to your farmers market. Visit a U-Pick farm and spend some time
getting to know the folks that have nurtured that soil before going
home and making some of Grandmas jam together. Knowing the people
and places behind our food will open the door for us to enjoy the
extensive pleasures of Nova Scotias cuisine, a pleasure that can
elevate the enjoyment of a mere gourmet to something much
deeper.
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9028176007JULESCHAMBERLAIN.CA
AGENTIMMOBILIER/REALTOR
WHEN YOU ARE
READY
Houses
Condos
Urban
Recreational
Rural
Flats
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15L O C A L C O N N E C T I O N S H A L I F A X | S u m m e r 2
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E m i l y F o r r e s t
Traveling Close to Home f localtastingtours l LocalTasteTrs
I love to travel. This spring I had a chance to visit Germany
with my family, and it was an amazing trip, bursting with music,
architecture and incredible dining experiences. Swiss roesti,
seared pigeon breast, late-night currywurst: I was in heaven. I
actually trace my ancestry back to early east coast German settlers
(like many Maritimers), and it was neat making the connection
between culinary traditions I grew up with (e.g., sour cream and
cucumbers over potatoes) and German dishes I spotted on menus in
the regions where they were first dreamed up.
Travelling is always a great adventure. I think were
particularly lucky here in Halifax because its fairly easy to get
your wayfaring fix without having to venture far from home.
For instance, a quick way to step into a completely different
landscape is to call up Laila North at Go North Tours and have her
take you on a trip into lush Nova Scotia wine country. Sipping
wine, tasting local food, drinking in the scenery and the
historywhat better way to spend a summer afternoon? The added bonus
is having someone else take care of the drivingand, of course,
getting all the great inside local stories and buzz (rumour has it
that if you happen to catch Pete Luckett onsite at Luckett
Vineyards when youre with Laila, youll get a raunchy rendition of
the Eric Clapton song shes named for, sung by the owner himself!).
Sometimes, for another quick change of scenery and a good, long,
out-of-city breath, Ill get Laila to speed me down to Peggys Cove
and back for a morning
look at those crazy moonscape vistas and the volatile surf,
which leave me breathless every time.
In Halifax, you can take a trip to another country while staying
at home if you take in the incredible cultural festivals here every
season. Greek, Lebanese, African, Italian, the Multicultural
Festivaltheyre a priceless chance to experience the food, music,
dance, language and traditions of the myriad cultures which make up
Halifax in 2014. I love talking with guests on our food tours about
the sheer number of cuisines here in the city and how important
each culture is to the Halifax food scene as a whole. Checking out
the festival food stands is like a tasting tour in itself. One of
my very favourite things to do is stand and watch the ladies
cooking the manaouch outside the tents at the Lebanese festivals.
Even the way they call the orders out to one another and work the
line is like a dance: one sprinkling cheese, another, spices,
another tossing the soft rounds of dough back and forth between her
fingers, another rolling up the browned and crisped finished
product at lightning
speed; its a beautiful thing to behold. Just thinking of it now
brings back the heady smell of olive oil and thyme.
I also had a chance to travel back in time a little bit during
Doors Open Halifax this year. Looking down on the waterfront from
the Dominion Building atrium, getting a mini organ recital at St.
Pauls church and examining the stained glass at City Hall were all
firsts for me. A major highlight was a visit to the Africville
Museum. The photos, history and even recorded voices of Africville
residents in the exhibit were very moving, but most memorable was a
spoken word performance by a young poet named El Jones. She brought
her audience squarely back into the here and now with her words and
her honest, clear vision of Halifax as she sees it today. Thats a
trip I wont forget for a while.
I guess Ive learned that theres more than one way to travel and
have new adventures when you live in Halifax. And its always nice
to know youre never too far away from everything you love about
home.
9028176007JULESCHAMBERLAIN.CA
AGENTIMMOBILIER/REALTOR
WHEN YOU ARE
READY
Houses
Condos
Urban
Recreational
Rural
Flats
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R o d n e y H a b i b
Real Food for Real Petsf PlanetPawsPetEssentials l
PlanetPawsNS
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I f you find yourself talking to other pet owners, whether at
work, at a park or even online, one question usually comes up at
some point: What do you feed your pet? In those same discussions
you will hear at least one pet owner rave passionately about
feeding their pet raw foods.
Raw foods? you may ask. Like cutting up a dead cow and bagging
it? Yes, as gross as that sounds, I get that question all the
time.
Raw foods are live foods. No, its not live as in moving and
breathing. It is live with the healthy enzymes and bio-available
nutrients that remain intact and are not destroyed by the cooking
or rendering that canned or kibbled pet foods go through.
Raw pet foods are live or living fresh foods that have been
uncooked. Theyre well researched by pet owners and made at home or
purchased from retailers balanced and or bacteria-free for
beginners.
Today's studies show that cooking not only destroys nutrients
and enzymes, but also chemically changes these foods
into acid-forming toxins, free-radicals and poisons that can
provoke long-term damage to our pets bodies.
According to Packaged Facts, the leading publisher of market
research in the food division, the raw pet food market is growing
so fast that it will double the growth of the natural pet food
division (i.e. kibble, canned and dehydrated) in the next five
years. Why is this happening? Because raw food manufacturers are
raising the bar on nutrition!
One of the main reasons most pet owners are making the switch
(aside from health problems) is to take control of their pets diet.
They want to be able to control each ingredient that goes into
their pets body.
Now keep in mind this is a very short description as I have a
word count restriction I have to meet!
Speaking of word count restrictions, my pal and editor-in-chief
of this magazine, Alexander Henden, recently joined the raw pet
food movement by switching his pets diet from processed foods to
fresh foods.
Alexs pride and joy is fur baby Makita
the dog! Anyone who knows Alex knows that his dog is his BFF.
You can find Makita with him on all of his travels!
Not too long ago, Makita began experiencing problems that didnt
seem right to Alex. His dog didnt have that bounce in his step and
began soiling in the house. After several visits to the doctor,
Alex came by to chat with me, and we talked about changing Makitas
diet by stepping it up nutritionally.
Within weeks, the dog, who might have been written off as old,
turned back into his young self again. He became full of life, and
there was no more soiling around the household!
You see, there is a reason why raw feeders are the most
passionate pet owners on the planet. It is because they see
firsthand the transformation in their pets when coming off of
processed foods.
Talk to people who cut out processed foods from their diets and
who started eating locally-sourced fresh foods, and they will tell
you how much better they feel.
Thinking about changing your pets diet? Remember that if you
want to make the switch, team up with a supporting veterinarian and
raw food expert who can help you do it right. Throwing a raw piece
of liver in a pets bowl is not classified as feeding raw. The most
critical part of feeding raw correctly is balanced feeding! You can
make a great thing go bad fast if you do it wrong.
In closing, you wonderful pet parents, you can never go wrong in
life with exercising balance, variation and moderation!
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Q&A
How long have you been with Farmers' Markets of NS?I started at
FMNS in the fall of 2011. I was hired to fill in for the Executive
Director at the time during her six month maternity leave. One
thing led to another .
What are some of the biggest things you've noticed during your
time as Executive Director?Growing up in Cape Breton, I have always
had a strong sense of place. Having had the opportunity to explore
many of Nova Scotias farmers markets, I now know that Cape Breton
isn't exclusive in being a proud and unique region of our province.
Nova Scotia is a province of communities and my favourite way to
get to know a community is to explore its farmers market.
Where has all the new growth come from? Are we seeing a lot of
young adults connecting with food?Nova Scotian communities are
hungry for greater access to locally grown food, for a meeting
place and for community-based commerce. We want to feel connected
connected to our food and to our neighbours. I think this is the
driving force at the moment. As farmers markets grow and emerge,
farmers, producers and other entrepreneurs continue to step up to
the plate, the momentum will continue to build.
Keltie Butler - Farmers' Markets of NSAs a recent impact study
has highlighted, farmers' markets are important for our small rural
communities, their economies, and for the revitalization of our
agricultural sector, but for the average person, they're a way of
reconnecting to the food we eat, and to have access to some of the
freshest, most delicious food available.
by Alexander Henden
Community BUILDERS
In relation to how farmers' markets act as incubators for
entrepreneurs, what are some of the most noteworthy success stories
that come to mind? It is the spectrum that simply knocks my sock
off the spectrum of individuals, businesses, products and stories
within our farmers markets. Being from Cape Breton, I am sure to
make the pilgrimage home a few times a year and on route I have a
number of favourite spots including the Antigonish Farmers Market.
I cannot resist stopping in for handmade chocolate truffles made by
Carly Mayhew-Gallant, a 15 year old local high school student. If
you are from the Yarmouth area, or if you do your shopping at
Pete's from time to time, you likely know Chef Gary Kent or, should
I say, you likely know his product line, Vincent Dressings. Two
years ago, Gary began selling his dressings at the Yarmouth Farmers
Market. They were, of course, a big hit and he was encouraged by
his fans (aka customers) to expand to sell across the province.
Vincent Dressings are now available at stores across Nova Scotia as
well as the Yarmouth Farmers Market. While starting a business is
never easy, launching a business at a farmers market drastically
cuts down on overhead costs and needs while guaranteeing a captive
audience.
18 L O C A L C O N N E C T I O N S H A L I F A X | S u m m e r 2
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Great Music, Warm Hospitality
L CeciliaConcerts f ceciliaconcerts
6199 Chebucto, Halifax, NS B3L 1K7(902) 423-0143
ceciliaconcerts.ca
Sunday, 21 Sept 20142:00pm at Lillian Piercy Concert Hall
Suzanne Lemieux (oboe) and Carl Philippe Gionet (piano)Our
Musician in Residence opens our season with a program of her
favorite sonatas and arias for the oboe.
Sunday, 5 Oct 20142:00pm at Lillian Piercy Concert Hall
Andrew Pickett (counter-tenor) and Simon Docking (piano)Noted
Halifax counter-tenor Andrew Pickett presents music for the high
male voice from the Middle Ages to the 21st Century.
Sunday, 2 Nov 20142:00pm at Lillian Piercy Concert Hall
Fandango Guitar QuartetJeunesses Musicales presents this young
and dynamic guitar quartet whose repertoire runs from Vivaldi to
Paul Simon.
Saturday, 29 Nov 20143:00pm at Lillian Piercy Concert Hall
Donizettis Opera Don PasqualeThe Jeunesses Musicales touring
production of the popular 19th century comic opera.
Sunday, 14 Dec 20143:00pm at Bethany United
Seton Choirs Setons GreetingsOne of Halifaxs most popular choirs
joins Cecilia Concerts to present music of the Christmas
season.
2014 - 2015 TICKET PRICESRegular : $25Senior : $20Student :
$10
What are your 5 favourite things to eat from across all the
farmers' markets? Wow, talk about a hard question! Okay well be
warned that you will be hungry after reading this... There are so
many fantastic bakers based at farmers markets Hilltop Cottage Farm
scones at the Yarmouth Farmers Market, bread from Juliens Bakery at
the Hubbards Market (and many others), the gluten-free brownie from
Slow Dough at the Wolfville Farmers Market. Okay, so thats one.
Fresh veggies tended with care from the fantastic farmers selling
at markets across the province. (Local carrots, apples and eggs are
three things I will never compromise on the taste will convince you
I promise!) I like to treat myself to locally grown cut flowers as
well from spots like the Humble Burdock Farm at the Historic
Farmers Market (Keiths Brewery Building, Halifax). I love unique
jams and jellies things are beyond my kitchen skills such as Ma
Bells Country Condiments at the Lunenburg Farmers Market and Farm
Girl Preserves at the Kentville Farmers Market. Last but not least,
Roselane Farms (Halifax Seaport Farmers Market) double smoked bacon
first recommended to me by Editor-in-Chief Alexander Henden in
fact.
Check out page 46 for a full map of Certified Farmers'
Markets.
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Community BUILDERS
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When the passenger train stopped running through Tatamagouche in
1970, the lovely old
station started to decay and was set to be demolished. James
LeFresne, who spent his childhood playing in the boxcars and all
around the station, couldnt bear the thought of it being destroyed.
So, at the tender age of 18, he bought the place for $500. It was a
decade before he could start working on it, and in the years before
he was able to open it as an inn, he started the Tatamagouche
Farmers Market on the property. Finally, in 1989, he started
welcoming guests. Since then, LeFresne has been involved in
numerous
projects that have helped Tatamagouche become a viable tourist
destination, and hes gained a reputation as the man to go to if you
want something done in the town. Not that hed ever admit it.
I guess Ive always had a vision for the place, and Im passionate
about it, but there are more people here than just me, he says. I
might be the one that is in the news, but there are other people
that have such a passion and work the ropes behind the scenes to
make things happen. He does concede, however, that there always
needs to be someone in the forefront, and he does enjoy that. If
youve ever been to the Train Station Inn and seen LeFresne
there in full station master garb, youll know that he is a bit
of a showman who obviously gets a kick out of letting the
entertainer inside shine through. There are people that do a far
better job than Ive been doing, he says. Theyre just not
comfortable having their picture taken.
In his time as a mover and a shaker, LeFresne has worn many hats
besides the stationmaster one (which suits him very well, by the
way). He has been president of the Chamber of Commerce, produced
the local tourist guide and represented the area at tourism trade
shows in the US, consulted on the Creamery Square development,
and
James LeFresne
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Charismatic inn-keeper who's been pushing Tatamagouches tourism
industry forward for the past four decades.
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been a municipal councilor. You could say that he loves a
challenge and is always looking to help others in the area succeed
the way that he has.
His work has really helped raise the profile of Tatamagouche as
a tourism destination in many ways. LeFresne says that Tatamagouche
was historically a tourism hotspot, with lots of cottages, several
guest houses and campgrounds, but when the Trans-Canada Highway
opened in 1958, the area suffered greatly. The Balmoral Motel
opened in 1967, which was the start of another era, and a new wave
of visitors came, and all of a sudden there was a need for
accommodations, he says. He opened a bed and breakfast in his home,
found out that he loved acting as host, and went on to renovate the
station. This naturally led to him wanting to get the town more
exposure.
In 2008, LeFresne was approached by a production company about
the possibility of using Tatamagouche for the show The Week the
Women Left. I became the liaison between the community and the TV
company, he says. And although some people thought it would be a
terrible thing and could not see any benefit at all to us going
down that road, in reality it was exactly what our community
needed, and I just knew the economic impact that it would have. The
show had an immediate impact and led to the rather lovely Patterson
Wharf being built during filming, but its had long-lasting effects
on tourism and the profile of the area
as well. Its okay to laugh at yourself a little bit, and the
show portrayed the area very positively, he says.
This year, LeFresne celebrates the 25th anniversary of having
guests stay at his beloved Train Station Inn, but he shows no signs
of slowing down his efforts to keep raising Tatamagouches
profile.
He is excited at the possibility of a road-train (a motorized
buggy that looks like a train with carriages) coming to town that
would take people from one tourist destination to the other.
Tatamagouche really is ideal for that, he says. People would come
here just
to ride the train, and when they do that, theyll buy ice creams
and pop and spend money in the area. It could also be wonderful for
senior citizens in the area; they can get on it and do their
shoppingit could double as a local transportation system, which we
dont have right now. Not everyone in town is onboard (no pun
intended). A lot of people cant get their head around that, but
with the right planning, it could work great.
LeFresne has been right so many times, you cant help thinking
hes right on this one, too.
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Community BUILDERS
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Its no secret that small towns across Nova Scotia are struggling
to attract more people and pay the bills these days. But if you
head to where the Minas Basin meets the Cornwallis River, youll
find one town thats actually growingand in a big way. From 2006 to
2013, Wolfville had a 14% increase in population, and according to
David Hovell, the executive director of the Wolfville Business
Development Commission (WBDC), for every business that leaves the
towns main streets right now, there are two waiting to take its
place.
The reasons for Wolfvilles boom are manyAcadia University and a
rich food and wine industry to name just twobut one reason that
doesnt usually get mentioned is Hovell himself. After having a
lengthy conversation with him recently, its clear hed never
actually credit himself directly with
any of the towns success, yet what is clear after talking to him
and seeing his work is that he and his team know how to get the
word out about Wolfville.
We like to be loud and proud in everything we do, says Hovell,
who became the WBDCs first executive director in 2011, and I dont
mean to be boastful when I say that, but Wolfville has a lot of
wonderful things going for it. Were proud of what weve accomplished
and we want to share our story.
As a lifelong resident of Port Williams with ties to the local
agricultural sector (he established a John Deere dealership that
now has 12 locations across the Maritimes), government (he served
as director of the government caucus under premiers Hamm and
MacDonald) and the Wolfville community (hes been actively involved
with 4-H and many other community
groups), Hovell knows that story well. And in terms of why
Wolfville
continues to grow, that story has a lot to do with lifestyle, he
says. The amenities and services available here to those who are
retiring or raising a young family are top notch. We have a
community where education is a big part of everything we do, which
is strongly influenced by Acadia, but we have a very engaged
elementary and middle school community with active volunteers, too.
And from now until September, theres not a night a week without
some cultural activity.
And, of course, theres the wine industry. With seven wineries
surrounding the town, Wolfville has become a hotbed for wine lovers
around the world and a prime location for entrepreneurs looking to
tap into the spin-off market. One big way the WBDC is trying to
keep the wine
David Hovell
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Wolfville is bucking the population drain trend better than any
other small community in Nova Scotia. The executive director of the
Wolfville Business Development Commission tells us how theyre doing
it.
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WOLFVILLEMILESTONES
5883 spring garden road | saege.ca
Local Connections MagazineSummer 2014 1/6 page (vertical)
2.25" 4.875"
flowing in the area is through its famous Wolfville Magic Winery
Bus tours, a joint venture with the Town of Wolfville that takes
visitors on tours of three or four nearby wineries in a pink
double-decker bus. Last year, 3,900 people hopped onboard, and 20%
of them stayed overnight. Hovell estimates that their economic
impact is about a half million dollars per year.
As for the future, Hovell and the WBDC remain focussed on
creating these types of connections between the business community,
visitors and those looking to keep the population rising in
Wolfville. Moving forward, thats one of the most valuable things
the WBDC can bea connector, says Hovell. Were connecting people and
ideas, were connecting entrepreneurs with opportunity. Weve had
some success recently and now we want to keep that going.
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2012 2014WBDC becomes the recognized voice of enterprise in
Wolfville and promotes Wolfville as an experiential destination
2011 2014 Wolfville experiences, year over year growth, in the
number of new businesses opening in Wolfville
2014 Canadian Tourism Commission recognizes the Wolfville Magic
Winery Bus as one of the top 10 Nova Scotia experiences
2013 WBDC develops new strategic plan to lead it to 2016
2012 WBDC launches the inaugural season of the Wolfville Magic
Winery Bus
2012 BDC and Town of Wolfville declare Wolfville as the premier
culinary and wine destination in Atlantic Canada
2012 WBDC partners with Town of Wolfville to research, create
and launch a new brand for Wolfville
2011 WBDC hires its first full time Executive Director
2009 WBDC partners with Town, ACOA and Main Street property
owners with Merchant Faade Improvement Program
1982 WBDC Incorporated to serve the business interests of
Wolfville
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Donna & Carl SparkesFrom grapes to world domination -
pushing Nova Scotia wines higher
Nova Scotia wineries produce incredibly good wines. You may not
know this the first time you order a glass when sitting on a
sun-soaked patio downtown or when you pick up a bottle on a
whim at the NSLC, but from those first few sips you realize that
we are, happily, producing world-class wines right here in our home
province. Jost Vineyards is our fine provinces largest and oldest
wine producer, and owners Donna and Carl Sparkes believe that our
amazing wines deserve more room on the world stage. And they are
working hard to make that happen.
You can already buy Nova Scotian wines in other provinces, and
theres a trickle that goes abroad, but that isnt enough. Theres
great wine across Canada, and the government needs to do more to
ensure that Canada is recognized as a wine country and bring that
into our brand, says Carl. Theres a lot of progress to be made. We
have a product that is on par with that produced in other new world
wine countries such as New Zealand, and really we should be
capitalizing on that. We always hear about how Nova Scotia needs to
attract more tech or other industries, but there is so much
potential here already in the export of our existing natural
resources, such as wine.
What makes Nova Scotian wine different than wines across the
rest of Canada are the common traits shared between products here.
The beauty of the industry where we are is that we have a very
clear style as driven by our climate and capabilities, says Carl,
whereas in places like Ontario there is no actual Ontario style of
wine; they try to emulate Californian wines and other styles that
dont always work that well. In terms of improving and creating a
style, were closer to that here than in any other place in
Canada.
The Tidal Bay Appellation is an initiative launched in June 2012
that encourages growers and winemakers to create a signature
product with unique characteristics that make it stand out as a
recognizable Nova Scotian white wine. Ten wineries across the
province joined in to follow specific rules (Nova Scotian grapes
only, specific varieties, blind taste testing) and create crisp
whites that all carry the Tidal Bay name on the bottle. It is this
kind of organized effort that will help push Nova Scotian wines
higher and something the Sparkes are proud supporters of. Carl is
the only Nova Scotian vineyard owner to sit on the board of the
Canadian Vintners Association, and he says this is another way he
is beating the drum for the industry here.
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Newbies taking control Surprisingly, Carl and Donna Sparkes are
new to all of this.
They set up Devonian Coast Wineries in 2011 and set out to
acquire a portfolio of wineries in Nova Scotia. Their first
purchase was Jost in 2012, which they bought from Hans Christian
Jost, who set up the winery with his father more than 30 years ago.
Jost came packaged with boutique winery Gaspereau, and they bought
Muir Murray Estate Winery last September (it has since been renamed
Mercator). The Sparkes desire to become vineyard owners comes from
a deep passion for wine, and this just happened to mesh brilliantly
with the kind of challenge that Carl was looking for in a
business.
In 1989 we toured France and visited many wineries, and we fell
in love with the culture of the wineries and the vineyards, says
Donna. When we left, Carl said, Were going to own a winery someday,
and I loved the idea. Carl was in the food industry for many years,
running divisions of Canada Bread, Olivieri pasta and most recently
Bento Sushi. This meant they spent years living in Ontario, but
their roots have always been in the Maritimes. Both Carl and Donna
are from Newfoundland, and theyve lived partly in Nova Scotia for
28 years (they have a house in St. Margarets Bay), but they were
looking to be here permanently. Carl started looking at businesses
to buy and found this, and we love it, says Donna. She admits to
loving the romance of the industry, but says it isnt all as
advertised in movies like Under the Tuscan Sun and A Good Year. Its
a lot of work, she says. We hit the ground running and we havent
stopped.
Jost was already a very successful operation when the Sparkes
bought it. That was certainly part of the allure, says Donna. We
didnt just want a boutique winery, we wanted a successful business.
We just knew that with Carls years of experience in business, we
could take it to another level. The winery is a major employer in
the area, with up to 75 staff depending on the time of year, and
more than 40 different wines are produced (many of which have won
multiple awards).
Carl says that they are benefitting greatly from the groundwork
done by the wine innovators in the province, which includes the
former owners of Jost. Were really fortunate to be coming into an
industry that already has some momentum, says Carl. I could not
have done what those people have done, but I can take it from this
point.
The Nova Scotia wine industry appealed to Carl for a number of
reasons. In terms of being a food and consumer goods marketer, the
wine industry here is the pinnacle for me, he says. Ive never come
across an opportunity that has so many dimensions and so many
intrinsic rewards associated with it. To be able to take something
like this is as good as it gets. To be creating this beautiful wine
that is an emotional product with mass appeal, I cant imagine any
business venture in the world that comes close to this.
Others in the industry, including those who were already working
at Jost, are also a strong motivator for Carl. Ive worked with so
many businesses where the hard part is finding a spark to reignite
interest, but in this business there are no jaded people. The
people that work here are as equally excited about the product as
we owners are. Thats extremely rare in the business world, so I get
inspiration from them. The fact that they are so engaged and proud
about what they are doing puts the challenge back on you not to
disappoint them. Thats a very symbiotic relationship, and one you
dont naturally find everywhere.
Stepping it upThe Sparkes first step as new owners was to bring
in
talent from outside the province in order to breathe new life
into their winemaking processes. The learning curve had flattened
out here in this region when it came to viticulture and winemaking,
explains Carl, so in the first few months of buying Jost we brought
in a Swiss winemaker, and he had fresh and more advanced winemaking
techniques. He was here for a couple of vintages and really helped
take our practices up a notch in the vineyard and the cellar.
Their very popular new wine, Selkie, a crisp frizzante, was
developed as a result of bringing in that winemaker. He was going
through the vineyards saying, You know these grapes are so
delicious, I could see them going in something else, says Donna. Up
until that point wed been blending them in with our regular brands.
We said sure, and it turned out fantastic. Launching the Selkie at
The Carleton this year was a thrill, and the event was made extra
special when the couples good friend Bruce Guthrow offered to sing
a couple of songs; it turned out hed written a song, Selkie Girl,
to celebrate the occasion. The Selkie gets its name from Celtic
mythology, where the selkie is a seal that comes onto land, sheds
its skin and becomes a dark-haired seductress; or she can also get
stuck in a fishermans net and become his slave. The names fits,
explains Donna. We love it so much because of the transformation
from our poor little grapes that nobody realized what they could
be, just like the seal turning into a seductress.
Though good work was done in those first two years, the Sparkes
realized that in order to push the profile of the wines in all
three vineyards higher, they were going to need to bring in the big
guns. Thats where newly arrived and very charming English import
Jonathan Rodwell comes in. Rodwell studied at UC Davis in
California and worked with Robert Mondavi, who was instrumental in
bringing worldwide recognition to Napa as a wine region. He has
been in Tuscany for 17 years and consulted with the Russian and
Croatian governments on how to improve their wine industries. He
has a rare talent, and we are very lucky to have him here, says
Carl. He is a great mentor, and people just respond to him so well.
He brings the perfect balance of great management skills with that
wealth of experience and
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great talent in viticulture and winemaking. Plus, Jonathan is
here because he sees the potential in Nova Scotian wine.
Donna and Carls plan to take Jost to another level isnt just
about the wine that they ship out of the vineyard, but also about
operations on the premises. They are just finishing major
renovations that have resulted in a huge and beautiful
newly-designed tasting room and wine store, complete with gorgeous
patio where you can sit looking out over the vines with a glass of
wine and selection of locally sourced meats and cheeses from their
brand new deli. Theres also a classy private dining and tasting
room on the second level with a full kitchen. The craftsman who
oversaw renovations incorporated wood from a couple of 100-year-old
barrels that had been sitting in pieces in a barn on premises, and
the effect is just gorgeous. At some point, Donna wants to add
walking trails and picnic areas, further adding to the joyful
experience when people take the time to drive out and visit the
winery.
Renovations are also underway at Gaspereau, which got a liquor
license last year so that visitors can enjoy a glass of wine with a
charcuterie board on the patio there, too. At Mercator, they are
letting the winery rest for now, working on getting the vines into
the best state possible (because, of course, everything starts with
the grapes).
Brighter futuresMoving forward, Donna and Carl are going to keep
pushing
Nova Scotian wines in front of every nose that they can. In the
past year theyve poured at Parliament Hill in Ottawa, and were the
first ever Canadians to have a booth at the Prowein, the
International Trade Fair for Wines and Spirits, in Germany. People
were coming by and looking at us and saying, You have wine in
Canada? Let alone wine in Nova Scotia, says Donna. After attending,
there are now importers working to bring the wines into Germany and
the UK.
This November theyll be heading to Prowein in China, and are
looking forward to expanding their reach into the Asian market.
Though funnily enough, you likely have more luck securing a bottle
of their wine in China than you would in say Manitoba. This is
because a Chinese couple who studied at St Marys fell in love with
Jost wine and started a business shipping the wine to their home
country. Weve even started creating a few custom blends for them,
and last year they opened the 9000 square feet Jost Clubhouse, that
only serves Jost wine, in Suzhou. Were going to stop there before
going to the expo, says Donna.
The growth at Jost continues, and the only impediment that they
have to moving more of their wine is that the supply of grapes
cannot keep up with demand. We have 70 acres, and we havent got
enough grapes. We also have 70 acres in Gaspereau, and growers all
across the province. Theres no limits to what we could use, says
Donna. Were planting more vines every year and recruiting growers
across the province. We have a long way to go, but theres so much
potential. The conditions here are perfect for growing grapes, and
for creating a world-class wine industry.
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Im going to describe a feeling I get every time I drive to the
valley. I am sure anyone who travels this route will understand
what I am talking about, and theres probably even a precious few
who have only seen it
once or twice and still experience this. Youre driving along
Highway 101, aptly named the Harvest Highway, and just before Exit
9, you pass under the West Brooklyn Road overpass and all is
revealed in one moment before you the view. Behold the Gaspereau
Valley, Annapolis Valley, Wolfville, the Minas Basin as it meets
the Bay of Fundy and Cape Blomidon in the far distance. I draw in
my breath every single time, but its more than that. I actually had
to look it up; its what is referred to as a stuttering inhalation,
when your breath is dropped and recovered in repeated excitement,
kind of like that big gasp you take after sobbing.
So, why not take that very view, immortalize it and frame it in
floor-to-ceiling angled glass? Then step back from those windows
and build a long granite wine tasting bar where you can lean, sip
and continue to sigh over that view?
Everyone who looks out those slanted glass windows thinks theyre
in an exotic part of the world, like Tuscany, says Pete Luckett,
but theyre actually right here in Nova Scotia. It is a spectacular
view; I would dare say one of the
best in our province. Pete Luckett is an iconic character. He
makes stuff happen.
Everyone has an opinion, Im sure, but you cant deny how he
changed the face of grocery retail and, more specifically, how we
look at fresh produce at Petes Frootique. Pushing the boundaries
all those years ago, he was instrumental in changing shopping
legislation for Nova Scotia. Not afraid of hard work and always
throwing himself into every aspect of his businesses, he was
stocking the shelves in the beginning, and Ill be damned if he
still isnt stocking the shelves every single time I see him, only
this time its bottles of wine in the new tasting room and shop at
Luckett Vineyards.
Theres a tide of change around here, rolling in like the Bay of
Fundy. A significantly renovated space and a strong core team,
which Pete says is made up of his business family and family
family, have him surrounded in this special new place. New offices,
new bathrooms, new kitchen, new chef, new tasting and retail space,
and an amped up Crush Pad Bistro with the cutest peaked tents. Not
to mention, a very happy winemaker with three shiny new
floor-to-ceiling tank additionsLarry, Curly and Moe.
Theres two things about having family involved in the business,
Pete says. Number one is a great level of trust
Luckett VineyardsFabulous wine, food, and view of the Annapolis
Valley
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and comfort. And number two, customers love dealing with family.
Its an image second to none.
Pete goes on to fill in a bit of the family picture, explaining
how people love booking events knowing they are talking to his
daughter Geena Luckett. When his other daughter Sophia works the
tasting bar, she has, as he puts it, more BS than dad. Everyone
references his wife Sue as the backbone, keeping everyone on the
straight and narrow, deftly navigating the fine line between
business, family and home. An avid gardener and cook in her own
right, she wields her influence for good mostly in the private
dining events realm. At the height of summer season, other family
members join in the fun; his sister Barb drops in for an extended
stay, and Pete quips that she brings good looks and maturity to the
whole equation. He also marvels at her ability to assess and engage
a customer in less than 30 seconds. I suspect this is a Luckett
family trait across the board; Ive certainly witnessed as much.
This goes for the core team as wellOffice Manager Kim Hatcher, whos
been busting my balls for years over the internet, along with
Restaurant Manager Nicole Greene, Vineyard Manager Marcel Kolb and
one of the more recent additions to the winery staff, Events
Manager Geena Luckett.
Dont get the wrong idea here; Geena is by no means new to the
family business. Shes been around it since she was legal, working
every aspect of her fathers businesses through high school and
university with her heart set squarely on the winery. When she was
completing her Bachelor of Management at Dalhousie University, she
was quite taken with a course called Managing the Family Enterprise
and particular advice that rang true for her: go work somewhere
else before going home. She did just that, managing a shop after
graduation, and the moment the position became available she jumped
right in. With a passion and enthusiasm for the industry, shes in
the right place. Its clear shes ready to put her own mark on the
wine experiences on offer.
Luckett Vineyards is entering its fourth official season under
the direction of Executive Winemaker Mike Mainguy, who spent his
formative years in the Niagara region before making Nova Scotia his
home. There is a unique terroir here on this fertile hillside
facing the ocean with all of that valley sunshine. There are over
20 wines on offer this year, from the classicsLAcadie and their
best vintage of Tidal Bay yetto the limited edition Buried Red and
the newer full-bodied Black Cab to ice wines and ciders to ports.
Theyve upped their game in terms of quantities, have hit their
stride with small lots and reserves, and can offer limited premium
tastings.
And how about the food, you ask? Enter valley born-and-raised
Chef Richard Harmes. He recently took up the reins in the kitchen
in mid-April, just in time for the season. Working his way through
kitchens in Halifax, the south shore and all over the valley (Old
Orchard Inn, Kings Arms) since he was about 16, his last job had
him cooking at a 1200-man camp in northern Alberta. Its been years
since he worked in the area, but with his third kid on the way and
itching to get back home, the job at Lucketts was simply too good
to pass up. Hes been
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flexing his wings in the new kitchen digs, and with an arsenal
of incredible ingredients at his fingertips through Petes
resources, he has shuffled up lunches and has just introduced their
first dinner menu.
Its gourmet dining in a bistro, patio setting, says Pete. The
scene has changed dramatically here since Richard was last in it,
but hes adapting well to our unique environment at the winery. The
only other winery with a restaurant in the region is Le Caveau at
Grand Pr Winery, headed up by Chef Jason Lynch. Ironically, he and
Richard have worked on a number of restaurant projects together
over the years, and Jason tipped him off about the job opening.
Working closely with the kitchen crew and collaborating with
Pete and Sue, lunch is now offered from 11 am to 4 pm 7 days a week
out in the open air on the Crush Pad Bistro from May to October.
And as of this month, dinner will be served on Friday and Saturdays
until 8 pm. For special occasions, they have the private Barrel
Cellar for 12 to just over 20 people available with personalized
3-, 5- or 7-course tasting menus paired with their wines.
The bistro has already established itself as a much sought-
after summer lunch spot serving up cheese, charcuterie boards,
and a selection of salads and sandwiches, including the staffs
standing favourite, The Churchill with Atlantic beef and That
Dutchmans Dragons Breath dijonaise (though apparently theres a
contender on the new menu: a blackened chicken panini with brie and
aioli). Expect to see even more seafood worked into the menu in the
future as Chef Richards favourite thing to experiment with is fresh
fish, especially halibut. I will certainly vouch for The Churchill,
and I managed to try a few other delicious items, including their
kale and quinoa salad, a lobster cake with roasted artichoke aioli
and onion relish, and a bite of one of their seasonal tarts. And
surprisingly this may be the only Nova Scotia winery where you can
order a local beer, too. What?!
Hot tip: when youre standing in the tasting room, youll notice
bowls of distinctive green Bravo Spanish olives, or chupadedos. Do
yourself a serious favour and try one. I promise youll become
absolutely addicted to them. They are available in town at Petes
locations, but whats an olive without a view? Still a very good
olive. Just make the trip already.
Geena says that with the renovations done and everyone
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Our certified organic ROS is dry, refreshing, with bright berry
and tropical fruit flavours, hints of cherry, cranberry and
raspberry with a creamy finish.
We like to shop local and when local is certified organic, even
better. We know what we will be drinking this summer.Jimmy and Mia
Rankin
Available at select NSLC stores, Bishops Cellar and at our
winery in the Gaspereau Valley.
visit us at: lacadiewine & lacadievineyards
310 Slayter Road, Gaspereau, NS(902) 542-8463
www.lacadievineyards.ca
1600 BARRINGTON ST. | 902.405.4505 | obladee.ca |
@ObladeeWineBar
settling into the new space, their focus is now shifting to
special events and rentals. Theres no shortage of things to look
forward to in the next few months: Petes Paella Party, Tidal Bay
Seafood Festival, Sausage Fest, Swing Under the Stars, Cheese Fest
and their Harvest Corn Boil & BBQ.
Honey, your grapes are calling. You just cant be in this place
and not reference the classic British red phone box situated in the
vineyard facing the winery; its like a little welcoming beacon.
Here in Nova Scotia, weve seen this image splashed across tourism
campaigns, and rightly so; the thing just begs for a picture. What
makes this even cooler is that you can call anywhere in North
America for free. There are some regulars, staff included, who you
can see trail down on breaks or on their way home. People have even
been spotted early in the morning in the dead of winter making
calls. Theres something sweet about removing yourself from the
reliance of your own phoneand social media in generaland just
chatting old school with that view.
Luckett Vineyards is officially a destination, and the
destination is calling you.
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Wine & TRAVEL
I am ashamed to say that it has taken me almost three seasons to
get on the busa Grape Escapes Wine Tour bus, that is. It hasnt been
for a lack of trying. I always envisioned doing it with a pack of
old girlfriends, but
because of scheduling and distance issues, it just hasnt come to
pass yet. On the flip side, Ive had the great pleasure to work with
Grape Escapes owner Susan Downey through my event, Devour! The Food
Film Fest, when we hired her to facilitate our tasting tours. But
again, when youre organizing an event, youre certainly not
attending your own tours; youre the one driving to beat the bus,
dropping off whatever the next location has run out of. True
story.
On this particular Friday afternoon, its a mixed group for a
five-hour Afternoon Escape with Cheese tour. I joined in on a party
of two from Edmonton, which included the tenth strongest man in
western Canada (and yes, we dared him to pick up stuff along the
way). He and his wife were just finishing off a well-rounded
beverage tour of Nova Scotia, hitting up spirits first, followed by
craft beers and finishing with this very wine excursion to the
valley. There was also a party of eight from Lower Sackville, a
family celebrating the return of their freshly married son and his
bride from Calgary. After an afternoon of watching them interact, I
must say that a family who drinks wine together stays together.
Theres something kind of wonderful about the ebb and flow of a
tour like this, from the quiet start to the boisterous finish. The
only thing I can liken it to is an airplane ride, where you start
out with simple courtesies and a bit of casual conversation with
the person in the seat beside you and end the flight with
conversations erupting loudly all around you.
Susan prefaces the tour: I like drinking wine, but I wont be
drinking any today as your guide. Laughter abounds. As we
drive down the Harvest Highway, she brings us up to speed on the
relatively short history of winemaking in Nova Scotia. From the
failed start with the first French settlers in the 1600s who
battled our tough, new-to-them climate with their European
varietals to the first relative success in the eighties at the
hands of the purported father of Nova Scotia wine, Roger Dial, the
original vintner and owner of Grand Pr Winery. Ultimately, his
experimentation led to our first signature grape, LAcadie Blanc.
Today we have 17 wineries (depending on who you ask), with 650
acres of grapes, 40 to 50 grape growers and our first official
appellation, Tidal Bay. We excel at whites and sparkling. Susan
promises that by the end of the tour, each of us will find at least
one wine that appeals to us. And that we did, as our crowd filled
the back of the bus with cases.
We hit up three wineries: LAcadie Vineyards (the first certified
organic winery in Nova Scotia and the award-winning producers of
traditional method sparkling wine), Gaspereau Vineyards (sister
winery to Jost Vineyards and the 16th best winery in Canada
according to Wine Access magazine) and Luckett Vineyards (with a
massive new renovation and the best view). Wineries on these tours
are scheduled based on their availability and timing. This is a
particularly good cross-section and showcase for whats happening in
Nova Scotia. In each location, we are met by enthusiastic staff and
guided through generous tastings, including our finish with the
exuberant Pete Luckett himself, who took the piss out of every
person on the tour within moments.
Gaspereau Vineyards turned into our longest tasting because we
lingered outside in the sun over local cheese plates featuring
fresh fruit (including the first blush of local strawberries) and
cheeses from That Dutchmans Cheese Farm, Fox Hill Cheese House, the
new Blue Harbour Cheese and a guest appearance
Artic
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Pho
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Lia
Rina
ldo
Nova Scotia Wine ToursA great way to spend the day in the
Annapolis Valley
Wine & TRAVEL
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from PEIs Avonlea Clothbound Cheddar. Cheese is coming into its
own here in Nova Scotia, much like our wines.
These tours are yet another Centre for Entrepreneurship
Education and Development (CEED) success story; some of Nova
Scotias most exciting food, wine and tourism businesses have
received training, support and funding from their programs. It
might surprise you whos on the listfrom Brooklyn Warehouse to some
of your favourite food trucks.
Susan worked at Premiere Wine & Spirits through university,
organizing tastings and developing a healthy excitement for what
was happening in our own backyard. After a fair amount of travel,
she would often find herself seeking out small-scale wine tours in
other parts of the worldAustralia and New Zealand, and Niagara and
Prince Edward County back in Canada. She started to see a gap, as
these experiential tours appeared to be working everywhere
else.
When Susan and her now-husband Mike started their seasonal
business about three years ago, they stepped in at just the right
time as they have been able to grow along with the industry. A
teacher by trade with one foot still in the substitute teacher door
in the off-season, Susan says this has become a large commitment
complete with three part-time staff and their first full-time co-op
student, Della, through the Nova Scotia Community Colleges tourism
program.
In the first season, they struck a deal to put no money in, so
at least it would only be a waste of time if it didnt all pan out.
They operated a business without a storefront or a vehicle and a
sole reliance on social media for marketing, not to mention
continued support from CEED. They were pleasantly surprised to book
70 tours in year one, followed by a staggering 170 tours in year
two. Theyve seen a shift in visitors as wellfrom all locals to a
50/50 ratio of locals and tourists in just two seasons.
At the start of year three, business continues to thrive. They
recently purchased a 22-seat bus and have just launched a second
initiative, Taste Halifax, which offers tours of the best of beer,
food and wine destinations in and around Halifax.
Theyve also increased from operating five days a week to seven
between May and November, offering up to four different daily
curated tours, including cheese tastings and meals around
Local Connections MagazineSummer 2014 1/3 page (horizontal)
8.5" 3"
1567 Grafton Street 425-0683scanwaycatering.com
the Annapolis Valley. Private tours are offered all year long to
other parts of the province or are themed for bachelorettes,
conferences or corporate team-building. You can build your own tour
any time.
Nova Scotia isnt known worldwide for its wine just yet. Susan
admits her favourite tours are about discovery and winning over any
snob, especially one from Ontario. Shes down to earth, has strong
pride in place and is clearly excited to show it to people. There
is just something so awesome about Nova Scotia, she says.
If we already have a father of wine, she could very well take
the title of Nova Scotias wine darling.
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Heres to making it in Nova Scotia! Introducing Selkie, a Nova
Scotian frizzante.
Named for the alluring creatures of maritime myth that transform
from seals to human form, Selkie is a combination of eight Nova
Scotia grapes, blended in a playful effervescent frizzante style
inspired by our ocean breezes and unique Atlantic terroir.
To celebrate the launch of this innovative new white wine, were
raising a glass to women who are making great things, like Selkie,
happen right here.
www.SelkieWine.com
Tara MacDonald, Halifaxco-owner, two if
by sea caf
Heres to starting a caf that brought
new life to a city.
Selkie_Halifax_Local Connections_07_14_FINAL.indd 1 2014-07-04
11:46 AM
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Wine & TRAVELWine & TRAVEL
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The Wolfville Magic Winery BusA unique way to discover our local
wineries
There are many different ways to enjoy the Wolfville. You can
take your car or motorcycle up for a drive to the valley and, once
there, visit all the great stops along the way. You could also book
a wine tour with Grape Escapes or Go North Tours, but if you're
looking for something a little more novel and a
little less curated, then perhaps the Wolfville Magic Winery Bus
is your best bet.Launched back in 2012, the Wolfville Magic Winery
Bus, which is rated "Top 10"
2014 experiences, according to the Canadian Tourism Commission,
is a truly unique, outstanding way to experience four of our most
cherished Nova Scotian wineries. It's also North America's only
hop-on, hop-off wine tour aboard a traditional British double
decker bus, and we think it's pretty cool.
This year's tour season began on July 18th, and will run every
Friday, Saturday, and Sunday, right through to October 19th. This
season, the bus will make stops at Domaine de Grand Pr, Luckett
Vineyards, L'Acadie Vineyards, and Gaspereau Vineyards, with each
stop offering something a little different from the last one. The
best part of this, is that while the Winery Bus is technically a
tour, you're not married to having to get back on the bus at the
same time as everyone else. The tour runs every hour, so if you'd
like to stop and have a nice lunch at Le Caveau, or relax on the
patio at Gaspereau Vineyards for a few hours, you can. You can also
make your stops shorter and come back for a lovely sunset dinner
too.
If you've taken the tour in previous years, you will notice a
few things are different this year. First, the bus is no longer
pink, it's red, which we think looks much better. The more
important changes you will notice this year are the light food
service (charcuterie boards) at Gaspereau Vineyards, and of course
the big renovation work done at Luckett Vineyards. With this in
mind, you may wish to plan for a longer outing.
There is of course an even better option, which we are happy to
recommend. Our suggestion is to book a hotel for Friday night,
stopping in for dinner at Front + Central or Privet House, and then
wake up early to take in the Wolfville Farmers' Market, for locally
roasted coffee or fresh baked goods. From there you would then
begin your tour on the Magic Winery Bus, but not before strolling
down Main Street to check out all of Wolfville's great little shops
(the tours don't start until 10:30am anyways). Following your tour,
however long you decide to make it, you could cap the evening off
with a sunset dinner at Luckett Vineyards or the gorgeous patio at
Le Caveau.
Regardless of how you choose to experience Wolfville, we think
you will enjoy yourself. All you need to do is pick some dates on
the calendar and go.
Artic
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Food + DRINK
Lia Rinaldo has a few secrets she wants to tell. But she cant.
Not yet. Not even to me, and I work with her.
Rinaldo is keeping her cards close to her chest for this years
Devour! The Food Film Festival. There are
people to confirm, films to view, logistics to be massaged and
managed. But right now, Rinaldo is sitting in a cafe discussing
what is going to be happening this November.
The Devour! team learned a lot in that first year: what works
well, what can be tweaked, where to focus its attentions. But
unlike some film festivals that tend to be a marathon experience in
film and events, the inaugural year was more of a degustation menu
spread out comfortably over five days. Thats not to say that
Rinaldo, who used to be at the helm of the Atlantic Film Festival
(AFF), didnt learn a few things. It was a big curve, she says It
was interesting going back to doing festivals after AFF, going back
to doing every single aspect of an event instead of having full
departments of people. And yet, at the same time having a group of
people and volunteers who rose up and met the challenge. It was a
relief to show to everyone the idea that was in our heads and what
it could be. I didnt imagine it would have the success it had
behind it.
Gearing up for the second round of Devour! this year means
tweaking a few things. Opening night is going to be amped up, says
Rinaldo, who points out that this years opening event will hold 500
instead of last years 250, with a reception after the opening film.
The workshops being held this year will bring in more talent and
more speakers to discuss everything from DIY filmmaking to cooking
classes and much more. There will still
be loads of dinners with invited chefs and guests, and culinary
tours of the area. One of last years biggest hits, the food truck
rally, will expand from its original Thursday night event to
include Friday and Saturday offerings.
There will be other improvements to the event as well,
especially when it comes to getting people from outside of
Wolfville to the town for the events. We realize a lot of our
audience are from Halifax, says Rinaldo, and so Devour! will be
working with a company to provide access to and from Wolfville.
This will include packages for daily and overnight visitors who
want to take in as much as they can of the festivities and
screenings.
But for those who are hankering for food and film before the
festival even begins, Devour! recently paired up with restaurants
Lion & Bright in Halifax and Front & Central in Wolfville
to provide screenings to help get people in the mood for the
upcoming festivities. We wanted
to have events once a month and have a little fun, says
Rinaldo.As for those secrets? Youll have to wait until the program
is
released this September (date to be confirmed) to see what films
will be playing, who will be cooking and who will be talking.
Wouldnt want to spoil your appetite now would you?
Note from the author: My contributions to Local Connections have
always been written objectively as a food writer and journalist.
Recently, LCs editor-in-chief, Alex Henden, asked me to write about
Devour, an organization that I work with, something I generally
dont do. But he wanted to hear about the behind-the-scenes work at
the festival, and so I agreed to write this article.
Behind the SCENES
Devour! The Film Food FestIt's time to start getting excited -
Devour! is back for year two
Artic
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imon
Thi
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s: De
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!
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This Summer
Recharge with Art
Halifax | Yarmouth
Samuel Bolivar, Ocean Liner, c 1967, Oil on paper, 41.7 x 68.1
cm. Purchase, 1977
artgalleryofnovascotia.ca ArtGalleryNS @ArtGalleryNS 1723 Hollis
St., Halifax | 341 Main St., Yarmouth
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Destination LUNENBURG
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DestinationLunenburgA NOVA SCOTIAN TREASURE IN EVERY SENSE of
the word
Intro
duct
ion:
Lol
a Au
gust
ine
Brow
n P
hoto
: Rile
y Sm
ithDestination LUNENBURG
Always popular with tourists, the gorgeous fishing town of
Lunenburg has grown remarkably cooler in the past few years. So, if
its been a couple of years since you visited, you really should get
there
very soon and check it out. Youll find a range of interesting
artsy stores full of things youll covet, superb restaurants, a
craft distillery, and more, all set in what has to be one of the
prettiest settings in the province (only the truly special places
are deemed
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worthy of UNESCO World Heritage Site status, after all).Just an
hours drive from Halifax, Lunenburg is a destination
that offers the total package for visitors. Once you get there,
everything in this small town is in walking distance, and every
walk takes you along gorgeous streets lined with brightly painted
heritage buildings. So why not book yourself into a hotel there,
and settle in for a few days to explore Lunenburg properly and fall
in love with this seaside town, just like we did.
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Destination LUNENBURG
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Dine at the Grand Banker these days and you very well could be
seated next to the owners family, including his wife passing around
their newborn daughter, as I was on my last visit. Adam Bower
took ownership just a few months ago. He has come full-circle at
the restaurant in his involvement: it was the location of his first
serving job (he was hired just a year after the Banker launched
eighteen years ago). Whats happening there serves as a metaphor for
the dining scene in Lunenburg: a contrast of tradition and
evolution. Inside the restaurant you can feel deep roots and a
sense of family, but at the same time excitement and anticipation
about what is new.
Theres a lot more creativity, a lot more talented chefs in the
area, says Bower of the emerging food scene. The local community
has a wider pallet range. Theyre looking for more unique tastes and
experiences. Bower managed to entice former Delta colleague and
Executive Chef Les Stevens to join him in Lunenburg. At the Banker,
in particular, theyve deservedly kept on several original, core
menu items like creamy spinach and Atlantic rock crab dip, Blue
Rocks fish cakes, and perfectly pan-seared Adams & Knickle
scallops (for which they grab their own catch right off the boat
down the street). With at he menu being confidently executed by a
formidable chef like Stevens, the Banker is at the top of its
game.
When Les came in, I said these are what we need to keep; he
tweaked presentations, and he put his spin on the rest of the menu,
says Bower. I think we have a good balance., says Bower. Stevens
spin brought in local meat like double smoked pork chops from The
Pork Shop, served with a Baco Noir and Oxford blueberry reduction,
as well as The Lunenburger, a burger made from Nova Scotia beef,
topped
with smoked mozzarella, lobster, and a tarragon butter sauce.
Its thats then speared, with the iconic bacon-wrapped scallop
teetering on top of an artisan bun. You couldnt get that in
1996.
What the food and beverage scene in Lunenburg has become is an
eclectic mix of innovators, come-from-aways and long-standing
establishments who are willing to evolve. It started with the
introduction of Fleur de Sel ten years ago, when chef-owner Martin
Ruiz Salvador brought his experience cooking in a French,
Michelin-starred restaurant to Lunenburg. Ruiz Salvadors second
operation in the village, Salt Shaker Deli, has been featured on
the Food Network. Its simple yet charming interior, open kitchen
and delicious comfort food like thin-crust pizzas
(spicy shrimp and arugula is a personal favourite, paired with
an off-dry Nova Scotia white wine) consistently deliver a stellar
casual dining experience. The tiny patio out back offers views of
Lunenburgs famous boat-filled harbour in the summer months.
Salvadors third business is now open as well: a simple takeout
joint called The South Shore Fish Shack, a shout-out to the
traditional fish n chip truck.
Newcomers Lincoln Street Food and Rime Restaurant, with their
seasonally-charged menus, have greatly contributed to the diversity
of Lunenburgs food climate. Chef-owner Paolo Colbertraldo opened
the forty-one Lincoln Street Food in May. I do something completely
different, he says of his small, market-inspired menu. Its a
lifestyle restaurant more than a profit-driven restaurant. Fresh
oysters and thoughtful vegetarian dishes are just a couple of
examples of whats offered, that for years, were missing in too many
Lunenburg restaurants. Sustainably farmed Arctic char with mushroom
ragout and local celeriac mash earns its place on a menu that
THE CULINARY SCENELUNENBURG MAKES BIG WAVES WITH MANY NEW
OFFERINGS
Artic
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aura
Oak
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Smith
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has just five main courses. A small amount of well-showcased,
local ingredients per dish, that are showcased well, is the style
at Lincoln Street Food. The wines are organic, the beer is local,
and the cocktail offering uses Lunenburg-made Ironworks Distillery
craft spirits.
Down the road, and through the doors of the historic blacksmiths
shop, youll feel the warmth of Ironworks still, busy producing a
single-batch creation. At the small wooden counter, complimentary
tastings of their award-winning spirits, like Annapolis Valley pear
eau de vie (where the fruit is grown inside the bottles), are
available. It was the cuisine that brought us here, says
owner-operator Lynne MacKay, of their the decision to open in
Lunenburg in 2009. The fact that such a tiny community had a
handful of excellent restaurants helped us make our decision, she
adds. . MacKay and partner Pierre Geuvremont now supply most of the
restaurants that brought them here, those who have embraced the
offering of hand-made single-batch spirits.
Theres a different pace down here, explains Bower of what draws
people to his hometown. And that pace invites people to relax and
consume more than the towns absorbing history and maritime scenery.
That pace is whats needed for eating, drinking and really
experiencing the matured food culture of Lunenburg.
BURNS BLOCK
The historic Burns Block is located at232 Lincoln St. in Old
Town Lunenburg
Luvly in Lunenburg
Independent CanadianClothing
luvly.ca
Altered
Custom alterations& tailoring
lunenburgmakery.ca/altered
The Lunenburg Makery
A place for learning,making & gathering.
lunenburgmakery.ca
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Destination LUNENBURG
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Destination LUNENBURG
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In the summer months, Lynne MacKay at Ironworks Distillery likes
to talk about how her workspace stays cool with what she calls the
Lunenburg air conditioning system. The old building has a door in
the ceiling that
allows the hot air to escape, something that wouldve come in
very handy when the distillery used to operate as a forge in the
seaside town of Lunenburg.
But Ironworks Distillery is forging its own pathas an
award-winning producer of rums, brandies and eau de vie. In
February, their Bluenose Rum and their Apple Brandy won gold for
Best Dark Rum and Best Apple Brandy, while their Aged Pear Eau De
Vie won gold for Best Brandy and Best Fruit Brandy at the World
Drink Awards in London, England. We were gobsmacked, says MacKay,
joking that her partner, Pierre Geuvremont, sat there with his chin
on our keyboard. We were so thrilled. Its a profound uptick in
peoples interests.
But MacKay and Geuvremont arent in this business of distilling
for awards. Theirs is a devotion to the craftsmanship involved in
making small batches of well-made spirits. It all started in the
late 2000s, when Geuvremont read an article on micro-distilling in
a magazine. The idea of making it appealed to us, having a product
that was created by us, says MacKay. The
duo did copious amounts of research, as well as attended classes
at Cornell University. They went to various micro-distilleries in
British Columbia and New York. But Nova Scotia was where they
wanted do this. We knew that no one was doing something like this
here. We knew that if it was interesting and appealing in a quirky
way, that people would want to know more about it.
And they did. Since their opening in June of 2010, the duo and
their staff have bee