VegaDirect.ca Restaurant, Hotel, and Catering Supplies Company

A HUGE Shout out to Pete's Frootique and Fine Foods! We went to visit and met Maia in your grocery department! So very friendly and knowledgeable! We woul...d like to say THANKS and take this time to celebrate your locally-loved, award-winning market. All with a taste of old world charm! Thank you #petesns for supporting local and including Shivani's Kitchen's yummy Spices and Sauces on your shelves! Experience the flavors of India.Find our Samosas, our freshly roasted, ground and blended Spices and Sauces Made in Nova Scotia on the shelves at Pete's Frootique and Fine Foods! Thank you Maia! #nosalt #glutenfree #nopreservatives #spices #sauces #local #NS #delish #foodies #India #community #healthyheart #goodeating #healthy #flavorful #healthylifestyle #cleaneating #healthyfood #healthyliving #novascotiafood #foodiehalifax #meals #foodtogo #foodie #halifax #canada #halifaxnoise #eastcoast #halifaxns

Cenosillicaphobia = the fear of an empty beer glass. Fear not, we've got you covered with some great local beer on tap.

Fish fried sticks with our flavorful Vindaloo spice! All our spices are salt-free and gluten-free! Recipe coming tomorrow! #spices #flavor #foodies #foo...diesofindia #delish #fish ##foodphotography #foodie #foodlover #summertime #ns #petesfrootique #sobeys #tamavofruitsbedford #tamavo #hennigars #delishfinefoods See more

The Kilted Chef stopped by for supper tonight! Always exciting to have a local celebrity visit!! Thanks for visiting our little spot!

Introducing our #nosalt and #glutenfree spice line in Canada-#vegan, made in #NovaScotia, and oh so DELICIOUS! #healthyheart #goodeating #healthy #healthych...oice #flavorful #healthylifestyle #glutenfree #weightloss #fitness ... #cleaneating #nosalt #healthyfood #health #petesfrootique #sobeys #tamavofruitsbedford #tamavo #hennigars #delishfinefoods

Old Black Forest Restaurant RECIPES from today's show! A huge shout out to Nova Scotia's South Shore for sponsoring this series and to the team at The Old Blac...k Forest for cooking with us today! Special mention to Saltbox Brewing Company for stopping by with some beer! Spätzle 4c water, lightly salted 10 large eggs 2c all purpose flour + tsp sea salt tsp white pepper tsp ground nutmeg 2 tbsp canola/vegetable oil 1 tbsp chopped parsley 2 tsp unsalted butter Put water and tsp salt on to boil. In mixing bowl with paddle attachment, add eggs, flour, and spices. Start on lowest speed, and gradually increase to high, intermittently scraping sides of bowl spatula. Gently press dough into boiling water with ricer or colander and cook 30-40 seconds. Remove from pot and spread out over flat plan. Coat with oil to prevent sticking. To serve, saute with butter and parsley in non-stick pan. Whole batch serves 4-6. Pork Schnitzel 150g pork loin, trimmed of fat and sinew 2 large eggs 1c all purpose flour 2c panko breadcrumbs tsp sea salt tsp white pepper 1-1/2c canola/vegetable oil lemon wedge, seeds removed Whisk eggs with salt and pepper and pour into wide, flat container. In 2 more separate containers, do so with the flour and breadcrumbs. Add oil to large non-stick pan and place over medium heat. Pound the pork flat between cling film or plastic bag. Coat in flour, then the seasoned egg, then the breadcrumbs. Test the heat of the oil by sprinkling in a couple breadcrumbs. If they bubble immediately, the oil is hot enough. Add schnitzel. As is cooks, continuously agitate pan to cover completely with oil to allow for even cooking and a fluffy texture. When the edges turn golden, flip the schnitzel over and repeat with the other side until golden brown everywhere. Remove from oil and drain on paper towel. Serve immediately with lemon wedge. Serves 1. Creamy Mushroom Sauce 2 large button/cremini mushrooms tbsp canola/vegetable oil tbsp unsalted butter Pinch sea salt c white wine c 35% cream c demi glace Slice mushrooms thinly. Over medium heat, melt butter into canola oil to prevent browning too early. When butter begins to foam, add mushrooms. Fry mushrooms until golden. Add pinch of salt. Pour in white wine and reduce until pan is nearly dry. Add cream and demi glace. Whisk until homogenous. Reduce over medium heat until thick. Serve immediately by pouring over schnitzel. Serves 2. #SouthShoreNICE

Jewels On Toast: Little French Dips only $14 today as part of our daily lunch specials. Blue dot Striploin, fried onions & mushrooms, house Demi-glacé & garlic toast served with our signature Patatas Bravas. @abpibeef

Last night's cotton candy skies : Karen at the Front Desk

It's August, and that means it's Wild Blueberry Harvest Festival time! While in-person events are suspended this year, the festival will highlight where you can... enjoy delicious blueberry dishes and drinks across our region. . We have a number of drinks and meals to showcase that highlight this delicious berry, including our Blueberry Fish and Chips. This seasonal delight includes Nova Scotia, line-caught haddock, beer-battered in locally brewed Salty Dog Brewing Company blueberry wheat ale, infused with Maritime blueberry juice. Served with house-cut fries and blueberry topping, made from fresh local blueberries. . Somehow, this tastes even better on the patio! See more

A few more additions at The Nosy Crow thanks to Tina McAuley! #thenosycrow #visitmahonebay #shopmahonebaylocal #thelittlecafeonthecorner

Check out this adorable cake! Our talented baker,Katie,created this for a very special event we hosted last week. #eatcake #letusbakeforyou

We always show you the view from our patio, but did you know our beautiful furniture is made from recycled milk jugs?! We aim to keep out environment healthy... & mother nature happy- this was such a great way to do that! And it was all made in Canada EDIT: for those asking, the furniture was made in Ontario by CR Plastic Products! They started manufacturing recycled plastic furniture in 1994 to divert used plastic away from landfills and oceans. How FINtastic?! : @ericsvisuals

Hello Folks! Today we're at The Henley House Pub & Restaurant in Sheet Harbour and we're diving into another amazing recipe. Join us this afternoon at 3pm to see what's cooking!