Savour22six Restaurant
226 Reeves Street B9A 2A2 Port Hawkesbury, NS, Canada

Sharing with you lots of new learning and absolutely no calories on this blustery winter’s day! chocolate eclairs with espresso dust traditional Paris-Brest pastry with praline cream shortcrust tart with fresh fruit profiterole with raspberry & pastry cream filling ... 100% yummy! See more

Have you ever considered a career in the creative, fast-paced, and rewarding world of Culinary? Click here to experience a little taste of what we mean. https://www.youtube.com/watch?v=_RaNsWqxBPs

Bagel making NSCC Strait Area Campus

Did someone say German Chocolate Cake?

When it comes to baking, precise measuring, a certain gentleness, and attention to detail are essential. Students got to practice all three when making maple-frosted shortbread and peanut butter chocolate chip cookies last week! A quick survey among the class says that fresh cookies are best enjoyed with friends and a hot cup of tea or a cold glass of milk . . . #cookies #shortbread #shortbreadcookies #mapleicing #peanutbutter #peanutbutterchocolatechip #baking #culinarystudent #rollingpin

Supporting local and connecting students to producers around Cape Breton Island has always been an important focus for the culinary program here. Showcasing fresh local lamb from Rural Roots Farm meant yesterday was no different! ___________ First, students reviewed the primal, sub-primal, and retail cuts of lamb and then each had the opportunity to trim & french a lamb rack. Chef Hart also lead the class through a demo of deboning a roast leg of lamb. If you’re looking for a sauce to accompany your next feast of lamb, might we suggest the apricot pistachio demi-glace you see here?

Can you blame us for loving this local buttermilk fried chicken n’ waffles plate? Big thanks to Glenryan Farms for the beautiful free-range chicken which students used in a number of ways - trussing, deboning & breaking down, stock & velouté making, brining, breading, and finally frying! This southern fried chicken served with savoury stuffed waffles & cranberry fluid gel was seriously yum!!! #local #friedchicken #chickenandwaffles #velouté #buttermilk

It’s another hand’s on week of quality education here at the Strait as our Culinary Skills students dive in to their new Quick Breads module. #biscuits #cinnamonrolls #stickybuns #cranberry #scones

From pan-fry, to baste, to plate, the learning about proteins and sauces continues around the kitchen this week! Needless to say, pairing this beef striploin with nutmeg mashed potatoes and crisp brussel sprouts was also a really good idea!#protein #cookingmethods #panfry #striploin

From stock, to simmer, to bowl, to garnish - it has been a very impressive two week module about all things SOUP! #soup #stock #puree #seafood #garnish

this simple Cooking Methods flow chart has been a great resource as students move through different culinary modules and interactive demos here at campus. What is your favourite cooking method? Tell us in the comments below

with a flick of their wrists (and whisks), the class made this super flavourful and fun poutine as part of their Protein & Sauce module. Featuring a charbroiled dry-rubbed local flank steak with chimichurri hollandaise sauce and handcut fries, we’ll remember this dish for a long time

Big big THANK YOU to @devour_fest for the complimentary passes to today’s Flavour Bombs cooking demo with @bobblumer & @jason_priestley We brought our own lunch and sat in as a a class to enjoy the virtual lesson of how combining simple ingredients and a little creativity can result in flavourful texture rich dishes! #devourfilmfest #wolfville #bobblumerskitchen #puttanescapasta

If you weren’t already thinking about an afternoon snack, this will probably convince you! Fresh from the oven in week 2 of Quick Breads & Yeast Doughs are batard loaves (football shaped bread), sourdough baguettes, scored artisanal peasant bread, everything Montreal-style bagels, and savoury rosemary focaccia!

Here, Chef Hart demos making fresh pasta using the well method. The high volume of eggs in this recipe gives the dough a rich yellow colour.

Well, since we can’t GO to Italy... we figured we’d bring a little bit of Italy to us!!! Yesterday’s fresh pasta demo was fun, diverse, and of course - delish! Students made cavatelli, farfalle, egg noodles, and butternut squash stuffed agnolotti. Super impressive day class!