6th Slow Food Nova Scotia Spring Supper
After five extremely successful years, Slow Food Nova Scotia returns to the city with its 6th Annual Spring Supper. Billed as the down home, no fuss, culinary event of the season, this year’s dinner will feature eight of the region’s top chefs working together to bring you a multiple-course, locally-sourced Nova Scotian church supper unlike any other.
This year’s attendees are in for a treat and a bit of a format change–the first course will feature an hour-long oyster reception highlighting select Nova Scotia oysters featured on the Slow Food Ark of Taste shucked by the producers themselves. Two of the evenings chefs will also prepare rounds of decadent hors d’oeuvres accompanied by sparkling wine from [confirm Benjamin Bridge] and beer from [confirm craft brewery]. Guests will then move to take their seats in the main hall to enjoy a three-course, family-style meal paired with Nova Scotia wines. Local food producers, farmers, winemakers and foodies alike round out this incredible evening.
Participating Chefs/Restaurants include: Mark Gray (The Brooklyn Warehouse- Kitchen Lead), Chris Velden (The Flying Apron Cookery), Rob Reynolds (EDNA), Andrew Aitken & Sarah Griebel (Wild Caraway Inn), Dave Smart Craig Flinn (Chives Canadian Bistro) & Andrew Farrell (2 Doors Down) all rounded out by contributions from Charcuterie Ratinaud French Cuisine. This is a remarkable volunteer effort as all the chefs, servers & organizers donate a significant portion of their time and work collectively towards spreading the Slow Food ethos of good, clean and fair local food for all.
Christ Church Hall
61 Dundas Street
Dartmouth, NS
