April Flavours Dinner and Auction
The total amount raised for food related organizations will be reported soon!
FarmWorks is posting this information for Friends of Agriculture in Nova Scotia. The April Flavours Dinner and Auction is presented by Friends of Agriculture in Nova Scotia (FANS) as a fundraiser to support the educational activities of local agricultural organizations. FANS promotes farmers and food producers and chefs who are contributing to Healthy fields, farms and food for the people and communities of Nova Scotia now and in the future.
The April Flavours Gala Dinner & Auction took place on April 30th at 6 pm at the Louis Millet Community Complex in New Minas. The sit-down dinner was arranged by the April Flavours Committee and Executive Chef Jake Wright and many local Chefs prepared delicious food for the guests.
The evening begann with a cocktail hour and viewing of more than $10,000 worth of fabulous new live and silent auction items including tours, accommodations, dinners, lawn mowers, home décor and many 75 additional items. Guests used their complimentary drink ticket to sample local wine, beer and other beverages at the Lion’s Club bar while enjoying finger food appetizers created by local providers featuring local ingredients. The dinner started with our signature “April Flavours Salad” created by Sue Carroll of Paddy’s Pub. It is a blend of local seasonal greens, mushrooms, cheese, nuts and berries with a dressing featuring locally made oils, vinegars, and herbs. The main course will consist of Meadowbrook Honey Ham, a medley of local roasted root vegetables and other local foods. On each table was a selection of fresh local tomatoes, cucumbers, preserves and local breads. The dessert buffet featured more delicacies and Just Us! coffee and tea were served. During dessert people checked on their silent auction bids, and a live auction of many items brought the evening to a close.
Tickets $35 were available through Eventbrite.ca, and Box of Delights, Wolfville 542-9511 (VISA, MC), Chisholm’s Stationery, Kentville 678-4661; Linda Best 542-3442 lbest@ns.sympatico.ca; Jayn Kenny 542-0002; Donna Crawford 582-7326; Val VanOostrum at Just Us! 670-8388
The April Flavours Menu
Pumpkin Seed Pate made with Sweet Potato, Organic Pumpkin Seeds, Onion, Organic Garlic, Organic Apple Cider Vinegar, Nutritional Yeast, Sea Salt, Rosemary, Sage – Fruition – Chef Jessie Doyle & Seth Graham
Cornbread made with Speerville Corn Meal served with Spicy Root Vegetable Slaw – Field Guide – Chef Dan Vorstermans & Ceilidh Sutherland
Curry Luv and Burger Bomb Deviled Eggs – Vincent Food Dressing – Chef Gary Kent
Selection of Charcuterie – Ratinaud French Cuisine – Chef Frederic Tandy & Tom Crilley
FoxHill Smoked Cheddar Infused Polenta Medallion with Annapolis Valley Mushroom Ragout, Focaccia Cracker and Local Micro Greens – Chartwells at Acadia University – Chef Michael McKinnon & Chef Peter Welton
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April Flavours Signature Salad with Local Spinach, Dried Cranberries, Honey, Flax Seeds, Cheese, Crimini Mushrooms, Perry Vinegar, Camelina Oil, Raspberry Jelly – Rosie’s Restaurant & Paddy’s Pub – Chef Susan Carroll
Assortment of Locally Baked Breads – Slow Dough Bakery – Elizabeth Charlton & Warren Young and Oakhaven Bakery – Doug Brown
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Meadowbrook Honey Ham – Meadowbrook Meat Market – Margie Lamb
Roasted Veggie Pot Pie with a Side of Southern “Sass” – Pie r Squared – Heather Lunan
Potato Pave – Front and Central – Chef Dave Smart
Roasted Carrots, Parsnip, Turnip, Butternut Squash & Onion with Maple Glaze – Chartwells at Acadia – Chef Michael McKinnon & Chef Peter Welton
Grape Tomatoes with Basil and Balsamic Vinegar on a Bed of Pea Shoots – Chef Jake Wright
Fresh Local Cucumber Salad – The Flying Apron Cookery – Chef Chris Velden
Mustard Pickles – Helen B’s Preserves – Mike Bishop
Chipotle Beet Relish – Farm Girl Preserves – Vicki McNamara
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Blueberry and Apple Crumble with Whipped Cream – Chef Jake Wright
Fresh Rhubarb Dessert – Cocoa Pesto – Chef Scott Geddes
Cinnamon Sable, Apple Compote, Brandy Snap Dessert – Local Source Bakery
Gelato – FoxHill Cheese House
Raspberry Macaroons with Organic Coconut, Local Raspberries, Organic Cranberries – Fruition – Chef Jessie Doyle & Seth Graham
Coffee and Tea – Just Us! Coffee Roasters
The menu and auction items are also on the Shift to Delicious Facebook page.
Participating Chefs and Restaurants and Food Producers to date are listed below – please view their websites for more information.