"Nova Scotian Cuisine... Past and Present"

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By Chef Kevin Wagner

Part 1 of 5

What is Nova Scotian cuisine all about? What can I expect to find on the menu when I get there? Does everybody eat fish everyday?.......one question at a time please.......:-)

I'm a Nova Scotian, born and raised. My German ancestors landed in 1751 in Halifax, and settled in Lunenburg. I have spent most of my career working in restaurants and hotels throughout the province. I just may have some inside information into what makes our "Down East" style of cooking so special :-)

There are a number of factors to consider when looking at Nova Scotian cuisine. Among our other qualities, "Maritimers" are famous for their open and friendly hospitality. This always shines through in our food, and in our festivals that celebrate our local traditions.

Let's take a look at a few things that influence our cooking, to give you a better understanding of what it's all about.

My thoughts are.......to begin to understand regional cuisines, one should have a bit of knowledge about the geography and location of the area. Here's a crash course about ours.

We are located on the East coast on Canada, and are nearly surrounded by water. This, of course this gives us access to the very freshest fish and seafood. An important part of any menu will include common locally caught items such as scallops, clams, mussels, haddock, salmon, pollock, flounder, sole and of course.... lobster. For example, I have had fresh salmon from the Annapolis Basin on my dinner menu, that had been caught for me that morning. Now that's fresh!

Our climate is also very moderate, being warmed by the offshore Gulf Stream, and gives us a nice growing season. Our farming community is vibrant and diverse, and farmer's markets are a traditional meeting place for thousands of visitors, even in Halifax, our province's capital city. There is always a huge supply of farm-fresh produce, meats, dairy products, baked goods, and numerous other items available. Everything from fresh Annapolis Valley apples to wild blueberries, free-range meats to warm bread is available for local chefs to share with their fortunate clientele.

Halifax is also the busiest port on the East coast of Canada, and we have access to a myriad of imported goods via this fact alone. Combine this with our close proximity to major suppliers in the rest of the country and the U.S., and there is virtually no limit to the items you will see on any given menu.

Next time we'll look at the many historical influences on Nova Scotian cuisine......stay tuned to this station :-)

Yours in Food & Friendship,
Chef Kevin

Kevin Wagner is Chef/Owner of "Cooking Solutions", providing personal culinary assistance and helpful, friendly advice. From catering services to cooking lessons, recipes to cookbooks... visit the web's friendliest food site at: http://www.cooking-solution.com

Email ChefKevin@cooking-solutions.com with questions or response to this article.

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