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“I took the basic ingredients, and spun them on their heads. It’s not your fish and chips or lobster; it’s not something you would normally think of as Nova Scotia cuisine, so it’s nice to see that diversity. They are great recipes, still around to this day.” MARK GRAY, BROOKLYN WAREHOUSE

Gravy Soup, 1888

HALIBURTON HOUSE MUSEUM

Nova Scot i a’s First Cookbook

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Nova Scotia Cookery, Then and Now: Modern Interpretations of Heritage Recipes  

Take one batch of historic recipes, add a handful of local, inspired chefs, mix well, and serve up a modern version of Nova Scotia culinary...

Nova Scotia Cookery, Then and Now: Modern Interpretations of Heritage Recipes  

Take one batch of historic recipes, add a handful of local, inspired chefs, mix well, and serve up a modern version of Nova Scotia culinary...

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