Best Use Of Local Ingredients

best-chef-dining-localingr.jpg

Gold Winner Chives Canadian Bistro

Silver Winner The Wooden Monkey, Halifax

Bronze Winner Fid Resto

Chef Craig Flinn says, in the 12 years Chives has been open, he has “been known to work very closely with local farmers, fishers and food producers in Nova Scotia.” And the interest in local food has only increased over those years, translating to success for the restaurant. “We’re local 95 percent of the time. We did the math and, if you exclude olive oil and lemons, we are about 97 percent local,” he adds. “We spend about $350,000 per year on food, and almost all of it ends up in Nova Scotia.” Those are numbers you can’t deny. Flinn says the best part about cooking with fresh, local ingredients is that you don’t have to manipulate them very much, allowing natural flavours to shine through.
More Categories

More Categories

intro

Food & Drink

Public Life

Shopping+Services

Music

Arts of the Year

Add a comment

Remember, it's entirely possible to disagree without spiralling into a thread of negativity and personal attacks. We have the right to remove (and you have the right to report) any comments that go against our policy.