Wednesday, April 10, 2019

Coastal Cook House offers Fisherman's Cove a new feed

Gourmet takeout by the ocean

Posted By on Wed, Apr 10, 2019 at 4:35 PM

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Kale Boucher and Jeff Lucas want to make their mark at Fisherman’s Cove.  The pair of restaurant vets share 23 years’ experience between them—Boucher as a Red Seal chef, Lucas in both the front- and back-of-house—and have teamed up open Coastal Cook House (16 Government Wharf), a gourmet take-out restaurant on the scenic waterfront strip.

“We’ve had so many ideas at different restaurants we worked at and couldn’t implement them,” says Lucas. “So when the opening came up at Fisherman’s Cove, we decided to pursue it.” Boucher says the menu will be small but diverse. They’ll be flexible to change it based on customer desires but are hopeful diners will find favourites that they’ll come back for. “The idea we came up with is come out with a small menu we can execute to perfection. When people ask what the best dish is, we want to be able to tell them everything is great.”

The debut line-up features sandwiches (like chicken and waffle), burgers, lobster and bacon mac and cheese and a couple of rice dishes. Lucas, who calls the Eastern Passage neighbourhood a “mini-Lunenburg,” is excited about the potential of their business’ new home. “This place is like an untapped market,” adds Boucher. “There are not many restaurants around and we wanted to add something new to the area. It’s developing and growing, and we wanted to make it boom.”

Coastal Cookhouse aims to open on May 1.
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Wednesday, April 3, 2019

DRINK THIS: Petite Riviere Vineyards’ Mighty Maroon


A Port-style wine that invites coziness with its sweet, strong balance.


Posted By on Wed, Apr 3, 2019 at 4:29 PM

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This Nova Scotian wine perfectly expresses our spring. Its rich, velvety, dark red berry flavours are the soft wool scarf you still need to wind around your throat to bury your chin before stepping outside. Its sweet heat is the wood fire that has been going since November, eating up your now dwindling supply in the woodshed. Its fresh acid kick is the bite of winds reminding us that cold, in these parts, is king.

Get cozy with Petite Riviere Vineyards' 2016 Mighty Maroon because this wine is all about skin contact. The grapes Leon Millot and Lucie Kuhlmann are fermented in their own skins, in a process called carbonic maceration. In this process, grapes are not in contact with oxygen during fermentation, but carbon dioxide instead, resulting in a fresh, fruity style of wine. After alcoholic fermentation, the wine—still on its skins!—went through malolactic fermentation, which converts astringent malic acid into softer lactic acid.

This delicious south shore wine is then fortified with the winery's own grape spirits (distilled by Ironworks Distillery), resulting in a velvety, mouth-filling, sweet, strong and beautifully balanced Port-style wine. The Mighty Maroon—available at Petite Riviere's winery, the Halifax Seaport Farmers' Market (1209 Marginal Road) and Alderney Landing Farmers' Market (2 Ochterloney Street)—will ease you into spring. After all, winter is in no hurry to leave.

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In Print This Week

Vol 27, No 3
June 13, 2019

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