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Perfect 10: Savour Food and Wine Festival Celebrates a Decade

The Savour Food & Wine Festival marks a decade of delighting palates and bringing foodies, chefs and winemakers closer together. Photo: Mike Tompkins

Even at the most open of restaurants, you’re getting few chances to really talk with the chefs while they work. You may see them for a quick greeting when you order, or perhaps a brief thank-you at the end of the meal. But odds are good you’re talking to them while they’re really in action, as they’re cooking and plating your food. They’re probably not literally pointing you to the best glass of wine to pair with it.

Unless, of course, you’re at the Savour Food & Wine Festival. Running throughout February, the month-long festival brings diners together with chefs, restaurateurs, vintners, brewers and suppliers from across the province. It all begins on February 1 when the Dine Around program, which runs throughout the month, kicks off. Dine Around gives restaurants a chance to showcase a local project on a three-course prix fixe menu (for either $25, $35 or $45). Participating restaurants weren’t finalized at press time, but you can find all the latest updates at edining.ca.

Throughout the month, Casino Nova Scotia on Upper Water Street in Halifax is hosting several Festival events. Next is Decadence on February 7. The tasting pairs artisanal cheeses, succulent chocolates and wines from around the world. Held in the Schooner Showroom, Decadence is an intimate event, explains Gordon Stewart, executive director of the Restaurant Association of Nova Scotia, which organizes Savour. “We expanded Decadence to 225 tickets this year, and that’s really as big as we want it to get,” he says. This year, organizers have also invited a few local restaurants to Decadence, to share food pairings that complement the theme ingredients.

Next on the calendar is the Rare & Fine Wine Tasting in the Casino’s Compass Room on February 15. It’s another intimate event, with attendance capped at 125 people. “These are wines that are unavailable in Nova Scotia,” Stewart says, “wines we wouldn’t normally afford.”

The Savour Food & Wine Festival runs through February, celebrating Nova Scotian cuisine. Photo: Mike Tompkins

Following that, it’s back to the Casino’s Schooner Showroom for Imbibe on February 21. Savour’s newest event, Imbibe debuts this year. “Imbibe is our biggest new change this year,” Stewart says. “There are some restaurants
and bars in Nova Scotia that do a lot of fine cocktails, and they don’t get the attention they deserve. The idea is to celebrate the art of mixology, with 15 booths showcasing specialty brands and demonstrating their signature drinks. Finally, February concludes with the Savour Food & Wine Show on February 28. This year, the event moves to the spacious Cunard Centre on Marginal Road. The flagship event brings 65 exhibitors—restaurants, wineries, bakeries, cheese makers, brewers and suppliers of all sorts—together to celebrate the best of Nova Scotia’s culinary scene. Dozens of chefs are on site, preparing artful little dishes, all included in the ticket price. “It’s the 10th anniversary of Savour,” says Stewart. “And we’re quite happy with how it’s gone. It’s all about bringing restaurants and people together, and getting diners excited about what we do here in Nova Scotia.”

Geir Simensen is head chef with Saege Bistro on Spring Garden Road and Scanway Catering in Halifax. He’s been there for each Savour. “It’s important to me to take part and support our local industry,” he says. “It’s one thing to talk to a table when people are in the restaurant, but it’s different to be at an event like Savour and talk to people who are really there to meet you, and want to talk. It puts a face to the restaurant.”

Figuring out his Savour menu is a highlight of the year, for Simensen. He’s already given it a lot of thought for 2013. “We use the year before as a benchmark,” he says. “I like to think each year is a little better… Now I like to get a little more simple, use the natural seasonal flavours. I guess that’s something chefs learn as they get older. I’ve been doing this for 27 years, but I still feel like I’m learning.” This year, he’s thinking he’ll offer a comforting winter menu, with some sort of braised meat and root vegetables. “I really want to show off those local ingredients.”

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