usevast.blogg.se

More Information: Event Page August 9 & 10: Halifax Seaport Cider & Beerfest

To conclude this natural outdoor experience, you will be invited to enjoy a selection of locally crafted beers from Boxing Rock Brewing paired with tantalizing treats while your knowledgeable guides enlighten you with a quick tour of the night sky. The inviting, yet mysterious, Peter Point trail will lead you through a twilit forest as the growing shadows and singing frogs announce nightfall and peacefulness. Tickets: Click Here August 10: Twilight & Tasting HikeĪ twilight and tasting hike at Kejimkujik National Park and National Historic Site! Embark on an exclusive guided wilderness hiking experience to one of Kejimkujik’s best kept dark sky secrets. A selection of Avondale Sky wines, local craft beers and ciders, and non-alcoholic options will also be available. ⁣Wine pairings thoughtfully selected for each course are available to perfectly complement your meal. In the comfort of an early 1800’s farmhouse overlooking Avondale Sky’s vineyard, enjoy a six-course blind tasting menu prepared by Chef Justin Floyd. Tickets: Click Here August 9: Six-Course Dinner at Mosher House Can’t make it on August 9th? Don’t fret! You’ll still have one more chance for this delicious event on August 30th. Chefs Jason Lynch and Michael Howell for a five-course meal paired with award-winning wines and delicious short films curated by the Devour! The Food Film Fest team. Mark your calendars for the third summer of Devour the Vines at Domaine de Grand Pré Winery celebrating cinema, wine and great food amongst the vines. If a six-course meal, a seafood & wine extravaganza and a twilight hike are up your alley – this is the week for you. Enjoy.We’re kicking off August in style with a handful of fun events happening all over the province. You can devour it immediately or transfer the braising liquid to a blender, blend until smooth and then reduce over medium-high heat for a delightfully meaty sauce to smother your brisket in. Remove from oven - brisket should be super tender. Cover and bake undisturbed for 4 1/2 hours.Add stock, beer, maple syrup, soy sauce and chili-garlic paste and mix well. Add garlic, onions and carrots and cook until vegetables are lightly carmelized (about 5 minutes).In a dutch oven (or a large oven safe pan with lid) heat 1 tablespoon oil over medium-high and brown the brisket fat-side down for 5 minutes, turn over and brown for an additional 4 minutes.The morning of: Let brisket stand at room temperature for 1 hour before cooking. Generously rub entire brisket with spice blend. The night before: Combine first six ingredients in a small bowl.