Maple Bacon Chocolate Truffle No, I didn't stutter. At the Taste of Nova Scotia's Culinary World Summit, I went to the lobster dinner that they had for delegates and for the good people of Halifax. Following the Lobster Dinner was the Chocolate Salon which was a history of chocolate starting from the discovery in South America. I'll go more into this in a future post, but on the truffle tray was a Maple Bacon Chocolate Truffle- I don't know if you can go more decadent than this. The chocolate had a warm maple taste with a hint of saltiness and the perplexing wowness of bacon grease. It was definitely droolworthy.

Chef Josef Majaess from Opa! Greek Taverna I got to meet Chef Josef Majaess at Opa Greek Taverna in Nova Scotia. He is a very humble and worldly chef that pushes Greek food to the edge of tradition and sprinkles a bit of new age. His flavors are bright, lemony, and a slight hit of spice. Now, I don't know if you knew this, but my first job was as a dishwasher in  a little Greek Restaurant in Delaware called "European Bistro." I was a Pearl Jam listening, long haired, "grunge" kid that went there to work at a very conservative (but very pink- literally, everything was pink) Greek restaurant. The husband and wife owners, Gino and Ruth Veriopolas, were the most caring people I ever met and it was here that I fell in love with Greek cuisine and culture. Most times I come back to the states or travel to another country, I try to have at least one Greek meal. It is nostalgia and it reminds me of my youth. Sometimes, it is great, but often it's just...meh. At ...