After receiving countless e-mails on the recipe for Michael Howell's sandwich, I was able to track down the recipe. I found it on a Nova Scotia Blog called Loopy Lair: Home of the Laughingwolf. Here's the address: http://laughing1wolf.blogspot.com/2010/09/canadas-best-grilled-cheese-recipe.html Award-winning Panini Toscano by Chef Michael Howell. Photo courtesy Dairy Farmers of Canada. Panini Toscano By Chef Michael Howell Ingredients: 1 fresh ciabatta bun, about 5“ (12cm) square 1 tbsp (15 mL) lemon aioli 1 ripe fig cut into 4-5 slices 2 slices of Parma prosciutto thinly shaved 2 slices 1 oz (30g) each Canadian Havarti cheese, 1/8“ (2mm ) thick 1 oz (30g) fresh baby arugula ½ roasted red pepper, peeled & cut into ¾“ (2 cm) slices 1 tbsp (15 mL) balsamic vinaigrette Lemon Aioli Ingredients ¼ cup (60 mL) prepared olive oil mayonnaise Juice and zest from ½ a lemon 1 clove garlic Balsamic Vinaigrette Ingredients 1 tsp (5 ml) balsamic vinegar Pinch of ...

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.