Enjoy a unique culinary experience with popular Nova Scotia Chefs on specific dates each month, January to April 2012.
Each month from January to April, the Inverary Resort will be featuring a Chef from a different location in the province. Come to the Inverary to experience this fabulous event.
Package includes one night's accommodation and a fabulous four course dinner for two.
From $199 per couple
Visit our website for more information and to make your reservation.
April 21st - Chef Vince Scigliano, Gio Prince George Hotel
Chef Vince Scigliano is the young inventive mastermind behind Gio’s distinctive menu. “Keep it fun and keep it simple” is the mantra Vince works to as he sets out to create each new recipe. “You have to start with a full appreciation of the natural and remarkable versatility of each ingredient you select”, says Vince. “Then you work to combine textures and flavours in new ways. Sometimes, when you’re really lucky, you can even manage to enhance the versatility of the ingredients you are combining, with a fresh and original discovery.”
Vince views the possibilities embodied in each ingredient as his favourite composer, Johann Sebastian Bach, might have viewed the selected notes of a central theme – as the kernels from which a magnificent fugue can seem so naturally to grow. Vince’s indefatigable work ethic is inspired by his admiration for his grandfather, and his constant goal, working whenever possible with local ingredients, is to create spectacular moments of unique flavour that surprise and delight the palate.
Hailing from Calgary and schooled in Toronto, Vince’s first introduction to Atlantic Canada was Fox Harbour, where he met the only greater passion in his life than food – his wife, Annaleisa. Among the personal traits he cites flaws is a certain intensity, but surely that’s really the greatest strength of any creative artist.
Olive oil poached Atlantic salmon with frisee, grape and pickled onion salad, finished with olive dust and pink peppercorns
Passion fruit and cucumber soda pop
Date and brioche stuffed Chicken breast with maple emulsion, roasted brussel sprouts, sweet potatoes and baby carrots, lemon puree and a star anise jus
Molten chocolate crunch cake, dulche de leche mousse, raspberry sorbet and a cocoa nib tuile
Visiting Chef Series Dates:
January 21 - Chef Terry Vassallo from Trattoria Della Nonna, Lunenburg, NS.
February 25: Chef Jason Lynch of Le Caveau Restaurant at Domain de Grand Pré Vineyard
March 24: Chef Alan Crosby of White Point Beach Resort
April 21: Chef Vince Scigliano of Gio at the Prince George Hotel
Visit our website for updated information.
Coupon code: P7360
Affiliations: Taste of Nova Scotia, Canada Select, Golf Nova Scotia, RANS, Destination Cape Breton, Tourism Industry Association of Nova Scotia
Valid: April 21, 2012–April 22, 2012
Specific dates apply - call for details. Rate is based on double occupancy plus tax.