With it’s bounty of seafood, farm fresh produce and dynamic wines Wolfville, Nova Scotia is quietly becoming one of the most exciting food destinations on the east coast of Canada.
Set in the Annapolis Valley on the magnificent Bay of Fundy, Wolfville has a unique microclimate of short but intense growing seasons. Creative vintners have learned how to push the limitations of the local climate resulting in some distinct and award-winning wines. Area chefs are working closely with farmers, fish mongers and vintners to create regional specialties inspired by these wines and the wealth of local product. Consequently, Wolfville has become a destination for culinary enthusiasts who appreciate delicious food & wine in beautiful settings.
Jeffrey MacNeil, Executive Chef of the award-winning Luckett Vineyards, is dedicated to creating menus that bring the freshest local ingredients to the table. When his seafood supplier tells him in the morning that they have a tuna coming in on the boat, his Daily Special becomes seared yellow fin tuna. Chef Jeffrey says “it’s all about relationships” and he endeavours to work closely with his suppliers to attain the freshest possible products. When cooking, he knows the dish is ready to serve when he thinks “this would be perfect with Luckett’s Tidal Bay White”.
“Grill Night” at Luckett Vineyards Crush Bar Bistro recently featured pan seared halibut wrapped in prosciutto and served over a bed of newly harvested baby potatoes. A glass of Luckett’s award-winning “Phone Box White” was the perfect pairing for this entree. Following Chef Jeffrey’s fresh is best philosophy, the halibut that day came from Robichaud Fisheries, a family run business of 50 years. Dad drives the boat, his son delivers, and the diners at Crush Bar Bistro ultimately enjoy the fresh, deliciously prepared seafood.
Jason Lynch, Executive Chef at Le Caveau in the Domaine de Grand Pre winery, is also working closely with local producers to create fresh specialties inspired by the award-winning wines from the cellars of Grand Pre. Among Chef Jason’s offerings are several clean farmed, sustainable products. Oysters on the half shell sourced from Eel Lake, a tidal lake known for clean farming these succulent delicacies. Arctic Char from Sustainable Blue another producer known for their clean farming. Fresh, fleshy chanterelles from the farmer’s market, get bathed in a light cream sauce atop the chef’s house made pasta. All paired perfectly with Grand Pre’s award-winning “Tidal Bay White”, one of the many reasons Le Caveau has been named “One of the Top 20 Vineyard Restaurants in the World”. For those looking to duplicate their fine dining experience, Chef Jason Lynch’s book “Straight from the Line” features many of the entrees served at the restaurant.
If you go…
The Olde Lantern Inn, set in the Grand Pre Vineyards. Each room is beautifully appointed and guests are made to feel as though they are staying in their very own private cabin overlooking the vines.
$130.00 per night and comes with a hot, made to order, full breakfast for 2.
Paddy’s – for fish & chips or seafood chowder. This pub also offers burgers, wings, pints and local wines by the glass.
Lunch for 2 with wine, tip and tax $40.00.
Front & Central
Specializes in scaled down portions that allow you to try one, two or three seasonally driven dishes. Seafood, pasta & charcuterie.
Dinner for 2 with wine, tip and tax $90.00.
Crush Bar Bistro
This casual bistro set in Luckett Vineyards is open daily for lunch May – October and offers a stunning view of the valley and Cape Blomidon. Executive Chef Jeffrey MacNeil prepares local seafood and produce to create regional specialties with global flare. Best – seafood and Luckett’s Award winning “Phone Box White”. Check out “Grill Night” on Thursday, Friday & Saturday nights.
Dinner for 2 with appetizer and a bottle of “Phone Box White” $100.00 with tip & tax.
Named “One of the Top 20 Vineyard Restaurants in the World” is everything it is touted to be. Fine food, fine wines and service in a beautiful dining room set in the Grand Pre Vineyard. Chef Jason Lynch and his team prepare locally sourced product, Nova Scotia seafood, beef tenderloin, wild mushroom pasta are among the offerings.
Dinner for two with apetizer and a bottle of “Tidal Bay White” with tip & tax $130.00.