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10/30/2026

Dinner tonight!

I love creative freedom with minimal restrictions! I was feeling French w**e bar vibes for the inspiration

Steak Frites (4th course but looks best on the feed 😂), bavette, au poivre , frites, greens with shallots vinaigrette, tarragon, chives and sunflower seeds

Spinach dip but elevate it

Whipped crème fraiche, Comte, Parmesan, garlic, shallot, fried artichoke + The Farm Bakery grilled sourdough

Roasted buttercup squash, mustard sauce, hazelnuts, sage, brown butter

Wild mushroom + mascarpone tortellini, Madeira porcini brodo, Parmesan, chives

Okay maybe this menu isn’t very French, I really can’t fully get away from Italian ever 😂

Homemade vanilla bean ice cream, roasted dates, chocolate ganache, olive oil, flaky salt (+ a birthday candle)

10/26/2026

Weekend recap
OCT 22-25

The trees looking pretty in our yard minus the power lines

Small Holdings Farm what will I do without you?! I am really not ready for this change of season 😩

I had such a hard time finding inspiration for this menu for some reason, but when all else fails I always fall back on some form of steak, pasta and salad (my fav meal ever) (pasta not pictured)

Roasted delicata squash, sage aioli, brown butter, hazelnuts, c***r reduction

Greens, crispy shallots, sunflower seeds, green apple, Dijon vin

Seared bavette, charred leeks, whipped Parmesan butter

All veg from Small Holdings Farm and beef from West River Farms

Does sticky toffee pudding get the hype it deserves? It is truly so delicious and up until last year I had never tried it or even knew what it entailed

Uprooted Market & Cafe

Jordan MacNeill got a sandwich and after I saw a few come out of the softest looking focaccia bread I’ve ever seen I had major regrets but we were tight for time

I was invited to take part in the Harvest festival Lupin Dining & Pantry, since we had a wedding to get to I sadly didn’t get to take it all in but it was the perfect fall day, there was so much good food, w**e, music - the vibes were high!

I did some grilled cone cabbage from Small Holdings Farm (of course), and grilled them on the live fire under the spit roasted whole pig, extra flavour!!!

Mhmmmmm that good lighting!

Caesar salad vibes - yum!!

We drove straight to lower sackville did a quick change and celebrated a beautiful couple!

I got Lou Pécou • Artisanal Pizzeria pickled garlic scapes at Uprooted Market & Cafe and put about half the jar in my Caesar

People always say Jordan MacNeill is so lucky as if he gets to reap the benefits of me cooking all the time but the sad reality is this is a very rare occurrence 🙈😂

Into the bavette steak right now, marinated and grilled + noodles + garlic green beans

10/08/2026

Please weigh, does Mac and Cheese deserve to be part of a Thanksgiving spread?? Obvs a no brainer for me, it’s a need not a want! 🦃🧀

You can find this recipe + more Thanksgiving inspo in Pete's Frootique & Fine Foods magazine Fall and Harvest edition + all the ingredients at the store!

Pete’s Pumpkin Mac + Cheese
Brown Butter Sage Panko
• 1/8 cup salted Cow’s butter
• 10-15 fresh sage leaves
• 1 cup panko
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Pumpkin Mac + Cheese
• 500 g lumachine pasta (or elbow macaroni)
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/4 tsp nutmeg
• 2 tsp Dijon mustard or mustard powder
• 2 1/2 cups whole milk
• 3/4 cup pumpkin purée
• 1 jar Dragon’s Growl cheese spread
• 200 g 3-year-old Cows cheddar, shredded
• 1/2 tsp kosher salt, or to taste

Method
For the topping, melt butter in a skillet over medium heat and cook until golden brown and nutty. Add sage and cook until crisp. Stir in panko, salt and pepper and cook, stirring, until golden. Set aside to cool.
Bring a large pot of generously salted water to a boil. Cook pasta until al dente, then drain.
In the same pot, melt butter over medium heat. Whisk in flour and cook for 2 minutes. Add Dijon and nutmeg. Gradually whisk in milk, allowing the sauce to thicken as you go.
Once smooth and creamy, stir in pumpkin purée and salt. Remove from heat and stir in Dragon’s Growl until melted. Add pasta and shredded cheddar and stir until creamy and well coated. Taste and adjust seasoning.
Transfer to a skillet or serving dish and generously top with the brown butter sage panko. Serve immediately!

10/07/2026

W**e Fair 2026 in the books (in photo form)! Stay tuned there is still some behind the scenes videos to come 🥂 W**e Fair Halifax

Recap!!

Mind you I was up at 5 am to get ready then assemble sandwiches and finish prepping all the food getting delivered by my mom and sister for a 100 person wedding same day!!

Step one, lay out the decor and staging pieces then the grapes! Grapes were my main decor piece this year instead of doing flowers

So many people asked about the preserves, they were all from Lupin Pantry. You can pick up from Pete's Frootique & Fine Foods, Osprey’s Roost, Local Source Market or from Lupin Dining & Pantry!

I always include a couple show stopper cheeses from RatinaudHFX, this year was a blue - “le ciel de Charlevoix” and and La Quesera Iberico made with cow, sheep and goats milk!

Pete's Frootique & Fine Foods olives, the best!

A couple wheels of Valley Gold from Annapolis Fine Cheese (bottom pinkish rind)

Finally printed new business cards Staples Canada

Went next door to Chop Steakhouse & Bar for a quick bite in between shows. Reminder to always bring Jordan Rutledge along because she knows people who send bottles of Moet to our table 😂🥂

Back for show #2 set up Renée DM Jordan Rutledge

18 ft of cheese and charcuterie coming right up!!

💧🍷

7-10pm crew came hungry!! This is usually the bigger show after the afternoon warm up, it was a constant flow of replenishing until we literally ran out of everything (see next slide)

No waste love to see it!!

10/03/2026

What did I do on my day off? COOK. 😅 but truly because I love what I do, and I love doing it for my friends. So come hang out with me & chat while they’re out walking the dogs and I’m cracking a bottle of w**e.

10/01/2026

My first full weekend off vlog (and more to come) 🧺🥕🍅 It was so incredibly needed and we got up to so many fun things. I just love ya, PEI!!

09/10/2026

My favourite dishes of the summer (that I also got good photos of)!!!

PS. Summer’s not over til it’s over 🍉🦞🌞🦪🌊

Definitely wins the award for making the most menus in some form or another. Usually involving whipped ricotta or stracciatella with The Farm Bakery sourdough or focaccia and I’m not bored of them yet 🍅

📸: Ashley MacPhee //NS WEDDING PHOTOGRAPHER

My first French inspired dinner!!!

Just being gorg and classic

The cherries this summer were top notch

I had a fresh herb hookup this summer and they took grazing tables to a whole new level along with Ashley MacPhee //NS WEDDING PHOTOGRAPHER skills!

Need I say more?? Ps. I shared this recipe!

Peppers from Small Holdings Farm - I loved how these looked!

Another beauty! And example of simple ingredients just being delicious

Small Holdings Farm fuelling my menus once again. I sampled many of these, no notes.

Address

2076 Gottingen St
Halifax, NS
B3K 3B3

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