friday april 20 stage schedule -...

FRIDAY APRIL 20 STAGE SCHEDULE

Subaru Songwriters Stage

Subaru Centre Music Stage

12:30 pm – 1:15 pm Jon Cyr

1:30 pm – 2:15 pm Jon Cyr

2:45 pm – 3:15 pm Jeff Bonang





7:30 pm – 8:15 pm Skin & Jones

8:30 pm – 9 pm Jeff Bonang


2 pm – 2:30 pm Jeff Bonang

3 pm – 3:45 pm Jon Cyr


5 pm – 5:45 pm Skin & Jones


7 pm – 7:45 pm The Hupman Brothers

8 pm – 8:45 pm The Hupman Brothers

Taste of Nova Scotia Culinary Stage Sobeys – Select Nova Scotia Stage

1 pm – 1:45 pm Jamaican Jerk Chicken & Coleslaw, Grilled Pineapple Mango Salsa Chef Adrian Moore, Sobeys Wyse Road

2 pm – 2:45 pm Creamy Polenta with Mushrooms and Bacon - Turn a Simple Side Dish into a Tasty Dinner, Bulwark Cider Chef Andrew Farrell, Two Doors Down, Bulwark Cider

3 pm – 3:30 pm Join Halifax’s Spirited Couple to Share Some J.D. Shore! Julie Shore & Arla Johnson, Halifax Distilling Company

3:45 pm – 4:15 pm Learn All About the Benefi ts of Fermented Food and Drink Jocelyn Durston & Chris Kasza, Seven Acres Farm & Ferments

4:30 pm – 5:30 pm Creamy Polenta with Mushrooms and Bacon - Turn a Simple Side Dish into a Tasty Dinner, Ironworks Cocktail Chef Andrew Farrell, Two Doors Down, Ironworks Distillery

6 pm – 6:30 pm Learn All About the Benefi ts of Fermented Food and Drink Jocelyn Durston & Chris Kasza, Seven Acres Farm & Ferments

6:45 pm – 7:15 pm Summer Dessert Delights - Dark Chocolate & Stout Custard with Vanilla Bean Whipped Cream, Upstreet Craft Brewery Beer Head Chef Erin Henry, Holland College Culinary Bootcamp Brent Byrnes, Upstreet Craft Brewery

7:30 pm – 8:30 pm Creamy Polenta with Mushrooms and Bacon - Turn a Simple Side Dish into a Tasty Dinner, Ironworks Cocktail Chef Andrew Farrell, Two Doors Down, Ironworks Distillery

12:30 pm Cooking with Friends & Welcome to Saltscapes Expo Saltscapes Food Editor, Alain Bosse, The Kilted Chef Peter Rideout, Wild Blueberry Association of Nova Scotia

1:30 pm Wine & Spirit Connection Planters Ridge Winery & Barrelling Tide Distillery

2:30 pm Steinhart Gin and Maple Cured Salmon Chef T.J. Pittman, The Old Fish Factory & Ice House Bar

3:30 pm The Taste of Nova Scotia Chowder Cook-Off – Competition 1 Chef Shane Robilliard, Fox Harb’r Resort Versus Chef T.J. Pittman, The Old Fish Factory & Ice House Bar

4:30 pm Sugar Cookies with Wild Blueberry Butter Cream Filling Nova Scotia Cookery, Then & Now Cookbook Recipe Saltscapes Food Editor, Alain Bosse, The Kilted Chef

5:30 pm Beer Sampling & What’s in Store for Craft Beer Week 2018 Craft Beer Association of Nova Scotia

6:30 pm The Taste of Nova Scotia Chowder Cook-Off – Competition 2 Chef Dale Nichols, Digby Pines Golf Resort & Spa Versus Chef Robert Reynolds, Liscombe Lodge Resort & Conference Centre

7:30 pm The Scoop on Scallops Chef Dale Nichols, Digby Pines Golf Resort & Spa

FRIDAY APRIL 20 STAGE SCHEDULE(CONTINUED)

Saltscapes Outdoor Living StageSaltscapes Ideas & Inspiration Stage

1:40 pm – 2 pm How to Eat What’s in Season – Tips from the CSA Farm Kitchen Patricia Bishop, TapRoot Farms

2:15 pm – 2:35 pm Low Maintenance Veggie Gardening Jodi Delong, Saltscapes Gardening Editor

2:50 pm – 3:10 pm How to Grow Microgreens Such as Pea Shoots Year Round at Home Patricia Bishop, TapRoot Farms

3:25 pm – 3:45 pm Learn All About Storm-cast Composted Seaweed Robert Iuliucci, Bear Cove Resources Storm-cast Composted Seaweed

4 pm – 4:20 pm Get your Questions Answered about Digging and Dividing Daylilies Allan Banks, Harbour Breezes Daylilies

4:40 pm – 5 pm The Fragrant Garden – Scented Flowers and Foliage for your Gardens Jodi Delong, Saltscapes Gardening Editor

5:15 pm – 5:35 pm Seed to Shirt – How TapRoot Farms is Making Clothes Patricia Bishop, TapRoot Farms

5:50 pm – 6:10 pm Get your Questions Answered about Digging and Dividing Daylilies Allan Banks, Harbour Breezes Daylilies

6:25 pm – 6:45 pm Spring Beauties – Early Plants for Pollinators and Winter-weary Gardeners Jodi Delong, Saltscapes Gardening Editor

7 pm – 7:20 pm Learn All About Storm-cast Composted Seaweed Robert Iuliucci, Bear Cove Resources Storm-cast Composted Seaweed

7:30 pm – 7:50 pm How to Eat What’s in Season – Tips from the CSA Farm Kitchen Patricia Bishop, TapRoot Farms

8:05 pm – 8:25 pm Get your Questions Answered about Digging and Dividing Daylilies Allan Banks, Harbour Breezes Daylilies

1:30 pm – 2 pm Succulent Summer Side Dishes – Chef Prepares Some Simple and Original Dishes Sure to have Guests at your Next Get Together Hungry for More Chef Jesse MacDonald, Rodd Hotels and Resorts

2:30 pm – 3 pm Hot Summer Cocktails Chris Green, Still Fired Distilleries

3:30 pm – 4 pm The Art of Kebobs with Homemade Condiments Chef Dale Nichols, Digby Pines Golf Resort & Spa

4:30 pm - 5 pm PEI Upstreet Craft Brewing Comes to Expo! Brent Byrnes, Upstreet Craft Brewing

6 pm – 6:30 pm Taco Time - Maritime Style - Quick and Easy Flavour Pairings Steeped in Atlantic Canadian History, Bulwark Cider Chef Jesse MacDonald, Rodd Hotels and Resorts

7 pm – 7:30 pm Preparing Perfect Pasta Scott Croucher & Chef Barbara Macpherson, Lee Valley Tools

8 pm – 9 pm The Main Event - Grilled Entrees, Domaine de Grand Pré Wine How to Create Full Entrees Using Only your Backyard Grill which includes Protein, Vegetables and Starch Chef Jesse MacDonald, Rodd Hotels and Resorts

The Glooscap Kennel Club Saltscapes “Littles” Barnyard

Show Horse Mane and Tail Braiding 11:00 am

Button Making 3:00 pm

Chicken Bathing 3:00 pm

Sheep Clipping 6:00 pm


Glooscap’s “Hot Dogs” return to Expo. Meet breeders and take in trick, agility, scent detection and grooming demos all weekend long.

1 pm 4 pm

Pat and chat with farm animals from chickens to goats hosted by the talented youth of 4H Clubs of Nova Scotia.



10:30 am – 11:15 am Jeff Bonang

11:30 am – 12:15 pm Louisa and Neil


1:30 pm – 2:15 pm Louisa and Neil





11 am – 11:45 am Jon Cyr




3 pm – 3:45 pm Witchitaw




11 am – 11:45 am Acadian Maple Bacon Meatballs Chef Scott Piercey, Sobeys Clayton Park

12 Noon – 12:45 pm Mac and Cheese 101 - Delicious Mac and Cheese with Local Products, Sneaking in Some Vegetables, Domaine de Grand Pré Chef Andrew Farrell, Two Doors Down, Domaine de Grand Pré

1 pm – 1:30 pm Discover the World of Hand-blended Teas Wanda Aulenback, Sense and Sensibili Tea

1:45 pm – 2:30 pm Learn How to Butcher Chicken and Save Money Buttermilk Fried Chicken, Still Fired Cocktail Chef Ben Kelly, Kitchen Door Catering Mike Schroeder, Still Fired Distilleries

2:45 pm - 3:15 pm Summer Dessert Delights - Dark Chocolate & Stout Custard with Vanilla Bean Whipped Cream, Upstreet Craft Brewery Beer Head Chef Erin Henry, Holland College Culinary Bootcamp Brent Byrnes, Upstreet Craft Brewery

3:30 pm – 4:15 pm Mac and Cheese 101 - Delicious Mac and Cheese with Local Products, Sneaking in Some Vegetables, Ironworks Cocktail Chef Andrew Farrell, Two Doors Down, Ironworks Distillery

4:30 pm – 5 pm Join Halifax’s Spirited Couple to Share Some J.D. Shore! Julie Shore & Arla Johnson, Halifax Distilling Company

5:15 pm – 5:45 pm Discover the World of Hand-blended Teas Wanda Aulenback, Sense and Sensibili Tea

10:30 am Cooking with Friends & Welcome to Saltscapes Expo Potato Double Smoked Bacon and Kale Soup Saltscapes Food Editor, Alain Bosse, The Kilted Chef Daniel Huphman, Culinary Student, NSCC Bridgewater Campus

11:30 am Get the 411 on the Hottest Fresh and Delicious Summer Cocktails Coldstream Clear Distillery

12:30 pm The Taste of Nova Scotia Chowder Cook-Off – Competition 3 Chef Jeffrey MacNeil, Rime Restaurant Versus Chef Richard Sanford, Durty Nelly’s: An Authentic Irish Pub 1:30 pm The Nova Scotia Lobster Trail, Lobster 101 Saltscapes Food Editor, Alain Bosse, The Kilted Chef

2:30 pm Summer Sippin’, Distinctive Cocktails with Nova Scotia Flavours Quarterdeck Beachside Villas & Grill, Still Fired Distilleries

3:30 pm Kitchen Door Chit Chat Chop Live Taping at Saltscapes Test Your Local Foodie Knowledge Chef Ben Kelly, Kitchen Door Catering

4:30 pm Seafood Pizza with Style, Comeau’s Seafood Spreads & Willy Krauch Hot Smoked Mackerel Saltscapes Food Editor, Alain Bosse, The Kilted Chef Justin Grandy, Comeau’s Seafoods Ltd., J. Willy Krauch & Sons

SATURDAY APRIL 21 STAGE SCHEDULE


11:40 am – 12 pm How to Eat What’s in Season – Tips from the CSA Farm Kitchen Patricia Bishop, TapRoot Farms

12:10 pm – 12:30 pm Low Maintenance Veggie Gardening Jodi Delong, Saltscapes Gardening Editor

12:40 pm – 1:20 pm Natural Fibres and Needle Felting 4H Clubs of Nova Scotia

1:30 pm – 1:50 pm Learn about Japanese Irises and How to Grow Them Allan Banks, Harbour Breezes Daylilies

2 pm – 2:30 pm Seed to Shirt – How TapRoot Farms is Making Clothes Patricia Bishop, TapRoot Farms

2:40 pm – 3 pm The Fragrant Garden – Scented Flowers and Foliage for your Gardens Jodi Delong, Saltscapes Gardening Editor

3:10 pm – 3:50 pm Natural Fibres and Needle Felting 4H Clubs of Nova Scotia

4 pm – 4:20 pm Spring Beauties – Early Plants for Pollinators and Winter-weary Gardeners Jodi Delong, Saltscapes Gardening Editor

4:30 – 4:50 pm Learn about Japanese Irises and How to Grow Them Allan Banks, Harbour Breezes Daylilies

5 pm – 5:40 pm Wallpaper Where? The Latest Trends with Wallpaper Michele Muir, Hue Design Studio, Eileen Crowley-Couse, Emerald Interiors

11:30 am – 12 pm Smoked Beef Sliders, Horseradish and Apple Slaw, Dijon Mayo, Bulwark Cider T.J. Pittman, The Old Fish Factory & Ice House Bar 12:30 pm – 1 pm Stop by for a Culinary Surprise!

1:30 pm – 2 pm Sliced, Diced & Julienned Scott Croucher & Chef Barbara Macpherson, Lee Valley Tools

2:30 pm – 3 pm Steinhart Gin & Maple Cured Salmon, Steinhart Gin & Tonic T.J. Pittman, The Old Fish Factory & Ice House Bar

3:30 pm – 4 pm Mojito Talapia with Tropical Rice, Still Fired Distilleries Cocktail Amateur Local Chef Mike Schroeder, Still Fired Distilleries

4:30 pm – 5:30 pm Tidal Bay Steamed Mussels, Fennel & Leek, Domaine de Grande Pré Wine T.J. Pittman, The Old Fish Factory & Ice House Bar



Chicken Bathing 11:00 am


Show Horse Mane and Tail Braiding 2:00 pm


11 am 1 pm 4 pm

SATURDAY APRIL 21 STAGE SCHEDULE(CONTINUED)



10:30 am – 11:15 am Jeff Bonang

11:30 am – 12:15 pm Louisa and Neil


1:30 pm – 2:15 pm Witchitaw

2:30 pm – 3:15 pm Louisa and Neil



11 am – 11:45 am Jon Cyr



2 pm – 2:45 pm Jeff Bonang




11 am – 11:40 am It’s All About Mushrooms James Condon, Bullygoth Farm

11:55 am – 12:45 pm Quick and Delicious Curry - Coconut and Caulifl ower Curry with Peas and Potatoes, Avondale Sky Winery Chef Andrew Farrell, Two Doors Down Stewart Creaser, Avondale Sky Winery

1 pm – 1:45 pm Speerville Tortillas, Lime & Jalapeno Crema Chef Tom Emmott, Sobeys Bedford Highway

2 pm – 2:45 pm Quick and Delicious Curry - Coconut and Caulifl ower Curry with Peas and Potatoes, Ironworks Cocktail Chef Andrew Farrell, Two Doors Down, Ironworks Distillery

3 pm – 3:45 pm Learn How to Butcher Chicken and Save Money Buttermilk Fried Chicken, Still Fired Cocktail Chef Ben Kelly, Kitchen Door Catering Chris Green, Still Fired Distilleries

4 pm – 4:30 pm It’s All About Mushrooms James Condon, Bullygoth Farm

10:30 am Cooking with Friends & Welcome to Saltscapes Expo, Brunching in Style Saltscapes Food Editor, Alain Bosse, The Kilted Chef Artisanal Chef Paula Lentz

11:30 am Celebrating Traditional Chinese Cuisine Chef Ivan Chan, The Orient Chinese Cuisine

12:30 pm The Taste of Nova Scotia Chowder Cook-Off – Competition 4 Chef Ivan Chan, The Orient Chinese Cuisine Versus Chef Andrew Shannon, Battery Park Beer Bar & Eatery

1:30 pm A Taste of Nova Scotia History, Smoked Salmon Croquettes Nova Scotia Cookery, Then & Now Cookbook Recipe Chef Ben Kelly, Kitchen Door Catering

2:30 pm Introducing The Acadian Kitchen, Then & Now Cookbook Traditional Acadian Chicken Fricot Saltscapes Food Editor, Alain Bosse, The Kilted Chef

3:30 pm Nova Scotia Wine 101, A Nova Scotia Wine Journey Sommelier Amy Savoury

4:30 pm Taste of Nova Scotia Chowder Cook-Off Competition Results – Don’t Miss the Exciting Announcement of the Winning Chef

SUNDAY APRIL 22 STAGE SCHEDULE


11:30 am – 11:50 am The Ups and Downs of Hybridizing Daylilies Allan Banks, Harbour Breezes Daylilies

12 pm – 12:20 pm Low Maintenance Veggie Gardening Jodi Delong, Saltscapes Gardening Editor 12:30 pm – 12:50 pm How to Eat What’s in Season – Tips from the CSA Farm Kitchen Patricia Bishop, TapRoot Farms

1 pm – 1:40 pm Spinning and Knitting 4H Clubs of Nova Scotia

1:50 pm – 2:15 pm The Fragrant Garden – Scented Flowers and Foliage for your Gardens Jodi Delong, Saltscapes Gardening Editor

2:25 pm – 2:45 pm Seed to Shirt – How TapRoot Farms is Making Clothes Patricia Bishop, TapRoot Farms

3 pm – 3:40 pm Spinning and Knitting 4H Clubs of Nova Scotia

3:50 pm – 4:10 pm It’s All About Maple Keagan Coolen, KD Hunter Maple Products

4:20 pm – 4:40 pm The Ups and Downs of Hybridizing Daylilies Allan Banks, Harbour Breezes Daylilies

11:30 am – 12 pm Chonburi Style Mussels – Siracha, Coconut Milk, Seasame Oil, Ginger & Garlic, Domaine de Grand Pré wine T.J. Pittman, The Old Fish Factory & Ice House Bar 12:30 pm – 1 pm Hot Summer Cocktails Mike Schroeder, Still Fired Distilleries

1:30 pm – 2 pm Rolling out the Dough Scott Croucher & Chef Barbara Macpherson, Lee Valley Tools

2:20 pm – 2:50 pm Homemade Kettle Chips, Rosemary Salt, Nine Locks Dirty Blonde T.J. Pittman, The Old Fish Factory & Ice House Bar

3:10 pm – 3:40 pm Salt Crusted Wild Boar, Still Fired Cocktail Amateur Local Chef Mike Schroeder, Still Fired Distilleries

4 pm – 5 pm Hot Smoked Chicken Wings, Nine Locks Brewing Beer T.J. Pittman, The Old Fish Factor & Ice House Bar



Button Making 11:00 am

Show Horse Mane and Tail Braiding 12:00 pm

Chicken Bathing 3:00 pm

Sheep Clipping 6:00 pm


11 am 1 pm 3 pm

SUNDAY APRIL 22 STAGE SCHEDULE(CONTINUED)

friday april 20 stage schedule -...

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