kind words

A glowing review from the Brewtrippers! So glad they included us in their Port Williams trip.

https://brewtrippers.com/2017/05/19/brewtripping-port-williams/

Posted in Uncategorized | Leave a comment

Tom Waits tribute!

IMG_5348Our Tom Waits tribute has been rescheduled for Saturday, May 13 starting at 7:30 p.m. Come for dinner beforehand if you like, or just come for the show! Cover charge for the music is $10.

Posted in Uncategorized | Leave a comment

upcoming events

IMG_5274

There are still a few seats left for our Blues, Burgers & Beer night with Morgan Davis this Saturday, March 25! Our regular menu and wine list will also be available. Dinner’s at 6ish and the concert starts at 8. Call the shop (697-3906) if you’d like to book a spot.

Peter Nowlan of New Edge Sharpening in Halifax will be setting up shop in our Port Williams space on Saturday, April 1 from 10-4. He sharpens knives (and only knives) of all kinds, and can also do handle repairs.

Burger nights on Thursdays have been wildly popular; we are selling out (which is great!) and turning people away (which is not so great). We usually only take reservations for concerts and special events, but we are now taking reservations for burger night as well because we hate to disappoint people.

Posted in Uncategorized | Leave a comment

Bounty from the County 2016!

2731198233_1eb5b857da_b.jpg

Our second annual Bounty from the County dinner is Saturday, October 15! This is one of two nights a year (the other is Valentine’s Day) when we take a break from pasta and from Boss Ross and let Nicole have her way with the menu. Here’s what she has planned:

trio of appetizers:

  • rosemary polenta with seared Valley mushrooms and Urban Blue cream
  • Martock Glen bison tartare on Ruby Red Wayfarers ale crostini with Newell’s Jewels microgreens in a Dijon & green onion vinaigrette
  • spicy smoked haddock and Peasant’s Pantry sausage chowder with Longspell blue potatoes and Digby scallop

entrée:

  • chicken ballotine: Longspell Point Farm chicken stuffed with fresh herbs and Sourdough Bakery breadcrumbs, served with a roasted chicken demi-glace and a TapRoot vegetable ratatouille

dessert:

  • hand-rolled cannoli filled with sweet Holmestead ricotta and cinnamon- and vanilla-scented local red fruit cured in Barrelling Tide cherry liqueur

We are offering one seating only so guests can take their time and enjoy the evening. There will be live music by Kim Barlow and Alex Hastie. Colleen will be coming up with an optional wine pairing menu (details anon); we will also have our regular wine list and you can always bring your own for a small corkage fee.

Saturday, October 15, 2016
7:00pm
$75 per person (plus HST) for five-course meal and amuse-bouche and palate cleanser and live music!
Call the shop at (902) 697-3906 to book.

Posted in Bounty from the County | Tagged | Leave a comment

another good review!

We were surprised and pleased to see this terrific review in the latest issue of the Grapevine! We don’t know the reviewer, although we’ve seen his byline in the ‘vine before, but we know his dinner guest, Christy Ann Conlin. Well, Ross knows her because she’s a regular customer, and I know her by reputation: her first novel, Heave, was my last book club pick and I loved it! I’ve got her latest book, The Memento, in my summer reading pile. Both are available at the Box of Delights.

IMG_4454.JPG

Posted in Uncategorized | Leave a comment

on tap: Benjamin Bridge Nova 7

We welcomed an exciting new arrival in the shop this week: our first keg of Benjamin Bridge’s Nova 7! Never fear a flat pour from an open bottle at the Noodle Guy. The photo below was taken at our first “sparkling sip & dip” evening this Wednesday. It was such a great time that we’re doing it again on Wednesday, August 11 at 6pm. Steve Lee’s jazz trio (pictured) will be playing. Music, all the dips & dippables you want, and your first glass of Nova 7 for $20 plus HST. Call the shop to book a spot! 697-3906.

IMG_4334

Posted in Uncategorized | Leave a comment

chive flower butter

FullSizeRender 6Quick, before they’re gone! Gather a handful of chive flowers, separate them into their individual florets, and mix them into a hunk of soft butter with salt to taste. Form it into a log, roll it in plastic wrap, and stick it in the freezer. Slice off rounds from the frozen log when you want some and put the rest back in the freezer till next time. Drop a thawed round on top of any meat or fish, or toss with hot vegetables. Spread it on crackers or toast and make canapés. Delicious AND beautiful!

Posted in recipes | Tagged , , | Leave a comment