Posted on December 01, 2010 at 09:11 AM | Permalink | Comments (0) | TrackBack (0)
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As promised, here's the Saege Bistro video we did for Halifax Restaurant Deals. I had a great time at the restaurant, got to meet most of the kitchen staff, and enjoyed a great meal. Besides the food, the dining areas are great. They have a beautiful private dining room called Purple Saege. It such a beautifully created space with all the high tech gear, for private functions and business lunches.
The big booths and long bench in the bar area are sheik and go great with all of the great flowing architecture. The atrium area has a rustic feeling being half inside and out and being surrounded by stone. All of the different sections have their own great feel. Comfy and bright, inviting and unintimidating.
Saege Bistro is the product of years of fine tuning of the great Scanway style and philosophy about food and family. Having worked with the Scanway team before, I know the amount of thought and care that goes into not just the food, but every aspect of your dining experience.
Get the Saege Bistro Deal for a limited time - 50% off!
But since I brought up the food, I’ll let the video and photos speak for themselves.
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Posted on September 03, 2010 at 04:28 PM in Chef Adam Todd, Saege Bistro, Scanway Catering | Permalink | Comments (0) | TrackBack (0)
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Hello to everyone!
Remember when I told you about working with Scanway for the Country Rocks Concert on the Commons? Those few weeks allowed me to connect with owner, Geir Simenson, who also runs Saege Bistro. I have heard a lot of great things about Saege Bistro and after reading the menu, I knew we had to feature them on Halifax Restaurant Deals.
So this week is your chance to get a great meal at Saege Bistro on Spring Garden Road for %50 off. For only $30, you get $60 dollars worth of food of their dinner or dessert menu! I can’t wait to try some of the food there. I’ll make sure the video from Saege Bistro gets on the blog!
Posted on August 31, 2010 at 09:54 PM in Halifax Restaurant Deals, Saege Bistro, Scanway Catering | Permalink | Comments (0) | TrackBack (0)
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This is a follow up post to Country Rocks Cookin’ on the Commons… Preppin Up a Storm!
Friday morning came, and it was an 8
am start. Some of the Scanway team had been there since 5:30 preparing
breakfast for the crew at the commons. It was show day and soon enough there
would be thousands of people in lots of plaid and cowboy hats rocking out to
Johnny Reid… drinking lots of beer and hungry as hell! Luckily, I didn’t have to
deal with the masses in general concessions. I had been working on the food for
the cooperate tents with NSCC Chef Instructor Peter Dewar.
The corporate sponsored area had eight tents, each tent could have 30 people, so we were preparing for only 240
people. Both nights, all of the tents were served a hot main course with four salads in a buffet style and desserts brought in from the Scanway Pastry Shop.
We cooked the hot food at the Four Points Sheraton, loaded it into hotboxes and into the
Scanway vans. We rushed the food up to the commons, for seven pm, flashing our “all
access” credentials as we pulled into a secret bat cave like entrance to the
backstage area. Servers delivered warm rolls and butter to the tents as we
plated up salads. After the salads had been served, the hot food was rushed to chafing
dishes that were hot and waiting for the main course.
On Friday, we served a Roasted Pork
Loin, with an Apple and Fruit Chutney, with Roasted Potatoes, and Veggie
Skewers. Within 15 minutes of us showing up on site, the food was served and
all we had to do was make sure the guests were tended to and the food was fresh
and full. By 8:30 most of the food had been eaten and we were packing up. We
set up for the next day, and headed back to Four Points.
It was a long day, and everyone was
happy it went well, without any major complications that couldn’t be
uncomplicated. We only had one more day to get through, and then we could
breathe a sigh of relief.
Saturday started much the same as Friday. Only, I was more confidant know what the day would bring. The meal on Saturday was true to the country theme. It was some down home cookin’; Grilled BBQ Sirloin with fried Mushrooms and Onions, and Corn on the Cobb. We were prepped and ready to go before our seven pm service time so we helped with the other functions that Scanway was doing that evening on top of the concert. We mainly concentrated on preparing the nearly 400 pieces of sushi. It really helped me improve my sushi rolling. I rolled more sushi that Saturday afternoon than I had done to date before. After the sushi had been rolled, we cooked the steaks and headed up to the venue. Yet again, careful planning and triple checking everything prevailed and the guests were pleased. After service was finished we got to enjoy the rest of the concert, which included Kevin Costners Band and Alan Jackson. I’m not as big of a country fan as I used to be, but I wasn’t surprised when I found myself cleaning up while singing “Chattachoochee” and “Gone Country”.
The busy week had finally come to an
end. Being part of such a huge production was a great learning experience for
me. Since the event, I have stayed
in contact with the Scanway team and I’ll be back working with them this
upcoming busy weekend. I’m not sure what it will be, but if you are attending a
wedding or any other major event in the city this weekend, I just may be
cooking for you! J
Posted on August 17, 2010 at 10:46 PM in Chef Adam Todd, Chef Peter Dewar, Country Rockfest 2010, Scanway Catering | Permalink | Comments (0) | TrackBack (0)
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A few weeks ago, Chef Peter Dewar asked me to help out cooking with the Scanway Catering team as they got ready for the Concert on Commons featuring the Black Eyed Peas. I got the opportunity to work with them for a few days, in their kitchen in the Four Points Sheraton just off Barrington Street preparing food for the concert. I couldn’t work the night of the concert because I was already committed to another function.
When I was asked back to help out for the recent Country Rockfest concert, I made sure my schedule was clear.
This was huge opportunity for me. Scanway Catering was taking care of all the food for the commons. This included food for the corporate sponsored tents, event staff, beer and liquor tents, and general concessions for concert goers… That’s a whole lot of food. And it was a two night event. On top of that, there were three weddings. Two off site, and one at the hotel that was a seafood spectacular that involved ice sculptures and over 400 pieces of sushi (rolled by Peter and myself). This would be about five times bigger than any catering event I have ever been a part of. It was almost too much to wrap my head around.
With much planning, and great organization and co-ordination, such a huge feat of feeding the masses can be achieved. The Scanway team were great to work with. Although Peter and I mostly concentrated on the corporate tents (essentially sky boxes on the ground, tasty food and servers included), we helped out with whatever was needed… and there was always something needed. We started basic prep on Tuesday, and got into the swing of things on Wednesday. Both were half days, setting ourselves up for the upcoming three days of organized chaos. Thursday we were full on. We added another person to our crew. Mandy Chapman, a recent graduate of my alma mater, NSCC Akerley, joined us in the kitchen. At 5pm, Peter, Paul Thimot (NSCC Kingstech), and head Banquet Chef for Scanway Jamie Knorr, left the kitchen to go set up the venue… the Commons.
Two thirds of the Commons was a maze of tents and security guards. We were given golf carts on steroids to move propane and drove around the commons in a pick-up truck moving monstrous BBQ’s that were hours away from grilling literally thousands of sausages and burgers. There were already food operations happening onsite for all the set up staff. Three square meals a day, with several choices. Popcorn was being popped and bagged up, and the fryer truck’s 8 deep fat fryers were filled and ready to go. It wasn’t stocked yet because the food supplier, Sysco, was arriving the next morning with an 18 wheeler full of food that would be cooked and sold by the end of the day. We picked up and dropped off supplies for the next day, trying to keep ahead of the game. We were at the commons until dark.
Then it was back to home base, the Four Points, to do final checks of lists and mise en place for the next morning, which was looking like it was an early one…
This
event was so big, I think it deserves two posts… coming soon, Country Rocks Cookin’
on the Commons: Cookin Up a Storm!
Posted on August 14, 2010 at 10:51 AM in Chef Adam Todd, Country Rockfest 2010, Scanway Catering | Permalink | Comments (0) | TrackBack (0)
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"Brooklyn For Two" From Brooklyn Warehouse
~ 2
Brooklyn Burgers
~ Choice of 2 Soups or 2 Salads
Save up to 50% - Redeem Until November 30,
2010
When you purchase this Deal, you might think you're seeing double. It's your choice of 2 Soups or 2 Salads (or 1 of each)... and 2 Brooklyn Burgers, for only $25! This deal is only available for a limited time, and in limited quantities.
Learn more about the Brooklyn Warehouse
Deal
Brooklyn Warehouse, located at 2795 Windsor
Street (corner of Windsor & Almon St) takes its cue from simple, honest
food and strives to bring you an affordable indulgence in a laid-back bistro
atmosphere. With this Halifax Restaurant Deal, you can treat yourself to that
indulgence for half of the price! Buy one for yourself, and they make great
gifts for family, friends and co-workers. If you've been waiting to try
Brooklyn Warehouse - or you know someone that needs to try Brooklyn - now is
the time.
Brooklyn Warehouse features a daily
selection of soups and salads made with locally sourced ingredients with
flavourful twists. The Brooklyn Burgers that come with deal are nothing short
of amazing! In 2009, Chatelaine Magazine declared them one of Canada's top 5
burgers - and you'll know why after having one. Featuring 7oz of fresh organic
Nova Scotia beef, Quebec raw cheddar, Brother's smoked back bacon, red pepper
mayo, tomato, onion and pickles - all on a ciabatta bun, and served with
oven-roasted potato wedges. Believe what you've heard about it!
View the Brooklyn Warehouse Menu
Brooklyn Warehouse
2795 Windsor Street
Halifax, Nova Scotia
Web: www.BrooklynWarehouse.ca
Phone: 902-446-8181
Email: eat@BrooklynWarehouse.ca
Posted on August 04, 2010 at 05:05 PM in Brooklyn Warehouse, Halifax Restaurant Deals, HalifaxRestaurantDeals.com | Permalink | Comments (0) | TrackBack (0)
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This post will also be appearing on the Moneyhugger Blog on Haligonia.ca
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Greetings
Moneyhuggers! If you’re reading Moneyhugger on Haligonia, or you follow @moneyhugger on Twitter, or have downloaded
the Moneyhugger iPhone App, then it’s probably safe to assume you like saving
money or hearing about great deals. Or both. Who doesn’t like to save some money?
My name is Adam Todd, I’m an apprentice Chef working in Halifax, and I’m launching a new website tomorrow, Tuesday, July 27th called Halifax Restaurant Deals.
That’s why I’m very happy to be posting here on Moneyhugger – because our site is focused on
bringing you amazing deals from your favourite Halifax area restaurants, and
saving you money.
Deals for Halifax restaurants will be priced at 40% off and up – so the savings will be real and significant.
For example,
our first deal is a 3 course dinner for 2 at Victor’s Bar & Grill – for $30.
You get a choice of any two appetizers, any two main courses and any two
desserts. Depending on your selections, this could be a savings of almost 60%
off regular menu pricing! Put another way, you can turn $30 in to $65 worth of
food at Victor’s with this Halifax Restaurant Deal.
If you’re
already a fan of Victor’s, this could be a great savings on your next meal. And if
you’ve been waiting to try Victor’s – now's the time, with more than half price off!
When was the last time you had a 3 course dinner for 2 at a restaurant for $30?
In the coming
weeks we’ll have more great deals from places like Brooklyn Warehouse (@BrooklynHalifax) and the
new Chef Ray Bear restaurant, MIX Fresh Kitchen (@MIXfreshkitchen). We'll offer one new deal every week, from Tuesday to Thursday.
Each deal is
only available for a limited time, and in limited quantities – and once they
sell out, the deal is gone. So don’t wait too long or the savings will
disappear.
Every week,
our Halifax Restaurant Deals will be featured here on Moneyhugger – and
there’ll be opportunities to win a free deal every week as well. Plus we’ll be
doing a lot of giveaways on our site and the HRD Facebook page and through Twitter (@HaliRestoDeals) – so be sure to connect with
us online.
And if you have a favourite restaurant in Halifax that you'd love to see offer a featured deal on our site - post your suggestions on our Facebook Wall or here in the comments.
Where you love to eat in Haligonia?
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Posted on July 26, 2010 at 04:02 AM in Brooklyn Warehouse, Chef Ray Bear, Halifax Restaurant Deals, HalifaxRestaurantDeals.com, Haligonia.ca, MIX Fresh Kitchen, Moneyhugger | Permalink | Comments (0) | TrackBack (0)
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Its been just over a month since the second
annual CATCH Nova Scotia Seafood Festival put on by the NS Department of Agriculture,
Fisheries and Aquaculture. This year was just like the last… a great success!
This year was even bigger, with more exhibitors, and so much great Nova Scotia
Seafood!
Last year, I was working at Bear
Restaurant when the festival was going on, and Chef Ray Bear was the Host of the
Great Chef Challenge, so myself and a few other staff were enlisted to be the
chefs assistants in the 8 Chef battle royal. (here's a post from the 2009 CATCH Festival).
This year was a little more hectic. On
top of being in four chef battles, I competed in the oyster shucking contest, as well as trying to promote my new business venture Halifax
Restaurant Deals.
I represented HRD in the Oyster
Shucking Challenge and placed third with the least amount of time penalties. In
other words, I took a little more time, but I had the nicest oysters.. and for
me that’s what counts. It was at a seafood festival after all… I wanted to make
sure the final product was the best oyster possible. Next year, I'll be more
practiced and will be back to again to compete.
The Chef's Battle was hosted again this year by Chef Ray Bear, and 3 of my 4 battles were assisting Chef Peter Dewer, a culinary arts instructor at (NSCC Kingstec campus) and currently a key member of the Canadian Culinary Olympic Team. It was an honour to work with him. He was very relaxed, organized, focused… and prepared. He was a lot of things in a short space of time, and that’s probably why he was crowned the champion.
His food was beautiful, and he used the black box seafood items in a unique way (he glued mussels together to make a flat sheet of meat), and everything was very tasty…the carrot caramel sauce was amazing. He was a very gracious winner even though he had every right to gloat… in the final he faced Chef Louis Clavel of the Holiday Inn Harbourview's "Cafe 101", a great friend and colleague, and bragging rights were also at sake on top of the grand prizes of worth over $10000.
I was honored when he presented me with a hand crafted Japanese knife he had made during his travels overseas and gave a very nice Thank You for assisting him in the competition. He actually insisted on me for the final, and for a moment, I felt like one of the boys up there with all of the accomplished Chefs, and it was a great reassurance of all the hard work that I have been and still have to put in to be an official member of the club. But it felt great.
On top of all of that, I was also
trying to promote HRD. We ran a Sweepstakes contest on Facebook called Taste, Dine & Cook like a Chef. We gave away tickets for the event
with tasting tokens, dinners at MIX Fresh Kitchen, Chef Ray Bears new
restaurant that I will be working at (more on that later) and some of Chef
Bears Q Gourmet BBQ sauces. I got a chance to present the Grand Prize winner with her prizes and got a chance to tell the crowd about HRD.
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Posted on July 25, 2010 at 11:56 PM in CATCH Nova Scotia Festival | Permalink | Comments (0) | TrackBack (0)
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We're in the final days before we launch Halifax Restaurant Deals, and to celebrate - we're giving away Free Deals starting on Monday!
Posted on July 17, 2010 at 03:27 PM | Permalink | Comments (0) | TrackBack (0)
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Here is a link to my Flickr photostream.. Lots of pics from CATCH... And posts to come!
http://www.flickr.com/photos/chef_adamtodd/
Enjoy!
Posted on June 22, 2010 at 04:50 PM in CATCH Nova Scotia Festival | Permalink | Comments (0) | TrackBack (0)
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