This past week I was in Halifax for two different work purposes. Just one day out the five I was there was kind of damp, otherwise it was a gorgeous week.
Sunday: Vino Volo, an easy flight sitting next to someone I knew, a long commute into downtown Halifax because one of the bridges was shut down, the Prince George Hotel (my home for the next five nights), Stillwell (where 2 beers and a large Japanese fries was $21 and I was asking myself why I don’t live there) and then, much later, Rosie’s Burgers.

Monday: classic Halifax weather (fog like a blanket), day one of a conference, lots of trips to the Weird Harbour on Barrington, then EDNA for dinner*.

Tuesday: gorgeous weather, day two of the conference, more Weird Harbour, Gahan House with a big crew, and a sunset sail around the harbour on the Tall Ship Silva.

Wednesday: the other Weird Harbour, a walk down Spring Garden and back through the Public Gardens, a full day of meetings, dinner at Salt + Ash, wine at Peacock (they let me pick the wine, so Slovenian Cabernet Sauvignon it was!) and more perfect weather.

Thursday: day two of meetings, still more Weird Harbour, another gorgeous day, and after the meetings wrapped a colleague and I walked to brother #1’s house for a bbq and the Canada/Qatar match with brother #2.
Friday: hotel breakfast, one last Weird Harbour visit (along with what I think was the Spanish SailGP team), airport, terrible pizza, and an easy flight home.
.:.
Dinner at EDNA
- Aperitif
- glass of muscat/grenache gris orange wine
- Appetizer
- beet salad: pickled and roasted beets, whipped ricotta, hazelnut, mint, radish, cucumber,
maple-balsamic reduction- glass of pinot noir
- beet salad: pickled and roasted beets, whipped ricotta, hazelnut, mint, radish, cucumber,
- Main
- pork collar w/ carrots and apple and dill
- glass of grenache/syrah
- pork collar w/ carrots and apple and dill
- Dessert
- chocolate coconut mousse w/ hazelnut praline, strawberry coulis, chantilly cream
- glass of sauterne
- chocolate coconut mousse w/ hazelnut praline, strawberry coulis, chantilly cream