Today I kicked off my official food blogging gig for the TD Halifax Jazz Festival. Not a bad assignment, given they’ve got food trucks and stalls onsite serving up everything from Caribbean oxtail curry to pizza to made-from-scratch egg rolls. Not to mention a beer tent serving Bulwark Cider (my favourite), wines and Garrison Brewing beer on tap. I’m a food blogger, not a music blogger, but anyone that lives in Halifax knows this festival brings in some major talent and incredible shows on not just the main stage, but venues throughout the city. So yeah, I’m pretty happy with the situation.
Good news for locals and tourists – the food trucks are not just for ticket holders. The festival is open to the public with free admission throughout the daytime hours on the waterfront at the Main Stage (Lower Water and Salter). This means anyone can come in and enjoy food from the vendors.
Day One – I met the lovely Chelsea Lund, owner and operator of Roll With It, a shiny black food truck with a charming hand-written chalk menu. Although the name of the truck makes sense, the menu was not what I was expecting. Roll With It does, in fact, make a weekly rotating feature: a from-scratch, original egg roll. Judging from their Instagram account (rollwithitHFX) they’ve done some pretty unique egg rolls. On top of the rolls, they’ve got burgers, panko-crusted fish and chips (or have it as a taco), poutine, and fresh cut fries.
On opening night for Zuppa Theatre‘s Pop-up Love Party we snuck in just a few minutes before the scheduled start time, grabbing two seats at the bar in a packed Lion & Bright. The vibe was energetic and exciting; luckily we had enough time to order a couple fantastic negronis and settle in before the show began.
Pop-up Love Party is an interactive theatre and food event. Inspired by Plato’s Symposium, the show consists of three actors (Ben Stone, Stewart Legere and and Susan Leblanc) giving monologues about love. A paired seven-course snack menu, designed by executive chef Daniel Burns yet executed by local chef Dennis Johnston, accompanies the production. The menu claims to “heighten moments of the production,” with its flavours and textures.
We’re not regular theatre folk, so I’m not going to review the performance in that way, but let’s just say we really enjoyed ourselves; there was comedy, music, aerobics… and just lots of fun. The snack menu was thought-provoking, at times delicious, and at time perplexing. I’d like to think I caught on to the performance-paired moments of the menu, for example, while Stone gave a rather heart-wrenching speech about how everyone we love will eventually die, the ginger sorbet with lemon we were served had so much zing… it was just, well, a little hard to swallow.
The wine was flowing and the venue was full of enthralled people, enjoying every moment of the show. In the end, the food left you with a lot to contemplate, just like the performance. Congratulations to Zuppa on the sold out run (they wrapped up on March 29), and thank-you to their marketing gal Jennifer for the complimentary tickets!
Our seats were at the bar!
A delicious and properly-made negroni started us off.
Menu creator Daniel Burns
First three snacks,
Caramelized onion chip, burnt hay
Parsnip yogurt mousse on a malt cookie
braised cabbage, cauliflower, fried oyster
Served on a record!
ginger sorbet with lemon
My handsome date, drinking a Kir Royale to end the evening!