December 7th, 2013 by Richard Julien
November 17th at the Seahorse Tavern with Alert the Medic and Mike Bochoff was a huge success! Thank you all for coming out! The next pop up will be announced early in 2014.
For the most up to date info on the underground check out these links
Some guests enjoying the show!
Alert the medic!
October 15th, 2013 by Richard Julien
The Next Underground Halifax is ready!
Sunday November 17 2013!!! 6:00 pm start!
The Seahorse Tavern – you know you have memories there! Entertainment from Alert the Medic and Mike Bochoff The menu is epic! Wine pairings from well known Wine Jedi Mark Dewolfe of Occasions Magazine Additional pairings with Molson Coors Nova Scotia Tickets $60 person.
For more information check out the website!
To Book your seat click here
October 9th, 2013 by Richard Julien
Our team raised $10,000.00 to help our wish child- Reese- visit Disney with her family to meet the princesses. She is a beautiful little girl! Very blessed to be part of this with such cool people! Musicians, Actors and three finalists from Big Brother Canada!
October 8th, 2013 by Richard Julien
Always a pleasure to be invited by my good friends in Tv land. Thanks to Jill, Crystal and Paul from Global Halifax ! New recipes we featured are now on our site click here
August 14th, 2013 by Richard Julien
Corn in the maritime s is a wonderful thing. Its sweet, crunchy, earthy!
My favorite way is n the BBQ – follow these steps and you are on your way to trying this seasonal staple in a whole new exciting way!
- First, clean that corn! Cut off excess silk hanging from the end and remove loose husk.
- This step is not necessary, but I like to do it because excess silk and husk will burn and ash.
- Completely submerse all of the corn you will be cooking under water. This will provide extra moisture for cooking. Let the ears of corn soak for at least 2 hours prior to cooking.
- While your corn is soaking, go ahead and prepare the rest of your meal and then about 15 minutes befor you cook – prepare the grill. I am going to use a Big Green egg because I love the taste it gives to the corn, any grill will do though.
- Heap enough charcoal to evenly cover the bottom grate into a pile in the center. I prefer to use an electric charcole starter that plugs in when I am at home, but if you cant, then another ignition source works!
- Let it burn until the briquettes are lightly coated with gray ash. Once this happens the flames should down you are ready to cook. Place the corn straight on the grill, when you shake off the excess water from soaking. The ears will turn brown and might even catch on fire – this is fine, let ‘em cook. Just be sure to turn them often. The water that you soaked them in is steaming them inside the husks.
- Cover the BBQ and cook for about 20 minutes – turning the husks every so often for even cooking!
- The corn is finished cooking when is tender and you can prick it with a fork. Remove, rest for a few minutes ( remember its very very hot) remove from husk and enjoy with plenty of real butter and salt and pepper
Butter may be best but try this topping for your corn! I think you will be pleased!
Chili lime aioli
1/2 cup mayo
1/2 cup sour cream
2 tbsp brown sugar
1 lime – juiced and zested
4 tsp chili powder
2 tsp paprika
1 clove garlic – peeled and minced
1 tbsp olive oil
salt and pepper to taste
1 cup fresh shredded quality Parmesan cheese
Method: Mix all ingredients together except the cheese – cover and chill for an hour to develop the flavors
At the table: Place a tablespoon of ailoi on your plate and rub the corn around and cover the entire cob, sprinkle with Parmesan – enjoy!
June 26th, 2013 by Richard Julien
Cheesecake! the classic finish to any meal!
Chef Live and The Cheesecake Wizard are happy to announce that we have formed a cheesy alliance!
Not only will Chef live be serving the best cheesecake on the planet but we are now taking orders for whole cheesecakes – at a great price for you! – our Chef live clients!
For a 10 inch 12 slice cake – Only $48
That’s only $4 a slice. Yes there is cheaper – but there are none better!
The Whiz makes his cakes with only the best ingredients including locally sourced eggs, real ricotta and of course real Montreal made cream cheese!
Triple Chocolate Ecstasy
Chocolate Truffle Turtle
Coconut Cream Supreme
Raspberry White Chocolate
Peanut and Chocolate Paridise
Chocolate Brownie Decadence
email: ac.evilnull@drahcirfehc for your order!
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April 28th, 2013 by Richard Julien
Chef Live, GroundSwell Music and The Illegal Eater Present…
An Underground Halifax Culinary entertainment experience!
What: an amazing gourmet meal, acoustic musical performances by some extraordinary talent, & the taping of a new TV show, The Illegal Eater, hosted by Steven Page of Barenaked Ladies fame
When: Sunday, May 12 from 5:00 to 9:30
Where? Well that is the mystery! We are asking all guests to meet at the West End Mall Parking lot, near the Sobeys and Winners stores.Sunday May 12 at 4:30 sharp! An Ambassatours bus will pick you up and we will wisk you away to our mystery location in Halifax!
The bus will return you to this location at 9:30pm
5:00 –beer, cocktails and tapas
6:00 – dinner on communal tables featuring local inspired dishes!
7:30 – main stage acoustic performances featuring The Stanfields, The Town Heroes
Menu: Mothers memories!
Whole Wheat buttermilk biscuits, manchego cheese and honey whipped butter and blueberry molasses
Spring radish and asparagus salad on nutty Rocket and mustard greens with garlic shoots, shaved local Cheddar – maple balsamic dressing
Pickled rhubarb, with cinnamon, fennel and kale
Spicy Kim Chee with spring cabbage, daikon, dandelion and sprouts
Warm new potato, sweet mustard and pickled cucumbers, scallion and bacon
Nova Scotia Lobster Hodge Podge: new vegetables, gnocchi, fresh shucked Lobsters, simmered with sweet butter and cream, fresh herbs
Braised Pork Belly: braised with thyme, garlic and Rickards Red. Roasted Peppers and lots of Spinach! Sweet pepper, basil and ale au jus
Sweets: Assorted petit sweets including raspberry French macaroons, cherry cheesecake, chocolate truffles
Tickets: $75 each (beers supplied by Molson/bring your own wine)
Only 60 tickets are being sold for this unique culinary and musical event. We expect a quick sell-out.
Contact: Rich Julien ac.evilnull@drahcirfehc