ON THE TABLE
SUSTAINABILITY MATTERS TO CHEF SHANE ROBILLIARD
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sChedule
ETHICAL DINING ON THE NORTH SHORE
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BY DENISE FLINT | PHOTOS BY STEVE SMITH, VISIONFIRE STUDIOS
S
hane Robilliard once drove across Nova Scotia with three Styrofoam boxes jury-rigged together and filled with rapidly melting ice in the back of his truck. It wasn’t pretty and it wasn’t easy, but the content of those boxes made it all worthwhile. As the executive chef at Fox Harb’r Resort, he had been trying for months to get hold of a sustainably Wed. July 6 | 7:30 PM Tues. July 12 | 7:30 PM Tues. caught July 5swordfish. | 7:30 PM That’s a fish that’s been harpooned rather than caught on a long line — a practise that results in lots of unwanted and unfortunate bycatch, like turtles. $25 +tax+fees $25 +tax+fees Though harpoon fishing does happen in Nova Scotia, Three Fresh off winning 2 ECMA’s, including $25 +tax+fees the fish is usually shipped south immediately afterof Nova Scotia’s most promising up-and-coming artists will treat you to Indigenous Artist of the Year, Morgan landing. Getting one locally is next to impossible. But Three summer faves come together to a night of great songs and stories. Reeny Toney is one of Nova Scotia’s fastest rising Robilliard didn’t give up and after about 50 phone calls share songs, tunes and laughs. John “Spyder” Smith’s soul and gospel sound combines young talents. He and his exciting band are and lots pleading, someone finally agreed to sell Macdonald, theof Putnam family and Buddy perfectly with Willie Stratton’s alt-country inspiring ambassadors of our First Nations him one. justtaking had topart get to it up and MacDonald haveHe been in the ourdock, load songs and Carleton Stones folk/pop stylings. culture and heritage. getmany the five footJoin long, fish can backsay to “I knew them when…”. summersomehow festival for years. us60-poundYou his off restaurant safely. as we kick our 40th summer. That’s just one example of the lengths to which Robilliard will go in support of his quest to use sustainably harvested seafood. “I grew up on the ocean and I love the ocean,” he explains. “We have an obligation as chefs to do the right thing. There are fish I choose not to buy because they aren’t sustainable, like sea bass from Chile. There’s no need for me to use it.” Wed. July 13 he | 7:30 ThuRs. July 14 | 7:30 PM Tues. July 19 | 7:30 PM Similarly, won’tPM cook with dredged scallops, nonland-based farmed salmon or lobsters with too many traps to a line. He uses Ocean Wise to help with his choices. The $25 +tax+fees Vancouver-based organization publishes a sustainable seafood $25 +tax+fees guide and labels seafood as recommendedAfter or not 40recommended. years of performing around the But, of course, nothing is ever as simple as it firstincluding appears.many Blue visits to the deCoste, world, $25 This dynamic pair have been the heart of LOW+tax+fees RES Terry is at the top fin tuna stocks are in deep trouble as a result of over-fishing of his game. Despite being Cape Breton’s touring sensation CòIG for IMAGES TO BE off Prince Edward Island, for example. Bigblind boatssince catchchildhood, 35 at a Terry has recorded Two thirds of the award-winning Cape Breton the past decade. Rachel’s award-winning six albums, been an award-winning REPLACED andwith shipsweet themand to Japan of harvesting them. band Slowcoaster, combined with acclaimed fiddling,time paired pure within vocals,minutes athlete, received anFox Order of Canada and fiddler Colin Grant, take traditional tunes and Normally such an endangered fish would be off the menu at mix perfectly with Darren’s virtuosity on been named an honorary member in the make them all their own. They put the same Harb’r because of the non-sustainability of the majority of at least a dozensimply instruments. Canadian Armed Forces. energy into their own songwriting. Sooo good. the harvest. But Robilliard believes there can be exceptions.
summer sounds of Nova scotia
young Guns
Morgan Toney
Rachel davis and darren McMullen
Terry Kelly
hauleR — The New Face of Cape breton Traditional Music
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ah! Summer 2022
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