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February 2016

84th Annapolis Valley Apple Blossom Festival

February 22, 2016 

  • ABF

Located a short drive from Digby Pines Resort, the 84th Annapolis Valley Apply Blossom Festival is in Kentville, Nova Scotia and the kick off to summer festivals! 

Celebrate this historical festival May 25 - 30, 2016! 

In the cycle of growing apples, there is a time when the apple trees blossom, before they produce apple buds! This usually happens in late May and fills the Annapolis Valley with a floral aroma.

In true rural town fashion, this all-natural beauty is celebrated! Apples are one of the top sources of income in the Valley.

Featuring a parade, carnival rides, fireworks, and much more! Not to mention the crowning of Queen Annapolisa, from a list of town princesses across the Annapolis Valley. 

The Annapolis Valley is a natural wonder, with rushing rivers and stunning oceans all around. Not to mention what it is known for, apples! In peak years, nearly 3 million barrels of apples have been harvested!

  • AppleBlossom

Get Married at Digby Pines Resort!

February 12, 2016 

  • Ocean wedding

Do you dream of a beach wedding? Is your Pinterest board covered in photos with powerful ocean backdrops? Digby Pines Golf Resort and Spa is the answer to your fairytale. 

We provide romantic charm, with historic character - an unparalleled combination that draws on the Bay of Fundy for inspiration. 

  • L+E_wedding-0193-2778473631-W
  • Digby Pines

Our first class catering service will have your guests talking in the months to come. From buffets to plated dinners, we have it all. 

With cottages for the newlyweds to suites for the In-Laws, there's room for everyone at our Nova Scotia resort. We're also pet friendly! 

Our dedicated team will make sure your day is stress free and flawless. We understand there is no detail too big, or small and we'll strive for perfection. 

To book a wedding with Digby Pines  you can contact: 

Linda Weir, Conference Services Manager

Everything's Better With Balsamic!

February 4, 2016

  • Chefdalebalm

We're excited to see what Chef Dale has planned for this season! As a teaser he wrote a guest blog for us, with great recipes for Balsamic dressing! 

Did you know that the recipe for great balsamic vinegar is a closely guarded secret?

Like good wine, aged balsamic vinegar “Aceto Balsamico Tradizionale di Modena” is a protected process for producing 12 year to 25 year old balsamic vinegar. Balsamic vinegar is made with cooked white Trebbiano grape juice.

The process of balsamic production involves natural reduction in several barrels of different flavored woods, in various combinations, known only by the producer. Therefore, the big secret.

Here are some recipes using balsamic. Included, is a recipe I use to make a cheaper quality balsamic taste like a 25 year old balsamic. It’s cheating, but it works, and is great on salads, over antipasto, darkening and flavoring sauces, marinated with strawberries, and a multitude of other uses if you are a balsamic lover. - Chef Dale 


2 Cups of Balsamic Vinegar
1 cup of Brown Sugar

Combine in a sauce pan and reduce until the reduction thickens and becomes very shiny. The reduction will develop thick bubbles on the surface as it reduces.


3 Tbsp Canola Oil
1 Medium Onion – Diced
2 Navel Oranges – Cut in small pieces ½ inch , save the juice
1 Apple – Peeled and diced medium
½ Cup Brown Sugar
1 Cup Dried Cherries – Cut in half
1 Cup Balsamic Vinegar
Pinch of Salt and Pepper

In a small sauce pan, sauté the onions in the oil. Add the oranges, apple, brown sugar, dried cherries and balsamic. Bring to a boil and simmer. Reduce until the chutney thickens. Season, if necessary, with salt and pepper.


1 Cup sugar
1 Cup Port wine
2 Cups balsamic vinegar
1 Cup raisins
2 Cups duck stock or chicken stock
Salt and pepper to taste

Place sugar in heavy bottomed pan and melt. Cook until caramelized and golden brown. Carefully add the port and balsamic vinegar. The sugar will seize up, but it will melt as it heats. Simmer until smooth. Add the raisins and cook until reduced by 2/3. Add the duck or chicken stock and reduce to a napping consistency, usually a half reduction. Season to taste with salt and pepper.