Digby Pines Golf Resort & Spa - Digby, Nova Scotia, B0V 1A0, Canada

March 2016

Time to Get Saucy!

March 31, 2016 

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What's Chef Dales secret? Our Wednesday Night Carvery just got a whole lot tastier! Check out all of Chef Dale's recipes here! 

      Everyone loves being around a backyard barbeque; cooking everything from hamburgers and hot dogs, to marinated shrimp and salmon, to grilled vegetables and kabobs.

     It's one of those eating experiences that conjure up memories while you are sitting at your office desk, and you honestly believe you can actually smell the smoke in your memory and sub-conscience.

     It is, by far, my favorite method of cooking food because of the flavor that the grill imparts on the product. I like to enhance those barbequed foods by adding rubs and marinades to the product before it even hits the grill, and then by ramping it up a notch by including a fabulous condiment such as homemade barbeque sauces and ketchups / catsups.

     There are only about a million or more recipes of barbeque sauces that range and vary according to which ethnic group you prefer to cook that evening. In the end they're usually a base of sugar, vinegar, perhaps molasses, flavor builders such as fruits,

     Juices, tomatoes, and other bottled condiments, and are cooked slowly for a long period of time to gel the flavors. They are then pureed to a spreadable pourable consistency.

These “Q” sauces only serve to enhance the flavors of the food coming off the grill which can also be influenced by difference barbeques (The Egg), various brickets, and a lot of help from the house chef.

Heading towards summer, get your hat out, limber up a bit, and burn baby burn….or is that….Q baby Q.

Enjoy! - Chef Dale 

Barbeque Season is Here!

March 18, 2015 

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Nova Scotia knows barbeque. It's a requirement for our summer! Chef Dale is preparing for another incredible summer at Digby Pines Golf Resort and Spa. He wants to give you an idea of what's to come at our Nova Scotia resort this summer! 

Maple & Cider-Glazed Braised Pork Belly

2 lb skinless pork belly
salt and pepper
½ cup sliced onion
3 Tbsp minced garlic
2 Tbsp minced fresh ginger
3 cups apple cider
3 cups chicken stock
½ cup maple syrup
2 Tbsp soy sauce

Preheat oven to 325 F

Cut the pork into 6 to 8 equal portions. Score the fat side diagonally in two directions to create the diamond effect. Season the pork on both sides with salt and pepper, and sear (fat side down) in a large ovenproof braising pan for 3 to 4 minutes on each side, or until golden brown. Remove the pork from the pan and set aside.

Add the onion, garlic and ginger to the pan in which the pork was cooked, and sauté for 2 to 3 minutes. Add the reserved pork with the apple cider, chicken stock, maple syrup and soy sauce. Cover and bring to a simmer.
Then transfer to the oven for 1½ hours.

Remove the pork from the braising pan and cover it with foil.
Reduce the braising liquid to a light glaze on the stovetop. Slice the pork portions into small pieces or thin strips and serve with some reduced liquid.

Taking Care of Business!

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Golf Course Superintendent, Bill Leblanc tells us how an early Spring is great, but it means a lot of work for the course! 

All the signs are pointing towards an early spring?

As with most, even us superintendents cherish the thought or an early spring, however this sometimes comes at a cost.

With what seems to be the start to an early golf season for some, also has superintendents around the Maritimes worrying about their winter fungicide protection.

With warming temperatures, and heavy rainfall this past February, has started to bring many greens out of dormancy and with this the risk of pink snow mold and Fusarium Patch.

If conditions continue to favor these turf diseases it will have many superintendents scrambling for control.

As seen in the photo above, Assistant Superintendent, Adam Wentzell, here at the Pines has been monitoring the greens and watching the progress of these diseases.

We thrive to bring you the best possible turf conditions to you no matter what Mother Nature throws at us!

Only 31 more days to The Masters, and who knows..... possibly some early opening
dates, stay tuned! 

Maple Syrup: The Nectare of the Gods

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Traditionally, March 1 is the start of tapping season on Maple Trees. A Canadian staple, maple syrup can be used on just about everything. 

Chef Dale is back to tell us how he gets his team to cook with real maple syrup in the Digby Pines kitchen! 

Hopefully, everyone has had the opportunity in their lifetime, to visit a maple syrup camp deep in the woods outside your home town. Long before you see the camp, you can smell the smoke from the wood burning sugar shack as the fire boils the sap, reducing away the 80 – 95 percent of water in the sap, before maple syrup heaven is achieved.

I can remember, as a child, visiting the camps where the producer would reduce the sap to perfection; then pour it onto fresh fallen snow where it would instantly harden into sticky maple candy! 

Fast forward to 2016, and I still respect the process and effort that culminates in this delicious syrup.

In our Digby Pine’s kitchen we use only real maple syrup for our pancakes and waffles on our breakfast buffet. No reasonably hand drawn facsimile used here.

I, occasionally, see guests cheating and pouring syrup onto their sausage and bacon as well. Maple syrup shots anyone?!

We also use maple syrup in a number of our menu preparations from marinades for fish, dressings for our salads, condiments for our entrees and multiple uses in our desserts.

Food often triggers memories for us, and I believe that is why we call them “comfort foods”. We can actually feel good about ourselves while we enjoy cuisine that takes us back to happy times in our lives. Maple syrup can do that.

By the way….Canada produces more that 80% of the world’s maple syrup and the province of Quebec produces over 75% of Canada’s production. Wow!! Only in Canada….eh! 

              - Chef Dale 

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