Press Release
An array of fresh seafood, wines, and wild blueberries all flown in from Atlantic Canada took the spotlight in a four-course fusion dinner co-hosted by the Embassy of Canada in the Philippines and the Province of Nova Scotia.
The dinner, held at Canada’s Official Residence in Makati City was organized on the occasion of the visit of Nova Scotia’s Minister of Fisheries and Aquaculture, the Hon. Kent Smith. More than 40 guests from the Philippine government, business sector, and the culinary industry, were greeted at the start of the evening with lobster canapés and a specially curated welcome drink the PhilScotian Sour, a concoction of Nova Scotia’s Glenora Distillery 12-year Single Malt Whisky, Philippine green mangoes and calamansi.
“Tonight’s dinner symbolizes the strong people-to-people ties that bind our countries together and the great things we can accomplish when we work together,” Canada’s Ambassador to the Philippines, David Hartman, said as he offered a toast. “There is a growing population of Filipinos living in Nova Scotia, and we are so proud to know that this vibrant community is thriving in beautiful Nova Scotia and across the country.” “Nova Scotia seafood has earned a global reputation for freshness, quality, and great taste. We were pleased to share our premium-quality products during the recent Asia mission. This was also an opportunity to celebrate the relationship between Canada and the Philippines and for Nova Scotia companies to build on these existing ties and explore new opportunities in the global market,” said Minster Smith.
Chef Thomas Carey, of the Nova Scotia Community College (NSCC) and Chef Joseph Gomez, the Executive Chef of the Embassy of Canada and of De La Salle-College of Saint Benilde (DLS-CSB), took turns introducing each course that showcased the quality of Nova Scotia’s seafood: Nova Scotia Whelk and Snow Crab Kombucha Squash Custard, Seared Fish and Crab Cappellacci, Bay Leaf Poached Lobster, and a Blueberry Charlotte dessert. Each course was paired with Nova Scotia wines and ciders from Blomidon Wines, Benjamin Bridge, Bulwark Ciders and Lightfoot and Wolfville.
The dinner showcased the special collaboration between NSCC and DLS-CSB that began with the first Philippines-Canada Virtual Culinary Cup in 2021, organized by the Embassy of Canada, Les Toques Blanches Chefs Association in the Philippines, and the World Food Expo organizers. DLS-CSB culinary students helped prepare the fusion dinner. The dinner also celebrated new milestones between Nova Scotia and the Philippines, including the Province’s Joint Declaration of Intent with the Department of Migrant Workers focusing on the mobility of workers from the Philippines to Nova Scotia and NSCC’s new partnership with World Citi Colleges on healthcare education.
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