Our Amazing Easter Brunch

easter

You’ve worked hard shovelling snow all winter long, and now spring is (kind of) finally here! Take a break with the family and head out for Easter Brunch this year. Our amazing brunch buffet has something for absolutely everyone.

~Easter Brunch 2015~

Sunday, April 5 11am until 1:30pm

Selections of bread rolls, loafs and crackers

Whipped butter

Beginnings

Seafood chowder

Grilled romaine salad, sourdough croutons, lardons and garlic dressing

Dried fruit Waldorf salad- soft quinoa, toasted savoury granola

Pork and chicken dumpling salad, shiitake and sesame mayonnaise

Portabella mushroom and asparagus salad with balsamic glaze

Focaccia salad with feta, roasted tomatoes, olive vinaigrette

Platters

Selection of domestic and international cheeses

Maritime seafood platter with marinated mussels and smoked salmon, seafood Cajun salad, and pickled fish

Charcuterie platter – selection of condiments and pickles

Atlantica sushi experience

Early day

Sweet potato and raisin breakfast sautéed

Linked Italian sausage

Peppercorn-crusted bacon

Huevos rancheros

Cracked pot beans and molasses

Crispy cinnamon toast with maple cream

Mangolicious smoothie

Carver

Smoked brisket Kentucky style – bourbon BBQ sauce

Mains

Chicken spanakopita – asiago, roasted red pepper- basil sour cream sauce

Thai style peanut braised shrimp finished with cilantro and lime

In house smoked double pork chops with maple gastrique

Wild mushroom gnocchi – brown butter finish

Vegetable of the day

Desserts

Peanut caramel cheese cake,
Award-winning Bavarian cake
Italian cookies and macaroons
Seasonal fruit with mango fondue
Double crème brulée,
Upside down panna cotta,
Mousse verrines
Chocolate extravaganza, mini gourmet pies, chocolate soup with toasted brownies
Nitrogen ice cream- various garnishes

Hot Dessert: white chocolate bread pudding and traditional apple crisp with Chantilly cream

$55.95 per person

Taxes and gratuities not included

For reservations please call 902.490.3331 or email jkline@atlanticahalifax.com

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Kids’ Cooking Challenge

Photo at Seasons by Atlantica, by Taste of NS on Twitter.

As part of our super fun March Break Junior Chefs Package, there have been a few kids’ cooking classes here at the hotel, taught by our executive chef Luis Clavel. We’ve opened up registration to any child that wants to participate, and we’ve got one class left: March 21 from 2-5pm. The cost is $25 plus taxes and are ideal for children ages 8-13!

Keeping in the spirit of teaching kids the joys of cooking and fostering a curiosity for what real ingredients look like and how to use them, we want to share a guest blog post today. This guideline for setting up a kids’ “black box” cooking challenge was put together by Luis’ wife Jackie Clavel.

Kids’ Black Box Cooking

We started playing “Black Box Cooking” because my child was interested in what her Daddy did when he was not home.  My husband is an executive chef who works long hours and competes in competitions all over the world.  This activity gives your child time to be creative, learn a little about a trade and gives you quality time together.  Black Box cooking competitions are real and can be very challenging even for the best chefs.

In this activity your child will be given multiple edible items and dishes to create their own mouthwatering dish for you to taste and judge.  Remember when it is all said and done you will have to take at least one bite of the creation to show your support and encouragement. Choose your items carefully!

Required Materials: Whatever food and dishes you decide are adequate for your child to use unsupervised.  

Time for activity: This activity should only take about five minutes for the parents to prepare and about 15 -30 minutes for the child depending on their age and what ingredients they have.

Location: This activity would normally take place in your kitchen as everything you need is already there.

How To:

Clear the table; gather your ingredients and join us in a step by step on how to create a black box cooking experience for your child.

Step 1: Gather your equipment and ingredients

 In this step the parent(s) selects the ingredients and dishes that they wish the child to use.  When we play this game at home we change the ingredients every time to make it interesting.  It is often fun to include items from your own garden if you have one as it brings a different element into the activity.  For this particular Black Box we used the following ingredients:

Ingredients

  • Corn Flakes
  • Pistachios
  • Sunflower Seeds
  • Blueberry Greek Yogurt
  • Canadian Maple Syrup
  • Cinnamon
  • Fresh peaches and blueberries recently picked on an outing
  • Mango
  • A saucer and spoon for displaying the creation along with a napkin for clean-up.

Step 2: Collect the chef and introduce them to the ingredients

At this stage it is fun to let your child dress-up for the part if they wish.  When introducing them to the ingredients let them tell you what they are.  You can even ask them if they know where that food comes from or how it grows.

Step 3: The chef begins to create

It is nice to give the child some space at this point.  Find something to do while your child is having fun creating a wonderful dish for you to try.  The only rule is safety comes first.  If you want, you can change it up and tell them the goal is to use all the ingredients in the one dish.

Step 4: The masterpiece is completed

When your child is done their creation they will be very excited to show you what they have created.

Step 5: The parent(s) get to judge the food

It is fun to pretend you are a real food judge in a competition.  Ask your child to describe what they have created.  Then taste in small bites, savor the flavor, and give feedback.  If your child is anything like mine, they will want to sample the creation also.                                               

Final Thoughts:

Black Box started as a way for my husband and daughter to spend time together and teach her about what he does for a living.  It is now helping her learn about different foods, how they grow, and helping her experience different ingredients.  Whether or not you have a professional chef in the house; this is a great activity for any child if they love to learn and be creative.  Why not help them do that and learn some life skills at the same time.  Please tell us what great creations your children come up with.  After your first Black Box experience please post your pictures so we can all see what your child has created.

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Are you ready for Burger Week?

OfficialLocation-black

We’re happy to share that we’ll be taking part in The Coast’s Burger Week this year, at Seasons by Atlantica! The event is bigger than ever, with over 60 participating restaurants. We’ll be involved in two ways, first, with the offering of our official #HFXBurgerWeek burger, created by Luis, which is called the Long Yard. It’s comprised of a six-inch spiced lamb loaf, homemade lamb peameal bacon, labneh, compressed cucumber and watercress on pan fried focaccia bread. Yum. The price is $16, plus tax, $5 of which will be donated to FEED Nova Scotia! Burger Week starts on March 19; read a full list of participants here.

The second way we’re involved with Burger Week is that we’ll be a stop on the Burger Bus delicious burger tour! Taste Halifax has partnered with The Coast to offer a tour around town stopping at select Burger Week venues to taste their burgers and sample local beer, before Burger Week has even started! This event will sell out SUPER fast, read more about it here. The Burger Bus starts on March 6.

Happy Burger Week, everyone!

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Culinary 101: Healthy Eating

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CULINARY 101 is back! Join us for the third class, hosted by executive chef Luis Clavel. Luis is a member of Culinary Team Canada, and has a passion for teaching and training. All levels of expertise are welcome, especially beginners. Learn from one of the best chefs in the country!

February 21, 2015

3pm to 5pm

TOPIC: HEALTHY EATING

RECIPES:

  • OILESS LEMON CHIVE VINAIGRETTE
  • WARM GREEN SESAME SALAD
  • PAN SEARED SCALLOPS ON A TOASTED BARLEY & QUINOA SALAD
  • POACHED PEARS

$25 per person (plus applicable taxes)

For reservations or inquiries:

jkline@atlanticahalifax.com or 902.490.3366

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Dine Around 2015

Calamari

Calamari

The best deals of the year can happen during Dine Around. What a great excuse to get out of the house and try some of the best food Halifax has to offer! Our three-course prix fixe menu is just $35 plus HST. Whether you’re a regular or have never visited Seasons by Atlantica, February is the time to come enjoy the delectable menu designed by our executive chef Luis Clavel, member of Culinary Team Canada.

Dine Around – February 2015

Choice of one selection from each course, $35 plus applicable taxes 

1st 

B’s Caesar Salad 

Grilled baby romaine served with

prosciutto ham, poached elephant garlic emulsion, crumbled egg yolk

and Parmesan on toasted focaccia

Calamari 

Buttermilk marinated squid, served with

fried harissa mayonnaise and creamy feta sauce

 

2nd

Shrimp curry pasta 

4 pan fried shrimp in a coconut green curry sauce

served with udon noodles and garnished with crumbled egg, spicy panko crumbs

7 oz Short Rib 

Twenty-four hour braised beef short rib, roasted fingerlings, wild mushroom sauté, arugula salad

 

Finally

Peanut butter cheesecake 

Cream cheese peanut custard stuffed with

praline chocolate ganache, salted caramel sauce

and vanilla bean ice cream

Frozen (Gluten Free) 

Raspberry, coconut and lychee sorbets

served with house made garnishes and sauces

 

Call Seasons to make reservations! 902-490-3331

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Food and romance

seasons

This year, our executive chef Luis Clavel has spared no expense in putting together the most romantic menu possible. Enjoy what he calls an “aphrodisiac food experience” with the special person in your life, discovering the true link between food and romance. Our cozy, picturesque dining room with floor to ceiling windows provides the perfect backdrop for an engaging dinner for two.

-Aphrodisiac Food Experience-

Valentine’s Day 2015

Saturday, February 14

5pm until 10pm

Beginning

Artisanal homemade breads, artichoke mascarpone fondue, homemade butter

I

Smoked oyster 

Coconut lobster royalè, fennel sorbet, finger limes

II

Striped prawn terrine

Chorizo consommé, avocado ball, prawn foam, cilantro

Cleanser

Olive oil and vanilla shooter

III

Beef

Roasted strip loin, egg ravioli, confit hedgehog mushrooms

“A la plancha” short rib, celeriac bread pudding, watercress 

IV

Yum!

Tempered chocolate chunk, chai gelato, marshmallow kisses, banana clafouti, deep fried homemade Oreos

$150 per couple

Taxes and gratuities not included

 Call Seasons to reserve 902-490-3331

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New Year’s Eve: low-key or fine dining

 

Plus: our festive cocktails are on until January 2!

Plus: our festive cocktails are on until January 2!

Whether your into a more casual New Year’s Eve meal, or you’d like a high-end culinary experience, our cozy restaurant Seasons by Atlantica has something to offer you on the last night of 2014! Stay late and ring in the New Year with us, or have a quiet dinner before heading to Grand Parade. Our executive chef and member of Culinary Team Canada, Luis Clavel, has created two menus for December 31. Call soon, reservations are filling up for both New Year’s Eve experiences at Atlantica Hotel Halifax! 902.490.3331 or seasonsbyatlantica.com. Be sure to sample our amazing festive cocktails while you’re here.

Option 1

NEW YEAR’S EVE

5pm until 10pm

1

Soup

Mushroom velouté with warm mushroom and thyme salad and sherry gastrique

or

Salad

2 types of beets, agave, marinated arugula and goat cheese

2

Seafood

Hot smoked salmon, du puy lentils with sour cream, asparagus and lemon

or

Beef

18 hour braised short rib, pommes purée, carrot bacon roast, sprouts and natural jus

3

Banana split

Banana beignets, melting chocolate, Chantilly, pineapple roast, strawberry gel, crystallized peanuts

or

Churros

Cocoa and vanilla flavored, dulce de leche, fluff and pistachio

$49.95 per person ~ taxes & gratuities not included

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Option 2

– NEW YEAR’S EVE FINE DINING MENU –

5pm until 10pm

Amuse-bouche

Tuna crudo + homemade sprouts + ponzu + sesame powder + yuba

1

Carrot consommé + sour cream foam + pistachio fritter + terrine of game hen

2

Roasted halibut + curried lobster gnudi + watercress + blue foot mushrooms

Cleanser

Smoked pomegranate

3

Sous vide lamb loin + lamb cheek sausage and bacon with anise + butternut celeriac tablet + crispy rice + egg plant + sherry gastrique

4

Peanut look alike + peanut custard + “pb and j sandwich” + cold smoked peanut chocolate + banana ice cream

$85 per person ~ taxes & gratuities not included 

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Festive Turkeys and Hams To-Go

Why not take it easy this holiday season? Order a turkey or ham to-go from Seasons and your family dinner is a breeze. Simply heat it up and serve. Details below!

 

 -TURKEYS AND SMITHFIELD STYLE HAM TO GO-

Available December 1, 2014 thru January 2, 2015

Turkey and ham package include the following items:

Beginning

Cheddar scones

Selection of:

Atlantica’s butternut squash soup
Or
Market salad with garden vegetables and red pepper balsamic vinaigrette

-Turkey package-

Roasted to perfection and seasoned with sage and rosemary Served with cranberry bacon dressing, apricot cranberry chutney and brown butter gravy

-Ham package-

Smithfield style pork shoulder basted in molasses and thyme and roasted to perfection Served with roasted pineapple and apple mustard glaze
Starch and vegetables
Garlic whipped potatoes and brown sugar braised root vegetables

Finally

Sticky toffee pudding with raisins and Chantilly cream

Turkey or ham 10 lb $210.00 • Turkey or ham 20lb $295.00 Add a ham to a turkey dinner for an additional $75.00
Add a 10lb turkey to a ham dinner for $75.00 or a 20lb for $105.00 Taxes are not included

72 hour advance reservation required 

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Our Festive Lunch is Back!

seasons The best reason to get out of the office this holiday season – our festive lunch buffet! It’s the perfect get-together for management teams, small companies or even families.

– SEASONS BY ATLANTICA FESTIVE LUNCH –

December 10~12 & December 17~19, 2014

11:30am until 2pm

Bowl

Roasted butternut squash soup with maple sugar

Beginning

Petit greens with a selection of N.S. garden vegetables and two dressings

Traditional Caesar, lemon, bacon, parmesan and lemon garlic dressing

Fried potato salad, green beans, curds and bacon pommery mayo

Tortellini, feta and roasted mushroom salad with toasted pine nuts and olive oil rosemary emulsion

Bruschetta style cherry tomato salad, with goat cheese, fresh basil and honey balsamic syrup

Middles

Tom roasted turkey, with sage bacon dressing, home-style rosemary gravy

Cranberry apricot chutney

Daily selection of one of the following

Double smoked ham, root beer glaze, dried fruit compote

Pan seared pork loin with double smoked bacon and sundried tomato thyme jus

Herb grilled breast of chicken, forest mushroom ragoût, caramelized onion tarragon cream

Maple ginger cured salmon, lemon beurre blanc

Carving station

Black pepper crusted beef sirloin, horseradish demi

Finally

Selection of cakes, pies and layered pastries

Warm apple peach cobbler with Chantilly cream

Rum raisin bread pudding with Crème Anglaise

Holiday cookie selection, French delicatessens

Seasonal fruit with yogurt fondue

Freshly brewed Starbucks coffee and Tazo teas

$25.95 per person ~ Taxes and gratuities not included

 

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Raising Awareness (and Funds) for Breast Cancer

October is the official Breast Cancer Awareness Month, so get out your pink clothing and accessories, go online and find a way to volunteer for, or donate to, this worthy cause. Here at Atlantica Hotel Halifax, we’re proud to be involved in raising awareness for breast cancer a couple of different ways this October.

First up, we are a sponsor of Run for the Cure once again, which is happening at the Halifax Common on Sunday, October 5. We’ll be there providing box lunches for the volunteers, as well as giving away some prizes. We also have a team in the event. Heading to Halifax to attend or participate in Run for the Cure? Ask us about our special room rates.

On October 17, we’re playing host to the 10th annual A Toast to the Coast. This event is put on by a group of students from the Rowe School of Business, and this year their goal is to raise $30,000 — putting them at a ten-year total achievement of $100,000 raised!

“Complete with dinner, live entertainment courtesy of the Geordie Brown Trioguest speakers, live and silent auctions and heart warming support from the Halifax community, A Toast to the Coast is a worthwhile way to support the Canadian Breast Cancer Foundation and have fun doing it.” (atoasttothecoast.ca) Buy your tickets here, there are discounted rates for students.

So find a way to pitch in this October and help raise awareness (and funds) for breast cancer, a disease that will affect 1 in 9 Canadian women in their lifetime.

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