Happy Victoria Day Weekend!

May long weekend is a special time. For many, it marks the official beginning of summer in Halifax and, hopefully, patio season as well. For a lot of Haligonians it means getting out and cheering on the runners of the Scotiabank Bluenose Marathon, or maybe even participating in it ourselves! One way or another it means having a lot of fun, and if the sun is shining, even better.

We’ve been participating in the 26 Myles Menu as a part of the Bluenose Marathon. This is a three-course price fixe menu, offered in Seasons by Atlantica and other restaurants around town. Our 26 Myles Menu ends on May 19th, so be sure to try and get in this weekend! Here is what our culinary team has put together:

Scallops
Pan seared scallops, warm potato salad, bacon jam, marinated arugula, regianno and natural jus

Striploin
Pan sear striploin, king mushroom and potato “chilli”, hunter sausage, toasted benedectine, truffle powder

Lemon
Lemon curd pie, lemoncello bomb, pavlova crumble, raspberry sauce and raspberry salad

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A look at spring 2014 wedding trends

wedding.theknot.com

It feels like I’m often starting off these blog posts with “despite the weather,” but, despite the weather, it’s SPRING and that means… wedding season! Let’s talk about predicted trends, what the experts are saying and what our clients are loving, in the realm of wedding planning this season!

What the Experts See Coming

bridalbar.com

“Old World Glam” is sweeping both wedding ceremonies and receptions in 2014. Think of The Great Gatsby — diamonds, chandeliers, white glove service — the whole deal. A bit extravagant, but very fun and romantic!

Take one look at Pinterest and it’s easy to see dreamy, feminine romance is back. Beautiful soft pinks, lots of tulle, lace, and even the flowers are more romantic. Think peonies!

Found on weddingwhims.tumblr.com

Freehand illustration on invitations. Spending a little extra money, or having a talented friend or family member help design an extra special hand-drawn illustration on your invitation could keep you on top of the trends this spring or summer.

In the world of food… it’s all about a more casual, family-style meal at the table. What a fantastic concept to bring people together and truly make two families into one!

Our Favourite Trends

prettyweddingidea.com

Our resident wedding expert, Kristy Power, says her clients are enjoying the on-going mason jar trend, as well as jumping on board with vintage themes. “D.I.Y. is crazy popular,” says Kristy. We can probably thank Pinterest for that!

“Unique guest book ideas are big,” Kristy says, “I have seen Jenga pieces or blank puzzle pieces being used! Couples are making their weddings less traditional and more fun for their guests, by using games and photo booths.

Apparently, the groom’s cake is making a comeback!

http://www.madeinheavencakes.com/cake-gallery.php

 

Sources: Huffingtonpost.com and Pinterest.com. Planning your wedding? Keep an eye out on our Facebook page for special wedding offers. 
 
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Chef Clavel Brings Home the Gold, Again

team ns 2014

We would love to extend another huge congratulations to our executive chef Luis Clavel. While Luis has won numerous competitions and accolades already during his career, he continues to devote himself to the culinary arts and competition scene as a member of both Culinary Team Canada and Culinary Team Nova Scotia.

Recently, Luis and the rest of Team Nova Scotia competed in the Eastern Regional Conference  in Newfoundland and won the title of Senior Culinary Champions 2014. Here is the roster:

  • Luis Clavel, Atlantica Hotel Halifax (Manager/Competition Captain)
  • Peter Dewar, NSCC Kingstech Campus ( Pastry Chef)
  • Brenan Madill,  Atlantica Hotel Halifax ( Competition manager)
  • Sean Kettley, NSCC Akerley (Core member)
  • Ricardo Clavel, Atlantica Hotel Halifax (Junior Chef)

In other great culinary news, another member of our team, John Saulnier, took home a great award at the Nova Scotia Association of Chefs and Cooks awards just the other night — Junior Chef of the Year!

Congratulations to everyone!

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Our Delicious Easter Brunch Menu

Easter Brunch 2014

Selections of bread rolls, loaves and crackers

Whipped butter

Beginnings 

Soup 

Seafood chowder

Salads 

Petit greens with pecans, oranges, blueberries, goat cheese poppy seed dressing

Romaine salad, sourdough croutons, lardons and garlic dressing

Dried fruit Waldorf salad, tarragon cream and toasted savory granola

Roasted root vegetable salad with pumpkin seed vinaigrette

Portabella mushroom and asparagus salad with balsamic glaze

Platters 

Selection of domestic and international cheese with berries and complementary garnishes

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

Seasonal vegetable crudités with sour cream garlic fondue

Charcuterie platter – selection of condiments and pickles

Atlantica sushi experience

Early day selections 

Atlantica home fries

Fresh carved bacon and Italian sausages

Traditional eggs Benedict station

Cracked pot beans and molasses

Cornflakes crispy cinnamon toast with maple cream

Smoothie of the day station

Carver station 

Double smoked pork loin with bacon marmalade and root beer reduction

Mains

Braised short ribs, asiago foccaccia crust with a red wine sauce

Paella – shrimp, roasted chicken, mussels, saffron

Boneless fried chicken with balsamic gravy and corn bread

Garlic Yukon croquettes

Seasonal medley of vegetables

Desserts 

White chocolate bread pudding

Traditional apple crisp with chantilly cream

Seasonal fruit with mango fondue

Crème Brule, Panna cotta and three-flavour mousse parfait

Chocolate sampling station, mini pies, chocolate soup with toasted brownies

Nitrogen ice cream

$51.95 per person

Taxes and gratuities not included, reservations highly recommended
902.490.3331 Available Sunday April 20, 2014 11am to 2pm
Seasonsbyatlantica.com
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At the Finish: A Note from Atlantica’s Design Team

Lobby Pic 4

The final post for Atlantica’s Renovation Diary! It’s been an exciting few weeks watching the hotel transform. Here is a note from the design team led by our director of operations Robert Goldsworthy on our journey and re-opening. Check out the full photo gallery below!

“Welcome Home!”

With our renovation journey now wrapping up and the hotel re-opened, we are thrilled to be welcoming our wonderful guests and colleagues back “home”.

We have already had some fantastic feedback on the beautiful, modern spaces that have been created… not to mention our fabulous new menu in Seasons by Atlantica!

We hope that you have enjoyed following the renovation progress with us, and look forward to welcoming you back to Atlantica Hotel Halifax to experience “Downtown, Different” for yourself!

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