Glauser Takes Taste Title


HALIFAX — Roland Glauser, of the Shelburne, N.S.-based Charlotte Lane Cafe, took home first prize with his “cutting-edge pork medallions” at the recent Taste of Nova Scotia Cutting Edge Culinary Competition.

Glauser was one of 10 Taste of Nova Scotia chefs to faceoff on the Saltscapes culinary stage for the recent black-box competition. “I was a bit hesitant to participate at first, even the most experienced chef gets a bit nervous when faced with the daunting ‘black box’ of secret ingredients,” says Glauser whose mystery items included double-smoked bacon and pork tenderloin, maple syrup, rainbow carrots and flax flour. “When all of the secret ingredients were unveiled, I was delighted.”

Working with his volunteer sous-chef from the audience, Glauser prepared pork medallions with cranberry ginger lime sauce, served on creamy goat cheese mashed potatoes with Asian rainbow carrot and veggie slaw. “It’s been a long time since I’ve competed in front of a few hundred people with the clock ticking and a volunteer assistant from the audience who I’d never met,” says Glauser. “Surprisingly it was a lot of fun, and winning first prize made it even more so…and I would like to re-connect with my sous chef.  I want to personally thank her by inviting her down to the restaurant for dinner sometime this season.”

The parade of duelling chefs included Earlene Busch (Chanterelle Country Inn & Cottages), Les Stevens (Harbor City Bar and Grill, Delta Halifax), Terry Vassallo (Trattoria della Nonna), Peter Welton (Port Pub & Bistro), Chris Velden (Ryan Duffy’s), Jamie Mullett (Delta Hotels), Roger Joharchy (Inn on the Lake), Shelley Steventon (Old Fish Factory) and Dale Nichols (Digby Pines).

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