PRESS RELEASE

Chef Matthew Krizan Wins Taste of Nova Scotia

Cutting Edge Culinary Competition

Halifax, N.S. – Chef Matthew Krizan of Mateus Bistro in Mahone Bay took home first prize with his Meadowbrook Meat Market Chorizo and Fox Hill Cheese House Quark Surprise at the fifth annual Taste of Nova Scotia Cutting Edge Culinary Competition. Chef Krizan was one of ten local chefs that faced-off on the Saltscapes culinary stage for a black box competition on April 26 to 28, 2013.

“Cooking with such experienced chefs kept me on my toes. Everyone was super positive and it was great to feel the camaraderie within our industry,” says Krizan. “Though I have to admit I was terrified the moment before the black box ingredients were revealed!”

Chef Krizan, like all the competing chefs, was given 45 minutes to create plates for three judges using his black box of Taste of Nova Scotia ingredients. Krizan’s mystery items included chorizo sausage from Meadowbrook Meat Market, One Hop IPA beer from Garrison Brewing Co., rainbow carrots from Dominion Produce Ltd. as well as maple syrup from Sugar Moon Farm.

Working with his volunteer sous-chef from the audience, Krizan’s final creation was Stuffed Chorizo Sausage with local quark cheese, Garrison One Hop IPA and Valley Apple Goat Cheese risotto with Sugar Moon Farm maple glazed rainbow carrots, and a splash of apple balsamic cream sauce, topped with fresh pea sprouts.

“It’s an incredible honour for us to be a part of Taste of Nova Scotia…it represents everything I believe in as a chef,” says Krizan. “As chefs, and consumers, we are fortunate to work in a province that is able to produce such a range of ingredients, from fruits, vegetables, dairy products, proteins, breads and wines…oh, and of course beer!“

Dueling chefs over the three days of Saltscapes included Christopher Ware (Seasons byAtlantica), Craig Flinn (Chives Canadian Bistro), Shelley Steventon (Old Fish Factory), Matthew Krizan (Mateus Bistro), Roger Joharchy (Atlantica Hotel & Marina Oak Island), Jon Geneau (Rhubarb Restaurant), Chris Velden (Flying Apron Cookery), Jason Townes (The Press Gang), Chef Dale Nichols (Digby Pines) and Roland Glauser (Charlotte Lane).

Final scores for the competition were compiled based on a combination of the judges’ marks and votes from the audience. For more information about The Cutting Edge, Taste of Nova Scotia and its members visit www.tasteofnovascotia.com.

-30-

For more information please contact:

Christine White

Director of Communications & Events, Taste of Nova Scotia

Phone: (902) 492-9291, ext 115

Cell: (902) 880-2180

Email: Christine@tasteofnovascotia.com

Website: www.tasteofnovascotia.com

About Taste of Nova Scotia

Taste of Nova Scotia is a unique, province-wide marketing program, whose members are committed to offering the very best culinary experiences and products that Nova Scotia has to offer. The Taste of Nova Scotia membership base includes approximately 140 quality food producers and processors, as well as a collection of the best restaurants in the province.www.tasteofnovascotia.com

We welcome press releases on the food, wine, travel, and items related to the hospitality industry. We receive emails with more than we can post to our service. If you would like to post a press release, please click the the submission tab to get the form to upload your release. You can also upload three photos. It will go in pending and be scheduled, unless it is unappropriate. This will enable more of you to have your releases up in a timely manner.