Chef Michael Howell flies to Toronto this on August 24th to represent eastern Canada in the nation's ultimate grilled cheese battle! The Grate Canadian Grilled Cheese Cookoff takes place at the Canadian National exhibition on Augut 24th. Michael takes on Food Network chef Corbin Tomaszeski from Toronto, Calgary's Paul Rogalski (Rouge Restaurant) and Melissa Craig from Whistler BC's Bearfoot Bistro. To be judged by an esteemed panel of food critics including the Globe and Mail's Lucy Waverman, Michael hopes to take the crown for Canada's Best Grilled Cheese Sandwich!

Starting this Friday June 11th, for the next month, join us on the Tempest deck for Friday afternoon drinks!  From 5-6:30 pm we will offer 5 oz glasses of house white and red wine, a bloody caesar, Stella, Guinness or  Mojo Rojo for only  $5.00. We will also offer FREE munchies for tables. Stick around for dinner afterwards or simply unwind on our cool shaded deck.  If the weather is inclement we welcome you at the bar and lounge chairs

As part of the 2010 NS Fall Wine Festival, join Nova Scotia’s young winemakers at Tempest and celebrate food and wine pairings from Chef Michael Howell

Simon Rafuse (Blomidon Estate Winery), Jean Benoit Deslauriers (Benjamin Bridge)  and Gina Haverstock (Gaspereau Vineyards) will pair some of their favourite wines with tapas sized portions of delectable bites from the Tempest kitchen. Wines by the glass will accompany the small plates offered indivally on a special a la  carte menu that evening. Event begins at 6pm but reserve a table any time that evening, for a little bite and a sample , or as much as you wish!
Reservations ESSENTIAL 902 542 0588
www.tempest.ca

Tempest is joining over 130 other restaurants in every region of Canada to host a Food Day event celebrating local seasonal bounty. To make a reservation, please contact them at 542 0588 below.   For other Food Day celebrations in your area, visit http://www.flavoursofcanada.ca/

Spanish Tapas Celebration
with Spanish Wine Expert Javier Delgado

Corkage Free Thursdays

Chef Michael's first cookbook, ATLANTIC SEAFOOD, is now available !  ATLANTIC SEAFOOD features over 50  recipes from Michael and Tempest, with glorious pictures from Shooterbug Photography. It is available at Tempest Restaurant (of course!),  Box of Delights Bookstore (Wolfville), the Tempest Booth at the Wolfville Farmers Market, Atlantic News (Halifax) and most major booksellers in the region. A great gift for the amateur cook or the seasoned pro!

HOURS
Lunch Friday,  Saturday-Sunday  11:30-3:00
Dinner Tuesday-Sunday  5:30-9pm (10:00pm Fridays and Saturdays)

We are CLOSED Mondays

Our Bar is open each evening until close for great cocktails, Dreaft beer (Stella Artois, Guinness and SeaLevel Mojo Rojo) and wines by the glass or bottle 

Tempest welcomes your inquiries regarding special events, off-site catering, wedding rehearsal dinners and business meetings. We can accommodate up to 60 people in our sophisticated “City-Chic” dining room. Parties of up to 20 people can be accommodated on our beautiful grape covered patio during  the warmer months. For bookings at holiday times please contact us as early as possible to avoid disappointment

:: Michael is now the leader of Slow Food Nova Scotia,  Michael will direct the Board and, with the help of Co-Chair Craig Flinn, create a healthy balance of fun and interesting activities for Slow Food NS members as well as spur action toward achieving Slow Food goals of healthy eating in schools, preservation of farms a and support for local producers and artisanal products. 

Visit www.slowfoodns.blogspot.com

The main website for Slow Food International, based in Bra, Italy is www.slowfood.com

The Canadian Slow Food site is www.slowfood.ca

Anyone interested in joining Slow Food or learning more may contact me through mail@slowfoodns.ca

:: Michael was very busy as the feature chef on CBC Television's Living Halifax show with Heidi Petracek. He did four episodes demonstrating that it IS possible to eat locally all year round in Nova Scotia. Check the links on these pages to view them online   http://www.cbc.ca/livinghalifax/archives/2008/02/

:: A Good Catch was recently published by Greystone Books and features recipes that use only sustainable seafood. Michael is the ONLY chef in the book with three recipes!

:: Formac Press recently published a compilation of Molassas recipes in MOLASSAS  by Joy Crosby.  All the food styling  for the recipes in the book was created by Michael 

:: The recently published Pumpkin and Squash Cookbook– recipes from Canada’s Best Chefs includes two recipes from Michael and Tempest. Published by Formac Press. Available at bookstores now

:: Where to Eat in Canada has again  recognized Tempest as one of the region's most important restaurants for every year since 2005.  We hope to continue this in 2009

The prestigious Atlantic Canadian Magazine PROGRESS, in its January, February 2007 issue, named Tempest the Best Fine Dining Restaurant in Nova Scotia.

LIfestyle Maritimes Magazine named TEMPEST the Best restaurant in the Maritimes in their Summer 2007 issue 

The Opening of Tempest continues to be featured on the television show "Opening Soon", currently being broadcast in Canada on The Life Network AND the Fine Living Network  as well as the occasional  rerun on Food Network Canada. The 1/2 hour documentary chronicles the opening of the restaurant from inception through opening night. Tempest is only the third restaurant in Nova Scotia to be featured on Opening Soon. Broadcast dates can be checked on  or the Fine Living Network (www.fineliving.com ), Life Network (www.lifenetwork.ca) or Food Network Canada (www.foodtv.ca)

:: The Coast - August 26 - September 2, 2004 - click here

:: Articles and recipes  from Michael and Tempest have been featured in  Occasions Magazine, WISH Magazine, The Chronicle Herald, the Valley Today, The Advertiser, Junkanoo Magazine, Big Game Fishing Journal, Abaco Life, numerous cookbooks, and other magazines.  Saltscapes Magazine featured an article about Chef Michael and a recipe for Asparagus Crepes with Chive Hollandaise. [read the article in PDF]