NOW EXTENDED UNTIL THE END OF MARCH!

Tempest becomes...

PIAZZA

ristorante

Classic Italian dishes, reasonably priced, family friendly!  Look on our menu page for the menu

PIAZZA - Until March 31

(Please note that the same menu will be available for lunch and dinner - with the addition of brunch items!)

Corkage Free Thursdays while Tempest becomes PIAZZA
Every Tuesday, Wednesday AND Thursday Night this winter enjoy your own wine with no corkage fee (usually $18.00), with the purchase of a pasta or main course dish.  Bring a special bottle from your cellar for a special occasion, or a simple hearty favorite to enjoy with the new Piazza Italian Menu. We will also feature some terrific Italian wines on our list during the winter.

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 

Winter Cooking Classes – Back due to popular demand
Every Second Monday this winter
Come learn with Chef Michael in the Tempest kitchen as you prepare an app, main and dessert and learn about wine and beverage pairings at the same time. We explore ethnic foods under Chef Michael’s guidance. Class size limited to six participants.
 $79.00 per person includes a three hour hands on class, a meal at the end of the evening featuring the finished dishes you made yourself, a suitable wine or beverage pairing and all recipes to take home.

Chianti Classics of Tuscany – March 8th
Gnocci alla noci
Pici with Wild Boar and kale ragu
Tiramisu

Thailand -  March 22
Yellow curry Shrimp
Green mango Salad
Pad Thai
Khao Neeo Dahm (Black Sticky Rice & Sweet Coconut Milk)
6 spots available

Piemonte feast – Northern Italian Classics  - April 5th
Risotto alla finanziera – (Chicken liver and porcini mushroom)
Beef Alla Brasato (Beef braised in Barolo)
Bonet – Chocolate amaretti cake

Winter 2010 brings a return to our Buffet series featuring the popular cusines of the World to get us through the long Nova Scotia Winter.  All Buffets are $29.95 + tax (Acadia and other Students $25.95)

Thursday March 11^th   A Taste of Tuscany Buffet –

Panzanella,Crostini  di Fegato, Spuntature e Fagioli – Florentine, spare ribs and beans, Gnocci alla noci, Papardalle  with Wild Boar and kale ragu, Arista alla Fiorentina - Florentine Roast Pork

Pollo con balsamico – Chicken with figs and balsamic ,  and much more

Campari and soda - $5.00

Chianti Classico or Vernacchia di San Gimignano        $35.00

In October  of 2010  I will team up with Michael Palij MW to bring Tempest Patrons and passionate connaisseurs a food and wine tour of Northern Italy like no other. 

 Limited to just six couples, Michael P and I will guide you  through the major wine producing regions of the Veneto and Piemonte, visiting leading estates whose doors remain firmly closed to the public.  Our wine guide is none other than Michael Palij, one of only 287 Masters of Wine in the world.  A Canadian by birth, Michael emigrated to the UK in 1989 and promptly began studying for the wine world’s toughest qualification.  Now one of the world’s leading experts on Italian wine, Michael writes for Decanter, Fine Wine and the UK’s leading wine guides.  He lectures around the world and currently represents more than 30 of Italy’s leading producers which will afford our group an exclusive opportunity to meet the people behind some of Italy’s most celebrated wines. 

The country’s gastronomy is no less revered than its wines and Chef Michael  be on hand at every meal to provide insight into what makes the Italian kitchen unique. Together, we’ll offer a once-in-a-lifetime peek at what goes on behind the scenes in Italy’s kitchens and in her vineyards.  While every aspect of the tour will be exclusive the emphasis is not on bagging Michelin stars and Parker 100 pointers – it’s about an insider experience reserved for the very few that will provide stories to dine out on for a lifetime.  Please get in touch if you are interested and I will send you an itinerary.

We start in Verona and the Valpolicella region and work our way west over the week to Piemonte and  the wine mecca  of Barolo - 8  days that see us visiting some of the top wine producers in northern Italy and a heady constellation of dinners that include truffles galore. The revised tour dates are October 16-24

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]