The Annapolis Valley is brimming with delicious local produce, wines, and tasty treats!

To celebrate the bounty in front of us and to learn what we can do with it, join us for Tasty Tuesday on the first Tuesday of each month at 8:40 am!

Chef Michael Howell, Executive Director of Devour! The Food Film Fest will visit The Morning Show with Darrin Harvey & Dave Chaulk to talk food, wine, beer, cooking, tasting, and how to make and celebrate the food around us!

Tasty Tuesday powered by Hill's Grills Panini Press & Tea House


Aug 9


Today was our inaugural Tasty Tuesday with Michael Howell of Devour The Food Film Fest. Here are the recipes he discussed on the show...

Chili Lime Corn

• 8 ears fresh sweet yellow corn, husked and silks removed
• 2 limes, cut in ½
• Butter to taste
• 2 tbsp chili powder

Bring a large pot of water to a boil and steam or boil corn for 10 minutes. Cool and reserve

At dinner time, heat your bbq to 450F. grill corn briefly to reheat and char a little bit.

To serve, rub each ear of corn with some butter and liberally rub with the lime wedges. Sprinkle chili powder over each ear and enjoy


Corn Chowder

Yield: 6 servings

• 8 ears fresh sweet yellow corn, husked and silks removed and kernels cut from cob, husks chopped in 1/2 and reserved
• 3 Tbsp butter
• 5 slices bacon, cut into 1/4 to 1/2-inch pieces
• 1 medium yellow onion chopped (1 1/2 cups)
• 1/4 cup all-purpose flour
• 1 clove garlic, minced
• 4 cups water
• 1 lb Yukon Gold potatoes, cut into 1/2-inch pieces
• 1/2 tsp dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper
• 2 cans evaporated milk
• 1 Tbsp honey
• 2 - 3 Tbsp chopped fresh chives

• Melt butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 - 10 minutes. Add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in 5 cups water. Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes and reserved husks. Add in thyme and bay leaf and season with salt and pepper to taste. Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
• Remove husks and bay leaves then transfer 2 1/2 cups of the chowder to a blender and blend until smooth. Stir the mixture back into the pot then stir in evaporated milk and honey. Sprinkle each serving with chives and optional cheddar.




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