HALIFAX — More than 200 chefs from across Canada have united for the 49th CCFCC (Canadian Culinary Federation) Convention, which runs in Halifax until tomorrow, June 6, with a Sustainable Food Systems theme.

The event has attracted international visitors, including; Michael Ty, president of the Florida-based American Culinary Federation; Louis Perrotte, continental director of the Americas for the Paris, France-based World Association of Chefs Societies (WACS); and L. Edwin Brown, WACS ambassador.

HALIFAX — The popular Jane’s on the Common restaurant, established in Halifax in 2003, has added retail to its two existing businesses. The sit-down restaurant, which grew with the opening of Jane’s Next Door brown-bag lunch and take-away shop, is now selling frozen dishes at the Halifax location of Pete’s, a specialty retailer.

WOLFVILLE, N.S. — The Atlantic Wine Institute has been launched to support the Canadian region’s wine industry in the transition from grape growth to wine production as well as in the functional areas of business.

Hans Christian Jost of Jost Vineyards Ltd., in Malagash, Cumberland County, welcomed the news. “It’s all positive. It will create efficiencies. It will make research more of a cohesive package,” he said.

HALIFAX — Tidal Bay, a new appellation Nova Scotia white wine that launched at the recent Atlantic Canada Wine Symposium in Halifax, will be available on NSLC shelves June 11.

Described as a fresh, crisp, off-dry, still, white wine, Tidal Bay’s production had to meet stringent standards on grape varietals as well as standards on the winemaking process itself. Tidal Bay is said to complement Nova Scotia’s seafood cuisine.