In the glass, rich golden colour with a straw hue. On the nose, a highly expressive bouquet of tangerine, apple pie, citrus oil, slate and honey. On the palate, concentrated flavors of apricot, preserved lemon unfold into a complex and focused finish full of life and energy.
Chief Sidney Peters of Glooscap First Nation says about the Beyond Terroir: Mi’kmaq culture, just like Benjamin Bridge, is centred on family and community. This event beautifully encapsulates these relationships. When you come, you feel the warmth and hospitality, and when you leave, you leave with new friendships.
This annual event will delve into the essential Mi’kmaq teachings around Netukulimk – a powerful and complex concept and way of life, that speaks to sustainable lifeways in connection to our natural world and in our relationships with each other. Event profits will support two (2) Mi’kmaq students to attend NSCC’s Tourism Hospitality or Culinary Skills programs via a bursary and benefit youth activities at Glooscap First Nation.
The idea for Beyond Terroir began several years ago, when lifelong friend of Benjamin Bridge, Zabrina Whitman of Glooscap First Nation, and head winemaker Jean-Benoit Deslauriers, had a conversation around the absence of Indigenous voices and culture in present day dialogue on food and wine. To discuss the concept of "terroir" in our winemaking requires the knowledge of the first peoples who have lived on the land since time immemorial and who have managed resources of the Gaspereau Valley long before there were vineyards or farms of any sort.
Chief Sidney Peters of Glooscap First Nation will provide opening remarks to guests as they are greeted by Iron Tide Drummers and Mi’kmaq dancers. Small groups of guests will walk the south-facing slopes of the Valley to three stations, each hosted by a guest speaker. This year’s speakers are Clifford Paul from Eskasoni First Nation, Melissa Labrador, Jeff Purdy, and Leah Creaser from Acadia First Nation.
Each station will also feature small-plate creations paired with a wine and/or zero-proof beverage, incorporating traditional foods led by Benjamin Bridge’s culinary manager, Kyla Welton in collaboration with student volunteers from NSCC’s culinary program. Guests will then rejoin to enjoy foraged tea and closing remarks by Lorraine Whitman, President of the Native Women’s Association of Canada.