Rebecca's Restaurant

The Latest news

For APRIL 1-14, 2019

Welcome to April, the month when we really commit to shaking off winter and begin to see the wonderful spring and summer possibilities that lie ahead.  Here at Rebecca's we are in the throes of Burger Week. Until April 3 we will offer five different burgers every day- and three of those are fundraising burgers, with $1 from each going to support our local food bank. Combining food and community is an important part of what we do at Rebecca's.  Starting on April 8 we will be open on Mondays! Things have been picking up around the Bay, folks are coming out of hibernation, and it looks like we can start to add more hours for our staff and for our patrons. Check out all the events, and the full hours of operation on our events calendar right here.

Burger Week Menu

Brazilian BBQ Theme Night 

 

Coming up Wednesday, April 10 from 5-8pm! When we think of Spring we think of BBQ.  Brazil does their BBQ, called churrasco, extremely well- their special grilling method involves a variety of meats cooked over a churrasqueira, or barbecue grill. Churrasco originated in the southern region of Brazil in the 1800s, originally the cuisine of gauchos— South American cowboys. Today, it is a way of life, and deeply ingrained in Brazilian culture. We are developing a menu that will be a nod to traditional churrasco- think skewers of locally raised meat, grilled, and served with a selection of curated sides.  And since it's Rebecca's we plan to offer a vegetarian option as well, because we know not everyone is into meat.

Brazil's national cocktail is the caipirinha, made with the country's distilled alcohol cachaça (or more commonly in North America, white rum), sugar and lime.  The acidity pairs well with the fatty and rich cuts of meat. We are working on our version for you to enjoy on Brazilian night!

We'll have a menu and pricing available in the next few days, but if you want to pre-reserve give us a shout at 902 531-3313.

 

Meet Carissa!

 

Beginning her third season here at Rebecca's, Line Cook Carissa is a graduate of NSCC Bridgewater's Culinary Arts Program, and we are so happy to have her back! Originally from Deep Cove, Carissa now makes her home in Chester. She enjoys spending time with her godson, nieces and nephews, and she also does quite a lot of walking and hiking with the newest member of her family- Oreo Douglas! Carissa recently rescued the one and a half year old golden doodle from a shelter and is very happy to be a new dog mum.  Oreo will be joining Carissa this spring and summer on her days off adventures exploring Nova Scotia's abandoned places.

Berbere Spice

 

Berbere is a traditional spice blend from Ethiopa and Eretria. The flavors are robust and feature a range of spices. The combination of gentle heat from ginger and chiles alongside aromatics like cardamom, cinnamon and nutmeg make this unusual mix a power-house of flexible flavour. 

Traditionally used to season the various lentil stews called "wats", we have incorporated it into the flavours of our current menu by using it to season our pan-fried haddock and to add exotic pizazz to the dressing for our popular Budda Bowl.  

 

Thanks again for taking the time to read our newsletter. Have a lovely rest of your day!

249 Edgewater Street, Mahone Bay, NS, Canada
902-531-3313

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