Saturday 31 January 2015

Getting Ready for France...

It's been a while since I have posted on my blog.  Life gets in the way sometimes.  Everything has been great since we moved back to Nova Scotia in 2011.  It's hard to believe that 4 years have past.

Mag Pyes is still a going concern.  We will re-open June 1st.  Holdsworth House is thriving, accommodating guests from around the world.

Usually this time of year we are in Florida, visiting with Tony's folks, and missing all this winter stuff.  Our plans changed a bit this year.  We are off to France, and part unknown for three months.  We leave the end of February. 

Tony's dad passed away, suddenly, in May, 2014.  So, we have included his mom and my niece on this little adventure. 

We have rented a house in a little wine making village between Carcassonne and Marseille, called Abeilhan.

Our adventures will include wine tasting, market shopping, the wild horses of the Camargue, dipping our toes in the Mediterranean, just to name a few. Did I mention wine tasting?

I will do my best to keep the blog up to date with photos and stories of our trip.  We leave on the 24th of February.

Saturday 9 June 2012

Sunday's Choices

Dinner nights are going really well.  We are having some local folks coming in, along with people from all over.  This Sunday is a surprise menu.  You can count on that fresh fish and scallops will be on the menu, along with a pasta dish, and I may even have some Nova Scotia Lamb.  Yummy!!!  On Wednesday night's dinner, we are hoping to have some fresh local shell fish, and an appetiser made with  halibut "cheeks".  Give me a call..902.378.7937 and I will let you know what the menu will be.  Don't forget to bring your wine!!!  If anyone has any ideas or dishes they would like to see prepared at Mag Pyes, drop me a line, and I will do my best to have it available for you.  Thank you to all the folks that post on TripAdvisor, making Mag Pyes the #1 restaurant in Digby.  We are very honoured and pleased with all the great reviews.

Monday 4 June 2012

Dinner Night, Wednesday, June 6th

Coming off the success of Sunday's Dinner service, we are excited to offer the following menu for Wednesday, June 6th:

Choice of Appetiser-

Tomato/Bocconccini Salad

Sweet Onion Tart

Choice of Entre-

Shrimp stuffed Haddock with Red Potatoes and Veggies

Seared Digby Scallops with Potatoes and Veggies

Roasted Chicken Alfredo--choice of pasta

Stuffed Pork Tenderloin with Roasted Potatoes and Veggies

Choice of Mag Pye's Dessert

Tea or Coffee

Corking Fee-$5.00

3 Course Dinner-$28
Call to reserve--902.378.7937

Friday 1 June 2012

Dinner Night, Sunday June 3rd

Its dinner night at Mag Pyes on Sunday, June 3rd.  We are very excited about our menu offerings.   Choices for your dining enjoyment are:

Pan Seared Halibut (supplied by "Off the Hook" fish co-op)and Digby Scallops,potato rosti, and grilled veggies

Jamaican Chicken Quarter with rice and peas, and grilled pineapple

Lobster Ravioli with a Rose Crab Sauce

Grilled Steak with potato rosti and veggies

Choice of appetiser
Pear and Blue cheese served atop mixed organic greens with a fig dressing

Warm Italian Tart

Choice of Mag Pyes desserts

Tea and Coffee

Please bring your own wine--and we will serve it for you.
The charge for the dinner will be
$28.00
$5.00 corking fee for wine service.
Please give us a call, and we will hold a table for you.  902-378-7937(pyes)

And here are the photos of the Holdsworth House, sporting a new paint-job.  We really love the new colours. 




Monday 21 May 2012

They Come From Near and Far

The guests at Mag Pyes is certainly becoming international, as the tourist season is at the door.  I really enjoy talking to all the Mag Pyes guests, finding out where they are from and how long they will be visiting our fine province.  We will be opening 7 days a week starting on the 3rd of June.  This is also our first dinner evening at Mag Pyes.  Don't forget to bring your wine, and we will serve it for you.  Our dinner options will change regularly to offer diners a vast selection of regional cuisine.  Fresh halibut caught fresh off the coast of Long Island, Digby Neck, local lamb, and of course, fresh Digby Scallops.

The Holdsworth House is receiving a fresh coat of paint.  If I must say, the colours look fabulous.  I will post a pic when the job is complete.  We had some guests from Israel.  We really enjoyed their company and the stories of their county,  very interesting.  We pretty much have all the gardening done.  We have 100 Gamay grape vines on order.  We hope to get them in the ground by the end of June.  Once complete, we will be the only B&B/Vineyard in the town of Digby.  I think it will look wonderful with the Annapolis Basin as the back drop.

Last night we had a bonfire in the back yard, and put on a show of fireworks.  It was a great weekend with awesome weather.

Sunday 15 April 2012

New Mag Pye's Menu a Big Hit

 I have to say that the new menu at Mag Pyes is well received.  Our guests are enjoying the new selections of Salad Entrees, the Crab Cakes seem to be the most popular.  Our sign has be re-installed on the front face of Mag Pyes.  I am happy to see it hanging in it's rightful place.

We have had several visitors from out side Canada.  Tourists from Germany, England and Malaysia.

The Holdsworth House hosted a cooking demonstration on Saturday night.  Our guests were the owners of Annapolis Highland Vineyard.  They had a great time, and enjoyed their cooking demo.  The Annapolis Highland Vineyard has excellent wines.  I highly recommend a visit to the vineyard to participate in wine taste-testing.  You will not be disappointed.

Thursday 5 April 2012

Opening Day 2012

Today was opening day for the 2012 season at Mag Pyes.  We had a really good day.  We had a couple of guests that ordered from the new salad selections.  They seemed to be very pleased.  The popular choice seemed to be the Seared Scallops with mandarin orange, bacon and mixed greens.  The crab cakes with the mango chilli salad got good reviews also.  We are trying out a new bread, an Italian Focaccia, with black pepper and sea salt.

It's feel good to be back and having people appreciate your return.  We will be open for 5 days a week until the end of May, then, we will be open 7 days a week.