ABM V27N1 96pg.indd - Atlantic Business Magazine

#GoodTimes
The holiday’s over. The entertainment budget?
Blown. Still, business must go on — including the
business of client appreciation. So, how to cut
back and still show a client you care? Think inside
the bun with everyone’s favorite comfort food:
burgers. And if you really want to impress your
client, treat them to one of the best gourmet
burgers Atlantic Canada has to offer (as voted
by readers of Atlantic Business Magazine).
Our Best in Bun awards recognize the fan
favorite in each of the four Atlantic provinces.
Made with a half-pound of P.E.I.
grain-fed beef, caramelized onions,
Applewood smoked bacon, crumbled
blue cheese, lettuce, tomato and
fresh buns from a local bakery.
Comes with your choice of side.
Recommended beverage pairing: any
Quidi Vidi beer, especially 1892
Traditional Ale.
Blue
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Two five-ounce Island beef patties topped with
creamy mayo, house made onion chips, house made
sweet & smoky BBQ sauce, spicy candied jalapenoinfused bacon, two-year-old Cows Creamery
Applewood smoked cheddar, tomato and lettuce.
Served with a poppy seed Kaiser bun — and fries!
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“The secret to any great burger is
sourcing the best ingredients.”
Brian Piercey, chef/general manager,
Bridie Molloy’s & Celtic Hearth
62
Atlantic Business Magazine | January/February 2016
The masterminds of the Smokin’ Fox: Chef
Dave Moore and Phinley’s owner Craig Lawlor
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The Legendary
CC Porker
Cheese Curds • Halifax, N.S.
Uptown SJ B
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May 2016
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Take a hand-formed, charbroiled 100% Nova Scotia beef
patty and merge it with crispy bacon, grilled onions and
a hearty slice of creamy Havarti . Then top with BBQ
sauce infused with Canadian maple syrup. The finishing
touch? A bun from the aptly-named Heavenly Crumbs
bakery — because a regular bun can’t possibly contain
all of this maple-barbeque-beefy goodness.
BBQ Maple Burger
Hub Grub • Truro, N.S.
Credit for this culinary creation goes to
Hub Grub customer, Mike Pauley. A few
tweaks from owner Trevor MacDonald
(left) et voilà — a masterpiece is born.
An irresistible double burger
made of 100% beef (delivered
daily from a butcher in Cole
Harbour), topped with Quebec
cheese curds, two strips of
bacon, a deep fried onion ring,
lettuce, tomato and the
house Special CC sauce.
Start with six ounces of fresh sirloin from
the local butcher and a beautifully crusted
artisanal bun, and finish it off to personal
perfection with your choice of gourmet
toppings including (but not limited to):
jalapeno Havarti, sautéed mushrooms,
bacon and house made onion rings.
Recommended beverage pairing: a spicy
hop with a fruity sweet finish. Picaroons
Best Bitter and Pump House Cream Ale
are both great choices.
Cit y Market
Sirloin Burger
elta Brunswick
MIX RestoBar, D
hn, N.B.
Hotel • Saint Jo
Created by executive chef Roland Miller
atlanticbusinessmagazine.com | Atlantic Business Magazine
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