Molotov Cuisine

Molotov Cuisine 🔱 Offering Homemade Concoctions & Catering with a Fascination of Fermentation
⚜️ Local Ingredients and Sustainably Conscious
📀 Foraging & Wild Food Tours

The Grief Project by “I take strangers personal grief stories (in all shapes and sizes) and turn them into original art...
05/29/2026

The Grief Project by

“I take strangers personal grief stories (in all shapes and sizes) and turn them into original artworks, helping you honour and create legacy”

Each course is inspired by a unique and personal story of their journey of life. Here is my menu:

-Lilac & Cherry Blossom Ice Tea

-Dandelion Honey & Rose Sumac Lemonade

-Sunset Mocktail (combination of orange juice, beet juice, turmeric & lemon)

-Tidal Bay Steamed Mussels with Olives & Confit Cherry Tomatoes topped with Pangrattato con Capperi
served with Rosemary Focaccia

-Toasted Fregola with Maitake & Hen of the Woods Mushrooms, Cracked Coriander & Lichen

-Crab & Snap Pea Salad with Birch Syrup & Sea Truffle Vinaigrette

-Braised Leeks with a Pickled Spruce Tip Beurre Blanc and a Pecan Apple Blossom Crumble

-Ginger Swiss Roll Cake with Magnolia Honey Cream

Gorgeous Photos by

The Grief Project is an incredibly special collection of paintings by Chanelle Jefferson inspired by stories shared wit...
05/27/2026

The Grief Project is an incredibly special collection of paintings by Chanelle Jefferson inspired by stories shared with her from people in all walks of life.

“This project is a way to bring light to our losses, to plant beautiful seeds, to find community and solace and ultimately: to see the beauty and gratitude within this universal pain that is incredible unique to each individual.”

Inspired by 6 unique stories dealing with grief, I created a menu intertwined with each story. Each story & painting was given a distinctive course during the meal, drawing from the personal aspects of their stories. Vivid colours, the scent of the ocean, the crashing of waves on the shore line rocks, memories of walking hand in hand through Nova Scotian forests, twittering birds & luscious flowers.

Gorgeous Photos by

Feast and Forage in the Heart of the Annapolis Valley🌿🍄🍄‍🟫🍄🌿Join and for another fabulous forage and feast! We will fee...
05/15/2026

Feast and Forage in the Heart of the Annapolis Valley
🌿🍄🍄‍🟫🍄🌿
Join and for another fabulous forage and feast! We will feed our hearts and souls; exploring, learning and connecting with the abundance the forest has to offer. Learn all about what the spring sun has been growing. After an in-depth foraging walk, led by Jessika Guavin, we will all tuck into a gourmet feast prepare prepared by Chef Fiona Genevieve. Featuring 10 unique forage foods, all dietary restrictions, and allergies can be accommodated. Please reach out!

Tickets available through the link in my bio, direct message me to avoid eventbrite fees💞

Feast & Forage in the Heart of the Annapolis Valley🌿🌸🌿🌸🌿Join and I for another fabulous Forage & Feast! We will feed ou...
05/15/2026

Feast & Forage in the Heart of the Annapolis Valley
🌿🌸🌿🌸🌿
Join and I for another fabulous Forage & Feast! We will feed our hearts and souls; exploring, learning & connecting with the abundance the forest has to offer. Learn all about what the summer sun has been growing. After an in-depth foraging walk led by Jessika Guavin, we will all tuck into a gourmet feast prepared by Chef Fiona Genevieve from Molotov Cuisine. Featuring 10 unique foraged foods, a few highlights from the meal will be:

- White Wine Braised Black Trumpet Arancini with Stinging Nettle & Chestnut Pesto
- Corn & Sea Asparagus Gnocci with Sea Truffle Parmesan
-Acorn & Peach Cakes with Lilac Buttercream
-Spruce Tip Molasses Ice Cream

All dietary restrictions and allergies can be accommodated, please reach out!
tickets available through the link in my bio, or direct message me to avoid eventbrite fees

🌸Beet Carpaccio with Pickled Spruce Tips, Birch Syrup & Preserved Crab Apple Blossoms🌸
05/07/2026

🌸Beet Carpaccio with Pickled Spruce Tips, Birch Syrup & Preserved Crab Apple Blossoms🌸

Join us for a fabulous spring workshop!🌷🌞🌷🌞🌷Sarah and I are teaming up once again for a whimsical Sunday afternoon! A Sp...
05/06/2026

Join us for a fabulous spring workshop!
🌷🌞🌷🌞🌷
Sarah and I are teaming up once again for a whimsical Sunday afternoon! A Spring Flower Bouquet Workshop with where you’ll create your own bouquet masterpiece to bring home. You’ll enjoy a marvellous 4 course tasting showcasing edible flowers foraged around Nova Scotia. You’ll delight in Honey Fermented Magnolia Blossoms, Grape Hyacinths, Lilac Molasses, Violets, Crab Apple Blossoms, Dandelions & & Tulips!

Join us for a fabulous Sunday to celebrate springs blooms!🌷🌞

Tickets available through the link in my bio or direct message me to avoid eventbrite fees💗

New Spring Menu Roll Out at Terroir ✨🌷🌿Featuring many of my fabulous creations, a whole lot of flavour & beautiful local...
04/30/2026

New Spring Menu Roll Out at Terroir ✨🌷🌿

Featuring many of my fabulous creations, a whole lot of flavour & beautiful local produce splashed across the menu. Bright spring flavours paired with vibrant herbaceous accents. A few of my favourites off the menu featured in the photos above:

🌷 Handmade Lamb Pansotti & Salsa di Noci
Spring Lamb filled Pasta with Brown Butter Asparagus tossed in a Fermented Honey Garlic & Walnut Sauce

🌷Cod Arracanato
Baked Cod coated in Golden Raisins, Pine Nuts & Oregano. Served with Crispy Couscous and Confit Cherry Tomatoes finished with a herbaceous Escabeche

🌷 Eggplant & Potato Croquettes
Crispy Eggplant, Feta & Parmesan Croquettes served with a Preserved Lemon & Tarragon Aoili
Old Orchard Inn

Savour Summers Final Flavours for the Autumnal Equinox🍃🌸🍂🌸🍃Join us in Aylesford, Nova Scotia on the last day of summer: ...
04/15/2026

Savour Summers Final Flavours for the Autumnal Equinox
🍃🌸🍂🌸🍃
Join us in Aylesford, Nova Scotia on the last day of summer: the Autumnal Equinox. Together we are saving and savouring the last bits of summer florals and edible plants in this workshop by tasting and experiencing the culinary side to foraging, and learning a new skill with pressing flowers. Chef Fiona Genevieve and Jay from Wreck Cove Cabins are both experienced foragers who are eager to share any tips, tricks, methods and processes to preserving summer plants in various ways.

Enjoy a tantalizing three course meal showcasing ferments and foraged foods & taste a variety of floral drinks. We’ll talk all about the different plants we’re tasting and go over preservation methods: Dehydration, syrups, infused sugars and honeys, hot & cold brews, fermentation, etc. So many fabulous things to chat about!

Learn a how to flower press full of late summer flowers on your own hand made flower press by Jay herself! You’ll get all of the supplies needed to bring home with you and a collection of Jays knowledge guiding you through making your own collection!

Limited spots available, ticket link through my bio✨

A special dish served out for a extra special dinner event ✨🥂Brown Butter CodPoppyseed DumplingsPreserved Lemons & Fried...
04/13/2026

A special dish served out for a extra special dinner event ✨🥂

Brown Butter Cod
Poppyseed Dumplings
Preserved Lemons & Fried Zucchini
Dill & Honey Fermented Garlic Lyok Dressing

Address

153 Greenwich Rd South, Exit 11, Highway 101
Wolfville, NS
B4P 2R2

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