A Local Partnership: Konrad's Specialty Foods & Ingredients
At the Halifax Convention Centre, we believe in the power of community and the importance of supporting local. Recently, our Pastry Chef Jonathan Hannam and his assistant Ashley Murphy took a trip across the harbour to visit one of our valued suppliers—Konrad's Specialty Foods & Ingredients in Dartmouth. Their journey was not just about sourcing ingredients, but about connecting with the people and stories behind the food that brings our dishes to life.
The Heart Behind the Ingredients
Walking through Konrad's facility, Jonathan and Ashley were struck by the dedication and passion of the team. Konrad's employs a close-knit group of 13 employees who take pride in every product they handle. From bulk spices to locally milled flours, every ingredient reflects the care and expertise of this Nova Scotian business.
One of the most inspiring aspects of Konrad's is their partnership with Flower Cart, a social enterprise that packages many of their products. This collaboration not only ensures high-quality packaging but also provides meaningful employment opportunities for individuals in the community. It’s a beautiful reminder that food has the power to do more than nourish—it can uplift and support those around us.
A Recipe Rooted in Local Ingredients
In our kitchen, we use many of Konrad’s specialty products, from quinoa and gluten-free oats to dried fruits and nuts. These ingredients help us create nourishing dishes that we proudly serve at the Convention Centre.
One such dish is Pastry Chef Jonathan’s Almond Quinoa Berry Energy Bars, a wholesome and delicious snack that features a variety of ingredients sourced from Konrad's.
Almond Quinoa Berry Energy Bars Recipe
Wet Ingredients:
- 100 g dates
- 143 g dried figs or dried apricots
- 94 mL orange juice (the only non-local ingredient)
- 140 mL maple syrup
- 45 g brown sugar
- 45 g almond butter
- 1 g salt
- 3 mL vanilla
Dry Ingredients:
- 131 g toasted quinoa
- 119 g pumpkin seeds
- 40 g chopped toasted whole almonds
- 75 g dried cranberries
- 93 g dried blueberries
- 68 g fine or medium unsweetened coconut
- 113 g wheat-free oats
Method:
- Warm the wet ingredients in a medium saucepan over medium heat until softened. Remove from heat and puree until smooth (a food processor works best for this).
- Combine the dry ingredients and mix well. Blend in the warm pureed mixture, ensuring all the dry ingredients are coated.
- Press the mixture onto a parchment-lined sheet pan and bake at 325°F for approximately 20 minutes, until the bars are golden brown and firm.
- Allow to cool completely before cutting into bars. Store in an airtight container in the refrigerator, or freeze for up to six months.
These energy bars are a perfect example of how we use the best local ingredients to create snacks that are both nutritious and flavorful.
Why We Value Local
For us, working with local suppliers like Konrad's is about more than just sourcing products—it’s about building relationships. The quality and care that go into each ingredient they provide are what make our dishes truly special. We’re proud to support businesses that contribute to the fabric of our community, and we’re excited to continue collaborating with Konrad’s to bring the best of Nova Scotia’s flavours to your plate.
If you’d like to learn more about Konrad's Specialty Foods & Ingredients and their amazing products, visit their website: konradsfoodservices.com.