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.

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

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. 



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.

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.

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.

Mag Pyes ready for Easter Weekend Opening

We are home!!  Getting ready to open Mag Pyes, and preparing the Holdsworth House to receive our first guests.  We do have a cooking demonstration booked at the Holdsworth House for 7 guests.  They are the owners of Annapolis Highlands Vineyards.  We will be partnering with the Vineyard to offer tours and wine taste-testing.  Call the Holdsworth House for more information--902.245.5252 . 

Mag Pyes will be open for business on Thursday, April 5th.  We will be offering a full breakfast menu, and a great new lunch menu.  We will still offer the favourites from last year, along with some new additions, including some great creative salads.  Stay tuned for when we will be offering a dinner service.

For all you folks celebrating a birthday this year:), let us know, and we will discount your entree according to your age.  So, if we have a guest that is celebrating a birthday of 105 years, technically we will owe them money!!  Picture ID required.

Exciting Menu Changes at Mag Pyes

Over the last few weeks, we have been working on our menu for the 2012 season.  We are very excited to offer a full breakfast menu.  We will still be serving our great sandwiches for lunch, along with some delicious speciality salads.   Also this season, Mag Pyes will have available a gluten free alternative for all our sandwiches. It is our objective to use fresh local ingredients as much as possible.  Keeping it "local" is very important, here at Mag Pyes.

Another change for Mag Pyes, is that we will be having a dinner service several days a week.  Again, using fresh local ingredients, we will offer a 3 course dinner.  We look forward to the challenge and the opportunity to prepare and serve guests a unique and varied dinning experience.

We have enjoyed our time off, but at the same time we are looking forward to get things going again, with Mag Pyes and the Holdsworth House Bed and Breakfast.  We will be open for business by mid April, and look forward to seeing our regulars, and meeting new people from around the world.

Getting Settled in Florida

Well, here we are, in Venice, Florida.  We left Digby in a freezing snow storm on January 4th.  When we arrived in Saint John, it was very cold, but no snow.  The drive to Bangor was clear.  We stayed the night at a gas station, and got up early and made our way to Pennsylvania, were we spent the night.  From there, we drove to South Carolina, and stayed at Chester State Park for two nights.  Then off to Florida were we camped for two nights at Anastasia State Park, St. Augustine.  We made our way to Venice to spend some time with Tony's folks.  The weather has been pretty good.  We had a couple of days that were a bit chilly.

Tony has been out a few times already with his dad golfing.  I have been voted the house chef.  It's ok, I don't really mind.  When I don't feel like cooking, I don't.

I forgot my fleece so I could spin some wool while sitting by the pool.  So, I checked out Ebay, and ordered some from Virginia.  It's very nice.  I have spun a skein already.  We are going to the local market tomorrow, and will finish waxing the rig.  That has been quite the job.

Chester State Park, South Carolina

Me, walking on the beach, Anastasia State Park

The waterfront, St. Augustine, the rig is parked on the street

Tony and I at the fortress in St. Augustine

Happy New Year

Well, here we go!  Another new year.  We closed down Mag Pyes yesterday after breakfast service.  It was kind of an odd feeling.  Even though we know that we will re-open in April, you feel a sense of abandonment.  After being at Mag Pyes every day since July 1st, now we have a couple of month off to re-charge and make plans for the up coming season.  We are excited about some menu changes, including adding some salads and hot entres.

Last night we had some friends and family over for a New Years Eve dinner.  We had a special guest join us, Fred Ells.  He stays on-board his boat at the Digby Wharf.  We befriended Fred when he started coming to Mag Pyes of his breakfast.  We got talking about his service during WWII and some of his other seafaring stories.  Fred will be 90 years young in April.  We really enjoy his company, and we were very pleased that he decided to join us for the eveing meal.  I think that is is great to be in the business that we are in.  We get to meet so many people from all walks of life.  So, I feel very lucky to meet someone like Fred and have him share his stories with us.

The next couple of days will be busy, as we prepare for our maiden voyage in the RV to Florida.