It has been 105 years since the French munitions ship SS Mont-Blanc and the Norwegian steamship SS Imo collided in the waters of Halifax Harbour, setting off a chain of events that would change the Maritime city forever.
Join Chef Money as he examines what happened on that December morning, as well as takes a look at the city of Halifax before the explosion and what would become of it in the days, months, and years that followed.
As a featured recipe, the Chef will be hooking you up with a list of ingredients and directions in order for you to make a savoury sauce that he's been calling "Mont Beurre Blanc."
Cheers!
Mont Beurre Blanc
Ingredients:
•¼ cup dry vermouth
•½ of a small white onion finely diced
•1 tbsp of lemon juice,
•1 tbsp of heavy cream
•¼ cup of unsalted butter