Some folks believe that real cooking is all about following your heart instead of rigid recipes. Chef Seadon Shouse, the renowned Nova Scotia chef who brought their cuisine to the Hoboken coast, beautifully captures this philosophy in his cookbook-memoir, From the Hill by the Sea.
In this delightful book, Chef shares his recipes and memories, taking readers on a journey that educates them about his Nova Scotia-grown roots of foraging, hand-making, and cooking from the land with heart and soul. Join Chef Seadon on this culinary adventure for a taste of life and cooking at its best!
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From the Hill by the Sea Cookbook Memoir
From the Hill By the Sea is a one-of-a-kind, entertaining journey filled with discovery and culinary delight. Chef Seadon takes us on a nostalgic trip, sharing memories of fishing, foraging, mushroom hunting, and cooking both indoors and outdoors.
"I wanted to get readers excited and motivated to experiment with new (and wild) ingredients and cooking techniques," Chef Seadon explains.
Recipes showcase awesome variations of mackerel, oysters, salmon, and even periwinkle dishes. Plus, there's even a recipe for open fire-roasted chicken! The master chef breaks down new techniques into simple steps.
Don't miss out on the homemade sides like Biscuit Dough Boys (cooked on a stick), Bread and Butter Vegetable Pickles, Roasted Brussel Sprouts, and Brown Sugar Bacon. Oh, and let's not forget his twist on Nova Scotia's famous Blueberry Grunt - it's a delightful treat that'll satisfy your taste buds and keep meals sustainable too.
“The recipes are inventive, sophisticated yet earthy, all of which create an intimate, satisfying culinary experience,” said Michael Barry, Owner, Halifax Restaurant.
Chef Seadon's recipes and stories come straight from his childhood in Coastal Nova Scotia, where the bond between food, land, and sea is a personal and magical experience. He invites you to step out of your comfort zone and dive into an ocean of possibilities, opening a whole new chapter for adventurous cooks who care about sustainability.
“It’s an adventure that tacks from a young boy picking wild blueberries along the coast of Nova Scotia to a teenager fishing for mackerel with his father, to a sous chef whose talent and dedication to unqiue, heart-felt fine cuisine, to a man classy enough to drop to a knee and propose to his wife while mushroom foraging,” notes Michael Bonadies, President of Bonadies Hospitality, LLC, in the Foreword.
“Technique, creativity, and leadership are the hallmarks of a great chef; Seadon possesses all of those talents in abundance. Unlike many chefs today who cook only from the head, Seadon truly cooks from and of his heart. You can see, smell, and taste it in every dish,” the accomplished entrepreneur adds.
Previously, Michael was President & CEO of the award winning 21c Museum Hotels; and, before that a co-founder of Drew Nieporent’s Myriad Restaurant Group where he helped create and operate such world-famous restaurants as Nobu, Tribeca Grill and Rubicon.
Where to Buy From the Hill by the Sea Cookbook
From the Hill By the Sea will appeal to readers interested in finding new ways to cook fresh dishes, whether they forage or not. This book will delight the sustainably-minded cook, from beginner, intermediate to expert, as long as they are not afraid to put on a pair of rubber boots and slosh around in the proverbial culinary sea.
About Halifax Hoboken
Halifax is the W Hoboken’s fine dining restaurant helmed by Nova Scotia native Chef Seadon Shouse. Preparations intertwine ingredients from Nova Scotia and the Atlantic seaboard featured on daily lunch, dinner, and weekend brunch menus.