Tag Archives: Benjamin Bridge Winery

Famous Island Shellfish Featured at PEI Mussels on the Hill Event

On a lovely Sunday afternoon on a hill in beautiful Clinton, PEI, the 2016 PEI Fall Flavors Culinary Festival came to a conclusion with a finale event featuring one of PEI’s finest shellfish – mussels.

The photo below shows an example of the mussel sock in which mussels grow.

Mussel Sock
Mussels in the Sock in Which They are Grown

According to the PEI Mussel Industry Council of PEI, the Island produces about 45 million pounds of mussels each year. This translates into approximately 80% of the entire mussel production in  Canada. So, it is only fitting that an Island culinary festival would dedicate an entire event to featuring mussels.

Clinton Hills, PEI
Clinton Hills, PEI

The Clinton Hills venue, frequently used for wedding receptions, proved to be a great location for this function which was hosted by guest celebrity chefs Anna and Michael Olson who are no strangers to the PEI Fall Flavors Culinary Festival. Anna and Michael have been a part of the Festival for many years and often host two to three signature events at the Festival each year.

Chef Anna Olson and Chef Michael Olson
Chefs Anna and Michael Olson

The event began with a large campfire upon which the mussels were steamed.

Steaming Mussels on an Open Fire
Steaming Mussels on an Open Fire

Yes, those tightly wrapped tinfoil packets contain mussels.

Campfire
Tending the Fire

Everything always tastes better cooked over an open fire! Opening up the tinfoil packets revealed these tasty treats. Three options were available: Mussels steamed in white wine, orange juice, or a Caesar mix, all with aromatics added.

PEI Mussels
Steamed PEI Mussels

Mussels and corn on the cob are a great combo!

Mussels and Corn on the Cob
Mussels and Corn on the Cob

Chef Anna is checking out the yummy mussels.

Chef Anna Olson
Chef Anna Olson
Serving up the Steamed Mussels and Corn on the Cob
Serving up the Steamed Mussels and Corn on the Cob

Even chefs, like the rest of us foodies, just have to photograph their food before consuming it!

Chef Anna and Chef Michael Olson
Chef Anna and Chef Michael Olson

Around the campfire….

Around the Campfire
Around the Campfire

Any good party on PEI will have lively music. The strolling musicians were Mark Haines (fiddle) and Brad Fremlin (accordian).

Island Musicians Mark Haines (left) and Brad Fremlin (right)
Island Musicians Mark Haines (left) and Brad Fremlin (right)
Island Musician, Mark Haines
Island Musician, Mark Haines

After enjoying the mussels and corn by the campfire, folks moved over to the large tent just outside the event barn.

Clinton Hills, PEI
Mussels on the Hill Event at Clinton Hills, PEI (2016)

The PEI Brewing Company was serving some of their award winning beer.

PEI Beer
PEI Brewing Company Beer

Nova Scotia’s Benjamin Bridge Winery was the 2016 wine sponsor for the PEI Fall Flavors Culinary Festival.  They were pouring their famous Nova 7 wine. One of the great things about culinary festivals is the opportunity to discover new products. I discovered the Nova 7 wine at the PEI Fall Flavors Culinary Festival events in 2015 when Benjamin Bridge was also the wine sponsor.  This wine is an aromatic light-bodied  effervescent wine with a beautiful salmon or light coral color. Look for appealing aromatics with lovely floral and fruit notes in this wine. The Nova 7 is a very versatile wine, perfect for sipping or for pairing with a variety of foods, including seafood which made it a suitable accompaniment to the mussel dishes served at this event.

Nova Scotia Wine
Benjamin Bridge’s Nova 7 Wine

Making my rounds inside the tent, I started with a bowl of delectable homemade mussel chowder.

Mussel Chowder
Mussel Chowder
Chowder
Mussel Chowder

This was followed by yummy mussel fritters served in slider rolls.

Serving Mussel Fritters
Serving Mussel Fritters

I had not had mussel fritters before and these were super tasty!

Mussels
Mussel Fritters

Mussel Fritters in Slider Rolls
Mussel Fritters in Slider Rolls

Upstairs in the main event barn, lobster poutine was being served. This was one event where you wanted to make sure you left the diet at home!

Poutine
Mussel Poutine

Anna and Michael did a demo of their favorite ways to steam mussels and adding aromatics to enhance the flavor of these tasty morsels. I like when the event also has a learning component to it.

Chefs Anna and Michael Olson at Clinton Hills, PEI (2016)
Chefs Anna and Michael Olson at Clinton Hills, PEI (2016)

Wagon rides around the farm were available throughout the afternoon. This was a rather stylish wagon ride with its benches!

Hayride
Hayride at Clinton Hills

If you are a foodie, then I recommend a trip to PEI in September when the whole month is dedicated to culinary events featuring one or more of the Island’s fine foods. It’s a great way to learn about the foods of PEI, try some new foods or new and different ways to serve them, and hear some great local musicians.

To read stories I have written about other PEI Fall Flavors Culinary Festival events, follow these links:

PEI Shellfish Festival (2012)
Farm Day in the City (2012)
Savour Victoria (2012)
Toes, Taps, and Taters (2013)
Lobster Party on the Beach (2013)
Applelicious (2013)
The Great Island Grilled Cheese Challenge (2013)
Feast of the Fathers (2014)
Lamb Luau at Crowbush Cove (2014)
Feast and Frolic Dinner (PEI International Shellfish Festival) (2014)
Beef and Blues (2014)
A Taste of New Glasgow (2015)
Beef ‘n Blues (2015)
Chef on Board (2015)
Cooking with Chefs Anna & Michael Olson in Brudenell, PEI (2015)
Le Festin acadien avec homard/Acadian Feast with Lobster (2016)
The Great Big Barbeque (2016)

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PEI Fall Flavors Culinary Festival
Chefs Anna and Michael Olson at PEI’s Mussels on the Hill Culinary Event

PEI’s Great Big Barbeque

One of the 2016 signature events for the PEI Fall Flavors Culinary Festival was the Great Big Barbeque.  Hosted by celebrity chef, Mark McEwan, this event was held at the PEI Brewing Company in Charlottetown.

Chef Mark McEwan
Chef Mark McEwan

The Great Big Barbeque was a roving feast with food stations set up around the perimeter of the brewery as well as on the second level.

Roving Among the Food Stations at PEI's Great Big Barbeque
Roving Among the Food Stations at PEI’s Great Big Barbeque

In total, there were nine different food stations each featuring a local Island Chef with a signature dish.

Benjamin Bridge Winery, the 2016 Festival wine sponsor, greeted each patron with a glass of their Nova 7 wine.

Wine
Benjamin Bridge Wine

The PEI Brewing Company was kept busy serving small mugs of their handcrafted Gahan Ale straight from the tank. You can read the story I previously wrote about this brewery by clicking here.

PEI Brewing Company
Gahan Ale fresh from the tank at the PEI Brewing Company
Beer
Locally brewed beer from the PEI Brewing Company

The main event hall was set up with picnic tables.  From here, patrons circulated around the food stations in the order of their choosing.

The Great Big Barbeque at the PEI Brewing Company, Charlottetown, PEI
The Great Big Barbeque at the PEI Brewing Company, Charlottetown, PEI

The Adam MacGregor Band provided lively entertainment for the evening.

Adam MacGregor Band Performing at PEI's Great Big Barbeque
Adam MacGregor Band Performing at PEI’s Great Big Barbeque

Station #1 – PEI Seafood Chowder

Chef Kyle Panton (Simms Corner Steakhouse and Oyster Bar) was kept busy dishing out his award-winning seafood chowder which he served in small glass jars.

Seafood Chowder
Chef Kyle Panton

The chowder was accompanied by homemade biscuits, always a winning combo.

Biscuits
Homemade Biscuits

Station #2 – Lobster Poutine

Chef Brad MacDonald (The Brickhouse Kitchen and Bar) served up a dish featuring Island lobster and potatoes in the form of lobster poutine – hand-cut fries with a lobster veloute and melted cheese curds.

Serving up Lobster Poutine
Serving up Lobster Poutine
Poutine
Lobster Poutine

Station #3 – Glasgow Glen Farm’s Grilled Cheese

Jeff McCourt, chef and cheesemaker, from Glasgow Glen Farm in New Glasgow served an open-faced grilled Gouda cheese sandwich with smoked salmon and apple slaw on baguette slices.

Grilled Cheese Sandwich
Glasglow Glen Farm’s Open-faced Grilled Gouda Cheese Sandwich
Adding the Apple Relish
Adding the Apple Slaw
Grilled Cheese Sandwich
Open-faced Grilled Gouda Cheese Sandwich with Smoked Salmon and Apple Slaw on Baguette Slices

Station #4 – PEI Brewing Company Wood Fire Pizza

The brewery has a wood fire brick oven which was kept hopping with fresh made-to-order pizzas.

Wood-fired Brick Oven
Wood-fired Pizza
Pizza
Wood-fired Pizza

Station #5 – Island Striploin with Lobster Béarnaise

Chefs Cody Wallace (Fishbones Oyster Bar and Seafood Grill) and Jordan Dennis (Sobeys West Royalty) teamed up to present grilled PEI beef striploin with lobster béarnaise.

Steak with Lobster Sauce
PEI Beef Striploin with Lobster Béarnaise
Beef Striploin
PEI Beef Striploin with Lobster Béarnaise
Beef Striploin
PEI Beef Striploin with Lobster Béarnaise

Station #6 – Island Beef Burger

The barbeques were kept busy grilling the slider beef burgers which Chef Brock MacDonald (The Gahan House) presented on cornbread brioche with avocado mayo, pickled red onions, and peppercorn blue cheese.

Station #7 – Marinated BBQ Kabobs

A huge barbeque at the brewery’s side door was filled with veggie kabobs consisting of zucchini, peppers, mushrooms, and tomatoes grilled in a smoky Gahan Iron Bridge Brown Ale BBQ sauce. These were the creation of Chef Andrew Cotton (Merchantman Fresh Seafood and Oyster Bar).

Kabobs
Veggie Kabobs
Kabobs
Veggie Kabobs in a Smoky Gahan Iron Bridge Brown Ale BBQ Sauce

Station #8 – Freshly Shucked PEI Oysters

Sous Chef Alexandre Jolin (The Barrington Steakhouse and Oyster Bar) ensured lots of PEI oysters were shucked and ready for patrons.

Oyster Shucking
Shucking the PEI Oysters
Oysters
Raw PEI Oysters Ready for Slurping!

Station # 9 – S’Mores Dessert Bar

This bar was set up so patrons could toast their own marshmallows to make S’Mores.

S'Mores Dessert Bar
S’Mores Dessert Bar

This was a lively and interactive event and the brewery was an ideal location for this casual barbeque. It was great to see so many local Island chefs featured. We have a lot of great things happening on the food scene on PEI and the barbeque offered the opportunity to sample many of them.

Follow these links for stories I have written on other PEI Fall Flavors Culinary Events:

PEI Shellfish Festival (2012)
Farm Day in the City (2012)
Savour Victoria (2012)
Toes, Taps, and Taters (2013)
Lobster Party on the Beach (2013)
Applelicious (2013)
The Great Island Grilled Cheese Challenge (2013)
Feast of the Fathers (2014)
Lamb Luau at Crowbush Cove (2014)
Feast and Frolic Dinner (PEI Int’l Shellfish Festival) (2014)
Beef and Blues (2014)
A Taste of New Glasgow (2015)
Beef ‘n Blues (2015)
Chef on Board (2015)
Cooking with Chefs Anna & Michael Olson in Brudenell, PEI (2015)
Le Festin acadien avec homard/Acadian Feast with Lobster (2016)

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Barbeque
PEI’s Great Big Barbeque

PEI Fall Flavors Event: Le Festin acadien avec homard

September heralds the beginning of the annual PEI Fall Flavors Culinary Festival and what better way to start it off than with a feast featuring lobster and Acadian fare!  Le Festin acadien avec homard  event was held on September 2, 2016, in conjunction with the annual Evangeline Area Agricultural Exhibition and Acadian Festival in Abram-Village in the western part of Prince Edward Island.

The PEI Fall Flavors Culinary Festival features signature events hosted by celebrity chefs and the main events feature one or more of the Island’s locally-produced foods.  If you follow the links at the bottom of this posting, you will find stories and photos from past events that featured Island beef, lamb, lobster, potatoes, etc. I especially like the events that feature both regional fare and entertainment and “Le Festin acadien avec homard” scored high on both counts.  For visitors to PEI (and many do come in September especially for the Fall Flavors Culinary Festival), it’s an opportunity to learn about local culture and sample locally-produced foods.

PEI’s Acadian population in Abram-Village sure knows how to throw a good party with great food and lively entertainment.  A quartet of talented local musicians comprised of Louise Arsenault (fiddle), Hélène Bergeron (keyboard/guitar/stepdancer), Caroline Bernard (singer/keyboard/guitar), and Rémi Arsenault (bass) provided toe-tapping Acadian music throughout the evening.

PEI Musicians Performing at Le Festin acadien avec homard event, Abram-Village, PEI, 2016
Musicians Performing at “Le Festin acadien avec homard” Fall Flavors event, Abram-Village, PEI, 2016

The event was hosted by celebrity chef, Anna Olson, who is no stranger to the PEI Fall Flavors Culinary Festival as she and her husband, Michael, return to the Island annually to participate in the culinary events.

Chef Anna Olson
Chef Anna Olson at “Le Festin acadien avec homard” Fall Flavors Event, Abram-Village, PEI, 2016

Anna hosts three cooking programs on Food Network Canada:  “Bake with Anna Olson“, “Fresh with Anna Olson“, and “Sugar“. Ever the good sport, Anna was put through her paces before MC Georges Arsenault declared she had passed the test to be made an honorary Acadian.  She learned some French and she was taught some stepdancing moves!

Chef Anna Olson
Chef Anna Olson

Here was the menu for the dinner:

Menu for 2016 Le Festin acadien avec homard
Menu for 2016 Le Festin acadien avec homard

Upon arrival in the dining hall, guests were greeted with a complimentary glass of Benjamin Bridge’s Nova 7 wine.

Benjamin-Bridge Wine
Benjamin Bridge Wine

Benjamin Bridge Winery from Gaspereau Valley, Nova Scotia, was this year’s Festival Wine Sponsor as it was in 2015 when I discovered their delightful Nova 7 wine. The Nova 7 is a beautiful light-bodied  effervescent wine with a gorgeous pinkish color, and appealing aromatics with lovely floral and fruit notes. It’s a great wine for sipping or for pairing with a wide range of foods from seafood to spicy foods to desserts. It made a fine accompaniment to the foods served at this dinner.

Benjamin Bridge Wine
Benjamin Bridge Nova 7 Wine

Fresh steamed mussels were served as hors d’oeuvres. According to the Mussel Industry Council of PEI, the Island produces about 45 million pounds of mussels each year. This translates into approximately 80% of the entire mussel production in  Canada. In fact, fresh PEI mussels are shipped to the USA and as far away as Hong Kong, Japan, and Kuwait. It’s very common at PEI gatherings to serve steamed mussels.

PEI Mussels
Steamed PEI Mussels

The dinner was held in a large community hall and served, family style, at long tables.

PEI Fall Flavors Culinary Festival event
“Le Festin acadien avec homard” PEI Fall Flavors Culinary Festival event 2016 in Abram-Vilage, PEI

Servers, in traditional Acadian attire, brought the prepared dishes to each table.

PEI Fall Flavors Culinary Festival
“Le Festin acadien avec homard” PEI Fall Flavors Culinary Festival Event, Abram-Village, PEI, 2016

Guests then passed the dishes, from one to another, around the table, serving themselves.

Lobster Dinner
Serving lobster at “Le Festin acadien avec homard” in Abram-Village, PEI

The four-course dinner began with a bowl of Chicken Fricot, also known as chicken soup. This is a very popular Acadian dish.

Chicken Soup
Chicken Fricot, a popular Acadian soup

The Fricot contains very few ingredients and I believe it is the summer savory that gives this brothy soup its wonderful tasty flavor.  Made only with chicken, onion, potatoes, water, summer savory, salt, and pepper, it’s hard to believe just how tasty this soup really is! It was especially good with the French biscuits that were in baskets on the tables! French biscuits (Galettes blanches) are a cross between a yeast roll and a traditional tea biscuit.

Biscuits
French Biscuits

The second course consisted of two long-time Acadian favorites: Râpure and Acadian Meat Pie.

Acadian Meat Pie and Râpure
Acadian Meat Pie (left) and Râpure (right)

Both are made with simple easy-to-come-by ingredients.  The Râpure is made with pork and/or chicken, onions, potatoes (both mashed and raw grated), eggs, summer savory, coriander, salt and pepper.  The ingredients are mixed together, placed in a greased baking dish and baked in the oven.

Traditionally,  Acadian meat pie was made with pork. Today, however, it is common to have a mixture of meats in the pie – pork, beef, chicken, and/or hare, for example. Again, the ingredients for the pie filling are very basic – the meat, onion, summer savory, cloves, salt and pepper, and some flour for thickening.  The filling is encased in pie pastry and baked in the oven. Molasses is often served with the meat pie. Meat pies are common fare for Acadians on Christmas Eve although, on PEI, the pies are commonly now eaten throughout the year as well.

The third course was Island lobster in the shell served with homemade potato salad.

Shellfish
PEI Lobster

It’s very traditional on PEI to serve potato salad with lobster and this salad was a true old-fashioned homemade PEI potato salad full of flavor.

Salad
Potato Salad

And, for dessert, fresh blueberry pie made with in-season local berries.

Pie
Blueberry Pie

This was a fantastic evening of fabulous food and lively music. I thoroughly enjoyed this event and it was an opportunity for me to try some Acadian foods I had not had before.

Follow these links for other stories I have written on previous Fall Flavors Culinary Festival events:

PEI Shellfish Festival (2012)
Farm Day in the City (2012)
Savour Victoria (2012)
Toes, Taps, and Taters (2013)
Lobster Party on the Beach (2013)
Applelicious (2013)
The Great Island Grilled Cheese Challenge (2013)
Feast of the Fathers (2014)
Lamb Luau at Crowbush Cove (2014)
Feast and Frolic Dinner (PEI Int’l Shellfish Festival) (2014)
Beef and Blues (2014)
A Taste of New Glasgow (2015)
Beef ‘n Blues (2015)
Chef on Board (2015)
Cooking with Chefs Anna & Michael Olson in Brudenell, PEI (2015)

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Lobster
PEI Lobster served at “Le Festin acadien avec homard” PEI Fall Flavors Culinary Festival

Cooking with Chefs Anna & Michael Olson in Brudenell, PEI

The PEI Fall Flavours Culinary Festival introduced a new culinary event in 2015. While still classed as a “signature” event, the “Cooking with Chefs Anna and Michael Olson”, was a small, intimate, casual gathering of about 50 people on a sunny Sunday afternoon at the Rodd Brudenell River Resort in Prince Edward Island. The Olsons’ relaxed and authentic style along with their sense of humour made for a lovely and informative afternoon.

Chefs Anna & Michael Olson Cooking Demonstration, PEI Fall Flavours Culinary Festival 2015
Chefs Anna & Michael Olson Cooking Demonstration, PEI Fall Flavours Culinary Festival 2015

The afternoon started out with a tutoring session on beer and cheese pairing (plus one wine and cheese pairing).

Locally-brewed beers from PEI breweries were used to pair against locally-made cheeses (with the exception of the Brie cheese which came from New Brunswick because there is no Brie currently made on PEI).

The cheeses were from Glasgow Glen Farm in New Glasgow and COWS Creamery in North River on the outskirts of Charlottetown.

By way of example, some of the Chefs’ pairing suggestions included: Aged Gouda from Glasgow Glen Farm and COWS Creamery Avonlea Clothbound Cheddar pair well with the PEI Brewing Company’s “Island Red” ale. COWS Creamery Appletree Smoked Cheddar teams well with the PEI Brewing Company’s “Sydney Street Stout”.

The Olsons also suggested some food pairings with the beer.  They suggest Upstreet Craft Brewing’s “Rhuby Social Strawberry Rhubarb Witbier”  pairs well with seafood – in particular, mussels, clams, and white fish. “Island Red” ale  compliments roasts, ribs, and barbequed foods.  Chef Michael referred to the “Sydney Street Stout” as the “red wine of beers” so suggested it could be paired with a wide variety of foods including oysters, roast beef, rich cheeses, and desserts. In particular, he says that onions and stout are a great combination to make a rich sauce for meat.

The Olsons offered a cheese and wine pairing suggestion using wine from Benjamin Bridge Vineyards in Nova Scotia which was this year’s wine sponsor for the Culinary Festival. They suggest that the “Nova 7” wine, that has a hint of sweetness, pairs particularly well with double cream Brie.

The second half of the afternoon was devoted to a cooking demonstration.  Three dishes were prepared: PEI Mussels steamed in Ale with Mustard; Apple and Cheese Scones, and Schnitzel Sliders.  As they demonstrated the food preparation, Chefs Anna and Michael offered cooking and baking tips.

DSCN1480

Chef Anna Olson Demonstrating How to Make Scones
Chef Anna Olson Demonstrating How to Make Scones
Anna's Apple and Cheese Scones
Anna’s Apple and Cheese Scones
PEI Mussels Steamed in Beer
PEI Mussels Steamed in Beer
Schnitzel Sliders
Schnitzel Sliders

And, yes, we did get to sample the food, too!

The event was also a good occasion to purchase cookbooks authored by Chefs Anna and Michael Olson and have them autographed.

I liked this culinary event because it was casual and interactive with the chefs and it was educational. As a foodie, I am always looking for new and different ways to prepare local foods so including this type of event into a culinary festival is very appealing to me. I hope more of this type of event is included in the future.

For more information on the PEI Fall Flavours Culinary Festival and information on tickets and upcoming culinary events, visit their website.

To read stories about other PEI Fall Flavours Culinary Events I have attended, click on these links:

PEI Shellfish Festival (2012):
Farm Day in the City (2012):
Savour Victoria (2012):
Toes, Taps, and Taters (2013)
Lobster Party on the Beach (2013)
Applelicious (2013)
The Great Island Grilled Cheese Challenge (2013)
Feast of the Fathers (2014)
Lamb Luau at Crowbush Cove (2014)
Feast and Frolic Dinner (PEI Int’l Shellfish Festival) (2014)
Beef and Blues (2014)
A Taste of New Glasgow (2015)
Beef ‘n Blues (2015)
Chef on Board (2015)

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"Beer and Cheese Pairing"
“Beer and Cheese Pairing”

“Chef on Board” – A Divinely Decadent PEI Fall Flavours Signature Event

The evening of Saturday, September 26, 2015, could not have had better weather for a short sunset sail out of Wood Islands, PEI, along the Northumberland Strait. When great PEI food is featured on a sail and dine dinner hosted by celebrity chefs Anna and Michael Olson, you just know it’s going to be an awesome event and this evening delivered on all fronts.

The venue was the mv Confederation which normally operates as a ferry boat between Wood Islands, PEI, and Caribou, Nova Scotia.  However, on this Saturday evening, the ship was transformed into an elegant floating dining hall. Staging a PEI Fall Flavours Culinary Event aboard one of the ferry boats is very appropriate given the significance of the ferries to Island life. Before the Confederation Bridge was built and opened to traffic in 1997, the ferry service (there were two – one in Borden-Carleton and the other in Wood Islands) was the only way on or off Prince Edward Island. While the Borden-Carleton to Tormentine, New Brunswick ferry service no longer operates, the ferry service between Wood Islands, PEI, and Caribou, NS, remains in operation.

MV Confederation
MV Confederation

Greeting guests on the pier as they arrived for dinner were celebrity chef hosts, Anna and Michael Olson.

Chefs Anna and Michael Olsen
Chefs Anna and Michael Olson

One of the things I like most about PEI Fall Flavours events is when the chef(s) interact with guests and this couple was very interactive and visible throughout the entire evening.

Chef Anna Olson giving a few hints of the evening's fare
Chef Anna Olson giving a few hints of the evening’s fare

Upon entering the ship, the lively strains of the musical talents of Mark Haines and Brad Fremlin greeted guests.

Mark Haines (violin) and Brad Fremlin (keyboard)
Mark Haines (violin) and Brad Fremlin (keyboard)

The evening began with wine and hors d’oeuvres  on the passenger deck.

Brendan MacNeill from Benjamin Bridge Winery in Nova Scotia (this year’s Festival wine sponsor) greeted each guest with a glass of wine.

Brendan MacNeill, Benjamin Bridge Winery

Check out these tasty sausage and gouda sliders on spent grains buns!

PEI Oysters on the half shell with raspberry mignonette are always a hit!

PEI Oysters
PEI Oysters

Lovers of PEI mussels were in for a real treat with these “mussel shooters” which were marinated mussels served with crispy potato bits.

"Mussel Shooters"
“Mussel Shooters”

These delicate smoked salmon crepe mini tortes melted in the mouth!

Smoked Salmon Crepe Mini Tortes
Smoked Salmon Crepe Mini Tortes

And, these piping hot mini apple cheddar turnovers with honey mustard sauce added a mix of sweet and savory flavours.

Rounding out the hors d’oeuvres was a cheese table compliments of the Dairy Farmers of Canada.

The lively musicians moved upstairs to entertain guests while they enjoyed hors d’oeuvres.

Mark Haines
Mark Haines
Brad Fremlin
Brad Fremlin

As guests sampled the hors d’oeuvres, the mv Confederation left on a short sail of the Northumberland Strait, past iconic lighthouses.

Wood Islands, PEI Lighthouses
Wood Islands, PEI Lighthouses

The evening light changed quickly.  Yes, our cliffs really are this ruddy red color on PEI!

How stunning was this evening sky! This was the view from the top deck of the mv Confederation (unfiltered and non-retouched).

And, as the shades of the evening sky started to fade away, and the mv Confederation made its way back to port, thoughts turned to the dinner that awaited guests.

Curious to know how a ferry boat could be turned into a stunning dining hall or how food for a large number of guests could be prepared on board?

Enter a mobile kitchen and a team of chefs and professionally-trained wait staff from the Culinary Institute of Canada, part of Holland College in Charlottetown, PEI.  I have been at events this group has catered to before and they are #1, hands down.  I cannot even begin to imagine the level of organization and planning that would have been put in to this dinner which was very capably and efficiently executed.

I took a couple of quick photos from a distance of the mobile kitchen that had been brought on board for the event and the culinary team hard at work behind the scenes.

This food prep center was at one end of the car deck on the mv Confederation where, just mere hours before, autos would have been offloading having crossed the Northumberland Strait.

The main part of the car deck on the boat was transformed into this festive venue.

Note that this is just a small part of the dining area.

Here’s a closer look at the elegantly-set tables, resplendent in their fall rust-colored theme.

Now, for the three-course meal.  Each course was served with wine pairings from Benjamin Bridge Winery.

Fresh rolls and jars of homemade bread and butter pickles and chow were on each table. The appetizer consisted of warm lobster fricassee and butter-poached claw on garlic mashed potatoes cozied up with a whiskey butter sauce and garnished with baby cress.

This was beyond decadent!

The main course consisted of “Sydney St. Premium Stout” beer-braised PEI beef short rib with cheddar crumble accompanied by a fluffy dumpling and roasted root vegetables.

And, then of course, the pièce de résistance – Chef Anna’s warm sticky toffee pudding topped with a pumpkin spice caramel and pumpkinseed praline! Can you say ‘melt in your mouth’?

Throughout the dinner, entertainment was provided by Irish Mythen.

Irish Mythen
Irish Mythen

Anyone for Bingo? Our Bingo callers, Chefs Anna and Michael, engaged everyone in a lively game of PEI Bingo in between the main and dessert courses.

This was a first class event all the way and exhibited the “WOW” factor.  Congratulations to the organizers, chefs, wait staff, and entertainers for yet again another fine PEI Fall Flavours Culinary Festival event.

If you have never been to one of these Festival events, I highly recommend them.  They are very well done and are a great way to sample premier Island foods presented in creative ways.

For more information on the PEI Fall Flavours Culinary Festival and information on tickets and upcoming culinary events, visit their website.

To read stories about other Fall Flavours Culinary Events I have attended, click on these links:

PEI Shellfish Festival (2012):
Farm Day in the City (2012):
Savour Victoria (2012):
Toes, Taps, and Taters (2013)
Lobster Party on the Beach (2013)
Applelicious (2013)

The Great Island Grilled Cheese Challenge (2013)
Feast of the Fathers (2014)
Lamb Luau at Crowbush Cove (2014)

Feast and Frolic Dinner (PEI Int’l Shellfish Festival) (2014)

Beef and Blues (2014)

A Taste of New Glasgow (2015)

Beef ‘n Blues (2015)

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Thank you for visiting “the Bistro” today.  If you enjoyed this posting, please share it on your social media websites.

Connect with “the Bistro” through the following social media:

Join My Island Bistro Kitchen on Facebook

Follow “the Bistro’s” tweets on Twitter

Follow “the Bistro” on Pinterest

Follow “the Bistro” on Instagram

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