Tag Archives: Rossignol Winery

Rossignol Winery — PEI’s First Winery Celebrates its 20th Anniversary

Rossignol Winery, Little Sands, PEI
Rossignol Winery, Little Sands, PEI

There are three wineries on Prince Edward Island and the oldest of them, Rossignol Winery, is celebrating its 20th anniversary this year. To find out more about Rossignol wines and products, I visited the winery and vineyards in Little Sands where I met owner and vintner, John Rossignol.

John Rossignol, owner, Rossignol Winery, Little Sands, PEI
John Rossignol, owner, Rossignol Winery, Little Sands, PEI

In the early 1990s, John was looking for a new career and one which he could pursue while living in a rural environment. He had developed an interest in wine making and in a special place called Prince Edward Island (PEI) where there were no established wineries. Hence, he saw a potential niche market. However, his dream was not without some challenges, chief amongst them being that there were no existing laws in PEI governing and regulating commercial wine making. Working with the provincial government for over two years, John pursued his dream and, in 1995, the Liquor Control Act and Regulations were enacted which allowed for commercial wine production in PEI.

Grapevines at Rossingol Winery
Grapevines at Rossingol Winery

In the meantime, while the process to develop and enact legislation was underway, John was optimistic so he planted grapevines to get a vineyard established so he’d have grapes available should the Province give permission for commercial wine making. The winery was built in 1994 and the first wine produced in 1995, upon enactment of the enabling legislation.

Rossignol Winery, Little Sands, PEI
Rossignol Winery, Little Sands, PEI

Currently, there are about ten acres of grapevines grown onsite at the winery. The remainder of the grapes needed for production are sourced from other Island vineyards.

John grows four varieties of grapes. Two of the most common are Marechal Foch, a French hybrid grape that is successfully proven to grow well in the Maritime climates and l’acadie blanc that was developed in Nova Scotia.

John Rossignol checks the status of the grapes on the grapevines at his winery in Little Sands, PEI
John Rossignol checks the status of the grapes on the grapevines in his vineyard at the winery in Little Sands, PEI

The grapes below were photographed in mid-August.  They will be ready for harvesting in October.

The winery also has an onsite apple orchard to produce apples for its iced apple cider, “Liberty Blossom”.

Apple Orchard at Rossignol Winery, Little Sands, PEI
Apple Orchard at Rossignol Winery, Little Sands, PEI

The wonderful sand sculptures at the winery are the artistic work of sand sculpter, Abe Waterman.

Sand Sculpture by Abe Waterman - at the Rossignol Winery, Little Sands, PEI
Sand Sculpture by Abe Waterman – at the Rossignol Winery, Little Sands, PEI

The detail in these works of art at the edge of the vineyard at the winery is incredible.

Since its beginnings, the winery has made a number of fruit wines (e.g., strawberry, wild blueberry, rhubarb). In the winery’s early years, John says this was a necessity as there weren’t enough grapes available to make the traditional wines as we think of them. Supportive of local products, John sources raw products such as Island strawberries, raspberries, and black currants from local farmers.

Fruit Wines Produced by Rossignol Winery, Little Sands, PEI
Fruit Wines Produced by Rossignol Winery, Little Sands, PEI

The fruit wines are especially popular in summer and are generally consumed as an aperitif. John likes the Strawberry Wine paired with cheese and says the blueberry wine can also be a table wine. This medium-sweet red wine is especially good paired with spicy, curried food. In total, the winery now produces 16 varieties of products under the Rossignol label.

When asked what the winery’s most popular wines are, John says the Little Sands White and the High Bank Red top the list. The winery also produces some specialty liqueurs, including their iced apple cider, maple liqueur, and cassis which they bottle in special Italian bottles. The cassis is a relatively new product for the winery which began the process four years ago to get this product ready for market. The cassis has been on the market for two years now and is particularly popular with chefs.

The winery also makes a wild rose liqueur from the hips of locally grown roses. These products are suitable as after-dinner drinks.

John indicates he experiences no great challenge to running a winery in rural PEI. He says PEI has good growing conditions for quality fruit which, in turn, means good quality wine.

“PEI has good growing conditions for quality fruit which, in turn, means good quality wine.” – John Rossignol

I asked John what his greatest satisfaction is from producing wine. He says, when he started in the business 20 years ago, it was always intended to be a lifestyle business which it remains today. He tells me he enjoys getting to work from his nearby home without going through city rush hour traffic. He also derives satisfaction from looking for new markets that keep the business interesting and different. But, perhaps most of all, John says he enjoys a business that actually allows him to be involved in all stages of the production of the finished product. That means he farms the grapes, makes the wine, and bottles, markets, and sells it so he gets to see the entire process of production from start to finish.

After our chat about the Rossignol products, John toured me through the winery.

The wine is sterilized by filtration and passes through three large tanks.

Tanks Containing Wine in Progress
Tanks Containing Wine in Progress

Some products, such as the maple liqueur, are aged in traditional oak barrels.

Traditional Oak Barrels for Aging Wine
Traditional Oak Barrels for Aging Wine

The barrels in the photo below contain red wine which has been aging for two years.

Oak Barrels of Red Wine Aging for Two Years
Oak Barrels of Red Wine Aging for Two Years

During my visit, the winery staff was busy bottling wine.

Bottling Wine
Bottling Wine
Corking and Labeling the Bottles
Corking and Labeling the Bottles

 

Freshly Bottled Wine
Freshly Bottled Wine
Boxes of Wine Ready for Shipment
Boxes of Wine Ready for Shipment

Rossignol wines are presented in uniquely-labelled bottles. Labels feature the work of local painters, including John’s wife Dagny, as well as some of John’s own artwork.

Wine Bottle Label Designed by Dagny Rossignol
Wine Bottle Label Designed by Dagny Rossignol

 

Wine Bottle Label Designed by John Rossignol
Wine Bottle Label Designed by John Rossignol

One of the earliest artists involved with producing artwork for Rossignol bottles is Nancy Perkins who happened to drop by the winery during my visit.

Nancy Perkins, Designer of Wine Bottle Labels at Rossignol Winery
Nancy Perkins, One of the Designers of Wine Bottle Labels at Rossignol Winery

Rossignol wines and liqueurs are available at the winery located at 11147 Shore Road, in Little Sands, PEI, as well as at Island liquor stores. The winery has at times shipped their products to Ontario, Nova Scotia, New Brunswick, Manitoba, and Alberta Liquor Commissions. Recently, the winery has sent four shipments of wines to China which has shown a special interest in PEI wines.

The winery regularly sends samples of their wines to wine competitions and, as you can see from the photo below, they have garnered many medals attesting to the fine quality of wine being produced at Rossignol Winery.

Rossignol was recently awarded the gold medal for the best fruit wine in Canada at the All Canadian Wine Championships in Ontario. That’s great recognition and validation for a winery that was the pioneer in wine making in PEI and is still going strong, producing on average about 40,000 bottles of wine annually.

For more information on Rossignol Winery, visit their website at http://www.rossignolwinery.com/Rossignol-Winery.html

————

Thank you for visiting “the Bistro” today. There are lots of ways to connect with “the Bistro” through social media:

Join My Island Bistro Kitchen on Facebook
Follow the Bistro’s tweets on twitter @PEIBistro
Find the Bistro on Pinterest at “Island Bistro Kitchen
Follow along on Instagram at “peibistro

 

True Confessions of an Island Foodie’s Love Affair with Local Prince Edward Island Foods

Happy Valentine’s from Prince Edward Island!

As many of you know, I am part of the year-long Canadian Food Experience Project.  Each month, food blogger participants are prompted by a prescribed theme upon which to base a posting on their individual blogs.  The February theme is “My Canadian Love Affair”.

What follows is the menu and description of my Valentine’s dinner 2014, using several of my favorite Island food products. In order to meet the timelines of the Project, I have prepared my dinner a week early so it can be included in the Project’s monthly round-up.  My Canadian Love Affair is all about the great local food produced on Prince Edward Island, Canada’s smallest province.

When I think of foods that I love, well….there are many!  But, coming from an Island blessed with rich red fertile soil and surrounded by the sea, I would have to say that seafood and potatoes would rank high on my list.  So, for my Valentine’s dinner, I have incorporated both but the potatoes in one of the recipes may be presented in a form that could surprise some of you.  Here’s a taste to whet your appetite ….

The following is the four-course menu for my Valentine’s Dinner which features some of my favorite Island products:

Starter

Island Mussels

(steamed in apple cider and herbs and dipped in Island-churned butter)

Soup

Jeff McCourt’s PEI Seafood Chowder

(a rich, smooth, and creamy chowder filled

with a variety of PEI seafood and Island potatoes)

Main

Lobster Newburg served in a patty shell accompanied by a crisp green salad

(lobster and mushrooms in a rich sherry and cheese sauce)

Dessert

Chocolate Potato Cake

Wine Pairing:  Rossignol’s Little Sands White Wine (PEI)

PEI Mussels
PEI Mussels

It would be hard to surpass PEI mussels.  They are shipped all over the globe and are world renowned.  There are many ways to prepare mussels and there are many different liquids in which they can be steamed, each of which will give a slightly different flavor to the mussels.  The important thing about steaming mussels is to use very little liquid. Using too much liquid will diminish the flavor of the mussels. It is the steam from the liquid that forces the mussel shells open, not the amount of liquid itself.  These delicacies take very little time to cook – they are cooked when the shells open, a process that generally takes about 5-7 minutes.  Be sure to discard any shells that have not opened during the steaming process.

Today, I have steamed the mussels in a small amount of apple cider enhanced by a sprinkle each of lemon thyme, parsley, and basil all dried from our garden last summer.  How much liquid is needed is based, of course, on how many mussels are being steamed.  Because I was only steaming about 15-20 mussels for these two appetizers, I only used about 2 tbsp of apple cider.

While mussels are used in various recipes, including mussel chowder, the most common way to eat mussels on the Island is dipped in melted butter (oh-là-là!).  Mussels are a common food found at many get-togethers because they are quick and easy to prepare and are so very tasty.

For the second course, I couldn’t bypass an all-time favorite of mine – a good seafood chowder.

Seafood Chowder
Seafood Chowder

This recipe comes courtesy of the Culinary Boot Camps at the Culinary Institute of Canada in Charlottetown.  This award-winning recipe was developed by Chef Jeff McCourt who was the chef instructor at the one-day “Island Flavors” Boot Camp that I attended a couple of years ago.  This chowder was one of the dishes that participants made at the Boot Camp.  The Culinary Institute kindly gave me permission to share the seafood chowder recipe as part of the story I was writing on the Boot Camps.  If you find yourself on PEI during the summer/fall seasons when the Culinary Boot Camps are operating, this is a fantastic way to learn about cooking with local Island products and flavors.  Click here to see my story on the Boot Camps and to get the PEI Seafood Chowder recipe.

I have made many seafood chowder recipes but have not found any that I liked better than this one.  It is filled with a great variety of delectable Island seafood along with PEI potatoes and has a rich, tasty chowder base.  Seafood chowder is a great way to sample several different kinds of local seafood all in one dish. This recipe suggests a variety of seafood that includes lobster, oysters, clams, mussels, scallops, and crab.  On PEI, we would typically serve the seafood chowder with crusty rolls, biscuits, or baguette slices.

For my main course, I simply had to choose lobster!  Lobster is still the seafood king on the Island and Islanders love their lobster.

Lobster
Lobster

The most typical way Islanders enjoy their lobster is straight out of the shell, dipped in melted butter, and served with potato salad, coleslaw, and rolls.  A jellied salad and slices of tomato and cucumber are also often  included.

There are numerous enterprises around the Island that, seasonally, serve lobster suppers that generally consist of mussels, seafood chowder, lobster in the shell, salads, rolls, and a selection of pies and other desserts.  There are three main lobster supper venues on PEI.  Saint Anne’s Church Lobster Suppers in Hope River, not far from Cavendish, PEI, began in 1963 when a priest came up with the idea to have lobster suppers as a means to raise money to pay off the $35,000 mortgage on the church.  New Glasgow Lobster Suppers in New Glasgow, in operation since 1958, and Fishermen’s Wharf Restaurant in North Rustico also serve full lobster suppers as well.  A traditional lobster supper at one of these establishments is a must-stop for lobster lovers visiting PEI.  In addition, most restaurants on the Island will feature lobster in one form or another on their menus.  Last summer, I crisscrossed the Island in search of the best lobster roll on PEI since these are a common menu item for many restaurants.  Click here to read about which one was my favorite.

The popularity of lobster is somewhat ironic.  Today, it is a high-priced food, often considered by many a luxury and reserved for special occasions.  However, on PEI, that was not always the case.  I remember speaking with an Island woman who grew up about 65 years ago in an Island fishing community where her father was a lobster fisherman.  She remembers being embarrassed opening her lunch at school and revealing a lobster sandwich since lobster was associated with poor people!  My, how times have changed!

As a child, I had no interest in eating lobster.  In fact, when my family was having a “feed of lobster” at home, my mother always roasted me a chicken!  They would coax me to try the lobster but it just didn’t appeal to me.  Finally, as a young adult, I gave in and tried a bite of lobster….well, let’s just say that’s when my love affair with lobster began and I’ve been making up for all the years I didn’t eat it!

So, it would be a logical choice that I would choose lobster as the main course for a special Valentine’s dinner.  I have opted to go with a traditional Lobster Newburg served in light and airy patty shells accompanied by a crisp green salad.

Lobster Newburg
Lobster Newburg

Lobster is fished in PEI from spring through to fall so we have no winter lobster fishing season on the Island.  Many of us freeze lobster meat when it is in season to enjoy in recipes, like Lobster Newburg, throughout the remainder of the year.  My recipe for Lobster Newburg can be made with either fresh or frozen lobster meat.

Lobster Newburg
Lobster Newburg

Lobster Newburg, although it is often considered an elaborate menu item, is really quite easy to prepare.  It’s also a good way to stretch lobster to increase the number of servings you can get from the meat of a lobster.  What makes Lobster Newburg so tasty and silky in texture is the sauce.  This is a rich, creamy cheese and sherry sauce so large portion sizes are not necessary.  I traditionally serve Lobster Newburg in patty shells.  However, it can also be presented over toast points or served over a bed of steamed rice.  Or, it may be served in small individual casserole dishes with a side of steamed asparagus spears.  The recipe for my Lobster Newburg follows at the end of this posting.

Much as Islanders have an enduring love affair with food that comes from the sea that surrounds us, we also have a special fondness for our famous PEI potatoes.  For the past two years, I have followed a couple of potato farmers from the planting of the crop to the harvesting process.  To read these stories and get a couple of my favorite potato recipes, here are the two links to the postings for Smith Farms of Newton, PEI and Eric C. Robinson Inc., of Albany, PEI.

I have chosen to serve a Chocolate Potato Cake as a finale to my Valentine’s dinner.  Yes, potatoes in a cake!  It’s amazing how many different ways potatoes can be served.  Earlier this week, I posted my recipe for Chocolate Potato Cake on my food blog.

To make this feast truly a PEI dinner, I chose a white wine from PEI’s Rossignol Winery in Little Sands, PEI.  The Island has three wineries – the other two are Newman Estate Winery in Gladstone and Matos Winery in St. Catherine’s, PEI.  Each makes fine wine that is a great accompaniment to any meal.

Rossignol's Little Sands White Wine
Rossignol’s Little Sands White Wine

To compliment the tablesetting, I chose locally-grown tulips from Vanco Farms’ greenhouses in Mount Albion, PEI.  Aren’t they beautiful flowers!

Vanco Tulips
Vanco Tulips

So, this is my local flavors Valentine’s dinner for 2014, featuring some of my favorite and most loved local PEI foods and wine.  I hope you enjoy them, too!

Lobster Newburg

Ingredients:

4-5 oz cooked lobster (either fresh or frozen)

1 tbsp butter

3 oz mushrooms, sliced

1 tbsp butter

1½ tbsp flour

⅛ tsp paprika

pinch nutmeg

¾ cup whole milk or half-and-half

2 tbsp grated cheddar cheese

1 egg yolk, slightly beaten

½ tbsp sherry

1½ tsp brandy

1 tsp liquid chicken bouillon

salt and pepper, to taste

Method:

Assemble ingredients.

Melt first amount of butter in a medium-sized saucepan.  Add and sauté mushrooms for approximately 2 minutes.  Set aside.

In separate saucepan, melt remaining tablespoon of butter.  Add flour, paprika, and nutmeg.  Whisk in the milk until mixture is smooth.  Add cheese.  Stir mixture constantly until slightly thickened.

Add approximately 2 tbsp of the hot sauce to the egg yolk to temper the egg so it won’t curdle when added to the hot sauce.  Add the tempered egg to the sauce in the pan.

Cook for 1-2 minutes, stirring constantly, then add the lobster meat and mushrooms.

Add the sherry and brandy and cook and stir slowly for 1-2 minutes to heat the lobster and mushrooms.  Add salt and pepper to taste, if desired.

Serve immediately in baked patty shells or over toast points or steamed rice.

Yield:  2-3 servings

Thank you for visiting “the Bistro” today.

Be sure to visit my Facebook page at My Island Bistro Kitchen.  You may also wish to follow me on twitter @PEIBistro, on Pinterest at “Island Bistro Kitchen”, and on Instagram at “PEIBistro”.

Can You Say Cheese? You Could if You Were at The Great Island Grilled Cheese Challenge in PEI

On a beautiful, warm and sunny Sunday afternoon in September, I went to the 2nd Annual Great Island Grilled Cheese Challenge event on the grounds of the COWS CREAMERY in North River, PEI.  This was a signature event of the annual Fall Flavours Festival that has been happening across PEI this entire month.

A large white tent was erected and this gigantic Holstein kept guard outside the sold-out event (350 tickets available) which was held to celebrate great Canadian cheeses.

Chefs from some of the Island’s restaurants competed to see who would take home the top prize of $2000 and bragging rights for having created the best grilled cheese sandwich on PEI.  The three judges for the event were:  Phil Belanger from Dairy Farmers of Canada, Celebrity Chef Massimo Capra, and Myles MacKinnon from Hot105.5.

Once the judging was completed, ticket holders entered the tent and the sampling began.

Each of the competitors had to prepare 400-500 samples of his/her grilled cheese sandwich for ticket holders to sample.  Trust me, these were not your average ‘cheese slice between two slices of bread’ kind of grilled cheese sandwiches!  These were gourmet fare.  Some included lobster, others had smoked oysters while others had pears in the sandwich.

Preparing Chef Massimo's Grilled Cheese and Oyster Sandwich
Preparing Chef Massimo’s Grilled Cheese and Oyster Sandwich

Many kinds of different breads were used including potato bread, rosemary focaccia, and raisin bread.

And the cheeses!  Well, of course, that’s what makes a great grilled cheese sandwich!

The Maritime Provinces have some mighty fine cheese makers and several were on hand with samples as well – COWS CREAMERY, ADL, Cheeselady’s Gouda, and Jolly Farmers.

There were many different methods used to grill the sandwiches as each chef brought his or her own unique style to the challenge.

Different Ways to Grill a Cheese Sandwich
Different Ways to Grill a Cheese Sandwich

Our three PEI wineries — Rossignol, Matos, and Newman  —   had booths set up with samples of their fine wines and the PEI Brewing Co. provided beer samples.

This being a signature event of Fall Flavours, a celebrity chef was part of the event.  Chef Massimo Capra joined the Sunday afternoon festivities.  Chef Massimo is currently one of the chef-hosts on Food Network Canada’s “Restaurant Takeover”.  The “3 chefs – The Kitchen Men” cookbook he authored with Michael Bonacini and Jason Parsons was also for sale at the Indigo booth inside the event tent and Chef Massimo autographed numerous copies of the popular book throughout the afternoon.

Chef Massimo Autographing Cookbook
Chef Massimo Autographing Cookbook

Chef Massimo then demonstrated how he makes his grilled cheese sandwich using smoked oysters, shredded COWS CREAMERY extra old cheddar, green tomato relish, potato chips, all between sour-dough bread slices and topped with grated Parmigiano Reggiano cheese.

Throughout the afternoon, the Dairy Farmers of Canada presented 30-minute “All You Need is Cheese” seminars showcasing award-winning cheeses from the Canadian Cheese Grand Prix.  Ticket holders could also take a free tour of the COWS CREAMERY where their delectable ice cream and cheeses are made.  Ticket holders received 50% off COWS ice cream and 50% off admission to “That Fun Place” for the afternoon.  The kids enjoyed this because it included a bouncy house and crafts, lots to keep them entertained after they sampled yummy grilled cheese sandwiches.

Lively, toe-tapping musical entertainment for the afternoon was provided by the Avonlea Showband (Mike Pendergast on accordion and vocals; Leon Gallant on guitar, fiddle, and vocals; Remi Arsenault, stand-up bass, acoustic guitar, and background vocals; and Brendon Peters on percussion and spoons).

This was a wonderful afternoon event.  It was great fun watching the chefs prepare the grilled cheese sandwiches onsite.  Jennifer Caseley, event manager, says “The event is owned by the PEI Association of Chefs and Cooks and was created to promote regional/Canadian cheese makers, Island Dairy Products, to educate about the dairy industry, highlight the Canadian cheese processors through the Grilled Cheese Challenge, increase public awareness of regional cheeses, and support cheese makers in their search for excellence and in the development of new products.”

Tickets for the event were $18. + tax (CDN$) for adults and $5. for children.

So, whose grilled cheese sandwich took top prize this year?  That went to Chef Dwayne MacLeod from the Gahan House.

Winning Entry from Chef Dwayne MacLeod, Gahan House
Winning Entry from Chef Dwayne MacLeod, Gahan House

Chef Andrew Smith from Red Shores placed second (yes, this was the entry that had Island lobster in the sandwich).

Second Place Entry from Andrew Smith from Red Shores
Second Place Entry from Chef Andrew Smith from Red Shores

And, Chef Jane Crawford from the Redwater Rustic Grill was the third place winner as well as the People’s Choice winner.

Third Place Entry from Chef Jane Crawford of Redwater Rustic Grille
Third Place Entry from Chef Jane Crawford of Redwater Rustic Grille

Now, here is a close-up look at this year’s entries:

 Is your mouth watering yet?

Each entry was unique in its own way as chefs brought their creativity to the sandwich filling and bread used.

Look how the red and green dress this club sandwich!

Pickled cucumbers garnish this rustic grilled cheese sandwich.

I love the PEI red rock used for presentation of this entry!

So many different breads used to create these yummy sandwiches.

An artist’s palate is what this visually-attractive entry reminds me of!

Thank you for visiting “the Bistro” today.

Be sure to visit my new Facebook page at My Island Bistro Kitchen You may also wish to follow me on twitter @PEIBistro and on Pinterest at “Island Bistro Kitchen”.

Prince Edward Island’s New Festival of Wines 2013

The New Festival of Wines Prince Edward Island is a signature springtime event on the Island.  Now in its 19th year, this is the first time the PEI Liquor Control Commission has hired a private event management company, Versatile Management Group, to manage the Festival. Versatile has pulled out all the stops to make this a high-end event.

This year, there are 39 booths providing samples of 225 wines from twelve different countries.  Many of these wines are new to PEI and are not currently sold in local liquor stores.  These wines will, however, be available for sale at the onsite Wine Boutique during the Festival.  The New Festival of Wines also includes a juried wine competition where six judges, blind testing, chose the top wines and runners-up in five categories.  These wines are also available for sampling during the event.

If you are a wine connoisseur, or simply a lover of fine wines, you will not want to miss this premier event.  The Grand Tasting event allows patrons to explore and sample new wines and learn more about them.  For wineries or their agents, it’s a chance to introduce and present their wines.  Says Jennifer Caseley of Versatile Management Group, “depending on sales at the event’s Wine Boutique, those wines may eventually be listed products at local liquor stores“.

Yes, even Sangria made an appearance at this year’s Grand Tasting event!  In addition to samples, Verano Wines also shared their recipe for this tasty Spanish drink.

Sangria
Sangria

Look for attractively displayed booths at the event.

Each year, a wine-producing country is selected to have its wines featured for the event.  This year, it is France, one of the oldest and most renown wine-producers in the world.  That doesn’t mean that there won’t be wines from other wine-producing countries – they are there too.

And, of course, our three Island wineries are participating as well – be sure to seek out the Matos, Newman, and Rossignol booths as you make your rounds at the Festival.

Island Wineries

On PEI, it’s almost inconceivable to have an event of any kind without food!  There is a whole new food element to this year’s Festival.  As you walk into the event, you are greeted with a Raspberry Point oyster from the PEI International Shellfish Festival and along with a glass of champagne.

Be sure to hang on to the wineglass and carry it with you throughout the evening as you will need it to sample wines as you tour the booths.

 

Each evening, there are food stations set up inside the venue.  These stations serve four different appetizers.  Last evening, Chef Andrew Smith of “Top of the Park” Restaurant at the Red Shores Racetrack and Casino created BBQ Pulled Chicken Bruschetta, House Spiced Turkey Meatballs, Seafood Fritters, and Lemon Curd Filled Phyllo Cups for patrons. This evening, Chef Jane Crawford from the Red Water Rustic Grille will tempt palettes with four tasty appetizers as well.

What would wine be without cheese!  The Dairy Farmers of Canada along with PEI’s award-winning Cows Creamery, are serving samples of their fine cheeses that pair so well with wine. This afternoon, there is an ancillary event (separate tickets required) sponsored by the Dairy Farmers of Canada and PEI’s Rossignol Winery that will focus on the art of wine and cheese pairings.

Be sure to also check out Blossoms’ booth.  Blossoms is a new local business on the Island that specializes in making fresh fruit bouquets.  Their colourful and tasty offerings of chocolate dipped strawberries and other fruits were making a hit at the Festival last evening.

Organizers have thought of all the details!  They even offer a wine check so patrons do not have to carry around heavy bottles of wine they have purchased at the Wine Boutique.  Their purchases may be shipped for pick-up at any one of the PEI Liquor Control Commission’s 18 corporate retail outlets across the Island.

This two-day extravaganza is held at the Charlottetown Civic Centre on Kensington Road on May 24-25, 2013.  Tickets to the Grand Tasting event are $44. per person (taxes incl) – note you must be 19 and over to attend the Festival.  The event can accommodate over 1000 guests per evening and tickets are also available day-of at the Civic Centre box office.  The Festival’s hours of operation today are from 7:00pm – 11:00pm.  The Wine Boutique, run by the PEI Liquor Control Commission and from which wines may be purchased, operates from 3:00pm – 10:30pm today.  Tickets are not required to enter the Wine Boutique.

A complimentary shuttle service is available to transport patrons between the Civic Centre and the downtown area.  This service runs from 6:00pm – 11:00pm this evening.  Please enjoy the Festival but do drink responsibly and use the provided shuttle service or a designated driver or taxi.

Thank you for visiting “the Bistro” today. There are lots of ways to connect with “the Bistro” through social media:

Join My Island Bistro Kitchen on Facebook
Follow the Bistro’s tweets on twitter @PEIBistro
Find the Bistro on Pinterest at “Island Bistro Kitchen”
Follow along on Instagram at “peibistro”