On PEI, there are a number of small-scale farmers who are producing artisan-quality food products. Produced on small-scale, it allows the producer to focus on quality and on producing products, or varieties of products, that larger-scale producers might not. I recently paid a visit to the Ferme Isle Saint-Jean in Rustico PEI.
Snack Time at Ferme Isle Saint-Jean, Rustico, PEI
Owned and operated by Deirdre and Gabriel Mercier, the new farmers bravely forged ahead in 2015 with dreams of becoming cheesemakers using sheep’s milk. When Deirdre’s family home and small hobby farm became available for sale, the couple decided the time was right to pursue their entrepreneurship dreams in Deirdre’s home community of Rustico. Gabriel attends to the day-to-day farm operations and the yogurt and cheese making while Deirdre looks after the farm’s bookkeeping.
Ferme Isle Saint-Jean in Rustico, PEI
Currently, the Merciers are milking 104 sheep that produce, on average, between 1 – 1½ litres of milk each a day. They have two breeds of sheep. The first, East Friesian dairy sheep, originate in northern Germany and are, according to Gabriel, the highest milk-producing sheep. The second breed, the Lacaune, are a dairying sheep breed originating in southern France. The Lacaunes produce less milk than the East Friesians but their milk has a higher fat and protein content.
Sheep at Ferme Isle Saint-Jean in Rustico, PEI (Photo courtesy of Isle Saint-Jean Farm)
The farm’s new milking parlour allows for 24 sheep to be milked at once.
Milking the Sheep at Ferme Isle Saint-Jean Sheep in Rustico, PEI (Photo courtesy Ferm Isle Saint-Jean)
Gabriel is new to a career in farming having spent nearly 10 years in military service. He spent time on a work term on a farm in Quebec followed by a month working in a cheese plant – Nouvelle France Fromagerie – and has taken a course in cheesemaking in Quebec.
Currently, the farm is producing yogurt and cheese by transporting the milk to a cheese factory in Mont Carmel, PEI, where Gabriel goes to make the products. Some cheese is made in a facility in New Brunswick that has an aging room for the cheese, some of which takes time to ripen. In addition, the farm also has lamb sausages available which are made for them by Island Taylored Meats.
Cheese and Yogurt Produced by Ferme Isle Saint-Jean, Rustico, PEI (Photo courtesy of Ferme Isle Saint-Jean)
When asked what the biggest challenges are to sheep farming in PEI, Gabriel says operating costs, labour involved, and the long days and 24/7 commitment as the sheep are milked twice a day during lactation for the first 90 days after giving birth then once a day afterwards.
Particularly during lambing seasons, the days can be very long as the lambs start arriving in February when it is cold on PEI and so attention is required to ensure they quickly get their first drink and are kept warm.
Young Lambs at Ferme Isle Saint-Jean, Rustico, PEI (Photo courtesy Ferme Isle Saint-Jean)
I love the sentiment captured in the photo below of a mama with her baby lamb!
Mama Poses with her Baby Lamb at Ferme Isle Saint-Jean in Rustico, PEI (Photo courtesy Ferme Isle Saint-Jean)
Despite the work and commitment, the Merciers find great satisfaction in sheep farming. Gabriel says he has a passion for cheesemaking and enjoys taking a raw product and converting it into something else like yogurt and cheese. The other bonus is he gets to see more of his young family than he would if he worked off the farm.
The three cheeses presently made from the farm’s sheep milk are Alexis Doiron, Blue d’acadie, and Patrick Mercier. The Alexis Doiron, a firm cheese that is not ripened or aged, is made by Gabriel at the plant in Mont Carmel. Gabriel classes this as a table cheese that he particularly likes grated on eggs. He says this cheese is grillable and is very good barbequed because it doesn’t actually melt. He also suggests it can be grated on pizza as well.
The Blue d’acadie is made in a federally-inspected plant with an aging room in New Brunswick. It is a semi-firm ripened blue cheese that is suberb on burgers or steak, used in a sauce, or as an addition to a cheese tray.
The newest cheese, Patrick Mercier, is made with unpasteurized sheep’s milk and aged at least four months at the same plant in New Brunswick where the Blue d’acadie is made.
Gabriel produces 200 – 500ml jars of yogurt each week. This yogurt is 100% sheep’s milk plus culture and is available unflavored. Add some pure maple syrup and toss some granola on top for a special treat or top it on your favorite cereal along with some fresh fruit.
Sheep Yogurt with Blueberries on top of Cereal (Photo courtesy Ferme Isle Saint-Jean)
What about all the wool on those sheep? The sheep are sheered once a year, in November, which allows them to grow back a wool coat before the really cold weather strikes PEI. The wool is transported to MacAusland’s Woolen Mills in Bloomfield, PEI, where it is turned into yarn and woven into blankets.
Sheep Shearing at Ferme Isle Saint-Jean in Rustico, PEI (Photo Courtesy Ferme Isle Saint-Jean)
This past summer, the Merciers opened a retail shop on the farm where the cheeses, yogurt, and lamb sausages can be purchased at source and where customers can enjoy some samples of the yogurt and cheeses. During the winter months, the shop is open by appointment only.
Gabriel Mercier in his Retail Shop at Ferme Isle Saint-Jean, Rustico, PEI
The farm’s products are currently available in several locations including Riverview Country Market, Kent Street Market, Brighton Clover Farm (all in Charlottetown), as well as at the Charlottetown Farmers Market , the Farmed Market and Craft Butchery and the Summerside Farmers Market, both in Summerside, and Gallant’s Country Market in Rustico. Several Island restaurants, including those in the Rustico area, are serving yogurt and cheeses from the farm as part of their menus.
Beef stock and beef broth are terms often used interchangeably. However, there is actually a difference between the two. True beef stock is made principally with bones and water and little to no seasoning. It typically simmers for hours on the stove. Beef stock is nutrient dense, protein rich, and a good source of minerals and gelatin. Traditional beef broth, on the other hand, is usually made mainly with meat (though some bones may be included) and it often has additional flavorings (from vegetables, herbs, and spices) added to it. Beef broth typically simmers for less time than a true beef stock and is, therefore, a lighter product. Continue reading Homemade Beef Stock Recipe and Tips (or is it Beef Broth?)→
There is something warm, inviting, and nostalgic about walking into a kitchen to the tantalizing scent of an apple pie baking. In my opinion, one of the best desserts is homemade apple pie, especially when topped with a nice round scoop of high-quality vanilla ice cream! Fall is a great time to make apple pies (and some extras for the freezer) because the apples are so fresh and there is a great selection. The house smells so divine while the apple pie bakes! Continue reading Rustic Apple Pie→
Serving the Charcuterie-Cheese-Fruit Board Appetizer
Our late summer this year has simply been fabulous. Uncharacteristically for the Island this time of the year, there have been days this fall where we were still able to dine on the front verandah and today was one of those days. This will probably be the last “outdoors” dinner this fall. I thought you might like to take a little peek at the table.
Alfresco Dining on the Front Verandah
Charcuterie, cheese, and fruit trays (or a combination of all three) are common for entertaining. They are relatively quick and easy to prepare, plate well, are attractive and appetizing, and they are tasty, too.
Charcuterie, Cheese, and Fruit Starter Board
These trays, or boards, can be used for a wide variety and style of events – entertaining friends at home, picnics, potlucks, and just about any kind of get-together. You can check out a couple of picnics in which I have used combination charcuterie-cheese-fruit boards, ranging from the very simple version (click here) to the more elaborate (click here).
These kinds of boards can also be used as an appetizer or starter to a meal which is how I am using them today. Sometimes, I’ll prepare a communal tray and set it in the middle of the table where it doubles as a centerpiece. Other times, I’ll prepare individual boards for each guest as I have done here today.
Charcuterie, Cheese, and Fruit Boards Make Great Appetizers
Before I explain what is on the individual charcuterie-cheese-fruit boards, let’s construct the tablesetting design, starting with the blank canvas – the tablecloth.
Linens
Even though this table is set for a casual get-together on the front verandah, I’ve still opted to use my favorite blank canvas – the white tablecloth. White is my “go-to” for many of my tablescapes because I like the look of clean, simple white table linen – it’s always in style and food and other elements in the setting look exceptionally good against a blank white canvas. I also think white linen lends an air of sophistication to any tablescape. The tablecloth I have used here is a vintage Irish linen cloth but any good quality white cloth or tablecloth will do…just make sure it is pressed, free of wrinkles, and doesn’t sport any stains that could suggest to guests that it has not been laundered since its last use.
White Table Linens Make the Elements of the Tablesetting Stand Out
I always recommend good quality dinner-size napkins be in the host’s or hostess’ linen drawer. Just like white tablecloths, they go with anything and always look crisp and chic. I’ve kept their positioning very simple on this table, simply folding them and placing them, unobtrusively, under the forks. This is intentional to maintain the casual ambiance of the table.
Centerpiece
I have owned the ikebana (seen in photograph below) handmade by PEI potter, Peter Jansons, of the Dunes Studio Gallery and Café in Brackley Beach for a very long time. Peter is well-known for these ikebanas which he produces in various colors, sizes, and shapes.
Ikebana
Fitted with a floral frog, the ikebana is super easy to work with and an attractive contemporary-style floral arrangement is possible with any flowers and with little to no flower arranging abilities.
Contemporary Floral Design
The flowers in this simple arrangement were gathered from our flower and herb beds, nothing too fussy. There is no need to spend a fortune on flowers for centerpieces; sometimes, nothing more is needed than what can be found in one’s own backyard!
Fresh herbs, such as oregano, are great in casual floral arrangements
Dinnerware
For the main meal, I’m using my basic white dinnerware. But, what I’m focusing on for this posting are the very basic, simple, small wooden breadboards for the starter course – the charcuterie/cheese boards. Plates can, of course, be used for this part of the meal but, for presentation purposes, the wood boards lend a more casual, rustic, and interesting look to the table. The boards I am using are inexpensive and are proportionally sized to fit within each placesetting space.
Small breadboards are ideal for individual-sized charcuterie boards
Flatware
I tend to prefer good quality basic flatware, not overdone with design. Unless you wish to spend a lot on flatware and have multiple sets, choose a plain pattern that works equally well with casual and more formal tablesettings.
Glassware
I’ve mixed my antique water glasses with plain wine glasses. The cut glass in the water glasses will give some sparkle to this outside tablesetting as the sun hits it. The plain wine glasses are in keeping with the casual “bistro” style dining look I am using. The plain wine glasses will also allow the color and clarity of the wine to show well.
Plain Wine Glasses Show Color and Clarity of Wine Best
Additional Accents
I have added a large water pitcher to the table. Apart from being functional, I like the design of the pitcher and it is in keeping with the casual dining look of this setting.
Starter Course
A box of locally-grown plums from Arlington Orchards rounds out the look of the tablesetting. I like to include edible props in my tablescapes, especially when they are in season and are in keeping with the theme of the meal.
Plums
What’s on the Boards?
As mentioned earlier, I’ve opted to prepare separate boards for each guest in lieu of preparing one board and placing it in the middle of the table (which would also work). The benefit of doing individual boards is that each board can be tailored to each guest’s personal food preferences or dietary needs. For example, if one guest likes mild meats and another prefers spicier meats, their boards can be custom-prepared with that in mind. Likewise, if someone has gluten-free requirements, there is less chance of cross-contamination if that individual’s board is prepared separately. A sign of a good host or hostess is one who is aware of guests’ dietary needs/preferences and accommodates them. This extra touch of thoughtfulness is always appreciated by guests, especially those with dietary restrictions.
I also think it makes each guest feel more special if they sit down at the table and have a lovely individual charcuterie/cheese board set in front of them.
Herb-infused Olive Oil
We grow a lot of herbs and I make good use of them in multiple ways. Today, I have included them on the boards in these adorable small bottles of high quality dipping olive oil. The herbs infuse the oil and they also add an element of interest to a simple little bottle of oil. The small white dishes under the olive oil bottles are, of course, for the oil to allow for easy dipping of the bread.
Dill-infused Olive Oil
I often make my baguettes in small individual sizes because they are perfect for these types of occasions. In keeping with the rustic look, I’ve wrapped the small baguettes in pieces of jute tied with chives and garnished with a fresh sprig of thyme. They dress up the boards!
Individual-sized Baguettes
I have opted to go with two nibbling cheeses – a good quality Havarti and a really interesting mosaic-patterned cheddar from Ireland. I always try to find at least one kind of unique cheese to include on my boards and this gourmet white cheddar cheese produced by Cahill’s Farm in Limerick certainly creates a statement on the board. This is a mild cheese made with Guinness-brewer porter and covered with a brown wax coating.
Cahill’s Irish Porter Cheddar Cheese
The choice of meats for the board does not have to be exclusive. Local delicatessens offer lots of options in this regard. Generally, for these boards used as appetizers, include two to three kinds of meats.
Tasty Appetizer Board
Everything is in the details. Adding a few almonds add variety, interest, color, and texture to the boards.
Colors and Textures of a Charcuterie Board
The black cherries contribute color and shape to the board and are a great way to finish off the starter course.
Black Cherries
Wine
My wine selection for this course of the meal comes from Wheatley River, PEI. A new meadery opened in PEI in summer 2017 and it produces several kinds of mead made with fermented honey. You can click here to read my story on this new meadery.
Wildflower Mead from The Island Honey Wine Company in PEI
I have chosen to pair the Island Honey Wine Company’s Wildflower Honey Mead with this starter course.
Wildflower Honey Mead
So, there you have it! Stylish little boards that make a great starter course and are sure to be conversation pieces to the start of a leisurely bistro-style dinner. Bon Appétit!
At the PEI Fall Flavours 2017 event, “Le Festin acadien avec homard”
If there is one consolation to summer’s end on PEI, it’s the anticipation that September brings the annual PEI Fall Flavours Festival. The Island’s emerging culinary scene with all its fine foods is showcased each September in an array of culinary events that comprise the festival. What started out in 2008 as a small 10-day festival consisting of a few culinary events aiming to extend the Island’s short tourism season into September, the festival has grown into a full month-long feast extravaganza.
Potato Harvesting in PEI
September is the perfect month for a PEI food festival as the produce is at its prime, potato harvesting is getting underway, and the fall lobster season is open in certain zones around the Island. We are lucky here in PEI – we have a wonderful array of fresh local foods from the land and sea and the festival is a great celebration of our love of local foods. Culinary events are spread out in communities across the Island and each tends to highlight foods that come from a particular area and/or that are associated with a certain region’s culture.
The “Festin acadien avec homard” (or lobster feast) at Abram-Village, west of Summerside, is always the first PEI Fall Flavours Festival culinary event of the season and it signals a tasty month ahead. Tickets for this event sell out weeks in advance and it is one Fall Flavours event that is certain to draw a lot of Islanders to the Evangeline area. In some respects, it’s almost like a homecoming weekend as family members travel home to the Island’s Evangeline region for the annual Evangeline Agricultural Exhibition & Acadian Festival. There is no better way to learn, first hand, about the culture of a region than to partake of the regional foods and entertainment. “Le Festin acadien avec homard scores high points on both counts.
This year marked the second year that I attended this event – that’s testament to how much I enjoyed it the first time! While the menu remained almost identical to the previous year, what changed was the entertainment and the headline celebrity chef who, in 2017, was Chef Danny Smiles, Chef de cuisine at Restaurant Le Bremner in Old Montreal. This was Chef Smiles’ debut at the PEI Fall Flavours Festival.
Chef Danny Smiles at the PEI Fall Flavours “Le Festin acadien avec homard” event 2017
The lively musical entertainment was provided by Vishten, a trio of talented musicians (two from PEI and one from the Magdalen Islands). Rooted in traditional music from the two east coast islands, their indie-folk style fuses Acadian and Celtic genres and motivates foot stomping and hand clapping. The performers are multi instrumentalists and they easily transition between various musical instruments that include violin, guitar, accordian, and keyboard. The trio tours and performs internationally and has five albums and more than 1000 performances to their credit.
Vishten entertaining at the PEI Fall Flavours “Le Festin acadien avec homard” event 2017
The “Festin acadien avec homard” event has been running for several years and organizers have it well organized and they are very efficient in carrying it out. MC Georges Arsenault is a very capable and effective Master of Ceremonies.
Georges Arsenault, Master of Ceremonies at the PEI Fall Flavours “Le Festin acadien avec homard” event 2017
Georges had lots of fun in store for the evening that included a demonstration of different ways that lobster can be cracked and eaten.
Chef Danny Smiles Demonstrates How He Opens A Lobster
Georges selected a young person from the audience who had never cracked open a lobster before, celebrity chef Danny Smiles, and Odette Gallant from the Evangeline area who has been cracking open lobster with her teeth all of her life – yes, her teeth! I wondered how many sets of teeth she might have gone through because those lobster shells are hard!
Using Teeth to Crack Open a LobsterYoung Man Gets Some Professional Instruction from Chef Danny Smiles on How to Crack Open A Lobster
Georges also had audience participation on stage as a member of Vishten taught Chef Danny and others how to step dance.
Stepdancing Lessons at Le Festin acadien avec homard (PEI Fall Flavours Event 2017)
All of this entertainment took place in between courses of the meal. Oh yes, the menu……
As this event took place in the region of the province that has a high concentration of the Island’s Acadian population, it is obvious that the evening’s menu would focus on Acadian fare along with lobster and potato salad since the region is known for its farming and fishing industries.
Serving up Steamed PEI Mussels at Le Festin acadien avec homard (PEI Fall Flavours Event 2017)
Like many PEI gatherings, the evening started off with steamed PEI mussels. Patrons were then invited to sample three new soda flavors produced by Upstreet Craft Brewing in Charlottetown.
Sampling New Line of Sodas from Upstreet Craft Brewing of Charlottetown, PEI at Le Festin acadien avec homard (PEI Fall Flavours Event 2017)
Known for their craft beer, making soda is a new venture for Upstreet. The event proved to be a great opportunity for the brewery to showcase their new products – Strawberry Rhubarb Basil, Apple Ginger Elderflower, and Malt Spice Cola.
New Line of Sodas from Upstreet Craft Brewing of Charlottetown, PEI at Le Festin acadien avec homard (PEI Fall Flavours Event 2017)
Dinner was served, family style, at long communal tables. Servers, garbed in traditional Acadian dress, brought bowls or platters of food to both ends of the table and the food was then passed from one diner to the next with each person serving him or herself.
Serving Chicken Fricot at Le Festin acadien avec homard (PEI Fall Flavours Event 2017)
The first course was Chicken Fricot, a traditional Acadian broth stew made primarily of chicken, onion, and potato and seasoned with summer savory.
Chicken Fricot
Every time I have a bowl of this stew, I’m always amazed at how tasty it is given that so few ingredients are in it. I maintain it’s the summer savory herb that makes this dish. Summer savory is used a lot on PEI and most Island cooks add it to their poultry dressing/stuffing.
Chicken Fricot
This was followed by the second course comprised of Râpure and Acadian Meat Pie.
Acadian Meat Pie (left) and Rapure (right)
Some may know the grated potato dish, râpure as “rappie pie”, a name that stems from the French verb “râper” which means “to grate”. The grated potatoes are squeezed through cheesecloth to remove the liquid which is then replaced by adding broth (usually chicken) and baking it, casserole style, with onion, and cooked meat such as chicken or pork. The end result is a hearty and tasty dish.
Acadian Rapure
The second course also included Acadian meat pie or, pâté, as it is sometimes called.
Acadian Meat Pie
This is a very common dish in Acadian communities and is an integral part of Christmas Eve celebrations in many Acadian homes on PEI, though it is now commonly served at other times of the year as well. Molasses is often drizzled on top of the meat pie to add a touch of sweetness to this savory dish.
Acadian Meat Pie with Molasses
Our server, Velma Durant, was very pleasant and most accommodating to me with my camera clicking away throughout the evening!
Server Arrives at Table with Platter of PEI Lobster (at the Le Festin acadien avec homard event, PEI Fall Flavours Festival 2017)
Then, of course, it was time for the pièce d’résistance – PEI lobster in the shell served with true, authentic homemade PEI potato salad – these folks know how to make a perfect potato salad!
PEI Lobster served with homemade Potato Salad (at the Le Festin acadien avec homard event, PEI Fall Flavours Festival 2017)
It just would not be a PEI lobster feed without the potato salad!
PEI Potato Salad
French biscuits were on the table, too, with that good ADL butter!
French Biscuits
And, for those who still had room, homemade apple pie polished off the evening’s menu.
Apple Pie
One thing is for sure, no one would have gone away hungry after this mammoth meal!
For stories on other PEI Fall Flavours culinary events I’ve attended, click on the links below:
Thanksgiving has a way of creeping up on me before I am ready for it! The fall is such a busy season for me and there is always lots to do.
This year, I cooked the full turkey dinner. It’s a lot of work but nothing beats a home-cooked turkey dinner and the best part…..there are leftovers!
Roast Turkey
The color theme for my tablesetting was orange. The table linen is a soft white which really allows the charger plates and other elements of this tablesetting to stand out.
Thanksgiving Tablesetting
I found these lovely burnt orange charger plates with a leaf motif on them. I will use these right through the autumn season, not just for Thanksgiving dinner.
Fall-themed Charger Plates
I have had the leaf-designed napkin rings for awhile and the pumpkin-themed napkins pair well with them.
Pumpkin-themed Napkins
The centerpiece is really nothing more than herbs from our garden and some leaves picked from nearby ditches. My mother has some bayberry bushes on her property so bay leaves form the base of the centerpiece. I also added some oregano and sage which both smell wonderful and then some bright yellow frothy dill for pops of color. The centerpiece cost me nothing and only took very few minutes to pull together.
Nature’s Centerpiece
I have added in some little votives wrapped in birch bark to keep the natural look flowing.
Candlelight
Some small pumpkin-shaped gourds tucked in around the centerpiece give an authentic Thanksgiving look to the table.
Autumnal ColorsThe Thanksgiving Tablesetting
I tend to use a lot of heavier cut glass in autumn – the candlelight picks up the cuts in the glass and makes them quite enchanting.
Glassware
The placesetting is quite simple. I was setting a rather small table and, with the centerpiece, there was no extra room on the table. I wasn’t serving either a salad or soup course so there was no need for extra cutlery. The dessert fork and spoon were brought to the table when the dinner plates were cleared and dessert served. If there is room, I often include them at the top of the plates but this setting didn’t permit the space.
Place SettingCandlelight
I like to present the turkey, dressed, on a large platter. Sometimes, I use it as the table centerpiece and, other times, I have it placed on a sideboard in the dining room.
The Thanksgiving Turkey
To “dress” this turkey for dinner, I have opted to go with a seasonal red-green-yellow theme, choosing corn on the cob, cranberries, and rosemary and bay leaves along with some whole chestnuts.
Turkey StylingTurkey Dressed in Style for Dinner!
I mixed some finely chopped fresh herbs with melted butter and basted the turkey with this mixture – I like the black-specks on the turkey! I think it gives the bird some character!
Herb-Basted Roast TurkeyRoast Turkey Dinner
It is not necessary, of course, to “dress” the turkey for table presentation. The turkey can, instead, be carved in the kitchen out of sight of the guests and brought to the table. I always like to see it nicely carved and presented on a meat platter.
Carved Turkey
Make the platter look more attractive by inserting a few fresh herbs, here and there, to fill in any open spaces and to give definition to the platter.
Plated Carved Turkey
To view other Thanksgiving tablesettings from My Island Bistro Kitchen, click on the following links:
The month-long PEI Fall Flavours Festival, held annually each September, offers visitors the opportunity to delve into local culture in a unique and tasty way through attending culinary events at various locales across the Island. Originally started as a 10-day festival that could extend PEI’s short tourism season into September, the Festival has grown into a full month of a wide variety of culinary events for every taste. A popular Festival with foodies, visitors travel great distances and several return each year especially for the Festival. Now in its 10th year, the Festival puts local food at the forefront of the visitor experience and, in so doing, also builds and strengthens collaboration between food producers, chefs, restauranteurs, local communities and, more broadly, the Island tourism industry.
The PEI Fall Flavours introduced three new culinary events in 2017 – Taste of Georgetown, Taste of North Rustico, and Taste of Tyne Valley. With a view to getting visitors out in to the more rural areas of the province closer to the local food sources, visitors were drawn to experience the different regions of PEI and they also had the chance to connect more directly with food producers and local chefs.
Jeff Noye, Valley Pearl Oysters, Tyne Valley, PEI
A growing trend amongst the foodie tourist population is the interest in incorporating good local cuisine and culinary experiences into their travel adventures. The evolution of food and drink festivals are a driving influence in the culinary tourism aspect of vacation travel. While products like PEI oysters, for example, are shipped all over the world where anyone can have access to them, those consumers will not have the full cultural experience that they can get from eating oysters at a PEI Fall Flavours event. Such events allow consumers to interact directly with the oyster grower who farms the product just up the road and who is the one actually shucking and presenting the oysters right before event attendees. And, of course, it goes without saying that the closer you taste the food to its origins, the fresher and better its taste and the more personal connection you have with the food.
For those who want to experience authentic local culture, there is no better way than to attend a culinary festival, like the PEI Fall Flavours Festival, where regional fare can be sampled and local hospitality and music enjoyed. These three components are the essential ingredients of a true local food and culture experience of a place.
Island Blue Mussels at the “Taste of Tyne Valley” PEI Fall Flavours 2017 Event
This was none more evident than with the recent “Taste of Tyne Valley” culinary event. This event was also a community-building activity for the Tyne Valley community, located about 20 minutes west of the City of Summerside. Local food producers and the three restaurants in the heart of Tyne Valley worked collaboratively to provide event goers with an authentic food experience complemented by West Prince hospitality. When we speak of authenticity in terms of food, we are talking about a food trend that involves local fresh food that is simple, natural, and has roots and history in an area. So, when we think of the Tyne Valley and surrounding environs, in particular, we think of local foods with a long history in the area – foods such as oysters, mussels, beef, potatoes, and wild blueberries, all of which were included on the event’s menu.
Tyne Valley, PEI
Organizers report that 110 people attended the Tyne Valley event and, for the first time that I’ve attended a Fall Flavours event, I think the locals may have outnumbered the tourists! When a tablemate, a resident of Tyne Valley, was asked what the population was, she looked around then, with a smile, jokingly said “they’re all here tonight…, well, at least 80% of them”! There were certainly some off-Island visitors at the event, too, and they got to mix and mingle with the locals while enjoying some fine Island foods.
Site of “Taste of Tyne Valley” PEI Fall Flavours 2017 Event
The evening began with a gathering hour in a large tent where Valley Pearl Oysters served up steamed mussels and raw oysters.
Shucking Oysters at “Taste of Tyne Valley” Event 2017
The mussels were steamed just outside the tent and the oysters were shucked by the oyster growers as people passed through the line. The food just doesn’t get any fresher than that!
Damien Enman Prepares to Steam PEI Blue Mussels at “Taste of Tyne Valley” PEI Fall Flavours 2017 EventPEI Oysters
Mussels and oysters are popular PEI foods so there was always a steady line-up for them.
Serving up Island Blue Mussels at the “Taste of Tyne Valley” PEI Fall Flavours 2017 EventIsland Blue Mussels at the “Taste of Tyne Valley” PEI Fall Flavours 2017 Event
Because food and music are a common combo at PEI gatherings, local music also plays a part in virtually every Fall Flavours Festival event. During the gathering hour in Tyne Valley, visitors were treated to music provided by local area musicians, Spencer Phillips and Ellen MacQuillan.
PEI Musicians, Spencer Phillips and Ellen MacQuillan, Entertain at the “Taste of Tyne Valley” PEI Fall Flavours 2017 Event
The format of this event was part roving feast and part sit-down table service meal. The center of Tyne Valley has three restaurants, all located in close proximity to each other. After enjoying the mussels and oysters, patrons took their appetizer “passports” and began the short stroll to the three participating restaurants – Backwoods Burger, Dillon’s, and Tyne Valley Tea and Company.
“Passport” to Appetizers at the “Taste of Tyne Valley” PEI Fall Flavours 2017 Event
The benefit of involving three local restaurants and having event attendees visit each one to sample an appetizer is that it exposed the restaurants to visitors who, if visiting the area, might otherwise have chosen only one restaurant at which to dine. Diners could choose the order in which they visited the restaurants.
Backwoods Burger Restaurant, Tyne Valley, PEIBackwoods Burger, Tyne Valley, PEI
Backwoods Burger (which always reminds me of an English pub), pictured above, served a slice of their delectable potato and bacon pie which was beautifully presented.
Potato and Bacon Pie from Backwoods Burger, Tyne Valley, PEI
Layers of PEI potatoes are the main ingredient in this delectable pie.
Potato and Bacon Pie from Backwoods Burger, Tyne Valley, PEIDillon’s Convenience Store and Pizzaria, Tyne Valley, PEI
Dillon’s (seen in photo above), a local pizzeria, served the perennial favorite appetizer of bacon wrapped scallops which they served on a bed of greens.
Bacon-wrapped Scallops from Dillion’s Pizzaria, Tyne Valley, PEI
Dillon’s also served a choice of wine or punch with their appetizer.
Dillon’s Pizzaria, Tyne Valley, PEIDillon’s Pizzaria, Tyne Valley, PEI
The Tyne Valley Tea and Company, a small tea room that opened in 2016, served an Asian-inspired appetizer nestled in a Wonton dish.
Tyne Valley Tea and Company, Tyne Valley, PEI
This colorful appetizer featured carrots, garlic, and green onions with a cucumber sweet chili sauce, with many of the ingredients sourced locally from the gardens of the nearby Doctor’s Inn.
Aisan-inspired Appetizer from the Tyne Valley Tea and Company (“Taste of Tyne Valley” PEI Fall Flavours 2017 Event)
Once everyone had made their way back to the tent, dinner service began, family style, at the long communal tables.
At the “Taste of Tyne Valley” PEI Fall Flavours 2017 EventAt the “Taste of Tyne Valley” PEI Fall Flavours 2017 EventParty Favour – Silicon Tea Strainer (At the “Taste of Tyne Valley” PEI Fall Flavours 2017 Event)
The main meal was prepared by guest Chef Jesse Vergen who is chef/co-owner of Saint John Alehouse and owner of Smoking Pig BBQ, both in Saint John, New Brunswick.
Event MC Jeff Noye (left) introduces Guest Chef, Jesse Verden,(right) at the “Taste of Tyne Valley” PEI Fall Flavours 2017 Event
A Top Chef Canada All Star, Chef Jesse is no stranger to culinary challenges and, as he puts it, curve ball competitions; in fact, he’ll tell you he thrives on them. With no existing or mobile kitchen onsite from which to serve 110 meals, Chef Jesse, in his words, was “rocking it out” from the back door of the little pizzeria and convenience store next to the event location! This is where I caught up with him putting the final touches on the main meal.
Chef Jesse Vergen at the “Taste of Tyne Valley” PEI Fall Flavours 2017 EventChef Jesse Verden Prepares the Main Meal at the “Taste of Tyne Valley” PEI Fall Flavours 2017 EventAt the “Taste of Tyne Valley” PEI Fall Flavours 2017 Event
Bowls of PEI rustic potato salad and heirloom tomato salad arrived at the table.
Potato Salad at “Taste of Tyne Valley” PEI Fall Flavours 2017 Event
Heirloom Tomato Salad at “Taste of Tyne Valley” PEI Fall Flavours 2017 Event
This was followed by large trays bearing the sliced brisket in the center surrounded by large clam shells filled with mushroom purée, butter-poached bar clams, and stout mayonnaise. These were broiled in the local pizzeria’s pizza oven and were, as Chef Jesse says, “a take on a classic Coquilles Saint Jacques but with a Tyne Valley twist”.
Beef Brisket
The brisket had been smoked slowly for 14 hours in a traditional barbeque pit with applewood and Chef Jesse says this long slow cooking process turned the meat into a melt-in-your mouth-like-butter texture.
Trays of Beef Brisket
Many hands make light work! Great motion and energy in the photo below!
Guest Chef, Jesse Verden, and Local Volunteers Prepare the Main Meal at the “Taste of Tyne Valley” PEI Fall Flavours 2017 Event
As dessert was arriving, the energetic Gordie MacKeeman and His Rhythm Boys band took to the stage providing lively toe-tapping music.
Island Fiddler, Gordie MacKeeman Performing at the “Taste of Tyne Valley” PEI Fall Flavours 2017 Event
This award-winning band has toured extensively, nationally and internationally. Members of the band are Gordie MacKeeman, Peter Cann, Thomas Webb, and Jason Burbine.
Island Musicians Gordie MacKeeman and His Rhythm Boys Band Performing at the “Taste of Tyne Valley” PEI Fall Flavours 2017 Event
Dessert was prepared in the small kitchen of the Tyne Valley Tea and Company just across the road from the event location. Served in the trendy mason jars, this tasty creation was a take on the traditional English Eton Mess dessert.
Blueberry Dessert at the “Taste of Tyne Valley” PEI Fall Flavours 2017 Event
The layered dessert featured Lennox Island blueberries, along with crumbled meringues and scones, all topped with Earl Grey-infused whipped cream. A small ginger cookie, shaped like a teapot, garnished the dessert.
There is no doubt this was a community-building event for the Tyne Valley area and the passion of the local people, restaurant owners, and others who participated, was evident. Carol Rybinski, owner of the Tyne Valley Tea and Company says the PEI Fall Flavours concept was “right up our alley – locally-sourced dishes and a shared community experience”. [pullquote]…the PEI Fall Flavours concept was “right up our alley – locally-sourced dishes and a shared community experience” -Carol Rybinski [/pullquote] Chef Jesse concurs, saying he was impressed with the event and community collaboration to pull it off. He says he considers it an honour to have been asked to participate in the Tyne Valley event. One thing is certain – there was lots of fun and laughter to go along with all that fresh local food!
For the entire month of September, visitors to the PEI Fall Flavours Festival can take advantage of all that this amazing small Island on Canada’s east coast has to offer – sample locally-sourced fresh food prepared by talented chefs, listen to lively local music, mix and mingle with the locals, and discover beautiful vistas from one end of PEI to the other. If you’re a true foodie, there is no better time to visit PEI than in the month of September which is filled with dozens of different culinary events offering something for every taste. PEI has earned a reputation for excellence in food production and is now seen as an authentic food destination. There is a reason why PEI is known as Canada’s Food Island and events like “Taste of Georgetown”, “Taste of North Rustico”, and “Taste of Tyne Valley” prove it.
To read stories about other PEI Fall Flavours events I have attended, click on the links below:
Culinary tourism is a steadily growing part of the whole worldwide tourism industry. This has evolved because today’s foodie tourists want to learn more about their chosen vacation destination through experiencing the local food, drink, and culture. Culinary Festivals are quite common in many regions around the world and are a great way for tourists to experience the local cuisine that reflects the authenticity of a destination. Tourists who seek culinary experiences and adventures are typically looking for food that is simple and rooted with a history in the local area as opposed to gourmet fare that may, or may not, reflect a particular geographic area.
Each year, in September, PEI celebrates its authentic local foods by hosting the PEI Fall Flavours Festival. In 2017, the Festival celebrated 10 years of great gastronomic events. What started as a short 10-day festival to extend the Island tourism shoulder season has now morphed into a full month of culinary events, big and small, that feature PEI’s finest foods….and we certainly are privileged to enjoy an abundance of them. The Festival lures some of Canada’s best chefs and local culinary stars and these, along with the great PEI food, music, and hospitality, draw thousands of visitors to the Island each September. Many take in three or four of the Fall Flavours culinary events and several return year after year, specifically planning their vacations around the Festival.
In 2017, the Festival introduced three new events – Taste of Georgetown, Taste of Tyne Valley, and Taste of North Rustico. The idea behind these events is to get visitors out in to some of the smaller Island communities, closer to where our foods are grown, raised, fished, or produced so they can explore that region’s culture, cuisine, and heritage. It’s also a way to engage local chefs, restaurateurs, and food producers by giving them the opportunity to showcase their products to foodies who are passionate about food and who are interested in learning more about direct food sources and methods of preparation and serving. Many of today’s foodies are looking for an experience to go along with the food. Each of these three new events provided that experience that combined a glimpse into our local food and music cultural scene. These are the kinds of events that make for great travel memories. Are you ready to have a “Taste of North Rustico” and attend a Rustico Kitchen Party?
North Rustico, PEI
North Rustico, a fishing town on PEI’s north shore, is a well-known tourist destination during the summer months when the population swells.
North Rustico Beach, PEINorth Rustico Beach, PEI
With its beautiful sandy beach, it has long been a mecca for sunbathers as well as for artists and photographers.
Lighthouse at North Rustico, PEI
An abundance of picture-perfect scenes abound everywhere in and around the town and it’s always fascinating to watch the fishers heading out to sea and returning with the day’s catch.
Eve of Setting Day in the Fishing Village of North Rustico, PEI, Canada
And, after that perfect day of enjoying the sea, sand, and many fine attractions in the area, no doubt appetite is calling. There are a number of seasonal restaurants that operate in North Rustico and which have earned the town a deserved reputation for fine local authentic food, some of which would have been fished earlier in the day and brought to shore by one of the many local fishing boats. North Rustico has long been known, both by Islanders and tourists alike, as a good place to get a great meal. Therefore, it was a very fitting location to host a PEI Fall Flavours culinary event.
North Rustico Harbour, PEI
With the scenic backdrop of the fishing boats in North Rustico Harbour, the “Taste of North Rustico” event offered tastings from several local restaurants and nearby local food producers and it served up a real old-fashioned kitchen style party complete with local music. A “Taste of North Rustico” proved to be a celebration of the rich culture, authentic food, and heritage of the scenic and bountiful north shore of PEI.
Site of “Taste of North Rustico” PEI Fall Flavours EventSite of “Taste of North Rustico” PEI Fall Flavours Event
A large tent was erected in a parking lot just beside the harbour and as folks made their way to the tent, their appetites were tantalized by the scent of Island beef and pork sausages cooking over an open fire.
Grilling over a Wood Fire – “Taste of North Rustico” 2017
Inside the tent, a stage was set up surrounded by numerous round tables.
Tables at Taste of North Rustico Event 2017
At each place setting, a set of wooden spoons was included as a take-home memento of the evening. These were also put to good use later in the evening to keep time to the lively music.
Taste of North Rustico 2017
Designed as a “roving feast”, local chefs, restaurateurs, and food producers had their “grazing” stations set up around the perimeter of the tent where they were serving up delectable food tastings. The 125 patrons who attended were free to choose the order in which they wished to visit the various stations to sample the food options.
Mayor of North Rustico, PEI – Anne Kirk
There was certainly passion and pride in place displayed by the town of North Rustico as their mayor, Anne Kirk, greeted patrons at the entrance to the tent. She, herself, is quite entertaining and she had a lot of fun on stage with Chef Michael Smith, presenting him with bottles of her homemade pickles and beets and coaxing him to sample them to see if they’d be safe to serve to her family and friends! I later caught her capably playing the wooden spoons to the rhythm of the music.
Chef Michael Smith with the Mayor of North Rustico, PEI – Anne Kirk (“Taste of North Rustico” 2017)
This event was very well organized and I did not experience any long line-up at any of the grazing stations.
Raspberry Point Oysters (“Taste of North Rustico” 2017)
My first stop was at the Raspberry Point Oyster station where Chef Michael Smith was busy shucking oysters.
Chef Michael Smith shucking Raspberry Point Oysters (“Taste of North Rustico” 2017)
No matter how hard he coaxed (he tried at the Taste of Georgetown event, too), I just could not slurp a raw oyster! For this, he denounced me for not being a “good Island girl” and, of course, I unwittingly made things worse by asking the unthinkable…”do you ever cook the oysters?” Let’s just say we need to be thankful Chef Michael didn’t have a coronary on the spot! I got the evil eye look and was quickly informed that one only cooks inferior quality oysters, never PEI oysters!
Chef Michael Smith shucking Raspberry Point Oysters (“Taste of North Rustico” 2017)
But, on the upside, I gave him a good grade on his oyster shucking skills! He claims he’s shucked a few……a few thousand oysters that is!
Chef Michael Smith shucking Raspberry Point Oysters (“Taste of North Rustico” 2017)
I then made my way over to the station of PEI Fisherman’s Wharf Restaurant where they were serving up bowls of piping hot seafood chowder made with scallops, haddock, shrimp, and lobster in a traditional rue base.
Serving up Seafood Chowder from Fisherman’s Wharf (“Taste of North Rustico” 2017)
Perhaps you have heard of Fisherman’s Wharf Restaurant – they are famous for their traditional PEI lobster supper that also boasts a 60’ long salad bar. This is a very popular destination for many visitors to our Island.
Fisherman’s Wharf Restaurant, North Rustico, PEI
I also had to try one of the yummy fish tacos from their Pier 15 restaurant. Made with crispy haddock bits wrapped in corn tortillas and topped with pico de gallo, jalapeno lime slaw, and cilantro sour cream, these were a hot ticket item!
Putting the finishing touches on the Fish Taco from Pier 15 at Fisherman’s Wharf (“Taste of North Rustico” 2017)Fish Taco from Pier 15 at Fisherman’s Wharf (“Taste of North Rustico” 2017)
My next stop was at the Blue Mussel Café’s station where they were plating up their house-made charcuterie plates.
Preparing the Charcuterie Plates from Blue Mussel Café (“Taste of North Rustico” 2017)House Made Charcuterie Plates from Blue Mussel Café (“Taste of North Rustico” 2017)
This was a very bountiful plate featuring roasted beet salmon gravlax, house smoked mackerel, local cheeses, apple blueberry chutney, pickled harvest vegetables, and a micro green salad.
House Made Charcuterie Plates from Blue Mussel Café (“Taste of North Rustico” 2017)
The Blue Mussel Café is a busy and popular seasonal restaurant located near the North Rustico lighthouse and close to the Rustico beach.
Blue Mussel Café, North Rustico, PEI
From there, I made my way to the Yellow House’s station. The Yellow House is a new restaurant in North Rustico, located right by the harbour. This restaurant has drawn great reviews.
The Yellow House Restaurant, North Rustico, PEI
You can see why it has quickly become a popular eating spot when you check out their mussel rolls – yes, those are tasty little PEI blue mussels with fennel, orange zest, and dill in a creamy sauce on one of the Yellow House’s signature house rolls.
Mussel Rolls from the Yellow House Restaurant in North Rustico, PEI (“Taste of North Rustico” 2017)
They also served mini Acadian meat pies and smoked salmon bubble and squeak with PEI quail eggs but I wasn’t quick enough to get photos!
Jordan Liantzakis from PEI Charcuterie Prepares Trays at “Taste of North Rustico” 2017
Coming from a little distance away in Westmoreland, near Crapaud, the PEI Charcuterie station was offering all kinds of their house-made charcuterie.
Tray of locally-made Charcuterie from PEI Charcuterie (“Taste of North Rustico” 2017)
The folks from Glasgow Glen Farm, home of fine Island-made Gouda cheese, served up a tasty potato corn soup in small mason jars accompanied by buttermilk biscuits.
Homemade Potato and Corn Soup from Glasgow Glen Farm (“Taste of North Rustico” 2017)
While folks were enjoying the roving feast of appetizers, North Rustico’s own Olivia Blacquiere provided musical entertainment.
Olivia Blacquiere Performing at “Taste of North Rustico” PEI Fall Flavours 2017 Event
The main meats consisted of a wood-fired mixed grill featuring PEI beef and Heritage Breed Berkshire pork sausage served with potato bannock.
Grilling over a Wood Fire at “Taste of North Rustico” 2017
This was overseen by the event’s guest chefs Connie DeSousa (a Top Chef Canada finalist) and John Jackson, co-owners of the Charcut Roast House in Calgary, Alberta.
Guest Chefs Connie DeSousa and John Jacson, Co-owners of Charcut Roast House in Calgary, AB (“Taste of North Rustico” PEI 2017)
It took a good trailer of wood to get the grillin’ done!
Firing up the Grill at the “”Taste of North Rustico” EventSample of Grilled Beef and Pork at “Taste of North Rustico” 2017
Upstreet Craft Brewing representatives were on hand serving up some of their famous microbrewed beer as well as their brand new line of soda pop introduced in 2017 – they currently have three flavours available – Strawberry Rhubarb Basil, Apple Ginger Elderflower, and Malt Spice Cola.
Pouring a sample of Upstreet Brewing Company’s new soda – “Taste of North Rustico” 2017
And, for anyone with room left for dessert, the Blue Mussel Café delighted palates with chocolate bourbon mascarpone tartlets while the Yellow House served mini sugar pies.
Chocolate Bourbon Mascarpone Tartlets from the Blue Mussel Café – “Taste of North Rustico” 2017Tarte au Sucre (Sugar Pie) from The Yellow House – “Taste of North Rustico” 2017
Chef interaction is a big part of these types of culinary events. Unlike going to a typical restaurant where patrons would rarely, if ever, see the chef who prepared their meal, these culinary events are built around connection and direct communication with the chefs. Not only could patrons chat with the chefs at the various grazing stations but, during the evening, Chef Michael Smith hosted an engaging question and answer period with guest chefs Connie DeSouza and John Jackson.
Chef John Jackson (left), Chef Connie DeSousa (center), and Chef MIchael Smith (right) at “Taste of North Rustico” 2017
Folks were invited to ask them questions and some fun was had when they were asked to tell what their most embarrassing moments were as chefs and which beef they thought was best – PEI’s or Alberta’s. For the record, they capably and diplomatically handled that question very well!
Guest Chefs John Jackson and Connie DeSousa from Charcut Roast House in Calgary, AB, at “Taste of North Rustico” PEI 2017
A true North Rustico Kitchen Party would not be complete without some great local music. Brendon Peters and friends provided lively tunes mixed in with some north shore humour. Toes were tapping, hands were clapping, and those wooden spoons were put to good use.
Brendon Peters and Friends Performing at the Taste of North Rustico Kitchen Party (PEI Fall Flavours Festival 2017)
The carefully designed and executed menu for this event reflected authentic foods local to the North Rustico and surrounding areas and it capably achieved what it intended – it gave visitors a “Taste of North Rustico” foods, culture, and heritage.
The PEI Fall Flavours Festival has grown to be one of PEI’s most anticipated events that offer visitors the opportunity to discover and experience the vast spectrum of food produced on PEI as the culinary events take them right in to the heart of food source locales, like North Rustico.
As I mentioned earlier, some visitors return each year especially to attend several PEI Fall Flavours events. In fact, four of my tablemates at this event came from Regina, SK, and two of them have come to PEI for the past 10 years that Fall Flavours has existed. Something I have observed this year from attending several Fall Flavours events and talking with visitors is the far distance that people travel specifically for this Festival and how many of the events they attend, and how long they vacation on the Island as a result of the Festival. PEI has now earned its reputation as a fine authentic food destination that offers world class culinary experiences and events.
So, if you’re looking for taste bud tempting travel that will allow you to experience wonderful regional food specialities, musical culture, and a chance to explore our special little corner of the world, September is a great time to visit PEI. You’ll find endless opportunities to experience authentic local culture by indulging in our many fine foods and drinks, seeing spectacular scenery, meeting friendly and hospitable Islanders, and discovering talented local musicians.
To read stories I have written about other PEI Fall Flavours Culinary Festival events, follow these links:
Each year, in September, Prince Edward Island celebrates its many fine local foods through a month-long culinary festival known as the PEI Fall Flavours Festival. The festival brings the hottest names in Canadian gastronomy to be guest hosts at various gourmand events held in iconic Island locations.
The celebrity chefs participate in the menu design and meal preparation that feature several of PEI’s local foods that come from the Island’s red fertile soil and rich marine waters that continue to make PEI a world-renowned food destination. Each September, more and more foodie tourists make PEI their vacation destination so they can explore and enjoy our food culture and see for themselves where our food comes from by visiting farming communities and fishing villages across our picturesque Island.
Chefs Michael Smith (l) and Paul Rogalski (r) Shuck Oysters at “Taste of Georgetown” Event
In early September 2017, Chefs Michael Smith (of Fireworks Restaurant in PEI) and Paul Rogalski (of Calgary’s Rouge Restaurant) teamed up to celebrate the authentic food culture and heritage of Georgetown, PEI, a small, rural town in the eastern part of the Island, about 40 minutes from the capital city of Charlottetown. In what I’d class as an intimate evening of dining in the town’s theatre, the King’s Playhouse, the culinary duo carefully planned a five-course dinner that showcased local chefs and restaurateurs and, of course, fine meat, seafood, and produce, local to the area. This was “A Taste of Georgetown”.
King’s Playhouse, Georgetown, PEI
Upon arrival at the King’s Playhouse, patrons were offered a complimentary glass of Rossignol wine. Rossignol Winery is PEI’s oldest winery and is located in Little Sands, near Murray River.
Serving Rossignol Wine
The option also existed to sample locally-brewed seasonal blueberry ale from Upstreet Craft Brewing in Charlottetown.
Sampling Blueberry Ale from Upstreet Brewing Company
And then…..the eating commenced with several appetizer stations both inside the theatre and in a tent adjacent to the Playhouse.
Chef, Amil Zavo, serving up Snow Crab Roulade
The Kings Playhouse Chef, Amil Zavo, served up Snow Crab Roulade stuffed with smoked mussels, roasted apples and cranberries, and garnished with cured herring roe, all served on a fennel crostini.
Snow Crab Roulade
As patrons sipped on their beverage of choice and sampled the Snow Crab Roulade, they stopped to watch local artist, Margaret Wailes, create a painting of a local rural scene. One lucky patron was the winner of the painting and went home with a lovely momento of the evening.
Artist, Margaret Wailes, create a painting of a local rural scene at “Taste of Georgetown” Event
To the music of local musician, Taylor Johnson, folks made their way to the tent in the AA MacDonald Memorial Gardens just outside the King’s Playhouse.
PEI Musician, Taylor Johnson, Entertains Patrons at “Taste of Georgetown” EventAA MacDonald Memorial Gardens, Georgetown, PEITent at Kings Playhouse for “A Taste of Georgetown” Culinary Event
Here, there were several activities underway that included demonstrations of lobster trap rigging and eel pot mending. It was also fun to pick out a starfish collection to take home from Tranquility Cove Adventures.
StarfishPEI guitarist and singer, Barry O’Brien, performs at “Taste of Georgetown” Event
Local guitarist and singer, Barry O’Brien, provided musical accompaniment while patrons checked out the shucking skills of Chef Michael Smith and Chef Paul Rogalski who were busy shucking “Brudenell Bully” oysters harvested from the waters in the Georgetown area.
Chefs Michael Smith and Paul Rogalski Shucking Oysters at “Taste of Georgetown” Event, PEI
Brudenell Bully Oysters from Georgetown, PEIChef Paul Rogalski shucks Brudenell Bully Oysters at Taste of Georgetown EventBrudenell Bully Oysters from Georgetown, PEIBrudenell Bully Oysters Served with Frozen Bloody Mary
The chefs kept their assistants on the hop making the tacos over an open fire and stuffing the mini tacos with the eel filling.
Eel TacosMaking Tacos at “Taste of Georgetown” event
Making Eel Tacos at “Taste of Georgetown” event
Eel Tacos
Tranquility Cove Adventures served fresh shucked bar clam hinges.
Clam Hinges
Those are some mighty big clams!
Clams
The MC for the dinner was Haley Zavo, Executive Director of the King’s Playhouse.
Taste of Georgetown 2017 Menu
The five-course dinner was a plated meal served at attractively set tables.
Taste of Georgetown Event 2017Taste of Georgetown Event 2017
To stimulate the appetite, Eden’s Gate Restaurant prepared the amuse-bouche of a seared scallop with lime aioli on micro greens.
Amuse-bouche: Seared scallop with lime aioli
This was followed by two starters, the first being a chunky home-made seafood chowder and biscuit from the Georgetown Historic Inn, just a stone’s throw from the Kings Playhouse.
Seafood Chowder
The second starter was a salad with greens, smoked Island trout, diced oranges, almonds, pickled red capers, and goat cheese with a citrus poppy seed dressing, prepared by Eden’s Gate Restaurant.
Salad with Smoked Island Trout
The main course, inspired and prepared by guest chef, Paul Rogalski, was chargrilled beef petite filet served with baby PEI potatoes and cauliflower sauce.
Chargrilled beef petite filet served with baby PEI potatoes and cauliflower sauce
The Georgetown Historic Inn and Eden’s Gate Restaurant teamed up to prepare the evening’s dessert finale – PEI blueberry cobbler served with vanilla ice cream and an apple rosette in a puff pastry drizzled with PEI Strait Rum and butter sauce.
Blueberry Cobbler
Because this was a small dinner for about 80, it offered more direct interaction between patrons and both the celebrity chefs and local chefs who were involved with the meal preparation. Each of the participating chefs/restaurateurs was invited to explain the dish he or she was preparing and from where the ingredients were locally sourced.
Chef from Eden’s Gate explains ingredients in salad
There were lots of opportunities to pose questions of the guest chefs, both of whom were very obliging in their responses. There was certainly no problem to see how passionate Chef Michael and Chef Paul are about their chosen vocation and of how important it is for them to source fresh, quality ingredients from local food producers, fishers, and farmers.
“Treble with Girls” quartet entertaining at “Taste of Georgetown” Event 2017
“Treble with Girls”, a quartet of local talented musicians (left to right: Jolee Patkai, Maxine MacLennan, Sheila MacKenzie, and Norman Stewart) provided lively toe-tapping music throughout the evening, alternating with the accomplished pianist, Max Keenlyside, on piano.
Pianist Max Keenlyside entertains at “Taste of Georgetown” event 2017
“Taste of Georgetown” was one of three new Fall Flavours Festival culinary events introduced in 2017 (the other two are Taste of Tyne Valley and Taste of North Rustico – Rustico Kitchen Party). The intent is that the events draw people to smaller local communities across the Island where they can discover all that makes PEI unique – the food, producers, landscapes, and the local people, particularly those involved in the food and music scene.
Because these culinary events tend to draw people who are already passionate about food, the PEI Fall Flavours Festival events are prime opportunities for the many local food and beverage producers and chefs to showcase their products, culinary skills, talents, and passion for authentic regional food to foodies. Of course, it’s also a great way to introduce visitors to PEI to the vast spectrum of food and beverages available on the Island.
To read stories I have written about other PEI Fall Flavours Culinary Festival events, follow these links:
In the small rural community of Wheatley River, not far from Hunter River in central PEI, the Island Honey Wine Company meadery produces unique wines made with fermented honey, otherwise known as “mead”.
Island Honey Wine Company, Wheatley River, PEI, Canada
Charles and Laura Lipnicki opened the doors to their meadery on July 7, 2017. The couple had vacationed on the Island a few years earlier, fell in love with it and its people, and decided they wanted to become Islanders too, so five years ago, they moved to PEI, first to North Rustico then later settling on to the farm in Wheatley River.
Charles and Laura Lipnicki, Owners of Island Honey Wine Company, Wheatley River, PEI, Canada
Charles had been making wine as a hobby for 25 years and always had a fascination with yeast. Laura has a love of lavender and, having seen fields of lavender in Provence, wanted to have her own lavender field. Opportunity presented itself for location amidst the gentle rolling hills in Wheatley River and Laura now has that beautiful field of 1500 lavender plants and Charles has a new career in winemaking which, interestingly enough, merges with the lavender from the couple’s field, wildflowers, and fruits grown on the farm.
Section of the Lavender Field in Bloom at Island Honey Wine Company, Wheatley River, PEI (Photo Submitted by Island Honey Wine Company)
In addition to the meadery itself, the couple operates a small certified organic farm called “La Serena” where they have six acres of fruit production that include hascaps, elderberries, and apples and they also raise some sheep, hens, and ducks.
The “grasscutting crew” at La Serena farm, home of the Island Honey Wine Company, Wheatley River, PEI
Charles says he started the meadery because he likes making “a value-added product that originates with products produced on the farm, products like honey, lavender, and fruits such as haskaps”.
Fermentation Tank at Island Honey Wine Company, Wheatley River, PEI
Now, I have to be honest, I wasn’t sure what to expect in terms of flavor of mead. I say this because, several years ago, I was served a glass of mead in a castle in Ireland and, well, the drink was not to my liking. However, I went on my visit to Island Honey Wine meadery with an open mind and I was more than pleasantly surprised. The honey wine from the Island meadery is quite lovely.
Island Honey Wine Company’s Wildflower Honey Mead
The Island Honey Wine Company is currently producing four different kinds of meads for sale – lavender, wildflower, haskap, and nectar sweet dessert wine. The products are presently sold only onsite at the meadery but Charles says they will soon be carried by the PEI Liquor Commission in their retail outlets.
Island Honey Wine Company’s Wildflower Honey Mead
Of the four meads, I asked Charles which is the most popular. He says the Wildflower mead is most popular and he believes this is because a glass of this mead takes one on a journey as flavor notes can be found in each taste based on the many different wildflowers the honeybees have visited which transfers into the flavor of the honey they produce. The wildflower wine is the most food-friendly and versatile of the three meads and I’ll talk a bit more about what that means later.
The quality of the mead produced at the Island Honey Wine Company has recently been validated through the winning of medals at an International Wine competition in Virginia especially for non-grape wines. The Nectar Sweet wine, with its sweet and lingering taste, secured a silver medal both the Wildflower and Haskap wines attained bronze medals. I think, once you sample their honey-based wines, you’ll understand why the wines have garnered these awards.
Honey
Honey, a fermentable sugar, is the base for all the meads and only raw honey is used. While the meadery has some beehives on the farm, they don’t have enough for adequate supply for the mead making. Therefore, they source honey from other local producers. Most of the honey wine is produced in the winter months. According to Charles, the process for making honey-based mead is not a lot different from making traditional grape-based wines and the honey mead will take about 2½ – 3 months fermentation.
Stainless Steel Fermentation Tanks
Charles says one of his greatest satisfactions of making mead is seeing how people enjoy something that started just as an idea and that turned into a liquid to be enjoyed. Each of the honey wines has its own benefits and uses for certain times and, as Charles says, “each one is a snapshot in time and place with regards to honey because of the different flowers the bees visit“. [pullquote]“each one is a snapshot in time and place with regards to honey because of the different flowers the bees visit”[/pullquote] I asked Charles to tell me how he would suggest pairing the three meads with foods. Here are his recommendations:
Wildflower – With the broadest notes, this is the most food-friendly of the three meads. Pair this honey wine with poultry dishes, cheese, with desserts such as apple pie, or enjoy as a sipping wine after a day at the beach.
Wildflower Honey Mead from the Island Honey Wine Company, Wheatley River, PEI, CanadaLavender
Lavender – This one-of-a-kind mead lends itself to saltier foods. This honey wine is a lovely accompaniment to PEI lobster, brook trout, sharp cheeses, and desserts like walnut baklava. It also pairs particularly well with charcuterie trays. Charles says this is a unique and intimate wine reminiscent of the intimate relationship the bees share with the lavender flowers. This is a versatile wine to be shared with good company or simply enjoyed solo with a good book.
Lavender Honey Mead from the Island Honey Wine Company, Wheatley River, PEI, CanadaLavender Honey Mead (Photo Submitted by Island Honey Wine Company)
Nectar Sweet – Classed as a dessert wine, Nectar Sweet pairs well with Brie cheese, dairy desserts like cheesecakes, crème brulée, and German chocolate cakes and caramel desserts.
Nectar Sweet Honey Mead from the Island Honey Wine Company, Wheatley River, PEI, Canada
You will also find some local artwork in the meadery’s tasting room along with several lavender products including locally-made lavender shortbread, soap, and similar items.
Inside the Tasting Room and Retail Shop at the Island Honey Wine Company, Wheatley River, PEILavender ShortbreadHomemade Soaps from the Island Honey Wine Company, Wheatley River, PEI, Canada
Product tasting is available onsite in the newly-constructed meadery. The wooden tasting bar is made from repurposed wood that came from one of the large old elm trees that had to be removed from the city of Charlottetown.
Charles Lipnicki pours a sample of one of his honey meads made at Island Honey Wine Company in Wheatley River, PEI
The Island Honey Wine Company’s meadery is located at 820 Millboro Road in Wheatley River, in central PEI. For hours of operation and more information, visit their website at https://www.islandhoneywine.ca/
I love my herb garden and being able to snip fresh herbs whenever I need them. I miss them in the winter. One way that I preserve some of my summer herbs for use throughout the rest of the year is to freeze them in olive oil in ice cube trays making what I call “Herb Cubes“. Continue reading Herb Cubes – A Way to Preserve Herbs for Winter Use→
Well, what’s a potato farmer on Canada’s Food Island to do if he has a big warehouse empty and waiting for this fall’s crop to be dug from the rich red soil of Prince Edward Island? Might as well have a party in that warehouse and may as well include a couple of hundred people and a celebrity chef too!
That’s exactly what potato producer, Alex Docherty of Sherwood Produce Inc., did on September 8, 2017, when he provided the host location for a big potato-themed kitchen-style party. For anyone who wanted to hobnob with a culinary celebrity, chow down on some good PEI food, and enjoy some fine traditional PEI music, this event offered the perfect way to indulge all three.
Dinner in the Warehouse
Toes, Taps, and Taters is an annual event that is part of the PEI Fall Flavours Culinary Festival. I had attended this event in 2013 when it was held in the Potato Museum in O’Leary and it was a rollicking good time (click here for the link to that story). This year, the location changed to a potato warehouse in Canoe Cove on the Island’s South Shore, about a 20-25 minute drive from Charlottetown and organizers pulled out all the stops! Toes, Taps, and Taters is a signature event of the Festival which means that a celebrity chef is in the house as guest host; this year, that was Chef Chuck Hughes who is quite the character! There is never a dull moment when Chef Chuck is at a culinary event!
Chef Chuck Hughes
I arrived at the location around 5:15pm on a beautiful, sunny September evening, one of those late summer days that is just made for a fun party with outside activities. As folks arrived, they were greeted with the evocative skirl of bagpipes from a lone piper just up the hill from the warehouse.
Piper at Toes, Taps, and Taters – PEI Fall Flavours 2017
Of course, Tate, the PEI potato mascot, was on hand and loved to have his photo taken.
Tate – The mascot for the PEI Potato Industry
Anyone wishing to go and experience digging his or her own potatoes was welcome to board the haywagon and go for a hayride to the potato field.
Off to the Field to Dig Potatoes!
Take a gander at the size of that little tractor!
Hayride to the Potato Field
Just at the entrance to the warehouse, well-known local chef and cheesemaker, Jeff McCourt from Glasgow Glen Farm, was cooking up a storm and the scent of food cooking over an open fire was an automatic draw to see what he was up to. He brought along some of the Gouda cheese he makes and tantalized taste buds with his Island-style Raclette.
Island-style Raclette
Raclette, of Swiss-German origins, involves heating cheese over an open fire then scraping it with a knife over cooked (usually boiled) potatoes. Well, you had me at melted gouda! And, those sweet little multi-colored PEI baby potatoes!
PEI Baby Potatoes
That’s a gooda Gouda!
Raclette in the making
The potatoes were cooked in cast iron pots over free-standing burning logs and the cheese was carefully melted over similar log fires under the watchful eye of Chef Jeff.
Cooking Potatoes Over an Log Fire
Part of the experience of attending culinary events is to see and learn different ways of cooking and experience traditional foods like potato and cheese turned into a different form.
Chef Jeff McCourt melts Gouda cheese over open fire for Raclette
Why does food cooked outdoors always seem to smell and taste sooooo good?
Oyster Bay Bubbly
Upon entering the warehouse, diners were greeted with a glass of Oyster Bay bubbly. They also had the opportunity to sample blueberry ale brewed by Upstreet Craft Brewing of Charlottetown.
Upstreet Craft Brewing’s Blueberry Ale
Several stations with hors d’oeuvres were set up and folks moved around the stations at their leisure.
Toes, Taps, and Taters Reception (2017)
Potatoes, of course, featured prominently in most of the hors d’oeuvres starting with Russet Potato Risotto Style.
Russet Potato Risotto with Aged Island Gouda and Pickled Red Onion
These two guys were kept busy preparing the tasty Risotta!
Making Russet Potato Risotto
With hand pies being a trendy item, the Bacon-Leek Potato Hand Pies served with sour cream and chives proved to be a popular stop on the hors d’oeuvres circuit.
Bacon-Leek Potato Hand Pies served with sour cream and chives
There were, of course, lots of options to try from the PEI charcuterie table.
PEI Charcuterie Table
Zillions of fries are made each year from PEI potatoes so, naturally, French Fries would have to factor in somewhere during the event. Islanders love their mussels and their fries so Chef Irwin MacKinnon (pictured below) combined the two and served the mussels with roasted garlic aioli. At this point, little did I know that this guy was also in charge of catering the main meal, too!
Chef Irwin MacKinnon serves up Mussels and Fries with Roasted Garlic Aioli
Yes, these Moules Frites were “right some good”!
Moules Frites (Mussels with Fries)
There can’t be a good party on PEI without great music and Sheila MacKenzie on fiddle and Norman Stewart on guitar provided lively toe-tapping music throughout the reception preceding the dinner. It was traditional PEI ceilidh style music.
Entertainers Sheila MacKenzie (fiddle) and Norman Stewart (guitar)
They were also joined by two very talented and energetic step dancers, Alanna and Shelby Dalziel.
Entertainers Sheila MacKenzie (fiddle) and Norman Stewart (guitar) with step dancers Alanna and Shelby Dalziel
Rob Barry proved to be an entertaining MC and he and Chef Chuck Hughes kept the evening lively with lots of banter and audience engagement.
Celebrity Chef Chuck Hughes (left) and MC Rob Barry (right) at Toes, Taps & Taters PEI Fall Flavours Culinary Festival Event (2017)
Part of the evening included the swearing in of everyone in attendance as honorary Islanders for the evening which involved the citing of the Potato Oath and, of course, a little swig of, umm, perhaps potato vodka, to make it official. This was followed by a rousing chorus of Stompin’ Tom’s “Bud the Spud”.
Potato Oath
Part of the warehouse was transformed into a large country dining room with tables attractively set with red and white checkered tablecloths.
Toes, Taps, and Taters Dinner – PEI Fall Flavours Culinary Festival 2017, Canoe Cove
Creative centerpieces were mason jars filled with multi-colored baby PEI potatoes and mini lights.
PEI Baby Potatoes Light up the Tables
Here’s a closer look at one of the tables.
Close-up of one of the tables at Toes, Taps, and Taters Dinner, Canoe Cove, PEI (2017)
Can you imagine that this was all taking place in a huge potato warehouse in which, up to three weeks previous, had tons of potatoes in it? It’s true.
Toes, Taps, and Taters Dinner 2017Placesetting at Toes, Taps, and Taters Dinner 2017
And, here was the menu:
Menu for 2017 Toes, Taps, and Taters Dinner
As you might guess, the dinner was a potato feast and potato was featured in each of the courses starting with the appetizer which was a delectable salmon-haddock potato fish cake that was served with marinated Island Blue Mussel salad and lemon caper dill. This was plated very attractively. (Apologies for the quality of these photos as they don’t do the meal justice but this was all taking place inside a huge cavernous warehouse that was eating up the light so studio quality photography wasn’t an option. Hopefully, though, the photos will give readers a ‘flavour’ for the menu items.)
Appetizer – Salmon Haddock Potato Fish Cake, Marinated Island Blue Mussel Salad, Lemon Caper Dill (Toes, Taps, and Taters Dinner 2017)
The main course consisted of slow-roasted certified Island beef prime rib cooked to perfection and served with red wine Rosemary jus, beef drippings Yorkshire pudding, roasted garlic-horseradish whipped PEI potatoes, sweet pea purée, roasted squash stuffed with seasonal vegetables. This was a potato and beef lover’s dream meal!
PEI Prime Rib, Yorkshire Pudding, Whipped PEI Potatoes, Sweet Pea Purée, and Seasonal Vegetables Stuffed in Roasted Squash (Toes, Taps, and Taters Dinner 2017)PEI Prime Rib, Yorkshire Pudding, Whipped PEI Potatoes, Sweet Pea Purée, and Seasonal Vegetables Stuffed in Roasted Squash (Toes, Taps, and Taters Dinner 2017)
And, for dessert, a delectable wild blueberry cobbler was served in a mason jar and garnished with a chocolate-dipped potato chip and whipped cream. Yes, even the dessert had potato in it!
Blueberry Cobbler with Chocolate Dipped Potato Chip and Whipped Cream (Toes, Taps, and Taters Dinner 2017)
Now, you might wonder how such an elaborate meal could be served in a potato warehouse for some 200 people. Well, Chef Irwin MacKinnon from Papa Joe’s Restaurant in Charlottetown was in charge of the meal preparation and the mobile kitchen in the photo below is the one he brought into the warehouse to use for the meal preparation.
PEI Chef, Irwin MacKinnon, Caterer to the 2017 Toes, Taps, and Taters Dinner in Canoe Cove, PEI
Can you imagine the amount of organization and coordination that would have been involved to prepare and serve this meal and it was all done in a trailer/mobile kitchen inside a potato warehouse!
Behind the Scenes at Toes, Taps, and Taters Dinner 2017Behind the Scenes at Toes, Taps, and Taters Dinner 2017
The evening ended with a performance by Trinity Bradshaw, an up and coming country music artist from Summerside, PEI.
Islander and Upcoming Country Music Artist, Trinity Bradshaw, Performs at the 2017 Toes, Taps, and Taters Dinner in Canoe Cove, PEI
This event was the full-meal deal – great food and entertainment. It was very well coordinated and the attention to detail by organizers and chefs ensured this was a first-rate event. The passion and pride of the PEI potato farming community was displayed at every turn.
Toes, Taps, and Taters Dinner in Canoe Cove, PEI (2017)
I have always said two of the best ways to experience the culture of a place are to check out the local food and regional music. Visitors can learn a lot about a place through the food a place produces and the genres that form the local music scene. There were a large number of visitors from off-Island who sought out this event with the farthest coming from Belgium. Some attendees schedule their entire vacations around the festival and return year after year. In fact, at my table, there were new visitors from Ontario and repeat visitors from Western Canada and this was their fourth year coming for the Fall Flavours Festival. This year they attended three culinary events, including the popular Lobster on the Beach event for their third time. A testament to the calibre of the PEI Fall Flavours events that showcase the wonderful food of this very special food island on Canada’s east coast.
To read stories I have written about other PEI Fall Flavours Culinary Festival events, follow these links:
Salads are a big part of our diet, especially in the summer and early fall when we eat from our garden and, this year, my go-to recipe has been this delicious Mango Salad Dressing which, I must admit, I eat like candy! It is lusciously smooth, bright colored, and has a lovely flavor that complements many different kinds of salads. Continue reading Mango Salad Dressing Recipe→
We have all heard of carrot muffins and don’t think twice about including the carrot vegetable into baked goods. What is less commonly heard of is the use of beets for the same purpose. Today, I am sharing my newly-created and tested recipe for Deli-style Gluten-free Beet Muffins which are moist and packed full of wonderful flavor. This is definitely in the category of “don’t knock it till you’ve tried it“! Continue reading Deli-style Gluten-Free Beet Muffins→
For as long as I can remember, Peach Marmalade has been part of our family’s pantry of preserves. Today, I am sharing my recipe for this delicious marmalade which is lovely on toast, biscuits, and scones. Continue reading Perfect Peach Marmalade Recipe→
Weather permitting, alfresco dining makes for a pleasant dining experience. On Prince Edward Island (PEI), our season for outside dining is quite short but we make the most of it. Summer lends itself to so many tablesetting options. Living on PEI, surrounded by water, it’s easy to draw inspiration from the sea which is what I have done with today’s summer seashells tablesetting.
The color theme I have chosen is very soft and pastel – the pale blue shades to represent the sea and sky complimented by shades of beige and pale salmon pink to represent the color of the sand on the beaches and sand dunes around PEI.
The pink sand dunes of Greenwich National Park, Prince Edward Island, Canada
We Islanders love our beaches! Many tourists visit our Island each summer to enjoy our miles and miles of pristine beaches – the pale salmon pink sand common to the north shore beaches in contrast to the deep rusty red shade of sand typically found on our south shore beaches. Our shores are bordered by the rich red-colored cliffs like those to the left in the photo below.
Darnley Beach, Prince Edward Island, Canada
So, as you can see, it’s not hard for me to find inspiration for sea-themed tablesettings when I am so fortunate as to live in close proximity to such natural beauty.
Summer Seashell Tablesetting
I rarely use patterned table linens. I find they can be a bit tricky to work with because the pattern can be busy and somewhat limiting in terms of other decor items. My preference is to use the blank canvas of a solid-colored tablecloth and add color and design features through other elements like centerpieces, napkins, candles, and so forth. However, for a change (and a challenge), I have chosen a matching tablecloth and napkins that have a seashell theme. They actually match quite well with my pale blue seashell dinnerware by Nantucket Home.
Summer Seashells Tablesetting
I would not use this patterned tablecloth for a formal setting but it is quite charming for a casual meal, particularly when we live near the water and when I am serving a seafood-themed dinner outside.
Nautical-themed Wine Bottle Holder
In terms of a centerpiece for a patterned tablecloth like this one, I recommend going with something very plain and simple, especially when this is a tablesetting for a casual dinner. What I have used here is a rustic wine holder which does double duty as a centerpiece and for actually holding the wine. This is also a great idea if the table is not large – you still have something as a focal point in the table center but it does not overpower the setting. The nautical look of the wine holder compliments the sea theme and is a great conversation piece.
Summer Seashells Tablesetting
Folding patterned napkins when the tablecloth background is also patterned can be a challenge. Rather than using a formal napkin fold, I have simply knotted the napkins in the center and placed them over the soup/salad bowls. This keeps the look casual and also adds a bit of lift and color to the plain dishes.
Summer Seashells TablesettingSimple knotted napkin for a seashell-themed tablesetting
I have kept the glassware quite simple using plain wine glasses complimented by my antique water glasses. The cutwork in these glasses sparkle in the sunlight.
Summer Seashells Tablesetting
Regardless whether you live near the sea or not, a seaside ambience can be created using seashell dinnerware and sea-themed table linens.
It’s pretty. It’s pastel. It’s summery and this tablesetting definitely has a distinctive romantic coastal feel.
Summer Seashells Tablesetting
Summer Seashell Tablesetting
Now, it’s time to prepare the dinner! Curious as to what is on the menu for my PEI seafood dinner? I am serving PEI mussels steamed in Upstreet Craft Brewing’s “Rhuby Social” beer followed by my mussel chowder which I will serve with my homemade rolls. The main will be Island lobster in the shell accompanied by my yummy PEI potato salad. And, for dessert? Homemade Blueberry Cheese Pie will be tonight’s finale! I think all of these foods will look great on this sea-inspired table!
To view photos of another of my sea-inspired tablescapes, click here.
Mussels are a favorite shellfish of mine and, while I love them steamed in various different broths, today I am presenting them in the form of Mussel Chowder and I’m sharing my own personal recipe. Continue reading My Island Bistro Kitchen’s PEI Mussel Chowder→
Chicken and Quinoa Salad with Star Anise and Orange Vinaigrette
We grow a garden and live out of it in the summer. Lots of different varieties of lettuce are grown and so salads are an almost daily part of our menu. On hot summer days, I love to make what I call a main meal salad like this Chicken and Quinoa Salad with Star Anise and Orange Vinaigrette. Continue reading Chicken and Quinoa Salad with Star Anise and Orange Vinaigrette→
Given a choice of which meal of the day to eat out, hands down, I’ll choose breakfast every time! I love eating breakfast out and sipping on that first cup of coffee as the tantalizing scents of breakfast preparation waft through the air in the dining room.
French-Press Coffee
When I choose a restaurant for breakfast, I’m not looking for greasy diner fare. I’m looking for places that:
have a selection of breakfast menu items that extend beyond the standard/usual run-of-the-mill bacon, eggs, hashbrowns, and toast (although, admittedly, that’s sometimes exactly what I crave!);
cater to a gluten-free diet since one in our party follows this diet;
offer a dining experience which is to say the restaurant has some kind of ambiance – that could be energy and vibrancy, scenery, décor, etc;
support local food producers and use fresh, locally-produced ingredients;
provide consistency which is to say their food and service are consistently good over several visits; and
put some effort into food presentation.
Right out of the gate, I’ll tell you this is not a sponsored post and I wasn’t paid to do it. In fact, the restaurants I’m about to tell you about have no idea I was checking out their restaurants and writing about them on my food blog. So, what follows are my own personal impressions of four (4) great places on PEI that I choose for breakfast and we travel from Summerside to Murray Harbour to find them.
Barbara’s Choices:
Samuels Coffee House, Summerside
#5 Café, Murray Harbour
PEI Preserve Company, New Glasgow
Kettle Black, Charlottetown
Samuel’s Coffee House, 4 Queen Street, Summerside
Price Range: $2 – $10(at time of writing)
I seriously love this place that opened in 2011 and I personally think they have the best coffee on the Island! Their coffee house is small and quaint (yes, you can even eat in the little vault!) but they pack big flavor in their light fare menu items and desserts.
Samuel’s Coffee House, Summerside, PEI
Housed in the former, and now refurbished, Journal-Pioneer building, the large windows allow lots of natural light to permeate the dining area. This is casual style dining. You place your order at the counter, receive a table number and, when the food is ready, a server delivers it to your table. Complimentary Wifi is available.
A good selection of coffee types are available that include espresso, café mocha, café latte, espresso macchiato, cappuccino, and americano. They also, in my view, make the best paninis on the Island using local ingredients. These are perfect for brunch or a light lunch. If you check out their menu board, they’ll often list the food producer’s name by the ingredients they use so you know you are getting good, fresh, local fare.
Breakfast Sam at Samuel’s Coffee House, Summerside, PEI
Their “Breakfast Sam” is a great breakfast or brunch choice and it is available in a gluten-free version as well (shown in the photo above). With eggs, cheddar, ham, tomato, and spinach on a cheese bun (gluten version only with this particular bun; gluten-free is on toasted bread), this is simply a lovely way to start the day. Other breakfast items include their own house-made granola, homemade bread for toast, muffins and cinnamon rolls, and oatmeal.
In the summer months, Samuel’s also operates a coffee house at Avonlea Village in the resort municipality of Cavendish.
Samuel’s Coffee House Cavendish Location at Avonlea Village
#5 Café, 5 Church Street, Murray Harbour
Price Point: $9 – $11.50 (at time of writing)
Oh, this is a real little gem in the picturesque fishing village of Murray Harbour and absolutely worth the drive to eastern PEI.
#5 Cafe, Murray Harbour, PEI
Located in a decommissioned and repurposed church, the owner has kept much of the ambiance of the former church including the matched board walls and ceiling. The small open- concept kitchen (seen in the photo below) now takes up the former altar and choir loft.
Open-concept Kitchen at #5 Cafe, Murray Harbour, PEI
The focus of food preparation at #5 Café is very much on the concept of clean food that is not full of additives and preservatives and that is made from scratch in their own kitchen.
#5 Café offers a wide variety of casual fare items on their menu but, bar none, their omelette is the best I’ve ever had! Toast is made with their own homemade bread and you’ll often find locals dropping in to buy some of the bread to take home. Gluten-free bread, though not made in-house, is also available with breakfast items.
Omelette at #5 Cafe, Murray Harbour, PEI
Regardless the time of day, I’ll bet you can’t leave without checking out their dessert case and large glass jars filled with delectable cookies and other sweets! You just might find some homemade fudge in that dessert case as a sweet ending to breakfast or brunch!
#5 Café, Murray Harbour, PEI
Prince Edward Island Preserve Company, 2841 New Glasgow Road, New Glasgow
Price Point: $6 – $11 (at time of writing)
In operation since 1985, this restaurant is the “go-to” place for many Islanders (including me) for breakie on weekend mornings. You know the old saying “Go where the locals go and you’ll find good food”. Breakfast is served daily until 11:00am.
Prince Edward Island Preserve Company, New Glasgow, PEI
Open seasonally from the end of May to early October, be sure to look through the windows to the right as you enter the front doors. Here, most days, you can see the preserve-making process in action. This company is well-known for its production of preserves and spreads and many breakfast menu items are served with their own house-made preserves.
Breakfast Frittata, Prince Edward Island Preserve Company
The bright open-concept dining room is surrounded by windows. Boasting a phenomenal view of the River Clyde, try to snag a table by the window so you can watch the many different birds at the feeders and fluttering amongst the beautiful flowers of the nearby Gardens of Hope. Complimentary Wifi is available in the dining room.
It’s Breakfast Time for Everybody at the Prince Edward Island Preserve Company, New Glasgow, PEIView from the window of the Prince Edward Island Preserve Company Restaurant alongside the River ClydeTraditional Country Breakfast at the Prince Edward Island Preserve Company, New Glasgow, PEI
This full-service restaurant has a great menu selection for breakfast and I’ve sampled most of them!
French Toast, Prince Edward Island Preserve Company
Many items can be prepared gluten-free or vegetarian. Items range from granola to the standard country breakfast to French toast, pancakes, Belgian waffles, egg croissant to the breakfast frittata which is seriously the best I’ve ever had. Served in an au gratin dish, it’s filled with peppers, green onions, mushrooms, and three cheeses. Served with sautéed potatoes and toast, this is the full meal deal and you won’t need to eat for the rest of the day!
Breakfast Frittata at the Prince Edward Island Preserve Company, PEI
Kettle Black, 45 Queen Street, Charlottetown
Price Point: $3.50 – $12 (at time of writing)
Located not far from the Charlottetown waterfront, this independently-owned coffee shop is housed in a refurbished historic building. Look for the bright sunflower yellow store front.
Inside, the exposed brick walls and high ceilings lend a European look and feel. A variety of seating options is available – tables, padded benches, bar stool and counter, and easy chairs. This is casual dining where you place your order at the register, pick up your beverage, find a table, and a server will then deliver your order to your table. Complimentary Wifi is available.
Breakfast is served all day! Breakfast items range from bagels, Belgian-style waffle, homemade granola and yogurt, and frittata. Known especially for their types of coffees, they roast organic coffee beans in-house and you can get your lattés, cappuccinos and mochaccinos as well as standard americano coffees here.
My choice at Kettle Black is the frittata that is served with a tasty side salad and toast (gluten-free bread is available).
Breakfast Frittata at Kettle Black, Charlottetown, PEI
Together, these four establishments offer a wide variety of tasty breakfast fare.
If you like cookies that are super tasty but not overly sweet then you will like these Gluten Free Snickerdoodle Cookies. They sport a lovely soft crumb texture and have superb flavor with the cardamon and nutmeg in the cookies and then the cinnamon-sugar mixture in which they are rolled. Continue reading Gluten Free Snickerdoodle Cookie Recipe→
(Mostly) PEI and Maritime Food – Good Food for a Good Life!
