Please Note: Due to low lighting conditions at this event venue, it was very difficult to capture quality photos for this posting.
Several of the “signature” events of PEI’s Fall Flavours Festival focus on certain foods. The recent “Beef and Blues” event in Summerside was all about Island beef.
Food Network’s Corbin Tomaszeski was the celebrity guest chef who hosted the evening. You may recognize him from Food Network’s shows “Dinner Party Wars“, “Restaurant Makeover” and “Restaurant Takeover“. On this night, however, Chef Corbin was found “working the crowd” in the lobby of Credit Union Place before the event venue was open.
Chef Corbin Tomaszeski
The ice surface of Credit Union Place was transformed into a blues-themed venue for the sold-out event.
The evening began with Joe MacMillan providing blues music to set the tone for the evening.
Joe MacMillan
“Beef and Blues” was structured differently from other signature events of the Fall Flavours Festival that I have attended which, typically, have chefs from the Culinary Institute of Canada or a particular restaurant preparing the food. In the case of “Beef and Blues”, 12 Island restaurants each had stations at which they featured a dish prepared with Island Beef. Island restaurants participating were: Island Stone Pub, Gentleman Jim’s, Sims Corner Steakhouse & Oyster Bar, Rodd Mill River Resort, The Landing, The Catch, Anson’s Restaurant & Bar, Brother’s 2, Five Eleven West, The Big Orange Lunchbox, the Lobster House Restaurant & Oyster Bar, and Pendergast’s PEI Food. In addition, three restaurants or local food producers provided desserts: Sweet Things, Samuel’s Coffee House, and Five Eleven West.
Here’s a small sampling of some of the featured dishes.
The Brother’s 2 Restaurant in Summerside featured the hushpuppy and meatball skewer.
“Hushpuppy & Meatball Skewer” from the Brother’s 2 Restaurant in Summerside
This buttermilk chicken fried steak with tomato and corn salsa came from Anson’s Restaurant & Bar in Summerside.
“Buttermilk Chicken Fried Steak with Tomato & Corn Salsa” from Anson’s Restaurant & Bar
Guests were free to circulate, in any order they wished, amongst the stations to sample their offerings. At each placesetting at the tables, was a “Passport to Taste”.
“Passport to Taste”
Guests carried their “passport” as they visited the stations and checked off each sample they tried. At the end of the evening, guests could drop their “passports” into a ballot box for a draw for a three-course dinner prepared by PEI’s Chef Illona Daniel.
The Big Orange Lunchbox from Charlottetown featured dry roast beef ribs with waffle chips and marshmallow dip (yes, marshmallow dip!)
“Dry Roast Beef Ribs with Waffle Chips and Marshmallow Dip from the Big Orange Lunchbox
Events such as these put consumers in direct touch with local chefs whom they would probably not see at a restaurant.
No event would be complete without something for the sweet tooth! Christine Gallant from Sweet Treats in Summerside offered these delectable peach cobbler tartlets.
Peach Cobbler Tartlets from Sweet Treats
The table from Samuel’s Coffee House in Summerside was also a busy spot as the whoppie pies proved to be a popular item.
Whoppie Pies from Samuel’s Coffee House
This event offered the opportunity for local chefs to be extra creative with Island beef and gave patrons a good sampling of the many delicious ways in which Island beef can be prepared.
This being national organic week in Canada, I thought it was timely to pay a visit to a farmer who grows vegetables the natural way without chemicals. So, our visit today takes us to Just A Little Farm on the Green Road, near Bonshaw, PEI, where we meet farmer Jessica Vos.
Jessica Vos of Just A Little Farm, Green Road, PEI
When asked why she chose life as a farmer, Jessica explains that she grew up on a farm, worked in community gardens while in university, owned a landscaping business in Western Canada, is genuinely interested in food, and is happiest when outside working in the soil. Jessica has a degree in Human Ecology with a minor in nutrition and she is currently studying holistic nutrition.
View of part of the gardens at Just A Little Farm
It’s amazing how many varieties of vegetables and herbs Jessica grows. It would be a shorter list if you ask her what she doesn’t grow than what she does! In particular, Jessica grows a lot of lettuce and, by a lot, I mean a small field!
The Lettuce Field at Just A Little Farm
All the lettuce plants are started in Jessica’s small greenhouse and then transplanted.
New Lettuce Plants
Throughout the growing season, she has an ongoing planting cycle of seedling plants one week and transplanting the next.
Lettuce Plants Ready for Transplanting Outside
Jessica grows 5-6 varieties that have proven successful in PEI’s climate and she has fresh lettuce available until November. How I wish we had access to this on PEI all winter!!!
Because she does not use any chemicals, I asked Jessica how she controls for weeds. She says she uses the old-fashioned method of weeding by hand and hoe. The other method she has found success with is planting the vegetables close to each other to suffocate the weeds.
There are challenges to any kind of farming, especially in the control of pests that also find the produce tasty. In particular, the cucumber beetle, cabbage moth, and slugs pose problems. Jessica has had success using netting to cover vegetables most often attacked by the pests.
Netting to control for pests
This year, she is also using crushed up crab shell meal as a way to control for slugs.
Crushed Crab Shells
Placed in proximity to the plants slugs like to attack (such as basil, for example), the rough shells are a deterrent for slugs which don’t find them very comfortable to crawl over.
Crushed Crab Shells to Control Slugs
Despite the challenges which Jessica jovially refers to as “part of the fun”, there are also sources of satisfaction she finds in her farming. As she says, when her produce grows well and her customers are happy, Jessica is happy knowing she has produced and supplied them with chemical-free, healthy and nutritious produce.
Look at these gorgeous, healthy basil plants! I can attest they made some mighty fine basil pesto!
Love the dragon tongue beans on the right in the photo below!
A dragon tongue bean, anyone?
Jessica with her dragon tongue beans
All of Jessica’s produce is hand-washed before leaving the farm. Her new cooler storage unit is to the right in the photo below.
Jessica’s Washing Station and Cooler Unit
Throughout the growing season, you can find Jessica’s produce in nearby local stores like Gasses General Store in New Haven and Harvey’s in Crapaud.
Every Saturday morning in July and August, Jessica can be found direct-marketing her produce at the small farmers’ market in the seaside village of Victoria-by-the-Sea. She also supplies several local restaurants with fresh produce as well.
Jessica Vos at the Victoria-by-the-Sea Farmers’ MarketAt the Victoria-by-the-Sea Farmers’ Market
Like many organic farmers, Jessica also sells her produce through Community Shared Agriculture Boxes (CSA Boxes). This is where individuals (known as CSA members and sometimes referred to as shareholders) buy shares in her farm – i.e., at the beginning of the season, they sign a contract with Jessica and pay a certain sum of money upfront. In return, Jessica commits to do the best job she can to provide them with high-quality vegetables. Then, once harvest season begins, CSA members get a regular share of the vegetables from the farm as they are available. Currently, Jessica has about 15 CSA members who either receive a share of veggies weekly or bi-weekly. Jessica first tested the CSA method in the fall of 2013 and found a demand for it so this year, once a week, she fills her share boxes with whatever produce and herbs are currently available and heads to Victoria-by-the-Sea where her CSA members meet her to pick up their supply of fresh farm produce.
To contact Jessica and find out more about her chemical-free produce, visit Just A Little Farm’swebsite at http://www.justalittlefarm.com/
Earlier, I shared a recipe for Basil Pesto using fresh basil from Just A Little Farm. Today, I am featuring my recipe using pattypan squash from Jessica’s farm. This is a tasty side dish that combines pork sausage, mushrooms, basil pesto, and cheese with the pattypan squash.
Pattypan Squash and Sausage Casserole
Pattypan Squash and Sausage Casserole
Ingredients:
1 large sausage (e.g., Italian Sweet, Chorizo, Sun-dried Tomato) 2 tsp olive oil ½ cup chopped mushrooms
Apx. ¾ lb of small pattypan squash 2 tsp olive oil 2 – 3 tbsp basil pesto (homemade or store-bought) 2 – 3 tbsp grated mozzarella cheese ¾ cup fine bread crumbs 1½ tbsp grated Parmesan cheese 1½ – 2 tbsp melted butter
Method:
Heat oil in frying pan. Remove sausage from casing and discard casing. Crumble sausage into frying pan and scramble fry over medium low heat for about 5 minutes. Add chopped mushrooms. Cook for 3-4 minutes.
Slice pattypans about ⅛” thick . Toss in a bowl with apx. 2 tsp olive oil.
In greased 8½“ x 6½“ pan, lay a layer of pattypan slices, overlapping slightly to cover bottom of pan.
Loosely dob about 2 tbsp basil pesto over the squash.
Spread the sausage and mushroom mixture over the squash.
Sprinkle with Mozzarella cheese. Add another layer of squash, again, overlapping the slices to cover casserole.
In a small bowl, combine the bread crumbs, Parmesan cheese, and melted butter. Stir with a fork to mix. Sprinkle over squash.
Bake for approximately 35-40 minutes, until squash is fork-tender when tested.
Yield: 4 servings
Pattypan Squash and Sausage CasserolePattypan Squash and Sausage Casserole
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The third weekend in September signals the Prince Edward Island International Shellfish Festival. Seafood lovers from all over the world converge on Charlottetown for a weekend full of everything related to seafood, lots of great PEI food and entertainment. Now in its 19th year, this Festival continues to grow in popularity each year.
This Festival was the idea of local restaurateur, Liam Dolan, who saw it as a way to extend the PEI tourism season into the late summer.
Liam Dolan
The weekend kicked off on Thursday evening with a grand feast and frolic dinner hosted by celebrity chef, Michael Smith. This dinner was held in a gigantic tent on the Charlottetown Event Grounds and this annual event always sells out early. Some 500 people attended this year’s dinner which was beach themed.
Chef Michael Smith, host of the Feast and Frolic Dinner at the PEI International Shellfish Festival, Charlottetown, PEI
The four-hour evening began with a meet and greet with Chef Smith — lots of autographs and photo opps.
Meet and Greet Chef Michael Smith
The competition for the best oyster grower on the Island was also underway during the reception hour where there were lots of opportunities to watch oyster shucking and taste all the different PEI oysters.
Oyster Shucking at the PEI International Shellfish Festival
These disappeared fast!
Some of the oyster competitors for the Oyster Grower of the Year Award.
Competitors in the Oyster Grower of the Year Competition
The oysters were formally being judged by a panel but guests also had the opportunity to vote for the peoples’ choice. This year, both honours went to Colville Bay Oysters of Souris, PEI.
Oyster Grower Award & Peoples’ Choice Award – Colville Bay Oysters
Lots of hors d’oeuvres were served by waiters who continuously circulated amongst the crowd with trays of tasty appetizers.
These Island Blue Mussel Spring Rolls were divine!
Island Blue Mussel Spring Rolls
Now, when you walk into a large tent and see beautifully set tables with a black and white theme, you’d probably think you’re going to a formal sit down dinner with a plated meal. Well you are, well…sort of…..but you may be doing the plating and serving! You see, this event is an interactive dinner and every guest participates in some event at some point during the evening.
A Maitre’D was selected from each table and was presented with a package of information, including roles to be assigned to table guests. Yes, each table had a bartender, a member of the paparazzi, beefiest cook, best cook, fastest cook, a beachcomber, and a rock star. Guests really embraced the concept and soon every one was fully engaged in the fun.
First, Chef Michael took the bartenders from each table aside to explain how to make Caesars.
Each bartender collected a kit of supplies and returned to their tables to make the Caesars tableside and then serve them to their tablemates.
Our table’s bartender mixing some CaesarsServing up the Caesars
Biscuits were on the table to accompany the chowder course but….no butter! That’s because, the fastest cook at each table had to actually make the butter. Lots and lots of shaking of a Mason jar full of milk and, voilà, freshly-made butter for the biscuits! Yup, you really did need to work for your dinner at this event!
Next came three versions of chowder – one cold and two hot, served in glass jars and presented in these cool wooden trays.
Mussel Chowders
Chef Michael then took all the “beachcombers” off to an onsite man-made beach to go combing for hidden beer caps. Once they found beer caps, they were each presented with a bucket of beer to bring back to their tables.
Then, we sent our table’s “Beefiest Cook” off with Chef Michael and back our cook came with a tray of slow roast striploin which he carved tableside and served to each guest at the table.
Carving and Serving the Slow Roast Striploin
Wait staff delivered large bowls of PEI lobster to each table along with bowls of garden-fresh vegetables and brown butter mashed PEI potatoes.
PEI Lobster!
Our “Best Cook” assignee joined Chef Michael at the back of the tent to learn how to plate food. He returned to the table with the makings for a summer berry shortcake – cowberry ice cream, fruit compotes, and biscuits.
Making Summer Berry Shortcake
Then our “Best Cook” wowed us with his plating skills!
Meanwhile, our “Rock Star” assignee was responsible for coaching us on our singing skills so we could sing the theme song, “A Day on a PEI Beach” at the end of the evening. Yours truly was the “Paparazzi” for our table.
While each table actually provided their own entertainment with all their assigned tasks, lively musical entertainment throughout the evening was provided by Mark Haines and Brad Fremlin.
Brad Fremlin (l) and Mark Haines (r) provided musical entertainment throughout the eveningChef Michael Smith with musicians Mark Haines and Brad Fremlin
This was a very unique way to serve dinner and it sure got people involved and interacting with others at their table. It kept the evening lively and moving along. Executing this kind of adventure for some 500 guests at a location where the only kitchen is a mobile one and where literally everything had to be brought in — food, equipment, tables, chairs, linens, dishes, etc. — is no small task. The sheer planning for this event would have been a monumental undertaking. Kudos go to Chef Michael Smith and the large team of chefs, waiters, hospitality and support staff from the Culinary Institute of Canada, and others for a phenomenal event.
Parade of large culinary team from the Culinary Institute of Canada who prepared the meal
If you ever have the opportunity to go to this annual dinner, I highly recommend it — but, fair warning, it will be full of hijinks and hilarity and come prepared to be an active participant, not just a spectator!
Event Tent at Rodd Crowbush Resort for “Lamb Luau”
If you’re in PEI in the month of September and see huge white tents with mobile kitchens nearby along with chefs bustling about, chances are there’s a Fall Flavours Festival event happening.
On Sunday, September 14, 2014, I traveled to the Rodd Crowbush Golf and Beach Resort in Morell, PEI. That’s where the sold-out Fall Flavors signature event, “Lamb Luau” hosted by celebrity chef, Chuck Hughes, was being held. This event was a partnership of Island East Tourism Group and the Rodd Crowbush Resort.
The main entrance to the hotel was decorated for fall.
Guests were greeted inside the hotel’s reception area and each presented with a lei and a Strait Shine® signature drink. Rum Mai Tai Punch with Myriad View Shine, anyone? (yes, the legal kind!).
Myriad View Rum Mai Tai Punch with Myriad View Shine
Guests then circulated throughout the Resort’s lobby, visiting four canape stations.
Serving Seafood Ceviche alongside the Mai Tai Punch
Ever tried a pickled mussel?
Pickled Mussels
Kerri Wynne MacLeod (pictured below), who co-hosted the event along with Patrick Ledwell, signalled when it was time for guests to make their way to the large tent on the Resort’s grounds where the main event was taking place.
Kerri Wynne MacLeod from Ocean 100, one of the co-hosts of “Lamb Luau”
Guests were seated at round tables in the centre of the tent with food stations set up around the outside edges of the tent.
The evening’s program:
Program for “Lamb Luau”
Food stations were themed. There was a seafood station, carving station, hot station, salad and vegetable station, potato station, and dessert station and each station was color-coded (yes, the colors of leis that guests selected mattered!). For the first “go” at the buffet, guests were directed to go to the station that had a colored ribbon that matched the color of their lei so that not everyone converged on the same station at the same time and so that everyone could quickly be served food without long delay of waiting as tables were individually called to start. After the first “go-round”, guests were free to choose the food stations at their leisure in any order they so chose.
While Island lamb was a highlight of the event, there were many other Island foods featured as well. Lots of seafood including mussels, oysters, lobster, and scallops; BBQ pulled pork; duck; Island corn on the cob; various salads; roasted PEI potatoes, to name but a few. Take a look at the menu:
“Lamb Luau” Menu
A good PEI food event will feature Island spuds, of course!
Potato Station
What would a PEI food event be without some oyster shucking!
Take a look at this yummy lobster and mussel bruschetta.
Mussel and Lobster Bruschetta
This being a signature event of the PEI Fall Flavours Festival, a Food Network celebrity chef was in attendance. Chef Chuck Hughes circulated throughout the evening, posing for photographs and signing copies of his cookbooks which were also on sale during the event.
Celebrity Chef Chuck Hughes at the “Lamb Luau” PEI Fall Flavours 2014 Event
(When you see Chef Hughes, be sure to ask him about all his food-themed tatoos, some of which he got on PEI during his visit for the Lamb Luau event.)
Musical entertainment was provided by Dylan Menzie and Band followed by a presentation of the Down East Dancers and a limbo demonstration.
Some desserts to finish off the evening — Whiskey ice cream proved popular as did the chocolate mousse and pumpkin crème brulée.
Desserts
Fall Flavours events, such as this one, are a great way to become acquainted with the many fine foods grown or produced on PEI. It’s also a chance to try foods you may not have tried before or maybe some familiar foods but prepared in a new or different way.
Rodd Crowbush Resort provided a stunning location for this event overlooking the famous Links at Crowbush Cove.
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I thoroughly enjoy September on Prince Edward Island for many reasons but, topping the list, has to be the array of culinary events that form the Fall Flavours Festival, a month-long celebration of all things food on the Island. If you are a regular follower of my blog, you will recall postings from 2012 and 2013 about previous Fall Flavours events I attended and one in August 2014 about the Fall Flavours Festival in general. The 2014 Fall Flavours Festival kicked off on September 6, 2014, with an event to celebrate the creation of Canada. This signature event was held on the grounds of the Culinary Institute of Canada, in Charlottetown, PEI.
But, before I tell you about the evening, just a short lesson on Canadian history to help explain the significance of the grand Feast of the Fathers event.
This year (2014) marks the 150th anniversary of the 1864 Charlottetown Conference that set off a chain of events that eventually led to the forming of Canada. Prince Edward Island, Nova Scotia, and New Brunswick delegates were meeting in Charlottetown in early September, 1864, to discuss the possibility of a Maritime Union. When political leaders from what, today, are the provinces of Quebec and Ontario, heard of the meeting, they asked to attend. One of the delegates was Sir John A. Macdonald who would later go on to become Canada’s first prime minister. The delegates journeyed down the St. Lawrence to Charlottetown and discussions began about a much larger union than that of the three Maritime Provinces.
The delegates arriving at the foot of Great George Street and making their way up to Province House weren’t, however, the only show in town. A circus had rolled into Charlottetown and, as a result, there were few on hand at the dock to greet the now-famous Fathers of Confederation who would be instrumental in forming a nation.
The delegates met for several days and amidst formal meetings, elegant balls, and banquets, approval for Confederation was achieved with plans made for further conferences to be held in Quebec and London. Eventually, on July 1, 1867, the Dominion of Canada was formed with the proclamation of the British North America Act.
Now, you might wonder what this brief Canadian history lesson has to do with a food blog. Well, this summer, there have been a tremendous number of events on PEI to commemorate and celebrate the 150th anniversary of the first meeting of the Fathers of Confederation who worked to form the nation. The Feast of the Fathers culinary event set out to recreate an evening and menu much like the Fathers of Confederation might have experienced during their stay on PEI in 1864. And, this event did not disappoint. It was beautifully and artfully executed in every way.
Guests to the Feast of the Fathers dinner were met by the Fathers and Mothers of Confederation who, in period costume, stroll the streets of Charlottetown in the summer months.
The evening began at 6:00pm with a champagne and oyster bar reception. Plans were for the reception to take place outside on the grounds of the Culinary Institute which overlooks the water. However, winds were a little too strong so the event was moved inside to the lower level of the Culinary Institute.
Guests were greeted with a glass of champagne and then they made their way to one of two oyster bars.
Shucking Oysters
Talented musicians provided beautiful music during the reception.
Circus performers from Atlantic Cirque entertained guests.
This gal could really navigate on stilts!
Waiters circulated with trays of tasty hors d’oeuvres – a bacon-wrapped scallop, anyone?
Hors d’oeuvres at reception
Is your mouth watering yet?
But, wait, there’s more – lobster salad in mini pitas. Now, these were divine morsels!
Lobster Salad in Mini Pitas
Spring rolls, anyone?
Several people arrived in clothing representative of 1864 fashion.
Dinner was to be served in a huge tent on the Culinary Institute grounds.
I made my way into the tent before guests arrived so I could photograph the beautifully set tables.
The color theme was white and gold. Well-set tables always take my eye.
Lovely late summer table centerpieces adorned each table.
Each place setting had the evening’s program and menu tucked inside the napkin fold.
Take a look at the evening’s program and menu…..
The PEI Symphony was setting up and tuning the strings.
The Prince Edward Island Symphony
The evening was co-hosted by local comedian Patrick Ledwell and celebrity chef, Lynn Crawford.
Patrick Ledwell, Co-host of Feast of the FathersChef Lynn Crawford
These two proved to be a great combo.
A pre-dinner performance by the Atlantic Cirque thrilled guests.
Performers from Atlantic Cirque
The event was also attended by PEI’s Lieutenant-Governor, The Honourable H. Frank Lewis, and Mrs. Dorothy Lewis.
The Honourable H. Frank Lewis, Lieutenant Governor of Prince Edward Island, and Mrs. Dorothy Lewis
The Lieutenant Governor, with Sir John A. MacDonald (on the far left of photo below) looking on, made the Official Toast and then the scrumptuous meal commenced.
Official Toast by The Honourable H. Frank Lewis
Each course was accompanied by an element of entertainment reminiscent of events around the 1864 Conference. At the beginning of each course, Chef Lynn described the meal to whet everyone’s appetite.
The PEI Symphony provided the musical accompaniment throughout the evening.
First Course: Vanilla Infused Lobster with Citrus Crème Fraiche, Herbed Salad, “Tinys” Shaved Truffle Gouda
This was so tastefully and artfully presented (and it tasted every bit as good as it looked!). The Beaconsfield Assembly Scottish dance group danced the 5th and 3rd figures of the Caledonian Quadrilles.
5th and 3rd Figures of the Caledonian Quadrilles danced by the Beaconsfield Assembly
2nd Course
Cedar Planked Maple Cured Salmon, Rock Crab Rissole, Mustard Pickle, and Roasted Oyster. Absolutely divine.
Second Course: Cedar Planked Maple Cured Salmon, Rock Crab Rissole, Mustard Pickle, and Roasted Oyster
The Beaconsfield Assembly danced the Monymusk and The Triumph during this course of the meal.
The Beaconsfield Assembly, joined by the Fathers and Mothers of Confederation, danced the Viennese Waltz and invited guests to join in.
Dessert
Apple Spice Cake, Caramel Whiskey Sauce, “COWS” Maple Walnut Ice Cream. What’s not to love about this yummy combo?
Dessert: Apple Spice Cake, Caramel Whiskey Sauce, “COWS” Maple Walnut Ice Cream
To top the evening off, a late evening concert was provided by the Barra MacNeils while Chef Lynn signed her cookbooks which were available for sale throughout the evening.
The Barra MacNeils
This was a full and entertaining evening – a sold out event. The best way I can describe the experience is first class all the way, from the food to the service to the entertainment. This event personified the “WOW” factor in every way. It was a perfect way to celebrate the creation of our nation. Hats off to the organizers, chefs, wait staff, and entertainers who wowed me yet again at a fine PEI Fall Flavours event.
If you have never been to a PEI Fall Flavours signature event, I highly recommend them. They are well-done and feature Island foods in many different ways.
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When I travel, I am often asked “when is the best time to visit Prince Edward Island?” Being an Islander who loves her home province, I admit to being somewhat biased (okay, ALOT biased) because anytime, in my opinion is a good time to be in PEI. However, if you are a foodie, then September on PEI is the special month for you! That’s when the bountiful diverse harvest from our land and sea come together for the month-long annual Fall Flavours Festival with dozens of food-related events, big and small, across this beautiful Island. This year’s Festival runs from September 5th -28th and it is chock-a-block full of food events and activities.
The Fall Flavours Festival began in 2008 as a 10-day project of the former Tourism Charlottetown group. According to Tracey Singleton, who was the Director of Marketing for Tourism Charlottetown at the time, the project had two objectives: 1) Capitalize on the growing trend of culinary tourism, and 2) extend the fall tourism season on PEI. Originators of the Festival had a clear vision for Fall Flavours: To create a fall culinary product that would highlight PEI’s key exports and drive tourism while establishing PEI as a culinary destination.
Cracking open the lobsters at the Lobster Party on the Beach at Cedar Dunes Park, West Point, PEI (2013)
PEI has long been known for its fine foods, chief amongst them seafood and potatoes, as well as the Island hospitality…and oh, yes, the fabulous beaches that surround our Island. So, it’s a logical fit to combine our Island foods, culture, spectacular scenery, and hospitality into a month-long celebration. Some events, like the Lobster Party on the Beach held at Cedar Dunes Park in West Point, even include dining in a tent right on the beautiful sandy beach.
Tents on the beach at Cedar Dunes for the Lobster Party on the Beach
There is no doubt that Fall Flavours is a success story that has grown from a 10-day Festival to the month-long extravaganza it is today.
Singleton says, “PEI is becoming a Mecca for culinary tourism.”
Singleton says “PEI is becoming a Mecca for culinary tourism. Our artisan producers, our chefs, the reputation and awareness of PEI mussels, oysters, lobster, and potatoes have contributed to the [Festival’s] reputation as well as the relationship with Food Network Canada and its chefs have helped build credibility [of the Festival]”.PEI lobsters and corn on the cob being cooked in a sandpit on the beach
When deciding what events will be part of Fall Flavours and what local foods will be profiled, organizers focus on the five key food exports of PEI – lobster, oysters, mussels, beef, and potatoes.
At Toes, Taps & Taters in O’Leary, PEI (2013)
One of the biggest challenges for Fall Flavours organizers is how to keep the Festival fresh and not continually repeat the same events in the exact same way year after year with the same celebrity chefs. Some events remain so popular, however, that they do repeat yearly – for example, the Lobster Party on the Beach, Chef on Board, A Taste of the North Shore, and Toes, Taps, and Taters. To keep those events fresh, organizers change the menu, entertainment, and celebrity chef host so the event has a new look and feel each year. Chef Anna Olson, returning for her third year at the Fall Flavours Festival, enjoys the opportunity to return to PEI for the Festival each year to host different events. She says it keeps her creative, gives her the chance to connect with guests in different ways and to make connections with so many people on the Island, hear their stories and the inevitable recipe-sharing that happens, too.
Gourmet dining at Applelicious (2013)
New events are added annually, some are retired, and others are put on hiatus for a year or two. Some of the new events this year (2014) include Oysters on the Pier in Northport, Lamb Luau on the Beach at Crowbush, and Feast of the Fathers in Charlottetown to commemorate the 150th anniversary of the Charlottetown Conference where the now famous Fathers of Confederation met to lay the groundwork for what would later become Canada. Savour Victoria is back after a year off in 2013. Look for other returning favorites such as The Great Grilled Cheese Challenge and Beef and Blues.
One of the entries in the Great Grilled Cheese Challenge (2013)
Organizers tell me that patrons to Fall Flavours events are about 50/50 Islanders and tourists. Tourists come for Fall Flavours events to taste great Island food, meet acclaimed celebrity chefs, and experience the Island culture and way of life. Many are repeat visitors year after year. According to Singleton whose company, Versatile Management Group Inc., is now the event organizer for the Festival, over 12,000 tickets were sold for Fall Flavours events in 2013, an increase of 16% in ticket sales from the previous year.
Chef Massimo on Stage at the Great Grilled Cheese Challenge in North River, PEI (2013)
There are several different categories of events that form part of the Fall Flavours Festival – there are Signature Events, Culinary Events, Culinary Adventures, and Restaurant Dining. Each year, there are a certain number of events that are classed as “Signature Events” – in fact, this year, there are 11 of them. An event classed as “Signature” means it will feature a celebrity chef host from Food Network Canada. Many of the events are interactive with opportunities to meet and greet the celebrity chefs.
Chef Lynn Crawford autographing her cookbook at the Toes, Taps & Taters Signature Event in O’Leary, PEI (2013)
Most will also have a cooking demonstration by the celebrity chef host. If the chefs are also cookbook authors, their books will be available for sale onsite and there will be opportunities to have the books signed by the chefs. Making appearances at this year’s Fall Flavours Festival Signature Events are Food Network Canada Celebrity Chefs Lynn Crawford, Anna Olson, Corbin Torraszeski, Chuck Hughes, Michael Smith, Mark MacEwan, and Massimo Capra. It’s a star-studded line-up!
Chef Anna Olson autographing her cookbooks at the 2013 Applelicious Event in Arlington, PEI
In addition to the Signature Events, there are a number of culinary events and culinary adventures happening across the Island in September. There is a wide range of activities to suit all tastes.
As Chef Olson says, “I think PEI has achieved the impossible: offering “something for everyone”! The range of events and locations makes this Festival a truly delicious testament to the spirit of PEI.”
As Chef Olson says, “I think PEI has achieved the impossible: offering “something for everyone”! The range of events and locations makes this Festival a truly delicious testament to the spirit of PEI.”So, look for culinary events and adventures like the Beer Festival, clam brunches, roaming feasts, harvest meals, heritage dinners, Farm Day in the City, and culinary demonstrations and cooking classes at Holland College’s Culinary Boot Camps at the Culinary Institute of Canada. As well, several of the Island’s leading restaurants will feature special fall-inspired menus in September to coincide with the Fall Flavours Festival.Some of the entries in the seafood chowder challenge at the PEI International Shellfish Festival (2012)
Ticket sales are brisk for 2014 events, says Singleton. In fact, she says sales are up 100% over the same period last year and the Festival is still one month away. So, if you are interested in taking in any of the Fall Flavours events, best not delay getting your tickets. Many of the events sell out.
Prices for the signature events range from $19.00 + HST for The Great Island Grilled Cheese Challenge to $139. + HST for the gala Feast and Frolic dinner that is part of the Shellfish Festival. Prices for the culinary events and adventures vary in price. For a complete list of Fall Flavours activities and prices, visit their website at www.fallflavours.ca
Event organizers for Fall Flavours continue to amaze me each year with their creativity and attention to detail in carrying out the events. I can’t wait to see what they have in store for patrons this year. Whatever it is, I know it will exhibit the “WOW!” factor!
Interior of the tent set up in the middle of the apple orchard in Arlington, PEI, for the Applelicious Event (2013)
Click on the links below to read stories I have written in the past about individual Fall Flavours events:
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Are you like me, favoring more casual dining in the summer – particularly on weekends? I’m a great fan of picnics. They lend themselves well to casual menus.
Today, on the picnic menu, I have focaccia rolls filled with slices of rotisserie chicken, Havarti cheese, tomato, and lettuce (recipe follows at end of post).
I added some sour cream and onion kettle chips, a blood orange lemonade, homemade chocolate chip cookies and oatcakes, and some fresh fruit and the menu was complete. This menu follows my standard template for a picnic: A main (the sandwich); snacks (kettle chips); a drink (the sparkling blood orange lemonade); dessert (cookies); and fruit (peaches, pears, and watermelon).
Whether I am dining inside or out, I still like to set a pretty table. My color theme for today’s picnic is primarily orange with lime green as the secondary color. I often use the fresh fruit as part of the centerpiece as I have done here.
I picked the bouquet of wildflowers along the PEI roadside on my way to my picnic destination – daisies, orange day lilies, mauve matrimony, and the last of the season’s purple lupins – pulling the colors from the plaid tablecloth.
Because I was just a short way from my picnic site, I didn’t need a cooler so I simply gathered everything together and put it in a large wicker basket. However, if you are traveling a distance or if it is going to be awhile before you eat, be sure to use a well-insulated cooler with ice packs to keep the perishable food and drinks cold.
I like to do as much prep work at home as possible so the food is ready to eat when I get to my picnic site. This also means I have less tools and equipment to take with me to do food prep work onsite.
Today’s picnic was comprised of all finger food so no utensils were required. I used my white plastic picnic plates and kept the setting simple and casual.
I wrapped each sandwich in brown parchment paper and tied it with string and a sprig of fresh thyme from our herb garden.
The brown parchment gives the country look and also functions as a convenient holder for the sandwich to keep the ingredients in place while eating.
The blood orange lemonade adds a nice rich color to the table as well as being a tasty beverage.
When choosing a color scheme, I recommend thinking of the colors in the food being served so that the whole setting is pleasing to the eye – like the green lettuce and napkins, the orange drink and tomato in the sandwiches and the colors of the tablecloth.
Dessert for a picnic does not need to be elaborate. Cookies are a traditional item on many picnics and are very easy to pack. Here I have packaged them in glassine bags.
Watermelon is always a hit at picnics (and it matched my color scheme, as a bonus)!
Tasty fare!
This was a very easy picnic to pull together on a warm summer’s day.
Chicken, Cheese, and Tomato Focaccia Rolls
2 Focaccia rolls 1 Rotisserie Chicken Breast (white meat), thinly sliced 1 tomato, sliced 2 slices Havarti cheese Lettuce 2 tbsp. mayonnaise 1 tsp basil pesto ½ tsp. balsamic vinaigrette Butter Salt and Pepper, to taste
Slice Focaccia rolls in half, horizontally. Butter both sides of each roll.
In bowl, mix mayonnaise with pesto. Spread on both sides of each roll.
Lay a bed of lettuce on bottom half of each roll. Add a layer of sliced chicken. Season with salt and pepper.
Add one slice Havarti to each roll, then 1-2 slices of tomato. Drizzle a small amount (⅛ – ¼ tsp) balsamic vinaigrette over tomato slices.
Top with another layer of lettuce and place tops of each roll on the sandwiches. Leave sandwiches whole or slice diagonally, as desired.
Yield: 2 servings
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We all know that over-fishing, not using environmentally-responsible fishing methods, and not taking good care of our waterways will one day lead to a depletion of seafood. In partnership with Vancouver Aquarium’s Ocean Wise program and SeaChoice, along with a number of other companies, the Chefs for Oceans campaign has been established to support sustainable seafood so we will have seafood for generations to come.
A celebrity chef from Vancouver, BC, is on a 10-week cycling adventure across Canada this summer to promote this campaign by raising awareness of the importance and necessity of healthy oceans, lakes, and rivers and by garnering support for sustainable seafood from coast to coast.
Chef Ned Bell
Chef Ned Bell, Executive Chef at Four Seasons Hotel Vancouver, began his cycling journey in St. John’s, NL, on July 1st and he will complete his tour in Vancouver, on September 11th. To promote the sustainable seafood movement, he stops and cooks enroute, holding signature events, like the one I attended at the Inn at Bay Fortune, PEI, on July 15th.
Site of the Chefs for Oceans Dinner on PEI
Partnering with five local chefs, including well-known celebrity chef, Michael Smith, a beautiful five-course dinner was prepared featuring seafood.
The evening began with a wine bar featuring wine from the Okanagan region. This was paired with PEI Colville Bay Oysters from nearby Souris West. Served with Bloody Mary Ice, these were an immediate hit!
Colville Bay OystersThe Skillful Hands of Chef Michael Smith Shucking an OysterColville Bay Oyster with Bloody Mary Ice
Chef Michael was kept busy shucking oysters.
Chef Michael Smith
But the option was there for anyone who wanted to try their hand at shucking their own oyster.
Perhaps a touch of Northern Divine Cavair might go well with a Colville Bay Oyster!
Caviar, a fine accompaniment to a Colville Bay Oyster
After a few brief remarks from the celebrity chefs, dinner was served in a charming country inn that overlooks Bay Fortune in the beautiful countryside of Eastern Kings County, PEI.
The menu:
The first course was prepared by Chef Ned and featured smoked BC Sturgeon with pickled baby vegetables and a vanilla bean emulsion.
Course #1: Smoked BC Sturgeon
This was followed by a delectable Lobster Mussel Chowder prepared by the Inn’s current chef, Dana Wood.
Course #2: Lobster Mussel Chowder
A dollop of caviar served table side by Chef Ned set this chowder off!
The third course, prepared by Chef Dom Serio, was Arctic Char enhanced by cured pickled blueberries, blueberry beer, citrus cream, and bagel.
Course #3: Arctic Char
Chef Michael Smith prepared the fourth course of Farm-raised Halibut. He paired the Halibut with red lentil fritters, mustard greens, littleneck clam broth, linguica sausage, lovage, black garlic and dulse.
Course #4: Farm Raised Halibut
And, for the grande finalé, Chef Shane Bauer prepared Strawberry Shortcake with almond meringues, madeleines, fresh PEI strawberries, and garden mint.
Course #5: Strawberry Shortcake
This was a menu guaranteed to make any seafood lover’s mouth water!
So, Canadians, when you see the combination of this van……
and this guy on a bike, you know Chef Ned Bell is on his cross-Canada cycling mission to support sustainable seafood.
For a complete list of the stops Chef Ned Bell is making and the events he is holding on his cross-country cycling tour, visit the Chefs for Oceans website.
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The Canada Flag flies at Province House in Charlottetown, PEI
On PEI, Canada Day heralds the true beginning of the summer season. Once Canada Day celebrations are underway, Islanders are in summer mode.
Once again, this year, we are celebrating Canada Day with a picnic. I have chosen a beach location on the Island’s south shore. Beaches on the south side of the PEI commonly have more red sand than those on the north side which tend to have sand in a more pale pink color.
Canada Day Picnic on the Beach
Picnics are a great way to engage in casual dining. However, that doesn’t mean a pleasing setting can’t happen.
In honor of the colors of the Canadian flag, I have chosen a red and white theme for today’s picnic. Yes, my choice of foods is even red!
On today’s picnic menu:
Lobster rolls featuring PEI lobster mixed with pineapple and avocado complimented by a citrus aioli
Sides of creamy coleslaw and potato chips
Rhubarb and strawberry hand pies
I love my antique picnic basket with its red and white gingham liner. A red and white checked cloth sets the stage for the picnic lunch.
One of the things I like to do in preparation for a picnic is to wrap the utensils and drinking straws inside the napkins and place them in the glasses. They are quick and easy to pull out of the picnic basket and I’m sure not to forget utensils and napkins when I do this prep work before leaving the house.
Non-breakable dinnerware has come a long way. The white plates have the china look but are really just lightweight, unbreakable dinnerware from a dollar store. Regardless the venue, food always looks appetizing on white plates.
While I normally like my lobster rolls with little else but the lobster and mayonnaise and maybe some celery, I did jazz these up a bit. I added pineapple and avocado and used a citrus aioli to hold the ingredients together.
The rolls came from Mary’s Bake Shoppe in Kensington, PEI. For these rolls, I wanted ones that would hold together and had a nice texture and flavour. These certainly met the challenge on that front. I sprinkled each roll with a few sprigs of microgreens we’ve been growing along with some fresh chives from our herb garden. A tasty coleslaw and some potato chips rounded out the main course.
Lobster Roll
For dessert, I was looking for something that was easily portable and tasty.
Rhubarb-Strawberry Hand Pies
Hand pies are a common picnic food because they hold together and pack well and you don’t need plates or utensils for them. These tasty treats combine two complimentary flavors – rhubarb and strawberry – encased in a flaky pastry. Add some fresh fruit, such as apples, and your favorite beverage, and the picnic fare is complete.
And this was the view from our dining spot on the beach.
Better eat our lobster rolls before these guys decide to fly on over and join us for our picnic!
I hope you have enjoyed a glimpse into our Canada Day picnic in PEI.
Tonight, I have some mouth-watering photos for you featuring one of PEI’s most famous foods (and certainly one of my favorites) — lobster!
It’s always exciting when a new eatery opens in town. I was fortunate enough to have been invited to this evening’s pre-opening event for Charlottetown’s newest restaurant featuring lobster rolls and tacos.
I thought you might be interested in seeing the photos of lobster rolls and tacos from Dave’s Lobster in Charlottetown, PEI (now stop drooling on the keyboard and read on!).
Let’s take a look at the menu boards. Main features are lobster rolls (both hot and cold) and lobster tacos.
However, if you are not a lobster lover, they offer grilled cheese sandwiches using local COWS Creamery cheeses.
One thing I always look for in a lobster roll is lots of big chunks of identifiable lobster (I loathe “mashed” or shredded lobster). As you can see from the “Fancy Lobster Roll” below, there is no problem with identifying the lobster. The roll was amply filled, too. The other thing I look for is how much non-lobster filler has been added to the lobster roll. This one was filled with 100% pure, fresh lobster and nothing else. The chopped fresh chives really add a contrast color and make the orange color of the lobster pop. I had the warm lobster in a roll that was lightly grilled and quite enjoyed it. This is a bit of a switch for me since I always choose to eat my lobster cold.
Staff were kept busy making the lobster rolls and tacos, all under the watchful eye of Chef Ilona Daniel who owner, Dave Hyndman, engaged as a culinary consultant on his new restaurant.
If lobster rolls aren’t your thing, perhaps a lobster taco would fit the bill!
Lobster Taco
So, if your tastebuds lead you to craving lobster, why not head on down to Dave’s Lobster located in Founder’s Hall, 6 Prince Street, just off of Water Street, in Charlottetown, Prince Edward Island. This is in the same building that houses the PEI Visitor’s Centre and is just steps away from Peake’s Quay and the cruise ship port.
While there is a small eat-in section at Dave’s, eating a lobster roll outside under the bright red umbrellas on a warm summer day would be ideal.
Do you have a new restaurant opening or a culinary event happening in Prince Edward Island? If so, and provided it fits with the philosophy and theme of my blog, I invite you to get in touch with me as I may be able to feature it here on my Island food blog.
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My family has a long history of planting Vesey’s seeds. I well remember my grandmother receiving, by mail, the white envelope bearing the Vesey’s seed catalogue.
She would spend many an hour perusing the catalogue, marking an “x” beside the seeds she planned to order and turning down the relevant pages.
Vesey’s Seed Catalogues Throughout the Years
Now, this might not seem strange to you but what is ironic about it is that this woman never ordered a different variety of beans, peas, lettuce, or any other seed from one year to the next! Nevertheless, she sure enjoyed those little catalogues (particularly when they started to have photographs in them) and, each spring, she would mail off her seed order (on an order form much like the one in the photo below) and, a few weeks later, the much anticipated small white box of seeds would arrive in the mail from Vesey’s in York, PEI.
Vesey’s Seed Catalogue Order Form
Today, we either order the seeds online, by phone, mail or, for many of us Islanders, we simply drive to the Vesey’s store to pick up the seeds. However, in my grandmother’s day, this would have been about an hour’s drive from her house and her way of doing much business was by regular postal service.
Vesey’s Seeds, York, PEI
Planting a garden was of particular importance to my grandmother’s generation because the produce from the garden was what sustained a family through much of the year. In-season, families would enjoy fresh produce from their gardens but they also ate from the gardens for the rest of the year, too. Cucumbers were grown for pickles; beets would be canned; parsnips, onions, and carrots were stored in cold cellars for use over the winter. Pumpkins and squash joined them and were used for jams and pies through the long, cold winter months. You see, in my grandmother’s time, there were no big supermarkets with imported produce and, as far as farmers markets were concerned, they weren’t an item in rural PEI because most everyone had their own vegetable gardens in which they grew the produce they needed.
Once the frost was out of the ground in June, out would come the Vesey’s box of seeds and the planting process would begin. My grandmother’s garden was always large. She and my grandfather would debate over the straightness of the drills because, if they weren’t in proper line, people driving by would think they didn’t know how to plant a garden! And, she wanted to make sure the garden looked full and lush because no one wanted to be known for having a “poor” garden. That’s why she relied on Vesey’s seeds that she trusted to produce a good garden. I think my grandmother got great pleasure out of tending her garden and harvesting and processing its products. Today, we plant a smaller garden but still use Vesey’s seeds because we know we can trust them as they have been tested to ensure they will grow in PEI’s short growing season.
This year marks the 75th Anniversary that Vesey’s has been in business. I recently sat down with Heidi Carmichael, horticulturalist at Vesey’s, to talk about the seed company’s operation. Heidi has been with the company for five years and supervises the seeds that are brought in for trials and monitors how well they do in the vegetable trials. Every seed that appears in Vesey’s catalogue has been grown in a trial plot at Vesey’s to ensure it will grow in our Island climate.
Vesey’s Seeds was started in 1939 by Arthur Vesey (now deceased). The current owner, Bev Simpson, began working with Mr. Vesey when Bev was just 16 years of age. Today, he is joined by a son and daughter who also work at Vesey’s, a company known for its excellent seed quality products, loyalty to customers, and good customer service.
Vesey’s seeds come from all over the world. However, before a seed variety will be offered for sale, it will be grown and tested in Vesey’s trial plots, usually over a couple of years so the seeds can be tested over different summers with different growing conditions. It is important that imported seeds pass the germination test as well as a purity test for no diseases or weeds. The company has two acres of trial plots for regular vegetable seeds and one acre for hot field crops like tomatoes, peppers, and eggplants. It’s not uncommon for 90-100 tomato varieties to be under trial at the same time.
Both new and existing varieties of seeds in the annual Vesey’s seed catalogue get tested every year. Today, Vesey’s markets over 700 varieties of seeds and some are not vegetables that you might think would grow in cool Maritime climates, like avocados and watercress, for example.
Vesey’s sell both conventional as well as organic seeds to respond to the growing demand for organic products. Heidi tells me that, each year, Vesey’s adds more organic seeds to their offerings.
A long-time mail order company, I asked Heidi if the popularity of online shopping in recent years has impacted their operations. She says internet sales have grown and, while the paper copies of the catalogues still remain popular, they are seeing more web orders for seeds. In fact, they ship their seeds all over North America and shipping orders make up the majority of their sales.
A Small Sample of the Seed Selection at Vesey’s Store in York, PEI
Seventy-five years is a significant milestone in any company’s business. I asked Heidi to what Vesey’s attributes their ongoing success and longevity. She believes, first and foremost, it is Vesey’s customer service. Second, the availability of good quality land to test seeds to ensure that what they offer for sale will actually grow in our climate. Third, the long-time experience of seed-testing and growing means gardeners can trust that Vesey’s seeds are credible. Fourth, the company has carefully and intentionally grown and kept up with the times. As Heidi says, Vesey’s is “not just seeds” – you can buy everything you need to garden at Vesey’s because they have different departments like rototillers and lawn tractors, landscaping needs, and flowers and bulbs, for example.
Heidi says Vesey’s is continually searching out new vegetable and seed varieties and they remain current on what customers are looking for. For example, as Canada becomes more culturally diverse, Vesey’s is looking at the foods immigrants to Canada are likely to be seeking. This year, the company is currently testing vegetable seeds like Chinese greens because there are a number of Asian immigrants in the country.
Something that Vesey’s has started doing is putting together convenient theme garden packages of seeds. For example, they offer a salsa seed package that will contain the seeds you need to grow all the vegetables and herbs for making salsa. This makes it easier for the customer who doesn’t have to go in search of individual seed packages and put together their own seed package combinations. Vesey’s also offers a tomato-themed seed package that will contain a collection of several different kinds of tomatoes from early to late varieties, including beefsteak, plum, and cherry tomatoes.
Before we ended our chat, I asked Heidi if she could offer some advice for the first-time gardener thinking about starting his or her own garden. Here are her tips:
1) Get a soil sample analysis. Take a small sample (about 1½ cups) of your garden soil to a government-run lab that will do a soil analysis for you. There is usually a nominal fee involved but the analysis will tell you what you need to add to your soil for nutrients. For example, it may indicate you need to add lime and/or peat moss to make more acidic nitrogen to help your plants grow better.
2) Start with a small plot so it won’t be overwhelming and be sure you are up for the challenge and have the time to weed, water, and maintain the garden.
3) Plant the garden close to your kitchen for convenience and also for ease of regular watering purposes. If your garden is planted too far from your kitchen, it will make it more of a challenge to tend to it and to harvest and use your produce. Make sure the garden is planted in full sun.
4) Grow what you like to eat and know that you will use. Plant some seeds that will quickly yield produce, such as greens like spinach, so you’ll see some quick results. Tomatoes and peppers are good suggestions, too, because they can be eaten on their own as well as used in many recipes. Herbs are also good for first-time gardeners because they are easy to grow and are very versatile in their usage and can be dried for winter use.
5) If space is limited, consider growing pole beans and trellised cucumbers and beans as this will leave more ground space to grow other vegetable varieties.
Vesey’s trial plots are located behind their main building in York, PEI, and are open to the public. Heidi tells me each plot is marked to indicate what is being grown so you will know what seeds Vesey’s is currently testing and that may make their way into a future catalogue. In case you are wondering what happens to the produce from the trial plots, Vesey’s donates it to the local food bank.
When you are visiting the trial gardens during peak growing season, be sure to also stop by “Arthur’s Memorial Garden”, a garden established in honor of the man who began the seed company 75 years ago.
As the old saying goes, if you want to be really sure where your food comes from, grow your own produce. It’s been a long, cold, brutal winter in the Atlantic Provinces this year and most — particularly gardeners — are yearning to see some plant growth. It may still be a while before any of us can dig around in our gardens or see any locally-grown produce; however, it is not too soon to start planning our vegetable gardens and making our seed selections. So, while blizzards may still be hitting Eastern Canada when the calendar tells us it is spring, why not head over to the Vesey’s website and browse through the colorful photographs of garden-fresh vegetables and dream of summer gardens and fresh produce.
My thanks to Vesey’s Seeds and, especially to their horticulturalist, Heidi Carmichael, for taking time out of busy days to talk with me about gardening.
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I am always thrilled when I discover products made on PEI. I recently paid a visit to the small commercial kitchen of J.J. Stewart Foods and Soda Company in Stratford, PEI, where I met with owners and sole employees of the company, Heather and Thom MacMillan.
Under the brand label of J.J. Stewart, the MacMillans are producers and purveyors of a number of fine food products that includes preserves, flavoured mustards, sauces, pickles, salsa, lemonade, sodas and, of course, their signature artisan root beer.
While I was anxious to find out more about the products they make, I was first curious to learn about J.J. Stewart and his connection to the company.
The MacMillans tell me that the J.J. Stewart branding came about because of the root beer they were making. They have been producing their artisan root beer since 2009. When they were searching for a brand name for it, they discovered that Heather’s grandfather, John James Stewart, made and sold root beer in the early 1900s in his general store in Wood Islands, PEI. So, with the lineage and history, it seemed only fitting that their root beer should bear his name.
So, that explains the root beer but what prompted the production of the sauces, preserves, maple mustards, and pickles? The MacMillans have been in the tourism business for many years. They decided it was time to downsize and slow down so they sold their hotel business in Wood Islands and moved to Charlottetown. However, their retirement was short-lived as their lifelong entrepreneurial spirit was still prompting them to do something else. Both like to cook and when the Embers Company in Kinkora, PEI, became available for sale about three years ago, they bought it along with rights to the recipes for specialty food condiments that were already well-known and received on the market. They have continued to produce those items as well as develop, test, and market new items, like Peanut Butter and Cranberry Champagne Jam with Ginger, under the J.J. Stewart label.
The dividing line between mass-produced mustards, preserves, and sauces and those produced by the MacMillans lies in the care and attention to detail that can only come with hand-producing small batch quantities, using high quality ingredients, and adhering to a strict individual quality control process.
Large Cooking Pot inside the J.J. Stewart Kitchen
The difference can also be discerned in the taste and flavour when pure ingredients are used. Wherever possible, the MacMillans use regionally-produced products. Thom says he can actually pinpoint the berry field at Penny’s Farms in Belfast, PEI, where the strawberries are picked for the J.J. Stewart Strawberry Preserves! The berries for their blueberry products come from Wyman’s near Morell and the cranberries and raspberries are locally sourced as well. Cucumbers for their mustard pickles come from local roadside farm stands which offer the freshest of garden vegetables. The maple syrup comes from Acadian Maple Products in nearby Nova Scotia. J.J. Stewart products have become synonymous with quality so much so that the MacMillans tell me that people buy their preserves by the case in the summer and their freshly-made mustard pickles are a fall favourite which customers also buy by the case to have as their winter supply.
Like any food product produced and marketed for sale on PEI, the MacMillans are subject to food regulation and provincial inspection processes to ensure their products are safe for the market.
Bottles of Dill and Chardonnay Maple Mustard Waiting to be Labeled
The artisan foods produced by the MacMillans are a perfect blend of modern and traditional fare. Under the J.J. Stewart label that bears his picture, look for modern products like blueberry salsa and blueberry barbeque sauce and a number of flavoured mustards along with old favorites like mustard pickles and raspberry and strawberry preserves.
With distinctive flavour pairings like Dill and Chardonnay Maple Mustard and Wild Blueberry Sauce with Grand Marnier, for example, the J.J. Stewart line of products brings together the best flavour combinations. J.J. Stewart products are both delicious and very versatile. Whether used independently on their own as they are or incorporated as an ingredient into a recipe, these quality products are palette pleasers.
Over the next while, follow my blog postings as I use a number of their products in different recipes.
I am sure J.J. Stewart would have been happy to sell these products in his general store and he would, no doubt, be both thrilled and proud to know that his descendents are carrying on the tradition of producing artisanal root beer and other tasty products. The J.J. Stewart speciality item products are available in select locations in the Maritimes. For example, they can be purchased at the PEI Co. Store in Charlottetown’s Confederation Court Mall, at Riverview Country Market in Charlottetown, and at several other locations across the Island as well as at Sugar Moon Farms in Truro, Nova Scotia.
Thom MacMillan at the J.J. Stewart booth at the Charlottetown Farmers Market
Each Saturday morning, you can also find Thom at his booth at the Charlottetown Farmers Market where sales are brisk and you’ll find regular customers returning week after week to pick up their favorite J.J. Stewart products. Farmers markets are great venues for customers and producers to meet and interact. In fact, Thom says he gets the greatest feedback and new product ideas from his regular Saturday morning customers. Be sure to drop by the Farmers Market and taste the J.J. Stewart products at the tasting bar set up in their booth.
Tasting Bar at the J.J. Stewart booth at the Charlottetown Farmers Market
In the summer months, their products are also sold in their own J.J. Stewart Mercantile Store in Cavendish, PEI. Additionally, products are also available online at www.jjstewartfoods.com and they ship across North America.
My Island Bistro Kitchen’s Old-fashioned Jam Squares
For my feature recipe today using a J.J. Stewart product, I have chosen to use their Raspberry Preserves in old-fashioned vintage jam squares. For this recipe, you need to use a superior quality jam or preserves because that is what gives the square its flavour. Red jams or preserves work best because, for plate presentation purposes, they are the most showy. I found the J.J. Stewart Raspberry Preserves to be a nice, thick consistency which is necessary in order for it to stick to the dough and not be runny when the squares are cut.
My Island Bistro Kitchen’s Old-fashioned Jam Squares made with J.J. Stewart’s Raspberry Preserves
My Island Bistro Kitchen’s
Old-fashioned Jam Squares
These are an old-fashioned favourite that I grew up with. They are easy to make and take common ingredients. While any kind of jam may be used, they are most showy when red jam (preserves) is chosen.
Ingredients:
⅓ cup butter
1 egg
1 tsp vanilla
½ tsp almond flavoring
½ cup white sugar
1 cup + 2 tbsp all-purpose flour
1 tsp baking powder
¼ tsp salt
¼ tsp cinnamon
⅛ tsp cardamom
Finely grated rind of 1 lemon
½ cup J.J. Stewart Raspberry Preserves
Method:
Preheat oven to 350°.
Assemble ingredients.
Ingredients for Jam Squares
Prepare 8”x8” pan by lining with parchment paper.
With electric mixer, beat butter well. Beat in egg, vanilla, and almond flavouring. Mixture will appear lumpy.
Sift and mix together sugar, flour, baking powder, salt, cinnamon, and cardamom.
Grate the rind of one lemon. Stir in grated lemon rind.
Add dry ingredients to butter-egg mixture and blend thoroughly.
Gather up dough and shape dough into a small oblong shape.
Cut off about ⅓ of the dough and place in freezer for 15 minutes.
Meanwhile, press remaining ⅔ dough into prepared pan. Place pan in freezer.
When the reserved dough has been in the freezer for 15 minutes remove both reserved dough and the pan from the freezer. Evenly spread the ½ cup raspberry preserves over dough in pan.
Using a grater, grate the chilled and reserved 1/3 dough evenly over the jam.
Bake for 30-35 minutes or until topping on square is lightly golden in color.
Let square cool completely in pan before removing and cutting into 16 squares.
Jam Squares
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Prince Edward Island Brewing Co., Charlottetown, PEI
Prince Edward Island is well known for its seafood and potatoes, both of which are major industries on the Island. However, what many of you may not know is that there is an emerging industry on the Island that involves beverage making. Blueberry juice, apple cider, cranberry juice, wine-making, spirit distilling, and beer-brewing are all happening on PEI.
Today, I am taking you with me on a visit to the Prince Edward Island Brewing Co. in Charlottetown where the local artisan brewery, now set up in its spacious new state-of-the-art facility on Kensington Road, brews award-winning ales and lager. After we tour the Brewery, we’ll head downtown to the Gahan House Restaurant to talk with the chef about beer pairing and find out how he uses beer in making a traditional Maritime dish – Fish Cakes – and, yes, he shares his recipe 🙂
My guide at the Brewery today is Al Douglas, Director of Branding and Community Engagement. We begin our chat in the modern and spacious lobby of the brewery.
Lobby and Bar at the Prince Edward Island Brewing Co
The brewery had its beginnings 13 years ago when owner, Kevin Murphy, operated it under the name of Murphy’s Brewing Co. in a restaurant (Lone Star Café) he owned in Charlottetown. The brewery then moved its operations to the Gahan House Restaurant in Olde Charlottetown and, when it outgrew its space there, moved to a location on Walker Drive. After two years in that location, it became apparent that the demand for the product was increasing as they were running out of beer mid-season. So, in 2013, to increase their brewing capacity, the brewery moved to their current newly-refurbished building at 96 Kensington Road.
Prince Edward Island Brewing Co. brews both ales and lagers the old-fashioned way with no preservatives, additives,or pasteurization. The brewery currently brews eight ales and one lager which is aptly named “Beach Chair Lager”. The Beach Chair Lager has the distinction of being the first-ever canned craft beer produced in Atlantic Canada. Al says their most popular products are the Beach Chair Lager and Sir John A’s Honey Wheat Ale. They do brew some seasonal specialties like a pumpkin ale in the fall and Dunkel, a vanilla and bourbon oak-infused dark lager over the Christmas and winter period.
I asked Al what sets their beers apart from others on the market. He tells me that it is a locally-brewed product that uses no preservatives or additives. Additionally, the naturally clean and clear PEI water is easier to filter. Consumers today are conscious of where the products they consume come from and there is support for products that are produced locally, like the brewery’s ales and lagers.
The brewery’s beers have won awards attesting to the quality of their products. In 2011, the Sir John A’s Honey Wheat Ale was awarded the Canadian Brewing Awards’ gold medal. In 2012, the brewery won both gold and silver medals and, in 2013, was awarded the silver medal from the Canadian Brewing Awards.
On Tap at the Prince Edward Island Brewing Co.
The beer is available onsite at the brewery and is also sold in all liquor stores on PEI and in many restaurants, cafés, and bars around the Island. If you are off-Island, look for the beers in select locations in Nova Scotia, New Brunswick, Newfoundland and Labrador, Alberta, and British Columbia and, come spring 2014, in Ontario.
What makes the current location of the brewery unique is that it has a huge area where they can host large events like weddings and concerts. Check out the chandelier and the contemporary white chairs in the photo below.
Event capacity is up to 500 persons and Al tells me they have held a number of events already, have more planned, and bookings are brisk for wedding receptions for the upcoming wedding season. Two full-scale kitchens onsite, including a large brick oven, allow for food preparation for large numbers.
Serving Kitchen at the Prince Edward Island Brewery Co.
The brewery employs 16 full time employees over the winter and, in the summer, that staff complement increases to 25-30 that includes both full and part-time employees. The brewery has two certified brew masters on staff.
Prince Edward Island Brewing Co. supports local producers, buying local ingredients where possible. For example, the Sir John A. Honey Wheat Ale uses honey from Honey Dew Apiaries in Canoe Cove. The blueberry beer uses a blueberry purée from PEI Berries Ltd. in East Montague. This means the brewery has a year-round demand for these two ingredients since both beers are brewed all year. This is good news for the support local movement.
So, what goes into beer making? There are four basic ingredients: water, grains (malt), hops, and yeast. Extra flavorings such as blueberries or honey may also be added. Each of the main ingredients contributes important properties to the beer. The water carries the flavour, the malt adds sweetness, color, and flavour, the hops add flavour, aroma, and some bitterness to counter or balance the sweetness from the malt, and the yeast converts sugar extracted from the malt into alcohol and carbon dioxide gas that adds flavour. Yeast is what causes the beer to ferment.
“Fresher is better. Having a brewery in the community is where you’ll get the freshest beer.”
— Chris Long, Master Brewer – Prince Edward Island Brewing Company
What’s next for the PEI Brewing Company? This year marks the 150th anniversary of the Charlottetown Conference where the Fathers of Confederation first met to begin laying the framework for what would later become Canada. In honor of this event, the brewery has brewed a Fathers 2014 Commemoration Pack of beer.
I asked Al if there was one product they brewed that surprised them in terms of its popularity. He says the blueberry beer was initially developed to be a seasonal beer available in the spring/summer season but it became so popular that customers and restaurants were continuing to ask for it other times of the year that they now brew it year-round.
In addition to the retail store, a bar, and a cold beer store on the premises, 45-minute tours of the brewery are available for $10/pp (+HST). This includes a sample of the hand-crafted beer in the tasting room as well as a tour through the facility, starting with the ingredients room where you can see samples of the ingredients and smell the hops.
The tour takes you past the large brewing tanks.
Inside the Brewery
A pristine brewing operation.
The tour concludes in the bottling center area which was really busy today.
Lots of beer being bottled at the Brewery this afternoon!
Bottling Beer at the Prince Edward Island Brewing Co.
The brewery was certainly a hive of activity today!
And, the end result – pallets of boxes filled with bottled artisan beer ready for shipping to customers.
Pallet of Beer
For more information on the Prince Edward Island Brewing Co., visit their website.
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Up until a few years ago, if you went into a restaurant and asked what the server recommended as a drink with a certain dish, you would most likely be provided with a wine suggestion. Today, however, you might very well receive the suggestion of a beer pairing with your meal. To find out what dish would go particularly well with the PEI Brewing Company’s beers, I went to the Gahan House in Olde Charlottetown where, incidentally, they still brew onsite all the beer served in their restaurant.
Gahan House Restaurant, Charlottetown, PEI
Chef Dwayne MacLeod of the Gahan House suggests a good Maritime dish to demonstrate how beer can be used as an ingredient and/or paired with food – Fish Cakes made with salt cod and haddock. Chef MacLeod says the beer brings out the saltiness in the food and several of the Prince Edward Island Brewing Co. beers pair very well with fish cakes. He also suggests, if beer is used as an ingredient in the dish, the same beer would pair very well as a beverage with the meal. So, if you cook the potatoes for the fish cakes in beer, as Chef MacLeod suggests can be done, then the same beer would pair well as a beverage with the fish cakes.
Chef Dwayne MacLeod’s Fish Cakes
Chef MacLeod has graciously shared his recipe for fish cakes. He has two beer pairing suggestions to go with the fish cakes. The first is the Gahan Iron Bridge Brown Ale (pictured in the photograph below). He says this beer will introduce a nutty and caramel flavour to the meal. His second suggestion is a wheat ale like the Gahan’s Sir John A’s Honey Wheat Ale. It is a light beer and will not overpower the flavors of the fish but will add to the flavour of the salt cod.
Gahan Iron Bridge Brown Ale
Chef Dwayne MacLeod’s Fish Cakes
(from the Gahan House Restaurant in Charlottetown, PEI)
Fish Cake Ingredients
1.5 lbs Yukon Gold potatoes
1 lb. haddock
1 lb. salt cod
1.4 oz green onion
1 tsp. garlic
2 oz oil or bacon fat
Sauce Ingredients
½ quart (2 cups) mayonnaise
1.7 oz. horseradish
1 cucumber
Method for Fish Cakes
Soak salt cod in water for 12 hours. Drain and rinse cod and chop up finely in a blitz machine.
Cook haddock in water.
Cook potatoes. If desired, cook the potatoes in beer and water (ratio is 2 parts water to 1 part beer). Cool potatoes.
Finely chop green onion and garlic.
Mix haddock, salt cod, green onion, and garlic together. Portion out 2 oz for each fish cake and form into a patty.
Heat oil or bacon fat in pan over medium to medium-high heat.
Place fish cakes in hot oil and cook until the edges start to turn golden brown. Once golden brown, flip the cakes and cook the other side the same.
Serve with the cucumber sauce and enjoy.
Method for Sauce
Remove the seeds of the cucumber with a teaspoon and blitz the cucumber very well in a Blitzer. Mix the cucumber with the mayonnaise and horseradish. Season to taste.
Yield: 4-6 servings of fish cakes
Fish Cakes Paired with Beer
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[UPDATE TO THIS STORY: Since this story was published in 2013, Lori Robinson has switched from growing potatoes to grains on her farm and, as such, is no longer growing potatoes. The story, however, remains a good depiction of what goes in to getting potato seed in the ground and how the potato ends up on your dinner table.]
Part of my objective with this food blog is to showcase food products produced on PEI and the producers and farmers behind them. In this story, I will introduce you to Lori Robinson, a fifth generation PEI potato farmer. Lori is Farm Manager at Eric C. Robinson Inc. in Albany, PEI.
PEI Potato Farmer, Lori Robinson
I hope that this feature story will shed a little light on just where the bags of potatoes that you pick up at the supermarket come from or where the potatoes that go into making potato chips originate.
For the land mass size of our Province, PEI produces a lot of potatoes. According to the Prince Edward Island Potato Board, there were 89,000 acres of potatoes grown on PEI in 2013. The Board tells me there were approximately 45 varieties grown in commercial quantities and more than double that amount when those that are being grown in test plots or market gardens or for limited specialty markets are included. An economic impact study completed a little over a year ago determined that the potato industry is worth just over a billion dollars annually to the PEI economy directly and in spin-off effects.[1]
Individual potato farms on PEI range in size. The Robinson farm grows around 500 acres of potatoes annually in rotation with soybeans, barley, and forages. For the past five months, I have been following Lori from the time she planted the spuds in the ground back in May to their harvesting in October and ending with the washing and packaging process that is now, at the time of writing, underway at the farm.
Let’s begin by finding out what led Lori in her career choice to become a potato farmer. I think it would be fair to say that Lori grew up with potato farming in her bloodline. Her great, great grandfather began growing potatoes in Augustine Cove, PEI, in the early 1800s and successive generations have continued the tradition. She says her decision “to become a potato farmer was part tradition, part general interest in all things science based, and part desire to work with other members of her family in a family-owned and operated business in PEI”. By the time Lori was in her mid to late teens, she knew what her career path would be – she would study agriculture at university and become a farmer.
Lori holds a Bachelor of Science in Agriculture from the University of Guelph where she majored in Agriculture Business. While Lori will be the first to tell you her university degree did not specifically teach her much about growing potatoes (she learned that by doing), her education did teach her how to think critically, solve problems, and manage human and financial resources. These are all skills useful to today’s commercial farmers. Farming is much more than planting seed in the ground and waiting for the produce to grow.
In 2013, Lori grew 15 different varieties of potatoes. This year, 35% of their crop will be used to make potato chips at Frito Lay, 20% will be used for seed, and 45% will be for table stock – the ones that will make it on to our dinner tables. The seed potatoes will be used to plant the farm’s crop next year and also to sell to other potato growers. The potatoes in the large storage bin behind Lori in the photo below are next year’s Norland seed.
Today’s commercial potato farming is very scientific and controlled. Lori points out that “seed potatoes must be inspected in the field by Canadian Food Inspection Agency (CFIA) agents and then tested in an accredited laboratory to ensure that disease levels (viruses) are below a certain percentage before the seed receives certification to be replanted the following year”. It is interesting to note that seed potatoes can be used as table stock but table stock potatoes cannot be used as seed.
The Island spuds will travel. Lori’s farm sells both the seed potatoes and table stock in Canada and the United States while the “chipstock” (those used to make potato chips) will be sold in Canada and the United States as well as in Indonesia, Thailand, and Guatemala. You just never know where you might be eating an Island potato!
All professions have their challenges as well as their sources of satisfaction. Lori says her biggest challenge is finding an adequate number of staff to work on the farm and in their packing house. She currently employs 14 year-round, full time staff and 4-5 seasonal employees from late September to late June. In terms of job satisfaction as a potato farmer, Lori has this to say: “Harvesting a good crop of high-quality potatoes that I eventually see in our local Superstores provides me with a great sense of satisfaction. No two years in potato farming are ever alike. Many new challenges come up every year, every growing season. There is always something new to learn about farming. The need to overcome these challenges to remain successful and the desire to learn new things are what motivate me and make me passionate about my job as a potato farmer.”
Lori has been potato farming for 20 years, continuing on in a long line of successful potato farmers in her family. I asked her what she attributes the success of her potato farm to. She says her predecessors “recognized the importance of good land stewardship in order to achieve the balance between economic viability and environmental sustainability”. Lori has carried on these traditions and philosophy while adding a few of her own ideas along the way to maintain the success of their potato farming operation and carry it into the future.
Lori is very much a hands-on farmer. She actually gets on a tractor and works in the fields herself in the spring doing land preparation work that occurs prior to planting. On May 29, 2013, when I arrived at a huge long field waiting to be planted in North Carleton, PEI, I found Lori and her crew planting Dakota Pearl potatoes. That’s Lori up on the planter on the right-hand side checking to make sure things are working as intended.
The farm operates with 7 John Deere tractors, 1 planter, 2 sprayers, 7 tandem trucks, 2 windrowers, 1 harvester, and 3 telescopic pilers.
Farm sizes and farming methods and machinery have changed over the years for sure. I asked Lori what she sees as the biggest changes in potato farming over the years. For her, one change really stands out – input costs for potato farming continually increase while the price farmers receive for the potatoes is relatively unchanged from the days when her grandfather sold potatoes. She also says that a big change has been in the advancement of technology, mainly in the use of GPS for field operations. Lori also notes that, while the Robinson farm has remained relatively the same size since she started farming 20 years ago, most well-established farms on PEI have grown larger at the expense of a number of smaller farms going out of business due to financial strain or lack of a succession plan.
So, let’s look at the timeline of the potato season at the Robinson farm on PEI.
May 29, 2013 – Planting
Potato Seed
It all begins with the potato seed for this field of Dakota Pearl variety.
Loading the Planter with Seed
And, well-tilled fertile soil.
And a planter full of potato seed along with some fertilizer.
A good John Deere tractor helps, too!
Planting potatoes
And, the seed is in the ground!
June 20, 2013 – Fertilizing and Hilling
Field work continues through the growing season to ensure a good crop of potatoes (yes, that’s the Confederation Bridge in the background and, yes, PEI soil really is that red!).
Fertilizing and Hilling the Potatoes
July 2, 2013 – Potato Plants Growing
By early July, there is evidence that the potato plants are growing well – look at that gorgeous emerald green color against the rich red soil of PEI!
July 20, 2013 – Potato Blossoms
A drive by the field in mid-July reveals that the Dakota Pearls are out in blossom!
Potato Blossoms
The field is abloom with white blossoms that have tiny bright yellow centers.
This is a super long field!
September 30, 2013 – Harvesting
By September 30th, harvesting was underway on the Robinson farm. On this day, I found the crew harvesting the Norland variety (deep red-skinned potatoes) in Albany, not far from the Confederation Bridge.
Two windrowers (one two-row and one four-row) were working the field in advance of the harvester, and moving the freshly-dug potatoes over into the drills where the harvester would pick them up while digging two more rows of potatoes itself at the same time.
This means that the harvester is picking up a total of eight rows of potatoes as it moves down the field.
The harvest days are long and dependent upon good weather and, of course, no mechanical breakdowns.
Once the truck is full of spuds, it heads to the warehouse and an empty truck comes alongside the harvester to be filled as they move in tandem down the long drills of potatoes.
Heading to the Warehouse
At the warehouse, the spuds are offloaded from the truck on to the conveyer belt that takes them into a small grading house just outside the warehouse where three employees remove any stones, plant particles, or damaged or spoiled potatoes.
From there, via conveyer belt to a bin piler, the potatoes make their way into a huge warehouse that is divided off into separate bins for the different varieties of potatoes.
In the photo below, the man is standing on top of 1/2 million pounds of potatoes in order to insert a temperature probe down into the pile of potatoes to monitor any significant rises in temperature in the middle of the pile which would signal attention needed.
The warehouse is temperature-controlled to maintain the freshness and quality of the potatoes.
By the end of the first day of harvest, 3/4 million pounds of potatoes will have been dug and stored in the warehouse.
Three different sizes of the red potatoes dug on this day will be destined for different uses. The smallest on the lower left of the photo below are mainly sold for restaurant trade where they would be roasted or baked. The next size up are sold in 2 lb or 3 lb bags to grocery stores. Consumers would typically purchase these potatoes to use for roasting or baking at home. The largest of the three sizes are sold in 5 lb poly and 10 lb paper bags to grocery store chains in Canada and the United States for sale mostly as baking potatoes.
In the photo below you can see some of the freshly dug Norlands I brought home with me after my field visit. You’ll find the recipe I used them in at the end of this posting.
Early November, 2013
Before the potatoes make their way to market, they are graded, washed, and packaged on the farm.
Grading Potatoes
Bagger Machine
Once the potatoes are packaged, they are ready for shipping to markets.
Pallet of Potatoes Graded, Washed, and Packed Ready for Shipping
Small Bags of Potatoes Ready for Grocery Stores
Working with potatoes day in and day out, I was curious as to Lori’s favourite potato dishes. She tells me her favourite way to serve potatoes is to simply toss some small red potatoes with olive oil and herbs and roast them in the oven. She also likes the potato lasagne recipe found on the Prince Edward Island Potatoes Website.
There is nothing like fresh produce straight from the rich red soil of PEI. The day I visited the Robinson farm during harvesting season in early October, I brought some of the Norlands home with me. These beautiful red-skinned variety potato with white flesh are a multi-use potato (they are good boiled, roasted, baked, in salads, and scalloped). I am presenting them here in my favourite old-fashioned scalloped potatoes recipe.
[1] Source: Prince Edward Island Potato Board, 30 October 2013
My Island Bistro Kitchen’s Old-fashioned Scalloped Potatoes
1¾ lbs. potatoes (about 3 medium-sized), peeled and sliced about 1/8” thick
1 medium onion, sliced in rings
1½ cups milk
1 tsp liquid chicken bouillon
½ tsp Dijon mustard
2 tbsp flour or cornstarch
Pinch nutmeg
Salt and pepper, to taste
3 tbsp melted butter
½ cup grated cheddar cheese
Paprika
Method:
Preheat oven to 350F.
Assemble ingredients.
Spray or grease a 1½-quart casserole.
Place a layer of sliced potatoes in casserole.
Slicing the red-eyed potato
Add a layer of sliced onions.
Repeat potato and onion layers to fill casserole.
In microwaveable bowl, whisk together the milk, chicken bouillon, Dijon mustard, flour or cornstarch, nutmeg, salt, and pepper. Microwave for about a minute, then stir and add the melted butter and 2½ – 3 tbsp. grated cheese. Microwave 1-2 minutes, just until mixture is heated and starts to thicken slightly, stirring once or twice.
Pour warm sauce over the potatoes and onions in the casserole.
Sprinkle with remaining grated cheese and paprika.
Bake, covered, for about 1 hour. Remove cover and continue to bake until potatoes are fork tender, about 20 minutes, or so. Remove from oven and let sit 10-15 minutes before serving. Serves 4-6.
Serve with ham and your favorite side vegetable.
Scalloped Potatoes
Tips:
Using whole milk or a blend of whole milk and cream will make creamier scalloped potatoes.
Removing the cover during the latter part of the baking process will give the scalloped potatoes a nice crust on top.
Scalloped potatoes have a tendency to boil out of the casserole. To avoid a messy oven clean-up job, place a piece of tin foil on a large baking pan and set the casserole on it. Lightly spraying the tin foil will also make it easier to remove the casserole from the baking pan should the contents bubble out.
My thanks to Lori Robinson for allowing me to follow her potato operation over the past season and for answering my multitude of questions.
Thank you for visiting “the Bistro” today.
Be sure to visit my new Facebook page atMy Island Bistro Kitchen.You may also wish to follow me on twitter @PEIBistro and on Pinterest at “Island Bistro Kitchen”.
As those of you who regularly follow my blog will already know, I love a classic afternoon tea….the more formal, grand, and elegant, the better.
On previous trips to London, England, I always seemed to miss out on classic afternoon teas for one reason or another. I certainly had had cream teas (scones, clotted cream, strawberry jam, and a pot of tea) at some hotels but never was able to make it to a formal tea. I always said that the next time I was heading to Europe, I was going to visit London for no other reason than to have proper afternoon tea.
That opportunity arose earlier this month when we were heading out on a Greek Islands cruise from Venice, Italy. I had my travel agent book us a stop-over in London for a couple of days so that we could experience the quintessential British tradition of formal afternoon tea. I spent countless hours over the spring and summer researching which afternoon teas I wanted to experience. As those of you from London and area (or who have visited there) will know, afternoon teas in the city can be pricey. Many restaurants and hotels in London offer a classic afternoon tea of some sort and the higher-end venues range in price from around ₤40.00 pp. upwards (VAT inc.) + 12.5% service gratuity. At the time of writing, the current rate of exchange is $1.68 against the Canadian dollar so that can edge a Canadian visitor around $100.00 or more per person for afternoon tea. Many venues also offer champagne afternoon teas and adding a glass of bubbly to the afternoon tea experience can translate into an extravagant price – some as high as ₤85.00 pp plus service gratuity of 12.5% which converts to about $160.00 pp, CDN$. So, due to the cost, deciding on which afternoon tea to experience is not a decision to be taken lightly. This is not to say that all afternoon teas in London are this pricey – I was able to find afternoon teas less than ₤30.00 pp but even that translated into an expensive repast when converted into Canadian currency.
We were staying in the Kensington area of London and I wanted to do more than one afternoon tea on this trip (and not break the bank!) but did not want to have to spend valuable and limited time traveling far so I opted for tea at “The Orangery” at Kensington Palace which was within walking distance to our hotel and the other in the Georgian Restaurant at Harrods department store where we spent a complete day. We had planned to spend time again in the food halls at Harrods (a foodie’s mecca) anyway so, because our time was so limited in London and didn’t allow for much travel time around the city, we combined a visit to Harrods with afternoon tea in their Georgian Restaurant and it did not disappoint.
Hotels and restaurants offering afternoon tea will usually have a number of sittings throughout the afternoon and some in to the early evening as well with most ending by 7:30pm, or earlier, local time. Dress codes vary with smart casual being the norm and with some of the higher-end venues requiring more dressy attire. Reservations are generally recommended, particularly for the more popular venues, and I recommend inquiring of the dress code when making reservations (note that some venues require reservations several weeks or even months in advance). Many have their afternoon tea menus and dress codes posted online as well. We were able to get a table when we arrived at “The Orangery” mid-afternoon on our first day in London. On the day we visited Harrods, we made reservations mid-morning for our afternoon tea in their Georgian Restaurant. However, I expect that during the busy summer months as well as around Christmas and other holiday periods, reservations farther in advance of same day would be advisable (Claridge’s website at time of writing is indicating that they are not accepting any more afternoon tea reservations until January 2014 due to high demand). Part of the experience of a formal afternoon tea is the decor and ambiance of the venue which often includes a pianist at the grand piano. One of the things that fascinates me most about afternoon tea in London is its enduring popularity across all age groups.
For the benefit of those who may not be familiar with what comprises a classic afternoon tea, there are four components: 1) the tea beverage blend; 2) savories; 3) scones; and 4) patisseries and cakes. It is common to present the food on three-tier servers.
Most venues (particularly the high-end ones) will have a tea sommelier on staff to help guests decide which blend of tea to enjoy with the repast. The array of tea offerings can be daunting unless you are a tea connoisseur. The savory course will consist of delicate sandwiches and sometimes petite tarts, and souffles. Fillings for the sandwiches vary but you can generally expect to find cucumber, egg, smoked salmon, ham, roast beef, and/or chicken presented on various breads. The sandwiches will always have the crusts removed and may be cut in either finger or triangular shapes. These offerings will be found on the bottom plate of a three-tier server. The middle plate of the server will contain the scones, clotted cream, and usually the preserves (although the latter may be presented on a separate flat plate on the table). Often two kinds of scones will be presented – raisin or fruit and plain. The top tier of the three-tier server is reserved for the patisseries and cakes. The offerings for this course certainly vary between restaurants but you will often find, as a minimum, sponge cake, lemon tarts, and frequently French macarons and other sweet pastries.
So, today, I thought I would share with you some photos from the two afternoon teas I enjoyed in London in early October, 2013. Apologies in advance for the lighting in some of the photos – these are travel photos and the natural lighting wasn’t the best on some of the interior shots.
“The Orangery” at Kensington Palace
“The Orangery” at Kensington Palace
On the day we visited “The Orangery”, in early October, 2013, it was still warm enough to enjoy afternoon tea al fresco style outside.
However, the interior of “The Orangery” is so striking that we opted to enjoy tea inside.
I was fascinated by the table setting with the plates set to the left of each place setting.
Afternoon Tea Place Setting at “The Orangery”
You can check out the menu for afternoon tea at “The Orangery” here.
The tables were simplistically set with this decorative china on white linen.
Are you anxious to see what was on the tiered server?
Each guest has his/her own tea pot and individual tiered server of tea fare. Traditionally presented, the bottom tier contains the sandwiches, the middle plate bears the scones, clotted cream, and jam, and the top tier the sweet offerings. Our choice of tea was “Afternoon at the Palace”.
Let’s look a little closer at the food.
The sandwiches were so tasty!
The buttery scones (one each – plain and with raisins) were served with clotted cream and strawberry jam!
And, to finish off, a selection of sweet cakes and patisseries.
One thing about afternoon tea is that it amounts to a full meal!
And, it is a leisurely way to spend a couple of hours.
Be sure to pace yourself so you can save some room for the sweets!
Afternoon tea at “The Orangery” is (at time of writing) ₤22.65 pp + 12.5% service charge (or about $44.00 CDN$)
The Georgian Restaurant at Harrods
Harrods Department Store
Harrods is arguably the world’s most famous department store. It’s a fun place to spend time browsing, particularly in the food halls which are elaborate, to say the least. This visit marked the first time I had eaten at Harrods.
Afternoon Tea at the Georgian Restaurant at Harrods
The color theme of the Georgian Restaurant is in calming pinks and whites. Each table has a pink undercloth topped with a white tablecloth. The two photos below were taken early in the day when we made our reservations onsite.
Music from the grand piano adds a lovely ambiance to the afternoon tea experience.
These beautiful huge floral designs in ivory and soft green shades were found throughout the dining room.
This was a delightful afternoon and experience.
Tableware is white which really makes the colors of the food pop and stand out.
Each table is set with a single short-stemmed pink tea rose.
As soon as we were seated, this plate of preserves and clotted cream was delivered to our table.
Then, our server poured our first cups of tea from a small elegant silver teapot. Our tea selection was the “Georgian Blend”.
The tea was, of course, served in Harrods signature cups and saucers.
A three-tier server of delectable finger sandwiches, scones, and a selection of sweets was soon presented at our table.
How delightful and inviting does this look! You can check out the Harrods afternoon tea menu here.
Let’s have a closer look, beginning with the finger sandwiches and petite lobster rolls.
This was followed by an offering of both plain and raisin scones.
And, for the sweet tooth, there were lots of tempting options!
There was more on this tray than the two of us could finish!
Afternoon tea at Harrods at the time of writing is ₤29.00 pp + 12.5% service charge (or about $55.00 CDN$).
If you are heading to London and planning to include a classic afternoon tea as one of your activities, I recommend researching in advance of your trip and checking with your choice of venue as to whether or not they require reservations and how far in advance. You may also wish to inquire of their dress code so you can pack accordingly and not be disappointed on arrival to find that the venue imposes a specific dress code. No matter your budget, you will find wonderful options for afternoon tea in London that will give you that experience without breaking the bank. Have you already experienced afternoon tea at a London location? Did you enjoy it and would you recommend it?
We thoroughly enjoyed our two afternoon teas in London (and, yes, I am already thinking about which tea venue I will choose on my next trip to London).
You may also enjoy reading my review of the “Scents of Summer” Afternoon Tea at the Intercontinental Park Lane Hotel in London. Click here to access that review.
Thank you for visiting “the Bistro” today.
Be sure to visit my Facebook page at My Island Bistro Kitchen. You may also wish to follow me on twitter @PEIBistro and on Pinterest at “Island Bistro Kitchen”.
Ever been to a huge PEI barn dance/kitchen party? That was the theme for the Toes, Taps & Taters Fall Flavours culinary event in O’Leary, PEI, on September 27, 2013.
This was the first year for this signature Fall Flavours event. The location was a logical and fitting one at the Canadian Potato Museum in O’Leary, in the center of one of the largest potato-growing regions on PEI. Attached to this museum is a large new machine shed which made an ideal venue for a spud party. And, what a perfect location it turned out to be for an event that was all about showcasing the versatility of Island spuds. It was a toe-tapping good time with lots of music, dancing and, of course, great food featuring – you guessed it — PEI potatoes.
While the Museum proved to be an ideal location, it also meant a huge amount of work for organizers as they had to move all the big, heavy historical potato equipment to make room for tables, stage, bar, and transform it into a party atmosphere.
Out of all of the Fall Flavours events, this one sold out of its 250 tickets very early. I asked Kendra Mills, Marketing Director of the PEI Potato Board that was behind the event why she thought this first-time event had been so popular to sell out a month before it was being held. She believes several factors were at play. The price point ($49.99/pp – CDN$) made it affordable, the location inside a potato museum also incited interest and, of course, the celebrity guest chef, Lynn Crawford, was also a huge draw.
Because this was a signature class Fall Flavours event, that meant a celebrity chef was host for the evening. Distinguished international chef, cookbook author, and Food Network (FN) star, Chef Lynn Crawford proved to be an excellent choice as the event’s celebrity host. You may know Lynn from the FN series, “Pitchin’ In” or you may have seen her on the popular series “Iron Chef America. Indigo bookstore was also on hand during the evening selling Chef Lynn’s books and she was very obliging to autograph copies.
The evening started out with time for photo opps with Chef Lynn who greeted guests just outside the door to the Museum. This was followed by a meet and greet cocktail party with delicious hors d’oeuvres, wine from PEI’s Newman Estate Winery, and local entertainment.
Each guest was presented with one of these aprons as a souvenir of the event (and, no, the potato harvester wasn’t posing for the photograph – the farmer just happened along to dig the field of potatoes beside us as I was preparing to photograph the apron the morning after the event).
Here was the mouth-watering menu attendees enjoyed throughout the evening:
Historical Favourites: Lobster salad potato roll Potato fishcakes with chow chow and scrunchions Crisp potato gaufrette with mussel and tomato salad PEI Potato pasty Chef Lynn’s Crispy PEI potato flatbread, Avonlea cheddar and herb pesto
Out with the old and in with the new: Braised PEI certified short rib and Cows cheddar perogies PEI Potato blinis with smoked salmon and green onion crème fraiche PEI Potato chowder complimented by the finest local seafood 21st century French Rapure
Roast: Pig roast on a spit with fall apple chutney, aligot and mixed seasonal vegetables
Late night: French fries with tomato/fennel ketchup, truffle aioli, cheese curds and gravy.
Chocolate PEI potato bar that included: chocolate covered PEI potato chips, chocolate cake and mousse, PEI potato after eight mints, and PEI potato truffles
Is your mouth watering yet?
Chef John Pritchard from the Terre Rouge Bistro in Charlottetown, was in charge of the meal preparation and was assisted by staff from his Bistro as well as restaurant and wait staff from the nearby Rodd’s Mill River Resort.
The tables were effectively set with burlap runners on white linen, mason jar glasses, and centerpieces of miniature colored potatoes and seasonal sunflowers in mason jars wrapped with, yes, more burlap.
The MC for the event was Rob Barry from Morell, PEI, who kept the evening alive with his humour and potato trivia. Music was supplied by the Ellis Family Band from Summerside, PEI, and Dance Virtuoso was on hand to teach folks how to do the two-step.
What would a party featuring potatoes be without a potato peeling contest! This proved to be a fun event as two teams of four competed in a relay race – Chef Lynn’s team and Chef Rob’s team (or as he referred to them as “Team Awesome”) — to see who would be the fastest potato peelers on the Island. MC Rob declared his “Team Awesome” the winner (even after Chef Lynn kept trying to distract his team)!
When asked what having this event as part of the Fall Flavours Festival means to the PEI potato industry, Kendra Mills had this to say: “If agriculture is the fabric of the Island, then potatoes are the threads.” She also said the PEI Potato Board was looking forward to having the opportunity to have guests learn more about the potato industry and the farmers who grow the spuds that eventually make it to consumers’ tables.
During the evening, everyone repeated a Potato Farmer’s Oath and was sworn in as honorary potato farmers.
Of course, this swearing-in ceremony included libation in the form of potato vodka distilled in Hermanville, PEI, by Prince Edward Distillery (see my previous story on the Distillery here). A rousing chorus of “Bud the Spud” was sung with great gusto to complete the ceremony. Each attendee was presented with a certificate certifying them as an Honourary PEI Potato Farmer.
As a finale to the evening, out came the French fries along with the PEI potato chocolate bar.
This event was well done and offered attendees a glimpse into what a downhome PEI barn or kitchen party entails….and there were many people from off Island in attendance; in fact, I think they might just have outnumbered the Islanders present. It also provided the opportunity to try potato in ways people might never have had them before. This included Chef Lynn’s Crispy PEI potato flatbread with Avonlea clothbound cheddar and herb pesto.
And then, of course, came the pièce de résistance of the evening — huge bowls of “Cow Chips”, milk chocolate-covered potato chips produced right here on the Island by Anne of Green Gables Chocolates.
As the evening wound to a close, each attendee was presented with a 5 lb. bag of “Bud the Spud” potatoes as well as a sample of potato fudge.
This was my fourth and last Fall Flavours event for 2013 and it certainly was a big party as the month’s culinary events on the Island draw to a close this weekend. If you are an Islander, I highly encourage you to consider taking in Fall Flavours events in 2014. If you live off-Island and are wondering what the best time of the year would be to visit PEI, I recommend you consider September if you are a foodie because the month is jam-packed with many food and culinary events and visiting celebrity chefs. Some events are repeated year-to-year because of their popularity and organizers will often add some new variety events as well. Be sure to check out the Fall Flavours website throughout the year for news on upcoming Fall Flavours events.
Thank you for visiting “the Bistro” today.
Be sure to visit my new Facebook page atMy Island Bistro Kitchen. You may also wish to follow me on twitter @PEIBistro and on Pinterest at “Island Bistro Kitchen”.
On a beautiful, warm and sunny Sunday afternoon in September, I went to the 2nd Annual Great Island Grilled Cheese Challenge event on the grounds of the COWS CREAMERY in North River, PEI. This was a signature event of the annual Fall Flavours Festival that has been happening across PEI this entire month.
A large white tent was erected and this gigantic Holstein kept guard outside the sold-out event (350 tickets available) which was held to celebrate great Canadian cheeses.
Chefs from some of the Island’s restaurants competed to see who would take home the top prize of $2000 and bragging rights for having created the best grilled cheese sandwich on PEI. The three judges for the event were: Phil Belanger from Dairy Farmers of Canada, Celebrity Chef Massimo Capra, and Myles MacKinnon from Hot105.5.
Once the judging was completed, ticket holders entered the tent and the sampling began.
Each of the competitors had to prepare 400-500 samples of his/her grilled cheese sandwich for ticket holders to sample. Trust me, these were not your average ‘cheese slice between two slices of bread’ kind of grilled cheese sandwiches! These were gourmet fare. Some included lobster, others had smoked oysters while others had pears in the sandwich.
Preparing Chef Massimo’s Grilled Cheese and Oyster Sandwich
Many kinds of different breads were used including potato bread, rosemary focaccia, and raisin bread.
And the cheeses! Well, of course, that’s what makes a great grilled cheese sandwich!
The Maritime Provinces have some mighty fine cheese makers and several were on hand with samples as well – COWS CREAMERY, ADL, Cheeselady’s Gouda, and Jolly Farmers.
There were many different methods used to grill the sandwiches as each chef brought his or her own unique style to the challenge.
Different Ways to Grill a Cheese Sandwich
Our three PEI wineries — Rossignol, Matos, and Newman — had booths set up with samples of their fine wines and the PEI Brewing Co. provided beer samples.
This being a signature event of Fall Flavours, a celebrity chef was part of the event. Chef Massimo Capra joined the Sunday afternoon festivities. Chef Massimo is currently one of the chef-hosts on Food Network Canada’s “Restaurant Takeover”. The “3 chefs – The Kitchen Men” cookbook he authored with Michael Bonacini and Jason Parsons was also for sale at the Indigo booth inside the event tent and Chef Massimo autographed numerous copies of the popular book throughout the afternoon.
Chef Massimo Autographing Cookbook
Chef Massimo then demonstrated how he makes his grilled cheese sandwich using smoked oysters, shredded COWS CREAMERY extra old cheddar, green tomato relish, potato chips, all between sour-dough bread slices and topped with grated Parmigiano Reggiano cheese.
Throughout the afternoon, the Dairy Farmers of Canada presented 30-minute “All You Need is Cheese” seminars showcasing award-winning cheeses from the Canadian Cheese Grand Prix. Ticket holders could also take a free tour of the COWS CREAMERY where their delectable ice cream and cheeses are made. Ticket holders received 50% off COWS ice cream and 50% off admission to “That Fun Place” for the afternoon. The kids enjoyed this because it included a bouncy house and crafts, lots to keep them entertained after they sampled yummy grilled cheese sandwiches.
Lively, toe-tapping musical entertainment for the afternoon was provided by the Avonlea Showband (Mike Pendergast on accordion and vocals; Leon Gallant on guitar, fiddle, and vocals; Remi Arsenault, stand-up bass, acoustic guitar, and background vocals; and Brendon Peters on percussion and spoons).
This was a wonderful afternoon event. It was great fun watching the chefs prepare the grilled cheese sandwiches onsite. Jennifer Caseley, event manager, says “The event is owned by the PEI Association of Chefs and Cooks and was created to promote regional/Canadian cheese makers, Island Dairy Products, to educate about the dairy industry, highlight the Canadian cheese processors through the Grilled Cheese Challenge, increase public awareness of regional cheeses, and support cheese makers in their search for excellence and in the development of new products.”
Tickets for the event were $18. + tax (CDN$) for adults and $5. for children.
So, whose grilled cheese sandwich took top prize this year? That went to Chef Dwayne MacLeod from the Gahan House.
Winning Entry from Chef Dwayne MacLeod, Gahan House
Chef Andrew Smith from Red Shores placed second (yes, this was the entry that had Island lobster in the sandwich).
Second Place Entry from Chef Andrew Smith from Red Shores
And, Chef Jane Crawford from the Redwater Rustic Grill was the third place winner as well as the People’s Choice winner.
Third Place Entry from Chef Jane Crawford of Redwater Rustic Grille
Now, here is a close-up look at this year’s entries:
Is your mouth watering yet?
Each entry was unique in its own way as chefs brought their creativity to the sandwich filling and bread used.
Look how the red and green dress this club sandwich!
Pickled cucumbers garnish this rustic grilled cheese sandwich.
I love the PEI red rock used for presentation of this entry!
So many different breads used to create these yummy sandwiches.
An artist’s palate is what this visually-attractive entry reminds me of!
Thank you for visiting “the Bistro” today.
Be sure to visit my new Facebook page atMy Island Bistro Kitchen. You may also wish to follow me on twitter @PEIBistro and on Pinterest at “Island Bistro Kitchen”.
On Saturday, September 14th, I headed to Arlington, west of the City of Summerside, for another PEI Fall Flavors signature event – “Applelicious – Meal in the Field”. This is my second Fall Flavors event this year.
What better place to erect a huge white tent as the venue for a sumptuous dinner than in the middle of fragrant Arlington Orchard with trees laden with bright red apples.
Fall Flavors is a month-long food extravaganza on PEI, with culinary events occurring at various venues across the Island. Each signature event features a local Island food product on the menu.
This is the fourth year that Applelicious has been held and always in the Arlington Orchard location. Mitchell Rennie of the North Cape Coastal Drive Region says a number of factors were considered in selecting the facility for the event: “We needed a facility that was open to the idea of having large-scale events in their orchard and we wanted an area where we could get into the middle of an orchard for the atmosphere. These factors led us to Barry Balsom’s facility“.
As its name suggests, this event focused heavily on PEI apples. This being a signature event for the Fall Flavors Festival, it was hosted by a celebrity chef – in this case, Anna Olson. If you are a fan of Food Network Canada, you will likely have seen some or all of Anna’s shows that include “Sugar”, “Kitchen Equipped”, “Fresh with Anna Olson”, and “Bake with Anna Olson”. Author and co-author of several cookbooks, Anna is also a freelance writer for several publications as well. For this event, Anna also brought her husband, Michael, to the Applelicious event and the pair made fine hosts for the evening.
Chefs Anna and Michael Olson
I have often picked apples at Arlington Orchards … yes bushels of them! However, I had never eaten a meal in the middle of an apple orchard so this event intrigued me. How could they produce a four-course meal in an orchard with no buildings, electricity, or running water! No worries as it is amazing what our Island culinary teams can do when put to the test.
The evening started off with an oyster, apple cider, and cheese reception along with a meet and greet with Anna and Michael Olson. Of course, as many of you will know, our Island oysters are world renowned and are always popular. In keeping with the theme of local foods, the oysters came from the bays around Arlington. Anytime you see an oyster shucker in action, foodies are generally not far away, ready to sample these sea-fresh tasty morsels. To enhance the oysters, Anna created five different apple-themed toppings especially for the reception.
World-famous PEI Oysters
There were several kinds of apple cider to sample along with a selection of PEI Amalgamated Dairies Limited (ADL) cheeses.
Apple Cider and Cheese
Anna was very obliging to pose for endless photos throughout the evening and to sign the menu cards that were at each place setting as well as her cookbooks that were for sale during the evening.
I never cease to be amazed at the elegance that can be created inside a tent.
At one time, a meal in a tent meant paper plates, plastic cutlery and glasses, and picnic tables. However, take a look at the white linens and fabulous tablesettings that greeted guests to Applelicious!
Look at the simplistic baskets of apples that were each table’s centerpiece. These were so appropriate for an event that featured apples. Nothing more was needed to adorn the table and, of course, the contents of the centerpieces were all edible, too.
Here was the menu for the evening:
Applelicious 2013 Menu
Part of culinary tourism, and a feature part of the signature events of Fall Flavors, is the educational component. Not only are culinary tourists seeking out great food and dining experiences, but they want to learn something about that food, where it came from, and how it can be prepared. For this event, Anna and Michael started their first demonstration of the evening with how to prepare potato crepes (using fine PEI potatoes, of course) and pickled melba apple slaw (with apples from Arlington Orchard) which was very delicious.
For the second demonstration, Anna showed how to make pastry and gave tips on how to make the perfect apple pie – did you know that the best apple pies are made with a combination of different varieties of apples? That sprinkling some rolled oats over the bottom pie crust before adding the apple filling will help to keep the lower crust from becoming soggy with the juices from the apples as the pie bakes?
Part of Anna’s role in the evening was to plan the menu and provide the recipes. As you can imagine, dinner for 185 guests (many of them tourists) – particularly in the middle of an apple orchard – takes a team effort. For this, the culinary team of Shaws Hotel and Restaurant in Brackley Beach, PEI, provided the culinary/catering services for the evening, taking Anna’s recipes and preparing them for guests all, of course, under the guidance of Anna. Anna indicated during the evening that PEI grows varieties of apples that weren’t familiar to her so she had consulted, in advance, with orchard owner, Barry Balsom, and researched the Island varieties when preparing the recipes so that Island apples would be featured in the menu items. During the evening, both Anna and Michael circulated amongst the tables, stopping to chat with guests and sign menu cards.
While much of the prep work for the meal with done off-site, one mobile kitchen was brought onsite and all plating and final cooking occurred in the catering section of the tent or just outside. Generators, of course, were needed to supply the electricity.
Dinner’s Cooking!
Two musical groups provided the entertainment during the evening – the Gallant Family Band (seen in the photo below) and the quartet “Milk and Honey”.
So, now, let’s look at the menu items and dinner presentation a little more closely:
Beverages: Bottles of Maritime-produced Sparkling Apple Juice were placed on each table.
First Course: Smoked Salmon on PEI Potato Crepes with Apple Crème Fraiche and Pickled Melba Apple Slaw
Second Course:Chowder Crab Cake on Autumn Greens with Dolgo Crabapple Vinaigrette
Main:Pork Loin with Bacon Oyster Stuffing with Caramelized Onion & Paula Red Apple Glaze, Potato & ADL Old Cheddar Gratin, and Harvest Vegetables
Dessert: Gingerbread Cake with Jersey Mac Applies “Foster”
And, the finale: Classic Apple Pie
Tickets for this event were $69.95 + tax (CDN$).
I am often asked what is the best month to visit PEI. Admittedly, I am biased since, being a native Islander, I think anytime is good to visit our fine province. However, if you are a foodie then, hands-down, my recommendation would be to visit us in September when the whole month is filled with fabulous culinary events across the province. Whether you are an Islander, or planning a trip to PEI in September, I highly recommend you check the Fall Flavors website for event and ticket information to any of a number of great culinary events. Be sure to book your tickets early as the signature events usually sell out.
Thank you for visiting “the Bistro” today.
Be sure to visit my new Facebook page atMy Island Bistro Kitchen. You may also wish to follow me on twitter @PEIBistro and on Pinterest at “Island Bistro Kitchen”.
What do you get when you put together a PEI beach, a large tent on that beach, lots of lobster, chowder, salads, and delectable lobster savouries, 200 people, a team of talented chefs, and great PEI musicians? Why, you get a PEI Lobster Party on the Beach, of course!
This past Sunday (September 8, 2013), I attended this signature Fall Flavors event in West Point, PEI, where it was hosted by Celebrity Chef Corbin Tomaszeski of Food Network (FN) fame.
Chef Corbin serving up the best lobster chowder ever!
You may recognize Chef Corbin as the co-host of FN’s Dinner Party Wars and as one of the chef-hosts on FN’s Restaurant Takeover. This was the second time that Chef Corbin was the celebrity chef at the PEI Lobster Party on the Beach. In addition to assisting with event logistics, Chef Corbin was very involved with the menu planning and in leading the lobster team relay event which turned out to be a fun activity….at least for the spectators!
September has become known as “Fall Flavors” month on the Island and PEI is becoming known as a culinary tourism destination, particularly with all the fabulous Fall Flavors events.
Lobster season is still open in parts of the province and the produce from our land has matured and is ready for harvesting. What better time and way to celebrate the great foods of the Island than to have a series of culinary events and food festivals.
Now in its third year, the Lobster on the Beach Party is held right on the beach at West Point, near O’Leary, in the Western part of the province. Fall Flavors organizers aim to locate the signature events in communities across the Island so that there is equitable distribution to the extent possible. The lobster fishing season is currently in full swing in the West Point area of PEI and the event was held just up the beach from an active wharf. When asked where the idea for a lobster party on the beach came from, Ian MacPherson, Executive Director of the PEI Fishermen’s Association Ltd., says Tourism PEI has indicated that “a lobster dinner on the beach is one of the most requested activities that tourists request when coming to PEI”.
On Sunday, around mid-day, the skies opened and literally drenched the Island with rain. Winds were blowing at a good clip – 50-60kpm. As I was leaving on my 1½ hour drive to West Point, the weather conditions were less than ideal (an understatement) for a beach party. However, the event was going ahead rain or shine so off I went donned in my rain suit and duckies. I arrived in West Point around 4:00pm just as the event was getting underway. By this time, the rain had eased off to a steady, more gentle rain.
A short jaunt through a “muddy” walking path brought me to the beach where I could see the top of a huge white tent, a mobile kitchen, and another trailer and truck.
Down on to the beach, I could see chefs, barefoot, working around some portable cookers and a couple of tarp-covered cooking pits in the sand. The first person I met was Chef Corbin who was busy steaming mussels in white wine. Oh, yes, our Island mussels are some good!
So, to set the stage – the large tent actually was right on the beach, anchored in the sand, just a very few meters from the water.
There was no nearby building, no running water right on site, and no electricity. Can you imagine having 200 people over for dinner under those conditions? The logistics of producing a sold-out event for 200 people in such a location are many (and these were all in addition to contending with strong winds and heavy, pelting rain all day). Here are some of them:
– the tent was no ordinary tent – it was a special hexagon-shaped tent that is specifically designed for use and anchoring in the sand
– the event was held in an environmentally-sensitive area so many permits were required
– one mobile kitchen was brought on to the site right beside the beach
– water for the mobile kitchen had to be sourced and transported from the nearby Cedar Dunes Provincial Park
– several generators were in place to operate the mobile kitchen and the sound system
– over 200 lobsters were cooked in the sandpit
– an additional 50 pounds of lobster meat was used in a multitude of side dishes including lobster chowder, lobster bacon fritters, lobster potato salad, etc.
– the Culinary Institute of Canada was the primary culinary provider for the event providing 12 chefs and 13 serving staff
– several directors (all fishers) from the PEI Fishermen’s Association were on hand to show (if required) people how to crack and eat their lobster and to answer any questions
– a nurse was onsite for any potential medical emergencies
Carrying out an event like this means attention to detail and careful meticulous planning has to happen – it’s not like an event in a large banquet hall or hotel where the chefs and service staff have everything they need at their fingertips. For this, everything (food, water, equipment, generators, etc.) has to be transported to the beach.
One of the most fascinating activities proved to be the cooking of the lobster and corn in a sandpit on the beach. From the number of times I heard him explain it, I am sure Chef Andrew Nicholson from the Culinary Institute of Canada could recite, in his sleep, the process he used for cooking the lobster as well as the corn in the husks!
Preparing the Cooking Pit in the Sand for the Lobster and Corn
Two pits, each about 5-6” deep, were dug in the sand and lined with river rock. Firewood was added and a fire in the pit burned for 4-5 hours until it burned itself out. This heated the rocks which were then used as the heat source to cook the lobster and corn. A layer of seaweed was added to the top of the rocks and charred wood remains. A layer of lobsters was laid out in the pit followed by a layer of corn. Several eggs were placed on top of the corn. Yes, the eggs were used to determine when the lobster was cooked! This gives a whole new meaning to the concept of “egg timer”. As Chef Andrew says, “the eggs never lie”! Using this method, the chef can periodically remove an egg from just under the tarp without disturbing the lobster cooking below. Once an egg tests hard-cooked, the lobster is done.
Testing the Egg to Determine if the Lobster is Cooked — Not Quite Yet But Getting There!
The entire pit was covered with a tarp and sand piled over the tarp edges to seal in all the heat and make it quite sauna-like inside for the lobster and corn to slowly cook in the steam.
It takes about 45-60 minutes for the lobster to cook under ideal conditions.
Dinner’s ready!
Says Chef Andrew, the products cooked this way have some “wicked good flavour” happening. This was, arguably, the best tasting lobster I have ever had!
Chef Andrew Nicholson removes the cooked lobster and corn from the cooking pit
Chef Andrew is right – there are subtle hints of the smoked firewood and the taste of the sea from the seaweed bed but not so strong that it detracts from the pure lobster flavour.
No PEI party would be complete without local music. Harpist Jill Harris provided dinner music.
And, Island fiddler and fisherman JJ Chiasson closed out the last hour of the event.
Anyone wanting to experience Island hospitality, fabulous PEI lobster prepared in many different ways, and a lobster party on the beach with great music, then this was the event to attend. The rain stopped in time for the party and, despite the soggy sand and muddy trek through the woods to the beach, no one seemed to mind the damp, dreary day. Many (including the chefs) who weren’t sporting “high fashion” duckies or rubber boots, simply got into the party mood by abandoning their footwear and going barefoot. After all, this was a party right on the beach!
Chef Corbin and Chef Andrew even ventured into the water to set the lobster trap for the lobster relay. This must fall under the category of “other related duties”, chefs!
Chef Corbin and Chef Andrew preparing for the lobster relay
When asked what this event means to the lobster industry on PEI, Ian MacPherson says, “ It is a great opportunity for people to connect with the fishers and understand the hard work and skill it takes to catch lobster. Financial returns have been very low to the harvesters over the past few years so it is a good way for people to understand how the supply chain works as consumer costs still tend to be high. We get a lot of questions on sustainability and conservation so, again, this is a great way to respond to these questions. As you know , most people like to know where their food comes from and who supplies it. Being directly involved with promotion is new for the harvesters but most agree it is an area we need to be more involved in.”
Tickets for this event were $75. per person. Those traveling from the direction of Charlottetown and Summerside could board a bus for a nominal fee in lieu of driving themselves to West Point. Individuals needing a drive between the parking area and the beach could hop onboard one of the golf carts. Organizers thought of everything!
Whether you are an Islander, or planning a trip to PEI in September, I highly recommend you check the Fall Flavors website for event and ticket information to any of a number of great culinary events. Be sure to book your tickets early as the signature events, such as the popular Lobster on the Beach Party, sell out – that’s a testament to their popularity and quality.
Photo Gallery of the Sights of Lobster Party on the Beach at West Point, PEI:
Hors d’oeuvres, lobster chowder, lobster in the shell and fresh PEI peaches and cream corn steamed in the husk.
Is your mouth watering yet?
Even lobster potato salad was on the menu!
PEI Oysters are always a hit with foodies!
These lobster vol-en-vent were tasty little savouries!
I’ve had a great summer of picnics this year! Haven’t gone on this many picnics in many years. I had forgotten how much fun and relaxed al fresco dining can be. This posting will feature my Labour Day Weekend Picnic but, first, a little trip down memory lane.
One of my favorite summertime memories involves a picnic. I was visiting a neighbour playmate and we were probably about 8 or 9 years old. We took a notion one hot summer day that we would have a picnic by the little stream across the road from my friend’s place. The two of us stood by the friend’s mother at the kitchen counter as she whipped up some gourmet peanut butter and jelly sandwiches, placed them in an old tin school lunchbox, filled a thermos with Kool-aid (anybody remember Kool-aid?), and sent us off on our big adventure to the picnic by the stream. Off we went across the little country road, down through the cow pasture to a little stream which, at its deepest point was probably all of 4″ or 5″ deep. We situated ourselves, had our picnic, and probably returned to the house all in the span of about 15 minutes, no doubt ready for another activity! Yet, we had been on a picnic adventure and made a memory. That was back in the days when kids played outside all day and found numerous ways to amuse themselves and none of them involved cell phones or computers.
I will admit my picnic adventures have progressed and become a bit more sophisticated. There are so many options for picnic foods, particularly when it comes to sandwiches – there are traditional sandwiches with any number of different kinds of breads as options, wraps, baguettes, different kinds of rolls, bagels, etc. For my picnic by the sea today, I have chosen croissants. They are tasty and have a nice, soft texture. Because I live near the water and close to a small fishing village that has a fresh seafood market open daily in the summer, lobster was a logical choice for a croissant filling. The late summer fishing season has opened in Victoria-by-the-Sea on the south shore of PEI so buying lobster at the seafood market means the lobster is really, really fresh. Take a look at this 1 1/2+ pound lobster that I took home with me to make the filling for the croissants!
I don’t really have a defined recipe for lobster filling for sandwiches or croissants. I chop the lobster meat into fairly large chunks as I like to see good-sized pieces of lobster in a lobster roll or croissant — no mashed-up or shredded pieces of lobster meat will do for me!
I add a bit of celery, some pepper, some fresh chopped chives, a splash of fresh lemon juice, and some homemade mayonnaise – just enough to hold the meat together and give it flavour. That’s it, nothing more as I don’t like anything that detracts from that rich lobster flavour.
I buttered the croissants, added a bed of fresh lettuce from our garden and then heaped on the lobster filling. Yes, it was very yummy!
A little closer look….
And, this is what I mean about wanting to see nice big pieces of lobster in the sandwich. Isn’t it mouthwatering and colorful!
Add some potato chips and picnic fare doesn’t get much better than this, particularly when the picnic location is beside the water. With something as special as lobster, the menu does not have to be extensive. Let the lobster star all on its own!
Croissants are so easy to handle and eat…particularly when filled with lobster 🙂
I added some fresh fruit – this time, some green grapes – and the picnic basket was ready to go.
I always like to take along some props to dress up the picnic spread, regardless whether it is at a picnic table or on the ground as is the case here by the beach. It doesn’t matter whether I am in my dining room setting a formal table or outside, I like to think of setting the stage for a feast for the eye as well as for the stomach. A few props really can make an ordinary picnic a bit more special.
For my seaside picnic, all it took was a blue-checked cloth, a stylish matching wicker picnic basket, a lantern with a blue candle, and some seashells and starfish, to dress up the dining experience.
I love the patterns in the pink-red sandbars on PEI. Our Island beaches are extraordinary – on the south side, they tend to be more the pink-red color you see in the photo below while, on the north side, the sand is more of a soft pink color. This is definitely a dining room with a water view!
However, the sky began to look somewhat ominous so we thought we had better hurry up and eat in case a rain shower came along and spoiled the picnic.
I hope you have enjoyed some of the scenes from our seaside picnic that featured PEI lobster. Enjoy your Labour Day weekend.
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(Mostly) PEI and Maritime Food – Good Food for a Good Life!
