Tag Archives: Chef Lynn Crawford

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.

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 — 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!

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 evening was co-hosted by local comedian Patrick Ledwell and celebrity chef, Lynn Crawford.

Patrick Ledwell, Co-host of Feast of the Fathers

These two proved to be a great combo.

A pre-dinner performance by the Atlantic Cirque thrilled guests.

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. 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.

1st 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.

3rd Course

Sirloin “Pot Roast”, Potato Purée, Baby Vegetables, Natural Jus. Beautiful presentation!

Third Course: Sirloin "Pot Roast", Potato Purée, Baby Vegetables, Natural Jus — Third Course: Sirloin “Pot Roast”, Potato Purée, Baby Vegetables, Natural Jus

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?

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.

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.

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

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

Click on the links below to read stories I have written in the past about individual Fall Flavours events:

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

General, Local Culinary and Beverage Events, Out and About

Fall Flavours Festival – A Month-long Feast of Fine PEI Flavours

August 7, 2014 Barbara99

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) — 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.

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) — 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.”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 Shellfish Festival (2012) — 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:

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

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

General, Local Culinary and Beverage Events, Out and About

Toes, Taps & Taters: A Barn Dance and Kitchen Party in O’Leary, PEI

September 29, 2013 Barbara99

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.

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Tag Archives: Chef Lynn Crawford

“Feast of the Fathers” – A Signature PEI Fall Flavours Event to Celebrate the Creation of Canada

Fall Flavours Festival – A Month-long Feast of Fine PEI Flavours

Toes, Taps & Taters: A Barn Dance and Kitchen Party in O’Leary, PEI

(Mostly) PEI and Maritime Food – Good Food for a Good Life!

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