Tag Archives: New Glasgow Lobster Suppers

Lobster Suppers – A Time-honoured PEI Tradition

People visit Prince Edward Island, Canada’s smallest province, for all kinds of reasons but many will tell you it’s for the beautiful beaches, stunning scenery, fine golf courses, and fabulous food – ahhhhh, yes, the food and, more specifically, the seafood.  Most people, when PEI is mentioned, will immediately say that we are known for our high-quality seafood, including mussels, oysters, and lobster.

For many years, the Island has been known for its “lobster suppers”. That is to say, they are restaurant venues that specialize in serving meals where lobster tends to be the star. As anyone who has eaten at a traditional PEI lobster supper will attest, they are the full meal deal.  For the most part, these lobster suppers are traditionally served in big community halls or large restaurant facilities.  Over the years, there have been several lobster supper enterprises come and go but, at the time of writing, two have endured for decades and they are really only about a 10-15 minute drive from each other.  With such a rich long history, I recently sat down with the general managers from both the New Glasgow Lobster Suppers and the Fisherman’s Wharf Lobster Suppers to find out how these suppers started and why they have enjoyed such enduring popularity.

New Glasgow Lobster Suppers – New Glasgow, PEI

Exterior of New Glasgow Lobster Suppers Building
New Glasgow Lobster Suppers, New Glasgow, PEI, Canada

Nestled in the heart of the rolling hills of rural New Glasgow along the scenic River Clyde and not far from North Rustico and Cavendish, the New Glasgow Lobster Suppers (NGLS) have been operating since 1958.  This makes them the longest running lobster suppers on the Island. When I asked general manager, Carl Nicholson, to explain their long success, he said it’s due to their freshness of product (lobsters are cooked daily) with all rolls, pies, and salads made daily on the premises. He also said that, since the suppers began, they have only had two managers, including himself, so there is an element of consistency in operation. With decades of experience behind them, they’ve clearly found the secret to staying in business.

How New Glasgow Lobster Suppers happened to start is, itself, an interesting story.  A group of young farmers in the area, known as the Junior Farmers Group, decided they wanted some kind of community centre.  The group of young farmers in their twenties and thirties came together and bought a small canteen from the Covehead Racetrack for $210 and moved it to New Glasgow.  In June, 1958, to pay for this building, they held a fundraising event that happened to have lobster for supper and a dance afterward.  The princely sum of $1.50 got you supper and the dance.  The building, small and primitive by any standards, had no kitchen facilities and only had make-shift tables made from saw horses with old doors on top and there were no chairs, just benches.

A kitchen and washrooms were added in 1962 and the group continued to serve one lobster supper per year until 1964 when they started serving the suppers once a week during July and August. They gradually increased service to two days a week on Wednesdays and Saturdays. By 1967, lobster suppers were served five days per week and a cook was hired. As business grew, they expanded the kitchen and hired their first manager in 1969.  As their current manager, Carl, says, “it is a true testament to sustainability [of the lobster suppers], only growing and expanding as demand grew and they were able to pay for each expansion”.

By 1972, six local couples bought out the shares of the other Junior Farmers who had been part of the initial enterprise and, in 1973, they added on a big extension to the building to accommodate the growing lobster supper demand. The original building is still within the walls of the current structure. A grand opening was held in 1974 when then-PEI Premier Alex Campbell brought along Prime Minister Pierre Trudeau and Margaret Trudeau who happened to be on the Island at the time.  Mrs. Trudeau cut the ribbon to officially open the newly-expanded New Glasgow Lobster Suppers.

Over the years, various changes have occurred and, since 1980, two of the original six families – the MacRaes and Nicholsons – have run the suppers, now making it a third generation run family business.

One thing that has not changed at New Glasgow Lobster Suppers is their deeply-rooted connection to the local community and their family-oriented work environment.  The operation now sees members from the third generation of families working in the restaurant. Grandchildren are now working where their grandparents got their start in the working world. A seasonal employer of over 100 people, New Glasgow has provided summer employment for many local people over its long history with many funding their education through working summers at the lobster suppers.  It is not uncommon to hear of judges, lawyers, and other professionals having had their first job washing dishes or waiting on tables at the New Glasgow Lobster Suppers.

What’s for Dinner?

Dinners are served in a large banquet style hall that has a seating capacity of 500.

Interior of New Glasgow Lobster Suppers, New Glasgow, PEI
Interior of New Glasgow Lobster Suppers in New Glasgow, PEI, Canada

Patrons order their entrée and pay for their dinners upon arrival and then are escorted to a table by a hostess.  Lobster dinners are priced based on the size of the lobster (1 lb – 4 lb lobsters are available). Tables for different sized groups are available, starting with tables for two.  Don’t expect a quiet, intimate romantic dining experience as these suppers are casual and are modeled after a church or community hall supper.

Lobster in the shell
Lobster in the shell at New Glasgow Lobster Suppers, PEI

Primarily, the number one entrée will be lobster served in the shell, hot or cold, with lots of melted butter for dipping that succulent lobster.

Dipping lobster claw in melted butter
Dipping lobster claw in melted butter at New Glasgow Lobster Suppers, PEI

However, if lobster is not your thing, a number of alternative entrée options, including chicken, steak, pasta, haddock, scallops, ham, and salmon, are available.

Bowl of seafood chowder and homemade roll at New Glasgow Lobster Suppers
Seafood Chowder from the New Glasgow Lobster Suppers in New Glasgow, PEI

All meals include appetizers of chowder or soup, steamed PEI mussels, and large puffy homemade rolls and sliced bread; salad plate (coleslaw, potato salad, and green garden salad); desserts consisting mainly of homemade pies; and non-alcoholic beverages. The facility is licenced and there are additional charges for alcoholic beverages.

Basket of homemade rolls and bread at New Glasgow Lobster Suppers
Homemade rolls and bread at New Glasgow Lobster Suppers, PEI

Dinner is a plated meal brought to the table by your server and the servers are very obliging to photograph you dressed in your plastic bib and all ready to tuck into an amazing meal. Gratuity is extra and at the patron’s discretion.

Plates of lobster and salad at New Glasgow Lobster Suppers
Plates of lobster and salads at New Glasgow Lobster Suppers in New Glasgow, PEI

Several of the restaurant’s staff have worked with the organization for years, returning year after year, a testament to how grounded New Glasgow Lobster Suppers and their staff are in the local community. At time of writing, the same baker has been making all the pies onsite at New Glasgow Lobster Suppers since 1976, often arriving at 5am.  Pastry is homemade onsite and the Suppers are well-known for their lemon pie with the mile-high meringue. It’s not uncommon for the baker to turn out 60 lemon pies on any given day….and that’s just one kind of pie available! They make a mighty fine coconut cream pie, too.

Slice of Coconut Cream Pie at New Glasgow Lobster Suppers
Coconut Cream Pie at New Glasgow Lobster Suppers

The restaurant accommodates special dietary restrictions such as gluten-free and vegan diets; however, it is always advisable to call ahead of your visit to discuss your particular dietary needs. A children’s menu is available making New Glasgow Lobster Suppers a family-friendly dining experience.

PEI has two lobster seasons with a break in between.  The first season runs from May – June and the second from August – October. To ensure a continuous supply of fresh lobster, New Glasgow Lobster Suppers has a salt-water holding tank with capacity to hold 20,000 lbs of lobster onsite at a time and is replenished throughout the season. New Glasgow Lobster Suppers buys thousands of pounds of lobster when the spring lobster season opens.  While different sizes of lobster are available, their most popular is the 1 lb lobster dinner. On average, they’ll crack open around 50,000 lbs of lobster a season.  And, of course, there are the world-famous PEI mussels that are served as an appetizer and the suppers will go through about 70,000 pounds of those in a season!

Lobster, rolls, and salad plate at New Glasgow Lobster Suppers
Lobster, rolls, and salad plate at New Glasgow Lobster Suppers

When asked what, in his opinion, sets New Glasgow Lobster Suppers apart from other similar suppers, Carl says it’s a combination of their focus on quality and freshness of food, consistency of product, and the local, friendly wait staff and table service they provide. And, he says, at the heart of it, it’s about two of the original six families working in business alongside their employees and everybody working together.  Everyone, regardless of their employment status, pitches in with the work that makes New Glasgow Lobster Suppers the experience it is to their patrons.

Salad Plate at New Glasgow Lobster Suppers
Salad Plate at New Glasgow Lobster Suppers

A visit to New Glasgow Lobster Suppers is a time-honored tradition for many Islanders and tourists alike.  Carl tells me a man was recently paying for his meal and he informed Carl that this year’s annual visit was his 40th meal at New Glasgow Lobster Suppers.  Operating seasonally from mid-May until early October, the restaurant is open seven days a week from 4pm until 8pm (8:30pm in July and August). When you go, keep an eye out for spotting celebrities.  Prime ministers, famous hockey players, and movie filmmakers, actors, and directors are known to have dined at the New Glasgow Lobster Suppers.

New Glasgow Lobster Suppers is located at 605 Route 258, in New Glasgow, PEI.  For more information, visit their website

Fisherman’s Wharf Lobster Suppers – North Rustico, PEI

Fisherman's Wharf Lobster Suppers, North Rustico, PEI
Fisherman’s Wharf Lobster Suppers, North Rustico, PEI

There is something quaint and charming about a small rural PEI town that has a working fishing harbour.  North Rustico, which also has a fine beach, has long been a treasured location for tourists, artists, and Islanders.  In close proximity to the resort municipality of Cavendish, North Rustico swells in size with visitors in the summer. In the heart of the town is a large restaurant establishment known as “Fisherman’s Wharf” that sits just on the edge of the harbour. That’s where my stop today has found me chatting with general manager, Troy Howatt, and current owner, Amy MacPherson, who along with her husband, Forbes, now owns and operates the Fisherman’s Wharf Lobster Suppers.

Preparing for Setting Day
Eve of Setting Day in the Fishing Village of North Rustico, PEI, Canada

These lobster suppers began operating in 1980 when the original owner, Albert Dow, purchased a small existing restaurant on the same location as Fisherman’s Wharf sits today.  So the story goes, Mr. Dow would see the sightseeing buses from Charlottetown pass by and wondered where they were heading and, more to the point, where they would be dining on their excursion.  It wasn’t long until those big red double-decker buses were stopping at Dow’s restaurant that began serving cafeteria-style lunches for the bus tour industry. Back in the early 1980s, the buffet lunch, including lobster, cost only $9.99.

Apart from the increase in price for the dinners, other changes have occurred at Fisherman’s Wharf over the years including an expansion of facilities to increase serving capacity. This, of course, requires a large staff which now numbers over 100 seasonal employees. The restaurant enjoys great staff loyalty as several staff members have worked at Fisherman’s Wharf for many years, including one server who has been with the restaurant since it began in 1980. Troy, himself, has worked at Fisherman’s Wharf since 1986, working his way up to become the general manager.

What’s for Dinner?

Dinners are served in a restaurant setting that has a seating capacity of 500 (two dining rooms).  As with New Glasgow Lobster Suppers, patrons order and pay for their meal before eating and are then seated by a host(ess).  The ambiance has a distinctive rustic, nautical theme in keeping with its close proximity to the harbour.  Individuals are seated at wooden tables that seat four or six.

Dining table at Fisherman's Wharf Lobster Suppers, North Rustico, PEI
Dining table at Fisherman’s Wharf Lobster Suppers, North Rustico, PEI

The suppers have maintained their self-serve buffet style that was in operation when the suppers first began serving the motor coach market which is still a major part of their clientele. It is not uncommon, as was the case during my visit, to see a large motor coach pull up to the door and unload a large group of tourists for a traditional Fisherman’s Wharf lobster supper.  When you see a block of tables with bibs on the chair backs, it’s a sign that a bus tour is imminently expected.

Lobster Bibs Awaiting Diners
Lobster Bibs Awaiting Diners at Fisherman’s Wharf Lobster Suppers, North Rustico, PEI


Obviously, lobster is the most popular entrée.

Lobster in the shell served with melted butter at Fisherman's Wharf Lobster Suppers
Lobster in the shell served with melted butter at Fisherman’s Wharf Lobster Suppers, North Rustico, PEI, Canada

It’s the customer’s choice to have the lobster served, in the shell, hot or cold, and, yes, there will be lots of melted butter for dipping the juicy, plump chunks of lobster.

Dipping lobster claw in melted butter
Dipping Lobster Claw in Melted Butter at Fisherman’s Wharf Lobster Suppers, North Rustico, PEI

There are plenty of alternative meal options available for those who are not lobster fans.  Steak, scallops, breaded shrimp, snow crab, haddock, and rotisserie chicken are entrée options.

Salad bar at Fisherman's Wharf Lobster Suppers
Small Segment of the 60-foot long Salad Bar at Fisherman’s Wharf Lobster Suppers in North Rustico, PEI

All meals include access to the 60-foot salad bar that, in addition to being comprised of some 30 salads, also includes seafood chowder, and mussels.

Bowl of Seafood Chowder at Fisherman's Wharf Lobster Suppers, North Rustico, PEI
Bowl of Seafood Chowder at Fisherman’s Wharf Lobster Suppers, North Rustico, PEI

Yes, those tasty PEI steamed mussels are included, too!

Steamed PEI mussels dipped in melted butter
Steamed PEI mussels dipped in melted butter at Fisherman’s Wharf Lobster Suppers

Warm homemade rolls are delivered to your table by your server who will also serve the lobster or other entrée of choice.

Basket of warm homemade rolls at Fisherman's Wharf Lobster Suppers
Basket of warm homemade rolls at Fisherman’s Wharf Lobster Suppers

Other than that, the meal is basically self-serve at your leisure.

Plate of different salads at Fisherman's Wharf Lobster Suppers
Plate of different salads at Fisherman’s Wharf Lobster Suppers

A wide variety of homemade desserts is also available and non-alcoholic beverages are included in the meal price. The facility is licenced and there are additional charges for alcoholic beverages. Gratuity is not automatically included with the meal price and is at the patron’s discretion.

Strawberry Shortcake at Fisherman's Wharf Lobster Suppers
Strawberry Shortcake at Fisherman’s Wharf Lobster Suppers in North Rustico, PEI

Fisherman’s Wharf accommodates special dietary restrictions such as gluten-free and vegan diets. To discuss specific dietary needs, it is always a good idea to call ahead of your visit. A children’s menu is available so the whole family can enjoy a meal together.

Lobsters are purchased through Island seafood wholesalers and are held until needed in the onsite lobster holding facility that is filled with sea water piped from the harbour. This allows the lobsters to maintain their fresh sea quality and taste. Various sizes of lobster are available and the most popular size is the 1½ pound lobster though they do get requests for lobsters as large as 3-4 pounds. On average, 650-750 lobsters will be cracked a day in peak tourism season and one guy cracks open every one of them, single-handedly.  I have seen him at work and those hands just fly to make short of the work!

Troy says, in his opinion, what sets Fisherman’s Wharf Lobster Suppers apart from others is their state-of-the-art kitchen and their 60-foot long salad bar which has such a huge variety, there is something for everyone.

Segment of 60-foot long salad bar at Fisherman's Wharf Lobster Suppers
Segment of 60-foot long salad bar at Fisherman’s Wharf Lobster Suppers

A visit to North Rustico would not be complete without a stop for a meal at Fisherman’s Wharf Lobster Suppers. Open daily from mid-May until early October, the restaurant serves meals from 12 noon until 8:30pm (note that hours may be reduced in the shoulder seasons). You never know who you will see at Fisherman’s Wharf Lobster Suppers. Several celebrities including those from the film industry, the hockey fame world, and politicians have been spotted dining at the restaurant.

Fisherman’s Wharf Lobster Suppers is located at 7230 Rustico Road in North Rustico, PEI. Visit their website for more information.

Tips for Dining at a PEI Lobster Supper

Dining at one of the Island’s Lobster Suppers is a unique experience.  Here are my tips for making the most of it:

      1. There is no need to dress up. These are casual dining venues. Plastic lobster bibs are available and are recommended as, even though the lobsters have been cracked open by the kitchen staff, the meat can be a bit juicy to pull out the of the shell….then there is that lovely dripping melted butter….enough said!
      2. Expect casual surroundings. You won’t be seated at tables with people you do not know but neither is it a quiet, intimate dining experience.
      3. Pace yourself and don’t over-indulge in food! This is the biggest tip of all. There is A LOT of food coming your way at an Island lobster supper. It’s easy to get carried away with the unlimited mussels, fresh rolls, and seafood chowder that start out the meal and to fill up on those.  Save room for the lobster (or alternative entrée) and the desserts.  You’ll want to sample everything.
      4. Plan to spend time at the supper and enjoy the experience. These are not fast food outlets and the meals comprise a lot of food and courses.
      5. In peak season (July and August), there may be some line-ups (especially over the 5pm – 7pm timeframe) so be patient. It gives time to work up a needed appetite for what awaits you.
      6. Don’t expect à la carte menus to be available. The meals are set menu so there is no ordering of special or particular side dishes or customizing a meal.
      7. If you have never been to a PEI lobster supper, it can be daunting when you arrive at the check-in desk and need to make a snap decision on what entrée to order or whether you want your lobster hot or cold and so forth. It’s a good idea to check out the lobster supper’s website before arrival so you have an idea of what you plan to order.
      8. While both New Glasgow Lobster Suppers and Fisherman’s Wharf Lobster Suppers can accommodate dietary restrictions, it’s always advisable to call them ahead of your visit to discuss specific dietary concerns and needs. This will help ensure a pleasant dining experience for everyone in the party.



    Food at an Island lobster supper is plain, downhome hearty fare that is simply prepared.  The lobster is served straight from the shell with no additions or sauces added to it. This allows the pure authentic taste of the lobster to be enjoyed. The potato salads will be homemade and be just like most Islanders know potato salad to be and that they, themselves, make at home.

    I always recommend visitors to PEI experience an authentic and traditional lobster supper during their visit – in fact, I suggest they visit both New Glasgow Lobster Suppers and Fisherman’s Wharf Lobster Suppers.  While there are certainly similarities between them, there are some differences. The most notable is that New Glasgow Lobster Suppers offers a completely plated meal brought to your table and served to you by your server while Fisherman’s Wharf Lobster Suppers offers a 60-foot long salad-plus bar and patrons largely serve themselves with the exception of the main entrée itself. Fisherman’s Wharf serves their lobster suppers all day starting at 12 noon while New Glasgow starts their dinner service at 4:00pm.

    No matter whether you choose one or both lobster suppers, one thing is for sure, you won’t leave hungry.  Just make sure you arrive with a hearty appetite and elasticized waistbands are recommended! Then, don the plastic bib and tuck into a hearty and tasty authentic PEI lobster supper. It’s sure to be an unforgetable meal and a great memory of a PEI visit.  Once you’ve had a meal at one of our Island lobster suppers, I think it will be quite apparent why they’ve stood the test of time and have been in business for decades.

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Lobster Suppers in PEI

Seafood Chowder from the Cavendish Beach Area of PEI

Seafood chowder is a very popular dish in Prince Edward Island and many Island restaurants include it on their menus.  I just completed reviews of five (5) fabulous seafood chowders from restaurants in the Green Gables Resort Region (Cavendish, Prince Edward Island).  Head on over to the Cavendish Beach website to read my guest post about these mouth-watering chowders from North Rustico, Stanley Bridge, Cavendish, and New Glasgow.

To whet your appetite, here are photos of each chowder:

From the Blue Mussel Café in North Rustico, PEI

Blue Mussel's Seafood Chowder
Seafood Chowder from the Blue Mussel Café in North Rustico, PEI

From Chez Yvonne Restaurant in Cavendish, PEI

Chez Yvonne Restaurant's Seafood Chowder
Seafood Chowder from Chez Yvonne Restaurant, Cavendish, PEI

From Carr’s Oyster Bar in Stanley Bridge, PEI

Carr's Seafood Chowder
Seafood Chowder from Carr’s Oyster Bar in Stanley Bridge, PEI

From the PEI Preserve Company in New Glasgow, PEI

PEI Preserve Company's Seafood Chowder
Seafood Chowder from the PEI Preserve Company in New Glasgow, PEI

From the New Glasgow Lobster Suppers in New Glasgow, PEI

New Glasgow Lobster Suppers' Seafood Chowder
Seafood Chowder from the New Glasgow Lobster Suppers in New Glasgow, PEI

Are you drooling yet?

“Taste of New Glasgow”, A PEI Fall Flavours Signature Culinary Event

New to the 2015 roster of the Prince Edward Island Fall Flavours Culinary Festival  was the “Taste of New Glasgow” event. New Glasgow is a small rural community in the central part of the province. Despite its small size, it has a number of fine restaurants, chefs, and food producers and they brought their A-game to ensure festival goers had a fine “Taste of New Glasgow”, despite the challenges that the weather presented.

September 11th dawned with gray skies that, by late afternoon, resulted in a torrential downpour for the 2015 Festival kick-off event.


Organizers had planned to hold the event outside in the Gardens of Hope at the Prince Edward Island Preserve Company in New Glasgow, PEI. However, Mother Nature had other ideas.

An alternative plan of action was implemented and a huge tent was erected in the parking lot of the Prince Edward Island Preserve Company and, instead of outdoor open firepits as originally planned, chefs improvised and used barbeques and other cooking appliances adjacent to the big tent.

While the rain certainly changed location plans, it did not dampen the enthusiasm of event goers or the participating chefs but umbrellas and rain gear were certainly the order of the day.

This event was classed as a signature festival event meaning it was hosted by a celebrity chef who in this case was PEI’s own Chef Michael Smith.

Chef Michael Smith, Celebrity Chef Host at "Taste of New Glasgow", A PEI Fall Flavours Signature Culinary Event
Chef Michael Smith, Celebrity Chef Host at “Taste of New Glasgow”, A PEI Fall Flavours Signature Culinary Event

“Taste of New Glasgow” was a roaming feast which meant that several participating local restaurants/chefs/food producers each had a station where they served food to patrons who made their way, at their leisure, around the tent to sample the offerings. Participating restaurants/chefs/food producers were Prince Edward Island Preserve Company, Glasgow Glen Farm, New Glasgow Lobster Suppers, The Mill in New Glasgow, The Culinary Institute of Canada, Larkin Brothers, and Carr’s Oyster Bar. In addition, there were four Beverage Stations featuring local beers and wines – Barnone Brewery, Upstreet Craft Brewing, Prince Edward Island Brewing Co., and Matos Winery.

To give you a flavour of the feast, here’s a sampling of what was on the menu:

New Glasgow Lobster Suppers served up lobster salad on their famous homemade rolls alongside steamed PEI mussels and, for dessert, offered lemon meringue tarts reminiscent of their mile high lemon meringue pie.

The Mill in New Glasgow offered Larkin Brothers chicken with rhubarb cranberry chutney and a blueberry mousse for dessert.

Carrs Oyster Bar hosted an oyster station and also offered lots of steamed bar clams, too.

Glasgow Glen Farm had lots of breads and spreads along with a cheese fondue. They also served Florrie’s Pride Goat Cheese Cake with smoked tomato aioli, garden cherry and tomato salad, all in a small mason jar. Their dessert offering was a blackberry and honey tart with bee pollen and chokecherry syrup.

Location host, the Prince Edward Island Preserve Company, served spice-encrusted smoked pork ribs and, for dessert, offered a popular ginger cookie sandwich which was filled with homemade vanilla bean ice cream.

The Culinary Institute of Canada offered a charcoal beef brisket served with roasted onion aioli on a milk bun while Larkin Brothers provided grilled turkey sausage.

Chef Michael Smith and his crew from his new restaurant, “Fireworks”, at the Inn at Bay Fortune served up wood-fired crusted Island halibut from Victoria-by-the-Sea.

Chef Michael had a portable wood-fired oven which he used to cook the halibut near his serving station.

The halibut was accompanied by saffron tomato broth and sea rocket slaw (and, on yes, the miniature PEI flag, of course!).

Ever personable and engaging, Chef Michael had a very long line up all evening at his station as foodie fans arrived with the chef’s cookbooks in hand ready for autographing as they picked up a sample of the halibut.

But, make no mistake about it, the master was still overseeing the preparation and presentation of the halibut.

A good PEI party includes two things:  Good food and entertainment.

The event was also an occasion for a local food producer to create awareness with people about the source of some of the food they enjoyed during the evening.  Florrie Sanderson from Island Hill Farm in Hampshire, PEI, raises a herd of some 60 goats and milks 10 goats.

Florrie Sanderson and “Bae”

Florrie sells her goat milk to Chef Jeff McCourt of Glasgow Glen Farm who uses it to make cheese, some of which was used in a feature dish at the Glasgow Glen Farm station.

Florrie brought along one of her goats, “Bae”, who quickly became a celebrity and photo star throughout the evening. “Bae” drew many smiles and chuckles throughout the evening and she was exceptionally well-behaved!


So, this event featured many PEI flavours – from both the rich PEI soil and the waters that surround our Island. One of the advantages of a roaming feast event is that you get to sample food prepared by different chefs, restaurants, and local food producers all in one venue. Often, it is an occasion to try foods and beverages you may not have tried before so it’s an opportunity to sample something new or, alternatively, perhaps it’s a familiar food but prepared in a new and innovative way.

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

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

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

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

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

Beef and Blues (2014)


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

Happy Valentine’s from Prince Edward Island!

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

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

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

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


Island Mussels

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


Jeff McCourt’s PEI Seafood Chowder

(a rich, smooth, and creamy chowder filled

with a variety of PEI seafood and Island potatoes)


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

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


Chocolate Potato Cake

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

PEI Mussels
PEI Mussels

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

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

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

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

Seafood Chowder
Seafood Chowder

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

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

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


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

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

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

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

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

Lobster Newburg
Lobster Newburg

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

Lobster Newburg
Lobster Newburg

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

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

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

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

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

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

Vanco Tulips
Vanco Tulips

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

Lobster Newburg


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

1 tbsp butter

3 oz mushrooms, sliced

1 tbsp butter

1½ tbsp flour

⅛ tsp paprika

pinch nutmeg

¾ cup whole milk or half-and-half

2 tbsp grated cheddar cheese

1 egg yolk, slightly beaten

½ tbsp sherry

1½ tsp brandy

1 tsp liquid chicken bouillon

salt and pepper, to taste


Assemble ingredients.

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

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

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

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

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

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

Yield:  2-3 servings

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