Tag Archives: PEI Oysters

Aw, Shucks! The Merroir of PEI Malpeque Oysters

PEI Malpeque Oysters
PEI Malpeque Oysters

Prince Edward Island is well-known for its variety of high quality shellfish – think lobster, mussels, and oysters, in particular.  Today, however, my blog posting is all about the world-famous PEI Malpeque oysters. According to the PEI Government website (https://www.princeedwardisland.ca/en/information/agriculture-and-fisheries/oysters ), the Island is Canada’s second largest oyster producing province and is the largest oyster producing province in the Atlantic region. It’s not uncommon in my travels to find PEI Malpeque Oysters on a restaurant menu.  No matter the variety or brand of oysters from PEI, or what part of the Island they are fished or farmed, they are generally all referred to as “Malpeques”.  How that came to be is, itself, an interesting story.

PEI oysters have a long history with the government issuing leases for oyster fishing back as far as the mid-1800s to those wishing to fish oysters from the ocean seabed.  The oysters were made famous at the 1900 Paris World Fair where, in an oyster-tasting contest, they were crowned the world’s best oysters. The oysters were simply named for Malpeque Bay on the Island’s north shore from where the winning oysters were fished.

However, the oyster industry on PEI was stricken in 1915 when disease wiped out about 90% of the Island’s oyster population. Miraculously, however, the oysters in Malpeque Bay survived.  Seed (which is basically a tiny version of an adult oyster) from these oysters was gathered and spread throughout other bodies of water around the Island and the oyster industry rebounded. To this day, over 100 years later, all oysters produced on PEI are considered to be direct descendants of oysters from Malpeque Bay. So, that’s why all PEI oysters, regardless from what part of the Island they come, or what variety or brand they are, are called “Malpeques”.  Who knew PEI oysters had lineage and a family tree! So, while there is one species – the Malpeques – there can be any number of varieties and brands. A little more about the varieties of “Malpeques” a bit later.

To find out more about the oyster industry on PEI, I paid a visit to the Raspberry Point Oyster Co., one of the Island’s largest oyster growing operators, processors, and exporters.  At the company’s hub operations center in Bayview near Cavendish on PEI’s north shore, I caught up with James Power, oyster connoisseur and manager of the Raspberry Point Oyster Co.

James Power, Manager, Raspberry Point Oyster Co., PEI
James Power, Manager, Raspberry Point Oyster Co., PEI

James lives and breathes oysters and you would be hard pressed to find anyone any more passionate about the oyster industry than James.  And, with good reason.  Oyster sales are brisk for the Raspberry Point Oyster Co., growing year over year.  James tells me that more than 10M oysters are cultured annually from the company’s farming operations in New London Bay, Rustico, and Oyster Bed Bridge/Rustico Bay. While the majority (about 90%) of their sales are in North America (with Montreal, Toronto, and Boston accounting for about 75% of sales), they regularly ship internationally all over the world that includes weekly shipments to the Netherlands as well as regular shipments to places like Belgium, France, Hong Kong, China, and Singapore. Small wonder, then, why it’s generally not too surprising to find PEI oysters on restaurant menus in all corners of the world!

Both oyster fishing and oyster farming exist on PEI.  The traditional method of oyster fishing is done through the use of manually-operated large wooden tongs.

Oyster Fishing on PEI
Oyster Fishing on PEI

If you travel around the shores, bays, rivers, and estuaries of PEI, a common sight from spring to fall will be dozens of little dories each manned by a lone fisher using long wooden tongs with rakes at the ends to scoop up the oysters. These are independent local oyster fishers who buy licenses from the federal government allowing them to fish wild oysters on any public fishing grounds.

Oyster Fishing
Oyster Fishing

These oysters are known as bottom culture oysters that are slow to mature taking, on average, 5-7 years to grow to the desired market size of 3” – 3½“.  Bottom culture oysters grow slowly because there is less natural food available to them. Oysters harvested by these small independent fishers are sold to oyster processing plants.

Oyster Fishing in Summerside, PEI
Oyster Fishing in Summerside, PEI

The other method of producing oysters is to raise, culture, or grow the oysters, a practice commonly known as “oyster farming” and that’s the method used by large commercial growers for mass production needed to meet demands from around the world. Growers lease ground, that is not public fishing ground, in which to grow their oysters.

There are two methods of oyster aquaculture – bottom culture and off-bottom (sometimes known as top, floating, or surface culture) and Raspberry Point Oyster Co. uses both methods. With bottom culture oysters, grown in water depth between 3’ and 8’, the grower spreads the oyster seed on the seabed. James says their top culture oysters are grown in water that is between 8’ and 15’ deep.  The oyster seed is purchased from hatcheries and from oyster farmers who catch wild spat, or larvae in collectors like the ones in the photo below. Once the oysters are big enough, they will be transferred to netted bags to grow, safe from predators like starfish and crabs.

Oyster Spat Collectors
Oyster Spat Collectors

All oysters at Raspberry Point Oyster Co. are started as top culture in floating mesh bags and then some are moved to bottom culture areas. The type of culture (bottom or top) used is often chosen on the basis of local growing conditions. Some parts of leased areas are too shallow for top culture and others might have too soft a seabed for bottom culture oysters. Using the two methods of farming, therefore, allows the Raspberry Point Oyster Co. to maximize the growing areas in their leases and also allows oysters to develop with different flavours, colors (they range from brown/white, gray to green), and appearance. Generally, the larger oyster seed is spread on the seabed because the oysters’ advanced size makes it more difficult for crabs and starfish to get at them.

Colors and Textures of PEI Oysters
Colors, Shapes, and Textures of PEI Oysters

When the bottom culture oysters have grown to market size, specialized oyster harvesters that use water pressure, scoop up the oysters.  The oysters come up from the seabed on to an escalator and those that are of the desired size are harvested while ones not quite of sufficient size are returned to the seabed bottom to allow them to continue to grow.  Bottom culture oysters usually take 5-7 years to grow to market size and this is because there is usually less water flow and food on the sea bed than is available for surface culture oysters. Oyster farmers do not need to provide special food for their oysters as the bivalves draw all the necessary nutrients from their seawater habitat along with naturally occurring plankton and plant life.  So long as the mollusks have clean water and care is taken to limit their predators access, oysters will grow naturally on their own.

The other method of growing oysters is top culture, often referred to as surface or floating culture. With advances in oyster growing technology and methods, today’s floating aquaculture speeds up the rate of maturation allowing for top culture oysters to be grown in about 3-5 years.  There is usually more constant water flow as the result of wave action during tidal changes and more natural food supplies nearer the water’s surface so oysters grown as top culture in floating bags just at or under the water surface are able to grow to market size sooner.  Top culture oyster farming involves growing the oysters in mesh bags that float in basket-like cages around the water surface level.

Floating Cage for Top Culture Oysters
Floating Cage for Top Culture Oysters
Floating Cage for Top Culture Oysters
Floating Cage for Top Culture Oysters

The baskets are constructed so that the water is able to flush through, bringing food to the mollusks and keeping them cleaner than those grown in the mud on the seabed bottom. The baskets are regularly flipped and the water flow and waves rock the baskets and chip away, or manicure, the rough edges of the oysters, giving them a more desirable looking shell. This also allows for seaweed, barnacles, and other organisms that find their way into the baskets to be exposed to sunlight and dry out and not become an infestation to the growing oysters. The bags inside the floating baskets also help to protect the oysters against predators. So, if you see rows of these floating cages in a body of water around the Island, you’ll know they’re filled with growing oysters.

Floating Cages of Oysters in New London Bay, PEI
Floating Cages of Oysters in New London Bay, PEI
Floating Cages of Oysters in New London Bay, PEI
Floating Cages of Oysters in New London Bay, PEI

Once oysters, either bottom or top cultures, have reached their market size, they are brought into the processing plant where they are culled, graded for size and shape, washed, counted, boxed, and are shipped to customers around the world.

Oysters Arriving at the Processing Plant
Oysters Arriving at the Processing Plant
Grading and Sorting Oysters
Grading and Sorting Oysters
Washing the Oysters
Washing the Oysters
Quality Controlling the Oysters Just Before They Are Boxed for Shipping
Quality Controlling the Oysters Just Before They Are Boxed for Shipping
A Box of "Lucky Limes" Oysters from Raspberry Point Oyster Company in PEI
A Box of “Lucky Limes” Oysters from Raspberry Point Oyster Co. in PEI
Inside the Processing Plant at Raspberry Point Oyster Company, Bayview, PEI
Inside the Processing Plant at Raspberry Point Oyster Company, Bayview, PEI
Bags of Oysters at the Raspberry Point Oyster Co.
Bags of Oysters at the Raspberry Point Oyster Co.
Inside the Cold Storage Room at Raspberry Point Oyster Co. in Bayview, PEI
Inside the Cold Storage Room at Raspberry Point Oyster Co. in Bayview, PEI

Because this industry is now year-round, oysters not needed for immediate shipment are put into trays like the ones shown to the left in the photo below and placed back out into shallow water until needed.

Oyster Trays
Oyster Trays

Since they are already graded, counted, and sorted by variety, they can quickly be retrieved and shipped when orders come in year-round.

The barge in the photo below is returning to shore with a load of trays filled with graded and sorted oysters which will soon be on their way somewhere in the world to fill orders!

Barge Returning to Shore with a Load of Oysters Ready for Market
Barge Returning to Shore with a Load of Oysters Ready for Market
Offloading Oysters Ready for Market
Offloading Oysters Ready for Market

Oysters like cold water but, in PEI’s cold winters, they can’t stay up near the water’s surface where they would freeze. So, for top culture/surface grown oysters, the Raspberry Point Oyster Co. sinks aluminum cages filled with oysters into 15’ – 20’ of water each winter. At the time of writing, the company prepared upwards of 1000 aluminum cages that they filled and sunk with 7000 graded and sorted oysters per cage at the end of November. Locations of cages are marked by a metal pole and the oyster harvesters head out over the ice to retrieve the oysters to fill winter shipments, making the Island’s oyster farming a year-round industry.

Preparing to Saw Through Ice to Retrieve Oyster Cages (Photo submitted by James Power, Raspberry Point Oyster Co.)
Preparing to Saw Through Ice to Retrieve Oyster Cages (Photo submitted by James Power, Raspberry Point Oyster Co.)

Sometimes, the ice is so thick that workers have to use a high-powered saw (shown in photo above) to cut through the thick ice so that tethered divers can dive in and locate the cages and hook them up to a hydraulic lift that will pull them out of the water.

Diving Under the Ice to Retrieve Oyster Cages Sunk for the Winter (Photo Submitted by James Power, Raspberry Point Oyster Co.)
Diving Under the Ice to Retrieve Oyster Cages Sunk for the Winter (Photo Submitted by James Power, Raspberry Point Oyster Co.)
Retrieved Oyster Cage Filled with Oysters Ready for Market (Photo Submitted by James Power, Raspberry Point Oyster Co.)
Retrieved Oyster Cage Filled with Oysters Ready for Market (Photo Submitted by James Power, Raspberry Point Oyster Co.)

The oysters are then hauled on a sled towed behind a four-wheeler or, if the ice is sufficiently thick, by a truck, back to the processing and shipping plant.

The varieties of oysters on PEI are often (though not always) named for the body of water in which they are grown. The Raspberry Point Oyster Co. draws its name from a little point of land on the Homestead Trail in nearby Cavendish.  Readers from outside PEI will likely associate the Cavendish name as the setting for famed authoress Lucy Maud Montgomery’s famous Anne of Green Gables series of books. A number of years ago, Scott and Charles Linkletter, the owners of Raspberry Point’s forerunner company, The PEI Oyster Company, had a lease to fish oysters in this area so they renamed the company to the Raspberry Point Oyster Co. Today, still owned and operated by the Linkletter family, Raspberry Point Oyster Co. has six varieties of Malpeque oysters on the market:

  • Raspberry Point – Bearing the company name, this variety of 3” oysters is grown as bottom culture in leases in New London Bay. The Raspberry Point variety is the company’s most popular oyster.
  • Lucky Limes – These are 3” oysters, also bottom grown in a lease along the Homestead Trail in New London Bay. The water in this area is filled with algae and that’s what turns the oyster shells green, thus the “lime” in the name.

    Box of Lucky Lime Variety of Oysters from Raspberry Point Oyster Co.
    Box of Lucky Lime Variety of Oysters from Raspberry Point Oyster Co.
  • Shiny Sea – At 2½“ in size, these are considered to be the “baby brother” of the larger 3” Raspberry Point variety. These bottom cultures are also grown in New London Bay.
  • Pickle Point – These are top-culture oysters as they are grown nearer the water’s surface in floating bags in New London Bay.
  • Daisy Bay – These 3” oysters are top-culture, or surface culture, grown in North Rustico.
  • Irish Point – Considered to be cocktail size oysters, these 2½“ oysters are also surface cultures and are grown in North Rustico.

Controls are in place to ensure sustainability of the Island’s oyster industry. Only so many leases are granted by the government to avoid overfishing.  The mollusks, themselves, help to ensure their species continue to survive as they act as great filters to clean the water of toxins by filtering algae and phytoplankton from the water.

According to James, the nature of the water flow and the shape of the seed oyster will basically determine the final shape of the oyster. While James will say that the perfect oyster is very much an individual’s own taste, he says the perfect shaped oyster, in his opinion, is a rounded tear-drop shape that is 3” long by 2” wide. The perfect flavour should consist of a clean, salty taste and a sweet finish.  The meat should be a little bit, but not too, fatty because nothing should interfere with the natural salty taste.

Power says oysters are like terroir is to wine – the flavour of each variety is built on the content of the bay or stream in which the oysters are grown and each oyster will look and taste a little different from the next one.  Since the oysters are coming from the sea and the French word for sea is “mer”, perhaps the term “merroir”, as some have coined it, might be the best description! Power says true oyster connoisseurs can identify the different flavour profiles in raw oysters.  Oysters grown in waters that have more of a rock base may have a mineral-rich flavour (though none of Raspberry Point oysters have this terroir/merroir) while others grown elsewhere may have a slight vegetable taste picked up from whatever vegetation or algae may be in their water habitat.

Power also says the oyster meat and flavour change with the seasons.  In summer, the oysters are thin and salty – the bivalves are more interested in reproduction than getting fat so keeping their svelte figure is obviously their concern!  In the fall (September – October), the waters are getting colder and the oysters will start building up fat for the cold winter months.  When the water temperature gets down to 5°C, the oysters shut down and hibernate inside their hard shells, living off the fat they built up in the fall. So, if you are eating oysters that come from icy waters, they’re likely to be quite plump and perhaps just a little sweeter.  In the spring, the oysters still stay fat but, as the snow melts, it dilutes the natural salt in the water so the oysters will taste less salty.

Oysters are low in fat, high in protein, and are a good source of iron and zinc.  They are also a source of, amongst others, Vitamins B12 and C along with Thiamin, Magnesium, and Phosphorus.

PEI Oysters
PEI Oysters

Oysters are most often served raw on the half shell on a bed of ice with freshly squeezed lemon or, sometimes, with a peppery shallot mignonette.  Chef Michael Smith often serves oysters with a Bloody Mary Ice seen in the photo below.

Shucked PEI Oysters Served with Bloody Mary Ice
Shucked PEI Oysters Served with Bloody Mary Ice

Oysters are shucked using a special short, blunt knife made for this purpose. Power says he believes oysters are popular, especially eaten raw, because they are an all-natural food, not processed or transformed.  Oyster bars are very popular and an emerging trend is to pair oysters with wines, beers, and whiskey. Fresh oysters are available at most fish markets on PEI as well as the larger supermarkets. On PEI, many restaurants serve raw oysters and, at many Fall Flavours Festival events each September, oysters are a staple, like they were at the 2017 “A Taste of Rustico” event where Chef Michael Smith (in photo below) was busy shucking Raspberry Point oysters.

Chef Michael Smith Shucking Raspberry Point Oysters at "Taste of Rustico" Fall Flavours event 2017
Chef Michael Smith Shucking Raspberry Point Oysters at “Taste of Rustico” Fall Flavours event 2017
Raspberry Point Oysters at Taste of Rustico Event 2017
Raspberry Point Oysters at Taste of Rustico Event 2017

So, the next time you are slurping back one of the plump briny Prince Edward Island oysters, you’ll now know a little bit more about how the Island oysters are produced, the flavour profile of an Island oyster, and you’ll be enjoying a unique terroir (or perhaps it’s “merroir”) taste from waters in and around Prince Edward Island on Canada’s East Coast.

Plump PEI Oysters
Plump PEI Oysters

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Oyster Farming
Oyster Farming

PEI’s Great Big Barbeque

One of the 2016 signature events for the PEI Fall Flavours Culinary Festival was the Great Big Barbeque.  Hosted by celebrity chef, Mark McEwan, this event was held at the PEI Brewing Company in Charlottetown.

Chef Mark McEwan
Chef Mark McEwan

The Great Big Barbeque was a roving feast with food stations set up around the perimeter of the brewery as well as on the second level.

Roving Among the Food Stations at PEI's Great Big Barbeque
Roving Among the Food Stations at PEI’s Great Big Barbeque

In total, there were nine different food stations each featuring a local Island Chef with a signature dish.

Benjamin Bridge Winery, the 2016 Festival wine sponsor, greeted each patron with a glass of their Nova 7 wine.

Wine
Benjamin Bridge Wine

The PEI Brewing Company was kept busy serving small mugs of their handcrafted Gahan Ale straight from the tank. You can read the story I previously wrote about this brewery by clicking here.

PEI Brewing Company
Gahan Ale fresh from the tank at the PEI Brewing Company
Beer
Locally brewed beer from the PEI Brewing Company

The main event hall was set up with picnic tables.  From here, patrons circulated around the food stations in the order of their choosing.

The Great Big Barbeque at the PEI Brewing Company, Charlottetown, PEI
The Great Big Barbeque at the PEI Brewing Company, Charlottetown, PEI

The Adam MacGregor Band provided lively entertainment for the evening.

Adam MacGregor Band Performing at PEI's Great Big Barbeque
Adam MacGregor Band Performing at PEI’s Great Big Barbeque

Station #1 – PEI Seafood Chowder

Chef Kyle Panton (Simms Corner Steakhouse and Oyster Bar) was kept busy dishing out his award-winning seafood chowder which he served in small glass jars.

Seafood Chowder
Chef Kyle Panton

The chowder was accompanied by homemade biscuits, always a winning combo.

Biscuits
Homemade Biscuits

Station #2 – Lobster Poutine

Chef Brad MacDonald (The Brickhouse Kitchen and Bar) served up a dish featuring Island lobster and potatoes in the form of lobster poutine – hand-cut fries with a lobster veloute and melted cheese curds.

Serving up Lobster Poutine
Serving up Lobster Poutine
Poutine
Lobster Poutine

Station #3 – Glasgow Glen Farm’s Grilled Cheese

Jeff McCourt, chef and cheesemaker, from Glasgow Glen Farm in New Glasgow served an open-faced grilled Gouda cheese sandwich with smoked salmon and apple slaw on baguette slices.

Grilled Cheese Sandwich
Glasglow Glen Farm’s Open-faced Grilled Gouda Cheese Sandwich
Adding the Apple Relish
Adding the Apple Slaw
Grilled Cheese Sandwich
Open-faced Grilled Gouda Cheese Sandwich with Smoked Salmon and Apple Slaw on Baguette Slices

Station #4 – PEI Brewing Company Wood Fire Pizza

The brewery has a wood fire brick oven which was kept hopping with fresh made-to-order pizzas.

Wood-fired Brick Oven
Wood-fired Pizza
Pizza
Wood-fired Pizza

Station #5 – Island Striploin with Lobster Béarnaise

Chefs Cody Wallace (Fishbones Oyster Bar and Seafood Grill) and Jordan Dennis (Sobeys West Royalty) teamed up to present grilled PEI beef striploin with lobster béarnaise.

Steak with Lobster Sauce
PEI Beef Striploin with Lobster Béarnaise
Beef Striploin
PEI Beef Striploin with Lobster Béarnaise
Beef Striploin
PEI Beef Striploin with Lobster Béarnaise

Station #6 – Island Beef Burger

The barbeques were kept busy grilling the slider beef burgers which Chef Brock MacDonald (The Gahan House) presented on cornbread brioche with avocado mayo, pickled red onions, and peppercorn blue cheese.

Station #7 – Marinated BBQ Kabobs

A huge barbeque at the brewery’s side door was filled with veggie kabobs consisting of zucchini, peppers, mushrooms, and tomatoes grilled in a smoky Gahan Iron Bridge Brown Ale BBQ sauce. These were the creation of Chef Andrew Cotton (Merchantman Fresh Seafood and Oyster Bar).

Kabobs
Veggie Kabobs
Kabobs
Veggie Kabobs in a Smoky Gahan Iron Bridge Brown Ale BBQ Sauce

Station #8 – Freshly Shucked PEI Oysters

Sous Chef Alexandre Jolin (The Barrington Steakhouse and Oyster Bar) ensured lots of PEI oysters were shucked and ready for patrons.

Oyster Shucking
Shucking the PEI Oysters
Oysters
Raw PEI Oysters Ready for Slurping!

Station # 9 – S’Mores Dessert Bar

This bar was set up so patrons could toast their own marshmallows to make S’Mores.

S'Mores Dessert Bar
S’Mores Dessert Bar

This was a lively and interactive event and the brewery was an ideal location for this casual barbeque. It was great to see so many local Island chefs featured. We have a lot of great things happening on the food scene on PEI and the barbeque offered the opportunity to sample many of them.

Follow these links for stories I have written on other PEI Fall Flavours Culinary 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)
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)
A Taste of New Glasgow (2015)
Beef ‘n Blues (2015)
Chef on Board (2015)
Cooking with Chefs Anna & Michael Olson in Brudenell, PEI (2015)
Le Festin acadien avec homard/Acadian Feast with Lobster (2016)

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Barbeque
PEI’s Great Big Barbeque

Applelicious — Dining in an Apple Orchard in Arlington, PEI

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
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
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
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
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!
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 at My Island Bistro KitchenYou may also wish to follow me on twitter @PEIBistro and on Pinterest at “Island Bistro Kitchen”.

 

Annie’s Table Culinary Studio – A Unique Culinary Experience on PEI

Annie’s Table Culinary Studio

Tucked away in the tidy little rural community of New London, PEI, on the Island’s north side, a new culinary adventure awaits you.  Housed in the former, and now decommissioned,  New London United Church which has been repurposed and transformed, Annie’s Table Culinary Studio offers unique, hands-on cooking classes for all culinary skill levels.

On Saturday, June 30, 2012, I was privileged to be invited to attend the official opening of Annie’s Table Culinary Studio.  Guests were treated to a wonderful afternoon hosted by owner, Annie Leroux.  Guests sipped Island-produced wines from Matos Winery of St. Catherine’s, Rossignol Estate Winery, Little Sands, and from Newman Estate Winery, of Murray Harbour, PEI, as well as the Island’s newest produced beer, Beach Chair Lager or, for the teetotalers, a refreshing Ginger Cordial.

PEI-Produced Wine and Beer Served at Official Opening of Annie’s Table Culinary Studio

 

Fresh PEI Oysters

Located right beside the beverage bar was a huge tub of fresh PEI Oysters that were being shucked, ready for guests to savour.  Throughout the afternoon, we sampled delightful offerings from Chef Norman and his staff that included such savories as mushroom-stuffed and seafood spring rolls, tasty bite-sized meat pies, and divine mussel-stuffed mushroom caps.

 

 

 

 

 

 

 

 

Savory hors d’oeuvres

 

Owner Annie Leroux and Chef Norman Zeldon at the Official Opening of Annie’s Table Culinary Studio

Following the brief speeches, Annie arranged for a culinary challenge – men against women – seated at the 12’ culinary table.  The names of six men and six women were randomly drawn and yours truly ended up in the challenge!  We started off with some short snappers of culinary trivia and then down to the business at hand.  As each competitor completed his/her food challenge, s/he had to dash to the head of the table to ring the bell.  My challenge was to chow down three huge, bacon-wrapped scallops which I did not do so well on!  Others had such challenges as declawing and eating two lobster claws, peeling a turnip, drinking Beach Chair lager or wine through a straw, making a kebob, making a salsa, and you get the idea!  While we women might hate to admit it, the men did win the challenge as first over the finish line!

Culinary Challenge at the Harvest Table

Many small rural Island churches have been demolished over recent years and it is so nice to see one that has been preserved and repurposed.  Annie has done a great job at maintaining the façade of the church, built in 1953, and incorporating several elements of the church’s interior into the architectural design for her studio.  For example, the pulpit makes a wonderful focal piece for the loft seating area that overlooks the huge harvest table in the center of the building.

Loft at Annie’s Table Culinary Studio

A tasteful selection of carefully gathered and preserved antiques lend themselves well to the ambiance of the studio.  The small tower of the church has been preserved and is reachable via a circular staircase.

The Tower at Annie’s Table Culinary Studio

 

 

 

 

 

 

 

 

 

 

 

 

On the main level, you will find a 12’ table that has been crafted from old attic boards from the house which Annie recently restored in New London also.  At the rear of the church, is the kitchen where students attending the classes can learn various cooking techniques.

 

 

 

 

 

Teaching Kitchen at Annie’s Kitchen Culinary Studio

I asked Annie where the idea came from for Annie’s Table Culinary Studio.  She tells me it is a combination of her passions – she likes to interact and socialize with people, she has a love of the Island and local foods, and has a passion for collecting antiques.  Annie says “I wanted to create a beautiful venue for people to come and experience Island foods –  not to just sit in a restaurant and enjoy lobster, etc., but learn all about them (huge educational component here)  and then learn different methods of preparing them in a fun, social atmosphere and then be able to sit and enjoy what they have been taught.”   Annie’s hope is that people will leave the table and  say “I had a ball and I met some new friends and I learned lots about the Island and, wow, would I love to live here….”  “That to me would say that I’ve offered them hospitality, knowledge, and a desire for more of the same”, says Annie.  As to why she chose the New London location, Annie says it has access to so many locally-produced or available foods nearby – oysters, mussels, lobster, and the list goes on, it’s the perfect location for her business.

While Annie’s is not a restaurant, students who register and attend one of her cooking classes do get to sit together at the big harvest table at the end of the class to enjoy their cooking creations.  Classes are available on a number of subject areas and are by reservation only.  Classes are small and intimate, generally restricted to 15 students although some events, such as the Oyster Extravaganza, can accommodate up to 40 people who want to learn how to shuck oysters.  While I am going to direct you to Annie’s website for a full listing of her 2012 classes, you can expect to find classes that focus heavily on traditional Island foods such as clams, oysters, mussels, lobster, artisan bread, and apple pie.  With a professional sommelier on her team, look for class offerings on wine tasting.  From time to time, classes will be offered on specialized cooking such as Thai and Latino culinary delights.  Annie is supported by Chef Norman, a talented Red Seal Chef who brims with personality and culinary knowledge.  From time to time, look for special guests leading culinary workshops at Annie’s.

Of particular interest to “Anne of Green Gables” fans  is the “Food Trip Down Memory Lane” class that recreates a meal similar to what would have likely been found on Lucy Maud Montgomery’s table in the late 1800s or early 1900s.  Included in this class is a tour of the nearby home where the famed author of the Anne of Green Gables series of books was born.  Also included is a private viewing of Annie’s own home across the street from the Birthplace of L. M. Montgomery which was the home of the mid-wife who delivered Lucy Maud.  So, if you are a Lucy Maud Montgomery fan, this day-long (10am – 3pm) class is for you.  Price for the day is $139./person.

Classes in the Culinary Studio or other food events offered by the Studio range from 1.5 – 5 hours in length and are priced between $20. and $139.  Some are offered during the day while other classes are scheduled for evenings.  Annie’s Table Culinary Studio operates seasonally from June to October so, whether you are a local Islander or a tourist, this is a unique culinary experience.  Gather together a family group, co-workers, or friends who like to cook and head out to beautiful New London, PEI, for a fun and learning vacation experience.

You can find Annie’s Table Culinary Studio in picturesque New London, PEI, at 4295 Graham’s Road on Route 8 (902-886-2070) – just look for the little white church!