VOL 2 • NO 1 | SUMMER 2018 | www.pei-living.ca | FREE COPY
WHISK TAKERS PEI’S YOUNG, INNOVATIVE CHEFS
ART OF THE BAR CART WABI-SABI the HANgRY gAMES RUSSELL LOUDER
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PEI’s Premier Shopping Destination
Charlottetown Mall 670 University Ave. www.charlottetownmall.ca 902.368.8854
A Natural Choice
Facial Moisturizer • All-Natural Deodorant • Medicinal Tinctures • Herbal Tea • Hand-crafted Jewelry • Cremation Jewelry
Townes Herbal products are food-grade, and 100 per cent natural - Essentially food for the skin. • t owne s • townespei@gmail.com | www.townesherbals.com | www.townesherbals.etsy.com @townesherbals townesherbals
Available at Green Eye Designs (Charlottetown) and Nabuurs Gardens (Montague)
FROM THE EDITOR-IN-CHIEF
AN ISLAND ORIGINAL: quality vegan CheeSeS Fresh start Fauxmage
Island summer AN
As I write this, sitting outside on our back porch enjoying one of the first warm days of the season, I’m brimming over with excitement for this, our first anniversary issue. For the past year I’ve lived, breathed, and dreamed this magazine. Along with the PEI Living team and my co-publisher, Jacqui, we’ve put everything into making PEI Living reflect and explore the many facets of our Island. We’ve been so lucky to have so much support from our community, our readers, and the local businesses we feature within our pages. We’ve been able to mould the magazine to encompass, not only our vision, but also the vision you all have for us.
availaBle at:
Charlottetown: Riverview Country Market and Cafe Kent St Market Charlottetown Farmers’ Market Stir it Up The Root Cellar Jewell’s Country Market
▲ Story Sheidow, story@pei-living.ca (Photo: Buffie Boily Photography)
This issue we’ve given the magazine a slight face-lift- minimal changes reflecting the personality PEI Living has nurtured and developed over the past year. We’re elated to share our cover story, highlighting five of the most innovative chefs the Island has to offer. PEI delivers farm-to-table like few other places can, and with unique and creative menus, and the freshest local ingredients available, these chefs and their restaurants are truly pushing Island cuisine to new heights. In our Food & Drink section, we are featuring an interactive restaurant map, a who’s- who of local craft breweries, and tons of fun summer recipes. We’re also pleased to introduce interior designer, Susan Snow, of Moving Designz, to our creative team. We’re excited to share her unique design esthetic in future issues, as part of our growing Home & Cottage section. I’m also excited to be including a special section in this issue dedicated to fibre arts on the Island. As an enthusiastic (yet mediocre, at best) knitter, and rural homesteader, I was thrilled to have the opportunity to sit down with these inspiring business owners- discussing everything from sustainable farming to the art of hand-dyeing yarn. This issue is so jam-packed with what I consider to be the epitome of Island summers: delicious food and drink, fun day-trips, natural beauty, and unique experiences. There’s so much to see and do here, and so much to be proud of as an Islander. So pour yourself a cold brew coffee, pull up a deck chair, put your feet up, and enjoy the sunshine we’ve worked so hard for all year. And thanks so much for being here for us: This first year has been an absolute dream come true.
Farmed, Summerside The Turning Point, Montague
Fresh Start Fauxmage www.freshstartfauxmage.ca 902.978.0448
Correction: Photo Credit for Lady Baker Tea in the previous issue (Spring 2018 - Page 99) should be credited to Cayley Joy Photography, not LaVie in Pictures.
Story
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FEATURED CONTRIBUTORS
Editor-in-Chief Story Sheidow E: story@pei-living.ca • Copy Editor Rebecca Spinner Alana Chaisson •
Shawn LaVie www.lavieinpictures.ca Lead Photographer
Island born and raised, Shawn is a wedding and commercial photographer who loves the personal connection and adventure that being a photographer brings. He and his wife Jennifer own LaVie in Pictures, based out of Charlottetown and love to travel and meet new people. Shawn hails from Souris, PEI. When he is not photographing weddings, he loves to venture back east and capture the beauty of the eastern shores.
Art Director Jacqui Lysko • Photography LaVie in Pictures
Buffie Boily Photography Cheryl Perry Photography Story Sheidow • Contributing Writers Rebecca Spinner Conor Purdy Cassandra Bernard Tori Stafford Story Sheidow
Buffie Boily Photography www.bboily.com
Buffie, along with her husband Sib, have been full time photographers for almost 30 years, and own and operate Buffie Boily Photographic Arts in New Annan.
Jacqui Chaisson Kandace Hagen Ada Madigan Julia Campbell (Style with Jewls) Jeff Somers (EA Financial) Darrell Mahoney (Home Trends) Darren MacKenzie (EA Home Builder) •
Lead Writer & Copy Editor
Rebecca Spinner
Born-and-raised Maritimer Rebecca Spinner currently resides in Vancouver, British Columbia. She’s always delighted to return to the East Coast by writing for PEI Living. Spot her in Vancouver by looking for the woman in a giant black straw hat, carrying way too many books.
Jacqui Lysko 902.394.7499 jacqui@pei-living.ca Story Sheidow 902.313.0359 story@pei-living.ca Advertising Inquires
Ada Madigan
Ada Madigan is a down east islander, former home editor, and old house lover. Recently, she returned to P.E.I. to rediscover island life after ten years of living in California.
Little Bird Publishing 29 Valley Street, Unit 2 Charlottetown, PE C1A 4H9 902.394.7499 www.pei-living.ca
@pei_living
peilivingMagazine
Kandace Hagen
pei living magazine is published quarterly by Little Bird Publishing. Little Bird Publishing is independently owned and operated. Opinions expressed in pei living magazine are those of the authors and do not necessarily reflect the views of the publisher or the advertisers. PEI Living Magazine does not assume liability for content. All rights reserved ©Little Bird Publishing. Reproduction in whole or in part without permission is prohibited. For permission contact the publisher.
Kandace Hagen is a struggling writer, in an ocean full of struggling writers. She believes that art flourishes in the salty air of Prince Edward Island, and looks forward to highlighting the Island’s spectacular artists for PEI Living Magazine.
(Photo: Natalie Toombs)
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CONT SUMMER 2018 Vol 2 • Issue 1
59
FEATURES
28. I’d Tap That
Local craft beer
44. A Luxurious Ensuite
Create the perfect ensuite
60. Designer Digs Local designer, Susan Snow’s Charlottetown home tour
84. Don’t-Miss things to do, see & try Our ten favourite Island things
90. Summer Haircare
Healthy tresses for the summer
104. Get Your Fibre - The Island Way The PEI Fibre Trail
128. Women in the Spotlight Carina Phillips
ON THE COVER 10 Prince Edward Island has a long-standing love affair with food. Everything imaginable is available to tempt and tantalize your taste buds — fresh seafood from the waters that make up our shorelines, produce that was harvested this morning — creating a culinary masterpiece by lunch. We’re profiling five of the Island’s many chefs that bring passion to every dish. Page
Cover Photo by Buffie Boily Photography On the Cover: (L-R) Lucy Morrow, Andrew Smith, Seth Shaw, Kyle Panton, Sarah Forrester Wendt
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ENTS www.pei-living.ca
DEPARTMENTS
28
90
64. Q&A
Real Estate Professionals
68. Perennial Gardens
How to choose your plants
72. Wabi-sabi The basics
health & wellness
74. Bug off
Natural bug repellents
78. Foraging
Three local plants
food & drink
family
18. Good Eats Cold Brew
82. Island Reads Books for your summer reading
24. Good Eats
88. Pet Safety
Sweet & Sour Chicken Skewers
Tips for your pet
33. The Hangry Games PEI restaurant guide
style
92. Summer Beauty
104
home & cottage
Skincare and makeup tips
96. Style with Jewls Summer staples
50. Home Trends
The Art of the Bar Cart
business
59. Collect This
106. Office Fix
Five ways to organize your office
110. Inspiring Entrepreneur True Born Islander
art & entertainment
120. Gardens of Hope
122. Go For a Spin at Back Alley
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126. Inspired by the Island Russell Louder
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FOOD & DRINK
Delicate. Refreshing. Balanced. Playful. ISLAND HONEY WINE CO.
Words by Story Sheidow Photos: Cheryl Perry Photography
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immediately see that it’s more than a simple meadery and tasting room. Charles and Laura Lipnicki strive to think “outside the grape” with their large acreage. With an emphasis on sustainability, the Lipnickis operate an organic farm, where they manage a small apiary. The bees pollinate the fruit trees and produce the honey, both of which are used to create their meads. But that’s just the beginning; “The sheep mow the grass and leave their fertilizer behind to nourish the plants: they give us meat, wool, and tallow for soapmaking. We use the lavender flowers to make lavender mead and some crafts. We also use ducks to help us to control pests on the orchards,” explains Laura. The pair is involved every step of the way with their mead- a true Island product from start to finish. And while they can’t technically certify their honey wine as organic due to the bees’ freely- pollinating nature, the farm itself is certified, and their mead is the closest you will find anywhere to a truly organic honey wine. With mesmerizing views of the rolling hills, one could easily feel the stresses of busy modern living melting into the pastoral landscape . The farm store and tasting room offers complimentary samples of their award-winning meads. Authentic handcrafted products such as soaps, wool crafts, pottery, and books are also available for purchase at the store, as well as in-house food items such as lavender cookies, haskap jam and non-pasteurized ‘raw’ honey. Island Honey Wine Company offers a short walking tour of the farm where you will learn about sustainable farming and nurturing bee populations, and see firsthand every aspect that goes into the very mead on sample. It’s a refreshing, breathtaking experience, and Charles and Laura are truly inspiring people. Their passion flows into everything they do- and it shows. Island Honey Wine Company is open every day from 11am to 5pm until the end of October.
Delicate. Refreshing. Balanced. Playful. These are words not often associated with mead- an alcoholic beverage similar to wine, fermented using honey instead of grapes. But in the case of Island Honey Wine Company, this description suits their mead perfectly. With flavours such as Haskap, Lavender, Apple Cider, and Wildflower, as well as their renowned Nectar Sweet dessert honey wine, Charles and Laura Lipnicki have a natural gift for the fermentation process, and integrate sustainable organic farming to their mead to ensure there is care and control over every aspect of their final product. This is undoubtedly why with less than one year under their belts, the Island Honey Wine Company has already won several international awards for their selection of highly exceptional meads.
An Ancient Process
Mead is the oldest fermented beverage known to man, and it is currently enjoying a resurgence of popularity. Every batch is unique, with flavour variations dependent on the bees pollination choices: which flowers they choose, and in what combination. It’s an enchanting process- one that must be respected and nurtured by the mead maker. To create flavours such as lavender and haskap, the maker must respect and understand the complexity of not only the honey, but also the herb or fruit- as each one can be overpowering if not perfectly balanced. When mastered, the result is a wonderful harmony of flavours, and a true representation of that particular season. “Honey is a snapshot of time and place, as it accurately reflects what is flowering in a specific area. This allows the mead maker to present a true ‘terroir’ of a specific region,” explains Charles.
▲ Charles and Laura Lipnicki
Island Honey Wine Company 820 Millboro Rd., Wheatley River www.islandhoneywine.ca
From Blossom to Honeycomb to Glass - A Truly Local Product
Upon arriving at Island Honey Wine Company in Wheatley River, you’ll
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COVER FEATURE
www.pei-living.ca SUMMER 2018 PEI Living Magazine is taking the opportunity to profile five young chefs that bring passion to humble ingredients. TAKE 10 www.pei-living.ca SUMMER 2018 WHI “Anyone who’s a chef, who loves food, ultimately knows that all that matters is: ‘Is it good? Does it give pleasure?’” - Anthony Bourdain The PEI’s Young, Innovative Chefs Prince Edward Island is an oasis for the foodie. With a multitude of restaurants, pubs and food trucks combined with the most incredible local produce, seafood and meat, Canada’s smallest province tantalizes your tastebuds. Home to the renowned Culinary Institute of Canada, PEI not only produces the memorable dishes, it produces inspiring chefs. Although many of these chefs leave the Island to pursue successful careers across the country and even across the world, some stay or eventually the Island calls them home.
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ISK
ERS (L-R) Lucy Morrow (Terre Rouge), Andrew Smith (Red Shores), Seth Shaw (Brickhouse), Kyle Panton (Sim’s Corner), Sarah Forrester Wendt (My Plum, My Duck) Photography: Buffie Boily Photography
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LUCY MORROW CREDENTIALS: EXECUTIVE CHEF
TERRE ROUGE CRAFT KITCHEN 72 QUEEN ST., CHARLOTTETOWN, 902.892.4032 www.terrerougepei.ca
Q. Where did you train and what was your start in the industry? A. I trained at the Culinary Institute of Canada. Growing up on a farm, and having a fisherman for a father, impacts my cooking every day. Like a lot of cooks, I always enjoyed helping out in the kitchen when I was younger, but I had no clue what I was getting myself into with the industry, which has developed into full-blown obsession in the past five years. Q. How would you describe your cooking style? A. Honest, authentic. Often paying homage to my childhood, places I’ve gone, pictures I’ve seen. I try to let everything be an influence to our style at TR. Q. What is the menu like at your restaurant? A. Our deal at Terre Rouge is local, organic, sustainable farm-to-table cooking. The summer menu is fresh, and bright with compelling flavours. It’s our favourite menu to put out so far. Q. What inspires you? A. My coworkers, my farmers, everyone who swings through to eat, my family. Everyone.
TERRE ROUGE Craft Kitchen
Since opening its doors on the Island in 2012, Terre Rouge has established itself as one of PEI’s restaurants to watch. Its menu, carefully and thoughtfully developed with the local food movement in mind, is what gets customers in the door at first, and always keeps them coming back for more. Whether it’s the restaurant’s signature mac and cheese (to die for, I assure you), the creamy chowder, or the delectable mushroom toast, the menu is filled with tons of personality, endless flavour, and plenty of locally-sourced food. The best part? It’s changed up every six to eight weeks (with the exception of a few fan favourites, of course, such as the dishes above). While the restaurant’s immense popularity has a lot to do with the fresh, locally sourced ingredients, there’s another important element contributing to Terre Rouge’s popularity. And her name is Lucy Morrow. “We are surrounded by countless local producers,” explains Alex Smith, Terre Rouge’s general manager. “There’s plenty of unique produce, dairy, meats, veggies, and seafood. We believe it’s best to support people around you, so you are aware of where everything has come from.”
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KYLE PANTON CREDENTIALS: CHEF
SIM’S CORNER STEAKHOUSE & OYSTER BAR 88 QUEEN ST., CHARLOTTETOWN, 902.894.7467 www.simscorner.ca
Q. Where did you train and what was your start in the industry? A. My formal training is from the Culinary Institute of Canada and I worked at a restaurant in Toronto for awhile. Currently, I own my own farm, One Vision Farms. Q. How would you describe your cooking style? A. Fresh and local! I love bringing local flavours to a higher level. Q. What is the menu like at your restaurant? A. The menu has a focus on beef, but at the same time it’s showcasing local produce. We’re very well known for the quality of our steaks. Q. What inspires you? A. Being able to use produce I’ve grown on my own farm and other local ingredients.
SIM’S CORNER Steakhouse & Oyster Bar
After opening its doors in 2007, Sim’s Corner Steakhouse & Oyster Bar has come to be known as the place to enjoy yourself. Bring a date, unwind with friends or enjoy a few drinks at the bar. Kevin and Kathy Murphy with operating partner, Craig MacMillan, hope that you enjoy your stay at Sim’s Corner and welcome you to join them in their philosophy which is, “great steaks, big wine and PEI hospitality come together to create the ultimate dining experience.”
Every second Wednesday in July and August, they invite tourists and Islanders alike to enjoy the talents of Murphy Hospitality group at The RiverShed Events Centre. Your host, chef Kyle Panton of Sim’s Corner Steakhouse & Oyster Bar, will help you explore what it means to prepare and curate a locally inspired Prince Edward Island meal. Joined by culinary experts from the Murphy Hospitality group as guest hosts, this is a must- attend event, as The RiverShed Ultimate Chefs Table is a one stop shop for culinary adventure on PEI.
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ANDREW SMITH CREDENTIALS: CHEF
RED SHORES RACETRACK & CASINO 58 KENSINGTON RD., CHARLOTTETOWN, 902.620.4264 www.redshores.ca
RED SHORES RACETRACK & CASINO Interested in one-of-a-kind dining? Enjoy a dining experience that can only be found at Top of the Park Restaurant, overlooking the Charlottetown Driving Park. Their three-tiered dining room offers a spectacular view from any table. Turf’s Bar and grill featuring a new menu that includes all day breakfast and daily specials, is located on the main floor in the simulcast area.
Q. Where did you train and what was your start in the industry? A. A. I was trained at the Culinary Institute of Canada after growing the love for the trade working at a local restaurant called Joseph’s. I started out as a dishwasher and quickly moved into the kitchen as a cook because of my curiosity and natural ability for the art. I was able to learn and experience so much about cooking there that it really inspired me to pursue culinary.
Q. How would you describe your cooking style? A. Simple, flavorful, resourceful, beautiful – I take simple ingredients, add some various flavors, use the items in my kitchen to make it look beautiful.
Red’s gold Cup Lounge, located on the gaming
Q. What is the menu like at your restaurant?
floor, is open daily. during casino hours,
A. Top of the Park offers an ever changing menu that uses local ingredients cooked in various styles. Because it’s buffet-style, we have the opportunity to offer something for every pallet. You can also find some unique theme nights during the year that enable us to present flavors from around the world. Turfs Bar and Grill
featuring a full menu and warm atmosphere.
delivers a pub-style menu that includes your classic comfort foods and daily specials that won’t disappoint. Q. What inspires you? A. I receive most of my daily
inspiration from culinary team. They are always engaged, energetic and take initiative to be creative with only the
best of intentions. As well, as a member of the PEI Chef’s Association, I have an inspiring and supportive peer group that allows me to take advantage of the unique opportunities that come from living and working as a Chef on Prince Edward Island.
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SETH SHAW
BRICKHOUSE KITCHEN & BAR 125 SYDNEY ST., CHARLOTTETOWN, 902.566.4620 www.brickhousepei.com
CREDENTIALS: CHEF
Q. Where did you train and what was your start in the industry? A. My formal training is from the Culinary Institute of Canada, but my training began when I was eight — baking with my mother. Since then every restaurant or environment I’ve been in has been a learning experience. Q. How would you describe your cooking style? A. My cooking style? I’m inspired by the New England and Maritime cuisine, with other inspirations from classical French and Mediterranean. Q. What is the menu like at your restaurant? A. At Brickhouse we’ve created a menu inspired by fresh ingredients and combining unique flavours to make ordinary dishes pop with levels of flavour, colour, and textures. Q. What inspires you? A. I love taking a raw vegetable or ingredient and using the tools around me to mould it into something amazing.
BRICKHOUSE Kitchen & Bar
Behind the brick walls of this 1800s warehouse you will find a big city feel right here in historic Charlottetown. One of the first things you’ll see when you walk through the door is their chef’s table. Watch the culinary team create your meal and get a firsthand introduction to all the local ingredients they incorporate into every dish. Climb the stairs to the second floor where
you can see and be seen in this trendy space. Let the bartender cater to you as you enjoy your meal. An intimate atmosphere awaits you on the third floor. You will feel yourself instantly relax when you enter Marc’s Lounge. Enjoy the beautiful loft space with friends, and local entertainment.
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SARAH FORRESTER WENDT
Q. Where did you train and what was your start in the industry? A. I suppose you could say I’m self-taught. My life-long love of cooking and all of the influences I received while travelling have made me passionate about food and cooking. I learned most of my cooking skills from my mother, who is a great cook. Cooking was one of my many interests and after high school I ventured down to the Kushi Institute in Becket, Massachusetts for a few months, where I lived and studied macrobiotic theory, cooking and shiatsu. I was especially inspired by my teacher, Luchi Baranda, who was always supportive and encouraging, especially when it came to cooking and health for mothers and children. Q. How would you describe your cooking style? A. I like to make dishes from scratch using the best local organic ingredients. As a whole food chef, I believe in understanding the relationship between organic, natural food and our health. Q. What is the menu like at your restaurant? A. We have a large selection of vegan dishes. Soups, sandwiches, entrees and desserts. Everything made in-house. Q. What inspires you? A. That’s easy - fresh ingredients! What’s in the garden? What Can I pickle?
CREDENTIALS: EXECUTIVE CHEF/OWNER
MY PLUM, MY DUCK 218 UNIVERSITY AVE., CHARLOTTETOWN, 902.370.2070 www.myplummyduck.com
MY PLUM, MY DUCK Macrobiotic Whole Foods Café
My Plum, My Duck is Prince Edward Island’s first restaurant to devote 99 per cent of its menu to vegan fare. Don’t let that fool any meat-lovers, however. Diners who want locally-sourced, organic and creative meals will love My Plum, My Duck, too. Most meals are gluten-free as well as macrobiotic, with meat-lovers leaving great reviews as well.
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FOODIE FUN
Summer Must-haves for The Chef in Your House
Kitchens Unlimited - House of Kitchens & Fine Dining, features a wide selection of stylish, functional top-quality kitchenware, from brand names you know and love.
Ann Chaisson Manager
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Therapy Kitchen Surface Cleaners
Nut Milk Bag
These products are formulated with the safest and most effective plant-based ingredients to create safe, non-hazardous kitchen cleaning products for granite, marble and stone, stainless steel and glass cooktops, that clean exceptionally well and smell even better.
A must-have for making almond milk. Also great for extracting juice from seeds, nuts and pulp. Strain jellies, cheeses and preserves.
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All Aboard PEI
Glencairn Whiskey Glass
The Glencairn Whiskey Glass is a revolutionary whisky glass that really lets one savour the taste and complexity of fine whiskey. With the tapered mouth, you are able to really smell all of the nuances the whiskey has to offer. Any malt advocate will love this glass!
Handcrafted on PEI from various wood types: birch, walnut, oak and maple. Includes coasters, soap dishes, sandwich boards and charcuterie boards. These boards are eco-friendly and treated with non-toxic all- natural oil.
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Stainless Steel Straws
Stock Pots & Preserving Items
A must-have for pickling and preserving, these stainless steel stock pots have a tempered glass lid and are induction compatible as well. We also carry a variety of canning funnels, strainers, magnetic lid wands and labels.
Looking to be more environmentally friendly? Reduce your plastic footprint on the planet by using these stainless steel straws. Two styles to choose from - use the cleaning brush to ensure a thorough cleaning.
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C O L D BREW GOOD EATS It’s never too hot for a great cup of coffee! Beat the heat and treat yourself to one of these incredibly tasty iced brews.
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Frozen Caramel Latte
Ingredients:
3 fluid ounces brewed espresso 1 tbs caramel sauce 2 tbs white sugar 3/4 C milk 1 1/2 C ice cubes 2 tbs whipped cream
Directions:
Place the espresso, caramel sauce, and sugar into a blender pitcher. Blend on high until the caramel and sugar dissolve into the espresso. Pour in the milk and add the ice; continue blending until smooth and frothy. Top with whipped cream to serve.
Campfire S’mores Frappucino
Ingredients:
3/4 C ice 1/2 C milk 3 tbs marshmallow topping 1 shot cold espresso 1/2 tbs cocoa powder 1/2 tbs white sugar 1/4 C whipped cream 1/2 tbs graham cracker crumbs
BE COOL & KEEP IT LOCAL
Make these extra special by using a fresh-ground bean from Receiver Coffee.
Directions:
Blend ice, milk, marshmallow topping, espresso, cocoa powder, and sugar together in a blender. Pour into a glass and top with whipped cream and graham cracker crumbs.
Frozen Irish Cream
Ingredients:
1 1/2 C ice cubes 3 fluid ounces cold coffee 3 fluid ounces Irish cream liqueur
Directions:
Blend all ingredients in a blender together until smooth. Serve.
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GOOD EATS
INGREDIENTS
METHOD
1/4 C (60ml) mayonnaise 1/4 C (60ml) sour cream or Mexican crema 1/2 C (110g) finely crumbled Cotija or feta cheese, plus more for serving 1/2 tsp ancho or guajillo chili powder, plus more for serving 1 medium clove garlic, finely minced 1/4 C finely chopped cilantro leaves and tender stems 4 ears shucked corn 1 lime, cut into wedges
Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for five minutes. Clean and oil grilling grate. While coals heat, combine mayonnaise, sour cream or crema, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until homogeneous and set aside. When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about eight minutes total. Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.
Grilled Mexican Street Corn Elotes
The classic Mexican street food of grilled corn slathered in a creamy chili and lime spiked sauce with cheese.
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Located in the heart of historic downtown charLottetown.
[
LocaLLy sourced ingredients
extensive cocktaiL List [
72 Queen St., Charlottetown 902.892.4032 www.terrerougepei.ca
Saturday & Sunday Brunch 10 am - 3 pm. Late Lunch: 3 pm - 5 pm. Dinner 5 pm - 10 pm. Monday to Friday Lunch: 11 am - 4 pm. Late Lunch: 4 pm - 5 pm. Dinner 5 pm - 10 pm.
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FOOD & DRINK
refined seasonal cuisine
THE PEARL EATERY Words by Ada Madigan Photos: Cheryl Perry Photography
T ucked along Highway Six, halfway between North Rustico and Cavendish, you’ll find The Pearl Eatery, an inviting cedar-shingled cottage teeming with charm and refined seasonal cuisine. Here, at the dinner-only restaurant, winding-down comes easy, and guests are encouraged to get comfortable and linger. As you enter, you’ll notice a silhouette of Prince Edward Island displayed on the wall. Dotted along its surface are forty pins, each marking one of the local suppliers the restaurant calls upon for their ingredients. Their inspired and seasonal dishes make use of the island’s finest bounty sourced from east to west. Marked are the locations of farms, fishers, cheese-artisans, winemakers, honey-producers, and foragers who contribute to The Pearl Eatery’s fare. The sign also serves as an accolade of sorts—listing each contributor whose hard work populates their farm-to-table menu focused on
making each summer crop taste at its peak.
Tanyia Kingyens, who along with her husband Rod owns the North Rustico restaurant, says letting the ingredients speak for themselves is their main culinary motivation. It’s more than just star-dishes, but also star-ingredients that share center stage. “We already have the most beautiful ingredients available to us, we don’t have to turn them into something they’re not. We simply have to prepare them beautifully and let them do the talking,” says Kingyens. “Islanders love island food, and visitors come for island food. We don’t bring anything into our kitchen if it’s not from here.” The Pearl Eatery’s methodology can be summed up as a joyful collaboration. “I really love having a cohesive team because we all contribute to the guest experience,” explains the owner. This concept of joyful collaboration extends beyond the restaurant’s
“We already have the most beautiful ingredients available to us, we don’t have to turn them into something they’re not. We simply have to prepare them beautifully and let them do the talking.”
▲ Rod and Tanyia Kingyens
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kitchen or the front-of-house relationship. It reaches out the door and across P.E.I to all the growers and makers whose produce and products are showcased here every day. Here, the goal is simple: create beautiful from-scratch dishes paired with exceptional service and unparalleled ambiance. As you’d expect, with a menu that takes advantage of Mother Nature’s offerings dishes are regularly adjusted, and come and go. On any given night, expect the likes of glistening Valley Pearl oysters, house-smoked mackerel with new-potato and radish salad, pan roasted chicken with herbed roulade and rosemary gnocchi, and Island Honey Cake with lavender mead jelly, charred comb and peppered tuile. Driving up to The Pearl Eatery and eyeing their lush grounds feels more like arriving at a friend’s home for a dinner party than it does making your dinner reservation at a restaurant. Inside, an evening of warm hospitality and an extensive menu comprised of mindfully sourced ingredients waits to be discovered. A treasured location and menu makes The Pearl Eatery a prime destination for locals and visitors alike, and ultimately proves heaven is a place on Prince Edward Island.
The Pearl Eatery 7792 Cavendish Rd, North Rustico 902.963.2111 www.pearleatery.com
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good eats
Sweet and Sour Grilled Chicken Skewers Yakitori Nanbansu Recipe
Ingredients
METHOD
For the Nanbansu Marinade and Dip: 1/2 cup rice vinegar (120ml) 1/2 cup mirin (120ml) 1/4 cup soy sauce (60ml) 1/4 cup sugar (1 3/4 ounces; 50g)
For the Nanbansu Marinade and Dip: In a small saucepan, combine soy sauce, vinegar, mirin, and sugar and cook over medium heat, stirring, until the sugar is dissolved. Nanbansu will keep, covered, in the refrigerator for up to one month. For the Chicken Skewers: Place chicken meat in a one-gallon zipper-lock bag (if using breast and thigh meat together, place each in a separate bag). Pour 2/3 cup marinade into the bag (or 1/3 cup into each bag), press out the air, and seal. Let marinate eight hours. Soak wooden skewers in water for at least 30 minutes (to prevent them from burning up on the grill). Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for five minutes. Clean and oil the grilling grate. Meanwhile, thread five to six pieces of chicken (keeping breast and thigh meat separate) onto each skewer, pushing the pieces together so that they’re touching. (This will keep the meat from drying out, but will ensure that the exteriors get crispy.) Grill chicken skewers over high heat, turning frequently, until well browned outside and cooked through on the inside, about 10 minutes total. If chicken begins to burn at any point, move to cooler side of grill to finish cooking. Serve chicken skewers with the remaining nanbansu on the side for dipping. If you like, you can also sprinkle some shichimi togarashi (Japanese chili blend) onto the skewers or mix a little yuzu kosho into the nanbansu dipping sauce for some extra flavour and heat.
For the Chicken Skewers: 1 pound boneless skinless chicken breast and/ or thighs (450g), cut into one and a half- to two-inch pieces Shichimi togarashi or yuzu kosho, for serving (optional; see note)
Notes Shichimi togarashi is a Japanese seven-spice blend. Yuzu kosho is a citrus-chili paste. Both can be found in Asian markets.
Nanbansu is a sweet-sour Japanese sauce, dip, and marinade made from soy sauce, vinegar, mirin, and sugar. It’s very popular as a sauce for fried chicken, but it makes an excellent marinade for yakitori (grilled chicken skewers), too.
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FOOD & DRINK FOOD & DRINK
Farm to Plate Farm & Food Care PEI
Words by Ada Madigan Photos: LaVie in Pictures
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public. This past April, their first annual ‘The Real Dirt on Farming Speaker Training’ workshop was an opportunity to teach farmers how to talk to the media, answer questions via social media, and effective ways to teach the public about their practices. Besides hosting events and workshops, Farm & Food Care’s website is an unparalleled resource. There you’ll find Farm Food 360 — an immersive virtual reality video series that allows views a backstage pass to farms across Canada. As well as access to The Real Dirt on Farming: P.E.I. digest — a twelve page magazine profiling our island growers, answering your questions, and sharing P.E.I agriculture news. Currently, Beaton says Farm & Food Care is working diligently to ensure the public understands their mission and that they are creating a conversation between all parties. “If farmers and producers want to reach out to us we are available,” says Beaton, “We are very open to ideas and questions. If anyone has any surrounding PEI food—we encourage them to get in touch.”
On August 4, Farm & Food Care will host their first annual ‘Breakfast on the Farm’ event (8a.m.-11a.m. - check out the website or social media pages for more information). Hosted at Crasdale Farm Inc. in South Rustico, the free event invites islanders to enjoy a solely Prince Edward Island-grown breakfast. So, a note to coffee drinkers: you’ll want to bring your own from home! The intention is to show the extent to which the island produces its own food and give islanders unfamiliar with farm life an opportunity to come straight to the source. Farm & Food Care’s goal is simple but vast. The new Prince Edward Island Federation of Agriculture program got its start in December of 2017. The organization is comprised of representatives from every corner of the island’s food industry. From farmers, to food processors, restaurants, and retailers, the coalition acts as a liaison between them all, creating a transparency for consumers in regards to the source of
their food, and giving them insight into the practices and standards of the farms that surround them. Coordinator Santina Beaton says, “We want to educate. We want our island food industry to be transparent, and honest, and ensure islanders know where their food comes from. This is how it’s grown and made, and this is how it gets to your plate.” Beyond acting just as a liaison between consumers and food producers, Farm & Food Care wish to establish themselves as a reliable resource for fact-based news and information in a world where myth and misinformation sometimes reign. “Recently, there’s been more conversation surrounding food production. There are more issue arising between public trust and food. We are trying to link everybody; commodity groups, farmers, producers, restaurants, and consumers,” says Beaton.
Farm & Food Care host workshops for the farming community and events for the
Farm & Food Care PEI 420 University Ave., Suite 110 Charlottetown 902.368.7289 www.farmfoodcarepei.org
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FOOD & DRINK - LOCAL CRAFT BEER
I’D TAP THAT THE ISLAND’S BEST IN CRAFT BEER
There’s nothing better than a cold beer on a hot sunny day. Local craft beer has become the new hot trend on the Island with new breweries launching with an unbridled enthusiasm that can only be expected when you combine beer with ...well, anything! We’ve put together a sampling of craft breweries on the Island - try them all - choose your favourite, afterall - it’s all in the eyes of the beerholder - right?
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PEI Brewing Company
COPPER BOTTOM BREWING
96 Kensington Rd, Charlottetown 902.629.2739 www.peibrewingcompany.com
567 Main St, Montague 902.361.2337 www.copperbottombrewing.com
The Prince Edward Island Brewing Company has much to offer at their impressive Kensington Rd. facility in Charlottetown. Built and established in 2012, the PEI Brewing Company is the brewer and distributor of products such as their flagship Beach Chair Lager, and collaborative releases like the Transmitter Coffee Stout – a partnership with local coffee roaster Receiver Coffee, and the Rogue’s Roost IPA- a joint release with the famous Halifax microbrewery sharing the same name. Visit the PEI Brewing Company for a guided tour of their modern, cutting-edge brewery facility: explore their taproom and taste a selection from their roster of reputable releases, or sample one their seasonal offerings from their After Hours Series- an ever-changing selection of small-batch runs, incorporating unique locals flavours that change with the seasons. With a large event space and on-site retail store, the PEI Brewing Company is an impressive tourist destination- delivering authenticity, fine craft, and great experiences with every visit.
Eastern PEI’s sole craft brewery hasn’t wasted any time since opening in November of 2017. In just nine short months, the Montague brewery has gained both regional and national recognition. Their Broadside APA was a gold winner at the Down East Brewing Awards in Fredericton, and Copper Bottom was recognized as one of the 50 best new breweries in North America as chosen by BeerAdvocate . If you’re looking for fun events this summer, Copper Bottom has got you covered. The brewery has quickly become the unofficial cultural hub of Montague, where you’ll regularly find live music, pop-up restaurants, and most notably, the Sunday series: Tunes on Tap – a weekly Ceilidh from 3 - 5 p.m., featuring some of the best fiddlers PEI has to offer. You can find their four flagship products in the taproom and in Montague, Charlottetown and West Royalty liquor stores - with plans for further expansion later this year. If you haven’t made your way down to Copper Bottom Brewing yet – now is the time to do it.
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FOOD & DRINK - LOCAL CRAFT BEER
Photo: LaVie in Pictures
Craft Beer Corner
Located in the picturesque hills of Rose Valley, Barnone Brewery and Hop Farm is a family-owned farm brewery using a grassroots approach to create their selection of delicious beers. With several Award Winning brews, such as their ever-popular Sessions, and their rich and flavourful ‘La Vaca Loca’ Milk Stout, Barnone offers something for everyone, from light and refreshing, to bold and aromatic. Barnone Brewery boasts some of the most stunning views of the Island’s rural countryside. Operating out of an oversized, rustic barn overlooking their large hop yard, with an adjoining outdoor corral and generous deck area, their intimate taproom experience is one not to be missed. As their cultivated hop yard grows throughout the season, so does the beauty Barnone has to offer. With many of their blends incorporating their own hop varieties, their offerings have a distinct, classic flavour with a personality all their own. Growler Nights are hosted every Thursday evening from 6-10, and are a great opportunity to visit their quaint taproom. With local musicians often performing in the large barn loft, it’s a true offering of Island flavours.
156 Great George Street Charlottetown www.craftbeercorner.ca
Love locally made craft beer? Craft Beer Corner in the heart of downtown Charlottetown is a must-visit destination. Head in for their 24 taps of local beers from their brewery, Upstreet Craft Brewing and other Island breweries, East Coast Craft Soda, Kombucha, and cold brew coffee. Feeling hungry? Pair your refreshing drink with something from their hot and ready gourmet junk food menu including handmade calzones, rollies, dumplings, and more. The best part: the fantastic experience is entirely portable. Grab menu items, Upstreet beer and East Coast Craft Soda in bottles, cans, or 32-ounce crowlers, to go wherever your adventures take you. They’re open most nights until midnight, making Craft Beer Corner the perfect place for that late-night beer and snack run.
BARNONE BREWERY & HOP FARM
4248 Route 225, Rose Valley www.barnone.beer
Craft Beer Corner: Ready - Refresh - Go
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moth lane BREWING
101 Mickey Allen’s Shore Rd, Ellerslie 902.831.2160 mothlanebrewing@gmail.com
This seven-barrel brewery and pub, Moth Lane Brewing, is located seaside, at 101 Mickie Allan’s shore along the Conway narrows - a body of water connecting the two bays, Cascumpec and Malpeque. They brew using the finest ingredients and high quality well-water drawn deep from below the narrows and produce kegs, Growlers and offer pint sales. The brewery opened on Christmas Eve 2016 and has been well received by Island and visiting craft beer lovers. This unique Island brand has been featured in American Airlines magazine and CAA magazine, the Globe and Mail , and on TV series, Land and Sea. The brewery and pub have become a favourite spot for craft beer fans, a perfect place to meet with friends, enjoy a frosty pint and have have some local snacks or endulge in their famous malpeque oysters on the half shell . Check out their Facebook page - they occasionally have live music and other entertainment.
THE gahan HOUSE
126 Sydney Street, Charlottetown 902.626.2337 www.charlottetown.gahan.ca
PEI’s oldest and most established craft brewer, The Gahan House has built itself from the ground up, quite literally. With a wide selection of handcrafted ales brewed on site in their below-level microbrewery, The Gahan House perfectly marries high quality dining- offering a large selection of seafood options and a rotating seasonal menu incorporating a variety of fresh local ingredients- with an intimate taproom experience. Fill up a Growler to-go with any of their fine craft beers on tap, or grab a seat at the bar for a pint to stay. Gahan House also offers a lovely outdoor seating area on their large patio out back- a great place to enjoy a meal or a pint on a warm day. Hosting live acoustic entertainment, as well as intimate small-batch cask nights, The Gahan House delivers a warm, and inviting ambiance in the heart of downtown Charlottetown.
“Get lost on the way, find yourself in our beer”.
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FOOD & DRINK
THE GAMES hangry DON’T GET HANGRY - PEI IS A FOODIE’S PARADISE. EVERYTHING FROM FINE DINING TO THE BEST IN TAKE-OUT - FROM VEGAN TO A CARNIVORE’S DELIGHT.
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South Rustico
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1. The Gahan House 2. The Dining Room at The Culinary Institute of Canada 3. Papa Joe’s Restaurant 4. Terre Rouge Craft Kitchen 5. Stir It Up Cafe
6. Receiver Brass Shop 7. Receiver Victoria Row 8. Cedar’s Eatery 9. The Brickhouse Kitchen & Bar 10. Sim’s Corner Steakhouse & Oyster Bar 11. My Plum, My Duck
12. Lady’s Slipper Cafe 13. PEI Preserve Company 14. The Pearl Eatery 15. Point Prim Chowder House
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FOOD & DRINK - THE HaNGRY GAMES
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Our Island is a foodie’s paradise - there’s something for everyone! We’ve included a few simple, handy symbols within our guide to help you navigate your way to a dining experience that suit your needs. Please note, if you have severe allergies to gluten, dairy, or other ingredients, please be sure to confirm with the restaurant upon arrival, to ensure they can cater to your specifications.
The Gahan House
Located in the heart of historic Charlottetown, they’ve been brewing craft beer, serving great food, and showcasing the warmth and hospitality PEI is famous for since 2001. When you think about Gahan, you might think Sir John A’s Honey Wheat Ale and Brown Bag Fish & Chips, or a great venue for local music and the perfect place to have a meet up with friends. No matter what Gahan means to you, the common thread is that it’s always an experience.
126 Sydney St., Charlottetown | 902.626.2337 | www.charlottetown.gahan.ca
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Enjoy!
Dedicated Vegan
The Dining Room at The Culinary Institute of Canada
Papas Joe’s Restaurant
345 University Ave., Charlottetown 902.566.5070 www.papajoespei.ca Quality service, comfort food, and great atmosphere keep customers coming back for more. Celebrating 30 years, this restaurant is a PEI favourite that’s perfect for any occasion. Award winnng Chef Irwin MacKinnon (Canadian Culinary Federation Chef of the Year - 2018) is everything you expect in a world- class chef.
Licensed
If you are seeking a unique, first-class, PEI culinary experience with local delicacies and an unparalleled harbour-front view, then the dining room is sure to entice you. With elegant presentation and a modern feel, Chef Stephen Hunter and his culinary team prepare extraordinary creations using the best our fields and waters have to offer.
Gluten-friendly
Takeout
4 Sydney St., Charlottetown 902.894.6868 www.hollandcollege.com/ dining Reservations recommended
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Receiver Brass Shop
Stir It Up Café
Terre Rouge Craft Kitchen
Receiver Brass Shop is a coffee roastery, organic artisanal bakery and cafe. The concept is simple – fresh food, great coffee and terrific bread and pastries, served up in an airy and bright heritage building. The Brass Shop is accessible to all and has free on-site parking for customers. So whether you are on the move or looking to relax awhile, the Brass Shop has all you need.
Stir is up Café is a 100% vegan, grab- and-go cafe and market. Located inside Back Alley Music in their new home on Queen St., this take-out cafe offers fresh, organic, locally sourced, made-to-order vegan comfort food. Also available: locally-made kombucha, coffee and delicious vegan treats.
With an emphasis on farm-to-table, Terre Rouge Craft Kitchen has established itself as one of PEI’s most innovative restaurants. With an emphasis on locally- sourced ingredients, their menu offers a wide variety of offerings; from locally cured charcuterie meats and cheeses to a variety of unique and exotic cocktails made from hand made ingredients.
72 Queen St., Charlottetown 902.892.4032 www.terrerougepei.ca
257 Queen St., Charlottetown 902.394.7364 www.facebook.com/stirituppei
78 Water St., Charlottetown 902.894.1403 www.receivercoffee.com
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The three-story Brickhouse restaurant begins with their Chef’s Table- watch as your meal is created, and get a first hand introduction to all the local ingredients incorporated into every dish. Preparing casual food done fine, and fine food done casual – all of your favourites are executed with a unique culinary flare. Every level of this restaurant offers a unique dining atmosphere. The Brickhouse Kitchen & Bar
Receiver Vic’ Row sits on a popular pedestrian street in the heart of Charlottetown. Focusing on fresh, quality ingredients and using local where possible- pick up a bag of coffee, sample their unique breakfast or brunch menus, or savour the freshly baked goods that have become a community staple. Whatever your vice - the urban vibe, friendly faces and the best coffee in town will leave you wanting more. Receiver Coffee Victoria Row
Cedar’s Eatery
Established in 1979 by the Abdallah family, Cedar’s Eatery proudly serves the finest Lebanese cuisine using recipes that have been in their family for many generations. Made with fresh and healthy ingredients, Cedar’s is renouned for it’s traditional and tasty middle eastern faire.
181 Great George St., Charlottetown 902.892.7377 www.cedarseatery.ca
125 Sydney St., Charlottetown 902.566.4620 www.brickhousepei.com
128 Richmond St., Charlottetown 902.367.3436 www.receivercoffee.com
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