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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www.pei-living.ca SUMMER 2018
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