Terre Rouge’s executive chef, Morrow was born and raised on a farm in Nova Scotia, and, lucky for PEI restaurant-goers, is very familiar with the farm-to-table concept: how animals are raised, what produce is in season, and how to use it. “This is our mantra, and having a capable chef who understands this is imperative to the goal of Terre Rouge,” says Smith. “Lucy is always creating unique dishes with many flavour combinations that you normally wouldn't have just laying around the kitchen at your house. This makes for a very memorable evening out, and hopefully leaves you wanting to come
back and try something else.’ Mission: accomplished.
people who come for the first time are very surprised when they come in the door and see what we offer.” Having recently undergone plenty of change — including new staff, modern renovations, a menu overhaul, and new wine and cocktail menus, for starters — locals and visitors alike are sure to be nothing short of impressed after their dining experience at Terre Rouge. “We look forward to people coming in and letting us give them an experience they will remember and leave them wanting to come back for more.” Our advice? Start with the charcuterie board…and don’t skip dessert. Tii mneirpt rilaeetmRi voeeun. gt eedhaa sz e r o - w a s t e Tmc ahanen(ryseuos cft aht huaersassncttreasmap vss ,ealses af itsto v e r vpg err iegnsedet art vbh eleemtsh, emi nmet o, a dtd, r uey st tct h. f)eotmro , gtWha ehr nanit isgchhaent sl ’ y, t obarme t uou ssueesdeb got ehutecs mh e .f o r rfr eee etqudurionr ree sfdoatr ol coaot mloofpc woa lsotf ra. k“r T, m” hs fiasoyrs Smith, “but it is definitely sooumr seetlhvei nsgi nw.”e p r i d e Diners are only faced with one difficulty when they arrive: deciding what to try first.
It seems there’s nothing this charming restaurant hasn’t thought of. From the homemade ketchup to the unique and inviting atmosphere (you won’t want to leave once you’re settled into one of the cosy booths by the fireplace!), customers want for absolutely nothing. “Get out of the norm,” encourages Smith. “Come check us out and see how we use all local supplies to create very interesting dishes. Our menu, our cocktails and our atmosphere stand out in this city! Many
“We look forward to people coming in and letting us give them an experience they will remember and
leave them wanting to come back for more.”
Terre Rouge Craft Kitchen 72 Queen Street, Charlottetown 902.892.4032 www.terrerougepei.ca
▲ Alex Smith, general manager and Lucy Morrow, executive chef (Photo: Sean B.)
WINTER 2017 www.pei-living.ca
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