VOL 8 • ISSUE 2 | FALL 2024/WINTER 2025 | www.pei-living.ca HOME | STYLE | FOOD & DRINK | A&E | BUSINESS PEI LIVING
• 100 % locally
&
Bringing You Home MELANIE SHAW ROYAL LEPAGE MIKE MAY PREMIERE MORTGAGE
HOLIDAY SPIRITS | NEW BEGINNINGS | LOOKS TO FALL FOR | LOCAL WISH LIST
The Graham Inn You make vacation dreams...We make dream vacations
DISCOVER THE ENCHANTING GRAHAM INN, AN EXCEPTIONAL HOUSE FOR VACATION RENTALS, CORPORATE RETREATS, WEDDINGS, SPECIAL OCCASIONS OR WELLNESS RETREATS
Eight Bedrooms with Ensuite Baths • Indoor Heated Saltwater Pool • Fully Equiped Kitchen Outdoor Hot Tub & Barrel Sauna • Garden Patio with Barbecue & Fire Pit • Event Pavilion with Bar • Petting Zone
- Ask us about our Fall/Winter promotions -
7910 Cavendish Road, Rte 6, North Rustico | 902.393.1715 | contact@grahaminn.com
www.grahaminn.com
@thegrahaminn
SHOW HOURS Friday, March 7 12 noon – 8:00 pm Saturday, March 8 9:00 am – 6:00 pm Sunday, March 9 10:00 am – 4:00 pm
March 7-9 2025
THE ISLAND’S PREMIER HOME AND OUTDOOR EXPERIENCE!
The PEI Provincial Home Show is back, along with the PEI Outdoor Show, March 7-9, 2025 at the Eastlink Centre. Shop the latest trends and get helpful advice from local leaders in home building and renovation. PLUS – explore the latest in powersports, watersports and outdoor adventure. Experience the best of both worlds as you explore home improvement and outdoor recreation in a single extraordinary event.
www.PEIHomeShow.ca
Produced by:
EDITOR-IN-CHIEF FROM THE DESK OF THE
It's hard to believe that fall is here and the holidays are just around the corner. I love this time of the year, sweater and boot season is my favourite season. Welcome to the Fall 2024/Winter 2025 edition. Our cover features two local business people that will help you get into your dream house; Melanie Shaw has 35 years experience in the real estate industry and when you're ready to sign, Mike May of Premiere Mortgages, is there to ensure you get the right mortgage. Our Food & Drink section includes quick and easy recipes and perfect gift suggestions for the wine-lover on your list. We introduce you to local health and wellness experts in our Health & Wellness department and once again, Sara Dykerman, our Home & Cottage editor, showcases a fantastic renovation that will inspire you. The issue wouldn't be complete without the latest fashions from Island boutiques and we discover the land down under in our Travel section. We've also included "Local Wish List" pages throughout the edition - please be sure to support local this holiday season. In closing, we welcome Kelly Mann to the PEI Living team, if you would like to be a part of the Spring 2025 edition (our Women in Business issue) give Kelly a call- she's happy to help!
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Tracey Warren tracey@pei-living.ca | 902.626.5148 (Photo: Jacqui Chaisson)
Happy holidays from the PEI Living team, we look forward to seeing you in the spring! Cheers.
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www.pei-living.ca
PEI LIVING MAGAZINE / 4 / VOL 8 . ISSUE 2
HAPPY HOUR
THE CURAÇAO RUM RUNNER Serves 1 | Calories 206
INGREDIENTS
1.5 ozs añejo rum 1 oz Pierre Ferrand Dry Curaçao* 2 dashes orange bitters
METHOD
Combine all ingredients in a mixing glass with ice. Stir to chill and combine. Strain over a fresh ice cube. *You can replace the Pierre Ferrand Dry Curaçao with Grand Marnier.
Mobile InkPEI MIP TM SAVE WITH US SAVE THE ENVIRONMENT. SAVE MONEY.
Why pay more? Save over 50%. Toner Cartridge Remanufacture starting from $35. Ink Cartridge Refills from $5.80 to $13.
Inside the Cornwall Paul Davis building, near White Horse Motel
536 Capital Drive - Unit C, Cornwall, 902.370.1221 | www.mobileinkpei.ca
WWW.PEI-LIVING.CA / 5 / FALL 2024.WINTER 2025
PEI LIVING
PUBLISHER
Little Bird Publishing CEO Jacqui Chaisson jacqui@pei-living.ca
EDITORIAL TEAM Editor in chief Food & Drink Editor Home & Cottage Editor Style Editor Copy Editor Contributing Writers
WWW.PEI-LIVING.CA
Tracey Warren Darren LeBlanc Sara Dykerman Kimberly Rashed Crystal Smith Brianne Hogan Crystal Smith Alana Lauren Sara Dykerman Darren LeBlanc Cheryl MacDonald Jacqui Chaisson Millicent McKay Bobby Jo Goudreau Story Thorburn Amy Parsons Kimberly Rashed Sara Dykerman Nina Gamble Odyssey Virtual Ashley Travis Tracey Warren 902.626.5148 tracey@pei-living.ca Kelly Mann 902.303.5342 kelly@pei-living.ca
CREATIVE TEAM Graphic Design Photography
Advertising Inquiries
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COVER FEATURE
Celebrating 35 years as a Realtor®, Melanie Shaw has learned that client connections and professional business relationships are the foundation of success. The mortgage market can be overwhelming. There’s also the added stress of wondering whether the choice being made is the right one. It helps immensely to have unbiased advice and that is exactly what mortgage broker Mike May offers. MELANIE SHAW, Royal LePage & MIKE MAY, Premiere Mortage
Little Bird Publishing 29 Valley Street, Unit 2 Charlottetown, PE C1A 4H9 902.394.7499 www.pei-living.ca
ON THE COVER
(L-R) Melanie Shaw, Mike May Wardrobe provided by: Dow's Fashions 145 Great George St., Charlottetown dowsfashions.com (Melanie: Joseph Ribkoff, Mike: sport jacket & shirt by 7 Downie St., jeans by 34 Heritage)
VOL 8 • ISSUE 2 | FALL 2024/WINTER 2025 | www.pei-living.ca HOME | STYLE | FOOD & DRINK | A&E | BUSINESS PEI LIVING
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.
• 100 % locally
&
Brigig you home MELANIE SHAW ROYAL LEPAGE MIKE MAY PREMIERE MORTGAGE
Cover photographed by: Amy Parson
Printed by
Photographed on location at: Sdyney Inn Boutique Inn sydneyinn.com
HOLIDAY SPIRITS | NEW BEGINNINGS | WINTER STYLE REBOOT | LOCAL WISH LIST
www.advocateprinting.com
PEI LIVING MAGAZINE / 6 / VOL 8 . ISSUE 2
VOLUME 8 • ISSUE 2 • FALL 2024/WINTER 2025
Find us on a coffee table near you!
TABLE OF CONTENTS
55
74
58
18
94
FEATURES
STYLE
FOOD & DRINK
12. Chef’s Profile Jordon Burnett
67. Trend Watch
5. Happy Hour The Curaçao Rum Runner
Hot New Trends to Watch
FAMILY
18. Food & Drink Holiday Spirit
9. Good Eats Creamy Mushroom Soup
94. PEI Humane Society Compassion in Action
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28. Health & Wellness Hospice PEI
17. Happy Hour
Vodka Blueberry Cocktail
ARTS & ENTERTAINMENT
42. Travel
20. Wine
Discover Australia
Gifting Bordeaux
96. In the Spotlight
Marlene Campbell
26. Good Eats
48. Cover Feature
Coconut Cake
Mike May & Melanie Shaw
HOME & WELLNESS
LOCAL WISH LIST FOOD & DRINK: Page 22-23 HOME & COTTAGE: Page 64-65 STYLE: Page 82-83 FOR EVERYONE: Pages 90-93 please shop local!
58. Home & Cottage New Beginnings
32. Fitness, Health & Mindfulness Leading a Balanced Life
74. Style
Looks to Fall For
HOME & COTTAGE
98. Six Books with Acorn Press Island Authors
55. Be My Guest
The Perfect Guest Room
FOOD & DRINK Editor's Letter
T here is a characteristic chill in the air; people are bringing out layers. So too are the chefs on our Island, layering flavours by introducing heavier, richer cuts of meat from local butchers, deftly pairing seasonal root vegetables requiring a bit of extra care and attention to get just the right result. Dried herbs resulting from the Island’s summer exuberance dance along the fat-lined sinews of the meats and roasted vegetables, covered in extra virgin olive oil. With fall comes table festivities unrivalled by other seasons and of course the traditional foods and beverages that signal the coming holidays. I hope the fall edition provides inspiration with holiday beverage options, unique gift ideas, and delectable recipes that will help make entertaining a delight. We introduce chef Jordon Burnett from The Private Room, how to choose a Bordeaux for gifting to your favourite hostess, an incredible coconut cake recipe to serve at your holiday celebrations and some of my favourite gift ideas for the foodie on your list.
Darren LeBlanc E: wineandspiritpei@gmail.com (Photo: Bobby-Jo Goudreau)
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May the coming holidays bring you joy and comfort as well as family from far and wide. 22
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www.pei-living.ca
PEI LIVING MAGAZINE / 8 / VOL 8 . ISSUE 2
GOOD EATS
INGREDIENTS
Serves 6 | 165 Calories
CREAMY MUSHROOM SOUP
5 C sliced fresh mushrooms 1 1/2 C chicken stock 1/2 C chopped onion 1/8 tsp dried thyme 3 tbs butter 3 tbs all-purpose flour 1/4 tsp salt 1/4 tsp ground black pepper 1 C half-and-half or heavy cream 1 tbs sherry METHOD
This homemade cream of mushroom soup can be made with button mushrooms, or add other delicious varieties like shiitake or cremini for a more intense mushroom flavour. Experiment to find your favourite flavour combination!
Simmer mushrooms, stock, onion, and thyme in a large heavy saucepan until vegetables are tender, 10 to 15 minutes. Carefully transfer the hot mixture to a blender or food processor. Cover and hold lid down with a potholder; pulse until creamy but still with some chunks of vegetable. Melt butter in the same saucepan. Whisk in flour until smooth. Whisk in salt and pepper. Slowly whisk in half-and-half and mushroom mixture.
Bring soup to a boil and cook, stirring constantly, until thickened.
Stir in sherry. Taste and season with more salt and pepper if needed.
Note: Add roasted garlic if desired and top each serving with fresh red onion and parsley. Pick up fresh vegetables from your local farmers’ market!
The Island's Real Estate Magazine! ...read it online: www.issuu.com/peilivingmagazine
RESIDENTIAL | COMMERCIAL | INVESTMENT | HOME DECOR & RESOURCES • VOL. 1 ISSUE 1
WWW.ONTHEMARKET-PEI.CA
NOVEMBER 2024
WATERFRONT LIVING AT ITS FINEST 52 BAYSIDE DRIVE, ST. FELIX
PALMER REAL ESTATE GROUP, YOUR REAL ESTATE EXPERTS
www.onthemarket-pei.ca
COVER PROPERTY & CURRENT LISTINGS ON PAGE 4-5
PEI LIVING &
On The Market Created by
CHEF PROFILE
CHEF JORDON BURNETT Burnett grew up in the Yukon and was introduced to cooking by his mother. The menu he offers to guests of The Private Room focuses on classic fine dining, the type of food his parents would have enjoyed on a night out.
By Darren LeBlanc, Food & Drink Editor Photos Milicent McKay Model Georgia Rice
PEI LIVING MAGAZINE / 10 / VOL 8 . ISSUE 2
PEIL. Tell us a little about where you grew up and what inspired you to go into culinary. I grew up in the Yukon in the 70s. During this time, I was introduced to cooking by my mom. She was an excellent cook, preparing fresh food from our garden. One of my favourites was her chicken noodle soup made with fresh pasta. My mom had a fantastic cookbook, “ The American Women’s Cookbook, ” published in 1962. This book became mine in Christmas of 2000. It covers cuisines from every region of North America. I reference it often. PEIL. The Private Room offers some pretty stunning views, making it a fantastic destination for fine dining. What sets your restaurant apart in the Summerside dining scene? Residents of Summerside are looking for something outside the box yet recognizable. The menu I have created for the Private Room does this. It focuses on classic fine dining, and I know this is the type of food my parents would have enjoyed on a night out. I often would see them enjoying Alaskan king crab and porterhouse steak. I want to bring that kind of joy to our guests. PEIL. Silver Fox Entertainment Center is a community hub and The Private Room really seems to add another level of elegance to it. How would you describe your location to prospective guests? The Private Room stands out from most restaurants with its floor- to-ceiling windows that provide a romantic view of the marina. Its intimate setting accommodates up to forty guests, making everyone leave feeling extra special.
PEIL. The menu looks great. What’s your favourite dish or combination of flavours presented on it? The menu is designed to pair an appetizer with an entrée. It covers the desires of most guests. I’d choose the bacon-wrapped scallops for the appetizer. This choice stands out because of the combination of house- smoked bacon, fresh basil, and a maple balsamic glaze that elevates the classic dish. For the entrée, I’d opt for the beef short ribs, served with a milk stout sauce. When designing the menu, I aimed to elevate traditional dishes, and the idea of pairing ribs with my re-imagination of Guinness gravy immediately came to mind. Desserts change weekly, but my favourite so far is the chocolate pot de crème. It’s perfect for chocolate lovers. PEIL: Do you have a mentor or someone that you have looked to for inspiration whether inside or outside your industry? I had a chance to work with Chef James Smith at the Cranberry Bistro in the Yukon. He taught me the balance of flavour. One lesson I remember is when we made beef soup, and he made all his soups from vegetable stock. I’d always used beef stock. So I asked him, “How are you going to make it taste like beef?” His response was, “Just add beef.” PEIL: Can you describe for us your perfect dining experience, whether real or on your bucket list? I had an opportunity to work with Chef Mark McEwan during Beef and Blues in 2015. He was awesome to watch cook; everything he did had a purpose. No panic, just precision. I felt inspired. We were cooking for a couple hundred people; I’d like to cook with him again and share a meal.
“The menu is designed to pair an appetizer with an entree. It covers the desires of most guests.”
- Chef Jordon Burnett
THE PRIVATE ROOM Silver Fox Entertianment Complex 110 Water Street, Summerside 902.436.2153
WWW.PEI-LIVING.CA / 11 / FALL 2024.WINTER 2025
FOOD & DRINK
DIGESTIF SPOTLIGHT: A Toast to Holiday Cheer
By Cheryl MacDonald, Specialty Product Advisor , Notables By PEI Liquor
After all the planning, organizing, cooking, and cleaning that go into preparing your beautiful holiday dinner, it’s time to kick back, unwind, and savour the moment. What better way to embrace the holiday spirit than with a delightful digestif?
PEI LIVING MAGAZINE / 12 / VOL 8 . ISSUE 2
D id you know that the tradition of digestifs traces back to medieval monasteries and apothecaries? These after- dinner drinks were originally crafted to aid digestion and bring a sense of closure to meals. Many believe that these elixirs possess medicinal qualities, making them perfect for those post- feast moments of “Why did I eat so much?” Our Notables Specialty Product Advisor, Cheryl, has recently discovered her love for Amaro, a captivating category of digestifs that showcases a range of styles and flavours. Amaro, which translates to “bitter” in Italian, is just one delightful option among many. A typical digestif can include a blend of herbs, spices, botanicals, and even bark, with some concoctions boasting as many as 130 ingredients. It’s truly an olfactory adventure! Imagine savouring a dark, rich digestif in your favourite glass, perhaps over a single ice ball. The experience is magical—luxurious and indulgent. Picture yourself enjoying this delight under twinkling lights, with a cherished book in hand, or surrounded by the laughter and joy of loved ones.
Cheryl’s Top Digestif Picks If you’re curious about where to start, here are some of Cheryl’s favourites:
Upcoming Events at Notables To dive deeper into the world of digestifs, visit Cheryl at Notables. She’s eager to share her knowledge about the history and variety of these intriguing beverages. Don’t miss the chance to enhance your experience by attending our upcoming tasting events! Purchase tickets and learn more at liquorpei.com.
Antico Amaro Di Serravalle (S0074Z) A complex blend of herbs and spices, perfect for sipping.
NOTABLES BY PEI LIQUOR Located inside Founders’ Food Hall & Market 6 Prince Street, Charlottetown 902.368.4836 lccnotables@liquorpei.com www.liquorpei.com
Pallini Virgilio Amaro (S0138Z) This amaro offers a delightful balance of bitterness and sweetness.
Luxardo Amaro (S0059Z)
Cheryl MacDonald is the Specialty Product Advisor at Notables by PEI Liquor in the Founders’ Food Hall & Market. (Photo: Bobby-Jo Goudreau)
Rich and aromatic, it’s an excellent choice for any occasion.
WWW.PEI-LIVING.CA / 13 / FALL 2024.WINTER 2025
FOOD & DRINK - CHEF'S FAVOURITES
Kitchens Unlimited, House of Kitchens & Fine Dining, features a wide selection of stylish, functional top-quality kitchenware, from brand names you know and love.
Kitchens Unlimited Confederation Court Mall 134 Kent Street, Charlottetown 902.566.2252
HOST GLASS FREEZE
Stay chill this holiday season with Host Glass Freeze. Choose whiskey, wine, or margarita glasses. Pop them in the freezer and you'll be chill all night long.
WHISKEY STONES
GLENCARIN WHISKEY GLASS
The Whiskey Stones from Trudeau provide the perfect solution for chilling whiskey, tequila, gin, rum, and more. The great thing about these whiskey stones is that they will not dilute your drinks the way ice cubes would.
In the long and illustrious history of whiskey, there has never been a single definitive glass that the whiskey world could call its own until
now. The Glencairn Glass’ roots lie in the traditional nosing and tasting glasses used by master blenders and connoisseurs around the world.
SWIG LIFE
Move over Stan, Swig Life insulated cups keep cold drinks cold for 24 hours and hot drinks hot for 12 hours with their triple insulated, copper-plated, stainless steel cups. Travel coffee tumbler holds up to 18oz and the 22oz is perfect for your favourite beverages.
PEI LIVING MAGAZINE / 14 / VOL 8 . ISSUE 2
OUTSET OYSTER GRILL PAN
Made from heavy duty cast iron, this oyster grill pan is built to last. The non-stick coating allows for simple upkeep and maintenance. Capable of grilling up to 12 individual oysters at once, in addition to oysters, this pan is perfect for cooking and serving countless other goods.
LODGE CAST IRON
Cookware made the right way. Creating heirloom-quality cast iron cookware in Tennessee since 1896, Lodge American-made seasoned cast iron is perfect for beginners, home cooks, and chefs. Made without PFAS and cast to last for generations.
TRUDEAU OYSTER KNIFE
We've got everything you need to host the perfect holiday gathering!
Oyster knife with a sharpened stainless steel blade to pry open even the toughest shells. Built-in finger guard keeps hands safely away from the blade. Soft, anti-slip handle helps you keep a steady grip, even with the juiciest of oysters. Dishwasher safe.
CUISINOX YCONE
The Ycone collection is ingenious and elegant, with removable handles with a simple to use and totally secure clipping system. The Ycone range is made of 18/10 stainless steel with a mirror finish and non- stick interiors. The three-layer heat diffusing bottom is compatible with all burner types, including induction. The pots are stackable for optimal storage. Cuisinox stands out for its unique design and an unparalleled quality/price ratio.
WWW.PEI-LIVING.CA / 15 / FALL 2024.WINTER 2025
FOOD & DRINK
“Our products are exported to countries like Australia, Taiwan, China, Switzerland, and Vietnam. From the beginning, we have been certified organic. Though it is a challenging way to farm, we believe in selling only what we would consume ourselves.” - William Bevan
ELLA'S FOREST
A Growing Family Business By Alana Lauren Photos Ella's Forest
E lla’s Forest is a 400-acre family farm in the heart of PEI, named after the owner’s daughter, Ella. “We specialize in growing organic wild blueberries, which we turn into powder and, more recently, juice.” Owner William Bevan said, “Our products are exported to countries like Australia, Taiwan, China, Switzerland, and Vietnam. From the beginning, we have been certified organic. Though it is a challenging way to farm, we believe in selling only what we would consume ourselves.”
Their organic blueberry powder is a fine, purple product packed with antioxidants and perfect for smoothies, yogurt, ice cream, or sprinkled on cereal and oatmeal. It can also be added to pancake batter or used to naturally flavour cakes, cupcakes, and icing—offering endless healthy possibilities. “Each 250g bag of our powder contains over 4,000 organic wild blueberries, grown right here on our farm in PEI.” Says Bevan, “With no added sugars, oils, preservatives, or fillers, it
is 100% pure blueberries. This makes it an ideal choice for boosting antioxidants in recipes and for heavy metal detox diets.” The berries are harvested from naturally occurring low-bush blueberry plants, found only in select areas of North America.
You can find Ella’s Forest’s products on their website and in select stores across the Island.
ELLA'S FOREST 3577 Five Houses Road, Fort Augustus 902.218.7575 ellasdad@ellasforest.com ellasforest.com
These berries are rich in anthocyanins, with four times the levels of
cultivated blueberries. “We dehydrate our berries at low temperatures, preserving both their flavour and nutritional value,” Bevan says.
PEI LIVING MAGAZINE / 16 / VOL 8 . ISSUE 2
BLUEBERRY VODKA COCKTAIL Makes 1 cocktail | 206 Calories
INGREDIENTS
1 cup ice, crushed 1 1/2 ounces vodka, chilled 4 tbsp blueberry simple syrup (recipe below) 3 ounces sparkling water, or soda water 1 squeeze lime, optional 4-6 blueberries, for garnish
Blueberry Simple Syrup
1/2 cup blueberries 1/2 cup sugar 1/2 cup water
METHOD
Fill an eight-ounce glass with crushed ice.
In a cocktail shaker, add more crushed ice, blueberry simple syrup, vodka, and sparkling water. Shake well and strain into glass. Garnish with blueberries and a squeeze of lime, if desired.
TO MAKE BLUEBERRY SIMPLE SYRUP: In a medium-sized pan set over medium-high heat, add blueberries, sugar, and water. Stir to combine and bring to a boil. Once boiling, reduce to a simmer for about 15 minutes. Break up blueberries with the back of a spoon. The syrup should now begin to thicken. Strain into a mason jar and be sure to press on blueberries with the back of your spoon to extract all of the flavours. Discard solids. Use or let it cool completely and store, for up to one month, tightly sealed in the refrigerator. Makes enough for 4-6 cocktails.
Catch the Holiday Spirit! MAPLE-BOURBON SMASH [ Simple and delicious INGREDIENTS cocktails that are perfect for holiday celebrations. HAPPY HOUR
CLASSIC VODKA MARTINI
INGREDIENTS
Ice 2 1/2 ounces vodka 1/2 ounce dry vermouth Green olive or strip lemon zest removed with a peeler, for garnish
METHOD
Fill a cocktail shaker with ice. Add the vodka and vermouth and shake until well chilled. Strain into a martini glass, garnish with olive or lemon peel, and serve.
1/2 ounce pure maple syrup, preferably Grade A dark amber 1/2 ounce fresh orange juice 1/4 ounce fresh lemon juice 4 dashes of Angostura bitters 1/2 orange wheel 2 ounces bourbon Ice 1 1/2 ounces chilled seltzer
METHOD
In a rocks glass, combine the maple syrup with the orange juice, lemon juice, and bitters. Add the orange wheel and lightly muddle. Add the bourbon and stir well. Fill the glass with ice and top with the chilled seltzer.
PEI LIVING MAGAZINE / 18 / VOL 8 . ISSUE 2 PEI LIVING MAGAZINE / 18 / VOL 8 . ISSUE 2
THE FRENCH CONNECTION NO. 2
INGREDIENTS
1 1/2 ounces cognac 1 1/2 ounces Grand Marnier
METHOD
No need to mix this cocktail, simply swirl the ingredients and enjoy.
No Grand Marnier? No problem. To substitute Grand Marnier, be sure the orange liqueur has a brandy base. The best alternative is Gran Gala, which is made with Italian brandy.
MOUNTAIN STREAM COCKTAIL
INGREDIENTS
3/4 ounce aquavit 3/4 ounce vodka 3/4 ounce lime juice Lemon-lime carbonated soda
METHOD
Fill a glass with ice cubes. Add the aquavit, vodka and lime juice. Top with soda and stir.
WWW.PEI-LIVING.CA / 19 / FALL 2024.WINTER 2025 Always drink responsibly!
FOOD & DRINK - WINE
Holiday Gift-Giving Suggestions for the Bordeaux Wine Lover By Cheryl MacDonald, Specialty Product Advisor , Notables By PEI Liquor
Ah, Bordeaux! This enchanting French region has nurtured Vitis vinifera—the noble European grape varietals—for over 2,000 years. It’s home to legends like Château Pape Clément, one of the region’s first Grands Crus, with its inaugural harvest dating back to 1252. Talk about a vintage! When I think about grapes, vines, and wines, I can’t help but draw parallels to people. Just like us, the vines thrive best in challenging conditions. They wrestle with inhospitable soils, bravely weather storms, and dig their roots deep into rugged terrain. It’s these resilient vines that produce wines rich in complexity, secrets, and stories—much like the fascinating individuals in our lives.
PEI LIVING MAGAZINE / 20 / VOL 8 . ISSUE 2
G ift-giving, especially in the context of wine, can be a deeply personal and thoughtful gesture. Each bottle of Bordeaux tells a unique story, reflecting the terroir, the vintage, and the artistry of the winemakers. As you choose gifts for the Bordeaux lover in your life, consider not only the wine itself but also the experiences and memories that come with it. Here are some delightful gift suggestions that are sure to please the Bordeaux wine enthusiast on your list.
Adding an Educational Touch To enhance your gift, consider including a personalized note that shares the story of each château or vintage. For instance, you might mention that Château Pape Clément was named after Pope Clement V, who was born in Bordeaux and established the wine’s prestigious reputation. Or highlight how the terroir of Château La Gaffelière contributes to its unique character, blending limestone and clay soils to create complex flavour profiles. Additionally, consider pairing your wine gift with accessories that elevate the wine-drinking experience. A high-quality corkscrew, an elegant decanter, or a set of crystal wine glasses can make your gift even more memorable. By taking the time to understand and appreciate the history and artistry behind each bottle, you not only give a gift but also create an opportunity for shared experiences and deeper connections. Cheers to thoughtful gift-giving and the joy of Bordeaux!
Château L’Eglise-Clinet (W0270Z) A gem from the Pomerol appellation, this wine offers a luxurious, velvety texture and notes of dark fruit. It’s a fantastic gift for those who appreciate the finesse of a high-quality Bordeaux.
Château La Gaffelière 2018 -Special Anniversary Vintage (02194Y) - This vintage is a wonderful way to celebrate a milestone. With its balance
of fruit and structure, it showcases the unique terroir of Saint-Émilion.
Château Pape Clément ( W0282Z) This esteemed Grand Cru Classé wine is known for its rich flavours and aromatic complexity. Perfect for special occasions, it embodies the elegance and history of Bordeaux.
Château Cos d’Estournel ( W0247Z) Renowned for its distinctive style and opulence, this wine from Saint-Estèphe is a great choice for collectors and those who enjoy bold, powerful wines with aging potential.
Château Calon Ségur 2017 (02191Y) This wine is celebrated for its aromatic complexity and aging potential. It’s an ideal gift for someone who enjoys exploring the nuances of Bordeaux wines over time.
Cheryl MacDonald is the Specialty Product Advisor at Notables by PEI Liquor in the Founders’ Food Hall & Market. (Photo: Bobby-Jo Goudreau)
WWW.PEI-LIVING.CA / 21 / FALL 2024.WINTER 2025
wish list FOOD & DRINK
01
02
Everything you need for the foodie's wish list can be found locally! Be holiday ready with the essentials like Cuisinart's coffee trio, a pretty mug and one especially made for Mondays, when you're inspired to create something yummy, quintessential Island-inspired cookbooks. Writers' Tears Copper Pot Irish Whiskey was Irish Single Malt Whiskey of the Year 2018, so you know its good. Pair it with The Glencarin Whiskey Glass to create a special gift for the whiskey connoisseur. We're Canada's Food Island so of course we offer the best in gifts that are edible or perfect for your celebration toast. A few Island-made favourites are a fresh ground coffee from Receiver Coffee, the Maritimer Box from Maritime Madness and the holiday essential, a hand-held pastry from The Handpie Company. The PEI Preserve Company offers amazing gift baskets filled with their preserves and, perfect for hostess gifts, Wild Berry Gamay from Matos Winery. If you're looking for a non-alcoholic option when celebrating, try the Sobrii gin or tequila.
03
04
05
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01 Canada's Food Island, the essential PEI cookbook (Maud Home) / 02 Michael Smith's Farmhouse Vegetables (Bookmark) / 03 Olivewood cheeseboard (Maud Home) / 04 Cusinart 5-cup coffee maker, coffee grinder & milk frother (Kitchens Unlimited) / 05 Pretty Chinzy mug (Kitchens Unlimited) /06 Peugeot ceramic bakeware (Kitchens Unlimited) / 07 The Glencairn Glass whiskey glass (Kitchens Unlimited) / 08 Mondays C offee mug (Luna)
PEI LIVING MAGAZINE / 22 / VOL 8 . ISSUE 2
02
01
04
03
06
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01 Writers’ Tears Copper Pot Irish Whiskey (Notables) / 02 Stock your freezer with this Island staple! (The Handpie Company) / 03 The Maritimer Box from Maritime Madness (Founder's Hall) / 04 Operator Blend ground Beans (Receiver Coffee) / 05 Wild Berry Gamay (Matos Winery) / 07 Sobrii Non-Alcoholic Gin and Tequila (Kent Street Market)
WWW.PEI-LIVING.CA / 23 / FALL 2024.WINTER 2025
FOOD & DRINK
THE PRIVATE ROOM
By Brianne Hogan Photos Millicent McKay, Jacqui Chaisson
Residents of Summerside can now enjoy the luxury of fine dining right in their own backyard. This summer, The Private Room opened its doors to offer a fine dining experience like no other. Nestled within the picturesque Silver Fox Yacht Club, overlooking the marina, The Private Room brings elegance, exceptional service, and gourmet cuisine to the city without the need to travel to Charlottetown.
As part of the Silver Fox Entertainment Complex — which features a fully equipped marina, banquet and meeting facilities, a lounge and entertainment centre, among other amenities — The Private Room offers something that was missing for Summerside residents. “The location at the marina is beautiful and we felt that residents of Summerside would benefit from a fine dining style restaurant,” The Silver Fox’s General Manager, Danny Gosse, says. “Instead of driving to Charlottetown for an evening out, guests can enjoy a wonderful evening of exceptional food and service at our establishment.”
crafted menu. Spearheaded by Chef Jordon, their current fall menu, which is available through December, showcases his culinary creativity and passion for fine dining, and, according to Gosse, has already become a favourite among regulars. “Chef Jordon’s fall menu creations are second to none. Featuring the best of seasonal ingredients, the menu reflects Chef Jordon's dedication to innovation and quality,” Gosse shares. “As we transition into winter, guests can look forward to new creations that will continue to surprise and delight. In the spring, a fresh menu will be introduced, ensuring that there’s always something new to experience at The Private Room.”
▲ (L-R) Chef Jordon Burnett, G.M. Danny Gosse
“Chef Jordon’s fall menu creations are second to none. Featuring the best of seasonal ingredients, the menu reflects Chef Jordon's dedication to innovation and quality.”
Another highlight is The Private Room’s carefully
- Danny Gosse
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“The location at the marina is beautiful and we felt that residents of Summerside would benefit from a fine dining style restaurant."
The Private Room welcomes guests on Friday and Saturday evenings from 5:00 pm to 9:00 pm. For group bookings, The Private Room also offers an extensive menu to choose from, which is ideal for larger gatherings such as birthdays, anniversaries, or business events. The Private Room is more than just a restaurant, says Gosse. “It’s a showcase of talent and passion for food and service in Summerside. Our dedicated team takes pride in delivering high- quality dining experiences that keep guests coming back. Whether you’re a local or visiting Summerside, you can trust that The Private Room will provide an evening of elegance, sophistication, and culinary excellence.”
Dining at The Private Room is both elegant and accessible. With most meals priced between $60-$70, guests can enjoy gourmet dining at various price points, allowing for a range of budgets to experience their high-quality offerings. “Our mission is to ensure that fine dining is approachable, without compromising on luxury, flavour, or service,” Gosse says. “Our servers, who have been extensively trained to provide top-notch service, are dedicated to making each guest feel special. They ensure that every detail is taken care of, making sure that your dining experience is nothing short of extraordinary. We want all of our guests to enjoy our unique and sophisticated dining experience.”
THE PRIVATE ROOM 110 Water Street, Summerside 902.436.2153 silverfoxpei.ca
FOOD & DRINK
Cake LET THEM EAT
This coconut cake is elegant and sophisticated yet very traditional and simple. It’s perfect for the holidays — rich and delicious with the delicate appearance that brings to mind freshly fallen snow.
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Divide batter among prepared cake pans. Spread batter into an even layer and bake in preheated oven until toothpick inserted into centre of cake comes out clean, about 19 - 22 minutes. Allow to cool in cake pan 5 - 10 minutes then run a knife along edges of cakes and invert each onto a wire rack to cool. Cool completely then cut tops to even as needed. Frost top of one layer, add another layer and frost then top with last layer and frost top and sides. Place cake stand over a rimmed baking sheet and sprinkle cake evenly with shredded coconut, pressing gently on sides to adhere. Store in an airtight container in refrigerator. Let rest at room temperature until no longer cold before serving.
METHOD
INGREDIENTS
3 cups (360g) cake flour 1 Tbsp baking powder 1/2 tsp salt 2 cups (400g) granulated sugar* 3/4 cup unsalted butter, at room temperature 1/4 cup vegetable oil or canola oil 1-1/3 cups unsweetened canned coconut milk, well shaken, at room temperature 2 large egg yolks, at room temperature 1 tsp coconut extract 1/2 tsp vanilla extract 6 large egg whites, at room temperature 1/8 tsp cream of tartar
For the Cake: Preheat oven to 350°F
Butter three nine-inch round cake pans and line bottom of each with a round of parchment paper; butter parchment paper and set pans aside. Sift cake flour into a large mixing bowl, then add baking powder and salt and whisk mixture. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar, butter and canola oil on medium speed until well combined. Scrape down bowl. Add in egg yolks one at a time and mix until combined after each addition, then mix in coconut and vanilla extracts. Scrape down bowl. Add 1/3 of the flour mixture, blend until just combined. Add half of the coconut milk, mix just until combined. Mix in another 1/3 of the flour mixture followed by remaining coconut milk. Finish by mixing in last 1/3 of the flour mixture. In a separate mixing bowl, using an electric hand mixer, whip six egg whites with cream of tartar on medium- high speed until stiff (but not dry) peaks form. Using a rubber spatula, carefully fold 1/3 of the egg whites into cake batter at a time and fold just combined after each addition; don't over-mix and deflate egg whites.
Coconut Buttercream Frosting: INGREDIENTS
14 Tbsp (198g) butter, at room temperature (preferably 8 Tbsp unsalted 6 Tbsp salted) 3 cups (380g) powdered sugar 1/2 - 1 tsp coconut extract, to taste 2 - 3 Tbsp (45ml) canned coconut milk
Coconut Cream Cheese Frosting
12 oz cream cheese, nearly at room temperature 3/4 cup unsalted butter, at room temperature 1 tsp coconut extract 5 cups (590g) powdered sugar 1-1/2 cups shredded coconut *If you like the cake a little less sweet you can use 1-3/4 cups granulated sugar. You can even use 2/3 the frosting amount but you'll only have a thin layer of frosting.
METHOD
In the bowl of an electric stand mixer fitted with the paddle attachment cream butter until pale and fluffy. Add in powdered sugar, coconut extract and two tablespoons of coconut milk and mix until pale and fluffy, while adding in another one tablespoon of coconut milk to thin if needed.
For the Coconut Cream Cheese Frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter with cream cheese until smooth and fluffy. Mix in coconut extract. Add powdered sugar and whip on medium speed until smooth and fluffy. Chill as needed if frosting seems runny (slightly runny is fine; once you get it frosted the coconut will help it stay in place).
HEALTH & WELLNESS
W hile death is a part of life, providing comfort and care for a loved one is not always easy to navigate. Hospice PEI’s programs and services are for anyone with a palliative or life-limiting diagnosis, and are there for anyone looking for help. Formed in 1985, Hospice PEI offers a range of services for a person with a palliative or life-limiting diagnosis; caregiver support by providing companionship visits; help with navigation of services and supports and grief support to anyone who has experienced the loss of a person regardless of any hospice connection, along with providing education on death preparedness and readiness such as Advanced Care Planning.
HOSPICE PEI MAKING EACH DAY COUNT
By Brianne Hogan
Hospice PEI is a community of caring individuals making each day count for Islanders and their families through their volunteer-led hospice support, comfort, and care programs, as well as advocacy and education for quality palliative and hospice care. Hospice PEI also supports Island families after a loved one’s death through their grief support services.
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“We really try to make the living part of their dying journey as meaningful, purposeful as possible and within the realities of where they are on their journey. We want to make each day count. Our focus is on the living part while recognizing and holding space for the journey they are on.”
- Nancymarie Arsenault, Director of Hospice PEI
“Our supports and programs are tailored to meet the needs of each individual and their care recipients,” Nancymarie Arsenault, Hospice PEI’s director, says. “We really try to make the living part of their dying journey as meaningful and purposeful as possible and within the realities of where they are on their journey. We want to make each day count. Our focus is on the living part while recognizing and holding space for the journey they are on.” Each referral and request for Hospice PEI is treated individually, and each referral is based on many factors that ensure the best match is made, and that a care recipient's needs are addressed within the scope of Hospice PEI’s work. Referrals for any service come in weekly
and are accessed and prioritized. Arsenault
Hospice PEI relies almost exclusively on fundraising and donations, which includes their annual “Dancing With the Stars” event, their main fundraiser, which is going into its twelfth year. “I’m always amazed at the ones who say yes,” Arsenault says. “For every yes we get there are probably seven to eight nos. Over my time here I’ve seen some incredible performances and our stars have raised some impressive amounts of money that goes to support our important work.” The organization also holds two other significant fundraisers, including the “Let Their Light Shine” campaign going into its 29th year, and its annual Hike for Hospice.
While most people think a hospice would be a sad place to work , Arsneault says her experience has been anything but. “For sure the work can be sad and there are tears but by gosh there is a lot of laughter. They are still living, making
recommends checking out the organization's website for more information. According to Arsenault, the staff and volunteers are the heart of Hospice PEI. “We have the most amazing staff and volunteers,” she says. “They are so dedicated and compassionate.” Many of Hospice PEI’s volunteers have had a connection to the organization in some form. “That emotional connection helps them to understand what a simple act of being there and listening has had on their own experiences,” Arsenault shares. “We have many volunteers who have been with us for over 10 years, some over 20 years. That’s so amazing when we think of the journeys they have been on with people who are no longer with us.”
each moment count! Changing the narrative of our work being from
people are dying to people are living, and how do you want that to be until you are no longer living, makes our job more meaningful and impactful.”
HOSPICE PEI 119 Water Street Charlottetown 902-368-4498 hpca@hospicepei.ca hospicepei.ca
WWW.PEI-LIVING.CA / 29 / FALL 2024.WINTER 2025
DANCING HOSPICE PEI
STARS with the
Get to Know Four of the 2024 Stars!
Rachel Parise was born and raised on the Island, she is proud mom and currently in her 30th year of employment in finance with IWMC and has also been a Certified Fitness Instructor for over 17 years.
Jeff Cody grew up in the Ottawa area. Graduating from the University of Waterloo with a bachelor’s degree in mathematics led him to build and sell a successful high-tech company in the 80s before pursuing a career as a mortgage broker.
Rachel and her fitness group, Keeping Fit, have organized
numerous fundraisers and she was awarded the City of Summerside's “Good Neighbor Award” for her efforts in helping people in her community.
Last November Jeff and his wife Penny made the move to PEI. They had always loved the Island and were excited to finally fulfill their dream of moving. They now reside in Margate, and he still works full-time as an active mortgage broker. Jeff was excited to dance with Susan Lessand from the Ballroom Barn, for Hospice PEI’s Dancing with the Stars and notes how needed and great of a service Hospice PEI is to Island residents.
“I’m thrilled to be part of this year’s Hospice PEI Dancing with the Stars and excited to dance with choreographer, Telma Giraud-Coulson. Hospice is something none of us want to need, but if we do, we’re incredibly grateful for the support it provides to affected families.”
Monika Wang has a Master’s degree from Loughborough University in the UK and over 10 years of experience in the financial industry. In 2023, she received RBC’s highest honour, the Global Citizen Award, recognizing outstanding contributions to both the company and the community. Monika is deeply committed to community service and has been instrumental in fundraising
Tracey Warren has a deep passion for achievements, social interaction, interior design, women’s empowerment, and community development. She owns and operates Impact Marketing Solutions in four provinces, owns and directs Innovative Property Management and Decor in addition to her role as editor-in-chief with PEI Living magazine.
efforts for key healthcare institutions, including the Queen Elizabeth Hospital, IWK Health Centre, PEI Prince County Hospital, and Ovarian Cancer Canada. A dedicated promoter of diversity and inclusion, Monika continues to champion initiatives that celebrate cultural diversity and foster a welcoming environment for all. Monika was paired with choreographer Livia Duncombe.
Beyond her professional life, Tracey cherishes quality time spent with her husband, two adult children, adorable grandkids, and many circles of friendships who all bring joy to her life. Tracey was paired with choreographer, Karina Boswell and is excited to be supporting such an important Island fundraiser.
PEI LIVING MAGAZINE / 30 / VOL 8 . ISSUE 2
ODYSSEY VIRTUAL
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MIke Thompson 902.439.0675
HEALTH & WELLNESS EXPERTS
FITNESS, HEALTH & MINDFULNESS
LEADING A BALANCED LIFE By Alana Lauren Photo Averie Woodard
B alancing fitness, health, and stress management is essential for living a fulfilling life. In today’s busy world, where people juggle numerous responsibilities, prioritizing physical and mental well- being can greatly enhance quality of life. Here’s why staying fit, healthy, and stress- free matters. Regular physical activity is fundamental for building a stronger body, lowering the risk of chronic diseases, and promoting longevity. Exercise helps maintain a healthy weight, boosts cardiovascular health, and strengthens immunity.
reducing injury risk and supporting better mobility as we age. Activities like weight-bearing exercises are particularly beneficial, as they enhance bone density and lower osteoporosis risk. Furthermore, exercise can help regulate blood pressure, cholesterol levels, and the likelihood of conditions such as type 2 diabetes, heart disease, and certain cancers. In essence, staying active builds a foundation for a healthier, longer life. The benefits of physical activity extend to mental health as well. Exercise releases endorphins, which act as natural mood enhancers, helping to reduce stress, anxiety, and depression. A balanced diet also supports mental well-being by providing the brain with essential nutrients, which aid mood regulation and energy levels. Eating whole foods, staying hydrated, and avoiding excessive sugars contribute to clearer thinking and emotional stability.
Stress is a part of life, but effective stress management is crucial for both physical and mental health. Chronic stress can lead to high blood pressure, a weakened immune system, and mental health challenges. Techniques like exercise, meditation, yoga, and deep breathing help reduce stress, while engaging in hobbies, connecting with loved ones, and getting enough sleep further enhance mental well- being. Leading a well-rounded lifestyle reduces burnout and boosts resilience, allowing you to face challenges with calm focus. Prioritizing self-care, such as joining a gym, hiring a personal trainer, enjoying a massage—even treating yourself to a soothing facial or a relaxing manicure—supports physical and mental wellness. In 2025, let the Island’s wellness experts guide you towards a lifestyle that promotes health, happiness, and balance.
Additionally, it improves muscle strength, flexibility, and balance,
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BEAST MODE MOMMAS Fitness That Empowers
By Jacqui Chaisson Photo Krista Doyle
and outdoor space, offering a supportive environment where women can reconnect with themselves and prioritize their wellness. Since December 2020, Beast-Mode Mommas’ online community has been incredibly rewarding. “Monthly online challenges help women build consistency
With an expanding lineup, in-person programs include 6 PM Sweat (Tuesday and Thursday evenings), Express Sweat (Monday and Wednesday lunchtimes), and Sunday Sessions for a morning boost. Hustlin’ at Home provides a ten-week guided program for those preferring a home workout structure, offering ready-to-go routines. For beginners, Doyle recommends a Corrective Exercise Assessment to build a foundation of safe, effective movement. Soon, she’ll also launch Perimenopause and Menopause Coaching, an educational program to support women through these life stages. Finally, Accountability Coaching empowers clients who often put themselves last, offering structured workouts, weekly check-ins, and personalized nutritional support. “My mission is simple,” Doyle concludes. “Meet clients where they are, guide them to where they want to go, and support them with honesty, compassion, and transparency to become more confident, committed, and empowered.” BEAST-MODE MOMMAS 21 MacAleer Drive, Charlottetown 902.394.7932 beastmodemommas@gmail.com beastmodemommas.com
K rista Doyle, the driving force behind Beast-Mode Mommas, describes herself as a proud mother, UPEI graduate, and world traveller. “My journey toward self- acceptance and health has been transformative,” she shares. For years, she struggled with substance abuse, stemming from self-doubt and a lack of purpose. “Fitness was always there, but misused— as a form of punishment rather than self-care,” Doyle explains. The birth of her first child shifted her perspective, inspiring her to create a community for women and mothers where they could find support, rebuild confidence, share joy, and regain strength. Beast-Mode Mommas is thrilled to announce their new space at 21 MacAleer Drive, opening in 2025. This venue, shared with Passion Elite Cheerleading, is designed to host all in-person programs with ample parking
and commitment,” Doyle explains. In January, they’ll kick off a Holiday Detox challenge—a ten-week program offering daily workouts, weekly check- ins, and nutritional guidance, plus a cash prize for extra motivation. Launching alongside this challenge, Big Changes Bootcamp is an eight- week program for women ready for significant lifestyle shifts. This supportive journey celebrates small wins and offers compassionate guidance. Doyle is also excited about her MPS Scar Release Therapy offering, an FDA- and Health Canada-approved treatment that helps reduce scar pain and improve tissue healing. The MOM Program provides flexible, postpartum support with a focus on core, glute, and overall strength recovery. As a Corrective Exercise Specialist, Doyle emphasizes quality, mindful movements tailored to each woman’s changing body after childbirth.
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