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
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