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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PEI LIVING MAGAZINE / 8 / VOL 8 . ISSUE 2
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