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Downtown Charlottetown’s shopping mall, featuring more than 50 uniquely independent businesses, from fashion, giftware, and home décor to indoor putting and convenient services such as restaurants, cafes, a pharmacy, banks, spa, and a post office. Visit us on Kent Street, and via The Holman Grand Hotel and Confederation Centre of the Arts. Confederation Court Mall Shop, Stay, Dine, Relax at
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PEI LIVING
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Story Thorburn Photography Salt Sand Soil Photography Atlantic 360 Photography Red Island Photographer
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COVER FEATURE
(L-R) Colin McQuillan, Nicholas Jay
When considering their first project, the founders of Evolve Group had a very clear goal: creating an exceptional rental living experience for individuals and families. The result is Trailside North.
Little Bird Publishing 29 Valley Street, Unit 2 Charlottetown, PE C1A 4H9 902.394.7499 www.pei-living.ca
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VOL 9 • ISSUE 1 | SUMMER 2025 | www.pei-living.ca PEI LIVING HOME | STYLE | FOOD & DRINK | A&E | BUSINESS | FAMILY
• 100 % locally
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.
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Cover photographed by: Angela Rowlings Photographed on location at: Trailside North
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VOLUME 9 • ISSUE 1 • SUMMER 2025
Find us on a coffee table near you!
TABLE OF CONTENTS
12
74
84
48
FEATURES
BUSINESS
FOOD & DRINK
12. Restaurant Profile Cardigan Station
42. Turning Likes into Sales Social Media that Converts
7. Happy Hour
Classic Mojito
HOME & COTTAGE
18. Food & Drink
9. Happy Hour
Sip Into Summer
Whisky Highball
68. Designer Digs
30. Health & Wellness
Timeless Elegance
16. Good Eats
Caring for Mature Skin
Four Salad Dressings
96
74. Cotton, Linen or Bamboo? Sheets for Your Best Sleep
44. Travel
22. Happy Hour
Nova Scotia
Campari Spritz
STYLE
48. Arts & Entertainment Haywire
26. Good Eats
77. Trend Watch
Mixed Berry Muffins
74
Hot New Trends to Watch
28. Good Eats
54. Cover Feature
FAMILY
Stuffed Red Peppers
The Evolve Group
HOME & WELLNESS
92. Good Balance
62. Home & Cottage By The Bay
Choosing Pet Food
32. Sunscreen 101
ARTS & ENTERTAINMENT
The Right Protection
84. Style
Sunkissed Style
96. In the Spotlight Jamilynn Wilson
98. Six Books with Acorn Press Summer Reads
EDITOR-IN-CHIEF FROM THE DESK OF THE
S ummer has officially arrived—my favourite time of year! With PEI Living currently between editors-in-chief, I’ve temporarily stepped in to help keep the wheels turning. While I usually prefer to stay behind the scenes, sometimes you’ve just got to jump in and get the job done. I want to take a moment to recognize the incredible team that makes this publication possible. From sales, editors and writers to photographers, clients and contributors, everyone works tirelessly every three months to create something truly special. Their dedication, creativity, and hard work are the heart of this magazine—and I quite literally couldn’t do it without them. This issue is packed with amazing local businesses, inspiring stories, and engaging features. We had a fantastic time putting it together. Our special “PEI Famous” feature celebrates some of the iconic people and places that help define Island life—though, of course, there are so many more we couldn’t fit this time. We also had the pleasure of catching up with the members of Haywire, reflecting on their incredible journey through the years. And our cover story highlights the Evolve Group’s latest development, Trailside North, which is redefining the rental experience in Charlottetown. Their focus on community, comfort, and quality has set a new standard for rental living on the Island. I hope you enjoy reading this edition as much as we enjoyed creating it. So make yourself a cocktail, find a sunny spot, and turn the page. Cheers! Jacqui
Jacqui Chaisson, Publisher jacqui@pei-living.ca | 902.394.7499
Read PEI Living Magazine online: www.pei-living.ca
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HAPPY HOUR
CLASSIC MOJITO
Serves 1
INGREDIENTS
Ice 1 -1/2 oz white rum 1 oz fresh lime juice 2 tsp sugar 6 leaves of mint Soda water
METHOD
Muddle mint sprigs with sugar and lime juice.
Fill glass with ice. Add rum and top with soda water.
Garnish with sprig of mint leaves. Serve with a straw.
Please drink responsibly!
FOOD & DRINK Editor's Letter
W elcome to another beautiful Island summer! It’s the busiest season on PEI—and I absolutely love the energy that comes with it. The streets are buzzing with visitors, local restaurants are alive with conversation, and everyone’s finding their way outdoors to soak up our world-famous Island summers. In this issue, I had the chance to share a little piece of my own world as we profile my business, Cardigan Station Bistro & Pub. I hope you enjoy the story—and if you find yourself nearby this summer, I’d love to welcome you with a delicious meal and a warm hello. We also turn the spotlight on Cheryl MacDonald of Notables, who shares her tips for creating the ultimate spritz bar—perfect for entertaining and pairing with our Island’s renowned culinary offerings. You’ll find plenty of fresh recipes inside too—from cocktails to muffins and stuffed red peppers, there’s a little something for every summer table. Even though this season tends to fly by for Islanders, I encourage you to take a little time to explore the beauty and charm of our own backyard. Wishing you sunny days and unforgettable memories. Cheers!
26
Darren LeBlanc E: wineandspiritpei@gmail.com (Photo: Bobby-Jo Goudreau)
Read PEI Living Magazine online: www.pei-living.ca (digital magazines)
Feasting with friends: the spice of life.
10
HAPPY HOUR
WHISKY HIGHBALL
Serving: 1
INGREDIENTS
2 oz whisky 4 to 6 oz ginger ale or club soda, more as needed
METHOD
Fill a highball glass with ice.
Pour two ounces whisky into the glass.
Add four to six ounces ginger ale or club soda.
Add more, if needed, to top off glass. Serve and enjoy.
Please drink responsibly!
WWW.PEI-LIVING.CA / 9 / SUMMER 2025
FOOD & DRINK
Where History, Community & Flavour Meet CARDIGAN STATION BISTRO & PUB:
Words by Alana Lauren | Photos: courtesy of Cardigan Station Bistro & Pub
The Bistro’s menu is rooted in seasonality and locally sourced
Tucked into the charming community of Cardigan, the historic train station has been given new life as the Cardigan Station Bistro & Pub—a vibrant gathering place where great food, live entertainment, and local culture come together. Surrounded by lush green space, pickleball courts, and a jungle gym for the kids, Cardigan Station is more than just a restaurant—it’s a community hub. “We’re creating a space where locals and visitors alike can relax, enjoy, and connect,” says owner Darren LeBlanc.
ingredients. Diners can expect a diverse offering, from rustic charcuterie boards featuring house- made pickled vegetables and chicken liver pâté, to pulled pork served on house-made flatbread with a zesty lime cilantro crema. There’s also a rotating selection of cheeses, curated in partnership with a Charlottetown-based cheesemonger. “Our food is designed with wine in mind,” LeBlanc explains. “Every dish is thoughtfully crafted to complement our wine list.”
And it’s no surprise— LeBlanc is a double- accredited sommelier
with years of experience managing restaurants, kitchens, and wine programs across Ontario, Nova
PEI LIVING MAGAZINE / 10 / VOL 9 . ISSUE 1
Darren LeBlanc
Scotia, and Prince Edward Island. His expertise shines through not only in the wine selection, but in the bistro’s entire dining experience. “When people ask why I chose Cardigan and this location,” LeBlanc says with a smile, “I tell them to just look around. We’re in a beautiful historic building, steps away from the Confederation Trail. It’s the perfect stop for cyclists, trail walkers, and anyone looking for a relaxing bite in a peaceful setting.” The Pub at Cardigan Station also serves as a lively entertainment venue, regularly hosting local musicians and performers. This summer, they’re proud to be part of the Cloggeroo Music Festival, welcoming afternoon performances on August 9th.
Whether you’re stopping in after a trail walk, enjoying a family outing, or seeking a cozy evening of music and fine food, Cardigan Station Bistro & Pub offers something for everyone. In addition to running the Cardigan Station Bistro & Pub, LeBlanc is also the founder of Cork Dork Hospitality, a consulting company offering expert services to restaurants, bars, and hospitality venues across the Island and beyond. With over two decades of experience in restaurant management, wine programming, and staff training, LeBlanc launched Cork Dork Hospitality to help elevate the local food and beverage scene with a refined yet approachable touch.
succeed,” he says. “Whether it’s designing a wine list, training staff on service etiquette, or helping new restaurants develop a menu, I bring practical, hands-on knowledge that’s been tested in real-world environments.” Cork Dork Hospitality also offers tailored wine tastings, pairing events, and private sommelier services. LeBlanc’s in-depth knowledge and passion for wine make each session educational, engaging, and most importantly, enjoyable. His goal? To demystify wine and bring it down to earth for everyone to enjoy. From consulting on kitchen operations to hosting curated wine dinners, Cork Dork Hospitality brings a wealth of industry insight and creative flair
to every project. Whether you’re launching a new restaurant or simply looking to refine your beverage offerings, LeBlanc and Cork Dork Hospitality offer a personalized approach grounded in experience, passion, and professionalism.
CARDIGAN STATION BISTRO & PUB/ CORK DORK HOSPITALITY 338 Station Road, Cardigan 902.322.5548 thecardiganstation@gmail.com cardiganstation.ca
"Cork Dork is really about helping other businesses
WWW.PEI-LIVING.CA / 11 / SUMMER 2025
FOOD & DRINK
SIP INTO SUMMER: Cheryl’s Picks for the Ultimate Spritz Bar Words by Cheryl MacDonald | Specialty Product Advisor, Notables by PEI Liquor
Summer has officially arrived in Charlottetown, and that means it’s time to kick back, soak up the sunshine, and sip something fabulous. At Notables, the specialty liquor store located in the vibrant Founders’ Food Hall & Market, we’re declaring it Spritz Season—and what better way to celebrate than with your very own DIY spritzer bar?
Please drink responsibly!
PEI LIVING MAGAZINE / 12 / VOL 9 . ISSUE 1
W hether you’re planning a patio party, brunch with friends, or a backyard BBQ, spritz cocktails are light, refreshing, and fun to customize. Cheryl MacDonald, our Specialty Product Advisor, has created her expert suggestions to help you build the perfect summer spritz! Start with a Bubbly Base A great spritz starts with bubbles, and Cheryl’s go-to is Salatin Valdobbiadene Prosecco (W0209Z) —a crisp and versatile staple that plays well with a wide variety of flavours. Looking to elevate your cocktail game? Cheryl recommends Taittinger Brut Réserve Champagne (02352Y) for a more refined twist. It’s elegant, dry, and brings a little extra sparkle to your summer soirées. Add a Splash of Flavour Now comes the fun part: liqueurs that bring personality and depth to your drink. Cheryl suggests: • Deep Roots Limoncello (16030J) : Bright and citrusy—perfect with Prosecco and a splash of soda for a sunny sipper.
THE HUGO SPRITZ
• Chambord (S0129Z): A lush black raspberry liqueur that adds a pop of berry richness to any cocktail. It’s also delightful over ice on its own. • St-Germain Elderflower Liqueur (S0082Z): A must- have for the Hugo Spritz. Just mix with Prosecco, soda water, and a sprig of mint. • Lillet Blanc (W0318Z): A French aperitif that’s light, floral, and beautifully balanced—ideal for creative cocktails like the Fleur de Paradis, especially when paired with Plymouth Gin (S0100Z). Cheryl’s Secret Weapon: Pallini Aperitivo (S0137Z) Forget having to choose between Campari’s bold bitterness or Aperol’s syrupy sweetness. Pallini Aperitivo hits the sweet spot—well- balanced, slightly bitter, and incredibly elegant. Best of all? It comes in a full 1L bottle, making it the MVP of your spritz bar. The Finishing Touches To round out your setup, Cheryl recommends a few essentials: • Dillon’s DSB Bitters (S0063A) – A dash goes a long way in enhancing flavour. • Mixers like tonic water, club soda, or even a DIY SodaStream blend. • Juices such as grapefruit, and both original and pink lemonade for variety.
Get Creative with Garnishes One of the joys of a spritz bar is the endless customization. Stock up on: • Citrus slices (orange, lemon, lime, grapefruit)
A fresh and floral twist on the classic spritz, the Hugo is a low-alcohol, effortlessly elegant cocktail that’s made for patio lounging.
• Fresh berries (raspberries, blueberries, blackberries) • Fragrant herbs (mint, basil, rosemary) • Edible flowers for a beautiful finishing touch Let guests mix their own creations or play cocktail master yourself—either way, you’re guaranteed a great time. Celebrate Summer Responsibly. Spritz cocktails are naturally lower in alcohol, making them the perfect choice for relaxed summer sipping and a responsible option when hosting this summer.
INGREDIENTS:
2 oz St-Germain Elderflower Liqueur (S0082Z) 3 oz Salatin Valdobbiadene Prosecco (W0209Z) 1 oz soda water Fresh mint leaves Lime wheel or wedge (optional)
METHOD
Fill a wine glass with ice. Add St-Germain, then top with Prosecco and soda water. Stir gently and garnish with fresh mint and a lime wheel for a splash of citrusy brightness.
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 / 13 / SUMMER 2025
FOOD & DRINK - SUMMER ENTERTAINING MADE EASY!
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
THE ESSENTIAL SALAD TOOLS
OXO Good Grips Little Salad & Herb Spinner ensures you start with crisp ingredients. Make your own salad dressing and serve it up right with RSVP International’s salad spoons.
STEAK KNIVES
The blade of Amefa steak knives is made from top quality 13/0 knife steel and enhanced with extra-fine serrations. As such you can effortlessly cut through any type of meat. The French kitchen is known for its culinary delights. It’s no surprise the French brand Lou Laguiole has a beautiful steak knife collection. The knives are true eye catchers on the dinner table.
GRILL-READY
Are you grill-ready? Here are some items that will make you the star of the grill: a hamburger press that makes perfect bun-sized hamburgers, grill press to keep your burgers flat and BBQ grill sheets. And don’t forget a digital wireless probe BBQ thermometer.
PEI LIVING MAGAZINE / 14 / VOL 9 . ISSUE 1
MOJITO BAR SET
TRUDEAU SEAFOOD SET
Entertain in style this summer. Five-piece mojito bar set, stainless steel. Includes: two reusable stainless steel straws, double jigger, muddler and bar spoon. Book-style giftbox.
The Trudeau seafood set includes shears with durable stainless steel blades that make it easy to peel and devein shrimp. The stainless steel seafood cracker blasts open thick, wide lobster and crab claws and snaps through thin, delicate legs with minimal effort, thanks to its two cracking positions with shell-crushing teeth. The picks have non-slip grips for lobster and crab. Dishwasher safe.
GLENCARIN WHISKY GLASS
In the long and illustrious history of whisky, there has never been a single definitive glass
that the whisky 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.
SMASH BURGER PRESS
TRUDEAU CHILDREN'S WATER BOTTLE This water bottle features a convenient straw and a leak-resistant flip spout for easy, mess-free drinking. The attached silicone carry strap makes it simple to take on the go, while its odour, stain, and shatter-resistant design ensures long- lasting use. Compact enough to fit neatly into a lunch box, it's perfect for daily use.
Evenly presses burgers for faster grilling. Durable stainless steel withstands high heat and reduces grease for a healthier, lower-fat burger every time you fire up the grill.
WWW.PEI-LIVING.CA / 15 / SUMMER 2025
Everyone loves a great salad,
but it’s often the dressing that steals the show. We’ve compiled a collection of our favourite simple and healthy dressing recipes for you to enjoy.
PEI LIVING MAGAZINE / 16 / VOL 9 . ISSUE 1
FOOD & DRINK
FOUR SIMPLE & HEALTHY SALAD DRESSINGS
GREEK YOGURT DRESSING
3 INGREDIENT HUMMUS DRESSING
BALSAMIC VINAIGRETTE
CREAMY CHIPOTLE DRESSING
INGREDIENTS
INGREDIENTS
INGREDIENTS
INGREDIENTS
2 tbsp honey 1 tbsp Dijon mustard 1/2 tsp fine sea salt 1/2 tsp freshly crushed
1 cup plain low-fat Greek yogurt 2 tbsp red wine vinegar 3 tbsp extra virgin olive oil 1/2 tbsp Dijon mustard 1 clove garlic, grated or minced 2 tbsp fresh dill, finely chopped 1/2 tsp kosher salt Pinch of freshly cracked pepper 1/4 cup cold water
1/2 cup garlic hummus 1 tbsp Dijon mustard Juice of 1/2 lemon 2–4 tbsp filtered water
1/4 cup plain whole-milk Greek yogurt 2 tbsp mayonnaise 2 tbsp extra virgin olive oil 1 tbsp adobo sauce (from canned chipotle chiles in adobo) 2 tsp fresh lime juice 1 tsp honey or maple syrup 1/2 tsp. kosher salt 1/4 tsp garlic powder
black pepper, finely ground 1 large garlic clove, minced 1/4 cup balsamic vinegar 3/4 cup extra virgin olive oil
METHOD
Add the hummus, mustard, and lemon juice to a small bowl and mix with a spoon or fork until well-combined. Add in water in one tablespoon increments until your desired thickness is reached, then serve as desired! Leftovers will keep in the fridge for up to one week.
METHOD
In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified. Store in a jar with a lid and refrigerate. Shake well before serving. Enjoy!
METHOD
METHOD
Add ingredients in a medium bowl; stir with a whisk to combine. Store leftovers in an airtight container refrigerated for up to four days.
Add Greek yogurt, red wine vinegar, olive oil, mustard, garlic, dill, salt, and pepper to a small mixing bowl. Whisk all the ingredients together until well- combined and creamy. The mixture will be pretty thick. Pour in the water and continue to whisk. This will thin it out to the consistency of a creamy salad dressing. Add a few more tablespoons of water if a thinner dressing is desired. Keep your homemade Greek yogurt dressing in a glass jar or airtight container in the fridge for up to one week. Since homemade dressing does not contain any preservatives, it doesn’t last as long as store-bought dressings.
WWW.PEI-LIVING.CA / 17 / SUMMER 2025
FOOD & DRINK
PERFECT PAIRINGS FOR ISLAND-FAMOUIS FEASTS Words by Cheryl MacDonald | Specialty Product Advisor, Notables by PEI Liquor
Prince Edward Island, Canada’s Food Island, is famed not only for its stunning coastlines and red- sand beaches, but also for its culinary treasures.
Please drink responsibly!
PEI LIVING MAGAZINE / 18 / VOL 9 . ISSUE 1
W ith fresh seafood, locally grown produce, and a growing selection of Island-made beverages, PEI offers a unique blend of traditional flavours and creative pairings that delight food lovers from around the world. Whether you’re planning a picnic or dining seaside, here are some must-try PEI food and drink pairings that bring out the best of the Island. LOBSTER - A PEI Staple When it comes to iconic Island eats, PEI lobster is a top pick! The classic steamed lobster is a must-try, but PEI chefs are also pushing culinary boundaries with decadent dishes like lobster mac and cheese or the indulgent lobster poutine, where succulent meat is layered over crispy fries, cheese curds, and rich gravy. To elevate the experience, try pairing your lobster dish with Copper Bottom Flora Pilsner (81787X). This crisp, refreshing beer complements the buttery richness of lobster without overpowering its delicate flavour. Prefer wine? Matos Chardonnay (09021Z) makes a fantastic pairing as well, offering a clean, vibrant profile that highlights the sweet, briny notes of the lobster.
PEI POTATO SALAD – With a Twist
with a sip of Nectar Sweet Mead from Island Honey Wine Co. (15758A)—a floral, honey-kissed drink that’s both nostalgic and novel. Looking for something on the lighter side? Pack a spinach salad topped with fresh berries, goat cheese, and toasted nuts, and pair it with a glass of Matos Strawberry Chardonnay (15752Z). This fruit-forward
Want something different? Mix up a Caesar cocktail using Deep Roots Distillery Ocean Pearl Vodka —a PEI-crafted spirit that adds a local twist to Canada’s classic savoury drink.
Potatoes are deeply rooted in PEI’s agricultural heritage, and no summer gathering is complete without a bowl of PEI potato salad. To put a fresh spin on this classic, try adding diced apple to the mix—offering a sweet crunch that balances the creaminess beautifully. This sweet-savoury combination pairs wonderfully with Red Island
BURGERS & BACKYARD FEASTS
Planning a barbecue? Elevate your burger game with cremini mushrooms and blue cheese, creating a bold and earthy flavour profile. To complement this rich dish, crack open a Gahan Blueberry Ale (81713X)—its hint of berry offers a refreshing contrast to the burger’s umami goodness. Prefer wine with your grill? A glass of Rossignol Isle Saint Jean Red (07101Z) offers depth and a touch of Island elegance. SWEET TREATS For a beach picnic or leisurely lunch in one of PEI’s picturesque parks, add gourmet touches that showcase the Island’s charm. Treat yourself to chocolate truffles from the Anne of Green Gables Store—a decadent nod to a literary classic. Pair them & FRESH GREENS
wine adds a splash of sunshine to every bite. SAVOUR THE ISLAND
Cider’s Father Walker (19597X), whose crisp,
apple-forward profile echoes the salad’s fruity notes and cuts through the richness. Looking for a lighter sip? Try a chilled Snap Apple Vodka Soda (18006X)— clean, fizzy, and refreshingly simple. PEI MUSSELS & OYSTERS PEI is equally famous for its oysters and mussels, harvested fresh from the pristine waters surrounding the Island. The briny freshness of PEI shellfish calls for a drink that can match its complexity without overshadowing it. Try pairing Island oysters and mussels with Rossignol’s L’Acadie Blanc (09121Z), a light and aromatic white wine that enhances their natural salinity.
PEI’s culinary scene is a beautiful blend of tradition, innovation, and local pride. From sea to soil, the Island’s bounty offers something for every palate. Whether you’re a seasoned foodie or simply exploring local flavours, these PEI food and drink pairings promise to leave a lasting impression. So dig in, raise a glass, and enjoy the delicious harmony that only Prince Edward Island can offer.
NOTABLES BY PEI LIQUOR Located inside Founders' Food Hall & Market 6 Prince Street, Charlottetown lccnotables@liquorpei.com www.liquorpei.com
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 / 19 / SUMMER 2025
FOOD & DRINK
I sCli daenrd
RED ISLAND CIDER: TELL YOUR STORY
Words by Brianne Hogan | Photos: Salt Sand Soil Photography
On a hot summer’s day, many Islanders can be found sipping an ice-cold Red Island Cider on their patios. Launched in 2019 by childhood friends Robert van Waarden and James VanToever— with the support of funding from their community and friends—Red Island Cider was born.
Shortly after, VanToever left the company and returned to Ottawa, leaving the cidery in van Waarden’s hands. Since then, he has grown it into the thriving business it is today. “When we launched our cidery the most common refrain we heard was, ‘We're so glad there is now a dry cider on the Island’” van Waarden says. “Since then, things have changed and there are now several dry ciders on the market. However, our attention to detail, the way we ferment our product, and our commitment to local, Atlantic Canadian ingredients drive the taste profile and commitment to quality that makes our cider stand out.”
PEI LIVING MAGAZINE / 20 / VOL 9 . ISSUE 1
“We’re constantly up for the challenge and adventure of crafting new and delicious ciders.”
- Robert van Waarden
Red Island Cider’s ingredients are all locally sourced. “Some of our favourite ciders have started with a friend coming in the door and saying, ‘I have a bunch of 'x'—rhubarb, spruce tips, blueberries, blackberries, etc.,’” van Waarden says. “We’re constantly up for the challenge and adventure of crafting new and delicious ciders.” Located in Charlottetown, the taproom is ground zero for cider production. “It’s the only place you can sample all our offerings, and the perfect way to do this is by getting a flight,” van Waarden says. New this summer is a small menu curated by Chef Robert
Pendergast to accompany the ciders. “The atmosphere brings people together and visitors often remark on how cozy and welcoming the space is,” he says. “It really is PEI's coziest taproom and the best kept secret in the craft alcohol world in PEI.” Also launching this summer is Lady's Slipper Haskap Cider and Brackley Cranberry Cider in the PEILCC, both of which, says van Waarden, are delicious and fruity. Aged ciders will also be released exclusively at the taproom all summer. As for what van Waarden loves most, he says it is the challenge and joy in creating a product that makes people happy. “No one is ever sad
around our cidery. When people try a flight and like every single one—which, I'm proud to say happens often— I know we are in the right place.”
RED ISLAND CIDER
101 Longworth Avenue Charlottetown 902.218.5307 redislandcider.com
WWW.PEI-LIVING.CA / 21 / SUMMER 2025
FOOD & DRINK HAPPY HOUR
CAMPARI SPRITZ
Servings 4
METHOD
INGREDIENTS
Squeeze juice from grapefruit wedges into a medium glass measuring cup, then add Campari and stir to combine. Divide Campari mixture among four wine glasses. Pour three ounces Prosecco and two ounces seltzer into each glass. Add a thin grapefruit slice, then fill glasses with ice.
2 (1/2") grapefruit wedges, plus thin slices for serving 12 oz. Campari, chilled 12 oz. Prosecco or sparkling wine, chilled 8 oz. grapefruit seltzer or club soda, chilled Ice
If you want to get ahead of happy hour, you can make your Campari mixture ahead of time and store in the fridge until ready to use. Don't top with the bubbly until you're ready to serve to avoid it going flat.
Please drink responsibly!
PEI LIVING MAGAZINE / 22 / VOL 9 . ISSUE 1
A
Bistro & Bookstore
Tide and Tales Bistro & Bookstore:
A Coastal Gem in North Rustico
Words by Alana Lauren | Photos: Tide & Tales
N estled in the short stroll from the beach and boardwalk, Tide and Tales Bistro & Bookstore is where great food and good stories meet. Since opening on July 1, 2023, this charming heart of North Rustico, just a seasonal spot has quickly become a local favourite for breakfast, brunch, and books. Owned and operated by Laine Bradley, Tide and Tales welcomes guests from Mother’s Day through Thanksgiving. The bistro offers a warm, laid-back atmosphere with a menu that celebrates Island flavours and fresh ingredients. From all-day breakfast and Island- inspired lunches to seafood favourites and fresh baked
goods, there’s something for everyone—including vegetarian, gluten-friendly, and kid-approved options. One of the most loved items on the menu is their signature eggs Benedict, served on house-baked biscuits and earning rave reviews. Head Chef Dilpreet Singh leads the kitchen, serving up creative dishes that pair beautifully with the café’s offerings of Maritime-based coffee blends, hot and iced espresso drinks, curated teas, and non-espresso favourites like matcha and turmeric lattes. Guests can enjoy their meal indoors or relax on the pet-friendly outdoor deck,
In addition to its culinary appeal, the bookstore side of Tide and Tales features a thoughtfully curated selection of local bestsellers, literary gems, and family- friendly reads across all genres. Whether you're starting your day with a fresh coffee and novel, enjoying brunch with friends, or winding down with a glass of wine by the water, Tide and Tales is the perfect blend of community, comfort, and coastal charm.
complete with harbour views and a refreshing
breeze. For those looking to unwind with a drink, Tide and Tales is fully licensed, offering local beer, cider, seltzers, and a curated wine list.
TIDE AND TALES BISTRO & BOOKSTORE
32 Harbourview Dr, North Rustico 902.963.3212 tideandtales.ca
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FOOD & DRINK
Where Art Meets the Vine: Rossignol Estate Winery Blends Craft, Culture, and Coastal Charm Words by Jacqui Chaisson Photos courtesy o f Rossignol Estate Winery
N estled on the windswept shores of Little Sands, Rossignol Estate Winery—Prince Edward Island’s first commercial winery—offers visitors a captivating blend of history, craftsmanship, and natural beauty. Founded by John Rossignol, the winery has grown from a small dream into a thriving vineyard on a gently sloping, south-facing property overlooking the Northumberland Strait. “We moved to the Island with the romantic notion of building a home on the ocean and enjoying
Rossignol isn’t just a winery—it
has become a cornerstone of PEI's growing agro-tourism industry.
a change of lifestyle,” Rossignol says. “I started the project when we found a clear, sloping, 20-acre potato field with southern exposure. The first stage was building the house, barn, and workshop, and settling into the community.
That took about three years. Meanwhile, I started making wine as a hobby.” At that point, Rossignol realized PEI lacked the kind of wine, beer, or spirit industry found in Ontario, Quebec, or Nova Scotia.
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diverse portfolio that includes both traditional grape varietals and bold, fruit-forward wine—all crafted using local produce
“The logic was simple— Rossignol Winery would be the only local producer of alcohol. My vision was to operate in the tradition of small wineries in France, Italy, and right next door in Nova Scotia. We would live on the farm and produce a regional product that would taste of PEI.” By 1995, Rossignol produced its inaugural line of fruit wines, which quickly gained attention for their rich flavour profiles and creativity. That same year, the winery also began producing grape table wines, expanding its offerings and establishing itself as a true pioneer in the Island’s emerging wine scene. Today, Rossignol Estate Winery offers a
surprise Rossignol has earned glowing reviews, with many calling it “a perfect stop for anyone exploring PEI,” praising both the charm of the property and the warmth of its owner. Rossignol isn’t just a winery—it has become a cornerstone of PEI's growing agro-tourism industry. Beyond tastings, visitors can stroll through the scenic vineyards, browse a curated selection of wines and gifts, and take in the tranquil surroundings that make every visit memorable.
that reflects PEI’s rich agricultural heritage.
“We now have 15 varieties of wine and liqueurs to offer, each label showcasing a different painting created by my wife, Dagny,” says Rossignol. “We enjoy our collaboration of art and wine” Visitors to Rossignol are treated to an idyllic setting where sprawling vineyards meet the salty sea air. The seasonal tasting room invites guests to sample the winery’s creations while enjoying breathtaking coastal views. It’s no
ROSSIGNOL ESTATE WINERY
11147 Shore Road, Murray River 902.962-4193 john@rossignolwinery.com rossignolwinery.com
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INGREDIENTS
METHOD
MIXED BERRY GREEK YOGURT MUFFINS
2 cups all-purpose flour 1 cup white sugar 1/2 tsp salt 2 tsp baking powder 1/3 cup vegetable oil 2 eggs 2/3 cup plain Greek yogurt 2 cups mixed berries (blueberries, blackberries, raspberries) 2 tbsp flour, for berries
Preheat oven to 400° F. Use one standard muffin pan (12 muffins). Line muffin cups with muffin liners. In a medium bowl, mix together flour, white sugar, salt, and baking powder. In a separate large bowl, add vegetable oil, two eggs, and Greek yogurt and whisk to combine. Add flour mixture to the liquid mixture and mix just enough to combine. In a separate medium bowl, combine berries with two tablespoons of flour to prevent berries from clumping together and sinking. Fill muffin cups with the muffin batter about half full. Add a spoonful of berries - top off with more batter. Bake for about 20 minutes in the oven.
Servings 12 | 304 Calories
These Mixed Berry Greek Yogurt Muffins are bursting with three types of berries—blueberries, blackberries, and raspberries—and made extra moist with rich Greek yogurt. Their soft, cupcake- like texture makes them feel indulgent, while the fresh berries add a light, refreshing twist. For an added touch of sweetness and crunch, top them with an optional streusel. Use berries that are in season locally for the best results.
STREUSEL TOPPING:
2/3 cup brown sugar 1/3 cup flour or more 1 tsp cinnamon 2 tbsp butter (room temperature) To make the streusel topping, combine brown sugar, flour, cinnamon, and butter in a small bowl. Mix until you have crumb-like texture. Fill muffin cups with the muffin batter about 3/4 full. Sprinkle the streusel topping over muffins. Bake as usual.
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A
Wine Sommelier
Wayfaring Wine & Spirit Co.: Tasting Adventures and Education Across the Island
Words by Jacqui Chaisson | Photos: Wayfaring Wine & Spirits Co.
L aunched in January 2025, Wayfaring Wine & Spirit Co. is already making waves in Prince Edward Island’s hospitality scene. Founded by seasoned sommelier and wine educator Erin Turcke, the business offers private guided tastings, professional wine and spirits training, and hospitality consulting services across the Island and beyond. Specializing in personalized tasting experiences, Wayfaring Wine & Spirit Co. brings the world of wine—and spirits—to your doorstep. Whether you're a seasoned collector or a curious novice, Erin tailors each session to your tastes, offering memorable and educational experiences for individuals, groups, and businesses.
What truly sets the company apart is its status as the only Approved Program Provider (APP) of WSET™ (Wine &
on cocktail culture and food and wine pairing—two areas of growing interest.
“Starting Wayfaring Wine & Spirit Co. feels like the beginning of a new chapter,” Erin shares. “After years of working in restaurants and teaching wine, I wanted to build something that’s entirely my own. It’s fulfilling, creative, and lets me meet people who are genuinely excited to learn.” Wayfaring also offers consulting to restaurants and hotels—from beverage menu design to staff training—helping venues deliver elevated experiences to their guests.
With a passion for storytelling, education, and sharing exceptional beverages, Wayfaring
Spirit Education Trust) certifications based in
maritime-Atlantic Canada. These globally recognized credentials are sought-after in the drinks and hospitality industry and provide enthusiasts with a deeper understanding of wine theory, tasting, and service. Erin’s qualifications are nothing short of impressive: Certified Sommelier (2011),
Wine & Spirit Co. is quickly becoming a favourite among Islanders looking to sip, learn, and celebrate. To book a tasting or learn more about upcoming offerings, follow Wayfaring Wine & Spirit Co. on social media or reach out directly.
French Wine Scholar (2013), WSET Level 4
While the company’s calendar is already filling with tastings and
Diploma in Wines (2017), Spirits Level 3 (2023), and Certified Wine Educator (2024). Her decades of industry experience—from baking artisan bread in Kingston to managing the award-winning wine program at the Inn at Bay Fortune—culminated in this new venture, launched the year she turned 50.
educational offerings, Erin is open to new opportunities. “If you’re hosting an event this summer and want to include a wine or cocktail component, let’s chat! We’ll bring the experience to you.”
WAYFARING WINE & SPIRIT CO.
wayfaringwinespirit.com
Looking ahead, Turcke hopes to host workshops
INGREDIENTS
STUFFED RED PEPPERS
4 red bell peppers Extra virgin olive oil, for drizzling 1-1/2 cups white cheddar cheese Avocado slices or guacamole, for serving Lime wedges, for serving Sea salt and freshly ground black pepper
Servings 4-6
Need a simple and delicious recipe? Stuffed red peppers make a quick, healthy lunch or a tasty side dish that’s sure to please.
Filling:
1 tbsp extra virgin olive oil 2 garlic cloves, grated 2 jalapeños, diced 2 scallions, chopped 1 tsp lime zest 1-1/2 tbsp lime juice 1 tsp cumin
1 tsp coriander 1 tsp cayenne 1 tsp sea salt
1/2 C finely chopped cilantro 3 C cooked white jasmine rice 1-1/2 C cooked black beans, drained and rinsed 1-1/2 C corn kernels
METHOD
Preheat the oven to 450°F and line a baking sheet with parchment paper. Slice the peppers in half lengthwise or remove top; remove the seeds and membranes. Place on the baking sheet, cut side up. Drizzle with olive oil, salt, and pepper and bake 10 minutes. Tip out and discard any liquid that pools inside the peppers. Set the peppers aside. Make the filling. In a large bowl, mix together the olive oil, garlic, jalapeños, scallions, lime zest, lime juice, cumin, coriander, cayenne, salt, and cilantro. Fold in the rice, black beans, and corn. Scoop the filling into the pepper halves and top them with the cheese. Broil for two to five minutes or until the cheese is bubbling and browned. Alternatively, continue baking at 450°F for 10 to 15 minutes until the cheese is melted. Serve with the avocado slices, lime wedges, and extra jalapenos, if desired.
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HEALTH & WELLNESS Editor's Letter
In this issue, we will dive into ways to care for our bodies and skin as we mature. We will examine the various types and benefits of sunscreen with Diane MacDonald of Youthful You Medaesthetics, and delve further into her expertise. We will also chat with Colleen Mahar from Colleen Mahar Counselling Services. She will share how her trauma-informed practice provides guidance to clients with compassion and care. Summer is here on our Island. With the season comes more opportunities to be out in nature, soaking up the warmth of the sun and moving our bodies — a wonderful way to prioritize your well-being. The longer days encourage outdoor activities such as walking, swimming, or even outdoor meditation. Nutritious seasonal produce becomes readily available to further nourish your body.
Kelly Mann kelly@pei-living.ca 902.303.5342
“When we strive to become better than we are, everything around us becomes better too.”
Remember to eat well, stay hydrated and wear your sunscreen.
34
– Paulo Coelho
Read PEI Living Magazine online: www.pei-living.ca
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HEALTH & WELLNESS HEALTH & WELLNESS
PEI LIVING MAGAZINE / 30 / VOL 9 . ISSUE 1
A Natural Approach to Caring for Maturing Skin
Words by Kelly Mann, Health & Wellness Editor
A ging is a natural and beautiful part of life, reflecting the experiences and stories that shape us. This editorial explores gentle, holistic ways to care for our bodies and nurture healthy, radiant skin as we grow older. Start from Within The foundation of a healthy body and youthful glow lies in what we consume. A balanced and nutrient- rich diet is vital to slowing the signs of aging.
toxins from the body and keeps the skin plump and hydrated.
Herbal Remedies Support your body daily with herbal supplements and teas. My favourites include ashwagandha, turmeric, and moringa leaf. Ashwagandha is an adaptogen that combats stress and boosts energy. Turmeric offers powerful anti-inflammatory and antioxidant properties. Moringa leaf is highly nutrient-dense and excellent for overall health and immune support. Be sure to consult your doctor before adding herbal remedies to your routine.
Physical Activity and Stress Reduction Exercise is essential for healthy aging. It improves circulation—delivering oxygen and nutrients to the skin—and boosts collagen production. Exercise is also highly effective at reducing stress and improving sleep quality. During sleep, the body repairs cells and balances hormones. There is a clear connection between emotional well-being and physical health. Chronic stress raises cortisol levels, which reduces collagen production. Practicing mindfulness and meditation is an excellent way to manage stress, improve circulation, and encourage collagen formation. Be sure to also make time for hobbies and meaningful time with loved ones. Prioritizing self-care is key!
Non-Invasive Procedures
There are many non-invasive procedures that can help reduce the signs of aging naturally. Facial massage and gua sha promote lymphatic drainage, improve circulation, relieve muscle tension, and reduce puffiness. Microcurrent therapy uses low-level electrical currents to tone facial muscles and enhance elasticity. Red light therapy is another excellent option to reduce inflammation and boost collagen production. Youthful skin is a reflection of balanced living and mindful choices. Naturally caring for maturing skin means nourishing your body inside and out with thoughtful attention to diet, lifestyle, and self-care. A holistic approach to health allows you to radiate confidence at every stage of life.
Here are a few examples of foods that promote healthy aging:
• Berries: Rich in antioxidants, which combat free radicals and inflammation.
Natural Skincare Products
• Leafy Greens: Full of vitamins and minerals that strongly support overall health. • Fish, Nuts, and Seeds: Contain omega-3 fatty acids, which improve skin hydration and elasticity. Reducing alcohol consumption is another way to promote a healthy body and skin. Alcohol can cause inflammation, accelerate aging, and dehydrate the skin—emphasizing fine lines and wrinkles. Instead, drink plenty of water which helps flush
Use all-natural products in your skincare routine. For example, jojoba oil and rosehip oil are great for reducing fine lines and wrinkles. Beef tallow as an everyday moisturizer is nutrient-dense, mimics the skin’s natural oils, and offers hydrating, healing, and anti-aging benefits without synthetic chemicals. Several local suppliers on the Island offer tallow-based skincare; research local options and support small businesses.
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HEALTH & WELLNESS EXPERTS
Colleen Mahar Counselling Services:
Guiding Clients with Compassion and Care
Words by Alana Lauren | Photos: Salt Sand Soil Photography
S ince 2022, Colleen Mahar has brought over 15 years of counselling experience to individuals, couples, and families across Prince Edward Island. With a background in social work and counselling psychology, opening her practice on July 4,
Colleen’s services are rooted in proven methods such as Cognitive Behavioural Therapy (CBT), Acceptance & Commitment Therapy
fit. Ongoing sessions are guided by the client’s needs, with Colleen offering tools and strategies to support meaningful, lasting change. “No matter where you are on your journey,” Colleen says, “you are not alone. I’m here to support you every step of the way with empathy, professionalism, and genuine care.”
to relationship struggles, workplace stress, trauma, and life transitions— Colleen believes strongly in the power of therapy. “Counselling creates a safe, confidential space for people to pause, reflect, and reconnect with themselves,” she says. “It’s about self- understanding and real growth.” Colleen’s inspiration for entering the profession came from a lifelong curiosity about people, their choices, and their stories. “I've always had a deep appreciation for people and a desire to help,” she shares. In a typical session, clients can expect a calm and respectful environment where their pace is honoured. The first appointment focuses on building trust, understanding goals, and assessing therapeutic
(ACT), and Solution- Focused Therapy, all
delivered through a trauma- informed lens. Whether in person, over the phone, or via secure virtual sessions, clients can access support in the way that works best for them. She holds a Bachelor of Social Work from St. Thomas University and a Master of Education in Counselling Psychology from the University of New Brunswick. Colleen is a Registered Social Worker with the PEI Association of Social Workers and a Counselling Therapist licensed by the PEI College of Counselling Therapists. Specializing in a wide range of concerns—from anxiety and depression
Colleen offers a compassionate, evidence-based approach that
COLLEEN MAHAR COUNSELLING SERVICES 87 John Yeo Drive, Unit 2, Charlottetown 902.213.3392 colleenmaharcounselling.ca
prioritizes emotional safety and personal growth.
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