PEIL SUMMER23

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Designing and Creating Beautiful, Livable Spaces TOPS TO FLOORS

DESIGNATED DRINKER | WHO RESCUED WHO? | EASY BREEZY LIVING | STYLE AND THE CITY

Open May-October. See hours: finfolkfood.ca 106 Beach Road, Grand Tracadie, PEI

134 Kent Street, Downtown Charlottetown confedcourtmall.com

PEI LIVING

PUBLISHER Little Bird Publishing EXECUTIVE CEO Jacqui Chaisson jacqui@pei-living.ca 902.394.7499 EDITORIAL TEAM Food & Drink Editor Jackie Herbert Home & Cottage Editor Sara Dykerman Style Editor Kimberly Rashed Copy Editor Crystal Smith Contributing Writers

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COVER FEATURE PAGE 56 TOPS TO FLOORS

Lynne McKenna Brianne Hogan Crystal Smith Alana Lauren Jordan Parker Sara Dykerman Jackie Herbert Kimberly Rashed

Darren LeBlanc Leanne Potvin Chef Nathan Schoenfeldt CREATIVE TEAM

Graphic Design Jacqui Chaisson Photography Lisa Enman Story Thorburn Simon Reid Evan Ceretti Buffie Boily Kimberly Rashed Sara Dykerman

Caley Joy Photography Advertising Inquiries Jacqui Chaisson 902.394.7499 jacqui@pei-living.ca

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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VOLUME 7 • ISSUE 1 • SUMMER 2023

TABLE OF CONTENTS

FEATURES

BUSINESS

FAMILY

8. Chef Profile

Chef Nick Chindoma

24. Food & Drink

94. How to Survive Your Office Job This Summer

36. Explore Summerside

Designated Drinker

10. Hoppy Hour

ARTS & ENTERTAINMENT

Local Craft Breweries

TRAVEL

32. Health & Wellness The Impact of Stress

44. In The Spotlight oh hey PEI

13. Happy Hour

96. Solo Travel: Five Safe Destinations for Women

Summer Shandy

40. Family

Who Rescued Who?

50. The Next Chapter

14. Good Eats

The Charlottetown Library Learning Centre

The Perfect Steak

66. Home & Cottage

Easy Breezy Living

16. Wine

HOME & COTTAGE

Summer Wine

82. Summer Fashions Style and the City

Read us online: www.issuu.com/peilivingmagazine Due to changes on issuu.com the digital copy can no longer be viewed using the issuu app. Visit issuu.com on your web browser.

62. Your Best Night’s Sleep How to Choose a Mattress

22. Good Eats

Blackberry Goat Cheese Salad

98. Six Summer Reads

74. The Cabin in the Woods An A-frame Getaway

26. Good Eats

FOOD & DRINK

Vegan Blueberry Muffins

STYLE

HEALTH & WELLNESS

7. Happy Hour Rosemary Lemon Spritzer

88. Summer Style His Story

27. Health & Wellness Experts

SUMMER 2023 www.pei-living.ca

FOOD & DRINK EDITOR

HEY FOODIES OF PEI!

Let me introduce you to the featured chef I had the pleasure of meeting at a sold-out, private event at Founders’ Food Hall—Nick Chindamo. This event presents unique no-waste culinary dishes, showcasing each local chef’s innovation and dedication to sustainability. I was so impressed in experiencing the magic of this multi- course dining experience, that not only tantalized my taste buds, but, also promoted mindful consumption. Keep an eye out for Chef Nick’s upcoming events! Let’s take a moment to appreciate the culinary wonders of our much-loved Island. From mouth-watering seafood to inviting patios and creative craft beverages, PEI boasts an irresistible feast for food enthusiasts. Venture out, explore, and try something new in cuisine or at a recently opened restaurant. Let’s support our local farm stands too – they are a treasure trove of fresh produce and culinary inspiration. Grab your fork and your appetite, and let’s savour all the beauty that PEI’s culinary industry has to offer. From the first sip to the last bite, this summer promises to be a celebration of flavours, creativity, and community. Get out there, enjoy the sun, try something new, and support our local food scene!

W elcome to our delicious brighter and the temperatures rise, I’m all about embracing the joys of the season with a twist on our culinary adventures! One thing that’s got us excited is the rising popularity of low-alcohol beer options. Who says you can’t enjoy a refreshing brew without going overboard? summer edition of PEI Living Magazine! As the sun shines But, my beverage adventures don’t stop there. I’ve also been concocting delightful summer cocktails, perfect for leisurely afternoons spent basking in the sun. From zesty citrus spritzers to a refreshing summer shandy, there’s no shortage of creative combinations to keep your taste buds tingling. To accompany these delightful sips, I’ve been baking up a storm in my kitchen, experimenting with local fruit recipes— like our featured Blueberry Vegan Muffin recipe. These guilt-free treats are bursting with natural flavours and make for the perfect accompaniment to your morning coffee or a sweet afternoon snack. Don’t be shy to share the recipe with your friends!

Jackie Herbert Food & Drink Editor

Read PEI Living Magazine online: www.issuu.com/peilivingmagazine

www.pei-living.ca

Cheers and Bon Appétit!

Jackie

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16 Trans-Canada Hwy, Cornwall, 902.370.1221 | www.mobileinkpei.ca

Rosemary Lemon Spritzer HAPPY HOUR Light and elegant, this cocktail is a refreshing choice for summer gatherings.

INGREDIENTS

1 lemon 1/2 C sugar 5 sprigs fresh rosemary, plus more for garnish

1 L bottle sparkling water 4 oz ouzo or gin (optional)

METHOD

Zest the lemon. Cut four slices out of the middle of the lemon and reserve for garnish. Squeeze out the juice and set aside. In a small pan over medium-high heat, stir together the sugar with a half cup water until the sugar dissolves. Bring to a boil, remove from the heat, and add the rosemary sprigs and lemon zest. Let cool to room temperature, strain into a clean jar, and refrigerate until ready to use, or up to two weeks. Fill four glasses with ice. Fill each glass three-quarters of the way up with sparkling water. Add splash of lemon juice and two tablespoons of the flavored syrup. Top with ouzo or gin, if using.

Garnish with a lemon slice and a small sprig of rosemary.

For an alcohol-free cocktail that’s still full of flavour use Cedars Non-alcoholic Gin. Available at Kent Street Market in the Confederation Court Mall.

SUMMER 2023 www.pei-living.ca

CHEF PROFILE

“I once competed on a television show that involved cooking with the world’s hottest chilies. I like heat as much as the next person — but come on — really? ”

- Chef Nick Chindamo

Q. If your culinary journey had a theme song, what would it be and why?

New Morning - Bob Dylan. If you’ve ever worked in a kitchen, you know that no matter how bad the night before was - the next day is like hitting the reset button. A fresh start. That also goes for how good the night before was. The next day will likely be entirely different. Q. What’s the wildest ingredient you’ve ever experimented with in one of your dishes? Entomology has been a major subject of study for me in recent years. I still remember the first true colony of Carpenter Ants that I came across - in the Point Prim area. I agitated the mound - until the ants began to move erratically - and popped five or six of them into my mouth. They exploded with a sour, slightly mushroom-y flavour - and I was mind blown. They made the menu (in a rather provocative way) that evening. Q. If you could invite three historical/ famous figures to a dinner party at your restaurant, who would they be and what would you serve them? Aldo Leopold - the father of modern- day conservation. Wilson Rawls - the author of “Where

CHEF NICK CHINDAMO “Nick of North”

By Jackie Herbert, Food & Drink Editor Photo Courtesy of Chef Nick

www.pei-living.ca SUMMER 2023

Q. What’s your guilty pleasure when it comes to food? Any surprising indulgences?

the Red Fern Grows.” Rachel Carson - credited with

I once competed on a television show that involved cooking with the world’s hottest chilies. I like heat as much as the next person - but come on… really? Q. If you were to create a menu inspired by PEI’s history and culture, what dishes would make the cut? I could spend the next six hours answering this question. There are so many layers to it. To put it simply, I would divide the province into small sections/ microclimates and cook a dish using only the local flora and fauna of that area - and using only traditional methods and techniques learned from locals and historical literature. Q What trends do you see emerging in the culinary world, and how do you stay innovative and relevant in your cooking? Here’s a good one; UNDER- explanation. It’s often encouraged in restaurants to put food down in front of a guest and recite a few words that vaguely explain what it is. I encourage those around me to do the opposite. Talk deeply with the guest about the food. Tell them everything. Full transparency.

catalyzing the global environmental movement and launching a full-blown war against pesticide use in North America. What would I feed them? A slow, elaborate menu of wild foods - prepared simply and with intention. Young Milkweed shoots with Invasive Green Crab sauce. Raw PEI Matsutake with Fir oil. Bread made with local, fermented grains. Black Locust blossoms - sprayed with a tea made from their leaves and cambium. Snowshoe Hare with pickled Bracken Fern. Striped Bass collar with Coastal Arrowgrass and Sea Truffle vinegar. Wapato cooked in Sweetgrass. A bowl of warm Cloudberries and cream. Q. What was the defining moment in your life that sparked your passion for becoming a chef and how has that passion evolved throughout your career? I think about this a lot - and I’m not sure that I have a single answer. I always seem to revert to memories of my grandparents. My grandfather used to pick grapes that he had trellised over a few pieces of wood and wash them in a small sink that he set up in the middle of the garden. He’d take them inside, and my grandmother would peel them (for some reason) - one by one. Whenever I find myself dreading the monotony of peeling onions in the kitchen for hours at a time, I think of my grandmother peeling grapes at the table so that we could fill our faces for a few seconds.

High quality canned fish. Full stop!

Q. If you had to create a signature dish inspired by the vibrant colors and scenery of PEI, what would it be called, and what ingredients would it feature? A tart shell made of potato fermented in sea water, filled with an emulsion of wild oyster, and covered with a collection of preserved wild plants. Visually modest - with basic colours of green, white, and brown - but exploding with flavours that remind you of pink and purple fields of Dame’s Rocket and South shore red-dirt coves. The name? Home. Q. Have you ever had any strange or funny requests from customers when it comes to their meals? It’s always strange when someone with a “severe allergy to shellfish” decides that they’ll have the clams. You’d be surprised at how quickly an allergy will shift to a “well i just don’t really like that…” - and how frequently it happens. Q. If you could steal a recipe from any famous chef in the world without getting caught, whose would it be, and why? Massimo Battura’s dish that featured local fish and dehydrated sea water - made to look like a piece of crumpled paper floating in the ocean. This dish is the epitome of how a high- level chef should think about creating dishes. Use food to tell a story and make a point. In this case, he uses the plate to educate the diner on polluted waters and the negative impact that our food systems are having on certain fish stocks. Q. What’s the most outrageous food- related challenge or dare you’ve ever accepted?

Q Which cuisine or culinary tradition inspires you the most?

I suppose our local cuisine inspires me the most. Reading about the culinary traditions of those who lived here before us keeps me grounded in the kitchen, and intentional in my cooking.

Q What was your most memorable dining experience?

Q. If you were a vegetable, which one would you be, and why?

A small table outside of a friend’s home in Northern Oaxaca, Mexico. A traditional meal cooked by his grandmother. A bit too much local Mezcal.

Mark Twain once said, “A Cauliflower is just a cabbage with an education.” How about a Cauliflower? A highly underrated vegetable - mostly due to a lack of creativity and understanding by the person handling it. It’s really a blank canvas!

SUMMER 2023 www.pei-living.ca

FOOD & DRINK

By Alana Lauren

There is nothing that compares to a cold brew on a summer day. Local craft beer is a hot trend on the Island with breweries launching new brews with the unbridled enthusiasm that you would expect when you combine beer with an Island destination. Craft brewing on PEI is going to continue to expand. Now, that’s something to celebrate - with a beer!

www.pei-living.ca SUMMER 2023

EVERMOORE BREWING

192 Water St., Summerside 902-436-7218 www.evermoorebrewing.ca

PEI BREWING CO. 96 Kensington Rd, Charlottetown 902.629.2739 www.peibrewingcompany.com PEI Brewing Company is not just a great spot to get your craft beer fix, they also offer a small but delicious locally inspired menu, brewery tours, and tabletop games. Explore their taproom and taste a selection from their roster of reputable releases, or sample one their seasonal offerings - an ever-changing selection of small-batch runs, incorporating unique local flavours that change with the seasons. Founded in 2013, PEI Brewing Company is an award-winning brewery that crafts and distributes brands such as Beach Chair Lager, Gahan Beer, and Colliding Tides craft cocktails.

Evermoore Brewing opened in 2018 after a year of renovations to a unique downtown building that was falling down, “We are still renovating to this day to bring the building back.” Owner, Alex Clark said. Evermoore trys to keep eight unique beers, all brewed on site, on tap, their goal is always simple - make it easy drinking. “We have some fun seasonals, but we try our best to make clear, easy drinking beers.” Evermoore Brewing has live music every Tuesday night from six to eight, and every Saturday afternoon from 1:30 to four you can enjoy the Irish traditional session. “Our Saturday sessions can see ten or more players show up, with some big names dropping in.”

For those beautiful Island summer days and evenings spend some time on the patio and enjoy a cold brew and something from their ever changing menu. “Our restaurant has always been a big success, we’ve been fortunate to have a great brewer Sam Ramsay, but the restaurant was always our focus.” Clark said, “We’ve started canning and selling our craft beer in the liquor stores to great result, it’s been exciting to see the business spread out a bit from just the restaurant business.” Evermoore Brewing is worth the trip to Summerside, try one of their amazing craft brews like Batten Brown a traditional brown ale, Beach’d Blonde ale, or take a growler home for your next gathering!

CRAFT BEER FACTS I BET YOU DIDN’T KNOW!

The term “rule of thumb” originates from brewers who would stick their thumb into the mix to see when the temperature was right for adding the yeast.

The first ever beer brewers were all women. In ancient Peru, breweries were operated by “women of the elite”.

seafood. Each restaurant boasts a unique menu filled with tantalizing flavours and carefully crafted dishes. The new beer garden at Bogside will be lit up with fun events throughout the summer. They love to host a party with live music, culinary excellence, and delicious beer. This July Bogside will be hosting the ultimate night out at their new Lobster Crusher festival. You can find Bogside’s regular beer line-up on draught and to- go in their retail store. Bogside is always crafting new beer tasting experiences. This summer every craft beer lover will find exciting new recipes from Bogside which include Belgian Wit, Pineapple Sour and their limited edition Single Hop Series beers.

BOGSIDE BREWING 11 Brook St, Montague 902.838.4384. www.bogsidebrewing.com @bogsidebrewco Bogside Brewing opened in June 2019, they offer craft beer from pilsners to ports and everywhere in between. Bogside also crafts the SNAP. Vodka Soda drink line up. The SNAP. Vodka Sodas are flavoured with real fruit juices, no sugar added and gluten free. Bogside is open seven days a week. in the summer, with live music on every weekend featuring local musicians. Canada Day weekend was Bogside’s official kick-off to summer with the launch of their new vibrant beer garden complete with outdoor seating for 200 under the big tent, a summer sound stage for live music, outdoor patio games and views of the Montague Waterfront. This summer Bogside is also launching their new outdoor seafood kitchen called Hooked. The brewery at Bogside features a taproom with 22 taps on draught of Bogside craft beer, SNAP. Vodka Sodas and non-alcoholic blonde ale. The craft beer is amazing, and the menu never disappoints. Bogside offers three on-site restaurants: BBQ, pizza, and

Slugs and snails love beer! If you’re looking to rid your garden of these pests, put some beer in shallow containers at night.

Cenosillicaphobia is the fear of an empty glass. A good reason to keep a well- stocked fridge!

Craft beer is good for your bones because it has high levels of silicon.

HAPPY HOUR

SUMMER SHANDY This refreshing beer cocktail is easy to make at home with a few simple ingredients.

The best beer for a summer shandy?

It goes without saying that local craft beer is the best! Wheat beer is a favourite. It’s complex but not hoppy, which goes hand in hand with the zing

of lemon. You can use any lager, but we recommend a wheat beer.

INGREDIENTS

EVERMOORE BREWING 1 ounce* freshly squeezed lemon juice 1 ounce simple syrup 4 ounces soda water 6 ounces craft wheat beer For the garnish: Lemon or orange wedge (optional) 192 Water St, Summerside 902.436.7218 www.evermoorebrewing.ca In a beer glass, stir the simple syrup and lemon juice. Add the soda water and beer and stir gently to combine. Garnish with a citrus wedge. METHOD

*1 ounce = 2 tablespoons

SUMMER 2023 www.pei-living.ca

FOOD & DRINK

THE PERFECT STEAK? By Chef Nathan Schoenfeldt Chimichurri INGREDIENTS

S ummer is here and the time-honoured tradition of combining fire, iron and meat: ground beef, chicken, pork, stemmed and marinated portobello mushrooms for our vegan friends too. But the piece de resistance, the crown jewel of summer cooking is, obviously, the steak. that means every dad across the country is going to embark on What’s important in steak cooking is simplicity and attention to detail. When I teach new cooks this skill, I use an instant-read, digital probe thermometer. These units come with a temperature scale in the packaging, and while these numbers are mostly accurate for large roasts, an inch-thick steak never gets an accurate read because it’s so thin. My first tip for you is watch the juices ; they will show you what’s happening inside your steak. The more it cooks, the more it bleeds. The more it bleeds, the dryer it gets, and the less redness will be seen on a cross- section. The next tip is resting . Do not, under any circumstances, yank the steak off the grill and hack straight into it. While the meat rests, the structure begins to relax and, like a squeezed sponge simply set in a puddle of water, it’ll drink the juices back up. This pulls the liquid from the outer edge of the steak back into the core, lifting the internal temperature by anywhere from five to 10 degrees, rising to the next stage of doneness over the next five minutes!

My third tip for steak cooking is a simple tool. Cast Iron is the best cooking surface. These pans are invincible. Preheat your pan and start with a tablespoon of butter, a whole clove of garlic, and a bundle of fresh thyme before putting the steak in it. Once you flip the meat, you can baste it with your seasoned butter and really ramp up the flavour. Let’s talk about seasoning . Salt is all you really need here. The temperatures used to sear beef are so hot that all plant-based spices and herbs are going to burn long before your steak even starts to cook. Don’t waste your money on rubs or spice combinations; all you need is a pinch of coarse kosher salt before cooking. Bone in, or bone out? For a beginner, boneless, always. But if you want a challenge, the T-bone is a perfect place to start. Rather than searing your steak on both sides and calling it a day, start by standing it up on the flat end of the T, cooking the bone so the heat radiates up through the centre and into the meat before laying it flat. Finishing Spread . If you want to really step up your game, try a finishing spread while your steak is resting. Chimichurri (see recipe) adds a bright, fresh, summertime flavour with acidity and heat augmented by olive oil. Classic garlic butter also works in a pinch, and even more so with some crumbled triple-cream blue cheese. Just slather this stuff on top of your steak while it rests and you’ll find it to be a better alternative to any spice rub on the market.

1/2 cup chopped parsley - flat-leaf parsley 4 cloves garlic - chopped 1 shallot - chopped 1 teaspoon dried oregano 1 small red chili - seeded and diced (or 2 tsp red pepper flakes) 3 tablespoon red wine vinegar 1 teaspoon salt 1/2 teaspoon fresh ground black pepper 2/3 cup good-quality extra-virgin olive oil

METHOD

Add the chopped parsley, garlic, shallot, oregano, red chili (or crushed red pepper), red wine vinegar, salt, and pepper to the bowl of a food processor. Process until finely minced (take care not to turn it into a thick paste from over-processing). Transfer the mixture to a small bowl and pour the extra-virgin olive oil over the mixture. Gently mix to combine. Allow the Chimichurri to stand for 15 minutes, time permitting. Serve over your favorite grilled meats and vegetables or use as a marinade! Enjoy!

www.pei-living.ca SUMMER 2023

Temperature Scale

Rare

52C or 125F

Cold inside, red all the way through. Does not bleed. Typically, it’s only grey on the outside with very little browning. 55C or 130F Warm inside with a pink ring surrounding Medium Rare red. Bleeds a little; the juices are clear with red as the marbling begins to melt. Typically purging at the edge of the steak. Bulges like a water balloon when poked. It’s soft because the fats are melting inside. 57C or 135F Warm throughout and consistently pink inside. Medium bleeds a lot and requires a rest. Substantially less fat in the purge, and more red. It bleeds from all surface areas. Bulging doesn’t happen anymore; the proteins on the outside are cooked. Medium Medium Well 60C or 140F Hot throughout, and now has a grey layer surrounding pink. No red is visible on a cross-section here. The juices begin to darken and take on a caramel hue. While it bleeds profusely, it’s now bleeding brown. 63C or 145F Brown throughout; there is no pink visible Well Done here. Bleeding has slowed down; any more that comes out is now thoroughly brown. A Syrah is an excellent choice for both porterhouse and T-bone cuts. This type of wine offers the tannins of a Pinot Noir with the dark fruit flavours of a Cabernet Sauvignon. It’s heavier than a Pinot Noir, while also being lighter than a Cabernet Sauvignon. Perfect Pairing!

Chef Nathan Schoenfeldt

Domaine de la Terre Rouge Syrah Les Cotes de L’Ouest BIN#: R0189Z | 750 ML $39.59 Available at PEI Liquor locations Chef’s Choice!

Saskatchewan trained and PEI polished, Chef Nathan Schoenfeldt moved to the Island ten years ago and fell in love with the culinary community.

FOOD & DRINK - WINE

“These summer selections from Notables by PEI Liquor provide satisfying flavours appropriate for sipping on a warm, sunlit patio or paired with one of the many spectacular views of our Island. Discover my go-to varietals for summer sipping with a variety of suggestions to fit your budget.”

By Darren LeBlanc, Notables Specialty Product Advisor Photos Evan Ceretti Please enjoy responsibly!

- Darren LeBlanc

www.pei-living.ca SUMMER 2023

RIESLING

SAUVIGNON BLANC

Riesling is often much maligned due to its tendency for high-acid, high-sugar wines with relatively simple flavours, sommeliers know that Riesling is actually capable of amazing feats. In warmer climates it can produce fruit bombs of incredible complexity with an acid profile that keeps it all very lifted and far from cloying. In cool climates, the ability to produce lots of sugar and lots of acid allows for some of the most tense, textural, exciting wines that often only peak at 12% alcohol when on the dry side.

Sauvignon Blanc can be produced in a number of styles but always has the hallmark green fruit, herbaceousness and crisp acidity that makes it a versatile partner for warm patios, green salads, white fish and other light textured proteins. Look to New Zealand if you prefer a smoother, slightly fruitier version. Look to the Loire Valley, France if you prefer more mineral driven dry styles.

Dr. Loosen Graacher Himmelreich 2017 $51.79 W0141Z

Joh. Jos. Prum Wehlener Sonnenuhr 2018 Riesling $76.70 W0200Z

Cave Spring Estate, Beamsville Bench VQA, Ontario 2020 $21.39 09411Z

Chateau du Seuil Sauvignon Blanc/ Semillon Blend $30.79 W0094Z

Love Block Estate Sauvignon Blanc $26.09 W0230Z

Domaine Fournier ‘Clos du Roc’ Single Vineyard 2021 Sancerre $63.49 W0359Z

VERMENTINO

CHENIN BLANC

On the light-bodied side, vermentino is often a go-to substitute for the Sauvignon Blanc lover. Grown in a number of regions in Italy this wine displays lovely lime flavours mixing with daffodil, crushed stones and a pleasing bitter note on the finish that is reminiscent of grapefruit pith.

Often medium-bodied, Chenin Blanc’s ancestral home is the Loire Valley of France where it makes bone dry, off-dry, sparkling, even some sweet wine. While oak can be present, chenin blanc tends much more to the fresh side with flavours of apple peel, lemons, honeydew melon, passion fruit and limes. The oaked versions tend to present much like a Chardonnay.

Sella & Mosca ‘Monteoro’

Rocca delle Macie ‘Campo Maccione’ Maremma IGT $22.99 04979W

BellOvile Toscana IGT Organic $23.99 04949W

Domaine d’Orfuilles Vouvray Cremant Brut Sparkling Organic $28.79 W0190Z

Charles Joguet ‘La Plante Martin’ Chinon $46.49 W0357Z

Domaine d’Orfuilles Vouvray ‘Silex’ $34.90 W0191Z

Vermentino di Gallura DOCG $31.60 W0233Z

Darren LeBlanc is the Specialty Product Advisor at Notables by PEI Liquor in the Founders’ Food Hall & Market. He is a certified sommelier with 25 years of experience in the hospitality industry and continues to contribute as a restaurant consultant and wine writer. (Photo: Evan Ceretti)

FOOD & DRINK - HOME OR COTTAGE MUST-HAVES

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

Home or cottage... we’ve got your summer needs covered!

Ann Chaisson, Manager

SWEDISH DISHCLOTHS Solid colours, patterns and designs that last and last. Reusable, eco-friendly, quick-dry cleaning cloth for kitchen, bathroom and counters. No odour cellulose sponge cloths, machine washable.

PIMPERNEL’S PLACEMATS Set of four, Pimpernel’s unique place mats are created to suit all tastes. Strong and robust, Pimpernel placemats have a thick 5mm board with a stylish design completely sealed in a quality lacquer, making them super heat and stain resistant. These place mats are cork-backed and measure 15.7 inches x 11.7 inches.

PEUGEOT BAKEWARE Peugeot’s oven-safe glazed bake ware is made of natural clay and kaolin, and it is lead-free and cadmium-free. The ceramic bakeware also features extra-strong enamels to protect against scratching, and the nonstick glaze makes for easy cleaning. Additionally, the line features high edges to accommodate expansion capacity and allows retention of cooking juices to preserve and express flavours. The different sizes are stackable, and they nest together for space-saving storage. Created for flavourful baking, bake ware features clean, contemporary lines and is available in timeless and trend-forward colours designed to complement today’s household kitchen design and colour palettes. Colours include Saffron Yellow, Ecru, Red, Deep Blue, Slate, Terracotta and Eggplant.

www.pei-living.ca SUMMER 2023

PUROAQUA GLASS WATER BOTTLE Enjoy pure refreshment with every sip! The PuroAqua glass water bottle is made of high-quality borosilicate glass and a luminous silicone coated body. The soft- touch body increases durability and provides a good grip on the bottle. The BPA-free glass bottle maintains the purity of the beverage with no leaching of chemicals or metallic taste residue. Featuring an easy-to-drink leak-proof spout, the lid is durable and ergonomically functional with an integrated handle. The wide-mouth bottle is easy to fill with ice cubes and accompaniments. The bottle is easy to clean, dishwasher safe and available in an assortment of colours.

CUISINART ICE CREAM MAKER Frozen yogurt, ice cream and sorbet maker. The new mixing paddle makes frozen desserts in 20 minutes or less. Large capacity makes up to 1-1/2-quarts and the double-insulated freezer bowl eliminates the need for ice. Easy-lock transparent lid with large spout makes adding ingredients simple and mess-free.

summer living made easy!

NAUTICA DINNER SET You’ve probably never owned a dinnerware set as useful and as versatile as this Nautica 16-piece dinner set. Whether it’s a homemade masterpiece course or just Chinese takeout, Nautica dishes will bring your tabletop to life! It’s a simple blue and white dinnerware set that is pretty enough for special occasions and of course sturdy enough for everyday use. The different shades of blue make this dinner set pretty, unique, and top-grade.

SUMMER 2023 www.pei-living.ca

FOOD & DRINK

CANNED COCKTAILS COCKTAILS CANNED COCKTAILS

Your time is in demand, who has time for the research, the learning and then, of course, the mixing? Too much for your meticulously curated life, we say! Notables has you covered with curated canned cocktails that provide cool and convenient summer sipping selections.

Please enjoy responsibly!

By Darren LeBlanc, Notables Specialty Product Advisor

www.pei-living.ca SUMMER 2023

Rewind Juiced Tropical Lemonade $4.79 18173X

Right from the pour, Rewind smells like a tropical punch. Passion fruit and pineapple juices find such a great home in this vodka- based beverage with energetic mouthfeel and playful sparkle. Medium acid and a light sweetness.

Walter Craft Caeser Classic $4.99 18154X

If you aren’t familiar with Walter Craft Caesar, it’s available as a cocktail mix at your grocer, but also as a flavourful alternative to other canned vodka cocktails. Walter’s adds horseradish to their recipe adding a sweet savoury element that is very satisfying. Dillon’s Blackberry Lemon & A Dash of Elderflower $4.69 S0118X Don’t let the crystal-clear colour belie the intense blackberry juiciness and light touch of elderflower that provides a floral balance to the pleasant sweetness of this canned cocktail. With gubtle gin flavours at play in the background, I recommend this for anyone preferring a gin beverage, but don’t stop there — this will impress even those that try to avoid gin.

Colliding Tides Frosted Grape Twist $19.49 18019H

Purple flowers and grapes jump out of your glass with this fantastic ferment. A pleasing sweetness balances out this can while the acidity lifts the flavours so you can go back for more. Available in a six- pack.

NOTABLES BY PEI LIQUOR

Located inside Founders’ Food Hall & Market 6 Prince Street, Charlottetown 902.368.4836 lccnotables@liquorpei.com www.liquorpei.com

SNAP Berry Best Vodka Soda $5.19 81863X

With the first pour, the colour makes the initial impression of reddish pink hinting at blue. Aromas of fresh mashed wild strawberries and sun-warmed blueberries. On the palate, all of these intense flavours are levelled up by bracing acidity and a rich sparkling mouthfeel.

SUMMER 2023 www.pei-living.ca

This goat cheese salad with arugula comes together in a snap. Start to finish, it’s ready in less time than it takes to throw some chicken on the grill. Smoky grilled chicken and a gorgeous blackberry arugula salad—doesn’t that sound perfect on a warm summer night? Blackberry & Goat Cheese Salad GOOD EATS

INGREDIENTS

Salad 5 ounces arugula

3-4 ounces goat cheese 2 cups ripe blackberries 1/4 cup salted pistachios, shelled Honey-Mustard Dressing 2 tbsp stone-ground mustard 2 tbsp honey 1/3 cup rice vinegar 1/2 cup extra virgin olive oil 1/2 small shallot, minced (2 tbsp) 1/2 tsp salt 1/4 tsp pepper

METHOD

Whisk all dressing ingredients in a small bowl until the oil and vinegar emulsify.

If you own an immersion blender, you can pulse the dressing a few times to make it creamier. Don’t pulse too much or you will lose the integrity of the mustard seeds. In a large bowl or on a large platter, toss the arugula, goat cheese, blackberries and pistachios with the honey mustard dressing and serve.

www.pei-living.ca SUMMER 2023

MAKE IT LOCAL

Use the freshest ingredients from your local farmers’ market, roadside produce stand or your backyard garden!

SUMMER 2023 www.pei-living.ca

FOOD & DRINK

DESIGNATED DRINKING S ales of low and alcohol-free beverages are growing and so is the innovative range of beverages from local craft producers. By Jacqui Chaisson

Alcohol-free alternatives are emerging as this decade’s healthy-living products of choice. The rising trend to choose low or alcohol-free beverage increases as people are adopting a healthier lifestyle. Covid-19 and the lockdowns played a big part as well. People changed their habits and lifestyle – from working at home to workouts at home – the pub was no longer an option and we realized the benefits alcohol-free drinks deliver.

Carefully crafted, often experimental, and designed to give your taste buds a thrilling workout, alcohol-free drinks are usually small batch genius drinks. Non-alcoholic drinks aren’t bland or lacking in flavour anymore; you can expect everything from soft, gentle drinks to big, punchy flavours that will have your taste buds standing to attention. These are our favourite low and alcohol- free bevvies that are sure to satisfy your palate.

www.pei-living.ca SUMMER 2023

ZERO Blonde Style Ale - 0% ABV

NOBLE Blonde Ale - 0.7% ABV

A refreshing and satisfying beverage that captures the essence of a crisp, clean, classic blonde-style ale while eliminating the alcohol content. It offers the same delightful taste and mouth-feel as a traditional blonde beer, but without the effects of alcohol. With its carefully crafted recipe, this Blonde Ale allows you to enjoy a light and flavourful experience. www.bogsidebrewing.com

Hopped with Simcoe and Columbus, Noble is ultra-light without compromising flavour. This 0.7% Pale Ale is dry and refreshing with notes of melon and field berries on the front followed by a lasting dose of citrus on the finish. www.loneoakbrew.com

SOBRII Distilled Spirits - O% ABV, O Calories, 0% Sugar

CEDER’S Distilled Spirits- O% ABV, O Calories, 0% Sugar

Canada’s finest distilled non-alcoholic spirits made with all natural botanicals and extracts. Choose gin or tequila. Available at Kent Street Market, Charlottetown

Meticulously harvested and distilled flavours are blended together to create the four distinct flavour profiles of the range. Classic, Crisp, Rose and Wild are four successful combinations. They each have a

very distinct personality and are full of flavour! Available at Kent Street Market, Charlottetown

PIQUETTE ZERO Wine alternative - 0% ABV, 0 Sugar

Vegan-friendly and gluten-free Piquette Zero is a lively and delicious alcohol-free wine alternative that offers a creative and unprecedented craft option to industrially dealcoholized wines often stripped of their character. Not identical to wine, this new sensory experience is to be discovered for its own unique deliciousness. Piquette Zero is available in PEI at Sobeys, Superstore and PEILCC, or order direct via the website. www.benjaminbridge.com

LIBRA Lime Lager - 0.4% ABV

New for 2023, a low-calorie, low- alcoholic craft beer that fits your life – not the other way around. Recharge with this refreshing and zesty lime lager infused with a hint of sea salt. www.upstreet.ca

SUMMER 2023 www.pei-living.ca

GOOD EATS

One Bowl Vegan Blueberry Muffins Fluffy, moist and full of fresh blueberries. You will love how easy they are to make!

INGREDIENTS

1 1/4 cup unsweetened soy milk 1 teaspoon apple cider vinegar 2 cups all purpose flour (see below for substitutions) 1 cup granulated sugar 2 teaspoons baking powder 1/4 teaspoon salt 1 tablespoon cornstarch 1/3 cup canola oil 1 teaspoon pure vanilla extract 1 1/2 cups fresh blueberries 1-2 tablespoons coarse sugar, optional, for sprinkling the tops

METHOD

Preheat the oven to 400 degrees F. Line a standard muffin pan with liners and spray them lightly with oil. Combine the soy milk and apple cider vinegar in a measuring cup and set aside to curdle. This is your “buttermilk”. In a large mixing bowl, whisk together all the dry ingredients: flour, sugar, baking powder, salt and cornstarch. Pour in the soy milk/vinegar mixture, canola oil and vanilla. Stir with a large spoon to combine, but do not over mix. Some small lumps are fine. Fold in the blueberries, gently. Using a small measuring cup or ice cream scoop, add batter to the liners in the pan 3/4 of the way full. Top with a few extra blueberries and a sprinkle of coarse sugar, if desired. Bake for 22-26 minutes, until golden brown on top and a toothpick inserted comes out clean. Let cool five minutes in the pan, then move to a cooling rack.

Add a teaspoon of lemon extract and a tablespoon of lemon zest to the batter! Lemon Blueberry Muffins:

Eat and enjoy!

These muffins can be made with whole wheat pastry flour, white whole wheat flour or even spelt flour. For gluten-free, use a gluten-free all purpose flour mix.

HEALTH & WELLNESS EXPERTS

ISLAND HEALTH & WELLNESS EXPERTS

By Alana Lauren Photo Kyle Johnson

Meet some of the Island’s leading health and wellness professionals who are dedicated to keeping their clients happy and healthy.

HEALTH & WELLNESS EXPERTS

Virginia MacIsaac

RELAX, REFRESH, REWIND: Grand Senses Spa - Wellsystem Aqua Massage Therapy By Alana Lauren Photos Evan Ceretti Model Lindsay Ching S tep into Grand Senses and experience a new sensation in relaxation. The heated Wellsystem Aqua Massage Therapy bed will gently ease away your aches and pains in a private room complete with dimmed light and soothing music. A unique massage experience, Wellsystem‘s dry water massage uses heat and water power for a relaxing full, or partial, body massage. “Our Wellsystem Medical Aqua Therapy Massage bed combines the gentle power of water with beneficial warmth to create a unique therapy concept with a diverse range of positive effects.” Virginia MacIasaac says, “Our Wellsystem Medical bed is filled with around 300 litres of water heated to a comfortable 25-40 degrees celsius. Two water jets run in even movements against the underside of a natural rubber bed. Pressure strength, the massage areas and massage times

can be controlled individually for every application.”

The intensive massage works into the deeper layers of tissue, loosens tension and can assist with muscle pain relief. The dry water massage improves blood circulation, stimulates the metabolism and delivers heightened energy levels. Sessions from fifteen to thirty minutes mean you can book a session during your lunch break, after the gym or book ten fifteen-minute sessions. Because you can complete a session without removing your clothing, it’s convenient and simple with a great result. Grand Senses Wellsystem Medical Aqua Therapy Massage is simply relaxation for body and soul!

The soothing jets work around the contours of your body to relieve tired and stressed muscles for a truly relaxing massage. You control the program and the water pressure as you lay on the bed fully clothed – just relax and let Wellsystem do the rest. Stress, bad posture at work and lack of exercise are causing more and more people to experience tension and pain in their neck, shoulders and back. The contactless dry water massage is exceptionally hygienic and an ideal supplement or alternative to manual therapy. Back and joint pains, muscle tension, muscular imbalances, stress-related muscular tension, cervical migraines. These are frequently occurring and often chronic complaints. The unique “dry water massage” therapy concept is the optimal solution for prevention and therapy.

GRAND SENSES SPA

123 Grafton St, Charlottetown, 902.894.8332 www.grandsensesspa.com

www.pei-living.ca SUMMER 2023

Owner, Sandra Weeks

RELAX AND DE-STRESS WITH A VISIT TO SHERWOOD STYLING SALON AND INSPIRE ESTHETICS A visit to a salon or spa offers so many benefits, it’s tough to list them all. You’ll leave feeling so relaxed, you may end up sleeping better. Stress can play havoc with nighttime hours. Serotonin and dopamine enhance the quality and length of sleep. Both are released as the body de-stresses. Other perks include more radiant, healthy skin, reduced pain, lowered blood pressure, and improved confidence and self-esteem. A visit to Sherwood Styling Salon and Inspire Esthetics can be a meditative experience. The friendly team will ensure you leave with a skip in your step and a relaxed smile on your face. They will go the extra mile to make your experience memorable whether you’re dropping in for jazzy colour, a fun new cut, a touch-up of your regular ‘do, or one of the many spa treatments the long-term business offers, you’ll be welcomed like an old friend. The salon offers head-to-toe services for men and women. By Susan Rodgers Photos Evan Ceretti Model Robin Gamble

Treating oneself can include full body waxing, facials, electrolysis, eyelash perming and lifting, manicures and pedicures, gel nails, eyebrow and eyelash tinting, and makeup for all kinds of occasions, including weddings, graduations, proms, and other special occasions. Owner Sandra Weeks speaks with pride when she talks about her team, which includes her daughter, Brittany. Many of the salon’s clients have been coming for years, through all of life’s ups and downs. “We’re one of the largest salons on Prince Edward Island but we have a true intimate family feel,” Weeks says. Looking for a particular product? The huge showroom features a fun assortment of colourful brands. Shampoo, conditioner, hair accessories, makeup, skincare products, even jewellery, wallets, scarves, purses, hair straighteners and curling irons

are all available. Just pop in and one of the helpful staff will navigate you towards the products most suitable for you. Anything not on the shelf can be ordered in, so don’t hesitate to ask.

SHERWOOD STYLING SALON AND INSPIRE ESTHETICS

166 St Peters Rd, Charlottetown 902.892.2334 www.sherwoodstyling.ca

SUMMER 2023 www.pei-living.ca

HEALTH & WELLNESS EXPERTS

▲ (L-R) Stephanie Noonan, Stephanie Knickle and Karina Boswell

IMOTION FITNESS - MIND BODY CORE

imotion fitness MIND BODY CORE owner Stephanie Knickle started offering two Pilates classes in the fall of 2005. Eighteen years later imotion fitness MIND BODY CORE now offers over 22 classes a week, both in-studio and online. Their new 1,900 square- foot studio is in the lower level of the BDC Place Building at 119 Kent Street and attached to the Queen Street Parkade. “Our primary fitness classes are in Pilates Mat and Reformer. Pilates is truly what has changed my own body and abilities. At 55-years-of-age, I’m in better shape now—and way more flexible—than when I was playing basketball at age 21.” Knickle says, “I still also teach variations of Total Body Fitness, including Cardio, HIIT, Strength training, Functional Fitness and Group TRX.” In-studio classes are available in the mornings, lunch, and evenings Monday to Saturday. imotion fitness MIND BODY CORE offers an online monthly membership consisting of six new Pilates mat, barre, and Total Body Fitness classes per week. “You can even try it out free for seven days and cancel at any time.” Knickle says, “Visit www. imotionfitness.ca. Participants can

choose to join us live via our private Facebook group or just go directly to the website workout library and choose a class.” The library consists of over 200 “workout chapters,” including 10-minute target training, Fitness Beginner Basics, as well as a full Introduction to Pilates Program. Clients can do them whenever it suits their schedule. imotion fitness MIND BODY CORE offers various levels of intensity and challenge in all classes, which are suitable for all ages and abilities. One of the key components of Pilates is the ability to honour individual physical restrictions or injuries and modify exercises for clients if they have any issues or injuries. Pilates is definitely something you can do for life. “There is overwhelming research on the effects that physical activity and movement have on one’s mental and emotional health. Life is full of ups and downs and one way we can take responsibility for our total health is by finding enjoyable ways to move our bodies...I’m both a product of and a conduit for how people can genuinely improve and manage their mental health through regular physical exercise!” Knickle says.

▲ Stephanie Knickle

imotion fitness MIND BODY CORE 119 Kent Street Charlottetown (Lower Level BDC Building) 902-314-3488 fitness@eastlink.ca imotionfitness.ca

www.pei-living.ca SUMMER 2023

WITH MEL FITNESS

SEABREEZE THERAPEUTIC MASSAGE

Mel Martell, owner of With Mel Fitness, wants to help women get fit and healthy. “I think unfortunately for a lot of women their biggest motivator is to change their appearance, which I wish wasn’t true. I believe women who start working out find their motivation changes very quickly from how they look, to how they feel.” Martell says, “And that’s what I like to focus on. How it feels when we work out, after we work out. How it feels to be strong.” Martell has been working in the fitness industry since 2013, and has since obtained her 200-hour yoga teacher training certification, certifications in personal training, corrective movement, spin, barre, Indian head massage, as well as fourteen additional health and fitness related courses. Martell believes there is a connection between fitness and happiness and wellbeing, “We know that exercising releases endorphins and increases the levels of serotonin and dopamine in our brain. Exercise improves and helps regulate these neurotransmitter levels, which ultimately helps us feel healthy mentally as well. A win-win! Improve both your physical and mental well-being with movement!” With Mel Fitness offers both online and in-person classes, private training, and online corporate classes. “I also offer step-by-step fitness programs that range from ten days to 12 weeks long and are available on my website. I’m currently working on an incredible new program designed for women over 35 who are serious about maintaining their health and fitness as they start to make their way into middle age.” You can find her classes via her website www.withmel.ca and YouTube channel @melmartell. “Upcoming classes, both in-person and online, are posted on my website and via Instagram.”

Seabreeze Therapeutic Massage opened the Summerside location overlooking the beautiful Summerside harbour in 2019. Owner, Mary Stewart trained in massage therapy at Canadian College of Massage and Hydrotherapy in Halifax. Stewart offers general Swedish massage and specializes in RAPID Neurofascial Reset. Rapid Neurofascial Reset is the technique recommended for people who are experiencing pain daily or that keeps them from doing activities they enjoy. It is a stimulating technique that works in cooperation with the nervous system to reset muscles that are stuck in a moving pattern that is no longer efficient or that have scarring from overuse or injury. People experience an improvement in symptoms usually after the first 45-to-60-minute session. Subsequent sessions are 30-45 minutes. It depends on the complexity of symptoms, but most clients come for a series of three-six treatments for symptom resolution. Stewart recommends RAPID for shoulder issues, low back pain, sciatica, bursitis, plantar fasciitis, Baker’s cyst, headaches/migraines, nerve issues of the arm, frozen shoulder, pelvic floor, tennis/golfers’ elbow, whiplash, shin splints, bunions and arthritic joints, knee problems and TMJ that can cause jaw pain. “I recommend Swedish massage for clients wanting a relaxing therapeutic massage.” Stewart explains, “The difference between the two techniques is RAPID is stimulating—the patient remains clothed and actively participates by doing set movements while I apply specific pressure to the area of dysfunction. No lotion or oil is used. Swedish massage is relaxing—the patient lies on the massage table between sheets and a blanket. Oil or lotion is used to allow for glide as the therapist kneads and stretches muscles.”

263 Heather Moyse Drive, Suite 12, Summerside | 902.303.3611 www.seabreezemassage.ca

www.withmel.ca info@withmel.ca

@melmartell withmel.fit

SUMMER 2023 www.pei-living.ca

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