PEI LIVING VOL 5 • ISSUE 1 | SUMMER 2021 www.pei-living.ca | FREE COPY HOME | STYLE | FOOD & DRINK | FAMILY | HEALTH | ARTS | BUSINESS 10 UNDER 20
COASTAL ESCAPE HAUTE SUMMER
YOUR ISLAND PROFESSIONALS
Real Estate Home Inspections Metro Building Melanie Shaw Bernard MacKinnon Peter Smith
Ryan MacDonald Key Murray Law
• Maple Leaf Homes are one of the most energy efficient homes in Canada • Maple Leaf Homes has been manufacturing modular housing for over 30 years. • Your home can be built any time during the year – spring, summer, fall or winter – regardless of the weather! • Maple Leaf Homes utilizes a computer aided design system (CAD) to allow them to customize any of their standard layouts Why Choose a Maple Leaf Home?
Residential Styles • Cape Cod, Chalet and Two-Storey • Cottage Series • Recreational Park Models
Contracted Services MacKenzie Builder Services is the official construction firm for on-site installations.
Commercial Styles • Commercial / Industrial • Global Accommodations • Container Sized Modules
• Bungalow / Ranch • Split Entry • Mini Homes
www.legacyhomespei.ca
Legacy Homes PEI Ltd. • 12745 St. Peters Road • 902.676.3200 • Darren: 902.969.0425
FROM THE PUBLISHER
WELCOME TO SUMMER! I think my favourite thing about summer is the abundance of fresh flowers. I love to cultivate them in my garden and fill every corner of my home with the heady fragrance of roses, peonies and lilacs. They simply make each day a reminder of how life always sets itself right - winter turns to spring and summer always returns - it’s magical!
My daughter, Story Sheidow (who is taking some time off to “just be a mom” - life’s most important job), Susan Snow, Kimberly Rashed and Jackie Herbert: as department editors they do such an amazing job creating content. The writers, Katrina Geenevasen and Rebecca Spinner, who are responsible for making each story inspiring. Sara Bakker, photographer and newly appointed sales executive, and Evan Ceretti, an incredible photographer who creates his own magic through the lens. Most importantly, a heartfelt “thank you” to the business owners who have supported PEI Living, without them this magazine wouldn’t be possible. So, as you read through this issue, be reminded that it took a team of people that truly love what they do. I hope you love what they’ve created and enjoy many issues to come.
The past year has been a lesson in patience and understanding the importance of kindness and
selflessness. Throughout the pandemic I have felt so lucky to be living on PEI. Yes, we’ve been isolated, but also protected. Like the changing of the seasons, this too will pass and our “summer” will return. This issue of PEI Living marks five years since the first edition (Summer 2017). It’s become a passion for those who work hard every day to create the best publication possible. I personally want to thank those who made this little venture such a huge success.
Warmest regards, Jacqui Chaisson, Publisher
Photo Assem Gniyat
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Volume 5 • Issue 1 SUMMER 2021 PEI LIVING
TABLE OF CONTENTS
COVER FEATURE - PAGE 30
Our cover features four businesses that play a big part in the Island’s home industry. Whether you’re buying or selling, renovating or building - these are your Island professionals. ◄ (L-R) Melanie Shaw, Royal LePage Prince Edward Realty, Bernard MacKinnon, Assurance Inspections ▼ (L-R) Peter Smith, Metro Home Building, Ryan MacDonald, Key Murray Law
FEATURES
8. Chef Profile
Lars Vatvik-MacDonald
38. Business
10 Under 20
54. Health & Wellness 10 Tips to Being Fit
68. Home & Cottage Coastal Escape
96. Family
Summer Safety Pet Tips
112. Style
Sizzling Haute Summer
124.Women in the Spotlight
Danielle White, Tall Pines
ON THE FRONT COVER (Back L-R) Bernard MacKinnon, Peter Smith (Seated L-R) Melanie Shaw, Ryan MacDonald Photographer: Kimberly Rashed Wardrobe: kc Clothing, Eastwood Ave. Menswear Shot on location: Sydney Boutique Inn & Suites, Charlottetown
Little Bird Publishing 29 Valley Street, Unit 2 | Charlottetown, PE C1A 4H9 902.394.7499 | www.pei-living.ca
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PEI LIVING
PUBLISHER Little Bird Publishing EXECUTIVE CEO Jacqui Chaisson jacqui@pei-living.ca 902.394.7499 Editor-in-Chief Story Sheidow story@pei-living.ca Account Executive Sara Bakker sara@pei-living.ca 506.478.2411 EDITORIAL TEAM Food & Drink Editor Jackie Herbert Home Editor Susan Snow Style Editor Kimberly Rashed Copy Editor Rebecca Spinner Contributing Writers Rebecca Spinner Katrina Geenavasen Susan Snow Jackie Herbert Kimberly Rashed Darren MacKenzie Kristen Johnson CREATIVE TEAM
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FOOD & DRINK
82. Material Girl Cottage Fabric
10. Good Eats
84. Summer DIYs
Tomato Basil Bruschetta
Three 30-Minute DIYs
16. Mead
86. Pot Heads
Nectar of the Gods
A Growing Trend
18. Good Eats
86. Making It Work
Blackberry Margarita
Graphic Design Jacqui Chaisson Photography Evan Ceretti Sara Bakker Kimberly Rashed Story Thorburn Susan Snow
Tiny Backyard Offices
19. Good Eats
FAMILY
Stout Ice Cream Float
88. 10 Things...
20. Good Eats Lime & Coconut Chicken Drumsticks
To See This Summer
STYLE
23. Pour Decisions
Best of Summer Beverages
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.
104. Dressed to the Nines
BUSINESS
Amazing Summer Dresses
ARTS & ENTERTAINMENT
20. Growing Your Business with CBDC
HEALTH & WELLNESS
120. East Coast Talent Alicia Toner
56. Running For Mental Health Dom Dib’s Run
128. The Book Report
Sci-Fi Summer Reads
Printed by
HOME & COTTAGE
130. Shopping Resource Guide
76. Home Work
Two Home Office Plans
Read PEI Living Magazine online: www.issuu.com/peilivingmagazine
80. Building a Patio Pond
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FOOD & DRINK EDITOR
OH, HELLO SUMMER.
Summer is here, and it brings out the best of the season! Which for me is seafood, warm sand between my toes, and a good gin and tonic. So far, it looks like we’ve broken heat records here on PEI this month. The grills have been pulled out, we’re frantically trying to find the appropriate summer cocktail to have as our go-to, and the ice cream is getting scooped a little bit earlier this year. Things are looking up for 2021. This past year has been the year of take-out all over the country. In PEI, things are no different. We learned you can freeze and reheat ramen successfully, charcuterie is all the rage and canned cocktails are where it’s at! We know you really can create and do food and drink just about anywhere, including beaches, trails, at home, even in your car, though I highly recommend a park bench instead. This summer, my family has pledged to eat outside for at
least half of our meals. Cocktails and coffee included!
In this issue, I’ll introduce you to a young aspiring chef, as well as the world of mead, and head to Kent Street Market to discover the best of PEI. There are so many places we want to visit this summer. Luckily, this is PEI, and most people are living on Island time. We’ll be there when we get there. Be sure to get out and enjoy the patios in Victoria by the Sea, the view from the Wheelhouse in Georgetown, or sip a glass of pinot on the many waterfront decks in Summerside! The Island awaits! Next issue, we’re going to dive deep into the world of oysters, introduce you to one of 2021 Fall Flavours’ featured chefs and share some warm cocktail recipes for those cool evenings.
Jackie Herbert Food & Drink Editor jherbert@pei-living.ca (Photo: Evan Herbert)
Cheers!
Read PEI Living Magazine online: www.issuu.com/peilivingmagazine
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JACKIE’S FAVOURITE [LOCAL] FINDS
Fish Cakes
The Abby at Lone Oak Brewing in Borden-Carleton
Gallants & Co., Island Food To Go
On the Dock Eatery
Have you tried Gallants & Co. Island Food To Go in Charlottetown’s Homestyle Fish Cakes? If you haven’t, I’m here to tell you, you should! I picked them up frozen from their shop and brought them home, prepared them as directed and decided they will make a regular appearance on our table. Delicious and a great value!
On the Dock Eatery in Rustico has had fish cakes on their menu since opening, and I know why! I love these traditional, pan-fried cakes. They serve them up with mustard pickles, slaw and biscuits! Fresh and flavourful! Their patio is the place to enjoy these!
This is where I found my favourite Island fish cakes! The flavours were delicious, and the cakes held together well, which is exactly what I look for. A little spice from the sauce made for an unexpected, and a delightful, addition. These are a main dish, served with a side kale salad, which was equally as tasty!
The Pilot House
North Lake Boathouse Harbour Eatery
Many people recommended The Pilot House in Charlottetown. They were right! I really enjoyed these as well. They held together well and were super tasty! These were a perfect appetizer size, served with an apple slaw and a garlic and lime aioli. I highly recommend you try these!
The fish cakes I found at North Lake Boathouse Harbour Eatery were paired with homemade baked beans, mustard pickles and a biscuit. These were served as a main, which is totally traditional. These fell apart slightly, but it didn’t hinder the flavour. They made me think of how my mother prepared them back in Ontario. Yum!
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CHEF PROFILE
LARS NATVIK-MACDONALD
By Jackie Herbert Photo Sara Bakker
“Food is a connecting
factor, we need more of that in this world.”
- Lars Natvik-MacDonald
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Why did you decide to become a chef?
Best restaurant you’ve ever eaten at?
to work with it that much more. It’s unusual - much like my style.
Highlight of your career so far?
I started working as a dishwasher, I hated every second of it. One day a line cook quit and I got called up to help on line because my manager thought I had a great work ethic. I instantly fell in love with the rush and the rest is history. Other than working in the culinary industry, have you had other jobs? Best? I worked for my grandfather, Lars Natvik, in lumber and construction. I think I’d have to say that was my favourite work. I’d have to credit him for my work ethic, he always led by example and pushed me to work hard which is why I love him so much.
Shelby’s shawarma - nothing expensive or crazy, just good food executed really well, using lots of love and recipes passed down generations by a lovely family in London, Ontario. You can get a bowl of beef, chicken, rice, fries, salad, garlic sauce and hummus for fourteen dollars.
The first private dining I actually “nailed,” there was a bumpy start so the feeling of making people happy serving “my” food for the first time was really magical to me.
Foodie pleasure(s)?
Proud moment?
Fat. I strongly believe fat is life. I think it gets a bad reputation these days from uneducated health influencers, but I definitely credit it for the success of my health and energy. Not to mention, it gives food a depth of flavour you don’t get otherwise. If I’m not serving a vegetarian I am usually adding a bit of animal fat to my recipes in some way. I can’t resist and customers always love it.
Getting my business license at 18, that’s when I felt like my time in the kitchen went from doing odd catering orders for friends to an actual career.
Who is your biggest supporter?
My family. They are always pushing me to do better. Growing up they put me to work helping my grandfather build houses. The biggest reason I stand out now is my work ethic and my persistence. I owe that to my family which is why I love them so much. The thing you’re looking forward to most in 2021? Working hard and doing the best I can. That never changes regardless of what year it is. I’d really like to thank my parents for always believing in me and Sean McCann for helping me get everything prepared for this feature. I’m incredibly lucky to be surrounded by such supportive people in my life. Thanks as well to my good friend Larissa and to my other grandparents, Joanne and Douglas MacDonald, for always believing in me. Your kindness led by example and helped me become the man I am today.
You’re at home, what are you making?
Foodie dislike?
Something new every day, something that pushes me to create. I like to focus on working on my weak points to help eliminate them. Lately I’ve been baking a lot. I don’t enjoy it, but it’s definitely something I need to work on.
Lack of texture. I think a good bite of food is well-balanced both in flavour and texture. When there is no texture - crunch, sauce, puree, etc. - I am just missing those elements and not appreciating all the flavour. I really love just well-cooked meat with a good sauce - it’s crispy, soft and fatty and so full of flavour - everything I am looking for. What’s your absolute must-have kitchen tool, something everyone should have at home? A good quality chef knife. It’s the one thing you are always using and a poor quality knife is the number one cause of kitchen injuries. A good sharp knife will make your life much easier and greatly improve the quality of your work. Five ingredients necessary in everyone’s kitchen, including yours?
Favourite ingredient to cook with?
Pork belly. I love fatty and savoury flavours, it’s definitely my guilty pleasure. Celebrity you would love to cook for or celebrity dinner party guests? Gordon Ramsey or Jon Favreau. They both have different approaches to food, but I love following both of them. They’re students of life and always learning, I love that - it’s really the type of company I strive to surround myself with.
And what are you making?
ART IN FOOD lars.natvikmacdonald@gmail.com 519.365.6478
Octopus. It’s a very Norweigian ingredient, so I love to work with it. It’s challenging too, so the fact that a lot of chefs shy away from it makes me love
Olive oil, cracked pepper, kosher salt, all purpose flour and garlic.
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GOOD EATS - CHEF’S RECIPE
Tomato Basil Bruschetta Recipe by Lars Natvik-MacDonald Photo Sara Bakker
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INGREDIENTS
For Bruschetta Mixture: 2 medium Roma tomatoes 2 tbsp red onion or shallot 2 tsp green onion 2 tsp basil 1 tsp garlic 1 tbsp olive oil 2 tsp balsamic vinegar 1 tsp lemon juice salt and pepper to taste Garnish: 1 tbsp basil 1/4 cup Parmesan shavings Crostini: 1 baguette 1/4 cup olive oil salt and pepper to taste
Head to your local vegetable stand or
farmers’ market for fresh Island ingredients! This is definitely the right time to enjoy the benefits of living on Canada’s Food Island!
Balsamic Glaze: 2 cups balsamic vinegar
METHOD
Place the two cups of balsamic vinegar on low to medium heat in a small sauce pan to being reducing to a glaze. Finely chop the Roma tomato, red onion, garlic, basil and green onion, then mix in a bowl. Add the olive oil, balsamic vinegar and lemon juice, then season to taste and let marinate while the glaze reduces. Shave the Parmesan, then begin cutting the baguette at cross angles about 1/4 of an inch thick. Brush the top facing side with olive oil and season with the desired amount of salt and pepper. Then bake in the oven at 400°F until the edges turn to a golden brown, if they appear black then they are overcooked. When ready remove from the oven and let sit to cool. Spoon the tomato mixture on top of the crostini, then add the Parmesan shavings and remainder of chopped basil on top of mixture. If the balsamic glaze has reached your desired consistency then you can plate it as you wish, either by adding to a sauce bottle and swirling over or around the crostinis or having it on the side as a ramekin. You may add some colour with a lemon or lime wedge served on the side.
FOOD & DRINK
Jocelyn Thordwaldson’s love language is baking. life is sweet
By Katrina Geenevasen Photos Sara Bakker
F rom the time she was just a to make blue cake using two cups of baking soda instead of two teaspoons - crafting goods in the kitchen has always come naturally to her. After mastering the art of proper measurements, Thordwaldson went on to spend years cooking and baking for guests at her bed and breakfast, The Weeping Willow House. But eventually, she knew it was time to take things a step further, and open the doors to a bakery. child - and would expertly scale the countertops with her sister Little did she know the challenges the oncoming COVID-19 pandemic would present.
◄ (L-R) Jared Tobias, Jocelyn Thordwaldson
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If nothing else, it showed Thordwaldson that perseverance - even under such pressures - can make all the difference in the world. “Having that hurdle at the start of our business has made us know that we have to be very adaptable and things can change at any time,” she says.
the best experience,” she says. “It’s harder work this way, but we believe the payoff is huge. Our community is amazing. We honestly believe that if we lived elsewhere in Canada, that we might not be a success story right now, even with a good product. Those first months open, the amount of people who came out to support was so heartwarming. The community allowed for my dreams to come true, I will be forever grateful for that.”
Options for Any Sweet Tooth
These days, the bakery is a thriving hub in the heart of Kensington. Known for its scones, cookies, cupcakes, cakes, sin bars, granola bars, bread twists, and brownies, the bakery also serves up options for those with a vegan diet, or clients that have gluten sensitivities. Focaccia white bread is also made in-house daily, as well as rotating lunch specials and quiche. Caledonia House coffee and espresso drinks round out the tasty offerings. But perhaps most well known? The Willow Bakery’s “Cinny Buns,” which are rolled out at 4 a.m. every day so they can begin rising. “We serve them with brown butter icing as well as cream cheese icing. There’s a lot of work behind them, but they are definitely worth it,” says Thordwaldson. “They are different from a classic Maritime cinnamon roll, and are delicious, made daily with all-real ingredients - and butter!” For Thordwaldson, doing what she loves is a blessing, and she’s grateful each day to be stirring up mixing bowls with treats East Coasters have come to love. “Baking to me is a passion and something that has always come naturally to me. I enjoy the early hours of the morning when no one else is up, drinking coffee and making delicious treats. It is almost a meditative time for me each day,” she says.
Baking Tip from the Willow Bakery
Aside from using lots of butter, make use of all your senses when you’re in the kitchen. “I can always tell that a cake is done before the timer goes off because of the smell,” says Thorwaldson.
Rising to the Challenge
On March 16, 2020, Thorwaldson worked until midnight, eagerly and excitedly prepping her rustic-inspired bakery for its opening day. She went home for two hours’ rest, and began baking at 2:30 a.m. By that afternoon, she was thrown into a tailspin after the government announced in-person dining was no longer permitted. But guests didn’t let that stop them from enjoying the sweet treats Thorwaldson had spent the early morning hours baking. “Luckily, by the end of the day, we had sold out of everything and had a successful first day in business,” she recalls. “It weighed on us a lot through the pandemic; we want to be safe for the public.”
Willow Bakery & Cafe 13 Commercial St, Kensington 902.303.5127
It seems she, and her clients, both win big because of it.
“We think it’s important to make things fresh, that way customers really get
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FOOD & DRINK
DISCOVER THE BEST OF PEI THE KENT STREET MARKET At the heart of every vibrant downtown, you can often wander the streets until you stumble upon a local market. Surrounded by locals and visitors alike, you can fill your basket with fresh, colourful vegetables, local artisan cheese, specialty products and more, and return home to craft the kind of meal that’s hard to forget. Here in PEI, it’s no different. By Katrina Geenevasen Photos Sara Bakker
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The Kent Street Market, located in the Confederation Court Mall, exists to offer the community a downtown grocery store, says Kim Searle, manager. “It’s for people who live downtown to have a place to shop, for folks to pick up some items on their way home from work, for those staying in the various hotels and Airbnb’s, for anyone downtown shopping who happens to find us.” More and more, she says, the Kent Street Market is becoming a destination shop for people. This is key for Searle, who believes in the importance of keeping a “Main Street” of small local businesses. “We are lucky to have them in Charlottetown. I think a local grocery store is a huge part of a healthy, vibrant downtown,” she says. The market aims to have everything one needs to create healthy, mouthwatering meals from scratch; fresh fruit and local, organic, seasonal vegetables, as well as essential grocery products such as dairy, grains, beans, etc. If you’re pinched for time (as many of us often are these days), it also offers frozen meats and meals that can be taken home and become a quick lunch or supper. The market also strives to accommodate special diets when possible, and so shoppers will also find many vegan, gluten-free and organic items at the market.
And all those impossible-to-find products—chutneys, olives, tapenades, mustards, and pickles—that can often only be found online? You’ll find them here. “It’s nice for folks to have those options, especially in a place the size of Charlottetown. Given that small businesses like ours survive on foot traffic, we’re in the business of making sure our customers can find what they want here and are open to their suggestions.” Those working downtown — or those having a quick picnic lunch while shopping — appreciate Receiver Coffee Co., which delivers fresh bread, prepared sandwiches, salads, and baked treats during the week. Tea and coffee to go from Receiver Coffee Co. and Lady Baker’s Tea is also available. And in the summer, guests can cool off with gelato. Come the winter months, they can warm up with daily soup from Redwater Rustic Grille. “We try to support local as much as possible,” says Searle, “and at this point, have approximately 40 local suppliers. To know and support our local suppliers is huge; the products they bring to us are of excellent quality and we are proud to have them here.”
Street Market and was taken away by this small, corner grocery store that seemed to have everything she wanted. Since moving here in 2018 and taking over as manager last year, she’s tried to maintain that fine balance of having local goods and specialty items that shoppers cannot find anywhere else on the Island. “I want the Kent Street Market to be that place for others,” she says. “I am fortunate to have the best staff, and I believe that together, we have created a community store here on Kent Street. We have our regulars; people we know by name, know their family stories, where their people are and what’s new in their worlds. And we’re so pleased to meet the newbies too, when people discover our small shop and are super excited to see what we have. The music is always on, the coffee is hot, and the laughter is loud.”
Kent Street Market Confederation Court Mall 136 Kent St, Charlottetown 902.367.2197
When Searle visited Charlottetown in 2017, she happened upon the Kent
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“Mead is probably the original fermented drink. You hear of ambrosia, the nectar of the gods. That’s mead or fermented honey.
GRAPE MEAD Horns of Odin Craft Brewery Inc.
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FOOD & DRINK
MEAD
By Alana Lauren Photo Jacqui Chaisson
What is mead? In short, mead is honey and water fermented by yeast, and it can also be flavoured with fruits, spices, grains and/or hops. Mead is really in its own category somewhere between beer and wine. Mead is like beer and not like beer; it’s like wine and not like wine. That’s really one of the benefits of mead: the diverse flavours and tastes you can create. Meads can be super sweet, super dry, or anywhere in between. A good place to start is picking a mead flavoured with a fruit or spice you know you like. If a mead is blueberry- flavoured, and you know you like blueberries, you can expect to taste blueberries as well as some degree of honey in that mead—and you can probably expect to like it. Mead is made by diluting honey with water so that it’s not too dense with sugar to ferment. Any fruit or spice additions get tossed in after dilution, but before fermentation starts. Fruit and/or fruit juice can replace some or all of the water needed to make the dilution happen. The diluted honey mixture is known as “must.” It is often heated to kill any unwanted bacteria, which can create “off” flavours. (However, some mead makers don’t do this, because they believe it kills some of the honey’s delicate natural flavour.) Then, mead makers add the yeast for fermentation, as well as oxygen, because honey and water alone don’t have all the nutrients yeast needs to convert the sugars to alcohol.
A few different factors determine how sweet or dry, and how low or high in alcohol, mead is: how diluted the honey is, what kind of yeast is used, and the fermentation temperature. Once fermentation happens, mead is aged anywhere from a few months to a few years. Mead was associated with good health and vitality in ancient cultures, and was called “the drink of the gods” in Greek mythology. Do those claims hold up today? Maybe. It’s believed that mead has some health benefits because of its star ingredient, honey, which has strong antioxidant and antimicrobial properties. While mead has gotten a medieval reputation thanks to movies and TV shows, its history stretches back much further. With its simple fermented-honey-plus- water recipe, mead was one of the very first alcoholic beverages ever made, predating beer and wine—it dates as far back as 3,000 BCE. It’s thought that mead was first created when rain dropped into a pot of honey, and that the first people to drink and make it were those of China’s Henan province. Mead then became a staple for the Greeks, Romans, Vikings (to whom it has a strong bond in pop culture), Poles, Russians, and Ethiopians, who have their own form of mead called tej. You can find mead shout-outs everywhere from the Bible to Chaucer to Aristotle to Beowulf. Personally, I drink mead because it’s made from my favourite ingredient—sweet honey—and really, what could “bee” better?
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GOOD EATS
INGREDIENTS FOR EACH BLACKBERRY MARGARITA: 1 tbs sugar mixed with 1 tbs salt to rim the glass, lime wedge optional 1 ½ ounces silver tequila 3 tbs freshly squeezed lime juice 1 very large lime 1 ½ tbs freshly squeezed orange juice 2 tsp light agave nectar or simple syrup ¼ cup blackberries Ice Additional lime wedges and berries for serving FOR A PITCHER (5 DRINKS): 8 ounces silver tequila (1 cup) 1 cup freshly squeezed lime juice from about 5 medium/large limes 8 ounces freshly squeezed orange juice 3 tbsp plus 1 tsp light agave nectar or simple syrup 1 ¼ cups fresh blackberries
Blackberry Margarita
METHOD
Rim the glass(es): mix the salt and sugar together in a small bowl, then transfer to a shallow plate. Rub a lime wedge around the top edge of your glass to moisten it, then dip the glass into the sugar/salt mixture so that it sticks, tapping all the way around. Place two tablespoons of the blackberries in the bottom of the glass, then muddle them so that they are lightly crushed. Fill the glass with ice. For one drink: Fill a small cocktail shaker with additional ice. Add the tequila, lime juice, orange juice, and agave. Tightly close and shake vigorously for at least 30 seconds. Strain into the rimmed glass over the ice. Garnish with remaining blackberries and lime wedges. Enjoy immediately. For a pitcher: Muddle half of the blackberries (those not used for the glasses) in the bottom of a pitcher. Stir in the tequila, lime juice, orange juice, and agave (do not add ice to the pitcher). Serve immediately or place a sheet of plastic wrap over the top of the pitcher and refrigerate for up to four hours.
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Welcome to the dark and creamy side of beer. This float brings out the kid in every grownup. It’s a delicious treat on a summer day and the flavour is amazing. Omit the espresso if it’s not your thing and use vanilla ice cream instead of coffee. Personally, I love the combination of the bitter espresso shot and creamy coffee ice cream. You can also add a shot of coffee liqueur for a special treat or use it to drizzle over the top before serving. No matter how you serve it up, it’s going to become a favourite! Cheers!
Stout Ice Cream Float
INGREDIENTS
1 cup premium vanilla or coffee ice cream 1/2 cup stout draught beer 3 tablespoons chocolate-flavour syrup 1 oz espresso (chilled)
METHOD
Slowly pour stout beer into each glass (about half full).
Place two scoops of ice cream in each glass.
Add espresso shot.
MAKE IT LOCAL
Drizzle each with chocolate syrup
Make this float with a local craft brew and ADL ice cream and whipping cream. Choose a fresh ground espresso from Receiver Coffee for the best flavour!
Serve immediately with small spoons.
Alternative options: Garnish with grated dark chocolate Add your favourite liqueur (coffee, orange) Add a shot of brandy Top with fresh whipped cream
Serving: two floats
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GOOD EATS
Lime & Coconut Drumsticks and Lime Beer Cocktail
LIME & COCONUT DRUMSTICKS INGREDIENTS
400g can coconut cream 1-2 tbsp Thai green curry paste (depending
on how hot you like it) 1 lime, zested and juiced 3 tbsp honey 6 chicken drumsticks
METHOD
Mix the coconut cream, curry paste, lime zest and juice and one tablespoon of honey together in a large bowl, then spoon a quarter of the marinade into a second smaller bowl and set aside. Add the chicken to the large bowl and leave to marinate for at least two hours, or chill for up to 24 hours. Heat the oven to 200°C or cook on the barbecue. Line a baking tray with foil. Arrange the chicken on the tray, and bake for 30 minutes, turning the chicken over halfway through. Mix the remaining honey into the reserved small bowl of marinade. Brush half of this over the chicken, then return to the oven for 10 minutes more. Turn the chicken over and brush with the rest of the marinade, then bake for another 10 minutes. Serve warm or leave to cool completely before packing into a container for a picnic.
LIME BEER COCKTAIL INGREDIENTS 6-pack light beer 1 can frozen limeade 1 lime, sliced in half
METHOD
Pour beer into a large pitcher. Add still-frozen limeade and stir to combine. (Stirring with a metal utensil can reduce foam.) Allow foam to settle. Squeeze half a lime into pitcher. Finely slice the other lime half and place into pitcher, for garnish. Pour into chilled glasses and serve cold.
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Montague 576 Main Street 902.838.3883
Stratford 17 Glen Stewart Drive 902.368.3883
www.theluckybean.com
No dairy? No problem! Eat well- be well.
ww.freshstartfauxmage.com
comfort food for a changing world
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POUR
By Jacqui Chaisson
E very year we like to showcase our favourite beverages, those we’ll be reaching for when the lazy, hazy days of summer have us looking for a cold, satisfying drink. This is the summer of variety! Canned coolers are gaining popularity for 2021, and unique choices like Harvey Distilling Co.’s vodka coolers are going to be in everyone’s cooler this year. This new distiller in Albany is offering Lemon Lime, Pomegranate Apple and Blackberry flavours - refreshing! The Island’s newest craft brewer is Village Green in Cornwall. They have a rotating offer of small batch brews each week - just another reason to make this your neighbourhood spot! Drop
into their tasting room and surprise yourself.
Scotia has a fabulous selection of brews to choose from, and they deliver with free shipping for orders over $95! Be sure to include Hippie Dippie and Deception Bay in your order (also available at the PEI Liquor stores). I recommend checking their website for their Weird Beer Series - a must-have this season! My final favourite for 2021 is mead. Made of honey, it’s neither beer nor wine, it’s a category all on its own. Horns of Odin Craft Brewery Inc. produces a flavour for everyone; Beet, Rhubarb, Blueberry, and Rosehip just name just a few.
One of my new favourite craft breweries is Lone Oak Brewing Co. With brews like South Shore, Fixed Link and Lupin, you know you’re getting an Island experience. South Shore is an approachable sour beer loaded with fruit flavour. Lupin, a Belgian saison is clean, aromatic and effervescent. It contains notes of bubblegum, clove, spice and herbs. Fixed Link, made with PEI malt and Maritime grown hops, is an effervescent German-inspired Pilsner that is clean, bright, and full of flavour.
Speaking of the fixed link, Tatamagouche Brewing Co. in Nova
So, pour a glass! Skol, bottoms up and cheers!
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TATAMAGOUCHE BREWING CO.
LONE OAK BREWING CO.
235 Main St, Tatamagouche, Nova Scotia 902.657.4000 www.tatabrew.com
103 Abegweit Blvd, Borden-Carleton www.loneoakbrew.com
Many years ago, a two-headed calf came to Tatamagouche. We think it’s no coincidence that he happened to show up here. After all, Tatamagouche is a place full of many strange and wonderful things. It’s a little town with big ideas. A town that’s always looking forward while still keeping an eye on the past. This two-headed place is our home and it inspired us to make good beer for good people. Beer that just happens to be a mix of traditional and the unexpected. We are the Tatamagouche Brewing Company. A family owned and operated microbrewery in the heart of Tatamagouche, Nova Scotia. In 2014, we converted an old butcher shop into a community brewery where we make small handcrafted batches of organic beer.
Lone Oak Brewing Co is excited to be bringing top quality beer and cider to consumers from PEI and around the world. Our focus is on innovation and quality while striving to use local ingredients. Agriculture is an important pillar for the Island economy full of talented professionals, which is why we stand behind our farmers and their products. South Shore is an approachable sour beer loaded with fruit flavour. A mixed fermentation with a blend of lactobacillus and brewer’s yeast formulates a complex sour beer with notes of peaches, stone fruit, pineapple, and mango. Lone Oak also offers free home delivery! For more information on products, taproom events, delivery and more please visit their website at www.loneoakbrew.com.
Come join us, and let’s raise a glass to Pure Tatamagoodness.
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HORNS OF ODIN CRAFT BREWERY INC.
13272 St Peter’s Road (Bedford Irving) 902.314.0188
Horns of Odin Craft Brewery Inc. was born after an inspirational trip to Iceland. There we sampled traditional mead whilst immersed in Nordic culture. Mead is one of the oldest alcoholic beverages on the planet. Made of honey, it’s neither beer nor wine...it’s a category all on its own. (Read all about it on page 16) Simply put mead is similar to champagne but it is made by fermenting honey, then adding different fruits and flavours, which make it so good on a very warm day, Drop into our tasting room and discover the unique flavours we are creating - and take a bottle home. At Horns of Odin Craft Brewery Inc. we prepare an authentic mead with no preservatives, truly a nectar of the gods. We have lots of other flavours for you to try, Rhubarb, Fieldberry, Beet, Strawberry, and Toasted Marshmallow - to name just a few.
VILLAGE GREEN
HARVEY DISTILLING CO.
30 Church Street, Cornwall 902.894.2700
1804 Route #115, Albany www.harveydistilling.com
Village Green is PEI’s newest brewery, located in the heart of Cornwall at 30 Church Street. The nano-brewery and tasting room focus on providing guests with an ever changing beer experience that explores various brewing traditions. Founded by brewer and Certified Cicerone Bryan Carver, Village Green offers up a variety of beer, from traditional English-style pub ales, modern interpertations of IPA, and easy drinking lager to complex Belgian influenced beers. Folks can stop in to enjoy a pint in the tasting room or sit out on the sunny patio. Beer is available to go in cans and in growlers. Holy Fox Food Truck is located next door in their converted Winnebago, offering up tasty meals focused on highlighting local producers and farmers. Follow Village Green on social media platforms to get the latest updates on offering and the hours of operation.
“Harvey Distilling Co. is a proudly Canadian, East Coast distillery nestled in the heart of PEI’s potato farming community of Albany. They’re launching this summer with three cool, crisp and ready-to- drink vodka cocktails that will serve as reliable companions to all your summer adventures.” Lemon Lime: A crisp and clear sparkling beverage naturally sweetened with hints of lemon and lime zest to liven up the taste buds. Blackberry: A bold ripe-blackberry flavour that awakens your taste buds. Sweet and slightly tart with earthy notes. Pomegranate Apple: A smooth and refreshing blend of fruits. The subtle aroma and sweetness of apples mixes beautifully with the tart flavour of ripe pomegranate.
Open Thurs - Sat, 4 pm to 8 pm.
BLUEBERRY HOPS
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FOOD & DRINK
Meet Where the Sky Touches the Sea - The Sunset Room By Katrina Geenevasen Photos Evan Ceretti
Anyone who’s ever watched in awe as the skies in PEI transformed from vibrant blues to fiery oranges and yellows over the roar of the ocean knows there’s just nothing quite like it. “There truly is nothing like a Prince Edward Island sunset,” says Cameron Davis, owner of The Sunset Room, a restaurant and special event venue in Summerside. Serving up unique and delicious island-inspired meals while providing a comfortable and relaxed atmosphere, the location and layout (a banquet hall, covered deck, and seaside courtyard) provide for a one-of-a-kind venue that
overlooks the beautiful Summerside harbour. “We like to say that Mother Nature provides the backdrop, and we do the rest,” says Davis. Many guests often like to start off their meals with the potatoes stuffed with lobster and scallops. “When you think of PEI food, I don’t think you can get any more ‘Islander’ than that,” says Davis, overlooking his restaurant’s incredible ocean views. From there, guests enjoy entrees such as the lobster-stuffed sole, sweet barbecue ribs, and scallop and lobster linguini.
Fresh ingredients aside, there’s much more that goes into these dishes, says Davis. “I genuinely think the time and care that goes into each dish is what makes them so special.” The Sipyard (a play on words based on the prior name of the building – The Shipyard) is located next to the main dining area. It’s the ultimate place to enjoy the best things in life because it offers just that, says Davis, the best things in life. “I’m talking about cold drinks, tasty food, great music and incredible views. It’s where you want to be after a long day of work. Out in the sun, looking out at the water and enjoying a cold beer.”
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Davis isn’t exactly new to the restaurant business; the family
legacy runs deep. There are several restaurateurs in his bloodline, most notably his grandparents, who started Gentleman Jim’s over 30 years ago in Summerside. “I’ve always loved food, that’s for sure,” he says. “Cooking it, not so much. As a child I pretty much grew up at Gentleman Jim’s. I was spoiled in a sense that I got to eat there pretty much any time I wanted and, as a teenager, I definitely took advantage! I will always remember the dinners I got to enjoy with my family in different restaurant settings, especially when my grandfather was around to enjoy with us. These are the types of memories I want to help create for others.”
The Sunset Room was made possible by the CBDC, which “assists in the creation of small businesses and in the expansion and modernization of existing businesses by providing financial and technical services to entrepreneurs.” “I would recommend CBDC because they have been excellent to work with,” says Davis. “Any questions I have had have been answered quickly and they have provided more services than a traditional lender would. With CBDC it feels like they are truly rooting for you which isn’t always how it feels when working with other lenders. It has been an enjoyable experience overall.”
And he does just that - with the help of the spectacular views.
“There truly isn’t any other location like ours in Summerside! The views are something you have to see for yourself, and who doesn’t love a new patio to explore on our beautiful Island?” he asks. Davis says the venue is something new for all Islanders to experience and cross off their bucket list. For those outside of Summerside who haven’t gotten to know the charming town, this is a great reason for any Islander to plan a visit. “Book a weekend in Summerside, check out our venue at sunset, take a stroll on the waterfront, stop and check out some local artisans, and since you’re here, plan a trip to Thunder Cove Beach where you’ll find the famous Teacup Rock, only a 25-minute drive away. We’re proud of our town and what we can add to it, and trust us, we won’t disappoint you.”
Opposite Top: (L-R) Tina Dickieson, CBDC Executive Director, Rachel Adams, CBDC Project & Communications Officer, Julie Smith, CBDC Administrative Assistant Above (left): Danae Iatrou (right): Cory Savidant Below: Cameron Davis
The Sunset Room 370 Water St, Summerside 902.436.8439 www.peisunsetroom.com @the.sunset.room
CBDC Central PEI 11 Water Street, Summerside
902.888.3793 www.cbdc.ca
FOOD & DRINK - ANN’S FAVOURITE FINDS
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
Ann Chaisson, Manager
Island Made!
Cafe Culture Coffee Necessities Make the perfect cup of coffee with Cafe Culture! (L-R) Pour over coffee carafe, coffee grinder, stovetop espresso maker.
Meyer Cookware Meyer is Canada’s only cookware manufacturer, and the PEI factory has been making cookware for Canadians since 1979. Meyer takes exceptional pride in the quality that goes into every product, taking the time and care that’s needed to make sure every one delivers outstanding performance in the kitchen.
Maxwell & Williams Cooking will never be a chore again, with this fantastic range of cookware and bakeware. From oven-to-table feasts to luscious desserts, a sure favourite for every entertainer, Maxwell & Williams is a modern alternative with a contemporary matte finish and a unique textured glaze.
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Swedish Dishcloths Replace 17 rolls of paper towels with just one Swedish dishcloth! These eco-friendly dishcloths can absorb 20x their weight. These washable and compostable dishcloths can be reused time and time again to clean up household messes and spills!
Be summer ready!
PackIt Wine Tote This reusable wine tote bag features PackIt’s patented cooling technology. To use, freeze overnight (12 hours). By morning, the walls of the bag will be completely frozen, ready to cool liquids for hours. Govino Shatterproof Wine Glass The Govino dishwasher safe 12 oz. wine glass means you’ll never have to deal with a broken glass again. Boasting an elegant tulip-shaped design, these glasses are made from a flexible polymer that’s shatterproof, reusable, and recyclable. The ultra-thin glasses also feature an innovative thumb notch to give you the perfect grip.
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.
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COVER FEATURE
HOME INSPECTIONS THAT DRAW ON “A GREAT FOUNDATION”
By Rebecca Spinner Photos Evan Ceretti
Y et property flaws can impact residents’ comfort, safety, and wellbeing--as well as a home’s value. Home inspection guards against those potential dangers and expenses, and certified home inspector Bernard MacKinnon has noticed professional inspections becoming crucial to more and more buyers and sellers. “The market’s gotten more competitive and aggressive,” he explains. “People often have to book a tentative inspection before putting in an offer now.” MacKinnon has conducted certified home inspections on PEI for years through his company, Most house-hunters devote breathtaking time and attention to the home- buying process. But if they’ve tracked down a gorgeous, perfectly situated property, and they’re on the verge of making an offer, they may find themselves hard-pressed to try to assess the home’s flaws.
“My father often told me that ‘experience is a good teacher,’” says home inspector Bernard MacKinnon, a long-time carpentry and construction professional.
Assurance Inspections. On the job in local residences, he’s come across everything from amusing behind-the- scenes repairs (such as a dryer vent secured using tape branded with a hockey team logo) to urgent issues that should clearly be reflected in a home’s price. “During an inspection, I try to find things that weren’t constructed correctly, or that are failing--for example, weather damage or rot,” MacKinnon explains. “I try to give potential buyers an idea of what they’re getting into.” MacKinnon was a licensed carpenter and construction professional before becoming a certified home inspector and continues to accept occasional
carpentry and construction contracts through Assurance Inspections. “I’ve done construction since the late nineties, and I’ve worked on several new builds,” he says. “I think I’ve worked in almost every area of homebuilding. I had a great foundation.” That “great foundation” has provided MacKinnon with insight on the strengths and weaknesses of PEI homes, specifically. “Different regions have different building styles,” he says. “Houses in Alberta, for example, tend to be constructed differently than here. I enjoy educating clients about what’s typical, and what’s not.”
Island contains a variety of residences; a Charlottetown luxury condo varies wildly from a cottage or oceanfront bungalow. And buyers investing in a heritage property will probably already be planning an in-depth inspection. “I look for specific things in particular types of houses, based on their style, age or location,” MacKinnon confirms. By helping to build homes “from the ground up,” as he puts it, MacKinnon also gained a broad understanding of homebuilding outside carpentry. “When a different trade showed up onsite, I always wanted to know what they were doing, and how they were doing it,” he reminisces. That curiosity has served him well as a home inspector, providing him with a baseline ability to flag problems and hazards with plumbing and wiring. At the same time, his extensive professional network allows him to seek reassurance for clients. “If I come across something I haven’t seen before during an inspection, I call a tradesperson I’ve worked with and try and get an answer.” In past years, MacKinnon notes, Assurance Inspections’ packed autumn schedule has required clients to book further ahead; however, you may be able to arrange a same-week inspection if you’re buying or selling a home this summer.
Of course, while certain types of homes may be especially common on PEI, the
Assurance Home Inspections Bernard MacKinnon 902.940.5138 info@assuranceinspections.ca www.assuranceinspections.ca
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COVER FEATURE
KEY MURRAY LAW: The Local Law Firm Helping the Island and Its Team Flourish
By Alana Lauren Photos Sara Bakker
The legal specialties of Key Murray Law’s team vary; many employees are well-versed in several. Ryan MacDonald, a partner with the firm, focuses on more than one type of law, including real estate--which, he says, was exceptionally important throughout 2020 and 2021.
relaxing several policies, lawyers are now also able to meet and sign documents remotely through video conference platforms. KML is invested in their Islander clientele, donating to dozens of PEI causes (including the Prince County Hospital Foundation and Camp Gencheff). The firm is returning to the Charlottetown Festival for 2021 as a sponsor of Dear Rita ; KML is also a participating sponsor for the 2023 Canada Winter Games. The team is present annually at the Prince County Hospital Foundation’s fundraiser dinner, MacDonald notes. “The firm believes in sponsoring events that give us an opportunity to give back to, and be part of, the communities in which we live and work.” There were amazing family office parties happening behind the scenes at Key Murray Law prior to COVID-19. Events for the legal team’s loved ones featured pizza, sleigh rides, bouncy
“Many PEI law firms have been busy during the pandemic,” says
MacDonald. “Real estate transactions are one area where KML [Key Murray Law] has seen an increase in business, since many people are relocating to the Island or refinancing.” Accessibility to Islanders is an evident priority for KML. Clients can visit offices in Charlottetown, O’Leary, Souris, or Summerside; together, the offices comprise a team of several dozen people. Clients can also retain an English- or French-speaking lawyer. With the government and courts
“The most common reason we’re retained is a word-of-mouth referral, which would not be possible without great client service and great clientele.”
- Ryan MacDonald, Key Murray Law
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