www.pei-living.ca | FREE COPY | ©Little Bird Publishing
LIFE | HOME | STYLE | FOOD&DRINK
VOL 2 • NO 3 | WINTER 2019
! STEWART TRAVEL GROUP
SEE PEI LIVING MAGAZINE AT THE PEI PROVINCIAL HOME SHOW IN MARCH 2019
the BRIDE GUIDE Your Island Wedding Guide
LA VIDA LOCAVORE In Celebration of Local Food
#RENOGOALS A Family Reno Story
• 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. Why Choose a Maple Leaf Home?
• Your home can be built any time during the year – spring, summer, fall or winter – regardless of the weather! • Maple Leaf utilizes a computer aided design system (CAD) to allow them to customize any of their standard layouts
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 P.E.I. Ltd. • 12745 St. Peters Road • 902.676.3200 • Darren: 902.969.0425
FROM THE EDITOR-IN-CHIEF
Today was a “snow day” here on the Island. Nevertheless, I bundled up my two-year-old and we headed outside for a brisk, blustery walk. And while yes, it can sometimes feel pretty cold and bleak during the winter - days like today, with a fresh blanket of perfect white snow, a travel mug of homemade cocoa, and an adorable toddler in tow act as a reminder that every season has its magic. Welcome to our winter issue of PEI Living: we’re excited to share it with you. This will be our second winter edition to offer our Bride Guide! It’s always so much fun delving into the world of bridal, and the Island certainly has much to offer. Starting with our cover feature, Stewart Travel Group. This grassroots travel agency is a wonderful example of building success from the ground up. With an overwhelming selection of vacation packages, from destination weddings to sightseeing adventures, Stewart Travel offers a professional experience with a personal touch. I love their story, and I’m sure you will too. In our Home & Cottage section, Susan Snow delivers a beautifully renovated home located in the heart of Charlottetown. It’s a perfect family abode - blending artsy, chic styling with cozy comfort. I love the fun pops of colour and personality put into this design! Our Food & Drink section offers a great feature on eating locally called Living La Vida Locavore, and is another shining example of the innovation and resilience of Islanders. From local products to year-round fresh produce, we’re so fortunate to have a home rich in agriculture, offering some of the best food and drink in the country. And, I must say I am absolutely loving our new Arts & Entertainment feature by Kristen Johnson, the Book Report. In this issue, she shares her favourite books with movie adaptations to be released this coming year. I’m always amazed by her vast knowledge of literature. Choosing what to read can sometimes feel daunting, but Kristen herself certainly has a way with words, making the whole process easy, enjoyable and fun. And with ‘reading’ at top-of-mind, enjoy doing just that with this - our latest issue. I look forward to 2019, and all that it brings! Welcome to a new year!
▲ Story Sheidow, story@pei-living.ca (Photo: Buffie Boily Photography)
Here we grow again. We're thrilled to add another member to our team. Welcome to Brian White, who is tackling the role of Sales Manager as we expand our venture. Brian brings a wealth of experience, professionalism and enthusiasm to Little Bird Publishing and PEI Living Magazine. We look forward to working with Brian and we know you will too.
brian@pei-living.ca | 902.290.0923
Story
WINTER 2019 www.pei-living.ca
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CONTE WINTER 2019 Vol 2 • Issue 3
features
Stewart Travel Group 44 COVER FEATURE
20. Living La Vida Locavore
26. #renogoals
42. The Bride Guide
66. 10 Things To Do Winter Date
72. Honey
Sweet News For Your Skin
78. Women in the Spotlight Stephanie Howatt
Looking for expert advice to plan your destination wedding? Stewart Travel Group is a full-service travel agency that also specializes in escorting groups around the world. Co founded by husband-and-wife travel professionals, Paula and Travis Stewart, this Island business is going places!
ON THE COVER: Travis and Paula Stewart, Stewart Travel Group SHOT ON LOCATION: Confederation Centre of the Arts COVER PHOTOGRAPHY: Amy Parsons Photography WORDS BY: PEIL Staff
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ENTS www.pei-living.ca
Editor-in-Chief Story Sheidow E: story@pei-living.ca • Copy Editor Rebecca Spinner • Home Editor Susan Snow • Art Director Jacqui Chaisson • Photography Evan Ceretti Photography Amy Parsons Photography Cheryl Perry Photography Buffie Boily Susan Snow • Contributing Writers Rebecca Spinner
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food & drink
6. Wine Cheers to Winemaking
11. Good Eats
Espresso Cocktail
12. Winterdine 2019 Downtown Charlottetown's Food Event
15. Foodie Fun Kitchen Stuff
Patricia Foster Kristen Johnson
home & cottage
Annika Borg Susan Snow Chris Howard Evan Patkai (EA Financial) Darren MacKenzie (EA Home Builder)
33. Solar Power
Getting Off the Grid
35. Home Trends Slam Bunk
Advertising Inquires
style
Jacqui Chaisson 902.394.7499 jacqui@pei-living.ca Story Sheidow 902.313.0359 story@pei-living.ca Brian White 902.290.0923 brian@pei-living.ca
60. Silver Fox Embracing Your Silver Hair
family
68. Family Health
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Herbs for Children's Health
69. Homespun
Top Down Sock
health & wellness
Little Bird Publishing 29 Valley Street, Unit 2 Charlottetown, PE C1A 4H9 902.394.7499 www.pei-living.ca
70. The Best Fit
Finding the Best Gym Membership
business
@pei_living
peilivingMagazine
74. Seating Arrangements Choosing an Office Chair
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.
77. Inspiring Entrepreneur
arts & entertainment
80. The Book Report Read It - Watch It
70
82. Final Image
WINTER 2019 www.pei-living.ca
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FOOD & DRINK - WINE
WINEMAKING Submitted by Chris Howard, White Oak Cellars
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With wedding season just around the corner and summer only a few months away, entertaining friends and family is something we're looking forward to after a long winter. Sharing a great bottle of wine is a great way to celebrate any occasion - or make a wonderful meal even better - but, having a cellar of wine at your fingertips was once an expensive investment. That's changed with the option of on-premise winemaking and winemaking has come a long way!
On-premise winemaking has become very popular. You can always have a great bottle of wine on-hand for a fraction of the cost as each kit produces approximately 30 bottles of wine in as little as four weeks.
Not too hot, not too cold.
shrink caps. All the necessary equipment and assistance for you to accomplish this with ease is provided. If you are looking for a more hands-on experience you can also make your own wine at home. You don’t need a lot of space and most kits include easy-to-follow instructions.
Store your wine in a spot with a consistent cooler temperature, around 12-15 C, to allow for steady aging and prevent oxidation or premature aging. If you store wine in your basement, keep it off the cement floor. Also, never store wine on a heated floor.
So, how does this work and what can you expect from the experience?
The process of making wine on-premise starts with choosing the type of wine you want to make and what quality of wine kit you want to use. The wine options are varied with the kits, there is something for every taste or occasion. Most of the wines have a dry finish, but you can adjust the levels to your taste and there are sweetness indicators next to the wine names. The alcohol level in most wines ranges from 11 per cent to 14.5 per cent. There are so many options to choose from in addition to the many reds, whites and roses including specialty wines like dessert wines, ice wine styles, and uniquely- flavoured varieties such as chocolate orange, cucumber melon and strawberry watermelon. You can also choose a premium kit offering exceptional wines from some of the world's most renowned winegrowing regions. The LCB requires that you, the customer, own the ingredients and begin by sprinkling the yeast on the juice to begin fermentation. We assist you at all times to whatever extent required. After the batch is started you have no further obligations until the wine is ready to be bottled. When you arrive for your bottling appointment you need to sanitize your bottles, fill and cork them and finish by applying labels and
Clean your wine bottles as soon as you can.
About four to six weeks later, you’ll have about 28-30 bottles.
For special occasions you can use a customized label - what a wonderful idea for weddings, anniversaries or any significant date. Winemaking is easy and fun, but we've all made mistakes! We've gathered a few winemaking tips we've learned over the years for you when aging your wine.
Rinsing out your wine bottles as you finish them and soaking for a few minutes to remove the label will make things easier when it's time for a new batch. If possible, store your empty bottles upside down - it keeps out the dust and bugs.
Sulphite is your friend.
Sulphite solution is handy to spray on your equipment after sanitizing at home. This inhibits bacteria growth while storing your equipment. You can also use the sulphite solution in your airlock to help repel fruit flies. Chris Howard is the owner of White Oak Cellars in Summerside. White Oak Cellars offers brew-on-premise services as well as retail wine and beer kits and all the equipment needed to brew at home!
Keep the cork moist.
For the first three to five days, store your wine upright. Then after those first few days, store your wine on its side to keep the cork damp. Try to maintain a relative humidity of 50-70 per cent in the room to prevent the cork from drying out or becoming too wet and encouraging mold.
Store in a dark place.
There is a chemical reaction that takes place when the wine has constant exposure to light that causes the wine to deteriorate. White wines and champagnes are the most susceptible to this reaction.
White Oak Cellars 105 Walker Ave Summerside info@whiteoakcellars.com 902.888.2340 www.whiteoakcellars.com
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FOOD & DRINK
Learning Never
T
he Culinary Institute of Canada (CIC) recently unveiled their newly renovated restaurant, The Dining
Management, also a two-year program, learn restaurant and bar management, training, and supervising, as well as hotel and business operations. Students even step into the kitchen to learn about food production, furthering their understanding of the industry. Before graduation, IHOS students will challenge two EMERIT exams; EMERIT is a nationally recognized tourism standards certification. “When they graduate, they will have worked over 1000 hours,” explains Jourdain. “That’s a six-month job already on their resume. At the end of the day, there’s always going to be people in need of hospitality, whether they’re hungry or sleepy. The tourism and hospitality
want to show people what we do here,” adds Robert Jourdain, IHOS instructor. “The culinary and hospitality students work together in order to learn and provide the best experience for our guests.” In the two-year Culinary Arts program, students begin with the basics of cooking. In their second year, they study a variety of subjects like charcuterie, international cuisine, and the latest food trends. They also work both lunch and dinner service in The Dining Room. “Their classroom is the kitchen,” explains Chef Kimball. “They get to practice their skills and develop their palate every day.” The students of International Hospitality
Room. Through the CIC’s three programs, Culinary Arts, Pastry Arts, and International Hospitality Management (IHOS), students hone their culinary and service skills under world-class instructors. Students are centre stage, and part of the experience for guests is having a front row seat on that educational journey. “The open kitchen lets you watch the students as they create your meal,” says Chef Instructor, Kimball Bernard, “You can feel the passion and see the excitement on their faces.” “The Dining Room is our classroom, and we
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Words by Annika Borg Photos: Evan Ceretti Photography Tasted So Good!
“The open kitchen lets you watch the students as they create your meal. You can feel the passion and see the excitement on their faces.” – Chef Kimball Bernard ( ► right)
industries aren’t going away; it’s not a part- time job, it’s a full-time professional career.”
The Dining Room is open year-round, and reservations are recommended. For hours of operation, please check the website: hollandcollege.com/dining
come from all over the world. Over a dozen geographic regions are represented in the programs, including Africa, the Bahamas, Bermuda, China, Europe, and India, to name a few. “We have students who are straight out of high school, mature students who are on their second career, and people who just want to learn more about cooking,” says Chef Kimball. CIC graduates have a 98% job placement rate, and are currently working in top restaurants and hotels across the globe.
All programs have a low student-to-teacher ratio, which provides plenty of opportunities for one-on-one training. “Students appreciate the small class sizes,” says Chef Kimball. “They get to know their instructors, and we know them all on a first-name basis.” Chef Kimball teaches International Cuisine, in which students learn about ingredients and cooking techniques from around the world. “The atmosphere that is created by using new ingredients, as well as cooking, tasting and discussing them, is exciting,” says Chef Kimball.
The Culinary Institute of Canada 4 Sydney Street, Charlottetown 902.894.6868 CIC@hollandcollege.com www.hollandcollege.com/dining
“It’s a very fulfilling subject to teach.” Both the students and chef instructors
WINTER 2019 www.pei-living.ca
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GOOD EATS
Espresso Cocktail
INGREDIENTS
50 ml vodka 35 ml coffee liqueur 1 shot (25ml) of espresso Ice coffee beans orange wedges
METHOD
Pour the vodka, coffee liqueur and espresso into a cocktail shaker. Fill the martini glass with ice to chill and then fill the cocktail shaker with ice as well. Put the other half of the shaker on top and give it a good tap to lock it in, then shake the living daylights out of it. You want the ice to smash up while chilling the liquid down; it's what creates the frothy top. Try to use fresh-from-the-freezer ice, as melting ice is too watery and will dilute the martini. Once shaken, tap the side of the shaker to break the vacuum seal. Empty the ice out of the martini glass, then place the strainer on top of the shaker and pour the contents through a sieve directly into the glass. Using the strainer and the sieve helps create a rich, smooth, froth.
KEEP IT LOCAL
Garnish with three coffee beans and orange wedge and attempt to contain your delight.
Use a local fresh roasted coffee bean for this recipe and try Strait Vodka made right here on the Island.
FOOD & DRINK - FOODIE FUN
STAND MIXER
A classic kitchen must-have, the KitchenAid ® Stand Mixer. This is an appliance you'll want to use every day simply because it's beautiful. Pick your favourite colour - or buy more than one.
KITCHEN STUFF I may not be the greatest chef, but I love kitchen gadgets. However, they have to be useful and beautiful. These are my current favourites - all available locally at Canadian Tire (also a favourite!) .
CUTTING BOARD
POTATO RICER
My favourite is made from bamboo - it looks good and is good for the environment too.
If you love mashed potatoes - you need a ricer. It makes your pototoes incredibly creamy.
- Jacqui Chaisson
INSTANT POT
GLASSLOCK
The Instant Pot is an instant favourite! This appliance makes cooking fast and easy.
These make leftovers classy. No more stained and cloudy plastic, upgrade your storage.
WINTER 2019 www.pei-living.ca
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FOOD & DRINK
Words by Jacqui Chaisson Photos: Kenny Vail | www.prevailcreative.com
“We wanted to create an event in January which would encourage people to come out into the cold, support local restaurants and socialize with friends, while enjoying a great meal at an excellent prix fix price.”
- Dawn Alan, executive director Downtown Charlottetown
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A celebration of fine dining in downtown Charlottetown, showcase the best of our city’s dining. Participating chefs create unique three- course, dinner menus consisting of an appetizer, entrée, and dessert offered at two price points, $28 or $38 per person (plus taxes and gratuities). Winterdine features prix- fixe menus designed to Winterdine, introduced in 2006, is your chance to experience some of Charlottetown’s best dining experiences, explore new restaurants or revisit old favourites. Dawn Alan, executive director of Downtown Charlottetown explains, “We wanted to create an event in January which would encourage people to come out into the cold, support local restaurants and socialize with friends, while enjoying a great meal at an excellent prix fix price.” Because Winterdine is price-driven they’ve taken the guess out of “how much will it cost." If you’re on a budget or a young couple with not much disposable cash eating out can be scary. The great price point also means that rather than going out to eat once a month, you can take in all three weekends. Running for three weekends (Thursday to Saturday), Winterdine begins January 24 and finishes off on February 2.
FOOD & DRINK
“People have made a 'gathering tradition' of Winterdine,” said Alan, “The same group of friends start in January to plan their Winterdine agenda. Because people choose where to go based on the menu of their choice rather than their favourite restaurant, they’ll try new restaurants which might become their new favourite.” This event provides an opportunity for chefs to shine - but, reservations are a must as most restaurants are fully booked for this event – book reservations for all three weekends in advance to ensure you are able to sample each restaurant's Winterdine menu. Each participating chef creates special menu items for the event, some include vegetarian, vegan or gluten-free options as well as wine parings.
“We don’t want them to present something from their regular menu at a Winterdine price, they must produce an exceptionally creative and delicious Winterdine menu to stand out in this crowd.” said Alan. Winterdine has become a winter-must in downtown Charlottetown. It's win-win for diners or restaurant owners, it's a toast to winter. Visit www.downtowncharlottetown.com for a list of participating restaurants and their menu offerings for Winterdine 2019.
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DOWNTOWN CHARLOTTETOWN RESTAURANTS
WEEK 1 January 24, 25 & 26 WEEK 2 January 31, February 1, 2 WEEK 3 February 7, 8 & 9
The Brickhouse Kitchen & Bar $ 38 | MC
Claddagh Oyster House $ 38 | MC
Dundee Arms Inn $ 38
Casa Mia $ 38
The Kettle Black $ 28 | GF
The Gahan House $ 28
Hunter’s Ale House $ 28
The Old Triangle $ 28 | V | VT | GF | MC
Piatto Pizzeria & Enoteca $ 28
Mavors $ 38
The Merchantman - Fresh Seafood & Oyster Bar $ 38
Chambers Restaurant - Rodd Charlottetown Hotel $ 38
The Pilot House $ 38
Olde Dublin Pub $ 28
Redwater Rustic Grille $ 38
Sim’s Corner $ 38 | MC
Quality Inn on the Hill $ 28/ $ 38 | MC
Terre Rouge $ 38 | V | VT | GF | MC
Water’s Edge $ 28
Taste of India $ 28 | V | VT
VOTE FOR YOUR FAVE MENU FOR A CHANCE TO WIN!
V vegan VT veggie GF gluten free MC menu changes weekly Check our website for full details and alternative options:
DowntownCharlottetown.com/winterdine
WINTER 2019 www.pei-living.ca downtown_chtown
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DowntownCharlottetownInc
@downtown_chtown
GOOD EATS
Lobster
Gnocchi
Submitted by Chef Seth Shaw Photos courtesy of MHG
“You can recreate this dish with many different vegetables, proteins, or starches. ”
- Chef Seth Shaw Brickhouse Kitchen & Bar
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LOBSTER GNOCCHI (Yelds 4 portions)
GNOCCHI (Yelds eight portions of 6 oz)
INGREDIENTS
INGREDIENTS
2 whole lobsters, cooked and shelled, tails cut in half 1 bunch kale, picked and washed 1/2 cup (113 grams) baby spinach 1 ½ cups halved cherry tomatoes 1 medium-sized red onion, sliced thin 2 Tbsp grated parmesan 1 bunch fresh basil, chiffonaded (sliced thin) 1/2 cup butter 1/2 cup white wine (preferably Chardonnay) 4 cloves garlic, finely chopped
2 lbs Russet potatoes 3 egg yolks 1 cup all-purpose flour 1 Tbsp salt
METHOD
Bake potatoes at 350°F for an hour, or until soft. Let cool. While still warm, split cooked potatoes, scoop out insides, and run through a potato ricer. If you do not have a potato ricer let the potatoes cool completely, then peel and use a hand grater. Place the riced potatoes on the counter and make a well in the center. Place a layer of a 1/2 cup flour in the well, add egg yolks, then another 1/2 cup layer of flour and a quarter of the salt. Mix the riced potatoes, eggs, and flour slightly, for about one minute. If you overwork the dough it will become too heavy. Shape the dough into a ball and roll lightly in flour. Pull off a section of the dough, roll it by hand on a lightly floured surface. Roll it into a snake about 1/2 an inche thick. With the pastry knife cut into 1/2 inch pieces. Roll each piece into a ball. Roll each ball on gnocchi board - you should have an oval piece with grooves all the way around. A dinner fork can replace the gnocchi board. In batches, place gnocchi in a pot of boiling water that’s been salted with the remaining salt. The gnocchi are cooked 30 seconds after they rise to the surface. Use a slotted spoon to remove them from the pot and cool in an ice bath. Drain them on a towel and then lightly cover in oil. They can be stored in a fridge for up to two days. You can also freeze them in a single layer, wrapped, on parchment for up to one month.
4 portions gnocchi 4 Tbsp canola oil Salt and pepper
METHOD
Use one very large sauté pan or two large pans. On a medium-high heat setting, heat your oil and then add gnocchi and onion. Sauté until gnocchi is browned and onions are soft.
Add garlic and lobster, then sauté for a minute or until the lobster is heated through.
Remove from heat, add your wine, and toss.
Place back on heat, add spinach, kale, and cherry tomatoes. Reduce your wine until a little less than half of the original amount remains. Remove from heat, add basil and butter, and toss until butter is melted.
Season with salt and pepper and plate immediately. After plating, dust with grated parmesan and serve.
This is one of my dishes that has been with me throughout my career in different variations. It started at my first job at River Drivers in Maine. Chef Herman Armorman had a classic Shrimp Scampi over Linguini with a Basil Butter Sauce, and it was one of the first dishes that I learned to cook. As a young cook I was eager to show family and friends this dish. I love that it is simple and versatile along with rich flavours and looks amazing when brought to the table. You can recreate this dish with many different vegetables, proteins, or starches. The secret is in the sauté method – I use the French Laundry Gnocchi recipe, the best one that I have used. This dish is also one that my wife and I make together frequently throughout the year; it’s her favourite… or at least most requested. We often substitute the gnocchi for penne and omit the lobster and add asparagus. Enjoy!
- Chef Seth Shaw
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GOOD EATS
with black currant gastrique and roasted vegetables Seared Atlantic Scallops
Submitted by Chef Adam Loo Photos courtesy of MHG
As a born and raised islander, chef Adam Loo knows a thing or two about eating seasonally on Prince Edward Island. As the son of P.E.I.’s most well-known, boundary-pushing organic farmer, Raymond Loo, who passed away suddenly a few years ago, Adam also knows the work ethic and drive required to succeed in the restaurant industry.
► Chef Adam Loo, Culinary Operations Manager MHG
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BLACK CURRANT GASTRIQUE INGREDIENTS 1 Tbsp butter 1 small red onion, finely diced 1 cup of blackcurrant 2 Tbsp sugar 3 Tbsp dry red wine 2 Tbsp red wine vinegar
METHOD Melt the butter in a small pot over medium heat and add the red onion. Cook until tender but not dark, just translucent. Add the blackcurrant, sugar, and red wine, then increase heat and once the mixture begins to boil, reduce heat to low and let simmer for approximately one hour. Remove from heat. Strain the mixture through a fine sieve or cheesecloth and place back in a small pot. If mixture does not coat the back of a spoon, continue to reduce the mixture until it does.
Finish by adding the red wine vinegar and let mixture cool before use.
ROASTED VEGETABLES INGREDIENTS Baby new potatoes (good for roasting) Zucchini, cherry tomatoes, yellow beans, baby onions olive oil, salt and pepper
METHOD Preheat oven to 425° F (220° C). Coat potatoes lightly with olive oil, salt, and pepper then roast in oven until golden brown and tender, approximately 25 minutes. For the yellow beans, simply bring a small pot of water to boil and cook the beans until just tender, remove and toss in butter and salt and pepper. Large-dice the zucchini, remove stems on beans, peel baby onions, and wash the carrots and cherry tomatoes. In a large bowl, add the prepared vegetables listed above and coat in olive oil, salt, and pepper. Spread out on a baking sheet with parchment and roast in the oven until vegetables are tender and lightly caramelized. Remove potatoes and vegetables and set aside for plating. ASSEMBLY Remove scallops from fridge and with a clean, food-safe towel, pat the scallops dry. Preheat a non-stick frying pan on high heat with a vegetable or canola oil. Once pan is very hot, lightly season the scallops and place them in the pan one by one, be careful not to overload the pan as this will cause the temperature to drop and the scallops will not sear properly. (There should be a loud sizzling noise as you place the scallops in the pan.) Allow the scallops to cook but for just 45 seconds to one minute approximately, the scallops should be dark brown but soft to the touch. Turn the scallops and remove the pan from the heat, allow to cook for another 45 seconds then remove the scallops from the pan and let rest. To assemble the plate, take a soft brush and dip it into the blackcurrant gastrique then spread it across the bottom of the plate where you want the scallops to be placed. Once the scallops are placed, add the potatoes and vegetables in any order you prefer to the plate and serve.
WINTER 2019 www.pei-living.ca
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FOOD & DRINK - LOCAL FOOD
LOCAVORE living la vida
Words by Story Sheidow
The Island offers such an amazing abundance of food. Our waters are ripe with nutrient-rich dulse, kelp, and sea
mosses, as well as many types of fish, fowl, and crustaceans; sea salt can be harvested, offering healthy doses of minerals from the Atlantic Ocean; our iron-rich soil offers a vast assortment of produce, from potatoes to beans to watermelon; and our forests, fields, and marshlands are home to many berry
varieties, such as blackberries, blueberries, and cranberries.
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These bountiful treasures lay the framework for our ample selection of locally-made products; they’re something our Island prides itself on, and with good reason. When it comes to the Island’s fresh produce, seasonal and local eating take some careful planning. With the many resources available, however, it is not only possible, but also pleasurable, to eat seasonally, even in our colder climate. With all this in mind, here are some tips, tricks, and tools to help you eat “the Island way.”
Winter Produce? It’s a Thing!
Fortunately for us, many of the veggies grown on the Island store well, making them accessible all winter long. Potatoes, winter squash, beets, carrots, and other root vegetables are relatively hearty crops that store easily, making them delicious and nutritious options during the cold winter months. Garlic and onions also keep well, and are quite simple to grow, or purchase locally. Garlic can be stored by hanging it indoors to dry, adding a lovely, decorative touch to your kitchen or pantry. If it’s leafy greens you’re after, you can choose from offerings such as cabbage, kale, dandelion greens, and collards. These greens can be harvested late in the fall or well into the winter, depending on their growing environment, and are stored and sold throughout the cold season by many local farmers. They are far more nutrient-dense than their leafy lettuce counterparts, iceberg and romaine, so try swapping them into your salads and other dishes.
Don’t forget fruit!
We’re lucky to have many great apple orchards on PEI, such as MacPhee’s in the east and Arlington in the west. I highly recommend visiting one and picking your own apples for winter storage. Not only is it fun (especially for the kiddos), but it’s also far more affordable, and choosing from a huge selection of unique heritage and hybrid varieties is deeply satisfying.
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Island Products Beyond the Farm
focus primarily on retailing local products, offering everything from produce, preserves, teas, and coffees, to cheeses, chocolates, and even local bath and skincare products; they cover all your bases. Such market storefronts are great for folks who want a “one-stop shop” experience with a local emphasis. In addition to the Riverview Country Market, visiting the Charlottetown Farmers' Market held each Saturday at their location on Belvedere Ave. gives you access to a variety of local producers and artisans. Our Island is home to some of Canada’s best cheeses, wines, craft beers, and preserves, and the Farmers' Market offers a generous cross-section of vendors
Signing up for a local CSA (Community Supported Agriculture) basket is also a great way to simplify your switch to local foods and produce. Soleil Hutchinson, of Soleil’s Farm, provides winter CSA baskets supplying produce, meat, and fermented foods weekly. “Local farmers are working so hard to create new farming systems and techniques. Supporting farmers as much as possible will ensure that we stick around, learn from our mistakes, grow better food, and create better local food security,” says Hutchinson. Signing up for local CSAs can provide you with better product diversity, as basket contents are often sourced from multiple farms, all with their own unique products and specialties.
Eating locally means more than just produce. Many people would be surprised to discover the vast array of locally-processed edibles and beverages made here at home. Preserves are a Maritime specialty, and few off-Island preserve producers offer quintessential classics like chow chow and mustard pickles – East Coast delicacies that have been cherished for generations. Island meat producers are plentiful, and often sell through market stores and farmers’ markets. Many small local butcher shops also sell ”meat boxes” several times a year, offering significant variety at a great value.
to choose from. It's a great place to meet your producers face to face, giving customers a personal experience that makes sourcing food locally much more meaningful. Building relationships with local producers helps us to, not only understand growing factors and availability, but also forge a deeper appreciation for the food we eat and where it comes from.
By purchasing boxes several times yearly, you can cut down on your annual meat costs without compromising quality.
So whether you start small, or dive in headfirst, making the move to eating locally is sure to make you feel good – both in body and in soul.
Where to Shop Locally, All Year Round
From sea salt to skincare, Islanders really do it all, and do it well. Brick-and-mortar market stores, such as The Riverview Country Market,
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FOOD & DRINK - LOCAL FOOD
Take time for what matters. With their ever-popular Charlottetown Farmers’ Market stand and numerous retailers across the Island – Lady Baker’s Tea is an Island staple. With dozens of varieties of black, white, green, and herbal teas, their flavour combinations will tantalize your palette. Stop by their market stand on Saturdays for a bag or a cup of Cinnfully Cinnamon or Scottish Caramel Puerh, or drop into The Abbey, in the Kirk of St. James to grab a bag to take home with you. (Open Monday to Friday 9-3) Photo: Caley Joy Photography
Riverview Country Market & Cafe is PEI's authentic farm marketplace. Open six days a week, they are a one-stop destination for fresh local produce, locally-made products, fresh bread, and more. Their cafe serves tea and espresso-based drinks, soups, sandwiches, freshly-made desserts, and hosts a regular rotation of "pop-ups" by local bakeries and pastry chefs from across the Island. This market truly showcases a beautiful and diverse selection of Island-made products, and is sure to cover all your shopping needs in a warm and friendly atmosphere.
Lady Baker's Tea Pownal St. Entrance, The Abbey, in the Kirk of St. James, Charlottetown 902.370.8327 www.ladybakerstea.com
Riverview Country Market 21 Riverside Dr, Charlottetown 902.892.9632 www.riverviewcountrymarket.com
Dairy Farmers of Prince Edward Island, in partnership with Dairy Farmers of Canada, is proud to represent more than 160 dairy producers in PEI. DFPEI’s members work hard every day to ensure they produce quality milk for the five dairy processing companies operating here. Milk is produced in Canada under quality standards that ensure you receive dairy products without hormones or antibiotics. Look for the logo so you and your family get nothing but the best.
The Charlottetown Farmers' Market is a grassroots cooperative and permanent market location with over 65 members. It serves as a weekly social gathering for Island culture, while providing the community with fresh local produce and handmade products. This thriving market supports local farmers, producers, and artisans, and is open every Saturday to the public.
Charlottetown Farmers' Market 100 Belvedere Ave, Charlottetown 902.626.3373 www.charlottetownfarmersmarket.com
Dairy Farmers of Prince Edward Island 420 University Ave., Suite 204, Charlottetown 902.892.5331 www.dfpei.pe.ca
HOME & COTTAGE
Whether you’re searching for your dream home or selling your current one, enlisting the help of a realtor who is passionate about real estate and attentive to your needs is essential. Melanie Shaw of Royal LePage is not only passionate abut her work and dedicated to serving her clients, she makes the process enjoyable.
REALTOR
EXPERIENCED, PASSIONATE, AND DEDICATED!
Words by Alana Lauren Photos: Evan Ceretti Photography
make sure the home shows its absolute best. Preparing your home properly for professional photography and videography takes a bit of work prior to placing it on the market. Shaw advises that this step is the key to marketing a home at a very high level and attracting buyers from all parts of the world. Preparing a home for successful marketing is not only a fine art, she feels it’s one of the most important parts of the selling process. “I offer this custom service as part of the marketing package for each and every one of my clients. I absolutely love showcasing each home to highlight the features that property offers,” says Shaw. “’ Your Happiness is My Goal’ has been my business motto for many years, I have created a full-service real estate experience that is focused on creating a personal marketing strategy for each and every listing and a very organized buyer home search program."
Melanie Shaw started her career in real estate 30 years ago in Toronto. “I always loved homes. When I was at university during a summer break I decided it was a good idea to take the real estate courses to see if it was a good career choice.” says Shaw. “At the age of 21 I decided that it was something I really wanted to pursue and I never looked back.” In 2014 Melanie and her husband, Graeme (an Islander) along with their son, Brett made the decision to make the Island their permanent home after years of making it their annual vacation destination. Melanie joined Royal LePage Prince Edward Realty in Charlottetown and started her real estate practice on the Island. “The Island is such a wonderful place to live or invest in the real estate market. There are so many beautiful unique custom built homes combined with more affordable not
inflated housing prices compared to other parts of Canada," says Shaw.
Shaw sets very high standards for her business practice and believes that everyone deserves an exceptional real estate experience. After so many years in the business Shaw still approaches each day as a new experience where she has the opportunity to learn something new. “I love helping people and I truly enjoy how each and every day is unique. I love staging homes and preparing my listings for my specific marketing.” says Shaw. “It’s so satisfying to help buyers find the perfect home and sellers start a new chapter.” Shaw’s specialty is helping clients fully prepare their home prior to placing it on the MLS system. Shaw goes through the house "room by room" suggesting the possible adjustments and changes to
Listed with Melanie Shaw and Royal LePage Prince Edward Realty, this stunning "signature historical home" of Stratford has an impressive layout with a grand entry, a spacious main level that includes a private office and a den. The original character and beauty have been restored and complemented by the amazing interior design and renovations. This is a home of distinct taste and quality and is truly a rare find.
(top left ) ▲ The formal dining room. (top right) ▲ The chef's kitchen with quartz countertops is the family hub. (middle left) ◀ Situated off the grand foyer is the living room bathed in natural light. (right middle) ▲ The huge master suite features a sitting area and a customized "dream" walk-in closet and unique
architectural details. (right) ▲ The main floor office. (left) ◀ Stunning curb appeal and water views from the second-story deck make this property a neighbourhood icon. (Photo credit: Rudy Chong)
“I love helping people and I truly enjoy how each and every day is unique. I love staging homes and preparing my listings for my specific marketing,” Says Shaw. “It’s so satisfying to help buyers find the perfect home and sellers start a new chapter.”
Melanie Shaw, Realtor Royal LePage Prince Edward Realty 177 St. Peters Road, Charlottetown Cell: 902.213.5235 MelanieShawHomes@gmail.com www.shawhomes.ca
— Melanie Shaw, Realtor
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HOME & COTTAGE
#renogoals Words by Susan Snow, Home Editor Photos: Susan Snow & Story Sheidow
The vision was to create a family home that is fresh and timeless, practical yet pretty, modern and comfortable, spacious while still feeling cozy.
▲ Mixing it Up A mix of traditional, modern and rustic furnishings makes the dining room feel at once elegant and inviting. The addition of plants, flowers and minimal accessories give it a serene updated casual vibe. ( ◀ Dining room - Before)
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◀ Family Matters The new white kitchen with its oversized island is a natural gathering space for this family of five. A durable quartz countertop and loads of counter space make it the perfect place for preparing meals, doing homework and crafts and sharing meals.
Following a year of extensive renovations the main floor living space was reinvented with the removal of all the interior walls and a new extension across the entire back of the home. The addition made it possible to add a much larger kitchen, a kids' tv/playroom, a powder room and a main floor laundry room. The result is a cheery open plan space flooded
with natural light and perfect for family living.
▲ Creating Flow A colour palette of warm creams, pastels and white dominate the main floor, its furnishings and window treatments. The wood tones of the oak flooring and wood furniture warm up the all-white colour scheme. The fireplace is the new focal point and was upgraded with new built-in shelves and a propane gas insert. Double floating sofas provide lots of seating space. ( ◀ Living room - Before)
With the new layout the sight lines throughout the main floor were vastly improved.
◀ (Kitchen - Before) Prior to the renovation the kitchen was small, feeling dated and cut off from the rest of the main floor.
▲ Classic Kitchen Style Making this kitchen stand out: Shaker-style cabinetry, custom-built range hood, gas stove, pot filler, white three by six inch subway tiles, oversized lantern pendant lighting, recessed ceiling lighting, white quartz countertops, farmhouse sink, industrial pull-down faucets and wood flooring.
► Let there be light The new floor plan called for a five foot window over the sink filling the area with light and providing a pretty view to the backyard.
◀ Divide and Conquer What was once a long narrow bonus room was reconfigured into a master bedroom with walk through closets leading into a luxurious master bathroom. The bedroom is large enough to accommodate a king size bed.
◀ (Master - Before) The tile ceiling was removed and replaced with a vaulted ceiling adding volume to the sleeping area.
The bedroom is restful and relaxing with its clean hotel chic style. Bright coloured floral cushions and accessories add a sophisticated pop of colour.
▲ Suite Dreams Although the footprint of the bathroom is merely fourteen by eight feet, it packs in a lot of wow factor. Bathed in white marble floor tiles the ensuite features a six-foot double vanity with a storage tower, a five-foot walk-in shower, a glamorous claw-foot soaker tub and a make-up vanity. The marble tile is carried onto the shower walls for a seamless look. The shower is decked out with a rain head, a sliding hand shower bar and built-in niches for toiletries.
◀ Bar Service With plumbing already in place, what was once a small bathroom made it natural fit to add a beverage center. It’s a great spot to prepare morning coffee or happy hour drinks.
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HOME & COTTAGE ON THE MARKET
CONTEMPORARY HOME Nestled in Rolling Hills Words and pictures by Alex Beattie
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T his gorgeous custom-built, 2065 sq. ft. contemporary home sits on 1.93 beautifully landscaped acres. Nestled in the rolling hills of the highly-desired St. Catherines (Bonshaw) area, it's a twenty minute, scenic drive from Charlottetown. Minutes from four golf courses, walking trails and the picturesque beaches along the South Shore, this beautiful home, built in 2014, offers country living with incredible views of the West River. This home features geothermal heating and cooling. A geothermal heat pump or ground source heat pump (GSHP) is a central heating and/or cooling system that transfers heat to or from the ground. Designed with in-floor heat on the main floor and in the two-car garage with forced air upstairs (that also runs on geosystem) this system can provide cool air in the summertime. The home was designed by a UK architect and built with an abundance of windows to maximize the natural light and
Upstairs there is a family room with patio doors to the back upstairs deck, a spare bedroom and a spacious master suite with an en suite and two walk-in closets and a front deck. Currently listed for sale, this property would be a fantastic investment opportunity as a vacation rental or an incredible family home.
airflow to allow the breeze in the summertime to circulate throughout the home - both on the main level and upstairs. Perfectly set up for off-grid living, a large part of the roof has been designed to accommodate solar panels, the electric intake is already in place for easy convergence to a self-sufficient lifestyle. Airtight spray foam insulation with high efficiency doors and Velux windows protect this uniquely-designed home. This state-of-the-art home has an open concept kitchen with custom marble and glass backsplash, with a large solid wood countertop. Important crystal chandeliers and pendant lighting with fresh designer paint throughout help deliver a warm elegant feel to this modern home. Panoramic sliding patio doors and windows allow perfect daylight throughout the day.
Contact the listing agent to arrange your personal viewing.
Alex Beattie Exit Realty PEI 902.940.4533 alex@exitrealtypei.com
EXPERT ADVICE - HOME BUILDER
BUILD Buy vs Words by Darren MacKenzie
In the market for a new home? Not sure whether you should purchase a home or custom build? Here's a few questions to help decide the "build vs buy" debate.
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LOCATION?
• If you do plan on renovating you will need to take into consideration not just the remodel costs, but additional costs to bring your home up to current building codes or to address unforeseen problems. For instance, if you plan on adding a second floor, you may be required to rewire all the existing electrical wiring in the home. • If you want to remodel, but keep your home’s current character, you’ll need to take into consideration that matching and replicating older building materials can be quite hard and quite expensive.
Resale homes:
• Established neighbourhoods.
• Access to urban transit.
• Established infrastructure that gives you the ability to walk to neighbourhood stores, schools, community centres and places of worship.
Custom-built homes:
Custom-built homes:
• Offer a brand-new community complete with new roads and utilities.
• New builds are built to current building code standards. But, discuss the details of any upgrades you would like included to eliminate surprises with the final cost. • You won’t need to budget quite as much for annual maintenance or upkeep because the home is new. If there are defects you can usually get them repaired under the home’s warranty (just be sure to check the warranty guidelines and time limits).
• With a custom build you can choose not only the location - but the placement of the build within the location. • Neighbourhood amenities are being newly developed, often catering to the specific desires of the new residents - i.e. golf courses, parks, attractions.
THE PURCHASE PRICE?
Resale homes:
YOUR WISH LIST?
Darren MacKenzie Master Builder/Owner MacKenzie Builders Services Ltd.
• On a square-foot basis, resale homes are typically less expensive but can be affected by "market demand" inflating some values. • Resale homes mean that price is negotiable, but with increased demand there may be fewer to choose from and finding your dream home could be difficult and you may need to compromise.
Resale homes:
• You almost always have to compromise something on your wish list when buying a resale home. • When buying a home you may need costly renovations to have the important things on your wish list.
Custom-built homes:
Custom-built homes:
MacKenzie Builder Services Ltd. 262 Howe Point Road, Eglington 902.687.1508 C: 902.969.0425 E: darren@mackenziebuilders.ca www.mackenziebuilders.ca
• Obviously a custom home is built "custom" for you and your family. Choosing finishes or making revisions to floor plans mean the build is exactly what you wanted. • Discuss details of your wish list with the builder before construction begins to establish the difference between "must- haves" and "wants" if budget is a big factor.
•Typically the price is set but, you can negotiate the cost of upgrades.
OTHER COSTS?
Resale homes:
• Over the years you will consistently spent more on maintenance with a resale home.
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