pei l iving www.pei-living.ca | FREE COPY | ©Little Bird Publishing LIFE | HOME | STYLE | FOOD&DRINK VOL 3 • NO 1 | SUMMER 2019
Finding Your Neighbourhood The Real Estate Agents That Bring You Home
JUST FOR LICKS A COTTAGE TO LOVE SUMMER IN THE CITY
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H is new collaborative approach for the capital region hopes to address the shared challenges faced by residents not just in Charlottetown, but also in Stratford and Cornwall. With improvements needed in waste and wastewater management, public transportation, and aging infrastructure, it’s a task Mayor Brown is looking forward to taking on. And it’s with this new collaborative approach that he plans to address the growing concern on many people’s minds: affordable housing. With a campaign largely focused on this task, Mayor Brown understands the impact this issue has on his community. “Affordable and accessible housing is a top priority for us right now,” says Brown. Coming from a long line of public servants, with his great grandfather serving as Mayor of Charlottetown from 1916 to 1918, Richard Brown, his brother served on City Council as a deputy mayor and council as well in province house. Brown himself served on city council from 2001 to 2006, he is a devoted and passionate Charlottetown resident with the city’s best interests in mind. His glowing pride in his community is quite obvious. “My son Alec and daughter Emma Louise are fifth generation residents of Charlottetown, and my father started the family business in 1948, which still runs today,” he beams. It’s with these firmly fixed roots that Brown truly understands some of the city’s best qualities. “Our city is driven by the safe, warm friendliness of our people and communities,” says Brown. “We have the best people you could ask for.” Newly elected mayor, Philip Brown is looking forward to offering a fresh take on the City of Charlottetown, the Birthplace of Confederation. Says Philip of his campaign, “I committed during the election to bring new energy, new ideas, and a new way of doing business to city hall.” And so far, he’s doing just that.
NEW ENERGY NEW IDEAS MAYOR PHILIP BROWN Words and photo by Story Sheidow
SUMMER 2019 www.pei-living.ca
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FROM THE EDITOR-IN-CHIEF
This year has been one full of growth here at Little Bird Publishing. We’ve taken on some exciting new projects, expanded our team, and will also be expanding the family with a new baby this coming fall! I love our summer issues, and we’re so excited to bring you this one, our third to date. There’s so much to do and see on the Island in the summertime, and we’ve worked hard to create the perfect cross-section of our home’s fine offerings, from handmade ice cream to local fashion – and everything in between. Our cover story is a feature on Island neighbourhoods and the real estate agents who help us find our “forever homes.” These five agents are at the top of their industry, and we’re excited to share how they got there, and their insights into what makes a neighbourhood great. So make yourself a homemade iced tea, pull up a towel at your favourite beach, and dig into our newest issue: I hope you find some additional sunshine within its pages. Well, it’s finally summer!!
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SUMMER 2019 www.pei-living.ca
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CONTE SUMMER 2019 Vol 3 • Issue 1
ON THE COVER
Kris Fouriner ( top left)
Leigh Jenkins ( top right) Robin Gamble ( bottom right) Nick Tweel ( bottom left) Christine McAleer ( middle left)
Cover Photography Evan Ceretti
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Finding Your Neighbourhood The Real Estate Agents That Bring You Home
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NTS www.pei-living.ca arts & entertainment features
ISLAND ARTIFACTS ECLECTIC GIFTS
52. Book Report David Sedaris
10. Wine
Wine Cocktails
family
17. Food & Drink Pour Decisions
60. 10 Things
Things Islanders Do
50. Women in the Spotlight Paulette Bourgeois
63. Homespun
Classes at Belfast Mini Mills
54 Family
Summer Pet Safety
health & wellness
70. Health & Wellness
68. Intermittent Fasting
A Matchca Made in Heaven
enjoy the rustic atmosphere and great selection of handmade quality quilts, fused and stained glass, artwork, yummy foods, woodwork, soaps and so much more. All locally and maritime made by over 60 talented artisans
The Science Behind the Fad
80. Style
style
Summer in the City
88. Business Marketing
74. Sole-ful Style Slip-on Sneakers
110. Home & Cottage A Cottage to Love
77. Smooth Moves DIY Hair Removal
78. Style With Jems Living in Linen
food & drink
14. A Glass Half Full Italian Wine Glasses
business
16. Good Eats
92. Show Me Yours, I’ll Show You Mine Building a Better Business Card
Watermelon Salad
22. Good Eats Egg Recipes
home & cottage
95. Current Cottage Cottage Decor
24. Hangry Games Deux
30. Good Eats
96. Neighbourhood Watch
Drunken Mussels
106. Georgetown, PE
33. Just for Licks
Adventures in Ice Cream
117. The Perfect Mix
40. Good Eats
118. Source Guide
Rhubarb Strawberry Galette
123. DIY
42. Inspiring Entrepreneurs Byrson Family Bakery
1-2-3 DIY
902.393.2954 4720 Route 6, Oyster Bed www.islandartifactseclecticgifts.com 15 minutes before Cavendish @islandartifactsgiftshop
126. Iced Tea Container Garden DIY Container Garden
44. Good Eats
Greek Blueberry Muffins
130. The Good Buy Girl
Three New Boutiques to Shop
SUMMER 2019 www.pei-living.ca
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FOOD & DRINK - WINE
Photo: Heather Barnes Wiine Cockttaiillss Words by Jacqui Chaisson
Really - is there a better way to stay hydrated?
Wine is a popular beverage for the summer months. Sipping a chilled glass of wine on your deck, pool side or on your favourite patio just defines a summer day! This summer, shake up the way you serve this beverage - a wine cocktail is simply the height of sophistication. We’ve put together some of our favourite recipes. Stay hydrated and enjoy!
Cheers.
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Ginger-Lime Spritz Ingredients
Strawberry-Rosé Spritzer Ingredients
1 2-inch piece peeled coarsely chopped fresh ginger 2 ounces fresh lime juice 2 ounces simple syrup 16 ounces dry sparkling white wine Club soda Mint sprigs (for serving)
1 pint strawberries, hulled and sliced 1 750-ml bottle rosé wine 2 cups soda water 1/3 cup Aperol 2 tablespoons fresh lemon juice
Method
Method
Combine strawberries and wine in a large pitcher; cover and chill for 3 hours to infuse wine. Strain wine into a large bowl, reserving some strawberries for garnish. Return wine to pitcher. Stir in soda water, Aperol, and lemon juice. Divide among ice-filled glasses; garnish each with a lemon twist and a few reserved strawberries.
Muddle ginger in a cocktail shaker. Add lime juice and simple syrup. Fill shaker with ice, cover, and shake vigorously until outside of shaker is frosty, about 30 seconds. Strain into four ice-filled rocks glasses or large wine glasses. Add wine to each and top off with club soda. Gently stir together; garnish with mint.
Frosé (Frozen Rosé) Ingredients
Cava Sangria Ingredients
1 750 ml bottle hearty, bold rosé (such as a Pinot Noir or Merlot rosé) ½ cup sugar 8 ounces strawberries, hulled, quartered 2½ ounces fresh lemon juice
1 orange, preferably blood or Cara Cara, sliced 2 tablespoons Grand Marnier or other orange liqueur 1 teaspoon rose water 1 750-ml bottle chilled brut cava
Method
Method
Pour rosé into a 13”x9” pan and freeze until almost solid (it won’t completely solidify due to the alcohol), at least six hours. Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about three minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavour. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes. Scrape rosé into a blender. Add lemon juice, 3½ ounces strawberry syrup, and one cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes.
Using a muddler or the handle of a wooden spoon, mash first three ingredients in a large pitcher. Add cava; stir gently to combine.
Fill wine glasses with ice. Divide sangria among glasses.
KEEP IT LOCAL THE ISLAND HAS SOME FABULOUS WINERIES. CHOOSE A LOCAL WINE FOR YOUR COCKTAIL.
Blend again until frosé is slushy. Divide among glasses.
SUMMER 2019 www.pei-living.ca
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FOOD & DRINK - WINE
authentic terroir HOP SIP SWIRL TASTING TOURS
Culinary travel is on the rise, but it’s not just good food on the menu. Food and beverage creators are offering deeper explanations of where our victuals come from, along with how cultural and geographic factors affect what’s on your plate or in your glass.
Words by Alana Lauren
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E
ntrepreneur and small business owner, Jackie Herbert, has carved out a special place
local stops, and with the ever-expanding craft beverage and food industry, I’m excited to know that our future will be bright,” says Herbert. Growing up on a farm in rural Ontario, Herbert has a strong appreciation for supporting local, especially in the agricultural community. After moving here two years ago, she quickly witnessed the same supportive community. “For example, the collaboration between Myriad View Artisan Distillery in Rollo Bay and the PEI Brewing Company in Charlottetown — two companies that may be seen as
year we will be touring all over the Island. We’ll head east to Bogside Brewing, the new brewery in Montague, and all the way up to Ellerslie to Moth Lane Brewing. Exciting times are ahead for this season.” The tasting tours don’t just showcase Island craft beverages, Hop Sip Swirl stops at several locations that will appease any foodie. On the Wine, Cheese & Mead tour, the guests have a chance to sample sheep’s milk cheese and yoghurt, from Ferme Isle Saint-Jean Farm in Rustico, and several flavours of Gouda artisan cheese at Glasgow Glen Farm in New Glasgow. “What pairs well with wine and mead? Cheese of course. Having these artisanal cheesemakers on PEI, adds to the variety of edibles produced here,” says Herbert.
on Prince Edward Island’s craft beverage market. With Hop Sip Swirl Tasting Tours, the only private tour company of its kind on Prince Edward Island, Herbert was sure the market was ready for this tasting experience. Herbert doesn’t just drive guests around the Island and sample drinks all day, Hop Sip Swirl Tasting Tours specializes in creating one-of-a-kind tasting tours throughout the Island. This includes helping guests to decide on their preferred tour itinerary that includes local wineries, breweries, distilleries, cideries or meaderies, organizing interactive tours at specific locations, and often choosing appropriate beverages that pair well with their guests’ upcoming meal plans. An expansion of daily tours for the 2019 season has allowed for full day and half day tours along with private tours. Now guests can choose a tour based on their available time, and taste. The most popular is the Signature Tour that offers a mix of local wineries, breweries, distilleries, cideries and meaderies. However, they offer tours specific for wine, spirit or the craft beer lovers as well as hard cider and meaderies. The tours offer more than just sampling food and beverage. They take you along the coast, down PEI’s famous red dirt roads, to out of the way places some say they wouldn’t have found. The views of the land and coastline are majestic. “Our tours really do hit all of your senses!” Herbert says. Hop Sip Swirl Tasting Tours offers an exceptional experience with eight fully guided, private tours to choose from daily. “We currently have a total of 17 different
competitors — produced a product that was extremely successful last summer. During the tour when I tell my guests that, they instantly develop support for these two companies. Both have become favourite stops on our tours.” Touring a vineyard, a micro distillery or an orchard on the Island is an exclusive experience. Understanding the Island’s authentic terroir, or a taste of place, gives tour guests a better appreciation for Island producers. “Another unique concept you’ll often find while touring with us, is meeting the owners of the establishments, something you don’t see often in other founding craft beverage regions,” explains Herbert. With the creation of the new Brewcation tour, Hop Sip Swirl now travels to all fully operational breweries Island-wide. “This “I always try to get our guests to push their boundaries and try something new.”
For 2019 they have again incorporated a Wine, Dine and
Shine tour, a real authentic food and beverage journey. Fresh, local seafood
is what’s on the menu at The Wheelhouse in Georgetown. “Paired with samples on our tour from Myriad View Distillery and Rossignol Estate Winery, our guests get to have a real coastal dining experience,” says Herbert. Operating from May through October, Hop Sip Swirl Tasting Tours strives to get their guests closer to Island ingredients with exceptional hospitality. “I always try to get our guests to push their boundaries and try something new,” says Herbert, “tasting something they wouldn’t have otherwise, often taking it home with them. That’s when I know I have succeeded in enriching their time on the Island.”
www.Hopsipswirl.ca
SUMMER 2019 www.pei-living.ca
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A Glass Half Full
Drinking good wine with good food in good company is one of life’s most civilized pleasures.
- Michael Broadbent, British wine writer (1927–)
14 www.pei-living.ca SUMMER 2019 I love collecting wine glasses and my current favourites are Italian wine glasses: goblets, tumblers and vintage stemware. The Italian dining table is bare without a bottle of wine. They drink wine at lunch and dinner, also as an aperitif they usually have a glass of wine. Italians normally serve their wine in tumblers - what we would recognize as a common juice glass. Here are some examples that can get you started on your collection. Many of these can be found at local thrift stores or antique shops on the Island. There are also lots of reproduction stemware and tumblers available at various home decor and specialty boutiques. Happy hunting... Saluti! Those of us who truly love wine know that the glass is just as important as the vintage. It’s all about the ceremony of uncorking a fine bottle of wine, choosing the right vessel and filling the glass half full.
Words and photos by Jacqui Chaisson Hardcover Book: Italy, Gary Malin - Indigo Books Wine: Matos Winery & Distillery
FOOD & DRINK - WINE
Vintage tumblers from the 1970s are the perfect choice for the cottage. These are stamped, but there are vintage glasses with hand-painted designs.
These hand-blown glasses are infused with colour, simple yet beautiful. Visit an Island glass studio and choose a variety of colours.
I simply love these vintage tumblers, they make me feel so Italian! The avocado glasses are reproductions of vintage glasses - the pink crystal tumbler was found in a local antique shop - a great find!
For a simple choice, look for hand-blown, delicate crystal or a plain glass. Local thrift stores have an amazing variety for a few dollars apiece. Don’t worry about having matching sets. After all, it’s about the wine.
This casual-chic stemware pairs clean, modern silhouettes with embossed Napoleonic bees for an updated French country look. Great for entertaining, these wine glasses are exceptionally versatile, perfect for your favourite red, white or rosé wines.
Vintage footed goblets are made from a heavy, hardy glass that can withstand the occasional enthusiastic “clinking.” In addition to the green, you can find them in pink, blue, white, cranberry and amber.
SUMMER 2019 www.pei-living.ca
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GOOD EATS
Watermelon Salad A surprising, yet delicious, combination of watermelon, feta cheese and cucumber that can be had as a starter salad, healthy snack or a light meal. A mere 94 calories; 3.5 g fat per serving.
INGREDIENTS
3 tablespoons lime juice 1 cup sliced red onion, cut lengthwise 15 cups cubed watermelon 3 cups cubed English cucumber 1 (8 ounce) package feta cheese, crumbled 1/2 cup chopped fresh cilantro cracked black pepper sea salt
METHOD
In a small bowl, pour lime juice over red onions. Allow to marinate while assembling the salad. Gently combine the watermelon, cucumber, feta cheese, and cilantro in a large bowl. Season with black pepper. Toss watermelon salad with marinated onions and season with sea salt just before serving.
Serves: 15 | Prep: 20 mins
KEEP IT LOCAL
Head to your local farmers’ market for the freshest ingredients.
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FOOD & DRINK
Decisions Wine, craft beer, spirit and cider - our Island offers such a variety of unique flavours. Whether your bevey-of-choice is a cold brew, a spirited shot or a crisp cider - PEI Living is here to help you make your pour decisions. • THE ISLAND’S INTOXICATING ORIGINALS •
SUMMER 2019 www.pei-living.ca
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FOOD & DRINK
Riverdale ORCHARD & Cidery
582 Riverdale Rd., Bonshaw 902.218.0580 www.riverdaleorchard.com
Welcome to the second edition of our beloved beverage feature.This year we’ve happily added ciders, wines, and spirits to our selection. With so many amazing new wineries, distilleries and cideries here on the Island... How could we not !?
Anne and Alex Jamieson, co-owners of Riverdale Orchard, produce gold award winning 2 Scots 3 Apples, a crisp, dry, refreshing, lightly carbonated cider. Riverdale Orchard is set amongst 45 acres of rolling hills in Riverdale, PEI. Using three varieties of apples, 2 Scots 3 Apples takes five months to produce and is made from 100 per cent apple juice. It contains no added sulphites, yeasts, water, pear juice, apple concentrate, hops, sugar, or grains and is gluten free. It is nature in a bottle. In their first season, 2018, they entered the ACBA (Atlantic Canadian Beer Awards) and won four gold awards. They have increased production by 700 per cent in 2019 and will continue to grow to meet both customer and consumer demand.
PEI Brewing Co.
96 Kensington Rd., Charlottetown 902.629.2739 www.peibrewingcompany.com
The PEI Brewing Company Taproom is not just a great spot to get your craft beer fix, they also offer a small but delicious locally-inspired menu, brewery tours, table top games and unique weekly casks brewed in house. Explore their taproom and taste a selection from their roster of reputable releases, or sample one their seasonal offerings from their After Hours Series- an ever- changing selection of small-batch runs, incorporating unique local flavours that change with the seasons. Founded in 2012, the PEI Brewing Company is an award-winning brewery that crafts and distributes brands such as Beach Chair Lager, the Gahan line of handcrafted ales and ciders, as well as Colliding Tides handcrafted cocktails. With a large event space and on-site retail store, the PEI Brewing Company is an impressive tourist destination- delivering authenticity, fine craft, and great experiences with every visit.
They look forward to serving you with their quality artisan PEI made craft cider.
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The Gahan house
MATOS WINERY & DISTILLERY
126 Sydney St, Charlottetown 902.626. BEER (2337) www.gahan.ca
3156 West River Rd., Rte. 9, St. Catherines 902.675.9463 heather@matoswinery.com www.matoswinery.com
Located in historic downtown Charlottetown, The Gahan
House is the go-to destination to meet up with friends and family. With a wide selection of handcrafted ales brewed on site in their below-level microbrewery, The Gahan House perfectly marries high quality dining- offering a large selection of seafood options and a rotating seasonal menu incorporating a variety of fresh local ingredients- with an intimate taproom experience. Hosting live acoustic entertainment, as well as intimate small-batch cask nights, The Gahan House delivers a warm, and inviting ambiance in the heart of downtown Charlottetown. Enjoy the cozy atmosphere, delicious food, great service and in-house handcrafted ales from PEI’s original brewery, offering 15 ales on tap. Looking to take some home? Gahan House also has cans, bottles and growlers available for purchase.
Deep Roots
2100 North York River Rd., Route 248, Warren Grove 902.620.1085 www.deeprootsdistillery.com
Firmly rooted in the PEI community, the Beamish Family Orchard has expanded to produce artisan spirits and liqueurs reflecting an authentic Island taste experience. Continuing to use environmentally responsible processes and local ingredients, hear their story from roots to bottle and sample the expanding product line. They were awarded a gold medal on their Absinthe and a silver medal on their Island Tide at the 2019 Canadian Artisan Spirit Competition. The Beamish Family started a small orchard in 1990 growing organic apples in Warren Grove, just a few minutes from Charlottetown. Deep Roots Distillery opened in 2014. “We strive to maintain an authentic artisan craft experience in our total process. It has been a tremendous learning experience and we are happy to share this with you when you visit our distillery.” Deep Roots products can be found in PEI Liquor outlets, at the distillery and the Charlottetown Farmers Market.
Matos Winery & Vineyards is a family- owned and family-run business. In 2007, after spending much time researching the growing conditions and suitability of establishing a vineyard in PEI, Jim Matos and his family purchased a 50 acre parcel of land in St. Catherines. They applied the French concept of terroir – finding a place where the combination of soil, slope, sun exposure and the peculiar weather vagaries allow certain grape varieties to unfold their unique characteristics. Matos wines have consistently won awards in Canada and internationally.
Matos also offers unique spirits and liqueurs that complement their award winning wines.
Both Jaime and Heather Matos welcome everyone to their winery and invite you to book a tour of the vineyard and winery before stopping into the gift shop for samples with cheese and crackers. Tours are $10 plus HST per person and need to be booked a day or two in advance. Cheers.
FOOD & DRINK
Simplicity Served Fresh
Photos: Evan Ceretti
E
ven regular guests at the Pearl Eatery may not have given much thought to the modest garden planted behind the main dining room. Yet much of the
Beach and North Rustico. The dining room is ensconced in a striking building recognizable by its oyster-grey shingles; wide, white-silled windows; and the surrounding meadow, spotted with patches of delicate lupins. The Pearl Eatery has always participated in the farm-to-table movement. In addition to making use of the kitchen garden, says Kingyens, the restaurant sources most ingredients from local suppliers. “We need to be supporting one another,” she explains. “It’s better to know where our food comes from, and how it was raised. There’s no reason not to buy local when there’s so much available to us now.” The Pearl Eatery entrusts its wealth of local produce to Chef Steven Wilson. Chef Wilson, who moved to the Island last year, has worked alongside the Kingyens to create dishes that brings out the best in Island food. “PEI already has the most beautiful, delicious ingredients,” Kingyens emphasizes. “We don’t need to turn them into something else.”
The restaurant’s new three-course prix fixe menu (which features a choice of appetizers, mains, and dessert) offers an exceptional, elegant-yet-understated take on those Island ingredients. At the time of writing, menu items ranged from hallmark PEI seafood dishes (mussels, “Pan-Seared Halibut,” “Lobster Risotto”) to uniquely Maritime desserts including “Rhubarb Fool” and “Blueberry Sorbet.” A number of dishes--for example, “Whiskied Country Pate”--reveal the creativity of the chef and kitchen team. The presence of edible flowers in the kitchen garden likewise hints towards the unexpected, delectable menu items guests may encounter in future. Enjoying the full extent of The Pearl Eatery’s kitchen will clearly require frequent visits. “Guests come here for special occasions, but they also come here when they just want a fantastic evening out,” says Kingyens. “We want our guests to have an amazing experience; we want them to tell their friends. Working and dining at The Pearl is a joyful experience, and we want to share that with everyone.”
Pearl Eatery’s flawless menu comes thanks to this kitchen garden, and its assortment of flavourful herbs and piquant vegetables (from tempting green peas to mouth- watering radishes). Those goods are harvested for use in the restaurant’s recipes, explains Pearl Eatery co-owner Tanyia Kingyens. And the kitchen team’s skills enable diners to enjoy the garden fare even after the brief harvesttime window. “We do our own pickling and preserving in the fall,” she notes, which allows the garden produce to be included in recipes despite the arrival of chillier weather. Tanyia and her husband Rod are in their fourth season as owners of the award- winning Pearl Eatery, an enchanting Island bistro nestled between Cavendish
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The Pearl Eatery’s menu is set to rotate monthly, and every menu item will be available gluten-free. “My husband was recently diagnosed as celiac,” says Kingyens. “We want guests to enjoy everything on the menu, rather than only having a few options.”
The Pearl Eatery 7792 Cavendish Rd, North Rustico 902.963.2111 www.pearleatery.com
SUMMER 2019 www.pei-living.ca
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GOOD EATS
INGREDIENTS
8 very fresh large eggs 1/4 C low fat milk green, yellow & red pepper red onion 1/2 C sharp cheddar cheese (shredded) olive oil salt and pepper
These egg bites are a great breakfast on the go or pack them for lunch with a side of salsa. Choose your favourite fresh vegetables and cheese. Serve with salsa, hot sauce or sour cream. Egg Bites
METHOD
Preheat oven to 350°F Coat 12 standard-size muffin cups with olive oil. Divide chopped vegetables and cheese evenly among muffin cups.
Crack eggs into a large bowl. Add milk, salt, and pepper; stir with a whisk until well combined.
Divide egg mixture evenly among muffin cups. Sprinkle cheese evenly on top. Bake at 350°F for 18 to 20 minutes or until just set. Cool on a wire rack for two to three minutes; run a thin knife around edge of each egg bite to release from pan. Serve immediately or refrigerate.
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Poached Egg with Avocado Toast
INGREDIENTS
2 very fresh eggs 2 tbs vinegar (any kind works) 2 slices whole grain bread 1 avocado handful of greens: spinach/chard/arugula salt and pepper drizzle of balsamic reduction
METHOD
Mash avocado with 1 tsp olive oil
Bring a medium non-stick saucepan full of water (about 2 1/2-3 inches deep) and 2 tablespoons of vinegar to a full boil under a lid.
Break eggs carefully into individual ramekins.
Turn off heat and immediately add eggs gently. To add the eggs tip the corner into the hot water and allow the water to pool into the ramekin. Jiggle the cup slightly to let it start to set the egg, then pour out into the pan. Replace lid. Set timer for three-four minutes for runny eggs, four-five minutes for medium. Do not lift lid!
Poached eggs are best when the eggs are farm fresh. Pick up your eggs at your local farmers' market and bread baked fresh from a local bakery.
SUMMER 2019 www.pei-living.ca
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hangry the games deux
PEI IS A FOODIE’S PARADISE. EVERYTHING FROM FINE DINING TO THE BEST IN TAKE-OUT - FROM VEGAN TO A CARNIVORE’S DELIGHT.
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South Rustico
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1. The Gahan House 2. Fishbones Oyster Bar & Grill 3. Holman’s Ice Cream Parlour & Heritage Suites 4. The Pearl Eatery 5. Receiver Brass Shop 6. Receiver Victoria Row 7. Cedar’s Eatery 8. New Glasgow Lobster Suppers 9. Merchantman Fresh Seafood & Oyster Bar 10. Five Eleven West 11. The Brickhouse Kitchen & Bar 12. Inn at St. Peters
Wood Islands
SUMMER 2019 www.pei-living.ca
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Our Island is a foodie’s paradise - there’s something for everyone! We’ve included a few simple, handy symbols within our guide to help you navigate your way to a dining experience that suits your needs. Please note, if you have severe allergies to gluten, dairy, or other ingredients, please be sure to confirm with the restaurant upon arrival, to ensure they can cater to your specifications.
The Gahan House
Located in the heart of historic Charlottetown, they’ve been brewing craft beer, serving great food, and showcasing the warmth and hospitality PEI is famous for since 2001. When you think about Gahan, you might think Sir John A’s Honey Wheat Ale and Brown Bag Fish & Chips, or a great venue for local music and the perfect place to meet up with friends. No matter what Gahan means to you, the common thread is that it’s always an experience.
126 Sydney St., Charlottetown | 902.626.2337 | www.charlottetown.gahan.ca
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Enjoy!
Vegetarian Options
Licensed
Gluten-friendly
Fishbones Oyster Bar & Grill
Takeout
Located on historic Victoria Row, Fishbones Oyster Bar & Grill provides the best the Island has to offer for food and drinks. Sip a drink on our sunny patio, enjoy fresh Island oysters at our raw bar or savour a lobster dinner, all while listening to live local entertainment. Don’t forget to check out our rooftop patio, Fishies on the Roof, which boasts the best views of the city!
136 Richmond Street, Charlottetown | 902-628-6569 | www.fishbones.ca
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Receiver Brass Shop
7792 Cavendish Rd. North Rustico 902.963.2111 www.pearleatery.com Once you set foot into this award winning eatery, it becomes apparent why it has become a destination restaurant not to be missed. The Pearl, located between the picturesque fishing village of North Rustico and Cavendish Beach on PEI’s North Shore, strives towards excellence, with the philosophy that sharing a meal that is fresh and creative is simply the way it should be. The Pearl Eatery
286 Fitzroy Street, Summerside 902.439.4387 www.holmansicecream.com restored the historical Holman Homestead to give it new life and vibrancy. Holman’s is now a premium Prince Edward Island destination for homemade gourmet ice cream and delicious deserts. Holman’s Ice Cream Parlour & Heritage Suites opened its doors in July 2016. Beginning in January 2016, the Meister family purchased and completely Holman’s Ice Cream Parlour & Heritage Suites
Receiver Brass Shop is a coffee roastery, organic artisanal bakery and cafe. The concept is simple – fresh food, great coffee and terrific bread and pastries, served up in an airy and bright heritage building. The Brass Shop is accessible to all and has free on-site parking for customers. So whether you are on the move or looking to relax awhile, the Brass Shop has all you need.
78 Water St., Charlottetown 902.894.1403 www.receivercoffee.com
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#604 Route 258, New Glasgow 902.964.2870 www.peilobstersuppers.com your meal. To our potatoes, because everyone knows nothing beats an Island potato. Since 1958, New Glasgow Lobster Suppers has been proudly offering up only the freshest of everything. From our lobster served the Island way – straight from our own lobster pound on site, holding upwards of 20,000 lbs where a continuous flow of frigid salt water ensures the quality of New Glasgow Lobster Suppers
Receiver Vic’ Row sits on a popular pedestrian street in the heart of Charlottetown. Focusing on fresh, quality ingredients and using local where possible- pick up a bag of coffee, sample their unique breakfast or brunch menus, or savour the freshly baked goods that have become a community staple. Whatever your vice - the urban vibe, friendly faces and the best coffee in town will leave you wanting more. Receiver Coffee Victoria Row
Cedar’s Eatery
Established in 1979 by the Abdallah family, Cedar’s Eatery proudly serves the finest Lebanese cuisine using recipes that have been in their family for many generations. Made with fresh and healthy ingredients, Cedar’s is renowned for its traditional and tasty Middle Eastern fare.
181 Great George St., Charlottetown 902.892.7377 www.cedarseatery.ca
128 Richmond St., Charlottetown 902.367.3436 www.receivercoffee.com
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511 Notre Dame Street (inside Credit Union Place), Summerside 902.436.5551 www.fiveelevenwest.com Located in the Credit Union Place, FiveEleven West opened its doors to diners over 10 years ago and maintains itself as a favourite dining destination for locals and tourists. Offering chef created pub and dinner menus, and a great local craft beer selection in a modern coastal inspired space that is comfortable and intimate. FiveEleven West
Merchantman Fresh Seafood & Oyster Bar
Merchantman Fresh Seafood & Oyster Bar is a year-round destination for authentic PEI seafood, bringing the best of what the province’s waters have to offer to their guests’ plates. With refreshing drinks, delicious food, fresh oysters and two outdoor patios, it’s a crowd favourite. Merchantman also provides Grab ‘N’ Go, a quick stop for healthy breakfast and lunch options, or try Next Door Patio and Lounge, Merchantman’s outdoor bar and casual lounge for late-night entertainment and cocktails.
23 Queen St. Charlottetown | 902.892.9150 | www.merchantman.ca
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Inn at St Peters
The Brickhouse Kitchen & Bar
1668 Greenwich Rd, Saint Peters Bay 902.961.2135 www.innatstpeters.com Celebrating 20 years, our chefs create exceptional cuisine in a casual fine dining atmosphere where wall to wall windows provide you with stunning views of St. Peters Bay. We are minutes from Greenwich National Park, 15 minutes from Crowbush and 30 minutes from Charlottetown. Open daily for dinner and Wednesday through Sunday for lunch.
Located in historic Downtown Charlottetown, Brickhouse Kitchen & Bar is the perfect atmosphere to discover your favourite PEI-inspired dish. Sit at our kitchen bar, chat with our award-winning chef and enjoy dishes that are prepared with the freshest of local ingredients in our trendy dining room. After dinner, head upstairs for a drink at Marc’s Lounge, our intimate third-foor loft space, where you can also enjoy live local music on Friday and Saturday evenings. Vegetarian/Gluten-free/ Dairy-free Menus Live Entertainment: Fridays & Saturdays at Marc’s Lounge from 9pm – 11pm
125 Sydney St., Charlottetown | 902.566.4620 | www.brickhousepei.com
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CHARLOTTETOWN
CEDAR'S EATERY
Known for their great food and friendly atmosphere, Cedar’s Eatery is Charlottetown’s go-to destination for tasty Middle Eastern cuisine. Founded in 1979 by the Abdallah family, the restaurant began by serving primarily Canadian food before introducing PEI to Lebanese cuisine dish by dish. “Quality is a standard across the board,” says Ryan Abdallah, owner of Cedar’s Eatery, who purchased the restaurant from his parents. “We’re known for our shawarma, of course, but also for our vegetarian dishes.” In addition to classics like falafel, chicken and beef shawarma, kibée, and tabouli, some of Cedar’s favou- rites include mjadera, a dish of lentils and rice topped with caramelized onions, and the mouth-watering lamb and beef kababs. Cedar’s Eatery also serves typical Canadian dishes like steak, seafood, and burgers. Everything on the menu is made with fresh, healthy ingredients, and seasoned to perfection. Another crowd favourite is the restaurant’s signature garlic spread, created by Ryan’s father, Maroun. “Garlic spread is a standard condiment in Lebanon,” says Abdallah. “We started using it in different ways at the restaurant, putting it in sauces or adding it to dishes for flavour. Customers kept asking for it. They’d come here with take-out containers.” To keep up with demand, Abdallah made “Maroun’s Garlic Spread” available commercially in grocery stores. “There’s nothing quite like it on the market.” Once they’ve finished savouring their meals, customers at Cedar’s Eatery can go upstairs and relax in Baba’s Lounge, a cozy bar known for original live music performances. “It’s your favourite place that you just haven’t found yet,” says Abdallah. Since 1991, the easygoing, personable atmosphere has attracted a dedicated crowd of regulars. “It’s been here so long, it’s an institution.” VOTED ONE OF THE BEST RESTAURANTS IN CANADA - CELEBRATING 40 YEARS.
181 Great George St, Charlottetown 902.892.7377 ryan@cedarseatery.com
www.cedarseatery.ca
HOURS OF OPERATION
Monday to Thursday 11 a.m. to 11 p.m. Friday to Saturday 11 a.m. to 11 p.m.
Sunday 4 p.m. to 10 p.m.
Saturday and Sunday 11 a.m. to 8 p.m.
SAMPLE MENU SELECTIONS APPETIZERS: Calamari Feta Cheese & Olives Halloumi & Dressed Tomatoes Zaatar & Oil, Olives & Tomatoes
SALADS:
Greek Salad Fattouche
Voted one of the best restaurants in Canada, Cedar’s Eatery prides itself on the quality of its food and service. “It’s about proving our- selves, customer after customer, year after year,” says Abdallah. “That’s the only way to do it.”
ENTRÉES: Falafel Saroukh Shawarma
Hoummous & Tabouli Mjadera & Fattouche
MAINS:
Kabab - Lamb or Beef Kibée Shish Taouk
▲ Maroun Abdallah
▲ Ryan Abdallah and his son, Pierre
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GOOD EATS
Drunken Mussels with Island Potato Fries
INGREDIENTS
METHOD
2 tablespoons butter 4 cloves garlic, minced 1/2 teaspoon red pepper flakes, or to taste 1 lemon, zested 2 cups white wine freshly ground black pepper to taste 2 pounds mussels, cleaned and debearded 1 cup chopped fresh flat-leaf parsley 2 slices bread, grilled 2 lemon wedges for garnish
Melt butter in a large stock pot over medium heat. Add garlic and let sizzle for about 30 seconds. Season with red pepper flakes and lemon zest, stirring for about 45 seconds. Quickly pour wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute. Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover pot, and cook until all shells are open, 1 to 3 minutes.
Serve with grilled bread and lemon wedge.
INGREDIENTS
METHOD
2 large potatoes, peeled, cut into 1x3-inch wedges 3 tablespoons soybean oil (often labeled “vegetable oil”) 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon paprika 1/4 teaspoon garlic powder
Position rack in upper third of oven and preheat oven to 425 degrees F. Spray baking sheet with non-stick spray.
Place potatoes and soybean oil in large bowl, toss lightly. Sprinkle with salt, pepper and paprika. Arrange potatoes in a single layer on prepared baking sheet, being sure not to overcrowd. Bake until tender and golden brown, turning occasionally. Cooking time is 18 to 24 minutes. Cool 5 minutes before serving.
KEEP IT LOCAL
Head to your local farmers’ market for the freshest ingredients.
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FOOD & DRINK
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New Glasgow Lobster Suppers: a family affair Words by Margaret Prouse Photos: Heather Ogg & Evan Ceretti
If one word (besides “delicious” or “abundant”) could encompass the vibe emanating from New Glasgow Lobster Suppers, it would be “family.” In fact, Carl Nicholson, who has been the General Manager of New Glasgow Lobster Suppers for over 30 years, is just one member of Willie and Thelma Nicholson’s family of nine who is involved. Carl’s brothers Gary and Barry are also part of the management team, taking on VP of Purchasing and Operations tasks. There seems to be no end to the grandchildren of the large Nicholson family working, and adding to the story being told tableside. Three generations of Sterling and Jean MacRae’s family are also an integral part of New Glasgow Lobster Suppers. All three daughters can be seen working in the dining room, which is now managed by Jean’s granddaughter, Erin. Running the kitchen is her husband, Red Seal chef Mike Forrest. Families are woven throughout New Glasgow Lobster Suppers’ history. It’s not uncommon for management to hire children or grandchildren of former employees, and there are many instances of parents and children, or several siblings from a family, working on the “NGLS” summer crew. The family management team leads by example, working at all aspects of the restaurant. Their high standards of quality and service set the tone for the workplace, and employees take pride in being part of the NGLS family, many returning year after year. Employees aren’t the only ones returning annually to New Glasgow Lobster Suppers. Many customers bring their own families to share an experience that was a highlight
of their childhoods. It’s an easy place for a family to eat, with child-size portions on the menu, and table service to make it easy to keep track of little ones. Diners often come in family groups, with as many as 20 relatives lining the sides of a long table, talking and laughing as they enjoy a meal together. When an elder passes on, someone in the next generation takes the lead, bringing the family together to celebrate and reminisce over a lobster supper. A meal at New Glasgow Lobster Suppers is memorable. The food is fresh and tasty, and the staff is friendly and helpful. It’s what you’d expect from a family business employing families to serve families. The whole team works together to make the dining experience a treat for Islanders and visitors. That’s why locals and people from around the world make it a destination.
Photo: Heather Ogg
Make this your year to try it, or to come back.
New Glasgow Lobster Suppers 604 Route 258, New Glasgow 902.964.2870 www.peilobstersuppers.com
Photo: Heather Ogg
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FOOD & DRINK
adventures in ice cream just for licks Model Arielle Boily enjoying a hamemade ice cream at Holman’s (Photo: Buffie Boily) Photos: Buffie Boily (Holman’s), Story Sheidow, Jacqui Chaisson Words by Jacqui Chaisson
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Who doesn’t love dessert? My weakness? Ice cream. It simply makes me happy. I am often equally perplexed and enthralled by the endless array of constantly growing flavour options. Personally, I am always in the mood for a double scoop of coffee ice cream encapsulated in a hard chocolate shell and served up in a freshly made waffle cone. Ice cream is comfort food, it’s the first thing a jilted leading lady reaches for in all the best Hollywood flicks - who am I to contradict the advice of Hollywood? It’s the perfect dessert for everyone, and anytime - It’s a grave error to assume ice cream consumption is best reserved for hot weather. They say you can’t buy happiness, but you can buy ice cream. And that’s kind of the same thing. The summer issue of PEI Living wouldn’t be complete without exploring the Island’s ice cream. We sought out the purveyors of the soft frozen food made with sweetened and flavoured milk fat - ice cream. We couldn’t begin this adventure without the main ingredient - milk from one of the 165 Prince Edward Island dairy farms, purported to be home to the happiest bovines in Canada. The expert on Island cows? Amalgamated Dairies Ltd. (ADL) has been proud to be part of the Island way of life for over 65 years.
▲ The Meister family, Holman’s Ice Cream Parlour (photo: Buffie Boily)
HOLMAN’S ICE CREAM PARLOUR
other dairy products begins,” says Jamie MacPhail, ADL corporate secretary and communications. “Forty flavours of ice cream are manufactured at ADL St. Eleanor’s location and distributed to Island dairy bars and parlours. Thirteen flavours are available at your local grocer under the ADL and Olympia brands.” We all have our favourite flavour of ice cream, Jamie MacPhail’s? “ADL soft serve combination (chocolate and vanilla) served on a cone.” Having the best job in the world, I was tasked with seeking out the Island’s ice cream parlours, stands and trucks to bring you my favourite places for sweet and creamy frozen treats. There really isn’t a better way to spend a summer afternoon - eating ice cream and exploring the Island. Some of these ice cream spots have been operating for generations, other are brand new ventures. One thing they all have in common is everyone’s favourite treat - ice cream!
We begin our adventure in Summerside. Holman’s Ice Cream Parlour is the premier place on the Island to purchase homemade ice cream. Holman’s Ice Cream Parlour & Heritage Suites opened its doors in July 2016. Beginning in January 2016, the Meister family purchased and completely restored the historical Holman Homestead to give it new life and vibrancy. The ice cream parlour’s historic ambiance accents the nostalgic taste of real homemade ice cream. “We use the freshest of natural ingredients to make from scratch all of our ice creams, toppings, and desserts.” said Ken Meister. “We also boast an authentic 80-year- old soda fountain where we hand craft your favourite soda flavour, float, or other specialty soda fountain favourite.” Because the ice cream is made by hand on-site, the flavours they offer change frequently - it’s a real treat to discover a new favourite, so be sure to visit at least every week. My current favourite is the lemon curd blueberry...yum!
“Within hours of being received from the dairy farms, production of ice cream and
5th century B.C, Greeks enjoy ice cream
1776
“I guess ice cream is one of those things that are beyond imagination” - L.M. Montgomery
First ice cream parlour opens in New York City
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