pei l iving www.pei-living.ca | FREE COPY | ©Little Bird Publishing LIFE | HOME | STYLE | FOOD&DRINK VOL 3 • NO 2 | FALL 2019
CREATING COMMUNITIES FOR ALL
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BEER MILKSHAKES
LEGENDS OF THE FALL A KITCHEN TO DINE FOR
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FROM THE EDITOR-IN-CHIEF Welcome Fall!
Well, summer is over. Can you believe it? It was short and sweet, to say the least, but thankfully fall is here. My love for pumpkins, sunflowers, and all things earth-toned is finally being nurtured with the attention it fully deserves. It’s been a busy fall here at Little Bird Publishing—it’s always a crazy time of year—but this year even more so, with the new addition of a little baby boy coming any day now! I’m excited to expand the family once again with this new little one, and I’m sure you’ll all see him make an occasional appearance in PEI Living, as our little bird Wren does. Congratulations to our fabulous Home Editor, Susan who tied the knot in August and still managed to put together an incredible Home & Cottage section. We wish Susan and Peter many years of happiness. This issue’s cover features an incredible group of professionals, Flourish Development. Foxwoods, located in Stratford, is a newly developed housing community that’s sure to be the next hotspot for luxury living in the Stratford area. In this feature, we highlight the team that makes it all happen, and has been building this area from the ground up—everything from real estate to construction. Read all about the talented group of people who work incredibly hard to deliver this first-class community in our Home & Cottage section. We’re excited to have fun new features in this issue to share with you all. In our Food & Drink section, we’ve got our first annual #beershakeshakedown—a beer milkshake competition where you’re the judge. We encourage you all to follow along, make the shakes, and tag us on Instagram. We’ll tally votes through polls, posts, and our own judges to determine the #beershakeshakedown2019 champion. In our Style section, we’re featuring enchanted, autumnal business casual fashion with Style Editor Kim Rashed. We’re thrilled to have incredibly successful—and fashionable—Island professionals modelling in this feature. Check them out, along with great tips from Kim, and let those fall layers flow. So cut yourself a piece of pumpkin pie—or, heck, why not slice up the whole thing?—grab a cozy fleece blanket and a cup of tea, and enjoy this, our fall offering. Story
Story Sheidow, Editor-in-Chief E: story@pei-living.ca 902.313.0359 (Photo Kimberly Rashed)
SUMMER AND FALL WALTZED TO THE WIND IN A STOLEN SWEET ROMANCE.
-Angie Weland-Crosby
FALL 2019 www.pei-living.ca
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CONTE FALL 2019 Vol 3 • Issue 2
64 ON THE COVER
The Flourish Development Group is working closely with Island businesses to create communities for Islanders and newcomers. In the cover feature, we highlight the team that makes it all happen, and has been building this area from the ground up—everything from real estate to construction. Read all about the talented group of people who work incredibly hard to deliver this first-class community.
Words by Annita Borg Cover Photography by Kimberly Rashed
Featured on the cover (Back L-R) Jim Lavors, Melanie Shaw, Blair MacLauchlan, (Seated L-R) Jillian Sexton, Robert Chang, Joshua Egan
features
6. Wine Trends
Orange You Loving It?
18. Food & Drink
Spice Up Your Life
28. Women in the Spotlight Debbie Brady
38. Family
Beaconsfield Historic House
52. Style
Lush Locks
58. Business Unplug
76. Home & Cottage
A Kitchen to Dine For
110. Wheels
Young Driver Safety
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ENTS www.pei-living.ca
Editor-in-Chief Story Sheidow
Copy Editor Rebecca Spinner
Home Editor Susan Snow
Style Editor Kimberly Rashed
48. Legends of the Fall Fall Fashions
54. It's In The Bag Bag Trends
Art Director/Graphic Designer Jacqui Chaisson
56. Five Steps to Season Ready Closet Clean-out
Photography Evan Ceretti Photography Kimberly Rashed Photography Jenna Rachelle Susan Snow Story Thorburn Photography
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business
62. PEI Women's Business Association
Sales Manager Lorraine MacAulay 902.213.6463 lorraine@pei-living.ca Contributing Writers Amanda Lee Patricia Foster Margaret Prouse Brianne Hogan
home & cottage
food & drink
75. Fall Favourites
Designer Home Favourites
8. Good Eats
81. Five Minutes With Stuff n' Such
The Perfect Pork Roast
13. Good Eats
82. DIY
Creamy Mushroom Soup
PEI Living is not affiliated with That’s Great News. We never share client information and we do not endorse or support this company. They violate Canadian copyright laws, please do not support this business. Annika Borg Susan Snow Kimberly Rashed Kristen Johnson (The Book Report) Evan Patkai (EA Financial) Darren MacKenzie (EA Home Builder) Leslie Quinn Jackie Herbert (Wine Trends) 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.
Tile Style
14. Will Travel for Wine Nouveau Beaujlais
73. The Good Buy GIrl
16. Good Eats
wheels
Home-made Apple Pie
20. Beer Milkshakes #beershakeshakedown
106. Winter-Ready Tips
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26. The Best in Fungi Mushrooms
arts & entertainment
30. The Book Report The Testaments
family
32. 10 Things... For Kids to Do
style
Little Bird Publishing 29 Valley Street, Unit 2 Charlottetown, PE C1A 4H9 902.394.7499 www.pei-living.ca
47. Autumn Essentials
Fall Wardrobe Must-Haves
FOOD & DRINK - WINE TRENDS
While rediscovering the trend of Rosé throughout the early 2019 season, I was introduced to an ancient wine style called ‘Orange Wine.’
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Orange You Loving It? Wine enthusiasts all begin their love of wine the same way, we are moved by an amazing tasting experience. Intrigued by the aromas, the mouth feel, flavour profiles or just one moment that makes you want to replicate your experience again and again. wine is an intensified white wine that gets its name from the colour produced while the white grapes ferment during "skin contact," often varying from light amber to bold gold. Words by Jackie Herbert, owner HOP | SIP | SWIRL
Orange wine is best served chilled between 13 to 18° Celsius, slightly warmer than full bodied whites and cooler than a red. Once opened, the tannins found in skin-contact wines keep slightly longer than white wines. Orange wines have been described as full bodied and robust with aromas of bruised apple, honey, tea wood and even varnish. During my private Amber wine tasting at Newman Estate, I also experienced slight acidity, balanced by a sour tartness, honey and stone fruit notes. So, what do you pair with bold Orange Wines? Bold wine, bold food. Spicy dishes, such as curried or jerk chicken are some of the best food pairings for skin-contact wines. Many types of cheeses, including both mild and ripe work well on a board with spiced charcuterie meats. Since they are especially good with food whose flavours pair well with white wines, I will be serving Amber alongside our traditional style turkey dinner during the upcoming holiday season.
Unlike orange wine, traditionally, white wines are not pressed with the skins, seeds or stems, and the juice is the only thing left to ferment. Most red wines are macerated dark skinned grapes left to sit on their skins for the entire period of alcoholic fermentation. And, rosé is wine produced when dark skinned grapes have been lightly pressed with their skins for short periods, in turn this gives the rosé its colour. Orange wines are developed using the same method as red wines, skin-contact fermentation. However, orange wines have the complexity of both whites and reds. With their texture, body and tannins reminiscent of earthy reds. They get their fruity minerality and richly textured mouth feel profile from traditional whites. And, like white wine, orange wines emulate both light and bold characteristics. For winemakers seeking new innovative ways to showcase their varietals, the idea of producing an orange wine is appealing. Local winemaker Mike Newman, from Newman Estate Winery did just that. Limited quantities of "Amber" will be available for the public during the 2020 season or by special order during a private tasting in fall 2019, from his boutique Winery in Gladstone, Prince Edward Island.
This was exactly the experience I had after my first wine tasting. I left feeling excited and ready for my next tasting adventure. And so my journey began. It’s fun to choose destinations with wineries as the focus of your trip, especially when you have a basic understanding of what you're looking for to please your own palate. In time, we begin to develop enthusiasm when trying different wines from different regions. Purchasing a great bottle of wine becomes far less intimidating. And, our confidence allows us to pair wines with our favourite foods with ease. As our passion for the wine expands, so does our desire to find unique wine experiences. It’s exciting. It’s challenging. It’s rewarding. While rediscovering the trend of rosé throughout the early 2019 season, I was introduced to an ancient wine style called "orange wine." First and foremost, orange wine does not taste like oranges! orange
Orange Wine-no intervention, just patience.
www.hopsipswirl.ca
FALL 2019 www.pei-living.ca
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GOOD EATS
Pork Roast Nine steps to the perfect
KEEP IT LOCAL
Visit a local butcher for the freshest Island pork.
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INGREDIENTS
That will be about 40 minutes per pound at 300°F. Tip : Use an instant read thermometer to check it after 25 minutes per pound and then again every five minutes per pound after that. So, if you have a five pound roast, you’ll check it after 125 minutes (about two hours) and then every 25 minutes or so after that. It will probably take three and a half hours to get to 180°F. 5. When the broth evaporates and has left a light brown layer on the bottom of the pan, add more (or add water). Tip: You want to add enough liquid so that it goes back up the sides of the pan. This is to dissolve any brownings on the sides of the pan from the previous round of broth. You want all of this brown flavour in your eventual gravy. 6. Put the roast back into the oven. When the liquid level gets low again, add more liquid again. 7. When it gets to 180°F, take the roast out of the oven and let it rest for 30-40 minutes. It will be fine for up to an hour. There is no need to cover it during resting time. This is important because this is the only time the roast will rest. Don’t skip this step. Tip: Use this resting time to finish off your other side dishes and make the gravy using that gorgeous brown liquid. 8. Preheat the oven to 475°F. 9. Put the roast into a clean roasting pan or onto a baking sheet and put it into the hot oven for 13-17 minutes, uncovered. You want the outside to get really nice and brown and the fat to get crunchy. Tip: You can use the same roasting pan you used the first time but rinse it well beforehand.
boneless or bone in pork butt or pork shoulder (4-8 pounds is ideal)
1 1/2 tsp. black pepper 1 1/2 tsp. garlic powder 1 tsp. salt low or no-sodium chicken broth
METHOD 1. Take your pork roast out of the fridge and let it sit at room temperature for 30 minutes to an hour. Preheat the oven temperature to 300°F. 2. If your pork roast has a thick layer of fat on the outside, cut all but a thin layer away so that it’s a thinner coating. Tip: Don’t throw this fat out. Season it lightly with salt and then put it in a single layer in a cake pan (something with edges because a lot of hot fatty liquid is going to come out of it). Roast it in the 300°F oven until some fat is rendered. Drain off the fat and keep roasting until very crispy. Check it every 30 minutes or so. When it’s crisp and lightly browned blot it on kitchen towel and then break it into pieces. Try hard not to eat it all yourself.
3. Season the pork roast all over with salt, pepper and garlic powder.
Tip: Measure out the salt, pepper and garlic into a small bowl and mix it up. Now you can season directly from the bowl without worrying if your hands touch the roast in between rounds of seasoning. For a five pound roast measure one teaspoon salt, one and a half teaspoons of pepper and one and a half teaspoons of garlic powder. Use all of the mixture but if you have some left over, discard it. 4. Put the roast in a large roasting pan, fat-side-up. Add about a half inch of low or no-salt-added chicken broth to the bottom of the pan. Roast it uncovered. For how long? You’re not aiming for a medium-rare pork here. You want that really tender meat like for pulled pork. But you don’t want it to be so tender that it actually pulls when you try to slice it. Aim for about 180°F internal temperature.
FALL 2019 www.pei-living.ca
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FALL 2019 www.pei-living.ca
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FOOD & DRINK
Off to the Olympics in 2020 The Culinary Institute of Canada (CIC), located at Holland College’s Tourism and Culinary Centre, has been training students for careers in the hospitality industry since 1983. They offer programs in Culinary Arts, Pastry Arts, and International Hospitality Management. The CIC is proud to be, once again, home to Culinary Youth Team Canada (CYTC).
Words by Alana Lauren Photos courtesy of CIC
▲ Back Row (L-R): Korae Nottveit, Jacob Brandt, Ryan Llewellyn, Stefanie Francavilla, Chelsea Delorme, Logan Rafuse, Sydney Hamelin, Raymond Mock Front Row: (L-R): Chef Kevin Boyce (Coach), Leah Patitucci (Photo Story Thorburn)
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T he CYCT’s mandate started in June of 2017, when The Culinary Institute of Canada was chosen to represent Canada to build and train a national team of young culinary professionals to compete internationally. The mandate will end in February 2020, after the IKA Culinary Olympics in Stuttgart, Germany. Competing at this level is not new to the CIC. In fact, in 2004 and 2008, the CIC fielded Canada’s junior national teams, finishing with gold and silver in both years. The 2004 team still remains the highest- finishing Canadian junior national team to compete at the Olympics, with a fifth-place overall finish. Additionally, in 2012 and 2016, the CIC competed at the Culinary World Olympics as regional teams, with student team members competing in the professional category finishing with double gold, and fourth overall, in 2016! On the heels of a double-silver finish in the 2018 Villeroy & Boch Culinary World Cup, which takes place every four years in Luxembourg, the current team is now focused on their next training competition in Kansas City in late October, against Culinary Youth Team USA.
readiness, hone their skills, and focus their attention on Germany,” says Joerg Soltermann, manager of Culinary Youth Team Canada. “Instilling a spirit of competition into our students has always been a critical piece of ensuring they have an advantage over graduates of other culinary programs. Even within our regular programming, there are countless opportunities for students to reap the benefits of these regional, national, and international competitive initiatives. It becomes part of their DNA,” says Austin Clement, Chef de Mission of CYTC, and program manager of the Culinary and Hospitality programs at the CIC. In 2017, a 7.2 million dollar renovation project saw a transformation of the Institute’s food service offerings. Keeping in tune with the CIC’s production-based model, students continue to train in a high- volume, real-life food service environment. First-year culinary students operate The Marché, which includes stations such as bistro, deli, pasta, salad, and pastry. It is open to the public for breakfast and lunch. Second-year culinary students operate The Dining Room, which features an open kitchen, a seated bar/lounge area, and an expanded waterfront dining space. It is open to the public for both lunch and dinner.
The newest offering for the public is the Grab & Go, which is conveniently located in the main lobby. Offering a variety of student-made products; the Grab & Go features artisan breads, pastries, salads, soups, and butchery items, as well as ready-made meals. “All the food in our outlets is created by our students in their kitchen classes, and being able to share that with the public is a wonderful thing,” says Chef Clement. “When guests join us, they are supporting the learning of our students, and literally participating in their educational process. We welcome guests to dine with us, because without them, we could not provide the hands-on training they require to succeed.” Follow on social media for upcoming events and news: www.facebook.com/ CulinaryInstituteofCanada (Facebook), @ CICPEI (Twitter), @culinaryinstituteofcanada (Instagram)
The Culinary Institute of Canada 4 Sydney Street, Charlottetown 902.894.6868 www.hollandcollege.com/cic
“This friendly competition provides opportunity for both teams to test their
FALL 2019 www.pei-living.ca
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LET US STAFF YOUR NEXT EVENT
NO EVENT IS TOO BIG OR TOO SMALL
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DAY OF COORDINATION & MANAGEMENT
Whether it’s an intimate holiday party at home or a large tent wedding, our team of knowledgeable staff are passionate about making your event memorable and taking away stress associated with food and beverage service. We provide servers and bartenders to work events across Nova Scotia and Prince Edward Island.
902.367.4944 www.pineappleworks.ca
GOOD EATS
homemade
Creamy Mushroom Soup
INGREDIENTS
2 tablespoons butter 1/2 pound sliced fresh mushrooms 1/4 cup chopped onion 6 tablespoons all-purpose flour 1/2 teaspoon salt 1/8 teaspoon pepper 2 cans (14-1/2 ounces each) chicken broth 1 cup half-and-half cream
METHOD
This is one of my favourite fall recipes. I like to add a variety of mushrooms (whatever is fresh at the market) and I always make my own broth. I suggest you use whole cream not half and half, it makes your soup so creamy. Yummy!
In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender.
Mix flour, salt, pepper and one can broth until smooth; stir into mushroom mixture. Stir in remaining broth. Bring to a boil; cook and stir until thickened, about two minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavours are blended, about 15 minutes, stirring occasionally.
FALL 2019 www.pei-living.ca
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FOOD & DRINK - WILL TRAVEL FOR WINE
On the third Thursday of every November people all over the world line up for adult candy: the prized Beaujolais Nouveau. This fruity wine is made from Gamay grapes that are harvested in October, and 6-8 weeks later they are released, an unheard of turnaround time for wine. NOUVEAU BEAUJOLAIS
Why go new when you can go cru?
Words by Lesley Quinn
Nouveau Beaujolais may be a crushable November treat but I would suggest exploring the Crus of Beaujolais if you want to see the true potential of this region. The ten Crus of Beaujolais are at the top of the quality pyramid, while Beaujolais Nouveau (although tasty) is at the bottom. This means more care and attention are given to the grapes that go into Cru-level Beaujo. Rather than wine speak you into a coma about the terroir of these 10 villages, I’m going to compare them to hiking our Island trails - my other favourite fall pastime - besides drinking wine, that is. Starting in the North of the Beaujolais region, you have the Saint-Amour Cru. French for love, this romantic violet-toned wine demands a romantic hike like the trails found on Robinsons Island in PEI National
Park. There’s even a great little lookout spot on the trail complete with two lounge chairs to share a smooch or two. Moving south in Beaujolais we come across the town of Juliénas named after Roman emperor Julius Caesar (see, these vineyards are not Nouveau at all). This strawberry-toned wine can be compared to the Dromore Woodland Trail, as its name also has a Roman influence...Well, a Roman Catholic influence, anyway. Our next stop in Beaujolais is in the tiny and rare village of Chénas. The name is a reference to the ancient oak forests that used to cover its slope, making it a perfect collation for the Forest Hill Trail. The wine even retains a woodsy aroma to this day. The wines from the town of Moulin-à-Vent are the most age worthy of the Crus and
▲ Lesley Quinn (Photo: Kimberly Rashed) CMS & FWS SOMMELIER 2017 AtlanticCanada Top Sommelier 403.835.5939
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www.pei-living.ca FALL 2019
is the newest addition to the Cru family of Beaujolais, upgraded from mid-tier Beaujolais Villages level in 1988 with some level of controversy, so it seems only fitting to couple it with the trails in Bonshaw. The final two Crus share a name and in terms of geography, look sort of like a mother with her arms wrapped around her child. Brouilly is the mom and the larger of the two seen as an approachable Cru, just like the Gulf Shore East hike that is paved and perfect for those in wheelchairs. Côte de Brouilly is the smaller, harder to find and more scenic Cru, just like the Gulf Shore West hike. You may only find two, or three of these Crus at your local PEILCC but should you locate all 10 please give me a call, we can go for a hike to celebrate!
since Moulin-à-Vent is French for windmill, why not head up to our western point for a look at our much larger versions on the North Cape Nature Trail. The wines from Fleurie are seen as the most beautiful and elegant, and I always think of those two words when hiking Greenwich National Park. The Cru of Chiroubles is the highest in the area with an elevation of 430 metres. Now, the highest point in PEI is only 140 metres, but the trail at Sir Andrew MacPhail does have some inclines that will have you reaching for a bottle of this raspberry- inspired wine. The next stop would be Morgon in Beaujolais - it is famous for having a very diverse terrain much like the Breadalbane Nature Trail. Régnié
Lesley Quinn was born and raised in Prince Edward Island. Her first opportunity in wine came as Junior Sommelier at the Ritz-Carlton in the Cayman Islands. They supported her as she completed the first two levels of the Court of Master Sommeliers to become a Certified Sommelier. Work has taken her to Calgary, Vancouver, Halifax, and Turkey. Wine has taken her to France, Italy, Austria, Portugal, Chile, and California. In 2017 she won the Canadian Association of Professional Sommeliers Top Somm Competition Atlantic division. Now back on PEI she’s sharing her knowledge under the guise of StellarSomm Wine Experts. Ask her what her favourite wine is and she says “I love all my babies equally.” Want to learn more about wine? Head to www.stellarsomm.com
GOOD EATS
homemade Apple Pie
apple alternatives * Choose your favourite locally grown apples! Varieties available on the Island include: Granny Smith, Hume, Kestrel, McIntosh and Spartan.
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EASY PIE CRUST
INGREDIENTS
2 cups all-purpose flour 1 teaspoon salt 1/2 cup vegetable oil 3 fluid ounces cold milk
METHOD
Sift flour and salt into a bowl. Pour vegetable oil into a one-cup measure and fill the measure with milk up to the seven-ounce mark. Whisk oil and milk together and pour immediately into the bowl with flour. Mix the crust together with a fork just until it holds together. Do not knead. Divide crust in half, form into balls, and roll each half out between sheets of waxed paper. Peel waxed paper from crusts to fit into pie plate.
This recipe is a favourite in my house, especially when the local apples are available. Serve with a topping of fresh whipped cream or vanilla ice cream. I love the hearts - it’s a fun alternative to the traditional lattice crust and great way to get the kids involved.
PIE FILLING
INGREDIENTS
1 recipe pastry for a 9 inch double crust pie 1/2 cup unsalted butter 3 tablespoons all-purpose flour 1/4 cup water 1/2 cup white sugar 1/2 cup packed brown sugar 8 Honeycrisp apples - peeled, cored and sliced
METHOD
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a latticework crust or use a heart-shaped cookie cutter. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
Per Serving: (eight servings) 512 calories; 26.7 g fat; 67.8 g carbohydrates; 3.6 g protein; 31 mg cholesterol
FALL 2019 www.pei-living.ca
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FOOD & DRINK
Words by Story Sheidow
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Sumac This Middle Eastern staple boasts a tart, lemony flavour, and is the perfect addition for any spice cabinet. Use this in place of fresh-squeezed lemon, or add it to a dish for a punch of colour. Sumac’s bright red hue can make any dish instantly vibrant, or act as the perfect garnish on top. True Cinnamon Also known as Ceylon, or sweet cinnamon. This type of cinnamon is less bitter than its more common counterpart, cassia cinnamon. Great for cinnamon rolls, buns, and cakes, as well as a perfect topping for decadent drinks and desserts. Though difficult to find, once you do, you’ll never turn back! Caraway A relative of dill, cilantro, and fennel, these seed-like fruits deliver an intense flavour similar to dill or anise. Caraway seeds pair well with beetroot, cabbage, potatoes, apples, bread, duck, noodles, onion, and tomatoes and marry with garlic, parsley and thyme. Popular in breads (predominantly rye), liquors, and even desserts, caraway’s powerful flavour can easily be the star of the show in any preparation. Smoked Paprika Though this spice is quite similar to Hungarian paprika, smoked paprika has a very distinct flavour addition that sets it apart from the rest. By smoking the chilies over an oak fire prior to crushing, this variety of paprika has a unique smoky, outdoorsy flavour, and is perfect for seasoning sausages, stews, potatoes, and adding to dry rubs for meats and meat substitutes. Turmeric A close relative to ginger, this root is slightly bitter, peppery, and is often compared to mustard in flavour. Touted as an anti- inflammatory, it’s traditionally used medicinally and in South Asian and Middle Eastern cooking, and can be added to anything from soups to cakes. Turmeric is the main ingredient in curry powder; its signature golden yellow hue also makes it a popular natural dye for clothing. Keep this in mind when using this spice, as it WILL stain your clothing – and skin!
A popular coffee-bar alternative to lattes, Indian-inspired chai combines black tea, spices, and milk. The savoury notes from black pepper and cardamom in this version give it a wonderful aromatic complexity.
INGREDIENTS
2-inch piece fresh ginger, cut into thin rounds 2 cinnamon sticks 2 teaspoons black peppercorns 10 whole cloves 6 cardamom pods 6 cups cold water 6 bags of black tea (preferably Darjeeling) 2 cups whole milk 1/2 cup (packed) golden brown sugar
METHOD
Combine first five ingredients in medium saucepan. Using mallet or back of large spoon, lightly crush or bruise spices. Add six cups water; bring to boil over high heat. Reduce heat to medium-low, partially cover pan, and simmer gently 10 minutes. Remove from heat. Add tea bags and steep five minutes. Discard tea bags. Add milk and sugar. Bring tea just to simmer over high heat, whisking until sugar dissolves. Strain chai into teapot and serve hot.
Yield: six servings
FALL 2019 www.pei-living.ca
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FOOD & DRINK
The best of both worlds - beer and milkshakes. Sounds like something you might whip up at three in the morning after a particularly boozy night. But, surprisingly, it’s awesome! You’d think it’s a crazy idea conjured up by a millennial YouTuber - but, you’d be wrong. John Steinbeck wrote about the concoction in his seminal 1945 novel, Cannery Row. In Chapter 17 of the book, Doc is haunted by the thought of a beer milkshake. He can’t escape it: Blaisedell, the poet, had said to him, “You love beer so much. I’ll bet some day you’ll go in and order a beer milk shake.” It was a simple piece of foolery but it had bothered Doc ever since. He wondered what a beer milk shake would taste like. The idea gagged him a bit but he couldn’t let it alone. It cropped up every time he had a glass of beer. Would it curdle like milk? Would you add sugar? It was like a shrimp ice cream. Once the thing got into your head you couldn’t forget it. He finished his sandwich and paid Herman. He purposely didn’t look at the milk shake machines lined up so shiny against the back wall. If a man ordered a beer milk shake, he thought, he’d better do it in a town where he wasn’t known. But then, a man with a beard, ordering a beer milk shake in a town where he wasn’t known — they might call the police. Personally, I’m just thankful someone had the guts to add ice cream to a frosty brew! So, the only question left is who has the best beer shake on the Island? We encourage you to try out these recipes and tag us online! Follow our Instagram page to vote for the 2019 #beershakeshakedown champion!
2019
Words by Alana Lauren Photo by Kayra Secan
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APA Creamsicle Shake
INGREDIENTS
1/2 oz orange liqueur 6 scoops of vanilla ice cream 5 oz Lone Oak Yankee Gale Pale Ale
METHOD
Blend ingredients. Serve with garnish of whip cream, orange slice and a maraschino cherry.
Lone Oak Brewing Co.
103 Abegweit Boulevard, Gateway Village 902.218.9373 www.loneoakbrew.com
Raspberry Sour Milkshake
INGREDIENTS
1 473ml can After Hours Series Raspberry Sour 2 hearty scoops vanilla ice cream 4 (crushed) mint leaves 1 Tsp honey
METHOD
Blend and top with whip cream and a drizzle of raspberry syrup!
PEI Brewing Company
96 Kensington Road St., Charlottetown 902.629.2739 www.peibrewingcompany.com
FALL 2019 www.pei-living.ca
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Snowbird IPA Strawberry Cheesecake Milkshake
INGREDIENTS
4 Tbsp 2% milk 2 cups vanilla ice cream 4 Tbsp Gahan Snowbird Juice IPA 1/8 cup strawberries 1 small slice pre-made cheesecake
METHOD
Blend ingredients. Serve with garnish of whip cream, graham cracker, a strawberry and a cube of cheesecake
Bar 1911
113 Longworth Ave., Charlottetown 902.566.9002 www.bar1911.com
Photo: Cody McKenna
Gravedigger & Autumn Pumpkin Milkshake
INGREDIENTS
One bottle of Upstreet Gravedigger Pumpkin Ale 8 heaping spoonfuls of ADL french vanilla ice cream (more for a thicker shake)
6 ginger snap cookies 2 ounces of maple syrup 3 tbs of pumpkin purée 2 tsp pumpkin pie spice
METHOD
Blend all ingredients in blender until smooth. Serves 4. Garnish each shake with fresh whipped cream, a drizzle of caramel syrup, a ginger snap and a sprinkle of cinnamon. ENJOY!
Terre Rouge 72 Queen St., Charlottetown 902.892.4032 www.terrerougepei.ca
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Iron Bridge Brown Ale Shake
INGREDIENTS
1/2 cupIron Bridge Brown Ale 2 hearty scoops vanilla ice cream 3 Tbsp salted caramel syrup
METHOD
Blend and top with whip cream and a drizzle of salted caramel syrup!
The Gahan House 126 Sydney St., Charlottetown 902.626.2337 www.charlottetown.gahan.ca
Chocolate Guinness Milkshake
INGREDIENTS
3 1/2 cups chocolate ice cream 1 scoop vanilla ice cream 1 (14.9 ounce) can Guinness (or any stout beer) 2-5 Oreo cookies
METHOD
In a blender, add the ice cream, two Oreo cookies and the Guinness and blend until smooth. Pour into serving glasses and garnish with the vanilla ice cream, chocolate curls and cookies.
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“ I don’t really feel like I chose Montague, I feel Montague chose me,” says Matt Clendinning, who was born and raised in Ottawa, first set foot on the Island three years ago, and he was instantly hooked. “You can’t describe what it is about PEI or Montague. It’s not always something you can put in words, it’s a feeling. The vibe was always very special to me.” It was special enough for Clendinning to make an unexpected life change. Having left his decade-long position with Canada Post two years prior, Clendinning had plans to “live the van life, true nomad style.” After a road trip in Iceland, he returned to the Island for a month to help his friends with Clendinning, owner of the town’s newest cafe, The Lucky Bean. home renovations. The rest is history. As Clendinning puts it: “Instead of buying a van, I bought a heritage building in a small, rural town in PEI.” While Clendinning’s initial intention for buying the building was to rent out the commercial space, none of the local
businesses he talked to could commit on such short notice. “I knew Montague needed a coffee shop, and I was here and unemployed, so I just decided to go for it.” With the help of Montague’s Community Business Development Centre (CBDC), Clendinning was able to put his plans for The Lucky Bean into place. “Being from away, I had no idea what programs were available for me. I had no contacts for anything,” he says. “The CBDC not only helped me get a bit of financial assistance, but they also helped put me in touch with other government departments for various advice and assistance.” The CBDC also provided Clendinning with insights into other businesses that “had tried at the coffee shop thing, and not succeeded, as well as advice on what they felt could work well for the town.” As for how it’s worked out so far since the cafe opened in August, Clendinning says, “The response has been fantastic. I knew the locals wanted a coffee shop, but the amount of love and support has been overwhelming. I feel very thankful. The
▲ Matt Clendinning
Words by Brianne Hogan Photos by Evan Ceretti
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“Instead of buying a van, I bought a heritage building in a small, rural town in PEI”. - Matt Clendinning
community has really adopted the cafe.”
Not bad for someone who wasn’t initially excited about coffee. “Funny enough, coffee never interested me at all,” he says. “I’ve always loved coffee, but for the past few years, coffee didn’t agree with me that much, so I’ve been more of an herbal tea drinker.” However, Clendinning admits that he started drinking coffee again a few months ago. “Once I owned a high-end commercial espresso machine, it was hard not to get back into having coffee.”
Clendinning believes it’s his menu, including fresh-made sandwiches, salads, pastries, and daily specials, that sets his cafe apart. “We try to cater to everyone,” he says, adding that The Lucky Bean offers gluten-free bread, as well as some vegan and vegetarian options. And then, of course, there are the locally-roasted coffee beans from Caledonia House coffee and Receiver Coffee Co. “Surrounding myself with local, passionate people that knew their stuff was very important to me,” Clendinning says. The café also serves coffee flights akin to craft beer flights, which are popular with customers.
The Lucky Bean Cafe 576 Main St, Montague 902.838.3883 www.theluckybean.com
902.838.4030
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FOOD & DRINK
The Best in Fungi: These Mushrooms Will Leave You Asking for “Spores”
Words by Story Sheidow Photo by Andrew Ridley
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CHANTERELLES
measure of antioxidant potency) of any superfood. In addition, various studies have shown that chaga can help with diabetes, cardiovascular health, immune health, DNA damage protection, and cholesterol.
There is nothing quite like the feeling of foraging for your own food, and chanterelle mushrooms are an easy place to start. With many distinguishing features, they are easy to identify. If you’re looking to explore your “wild side,” try these fungi! Chanterelles are abundant here on the Island, and can be found in mossy evergreen forests, growing right on the forest floor. They are most often found in clusters, and have a distinct orange colour and unique gill pattern. So, while you’re not likely to see these at your local grocery store, you may come across them on your morning hike. These little treasures are not only delicious, but also incredibly nutritious too. Chanterelles have among the highest- known natural concentrations of B vitamins, which are essential for converting food into energy and keeping the nervous system healthy. They have antimicrobial, antibacterial, and antifungal properties, and are high in vitamin C, vitamin D, and potassium. They tend to taste best cooked, and offer a dense, meaty texture and mildly spicy flavour. Use them as you would any culinary mushroom, fresh or dried, or sauté them in butter and freeze the mixture into an ice cube tray for later use.
LION’S MANE
Lion’s mane is quite an odd-looking mushroom, with a bright white colour, round shape, and covering of long, shaggy spines. These mushrooms can be bought fresh locally through several organic produce suppliers, such as Heart Beet Organics at the Farmers’ Market in Charlottetown, and Green Fork at Founders’ Food Hall & Market, also in Charlottetown. Lion’s mane can also be purchased in capsule form through most local health food stores. Touted for its positive neurological properties, such as protection against dementia and repairing nerve damage, this mushroom is steadily increasing in popularity. A double-blind trial was conducted in Japan with men and women diagnosed with mild cognitive impairments to test the effectiveness of lion’s mane for improving cognitive deficiencies. The subjects in the group took four tablets, containing the mushroom in powder form, three times a day for sixteen weeks. Cognitive function scale scores increased during the duration of the trial, and lab tests showed no adverse effects to the subjects—and this study is just one of many. These three mushrooms are just the tip of the iceberg when it comes to fungi with health benefits, but it’s important to be careful when finding your own mushrooms in the wild. Only eat foraged mushrooms that have been verified by someone with a large knowledge-base of fungi identification, because remember, not all wild mushrooms are safe to eat. So, next time you’re at the grocery store, give the selection of gourmet mushrooms a second look. From oyster to lobster, you’ll be surprised at what these tasty little morsels can do for you.
CHAGA
Chaga mushrooms are large, woody, black fungi that can be found growing on the sides of birch trees all across the Island. It’s best to harvest these hefty fungi late in the fall, when the trees have gone dormant. This is when the chaga will be highest in nutrients. Chaga mushrooms are extremely hard, and processing them can be difficult without the right tools, so be aware. Most often ground into powder, the finished product can be made into tea, or added to coffee blends, shakes, or greens powders. With the popularity of chaga increasing in recent years, it is quickly becoming easier to find on market shelves. Check with your local health food store, herbalist, or forager for availability. A nutritional powerhouse, chaga has the highest ORAC score (the
FALL 2019 www.pei-living.ca
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ARTS & ENTERTAINMENT - WOMEN IN THE SPOTLIGHT
Q
A & with
Local artist Debbie Brady uses macro photography to create stunning textural abstract art that celebrates a miniature Island landscape hidden in a small section of oyster shell. Each piece includes a photo of the entire shell highlighting the tiny section portrayed and the title names the shore where the shell was harvested. Debbie Brady
www.oysterart.ca
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Q. How long have you been creating this art form? It’s such a unique idea; how did you get started? I began taking photography classes in 2013. Being a curious, detail-oriented person, it wasn’t long before I gravitated to using a macro lens—much like a scientist uses a microscope—to examine things closely. My “happy place” is walking along the shore, so collecting beach treasures comes naturally. In 2016, I was using my macro lens to check out some of my treasure when I saw what was hidden from casual view in an oyster shell. I was totally impressed seeing something extraordinarily new in something so familiar! It took me three years of collecting, cataloging, photographing, and assessing the idea before I developed a plan to launch an “Oyster Art” collection in a way that would garner the attention oysters deserve. The photographer Ansel Adams best said it for me: “I work to transform curiosity into art.”
studies by attending Holland College’s Visual Communications program. I now have over twenty years’ experience as a graphic designer at my home-based studio, Graphically Speaking. It has involved directing many photo shoots for print and online projects, which led to my interest in learning to use a DSLR camera. I have been very fortunate to receive awards for my work early on in this pursuit.
course for sale, at The Dunes Studio Gallery in Brackley. My portfolio of work, pricing, and directions to place an order are available at www.oysterart.ca. Additionally, I have a gallery in my home in Tyne Valley (795 Canada Rd) which is open by chance and by appointment.
Q. Are you working on any new art forms or ideas?
Q. Explain briefly how you create your art.
I have so many ideas and plans running through my mind that I would like to explore.
I spend a lot of time travelling around the Island, collecting a wide range of shells from different locations. Many are found by scouring shorelines. Because not every shell is photogenic, I need many of them to examine. Basically, I use a 100mm macro lens, with one or two sets of extension tubes attached, to allow me to get closer to the shell than the lens alone will allow. I have a ring flash attached to the front of the lens, to shine light on the shell, which is in a shadow cast from the camera being so close to it. The camera body is attached to a digitized focusing rail, which allows the focus point to change by minute increments. Depending on the depth of the shell’s textured surface, a photo may require almost thirty shots of the one small area being photographed. Each one will have small portions in focus. They are then combined to create a single significantly in-focus image which still needs manual inspection and editing. Once I’m satisfied with that step, then begins the creative development in a digital darkroom to create the final artwork. Q. How can someone see or buy your work? Is your art available in any other galleries or studios? As an emerging artist, I was fortunate to have the PEI Art Bank Collection purchase two pieces to have on display in public buildings. Also, this past summer, I had three pieces of Oyster Art on display, and of
To celebrate Oyster Art’s first anniversary in October, a 1/1 (one of one) Pearl Series was launched. These artworks will only have a single printing in the size and substrate (archival paper, canvas, or acrylic) chosen by the client, and they will also receive the shell used to create it. Also, as the result of inquiries, I have just added doing commissioned pieces. There are so many Islanders with familial contact with the oyster industry. A special memory would be created by having one of their shells used for their very own piece of Oyster Art. Hopefully, supplying me with twenty-four or so would include a photogenic candidate! I would like to help raise the profile of the Island’s oyster fishery by creating a large- format coffee table book that celebrates our Malpeque oysters by featuring Oyster Art, created from shells sourced from around the province, and information about those locations, oyster aquaculture, and the oysters themselves. During my trips to many shorelines, other types of shells—including mussel and quahog—have been added to my collection. I’ve been asked if I have considered photographing other types of shells. I admit to collecting mussel and quahog shells that have caught my eye, but for now, oysters have my full attention.
Q. What inspires you?
Photography energizes me with its infinite number of possibilities and technical challenges. When I’m examining shells with my macro lens, and eventually find one with breathtaking character, I have goosebumps composing the shot. That moment of discovery creates the same reaction every single time for me. The coloured crevices in an oyster shell are one of those easily and often overlooked things that nature has so fantastically created. When I find them, I feel compelled to capture them in all their glorious detail.
Q. Have you always been a working artist?
I heard a term recently that would describe me as a seniorpreneur. I graduated with a Bachelor of Nursing degree from Dalhousie University, but left that profession to raise a family. I taught elementary school for six years; then, eventually, I returned to
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ARTS & ENTERTAINMENT - BOOK REPORT
The Testaments
Words by Kristen Johnson
Margaret Atwood’s sequel to The Handmaid’s Tale is the most hyped book of the year. The Testaments was nominated for the Booker Prize and the Scotiabank Giller Prize before its release in early September. Then it broke the Canadian sales record for number of copies sold in the first week. With all this publicity and promotion, can The Testaments possibly measure up?
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I will admit I was skeptical. I’m not an Atwood superfan. I read The Handmaid’s Tale, but much
Something must be done before this generation of women is gone.
preferred her Maddaddam trilogy. I was not expecting to be blown away, but had an open mind. The Testaments is a compelling book. The plot-driven narrative keeps readers engaged, and the language is quite simple. Three women share the role of narrator, and the story switches among them quickly. The women are not initially introduced, which spurs the reader to find out how they fit into the story. Once the narrative voices are uncovered, the plot moves quickly. Set fifteen years after The Handmaid’s Tale, we see that Gilead has grown in power and scope. Women who were children at its inception are
Atwood has also managed to squeeze in numerous nods to current events—the Me Too movement, the Kavanaugh hearing, the tightening of women’s rights in the Trump era, and many more. Atwood spoke at the reading in Charlottetown about how some of these events drove her to write a sequel to The Handmaid’s Tale, as well as shaped the narrative in The Testaments. So, is it deserving of all the hype? In my opinion, it was a good book and an enjoyable read, but perhaps not quite worthy of the extensive critical acclaim. There were not many surprises, and the end wrapped up a little too tidily and quickly. That said, the hype about
unaware that they are oppressed. Only the women who remember the past seem to have any desire or ability to challenge the patriarchal regime. Readers get the sense that this is a time-sensitive challenge.
seeing Margaret Atwood read live was absolutely legitimate. She was spunky and bright and witty, and everything you would expect from a Canadian treasure.
Kristen Johnson is a homesteader and home-school mom who lives in Eastern PEI. She loves to spend her free time between the pages of a book.
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10 FUN THINGS JUST FOR KIDS TO DO THIS FALL
FAMI LY
The end of summer on the Island means there are lots of activities for kids just getting started! Check out our ten favourite things to keep your kids busy this fall.
!
Dance classes
Check your community for dance classes. Many offer a variety of classes for different age groups. Dance is a wonderful way to have fun with peers and chase away the winter blues. This after-school activity, is perfect for boys or girls, is more than just ballet - look for tap, modern dance, hip-hop and more.
A trip to your local library
PEI has 26 libraries across the Island - discover your community library!
Island Gymnastics Academy
The Island Gymnastics Academy is a not-for-profit organization that was formed in Charlottetown in 1981. The Academy offers pre-school, recreational, and competitive artistic gymnastics programs for boys and girls. The Island Gymnastics Academy is pleased to offer a recreational gymnastics program for children ages five and up (school age) at Montague Consolidated School on Tuesday evenings during the school year.
40 Enman Crescent, Charlottetown 902.566.3935 www.islandgymnasticsacademy.com
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