PEI LIVING VOL 4 • NO 1 | SUMMER 2020 www.pei-living.ca | FREE COPY HOME & COTTAGE | STYLE | FOOD & DRINK | FAMILY | BUSINESS
WE'VE HAD A MAKEOVER!
Same Great Magazine Same Local Content Still Free to Pickup
JESSIE INMAN Commitment to Success
WILD ROSE HORSE SANCTUARY
A BREATH OF FRESH AIR SHOP LOCAL
• Maple Leaf Homes are one of the most energy efficient homes in Canada • Maple Leaf Homes has been manufacturing modular housing for over 30 years. Why Choose a Maple Leaf Home?
• Your home can be built any time during the year – spring, summer, fall or winter – regardless of the weather! • Maple Leaf utilizes a computer aided design system (CAD) to allow them to customize any of their standard layouts
Residential Styles • Cape Cod, Chalet and Two-Storey • Cottage Series • Recreational Park Models
Contracted Services MacKenzie Builder Services is the official construction firm for on-site installations.
Commercial Styles • Commercial / Industrial • Global Accommodations • Container Sized Modules
• Bungalow / Ranch • Split Entry • Mini Homes
www.legacyhomespei.ca
Legacy Homes PEI Ltd. • 12745 St. Peters Road • 902.676.3200 • Darren: 902.969.0425
FROM THE EDITOR-IN-CHIEF
NEW ADVENTURES
Well, we made it! It’s summer here on PEI; a magical time of year filled with visits to beaches, patio drinks, beautiful parks, and time with friends and family. In many ways, this year is just like all the others; it’s easy to forget all the craziness in the world right now when the sun is shining, and socializing outdoors is second nature. In this issue we focus on the “new normal.” While some aspects of the everyday have changed, one thing remains true: the people who serve the public every day are the cornerstone of life here on the Island. This issue is a reflection of that. We aim to celebrate the beauty and resilience of Island businesses, and thank not only them, but also the Islanders who support them. As well, I would like to introduce you to our new Food & Drink Editor,
Jackie Herbert. Jackie has been working in the industry for many years, and we’re excited to welcome her to the team and see where this new role takes her. We’re also thrilled to announce the birth of our new publication – HFX Living. We’ve decided PEI Living needs a sibling, and Halifax seems like the perfect place to put down new roots. As my second home, I’ve spent much of my life there, and being able to focus on the lifestyle and what makes the city so special is a dream come true. Look for HFX Living this fall. But until then, grab a towel, find a nice quiet spot on your favourite local beach, open a kombucha and jump into this, our biggest issue yet!
Story Sheidow, Editor-in-Chief story@pei-living.ca ▲ Story with Ira and Wren. (Photo: Kristen Maria Photography)
Read PEI Living Magazine online: www.issuu.com/peilivingmagazine
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ON THE COVER JESSIE INMAN
TABLE OF CONTENTS PEI LIVING
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Adventure runs in Jessie Inman’s blood. “I’ve jumped out of planes, sailed on a tall ship to Antarctica and run businesses around the world,” she says. Inman has visited seventy countries and every continent. Her sense of adventure has pushed her along the way, but her driving force is commitment. “The first time I sailed to Antarctica, the name of the boat was Commitment,” she says. “I’ve always said ‘you can do whatever you want to do. Just choose. There is neither a right nor wrong decision, just make a commitment.’”
Volume 4 • Issue 1 Summer 2020
FEATURES
8. Wine Trends
Cheers to Local
10. Business Business, Stress & the New Normal
64. Home & Cottage
A Breath of Fresh Air
Cover photo by Jenna Keenan
114. Style
Easy Street, Keepin' it Casual
58. Business
Inspiring Entrepreneurs
127. Family
Wild Rose Horse Sanctuary
110. Women in the Spotlight
McGregor & Currie Jewelry
160. Meet the PEI Living Team Susan Snow, Home Editor
Little Bird Publishing 29 Valley Street, Unit 2 Charlottetown, PE C1A 4H9 902.394.7499 www.pei-living.ca
Read PEI Living Magazine online: www.issuu.com/peilivingmagazine
PEI LIVING
156
PUBLISHER Little Bird Publishing EXECUTIVE CEO Jacqui Chaisson Editor-in-Chief Story Sheidow EDITORIAL TEAM Food & Drink Editor Jackie Herbert Home Editor Susan Snow Style Editor Kimberly Rashed Copy Editor Rebecca Spinner Contributing Writers:
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127
Brianne Hogan Kristen Johnson Laura Jean Grant
Clara Deacon Katie Ingram Susan Snow Kimberly Rashed Darren MacKenzie Leslie Quinn Jackie Herbert CREATIVE TEAM Graphic Design Jacqui Chaisson Photography Evan Ceretti Photography Sara Bakker Omar Broderick Jenna Keenan Alaina Rashed Stephen Harris Kimberly Rashed Photography Susan Snow Story Thorburn Photography
FOOD & DRINK
HOME & COTTAGE
10. Picnic Island-Style Get Your Basket From Local Chefs
74. Sunny Side Out
Exploring PEI's Backyard Lifestyles
12. Will Travel for Wine
88. The Sky's the Limit Solar Power on PEI
Maritime Small Town Sipping
16. Good Eats
94. Three Weekend DIYs
Seafood Tacos
STYLE
18. Good Eats
Surf & Turf Burger
102. Shop Local PEI
Summer Fashion from Local Shops
20. Good Eats
FAMILY
Lobster & Seafood Chowder
120. DIY Face Masks Easy Face Masks You Can Make at Home
26. Haskap Berries Berry Delicious
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.
140. 10 Things...
32. Buch...Please!
Island Staycation Ideas
Kombucha and the SCOBY
ARTS & ENTERTAINMENT
BUSINESS
150. The Book Report Dystopian Lit
40. The Momentum HR Project Supporting You and Your People
152. Artist Profile
HEALTH & WELLNESS
Photographer Patricia Bourque
WHEELS
58. Restore and Destress With Yoga Find the Right Yoga For You
Printed by
156. Road Trip?
Are You and Your Vehicle Ready?
SUMMER 2020 www.pei-living.ca
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FOOD & DRINK EDITOR
RAISE A GLASS TO GOOD FOOD & GOOD FRIENDS
With my business, HOP|SIP|SWIRL Tasting Tours, I have an opportunity to visit Island food and drink establishments, try out new beverages and indulge in some of the Island's best culinary delights. In my new role as the Food and Drink editor for PEI Living magazine, I'm excited to share all that's charming and delicious in the Island's culinary world. We'll explore the best places to eat, get to know the people behind your favourite food and drink, and discover the latest kitchen gadgets and recipes that will make entertaining a breeze. Summer in PEI is the season that gives Islanders an opportunity to see their home as visitors do—with its amazing restaurants, wineries and craft breweries that make it easy to understand why we're called Canada's Food Island. In this issue I'm taking some time to get back to the basics. We're welcoming a little nostalgia with a feature about
picnics: Island-style, where we visit local chefs and profile their take on the perfect picnic basket. We're heading down some country roads to try PEI's trendiest and tastiest gem, the haskap berry, sure to become an Island delicacy. Included in this issue are recipes, courtesy of Canada's Food Island, created from the Island's favourite food —lobster! We'll also celebrate both local wine and Maritime wine and everything you wanted to know about kombucha. In upcoming editions you can look forward to a new feature where I'll spotlight a local chef and their favourite recipe. To me, summer means road trips, so follow along, because I can't wait to spill the tea on everything local.
Jackie Herbert Food & Drink Editor jherbert@pei-living.ca
See you in the fall. Sláinte!
Read PEI Living Magazine online: www.issuu.com/peilivingmagazine
FOOD & DRINK - FOODIE FUN
BACK TO SCHOOL WITH KITCHENS UNLIMITED
Kitchens Unlimited, House of Kitchens & Fine Dining, features a wide selection of stylish, functional top-quality kitchenware, from brand names you know and love.
Kitchens Unlimited Confederation Court Mall 134 Kent Street, Charlottetown 902.566.2252
Ann Chaisson, Manager
MASON CASH CANE MIXING BOWL
JAMIE OLIVER COOKWARE
Made from high-quality earthenware, making them durable when mixing, yet light enough to hold comfortably. The wide, shallow shape allows for kneading within the bowl, if required. These bowls are as relevant today as when they were designed in 1901. Still made in Europe.
The new range of baking tools is a home baker’s dream. Designed to withstand temperatures up to 475°F, Jamie Oliver bakeware won’t warp and the heavy-duty carbon steel construction and non-stick QuanTanium coating means it is made to last.
ENDURANCE BISCUIT/COOKIE CUTTERS
BANNETON BREAD PROOFING
Baskets - 100 per cent natural rattan cane construction, suitable for any dough rising, including sourdough bread. A great gift for family and friends who have taken up baking bread. Round basket 10”x 3.5” and oval basket 16”x 6”x 3”.
Set of four dishwasher safe
heavy-duty stainless steel cutters that nest together for easy storing.
VITROMAX
NOMAAD ECO CUP
Do you find the enamel cast iron cookware too heavy? Check out Vitromax. This lightweight glass ceramic cookware can be used on stove tops, ovens, and microwaves and is freezer and dishwasher safe. This beautiful cookware, made in France, can be used on gas, electric, halogen and ceramic stove tops.
Made from bamboo and corn fibres, reusable for up to four years. When it is time for you and your cup to part ways, place the cup in your compost, there is no need for this cup to end up in any landfill.
SUMMER 2020 www.pei-living.ca
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FOOD & DRINK
Cheers to local wine
▲ Jaime Matos, Matos Winery & Distillery
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They say good things come in groups of threes. They do! Matos Estate Winery & Distillery, Newman Estate Winery, and Rossignol Estate Winery are the names of the three wineries found right here on Prince Edward Island! What’s great about them is that each winery is so unique with the wine they produce it’s worth a visit to all three!
By Jackie Herbert, Food & Drink Editor Photos Evan Ceretti
W hat can you expect during a visit to one of the Island wineries? All Island Wineries offer wine sampling, guided tours throughout the vineyard and winery, and you can even enjoy a glass of your favourite while relaxing in their vineyards. Taking advantage of the sunny slopes of St. Catherine’s Matos Winery & Distillery is able to grow vines like Chardonnay, and Gamay. Whereas Rossignol and Newman Estate have been growing more common grape varietals for Atlantic Canada in the Eastern region of PEI like Seyval Blanc, Marechal Foch and Vidal. Winemaker Jim Matos has a knack for assessing PEI’s micro-climates in the Central Coastal Region of the Island and choosing the right grapes varietals for each slope within his vineyard. Inside the cozy winery, wife Heather Matos can be found intriguing her guests with some of their popular wines like the Rosé, Wildberry Gamay or the Strawberry Chardonnay. A portion of the winery includes several distinctive distilled products from sweet flavours of fresh oranges, to the captivating appearance of the sugar magic found in each unique bottle of Anisette. When visiting, ask about their Portuguese- style liqueurs. Further east, down a red dirt road in Murray River, winemaker Mike
Newman concentrates on traditional earth-driven styles of wine-making by upholding the methods of the eastern shore region. Newman Estate Winery is considered a boutique winery, which means guests can only purchase the small batch wines directly at the winery as they are not sold in retail outlets. Newman prefers to operate his winery as a small-run, limited production hand-crafted artisanal winery, which only adds to the charm of his estate. Newman produces off dry and dry white & red wines, often experimenting with blends to create a variety of styles. Further from his wine making training in California, Newman has become comfortable with the environmental factors of Prince Edward Island, and uses that to his advantage when producing his vintages. Gazing out across the endless rows of vines from the top of the winery balcony, is described by many as a romantic experience, not soon forgotten. Located about 15 kilometers away from Newman Estate, on the shores of the Northumberland Strait is the picturesque Rossignol Estate Winery, the oldest winery on Prince Edward Island. Growing a variety of grapes in the vineyard, along with some of the fruit that is used in the fruit wines, winemaker John Rossignol takes great pride in the care he shows the grapes he uses to produce wines like L’Acadie Blanc, High Bank Red, and Marechal
Foch. Inside the apple orchard, found within the Estate, there is an oasis appreciated by small group gatherings under the peaceful canopy of the gazebo. Back inside the winery, it not only serves as a tasting room for over 15 different wines and liqueurs, but as a charming gift shop as well. It features several local artisans’ wares, even small print replicas of the wine bottle labels, which are created by artist and wife of the winemaker, Dagny Rossignol. Like many small operations found throughout Prince Edward Island, the proud owners are active in every step of the process, from planting to pruning to hand harvesting. Prince Edward Island wineries offer an experience that other wine regions don’t. You actually meet the winemaker, the owners, the families. Originally from South Eastern Ontario, Jackie, her husband and teenage son, moved to PEI in 2016. While taking on a rather ambitious home renovation project, she also started a tour operation. HOP|SIP|SWIRL TASTING TOURS is a private winery, brewery & distillery business focusing on the ever growing local artisan beverage industry. She's a true believer that life doesn't get better by chance. It gets better by choice.
We welcome Jackie Herbert to our team as PEI Living's Food & Drink Editor.
SUMMER 2020 www.pei-living.ca
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FOOD & DRINK
FOOD & DRINK
Grab your favourite person and a blanket, and get ready to enjoy an old-fashioned picnic... Island-style!
AN ISLAND PICNIC By Jackie Herbert, Food & Drink Editor Photo Vlada Karpovich
Best of Samuel’s PEI Picnic Basket
Located in Summerside, PEI, Samuel’s Coffee House, like so many other businesses, adapted to the change in how they serve their customers. Early in the spring, owner Moyna Matheson and her team decided to offer not just a takeout style meal, but a picnic complete with everything you need to head out to the park and have a real classic style picnic. Their picnics can be shared among two or three people and offer traditional sandwiches, salad,
Coast Craft Soda. Come hungry, this picnic fills three to four people up, and that’s Gouda! Cheesy, we know.
Picnic Days
When the team at The Inn at Bay Fortune were on the quest to find a way to gather friends and families around their dinner tables, they quickly reimagined the PEI picnic. Taking inspiration from early picnic days in Fortune, this traveling feast can be enjoyed on the front lawn of the Inn, at the beach or on your patio. In keeping with the Fireworks theme of farm to table, most picnic items are carefully selected from the gardens found on the property (including Farmer Kevin’s Salad) or are locally-sourced from nearby farmers and fishers. Slow roasted meats and seasonal vegetables, summer salads, handmade sourdough bread and delicious sweet treats are included in the picnic, all you need is a partner or two!
Brown Bag Picnic
Thursday through Sunday all summer long, you can order your picnic from Riverdale Orchard in Bonshaw. Enjoy it in the orchard at one of the family pods or, take it away to the next open-air concert. Tradition is a common word heard around their orchard, and the picnic the 2 Scots have curated is no different. It’s a simple, but pleasant customary brown bag picnic. The picnic includes a traditional Scottish Roll stuffed with your favourite fillings, accompanied by a fresh crisp apple from the orchard, and tasty Scottish cake of the week. It’s highly recommended to pair this bagged lunch with a glass of their award- winning cider 2 Scots 3 Apples or newly pressed 2 Scots Go Wild! See you there!
local chips, their famous raspberry pie, and other baked treats, plus your drink of choice. As a sweet little gesture, they’ve included a postcard from Oh Hey PEI Stationary to send to someone special as an invitation to join you next year on a PEI picnic. Samuel's really has thought of everything with this one!
to enjoy right on their farm! Several brightly coloured picnic tables are waiting for you and your family and friends to have a casual style pizza picnic. What makes these pizzas so incredibly tasty is the variety of artisan Gouda cheese they use, made fresh right on-site! The pizza picnic comes not only with two incredible pizzas of choice, but one sweetza. Sweetza? Yes, a sweet pizza! Warm fruit with a touch of sweetness, makes this daily inspired pizza impossible to have just one piece of! Wash it down with a cold East
Pizza Picnic
Glasgow Glen Farm in New Glasgow has taken a different approach to picnics. They offer a pizza style picnic
SUMMER 2020 www.pei-living.ca
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FOOD & DRINK - WILL TRAVEL FOR WINE
Maritime Small Town Sipping
By Lesley Quinn
There is a saying in the wine world: “What grows together goes together.” Often the best food and wine pairings work so well together because both the food and wine come from the same area.
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 in the guise of Stellar Somm Wine Experts. Ask her what her favourite wine is and she says “I love all my babies equally.” ▲ Lesley Quinn (Photo: Kimberly Rashed) CMS & FWS SOMMELIER 2017 Atlantic Canada Top Sommelier 403.835.5939
The Maritimes are fortunate to have an abundance of great local food, particularly in the seafood department, and I’m here to tell you we certainly have no shortage of great local wines to pair with them. Let’s take a tour around the Maritimes with a meal celebrating everything local.
found out during my wine studies that a classic pairing was sparkling wine and oysters. We may think it all starts and ends with Champagne, but just like oysters, the sparkling wines made right in Nova Scotia are sensational. These effervescent wines are so well matched to our oysters because they are both influenced by the sea. Here are my favourite bubbles and oyster matchups. For a briny Cascumpec, the Blanc de Blancs from Blomidon. For Mary Manette’s smoked oysters, the Benjamin Bridge NV Brut. With the creamy, nutty characteristics of Colville Bay oysters, try the 2011 Cuvée Brut from Gaspereau. If you love mignonette or cocktail sauce on your oysters, pick up a bottle of Lightfoot and Wolfville’s Sparkling Rosé, but for a real treat
Oysters and Bubbles
East Coast oysters are world famous and for good reason. They taste like a dip in the ocean on a hot summer’s day, refreshing, briny, and oh so yummy. They are my favourite way to start a meal - you can add lemon, mignonette, horseradish, or cocktail sauce. You can bake ‘em, smoke ‘em, and even BBQ them. Imagine my delight when I
Want to learn more about wine? Head to www.stellarsomm.com
PEI Beef or Maritime Mushrooms with Reds
try the region’s trailblazers together: Raspberry Point oysters with L’Acadie Vineyards Prestige Brut au naturel, just like nature intended.
things are lovely, I want sugar at the end of a good meal, and I want it in my wine and my dessert. The blueberries grown in the Maritimes may be smaller in stature but boy do they pack a powerful punch. Pureed and poured over a brown sugar and oat crumble, you have a dessert only a church social could compete with. But this final course wouldn’t be complete without a fortified fruit wine like Rossignol’s Crème de Cassis. They use Island grown blackcurrants to produce an
Steak and red wine: not exactly a wine pairing newsflash here, but because of our cooler climate, the red wines here don’t always develop the big bold tannins that help cut through a well- marbled steak, like ribeye, so go for a leaner cut like sirloin or tenderloin (and your waistline will thank you). Grill it up and try it with Grand Pré’s 20, or Jost’s Great Big Friggin' Red. For those of us
Lobster and Oaked Whites
For many, lobster is a high-end, luxury menu item. But local legend tells us that here on PEI lobster could be commonly found in "less wealthy" children’s lunches, while the “rich” kids, on the other hand, had bologna
who have made the decision to switch to plant based alternatives, try grilling up some mushrooms. I love Maritime Mushrooms’ lion’s mane mushrooms as they are good for your memory, but local chanterelles in the fall are also delicious. Mushrooms have a rustic flavour profile and are best matched to earthy red wines like Lightfoot and Wolfville’s Pinot Noir, Matos’ Gamay- Noir and Mercator’s Marquette.
in theirs. I can’t imagine trying to sell a piece of bologna to a guest for $30/ pound, but here in the Maritimes we are so blessed to have an abundance of this luxurious crustacean. The two things you usually get with your lobster are lemon and butter; a locally made oaked white wine can provide the same two flavours. Try Luckett Vineyards Buried White or Planters Ridge Chardonnay if you lean more towards enjoying a rich buttery lobster. Or if you prefer the mouthwatering effect of lemon, try Mercator’s Sauvage Sur Lie or the Cuvée Ancienne Chardonnay from Lightfoot and Wolfville. A classic lobster side dish, in my opinion, will always be potato salad, and we certainly have got lots of those around here!
intense aromatic wine that is smooth without being syrupy, and has a slight astringency on the finish to help even out your palate after all that sweetness. This little local tour includes just my top picks; I sincerely encourage you to get out there, explore your neighbourhood, because - like I said earlier - what grows together goes together.
Blueberry Crumble with Cassis
Happy small town sipping!
Every great meal should end on something sweet, whether it is a kind word to your host and chef or a shared laugh among your dinner guests...nah, I’m just pulling your leg - while those
SUMMER 2020 www.pei-living.ca
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FOOD & DRINK
PEI’s Lobster Fishery Serves Up Both Lobster and Community This Summer By Brianne Hogan Photos Stephen Harris
P rince Edward Island lobster is not just for Islanders; it’s a seafood staple that’s beloved around the world. It is known in the lobster market as a gourmet delicacy, thanks to its hard shells and tender juicy meat. There are more than 1,200 lobster fishers on PEI who operate during two seasons: the spring season, and the fall fishing season. The spring fishing season takes place from late April through the end of June, and the fall season spans from August through October. It’s a yearly tradition that Islanders have looked forward to for more than 150 years.
sense of identity and great reputation the industry gives to the Island, the PEI lobster industry contributes to the Island economy through landing values, processing plants, and of course public consumption,” says Dave MacEwen, director of Marine Fisheries and Seafood Services for the Department of Fisheries and Communities. However, like many industries this year, the lobster fishery was also affected by COVID-19. In addition to an economic impact, MacEwen says the industry was also impacted by timing and logistics. This year’s lobster fishing season was delayed from April 30 to May 15, and was also extended from the end of June to July 4th. Other difficulties faced were logistics on boats considering social distance
When you think of summer on PEI, you probably think of fresh lobster and the joy of sharing a delicious lobster dinner with friends. The lobster fishery is truly at the heart of PEI for many Islanders; they can attest that life on the Island seems to ebb and flow with the lobster season.
The lobster fishery is also a key driver of PEI’s economy. “Aside from the
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Some favourite ways to enjoy lobster at home with family and loved ones can include everything from creating a PEI lobster and mussel chowder with baby red potatoes to lobster tacos or your own surf & turf menu. (see recipes on pages 14-19)
protocols, and the lack of availability oftemporary foreign workers.
At the heart of the PEI lobster fishery, says MacEwen, is that it acts as a “true community.” “From the crowds that cheer on the crews on setting day, to the friends and neighbours that celebrate with fishers on landing day, Island lobster fishers are a staple in rural Prince Edward Island communities.”
Due to the changes and challenges from COVID-19, MacEwen says it's more important than ever for Islanders to support the lobster industry. “Supporting local businesses is important every year, but this year is especially important,” he says. “There are all kinds of ways to support local, but some of the best ways include shopping at a local fish mart and supporting locally owned and sourced restaurants. Making sure it is a local PEI product not only ensures great taste, but also supports your local fisher and neighbour. It’s just another great excuse to eat PEI seafood.”
PEI Department of Fisheries and Communities 548 Main Street, Montague 902.838.0983
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GOOD EATS
Lobster Tacos with Mango Cucumber Salsa Recipe by Canada's Food Island Photo Stephen Harris
LOCAL PAIRING Matos Winery & Distillery Gamay-Noir – Medium Dry Light Red Wine from the Beaujolais area of France. Light-bodied, coming from the same family as the Pinot Noir
www.matoswinery.com
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INGREDIENTS
2 -2 lb cooked lobsters, roughly chopped into small pieces, claws set aside ½ tsp smoked paprika ½ tsp ground cumin
½ tsp ground coriander ¼ tsp cayenne pepper 2 tbsp olive oil
2 ripe mangos, small dice ½ red onion, finely diced 1 jalapeno, seeded and finely diced 2 mini cucumbers, small dice 2 limes ¼ cup roughly chopped cilantro, plus extra leaves for garnish Salt, to taste Freshly ground pepper, to taste
12 fresh corn tortillas ½ cup crumbled feta
METHOD
In a large bowl toss together the chopped lobster, claws, spices, juice of one lime and olive oil, mix well. Season with salt and pepper. In a medium sized bowl mix together the mango, red onion, jalapeno, cucumber, and cilantro Season with the juice of one lime and salt and pepper to taste. Heat a large cast iron pan over medium high heat. Once hot, individually char the tortillas for about 30 seconds per side until hot and lightly coloured. To assemble, top each warm tortilla with a spoonful of the lobster mixture and then a spoonful of mango salsa and sprinkle over the crumbled feta. Garnish with more cilantro leaves if desired.
Serves 4 | Total time: 20 minutes
SUMMER 2020 www.pei-living.ca
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GOOD EATS
Surf & Turf Lobster & Beef Burger with Crispy Oven Fries Recipe by Canada's Food Island Photo Stephen Harris
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INGREDIENTS
4 large PEI russet potatoes, cut into ¼ inch matchsticks 2 tbsp olive oil 2 – 2 lb lobsters, cooked 1.25 lb ground beef 1 small onion, coarsely grated 2 garlic cloves, finely grated 2 mini cucumbers, sliced thinly lengthwise 1 lemon, zested and juiced 1 tbsp chopped dill ¼ cup mayo 1 pkg pea shoots Salt, to taste Freshly ground pepper, to taste 4 brioche burger buns
METHOD
Preheat oven to 450 °F.
On a parchment paper lined baking tray, toss potatoes with olive oil, season with salt and pepper. Bake for 20 – 22 minutes or until golden and tender, flipping the potatoes halfway through baking. In a small bowl, mix together sliced cucumber, dill, lemon zest and juice. Season with salt and pepper, let sit and marinate while you prepare the burgers. In a large bowl combine ground beef, grated onion and garlic. Season with salt and pepper. Form into four two-inch wide patties. Remove lobster meat from shells, cut the lobster tails in half lengthwise and remove the claws carefully. Set aside. Heat a grill pan or bbq over medium high heat. Once hot add burger patties, cooking four to six minutes on each side. Once potatoes are finished, turn the oven to broil. Broil halved buns on the top rack for one to two minutes until golden brown. To assemble burgers, add mayo to the bottom of the bun, add a few pea shoots, then top with the burger and then half of the lobster tail and one claw per burger, and top with the marinated cucumbers. Serve with the crispy oven fries on the side. Serves 4
LOCAL PAIRING
Do Gooder APA Life is good with this go-to ale. A favourite style of the head brewer who values flavour balance as much as hop character. Named in tribute to all the good folks who helped make the Upstreet dream a reality. This’ll do ya good!
www.upstreet.ca
SUMMER 2020 www.pei-living.ca
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GOOD EATS
PEI Lobster & Mussel Chowder with Baby Red Potatoes Recipe by Canada's Food Island Photo Stephen Harris
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INGREDIENTS
METHOD
1 medium onion, peeled and halved 1 bay leaf 1 garlic clove, peeled and smashed ½ tsp black peppercorns 6 sprigs fresh thyme 2 lb lobster 2 cups white wine 3 cups water ½ fennel bulb, and fronds 1 can (398 ml) fish stock 2 lbs mussels, scrubbed and debearded 2 tbsp unsalted butter 1 lb baby red potatoes, halved 1/2 cup 35 per cent cream Salt, to taste Freshly ground pepper, to taste Smoked paprika, for garnish ¼ cup parsley, roughly chopped Baguette, for serving
Combine the onion, garlic and white wine, one cup water, bay leaf, peppercorns and thyme in a large pot. Bring to a boil over high heat. Once boiling, add the lobster, cover and reduce heat to medium and steam the lobster for 12 minutes. Remove the lobster. Set aside to cool. Add the remaining two cups of water and the fish broth, bring to simmer and then add mussels. Cover the pot and continue cooking until the mussels begin to open, about four minutes. Strain, reserve the broth and set the mussels aside to cool. Melt the butter in a large pot over medium heat. Season with salt and pepper. Cook until soft, about six to eight minutes. Add the potatoes, cook for one minute, add the strained broth, bring to a simmer and let cook for eight to 10 minutes or until potatoes are fork tender. While potatoes are cooking, remove the lobster meat from its shell. Cut the tail meat into small chunks. Carefully slice the claw meat in half lengthwise. Set aside. Take the mussels out of their shells. Once the potatoes are tender, add the lobster-tail meat and mussels to the broth. Simmer gently until the shellfish is warmed through, about one to two minutes, stir in the cream. Season with salt and pepper. Ladle the chowder into bowls. Garnish each bowl with half a lobster claw, a sprinkle of smoked paprika and parsley. Serve with a crusty baguette.
Yield: 10 cups | Serves 6-8 Total time: 20 minutes
LOCAL PAIRING Matos Winery & Distillery's Chardonnay - dry, crisp white wine on the palate with a hint of fruitiness.
www.matoswinery.com
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FOOD & DRINK
FROM THE ISLAND OF PICO – TO THE ISLAND OF PRINCE EDWARD
▲ Jaime and Heather Matos
T he offerings from Matos Winery and Distillery are equally as unique as the story behind them. And with selections bearing names like Angelica, Anisette, and Bagaco, that’s saying a lot. Owners Jaime and Heather Matos take inspiration from their Portuguese roots in all that they do with the Island winery and vineyard, which they opened in 2011. “Jaime and I were both born on the island of Pico in the Azores,” says Heather Matos. “Everyone kept telling us to visit the Maritimes as it was very similar to the Azores, so we decided to do that. We came to PEI and absolutely fell in love with the Island and the laid back way of life. This was supposed to be a semi- retirement hobby, and has taken on a life of its own- in a good way.” By Story Sheidow Photos Evan Ceretti
From the cherished family recipes used for their spirits, to the unique method in which they distill their grapes, they are deeply influenced by their mutual upbringings on Pico- producing a perfect harmony of intrigue and palatability with their products that is unlike any other here on PEI. “The most unique spirit that we offer is the Anisette, simply because of the presentation of the bottle. The idea for these was from watching Jaime’s dad make them back home, bringing a bit of our Portuguese style to our winery.” The clear glass bottle of Anisette showcases a complete stem of fennel, seed and all, encased in a delicate covering of sugar crystals. The overall effect is truly eye-catching, so much so you’d almost hate to drink it… ALMOST.
But their true focus is on their award- winning wines. “We offer three dry, unoaked wines; Chardonnay, Rose and Gamay-Noir. We also offer two dessert wines that are very unique in how we produce them. They are sweet, but not like an ‘ice wine’ sweet. We take the finished wine and infuse it with the essence- a definite must to try.” The pair uses an unusual variety of grapes, which are harder to grow but produce a better quality of wine, in their staple products at the vineyard. It’s the quality, not the quantity, in which Matos Winery finds pride. However, it’s these qualities that bring people to their doors in droves. Their winery tours, currently offered on Wednesdays and Saturdays, are warm and inviting, and offer guests a peek into the beauty and traditions of Portugal. Heather Matos explains,
AWARDS
2011 - Gamay-Noir SILVER – Canadian Wine Awards 2012 - Gamay-Noir BRONZE – Canadian Wine Awards 2013 - Rose – GOLD – Atlantic Canadian Wine Awards 2013 - Chardonnay – BRONZE – Atlantic Canadian Wine Awards 2014 - Chardonnay – BRONZE – Finger Lakes International Wine Competition 2014 - Gamay-Noir – BRONZE – Finger Lakes International Wine Competition 2014 - Bagaco – BRONZE – Finger Lakes International Wine Competition 2014 - Angelica – BRONZE – Finger Lakes International Wine Competition 2014 - Anisette – BRONZE – Finger Lakes International Wine Competition
2016 - Gamay-Noir – BRONZE – National Wine Awards of Canada
TOURS
$15.00 + HST per person
Tour of the vineyard with explanation of vines from time of planting. Tour of winery with explanation of equipment. Takes about an hour to an hour and a half. Tours need to be booked a day or two in advance.
“Guests get a tour of the vineyard with an explanation of the vines from time of planting to now, and then a tour of the winery with an explanation of the equipment and what we do from harvest to bottling. After that they go to the gift shop at the front for samples. Everyone in the tour group gets four complimentary samples per person and then they are free to make purchases if they chose to do so.” Both locals and tourists alike flock to Matos Winery and Distillery not only for their tours, but also to purchase items from their shop. While many of their wines and spirits are sold in liquor stores on a larger scale, some are only available at their
gift shop- a tantalizing feature that draws in a wide array of patrons eager for a one-of-a-kind product. “I have been told it feels like a hug when you walk in the door,” says Heather Matos with pride. That's much like the “hug” the couple feels from the Islanders who support them. “I always tell people that the medals we have won are amazing, but none of them compare to the loyalty and support we have received from the Islanders. Tourists are great but the ones that support us year round are our medals.”
Gift shop open.
Matos Winery & Distillery 3156 West River Road., Rte 9, St. Catherines 902.675.9463 heather@MatosWinery.com www.MatosWinery.com
SUMMER 2020 www.pei-living.ca
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FOOD & DRINK
Have You Heard? Haskap Berries Are Trendy!
By Jackie Herbert Photos Jonathan Farber
H askap is an ancient Ainu name which translates to “berry of long life and good vision.” They are an excellent source of Vitamins C and A and potassium; they are high in fibre and produce three times as many antioxidants as blueberries, which help with overall digestion and promote a healthy immune system. Haskap berries are the new superfood! Haskap is also widely known to protect against inflammation, and several chronic diseases. These super-berries are believed to benefit conditions such as Alzheimer’s disease, heart disease, cancer, stroke, arthritis, even cataracts. Healthy and delicious! The native version of haskap are better known as honeysuckle which grows wild throughout bogs and wooded areas of Canada. However, not all honeysuckle are created equally. Most are undesirable in taste,
therefore haskap berries are a type of edible honeysuckle that have been commercially cultivated for flavour and are relatively new to PEI. These bush-like plants grow to be four to six feet tall and approximately four feet around. And, depending on space, they can be grown in a row or spaced between bushes. They produce juicy berries relatively young, are cold climate friendly and are easy to care for. Netting is often used to keep birds away as they can destroy a bush in a very short time. With so many culinary uses, these fruit plants are a great option for the backyard Island gardener. For commercial growers, it’s not often farmers have the chance at growing a brand-new crop on their land. A chance like this may only come but once in a lifetime. For some farmers, like Lynn Townsend and her daughter Becky, they “wouldn’t give up an opportunity to be
▲ Jackie Herbert Food & Drink Editor jherbert@pei-living.ca
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www.pei-living.ca SUMMER 2020
HASKAP PIE FILLING
Haskap berries have twice as much juice in them as any other berry. We have found that frozen berries work better for pie filling instead of the fresh berry. If you use the fresh berry they tend to continue to leak out juice after baking.
INGREDIENTS
4 cups of frozen Haskap berries 1 1/2 cups sugar 4 tbsp cornstarch 1/4 cup of strained juice
METHOD
Place the frozen berries in a colander to thaw and drain overnight. Save the strained juice. One option is to mix the juice with sparkling water on ice with a sweetener of your choice for a refreshing drink.
a part of growing something unique like this on PEI.” The family started growing haskap bushes 11 years ago and now have 2500 bushes with five varieties at their Rollo Bay, U-Pick operation. So, what do haskap berries taste like? Imagine a mouthful of blueberries and raspberries, with a few blackcurrants thrown in. A great balance of sweet, tangy, and tart. The berries are soft, without a distinctive skin like grapes or blueberries, it’s almost as if they melt in your mouth! Most people assume Haskap are of the blueberry and cranberry family but in fact they are actually closely related to the tomato. There are several uses for these tasty berries, from jams and jellies, cakes, muffins, and syrups, to wines and liqueurs. With such a variety of uses and the supreme nutritional value, it’s no wonder haskap are catching on with growers and consumers alike.
Place drained berries in a medium saucepan with the sugar.
Bring to a boil, then turn down to a simmer. Add the cornstarch to the 1/4 cup of juice. Add this slowly to the berry/sugar mixture while it is simmering and stir to thicken. Cool when thickened and pour into prebaked tart crusts.
SUMMER 2020 www.pei-living.ca
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TAP INTO SUNSHINE AT THE PEI BREWING CO. By Story Sheidow Photos Courtesy of MHG
D elicious handcrafted local Series, and Colliding Tides come to mind when you hear the name PEI Brewing Company, but that’s just the beginning. At their taproom on Kensington Road, they’re sparking up their wood-fired oven with a delicious new menu of artisanal pizzas, burgers, and even an amazing “Backyard Lobster Roll”. Since their kitchen re-opened in June, under the new direction of chef Adam Loo, the PEI Brewing Company has been busy; with the launch of their new menu, the addition of a brand- new patio with comfortable seating for 26 patrons, and their newly planned schedule for entertainment including beer and cooler brands Gahan, Beach Chair Lager, After Hour
comedy shows and live music, the PEIBC hasn’t skipped a beat this year.
mobile app. This is available through Google Play, the app store, or through our website under the "Order Online" tab,” Feldman continues. MHG Delivered is the Murphy Hospitality Group’s unique delivery service, linking all eight of their PEI restaurants and services for customers, and transforming “ordering take- out” into a seamless virtual dining experience. Users can order beer, food, and even something from the MHG Market and have it delivered to their door by one of MHG’s dedicated drivers. This ease of use gives the PEI Brewing Company a one-up in a time where online ordering and home delivery has become an essential service.
Taproom general manager, Ryan Feldman, is elated about the menu and corresponding new take-out specials the PEIBC Taproom is offering. “For just $22 and $24 respectively, you can enjoy a six-pack of your favourite beer or Colliding Tides and one of our fresh wood-fired pizzas,” says Feldman. Patrons can choose between their classic pizza, traditional Margherita with tomatoes and basil, BBQ Chicken with red onions, or their bacon-loaded garlic fingers (with house-made donair sauce) for their pairing, and with each pizza measuring up at ten inches, it’s perfect for sharing, or keeping all for yourself. “Guests can order for delivery or pick up through the MHG Delivered
public or private events, and even during current times of low capacity requirements, is able to safely host larger groups with ease. With these spaces combined, plus the outside patio, the PEIBC can offer something for everyone, whether it be to read a good book, go out for a nice dinner, grab a pint after work, or watch a live show. And with the new food menu- you may never want to leave. But don’t fret; even from home they’ve still got you covered with MHG Delivered. Find it in your app store and try it out today.
And if you’d prefer, you can pick-up your order at the taproom, browse their PEIBC merchandise like PEIBC, Gahan, Beach Chair Lager, After Hours Series and Colliding Tides hats, t-shirts, glassware, and sweaters - all available for purchase - grab a pint while you wait, or dine-in and enjoy the incredible architecture of the taproom and brewhouse. The taproom offers all of their flagship beverages on tap, and well as a colourful rotation of limited- edition seasonals for you to discover.
Having opened its doors in 2013, the PEIBC grounds are an experience unto themselves. With ceilings over 20 feet tall, a large waterfall feature, and a suspended second-floor dining hall, the Taproom is a definite must-see - requiring full-size highway lights just to illuminate the industrial, yet cozy space. The adjoining event room is a whole other story; with ample room and a unique layout, it’s the perfect venue not only for live music, but also art shows, weddings, and other
PEI Brewing Company 96 Kensington Rd, Charlottetown 902.629.2739 www.peibrewingcompany.com
SUMMER 2020 www.pei-living.ca
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FOOD & DRINK
COOK'S EDGE For Adam Sweet, his introduction to handcrafted Japanese knives has changed his outlook on cooking. As he explains, a good knife not only improves the precision in your cooking, it changes the way your food tastes. The By Clara Deacon Photos Evan Ceretti
Originally from Fredericton, NB, Adam is a classically trained chef who has worked in the restaurant industry across Canada for more than 17 years. After moving back east from Calgary, he opened up The Cook’s Edge, a store that specializes in selling and sharpening hand-forged Japanese knives, in 2015. “I saw that there was a vibrant food scene here in PEI, but there was limited access to the tools and knives that the chefs needed,” he says. What is so special about Japanese knives? Adam says they are the best knives money can buy. “ They are made from extremely hard steel that can be sharpened to a fine edge and stay much sharper for longer than other types of knives.” Among his most popular knife types are the gyuto, the santoku and the bunka. The gyuto is a multipurpose chef’s knife, which is also great for carving meat. The santoku is a common knife shape found in most households that can be used for slicing,
mincing and dicing. The bunka knife is mainly used for cutting vegetables and has a pointy tip that allows for a perfect dice. The good news is, these knives are not only for professionals, they are for home cooks too. The Cook’s Edge clientele is pretty evenly split between the two. They also offer a number of other products, including mandolins, peelers, whisks and more. “ I only carry products that I have used and would personally recommend. I enjoy assisting people in finding the perfect knife or kitchen tool that they are looking for,” he says. The key to maintaining a Japanese knife is keeping it sharp. To this end, The Cook’s Edge offers sharpening services as well as instructional classes for those who have purchased knife sharpening supplies and want to learn to do it themselves. In February of this year, Adam took a trip to Japan to create partnerships and meet new knife makers for sourcing and expanding his product line.
“It was amazing to spend time in Sakai, where there is such a rich history of knife making, dating back 600 years,” he says. “Because of this trip, I now have access to rarer and more specialty knives. I would love to continue growing and offering more amazing products to my customers.” Some of the Japanese blacksmiths and knife companies The Cook’s Edge is proud to carry at the shop and work with include: Shosui Takeda, Sakai Kikumori, Yoshikazu Tanaka, Takeshi Saji, Yu Kurosaki, Sakai Takayuki, Yoshimi Kato, Yamawaki Cutlery, Sukenari, Masamoto, Nigara Hamono, and Shigeki Tanaka, with plans on adding more to the lineup.
“I only carry products that I have used and would personally recommend. I enjoy assisting people in finding the perfect knife or kitchen tool that they are looking for."
- Adam Sweet, owner of The Cook's Edge
What’s next for The Cook’s Edge? Adam hopes to expand to other locations in Atlantic Canada. “I have done pop-up shops in all of the Atlantic provinces, but it is my dream to set up some new permanent locations.”
The Cook’s Edge 63 Pownal Street, Charlottetown 902.370.2470 www.thecooksedge.com
SUMMER 2020 www.pei-living.ca
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FOOD & DRINK
READER FAVOURITE PEI LIVING MAGAZINE 2019 JUST FOR LICKS ICE CREAM CONTEST
This Venture is on a Roll! ocally sourced, natural, fresh, quality ingredients. That’s what you can expect when you order By Clara Deacon Photos Jacqui Chaisson & Truckin' Roll
L
a handcrafted sweet treat from Truckin’ Roll to beat the heat this summer. But at Truckin’ Roll, it’s more than just ice cream, it’s an experience. For owners Jalen MacLeod and Amanda Beaton, Truckin’ Roll is a product of their love story. “Because Jalen used to work away overseas, we wanted to find a way to be together, and create our own, cool, impactful business that represented our values, and could keep Jalen closer to home,” says owner Amanda Beaton.
▲ Jalen MacLeod
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It was through their travels that they came across rolled ice cream, an alternative way to prepare the dessert, as opposed to scooping. After brainstorming countless business ideas, they decided that handcrafted ice cream out of a truck would be a unique product to offer and explore in PEI. From there, they made the leap, applying to have a food truck business location in Charlottetown. “Once we got the approval, it was pedal to the metal. We sourced a truck, bought a machine, and spent countless hours curating a recipe. We finally opened the hatch for the first time in July 2018,” she says. Truckin’ Roll is housed in a 1958 Citroen H VAN, originally a French mail truck, that stands out as much as their quality ice cream. Their recipes use natural ingredients and avoid white processed sugar and artificial products, instead using local goods like Island maple syrup and sea salt, to name a few. They also have perfected a coconut cream recipe that is completely vegan, allowing every flavour to be made dairy-free. And this is all served to you in fully compostable bowls, with birchwood spoons, avoiding single-use plastics. “For us, it’s important to give people who live plant-based lifestyles, and people who are lactose intolerant, a multitude of options, where they don’t usually have many. We are also proud to be a business with zero consumer waste,” she says. Among their best sellers are the “Chocolate Affair,” a gooey vegan chocolate brownie made in collaboration with Stir It Up Vegan Kitchen. Another favourite is the light and refreshing “Mint to Be” rolled ice cream that features fresh raspberries and mint, topped with lime juice and Island honey.
▲ (L-R) Amanda Beaton, Sherry Sonier (winner of the 2019 Just For Licks ice cream contest)
Truckin’ Roll is also an avid community member and supporter and seeks out opportunities to collaborate with local businesses and artists, often showcasing local talent in the park at their downtown Charlottetown location while people wait for their ice cream. “We believe that community is everything and it's up to individuals to show up for one another. We support local businesses wherever possible and work together to bring customers to each other – it’s the local economy where it all starts,” she says. You can check out Truckin’ Roll on the corner of Church and Grafton Street in Charlottetown or at their second truck location that was opened this season on the deck of Richard’s Fresh Seafood in Victoria By the Sea.
Truckin' Roll Church & Grafton Street Charlottetown 902.218.7321 www.truckinroll.com
SUMMER 2020 www.pei-living.ca
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