VOL 8 • ISSUE 1 | SUMMER 2024 | www.pei-living.ca HOME | STYLE | FOOD & DRINK | A&E | BUSINESS PEI LIVING
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PRESTIGE KITCHENS CELEBRATING 50 YEARS
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PUBLISHER
Little Bird Publishing CEO Jacqui Chaisson jacqui@pei-living.ca
EDITORIAL TEAM Editor in chief Food & Drink Editor Home & Cottage Editor Style Editor Copy Editor Contributing Writers
WWW.PEI-LIVING.CA
Tracey Warren Darren LeBlanc Sara Dykerman Kimberly Rashed Crystal Smith Brianne Hogan Crystal Smith Alana Lauren Sara Dykerman Darren LeBlanc Cheryl MacDonald
CREATIVE TEAM Graphic Design Photography
Jacqui Chaisson Bobby-Jo Goudreau Atlantic 360 Photography Kimberly Rashed Sara Dykerman Brady McCloskey
Advertising Inquiries
Tracey Warren 902.626.5148 tracey@pei-living.ca Jacqui Chaisson 902.394.7499 jacqui@pei-living.ca
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COVER FEATURE PRESTIGE KITCHENS
As Prestige Kitchens celebrates 50 years in cabinet manufacturing, they are not resting on their laurels. Under new owner Nathan Kember, who purchased the business in 2021, the company is looking forward while also staying true to what brought them success for the past five decades: quality construction and exceptional personalized service.
Little Bird Publishing 29 Valley Street, Unit 2 Charlottetown, PE C1A 4H9 902.394.7499 www.pei-living.ca
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.
ON THE COVER
(L-R) Anita Nicholson, Irina Sharapova, Kathleen Lawrence Wardrobe provided by: Go Girl Fashions/Shoe Craze 215 Wyatt Crescent, Summerside 902.436.2122 www.gogirlfashions.ca
Printed by
Cover photographed by: Kimberly Rashed
www.advocateprinting.com
Photographed on location at: Prestige Kitchens, Summerside
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VOLUME 8 • ISSUE 1 • SUMMER 2024
Find us on a coffee table near you!
TABLE OF CONTENTS
12
80
14
70
106
FEATURES
HOME & COTTAGE
FOOD & DRINK
12. Chef’s Profile
76. What's in Store
7. Happy Hour Gin and Tonic with Grapefruit and Rosemary
Gage Molyneaux
Jewells Country Market
STYLE
37. Food & Drink Good Eats PEI
9. Good Eats
79. Trend Watch Summer 2024
Roasted Garlic Potato Salad
60. Cover Feature
Prestige Kitchens
14. Wine
FAMILY
Summer Pairings
68. Home & Cottage Highbank Cottage
106. Have Pupper- Will Travel Vacationing With Your Pet
20. Good Eats
Traditional Clam Chowder
82. Style
TRAVEL
27. Happy Hour
Endless Summer
Aviation Cocktail
110. Prince Edward County Visit the County
100. Family Favourite Things to Do & See
40. Not Your Average Joe Local Coffee
ARTS & ENTERTAINMENT
102. Destinations
44. Good Eats
Victoria by the Sea
112. In the Spotlight Debra Wellner
Blueberry Galette
114. Six Books
112
Summer Reads
SUMMER 2024 www.pei-living.ca
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EDITOR IN CHIEF
AN ISLAND SUMMER
Our cover story highlights Prestige Kitchens, a family-
showing why we are Canada’s Food Island.
owned company celebrating 50 years in business. Under the new ownership of Nathan Kember, who acquired the business in 2021, the company is poised for the future while maintaining the quality construction and exceptional personalized service that has defined its success for the past five decades. They were one of the first cover stories we did in 2017, we were thrilled to have them grace another cover. We also explore the renovation of the iconic Charlottetown restaurant, The Claddagh Oyster House. Read about the many Island tradespeople who were crucial to this major project. This edition also celebrates Island restaurants and eateries, showcasing the incredible selection of dining places and
We warmly welcome Darren LeBlanc in his new role as our Food & Drink Editor. We are thrilled to have him bring his expertise to our magazine. In our Home & Cottage section, Sara Dykerman shares her latest renovation project, Highbank Cottage. This cottage's bright, open, and airy feel captures the essence of PEI living. Kimberly Rashed showcases the latest summer fashion trends from local shops and boutiques. Pour yourself a cocktail and relax as you enjoy all that we have to offer in our summer issue.
Tracey Warren, Editor in Chief tracey@pei-living.ca C: 902.626.5148 (Photo: Bobby-Jo Goudreau)
Read PEI Living Magazine online: www.issuu.com/peilivingmagazine
Enjoy the sunny days, and we'll see you in October.
www.pei-living.ca
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HAPPY HOUR
GIN & TONIC WITH GRAPEFRUIT AND ROSEMARY
This drink is a spin on my favourite gin and tonic with hints of fresh squeezed grapefruit and fresh rosemary. Handcrafted in small batch copper-pot stills, Empress 1908 Indigo Gin is made by Victoria Distillers and inspired by the legendary Fairmont Empress Hotel in Victoria, British Columbia.
INGREDIENTS
1.5 oz. Empress 1908 Gin Large grapefruit slices Tonic water Ice Fresh rosemary sprigs, for serving
METHOD
Pour Empress 1908 Gin over ice. Squeeze in a large grapefruit slice and top with tonic water. Garnish with rosemary sprigs and grapefruit slices before serving.
Empress 1908 Indigo Gin Available at Notables BIN#: 01108Z/750 ml
SUMMER 2024 www.pei-living.ca
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FOOD & DRINK EDITOR
CHEERS TO SUMMER
Welcome to the summer issue, the first edition of my new Food and Drink editor role. I look forward to adding my personal touch to this role and delving into the food and drink community. This issue showcases some of the Island's best restaurants and eateries, offering everything from seafood to soul food! Please get out and explore why we're called Canada's Food Island. We also have a recommendation if you're searching for the perfect cup of coffee. Our chef profile features Gage Molyneaux, head chef at On the Dock Eatery in Rustico. Cheryl MacDonald shares her picks for canned wine, an excellent choice for your next picnic and perfect pairings for summer menus. Welcome to PEI Living, Cheryl!
Summer is the best time to take advantage of locally produced food, so stop at your farmers' market, roadside stand, or other producer and share the best our Island has to offer at your next barbecue or family dinner. Make yourself a cocktail, grab a chair by the pool and dig into this issue. Cheers to an excellent Island summer; I'll see you in the fall.
Darren LeBlanc, Food & Drink Editor E: wineandspiritpei@gmail.com (Photo: Bobby-Jo Goudreau)
Read PEI Living Magazine online: www.issuu.com/peilivingmagazine
www.pei-living.ca
We have lots of issues...
...read them online: www.issuu.com/peilivingmagazine
PEI LIVING
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GOOD EATS
INGREDIENTS
GARLIC ROASTED POTATO, EGG, AND SPINACH SALAD
POTATOES 1/2 lb baby potatoes 1 tbsp olive oil 2 cloves garlic, minced 1/4 tsp sea salt 1/4 tsp black pepper
A twist on your everyday potato salad. This hearty version features garlic roasted potatoes, boiled eggs and spinach, making this salad perfect as a side dish or to enjoy for lunch just as it is.
SALAD 4 C lightly packed baby spinach 2 soft or hard-boiled eggs, sliced or quartered Black pepper, for serving Salt, for serving Crushed red pepper, for serving Sweet pickles (optional)
MUSTARD DRESSING 3 tbsp olive oil 2 tbsp champagne vinegar 1 tsp dijon mustard 2 tsp honey (or cane sugar) 1/4 tsp sea salt
METHOD
Preheat oven to 400˚F.
Bring a pot of water to a boil. Quarter the potatoes and add to the water, cooking for three to four minutes. The potatoes should just be tender and have a good firmness to them. Drain and place in a roasting pan. Add the garlic and drizzle the potatoes with olive oil, salt, and pepper. Stir until the potatoes are well oiled and garlic is dispersed among the potatoes. Bake for 25- 35 minutes until garlic is browning, stirring at least once halfway through. Remove and let cool slightly. In a small bowl, whisk together the ingredients for the dressing. In a separate bowl, combine the spinach, eggs, and roasted potatoes. Drizzle dressing over the salad and toss until the salad is coated with dressing.
SUMMER 2024 www.pei-living.ca
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FOOD & DRINK - SUMMER READY
Summer essentials for entertaining and everyday!
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
SILICONE LIDS Silicone lids are a practical solution for keeping critters out of beverages on the patio. Waterproof, heat-resistant, reusable and non-toxic, these silicone lids will considerably reduce your consumption of plastic film!
SALADS & DRESSING Dry herbs and greens with the OXO litttle salad spinner featuring a non-slip knob and base. Spin or stop it with one press. Pair with a dressing jar that features measuring guidelines and instructions right on the bottle! Easy-pour, locking cap keeps dressing fresh. Attractive for table use. Ideal for storing.
UNBREAKABLE STEMWARE There is nothing more satisfying than relaxing outside with a glass of red wine or refreshing sangria in Trudeau's outdoor stemware. Made of unbreakable Tritan™, their crystalline clarity and transparency mimic your finest formal glassware. An essential for the patio and pool. (Hand wash only)
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BROWN BETTY Best British Brown Betty teapot with logo - if you are a hot tea drinker, a Brown Betty teapot is essential! It is simply the best for making the perfect cup of tea. Almost every house in England has a Brown Betty teapot and they have for a reason. It's great. Pair it with a tea cosy from Ulster Weavers!
entertain in style!
CHIPS & DIP It's easy to make homemade dip with simple ingredients such as sour cream, mayonnaise or cream cheese. Mix, chill and serve or mix, heat and serve in the classic chips and dip bowls from Anchor Hockings.
THE LAST STRAW
The last straw you'll ever need. Do your part to save the enviroment and safeguard wildlife reusable straws: choose glass, stainless steel or one that includes a spoon. Perfect for summer beverages!
SUMMER 2024 www.pei-living.ca
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CHEF PROFILE
CHEF GAGE MOLYNEAUX Born and raised on Prince Edward Island, Gage Molyneaux
is currently the head chef at On The Dock Eatery. He is passionate
about a life blending hospitality and food,
with an affinity of what is offered locally.
By Darren LeBlanc, Food & Drink Editor Photos Bobby-Jo Goudreau
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PEIL. What’s a favourite item (or group of items) on the On the Dock menu that people visiting must not miss?
PEIL. Was there an inspiration or moment that helped bring you to culinary?
I’ve got a couple of favourites here at On the Dock. Fish and chips and lobster rolls are easily our top sellers. Must give props to the classic-style fish cakes, salt cod and Island potatoes pan-fried golden, mustard pickles and a fresh biscuit-I mean you can’t go wrong. Another staple at our spot would be our famous lobster biscuits. Fresh Rustico lobster, bacon, and old bay cream poured over our homemade biscuits topped with loads of Parmesan. You wouldn’t think of it at a seafood place, but we make a killer chicken sandwich too; it’s a kitchen favourite here for sure. Everything we do here is with so much care that it’s hard to pick just a few. PEIL. You are shipwrecked on an island and you have one kitchen tool of your choice and two ingredients to cook with. What do you choose? Why? Tough question. I think for the tool I’d have to go with the classic cast iron pan, a super versatile piece of equipment and have you felt the weight? Could be used as a weapon! As for the ingredients I’m taking potatoes first. I could never get sick of them and you never run out of ways to use them. Plus, you’ve got to show off that hometown pride. If I’m going to take potatoes, you know you can’t go wrong with butter as a second option. The foundation of all my favourite recipes is butter so I couldn’t go without it.
The restaurant industry has been prevalent for most of my life. Growing up, my mom worked in restaurants, both front and back of house. I remember spending days where there wasn’t school just hanging around the restaurant, cleaning tables and having the cooks make me chicken fingers and fries as payment. As soon as I was old enough to see over the counter I was back there washing dishes on the weekends wherever my family was working at the time. I think the turning point for me was when my previous chef, Chris Gallant, offered me an apprenticeship under him; that’s when I realized this was the industry where I belonged. What keeps me going is the staff I have around me, my sous-chef Justin constantly challenges me to better myself which I really appreciate.
PEIL. Is there a mentor (whether known or admired from afar) that has guided your culinary skills and progression?
I have been fortunate enough to have a plethora of mentors involved in the evolution of my career. Local chefs like Brian Hicken teaching me flavour development and ingenuity in creating dishes, Cory Arseneau showing me tips and tricks on all the behind-the-scenes aspects and how to haggle with purveyors, Darius Martin allowing me to lead and be creative in a fine dining atmosphere and the aforementioned Chris Gallant for teaching me the essential building blocks that have made me a great chef and person. On a large scale I’ve got to give people like Matty Matheson a huge shout-out for showing so much East Coast pride and giving the small-town fellas a face. PEIL. Rustico is full of natural treasures for culinary experience. What are your favourite to work with from the local area? Being in one of the hubbubs of such a rich and diverse food island I’d have to go with all our local seafood. Whether it’s some beautiful cod caught on a deep-sea adventure, lobster cooked right on the boat or a fresh halibut fillet seared and basted in rich butter (got to be ADL!). There’s an immaculate list of local treasures we fish out of our waters here.
PEIL. What advice would you like to impart to aspiring cooks who are still gathering experience?
My advice to the new wave of future chefs would be to look at all the options and don’t become stagnant. Take every chance you can to advance and learn new skills in the industry, there’s so many talented people to learn from out there. Weigh all your options; school isn’t a necessity in this industry if that’s not your thing. Apprenticeships are readily available in a lot of restaurants, for those like me who aren’t apt to being in a classroom. I think it is important to stay humble in this field. There’s a thin line between being cocky and having confidence and the latter will get you farther.
ON THE DOCK EATERY 318 Harbourview Dr, North Rustico 902.314.7715
FOOD & DRINK
SUMMER PAIRINGS By Cheryl MacDonald, Specialty Product Advisor, Notables by PEI Liquor Photo Studio Zeny
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Summer in PEI beckons with its bounty of fresh seafood, inviting us to savour the ocean's treasures alongside perfectly paired wines. Cheryl MacDonald, Notables' specialty product advisor, offers delightful pairing suggestions to elevate your seafood gatherings. When pairing with PEI oysters or mussels, Cheryl recommends wines like Muscadet Sèvre et Maine Bougrier (09632Z) or Fournier Père et Fils Silex Sancerre (W0361Z) . Opt for wines labelled "sur lie" for added richness that complements these delicacies beautifully. Chablis, renowned for its historic vineyards resting on ancient oyster beds, promises a unique dining experience. Indulge in Joseph Drouhin Chablis Drouhin-Vaudon (B0004Z) to enhance the flavours of your seafood platter. No seafood feast is complete without bubbles. Champagne Lombard Premier Cru Extra Brut (W0120Z) offers a refreshing palate cleanser, perfect for the occasion.
Viognier (W0310Z) , celebrated for its fruity
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complexity that harmonizes with these delicate treats.
When shrimp graces your plate, Moser Hermann Gruner Veltliner Karmeliter (W0207Z) shines with its lively acidity and minerality, enhancing every crispy bite. And for the star of the show—PEI Lobster— Cloudy Bay Chardonnay (B0131Z) complements its buttery richness flawlessly. For the iconic lobster roll, Sella & Mosca Monteoro Vermentino di Gallura (W0233Z) from Notables promises a memorable pairing. As you indulge in these expertly chosen pairings, let each sip and bite reveal a symphony of flavours on your palate. Notice how the wine's acidity cuts through the seafood's richness, elevating each culinary moment. Remember, experimenting with different pairings can uncover new favourites. Whether you prefer a crisp white wine or a bold red, Cheryl's expert suggestions ensure your summer soirées will be unforgettable.
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1. Muscadet Sèvre et Maine Bougrier(09632Z)
2. Fournier Père et Fils Silex Sancerre (W0361Z)
3. Joseph Drouhin Chablis Drouhin- Vaudon (B0004Z)
4. Champagne Lombard Premier Cru Extra Brut (W0120Z) 5. Frind Estate Viognier (W0310Z) 6. Gruner Veltliner Karmeliter (W0207Z) 7. Cloudy Bay Chardonnay (B0131Z) 8. Sella & Mosca Monteoro Vermentino di Gallura (W0233Z)
With Cheryl's guidance and a touch of creativity, let your seafood
adventures soar this summer. PEI Liquor reminds you to please enjoy responsibly.
Cheryl MacDonald is the Specialty Product Advisor at Notables by PEI Liquor in the Founders’ Food Hall & Market. (Photo: Bobby-Jo Goudreau)
Seared scallops find their match in Frind Estate
SAMUEL’S COFFEE HOUSE:
A Place for Coffee and Community
By Crystal Smith Photos Atlantic 360 Photography
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If not now, when? This is a question a lot of people ask when they are considering a significant life change. For Summerside’s Moyna Matheson, that question led to the fulfillment of a lifelong dream: running her own business. “I had, for many years, searched for the courage to open a business,” says Matheson. “Cafés were my favourite place to spend time whether at home or away. A café gives you that sense of place and community. It is the heartbeat of a community and the people in it.” With that vision in mind– and the knowledge that Summerside needed a place exactly like the one she was thinking of–Matheson took a leap of faith. In 2011 she opened the first location of Samuel’s Coffee House in the former Journal Pioneer building. In the years since, Matheson has expanded her business, adding locations in Avonlea and the Summerside Farmers’ Market. During the Covid pandemic she also opened an uptown drive-thru which proved so popular she kept it going. The menu has grown along with the physical space. Initially Matheson and her team focused on coffee but patrons can now enjoy breakfast, brunch and lunch and have their meetings and events catered. For menu inspiration, the team at Samuel’s Coffee House looks to local producers and their own family traditions. “We believe that food is a way to make memories and relive old ones. Food connects people and experiences, whether it is a recipe your nana made, something you ate as a kid or something derived from your culture or community,” Matheson notes. Consider the café’s Irish soda bread, a staple in Matheson’s family when she grew up and something she wanted to share with her customers. There’s also the rhubarb grilled cheese sandwich, an idea born out of the Island’s abundance of rhubarb. “We think it’s a true taste of PEI,” laughs Matheson. “Other than lobster and potatoes!”
The café has also branched into the tea market with its collection of specialty tea blends available at Samuel’s and wholesale through its sister company Sip T. “Teas like Strawberry Picking, Bridge Jumpers and My Irish Cousin all tell a story through sips. We infused flavours that are reminiscent of these moments,” says Matheson. As Samuel’s grew, Matheson kept returning to the idea of community. She expanded to an adjoining property to open Samuel’s Next Door. Initially intended for the café’s holiday market, it is now a multi-use space available for half- and full-day rentals; think pop-up shops, meetings, photo shoots and even cooking classes. The café’s team also created an evening series for their downtown location called Samuel’s After Dark, which showcases the historic building’s unique evening vibe. Run primarily in the off-season between October and April, the After Dark series includes events like rum tasting, Latin nights and wine tasting. Online ordering, catering and a full calendar of events are available on the Samuel’s Coffee House website, so be sure to check it out if you are in Summerside or plan to visit.
“We believe that food is a way to make memories and relive old ones. Food connects people and experiences, whether it is a recipe your nana made, something you ate as a kid or something derived from your culture or community." - Moyna Matheson
SAMUEL'S COFFEE HOUSE 4 Queen Street, Summerside 902.724.2300 DRIVE THRU 507 Granville Street, Summerside 902.724.0912
CAVENDISH 8779 PE-6, New Glasgow 902.963.3330
Farmer's Market (Saturdays) 250 Water St, Summerside
samuelscoffeehouse.ca
FOOD & DRINK
ON THE DOCK An Authentic Island Experience
By Brianne Hogan Photos Atlantic 360 Photography
T his is what it’s like to dine at On the Dock Eatery and, according to owner Kate Macleod, it’s this type of experience that makes the restaurant so special. “Our food is sourced as local as we can get and being able to say the mussels were caught in the bay they are looking at is pretty cool,” she says. “Our restaurant is locally run and we get such wonderful support from the community. My dad docks his boat My Two Girls, which is named after my sister and me, directly in front of the restaurant. I think that kind of history and location attachment means a lot. Mom has been one of my biggest Picture this: you’re eating delicious seafood literally 10 feet away from the water where it was sourced. As you enjoy a glass of wine overlooking North Rustico’s Harbour, you can watch local fishermen unload their catches as you spy boats sailing by, soaking in the pure authentic beauty that PEI has to offer.
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supporters. She was the one who started the business with me and put a lot of work into the early years with me.” North Rustico is home to MacLeod. She was born and raised there, and now she and her husband and co- owner, Sam, are doing the same with their children. “The harbour has always been such a special place to me and my family,” MacLeod says. “Our summers were spent down at the harbour and it holds a lot of memories for us. The town of Rustico is so unique. It has so much charm and history.” It’s no surprise, then, that when the building where the restaurant is located became available, she didn’t hesitate to “go for it.” “We did not really know what to expect but worked so hard to get it opened,” MacLeod recalls. “I was young and wanted to give my all into creating something that was mine and I wanted people to experience the feeling I got when I was at the harbour. That pure feeling of home and comfort. I wanted that to shine through.” The restaurant and food business is more than familiar to MacLeod. Her dad is a lobster fisherman who runs a deep sea fishing tour in the summertime and she says her mom’s side of the family has “the restaurant industry in our blood.” “My grandmother actually opened one of the first restaurants in North Rustico with another lady many years ago,” she says, adding that she’s been serving in restaurants since she was 16. “I was brought up in the seasonal tourism industry so it feels fitting that my career is also seasonal. I have always loved serving and meeting new guests and making their dining experience something to remember. I also loved the environment of working with many different people that quickly became friends.”
It’s that small town feel that continues to inspire MacLeod about her business. “I love just seeing people enjoy this place as much as I do. Over the years we have put our whole hearts into this business and to see that people appreciate that and enjoy themselves so much when they are here makes it worth it. I also love the people we get to call family each season. We have had some staff with us that have been with us since day one and that is special. This town means so much to me. It’s where I want to keep making memories for years to come.”
► Sam and Kate MacLeod with their children, Vincent and Emma Mae
ON THE DOCK EATERY 318 Harbourview Dr, North Rustico 902.314.7715
SUMMER 2024 www.pei-living.ca
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GOOD EATS
TRADITIONAL CLAM CHOWDER
Serves 6-8
This delicious clam chowder is cream-based and calls for the traditional chowder ingredients: onion, celery, potatoes, diced carrots, cream, and clams. A little red wine vinegar is added before serving for extra flavour.
INGREDIENTS
2 C cubed PEI potatoes 1 C diced carrots 1 C diced celery 1 C minced onion
3 C fresh clams shelled or (6.5 oz) cans minced clams, drained with juice reserved (if using fresh clams add 8 ozs of clam juice) Water to cover 3/4 C butter 3/4 C all-purpose flour 1 quart half-and-half cream 2 tsps red wine vinegar 1 -1/2 tsps salt Ground black pepper to taste
METHOD
Place potatoes, carrots, celery, and onion into a large skillet; pour in clam juice and add enough water to cover. Cook and stir over medium-low heat until vegetables are tender. Meanwhile, melt butter in a large, heavy saucepan over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetable mixture with any juices until just heated through. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar and season with salt and pepper.
Add your favourite seafood to this recipe such as lobster, mussels, cod, haddock or crab to make this a hearty seafood chowder.
SUMMER 2024 www.pei-living.ca
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FOOD & DRINK
RED ROOSTER RESTAURANT DOWN-HOME COMFORT FOOD
By Brianne Hogan Photos Bobby-Jo Goudreau
T wo years later, Mills took restaurant along the Trans-Canada Highway in Crapaud has a long history, having been first established back in 1952. According to Mills it was a much “smaller” restaurant then and was demolished and rebuilt again in the early ‘70s where it stands today. Mills is a trained chef and a veteran of four decades in the food and beverage industry. She has had her hand in some recent post-COVID renovations, which include a complete overhaul of interiors of the diner, dining room and kitchen “so now things are clean and fresh and bright,” she says. the reins from Marion Miller, who had owned the Red Rooster since 1973. The family
Alie Mills was looking to buy a restaurant for a while, but nothing caught her attention until she walked into The Red Rooster back in 2016. “I knew by the size and location that it would be a good match for what I wanted to offer,” she says.
While the outside and inside might have received a “glow-up” over the years, what hasn’t changed is the delicious food. The Red Rooster continues to serve the down-home style country food that it’s been known for from the beginning. “We hear comments all the time that people haven't enjoyed this type of food since their childhood,” Mills says. “We serve just down-home comfort food. Food that is getting harder and harder to find these days.” Favourites include hot sandwiches, clubhouse and fresh cut fries, and burgers made from scratch.
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“I love that we are just off the bridge but also halfway between Charlottetown and Summerside and so there is tons of highway traffic.”
- Alie Mills
All food is locally sourced and their Summer Seafood menu, which is on now until October, features amazing fish tacos and lobster burgers as well as “fantastic” seafood chowder with house-made biscuits. Tourists coming off the Confederation Bridge and generations of repeat customers have also helped create an atmosphere that’s worth coming back to. “I love that we are just off the bridge but also halfway between Charlottetown and Summerside and so there is tons of highway traffic,” Mills says. “We have customers that drive from as far as Stratford weekly just for our burgers and fries.”
But it’s their stories that Mills cherishes the most. “There are so many stories of people, places and events that people bring to the restaurant for me,” she shares. “Stories are exchanged every day. And I am happy that, along with amazing servers doing their parts, I am able to speak with pretty much every table in the restaurant.” When it comes to her favourite memories from the last four years, Mills says that “everyday is a standout memory at the Red Rooster because every day there's another awesome person bringing us a new tale of travel and adventure.”
THE RED ROOSTER Trans-Canada Hwy #20603, Crapaud 902.658.2391
SUMMER 2024 www.pei-living.ca
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AUTHENTIC PEI DINING
ON THE COAST & IN THE CITY
By Crystal Smith Photos Bobby-Jo Goudreau
For their first foray into the restaurant business, Christine McQuaid and her husband Steve Murphy took a chance on a little seaside spot at the end of a long
Their quaint, coastal café was a hit right from the start. As it grew in popularity, McQuaid and Murphy added a bar that overlooks Rustico Bay, offering the perfect spot for diners to enjoy a beverage while they wait for a table. The Blue Lookout Oyster Bar followed later, with a smaller menu of quick bites– think lobster rolls, tacos, charcuterie and oysters–and spectacular sunset views. From its harbourside location, the Blue Mussel Café offers the freshest seafood, purchased from a nearby dock every morning.
That ocean catch joins other local products on the menu, an important focus for McQuaid and Murphy, “We use products that are harvested, caught or raised hours from your table, not days,” says McQuaid. That local focus extends to the restaurant’s cocktails and mocktails, many of which are infused with locally grown fruit and fresh herbs. Consider the Cafe’s signature mocktail, inspired by “the charismatic heart of our harbour,” says McQuaid, “a man affectionately known as ‘The Bearded Skipper.’ She continues: “Despite
road next to a lighthouse. They had just left busy corporate jobs in Toronto and ventured to PEI for some downtime before beginning their next chapter. When they spotted a “for sale” sign on the Blue Mussel Café in North Rustico, they knew they were destined to stay. They opened for business a few months later and have not looked back.
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Murphy is the driving force behind the cocktails and often draws inspiration from a single ingredient. “An example of our creative process occurred just recently,” notes McQuaid. “We had some lemon basil growing around our street patio that needed trimming. Immediately inspired, Steve created the Street Basil Smash, which features lemon basil, rosemary simple syrup, lemon and gin.”
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When asked to choose a signature dish from their restaurants, McQuaid’s choice shows how each interprets the same ingredient in a different way. “Both feature a halibut dish that is one of the most popular items on the menu,” she notes. At Blue Mussel, the focus is on traditional seasonings like dill, celery seed, mustard powder and bay leaves. “This dish embodies the classic, coastal flavours that our guests love,” says McQuaid. At Slaymaker, the same fish is seasoned with Moroccan spices and served with an Indian katchumber salad, reflecting that location’s innovative spirit. “Both dishes perfectly capture the essence of their respective locations,“ explains McQuaid, “and
what you might think of a skipper, he did not drink, which inspired us to create this non-alcoholic delight. We use fresh strawberries and rosemary-infused simple syrup combined with lemonade and a splash of soda.” The creation of innovative cocktails is a hallmark of the Blue Mussel Café and something that inspired McQuaid and Murphy as they opened a second restaurant in Charlottetown. Slaymaker & Nichols– named after a 19th-century circus that once occupied the space where the restaurant now sits–was initially conceived as a cocktail and tapas bar. It now offers a full restaurant menu that covers brunch, lunch and supper, but the creativity of the cocktails remains. Murphy is the driving force behind the cocktails and often draws inspiration from a single ingredient. “An example of our creative process occurred just recently,” notes McQuaid. “We had some lemon basil growing around our street patio that needed trimming. Immediately inspired, Steve created the Street Basil Smash, which features lemon basil, rosemary simple syrup, lemon and gin.” With its timeless, elegant décor, Slaymaker & Nichols is a place where people love to linger. For those who wish to extend their stay, three luxurious guest rooms are available above the restaurant.
From its harbourside location, the Blue Mussel Café offers the freshest seafood, purchased from a nearby dock every morning.
show that while the restaurants may look very different on the
outside, the philosophy behind them is the same: providing an exceptional dining experience based on creative use of local ingredients.”
BLUE MUSSEL CAFE 312 Harbourview Dr, North Rustico 902.963.2152 bluemusselcafe.com
SLAYMAKER & NICHOLS 82 Fitzroy St,
Charlottetown 902.629.3411 slaymaker.ca
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HAPPY HOUR
THE AVIATION COCKTAIL
The height of sophistication, The Aviation combines gin, maraschino liqueur and fresh lemon juice alongside crème de violette, creating a unique, floral cocktail. Gin provides a sturdy base, while maraschino liqueur lends its trademark bittersweet cherry notes and lemon adds necessary acidity. Always drink responsibly.
INGREDIENTS
2 ounces gin 1/2 ounce maraschino liqueur 1/2 ounce creme de violette 1/2 ounce lemon juice, freshly squeezed Garnish: brandied cherry
METHOD
Add the gin, maraschino liqueur, creme de violette and lemon juice to a shaker with ice and shake until well-chilled.
Strain into a cocktail glass.
Garnish with a brandied cherry.
Photos by Ash Edmonds
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FOOD & DRINK
“Ruby was a farmer’s wife in rural PEI who loved feeding everyone and anyone.”
SMALL TOWN, BIG FLAVOUR Ruby's Counter
- Coreen Pickering
By Alana Lauren Photos Bobby-Jo Goudreau
Ruby’s Counter, which opened in March of 2024, has its focus on homestyle cooking, offers quick counter-style service, a drive-thru, and a grab-and-go menu for breakfast and lunch. The cozy spot features limited seating, creating a friendly atmosphere that encourages connections and conversations.
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favourites from the quick service menu are shepherd’s pie, beefs tips, gravy and mashed potatoes, or mashed with the works.” Pickering says, “Favourites from the kitchen menu are classic breakfast, braised beef po boy, and sweet club. We have no fryers, so sides are healthier options that include potato salad, pasta salad, daily soup or Covered Bridge potato chips.” Ruby’s sweet club is by far the most popular sandwich, with the braised beef po boy coming in a close second. Ruby’s patrons love that they serve the classic breakfast all day. Ruby’s favourite desserts, Pineapple Delight and Sex in a Pan, were classics at family dinners and are still favourites at Ruby’s Counter. “Sex in a Pan is a crazy name for a dessert, but it’s one of the best desserts you’ll ever have! It’s a delicious pudding dessert with a crunchy pecan crust,” Pickering said, “Our dessert menu is ever-changing. Our bakers, Betty and Jauinta, love to change things up and try new ideas. But staples are Flakies, Pineapple Delight, Sex in a Pan and we always have cookies.” Ruby’s also offers a grab-and-go cooler of individual or family-sized meals that are perfect for a busy summer lifestyle. They are sensibly priced—between six and fourteen dollars—and you can add favourite desserts. Ruby’s drive-thru is a great choice if you’re on your way to the beach, work or simply on-the- go. “Pick up our Bakin Express coffee, sweets, breakfast and lunch sandwich or sub, and of course our quick serve lunch items.” “We will be launching three sauces in the next few months with the addition of Ruby's Sauce Company: Cherry Bomb BBQ, Maple Balsamic Vinegar Dressing, and Bacon Jammm,” Pickering says. “We will be focusing more on building our small off-site catering needs this summer.” Be sure to stop into Ruby’s Counter while visiting Kensington. It’s just like a visit to your grandmother’s kitchen.
▲ Coreen Pickering
T he inspiration behind Ruby’s Counter comes from owner Coreen Pickering’s grandmother. “Ruby was a farmer’s wife in rural PEI who loved feeding everyone and anyone,” says Pickering. “She always made sure the community was well- fed. Whether it was a family in need, a community event, or neighbours stopping by to buy eggs, she always had a meal or baked good ready for them.” In her early years, Ruby ran her own restaurant, Sunnybrook Diner, in Clinton, where a lobster plate cost just $1.60. Visitors to Ruby’s often heard her say, "thank you kindly" and "bye for now," sentiments that Ruby’s Counter strives to keep alive. Pickering’s nickname, Little Rub’s, was given to her because of her similarities to her grandmother. “We shared a lot in common—our height, looks, and passion for feeding people, always wondering what the next meal would be,” she says. Pickering grew up on a dairy farm in Clinton, PEI and in 2019, she and her husband bought the Ship to Shore Restaurant in Darnley. The menu at Ruby’s is described as home cooking. The chefs, owner Duncan Smith and manager Alan Paul try to keep the dishes simple and good while supporting as many local producers as possible. “Some of our
RUBY'S COUNTER 116 Victoria St W, Kensington 902.836.3900
SUMMER 2024 www.pei-living.ca
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FOOD & DRINK
THE WILLOW BAKERY AND CAFÈ
A LABOUR OF LOVE
By Alana Lauren Photos Bobby-Jo Goudreau
The Willow Bakery and Café opened in 2020 and, since 2021, has undergone several exciting changes. “We've expanded our lunch menu to include summer salads and wraps, along with two different soups and sandwiches daily,” Owner Jocelyn Thorwaldson says. “Our baked goods selection now features more flavours of scones and cinnamon buns, with up to six scone varieties available each day. We've also introduced savory options like pizza buns and twists.”
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“We take pride in our products, with bakers starting as early as 1:00 am. Using high-quality ingredients like butter, we pour our passion into every product we make. Our dedication to quality is a labor of love.”
- Jocelyn Thorwaldson
IN 2022,
daily lunch specials at each location.” Thorwaldson said.
enjoy a variety of drink and shop options. Our customer base continues to grow each year with new customers and tourists.” Top sellers include the raspberry swirl, but there are other delicious options such as brown butter and cream cheese cinnamon buns. “Scones are top sellers; we make hundreds of scones daily and often sell out,” Thorwaldson says. “Our coffee, organic from Caledonia House Coffee in Charlottetown Farmers' Market, is also a customer favourite.” This season Willow Bakery and Café has 22 staff members, a mix of part- time and full-time. “We are grateful for our amazing team and their contribution to the community,” Thorwaldson says. “We take pride in our products, with
bakers starting as early as 1 am. Using high-quality ingredients like butter, we pour our passion into every product we make. Our dedication to quality is a labour of love.” While the current focus is on successfully managing the new Stanley Bridge location this summer, Thorwaldson is considering future locations, potentially
Thorwaldson opened a kiosk
location at Prince County Hospital, offering all the favourites, and for 2024, she launched a new seasonal location in Stanley Bridge, operating from May to October. “We’re open from eight a.m. to six p.m. daily for July and August.” The Stanley Bridge café is housed in an old church built in 1930, after the original 1895 building was destroyed by fire in 1929. This building has a rich history, serving the community in various ways for over 90 years. Both locations share the same menu, though the Stanley Bridge location currently has a smaller selection. “We plan to offer the full menu during the summer months, along with unique drink and baked good specials and different
New additions to the menu are butter tarts,
custard tarts, new scone flavours (up to six daily), and savoury options like pizza buns and twists. The lunch menu now includes combos, with two daily soup and sandwich options, and wraps and salads in the summer. The cafè frequently introduces new drink flavours, lattes, and lemonades, along with various lunch specials and the baked goods menu is always expanding. They also accept custom orders. Kensington has really grown in the past few years; “We believe Willow Café played a role in making it a destination.” Thorwaldson said. “Our central location helped enhance the downtown area near the rail yards. Now, visitors can
in Charlottetown and Halifax. This is great news for residents of Charlottetown.
THE WILLOW BAKERY & CAFE
13 Commercial Street, Kensington 902.303.5127
9979 Route 6 Stanley Bridge
FOOD & DRINK
Cricker's Creamery
By Brianne Hogan Photos Atlantic 360 Photography
“I was literally driving by one cold December day in 2020 and I said, ‘I should open an ice cream shop
It was Maria Smith’s love of cows that brought her into the ice cream world. Growing up in New Glasgow, she started milking and showing cows as a teenager. It was her affection for them — as well as her love for ice cream — that inspired her to open North Rustico’s Cricker’s Creamery.
there’ and the rest is history,” she shares.
As most locals might know, a "cricker" is someone who was born and raised in North Rustico, and Smith came up with the name sitting with her brother, who suggested "cricker" when she mentioned she wanted something catchy with alliteration. She came up with “creamery” and the name stuck.
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Cricker’s Creamery, which is located on Harbourview Drive, in front of the local park, is best known for its homemade toppings and creations and friendly environment. Rather than the typical “take out” ice cream shop, guests enter the store for their ice cream order where they get to watch the staff create their ice cream with the toppings of their choice. While Smith calls herself “traditional” and prefers a combination chocolate and vanilla cone, she says their most popular flavour is “definitely the Rhubarb Cheesecake Flurrie or the Rhubarb Crisp Sundae.” Other popular flavours include Apple Crisp, Peanut Butter Ball Crunch, and now in season, the Strawberry Cheesecake Flurrie. For the upcoming summer, Smith reveals there are “a lot of ice cream creations up our sleeve, including pairing our soft serve ice cream with delicious homemade toppings, a couple new dip flavours, new signature ice cream pies, ice cream flights, and many other new things.”
Smith says she comes up with most of the ideas herself, as well as through brainstorms with her staff, bouncing ideas off each other. “Recently, we came up with the idea to dip our ice cream sandwiches in Belgian milk chocolate. The dipped ice cream sandwiches are new this year and are selling really well,” she says. “The signature pies replicate our signature flurries, like our Rhubarb Cheesecake Flurrie.” A lot of our customers are happy with our gluten-free menu and we try to incorporate as many options into that as well. Smith also shares that new flavours usually come to mind when a customer requests something. “My brain will start thinking about a variety of desserts and how to incorporate their suggestion into ice cream, whether that be a flurrie, milkshake, sundae etc.” She also comes up with most of the phrases for their best-selling merchandise, including “I Am a Cricker”, and “Wannabe Cricker”, “Take me to da Crick” , which are featured on hoodies and t-shirts. As someone who went to school “in the crick” Smith says she likes working in North Rustico because “it’s home.”
CRICKER'S CREAMERY 24 Harbourview Dr, North Rustico 902.360.2010 crickerscreamery@outlook.com crickerscreamery.com
“These are my friends, families, parents, kids,
grandparents, aunts, uncles and cousins. I get to watch their kids grow up. They are happy, smiling and love ice cream!
▲ Maria Smith
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NEW GLASGOW LOBSTER SUPPERS: A Proud Legacy of Supporting Local Prince Edward Island is known for abundance in agriculture and seafood. Throughout its 66 years as a family-owned and operated restaurant, New Glasgow Lobster Suppers has depended on this Island bounty, from its first lobster supper in 1958 to the present day. By Crystal Smith Photos Atlantic 360 Photography
Photo: Evan Ceretti
Photo: Heather Ogg
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FOOD & DRINK
T
T hat inaugural dinner was beautiful in its simplicity–cold lobster, homemade rolls and potato salad, along with freshly baked desserts– and held as a fundraiser for the New Glasgow and District Junior Farmers Organization. Thus began a long history of community support. Initiated by the original owners, that legacy continues to this day with the children and grandchildren of two of the founding families who now operate the landmark restaurant. “The notion of supporting local is a fundamental business philosophy for us,” says co-owner Carl Nicholson. “We have always focused on purchasing from local farmers and fishers, and from other small businesses that provide the services needed to keep our busy restaurant running smoothly.” From fresh produce to dairy, beef and, of course, lobster and other seafood, New Glasgow Lobster Suppers is proud to buy local and help other small businesses thrive. Their local support extends beyond menu items and restaurant operations. New Glasgow Lobster Suppers has always been a strong anchor for the community, hosting fundraisers to assist families and various organizations over the years. The New Glasgow Fire Department is one beneficiary that holds a special place in the hearts of current and past owners. Three of the current owners are volunteer firefighters with 35 years of experience, having followed in the footsteps of their parents who had 30 years of experience. “It is this connection to community that inspires customers to support us in what we do,” says Nicholson.
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