Enjoy the Spring 2025 edition of PEI Living as we celebrate Island women in business.
VOL 8 • ISSUE 3 | SPRING 2025 | www.pei-living.ca HOME | STYLE | FOOD & DRINK | A&E | BUSINESS | FAMILY PEI LIVING
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WOMEN IN BUSINESS 2025
CANADIAN & ISLAND WINE | TWO PEI HOME FEATURES | SPRING STYLE | GOOSE GIVES
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EDITORIAL TEAM Editor in chief Food & Drink Editor Health & Wellness Editor Home & Cottage Editor Style Editor Copy Editor Contributing Writers
Tracey Warren Darren LeBlanc Kelly Mann Sara Dykerman Kimberly Rashed Crystal Smith Brianne Hogan Crystal Smith Alana Lauren Sara Dykerman Darren LeBlanc Cheryl MacDonald
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COVER FEATURE - WOMEN IN BUSINESS 2025
48
CREATIVE TEAM Graphic Design Photography
Jacqui Chaisson Bobby Jo Goudreau Story Thorburn Atlantic 360 Photography Amy Parsons
Millicent McKay Angela Rowlings Kimberly Rashed Sara Dykerman 70sStudio! Tatiana Zharkikh Tracey Warren 902.626.5148 tracey@pei-living.ca Kelly Mann 902.303.5342 kelly@pei-living.ca
Women entrepreneurs are a driving force in the global economy. Their ventures span diverse industries, contributing significantly to innovation and economic growth. Despite facing challenges such as limited access to funding and gender biases, women entrepreneurs continue to break barriers, fostering inclusive and dynamic business environments worldwide. In this issue we celebrate local women in business. (L-R) Devan Johnston (Beauty Mark), Jessica Flemming (Flemming Group), Kim Rashed (Styled Essence Collective), Chelsea Lefurgey (New London Carriage House), Stephanie MacDonald (Beauty Mark), Cheryl McBride (Biscuit & Bone)
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ON THE COVER VOL 8 • ISSUE 3 | SPRING 2025 | www.pei-living.ca HOME | STYLE | FOOD & DRINK | A&E | BUSINESS | FAMILY PEI LIVING
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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.
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WOMEN IN BUSINESS 2025
CANADIAN & ISLAND WINE | TWO PEI HOME FEATURES | SPRING STYLE | GOOSE GIVES
Back (L-R): Kimberly Rashed, Stephanie MacDonald, Chelsea Lefurgey, Seated (L-R): Jessica Flemming, Cheryl McBride, Devan Johnston.
Cover photographed by: Story Thorburn Photography
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PEI LIVING MAGAZINE / 4 / VOL 8 . ISSUE 3
VOLUME 8 • ISSUE 3 • SPRING 2025
Find us on a coffee table near you!
TABLE OF CONTENTS
18
9
74
72
FEATURES
STYLE
FOOD & DRINK
96
16. Chef Profiles Women Chefs
78. 40th Anniversary
7. Happy Hour Cucumber-Mint Sparklers
Lady Slipper Celebrates!
ARTS & ENTERTAINMENT
18. Food & Drink PEI Wines
9. Good Eats
Garlic Roasted Potatoes
89. Under the Spire
HOME & WELLNESS
22. Health & Wellness
Celebrating 30 Years!
A Holistic Approach to Healing
FAMILY
24. Health & Wellness Experts
BUSINESS
92. Goose Gives
48. Cover Feature
Helping Island Dogs in Need
Women in Business 2025
30. Women in Business
98. Six Books with Acorn Press Island Authors
Celebrating Island WIB
66. Home & Cottage Mellow Yellow
70
HOME & COTTAGE
74. Style
70. Trends 2025
Style Agenda
Favourite Home Trends
88. Travel
72. A Timeless Retreat Clinton Pond B&B
Italy: An Unforgettable Journey
96. In The Spotlight
Island Artist, Joan Savage
WWW.PEI-LIVING.CA / 5 / SPRING 2025
EDITOR-IN-CHIEF FROM THE DESK OF THE
48
As the season of renewal unfolds, I'm thrilled to present our spring issue, which shines a spotlight on the remarkable achievements of women in business. This edition celebrates the entrepreneurial spirit and dedication of female leaders who are shaping our community's future.Inspiring business women like Debbie Matthews, owner of Lady Slipper Boutique, who is celebrating 40 years in business. We think Debbie says it best, “Treat everyone with respect and be fearless. You have to believe in yourself.” In addition to honouring these inspiring women, we delve into the world of Canadian and Island wines, exploring the rich flavours and stories behind local vineyards. Our home features offer a glimpse into two stunning residences, each embodying unique design and architectural excellence. To refresh your wardrobe, we showcase the latest spring fashion trends curated by our local boutiques. We hope this issue inspires you to embrace the energy of spring, support local enterprises, and celebrate the incredible contributions of women in business.
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Tracey Warren tracey@pei-living.ca | 902.626.5148 (Photo: Bobby Jo Goudreau)
Make yourself a refreshing cocktail or a cup of tea, relax and enjoy the issue.
Cheers.
Read PEI Living Magazine online: www.pei-living.ca
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PEI LIVING MAGAZINE / 6 / VOL 8 . ISSUE 3
HAPPY HOUR
CUCUMBER-MINT SPARKLERS
INGREDIENTS
1-inch piece of seedless cucumber finely chopped 1/2 ounce fresh lime juice 1-1/2 ounces vodka 2 tsp mint simple syrup 3 ounces Prosecco or champagne
MINT SIMPLE SYRUP: 1/2 cup granulated sugar 1/2 cup water 1/2 cup fresh mint leaves
FOR GARNISH: 3-4 slices cucumber 1 sprig fresh mint
METHOD
First, you’ll need to make the simple syrup. In a small saucepan, bring the sugar, water and mint leaves to a boil. Reduce the heat and simmer, swirling the saucepan occasionally, until the sugar dissolves, one to two minutes. Remove from the heat and cool completely before using. In a cocktail shaker, muddle the chopped cucumber with the lime juice. Add the vodka, simple syrup and a few ice cubes, and shake vigorously until the outside of the shaker becomes frosty. Strain into a glass filled with ice and top with Prosecco. Garnish with the cucumber slice and mint sprig.
Please drink responsibly
FOOD & DRINK Editor's Letter
18
Y ou can feel it—the air, the water— even the precipitation has given way to a subtle and familiar feel. The ice has broken. Our hedonistic selves are waking, slowly turning over from our winter slumber, dreamily committing to another bite, another sip, and potentially even another night. Our spring edition will satisfy even the most ambitious minds who, thirsting for local knowledge and experience, toil day and night to prepare for the coming season. In this edition, we bring you the women of Murphy Hospitality Group, featuring some of the most talented chefs on our Island. Just like you, we are trying our best to find solace and respite in these uncertain times. Finding the resources from within is something we can all do to remind ourselves of our collective strength, Island pride, and community diversity. Cheryl MacDonald helps provide some choices to assist in this practice with a rundown of some fantastic Canadian and PEI wines. Lastly, if you are a nervous eater like me, there are some really fantastic recipes to try—perfect for testing your new outdoor dining set or to carb-load for any long-distance swims or trekking over mountains that might pop up in our futures (gulp). Happy Spring, everyone!
10
Darren LeBlanc Somm. WSET, CAPS Cardigan Station & Cork Dork Hospitality Inc. E: wineandspiritpei@gmail.com (Photo: Bobby-Jo Goudreau)
Read PEI Living Magazine online: www.pei-living.ca
PEI LIVING MAGAZINE / 8 / VOL 8 . ISSUE 3
GARLIC ROASTED POTATO, EGG, & SPINACH SALAD
INGREDIENTS
POTATOES 1/2 pound potatoes, baby potatoes are best 1 tbs olive oil 2 cloves garlic (minced) 1/4 tsp sea salt 1/4 tsp black pepper SALAD 4 cups lightly packed spinach 2 soft or hard-boiled eggs (sliced or quartered) Black pepper (for serving) Salt (for serving) MUSTARD DRESSING 3 tbs olive oil 2 tbs champagne vinegar (or a light vinegar)
DID YOU KNOW? Baby potatoes are just
standard potatoes that are harvested before they've fully matured. Compared to full-grown potatoes,
they have a creamier texture and a thinner, more delicate skin.
1 tsp Dijon mustard 2 tsp Island honey 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.
FOOD & DRINK - WINE
Celebrate Canada at the Festival of Wines
The Festival of Wines Prince Edward Island is just around the corner, and we couldn’t be more excited to invite you to experience all the best that Canada has to offer! This year, we’re proudly celebrating Canada as the featured country, and we can’t wait to showcase the incredible wines and flavours from coast to coast.
Words by Cheryl MacDonald | Specialty Product Advisor, Notables by PEI Liquor | Photo: Blue Mountain Vineyard, BC
PEI LIVING MAGAZINE / 10 / VOL 8 . ISSUE 3
The festival will take place over two nights, from Friday, April 25th to Saturday, April 26th, 2025, at the stunning Delta Prince Edward. Whether you’re a first- time attendee or a returning guest, this year’s festival promises to be an unforgettable experience. With the Delta as the host venue, you’ll enjoy a grand setting to match the excitement of the evening. Dress in business casual or make it your moment to wear that special outfit you’ve been saving for the perfect occasion – the choice is yours! This year’s event is all about celebrating Canada’s wine regions, and you’ll find plenty of local wines to explore. The atmosphere will be lively and festive, with elegant décor, music, and a vibrant energy that will surround you. Upon entry, you’ll receive your
plenty of water stations and bread baskets to keep your palate fresh and your body hydrated throughout the event. As a product advisor, I’m thrilled to explore some of my personal Canadian favourites, including Henry of Pelham Old Vines Baco Noir and Inniskillin Discovery Series Sauvignon Blanc, a gorgeous barrel- fermented wine. If you love wines from the Okanagan Valley, be sure to try the Little Engine Union, featured on the VIP tasting list. The beauty of the festival is that you get to taste each wine personally, allowing your own palate to discover the unique Canadian flavours. One wine I’m especially excited to try is the Vite Colte Barbaresco Spezie, which promises to be a truly memorable experience. If you’re a fan of Pinot Noir, the Tawse Growers Blend Pinot Noir is a must-try and of course, it’s a Canadian Pinot Noir, a grape that holds a special place in my heart due to the expertise
palate. Whether you’re chatting with me, one of my fellow product advisors, or the knowledgeable PEILCC- trained staff, we’re all here to help you find wines you’ll love, offer product suggestions, and answer any questions you may have. To prepare, don’t forget to create an account on the Wine Festival App: wines. peiwinefest.com. It’s a fantastic way to create your “must-try” list ahead of time, which will help you navigate the tasting room and ensure you don’t miss out on any of Canada’s finest offerings. Trust me, palate fatigue is real, so having a plan will make your experience that much more enjoyable. As we approach the festival, our wine training sessions are in full swing, and I’m excited to dive into tasting, swirling, sniffing, sipping, and taking notes on each bottle. It’s always a pleasure to share these experiences with customers who appreciate fine wine and the craftsmanship behind each bottle. So, plan ahead, arrange your ride, stay hydrated, enjoy the local bites, and wear comfortable shoes! This year’s Festival of Wines is going to be an exceptional celebration of Canada’s wines, and we can’t wait to share it with you.
Get your tickets at peiwinefest.com and join us for two unforgettable nights of wine, food, and Canadian celebration!
Cheryl MacDonald is the Specialty Product Advisor at Notables by PEI Liquor in the Founders’ Food Hall & Market. (Photo: Bobby-Jo Goudreau)
required to craft an exceptional bottle.
NOTABLES BY PEI LIQUOR Located inside Founders' Food Hall & Market 6 Prince Street, Charlottetown lccnotables@liquorpei.com www.liquorpei.com
With so many amazing wines to explore, it’s impossible to highlight them all, but I encourage you to join us for these two unforgettable nights and discover the Canadian wines that speak to your
tasting glass, and from there, you’ll be able to
sample around 255 wines – all included in the price of your ticket. Local eateries will also be serving up delicious Canadian-inspired bites, and there will be
◀ Blue Mountain Vineyard, located in the Okanagan Valley, BC with McIntyre Bluff and Vaseux Lake in the background.
Please drink responsibly
WWW.PEI-LIVING.CA / 11 / SPRING 2025
CHEF'S FAVOURITES FROM CANADA & THE WORLD
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
GROHMANN KNIVES (NOVA SCOTIA)
World famous knives since 1957. Handcrafted Grohmann Knives are recognized around the world for their beauty, balance and quality.
ALL A BOARD PEI (PEI)
All A Board is a local company specializing in cutting boards. Their beautifully handcrafted boards make excellent gifts. They come in lots of shapes and sizes.
Proud to be Canadian Originals
GRIMM APRONS (CANADA) Heavy duty and thick 100% cotton aprons, they're made to last and keep you clean! Extra long ties and adjustable neck line. Front pocket for cooking accessories or maybe your BBQ tongs.
HALIFAX SPICE (NOVA SCOTIA)
A unique blend of herbs and spices we call “Trade Winds Spice Blend” that adds special flavour to steaks, burgers, pork, poultry, vegetables, soups, eggs, popcorn, and an uncommon treat on seafood.
MEYER COOKWARE (PEI)
Performance so good that this PEI-made cookware has been found in some of the most prestigious kitchens in the country, including the Culinary Institute of Canada and the Prime Minister’s residence. Making cookware for Canadians since 1979.
PEI LIVING MAGAZINE / 12 / VOL 8 . ISSUE 3
CHEF & SOMMELIER (FRANCE)
A glass for every vintage, Chef & Sommelier glasses are mainly designed and manufactured in France, in a factory based in Arques.
PEUGEOT (FRANCE)
The Peugeot Appolia range of ceramic dishes retain heat and keep food warm for up to 30 minutes. Peugeot ceramics also support freezing temperatures.
LOBSTER SHEARS (ITALY)
TAPERS (DENMARK)
Lobster shears in polished stainless steel used to remove claws from shrimps and crustaceans in general. A summer staple!
Hand-dipped 14" tapers made in Denmark. Dripless, smokeless and simply one of the world's finest taper candles. Solid colour - all of the way through the candle. Unscented and hypo-allergenic. 100% cotton wick, burns about 1" per hour.
WOODEN SPOONS (FRANCE)
SWEDISH DISHCLOTHS (SWEDEN) & RAINBOW SCRUBBY (POLAND) Swedish dishcloths are quick-drying washable dishcloths, super absorbent and odourless. The original Rainbow Scrubby™ is the world's best, most versatile scratchless cleaning pad!
A 12" beechwood spoon made in France. This medium sized spoon is thicker and is able to withstand more wear. Great for all the jobs that require a bit of distance from the heat but still benefit from some wrist control.
WWW.PEI-LIVING.CA / 13 / SPRING 2025
FOOD & DRINK
MHG'S FEMALE-LED RESTAURANTS
Words by Jacqui Chaisson | Photos MHG
The culinary industry has long been male- dominated, but Murphy Hospitality Group is redefining this norm by appointing women to lead both the kitchen and front-of-house operations in several of its establishments. Notably, The Brickhouse Kitchen & Bar, Sims Corner Steakhouse & Oyster Bar, and Vicinato Ristorante offer distinctive dining experiences that showcase PEI's dedication to local cuisine and highlight the significant contributions of women in the hospitality sector.
THE BRICKHOUSE KITCHEN & BAR 125 Sydney St, Charlottetown | 902.566.4620 | brickhousepei.com
Established in 2011, The Brickhouse Kitchen & Bar is housed in a building with a storied past. Constructed in the mid-1800s, 125 Sydney Street originally served as a warehouse for Daniel Brenan's importing business. Over the years, it has had several owners, including the celebrated graphic artist and environmental activist Marc Gallant, who used the space as a creative studio in the late 1970s. The restaurant offers a diverse menu designed to cater to various palates, including adventurous eaters, fans of classic dishes, and those with specific dietary needs such as celiac disease or vegan preferences. A standout feature is the Chef's Table, an open kitchen concept
that allows diners to watch their meals being prepared, providing an interactive dining experience. The second floor boasts a trendy space with a cozy bar, while the third-floor lounge, Marc's Lounge, offers a relaxed setting ideal for enjoying meals, cocktails, or hosting private events. Under the leadership of Chef Lucy Morrow and General Manager Emily Duggan, The Brickhouse emphasizes friendly and approachable service, aiming to make guests feel at home while enjoying elevated food and drinks. Their commitment to using local ingredients and creating a lively yet intimate atmosphere has made it a favourite among both locals and visitors.
The Brickhouse Kitchen & Bar
▲ The Brickhouse Kitchen & Bar
several transformations over the years.
With Chef Kaela Barnett at the helm and General Manager Meghan MacPhail overseeing operations, Vicinato offers a menu that extends beyond traditional pastas and pizzas. “Designed for sharing, the menu emphasizes true Italian hospitality, complemented by a robust beverage program and a warm ambiance,” MacPhail says. “From the moment you walk in the door to the moment you walk out, you are greeted with friendly faces, warm hospitality and delicious food and drink. We take pride in ensuring our guests have a memorable experience, whether it be for a quick lunch, date night, celebrating a special occasion with friends, or hosting an event in our private room.”
Sims Corner Steakhouse & Oyster Bar
SIMS CORNER STEAKHOUSE & OYSTER BAR 86 Queen St, Charlottetown | 902.894.7467 | simscorner.ca
Vicinato Ristorante
Sims Corner Steakhouse & Oyster Bar opened its doors in the fall of 2005, becoming Prince Edward Island's first authentic steakhouse. Sims Corner specializes in Island-raised, in- house dry-aged steaks, complemented by an extensive selection of local PEI seafood and
long as I can remember.” Chef Miracle Del Rosario's signature dish, the Miso Glazed Atlantic Cod with soy butter, nori rice, and bok choy, exemplifies the restaurant's dedication to culinary excellence. The interior design reflects its historic heritage, providing an intimate, cozy atmosphere mixed with a classic steakhouse vibe. The restaurant also boasts a diverse and ever-evolving wine list, curated by Sommelier Samuel Wu, featuring bottles from over 20 countries. The wine cellar, located adjacent to the private dining room, houses more than 800 bottles, maintained at ideal conditions for aging various vintages.
Each of these establishments contributes to Charlottetown's dynamic dining
the Island's freshest oysters. “Without a doubt Sims is known
VICINATO RISTORANTE
for our Island steaks but an honourable mention would be our Beef Bacon & Blue appetizer which is PEI tenderloin wrapped in bacon with Cow’s Blue Cheese, candied onions and a pepper port reduction,” General Manager Sara MacIsaac says. “It’s been a staple dish on the menu for as
136 Richmond St, Charlottetown 902.628.6569 | vicinato.ca Vicinato Ristorante, which opened in late June 2023, offers an authentic Italian dining experience in the heart of Charlottetown. Located on historic Victoria Row, the building dates to 1884 and has undergone
landscape, offering patrons a blend of rich history, diverse culinary offerings, and exceptional hospitality.
Vicinato Ristorante
◀ Oysters at Sims Corner Steakhouse & Oyster Bar
WWW.PEI-LIVING.CA / 15 / SPRING 2025
FOOD & DRINK - WOMEN IN BUSINESS 2025
CHEF'S PROFILES
Meet the women culinary talents behind Vicinato Ristorante, The Brickhouse, and Sims Corner— the chefs who craft the dishes that embody the excellence synonymous with the Murphy Hospitality Group. Words by Darren LeBlanc, Food & Drink Editor Photos Bobby Jo Goudreau
kitchen strategically so that I am able to go home and leave my work behind. Having a supportive sous chef and kitchen team is the biggest key; without them it would not be possible. Q: Atari, Sega, Playstation or Hiking? Chef Barnett: This is a hard one... I always enjoy a good old video game but hiking is more prominent in my day- to-day life. I have two very active dogs who take up a lot of my outdoor and spare time. We try to go somewhere new to adventure whenever we can.
example first and foremost, plus, encouraging staff to take time off to enjoy their life outside of work. When I was younger, I found myself in chef positions that I honestly wasn't quite ready for, but committed to showing up every day trying to be a little better. I was naturally prompted to be learning alongside of my coworkers while I figured out how to run a kitchen. This evolved into feeling most comfortable showing people how to execute prep & the line by doing it right alongside with them, giving them the independence & confidence to try new skills. I am also no stranger to burnout, a sacrifice I made to hone my skills years ago. I would do it all again, but
My advice to people struggling to find time for themselves is to give yourself some grace; the restaurant will actually be fine if you're not there every waking second. Q: You have been in lead positions in a number of successful kitchens. What experiences shaped that progress other than work? Chef Morrow: Outside of work, my experience playing soccer and running is where I got my drive to dig deep even when the chips are down. The first time I ever had the realization that I could maybe be a good cook was when I realized cooking was a team sport and the skills I had as an athlete were applicable to a professional setting. Q: You are stranded in a remote desert. You have two items and one person (literally anyone) with you. Who/what are they and why? Chef Morrow: On a desert island I would bring a good multi-use knife and a
Chef Kaela Barnett, Chef Vicinato Ristorante:
Q: What drew you to the kitchen and when did you decide you wanted to become a chef? Chef Barnett: Growing up I always enjoyed being in the kitchen helping my grandparents make dinner. I have always loved food. Meeting so many different creative people in different areas of the food industry made me want to become a chef early on in my cooking career. There are so many amazing individuals you get to meet, work alongside with and become friends with in this industry, always keeping you interested and learning along the way. Q: Kitchen management is a busy career. How do you find balance between your professional and personal life? Chef Barnett: Finding balance in my life starts with being organized and planning out my days for the week. I plan my week in the office and the
Chef Lucy Morrow, The Brickhouse Kitchen & Bar:
Q: Describe for us some of the challenges that have shaped your management style and what advice you have for people in the culinary industry facing similar adversity. Chef Morrow: My leadership style over the years has developed into leading by
I would never encourage someone to put in those
crazy hours that used to be (and still are) so common. So, I am very upfront with the staff that they can and should take time to do their hobbies, go to family dinners, or whatever it is they don't want to miss out on.
laying chicken for obvious reasons! I would also bring my brother Henry because he's a certified yapper, and a resourceful woodsman. Chef Miracle Del Rosario, Sims Corner Steakhouse & Oyster Bar: Q: Is there a favourite cut of meat you use on your menu at Sims Corner? Chef Miracle Del Rosario: My favourite cut at Sims is the Côte de boeuf, a bone- in ribeye that's packed with flavour. The marbling makes it incredibly tender and juicy, and the bone adds that extra depth of flavour while it cooks. We serve it with our house-made Café de Paris compound butter which just melts on the steak, adding a rich, herby and slightly umami kick. It is a simple yet perfect way to let the quality of the beef shine. Q: Was there a mentor in your life that helped bring you to culinary? (If not, maybe a notable person that
inspired you, or a philosophy that drives your ambition in the kitchen?) Chef Miracle Del Rosario: Every time I am faced with a challenge, I always ask myself “What would Chef James do?” Chef James is one of my most influential
Q: What is the most complex/ intense service you've faced and what's your go-to for recuperating after such a service? Chef Miracle Del Rosario: The most intense service I’ve faced are New Year’s Eve and Valentine's Day where the pressure to be flawless while serving a high volume of guests can become incredibly challenging. However, my team and I always make sure that everything is planned well and organized ahead of time. At the end of the day, I unwind by sitting in my reading chair and getting lost in a good book which takes me away from the real world for a moment and helps me recharge for the next day.
▲ (L-R) Chef Kaela Barnett - Vicinato Ristorante, Chef Lucy Morrow - The Brickhouse, Chef Miracle Del Rosario - Sims Corner
VICINATO RISTORANTE 136 Richmond St, Charlottetown 902.628.6569 vicinato.ca THE BRICKHOUSE 125 Sydney St, Charlottetown 902.566.4620 brickhousepei.com SIMS CORNER STEAKHOUSE & OYSTER BAR 86 Queen St, Charlottetown
mentors throughout my career. His approach to
culinary left a lasting impact on me. With experience in Michelin-starred restaurants and big hotel brands, his style was rooted in traditional techniques, with a strong emphasis on precision and every component being executed flawlessly. What resonated with me the most was his philosophy: respect the ingredients and let them shine. But what set him apart was his patience in teaching others. He had a way of pushing people to be better without breaking their confidence. I carry his values and teachings with me in everything I do.
902.894.7467 simscorner.ca
WWW.PEI-LIVING.CA / 17 / SPRING 2025
A recent question from a customer— “What do you think about our local wines? Are they overpriced?”— really made me think. The answer is far from simple, as it involves understanding the unique qualities of PEI wines and the craftsmanship behind every bottle. Let’s start with a bit of personal history. When I first began my journey into the world of wine, my understanding was quite limited—though over time, I’ve gained a deep appreciation and expertise. I distinctly remember my first experience with Pinot Noir, when I thought, “This tastes so light and delicate, almost like it’s watered down!” At the time, I didn’t realize that
FOOD & DRINK - WINE
Exploring the Magic of
PEI Wines Words by Cheryl MacDonald | Photo: Evan Ceretti (Matos Winery)
Please drink responsibly
PEI LIVING MAGAZINE / 18 / VOL 8 . ISSUE 3
Pinot Noir is meant to be a light-bodied wine, and I certainly didn’t appreciate its subtle nuances. Over time, through working in wineries and learning from skilled winemakers, I developed a deep respect and understanding of wine—especially the incredible wines produced right here on PEI. PEI wines are a reflection of our island’s unique terroir, and there’s something truly special about the way they are made. One of the most significant aspects of local wine production is the hand-harvesting of the grapes. Unlike larger wineries, which often use machines to harvest their crops, PEI wineries select only the healthiest, ripest grapes by hand. This careful selection process ensures that only the best quality fruit goes into the wine, contributing to the exceptional flavours that make our wines stand out. Our island’s climate can be challenging for grape growers. With cold winters and hot, humid summers, it’s a delicate balance to ensure a successful harvest. PEI sits at the edge of the latitude range where grapes can be grown, making it a truly unique region for winemaking. Despite the challenges, our wines are known for their distinctive character, shaped by our climate and the care of local growers.
Inside the wineries, the magic continues. Some of our wines are barrel- aged in French oak, adding another layer of complexity and richness. The bottles themselves may even come from Europe or Asia, further reflecting the global influences on our local wines. When you enjoy a glass of PEI wine, you're tasting not just the grape, but the story of our island—the care of the growers, the challenges of the climate, and the passion of the winemakers. PEI wines are a celebration of our local terroir, and every sip is a reminder of the incredible journey each bottle has taken from vineyard to glass. So, the next time you reach for a glass, consider the craftsmanship behind it and celebrate the extraordinary wines that come from our island. Cheers to supporting local! For more expert recommendations and to learn more about our local wines, stop by Notables in the Founders' Food Hall and Market, or contact us directly at lccnotables@ liquorpei.com. At Notables, we are proud to showcase the finest PEI wines and offer you a personalized experience in discovering the exceptional flavours of our island.
CHERYL’S PEI WINE PICKS:
Rossignol High Bank Red (07010Z)
A delightful blend of Baco Noir and Lucie Kuhlman, this medium-bodied, off-dry red wine offers vibrant red fruit flavours with subtle hints of pepper. Its approachable profile makes it an excellent choice for BBQ gatherings, complementing grilled meats and savoury sides.
Rossignol Isle Saint Jean White (09145Z)
This aromatic blend of L'Acadie and Muscat grapes presents a fragrant bouquet of fruit-forward flavours with a smooth, rounded mouthfeel. It’s a perfect match for lighter dishes such as scallops, vegetable plates, or flavourful Asian cuisine.
Matos Strawberry Chardonnay (15752Z)
An irresistible treat that captures the nostalgic flavours of strawberry shortcake popsicles. This wine’s refreshing strawberry notes pair beautifully with sunny patios and fresh salads, making it an ideal choice for relaxed outdoor meals.
Cheryl MacDonald is the Specialty Product Advisor at Notables by PEI Liquor in the Founders’ Food Hall & Market. (Photo: Bobby-Jo Goudreau)
FOOD & DRINK - CHEF'S FAVOURITE
Cajun Shrimp and Scallop Cocktail
Yields: 1-2 servings | Course: Appetizer
METHOD
INGREDIENTS
Prepare the seafood: Pat shrimp and scallops dry. Warm garlic butter or garlic oil in a skillet over medium-high heat. Season shrimp and scallops with Cajun seasoning. Cook shrimp for two to three minutes per side until pink and opaque, then remove. Sear scallops for two to four minutes per side until golden. Mix the sauce: In a small bowl, combine mayonnaise, seafood cocktail sauce, lemon juice, horseradish, hot sauce, salt, and pepper. Mix well. Plate and serve: Arrange shrimp and scallops on a plate. Serve with the cocktail sauce on the side. Garnish with dill and lemon wedges if desired.
For the seafood: 3 jumbo shrimp, peeled and deveined, tails left on 3 large scallops (10-20 count) 1 tbsp garlic butter or garlic oil A sprinkle of Cajun seasoning A sprinkle of dill (fresh or dried) Optional: Lemon wedges for garnish For the cocktail sauce: 1/4 cup mayonnaise 1/4 cup seafood cocktail sauce A dash of your favourite hot sauce (like Maritime Madness, made in Montague) Salt and pepper to taste 2 tbsp lemon juice 3 tbsp horseradish
"This Cajun shrimp cocktail is delicious like the original, with a zesty twist. Plump and juicy shrimp are coated with Cajun spices and seared, then dunked into a tangy homemade Cajun cocktail sauce."
CHEF RACHEL SAUVÉ
- Rachel Sauvé
Executive chef and owner at The Cork & Cast Rachel Sauvé is the Executive Chef and a co-owner of The Cork & Cast. Her culinary training comes from her father, who was the owner and executive chef at The Landmark Cafe in Victoria, PEI, for over 30 years. "I began working at my family business as a young teenager and transitioned into the kitchen in my late teens. I honed my skills and developed my passion for food through his guidance," Sauvé says. "My love for cooking started at a young age with my dad as my inspiration. I was fascinated by how food brought people together. As I got older, I realized that cooking was not just a passion but a way of expressing creativity and connecting with others, which ultimately led me to pursue it as a career."
The Cork & Cast 146 Richmond St., Charlottetown | 902. 218.7487 thecorkandcast.com
HEALTH & WELLNESS Editor's Letter
In my first issue as the Health and Wellness Editor, I am eager to share my perspective on a topic I am passionate about. This edition features insights from various Island experts dedicated to supporting your well-being. These individuals are available to share their knowledge with you and support your well- being. In this issue, I share tips and advice for a holistic approach to health and wellness, encompassing physical, mental, and emotional aspects. I encourage you to embrace the season's opportunities for growth and rejuvenation. Spring, symbolizing renewal, is an ideal time to prioritize your health. The warmer weather encourages outdoor activities, allowing for increased physical exercise and reconnection with nature. Engaging in regular physical activity not only enhances cardiovascular health but also boosts mood and energy levels. Mental well-being is equally important. Practices such as mindfulness, meditation, or simply spending time outdoors can reduce stress and improve mental clarity. Spring's longer daylight hours can also enhance sleep quality, further benefiting mental health. Enjoy the sunshine and immerse yourself in this spring issue, designed to inspire and guide you on your wellness journey.
22
Kelly Mann kelly@pei-living.ca 902.303.5342
“Our bodies are our gardens – our wills are our gardeners.”
– William Shakespeare
Read PEI Living Magazine online: www.pei-living.ca
WWW.PEI-LIVING.CA / 21 / SPRING 2025
HEALTH & WELLNESS
A HOLISTIC APPROACH TO HEALTH AND WELLNESS Words by Kelly Mann, Health & Wellness Editor
PEI LIVING MAGAZINE / 22 / VOL 8 . ISSUE 3
I firmly believe in a holistic approach to health and wellness. Rather than focusing solely on illness or isolated symptoms, holistic medicine considers the whole person—mind, body, and spirit. It acknowledges that stress is not just a mental burden but something that affects our entire well-being. Here are a few holistic methods that can help manage stress effectively.
can offer deeper insight and promote long-term stress management.
judgment, helping to break cycles of anxiety. Gratitude is closely tied to mindfulness, shifting our focus from what we lack to what we have, fostering joy and resilience. Meditation, meanwhile, trains the mind to focus, reducing stress hormones and even lowering blood pressure. Just a few minutes of meditation daily can bring inner peace and enhance emotional regulation.
SPIRITUAL CONNECTION AND HOLISTIC HEALING
Spirituality can play a key role in emotional healing and self-awareness, providing a sense of grounding and community. Incorporating holistic practices into daily life can lead to profound transformation. The journey to well-being is a gradual process that requires patience, self-care, and compassion. Each small step we take in honouring our mind, body, and spirit strengthens our ability to face life’s challenges, helping us become the healthiest and most empowered versions of ourselves.
NUTRITION AND STRESS MANAGEMENT
What we eat significantly impacts our stress levels. A balanced diet rich in whole foods provides essential nutrients like magnesium, zinc, and B vitamins, which help regulate mood and energy. Including protein with every meal supports brain function, while reducing caffeine, sugar, and processed foods prevents energy crashes and heightened stress responses.
PHYSICAL ACTIVITY
Regular movement is a powerful way to reduce stress. Exercise releases endorphins, the body’s natural mood enhancers, while also lowering stress hormones like cortisol and adrenaline. Additionally, physical activity improves sleep quality, which is essential for mental well-being. Even a simple daily walk provides an opportunity to clear the mind and break free from negative thought patterns.
THE IMPORTANCE OF SLEEP
Adequate rest is crucial for managing stress. Poor sleep is linked to increased anxiety and depression, while quality sleep allows the brain to process emotions and recover from daily stressors. A consistent sleep routine, a calming bedtime environment, and limiting stimulants like caffeine can promote better sleep and overall well- being.
MIND-BODY PRACTICES
Yoga and Pilates emphasize the deep connection between the mind and body, incorporating breath control and mindfulness. These practices enhance flexibility, strength, and balance while promoting relaxation and emotional stability.
PROFESSIONAL COUNSELLING
In addition to being a part of the PEI Living team Kelly Mann owns and operates Herbology (@herbologypei) where she offers oracle card readings as a spiritual tool for guidance and clarity. “While not a replacement for professional help, these readings can provide insight into life’s challenges, leaving clients feeling uplifted and empowered,” Mann says.
MINDFULNESS AND MEDITATION
Seeking professional guidance can be an essential step in holistic wellness. Therapy provides a safe space to explore emotions, identify negative thought patterns, and develop coping strategies. Working with a counsellor
Mindfulness and meditation are invaluable tools for stress relief. When overwhelmed by racing thoughts, we can lose touch with our bodies. Mindfulness encourages awareness of thoughts and emotions without
WWW.PEI-LIVING.CA / 23 / SPRING 2025
Find a Path to Fulfillment with HGT Counselling HEAL, GROW AND THRIVE!
Words by Crystal Smith | Photo: Bobby Jo Goudreau
HEALTH & WELLNESS EXPERTS W hen Chelsea Almeida launched HGT Counselling, she had a clear vision in mind: a world where everyone has an opportunity to heal, grow and thrive through access to compassionate support and innovative therapies in an engaging and nurturing environment. A Licensed Registered Social Worker (RSW), Almeida has over 12 years of experience working with clients seeking to recover from addictions,
her Walk-and-Talk counselling. “These outdoor sessions combine the benefits of nature, movement and therapeutic support,” notes Almeida. “Clients set the pace, making these sessions suitable for anyone. I choose parks with accessible trails and benches for rest breaks so there are no limits on who can participate. Canine companions are welcome too!”
how tough pet loss can be, I’m truly passionate about helping others work through that grief.” Almeida’s training includes Internal Family Systems (IFS), Acceptance and Commitment Therapy (ACT), Strength-Based and Solution-Focused Brief Therapy (SFBT), and Mindfulness- Based Cognitive Therapy (MBCT). She has a Bachelor of Psychology from UPEI, a Bachelor of Social Work from the University of Victoria, and recently
As spring approaches with its sense of renewal, Almeida is adding new
heal past trauma or deal with challenging life transitions. She also counsels individuals experiencing anxiety or depression, struggling with grief, relationship or family conflict issues, or who need support navigating the stresses of everyday life. Her practice centres on providing a safe and non-judgmental
completed a Master of Counselling Psychology degree with Yorkville University.
Testimonials: “Working with you has brought me so much progress.”
“Chelsea focuses on core values with a logical, rational and common sense approach. Compassionate, understanding and validating in a respectful and calm manner. Highly recommended.”
“I am well- versed in many therapeutic methods but, in the end, it’s about the vibe between client and therapist and finding what techniques work best for
"Meeting you has potentially saved my life in many ways"
“Chelsea is both easy to talk to and understanding. From the beginning, Chelsea has made me feel comfortable and was understanding of my thoughts and feelings. She listens carefully and responds thoughtfully which helped build a genuine connection. Her open minded approach made it easy for me to share without fear of judgment.”
space for clients to talk openly and, through a collaborative process, learn more about themselves and how they can move forward despite the challenges they face. Therapy sessions are client-centred, using treatment options tailored to each individual and, ultimately, giving them control over the process. “One of the foundations of my practice is empowerment. That means helping clients recognize and draw upon their own reserves of strength and wisdom, and supporting them as they chart a path towards healing and a more fulfilling life,” says Almeida. Almeida offers virtual therapy sessions to clients across Canada and in-person sessions at her office in Charlottetown. One of her more unique services is
features to her practice, including online booking, evening and weekend sessions, a referral incentive option and, for clients in need, a sliding scale fee schedule. Almeida is also expanding her service offerings. One area of focus will be that of pet loss grief support. “As an animal lover and longtime supporter of the PEI Humane Society, I’ve had the chance to foster animals. Through this work, I’ve noticed something important–a real gap in support for people who’ve lost their pets. It’s a heartache that not only affects pet owners but also those who work with animals, like vets, vet techs and volunteers. Having experienced
each person,” she says. “That could be one method or a combination, whatever is most comfortable for the client to help them heal, grow and thrive.”
HGT COUNSELLING 1 Rochford St, Charlottetown 506.308.2982 www.hgtcounselling.com
WWW.PEI-LIVING.CA / 25 / SPRING 2025
HEALTH & WELLNESS EXPERTS
Increase your calorie burn Improve relaxation & stretch Purify your skin EXPERIENCE THE BENEFITS OF OUR FAR INFRARED CLASSES
JESSICA O'ROURKE HOLISTIC HEALING AT ESSENTIAL TIME Words by Alana Lauren | Photo: Atlantic 360 Photography J essica O’Rourke is a dedicated practitioner in mind, others may need guidance,” O’Rourke says. “I assess their current health and wellness goals,
PRESALE ON NOW LOVE MY LIFE Limited Time Offer 49 Regular price $69 $ Available ONLY before we open our doors. Lock in your rate now when you purchase your first two weeks.
at Essential Time , offering a range of holistic treatments rooted in Traditional Chinese Medicine (TCM). After experiencing firsthand the incredible benefits of acupuncture, Jessica was inspired to bring this powerful healing modality to others, helping them achieve balance, wellness, and relief from various health concerns. O’Rourke specializes in aacupuncture and other TCM techniques such as gua sha and cupping, as well as reflexology, and aromatherapy. Her approach is tailored to each client, ensuring treatments align with individual health goals and preferences. “I work closely with my clients to determine the most effective treatment for their needs. While some individuals arrive with a preferred therapy
treatment preferences, and any medications or other therapies they are undergoing. Treatments can also be customized and combined, such as incorporating acupuncture into a reflexology or aromatherapy session for enhanced results.” Each client’s response to treatment varies, and O’Rourke tailors treatment plans accordingly. Acute conditions like muscle strains or sinus issues may require a few sessions in quick succession, while chronic health concerns benefit from long-term care. For general wellness maintenance, she typically recommends visits every 4-6 weeks. Treatment offerings: acupuncture, reflexology and aromatherapy.
Unit E001 – 171 Buchanan Drive Charlottetown, PEI charlottetown@oxygenyogafitness.com OPENING IN CHARLOTTETOWN
FITNESS YOGA FUSION BARRE
Jessica O’Rourke | 902-436-8463 | info@essentialtime.ca FB: Jessica O’Rourke RAP
PEI LIVING MAGAZINE / 26 / VOL 8 . ISSUE 3
STEFF SULLIVAN A HOLISTIC APPROACH TO SELF- CARE AND WELLNESS
Words by Brianne Hogan Photos: Millicent McKay
INFRARED FITNESS A VIBRANT COMMUNITY FOR ACTIVE BODIES AND HEALTHY MINDS
S teff Sullivan’s journey into entrepreneurship was born out of both passion and necessity. “I had been pushing myself to constantly achieve and care for others without prioritizing my own needs,” she shares. After sustaining an injury in 2017, she gained a deeper appreciation for self-care, later leading her to create Steff Sullivan Collective in 2021, a space where movement, Human Design, and self-care come together to support individuals in reconnecting with themselves. Drawing from her background in nursing, Sullivan combines a compassionate, intuitive approach with a rich blend of tools and teachings. “I integrate movement, Human Design, and self-care practices to support the mind, body, and spirit — helping clients create space for what truly nourishes them,” she explains. Sullivan works with clients who feel burnt out and disconnected, offering workshops, one-on-one sessions, and community retreats & events to help participants cultivate clarity, alignment and prioritize rest. “Self-care is not one-size-fits-all. I help clients develop personalized plans that support their unique energy.” A key component of her work is Human Design, a system that helps individuals align with their natural rhythms. “Discovering my Human Design gave me permission to break free from
societal pressures and truly honour my energy,” she says. Now, she integrates this system into her work to help clients understand their energy, build resilience and self-compassion. In 2025, Sullivan is expanding her offerings to focus more on embodiment practices, blending meditation, movement, and self-awareness. “One of the key teachings in Human Design is getting out of the head and into the body,” she notes. While she isn’t planning full retreats this year, she will host smaller healing experiences to foster connection and community. For women business owners entering the wellness space, Sullivan’s advice is simple: “Trust your inner wisdom. Sustainable success is built on alignment, not overwork – rest and reflection are just as important as action.”
IN 2000, Olympic gold medalist Dave “Eli” MacEachern and his wife, Triona Harrop, relocated to PEI. MacEachern is a decorated bobsledder with three Olympic appearances and numerous World Cup medals and Harrop, originally from BC, has extensive background as a professional dancer and fitness enthusiast. In 2003, the two established PEI’s first Pilates studio. Their commitment to innovative fitness solutions led to a partnership with the iconic athletic brand Lululemon in 2004 as a partner retail store. By 2008, the duo expanded their offerings by
the-art hot studio, powered by medical-grade infrared heat, which offers numerous health benefits and provides a more comfortable experience compared to traditional heating methods. Infrared Fitness operates today as an Island-owned, private fitness facility offering a diverse range of services. These include classes in their infrared-heated studio—such as Hot Athletica, Pilates, Hot Yoga, Hot Barre, Hot Core and Yin – as well as private training, interval training, and high-performance athlete training through Eli Sport. The facility has a private gym, dedicated Pilates reformer studio and a hydrotherapy room featuring a steam room and commercial cold plunge. The facility has become a vibrant community for active bodies and healthy minds, embodying its mission to offer innovative and inclusive fitness experiences. The company is supported by an outstanding team of instructors and staff and a dedicated clientele.
opening the Island’s first hot yoga studio. Services
were further diversified with group fitness classes such as Hot Athletica—a signature high-intensity interval training (HIIT) experience—hot yoga, pilates, spin, and Eli Sport adult training, now known as Eli Sport Athletica. In 2015, reflecting a commitment to cutting- edge fitness technology, the company rebranded as Infrared Fitness. This change highlighted their state-of-
Infrared Fitness | 99 Pownal St, Charlottetown 902.892.5504 | infraredfit.ca
Steff Sullivan | hello@steffsullivan.co www.steffsullivan.co
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