FOOD & DRINK Editor's Letter
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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!
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Darren LeBlanc Somm. WSET, CAPS Cardigan Station & Cork Dork Hospitality Inc. E: wineandspiritpei@gmail.com (Photo: Bobby-Jo Goudreau)
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PEI LIVING MAGAZINE / 8 / VOL 8 . ISSUE 3
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