Author Archives : Rod Weatherbie

BRINGING FLAVOURS TO PEI


The Spice Store fills a gap with its Indian spices and products It’s a long way from Kerala, to Dubai, to Prince Edward Island, but that is the spice route that lead Ramila Agrawal to open a popular spice store on St Peter’s Road in Charlottetown. Agrawal, originally from southern India, spent most of her life in the United Arab…

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BEHIND THE LINE


There’s something about this table I worked at a basement tavern in Charlottetown and the worst and best guests always seemed to sit at the bar where it met the wall. Sort of in the corner. That stool would either be home to big tippers or guys who liked to fight. Most restaurants have a particular table that seems to…

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KUDOS TO THE INN AT BAY FORTUNE’S FIREWORKS


Island restaurant makes Canada’s 100 Best Restaurants listing—moving up to take the 62nd place for 2019 The Inn at Bay Fortune’s FireWorks is the only Island restaurant to make it onto Canada’s 100 Best Restaurants list this year. Canada’s 100 Best Restaurants announced last month the 2019 ranking of Canada’s best restaurants as voted by 98 food critics, leading chefs,…

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MOTH LANE LOOKING AT EXPANSION


Owner Eric Wagner increasing production with bottled ales at the PEILCC coming this spring When Eric Wagner started making beer he was doing it to please himself and share some interesting ales with friends. He is still making beer with that in mind, it’s just become a little bigger. His brewery, Moth Lane Brewing, is undergoing some changes that will…

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BEHIND THE LINE


Stories from the worst kitchens in the world Weird complaints are just, well, weird. Sometimes they stem from ignorance or a misunderstanding of how food or restaurants work and sometimes from just plain madness. Burnt enough for ya? Years ago I worked at a large chain hotel’s restaurant. It was mostly good work but we would get some very particular…

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THE MAYOR OF TYNE VALLEY, & KING OF OYSTERS


Jeff Noye and Damien Enman want you to come to their kitchen and feel like you’re home Tyne Valley is the perfect place for an oyster business. “This is the centre of the oyster universe,” Jeff Noye, co-owner of Valley Pearl Oysters (and mayor of Tyne Valley) said. “Even the rink here sells fried oysters. It’s on the regular menu.”…

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THE SALTY CHEF-OYSTERS


It’s funny that the sorts of foods rumoured to be aphrodisiacs are things you really don’t need an excuse to eat. Red wine? Drink away. Chocolate? Don’t need to ask me twice! Oysters? Bring them on. This is all just myth. No food is an aphrodisiac, but some foods can certainly set the mood for a romantic evening. And none…

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BEHIND THE LINES


Dining on the Marie Celeste The restaurant industry can be a precarious endeavour for all concerned. Restaurant owners, investors, employees, diners, and landlords can all feel the brunt of a business that can be fleeting and is often only slightly above “spas” (I mean the kind that are open all night and have neon signs in their darkened windows) when…

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THE SALTY CHEF


EGGS 101 There is nothing like the question, “How do I cook the perfect egg?”, that is more likely to devolve into a heated argument about one’s pedigree. A perfectly cooked egg is special. A little package of flavour, nutrients, and energy with one of the most pleasing shapes in nature and the cause of countless kitchen battles about the…

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SHIP TO SHORE-BOOK REVIEW


I first met John Bil when we worked together at the Stanley Bridge Country Resort in the early 90s. He was also working at Carr’s Lobster Pound, and at that point in his fish career I was already sure he was some kind of fish genius (jedi/guru/master). John is the reason I love oysters and quahogs today and I imagine…

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