May 1, 2017
“My plum, my duck.” From those words of endearment comes the Island’s first macrobiotic restaurant. Chef Sarah Forrester-Wendt, formerly of The Inn at St. Peter’s and The Kettle Black, is opening a restaurant with an almost entirely vegan menu. “I have always wanted a small family-run restaurant,” she said. The name of the restaurant has a family connection. “That’s what…
April 1, 2017
An epic experience for those that get a seat on Al Douglas’ Burger Bus What better way to spend a day in early spring than on a bus touring around Prince Edward Island eating all the bounty Burger Love has to offer. Al Douglas hosts an independent tour called Al’s Burger Bus. The idea was his and the good people…
To Foodies With Love: The Chefs (PART 1) To trend or not to trend, that is the question. And Island chefs have widely diverging views not only on particular food trends, but the concept itself. Even with differing opinions on the topic of trends, a commonality exists when it comes to taking pride and serving good, honest food without too…
March 1, 2017
Chef Ilona Daniel the new culinary director at Charlottetown craft brewery Chef Ilona Daniel is the new culinary director for Upstreet Brewery following the departure of Chef John Pritchard. Daniel said the kitchen plans include incorporating the brewery’s beer offerings into the food. The new menu launches in March and Daniel said it will include house made mustards,expanded vegetarian options…
March 1, 2017
Copper Bottom Brewery set to open its doors by summer Montague is getting a new craft brewery this summer. Singer-songwriter Ashley Condon and her husband Ken Spears are getting set to open Copper Bottom Brewery (CBB) with an eye to selling their craft beers across the province. The husband and wife team plan produce kegs of beer for local restaurants…
March 1, 2017
Kendra Kozek takes first steps towards dream of opening a patisserie Kendra Kozek came to PEI to learn the dark arts of pastry and despite graduating last year from the Culinary Institute with the secret knowledge of macarons and palmiers she’s yet to leave the Island. “Almost everyone in my class has left,” she said on a cold afternoon at…
February 1, 2017
It used to be a thing that the society pages in our local papers were not as concerned with celebrities as they are now (although royalty featured prominently); they were far more egalitarian. They mostly concerned with who was visiting whom, where they were visiting from, and who was hosting wedding showers and afternoon teas. A lot of the names…
A dig through the food archives reveals what people were eating a century ago. Bright speeches made after justice had been done to the menu — The Morning Guardian, April 19, 1901 Apparently the best party ever to take place on Prince Edward Island was a dinner for two hockey teams held the evening of April 18, 1901. I make…
December 1, 2016
Not all food is created equal. This may seem obvious but as Larry Olmsted makes clear in his most recent book – Real Food/Fake Food – even food that seems “real” may indeed be “fake. The problem is not something that happens only when you compare Parmigiano-Reggiano with Cheez Whiz, but also when you compare that Parmigiano-Reggiano, created and aged…
November 1, 2016
Everything you wanted to know about charcuterie but were afraid to ask The BioFoodTech in Charlottetown is offering an introductory workshop on charcuterie (cured meats) in late November, led by Ontario’s premier artisanal butcher and meat curer, Mike McKenzie.The two-day program is geared at smaller scale existing and new artisan entrepreneurs. Chefs and anyone else curious about curing and interested…