Tag Archives : restaurant

BEHIND THE LINE


Large servings, carpeted dining rooms, and other restaurant sins Over the years I’ve found that there are a few basic signs to be aware of that will make your dining-out experience better. Now, if a place you like to frequent ticks off a few of these boxes (three max, but never the terrible food one, that’s just a restaurant to…

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CHATTING WITH CHEF MICHAEL SMITH


Just prior to the PEI International Shellfish Festival, Salty was able to get a few moments of Chef Michael Smith’s time and asked him a few questions. Salty: You’ve just finished Beef and Blues with Fall Flavours, you’ve got two days before the shellfish festival kicks off and Feast and Frolic, and of course you’ve got Fireworks and the Inn…

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ICYMI


In Case You Missed It Congratulations to the members of this year’s PEI Royal Beef Team. Cody Cudmore, Nicole Drake, Jory Donovan, Olivia Drake, Sawyer Acorn, Molly Loane, Madison Pirch, Ryan Boswall, Isabella Acorn, Daniel Naddy, and alternate Isaac Drake will head to the Royal Agricultural Winter Fair this November to represent PEI. As well, the 4-H Dairy Team was…

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THE PEARL: A HIDDEN GEM


Summer opening showcases new rotating menus and more space for diners Even the sign is angled in a way that invites and welcomes you in for a meal. Our reservation was for 7:15 but I arrived early to walk the grounds a little and breathe in some of the country air. The Pearl is tucked between North Rustico and Cavendish…

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PEI CHOWDER TRAIL


Map highlights tasty chowders offered across the Island What began as the brainchild of Discover Charlottetown, has spread across Prince Edward Island. This year you can pick up a copy of your Chowder Trail guide and eat your way across PEI, bowl after delicious bowl. Seafood chowder is a staple offered at most restaurants in PEI, and why not? We…

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CHANGE OF NAME AND PLACE


Gallant’s Shellfish evolves to allow for year-round operation in Charlottetown Feeding Islanders is at the heart of why Tyler Gallant is moving his restaurant. “We wanted to be be more Island-focused with feeding and producing good quality food for Islanders.” As I sit to chat with Gallant in the new space for his restaurant and catering business, construction continues around…

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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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REFLECTING ON FOOD CULTURE, FOOD STORIES


Inaugural conference highlights food industry issues while celebrating Island’s abundance of good food It was an unseasonably cold and damp two days in October when farmers, food entrepreneurs, celebrity chefs, culinary students, food producers, and foodies gathered to take in the first Forage Prince Edward Island Food Symposium. Held over two days, the symposium’s goal was to create “a gathering…

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IN THE KITCHEN


A quick Q & A with some of PEI’s best talents In September our Island abounds with phenomenal food events as the PEI Fall Flavours Festival kicks into high gear. Island chefs pair with other chefs from across Canada during this month, but we caught up with some women who are killing it in the kitchen, not just in September,…

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BEHIND THE LINE


Why is Caesar salad so contentious? Well here we are: the second installment of Behind the Line. This month we have some doozies that’s for sure. Most names have been changed to protect the innocent but if you happen to recognize yourself in any of these don’t worry: you are not alone. We’ve all been on one side or the…

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