Prince Edward Island named one of world’s top food destinations
Date 02/02/2012
Prince Edward Island named one of world’s top food destinations
Prince Edward Island’s reputation as a food lovers’ paradise continues to grow as the province has been named one of the top two ‘foodie’ destinations in the world.
The province ranked second in the list of Eight Best Foodie Getaways Around the World by ZAGAT.
“Prince Edward Island is increasingly becoming known as a top food destination, thanks to our fabulous products such as our shellfish, potatoes and beef, and our unique festivals such as Fall Flavours,” said Jeff McCourt, chairman of the Culinary Alliance. “Promoting Island food not only supports our local producers, it’s also a great way to attract visitors to our Island.”
ZAGAT highlighted Prince Edward Island’s fresh shellfish, noting the lobsters, mussels, clams and oysters are a ‘shellfish junkie’s dream.’
-30-
The Prince Edward Island Culinary Alliance is a partnership between the Prince Edward Island departments of Agriculture and Forestry, Fisheries, Aquaculture and Rural Development, Tourism and Culture, Innovation and Advanced Learning, as well as the Atlantic Canada Opportunities Agency and industry representatives. The Alliance was created to develop innovative food industry partnerships, culinary experiences and promotional programs.
Media Contact : Jan Holmes Prince Edward Island Culinary Alliance (902) 368-6208
Participate in the Upcoming PEI Flavours Culinary Trail
Date 12/07/2011
Participate in the Upcoming PEI Flavours Culinary Trail
The PEI Culinary Alliance is preparing the next version of the PEI Flavours Culinary Trail and would like to invite farmers, fishers, markets, restaurants, events and experiences to take part in it. The Culinary Trail was extremely successful in the past two years with many Islanders and visitors finding it an invaluable resource.
“We like being on the Culinary Trail as we have made a commitment for many years to purchase local products and like being recognized as a business that provides PEI products,” said Carl Nicholson, President of New Glasgow Lobster Suppers.
The trail creates one culinary resource (supported by a website and a mobile application) that links agriculture, fisheries, tourism and the local food community. The Culinary Trail defines a route of unique and memorable eating, drinking and educational experiences and offers insight into our Island way of life.
“The culinary trail gives Islanders and visitors a taste of authentic PEI food experiences,” said chair of the PEI Culinary Alliance, Chef Jeff McCourt. “The trail proves why PEI deserves to be recognized as a culinary destination.”
This version will be a two year print of the Culinary Trail. Web renewals will be required in 2013 (at a reduced rate).
If you would like to meet to discuss this exciting culinary project or would like copies of the criteria sent to you, please contact the project manager, Jan Holmes, at 902-368-6208 or email at jvholmes@gov.pe.ca. . The criteria for participating and application forms can be found online at PEI Flavours Culinary Trail participants
The Prince Edward Island Culinary Alliance is a partnership between the Prince Edward Island departments of Tourism and Culture, Innovation and Advanced Learning, Agriculture and Forestry, Fisheries, Aquaculture and Rural Development, as well as the Atlantic Canada Opportunities Agency and industry representatives. The Alliance was created to develop innovative food industry partnerships, culinary experiences and promotional programs.
Media Contact : Jan Holmes Prince Edward Island Culinary Alliance (902) 368-6208
Food Network Canada partnership to showcase Island food
Date 11/18/2011
Food Network Canada partnership to showcase Island food
Prince Edward Island’s food producers are teaming together to promote Island culinary products across Canada as part of a new partnership between the Culinary Alliance and Food Network Canada.
“Prince Edward Island is a food lovers’ paradise. Through this partnership, we will showcase Prince Edward Island as a culinary destination to food lovers across the country,” said Jeff McCourt, chairman of the Culinary Alliance. “The alliance is thrilled to see so many industry groups working together to support this initiative.”
Food Network Canada in partnership with the Alliance will develop a series of advertisements highlighting Prince Edward Island’s agricultural and seafood products. Each advertisement will promote Prince Edward Island tourism and culinary products. The promotions will be supported by several industry partners, each highlighting one of the Island’s signature foods including potatoes, mussels, lobster and oysters.
“Our Government supports organizations, like the PEI Culinary Alliance, which not only support the local economy and tourism industry, but also showcase Prince Edward Island,” said the Honourable Gail Shea, Minister of National Revenue, on behalf of the Honourable Bernard Valcourt, Minister of State for the Atlantic Canada Opportunities Agency (ACOA) and La Francophonie. “The partnership with the Food Network will showcase Prince Edward Island as a premier tourist destination while highlighting the amazing culinary delights the Island has to offer.”
The advertisements will air throughout the year with footage showcasing Prince Edward Island’s famous potatoes beginning this month.
“Our government is pleased to support initiatives that assist our agricultural and fisheries industries while promoting tourism on the Island,” said Tourism and Culture Minister Robert Henderson. “I’m pleased the Alliance will continue to work with Food Network Canada to explore additional ways to promote our agricultural and seafood products.”
Some of the promotions will also give viewers the opportunity to enter to win a prize package consisting of a trip for two to Prince Edward Island during the 2012 Fall Flavours Festival.
“We are so excited to be working with the other industries in Prince Edward Island. Individually it is really difficult and expensive for us to achieve projects like this, but when we pool our efforts and funds we can be successful,” said Gary Linkletter, chairman of the Prince Edward Island Potato Board. “It makes so much sense to promote Prince Edward Island products together, tying everything back to the Island.”
The Food Network partnership is supported by the Mussel Industry Council, the Prince Edward Island Potato Board, Atlantic Beef Products Inc, P.E.I. Seafood Processors, and the Prince Edward Island Culinary Alliance.
“Prince Edward Island mussels are one of the Island’s most well-known brands and we are delighted to partner with the Culinary Alliance and Food Network,” said Linda Duncan, executive director of the Mussel Industry Council. “The partnership will give consumers lots of recipes and ideas to enjoy mussels at home.”
“Our beef is as good or better than beef produced anywhere in North America,” said Mike Nabuurs president of Atlantic Beef Products Inc. “This partnership with the Food Network will go a long way to getting this message out there.”
This partnership builds on the existing relationship between the Culinary Alliance and Food Network Canada. A number of celebrity chefs from some of the network’s most popular programs hosted signature events during the 2011 Fall Flavours Festival, creating unique dishes from Island products.
The Prince Edward Island Culinary Alliance is a partnership between the Prince Edward Island departments of Tourism and Culture, Innovation and Advanced Learning, Agriculture and Forestry, Fisheries, Aquaculture and Rural Development, as well as the Atlantic Canada Opportunities Agency and industry representatives. The Alliance was created to develop innovative food industry partnerships, culinary experiences and promotional programs.
Jan Holmes, Prince Edward Island Culinary Alliance, T:(902) 368-6208 E-Mail: jvholmes@gov.pe.ca.
Katie MacNevin, ACOA PEI & Tourism, (902) 626-2878
Prince Edward Island Potatoes will Power Olympic Gold Medalist Heather Moyse
Date 10/06/2011
Prince Edward Island Potatoes will Power Olympic Gold Medalist Heather Moyse
Starting today, Heather Moyse, Olympic Gold Medalist in Women’s Bobsleigh and native of Summerside, PEI, will embark on a pursuit of excellence to represent Canada at the elite level in a third national sport. PEI Potatoes will accompany her on this journey. Currently a member of the Canadian Women’s Bobsleigh team and a member of the Canadian Senior Women’s rugby team (which will become an Olympic sport at the 2016 Olympic Games in Rio de Janeiro), Moyse announced she will challenge herself in track cycling. “Heather already has good recognition in Canada as a gold medalist at the 2010 Winter Games in Vancouver,” says PEI Potato Board Chairman Gary Linkletter, “and participation at the elite sports level in the buildup for the 2012 Summer Games will only increase her exposure both in Canada and internationally. Moyse will promote the awareness of PEI Potatoes and the value of potatoes as part of a nutritious and balanced diet.”
“We believe Heather Moyse truly exemplifies our brand. We are from the smallest province, but our potato growers share the same commitment to excellence that Heather displays in the sport field. This partnership will allow us to make an impact internationally,” says Kendra Mills, Marketing Director of the PEI Potato Board. “The blood, sweat, heart, soul, pride, work ethic and passion of Island potato farmers is what makes this industry turn, and it is these same characteristics that have made Heather a role model both on and off the playing field that all Canadians should aspire to be. We look forward to having Heather represent PEI Potatoes, and helping her achieve excellence in her new journey.”
The partnership marks the first major sponsorship for Moyse since standing on the podium at the Whistler Sliding Centre in 2010.
“Travelling around the world and competing for my country, I have never lost sight of my roots and who I am,” said Moyse. “It is extremely gratifying for me to know I have the Island and its biggest industry behind me. PEI Potatoes and I share similar objectives. We are going to set big goals and achieve excellence together.”
Heather will sport the PEI Potato logo on her bike at international qualifying meets, make special appearances on behalf of the PEI Potato industry and promote the nutritional benefits of eating potatoes and the many ways that potatoes can provide a good source of nutrients in convenient ways that fit into a hectic lifestyle.
Moyse was first introduced to cycling by a friend while rehabbing her ankle injury in the fall of 2010. Moyse connected with a local cycling coach last spring after realizing sprint cycling would be a way to maintain her power, strength and speed without impacting her ankle. After gaining familiarity on a road bike in June, the powerful Canuck researched the sport in greater detail which included gaining more information from multiple summer and winter Olympic medallist, Clara Hughes, who led Moyse to National Team coach, Tanya Dubnicoff. Canada’s track cycling team carries a maximum training base squad of 15 athletes for optimal training in Los Angeles. Moyse will attempt to qualify for the team in September by meeting the appropriate standards. Once qualifying for the training group, Dubnicoff will work with Moyse to develop a schedule to begin competitions.
Attached Image: Kendra Mills, Marketing Director (left) and Greg Donald (right), General Manager, of the Prince Edward Island Potato Board, pose with Olympic Gold Medalist, Heather Moyse at the CTV Studios in Toronto on October 4, 2011 for a press interview.
For more information on Heather Moyse, please visit Heather Moyse's website. For more information on PEI Potatoes, please visit PEI Potatoes website.
FOR MORE INFORMATION:
Chris Dornan Media and Public Relations T: 281-703-4394 E-Mail: hpprchris@comcast.net.
Kendra Mills Marketing Director, Prince Edward Island Potato Board T: 902-892-6551 E-Mail: kendra@peipotato.org.
Country artist Matt Moore back in Charlottetown as Fall Flavours Festival adds sixty new events.
Date 07/27/2011
Country artist Matt Moore back in Charlottetown as Fall Flavours Festival adds sixty new events.
Cavendish Beach Music Festival performer Matt Moore will be back in Charlottetown, this time as part of the Fall Flavours Festival in September. Moore, a singer and author of popular cookbook Have Her Over for Dinner; a gentleman’s guide to classic simple meals returns as the feature guest at Tourism Charlottetown’s Great Big BBQ Cook Off and Block Party on Sept. 24th.
Festival organizers today released information and tickets for more than sixty new Festival events taking place at venues across the province.
Tourism Charlottetown’s BBQ and Block Party features the music and mouthwatering southern cooking of Moore, as well as cooking demonstrations, a BBQ cook off and street shopping and dancing.
Other events announced include a five course interactive dinner At the Chef's Table where participants join chefs at work in the kitchen, a variety of culinary boot camps including Summer Desserts, Mediterranean Flavours and Thrills on the Grill, the Summerside Wine, Arts & Culinary Show and the ever popular Taste Our Island Roving Feast featuring the ten Island chefs nominated for this year’s prestigious Taste Our Island Award.
In total, the Fall Flavours Festival will showcase more than seventy-five different events, including its previously announced Signature Events. Internationally acclaimed chef Curtis Stone has been brought in by The PEI International Shellfish Festival, while Canadian Food Network celebrity chefs Lynn Crawford, Mark McEwan and Corbin Tomaszeski host at other Fall Flavours Signature Events.
Organizers say ticket sales to Signature Events were released last week and are already selling briskly. With the introduction of these additional events they expect many events will sell out well in advance.
The Fall Flavours Festival, held Sept. 2-25, is presented by the Prince Edward Island Culinary Alliance. Chef Jeff McCourt, chairman of the Prince Edward Island Culinary Alliance notes, “This year’s Fall Flavours Festival offers some of the most imaginative chefs and events ever seen on PEI … it really will be a food lover’s dream come true”.
The Prince Edward Island Culinary Alliance is a partnership between the Prince Edward Island departments of Tourism and Culture, Innovation and Advanced Learning, Agriculture, Fisheries, Aquaculture and Rural Development, as well as the Atlantic Canada Opportunities Agency and industry representatives. The alliance was created to develop innovative food industry partnerships, culinary experiences and promotional programs.
For information or to purchase tickets for the Prince Edward Island Fall Flavours Festival, visit www.fallflavours.ca or call 1-877-445-4849.
MEDIA CONTACT Jan Holmes, Program Officer, Culinary Alliance (902) 368-6208 jvholmes@gov.pe.ca
-30-
4th Annual Fall Flavours Festival Draws Celebrity Chefs
Date 06/20/2011
4th Annual Fall Flavours Festival Draws Celebrity Chefs
Some of Canada’s top celebrity chefs will visit Prince Edward Island during this year’s Fall Flavours Festival, a month-long celebration of local culinary offerings held in communities across the Island.
“Prince Edward Island is increasingly becoming known as a premier tourism destination for food lovers. The continued growth of the Prince Edward Island Fall Flavours Festival is a testament to the excellent products grown and processed right here in our province,” said Tourism and Culture Minister Robert Vessey. “The festival is also a great way to offer our target markets the quality culinary experiences they are looking for, extend our shoulder season, and provide packaging opportunities for tourism accommodations.”
Food Network Canada hosts Chef Lynn Crawford, Chef Mark McEwan and Chef Corbin Tomaszeski will all participate in Fall Flavours events this year.
"Our Government's support of unique festivals like Fall Flavour is rooted in the important benefits these events generate for the local economy and for PEI's tourism industry,” said the Honourable Gail Shea, Minister of National Revenue on behalf of the Honourable Bernard Valcourt, Minister of State for the Atlantic Canada Opportunities Agency (ACOA) and La Francophonie. “In addition, this festival provides us with a wonderful opportunity to showcase our Island's rich cultural heritage and culinary dynamism to visitors seeking unique travel experiences."
The official host of this year’s festival is the Prince Edward Island Chefs Association, which will be represented by Chef Ross Munro. Munro, the chef at Sim’s Corner Steakhouse and Oyster Bar in Charlottetown, was recently named Prince Edward Island’s Chef of the Year for 2011.
The Prince Edward Island Fall Flavours Festival, held Sept. 2-25, is presented by the Prince Edward Island Culinary Alliance. The festival is an Island-wide event that brings producers, chefs and tourism industry partners together to offer visitors and Islanders some of Prince Edward Island’s best culinary offerings.
“The line up of some of North America’s best chefs attending this year’s events really speaks to the high caliber of the Prince Edward Island Fall Flavours Festival,” said Chef Jeff McCourt, chairman of the Prince Edward Island Culinary Alliance. “Harvest time in Prince Edward Island is a food-lover’s dream, with some of the freshest produce, meat and seafood products available anywhere.”
Chef Corbin appears as a host on Food Network Canada’s Crash My Kitchen, Dinner Party Wars and Restaurant Makeover. He will kick off the Fall Flavours Festival at Le Festin Acadien avec Homard Sept. 2 in Abram’s Village. He will also host a lobster party on the beach in West Point on Sept. 3.
McEwan, host of The Heat and Top Chef Canada, will be the guest host for the Best of Beef in Summerside Sept. 9. He will also host the Red Sands Potato Fest Cultural Feast Sept. 10 at Port- la-Joye - Fort Amherst National Historic Site.
Crawford is a host on Food Network Canada’s Pitchin’ In and Restaurant Makeover. She will be the guest host for the Applelicious Festival Sept. 18 in Arlington. Crawford will also host a special Chef on Board evening cruise along the Island’s south eastern coastline on board NFL’s HMS Confederation Sept. 23, as well as Picnic in the Park at Cavendish Grove in PEI National Park in Cavendish Sept. 24.
A full schedule of events will be released in early July when tickets go on sale. Prince Edward Island Fall Flavours is part of the Prince Edward Island Flavours initiative of the Culinary Alliance. The Prince Edward Island Culinary Alliance is a partnership between the Prince Edward Island departments of Tourism and Culture, Innovation and Advanced Learning, Agriculture, Fisheries, Aquaculture and Rural Development, as well as the Atlantic Canada Opportunities Agency and industry representatives. The alliance was created to develop innovative food industry partnerships, culinary experiences and promotional programs.
-30-
PEI Culinary Alliance Announces Local Food Award Winner at Savour Food & Wine Show
Date 05/30/2011
For Immediate Release
PEI Culinary Alliance Announces Local Food Award Winner at Savour Food & Wine Show
Where Cuisine, Wine & Conversation Come Together
Charlottetown, PE – May 30, 2011) – The Prince Edward Island Restaurant Association in partnership with the PEI Culinary Alliance, is pleased to announce Savour food & wine Show 2011 PEI Flavours Local Food Award recipent. Dave Mottershall from Red Shores Racetrack and Casino is the second recipient of this award; winning with Red Shores Oysters Casino featuring Rodney's Oyster Depot.
Menu items were presented to a panel of chef judges. Savour food & wine was very lucky to have Alain Bosse, Chef and Food Editor of Saltscapes as Head Judge deciding on the winner, with Chef Shirleen Peardon of Merchantmand Pub and 2008 Taste Our Island Award Winner, and visiting from Cancun Mexico, Chef Gladiel Olmos Gamboa of Universidad Tecnológica de Cancún. The winner received top rankings based on the following criteria: Presentation, Taste, Recipe/Cooking method, and Creative use of PEI products. In conjunction with the mission of the PEI Culinary Alliance, this award was developed to support innovative food industry partnerships, culinary experiences and promotional programming that serve as a catalyst for increased tourism visits to PEI; increased consumption of PEI food productrs on-Island and increased export sales of PEI food products.
“The criterion to determine the winner is the perfect blend with our rationale as an Alliance,” states Jeff McCourt, Chair, PEI Culinary Alliance. “It encourages a standard we are trying to put in place for chefs and restaurateurs.” McCourt adds, “With more and more demand from the consumer for restaurants to buy local, and the assortment of choice for chefs shopping in PEI, it’s nice to be able to award them for creativity.”
Each year The PEI Restaurant Association (PEIRA) kicks off the summer season with PEI’s largest food & wine show - Savour food & wine. It is the only show of its kind where you have the opportunity to engage conversation with local chefs, restaurateurs, and sommeliers. With 47 food & drink vendors under one roof, it’s a great place for friends to mingle and try the newest menu offerings from their favourite Island restaurants and experience the ones you haven’t dined at yet.
If you missed Savour food & wine Show, Carl Nicholson, President, PEI Restaurant Association tells us, “It’s never too late to discover the innovative culinary terrain of Prince Edward Island. Dine Around Prince Edward Island is a restaurant festival taking place June 16-30 and is a great way to discover the flavours of some of the Island's signature restaurants. Participating restaurants feature special 3-course meals at fixed prices of $25, $35 & $45.”
Visit edining.ca to find a new place for you to discover. Review the prefixed menus of participating restaurants in Dine Around PEI. Or, find a new recipe for you to try at home.
Stay tuned. The PElRA will be announcing the Consumer’s Choice Best of Show Awards for the 3rd Annual Savour food & wine Show held at the Confederation Centre of the Arts on Thursday, May 26th.
The following categories are voted on by Savour consumers through a balloting process in each of the designated categories:
§ Best Hot Food
§ Best Cold Food
§ Best Dessert
§ Best Wine
§ Best Drink
§ Best Booth
-30-
About the PEI Restaurant Association:
The PEI Restaurant Association (PEIRA) is a representative body of restaurateurs across Prince Edward Island. The industry’s voice to ensure restaurants interests are represented at all levels of government. Our network also attracts industry suppliers and allows us to negotiate business savings and reduced costs for our members.
The PEI Restaurant organizes the Savour food & wine Show and Dine Around Prince Edward Island and manages e-Dining.ca Prince Edward Island.
Savour is an established brand in Nova Scotia and has been successfully operated by the Restaurant Association of Nova Scotia (RANS) for 5 years. It is now the largest food and wine show east of Montreal. The Nova Scotia event sells out annually. Savour was launched in Newfoundland and New Brunswick in 2008. With the launch of the PEI show in 2009, this event is now a regional showcase for the Atlantic Canadian Restaurant industry.
For more information, please contact:
Carl Nicholson, President, PEIRA
Tel: 902-963-2644 | Cell: 902-628-7987
About the PEI Culinary Alliance:
The PEI Flavours campaign celebrates and identifies PEI’s authentic food culture, through promoting programs and festivals such as Fall Flavours, The Flavours Trail, and Agri-Food programs. PEI Flavours is an ongoing year-round partnership to encourage Islanders and visitors to buy and experience PEI food. PEI Flavours is an initiative of the PEI Culinary Alliance which is a partnership between Atlantic Canada Opportunities Agency, the PEI Department of Tourism & Culture, the PEI Department of Agriculture, the PEI Department of Fisheries, Aquaculture and Rural Development and industry. For more information on PEI Flavours, please visit www.peiflavours.ca.
For more information, please contact:
Jan Holmes, PEI Culinary Alliance
Tel: 902-368-6208
PEI Burger Love Campaign Underway
Date 04/07/2011
April 4, 2011
Island beef was front and centre during the 60th Easter Beef Show and
There was also something new at the show that caught people’s attention and in the next few weeks is expected to continue to do so across the province.
During the opening ceremony, there was a launch of a mouth-watering promotion encouraging Islanders to eat
It is a collaborative effort of the Prince Edward Island Cattle Producers, the PEI Department of Agriculture, Fresh Media and participating restaurants. PEI Burger Love is a delicious campaign where participating
They must be 100 percent
Islanders are invited to be a part of this
It's through these votes, along with the number of burgers sold and overall consumer feedback, that one restaurant has the chance to be awarded the title of
Through the votes, Islanders will also have a chance to win prizes including gift certificates from the participating restaurants, plus other PEI Burger Love promotional materials.
To view the full list of PEI Burger Love creations, visit
So, this month make sure you try one of the creative burgers and experience the delicious flavour and quality of
This article was from the PEI Department of Agriculture. For comments and suggestions on the article, you can email ahblanchard@gov.pe.ca.
PEI Recipes - from the Scotties Tournament of Hearts
Date 03/02/2011
Delicious PEI food was served at the Scotties Tournament of Hearts on February 26-27, 2011 in Charlottetown, Prince Edward Island prepared by Chef Jeff McCourt and Chef Austin Clement from the Culinary Insitute of Canada. Find the recipes below so you can prepare them for yourself at home.
Yukon Gold Potato and Bacon Soup
Food Country with Chef Michael Smith
Date 01/10/2011
Every week a new online web video launches, hosted by Chef Michael Smith. These videos scour Prince Edward Island farm fields and shores for the ingredients to create unique and delicious dishes.
Video - Preview Food Country a new web series with Chef Michael Smith
Date 01/06/2011
Video - Happy Holidays from PEI Flavours
Date 12/17/2010
PEI Flavours Recipes from the New York City Wine and Food Festival
Date 10/13/2010
PEI Flavours has just returned from the New York City Wine and Food Festival where we showcased fresh Prince Edward Island products including: oysters, mussels, lobster, potatoes and beef. Here are the recipes for whipped potato puree, lobster and braised Island short ribs. If you have any more questions or would like additional recipes contact me at peiflavours@gov.pe.ca
Whipped potato puree
2 lbs of baker potatoes(Russets)
1 tbls salt (adjust according to preference)
1lb melted butter
5 tbls olive oil
Method:
Cook potatoes in salted water from cold. Do not boil potatoes, but simmer. Once soft, pass though a potato ricer or mash by hand. Incorporate all ingredients in slowly and do not overwork the potatoes. Serve immediately.
Lobster
1 lb lobster raw
2 tbls cream
1/2 lb cubed butter
Method:
Cook lobster in salted boiling water for 5 mins. Remove from heat and cool. Once cool remove meat from lobster claws, knuckles and tail. Discard shells and body. The meat should still be a touch undercooked. In a small pot heat 2 tbls cream and slowly incorporate butter in while whisking. Once the butter is completely incorporated into the cream, add the lobster to the pot. Do not allow this to boil. Hot temperatures will cause the butter to separate from the cream. Slowly warm lobster and serve right away.
Braised Short Rib
3-4lbs of beef short ribs
1 small carrot rough chopped
1 med onion rough chopped
1 small celeriac or 3 stems of celery rough chopped
4 cloves smashed garlic
6 sprigs of thyme
3 bay leaves
3 chopped tomatoes
6 liters of veal stock, chicken stock or if you must water
Method:
Season each piece of short rib with salt and pepper. In a large skillet sear each piece of short rib in vegetable oil on high heat. Once they are browned remove and add to large pot/rondeaux. Saute the carrot, celeriac, onion and garlic in the same skillet on medium heat until soft, also trying to brown the vegetables. Once soft add the tomatoes and cook out for roughly 4 mins. After 4 mins add the mixture into the large pot of short rib then add thyme, stock and bay leaf. Place the pot over medium high heat and begin the braising process. The liquid should cover the short ribs. Bring to a simmer/slightly rolling boil. Skim off any excess fat throughout the cooking process that is sitting on top of the stock. Cook until the ribs are tender, should take a couple of hours. Once tender, remove the ribs and strain off the braising liquid into another pot. Reduce the liquid to fortify and serve with potatoes and lobster.
Video - Discover Prince Edward Island with Robin Esrock "Cuisine A Taste of P.E.I."
Date 07/26/2010
U-pick or We-pick, the Choice is Yours
Date 07/14/2010
For both residents and tourists alike, no Prince Edward Island summer is complete without taking advantage of the annual strawberry harvest. The Berry Patch is definitely a fine choice when either looking to buy direct or go picking. The farm is operated by Claude and Lynn McCardle and family.
Over the years the stand has grown to a considerable operation and the farm now produces strawberries, raspberries and lowbush blueberries. Approximately 25% of the sales go to tourists, many passing through on their way to the Magdalene Islands and the beaches on the Island’s north shore. The farm has established itself as one small but vital part of the Island’s economy, producing excellent quality products and attracting and entertaining visitors all at the same time.
Visitors to the farm have the option of purchasing the berries directly from the McCardle family or by entering onto the field to pick for themselves. The picking experience is most enjoyable with the appropriate gear, so be sure to bring along a hat, sunscreen, long sleeves and of course some bug spray. For those who prefer stay out of the heat, picking in the cooler portions of the day such as the early morning will ensure a more comfortable as well as rewarding experience.
Living Large On a Little Farm
Date 07/14/2010
Situated on the Salutation Cove Road in Fernwood is the last remaining pig farm in the Bedeque area. This is the farm known as Pleasant Farm and is home to Ranald and Melanie MacFarlane. It is a small farm, just 100 acres, where an assortment of animals is raised in a free-range and natural environment. Dairy is the mainstay of this mixed operation but it is pigs and moreover the brand “Pleasant Pork” that the farm is becoming known for. Today, Ranald and Melanie raise and market approximately 100 hogs per year directly to consumers.
Today, “Pleasant Pork” brand pork is marketed directly to satisfied customers. It is these repeat customers who are helping to build the business through word of mouth advertising. While 25 and 50 lb variety packs of freezer ready pork are the main products sold, Ranald and Melanie are planning to expand into fresh artisan pork.
For people who are conscious of how and where their food is produced, “Pleasant Pork” appeals to them since they know our pigs are raised locally in a natural environment.
Caring for the Environment
Date 07/14/2010
Edith and David Ling of North Winsloe have farmed on Prince Edward Island their entire working lives. Prompted by environmental concerns, Mr. Ling began a transition to Organic methods.
After more than 20 years of using organic production practices, the soil is healthier, weeds and crop disease no longer pose a significant problem and livestock are in great health. The farm has developed an excellent reputation for its food products and a loyal customer base to support it.
Today, the farm raises 60 cattle, grows115 acres of crops and has135 acres under forest management. The Lings and their farm operation represent the Island’s agricultural community well by raising the highest quality products for sale direct to their customers. Their products can be purchased at the Charlottetown Farmer’s Market.
Freezer lots are also available any day of the week at their North Winsloe farm. Farm tours are also available.
Small Farms Doing Big Things
Date 07/14/2010
As you drive the North Cape Coastal Drive on Route 14 in Nail Pond, Clohossey Farms vegetable Stand with its red roof appears. The strawberry and vegetable fields which overlook the Northumberland Strait are bustling with eager strawberry pickers at the u-pick.
Barry and his wife Darlene are fourth generation farmers and their son Sheldon will be the fifth generation on the land. The farm has seen many changes over the years; but the vegetable stand has always been a constant part of the farm. Darlene started the small-scale roadside stand selling potatoes and the self-serve vegetable stand has expanded through the years to what it is today.
Barry and Darlene farm six acres of strawberries, twelve acres of vegetables, fifteen acres of potatoes, grow tomatoes and cucumbers in two greenhouses and raise roasting chickens. In addition to all of this they operate a tourist home.
Being small doesn't mean the farm is inefficient in producing food, on the contrary, Clohossey Farms grows only what can be sold locally. Products are available seven days a week at their roadside stand and at the Bloomfield Orchard Farmers' Market each Saturday.
For a Berry Good Time
Date 07/14/2010
There are few pleasures greater than enjoying a bowl of fresh, sweet red raspberries. Nestled within the picturesque rolling hills of Hunter River, on Route 13, Islanders and visitors will find the berry u-pick at the Belanger Farm run by Christine & Martin Belanger. The farm boasts an impressive selection of crops including asparagus, blackberries, saskatoon berries, gooseberries, blueberries and of course raspberries.
At one time, the farm supplied some of the smaller grocers in the area with asparagus, but as sales have continued to grow, the Belanger family has decided to make sales direct from the farm gate.
Get out and enjoy the Island landscape, visit the Belanger Farms’ u-pick operation. Early bird catches the berry. They are usually sold out by mid-afternoon, so it is suggested that pickers arrive before lunch to ensure that berries are available. Fortunately, they have room to expand with several more acres available for production soon.
Be sure to dress appropriately and check the weather before heading out to pick.
Clearly Organic
Date 07/14/2010
Meet Sally & Mark Bernard of Barnyard Organics in Freetown. Barnyard Organics and as the name implies, it is an organic farming operation. While crops may be the focus of the farm, it is fresh lamb that Sally is specializing in, and has become known for.
Sally keeps 25 ewes or mother sheep and is increasing the flock as time goes on. Each year she feeds a number of her lambs for the fresh lamb market. The lambs are born in the spring and are ready for market at approximately six months of age in September and October. These lambs are fed a diet of organic oats, soybean and hay for both growth and to produce a flavourful lamb product that is certified organic.
At the moment, Sally has some frozen cuts of lamb available for sale direct to the consumer and will have fresh lamb available in September. The fresh lamb will be available to individuals and to restaurants and can be purchased by the side or in smaller amounts. As time goes on and the flock grows in size, Sally aims to develop lasting relationships with customers and supply them with fresh, delicious lamb. To contact Sally, call her at 902-887-3188 or send an email to info@barnyardorganics.ca.
Our secret ingredient is our people
Date 06/02/2010
Prince Edward Island is home for farmers, fishers, artisans, producers, chefs, and generations of families that have passed down their passion for local food.
We're the home of "roll-up-your-sleeve" people who know what it's like to get our hands dirty on a farm or to have saltwater spray over the boat as we bring up the latest catch. We look forward to finding that perfect apple as we take the family to the local U-Pick. And when we visit the local market-- we'll end up socializing with friends longer than we actually shop.
We're also generous, friendly folk who enjoy having guests over. We know how to have a good time, and we want to share these experiences with you.
There's always room at our table.
Serving up island meat
Date 06/01/2010
The natural resources of Prince Edward Island provide the rich farmland needed to produce some of the healthiest livestock and tastiest meat available.
Beef, dairy, hog, sheep, goat, poultry, and other Island livestock- our farmers are proud of what they do, committed to quality, and know that they are blessed to live on Prince Edward Island.
Family farms passed down through generations combine proven feeding and breeding traditions, to bring you safe, nutritious and delicious meat.
Goodness in every bite. Tasty, easy, and smart meals. Deliciously fun.
Support farmers and communities across this province-- and choose PEI meat!
Celebrate farming and fishing
Date 06/01/2010
You don't get a world-class reputation for the best food without having access to the best ingredients. Thanks to our culture in farming and fishing, our reputation is earned.
Farming and fishing is part of our heritage. On Prince Edward Island, these are our original industries and the backbone of our communities. Generations of Islanders grew up on the family farm, passing its traditions down through the years. It's not uncommon to see two or three generations of the same family heading out in their boats to check their catch.
And we're proud of our roots.
Mussels. Oysters. Lobster. Potatoes. Why does our bounty get recognized around the world for its taste, flavour and quality?
It's because of cool early mornings on the water and long hot days in the fields. It's hard work. It's high standards. More importantly, it's because Prince Edward Island farmers and fishermen continue to care for our lands and waters so you can enjoy the highest quality seafood, shellfish, and agriculture possible.
Prince Edward Island farmers and fishers- Growing our food economy one plate at a time.
Get the latest to your inbox
Stay in touch with the people behind the food. Sign-up for culinary tips, vacation ideas, and to learn more about PEI Flavours.
©2012 PEI Culinary Alliance
Join the conversation