Location: 632 Rte 350, Morell PE C0A 1S0

Fall Flavours Menu: $65.00 + HST

3 Course Island Inspired Table d’hote- Dinner & the Dunes

Course#1
Island Lobster & Tomato Chowder

PEI Lobster & PEI Blue Mussels cooked in our house garden tomato cream with Island potatoes, celery, onion and our house parsley and herb oil.

Course#2
Butter Poached Atlantic Halibut
Line caught North Shore PEI halibut slowly poached in our lemon scented “Cows Creamery” butter and topped with our garden chimichurri and aerated cucumber salsa. Accompanied by our herb infused 7 grain rice pilaf, crispy local kale, roasted PEI vegetable succotash and our Island carrot & coconut puree.

Course #3
“The Rodd’s” Sticky Toffee Pudding
A Rodd family favourite! Moist sticky toffee pudding drizzled with our home-style brown sugar sauce and topped with candied pecans.

Website: Roddvacations.com/rodd-crowbush-golf-resort
Facebook: https://www.facebook.com/RoddCrowbush/

@roddvacations  @chefjessemac

Chef Jesse MacDonald    

Growing up Jesse MacDonald had no aspirations of becoming a chef. Born and raised in Launching, PEI, he was born into a fourth generation lobster fishing family where throughout his life he would hold every position in the families lobster boat from “cork to captain.” His childhood home was located on the corner of his grandfather’s large family farm so he was able to spend ample time as a youngster gaining an appreciation for all things local. Growing up, farm to table wasn’t a movement for his family, it was a lifestyle.

In middle school he quite innocently got a summer job washing dishes at Rodd Brudenell River and these two wonderful worlds began to collide. By the time Jesse graduated high school he was one of the lead cooks in the resorts main dining room. Jesse then made the decision after high school to pursue cooking as a career and that fall attended the Culinary Institute of Canada graduating in 2010. Jesse spent time on the Island apprenticing under Chef Warren Barr formerly of The Inn at Bay Fortune as well as Chef Dave Mottershall formerly of Terre Rouge and Red Shores Racetrack & Casino before accepting his first Sous Chef position at an Italian restaurant in Guelph, Ontario. After spending some time exploring the vast dining scene of Ontario, he took an extended trip to Europe where he was able to secure stages in hotels and restaurants in France & Italy. Although he considered staying longer term he, ultimately decided to head home to Prince Edward Island.

Jesse then accepted a position with Rodd Hotels & Resorts as Sous Chef at Rodd Brudenell, the same property he got his start in professional cooking with. After three seasons at Rodd Brudenell, at just 23, Jesse was offered the position of Executive Chef at Rodd Miramichi River Hotel in Miramichi, NB where they were set to renovate, re-brand and re-launch the hotel as a completely new entity. He was instrumental in the success of the new 1809 Restaurant, with an elevated focus on local producers and there products, as well as the provincial government of New Brunswick’s “Food Tourism Initiative” which he has been involved in on the planning and execution side since 2015. In April 2018 Chef Jesse returned home to PEI and has proven since arriving back on red soil that he is a Culinary Powerhouse in this province. Winner of the Chic Chef of the Year Award in 2018 during the Best of Sea Culinary Competition earned him an invitation to compete in the Garland Canada International Chef Challenge at the PEI Shellfish Festival in the fall of 2018 as well as being crowned Setting Day Chef of the Year the following spring of 2019. Chef Jesse is a major contributor when it comes to all things food on PEI and we are so proud of all of his successes thus far and we know that there will be many more to follow in this young man’s career.

The post David’s @ Rodd Crowbush Golf & Beach Resort appeared first on Fall Flavours Food & Drink Festival.

Chef Bio

Born and raised in Charlottetown, Chef Andrew Cotton embraces a passion for the abundant bounty of products that Prince Edward Island offers. His appreciation for food lies in the important role it plays in bringing people together to create memories and traditions that we share and cherish forever.

Andrew attended the Culinary Institute of Canada and when not in the kitchen, he can be found in his woodworking shop at home and spending quality time with friends and family, including his future wife Laura and their young son Theo. As the Chef at Merchantman, Andrew is excited to be part of the ever-expanding culinary community on Prince Edward Island.

Location:

Merchantman Fresh Seafood & Oyster Bar is PEI’s year-round destination for fresh Island seafood. Come by for our delicious menu selections and sit on one of our two outdoor patios. Merchantman’s newest outdoor seating area, Next Door Patio, also offers refreshing cocktails, lawn games, and a cozy fireplace for the evening.

23 Queen Street, Charlottetown, PE   

Contact: 902-892-9150 

Web/Social:

https://merchantman.ca| https://www.facebook.com/MerchantmanPEI/| @merchantmanpei  

Fall Flavours Menu: $55 + HST

Appetizer

Seared Atlantic scallops, One Vision Farms greens, raspberries, goat cheese, toasted walnuts, honey & white balsamic vinaigrette

Main

Ginger soy glazed Atlantic salmon, charred corn, kale, seasonal vegetables, roasted fingerling potatoes

Dessert

Warm apple bread pudding, vanilla ice cream & salted caramel

The post Merchantman Fresh Seafood & Oyster Bar – Chef Andrew Cotton appeared first on Fall Flavours Food & Drink Festival.

Chef Bio

Chef Kyle embraces a passion and philosophy which reflects a down-to-earth approach to preparing dishes from the best of PEI’s natural ingredients at Sims Corner Steakhouse & Oyster Bar. His love of cooking was ignited at an early age watching his mother prepare family meals at his home in Belfast, PEI. He is a graduate of the renowned Culinary Institute of Canada and has apprenticed in Toronto kitchens under chefs like David Lee of Nota Bene and Victor Berry of Splendido and the County General. When the apron is off, Kyle loves to hunt and work on his organic vegetable farm, One Vision Farms. Chef Kyle is a major contributor to the vibrant culinary culture of PEI and looks forward to helping shape the future of the PEI food industry. Follow him on Instagram @chef_kyle_panton

Location:

Located in the heart of historic Downtown Charlottetown, Sim’s Corner specializes in steaks aged, cut, and cooked to perfection, as well as oysters, fresh seafood, and an abundance of fine wines. Our uniquely crafted steaks are procured from only the top 1% of the beef produced right here on PEI.

86 Queen Street, Charlottetown, PE   

Contact: 902-894-7467 

Web/Social:

https://simscorner.ca| https://www.facebook.com/SimsCorner/| @simssteakhouse  

Fall Flavours Menu: $75 +HST

Appetizer

One Vision Farms Green Salad: Cucumber, roasted cherry tomatoes, COWS cheddar cheese, oregano vinaigrette  

Entrée

PEI Grilled Striploin with Lobster Goat Cheese Crust: Local vegetables, roasted baby reds, jus

Dessert

Caramel Pecan Tarts: Vanilla bean whipped cream

The post Sims Corner Steakhouse & Oyster Bar – Chef Kyle Panton appeared first on Fall Flavours Food & Drink Festival.

The Wheelhouse is a destination seaside restaurant in the beautiful village of   Georgetown, PEI.  The Wheelhouse prides itself on supporting local fishermen and farmers in the community. This is reflected in their menu which is hyper-local featuring local produce and fresh seafood. For instance the blueberries, a common ingredient throughout the menu, are all grown on the chef Terry’s farm. 

Chef Bio

Terry Nabuurs, 28, is the red seal Chef and Owner of the Wheelhouse in Georgetown and Terry’s Berries food truck. Since his first job as a dishwasher at 13, he has worked in a number of establishments in PEI and western Canada before opening the Wheelhouse. His deep connection to his hometown area allows him the unique opportunity to showcase quality Prince Edward Island cuisine in an authentic, fun manner.  

Location:

The Wheelhouse in Georgetown is a destination seaside restaurant in the beautiful community of Georgetown. The Wheelhouse prides itself on supporting local fishermen and farmers in the community. This is reflected in their menu, which is hyper-local featuring local produce and fresh seafood. For instance, blueberries, a common ingredient throughout the menu, are all grown on the Chef Terry’s farm.

7 West Street, Georgetown, PE   

Contact: (902) 652-2474 

Web/Social:  http://wheelhouseingeorgetown.com | @wheelhousepei  

Fall Flavours Menu: $49 +HST

Appetizer:

Seafood Chowder – white fish | mussels | lobster | Marty’s bacon | charred corn | PEI potato

Entrée:

Halibut –  seared halibut | lobster cream | grilled corn | heirloom carrots | baby potato | charred green onion | arugula

Dessert:

Oreo Cheesecake with blueberry compote and whipped cream

The post Wheelhouse in Georgetown – Chef Terry Nabuurs appeared first on Fall Flavours Food & Drink Festival.

Chef Bio

Seth Shaw is a chef that brings his whole life’s experience to the kitchen. Having grown up in Lincoln, Maine, Seth moved to PEI to attend the Culinary Institute of Canada. Seth began leading the culinary team at The Brickhouse Kitchen & Bar in December of 2017. He says, “The best part about working in an open kitchen is being able to talk to guests while they see their meal being made. We have a lot of pride in being able to provide that experience”. In his downtime, Seth spends time with his wife Lindsey and their two boys. Follow him on Instagram @chefshaw

Location:

Sit at our kitchen bar and chat with our amazing chef, sip on a cocktail at our bar, or enjoy dishes that are prepared with the freshest local ingredients in our dining room.

After dinner, head upstairs to Marc’s Lounge to enjoy live local music in our 3rd-floor loft space.

125 Sydney Street, Charlottetown, PE  

Contact: 902-566-620 

Web/Social:

https://brickhousepei.com| https://www.facebook.com/BrickhousePEI/| @brickhousepei  

Fall Flavours Menu: $55 +HST

Appetizer

Butter-basted acorn squash, maple cranberry vinaigrette, double-cream Brie,
dried Island sausage, fried Brussels sprouts, Island greens

Entrée

Duck fat basted-pork belly & mushroom ragout, thyme, grainy Dijon & garlic roasted potatoes, sautéed field greens, marinated apple

Dessert

Toffee caramel sauce, walnut crumble, almond & oat crust

The post The Brickhouse Kitchen & Bar – Chef Seth Shaw appeared first on Fall Flavours Food & Drink Festival.

Chef Bio

Brandon Bowers has spent the last seventeen years working in kitchens in Charlottetown. Over the past three years, he has catered countless weddings and special events as the Sous Chef of the MHG Catering & Events team at PEI Brewing Company. As Head Chef at the original Gahan House on Sydney Street in Charlottetown he is bringing their culinary game to a whole new level with locally inspired dishes and by utilizing the beer brewed at the pub as a frequent ingredient. Follow him on Instagram @chef_brandon_bowers.

Location:

The Gahan House has been established as the go-to destination to meet up with friends. Enjoy our relaxed atmosphere, delicious food, handcrafted ales, fresh local oysters, and great service. We elevate the brew-pub experience by using fresh, local ingredients in both our food and our beers that are brewed on-site.

126 Sydney Street, Charlottetown, PE   

Contact: 902-626-2337 

Web/Social:

https://charlottetown.gahan.ca| https://www.facebook.com/TheGahanHouse/|  @gahanpub  

Fall Flavours Menu: $55 +HST

Appetizer
One Vision Farms greens, Gahan Blueberry Ale vinaigrette, pickled red onion, cherry tomato, radish, Cheese Lady’s chilli peppercorn Gouda, roasted pumpkin seeds

Entrée
Crab-crusted ten ounce MacPhee’s Meats striploin, roasted sweet potato, green and yellow bean medley, rich tarragon & Dijon cream reduction

Dessert
House-made bread pudding, banana mousse, salted caramel

The post The Gahan House – Chef Brandon Bowers appeared first on Fall Flavours Food & Drink Festival.

Location:

511 Notre Dame Street in The Credit Union Place, Summerside 

Contact: 902-436-5551

Fall Flavours Menu: $55 +HST

MENU

Warm Lobster & Aged ADL Cheddar Spread with Local Veg & Crostini
~
Zaatar & Citrus Crusted Halibut with Sautéed Summer Squash & Warm Roasted Carrot Quinoa & Feta Salad
~
Lemon Tart with Wild Blueberry Curd

Chef Emily McKeown  

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Location:

2150 Point Prim Road, Belfast 

Contact: 902-659-2187

Fall Flavours Menu: $39 +HST (All three courses)

Appetizer:

HEIRLOOM TOMATO AND FRESH MOZZARELLA SALAD with herb dressing

BELLE RIVER CRAB DIP with cream cheese and green onion, served with tortilla chips

LOCAL BABY POTATOES topped with melted herb and garlic, Glasgow Glen gouda cheese

Entrée:

PESTO SHRIMP LINGUINI, sauteed shrimp in a light basil cream sauce

ISLAND CHOWDER: scallops,chicken and baby poatoes in a spicy tomato broth served with garlic toast

CHICKEN AND BEET SALAD: cornmeal crusted panfried chicken with a beet and goat cheese salad on arugula

BRONZED SALMON on sweet corn ,potato and roasted pepper sautee.

Dessert:

PUMPKIN TART with ice cream

The post Point Prim Chowder House – Chef Paul Lavender appeared first on Fall Flavours Food & Drink Festival.

Location:

6864 Water Street, Cardigan  

Contact: 902-583-3111

Fall Flavours Menu: $45.00 +HST 

Appetizer:

 ISLAND CRAB CAKES, Mixed Greens, Capers, Chipotle Crème Fraiche, Lime Cilantro Drizzle, Fresh Lemon

Entrée:

(FESTIVAL OF LOCAL SHELLFISH)

1lbs CLAM DIGGER MUSSELS: Fresh Island Blue Mussels, Coconut Curry Broth, Fresh Lime.

AND 1lbs GEORGETOWN STEAMERS: Soft Shell Clams, White Wine, Butter, Garlic, Cream.

AND 1lbs OF ISLAND SNOW CRAB: Local Vegetables, Melted Butter, Mediterranean Pesto Dipping Sauce.

Dessert:

BREAD PUDDING: Made by The Chef, Drizzled with House Made Caramel Sauce

CARROT CAKE: Baked Fresh Daily, Topped with Clam Digger Famous Cream Cheese Icing

The post ClamDiggers Restaurant and Beach House Pub – Chef Brock Dearman appeared first on Fall Flavours Food & Drink Festival.

Location:

11 Brook Street, Montague 

Contact: 902-838-4384

Bogside Bar-B-Que – Fall Flavours menu

*brisket supper special*

2 slices house brisket,
house pickles and a small side
paired with a flight of 4 bogside beers

$30 + hst

*Ribs special*

Half Pound Dry Rub Ribs,
house pickles and a small side
paired with a flight of 4 bogside beers

$30 + hst

*Smokehouse Sausage special*

Half Pound Housemade Sausage,
house pickles and a small side
paired with a flight of 4 bogside beers

$26 + hst

Chef Bio 

One of the most talented chefs in PEI, Dave Mottershall has started or worked in many of the top places around and brings a level of culinary expertise and creativity to Bogside – providing an approachable dining experience that will stimulate the senses and leave you wanting to try the whole menu. 

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