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

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Location:

200 Pownal  Street, Charlottetown  

Contact: 902-892-2496

Fall Flavours Menu: $58.95 +HST 

Appetizer – Fried oysters, potato nest, micro Swiss chard, cherry tomato vinaigrette, basil

Entrée – Beef tenderloin, fingerling potatoes, beetroot gratin, black currant bigarade sauce.

Dessert – Lemon cake, blueberry gelee, lemon curd, bourbon marshmallow meringue, sweet pickled blueberries, streusel crumbs, blueberry ice cream.

Chef Bio

Executive Chef Patrick Young brings a diverse and impressive culinary experience to the Dundee. A Red Seal certified chef who graduated from the Culinary Institute of Canada, Patrick served in world-class dining establishments in Switzerland, Alberta, and Ontario. Returning to his native Prince Edward Island, he first joined the Dundee as Sous Chef and was appointed Executive Chef a year and a half later in 2001.Chef Patrick’s cuisine ranges from an eclectic mix of French, classical, and fusion with an Asian flair, to the best of traditional Maritime flavours. The culinary team led by Chef Patrick looks forward to creating culinary experiences that have made the Dundee Arms one of PEI’s premiere dining establishments

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Location:

18 Queen Street, Charlottetown 

Contact: 902-894-1208

Fall Flavours Menu: $39.00 +HST

Appetizer:

Roasted Squash Bisque made with coconut cream and herbs, served with rye bread and croutons

Entrée:

Pork Belly with Smoked ribs with an apple and mustard relish, served with local harvest vegetables and buttermilk whipped potatoes

Dessert:

Maple in a Jar – A maple and chocolate mouse, complete with a homemade sugar cookie

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Redwater Rustic Grille is centrally located in the lobby of The Holman Grand Hotel, Downtown Charlottetown. Redwater Rustic Grille’s market driven menu is a fresh interpretation of local East Coast products and contemporary West Coast cuisine making for unique signature dishes and innovative creations. Our goal is to provide a memorable dining experience and to offer an experience that is of value to our guests.

Location:

123 Grafton Street, Charlottetown 

Contact: 902-367-8340

Head Chef Chanelle Doucette  

Raised in the farming and fishing community of Tignish, Prince Edward Island, Red Seal Chef Chanelle Doucette has long revered the bounty of flavourful local produce and delectable shellfish that Atlantic Canada has to offer. This appreciation ignited the early passion for cooking and baking that led her to enroll in the Culinary Arts program at The Culinary Institute of Canada. After graduation, Chanelle completed her internship in 2011 under the acclaimed Chef Valerie Morrison at The Emerald Lake Lodge in Field, British Columbia.

Chanelle returned to the island to hone her craft at The Dundee Arms under Executive Chef Patrick Young. Later, she worked at The Wheelhouse in Georgetown. Most recently, Chanelle joined as pastry chef under Executive Chef Leslie Flynn at Redwater Rustic Grille, bringing a wealth of knowledge with her. Chef Chanelle’s masterful refinement of contemporary flavours quickly became indespensable at Redwater, and in July of 2019, Chanelle was promoted to the position of head chef.

Outside of the kitchen, Chanelle enjoys running on the iconic red sand beaches of Prince Edward Island and writing articles that highlight local culinary events. At work, Chef Chanelle and her talented team look forward to showcasing the top of available AAA beef, along with the Atlantic Canadian seafood and produce that first instilled Chanelle’s passion for cooking.

MENU

Appetizer

Spiced squash salad, toasted barley, date vinaigrette, Glasgow Glen Beer Gouda cheese puff

Main

Duck breast with chili chocolate glaze, root vegetable and potato gratin, sour cherry compote

Dessert

Caramel apple cake

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Location:

131 Queen Street, Charlottetown 

Contact: 902-367-4440

Fall Flavours Menu:

Appetizer: 

Butternut Squash & Apple Soup topped with roasted crushed almonds

Entrée:

Stuffed Chicken Breast with prosciutto spinach and asiago cheese, served with wild mushroom risotto and seasonal vegetables

Dessert:

Triple Chocolate mouse

CHEF BIO  

Living up to his cultural heritage, Antonio Capicotto is an Italian chef who constantly demonstrates his passion to create dishes that celebrate quality ingredients and bring people together.

After completing his culinary training in his native Italy, Antonio moved to Canada, and from 1987 – 2000 he honed his skills at three popular and busy Italian restaurants in mid-town Toronto. In 2000, Antonio’s wife, who is from Prince Edward Island, was offered a career opportunity in Charlottetown, and with this they decided that PEI was the perfect place for their family.

Antonio joined Charlottetown’s Sirenella Ristorante in 2000 and was there until 2015 when the owner retired and the restaurant closed. An indication of the esteem in which the restaurant was held, Sirenella was selected by the renowned restaurant rating organization ZAGAT as #1 for service and #2 for food amongst all of the restaurants in Prince Edward Island.

Today, Antonio continues his mission to bring people together and delight them as Chef at Casa Mia Café in Charlottetown. “Being on an Island, I like to work with seafood. Shellfish … scallops, mussels, lobsters, all those things. And of course, the potatoes.”

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A Maritime tradition since 1994. Dedicated to sourcing and serving the best local products, a great variety of Maritime beers and spirits, and featuring the best Maritime entertainers. Come for the view – stay for the experience!

Location:

11 Great George Street, Charlottetown 

Contact: 902-314-6499

Chef Corey Arsenau    

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Featuring more than just the best PEI oysters, the Claddagh Oyster House is a warm, contemporary dining room located within a historic building in Downtown Charlottetown. We feature a constantly changing menu featuring fresh seafood, Island beef, and more.

Location:

131 Sydney Street, Charlottetown 

Contact: 902-892-9661

Fall Flavours Menu

Creamy Carrot Soup dill crème fraiche & grilled sour dough bread
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Grilled Halibut smoked tomato beurre blanc & basil oil
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Blueberry Sour Cream Coffee Cake sour cream glaze & blueberry puree

Chef Mitchell Jackson    

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Join us as Chef Irwin MacKinnon, Canadian Culinary Federation Chef of the Year, creates a dish that features the best ingredients PEI’s has to offer.

Location: 345 University Avenue, Charlottetown  Contact: 902-566-5070

Menu Aug 30th, 31st and Sept 1st

Roasted Fresh Larkin Bros. Chicken Supreme
Island Blueberry Chutney
Duck Fat and Thyme Pan Roasted New Potatoes
Medley of Locally Grown Seasonal Vegetables

$28.00

Chef Irwin MacKinnon – Bio                

After graduating from The Culinary Institute of Canada, Irwin began his culinary career in Switzerland and Germany, returning home to PEI in the early 1990’s. He became the head chef at Joseph’s Restaurant (later Papa Joe’s), and has worked there with the Jabbour family for more than 27 years.

Irwin has mentored dozens of interns and students from The Culinary Institute of Canada and has helped many up-and-coming chefs find their own culinary voice. He has travelled globally to promote Island seafood and is well known among farmers, producers and artisans as a pioneer of the “use local” movement on PEI. He has also led many PEI-focused initiatives, including Forage and Fall Flavours.

Irwin and Papa Joe’s have been finalists in the Taste our Island Award for the past decade, winning the Award in 2011. Most recently, Irwin was the 2017 winner of Taste our Island People’s Choice Award.

In 2015 and 2016, Irwin was named as the Best of Sea Chic Chef of the Year and placed 3rd in the Garland International Chefs Challenge as part of the PEI Shellfish Festival.

Irwin is President of the Prince Edward Island Association of Chefs and Cooks. He was named PEI’s Chef of the Year in 2001 and again in 2017. In 2018, he was awarded the Culinary Federation’s Eastern Chef of the Year and then went on to be awarded the 2018 Canadian Culinary Federation’s National Chef of the Year.

As winner of the 2018 Regional Canada’s Great Kitchen Party competition in Moncton, NB, Irwin travelled to Kelowna, BC where he represented the region of New Brunswick and Prince Edward Island at the 2019 Canadian Culinary Championships.

In February of this year, Irwin was awarded the 2018 Holland College Distinguished Alumni Award.

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Location:

72 Queen Street, Charlottetown 

Contact: 902-892-4032

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Location:

75 Kent Street, Charlottetown

Contact: 902-894-7371

Fall Flavours Menu: $39.99 +HST  (Thursdays to Sundays in September )

Appetizers: Bread Basket Seafood Pastilla Scallops, shrimps and haddock flavoured with cilantro and all spice, wrapped in phylo pastry

Main: Beef Tagine Slow cooked beef short rib with honey glazed plumes. Served with almonds and crispy Moroccan bread.

Dessert: Homemade Tiramisu Coffee/ Tea

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