Location:

3622 Brackley Point Road, Route 15, Brackley Beach 

Contact: 902-672-1883

Fall Flavours Menu: $69 +HST

Pecan and Smoked Pear Blue Cheese Salad (Gluten Free)
A Bouquet of Baby Greens tossed in Maple Honey Dijon Vinaigrette, topped with House
Smoked Pears, Candied Pecans and Crumbled Blue Cheese

Banana Bread Crumb Crusted Halibut
Halibut coated in Old-Fashioned Banana Bread Crumbs, drizzled with a Sweet Curried
Granny Smith Apple Cream Sauce. Served with Rice of the Day and a Vegetable Medley

Dessert of The Evening

Chef Bio – Chef Norman Day

He began his career at the age of nineteen in Newfoundland by opening his first restaurant, a very successful pizzeria, which he operated for a number of years. However, Norman wanted to move forward. He enrolled in the Culinary Institute of Canada in Charlottetown, PEI to further his career. After graduation, he worked As Executive Chef at the Historical Shaw’s Hotel in Prince Edward Island for 12 seasons. He then went on to work as Executive Chef for 2 years at a beautiful seaside restau
rant in Georgetown, called Clam Diggers, and then he spent 1 year as Executive Chef at the Charming Atlantic Lure, nestled inside Fox Meadow Golf and Country Club in Stratford. His goal as a chef is to bring fresh, local food back to the table for everyone to enjoy! Norman is very excited to be back on the North Shore of PEI, which is where his career began 15 years ago. He has made his home in Mermaid, PEI with his lovely wife Kimberley, along with their two sons, Blake and Parker. 

The post The Dunes – Chef Norman Day appeared first on Fall Flavours Food & Drink Festival.

Location:

16 Cottage Crescent, York  

Contact: 902-672-2048

Fall Flavours Menu: $60 +HST per person

MENU

Warm PEI Crab Dip
Crispy wontons
Suggested Pairing: North Shore or French 69 Cocktail

PEI Beef Short Rib
Braised beef with polenta and sautéed swiss chard
Suggested Paring: Jameson & Apricot Sour or Dalvay Cocktail

Pumpkin Cake
Brown sugar cream and spiced apple cider
Suggested Paring: White Witch Cocktail or Dalvay Coffee

Chef Bio        

Ryan Janssens’ culinary interests began during his upbringing in New Brunswick with first-generation Belgian and Irish parents, a father who did most of the cooking, and a grandmother who instilled respect for the value of good food as a result of her experiences in the Great Depression. Janssens pursued this interest professionally by entering the George Brown Culinary Institute of Toronto. After graduation Janssens worked at several Toronto restaurants, including the Oliver & Bonacini group.

Cooking Around the World
Chef Janssens then explored food techniques and trends around the world, starting in the French Alps, continuing at the Four Seasons Dublin, finishing on a ship off the coast of Australia, with many tasting and learning experiences in between.
His international expertise served him well, as upon returning to Canada he spent 4 years working as executive chef at Dish, a high profile catering company where he frequently cooked traditional food on behalf of foreign embassies including the Philippines, France and Belgium. He has cooked for dignitaries and heads of state of many countries including the Sultan of Brunei and Russian government officials.

However, during this time he was repeatedly drawn back to the best of Canadian cuisine, regularly serving as head chef in events at the Parliament, including parliamentary Canada day celebrations, the National Gallery and many private residences in Ottawa. Janssens has cooked for 3 Canadian prime ministers.

For the last 2 years Janssens has been a member of the faculty of Cordon Bleu in Ottawa, an institute with 120 years of experience providing a solid foundation in best practices of gastronomy, hospitality and management.

Coming Home

Ryan married a wonderful PEI woman and is delighted to be finally returning to the maritimes to raise their son, Cormac. He is inspired by Dalvay’s elegant heritage and tradition of fine dining. His aim is to use experience gained in Canada and internationally to, through food, exemplify this beautiful bountiful island, where the seeds of our nation were sown.

The post Dalvay By The Sea – Chef Ryan Janssens appeared first on Fall Flavours Food & Drink Festival.

Location:

7792 Cavendish Rd, North Rustico  

Contact: 902-963-2111

Fall Flavours Menu: $60 +HST 

Appetizer:

Island gold mussels – roasted garlic, white wine, cream, chives

or

Linguine – scallops, smoked bacon, herb sauce

or

Salad – pickled , roasted, raw

or

Red Island Cider Braised Pork Belly – potato galette, caramelized onion

or

Carrot and Chickpea Gazpacho – cilantro oil

or

Lamb Kofte – minted yogurt, pomegranite molasses

Entrée:

Braised Beef Ragout – fall vegetable, chive mash

or

Double Claim Linguine – bar clams, soft shell clams, smoked bacon, spinach

or

Pan Seared Halibut – crab butter, summer vegetable ragout

or

Harmony Meadow Slow Cooked Lamb Bourguignon – mushrooms, creamy polenta

or

Butternut Squash Gnocchi – herbed fauxmage, seasonal greens pesto

or

Lobster Risotto – lobster essence, lobster bits, lobster tail

Dessert:

Blueberry Sorbet – almond biscuit

or

Dreaming of Carrots – sweet spiced carrot, cream cheese mousse, walnut pistachio crumble

or

Black Forest Mousse – chocolate mousse, cherries, amaretto cream

or

House Churned Ice Cream – see server for today’s selection

or

Panna Cotta – rhubarb compote

or

Chocolate Pave – hazelnut brittle

Additional Island Delights:

Valley Peale Oysters On The Half Shell, Mignonette: 3 – $10, 6 – $19, 12 – $35

Lobster Bisque, Chantilly – $14

Charcuterie Board, Cheeses, Meats, Pickles, Jam, Crostini: For 2 – $26, For 4 – $40

Children Under 10 Menu – 3 Course $40 — ask server for today’s selection

All menu items available gluten free

18% Gratuity added for parties of 8 or more

Chef Bio        

A childhood spent in the kitchens of his 2 grandmothers started Chef Steven Wilson on an undeniable path. Whether baking molasses cookies with his Nan, or foraging for wild strawberries with his Granny, he grew up knowing the power of good food, prepared with love.
Beginning with his first job, flipping pancakes in a local breakfast joint, Chef Steven has built a varied and extensive resumé. Having worked in some of the country’s finest golf clubs and elite restaurants, it is his time at the renowned Omni King Edward Hotel in Toronto that he feels truly polished a cook into a chef. Under Executive Chefs John Higgins and Daniel Schick, Chef Steven gained a great respect for his ingredients and learned to trust his own “voice” in the kitchen.
It is this respect for ingredients that has dominated Chef Steven’s cooking throughout his career. Not satisfied with just using locally produced ingredients himself, Chef Steven has frequently been recognized for his support of local farmers and producers, growing into a vocal advocate for the “field to fork” movement. Talking to Chef, seeing his beautiful food photos on social media or eating his simple yet sophisticated dishes, you cannot help but be swept up in his passion.

The post The Pearl Eatery – Chef Steve Wilson appeared first on Fall Flavours Food & Drink Festival.

Location:

98 Glasgow Hills, New Glasgow 

Contact: 902-961-2200

Fall Flavours Menu: $25.00 + HST (Available daily after 4pm)

Appetizer:

Mussels

Entrée:

Pan seared halibut with a mediterranean sauce, mashed potato and seasonal vegetables

Dessert:

Pumpkin roulade with cream cheese and pears

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