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.

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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

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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

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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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Location:

1668 Greenwich Rd., St. Peters Bay 

Contact: 902-961-2135

Fall Flavours Menu: $45 +HST 

Appetizer:

Pepper pot soup with pumpkin and crème fraîche

Entrée:

Pistachio crusted rack of lamb, scalloped potatoes, patty pans, carrot puree, “oregamint”

Dessert:

Sticky date cake, toffee sauce, ginger vanilla ice cream, spiced candied pecans

Chef Bio                       

Chef Jonathan Adam (AO) has called the kitchen “home” for over 20 years. Starting as a dishwasher at The Inn at Bay Fortune, AO’s first experience cooking was under the tutelage of Chef Gordon Bailey. In 2004, AO joined The Inn at St. Peters where he has risen through the kitchen and now takes the reins as Executive Chef.

Born and raised on Prince Edward Island, AO will continue the Inn’s tradition of offering classical dishes served with an innovative twist with an emphasis on meats and produce from our local farmers and seafood from the Island’s ocean.

The post The Inn at St. Peters – Chef Jonathan Adam appeared first on Fall Flavours Food & Drink Festival.

Location:

9350 Main Street, Murray River  

Contact: 902-741-6455

Fall Flavours Menu: $35 +HST 

Appetizer:

Chowder loaded potato boat 

Entrée:

Grilled island striploin, local honey & sesame grilled scallops, tri-colored roasted potatoes and heirloom rainbow carrots

Dessert:

Old fashioned baked apple & ice-cream 

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Location:

62 Richmond Street, Georgetown 

Contact: 902-652-2511

Fall Flavours Menu: $39.00 + HST (All three courses)

Select a Starter:

• PEI Blue Mussels with a white wine garlic sauce served with artisan bread
•  
• Seafood Chowder with PEI bar clams, baby shrimp and bay scallops, PEI potatoes, carrots, onions, celery topped with 3 PEI Blue Mussels and served with artisan bread
•  
• PEI Oysters – 3 shucked oysters on the half shell served with a lemon wedge and artisan bread

Select a Main:

• Lobster Pot Pie – Select PEI lobster pieces with local potatoes, carrots, celery, onions and peas cooked in a creamy voulté sauce, topped with pastry and a lobster claw. Served with a mixed green or Caesar salad
•  
• Maritime Tortellini – Fresh cheese tortellini mixed in a tasty cream sauce with scallops, PEI lobster and large shrimp topped with PEI blue mussels and fresh parmesan cheese
•  
• Roasted PEI beef tenderloin with a peppercorn sauce served with roasted baby PEI potatoes and vegetables drizzled with a balsamic glaze

Select a Dessert:

• PEI wild blueberry shortcake served warm and topped with fresh whipped cream
•  
• PEI apple cake served warm with homemade caramel sauce and topped with fresh whipped cream

We invite you to enjoy both the fall colours and fall flavours in beautiful PEI

The post Georgetown Historic Inn: Three Rivers Dining – Cook Rhonda Brown appeared first on Fall Flavours Food & Drink Festival.

As a chef, Michael Smith deepest passion is the preparation and presentation of food from flame and sharing its bounty with others. The Inn’s restaurant, appropriately named FireWorks, features a unique Feast format that perfectly showcases a myriad of locally sourced flavours all one hundred percent prepared from the live fires of the Fire Kitchen.

Chef Bio

Chef Michael Smith, one of Canada’s best-known chefs, is a passionate advocate for simple, sustainable home cooking and an inspiration for families creating their own healthy food lifestyle. He’s the host of numerous cooking shows seen on Food Network Canada and in more than 100 other countries.

Chef Michael and his wife Chastity are the proprietors of The Inn at Bay Fortune on Prince Edward Island. They’ve re-launched the property where Michael gained international fame in the 1990s with a new spirit of five-star hospitality and an innovative dining experience, the FireWorks. Recently they opened sister property The Inn at Fortune Bridge.

Michael is Prince Edward Island’s food ambassador; Canada’s best selling cookbook author, an innkeeper, educator, professional chef and home cook. Among many adventures he led the team of Sodexo chefs that cooked for the world’s Olympians in the Whistler Athletes’ Village in 2010. His ten cookbooks have all been best sellers and he regularly travels the globe hosting special culinary events.

While Michael is a true chef at large his favourite role is Dad, at home on Prince Edward Island with his wife Chastity and his children: Gabe, Ariella and Camille! Michael is an avid map collector, long-time windsurfer and novice kite sailor.

Location:

Chef Michael’s Fireworks Feast is served farmhouse style at long butcher-block tables overlooking Bay Fortune. The menu includes freshly baked wood-oven bread, classic seafood chowder, the catch-of-the-day, famous farm salad, a meat course and freshly baked dessert.

758 Route 310, Souris, PE

Contact: 902-687-3745 

Web/Social:

http://innatbayfortune.com | https://www.facebook.com/TheInnAtBayFortune | @innatbayfortune

Fall Flavours Menu: $145 +HST

Our FireWorks Feast menu main course dish varies according to what’s available or freshest during the season, but for the most part our menu is generally the same.

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