Guests can expect an immersive and interactive evening that showcases the amazing fall harvest inspired food, drink. Upon arrival, they’ll step into a warm, rustic fall setting at the distillery, complete with live music and a welcoming, social atmosphere.

Throughout the event, guests will move at their own pace between curated food stations featuring bite-sized dishes from local food provider, each highlighting seasonal Island ingredients such as oysters, beef, dairy, and potatoes. Along the way, they’ll enjoy expertly crafted cocktails (with mocktail options available) and have the opportunity to hear directly from chefs and producers about the inspiration behind each dish.

In addition to the tasting experience, guests will be invited behind the scenes with guided tours of the distillery, offering a closer look at our small-batch production process. A hands-on infusion station will allow each guest to create their own custom bottle of gin or vodka using a variety of local ingredients, providing a personalized take-home element.

This event is designed to be more than just a tasting, it’s a full sensory experience that connects guests to the flavours, people, and stories of Prince Edward Island.

MENU:

A fresh oyster station, showcasing PEI’s iconic shellfish

Seafood chowder with a second seasonal soup, both served with fresh-baked sourdough bread

COWS smoked cheese perogies

PEI beef brisket sliders

A roaming charcuterie cart featuring PEI cured meats, local cheeses, and autumn-inspired accompaniments

Apple crisp, topped with locally made vanilla ice cream

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Before dinner begins, Feast at Fluke will feature food stations with a live halibut demonstration, where Chef Greg Arsenault will demonstrate and discuss the process of filleting a halibut. The stations will consist of the Halibut charcoal grill, Mussels and Oysters, and a Cocktail/ Caesar station.

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Family-style Hawai’i meets Prince Edward Island feast:

A multi-course menu featuring flavours from Hawai’i mixed with Prince Edward Island ingredients including pork, beef, seafood, shellfish, and vegetables.

Some elements of the menu (subject to change; more to be announced):

Oysters

Cucumber shoyu

Mussel salad

Charred tomato salad

Green rice

Kalbi ribs

Kauai lobster

Slow roasted pig

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Chef’s Island is hosted by Adam Ramsay with musical entertainment provided by Luka Hall and Julien Kitson.

Upon arrival to Chef’s Island at the Delta Hotels Prince Edward, guests will be greeted with a welcome beverage and a handcrafted amuse bouche. Luka Hall, an Island favourite, will keep the energy going all night with his live performance. Throughout the evening, guests will explore ten chef stations, sampling small plates & mocktail pairings featuring the best of PEI’s local flavours while connecting with Island chefs. 

The highlight of the night, the Chef’s Island Quickfire Challenge, will feature four chefs competing in a thrilling black-box showdown, all vying for the top prize of $1,000! Forty randomly selected guests will receive exclusive tasting tokens to sample one of the competitors’ creations. 60 minutes, 4 judges’ plates, 40 guest plates, who will be crowned the 2026 Chef’s Island Quickfire Challenge Champion? The competition will be live streamed by Al Douglas onto screens located throughout the ballroom for guests wishing to watch the action without having a ‘front row seat’.

Indulge your taste buds, cheer on your favourite chefs, and immerse yourself in the vibrant atmosphere. Chef’s Island is where food, fun, and fantastic flavours collide. Don’t miss out on this culinary extravaganza that’ll have you craving more.

In addition, the Chef’s Island ‘Stay & Savour’ overnight accommodation for Saturday, October 10th is available for guests wishing to enhance their experience at Delta Hotels Prince Edward. The special room rate of $259.00 (plus fees and taxes) does not include admisison to the Chef’s Island experience. Chef’s Island event tickets are sold seperately.

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Plus, all guests will bring a bottle of Benjamin Bridge wine home with them.

MONDAY, OCTOBER 5TH MENU:

Amuse: 
Steamed PEI Oysters, Vinaigrette, Oyster Foam, Chives 
1st Course: 
PEI Scallop Crudo, Chili crunch, Olive Oil, Citrus Dust 
2nd Course: 
PEI Pickled Mussels, Smoked Haddock Pate, Mustard Pickles, Crusty 
Sourdough 
3rd Course: 
PEI Lobster salad, Chive Biscuit, Local Greens, ADL Brown Butter, Dill Pesto 
4th Course: 
Red Wine Braised Beef Cheek, PEI Potato Mash, Jus, Local Root Vegetables 
5th Course: 
PEI Apple Strudel, Gahan Apple Cider Sorbet, Crème Anglaise, Cinnamon

THURSDAY, OCTOBER 8TH MENU:

Amuse: Beef Tartare – Manzo cruda – 
PEI beef tenderloin, evoo, lemon, garlic, capers, Parmesan, focaccia crostini 
Course One: Baked Oysters – Ostrica al forno – 
PEI oysters, Parmesan, garlic, ADL butter, pangrattato 
Course Two: Steamed Mussels – Cozze al vapore – 
PEI mussels, citrus, fennel, basil, garlic toasted focaccia 
Course Three: Lobster Ravioli – Ravioli di aragosta – 
PEI lobster, ricotta sweet corn and spinach stu ed ravioli, cream, herbs 
Course Four: Beef Short Rib – Costolette di manzo – 
PEI beef short rib honey and Marsala braised, Parmesan polenta, roasted grapes 
Course Five: Berry Pavlova – Pavlova alle bacche – 
PEI berries, Italian meringue, vanilla mascarpone cream, pistachio

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Guests will enjoy a four course culinary journey, paired with wines selected by acclaimed sommelier Lesley Quinn, and accompanied by captivating storytelling from Cameron MacDonald, who brings to life the wit and charm of a true 1920s character, immersing you in the spirit of the Prohibition era.

Upon entry, guests will enter and sign their prescription for the night, and be welcomed with a beverage from renowned sommelier Lesley Quinn and the evening will unfold, going through cocktail and wine-paired courses that each hold a story tied to local past history.

The four courses will be cooked over wood fire beside the guests, as Lesley Quinn expertly pairs cocktails and wine, while Cameron MacDonald, a local historian and story-teller will be in character as a man from the era with prepared monologues throughout the event.

Ready for an unforgettable night out? Slip into your sharpest 1920s attire (or classic all-black) and get whisked away to the era of bootleg cocktails, and secret celebrations! Channel your inner Gatsby, Daisy, or prohibition-era rebel. Feathers, fedoras, pearls, or simply all-black chic – there will be a rack with a few items in case you want to jazz yours up a bit more!

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The evening begins with a welcoming reception featuring freshly shucked PEI oysters paired with local craft beer, setting the tone for a progressive culinary journey that highlights the Island’s most celebrated ingredients. Guests will enjoy seared scallops finished with a beer butter glaze, Island beef & pork sliders, seasonal squash galettes, and rich seafood chowder — offering a thoughtful balance of elevated flavours and comforting Island favourites. The experience concludes with a trio of PEI potato-inspired desserts, followed by a late-night Galley S’more enjoyed fireside beneath the open sky.

Headlining the evening is renowned Island singer-songwriter Lennie Gallant. A true East Coast icon, Lennie is celebrated internationally for his powerful songwriting, rich storytelling, and deep connection to Island life. With multiple JUNO nominations and a career spanning decades, his music has become part of the cultural fabric of Atlantic Canada. Guests will experience an intimate, seated performance that brings his unmistakable sound and heartfelt stories to life — a rare opportunity to connect with one of Canada’s most respected musical voices in a uniquely personal setting.

Guiding the evening is Kevin “Boomer” Gallant — one of Prince Edward Island’s most recognizable voices and personalities. Known for his many years as a beloved local weatherman and broadcaster, Boomer brings warmth, humour, and effortless charm to every stage he steps onto. His quick wit and engaging presence will keep the energy flowing throughout the evening, with a few surprises along the way — including a special guest appearance that guests won’t soon forget.

As the evening winds down, guests can gather around glowing campfires, soaking in the salt air, music, and atmosphere that define a true Island night — where laughter carries, stories are shared, and the experience lingers long after the last bite.

Designed as a seamless and elevated guest experience, this event celebrates the flavours, culture, landscape, and talent of Prince Edward Island in one unforgettable night.

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You’ll enjoy a five-course meal based on the five culinary senses – sweet, sour, salty, bitter, and umami. The evening will start with a walkthrough and brief explanation of the experience – and the menu – which will be paired with beverages and accompanied by palate cleansers between courses.

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The evening begins with a reception with our local fishers while you slurp PEI oysters and sample lobster delicacies at outdoor food stations!

Next up, it’s time to gather in the rustic carriage house for an incredible lobster feast, PEI-style. Settle in for an unforgettable meal – prepared by Chef Adam Loo – showcasing fresh Island lobster. Paired with live music and entertainment from Barry O’Brien and Muddy Buddy, it’s a quintessential PEI lobster party, and you’re invited!

PEI Lobster Party is a fun, upbeat culinary party like no other. The charming New London Carriage House sets the stage for a memorable evening for our guests from the time they arrive to when they leave. When guests arrive they can enjoy food stations outdoors before being welcomed inside for a sit down meal showcasing our star of the show – PEI Lobster. Throughout the evening guests will be entertained and can dance the night away to our live entertainment.

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Think of it as part wellness retreat, part culinary playground, and part permission slip to actually taste your food again — all while showcasing Prince Edward Island’s incredible culinary scene.

This retreat brings together some of PEI’s talented chefs, food experts, and local producers to share the flavours, stories, and traditions that make the Island such a special place to eat.

No rushing.
No eating lunch at your keyboard.
Just good food, good people, and a healthy helping of nature.

Wednesday, September 30th
2:00-4:00 p.m. – Arrive, check-in and get settled
4:30-5:30 p.m. Mocktail mixer – Hands-on workshop to create beautiful mocktails with Canadian ingredients with Heather from Nature Space. Using local ingredients and embracing the mindfulness of non-alcoholic beverages to create beautiful cocktails. Appetizers (vegan pesto, crustini, vegan dips, and crudite will be served)
6:00-8:00 p.m. – Indigenous Dinner with Richard Charon and Rachel from Noble Chef to honour and recognize National Day of Truth and Reconciliation – Richard is an indigenour chef, and supper will feature indigenous foods including three-sisters stew (corn, squash and beans), smoked salmon with honey roasted vegetables, sweet bannock and berries with cream
8:30-9:30 p.m. – Sound bath sound healing event to enhance digestion and relaxation with Trevor Grant from SoundEscapes.

Thursday, October 1st
Breakfast basket in your accommodations- homemade granola and yogurt parfaits with fresh berries, homemade muffin, Cows cheese, fresh fruit, OJ, Coffee/tea
9:00-10:30 a.m. – Introduction to mindfulness including mindful eating, mindful movement and breath awareness with Heather from Nature Space
10:30 a.m. -1:00 p.m. – Plant-based and mindful-eating eating workshop including making vegan cheese, making beautiful salads, PEI Harvest soup with homemade hearth bread. and a classic fall flavours dessert (PEI Apple crumble) with Heather from Nature Space
1:30-3:30 p.m. – Kate MacQuarrie foraging for wild edibles and learning about the amazing plants in your back yard 
4:00-6:00 p.m. – Sunset kayak tour with Jarrod from Nature Space
6:30-8:00 p.m. – Chef Cory and Julia from the Golden Dory Surf and Turf supper, including PEI Scallops, PEI Beef Tartare, Salad with Blueberry Miso dressing, roasted vegetables. Pear dessert.
8:30 p.m. – Bonfire and s’mores

Friday, October 2nd
8:00-9:00 a.m. Group breakfast – Steel cut oat (GF/vegan) buffet with all the fixings (berries, nuts, chocolate, etc), fresh fruit, egg bites, chocolate zucchini bread (GF/vegan), smoothies, coffee/tea
9:00-10:00 a.m. – Yoga
10:00 a.m.-12:30 p.m. – Oysters 101 with Jarrod from Nature Space. This is a hands-on workshop and learn-to-shuck experience with the past provincial oyster biologist and shucking judge of the International Shellfish Festival. Oysters served 3 ways (raw, smoked, and Oysters Casino) paired with a charcuterie board lunch featuring PEI Cheeses, pickles, mustards, veggies, and other local PEI products. 
1:00 p.m. – Closing and goodbyes

We can accommodate gluten free and many food allergies. Elements of the retreat are vegan friendly.

Accommodations

Authentic Mongolian Yurt for 1-3 adults-Authentic Mongolian yurts are handmade from all natural materials and include a queen sized bed and a daybed with a trundle (with two twin mattresses). Luxury linens, towels, and robes are included. Each yurt has a private hot tub. Our yurts are surrounded by nature and are perfect for restful relaxation.

The Glowbug Cottage is set on its own 5-private acres. It is a two-bedroom, fully-equipped cottage with a full kitchen and bathroom. There is a lovely screened in porch, an outdoor campfire pit, and outdoor shower. The cottage doesn’t have a hot tub, but it does have a lovely clawfoot tub.

$1449 for 1 person in a yurt
$2398 for 2 people in a yurt or the cottage
$3300 for 3 people in a yurt or the cottage
$4200 for 4 people in the cottage

The Eagle’s Nest is our 1 bedroom suite, set high in the trees. It has its own private kitchen and washroom, a private hot tub and the best view of the property.

$1499 for 1 person in the loft
$2448 for 2 people on the loft

The Osprey Solar-powered tent, is a rustic pioneer tent with luxury sleeping amenities including a queen bed and a twin bed, both have luxury linens. The tent, while simple, offers a comfortable sleep in nature.

$1299 for 1 person in the tent
$2299 for 2 people in the tent

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