Upon arrival to Chef’s Island at the Delta Hotels by Marriott Prince Edward, guests will be greeted with a welcome beverage and a handcrafted snack. Luka Hall, an Island favourite, will keep the energy going all night with his musical talent. Guests will have two opportunities to create memories with a 360 Spin Booth & Photobooth (keepsake photo strips provided).

PEI PORK 

Chefs Hans, Mike, Austin, and Keaton hailing from UPEI — come together to create a dish that tells a story of heritage, passion, and place. Inspired by German tradition and infused with the rich flavors of the Island, this signature dish features locally sourced PEI pork, hearty Island potatoes, and delicately prepared quail eggs. It is finished with a dollop of silky crème fraîche and a bright, tangy green tomato chow — a bold yet elegant combination that bridges rustic European roots with the freshest Atlantic ingredients.

PEI DAIRY 

Step into a world where innovation meets indulgence — where every bite is a note in a decadent composition of fall flavors. Chef Krista MacQuarrie from Canada’s Smartest Kitchen, renowned for her artistry and precision, unveils Autumn’s Sweet Symphony: a five-piece dessert experience designed to captivate the senses.

Dessert Menu:

– Pumpkin Snickerdoodle Cookie – Soft, spiced perfection with a sugar-dusted twist

– Kahlua Caramel Bonbon – Silky, boozy indulgence wrapped in artisanal chocolate

– Spicy Ginger Macaron – A bold crunch with a warming finish

– Crème Brûlée Cheesecake Morsel – Creamy, crisp-topped elegance in a single bite

– Chai Pumpkin Meringue – Light as air, with cozy spice and seasonal flair

PEI LOBSTER

What happens when East Coast comfort meets Italian flair? You get a bite-sized masterpiece that redefines the lobster roll. Chef Adam Todd from Dave’s Lobster brings bold creativity to the table with his newest innovation: the Lobster Roll Arancini — a luxurious twist on a classic.

– Lobster & Sweet Pea Risotto – Creamy, rich, and brimming with Atlantic lobster flavor

– Buttered Roll Bread Crumb – A golden, crispy nod to the beloved toasted lobster roll

– Brown Butter–Sage Aioli – Earthy, nutty, and herbaceous — the perfect finishing touch

PEI OYSTERS (gluten free)

Straight from the pristine waters of Prince Edward Island, Chef Brian Mullally of Sims Corner Steakhouse & Oyster Bar brings the ocean to your plate with a curated selection of PEI’s finest oysters — crisp, briny, and unforgettable.

Shucked to order and served with elevated accompaniments, these oysters celebrate the Island’s maritime heritage with every slurp. Whether you prefer them raw on the half shell, dressed, or kissed with citrus and spice, this is coastal indulgence at its purest.

PEI HALIBUT

At Harmony House, Chef Andrew Nicholson brings the best of Prince Edward Island’s waters to your plate with his expertly crafted dish featuring PEI halibut — a true Atlantic treasure.

With its delicate, flaky texture and fresh, mild flavor, this halibut is a celebration of the Island’s pristine coastline. Chef Andrew highlights its natural beauty with thoughtful preparation and a blend of local ingredients that enhance, rather than overpower, the fish’s elegant taste.

PEI MUSSELS

Renowned for her bold creativity, passion for storytelling, and deep appreciation of local ingredients, Chef Ilona Daniel from the Culinary Institute of Canada brings Prince Edward Island’s iconic seafood to center stage with her signature PEI mussels.

Harvested from the cold, clear waters surrounding the Island, these mussels are plump, tender, and naturally briny — a perfect canvas for Chef Ilona’s inspired flavor pairings featuring carefully layered aromatics and refined technique. It’s a dish rooted in place, perfected by technique, and served with elegance.

PEI PORK

At Abbiocco, Chef Jane Crawford elevates a beloved classic with her exquisite PEI pork belly — a dish that blends rustic comfort with refined culinary artistry.

Sourced from the lush pastures of Prince Edward Island, this pork belly is slow-cooked to perfection, resulting in melt-in-your-mouth tenderness and a crisp, golden finish. Paired with thoughtfully crafted seasonal ingredients, each bite is a rich, savory experience that highlights the true flavor of the Island.

PEI BEEF

Sophistication meets simplicity in this bold reinterpretation of a timeless favorite. Chef Aaron Smith of Piper’s Restaurant brings precision, creativity, and culinary flair to the table with his Mini Open-Faced Beef Wellington — a dish that proves elegance can be served in just one bite.

At the foundation: a silky black truffle potato purée, cradling tender, perfectly cooked beef, flaky, golden puff pastry, and finished with a fragrant rosemary demi-glace. Chef Aaron will be sure to impress with his modern twist on a classic beef preparation.

PEI VEGETABLES (gluten free, vegetarian)

Fresh, bold, and beautifully balanced — the Mini Lentil Bliss Bites are a celebration of plant-powered creativity, crafted by the dynamic duo, Chefs Rebecca Reardon & Rena Han.

Each vibrant roasted mini bell pepper is filled with a savory lentil-mushroom-jalapeño umami fusion, bringing depth and a touch of heat. Topped with creamy basil tzatziki, crumbled queso fresco, a drizzle of balsamic glaze, and micro greens for color and crunch — every element hits a high note. It’s a bite-sized explosion of texture, flavor, and freshness — made to delight veg-lovers and foodies alike.

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Guests can expect to be transported into a 1920s prohibition style, riverside and fireside event with Cameron MacDonald sharing local and authentic knowledge, while in character. Enter with a welcome beverage from renowned sommelier Lesley Quinn and the night will unfold, going through cocktail and wine paired courses that each hold a story tied to local past history and folklore.

The four courses will be cooked over wood fire by The Catering House Chef Christine Hart, 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.

Step Into the Roaring Twenties: Riverside & Fireside Dining 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! Here’s what’s in store:

• Vintage Vibes by the Murray
  Gather fireside and riverside, with the Murray River and an old rum-running wharf setting the stage for a magical evening straight out of the Prohibition era.
• Dazzling Cuisine & Drinks
  Savour a four-course feast cooked over an open wood fire right before your eyes by Chef Christine Hart. Each decadent dish comes expertly paired and prescribed with playful cocktails and wines, selected by the ever-charming sommelier Lesley Quinn.
• Immersive Storytelling
  Be swept into local legends and 1920s intrigue as Cameron MacDonald, the night’s resident storyteller (and a character from the past!), regales you with witty tales, cheeky anecdotes, and a dash of Murray River folklore.
• A Toast to Yesteryear
  Start with a welcome cocktail, then let each course unfold with stories and flavors inspired by the region’s colourful history.
• Dress the Part
  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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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.

Food – Chef Adam Loo from Ada Culinary Studio

Music – Barry O’Brian and Muddy Buddy

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With a close collaboration drawing on the strengths of The Wheelhouse and Kings Playhouse, Taste of Georgetown is a distinct experience and celebration that draws on the food and culture of the Georgetown community.

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