This year, organizers of PEI’s Fall Flavours Festival just couldn’t jam everything into one month, so they have added an extra week to the Festival. Running August 30 to October 6, it features over 30 culinary experiences over five weeks.
The Great PEI Bake Off is a brand new Culinary Event that takes place September 28 at Harmony House in Hunter River. Hosted by comedian Patrick Ledwell and musician Mark Haines, this evening affair will see four chefs compete to create their best version of a dessert cake. The twist? Their cake must showcase the PEI potato. Before the bake-off gets underway, the guest chefs will also prepare their best mussel dish and serve it up with homemade bread.
Far East Meets East Coast on the Montague Waterfront with a new Signature Event, By the Sea, Under the Harvest Moon, on September 28. Chef Antonio Park, the Montreal-based chef and owner of Restaurant PARK will team up with his friend Chef Angus An, one of Vancouver’s top chefs, and PEI’s Chic Chef of 2018, Chef Jesse MacDonald, for an adventurous and intimate feast in Montague. Discover the tastes of Eastern PEI at action stations tended by local restaurants and Asian-inspired stations hosted by Park and An. Then sit down to an innovative 4-course meal.
It’s an East Meets West Showdown at Red Shores’ Top of the Park restaurant on September 11. Chef Ned Bell, founder of Chefs for Oceans and Culinary Director of The Vancouver Club will team up with Red Shores’ Executive Chef Andrew Smith to create a 5-course feast featuring the local ingredients, plus ingredients from the West coast. The menu includes PEI mussel chowder, slow roasted certified Island beef tenderloin, Avonlea cheddar croquettes, wild BC salmon and Ned’s Famous (sea)weed brownie.
The Great Island Grilled Cheese Challenge moves to Charlottetown Waterfront to a new home adjacent to Founders’ Hall. Enjoy an afternoon of cheesy fun, friendly competition and lots of legen-dairy grilled cheese sampling under the big white tent.
New in 2019, Suprême of the South Shore showcases Island chicken raised by the Larkin family and prepared by Chef Irwin MacKinnon, 2018 Canadian Chef of the Year, Suprême of the South Shore is a culinary experience that’s a cut above the rest—because “suprême” refers to a specific cut of the chicken (the boneless, skinless breast). It all goes down on September 14 at the warm and welcoming Crapaud Community Hall, the social hub of this rural farming community on PEI’s South Shore.
A fresh new crop of Canada’s top culinary talents will join the Festival’s Taste of Coastal Communities event series. Chef Justin Cournoyer of Toronto’s Actinolite Restaurant will join local chefs in preparing A Taste of Georgetown, complete with hyper-local seafood, storytelling and Eastern PEI hospitality on Sept 5.
Over in Western PEI, Chef Ryan Crawford from Backhouse Restaurant in Niagara will team up with local chefs for A Taste of Tyne Valley on September 12. Featuring tasting stations from local restaurants, a sit-down dinner filled with seafood, and lively entertainment to top it off, this is a Western PEI experience you won’t want to miss.
Finally, Chef Justin Wolfe of Los Lobos London will head to the North Shore for A Taste of North Rustico and an authentic kitchen party on the pier, filled with unique dishes, live music and lots of colourful characters. It takes place on September 27.
Chef’s Island is back to showcase the Island’s top talents and best ingredients on October 4. A Signature Event hosted by the Culinary Federation of PEI, Chef’s Island will take you on a tasting tour of the Island’s food scene from tip-to-tip at this interactive roving feast. Watch as chefs from across PEI impress you with their skills, creating delicious dishes right before your eyes. Joining the celebrations will be the always-charming Chef Corbin.
The Wheelhouse in Georgetown is pulling out all the stops to create a culinary experience at its new Seaside Sunset Dinner Series. This locally-owned restaurant boasts a great deck to watch a PEI sunset over water, and pairs it with a menu of classic seafood dishes featuring hyper-local ingredients. Join Chef Terry and expert oyster shucker, Marion MacLean, for an intimate and interactive dinner. Start the evening with a welcome cocktail infused with Terry’s homegrown blueberries. Next, get schooled in the history of oysters and how to shuck them and enjoy an interactive mussel demo. Then it’s time to settle into your seat at the restaurant’s private upstairs alcove, and enjoy panoramic views of the sun setting over Brudenell River as you dig into a dinner featuring a seasonal salad, halibut, and dessert by Stacey of Maroon Pig, a local art gallery and sweet shop.
Of course, the Festival will also serve up plenty of longtime favourites alongside this year’s newbies. Check out the full schedule and buy your tickets at early bird rates before September 1.