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From the Noticeboard

Start with a Seedling

Start with a Seedling is a unique intergenerational program that brings together community volunteer [ ... ]

VFC Innovation Jam

Venture for Canada’s Innovation Jam is a chance to build new skills and networks, and demonstrate  [ ... ]

How I learned to cook: Tyler Gallant

Submitted by Ann Thurlow

Tyler Gallant is the owner and chef of Gallant’s Seafood Market, which just opened on the wharf in Stanley Bridge. The shop sells a variety of fresh and prepared seafood to eat in or take out.

My mom is a vegetarian so I grew up with lots of beans and tofu. But when I was young I was trying to impress a girl. So I taught myself to make filet mignon to serve her. That’s how
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Festival of Wines: Winemaker's Dinner Series

The Festival of Wines is returning to the Charlottetown Eastlink Centre with two nights of Grand Tastings on May 26 and 27. This year there are more than 260 wines featured at the Grand Tastings from around the world and eight food sample stations throughout the event with cheese samples by Cows Creamery, Glasgow Glen Farms and Oldfield's Dairy; Ganong chocolates, Papa John's Pizza, Shiny Sea
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Gahan House opening in NB

Murphy Hospitality Group (MHG) from Prince Edward Island is bringing The Gahan House Restaurant and Brewery to Saint John in September 2017. The new location will be in the historic downtown area.

The restaurant, which will be located on Prince William Street, will feature a 120 seat dining room, 30 seat seasonal outdoor patio and 7 barrel DME brewing system. The restaurant will also feature an
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Fall Flavours Festival wins award

The World Food Travel Association (WFTA), the world’s leading authority on food and beverage tourism, announced the winners of the 2017 FoodTrekking Awards for excellence in food and beverage tourism. Among the winners is Prince Edward Island’s Fall Flavours Culinary Festival.

The Fall Flavours Festival is a month long culinary celebration highlighting authentic PEI food and experiences that takes
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Culinary Institute of Canada’s dining rooms close temporarily

The Culinary Institute of Canada’s dining establishments are closed for a period of six months.

The Lucy Maud Dining Room, the Institute’s fine dining restaurant, and the Montgomery Cafeteria, will undergo significant upgrades as part of the $7.5 million renovation and expansion that was announced in January 2017.

The renovation and expansion to The Culinary Institute of Canada was made possible
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Defending champ

The challenge of Burger Love

#TryThisAndrew
by Andrew Sprague

Another Burger Love has come and gone. The 2017 edition featured a whopping 84 burgers at restaurants across the Island. It was a behemoth. Hundreds of cattle paid the ultimate price to ensure kitchens in more than a dozen communities kept pace with the roving masses of burger enthusiasts. The list of burger photos was nearly three feet
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Micro-mania

Micro-mania
How to be a farmer in your own dining room

Chow
by Ann Thurlow

There’s something very hopeful about a tray of fresh greens growing by the window. Especially if it’s the winter; most especially if you can eat the greens just a few days after you plant them. They are microgreens—little shoots that taste like the very essence of vegetables. This week it’s spicy cress, next week it might be kaiware
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Local Food Heroes: Joe’s Mediterranean

Submitted by Ann Thurlow

Fadi Malke carefully places a small glass of Arak on the table. “Drink it slowly,” he advices, “it’s very strong—50 per cent alcohol.” The drink tastes like licorice and is as strong as advertised. Fadi suggests having it with shanklish, a salad of cheese, tomatoes and spices. It seems an improbable combination—the tart salad with the sweet drink. But Fadi says it’s what
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Local food in schools

Three Island schools will have more fresh, local food on their menus through a program aimed at improving food security and education.

The Food Security and Food Education Program will help Islanders access local food and teach about its nutritional value, where it comes from, and how it they are produced. Led by the Department of Agriculture and Fisheries, the program will include a pilot project
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How I learned to cook: Emily Wells

Submitted by Ann Thurlow

Emily Wells is the owner and executive chef of The Mill in New Glasgow and YouMeal. She is also the culinary partner in the River Clyde Pageant.

My parents spent their honeymoon in Europe and were introduced to a whole lot of exotic foods. When my mother came home she made a pizza and she claimed it was the first one on PEI. They had mussels there, which no one on PEI ate
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Events Calendar

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Some Upcoming Events

BlacKkKlansman

October 26–November 1
City Cinema 14A, coarse language, violence, disturbing content
Dir: Spik [ ... ]

Forage PEI

First annual food industry symposium in Charlottetown October 18 & 19
Various locations A new a [ ... ]

Down With Demon Rum

September 30
The Haviland Club Down With Demon Rum: Stories and Songs of Rum Running on Prince Edwar [ ... ]

Recent News & Articles

Drawing the line

Profile: Sandy Carruthers by Jane Ledwell Retired for a year now after twenty-five years teaching  [ ... ]

Filmworks Summerside

Film series is back for 7th season Filmworks Summerside opens for their 7th season on September 12  [ ... ]

An Island wish

On August 23, 4 year old Cooper Coughlin will arrive on Prince Edward Island soil for a once in a li [ ... ]