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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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Early bread

One Great Bite
by Ann Thurlow

At five in the morning, it’s tempting to go back to sleep and I do. But somewhere another woman is drowsily turning on lights and hauling out mixing bowls. I imagine her name is Sarah. In my mind’s eye, I see her in a big white apron, kneading shortening into flour, performing that strange alchemy we call baking. In a few hours, I’ll go to Kettle Black for a scone and
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bar1911 now open

Murphy Hospitality Group opens new coffee and craft beer bar 

Murphy Hospitality Group (MHG) has opened bar1911 Beer + Coffee, a new coffee and craft beer bar located at 113 Longworth Ave in the lower level of the Pizza Delight 1911 Jail. 

MHG, owned by Kevin Murphy & family, is a multi-unit food and beverage operator with eight restaurants, two hotels, and two breweries out of
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PEI Brewing Co support Charlottetown Fire Dept

The PEI Brewing Company announced a new limited edition Coffee Belgian Blonde Ale that is now available at the PEIBC Taproom and select PEILCC locations for a limited time. Fifty cents from every beer sold is being donated to the Charlottetown Fire Department. 

The name of this ale, Big Don, traces its roots to Kent Street, in front of the
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How I learned to cook: Kathy Stewart

Submitted by Ann Thurlow

Kathy Stewart has worked in PEI kitchens all her life—most recently as a banquet chef at the Confederation Centre. Now she and partner Juneellen Clausheide are going to into business at the Farmers’ Market with a line of prepared foods, using recipes they’ve developed to reflect their belief in wholesome and delicious dishes.

“I was one of seven kids and my parents both
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