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Asian Infusion

I’m Dining Out Here

by Andrew Sprague

There was a time, not too long ago, when the only “Asian” food in Charlottetown was served at about half-a-dozen so-called Chinese restaurants spread around the city. These restaurants all had similar menus with “classic” Chinese selections like sweet and sour chicken balls, and beef and broccoli. Those culinary delights resembled something that some might
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It’s About Time

I’m Dining Out Here
by Andrew Sprague

About two years ago, in this very magazine, I wrote a rant about a big gap in Charlottetown’s entertainment scene and nightlife. The city was missing a type of establishment abundant in most other cities across Canada. No, I wasn’t talking about strip clubs or steakhouses. I was referring to Charlottetown’s desperate need for a proper sports bar. Sure, there
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Best Eggs Benedict

I’m Dining Out Here

by Andrew Sprague

When I first came to Edmonton in 2001 it was to visit several friends from PEI for a week. Two lived there, three others traveled. On the first morning, after dragging ourselves from the fog of sleep and mild hangovers, my friend Ian suggested a spot for breakfast. Actually, it was more of an order than a suggestion. He said there was this place not too far
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A Bit of Winter


I’m Dining Out Here

by Andrew Sprague

I love a good storm party. You know, those times when the snow falls, the wind blows and life generally screeches to a halt. Those times when just about everything is closed down, and you decide to venture out, inspired by sheer claustrophobia and boredom. Those times when you find that one place open in the whole city, and dozens of people are there for
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Sudbury Sunday Morning

I’m Dining Out Here

by Andrew Sprague

Some say the trees didn’t grow in Sudbury until they built the nickel stack twice as high. I heard years ago they used areas just outside town to train troops for post-apocalyptic conditions. Now, they shoot the pollution into the upper atmosphere and send it god knows where with the tallest chimney in the western hemisphere. The trees grow, but on the way
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The Empire Bill


I’m Dining Out Here

by Andrew Sprague

I’ve always found Ottawa to be a bit of a dry city. Sure there’s Parliament, the Rideau Canal, the war memorial, the National Symphony…actually, I’ve just proven my point right there. It’s kind of a stiff place, with uptight folks in white collars with brief cases and attachés. It’s a town full of business and politics and immaculately clean sidewalks.

It does
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Way Up North


I'm Dining Out Here

by Andrew Sprague

For years I thought I knew my way around the Maritimes. After all I'd taken the tour and seen the sights. Hell, I'd lived here for thirty years, and Canada's three smallest provinces certainly weren't a mystery. People would ask me “What's good to see if I come down?” And with keen Maritime pride I'd spew a list of beautiful sights and exciting experiences
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Instant Gratification

I’m Dining Out Here

by Andrew Sprague

Just before you reach the halfway point between Halifax and Sydney you start seeing the signs. They’re big red, white and black signs, with a drawing of what looks like a smiling kitchen witch in the top left corner. Across the top of the sign is ‘Mother Webb’s,’ and across the bottom is the not-so-subtle slogan ‘Instant Service.’

Now, I’ve eaten at a lot of
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Taste the Book

Enduring the promotional tour for Island restaurant book “ Taste”

by Ann Thurlow

I have a recurring dream. In that dream I am reading about a marvelous meal when suddenly—I am eating that meal. I might be reading Taste, for example, a new book from Nimbus about the restaurant food on Prince Edward Island. The recipes and the stories about them were lovingly compiled by Andrew Sprague and
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Some Special

I’m Dining Out Here

by Andrew Sprague

It’s nothing new, the nightly special. Just about every restaurant has one. Usually it’s something not regularly on the menu and it’s usually priced about the same as a typical entrée. But for several reasons the nightly special can be very hit and miss. Sometimes it’s a catch of the day the chef has rarely prepared before. Sometimes restaurants are getting
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