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From the Noticeboard

Grief Support Drop-in Group

A Grief Support Drop-in Group meets the third Thursday of each month from 7–8 pm at Provincial Pal [ ... ]

A Course in Miracles

Every Friday evening at 7 pm a group meets for an in depth study and discussion of the text “A Cou [ ... ]

The Summer Kitchen

Submitted by Ann Thurlow

Over the past few years Charlottetown has been absolutely blessed with the type and variety of Asian foods that are available. Chinese, Vietnamese, Korean, Chinese, sushi…now you can add food from the Philippines to that mix.

The original owners of the Noodle House on Summer Street have taken over the kitchen again and, along with their signature fried noodles, they also
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Mediterranean breakfast

Mediterranean breakfast
Kettle Black has a new morning menu

Chow
by Ann Thurlow 

I am a big fan of the Brighton Clover Farm, otherwise known as Norman’s. Norman is, of course, the longtime owner of the store and a man intensely interested in food, especially the cuisine of his beloved Lebanon.

A few years ago, I stopped in early one morning and found Norman about to have his breakfast. Here’s what was on the plate:
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Mad Wok stirs it up

Mad Wok stirs it up

I’m Dining Out Here
by Andrew Sprague 

Foodies are often the first to benefit from an influx of immigrants in a given jurisdiction. As the number of immigrants in a given area increases so does the number of restaurants, and the variety of food choices available. It’s happening right now in downtown Charlottetown. Off the top of my head I can think of seven new restaurants that have opened in
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How I learned to cook: Maxine Delaney

Submitted by Ann Thurlow

Chef, restaurant owner, caterer, creative culinary spirit, Maxine Delaney’s name is associated on PEI with wonderful food.

“I grew up on a farm in Alberta. My dad had a lot of heavy equipment and he got a contract to clear some bush up north. He took a crew up and I decided to go along. When we first got there, the camp cook went into town for supplies and just never came
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Find of the month: Papia Papa

Submitted by Ann Thurlow

This one is strictly for meat lovers—the sort who are not averse to a bit of fat running down their chin. Papia Papa make a chorizo sausage that pushes its way to the front of the line. It is rich, meaty and dense and full of enticing, flavor carrying fat.

I first had them barbequed but they are also good just cooked on the stove. You can buy them in the frozen food
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For grown-ups

One Great Bite
by Ann Thurlow

When your name sounds like a mean old lady, you’ve already got one strike against you. Parsnip. The perfect word for something with warts and pasty yellow skin.

But ignore all that. A roasted parsnip is a smooth and delicate thing. Sweet, but with an enticing bitterness behind. Like coffee and dark chocolate, this is food for grown-ups. You can mix them with carrots if
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Mavor’s on a roll

Mavor’s on a roll
Kitchen earns top awards

Since taking over as the Executive Chef for Mavor’s in 2016, Chef Miguel Cervantes and his team are on a roll, winning top culinary accolades: Best of Sea Fan Choice award; The Great Island Grilled Cheese Competition; Winterdine; and most recently Best Appetizer for Veg PEI’s Veg It Up.

Sous Chef, Craig Doucette and Line Cook, Andre Boucher won the most recent The Great
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Fall Flavours nominated

The PEI Fall Flavours Festival has recently been named as a finalist for the Culinary Tourism Experience Award as part of the 2017 Canadian Tourism Awards. The winner will be announced in Gatineau, Quebec on November 29. The festival is a showcase for PEI ingredients including beef, oysters, mussels, lobsters and potatoes and features over 40 events hosted by celebrity and local chefs. The
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Dining at Culinary Institute open to public in November

Dining at Culinary Institute open to public in November

A $7.5 million revitalization effort at Holland College’s Tourism and Culinary Centre, home to The Culinary Institute of Canada, is well underway, and the dining room and marché servery will be open to the public again on November 17.

Approximately 8,500 sq. ft. in kitchen space has been revitalized, and the 5,000 sq. ft. expansion incorporates a state-of-the art butchery, a cold cuisine
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Best grilled cheese

Best grilled cheese

With a brand new location at Sobeys EXTRA in Stratford, the Great Island Grilled Cheese Challenge presented by ADL and Dairy Isle took place on September 24. Chef Craig Doucette of Mavors Restaurant was crowned the 2017 Great Island Grilled Cheese Champion.

“The Association of Chefs and Cooks are pleased to present this event every September as a way to showcase the incredible local talent we
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Events Calendar

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Some Upcoming Events

Rumors

Harbourfront Players March 1–2 & 8–10 
Harbourfront Theatre The Harbourfront Players p [ ... ]

Roma

January 25–28
City Cinema 14A, coarse language, nudity, mature subject matter
Dir: Alfonso Cuarón, [ ... ]

The Charlottetown Film Society & L’Ipéen...

Select dates
City Cinema Tickets at the door, cash only, $7, or visit Eventbrite.ca for advance [ ... ]

Recent News & Articles

Music PEI Canadian Songwriter Challenge

In partnership with ECMA 2019 Music PEI and ECMA 2019 have announced a partnership bringing togethe [ ... ]

The facilitator

Profile: Steve Bellamy by Jane Ledwell “Arts are ways into emotions. Arts are where we connect, [ ... ]

A gift of Island poetry: John MacKenzie

The Feet of Blue Herons If you happen to live in another town,
Or country, or even galaxy
As dim and  [ ... ]