A Taste of PEI On-the-Go – The Handpie Company

Whenever we hit red soil, the hankering for our favourite on the go meal kicks in. The warm flaky pastry enveloping flavourful fillings made with local ingredients is just too tempting to go past. But hey, a quick stop in never hurts, especially when The Handpie Company is conveniently around the corner from the bridge. It truly is the perfect portable meal.  

Photo credit: The Handpie Company

Photo credit: The Handpie Company

To find out a little more about these handfuls of deliciousness we chatted with owner of The Handpie Company Sarah Bennetto O'Brien to find how her business came to be. 

Sarah moved around a bit before venturing over to PEI to take an applied degree in culinary operations at Holland College. While studying here, she fell in love with the Island and, in turn, an Islander and decided to settle on PEI back in 2010. Fast forward almost 10 years and you’ll find Sarah residing close to her store in Borden-Carleton with her family by her side and loving Island life.

Sarah was kind enough to let me get fire some questions her way so that we could get to know the lady behind PEI’s portable pies.

Sarah can you tell us a little bit about your background – what did you study and what path led you to what you're doing today?  

I guess the pertinent education would be a Culinary Arts Diploma from Cambrian College in Ontario and then an Applied Degree in Culinary Operations from Holland College, with a Red Seal Journeyman's Certificate in between them. Two organic farming work experiences also steered me towards sustainable sourcing, and having cooked professionally across Canada a few times taught me the basics of culinary skills but also that I'm very suited to the entrepreneur lifestyle rather than having several layers of bureaucracy above me.

What’s on the horizon for The Handpie Company?  

World domination! But really, we're inching towards our first goal of having a handpie within a 30 minute drive of every islander, with six shops across PEI carrying our frozen product and a couple more waiting in the wings. 

Photo credit: The Handpie Company

Photo credit: The Handpie Company

What made you decide to go from running a restaurant to specialising in handpies? 

I participated in a business program called Food Excel put on by the Food Island Partnership in the winter of 2017 and had the opportunity to really take a step back and work ON the business rather than in it. Focusing my thoughts on manufacturing a product rather than running a restaurant, and working out the financials for this idea, really just made everything fall into place. We'd always been making handpies for our menu at Scapes but now we would rebrand a put all of our collective energies into manufacturing these items for both hot and frozen sales.   

How many varieties of handpies do you make? 

We have nine core flavours of savoury handpies, with four limited edition varieties available at the moment, plus a rotating selection of smaller sweet handpies that are only available hot. 

Photo Credit: The Handpie Company

Photo Credit: The Handpie Company

Where did you start your career?  

At YMCA John Island Camp in Northern Ontario as a dishwasher and prep cook for a remote island camp that regularly fed over 200 people three meals a day. 

What’s your top seller? 

It really depends on the weather and the season, but our PEI Pasty is always up there. It's our take on the traditional Cornish Pasty from the UK, made with local wheat, butter, beef, potatoes and Canadian turnip. 

What has been your greatest challenge and how did you overcome it? 

I feel like there are daily challenges in business and I thrive on that. Keeping focused and determined and enthusiastically optimistic in the face of these daily opportunities for growth is how I roll. 

You’re a true lover of embracing all things local, why is this such a passion for you?  

My experiences on organic farms taught me first hand what actually goes into producing ingredients, and I'll never lose respect for that process or those people. I strongly believe that everyone in this career needs to spend at least 6 months working with a primary producer. Besides that, community is necessary in business and in life.. and there's no better way to build it than by supporting each other. Walking the talk is core to my values.

Photo credit:      Jenessa Duval Photography

Photo credit: Jenessa Duval Photography

What does a typical day at work involve for you? 

Sarah *laughs* - there isn't much that's typical around here! As a growing business with staff and many moving parts, my days often include working the front counter at the shop through the slow season and working on emails/ order/ shipping and receiving between customers. In any given day I might also be involved with recipe development, retailer communications, wholesale distribution agreements, process development, researching bakery trade show events, new equipment sourcing, packaging design, shelf life testing, scheduling and payroll, bookkeeping, social media management, being witty on signage, fixing plumbing, snow shovelling, the list can go on. I'm not directly involved in the day to day production much as I've built an amazing culinary team that I trust and adore. 

If you could give one piece of advice to someone looking to open a small business what would it be? 

Just one? Sign up for an HST number before you think that you need one, and hire a bookkeeper early. 

And last but not least if we opened your fridge at home right now what would we find?  

My home life cooking revolves around my son's school lunches and quick suppers, so there's always a solid amount of dairy and fruit.. plus I always have eggs for crepes/waffles/pancakes/straight up fried eggs. We're big believers in breakfast for supper. It's rare that I get to cook an elaborate meal at home, but when I do I usually shop that same day for perishable ingredients of awesomeness. 

You'll find The Handpie Company at 1788, Route 115, ALBANY, PE. 

Hot handpies are $8.50 + Tax  and come in a variety of delectable flavours including. Bacon Cheeseburger, BBQ Pork, Beet Corn & Goat Cheese, Curried Chickpea, Organic Chicken Pot Pie, PEI Pasty, PEI Potato with Cheese and Onion, Braised Beef and Mozarella, Pork Tourtiere and their latest flavour Chicken Broccoli.

Photo credit: The Handpie Company

Photo credit: The Handpie Company

You can also purchase frozen pies which make for the perfect freezer filler for a cozy meal in. Frozen pies are $8 tax free and are available at: KJL Select Meats & Market, Riverview Country Market in Charlottetown, Kent St. Market in Charlottetown, The Evergreen Cafe in Souris, and Food Basket in Kensington. Soon to be found "up west" as well! Stay tuned to our social media channels for that update. 

Photo credit: The Handpie Company

Photo credit: The Handpie Company

Falling for Fall

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Fall is one of our favourite seasons – you can’t beat the glow of red, orange, and yellow leaves during an afternoon in the country. It’s the time when you are transported back to your childhood when you hear the sound of crunchy leaves underfoot and everything seems comfy. 

With so much to love about fall, we explore a few of this seasons highlights.

Seasonal produce

So many delicious things are in season during the fall—apples and pumpkins, pears and squash, leeks and parsnips, brussel sprouts and kale.  Here’s one of our seasonal treats that’s perfect for a weekend brunch. 

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Pumpkin Pancakes


  • 2 cups all-purpose flour

  • 2 tablespoons brown sugar

1 tablespoon white sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup pumpkin puree (not to be mistaken by pumpkin pie filling)

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground allspice

  • 1 egg

1 1/2 cups milk

  • 2 tablespoons vegetable oil

2 tablespoons lemon juice

2 teaspoons grated lemon zest

1 teaspoon vegetable oil

Step 1 - Combine flour, brown sugar, white sugar, baking powder, baking soda, and salt in a large mixing bowl, and whisk together for two minutes to aerate. 

Step 2 - In a separate bowl, combine pumpkin puree, cinnamon, ginger, allspice, egg, milk, 2 tablespoons of vegetable oil, lemon juice, and lemon zest. Mix in the flour mixture, and stir just until moistened. (Do not over mix.) 

Step 3 - Coat skillet with 1 teaspoon vegetable oil over medium heat. Pour batter into skillet 1/4 cup at a time, and cook the pancakes until golden brown, about 3 minutes on each side. 

Being outdoorsy

Corn mazes, wagon rides, pumpkin picking! There’s no better way to take advantage of fall’s weather than to spend as much time as possible outside. Plus, many fall activities are a great opportunity to get out and explore. 

Trails such as Confederation, Farmlands, Greenwich Dunes, Trout River and Woodland all bring something unique and rejuvenating to you as you wander through nature. 

PEI is known for its golf courses with some 26 greens to choose from. With the foliage resembling the warm tones of a Crayola deck it’s time to get your clubs out for a final swing. 


Soak in the colour 

Set your cruise control to a slow pace and your navigation to the road less travelled. Driving around PEI during fall is like turning the colour dial up on a remote control.  The red dirt roads and tree lines are so vibrant that you can’t help but feel grateful to experience such a sight. 

To find out more about some of PEI’s iconic red roads click here.  

A brewery that's worth hopping along to

Over the last few years, the craft beer movement has completely taken over PEI thanks to a handful of young beer makers across the island. With an over 1,000 percent increase in the number of local breweries (reaching at least 60), the craft beer scene on the island has for some incredible brews.  

So where does a beer lover get into it and taste the best of the best that PEI beer makers have to offer? We’ve got you covered: from the brewery bars to craft beer watering holes, here’s how to do it right.

Moth Lane Brewing

Our local! After a quick 20 minute drive from The Cottage or Farmhouse you'll arrive on Mickie Allan Shore Road where you'll find Moth Lane. Owner Eric Wagner opened his doors in December 2016 and hasn't looked back since. Eric is a former Lobster Fisherman liked making beer so much as a hobby, the self-taught brewmaster decided to make it into a business and what a business it's become.  Moth Lane sells growlers at the Summerside Market but can at times find it difficult to keep up with the demand for their popular brew. 

The building is a former shellfish business Wagner opened about 25 years ago and ran for several years before he became too busy fishing and managing a local co-op. 

"I used to drive by this place quite often thinking, what the heck am I going to do?" he said.

"When I came up with the micro-brewing idea, it lightened my heart a little bit, knowing I'll put this building back to use," he said. He's expanded it, adding a large deck where customers can enjoy their drinks in summer along with the beautiful view of Conway Narrows on the Island's North Shore.

There's a bbq onsite if you want to grill up something to munch on while enjoying your pint. 

Pint Pick: The Answer, IPA 

Location: 101 Mickie Allan Shore Road, Ellerslie

PEI Brewing Company/Gahan House

Gahan house was the first brewery on the scene and were an instant success. As the beer brewed on-site became more popular, the brewery was relocated to a 19th-century mansard-roofed building located in downtown Charlottetown in November of 2000. The brewery was then renamed the Gahan House Brewery in honour of the original owner, a prominent merchant John Gahant,  an importer of teas, wines, and family groceries.

Brewery tours are available from $15. To find out more click here.

Pint pick: 1772, IPA

Location: 126 Sydney St, Charlottetown

Copper Bottom Brewing

Owner Ken’s passion for craft beer started while selling six packs out of the back door of Propeller Brewing in 2003. In 2012, Ken and his wife Ashley built the “Brewdio”, a nanobrewery and music studio in their home. It is here where Ken developed his tasty beer recipes and where he turned his 14 year obsession with brewing into a plan to open a craft brewery in Montague. Ashley's passion for craft beer came from her travels as a touring musician and was soon intrigued with the idea of bringing a musical component to the project. Fast forward a few years and Copper Bottom Brewing was born. 

While the brewery may be the newest to the club it's already made quite an impression on the industry and can be found in a number of establishments. Onsite they host often host events including a Sunday session series of live music and pizza and vinyl nights. 

Pint Pick: Parkman Ave

Location: 567 Main Street, Montague

Upstreet Craft Brewing

Upstreet Craft Brewing started as most beer companies do - a few buds sitting around slugging back homebrew and talking big game of dropping it all to open a brewery of their own. Before they knew it they were in too deep to turn back and just kept going until they began to see the light at the end of the tunnel. Those same buds now say that it was the best idea they ever had.  

You'll find the original brewery on Allen Street in Charlottetown and their recently opened second location is on the corner of Kent St. and Great George Street.

Found at their Allen Street location the taproom is a place to catch up with old friends, celebrate the end of a hard week, sit down to a board game, or have a chin wag with the brewing staff.

And the crew like more than just to brew. To celebrate East Coast music they have teamed up with Breton Brewing Co. to release a collaboration beer they called the Island Jams: Vol 1. To accompany the beer, they put together 11 great songs by PEI and Cape Breton artists and the Island Jams Mixtape was born. Download your mixed tape here. 

Pint Pick: White Noise

Location: 41 Allen Street, Charlottetown

Barnone Brewing

Barnone are a small Farm Brewery situated in the beautiful picturesque rolling hills of Rose Valley. Founded in 2011 by Father and Son team Hugh and Don Campbell. The team grow a small hop yard with 4-6 hop varieties. 

Most Thursdays you can pop in for their 'growler' nights from 6pm - 11pm.  Fill your growler, enjoy a pint or perhaps play a game or two with Horse shoes, Washer-toss, Disc-Golf basket and Bocce ball on hand. There is also a BBQ available for you to cook up a something to accompany your frothy. 

Pint Pick: Outback Blonde 

Location: 4248 Route 225, Rose Valley


With 10 taps of craft beer always rotating brews from the island and North America you can cover a lot of ground without leaving the comfort of your bar stool. 

And that's not all that's rotating, in fact you could say that rotating is a common theme at Hopyard.  Vinyl tunes bring the space to life with a variety of tunes to choose from.  A rotating menu of dishes that are $8 or less is updated every two weeks ensuring regulars always have something tasty to try out. 

Location: 151 Kent St, Charlottetown

Beer brands

The Tyne Valley Oyster Festival


Tyne Valley is home of the Oyster Festival, a five day celebration of this charming small town with a big spirit. This year marks the festivals 54th anniversary and the schedule is filled with events you and your family will love. 


Rock the Boat is returning to the Tyne Valley Oyster Festival with featured names like: The Glorious Sons, Kim Mitchell, The Royal North, Andrew Waite & The Firm, The Ellis Family Band and Danny Drouin. To get your tickets or find out more about the line up click here


Canadian Oyster Shucking Championship

From the inception of the Tyne Valley Oyster Festival, locally cherished seafood has always been centre stage. This year is no different. Everyone in attendance at select events may receive free oysters shucked by professionals from far and wide!

The festival also features The Oyster and Scallop Supper which has always been a popular event since its humble beginnings 50+ years ago. This meal showcases local delicious seafood, caught by our fishermen and prepared by the locals, just the way we like to indulge!

To find out more please click here.


Some of the below events may require registration. Click here (tvkidsevents@gmail.com) to contact the event organizers and be sure to include the name of the event in your subject line. 

Thursday 26 July

Outdoor Movie Night, Britannia Hall, 7:00PM
Price: FREE! 

Friday 27 July

Dodge Ball, Green Park overflow camping area, 12:00PM - 5:00PM
Price: FREE! Ages 12 and up. Registration required.

Hide and Seek Tag with GOWestPEI, Green Park School House (near Shipbuilding Museum) 9:00PM - 10:30PM
Price: FREE! 

Saturday 28 July PEI Soap Box Derby

Tyne Valley, 8:00AM - 2:00PM
Price: $100.00 for new participants. Includes the Derby GoKit and race registration fee. 
$30.00 for returning participants. Includes just the race registration fee. Open to youth up to age 14. 

Monday 30 July

Mr. and Ms. Oyster Pearl Dance, Tyne Valley Community Sports Centre, 6:30PM - 8:30PM
Price: $3.00 per child

Tuesday 31 July

Family Clamming and Beach Critter Experience! Green Park, 3:00PM - 5:00PM
Price: FREE! 

Kids Craft Night, Northam Community Centre, 6:30PM - 8:30PM
Price: $10.00, Registration required. 

Friday 3 August

Kids Day - Kids Gone Wild! (Jungle Themed Day), Ellerslie Elementary School , 10AM - 2:00PM
Price: FREE! 

Oyster Box Decorating Contest, Tyne Valley Community Sports Centre
Make a unique creations in the annual Oyster Box Decorating Contest.
Need an oyster box? Come by the Tyne Valley Community Sports Centre and they'll supply you with one. 

Please attach your name, age, and phone number to your oyster box, and drop it off at the Tyne Valley Sports Centre by Friday August 3. Prizes for Best decorated oyster boxes will be announced on Sunday 5 August. 


Saturday 28 July - PEI Soap Box Derby 

Sunday 29 July – Oyster Shuffle Fun Run  & Miss Oyster Pearl Pageant

Wednesday 1 August – PEI Trivia Night & Horse Races

Thursday 2 August - Shuck Cup 

Friday 3 August – 2018 Canadian Oyster Shucking Championship 

Saturday 4 August – Community Parade & Rock the Boat Music Festival 

Sunday 5 August – Oyster Festival Closing 

For the full details, please click here 



Nature's Spears - Asparagus

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Making their grand entrance in Spring, Asparagus is the perfect vegetable to include in warm or cool dishes. Which, let's face it, is perfect for our up and down weather at the moment. 

The benefits

Asparagus is a very good source of fibre, foliate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.  It's one of the top ranked fruits and vegetables for its ability to neutralize cell-damaging free radicals. This may help slow the aging process and reduce inflammation.

These all mighty spears also act as a natural diuretic. Containing high levels of the amino acid asparagine, which not only releases fluid but helps rid the body of excess salts. 

To make the most of this seasons Asparagus here are some recipes that you may like to try: 

Asparagus salad with fetta and pistachios


  • 1/3 cup extra virgin olive oil
  • 3 lemons, zested, juiced
  • 2 tablespoons fresh dill, finely chopped
  • 2 tablespoons fresh flat-leaf parsley, finely chopped
  • 2 bunches large asparagus with the woody ends removed
  • 4 radishes, thinly shaved on a mandolin or vegetable peeler
  • 2 avocados, pitted, peeled, thinly sliced
  • 60g fetta cheese, thinly sliced
  • 1/3 cup pistachios, toasted, coarsely chopped


Step 1

In a medium bowl, whisk oil, 1/3 cup lemon juice, 1 tablespoon lemon zest, dill and parsley. Season vinaigrette with salt and pepper.

Step 2

Thinly slice asparagus diagonally. In a large bowl, toss asparagus with half the vinaigrette to coat. Set aside, tossing occasionally, for 5 mins or until asparagus has softened slightly. Fold in radishes. Season with salt and pepper.

Step 3

Arrange avocado slices on a large platter and top with asparagus mixture. Spoon remaining vinaigrette over salad. Sprinkle fetta and pistachios over and serve.


Poached chicken with asparagus & sesame


  • 3 x 170g chicken breast fillets
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 3 teaspoons sesame oil
  • 4 spring onions, finely chopped
  • 1 tablespoon sesame seeds
  • 3 bunches asparagus, blanched for 2 minutes in boiling water, refreshed
  • 60g baby Asian salad leaves or mixed baby salad leaves 


Step 1

Place the chicken in a saucepan and pour over enough water to just cover. Season with sea salt and freshly ground black pepper, then cover with a lid. Bring to the boil over high heat, then reduce the heat to medium and simmer for 10 minutes. Remove the lid and stand the chicken in the liquid for 10 minutes. Drain and thickly slice. Set aside.

Step 2 

Combine vinegar, tamari, sesame oil, spring onions and sesame seeds in a bowl and whisk to combine.


Step 3

Divide the asparagus, salad leaves and chicken among serving plates and drizzle with the dressing.


Asparagus and goats cheese frittata



  • 12 eggs, lightly whisked
  • 1/2 cup thin cream
  • 2 tablespoons finely chopped dill
  • 20g butter
  • 1 leek, white part only, thinly sliced
  • 2 bunches asparagus, trimmed, diagonally cut into 3cm pieces
  • 100g goats cheese, crumbled


Step 1

Preheat grill on high. Whisk the eggs, cream and dill together in a medium bowl. Season well with salt and pepper.


Step 2

Melt the butter in a large (20cm base measurement) frying pan over medium heat until foaming. Add the leek and cook, stirring, for 5 minutes or until leek softens. Add the asparagus and cook, stirring, for 2 minutes or until bright green and tender but still crisp.


Step 3 

Pour egg mixture over the leek mixture in frying pan. Gently stir to combine. Reduce heat to low and cook for 4-5 minutes or until frittata is almost set but the top is still runny. Remove from heat. Sprinkle the goats cheese evenly over the top.


Step 4 

Place the frying pan under preheated grill for 2 minutes or until frittata is set and top is lightly browned. Use a spatula to loosen the frittata and slide onto a clean work surface. Cut into wedges and place on serving plates. Serve immediately.



Veggie Patches for Beginners


Creating an Edible Garden

As the landscape gets greener by the day, hints of the warmer months are beginning to sprout. 

With the time for planting up vegetable gardens just around the corner, we have put together a basic guide on how to create your own patch of produce. 

Pick your position

Choose a spot that has plenty of direct sunlight. Ideally 6 - 8 hours per day is perfect.   Watering is also a consideration; so keep in mind that you will want a place that your hose can easily reach. 


Select your plants

Start with a list of your favourite vegetables to see if they are suitable.  When selecting your plants, it’s also worth considering the amount each plant can produce.

Some good plants for beginners are Mint (though it can take over), Swiss Chard, Zucchini, Lettuce, Tomato, Radishes, Squash, Cucumber, Onion and Parsley. 

Plan your plot

Draw a rough design while consulting seed packets for spacing, spread and height information. It’s best to place the taller plants along the back so they don't shade shorties.

Whether you are starting from seed or fast tracking your garden with seedlings, all the information you will need in terms of growing conditions should be included on the packaging. 

When drawing out your garden keep some paths clear so that you can tend to your garden without treading on your plants.  You may also want to create an edge for your garden; this could be created with annual flowers that can double up for use in your home too. 

Prepare the soil

Working with soggy soil compacts it, making it harder for plants to grow.  A useful hint is to give it a squeeze in your hand; if it falls apart when you open your fingers, it's dry enough to get digging. 

Measure and mark out the plot with stakes and string, before you lift of any grass. 

Using a garden fork and shovel, turn the soil to a depth of at least 30 centimetres. Making sure that the soil is free of grass, weeds and roots. 

Cover with about three centimetres of composted manure and fertiliser before working it in and raking the surface. 

Plant the garden

You can start seeded plants in advance by following the instructions listed on the packet and keeping them in a sunny window.  Click here for some tips from The Old Farmers Almanac.

Following your plan, plant your seedlings with space for them to grow. 

Stake peas, beans and tomatoes; use branches, a fence, tomato cages, even an old hockey stick would do the trick. 

Give your garden a good water to settle your plants into their new home. 



Enjoy the fruits (and vegetables) of your labour!


Springing into the new Season

Even though much of the landscape is still covered in snow, today marks the first day of Spring. With the arrival of the new season sparks some outings that are well worth jotting in your diary.


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Food Glorious Food

8th Annual Burger Love

Starting March 29, you can enjoy 33 days of sampling the participating Chef’s beefy creations.  In 2017, there were 84 participating restaurants with over 184,397 burgers sold in just one month. Last Year Mill River took home the prize of best burger with ‘The Beefy Vixen’.

To find out more visit https://peiburgerlove.ca


Etsy Artisans of PEI Spring Market

From jewellers to wood workers, soap makers to clothing designers. There will be something for everyone!

Best of all, they’re items you won’t regularly find in stores, so while there’s a good chance that someone else might have already bought your baby niece a Peppa Pig plush, there’s almost zero chance that anyone would’ve picked up one a hand-stitched merino wool bunnies.

When: Saturday 28 April 10 am - 5 pm, Sunday 29 April 12:00 pm - 5:00 pm

Where: Delta Hotel by Marriott, 18 Queen St, Charlottetown.

Cost: Admission is $5 in support of KidSport PEI. Admission is good for the weekend. Kids 12 & under are free!

Kim Roach Design - One of the talented Vendors that you will find at the Etsy market

Kim Roach Design - One of the talented Vendors that you will find at the Etsy market


Awake tells the story of a group dealing with the sudden loss of their friend, Juliette Murphy. Through songs, stories, and humour, the group face their own insecurities about their choices and reflect on the fragility of life, the awareness of time, and the importance of friendship.

When: Saturday 7 April, 7pm

Where: Harbourfront Theatre, 124 Heather Moyse Drive, Summerside

Cost: $20 (tax & fees included)

Book here  



Supertramp's legendary album Breakfast in America comes to life when Classic Albums Live performs the album in its entirety, note for note, cut for cut at Harbourfront Theatre.

When: Sunday 15 April, 7:30 PM 

Where: Harbourfront Theatre, 124 Heather Moyse Drive, Summerside

Cost: $42.00 (tax & fees included)

Book here  

Rosie & the Riveters
Dress-up in your best 1940s/1950s outfits and hit the town for a great night of music with one of Canada’s most fun new bands. Rosie & the Riveters are fiercely talented and sassy dames from Saskatoon.

The band wrote over 40 songs in a cabin in Northern Saskatchewan before travelling to Toronto to collaborate with heavy-hitting Canadian songwriters.

When: April 13, 7:30pm

Where: Harbourfront Theatre, 124 Heather Moyse Drive, Summerside
Cost: Regular Tickets: $28.00,Youth Tickets (18 yrs & under): $14.00 tax and fees included

Book here 

Rosie & The Riveters

Rosie & The Riveters



 Bluegrass Old Country Jamboree

The 19th Annual Bluegrass Old Country Jamboree will be held on Saturday, March 24th at 7 pm.

Featuring The Oxbow Mountain Boys , Mark Boutilier from Nova Scotia, PEI’s own Joe Casey and Westwind. Master of Ceremonies for the evening will be Marilyn Singer.

When: Saturday 24 March, 7:00 PM
Where: Harbourfront Theatre, 124 Heather Moyse Drive, Summerside

Cost: Regular Tickets: $23.50 (tax & fees included)

Book here

Beatles vs Stones: Battle of the Brits

The ultimate Beatles vs Stones tribute show. Don’t miss the story of the infamous rivalry between the two greatest bands of the rock and roll era; it’s a thrill-ride of a show!

When: 7:30pm

Where: Harbourfront Theatre, 124 Heather Moyse Drive, Summerside

Cost: Premium seating (rows A–G) $50, Regular seating (rows H-T) $45, Regular Tickets: $28.00, Youth Tickets (18 yrs & under): $14.00 (tax and fees included in all ticket prices)

Book here


Tasty Taters

Throughout the Winter months yearning for some warm comfort food is a common occurrence in our home. And why wouldn’t it be? On a cold night there’s nothing better than lighting a crackling fire, pouring a nice glass of wine and cooking up a hearty meal. Ahhh , are you imagining it right now?

Prince Edward Island is known for their potatoes. In fact the province is the largest producer of spuds in Canada.

Potatoes fall into two important categories that impact the outcome of your dish: starchy and waxy (plus a category that lies somewhere in between those two).

Starchy: Like the classic Idaho or Russet, these potatoes are (obviously) high in starch and low in moisture. They’re fluffy, making them great for boiling, baking and frying, but they don’t hold their shape well, so they should be avoided in dishes like casseroles, gratins and potato salads.

Waxy: Like Red Bliss or New Potatoes, these have a low starch content and are often characterized by a creamy, firm and moist flesh that holds its shape well after cooking. They’re typically great for roasting, boiling, casseroles and potato salads.

All-Purpose: These potatoes have a medium starch content that fall somewhere in between the starchy and waxy potatoes. They’re a true multi-purpose potato, and therefore can be used for just about any cooking application. A classic example is the Yukon Gold.

Here are some classic potato recipes that you may enjoy.

Cheesy PEI Potato Croquettes

Cheesy Potato

  • 1kg Yukon Gold Potatoes, peeled, chopped
  • 1/3 cup finely grated parmesan
  • 16 cherry bocconcini
  • 2 eggs
  • 1 cup panko breadcrumbs
  • 1/3 cup finely chopped fresh flat-leaf parsley, plus extra to garnish
  • Vegetable oil, for shallow-frying
  • Tomato relish, to serve
  • Mayonnaise, to serve
  1. Place potato in a microwave-safe bowl. Cover. Cook on HIGH for 8 minutes or until tender. Mash until smooth. Stir in parmesan. Season. Cool 15 minutes.
  2. Shape 2 tablespoons of potato mixture around each bocconcini. Whisk eggs in a bowl. Combine breadcrumbs and parsley in a separate bowl. Dip potato in egg, then coat in breadcrumb mixture.
  3. Heat oil in a medium frying pan over medium heat. Cook croquettes for 5 minutes, turning, until golden all over. Drain on paper towel. Serve with relish, mayonnaise and extra parsley.
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PEI Potato Gnocchi

  • 1.5kg PEI Russet Potatos
  • 1/4 teaspoon freshly grated nutmeg
  • 2 eggs, beaten
  • 2 1/3 cups (350g) plain flour, plus extra to dust
  • 1/2 qty hot roasted-tomato sugo (see related recipe)
  • Parmesan, to serve
  • Basil leaves, to serve





  1. Place potatoes in a pan of cold water, bring to the boil, then cook for 15 minutes until tender. Drain, return to pan over low heat and toss for 1 minute to remove moisture.
  2. Cool slightly, then peel and pass through a potato ricer (from kitchenware shops) into a large bowl. Add nutmeg, eggs and 1 tablespoon salt, then sift in flour. Using hands, gently mix to a soft dough, adding a little extra flour if too sticky - don't overwork or gnocchi will be tough. Turn onto a floured bench and dust hands with flour. Take a cupful of dough, form into a log, then use a rolling pin to gently roll into a 2cm-thick rectangle. Use a sharp knife to cut into 2cm-wide strips, then cut strips into 2cm lengths. Place gnocchi on a flour-dusted tray in a single layer, then repeat with remaining dough. At this stage, you can set gnocchi aside, covered with a tea towel, for 2-3 hours until ready to cook.
  3. Cook gnocchi, in 2 batches, in a large pan of boiling salted water. As soon as they rise to the surface (30-60 seconds), remove to a tray with a slotted spoon. Toss briefly in a deep frypan with sugo. Serve immediately with parmesan and basil.


PEI Potato Chilli

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  • 3 medium Round White PEI Potatoes, diced
  • 2 cups (500 ml) Tomato Juice
  • 2 cups (500 ml) Vegetable Stock
  • 1 medium Onion, chopped
  • 2 small Carrots, chopped
  • 1 Celery Stalk, chopped
  • 1 Green or Red Pepper, chopped
  • 2 cloves Garlic, crushed
  • 14 oz (398 ml) Kidney Beans
  • 1 cup (250 ml) Dried Green or Brown Lentils
  • 19 oz (540 ml) Chickpeas
  • 2 tbsp (25 ml) Chili Powder
  • 1 tsp (5 ml) Oregano, dried
  • 1/2 tsp (2 ml) Basil, dried
  • 1/8 tsp (0.5 ml) Pepper
  • 1/2 cup (125 ml) Yogurt, plain low fat (optional)
  • 19 oz (540 ml) Tomatoes, chopped


  1. Wash lentils. Drain and rinse chickpeas. 
  2. Combine all ingredients, except yogurt, in a heavy saucepan, cover and bring to a boil, reduce heat and simmer about 30 minutes, stirring occasionally, until lentils are tender. 
  3. Dish into serving bowls and garnish with a dollop of yogurt, if desired.

The Burgers are Back! PEI Burger Love Returns

It’s an island favorite and something that the locals rejoice for upon its annual return. It is - Burger Love!

Returning for its fifth year, Burger Love is a month-long celebration of Island Beef through the culinary creation of amazing, one-of-a-kind burgers brought to you by local restaurants and their rockstar chefs.  

When the grills were turned off last year, PEI Burger Love sold 163,170 burgers during the 30-day campaign. That's more than the entire population of PEI!

In 2016, 73 restaurants participated and together they went through over 71,000 pounds of beef to feed their hungry burger-crazed fans.  

Last year's burger sales generated total revenue of $2.2 million dollars, a clear demonstration of how much of a hit this annual event is with islanders.  And it's not just the participaring resturants that reap the rewards. This year a number of venues will be donating $1 from each burger sold to The United Way of PEI to fund programs that increase access to local and affordable food for Islanders.

Participating restaurants partake for the love of pleasing the crowds but also vie for the position of Most Loved Burger. Taking home this prestigious accolade in 2016 was The Brick-Inator. This epic burger was created by Kyle Panton of the Brickhouse Kitchen and Bar in Charlottetown. A variation of the Brick-Inator will be in this year's running for Most Loved Burger and is listed as The Brick Deluxe. 

To see the full list of participating restaurants, the burger map, and to cast your vote please visit http://peiburgerlove.ca

Our love is headed to our our favourite local - The Landing, Oyster House and Pub - who are presenting 'Who's Umami?' - a burger built with all Island beef, toasted double split top bun, bacon, red onion, pimento cheese, umami ketchup, leaf lettuce, soy roasted mushrooms, rise & brine beer pickle, and topped with parmesan tossed tater tot.

Happy eating! 

Last Year's winner, The Brick-Inator from THe BRICK House, CHARLOTTETOWN.