A Day in the Country – October 19
We invite you to enjoy an epic afternoon wandering an interactive chefs paradise of farm, fire, flavours and friends. You’ll discover delights at every turn including an array of distinct Farm & Fire Flavour Stations. Think Coachella for true cooks and chefs. Please bring something to share. A story or some favourite flavours from home. In particular we invite you to add to our world record charcuterie board attempt.
11am> the Festival Express tour bus departs the Delta
12 noon> Arrival in Fortune, Site Rally and Welcome
Afternoon> Farm & Fire Flavour Stations
6pm> Departure and return to Charlottetown
7pm> Industry Night After Party at Hopyard
The Farm & Fire Stations
An array of outdoor fire fueled food stations will be scattered throughout the extensive farm, gardens and whimsical grounds of The Inn at Bay Fortune. We invite you to an edible incredible journey of tasty discovery.
What’s Your Food Story?
Pull up a hay bale and join the story fire. We invite you to sign up in advance for the available fifteen-minute slots and share your story. Think TED talk for chefs. Stop by to hear a tale or two too!
Guinness World Record Charcuterie Board
A collaborative presentation of local and come-from-away flavours guided and curated by renowned Canadian Expert Michael McKenzie of legendary Seed to Sausage. Classic cured meats, charcuterie, preserves, condiments, ferments, forages, local cheeses maybe even caviar. Please join this fun project by bringing a standard mason jar of your favourite condiment, ferment or preserve from home along with a flavour or two for the board. Don’t forget their story and together we’ll make something special happen.
The Farm Stand
An ongoing tour of the Inns extensive culinary farm, chefs garden and herb gardens with many a raw tasting along the way led by Farmer Kevin Petrie.
Prince Edward Island Certified Beef
Leave filet mignon at home. This is your chance to try all the other cuts. We’ll be searing everything from flat irons, skirts, hangars and Tri Tips to oxtail, tongue, flank and brisket, even teres majors. An interactive wood grill and unique tasting opportunity.
The Inn’s legendary Fire Kitchen will be lit for an ongoing and evolving tasting of various fishy flavours.
Smokehouse: apple-wood smoked Sustainable Blue Salmon & local eel
The Hearth: Iron Seared Bluefin Tuna Tataki
The Wood Oven: Salt Crusted Halibut
The Taco Pit
The outdoor fire pit is dedicated to the art and craft of the taco. It’s the perfect home for an obscure, even provocative flavour or two. Beef Heart Donairs, rotisserie sturgeon, asadore alpaca or beef-tongue tacos anyone?
Shuck Your Own Oysters
Help us tackle a giant pile of the islands many different oysters presented with an array of condiments and plenty of shuckers! Don’t know how? We’ll learn ya on the spot!
Wood Roast Oysters
Freshly shucked Island Oysters topped with Spruce Tip Butter and nestled into the glowing embers of a hard-wood fire.
Our delicious potatoes deliciously pared with local artisan cheeses as a battery of Dutch Ovens and Swedish Candles make magic.
Pine Needle Mussels & Mussel Broth
moule eclade> the northern classic of mussels deliciously cooked under an inferno of burning pine needles with an old school simmering mussel broth aromatically ladled over rustic bread.
A variety of frosty Island beers and special Canadian wines to sip on your tour.
The Marshmallow Campfire
Chose from a variety of homemade marshmallows scented with an array of herb garden flavours. Pull up a perch and toast your own!