A Day in the Country – October 18

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 Woodstock for true cooks and chefs. Please bring something to share. A story or some favourite flavours from home. You’ll be glad you did.

Time:	Event:
9am	Festival Express Tour Bus departs Hotel on Pownal Street
10-11:30am	90-minute seminar at Fortune Community Center Learning to Tell Your Food Story Part 2, Jordan Bowers
11:30-Noon	Site Arrival \| Welcoming Fire \| Site Rally
Noon	Opening Ceremony \| Benjamin Bridge Sparkling Sabre Celebration Food Programming Begins
Afternoon	FARM & FIRE FLAVOUR STATIONS
	Farm & Kitchen Bar \| Canadian Wines Frosty Island beers and local spirits.
	Cookbook Signing \| Jeremy Charles & Chef Michael Smith
4pm	Departure
	MEET YOUR FISHERMAN \| FireWorks FishWorks A slate full of fire fueled fish flavours, friendly fisherfolk and sustainable conversation 12:00 \| Sustainably Sourced Salmon \| Sustainable Blue Smokehouse \| Cedar Smoked \| Bay Spice Cured \| Sustainable Blue Salmon Hearth \| Plancha Seared Salmon Lentil Tacos \| Cured Salmon Roe 1:30 \| Farm Raised Halibut \| Halibut PEI \| Jim Dunphy Wood Oven \| Salt Crust Baked Halibut \| Hearth \| Plancha Seared Halibut Lentil Tacos \| Cured Salmon Roe 2:30 \| Wild Caught Bluefin Tuna \| One Tuna \| Jason Tompkins Captain Troy Bruce \| Hearth \| Plancha Seared Bluefin Tuna Tataki 3:30 \| Wild Caught Newfoundland Cod Chef Jeremy Charles \| Plancha Seared
	COAST TO COAST TO COAST CHARCUTERIE Main House Verandah: A collaborative presentation of local and come-from-away flavours guided and curated by The Salume Room’s Dave Mottershall and renowned Canadian Expert Michael McKenzie of legendary Seed to Sausage. Classic cured meats, charcuterie, seacuterie, preserves, condiments, ferments, forages, local cheeses and lots more. 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. Bring the story too and together we’ll create something special! 1 \| The Cooks Edge Join Adam Sweet for an old-school knife sharpening demo 2 \| Reveal \| Coast to Coast to Coast Charcuterie Board
	THE FIRE GARDEN 12 \| Story Circle Pull up a hay bale and join in the story fire. We invite you to share your story. Think TED talk for chefs. Stop by to hear a tale or two too! 12 \| Shuck Your Own Oysters Help tackle a giant pile of the islands many different oysters presented au natural 12 \| Fire Altar \| Certified Island Beef Grill Leave the loin alone, here’s your chance to try the other cuts. We’ll be searing and smoking hanger, flat iron, tongue & short ribs. An interactive wood grill and unique tasting opportunity. 12:30 \| Round the Rotisserie An ancient idea, modern tech, a farmer who happens to be a chef and his pig. 12:30 \| Farm Tour \| Farmer Kevin Petrie & Farmer Lee Jones An ongoing conversation with two passionate farmers amidst a tour of the Inns extensive culinary farm, chefs garden and herb gardens. 1 \| Fortune Bay Oyster Rock Fresh oysters from the bay out front, shucked by the fisherman, topped with Love Butter and nestled in the glowing embers of a hardwood fire. 1 \| The Cheesadore \| Chef Jeff McCourt Glasgow Glen Farms Gouda cheese and legendary local potatoes shine together as a battery of Dutch Ovens and Swedish Candles make magic. 1:30 \| The Farm Stand A curated tasting of raw, pickled, fermented and fire-flavoured vegetables 1:30 \| Lobster Bake \| Chef Andrew Nicholson A pile of lobsters, hot rocks and seaweed: the art and craft of a buried beach bake. 2 \| Fire Altar \| Moose Tacos \| Chef Jeremy Charles Enjoy an authentic taste-of-home with a living legend 2 \| Fire Altar \| Happy Pig Sausage Handmade sausages from a very happy pig and an array of creative condiments 2:30 \| Charcoal Grill \| Charcoal 101 \| Chef Michael Smith Shortly after fire was invented charcoal was born. Ever since cooks have embraced the efficiency of its’ concentrated intense heat. See how it’s done. 3 \| Charcoal Grill \| Newfoundland Whelk Skewers \| Chef Jeremy Charles A signature flavour from the rocky shores of Newfoundland and the authentic pages of Wildness 3 \| Lobster Bake \| Chef Andrew Nicholson The art and craft of a buried beach bake. Revel in the reveal!