2016 FESTIVAL PROGRAM CHARLOTTETOWN EVENT GROUNDS PRINCE EDWARD ISLAND
CULINARY BY DAY! KITCHEN PARTY BY NIGHT!
Recipe Inside
Chef Lynn Crawford
Irish Decendants
Signal Hill
Matt Minglewood
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1.866.955.2003 A joint effort of the PEI Aquaculture Alliance and the PEI Shell�ish Association
MEET OUR CELEBRITY CHEF DATE
TIME
EVENT
Thursday
6:00pm
Friday
11:20am
4 course dinner, Feast & Frolic - A Fall Flavours Signature Event Culinary Demonstration featuring PEI Oysters! PEI Oyster Po-Boy Judging Heat 1 of Garland Canada International Chef Challenge Cookbook Signing Judging Heat 2 of Garland Canada International Chef Challenge Culinary Demonstration featuring PEI Lobster! PEI Lobster Eggs Benny Judging Garland Canada International Chef Challenge Semi Finals Cookbook Signing Culinary Demonstration featuring PEI Mussels! Junior PEI Chef Chowder Cook Off Judging of Garland Canada International Chef Challenge - Finals
12:40 2:20pm 3:40pm Saturday
11:10am 1:45pm
Sunday
Chef Lynn Crawford
4:15pm 12:10pm 3:15pm
What is the SheLLfish Festival?
We’re having a blast in the AIR MILES ® VIP Lounge! Show your AIR MILES® Card to join the party.
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The Prince Edward Island International Shellfish Festival has grown to be the biggest and best culinary event to celebrate our world-renowned PEI Shellfish and shellfish fans are in for the biggest party yet to celebrate the 21st anniversary! Culinary by day, kitchen party by night. Things heat up by day with an exciting lineup of celebrity chefs, culinary activities and live competitions in the tent. Prince Edward Islanders know the best parties begin and end in the kitchen. For three days in September, The PEI International Shellfish Festival cultivates this tradition by celebrating the best way we know how – with one shell of a party!
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THursday, September 15 - FEAST & FROLIC
Feast & Frolic PRESENTED BY THE
PEI FISHERMEN’S ASSOCIATION IN PARTNERSHIP WITH THE
CHEFS & STUDENTS OF THE CULINARY INSTITUTE OF CANADA CHAMPAGNE & OYSTER RECEPTION ALL YOU CAN EAT PEI RAW OYSTER BAR FEATURING ISLAND OYSTER GROWERS & GLASS OF COMPLIMENTARY BAREFOOT BUBBLY PINOT GRIGIO
First Course
Hosted by Chef Lynn Crawford
TICKETS
$153
plus taxes & surcharge LIMITED QUANTITY
SEAFOOD CHOWDER LOCAL SCALLOPS, MUSSELS, CLAMS AND HALIBUT WITH SLOW SMOKED BACON CHEF LYNN CRAWFORDS “RUBY WATCHCO” BISCUITS
Second Course
6:00pm Charlottetown Event Grounds Presenting Sponsor:
Meal Prepared by:
PRINCE EDWARD ISLAND BLUE MUSSEL SALAD WITH BAKED WORLD FAMOUS MALPEQUE OYSTER
Third Course
Beverages:
TRADITIONAL EAST COAST SHELLFISH FEAST COLD ISLAND LOBSTER WITH STEAMED SNOW CRAB LEGS & CHERRYSTONE CLAMS CHAR GRILLED SWEET CORN ON THE COB AND SLOW POACHED BABY ARTISAN POTATOES
Industry Sponsor:
Product Sponsors:
Fourth Course TASTING OF SWEET ISLAND DESSERTS ISLAND BLUEBERRY TART, RASPBERRY CHEESE CAKE AND LEMON MACAROON COMPLIMENTARY BAREFOOT CELLARS MERLOT & BAREFOOT CELLARS PINOT GRIGIO ON EACH TABLE
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friday, September 16 - come sheLLabrate Friday Highlights •
• • • • •
Interactive Culinary Demonstrations, meet & greet and cookbook signings with Food Network Canada’s Chef Lynn Crawford PEI chefs showcase their best chowder *sampling opportunity PEI bartenders get creative & compete for the best Mott’s Clamato Caesar 12 international chefs compete in intense elimination cooking competition for $10,000 cash Cheer on PEI’s fastest & most skilled oyster shuckers - PEI Shiny Sea Oyster Shucking Championship Bar specials: Buckets of Beer - 5 or $24 from 4pm-6pm
KITCHEN PARTY WITH: Three Finger Shot 5:30-6:15pm & 8:30-9:15pm The Irish Descendants 9:30pm-11:00pm
EVENT
TIME
LOCATION
TENT OPENS
11:00am
Industry Demo - PEI Mussels 101 Celebrity Chef Lynn Crawford Culinary Demonstration - featuring PEI oysters! PEI Oyster Po Boy Garland Canada International Chef Challenge Heat #1 PEI Potato Chowder Championship Meet & Greet Cookbook Signing with Chef Lynn Crawford Mott’s Clamato Demonstration with Chief Mixing Officer Greg Moar Garland Canada International Chef Challenge Heat #2 Awards Presentation PEI Potato Chowder Championship Industry Demo - PEI Oysters 101 Entertainment - Three Finger Shot Garland Canada International Chef Challenge Semi Finalists announced Mott’s Clamato “Best Caesar in Town” Finals Shiny Sea Oyster Shucking Championship Entertainment - Three Finger Shot Awards Presentation - Shiny Sea Oyster Shucking Championship & Mott’s Clamato Best Caesar in Town Entertainment - The Irish Descendants
11:00-11:20am
Charlottetown Event Grounds Main Stage
11:20-12:20pm
Main Stage
12:40-2:10pm 2:10-3:25pm
Kitchen Stadium Main Stage
2:20-3:30pm
Festival Tent
3:25-3:40pm
Main Stage
3:40-5:00pm
Kitchen Stadium
4:10-4:15pm 5:15-5:30pm 5:30-6:15pm
Main Stage Main Stage Main Stage
6:15-6:30pm 6:30-7:15pm 7:20-8:20pm 8:30-9:15pm
Main Stage Main Stage Main Stage Main Stage
9:15-9:30pm 9:30-11:00pm
Main Stage Main Stage
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come sheLLabrate - saturday, September 17 SATURDAY Highlights •
•
• • •
Interactive culinary demonstrations, meet & greets and cookbook signings Food Network Canada’s Chef Lynn Crawford The best oyster shuckers in the world race the clock for fastest shucking time. Crowd favorite competition! Winner takes home $2,000. The best in the industry compete for fastest mussel sock tying time Final 6 international chefs compete for $10,000 in Garland Canada’s fierce culinary challenge Mott’s Clamato Caesar Specials for $4 (11am-1pm)
KITCHEN PARTY WITH:
The Big Bad Party Band 7:15pm-9:00pm
Signal Hill 9:15-11:00pm
EVENT
TIME
LOCATION
TENT OPENS
11:00am
Charlottetown Event Grounds
11:10-12:10pm 12:10-12:25pm 12:25-1:25pm 1:25-1:45pm
Main Stage Main Stage Main Stage Main Stage Kitchen Stadium
Celebrity Chef Lynn Crawford Culinary Demonstration - featuring PEI Lobster! PEI Lobster Eggs Benny Industry Demo – PEI Oysters 101 Tie One On Mussel Industry Competition Industry Demo – PEI Clams 101 Garland Canada International Chef Challenge Semi-Finals (Final 6 Competitors) Tie One On Mussel Industry Competition - Finals Industry Demo – PEI Mussels 101 Awards Presentation Garland Canada International Chef Challenge Final 2. Tie One On Mussel Competition Announced Mott’s Clamato Demonstration with Chief Mixing Officer Greg Moar Meet & Greet Cookbook Signing with Chef Lynn Crawford Entertainment - Hillsburn Raspberry Point International Oyster Shucking Championship Entertainment - Hillsburn Award Presentation - Raspberry Point International Oyster Shucking Championship Entertainment - The Big Bad Party Band Entertainment - Signal Hill
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1:45-3:00pm 3:00-3:20pm 3:20-3:40pm
Main Stage Main Stage
3:40-4:00pm
Main Stage
4:00-4:15pm
Main Stage
4:15-5:15pm 4:30-5:30pm
Festival Tent Main Stage
5:30-6:30pm 6:30-7:00pm
Main Stage Main Stage
7:00-7:15pm 7:15-9:00pm 9:15-11:00pm
Main Stage Main Stage Main Stage
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SUNday, September 18 - come sheLLabrate SUNDAY Highlights • •
• • •
KITCHEN PARTY WITH:
Final 2 compete for $10,000 in the Garland Canada International Chef Challenge Interactive culinary demonstrations, meet & greets and cookbook signings with Food Network Canada’s Chef Lynn Crawford Sample over 12 seafood chowders from International Chefs 50 / 50 Draws! Proceeds to Canadian Cancer Society PEI Bridgette Blanchard Matt Minglewood Sunday Funday— ALL DAY Mott’s Clamato Caesar & Band Band Specials for $4.00 1:35-2:15pm; 4:35-6:00pm 3-3:15pm; 4-4:40pm
EVENT
TIME
LOCATION
TENT OPENS
11:00am
Charlottetown Event Grounds
Celebrity Chef Lynn Crawford Culinary Demonstration - featuring PEI Mussels! Junior PEI chef chowder cook off 12:10-1:10pm Canada’s Smartest Kitchen International Chowder Championship 1:15-1:45pm Entertainment - Bridgette Blanchard & Band 1:35-2:15pm PEI Fishermen’s Association attempt at ”World's Longest Lobster Roll” longer than 107 FT!! 2:15-3:00pm Entertainment - Bridgette Blanchard & Band 3:00-3:15pm Garland Canada International Chef Challenge Finals 3:15-4:00pm Entertainment - Bridgette Blanchard & Band 4:00-4:40pm Award Presentation Garland Canada International Chef Challenge presentation 4:20-4:35pm Entertainment - Matt Minglewood Band 4:35-6:00pm 2016 Shellfish Festival - Tent Closed Thank you for coming! 6:00pm Watch as the rivalry continues when the PEI Fishermen’s Association set out to break the record to make the World’s Longest Lobster Roll. The current 2016 record holds at 106.2 feet (32 meters) by the Shediac Lobster Festival.
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Main Stage Main Stage Main Stage Festival Tent Main Stage Main Stage Main Stage Main Stage Main Stage
SHELLFISH CULINARY PAVILION Your experience at the Shellfish Festival won’t be complete until you indulge in some of the world’s best shellfish! The Shellfish Pavilion has a variety of shellfish food offerings on the menu and options for those non-shellfish eaters too! Try a freshly shucked PEI oyster, PEI mussels, or enjoy the Island’s Favourite lobster roll! Shellfish Bucks You will need your Shellfish Bucks to purchase food and drink in the Shellfish Pavilion. Shellfish Bucks are available at the entrance to the Festival tent and from token sellers inside the Shellfish Pavilion.
Shellfish Culinary Pavilion Menu Island Favourites - PEI Best Lobster Rolls
Lobster Roll..................................................$14 Lobster Grilled Cheese ..................................$14 Caesar Salad with Lobster ...............................$9 Grilled Chicken Wrap ......................................$9
Smoked Salmon
Smoked Salmon on a Bagel with Cream Cheese.............................................$5 Candied Salmon.............................................$5
PEI Fresh Mussels
Steamed Mussels............................................$5 “The Alliance” (small portion of mussels, 1 oyster, and salmon)..................................$6
PEI Raw Oyster Bar
Fresh Oysters..........................................4 for $5 Fresh Quahogs .......................................4 for $5
PEI Shellfish Association
Clam Poutine .................................................$6 Steamed Quahogs ..........................................$5 Steamed Clams ..............................................$5 Dinner Platter (Fried Oysters; Bar Clams; Scallops)................$10 Fish & Chips.................................................$10 Fish Burger Plate ..........................................$10
Gallant Chowder House N’ Things
Seafood Chowder with Fresh Biscuit.................$8 Belle River, Crab Cakes with Spicy Mayo (2) ......$7 PEI Fries with Gravy ........................................$4 Poutine with Cheese Curds..............................$7 Fish Tacos with Fresh Lime, Pico & Cilantro (2) ..$8 Crispy Chicken Sandwich with Fresh Toppings ..........................................$12 Salt & Pepper Ice Shrimp with Dipping Sauce.....$8
BAR SPECIALS Friday, September 16 – 4:00-6:00pm Buckets of Beer - 5 for $24 Saturday, September 17 – 11:00am-1:00pm Mott’s Clamato Best Caesars $4 “Buck a Shuck” $1 Oysters Sunday, September 18 – All Day Mott’s Clamato Best Caesars $4 “Buck a Shuck” $1 Oysters *Please note menu items and pricing are subject to change.
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1. 2. 7. 9. 11.
Emergency Exit
Water Street
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VanHoutte Coffee PEI Fishermen’s Association Raspberry Point Oysters Indigo Cookbooks AIR MILES Smile Booth *Giveaways*
CORPORATE PAVILION
5
4
3
Stand-Up Tables
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Stand-Up Tables
BAR
1
11 Tokens
Washrooms
5. Smoked Salmon Smoked Salmon on a bagel with cream cheese Candied Salmon 6. PEI Shellfish Association Clam Poutine Steamed Quahogs Steamed Clams Dinner Platter (Fried Oysters; Bar Clams; Scallops) Fish & Chips Fish Burger Plate
$6 $5 $5 $10 $10 $10
$5 $5
Onsite Ticket Sales
8. Gallant’s Chowder House N’ Things Seafood Chowder with Fresh Biscuit $8 Belle River Crab Cakes with Spicy Mayo (2) $7 PEI Fries with Gravy $4 Poutine with Cheese Curds $7 Fish Tacos with Fresh Lime, Pico & Cilantro (2) $8 Crispy Chicken Sandwich with Fresh Toppings $12 Salt & Pepper Ice Shrimp with Dipping Sauce $8 10. PEI Raw Oyster Bar Fresh Oysters 4 for $5 Fresh Quahogs 4 for $5
Tokens
Advance Ticket Pick Up & Volunteer/ Competitor Check-in
Emergency Exit
“It’s a Shellabration!”
Festival Merchandise
CFCY
AIR MILES Collectors Lounge
SHELLFISH CULINARY PAVILION
Grafton Street
2
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3. Island Favorites - PEI’s BEST Lobster Rolls Lobster Roll $14 Lobster Grilled Cheese $14 Caesar Salad with Lobster $9 Grilled Chicken Wrap $9 4. PEI Fresh Mussels Steamed Mussels -$5 “The Alliance” -(small portion of mussels, 1 oyster, and salmon) $6
Floor plan is subject to change without notice.
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Kitchen Stadium
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Brought to you by:
House Front
A Joint Effort of
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BAR
BAR
Main Exit
8 Main Entrance
Washrooms
Emergency Exit
ESSential information: Tent map
ESSential information – where to stay Hotel Partners
Call today for your Shellfish Package Rate! Promo code: SHELLFISH16
Shuttle Information Brought to you by Maritime Bus & Downtown Charlottetown. A complimentary shuttle service will run between the official hotels to the Festival grounds daily. A complete shuttle schedule is available online at www.peishellfish.com. *Please note shuttle transportation is not provided from Rodd Crowbush.
123 Grafton St. 1-877-455-4726
18 Queen St. 1-888-890-3222
200 Capital Drive 902-892-1201
75 Kent St. 1-800-565-7633
14 Capital Drive 1-800-565-7633
632 Lakeside Road 1-800-565-7633
General Information Advance ticket holders are guaranteed priority access prior to 7:00pm; after which entry will be on a “first-come, first-served basis”. • All tickets are subject to applicable tax and service charge. • Event goes rain or shine. • Must be wearing Festival wristband to gain access to tent. • Little skippers 6 and under are free. • Seating is general admission. • Venue is licensed 19+ after 8pm. • Tickets are final sale. No refund or exchanges. • Parking is $5.00. • AIR MILES VIP lounge is based on first-come, first-served. The Shellfish Festival is a joint effort of the PEI Aquaculture Alliance and the PEI Shellfish Association. •
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DAILY PASSENGER PARCEL SERVICE IN THE MARITIMES
AND
WITH CONNECTIONS TO ANYWHERE IN NORTH AMERICA
1.800.575.1807
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Garland Canada international chef chaLLenge Canada’s Food Island hosts top international chefs! 12 international chefs will be competing for $10,000 cash in a high intensity, timed, black box elimination challenge. With only 45 minutes to prepare a Prince Edward Island shellfish dish in front of a live audience and panel of celebrity judges, this will be highly entertaining. Visit www.peishellfish.com for the list of competing chefs. Winning dishes from 2015:
Matt Nolot – 1st Tolon, Fort Wayne, Indiana
Andrew McLeod – Runner Up Bolete, St. Catharine’s, Ontario
Featured 2016 competitors: Chef Irwin MacKinnon Papa Joe’s Best of Sea 2016 Chef of the Year and The Ultimate Seafood Fusion
Chef Andrew McLeod St. Catharines, Ontario Bolete Returning Champ! Runner up in the 2015 Garland Canada International Chef Challenge
Funding Support by:
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CULINARY COMPETITIONS Mott’s Clamato Best Caesar in Town Thursday, September 15 Peake’s Quay Restaurant | 7:00 - 9:00 pm Friday, September 16 Main Stage in Festival Tent | 6:30 - 7:15 pm PEI bartenders show off their Caesar making skills to win the bragging rights for the Best Caesar in Town! 2015 Winner: Shatan Sheibani, Red Water Rustic Grille
Industry Competitions Tie One On Mussel Competition
Saturday, September 17 | 12:25-1:25pm | Final Heat 3:00-3:20pm Cheer on the best in the industry as they race the clock in the art of tying buoys and socks. 2015 Winner: Dave Davis
Oyster Grower of the Year - All You Can Eat Oysters
Thursday, September 15 | 6:00-6:45pm Professional Island oyster growers showcase their amazing farm raised oysters that are judged by a panel of oysters experts on both taste and physical attributes. The People’s Choice is awarded at Feast & Frolic. 2015 Winner: Wayne Wallace. 2015 People’s Choice: Tommy Joe MacDonald.
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CULINARY COMPETITIONS - OVER $26,000 IN CASH & PRIZES Oyster Shucking
Shiny Sea PEI Oyster Shucking Championship
Friday, September 16 | 7:20-8:20pm The best of the Island’s oyster shuckers race the clock as they shuck and present 12 PEI oysters. Judging is based on speed & presentation. 2015 Winner: Andrew Bond, Malpeque Oyster Barn - 1:53:69
Raspberry Point International Oyster Shucking Championship
Saturday, September 17 | 5:30-6:30pm The very best oyster shuckers in the world vying for the International title and $2000 cash. Judging is based on speed and presentation. 2015 Winner: Jason Nagy, Montreal, QC - 1:11:62
Chowder Championships
PEI Potato Chowder Championship
Friday, September 16 | 2:10-3:25pm PEI chefs get creative with their best seafood chowder recipes. Attention: Sampling Opportunity. 2015 Winner: Kyle Panton, Sims Corner Steakhouse & Oyster Bar
Canada’s Smartest Kitchen International Chowder Championship
Sunday, September 18 | 1:15-1:45pm A chowder cook off with top chefs from around the world and $2000 cash. Attention: Sampling Opportunity. 2015 Winner: Gordon Bailey, Red River College, Winnipeg, MB
Garland Canada International Chef Challenge $ 10 ,0 0 0 c a s h p r iz e !
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Friday, September 16 Heat #1 12:40-2:10pm | Heat #2 3:40-5:10pm Saturday, September 17 | Semi-Finals 1:45-3:00pm Sunday, September 18 | Finals 3:15-4:00pm $10,000 is on the line. Twelve top international chefs compete in the festival tent under a time clock to prepare and present their best shellfish dish. 2015 Winner: Chef Matt Nolot, Tolan Restaurant in Fort Wayne, Indiana
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For ages, the only connection between PEI and Nova Scotia was the sea.
Call us traditionalists.
ferries.ca
The Perfect Combination
GAMING | RACING | DINING | REWARDS R AC E T RAC K & CAS IN O
redshores.ca
Know Your Limit. Play Within It.
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for the latest information:
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eishellfish
@peishellfish Tag your Shellfis h photos using hashtag #shuckinggood time
SUNday, September 18 - Chef LyNN’s demo featuring pei muSSels junior pei chef chowder cOOk oFF CHEF LYNN’S PEI SEAFOOD CHOWDER – Serves 8 2 tablespoon unsalted butter 4 slices bacon, diced 3 stalks celery, chopped 1 onion, peeled, finely diced 2 leeks, white part only, halved lengthwise, and cut into 1/4 inch slices 1/4 cup all-purpose flour ½ cup white wine 1 bay leaf 2 sprigs thyme 2 large Yukon Gold potatoes, peeled, and cut into 1/4 inch dice
2 cups fish stock 2 cups whole milk 2 cups heavy 35% cream 1 can chopped clams, (142g can) 2 pounds chopped raw skinless fish fillets or cooked seafood (shrimp, lobster, scallops, crab, clams, oysters) or a combination 2 tablespoons freshly squeezed lemon juice 3 tablespoon fresh dill, chopped Salt and pepper, to taste
In a large pot, melt butter over medium heat, sauté the bacon for about 5 minutes then, add the celery, onion, leeks and cook until onions start to caramelize slightly. Add the flour and continue cooking for 1-2 minutes. Stir in wine, thyme and bay leaves. Increase heat to medium high, add the fish stock, milk and bring to a boil. Add the potatoes reduce heat to medium and cook for about 5 min or until potatoes are almost tender. Stir in fish or seafood and the cream. Simmer, stirring often for 5 min or until fish is opaque and flakes easily with a fork or seafood is hot. Discard bay leaf. Stir in lemon juice, dill and season to taste with salt and pepper.
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THANK YOU TO OUR SPONSORS Funding Partners
Brought to you by:
Major Sponsors
Beverage Sponsor
Media Sponsors
Corporate Sponsors
Community Sponsors
Industry Sponsor
Associate Sponsors
Volunteer Sponsor
Hotel Sponsors
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BUY ticKets WWW.PEISHELLFISH.COM | 1.866.955.2003
ADVANCE DAY PASS – FRIDAY-SATURDAY ADVANCE
ONSITE
$14.25* $17.75* SEPTEMBER 16, SEPTEMBER 17 – 11:00AM-11:00PM Please note OnSite pricing changes as of Thursday, September 15 at 11:59pm.
FEAST & FROLIC ADVANCE
$153.00* SEPTEMBER 15 6:00PM-10:00PM LIMITED QUANTITY
WEEKEND PASS ADVANCE
$31.75* SEPTEMBER 16 - SEPTEMBER 18 NOT AVAILABLE ONSITE LIMITED QUANTITY
ADVANCE DAY PASS – SUNDAY ADVANCE
ONSITE
$13.25* $17.17* SEPTEMBER 18 – 11:00AM-6:00PM Please note OnSite pricing changes as of Thursday, September 15 at 11:59pm.
AIR MILES® ADMIT TWO ADMIT ONE WEEKEND PASS REDEEM FEAST & FROLIC REDEEM
650
REWARD MILES
1,550
VISIT WWW.PEISHELLFISH.COM/BUY-TICKETS
REWARD MILES
SAVE 10% DISCOUNT ON GENERAL ADMISSION TICKETS ONLY. USE PROMO CODE SFCAA16
CAA MEMBERS ONLY
*Advance tickets are guaranteed priority access prior to 7:00pm. All tickets are subject to applicable tax and service charges. Event goes rain or shine. No refund or exchanges.
