The Prince Edward Island tourism folk are trying to entice foodies to visit. They are calling PEI “The Food Island” and pointing out that after a sunny day of biking, beach walking and swimming, much good food awaits. Yes, PEI oysters are great; mussels are renowned; fresh sea scallops, clams (hard and soft shell) abound;fishing boats pull into Naufrage Harbor (a few miles from HG/BSK’s oceanfront home), laden with cod, hake, haddock, mackerel and sole. There’s superb tuna during its season. (Alas, the majority is shipped to Japan). A score of boats pluck lobsters from traps a few hundred yards from HG/BSK’s shore. (June is the season. After that, lobster arrive daily from Nova Scotia). Excellent organic lamb, beef and free range chicken is raised on PEI. There is tasty pork, ham, bacon and sausages produced from local pigs. Local cheese makers and bakers are offering world class products. Smoked salmon and peppered smoked mackerel are Island specialties. The characteristic red soil is famous for potatoes and the variety of local greens, lettuces, herbs, etc. is vast. Blueberries, strawberries, tomatoes and corn will soon be harvested. (HG/BSK eagerly await). Local shops display scores of natural jams and jellies plus outstanding mustard pickles. The restaurant scene is improving. Creative young people are opening places and in the PEI capital, Charlotteown, there are good Vietnamese, sushi and Indian restaurants. HG is yet to try the dim sum being offered at a little Szechuan bistro. Happily, excellent beer and ale, Gahan’s, is brewed locally. Myriad View distills fine gin, vodka, pastis and whiskey. The culinary abundance has made HG/BSK confirmed locavores. HG/SK’s son-in-law Marc Meyer, the renowned New York chef (Cookshop, Hundred Acres, Rosie’s, Vic’s) has been a pioneer in the farm-to-table movement. HG/BSK are following Marc’s lead.
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