© Submitted photo
From left, Mike Clark, chef at Terre Rouge Bistro Marche, joins Linda Duncan, P.E.I. Culinary Alliance, John Pritchard, founder and executive chef for Terre Rouge, Carl Nicholson, president of the P.E.I. Restaurant Association and Craig Doucette, chef de partie at Terre Rouge during the recent P.E.I. Savour Food and Wine show.
After providing 2,500 forks, 4,000 plates, 650 wine glasses and 7,500 food samples, the P.E.I. Savour Food and Wine show held its most successful show yet.
P.E.I. Savour Food and Wine show, a project of the P.E.I. Restaurant Assocation, held its sixth annual event this week, providing samples from more than 40 vendors. Local restaurants Island-wide took part in the show featuring their best culinary creations.
Twenty-five wineries, breweries and sommeliers were there to complement the food.
“Savour saw a 25 per cent increase in attendance, representing over 380 unique ticket buyers,” says Carl Nicholson, president of the P.E.I. Restaurant Association. “The variety of food and drink was incredible. There was lobster, oysters, scallops, beef, pork, salmon, crab, lamb, pei potatoes, chocolate torte — truly something for everyone.”
During the show, judging took place for the P.E.I. Flavours Local Food Award.
Chef John Pritchard of Terre Rouge Bistro Marche was selected for his “pork – a – round” dish featuring molten pork pot pie, berkshire lardo and confit lef, fennel-gouda fondue, spicy parsnip and bar clam. The cash prize of $500 is presented by Harvest Wholesale.
“This year was a blast. Everybody really brought their game. There was so much great, well prepared local product," said Pritchard. “I think this event and the local food award really bear the focus on what the ‘right thing to do is’ where cooking is concerned and how it impacts the community.”
With his win, Pritchard has received an automatic bye to compete in the P.E.I. spot at Garland Canada International Chef Challenge at the Prince Edward Island International Shellfish Festival in September.
Winners were also announced in for best in show during the Savour event, in the following categories:
Best hot food: Rodd Crowbush Golf & Beach Resort
Best cold food: Dave’s Lobster
Best dessert: Lot 30 Restaurant
Best wine: Franklin Imports
Best drink: Snowfox Vodka
Best booth: Red Shores- Top of the Park