Organizers say the recent P.E.I. Savour Food and Wine Show was truly a night of decadence and marked one of the most successful shows to date, showcasing over 40 vendors.
Local restaurants Island-wide took part in the show, a project of the P.E.I. Restaurant Association, at the Confederation Centre of the Arts recently. Nineteen wineries, breweries and sommeliers were there to complement the food.
The competition for the P.E.I. Flavours Local Food Award was judged during the event on several components; taste, recipes, and creative use of local P.E.I. products.
Chef Mike Clarke of Terre Rouge Bistro Marche was crowned the P.E.I. Flavours Local Food Award winner for the second year in a row. His dish featured roasted P.E.I. pork cheek, seared scallop, rutabaga kimchi, apple kabayaki, shaved blude and crispy dulse. The cash prize of $500 is presented by Harvest Wholesale.
“Savour is one of our favourite events of the year," said Clarke, who has recieved an automatic bye to compete in the P.E.I. spot at the Garland Canada International Chef Challenge at the P.E.I. International Shellfish Festival Sept. 17-20, for a $10,000 cash prize.
"We went in with the mindset of making a dish that people would enjoy, and to highlight the beautiful products that P.E.I. has to offer, that's what's most important.”
Clarke represented P.E.I. at the Garland Canada challenge in 2014, coming in second place overall against 12 international chefs. This competition is by invitation only.
FACTBOX:
Best of Show awards
Best hot food: John Pritchard Cuisine
Best cold food: Fishbones Oyster Bar & Seafood Grill
Best dessert: Mavors
Best wine: Benjamin Bridge Vineyards
Best drink: Snowfox Vodka
Best booth: The Gahan House
The Best of Show awards presented by The Guardian are determined by the show attendees who get to vote for their favourite food and drink after the event.
Organizers say the recent P.E.I. Savour Food and Wine Show was truly a night of decadence and marked one of the most successful shows to date, showcasing over 40 vendors.
Local restaurants Island-wide took part in the show, a project of the P.E.I. Restaurant Association, at the Confederation Centre of the Arts recently. Nineteen wineries, breweries and sommeliers were there to complement the food.
The competition for the P.E.I. Flavours Local Food Award was judged during the event on several components; taste, recipes, and creative use of local P.E.I. products.
Chef Mike Clarke of Terre Rouge Bistro Marche was crowned the P.E.I. Flavours Local Food Award winner for the second year in a row. His dish featured roasted P.E.I. pork cheek, seared scallop, rutabaga kimchi, apple kabayaki, shaved blude and crispy dulse. The cash prize of $500 is presented by Harvest Wholesale.
“Savour is one of our favourite events of the year," said Clarke, who has recieved an automatic bye to compete in the P.E.I. spot at the Garland Canada International Chef Challenge at the P.E.I. International Shellfish Festival Sept. 17-20, for a $10,000 cash prize.
"We went in with the mindset of making a dish that people would enjoy, and to highlight the beautiful products that P.E.I. has to offer, that's what's most important.”
Clarke represented P.E.I. at the Garland Canada challenge in 2014, coming in second place overall against 12 international chefs. This competition is by invitation only.
FACTBOX:
Best of Show awards
Best hot food: John Pritchard Cuisine
Best cold food: Fishbones Oyster Bar & Seafood Grill
Best dessert: Mavors
Best wine: Benjamin Bridge Vineyards
Best drink: Snowfox Vodka
Best booth: The Gahan House
The Best of Show awards presented by The Guardian are determined by the show attendees who get to vote for their favourite food and drink after the event.
