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Monthly supper pop-up sees chefs collaborate to create five-course with only P.E.I. ingredients

Lucy Morrow, left, Logan Rafuse, Cobey Adams and Hunter Guindon, chefs with the pop-up supper club known as Local., hold some local produce that could be served at one of the monthly pop-up suppers. The items include sourdough bread, tuxedo oysters from Atlantic Shellfish, a rack of lamb from Harmony Meadow Farm, tenderloin from Mike’s Queen Street Meat Market and squash. Morrow is the head chef at Terre Rouge, where Guindon is also a chef, while Adams is a freelance chef and Rafuse is the captain for Team Canada at the Culinary Institute.
Lucy Morrow, left, Logan Rafuse, Cobey Adams and Hunter Guindon, chefs with the pop-up supper club known as Local., hold some local produce that could be served at one of the monthly pop-up suppers. The items include sourdough bread, tuxedo oysters from Atlantic Shellfish, a rack of lamb from Harmony Meadow Farm, tenderloin from Mike’s Queen Street Meat Market and squash. Morrow is the head chef at Terre Rouge, where Guindon is also a chef, while Adams is a freelance chef and Rafuse is the captain for Team Canada at the Culinary Institute. - Mitch MacDonald

CHARLOTTETOWN, P.E.I. - A group of P.E.I. chefs is teaming up to show Islanders that a meal made with only local ingredients isn’t limited to certain seasons.

In fact, even a five-course meal made from fresh P.E.I. produce can be created any time of the year.

The monthly events hosted by the pop-up supper club, appropriately named Local., aim to showcase those Island ingredients while also supporting community non-profits.

The first event in December sold out within two days and proved popular enough to create even more demand for a second supper being held on Monday.

“We announced it on Instagram and within four hours we were sold out,” said chef Hunter Guindon, one of four young local chefs behind the initiative.

Pop-ups are temporary restaurants hosted in a variety of venues and are growing in popularity worldwide.

While the P.E.I. group shows what the province has to offer year-round, Guindon said it is also a chance for chefs to collaborate on some new creations.

Guindon said because of busy work schedules, those in the restaurant industry often don’t typically have time to “mingle” with others from their trade.

“We all kind of talked about how every chef has great ideas and how cool it would be for a bunch of us to cook a menu together,” he said.

Because the event is a fun and creative way for chefs to work together, he said those he approached were all on board and offered to take part in the event for free.

“From there we said, ‘OK, well if nobody cares about making money, lets donate it all to charity.’ We may as well help out the community while we’re doing something fun for ourselves,” he said.

Last month, all proceeds went towards the food bank in Charlottetown, while this month will see proceeds go towards the Legacy Garden Fund at the P.E.I. Farm Centre, which is also where the suppers are hosted.

“And then each month we’re going to change who it goes to,” said Guindon, who hopes to add more seats as well as get more local chefs involved in future events.

He also wants to add more ingredients.

“We’re trying to encompass every Island ingredient we can get our hands on,” said Guindon.

“And do what we love to do,” added chef Cobey Adams.

Those looking to purchase tickets to future suppers can follow the announcements on the Local. Supper Club Instagram and Facebook pages.


ON THE MENU

Here is what Local. will be serving at the Jan. 14 pop-up supper.

1st course – Tomato soup with handmade mozzarella, sourdough focaccia, fried basil and smoked cherry tomatoes.

2nd course – Hand-rolled culurgiones pasta with braised lamb, pea and mint puree and whey-soaked walnuts.

3rd course – Stuffed whole Arctic char with lobster risotto and birch syrup.

4rth course – Surf and turf with seared P.E.I. striploin, lobster tail, brown butter apple puree and pickled mustard seed.

5th course – Island beet cake with crème fraiche gelato, beet curd and sponge toffee.


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