Feast and Frolic

Feast & Frolic PEIFA Logo-page-001

A Fall Flavours Signature Event

Presented by PEI Fishermen’s Association


Haul your traps to the Prince Edward Island International Shellfish Festival for an evening food and entertainment served Island style! This interactive shellfish shindig promises is hosted by Food Network Canada’s Chef Lynn Crawford. Don’t miss out on the laughs, rustic charm and, of course, world famous Prince Edward Island shellfish!

Roll up your sleeves and dig in to Prince Edward Island’s largest “all-you-can-eat” oyster bar, where you can sample as many oysters as you like from Island oyster growers. Cast your vote for your favourite to give one lucky grower bragging rights for the year with the coveted People’s Choice Awards.  Dinner features the best of sea with award winning chowder and an extravaganza of shellfish featuring PEI mussels, clams, lobster, snow crab and a tasty seasonal dessert. Get your claws on tickets today — this event sells out quickly! Feast and Frolic is a Fall Flavours Signature Event, meal prepared by the Culinary Chefs & Olympic Team of The Culinary Institute of Canada.

The Culinary Institute of Canada - Holland College

2016 Menu

Prepared by the Culinary Chefs & Olympic Team of The Culinary Institute of Canada
– Champagne & Oyster Reception –

All you can eat PEI Raw oyster bar & glass of complimentary Barefoot Bubbly Pinot Grigio upon arrival

Hors D’oeuvres

Roasted Baby Potatoes Stuffed with Island Gouda and Smoked Bacon Island Rock Crab and Celery Root Cakes with Citrus Cream Smoked Pork on Rye Crostini, Sweet Apple Chutney

First Course

Seafood Chowder: Local Scallops, Mussels, Clams and Halibut with Slow Smoked Bacon Chef Lynn Crawfords “Ruby Watchco” Biscuits

Second Course:

Prince Edward Island Blue Mussel Salad with Baked World Famous Malpeque Oyster on Granola Sand Fresh Local Tomatoes, Baby Arugula, Pickled Red Onion, Capers & Autumn Flowers Roasted Lemon Vinaigrette

Third Course:

~ Traditional East Coast Seafood Boil ~ Cold Island Lobster with Steamed Snow Crab Legs & Cherrystone Clams Char Grilled Sweet Corn on the Cob and Slow Poached Baby Artisan Potatoes Served with Butter Infused Poaching Broth & Fresh Garden Herbs

Fourth Course:

~ Tasting of Sweet Island Desserts ~ Island Blueberry tart, Raspberry Cheese Cake and Lemon Macaroon served with salted caramel sauce

Note complimentary Barefoot Cellars Merlot & Barefoot Cellars Pinot Grigio on each table.