Day Seven: PEI Culinary Institute, Charlottetown

The sun has disappeared and rain has begun as we make our way across the channel to Woods Island PEI for our visit to The Culinary Institute in Charlottetown.  The ferry ride is windy and cold, but a bit of home was in the waiting deck as the TV was showing the Marilyn Denis Show!  The 75 minute trip was smooth and uneventful with an array of passengers from tour buses, to RV's, to construction trucks, and an assortment of cars and vans.  A full load.  We were interested to know that there is no charge to get on PEI, but there is to leave.
The short drive to Charlottetown in the rain was quick, but we noticed along the way that many homes were for sale and made a note to ask someone about this.  The only other time that I noticed so many places for sale was in Virginia Beach and that was due to the highly transient military demographic.
We stayed at the Delta in Charlottetown; a nice hotel on the waterfront but overpriced for the somewhat tired amenities and rooms (not as bad as Kitchener's Delta though!).  We stopped for a quick bite at Linda's Diner knowing that we were in store for a major meal at the college.
Our reservations at the Lucy Maud dining room were for 6 p.m. and we arrived early for a tour with our host, Chef Hans Wicki.  Chef Hans toured us through the campus which is located at 4 Sydney Street in downtown Charlottetown; there are two floors of classrooms and offices which comprise the Culinary and Tourism Centre.  The Culinary Institute offers several culinary programs and a fairly new applied degree in Culinary Operations.

After the tour we were seated in the dining room which overlooks the bay.  A million dollar view.  And we were introduced to Chef Mike who would provide our tasting menu for the evening; the theme for the menu was international flavours.  The servers started us with an amuse bouche and basket of freshly baked breads; the breads were served with a Meyer lemon infused olive oil and an 8 year aged balsamic.
The first course arrived:  a platter of Mediterranean appetizers and olives - exquisite!

The Second Course:  A delicous traditional French Onion Soup

The Third Course:  An Italian tortellini with a tomato confit

The Fourth Course:  Ethiopian Braised Lamb Shank

The Fifth Course:  A spicy mushroom Fondita

The Sixth Course:  Lobster Ravioli

The Seventh Course:  Beef tenderloin with Gorgonzola on Mashed Potato







Our host selected a delicious Cabernet Sauvignon to accompany our meal.

We had to fore go dessert .... we were simply sated.  Stuffed.  Kaput.  No need to eat for .... at least a few hours!

Over dinner we talked about all kinds of things including the reason for the sale of homes on the east island.  The answer seems to be simple enough:  the main employer, a fisheries outfit has closed its doors and rendered many unemployed.  However, it seems that where one door closes another one opens as Charlottetown is experiencing a much greater influx of students at both Holland College and the UPEI.  Looking through the local events listings,  including several high profile culinary events, there is a lot happening on this robust island.

We bid our host adieu after he presented us with a wonderful memento of the visit - a culinary recipe book featuring local chef sensation, Michael Smith, and two Chefs from the Institute.

Hans et al .... we can't thank you enough for your wonderful hospitality .... your generosity and your friendship.  See you next year!

(did I mention that Hans and his colleague Blair are hosting the Canadian Chef Educators Conference in June 2012?)

We can't wait to come back and properly explore your unique island.