Summerside satisfied
Food scene in P.E.I.’s second city is heating up
There’s something stirring in the food scene in Summerside. There are new spots opening up by daring young entrepreneurs with progressive vision and approachable concept eateries. Open Eats has been leading the charge for the last three years.
When asked for her thoughts about what has brought on this rejuvenation of the Summerside food scene, Open Eats executive chef Megan Beairsto said, “Summerside has been a retirement community for many years, and now there is an influx of young professionals choosing Summerside to settle down and raise their children. There was a huge void of trendy, local food in our city that the new population is looking for. Also, the farmers’ market in the Holman building has given the entire city a way to meet our local farmers and change our mindset about eating fresh local food.”
Beairsto, a Culinary Institute of Canada graduate, is fiercely proud of the ingredients of Atlantic Canada, and she describes her cooking style to be firmly rooted in the flavours unique to coastal living.
“I strive to highlight the things that are available to us in Atlantic Canada that aren’t seen as
frequently throughout the rest of the country. I take advantage of the wild mushrooms, berries, sea vegetables and seafood that we are so lucky to have here.”
As we enter the summer season, our P.E.I. ingredient basket expands to include many seafood-friendly accompaniments. I’ve begun to once again see the roadside signs signalling for new potatoes, which immediately
sends me into food memories of an overloaded plate of new potatoes, lobster and copious amounts of Island-made butter. These food memories send my salivary glands into overdrive.
Beairsto shares my summer ingredient sentiments: “Keep it fresh and simple! Take advantage of all of the awesome things that grow here this season, shop at the farmers’ market and cook outside
when possible.”
Hodgepodge is a recipe Beairsto learned while on her internship in Nova Scotia a decade ago. She has integrated the dish into her repertoire with her own signature rusticity and Island flare. The original dish she made in Nova Scotia was composed with only plant-based ingredients cooked in a creamy white wine sauce, but Beairsto’s version includes a cornucopia of seafood and vegetables.