Fresh idea

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


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.

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