By: SARAH PURKRABEK         12.2.2016        FROM THE JANUARY/FEBRUARY 2017 ISSUE

Prince Edward Island, a 139-mile long slice of land located north of Nova Scotia, is small but mighty when it comes to food. The island is known for its seafood and for being home to the Culinary Institute of Canada, where the country’s best teach and are taught the rules of the kitchen. Many graduates stay in the area, enamored with the island’s fresh ingredients and rich soil. Add in that PEI’s latitude—hovering around 45 degrees north, just a few grades off of the latitude of Rome—makes for near-perfect wine grape-growing conditions, and the island could be plucked straight from a foodie’s dreams. 

Attack this food scene starting with the basics. That means Atlantic lobster from Water Prince Corner Shop and Lobster Pound |

in the southern town of Charlottetown, mussels from Blue Mussel Café |

in North Rustico, and shucked-to-order oysters from acclaimed chef Norman Zeledon’s food truck, The Galley |

 (also in North Rustico).

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