One of the main reasons many visit Prince Edward Island is to savour the freshest local produce and finest seafood, which has gained national attention. To help you plan your perfect foodie adventure, we checked in with our partners at Murphy Group and their top chefs to reveal their favourite item on their menu.
Chef Kyle Panton of Sims Corner Steakhouse & Oyster Bar
Executive Chef Kyle Panton selected the succulent Crusted Fillet from his menu. “The dish consists of PEI beef tenderloin crusted with a Glasgow Glenn smoked Gouda cheese and PEI black garlic,” explained Chef Kyle.
Chef Kyle has a passion for preparing dishes from natural ingredients. This love of all things harvested straight from the land and sea and served fresh to your plate, paved the way for him to become the Executive Chef at Sim’s Corner Steakhouse & Oyster Bar.
Chef Adam Loo of Merchantman Fresh Seafood & Oyster Bar
Executive Chef Adam Loo selected the fresh and crispy Haddock Tacos from his menu. “Warm tortillas filled with fresh slaw, diced tomatoes, and crispy breaded haddock with jalapeno aioli is delicious,” said Chef Adam. “Pulled Pork Tacos are also very close to being my favourite dish because they are made with slow roasted Island pork shoulder, barbeque sauce, crispy onions, and creamy slaw.”
Chef Adam has worked in award-winning restaurants across the world – from New York State, Nova Scotia, and now beautiful Prince Edward Island.
Chef Brad Macdonald of The Brickhouse Kitchen & Bar
Executive Chef, Brad Macdonald, selected the Scallop Bubbly Bake. “I wanted something really special to showcase one of the Island’s best and favourite ingredients. I remembered the scallop bubbly bake that my mother used to make,” explained Chef Brad. “It was a dish she would make on special occasions, especially at Christmas time. I worked the concept into a dish that fits our style at the Brickhouse and ended up with a big flavour dish that is comprised of a classic pairing of scallops and bacon served casually in a skillet and paired with our iconic Brickhouse greens.”
Chef Brock MacDonald of The Gahan House Pub & Brewery
Executive Chef Brock MacDonald selected the creamy Chicken Penne from his menu. “The penne is sautéed in a creamy Cajun sauce with our homemade chorizo and freshly sourced vegetables,” explained Chef Brock.
Chef Brock has worked his way up in the culinary industry for many years. He spent nine years working in Alberta refining his skills, before moving back home to PEI as an Executive Chef at The Gahan House Pub & Brewery. He creates a delicious food experience for every guest of The Gahan House.