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From the Noticeboard

Venue available

Charlottetown Firefighter’s Club extends an invitation to local musicians, entertainers and artisa [ ... ]

Brackley venue openings

The Brackley Beach Community Centre has openings for groups who would like to rent the venue for per [ ... ]

Meals, etc.

Veg PEI Potluck
March 27 & April 24

If you are a vegan or vegan-curious, join fellow Islanders at Veg PEI’s monthly community potluck at 7 pm on March 27 at Trinity United Church, 220 Richmond Street, Charlottetown. If you’d like to share a dish, remember that all dishes must be vegan—so absolutely no meat, fish, seafood, dairy, eggs, or honey. Please bring your own plate/bowl,
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The big meal

BUZZ readers send this writer to Hunter’s

#TryThisAndrew
by Andrew Sprague

Hunter’s Ale House is a lot of things to a lot of people. To many, it’s one of the best live music venues in the province, consistently booking top talent from the Island and abroad. To others, it’s a lively pub, perfect for a round of trivia or happy hour drinks with the gang. To others still, Hunter’s is the best spot
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Hidden Treasure

Hidden Treasure
Kate the Spice Lady Café in Charlottetown

Chow
by Ann Thurlow

Kate Lee, aka The Spice Lady, is well known for the fresh and delicious herbs and spices she sells at her shop and at the Charlottetown Farmer’s Market. But something that was almost an afterthought—“hey, let’s sell soup and sandwiches, too”—has turned her little spice store into something even more special. Tucked away as it is behind
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Totally local

Submitted by Ann Thurlow

Finding a wide variety of locally grown or produced foods has never been easier than it is right now on PEI. Of course, at one point, all anyone could get was local food. But variety? Not so much.

Some credit the Food Network. Others the influx of new residents to PEI or clever and dedicated business people. Whatever the reason, we are looking for new kinds of food and
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Snappy and green

One Great Bite
by Ann Thurlow

My summer-loving heart is an unguarded fortress these days. I long for nothing more than food that is snappy and green and anything fresh will do. In August, I might dismiss a cucumber as an unnecessary adornment. But now it is the very quintessence of all I long for. I’m not just settling for its bright flavour—I crave it. Remember when the idea of a local hothouse
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How I learned to cook

Submitted by Ann Thurlow

Ann asks Craig Dauphinee—Hotel General Manager, Princess Cruises, formerly instructor at The Culinary Institute, chef at Sim’s for his cooking story.

“I learned to love cooking from my grandmother, Edith. She worked as a pastry chef at an inn just outside Yarmouth, Nova Scotia. She was famous all over the county for her pies.

One summer she wanted to take a vacation but
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Food Xcel winner

Food Xcel winner

Startup Zone has announced that Startup Zone resident Ryan Abdallah was selected as the winner of the Food Xcel Accelerator program recently. Ryan’s product, Maroun’s Garlic Paste, is a condiment from the menu of Ryan’s Charlottetown restaurant, Cedar’s Eatery. Maroun’s Garlic Paste can be used as a spread, cooking sauce, or dip.

The program kicked off in November with 39 food-based companies.
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The “go to”

Buzz foodies tell this writer where to go

#TryThisAndrew
by Andrew Sprague

I didn’t even like it at first.” Ryan Abdallah was about fourteen years old when he had his first bite of his father’s newly created chicken shawarma. He was the only one, family, staff and all, who didn’t like it.

“It was the warm pickles. Who eats warm pickles? I didn’t like it and I told dad as much.”

It was 1996. Maroun
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Island food entrepreneurs compete for $30,000

Island food entrepreneurs have been selected in the Food Xcel program to compete for a $30,000 grand prize. The Food Xcel Program began in November 2016 with 39 entrepreneurs learning how to move their food ideas forward. Food Island Partnership has selected seven entrepreneurs for the final competition day being held at the Startup Zone on February 22.

The food entrepreneurs selected are Marc
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MacroMom

MacroMom
Sarah Forrester Wendt cooks fresh, local and balanced

Chow
by Ann Thurlow

When Sarah Forrester Wendt was a kid, she began cooking to get out of diaper duty. She was the oldest in a big family; everyone was expected to pitch in. It would be fun, and somewhat romantic, to say she fell in love with cooking right there. But it wouldn’t be true. She wanted to be a fashion designer.

Nonetheless, events
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Events Calendar

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Some Upcoming Events

QEH Winter Fundraising concert series

April 9, 23 & May 7
Assumption Parish Hall As the QEH Winter Fundraising concert series hosted b [ ... ]

BridgeFest 150

June 16–18
Borden–Carleton In celebration of Canada’s 150th birthday and the 20th anniversary  [ ... ]

A Man Called Ove

April 12–15
City Cinema PG, language may offend
Dir: Hannes Holm, Sweden, 116 min. Rolf Lassgård,  [ ... ]

Recent News & Articles

Servant of Song

Profile: Jon Rehder by Jane Ledwell Jon Rehder describes himself as a “jack-of-all-trades” mus [ ... ]

eWatch Safe Exchange Zone

Police adopt recommendation from Youth Retention Advisory Board City of Charlottetown Police Servic [ ... ]

Legal community undertakes cultural comp...

The Law Society of P.E.I. is collaborating with the Mi'kmaq community in response to the Truth and R [ ... ]