Friday August 1st

Station 1: Negimaki Beef or Portobello Skewers, by Chef Philip Vanderwood
A take on a Japanese-American dish: PEI flank steak, marinated in sesame, garlic, ginger, and chili, rolled over scallions, and grilled. Vegetarian option: portobello mushrooms, marinated in the same fashion, and grilled.

Station 2: Moules Frites, by Chef Alex Clark
Crispy Cavendish shoestring fries, tossed and seasoned. Topped with steamed mussels and a rich cream sauce, and a dash of dill and honey.

Station 3: Datcha Bowl, by Chef Valéry Ladrezeau
Turmeric-coconut rice, seasoned black beans, sweet fried plantains, and seasoned chicken.

Station 4: Crudités, by Chef Sarah Forrester
A colourful assortment of local organic vegetables from Soleil Farms served with a plant-based herb aioli.

Saturday August 2nd

Station 1: Brined pork loin or vegan skewers, by Chef Philip Vanderwood.
Brined pork loin skewers with prevalent flavours of orange, lemon, and lime, and subtle undertones of whiskey, cinnamon, and clove. 
Vegan option: grilled vegetable skewers with a citrus and maple glaze.

Station 2: Clam Frites with the Works, by Chef Alex Clark
Crispy Cavendish shoestring fries, topped with soft shell clams cooked in a creamy sauce, with tomatoes, corn, & shredded carrot. Topped with local sandwort.

Station 3: Creole Cod Bokit, by Chef Valéry Ladrezeau
The taste of Guadeloupe! A homemade fried bread pocket sandwich, with locally-sourced salted cod and creamy parsley sauce.

Station 4: Salad, by Chef Sarah Forrester
Fresh local organic salad greens, veggies, and berries from Soleil Farms, with a zesty raspberry vinaigrette.

Sunday August 3rd

Station 1: Waffles, by Glenna Lohnes
Glenna’s special recipe waffles, and a selection of toppings: fresh fruit, homemade syrups, freshly whipped cream, and warm fruit sauce.

Station 2: Tacos, by Chef Dèbora Moura
Pineapple‑adobo pulled pork tacos, with your choice of sauce: smokey barbecue, chimichurri aioli, or honey mustard.
Vegetarian option: Shiitake or portobello mushroom tacos with olive oil, garlic, soy sauce and lemon. Topped with garlic aioli.