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ms Veendam in Port of Charlottetown
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It was very dark until about 6:30 and the weather was rainy for coming into Charlottetown I went for a run to orient myself with the city and started towards the boardwalk along the shore in Victoria Park then followed some streets and got lost eventually I got to the University and returned to town on the Confederation trail. Once I got back to the ship I had to do a quick change and went to an onboard
culinary class. It was a very good value and our menu included chilled berry soup, maple glazed salmon and gourmet poutine. I was kind of intimidated and only felt comfortable peeling potatoes and cutting them into wedges. I hope to expand my repertoire to onions and garlic someday. The smells in the culinary center where incredible. Cooking classes are a lot of fun and we all had a hand in the preparation and seasoning. Afterwards we ate our meal in the Pinnacle Grill overlooking Charlottetown. We did a walk around Charlottetown and went for a drink at the
Merchantman Pub where they displayed a variety of oysters. Our server Tim explained to me that each type has it's own charactoristic depending on the depth it grew at and the location it was harvested from. All PEI oysters are based on the Malpeque strain: there was a disease that killed of the oyster population and they were reseeded using Malpeque stock. We continued our walk and found an incredible store called "All Things Olive". They have a large variety of balsamic vinegars and olive oils. My favorite was a maple balsamic vinegar which the sales clerk mixed with blood orange olive oil and gave me a sample to taste...they deliver internationally.
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| Making Gourmet Poutine |
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