PEI International Seafood Festival

Winning shellfish dish in PEI chef cookoff

Judging the final round of the Garland International Chef Challenge turned out to be a big deal. Instead of hiding in a back room while we tasted, Dominic Serio and I sat on the main stage while the two finalists cooked on the main floor of the hall in front of the stage. Chef Alain Bossé paced back and forth for an hour offering commentary and gently kidding both contestants. With $10,000 on the line, the two finalists gave us their hand-printed menus. Marc Lepine was preparing lobster poached in orange beurre blanc with crab meatballs, miso mayo, fennel sponge, wild rice crispies, and lobster jus. Ryan Morrison proposed “packed” lobster tail, oyster and crab hushpuppies, cauliflower purée, chanterelle and spearmint “salad,” and dill-pickled mustard...Read More