Notice: wpdb::prepare was called incorrectly. The query does not contain the correct number of placeholders (2) for the number of arguments passed (3). Please see Debugging in WordPress for more information. (This message was added in version 4.8.3.) in /home/enroute/cbnr_enroute_2016/wp-includes/functions.php on line 4146
Best New Restaurants in Bay Fortune: Fireworks | Air Canada enRoute
The 2017 longlist is out! Click here to see this year’s top 10 contenders.
Fish dish at Fireworks restaurant
3

Fireworks

Bay Fortune, PEI Watch video

Fireworks • Bay Fortune, PEI

758 Route 310 902-687-3745 innatbayfortune.com/dining

The feast has begun, and no one is at the dinner table. Some of us are gathered around the open-flame hearth, devouring hay-smoked scallops atop Gouda crackers. My travelling companion is in the prep kitchen, anchored next to all-you-can-slurp Bay Fortune oysters with Bloody Mary ice. “It’s like a fancy country wedding where you show up not knowing anybody,” he declares before I wander out to the emerald-green front lawn that slopes down to the bay. I order a White Noize IPA from the makeshift bar constructed from lobster traps. “A vacation beer,” the girl who opens the large-format bottle for me jokes. Soon I’m shooting the breeze with a 20-year-old sous-chef who’s searing skewers of island lamb over a birch wood campfire.

Chef Michael Smith launched his TV career here in the 1990s at the century-old Inn at Bay Fortune. He returned with his wife to buy the place and set about mentoring a brigade of talented young cooks led by chef de cuisine Cobey Adams. From May to November, the “fire brigade” cooks over the brick-lined grill and in the adjacent smokehouse and wood oven. We soon take our seats inside at a long table, a pediatrician and his wife from Winnipeg to one side of us and two sisters from Toronto on the other. That vacation beer helps ease us through the introductions.

A chowder of sweet lobster, served from a Mason jar, smartly tilts the balance in favour of briny mussel broth over cream. The salad course, a wispy tangle of 29 different greens and herbs like mint and chive blossoms grown in the organic eight-acre back farm, is carried to the table by Olivia Wood, the literal farmer’s daughter. A six-pound octopus came into harbour this morning; Adams poaches it with wine corks in a court bouillon and plates it alongside orange slices smoked with their peels on. It’s sweet, sour, smoky, pithy, delicious.

Dessert is a magic trick. Chefs pluck the flower arrangements from our terracotta centrepieces, revealing our final course hidden in plain sight: a celery-carrot cake topped with cream cheese frosting and almond brownie dirt. While coffee is prepared in a massive cast-iron cauldron over hot coals, our entire table rambles out onto the front lawn overlooking the ocean. The moon over the bay is full, and so are we.

Reserve a table

758 Route 310 902-687-3745 innatbayfortune.com/dining

Leave a Comment

Your email address will not be published. Required fields are marked *

Top 10

Presented by American Express Presented by American Express