2003 Paderno P.E.I. Chowder Champion

Chef Jeff McCourt of the Courtyard Café in Confederation Centre of the Arts in Charlottetown gussies up his chowder with even more seafood, including oysters, scallops and crab — all Island-fished or grown.

Stuffed Seafood Crepes

SeaFood Crepes - serve hot, drizzled with a white cheeze (melted) sauce Serve with a salad of your choice, but we always have the crepes with a Greek Salad.

Seafood & Bacon Chowder

Anytime Seafood Bake

By Tania Chugani, winner, Fish or Shellfish category and Grand Prize winner.

Not only did we love this dish, but also the whole presentation, including the Roasted Garlic, the baguette and the small bowls of broth and melted butter for dipping.

Maritime Medley Seafood Soup

Bring Nova Scotian shores to your kitchen with this vividly coloured and flavoured soup. Serve with crusty bread and a salad of early spring greens lightly dressed with olive oil and vinegar. Don't be afraid to vary the seafood according to availability.

Acadian Seafood Chowder

Our Acadian ancestors prepared many of their dishes with fresh, salted or dried seafood. The dishes had to use what was available locally from the sea and land and be fairly easy to prepare. My inspiration for the Acadian Seafood Chowder comes from the culinary creative legacy of these early acadian ancestors. The chowder is served in large clear glass soup bowls accompanied by cheese/garlic butter toped grilled french baguette slices and a glass of canadian riesling wine.

Greek-Style Romaine Salad

Give your bottle of Caesar dressing a break tonight. This homemade Greek salad dressing is ready in minutes with ingredients from your pantry.

Quick Sausage Risotto for Four

Serve with Romaine Pecan Salad

Grilled Zucchini & Green Onions

Slow Cooker Spinach Ravioli Soup

The base for this soup is a flavourful, homemade vegetable stock, made simple by putting your slow cooker to use. You'll never reach for store-bought again!