Apart from attending the wedding of Colleen and Josh, I was in PEI to cook their rehearsal dinner. This was a huge opportunity as there is a huge abundance of local meats, seafood and produce available throughout the summer and into the fall. I spent a total of two long days sourcing ingredients and cooking a feast for 35 people and had a great time doing it. My menu included naturally raised beef tenderloin, Nova Scotia Lobster (PEI’s lobster season ends in June), Mussel’s from the Mussel King, Colville Bay Oysters, Mixed Asian Greens, Mesclun Greens, Irish Cobbler Potatoes, and fresh baked dinner rolls. The dinner was a huge success and it was a lot of fun to watch everyone eating everything huddled inside the O’Brien cottage (the weather was not on our side!). I can’t wait until I can get out there again. A huge thanks goes out to the Colleen and Josh for having me out and to the whole O’Brien clan for hosting me!