vicky vacay deal of the day

$189 to be a VIP at PEI’s Shellfish Fest

Travel Deal for September 7-8, 2013 

vicky vacay deal of the dayClams, oysters, lobsters, crab, and more. If those delicacies aren’t enough to tempt you to Prince Edward Island for its annual Shellfish Festival, then the event’s schedule should close the deal. There are cooking demonstrations, including multiple appearances by celebrity chef Michael Smith, music performances with headliners such as the Trews, and lots and lots of food tastings.

The festival runs from September 12-15, 2013, and the Holman Grand HotelCharlottetown‘s newest accommodations — has a package specially created for the occasion.

Starting at $189 per night, the PEI International Shellfish Festival package includes:

  • One night’s accommodation in queen- or king-sized rooms
  • VIP hotel guest bracelet (with purchase of Shellfish Festival tickets). Allows VIP access to the festival tent and an invite to an exclusive meet-and-greet with Michael Smith.
  • Complimentary shuttle transportation to/from the hotel and the festival tent.

Guests can upgrade their room choices to suites for a nightly rate of $234.

Tickets to the Shellfish Festival are not included in the room rate. They can be purchased online for as little as $7. See the Shellfish Festival website for full details. Discovers PEI’s Culinary Scene Managing Editor Adrian Brijbassi was recently in Canada’s smallest province and learned about its growing culinary culture. At Annie’s Table & Culinary Studio, Brijbassi interviewed chef Norman Zeledon about the island’s bounty of unique produce.

Brijbassi writes: “Zeledon beams when he talks about the wealth of ingredients he has access to through the food suppliers within a short distance of Annie’s Table. His Malpeque oysters come from a neighbour across the street whose products are shipped to luxury restaurants around the world, and he saves choice selections for Zeledon. Once we’ve shucked them — wedging the shucking knife into the shell and turning it as if it were a key to crack it open, then slicing across the shell to cut free the muscle that binds the top and bottom parts of the bivalve — we plate them on a bed of sea salt (Zeldon says you can use aluminum foil at home as a substitute for the salt) and then eat them “the island way,” with a squeeze of lemon and a splash of PEI’s beloved moonshine.”

Read the rest of “Cooking Class Serves Up a Taste of PEI”

To book the Shellfish Package: Visit the Holman Grand Hotel’s website or telephone 1-877-455-4726 (toll free).

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