A Foodie Paradise on Bay Fortune, P.E.I.

When you think “food on Prince Edward Island,” your first thought is? Of course – lobster dinners. And I am not here to criticize – PEI’s church hall lobster feasts are deservedly world-famous.

But there is so much more to the island’s cuisine, and the pinnacle of your dining experience on Canada’s smallest province can be found at The Inn on Bay Fortune, on the south-east shore of PEI. That is home to the Fireworks Feast, an incredible, four-plus-hour culinary event that draws foodies from all over the world.

The Feast is the creation of Chef Michael Smith, who owns the Inn with his wife, Chastity Smith. Chef Michael is known both for his books and his television appearances, but his most important contribution to the world of food may well be this unique and astonishing Fireworks Feast.

Let’s the clear – there are no bright and sparkly “fireworks”. Nothing lights up the sky or explodes nearby. The fireworks are in the wood-fired ovens and grills that are central to every stage of the Fireworks Feast experience.

Places at the Fireworks Feast are booked well in advance. The event serves 86 diners each day, every day, from May through October 11. It’s a smashing success – and so, Michael and Chastity decided to make it better for 2025. They tweaked a couple of the experiences that make up the whole later afternoon and evening event.

Because the Fireworks Feast is more than just a meal. It’s a seminar on sustainability, a lesson on local food, and an introduction to a variety of incredible tastes. It’s also, by the way, not inexpensive. The cost per diner, this year, is $255 plus tax – and that doesn’t cover wine or other drinks. Or, for that matter, accommodations. Many of the guests opt to stay at the Inn.

And people are lining up to pay; we sat at a shared table with a couple who had flown in from Calgary because it was her birthday wish to enjoy Chef Michael’s magic, and other folks from various parts of Canada, all foodie devotees of this master chef. Several of them had upped the ante by having the sommelier match wines with each course.

And is it worth it? If you would place yourself anywhere on the “foodie” spectrum – or you simply love great, original experiences – then yes, absolutely.

The Fireworks Feast experience begins at 3 p.m., as guests are invited to an Open House. Really, it’s an Open Farm, because you can wander anywhere on the extensive farm – where QR codes are posted to provide information about this source of the wonder that is going to appear on your plates.

Kevin Petrie, a native of Kitchener, Ontario, is in charge of the farm. He told me, “Everything I grow on my farm goes right into the restaurant.” His “everything” includes 475 varieties of herbs and vegetables. Without naming any names, Kevin admits that “Chefs can be quite demanding individuals”, and that his focus, as the in-house farmer, has to be on “flavours and textures.”

At 4 p.m. each day, the 86 Fireworks Feast guests are invited to the “Terroir Taste,” where they can sample a foraged or farm ingredient, harvested that same day.

Foraged? Yes, Chef Michael’s team includes a full-time forager, who brings home from woods and fields, natural ingredients for the unique dishes that guests will enjoy.

Both the forager, and Farmer Kevin, are featured in the next stage of the Feast. At 4:30 p.m. each afternoon, guests gather in the new “Farmers Classroom” for a 30-minute info session. Weekdays, Kevin introduces guests to the culinary farm, and its regenerative techniques. On Saturday, the same slot is occupied by the forager. And on Sunday, one of the Feast’s army of chefs explains the vital connection between the farm, the foraging, and the kitchens.

All of this information gathering can leave a guy pretty darned hungry. Fortunately, the next stage of this multi-layered feast was perhaps my favourite. It’s called “Oyster Hour”, it happens outdoors in good weather, and it features oysters and so much more.

At the Feast we attended, we enjoyed three varieties of raw oysters (including those harvested right there in Bay Fortune), roasted oysters, blue fin tuna tacos, lamb sausage grilled on oak charcoal, smoked salmon, and grilled corn. And then we did it again.

Each of those food stations – all including live fire grills or open ovens – was staffed by one or more young chefs. Working with Chef Michael is seen as an enormous opportunity for up-and-coming culinary masters, including graduates from the Stratford Chef’s School, and at times there seem to be almost as many cooks as there are diners. But that many cooks definitely do not spoil the broth, or any other course.

Oyster Hour concludes with a toast with sparkling wine, and then everyone troops into the dining room, where guests are assigned shared tables. That’s part of the charm – the intention is to introduce you to new friends as well as new tastes. Our table was located right beside the 25-foot live-fire hearth, and the energetic work of the chefs at the hearth and the prep table was definitely a big part of the entertainment.

Chef Michael describes the meal as “multi-course,” and that is an understatement. Guests will enjoy a bread course, Maritime Chowder, an “Earth Plate & Salad Course”, a “Shared Plate, Meat or Catch of the day with Vegetables Course”, and Farm Dessert.

That’s as specific as you will get, until you’re actually at the table, because every day’s menu is unique, depending on the food sourced from the farm, the forager, the sea, the pigpen – yes, they raise pigs for their meat – and other locally-sourced ingredients.

In a rather cute, down-home conclusion to the evening, guests can enjoy roasting marshmallows over an open, outdoor fire. Although, this being foodie heaven, even the marshmallows are “house-made.”

MORE ABOUT FIREWORKS FEST

Fireworks Feast Website: https://innatbayfortune.com/special-events-offerings

The Inn on Bay Fortune Website: https://innatbayfortune.com

PEI Tourism: https://www.tourismpei.com