Taste of Georgetown - A Fall Flavours Event


Kings Playhouse, Georgetown


Thursday, September 6, 2018 at 6:00pm - 10:00pm


4 hours

Upcoming occurrences:

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Hyper-local seafood, storytelling and shipbuilding are front and centre at this event celebrating magnificent Georgetown. Join Chef Todd Perrin and local chefs on the south shore of Eastern PEI for a roving reception and sit-down feast.

The evening kicks off with an outdoor reception at the King’s Playhouse. Savour locally-inspired culinary creations at stations headed up by chefs from the area’s best restaurants. Then enjoy a sit down for 5-course dinner in the hall of the King’s Playhouse – PEI’s oldest and longest running theatre, expertly prepared by Chef Perrin , one of Canada’s top working chefs and carefully curated to showcase local ingredients and deliver rich flavours. You will be absolutely delighted by the Taste of the Town. Dress warmly for this outdoor event under a tent and wear comfortable shoes, especially if you plan to stroll the town’s historic centre.

Date: September 6, 2018
Time: 6:00PM
Location: King's Playhouse
Address: 36 Kent Street, Georgetown, PEI C0A 1L0
Admission: $59.00 + HST before September 1, $65.00 + HST after September 1

Roving Reception

  • Eel Tacos - Prepared by Guest Chef Michael Smith
  • Perry’s Quahogs - Georgetown Steamers
  • W&R Fisheries Soft Shell Clams, Copper Bottom APA, Heartbeat Organic Tomatoes and Old Bay Seasoning - Prepared by Wheelhouse in Georgetown
  • Beer Samples from Copper Bottom Brewery

Course One
Seafood Chowder - A Creamy Bowl of Seafood Chowder with Georgetown Bar Clams, Bay Scallops,PEI Blue Mussels, Georgetown Historic Inn Garden Vegetables and PEI Potatoes served with Babe Gotell’s Home Made Biscuits
Prepared by The Georgetown Inn

Course Two
Island Halibut - Northlake Coconut Crusted Halibut with Dandelion Greens and Mescaline and Blueberry Salsa
Prepared by Eden’s Gate

Course Three
Mussel Salad - Georgetown Mussels, Microgreens, Sprouts, Honey and Saffron Pearl Onions, Blueberries, Maple Dijon and Apple Cider Vinaigrette 
Prepared by Chef Amil Zavo

Course Four
True Beef Smoked Beef Cheek, Bubble and Squeak, Fire Roasted Tomato Jam, Queso Fresco, True Beef Oxtail Fritter
Prepared by Guest Chef Todd Perrin

Course Five
Rum Cake Drowned in Myriad View Artisan Distillery Rum Syrup, Homemade French Vanilla  Ice Cream and Candied Walnut Crunch
Prepared by Maroon Pig


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