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Join us for the PEI Fall Flavours Festival, a five-week culinary celebration showcasing the tastes, the people and the places that make Canada’s Food Island a must-visit destination for food lovers.


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potatoes
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Join us for the PEI Fall Flavours Festival, a five-week culinary celebration showcasing the tastes,
the people and the places that make Canada’s Food Island a must-visit destination for food lovers.

David’s @ Rodd Crowbush Golf & Beach Resort

Every special occasion should be celebrated in a special place. Located off the main lobby of the only Golf & Beach Resort of its kind east of Montreal, David’s @ Crowbush overlooks the 5th fairway of The Links at Crowbush Cove. Located on the scenic North Shore of Kings County, Prince Edward Island, you won’t want to miss out on Chef Jesse MacDonald’s Island-inspired dishes which are brilliant to behold and enjoy. The menu features a wide variety of Island specialties that are sure to please the most discriminating palette.

 

Location: 632 Rte 350, Morell PE C0A 1S0

Fall Flavours Menu: $65.00 + HST

3 Course Island Inspired Table d’hote- Dinner & the Dunes

Course#1
Island Lobster & Tomato Chowder

PEI Lobster & PEI Blue Mussels cooked in our house garden tomato cream with Island potatoes, celery, onion and our house parsley and herb oil.

Course#2
Butter Poached Atlantic Halibut
Line caught North Shore PEI halibut slowly poached in our lemon scented “Cows Creamery” butter and topped with our garden chimichurri and aerated cucumber salsa. Accompanied by our herb infused 7 grain rice pilaf, crispy local kale, roasted PEI vegetable succotash and our Island carrot & coconut puree.

Course #3
“The Rodd’s” Sticky Toffee Pudding
A Rodd family favourite! Moist sticky toffee pudding drizzled with our home-style brown sugar sauce and topped with candied pecans.

 

Website: Roddvacations.com/rodd-crowbush-golf-resort
Facebook: https://www.facebook.com/RoddCrowbush/

@roddvacations  @chefjessemac

Chef Jesse MacDonald    

Growing up Jesse MacDonald had no aspirations of becoming a chef. Born and raised in Launching, PEI, he was born into a fourth generation lobster fishing family where throughout his life he would hold every position in the families lobster boat from “cork to captain.” His childhood home was located on the corner of his grandfather’s large family farm so he was able to spend ample time as a youngster gaining an appreciation for all things local. Growing up, farm to table wasn’t a movement for his family, it was a lifestyle.

In middle school he quite innocently got a summer job washing dishes at Rodd Brudenell River and these two wonderful worlds began to collide. By the time Jesse graduated high school he was one of the lead cooks in the resorts main dining room. Jesse then made the decision after high school to pursue cooking as a career and that fall attended the Culinary Institute of Canada graduating in 2010. Jesse spent time on the Island apprenticing under Chef Warren Barr formerly of The Inn at Bay Fortune as well as Chef Dave Mottershall formerly of Terre Rouge and Red Shores Racetrack & Casino before accepting his first Sous Chef position at an Italian restaurant in Guelph, Ontario. After spending some time exploring the vast dining scene of Ontario, he took an extended trip to Europe where he was able to secure stages in hotels and restaurants in France & Italy. Although he considered staying longer term he, ultimately decided to head home to Prince Edward Island.

Jesse then accepted a position with Rodd Hotels & Resorts as Sous Chef at Rodd Brudenell, the same property he got his start in professional cooking with. After three seasons at Rodd Brudenell, at just 23, Jesse was offered the position of Executive Chef at Rodd Miramichi River Hotel in Miramichi, NB where they were set to renovate, re-brand and re-launch the hotel as a completely new entity. He was instrumental in the success of the new 1809 Restaurant, with an elevated focus on local producers and there products, as well as the provincial government of New Brunswick’s “Food Tourism Initiative” which he has been involved in on the planning and execution side since 2015. In April 2018 Chef Jesse returned home to PEI and has proven since arriving back on red soil that he is a Culinary Powerhouse in this province. Winner of the Chic Chef of the Year Award in 2018 during the Best of Sea Culinary Competition earned him an invitation to compete in the Garland Canada International Chef Challenge at the PEI Shellfish Festival in the fall of 2018 as well as being crowned Setting Day Chef of the Year the following spring of 2019. Chef Jesse is a major contributor when it comes to all things food on PEI and we are so proud of all of his successes thus far and we know that there will be many more to follow in this young man’s career.

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