OKToberFeast Fall Flavours

Chefs, Cooks and industry leaders – this Farm & Fire event is for you! For two nights only…

Witness the precise preparation of fresh Bluefin Tuna and partake in sashimi, tartare and tataki. See the Levitan of the Sea expertly handled with Adam Sweet’s finest Japanese knives. All this under the watchful eye of Jason Tompkins, owner of TNT Tuna. Forage Island ingredients and brew tea with Nick of North. Learn about Canadian first recipes when you stumble upon Rocky Road fudge on the Woodland Trail. Connect and interact with our expert guest Chefs and Chef Brigade. Learn authentic Argentinian Lamb Asador cooking. Gain an understanding of award-winning indigenous cooking from guest Chef Shane Chartrand. Boost your knowledge about beef cuts at the Steak station. Experience Duck Yakitori with Chef Michael Hunter and learn about hunting your own food. Discover how to make your charcoal with Chef Michael Smith. Listen to music by the talented Chazz Smith, Mark Haines and Tom Leighton under the big tent. Stay warm by cozy fires throughout the property. Enjoy a warm farm cocktail. Watch perfect Pizza Margherita prepared in a wood oven using our fresh farm basil. Eat a living salad in the greenhouse and learn about the art of growing vegetables for a restaurant kitchen. Enjoy the art of smoking fish, chicken rotisserie spinning, southern-style BBQ pork, plus many more surprises.

Next to roaring fires and a bountiful farm harvest, The Inn at Bay Fortune will host an outdoor Farm & Fire Festival with 250 guests daily on October 9 & 10, 2024. Event Tickets are available through the Fall Flavours event site. Stay with us!

Fire Stations | Menu

Under the guidance of renowned Chefs Inn at Bay Fortune Proprietor Michael Smith, Michael Hunter, and Shane Chartrand; the Inn’s Fire Brigade and Farmer Kevin Petrie, guests will embark on a unique culinary journey. This roving exploration of farm, fire, and foraged local food stations, set against the backdrop of the Inn’s lush grounds and Culinary Farm, promises a one-of-a-kind experience. Live-action stations, music, fire stations, and a myriad of unique tastes await, along with chef talks and demos that are sure to leave a lasting impression.

This is your invitation to a delectable adventure of taste and discovery.

Immerse yourself in the unique celebration of Prince Edward Island’s distinction as “Canada’s Food Island” at the Farm & Fire Festival. This one-of-a-kind experience is deeply rooted in local Island ingredients. Wander freely through our FireWorks Restaurant, Fire Garden, The Culinary Farm and the 75-acre Art Forest and Woodland Trails, serenaded by music and entertainment. Led by master Chefs who embrace natural foods from the land and sea, we have a wealth of knowledge to share about innovative, culture-rich PEI food. Discover the origins of your food, learn different cooking techniques, explore farming practices, attend foraging talks, and experience indigenous cooking methods at interactive stations. Pull up a hay bale and join the story fire. Imagine a TED talk with Chefs. Take advantage of the opportunity to hear a tale or two!

We gather on sacred soil, the traditional and unceded territory of Epekwitk, the Mi’kmaq First Nations community. The Inn at Bay Fortune showcases the best of our land while respecting the cooks who came before us. Chef Michael Smith and the team are inspired by Chef Michael Hunter and Chef Shane Chartrand’s philosophies and shared vision about farming, hunting, fishing and foraging our natural land. We want to share our knowledge with the help of our Chef friends to leave a lasting impression on what it means to be Prince Edward Island’s premier culinary destination.

We invite you to enjoy an epic afternoon exploring an interactive chef’s paradise of farm, fire, flavours, and friends. You’ll discover culinary delights every turn, including plentiful Farm & Fire Flavour Stations never tasted before.

Chef Michael Smith, C.M.

Chef Michael Smith, C.M. is a member of the Order of Canada, Prince Edward Island’s Food Ambassador, a best-selling cookbook author, innkeeper, educator, professional chef and home cook. Chef Michael is the host and judge of numerous cooking shows seen on Food Network Canada and in more than 100 other countries. His 12 cookbooks have all been best sellers and he regularly travels the globe hosting special culinary events.

Chef Michael and his wife Chastity are the proprietors of The Inn at Bay Fortune. The FireWorks Feast, their innovative and immersive dining experience has become one of the world’s top farm-to-fork culinary experiences. Chef Michael’s 12th cookbook, Farmhouse Vegetables, was released in Fall 2023. In April 2024, he returned to TV with Chef on Fire, exclusive to Bell customers on Fibe TV1.

Chef Shane Chartrand

Acclaimed author and Indigenous Chef

Born to Cree parents and raised by a Métis father and Mi’kmaw-Irish mother, Shane M. Chartrand has spent the past ten years learning about his history,

stories, and creating dishes that combine his interests and express his personality. The result is tawâw: Progressive Indigenous Cuisine, a book that traces Chartrand’s culinary journey from his childhood in Central Alberta, where he learned to raise livestock, hunt, and fish on his family’s acreage, to his current position as executive chef at the acclaimed SC Restaurant in the River Cree Resort & Casino in Enoch, Alberta, on Treaty 6 Territory.

Chef Chartrand’s cookbook tawâw explores the reawakening of Indigenous cuisine and what it means to cook, eat, and share food in our homes and communities. tawâw is part cookbook, part exploration of ingredients and techniques, and part chef’s personal journal.

Chef Michael Hunter

Hunter by name and trade, Michael is an outdoorsman, forager, hunter and professional chef with close to three decades of expertise in a professional kitchen. Born and raised on a horse farm in southern Ontario, Canada, Hunter’s dream was to own a restaurant that would combine his love for food with a passion and respect for local and wild ingredients.

Michael has used his experience in the outdoors to explore his culinary creativity, becoming chef and co-owner of Antler Kitchen and Bar in Toronto, Canada in 2015. Antler is strongly rooted in regional food culture – pure, fresh and seasonal. It embodies local flavour and spirit, offering contemporary dishes with an emphasis on game meat, sustainably caught wild fish, and wild foraged vegetables and fruit along with locally farmed ingredients that are always raised with passion and care. Antler has received countless accolades in all of the local and national magazines, newspapers such as Toronto Life, Air Canada en route magazine, Eater magazine, Dine magazine and Post City magazineand more recently the internationally acclaimed Michelin Guide.

“I went out turkey hunting with my friends and the first morning we had a big show, eight turkeys,” he said. “We only had tags for two so we harvested them, and I couldn’t believe the difference in flavour between wild meat and the turkey I ate on holidays.” Michael is an Honours graduate of the Humber College Apprenticeship Program, he obtained his Red Seal and has worked for some of Canada’s top chefs and kitchens.

Hunter is a firm believer that anyone and everyone should have the option to access truly wild, organic meat in a sustainable way. At Antler they serve their guests game with regularly foraged indigenous Ontario herbs and edible flowers, along with an annual leek picks and one-off mushroom gathering trips. This is the way Michael loves to eat and his guests notice the difference.

Michael has been invited to cook around the world in culinary festivals in the United States, United Arab Emirates, Australia, Russia and Brazil.

When he isn’t in the restaurant Michael and his family enjoy being in the wilderness. “I am always in the woods, I love the outdoors. There is just something about finding your own ingredients as a chef. It is a fulfilling, primal thing for me,” he said. “It has become a huge part of my life.”

Michael’s first cookbook “The Hunter Chef” hit stores in the beginning of October 2020 and you can expect the second one to hit the shelves soon!