Feast and frolic

Shellfish Fest’s opening night party, Feast and Frolic, is the Met Gala of the seafood world. Start your night at the “tip to tip” oyster bar laid by the super- stars of P.E.I.’s oyster industry — from Raspberry Point (try their green Lucky Limes, named for the algae that colours their shells) to Malpeque oysters (the heroes-in-a-half-shell that put P.E.I. oysters on the map at a Paris exhibition in 1900) and more. Then, sit down for a three-course feast of the island’s best offerings: mussels, wild-caught lobster and P.E.I. beef and potatoes. It’s all washed down with a caesar or three.

Best of the fest

You may have survived Feast and Frolic, but the heat is about to be cranked up. Cooks, bartenders and fishermen vie for various crowns throughout the festival, including P.E.I.’s best oyster shucker, caesar maker, potato-chowder prepper and mussel-sock tier. Best of all, the Garland Canada International Chef Challenge pits some of North America’s best chefs against each other in a Top Chef-style contest, with the winner taking home a grand prize of $10,000. Be sure to hang around after each round to try the contestants’ dishes!