Spring is in the air! Once we start to do our St.Patrick’s day count day that is the sign for spring!
We have a great line-up of fun in order for March 17th, we have entertainment starting early morning and continuing until wee hours of the morning, be sure to get tickets for our Children’s Wish Breakfast with proceeds going to the Children’s Wish Foundation, this is something we are proud to be helping to the last 30 years!
Be sure to get in to check out our weekly line-up of specials. Monday’s are Molson Fajita night with $10.99 fajitas and $8.99 mini jugs of Molson product! Tuesday’s are our steak night with two 5oz bacon wrapped steaks for $12.99 or one for $6.99. Wednesday is a great date night here at the ODP with Two Can Dine Wednesday! You share an appetizer, you each get an entrée and you share a dessert, sounds like a win win all around! Thursdays are trivia with Cone, those that know the legend themselves know that trivia will be epic! We also have a great deal on mini Moosehead jugs and chicken wings! Friday and Saturdays are always a great time here at the ODP, with nightly entertainment from 10:00pm-2:00am, featuring the best of PEI’s talent! Check out our entertainment calendar to see who is playing this weekend!
See you all soon, Cheers!
Well folks it is now full tourist season here on Prince Edward Island and if there is something we know how to do here at the Olde Dublin Pub is show tourist a good time!
With entertainment offered 7 days a week until the middle of September there is sure to be a good time had. Starting July 3rd we have Richard Wood and Gordon Belsher playing on Sunday nights starting at 8:00pm. On Monday, Tuesday & Wednesdays we have our favorite trio Guinness playing at 8:00pm. Thursday nights we have the O’Wannabeez starting at 9:00pm these fellas are sure to show you what East Coast entertainment is all about. And every Friday and Saturday we have live bands starting at 10:00pm with a small cover charge.
If you are looking for the freshest of the freshest seafood you have found the right the spot. With two restaurants in one building you are sure to find something for everyone’s tastes. Located on the main level of the building we have the Claddagh Oyster House that has a casual fine dining atmosphere you can check out our raw oyster bar and our live lobster tank. Upstairs in the Olde Dublin Pub we have your classic Irish fare of shepherds pie, potato nachos, fish and chips and steak potpie. We also have a great selection of fresh seafood options like our classic lobster stew and seafood bake. Don’t forget about our $1.00 oysters from 4:00-6:00pm EVERYDAY!!
We look forward to seeing you this summer here at the Olde Dublin Pub and Claddagh Oyster House! Cheers!
It is now that time of year here on PEI that us local folk consider it to be better than Christmas! It is Lobster Season!!! There is just something exciting about heading down to the wharf to get the first taste of lobster, and of course have a chat with the fishermen and women and ask the question everyone wants to know; how are the catches this year? Depending on the catches depends on price and availability.
There are many common questions we get asked about the lobster industry
1. How do you tell the difference between a male and female lobster?
The body of a female lobster will have a red material or “roe” which is excellent for eating.
2. How many lobster fishing seasons are there on Prince Edward Island?
There are two lobster fishing seasons each year, one in the spring and one in the fall.
3. Lobsters are fished using traps. What is the section of the trap where the bait is attached?
The bait is attached in the “kitchen.” The lobster enters the kitchen through a mesh tunnel that closes behind them.
4. Most lobsters are greenish-brown in color, though occasionally ones will turn up in shades of blue, partly white or bright red. It’s rare but it happens! Why?
These lobsters – those blue, partly white or bright red – have genetic defects in the pigment of their shell.
5. At one time, lobster was considered very common and not at all the delicacy of today. How did farmers use lobsters?
Farmers often spread lobsters on their field as fertilizer.
6. What is the difference between a canner and a market lobster?
Lobster is sold as either canners or markets, in accordance with the size. Canners weigh between 1/2 and 3/4 pounds (250-375 g) while markets weigh over 3/4 pound (375 g). Lobster is also sold as cold pack (meat, frozen in cans), hot pack (meat, heat processed in cans), cocktail, chowders, paste, and whole, frozen in the shell.
Here are a few tips that will help you enjoy your PEI lobster even more!
Where does one buy lobster?
Delicious lobster is available from tip to tip on PEI throughout the year! Or stop into the Olde Dublin Pub & Claddagh Oyster House
How to buy lobster?
Lobster may be purchased live in the shell, or freshly cooked in the shell. When purchased live, lobster should show some movement and the tail should spring back when straightened out. Lobster that show no movement when handled and whose tail hangs down straight, are dead and should be discarded. When handling live lobster, be careful of the claws as they can give you a severe bite. To protect the handler and to prevent the lobsters from harming each other in captivity, the claws are usually immobilized by placing an elastic band around them. When buying cooked lobster, check that they are a bright “red-orange” color, have a fresh aroma and that the tail section will spring back into a curled position after being straightened out.
How do you Store lobster?
Live lobster should never be placed in fresh water or on ice. Under ideal cool, damp storage conditions, lobster can live out of water for up to 36 hours. They can be stored in your refrigerator for several hours by placing them in a large container covered with damp newspaper or seaweed. Cooked lobster in the shell can be stored in the refrigerator for up to 2 days if placed in a tightly covered container. Shucked lobster meat can be refrigerated for 2-3 days. Live lobster should never be frozen but cooked lobster freezes well. For best results, the cooked meat should be removed from the shell and placed in plastic containers, glass bottles or freezer bags. Prepare a brine solution of 1/4 cup (50 ml) salt to each quart (litre) of fresh water. Pour this over the lobster so that all the meat is covered and a 1/2 ince (1.2 cm) headspace remains. Whole cooked lobster can be frozen in individual heavy plastic bags. Place the lobster in the bag, being careful that the sharp shell does not puncture the bag, cover with a brine solution, seal tightly and freeze immediately. Whole cooked lobster may also be frozen in plastic pails with tightly fitting covers. Pack the lobster in the pail, cover with a brine solution, leaving a 1 inch (2.5 cm) headspace, cover tightly and freeze. To thaw lobster, place it in the refrigerator and allow 15-18 hours defrosting time per pound (500 g). To speed up the defrosting time, place the package under cold running water for 1/2 to 1 hour per pound (500 g).
How to Prepare lobster?
Lobster should be cooked either in clean seawater or salted fresh water (add 2 tbsp./25 ml of salt to each quart/litre of fresh water). Fill a large pot with enough water to cover the lobster and bring it to a boil. Grasp the lobster firmly by the back just behind the claws and plunge it head first into the boiling water. Cover, return the water to a boil and then lower the heat to a bubbly simmer. Lobster will cook in 12-20 minutes depending on the size. Canners will cook in 12-15 minutes, while large lobsters will require up to 20 minutes of cooking time. Timing should start only after the water has returned to a boil. Once cooked, the lobster should be drained immediately, they can now be served hot or chilled quickly by being dipped in cold water. It is important to cool the lobster quickly so that they do not remain in the temperature range in which bacteria multiply rapidly. If you wish to use the lobster in a prepared dish, you can now remove the meat from the shell. Lobster has an average meat yield of 20-25%. This means that a 1-pound (500 g) lobster will contain 3-4 oz. (100-125 g) of meat. It will take approximately 5.5 oz. (160 g) of meat to make 1 cup (250 ml). If using canned lobster for your recipes, remember that an 11.3 oz (320 g) can will yield about 2 cups (500 ml).
How to serve lobster?
There are two methods for serving lobster in the shell. The shell can be broken apart using lobster crackers and the meat then picked out, or the lobster can be cut in half down the center and the claws cut open with a large heavy knife. All of the lobster is edible except for the shell, the small stomach (hard sac) behind the head and the dark vein, running down the back of the tail. The green material in the body is the liver or tomally. This is excellent eating, as is the red material, or roe, which is found in the body of the female lobster.
Thanks for reading and enjoy your Lobster!
Here at The Olde Dublin Pub & Claddagh Oyster house we take pride in supporting local. PEI has really taken off with sourcing the best of local ingredients. Here is a bit of information on who WE use as local suppliers and what they are all about!
Plate is a neat little operation that has been doing some great things with the riches of the Island, and a way to give back to the community.
How does it work?
Consumers participate by first becoming a Member and purchasing shares. This spring, members can choose from the following shares: veggie, egg, cheese, bread, beer and prepared meals.
Spring Food Baskets are custom built, giving you more flexibility to purchase and receive what you want. A Member can choose to include any combination of shares in their basket. For instance, you can choose to purchase the veggie share and the cheese share, or you can choose to solely purchase the egg share. It is up to you what shares are included in your own Spring Food Basket!
The Spring Food Basket is a subscription-based program of mutual commitment between local businesses and a community of supporters. It links consumers directly to their source of food, providing them with some of the freshest and tastiest foods the Island has to offer. This model also helps rural businesses connect with their customers, providing them with a steadier income all year round. It also creates a stronger and healthier local food network, in which everyone benefits!
Where and When do Members pick-up their Food Baskets?
Pick-Ups will be held every Tuesday between 4:00pm and 5:30pm at the Farm Centre located at 420 University Avenue in Charlottetown (next to the Allen St. Sobeys). Since spring can wildly vary every year, we are leaving the start date open, but will aim to start Tuesday, May 3rd and run the Food Baskets for 9 weeks through to Tuesday, June 28th. A confirmation email will be sent to you at least a week before the start date, confirming Pick-Up dates, times as well as payment information.
Interested in becoming a member?
It’s an easy three-step process:
First; select what shares you would like to include in your basket
Second; fill out your contact information
Third; choose your payment plan and method
Once you’ve completed and sent us the form, we will send you a confirmation email.
Now let us make this Spring Delectable!
Growing up on PEI we all know how exciting it is to head down to the wharf and see what the freshest catch of the day is! MR Seafood is another great supplier that we are proud to use; they take all the hard work out of sourcing the freshest or the freshest seafood!
After hearing that question over and over, and feeling frustration for not having a good answer to this question (living on an Island where fishing is a primary industry) Mickey Rose decided to take matters into his own hands. He started a business with a mission to provide fresh fish for local consumers, Island restaurants and tourists.
Mickey grew up in the fishing industry, as many Prince Edward Islanders do. He fished with his father off the East Coast of PEI as a teenager, and soon became interested in the technical side of the industry. In college he studied quality control, becoming a certified technician which lead to management positions at a selection of fish plants, learning the ropes for seven years. Leveraging his experience and education, he became general manager of a seafood processing operation and held that position for the next sixteen years.
Mickey also worked for DND and helped start fish contracts throughout Canada. As a consultant he is in high demand, assisting fish plant start ups establishing supply and smooth out product and management duties.
After twenty-three years in the seafood industry, Mickey launched MR Seafood’s in the spring of 2007, and currently employs 8 staff members.
Mickey and his wife Mary decided it was time to have their own building, so in April 2014, they bought land at 61 Thompson Drive and began building (with Burgoyne Construction) their new establishment. MR Seafood’s new shop was completed in Feb 2015. Come stop by the new shop and see what we have to offer!
MR Seafood’s began operations in April of 2007 with one half ton truck. Since then MR Seafood’s has grown to be PEI’s Premium Retailer and wholesaler of seafood products on Prince Edward Island. MR Seafood’s carries a wide variety of Fresh and Frozen seafood products all year round and services local consumers, restaurants and fish markets alike.
All of our products are sourced locally from fisherman and processing plants on Prince Edward Island and around the Maritimes with a high emphasis on quality.
Tuesday to Friday, you can catch our trucks retailing in several locations across rural Prince Edward Island. If you can’t catch one of our trucks, feel free to visit our retail store in Charlottetown, located at 61 Thompson Drive or drop down to our booth at the Charlottetown Farmers Market every Saturday located on Belvedere Avenue.
Visit their webpage www.mrseafoods.com
Burger Love 2016Well Folks it is another Month of PEI Burger Love! We are very proud to be part of such a great companion here on PEI. Not only is this great for our community but it also gets folks out to have conversation and enjoying a few brews and burgers. Be sure to check out our burger The Celtic sweetheart in the ODP! She is a 7oz Burger on a Garlic Butter Toasted Everything Bun. Topped with Pizza Gouda, Maple Chili Bacon, Sun Chips, Fried Guinness Onions, Pickles and Our Creamy Sweet and Spicy Sauce, Garnished with Onion Rings! We look forward to seeing you all out for the month of April!
GUINNESS FAST FACTS
- A perfect Guinness pour should take 119.5 seconds
- Should be poured at 42.8 Fahrenheit or 6 degrees celsius
- 10 Million pints are enjoyed EVERY DAY
- Brewed in 49 countries and enjoyed in more than 150 countries
- Top 5 Guinness drinking countries: Great Britain, Ireland, Nigeria, USA, Cameroon
- 40% of all Guinness is sold in Africa
- Guinness is a stout and a stout is a kind of ale- Beer all has to do with how the yeast reacts and sits
- Ale- Yeast ferments at the top and usually with warmer temperatures than the bottom fermenting Lager
- Gets it’s dark color (dark ruby-not black) from roasted barley
- A pint of Guinness contains 198 calories (less than a glass of orange juice or low-fat milk)
If a band could be labelled the house band of ODP these guys fit the bill. For the last 19 plus years Boys in the Kitchen have been entertaining our customers with live traditional maritime music and long standing rock tunes. Boys in the kitchen started in 1994 and have two original band members still playing Kevin MacLaren and Greg Bungay. The boys have added some new talent to the band in recent years J.J. Chaisson and John Mathews If you are looking for night out in the town, and these boys are on the Guinness stage, you will be sure to have a great time.
PLAYING LIVE ON THE GUINNESS STAGE NOVEMBER 21 & 22 BOYS IN THE KITCHEN!!
4 cups Whole Wheat Flour
3 Cups all purpose flour
1 cup rolled oats
4 tbsp brown sugar
4 tsp salt
3 tsp baking soda
3 tsp baking powder
6 tbsp unsalted butter, cold
3 cups buttermilk
Preheat the oven to 350 F
Combine all dry ingredients in a large bowl
Mix well to combine
Crumble the butter into the dry ingredients
Blend with your hands until the mixture resembles cornmeal
Whisk together the buttermilk and egg
Mix the dry and wet ingredients until the mixture forms a ball
Knead the dough on a lightly floured surface for 3-5 minutes
Divide the dough into two portions
Shape into two 6″ round loaves
Place on a parchment lined baking sheet
Cut an “X” on the top, 1/2 the depth of the loaf and to within 1″ of the edge
Dust the top of the loaf with flour
Bake the loaf for 50 minutes. If you tap the bottom, the loaf should sounds hollow once it’s ready.
EVERYDAY we have $1 oysters from 4pm-6pm. It’s amazing how many people take advantage of the great deal, but also how many people are still ‘afraid’ of the oyster.
Over the next few weeks we will be discussing the different types of Prince Edward Island Oysters that we carry including their history and their tasting profiles, but before we dive into it there are a couple a basic things that everyone should know.
OYSTER TASTING 101 -What the average person must know
There are many ways to enjoy raw oysters on the half shell, depending on the situation and place. Whether it’s an intimate tasting at an upscale oyster bar or a relaxed “shuck & suck” right at the source, the key is to pay attention and have fun. Experienced slurpers may choose to adopt particular rituals, while beginners will find these simple “do’s and don’ts” helpful. Knowing the basics can help you better appreciate the entire tasting experience, but these suggestions are discretionary (with exception to The Only Rule, see below.)
THE ONLY RULE OF OYSTER TASTING
Do NOT pour out the oyster’s liquor. It is a precious part of the oyster and considered to be essential to the oyster-tasting process. When a fresh oyster is masterfully shucked, a small pool of clear liquid will remain with the oyster in the bottom half shell. It is actually filtered sea water in which the oyster lives, and it holds a robust amount of flavor. By sipping this liquid immediately before or after eating the oyster will naturally compliment its meat. You can even sip a little to start, have the oyster, and then finish the remaining liquor.
What if I don’t see any liquid? It may be a sign that you aren’t getting super fresh oysters, as the liquid will start to dry out once the oyster has been harvested. Alternatively, the oyster shucker is not skillfully trained at retaining the liquor. Some restaurants may even make the gastronomic faux pas of pouring out the liquid, which is entirely sacrilegious!
SIMPLE DO’S AND DON’TS
- DO use the cocktail fork or your finger to nudge the oyster loose from its shell before slurping
- DON’T puncture or otherwise ravage the oyster body with that fork
- DO chew the meat to release its sweetness, don’t just swallow the darn thing
- DON’T use heavy condiments such as cocktail sauce or heaps of horseradish to cover the taste
- DO drizzle just a little lemon, lime or mignonette if you must
- DO try at least one of each kind of oyster naked (no condiments) to really, truly appreciate its unique flavor
- DON’T eat an oyster if it looks, smells, or feels dead/fishy/bone dry
- DO ask your server to explain which oyster is what (and where they’re from)
- DO pay attention to the flavor and texture from beginning to end
- DO try to order at least two pieces of a kind to better judge how they generally taste
A MORE DETAILED GUIDE TO TASTING
- Ordering: Depending on the restaurant, you may be presented with a couple to a few dozen different options of raw oysters. Like choosing a bottle from a long list of foreign wines, selecting your oysters may feel like a daunting task. At an oyster bar, it is a good idea to ask your waiter for recommendations. The menu should describe which region the oyster came from. If it doesn’t, ask. Beginners should explore at least one kind from each coast. Experienced tasters will often select six varieties or more. Generally, 12 to 16 oysters makes a solid tasting. Make sure to order two of each variety to start. Why two? Simply to confirm or solidify your impression of the oyster. One may be not enough and three is overkill (in case you don’t particularly like the oyster).
- Orientation & Equipment: Once your order arrives, make sure to note which oyster is which. The server might present you with a receipt that lists the varieties. It also may help to position the platter so that the first one on the list is at 6 o’clock (closest to you). Quickly study the selection and make sure all oysters are wholly intact and not broken or scrambled. As for equipment, all you’ll need is a shellfish (or cocktail) fork or a clean index finger.
- Seasoning: You might encounter a slew of condiments such as horseradish, Tabasco sauce, cocktail sauce, mignonette sauce, or lemon. For a true (purist) tasting experience, leave all of these extras behind! It is much better to eat them al naturale, which allows you to concentrate on its natural flavors. However, adding a spritz of lemon or a dash of mignonette sauce can bring the flavors to a new level, so feel free to experiment. Heavy use of condiments such as Tabasco and cocktail sauces might overpower the oyster altogether (ideal for oyster shooters, not so much for a tasting), so season moderately.
- Consuming: Grasp the oyster on two sides, near hinge end (thickest/deepest part of the shell) using your thumb and two fingers. The oyster should be snug within the “C” shape that your thumb and index finger creates. Then by using either a small fork or your other index finger (make sure that it’s clean), move the oyster around to make sure that the adductor muscle has been completely detached from the shell. If you face some resistance, wiggle it around a bit until it is separated. Be careful not to spill the oyster’s liquor and do NOT cut the oyster into pieces; they are to be eaten whole. If this sounds daunting, select smaller oysters to start. Identify an edge of the oyster shell where you can almost pour the liquid into your mouth. Then lift the oyster shell to your lips, tip it slightly and take a sip of the liquor. Then further tip the shell and slurp the oyster into your mouth. If it doesn’t slide smoothly, you can assist with the fork or your finger. Once the entire oyster is in your mouth, pause for a second to appreciate the initial flavors. Do NOT swallow it without chewing; that would defeat the entire purpose of a tasting.
- Savoring: First notice the initial impression that the oyster makes. Is it like a wave of fresh seawater? Or more brackish? Then upon chewing down on the meat slowly, notice how the flavor of the oyster changes. Sharp saltiness may give way to a subtle sweetness, mild brininess may transition into a clean metallic taste. Also pay attention to the texture that your tongue will encounter: soft, creamy, firm, or crunchy. Once you are able to extract all of the flavors from the meat, swallow it and see if you can pick up any lingering finishing notes. You can also chase the oyster down with any remaining liquor from the shell. Return the empty shell back to its original spot on the platter and begin the process again with the second one of its kind. Since your taste buds will be accustomed to the first oyster, you may pick up on different flavors the second time around.
- Finish: When you place the shell back down onto the platter, you can choose to turn it upside down. It’s an elegant way to end the tasting, plus you also get a chance to study the shells. Once all of the oyster shells have been overturned, it will be easy to compare and contrast the details of the shells. If you are outside and near the oyster’s source, feel free to toss the shell behind your shoulder (for good luck) and allow it to return back home (serving as a foundation for future generations). Just make sure that nobody is behind you when you toss!
HOW TO EVALUATE THE TASTE
Here are some criteria or characteristics that I typically like to follow when tasting new oysters:
- Appearance: what is the size (inches in shell length), depth (shallow or deeply cupped), color, and shape?
- Salinity/Brininess: how salty, what kind of saltiness, when it hits (beginning, middle, end)
- Sweetness: how sweet, what kind of sweetness, when it hits
- Texture: soft, crunchy, firm, pillowy, creamy, airy, chewy, etc.
- Flavors: there are myriads of notes such as woody, earthy, mollusk/clammy, miso, soy, melon, lettuce, grassy, etc.
- Cadence: how clean or lingering the flavors are from nose to body to finish
- Umami: overall “yumminess” or savoriness, which I often associate with fat or glycogen content and complexity