Chefs prep the hors d’oeuvres like this smoked pork belly for the cocktail and oyster hour that precedes the dinner feast. (Lisa Lubin / Chicago Tribune)
Fresh seafood and creative cuisine are in abundant supply on Canada’s Prince Edward Island.
Everything is served family style at long butcher-block tables overlooking the grounds at The Inn at Bay Fortune. (Lisa Lubin / Chicago Tribune)
FireWorks’ butter-basted halibut over garlic scapes and beans is served with a sea rocket aioli. (Lisa Lubin / Chicago Tribune)
The halibut is cooked over an open flame at FireWorks, the restaurant at The Inn at Bay Fortune. (Lisa Lubin / Chicago Tribune)
J.J. Chaisson demonstrates how lobsters are measured. In Canada, undersize and egg-bearing females must be returned to the sea. (Lisa Lubin / Chicago Tribune)
Colville Bay oysters are known for their distinctive green shell. (Lisa Lubin / Chicago Tribune)
The grounds at the Inn at Bay Fortune overflow with gardens of flowers, herbs and vegetables. (Lisa Lubin / Chicago Tribune)
An outdoor bar station is set on top of lobster cages at The Inn at Bay Fortune. (Lisa Lubin / Chicago Tribune)
Leo Flynn of Colville Bay Oyster Co. uses special tongs to harvest oysters. (Lisa Lubin / Chicago Tribune)
Each night, the six-course menu changes, depending on what is fresh and ready from the garden at The Inn at Bay Fortune. (Lisa Lubin / Chicago Tribune)
Cooks at The Inn at Bay Fortune grill homemade sausage outside over an open flame for the cocktail hour. (Lisa Lubin / Chicago Tribune)
All-you-can-eat oysters freshly shucked and served at The Inn at Bay Fortune. (Lisa Lubin / Chicago Tribune)
Young oysters from Colville Bay take five years to fully mature. (Lisa Lubin / Chicago Tribune)
The buttery lobster roll at Point Prim Chowder House. (Lisa Lubin / Chicago Tribune)
Guests arrive at The Inn at Bay Forutne for the nightly dinner feast. (Lisa Lubin / Chicago Tribune)
S’mores being prepped in the kitchen at The Inn at Bay Fortune. (Lisa Lubin / Chicago Tribune)
There are two lobster seasons on Prince Edward Island: the first runs from May until the end of June, and the second from August until October. (Lisa Lubin / Chicago Tribune)
J.J. Chaisson is a renowned fiddle player — and fisherman. (Lisa Lubin / Chicago Tribune)
