Why PEC Is the Perfect Vacation Spot for Foodies

Prince Edward County is a culinary sanctuary. Anyone who considers themselves to be a die-hard foodie needs to look at this destination for their next vacation. Find out why.

Prince Edward County:

PEC is the fastest growing wine region in the province of Ontario and it has wine enthusiasts from all over excited to explore the sprawling vineyards. Book a tour and a tasting so that you can sip on the fermented fruits of their labours.

If you prefer a pint of beer over a glass of wine, visit the bustling microbreweries and get a craft lager, ale or stout freshly poured from the tap. You can even grab a handful of bottles and cans to bring back home as delicious souvenirs.

In the spring and summer, you can browse the Wellington Farmers’ Market to grab fresh produce and baked goods. In the fall and winter, you can stroll through town and stock up on delicacies like artisanal cheese and locally-tapped maple syrup.

And all year round, you can book a room at this lakeside boutique hotel where you can enjoy the county’s best ingredients and flavours under one roof.

Drake Devonshire:

Once a 19th-century iron foundry, the Drake Devonshire is now a gorgeous getaway with eleven rooms, two suites and plenty of innovative venues, including outdoor art installations and a lakeside massage hut. The space combines the rustic warmth of the County and combines it with the electric energy and artistic flair of the original Drake Hotel. There’s a reason why it was named one of the best hotels by Conde Nast Traveler — the only entry from Canada that made it on the esteemed list.

The Menus:

The menus are arranged by Executive Chef Alexandra Feswick. To guarantee that the ingredients are fresh and of the highest quality, she changes the menus every season and sources local ingredients from the nearby community of farmers and vintners. She also brings in ingredients from the Drake Commissary — the culinary workshop resting in the Junction Triangle, where they make items like charcuterie and pickles from scratch.

Here is a small sample of what you can order off of the most recent menu. Prepare to have your mouth water.

Breakfast:

• Buttermilk buckwheat pancakes with berry compote, PEC maple syrup and cream
• PB+J made with sourdough bread, concord grape jelly, fresh figs, chamomile flowers, honeycomb, sweet potato and banana pudding

Lunch:

• Baked torchetti with sunchoke mornay, Wolfe Island mushrooms and hazelnut crumb
• Hot and sour aubergines with sticky broth, soba noodles, garlic, tamarind, enoki mushroom and jalapeno

Dinner:

• Confit lamb shoulder with fennel, beets, sweet potato and orange bitters
• Oat milk risotto with turmeric, charred squash, fried sage and buffalo Parmesan

Dessert:

• Ontario harvest apple pie with honey, tahini and burnt orange gelato and oat crumble
• Warm tricky toffee pudding with brandy carmel, sea buckthorn and Madagascar vanilla ice cream

And if the rooms at The Drake Devonshire are all booked up that weekend, don’t worry! You can always head to Drake Motor Inn. The unique twist on a classic roadside motel is just down the road, so you can still be in walking distance of the Devonshire’s amazing restaurant.