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generation fisherman brothers Mark and Cody Jenkins who have been operating their Top Notch Charter’s Lobster Fishing Excursions for the past four years. During the two-and-a-half- hour trip we haul two lobster traps, a crab trap and finish off with a tradi- tional PEI lobster dinner. As the working lobster boat motors

away from shore, Cody serves chilled drinks from the cooler, while Mark enthusiastically tells us fascinating facts. “The largest lobster ever caught was in Nova Scotia—it was nearly four feet long, 44 pounds and 130 years old,” he says. Later on, over the crunching sounds of guests tucking into a delicious dinner of lobster, potato salad and crusty rolls, Mark reveals more about his life on the island. “In addition to offering our lobster trips, Cody and I spend around 10-12 hours a day during the season on our lobster run checking traps. In the wintertime we are true Canadians and play hockey and drink lots of beer,” he says with a grin. “We also make our own lobster traps. We cut the trees, mill the timber and build around 200 traps. They are made of juniper wood, as it doesn’t rot. In fact, there’s still a trap in circulation that my father built some 20 years ago.” Early the next morning, we drive

to Stanley Bridge for 18 holes at Andersons Creek Golf Club. The island’s newest must-play is laid out over undulating land with water haz- ards on half the holes. The course’s distinctive feature is the creek itself, which has to be crossed four times throughout a round. Complimentary mussels are provid- ed in the bar after the round. A plateful of mussels and a pitcher of beer—the very thought gets our taste buds water- ing and what could be better and more appropriate for a golf trip on PEI? More seafood is on the menu later

that day back in Charlottetown. No trip to PEI is complete without indulg- ing in some oysters, and only a crisply struck 5-iron from our residence on Great George Street is the intimate Claddagh Oyster Bar, one of the best places to sample them. Sitting at the bar, we order a dozen on the half shell with evocative names such as Lucky

34 / NCGA.ORG / SPRING 2012

Limes, Raspberry Points and Shiny Seas and settle down to watch the scene unfold.

Behind the bar, waiter and oyster

shucker Brett Wilson is hard at work. Brett feels an oyster to find its most vulnerable point of entry, and then skillfully sweeps the blade of his knife through the muscle connected to the shell. Within moments, an exquisite display of a dozen of the plump mol- lusks are placed in front of us ready to be savored unadorned or perhaps with

Mill River’s signature hole, the par-4 7th, is featured in ‘1001 Golf Holes: You Must Play Before You Die.’

Wooden lobster traps at North Rustico

Unloading boxes of oysters on a Tong & Shuck (oyster harvesting tour)

a squeeze of lemon, or a splash of hot sauce. “A stout or a chilled Sauvignon Blanc is the perfect partner for oysters,” says Brett. It’s Monday morning at 9:00

a.m. and we are joining guide Betty MacPhee and two other couples for Taste The Town—a three-hour cu- linary walking tour of historic Char- lottetown (the birthplace of Canada), visiting several venues to sample some of the island’s unique foods, including the town’s premier shellfish market on the waterfront, the Gahan House Pub

& Brewery and the Spirit Shop to try a local vodka made from the island’s beloved potatoes. A potato farm once stood where

Glasgow Hills Resort & Golf Club, the venue for our penultimate round now stands today. Located in the beauti- ful village of New Glasgow (renowned for its lobster), only a 20-minute drive from Charlottetown, Glasgow Hill’s mountain-style layout with panoramic views of the River Clyde makes it unique amongst PEI’s courses and its well worth a visit.

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