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Nick Chindamo

@nickofnorth

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forager, chef, writer
rethinking seasonality

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World Food Day, from farm to fire 🌎🔥

What better way to mark World Food Day than with highlighting a menu rooted in the land, shaped by the season, and brought to life by our brigade?

Our Chef’s Harvest Dining Series opened last night with Forage, celebrating PEI’s wild ingredients and the landscapes that inspire our cooking. From foraged mushrooms and spruce tips to wild mackerel and Island oysters, each dish tells a story of place and season, with our Culinary Farm complementing what the land offers. 🌿

🍂 Our Forage Weekend continues through tomorrow, with dining reservations sold out. A limited number of overnight stays remain, with guaranteed seats at the Feast for overnight guests.

Next, our brigade explores flavours and culinary traditions from further afield, bringing new perspectives to the table.

Upcoming Chef’s Harvest Weekends

🇧🇷 October 22–24 | South American
Head Chef Matt Pigeon

🇮🇹 October 29–31 | Italian
Sous Chef Mackenzie Brown

🔥 November 5–7 | 90s Inn Chef
Chef Michael Smith

Four weekends, four perspectives, all celebrating the creativity and connection that food brings. 🍷

Explore the series and book your experience at innatbayfortune.com

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Tonight, the wild takes centre stage at the Inn at Bay Fortune. 🌿🔥

For the opening weekend of Chefs’ Harvest, Forager Nick of North is reimagining the relationship between our Culinary Farm and the wild ingredients found across Prince Edward Island.

His Foraged Seven menu is part of a larger autumn experience celebrating the creativity of our Fire Brigade, from interactive chef conversations to experimental bites, a seven course tasting menu and evenings around the Fire Bar.

Last minute dining reservations and overnight stays are still available for tonight and throughout opening weekend.

Explore the experience and reserve at innatbayfortune.com.

What happens when the wild leads and the farm follows? 🌿

For Nick, The Foraged Seven is an opportunity to turn a familiar approach to the Inn’s ingredients on its head.

Discover the thinking behind this weekend’s menu at innatbayfortune.com.

Some culinary ideas begin with a recipe. Others begin buried in a bog. 🧈🌿

Nick is bringing an ancient preservation practice into the kitchen for The Foraged Seven, connecting the history of food with the wild ingredients at the heart of his menu.

Familiar flavours, unexpected discoveries and a reason to look a little closer. 🌿

Nick hopes guests leave The Foraged Seven with a renewed curiosity about the plants, flavours and possibilities growing all around them.

Sometimes, a different perspective is the most memorable part of a meal.

When the wild leads, the farm follows. 🌾🌿

For The Foraged Seven, Nick is putting foraged ingredients at the centre of the plate, with the Culinary Farm bringing depth, balance and another dimension to each dish.

Experience it this weekend at innatbayfortune.com.

Tonight, Chefs’ Harvest begins. 🌿🔥

Join us for an autumn culinary experience shaped by the creativity of our Fire Brigade, the harvest of our Culinary Farm and the wild ingredients of Prince Edward Island.

Opening weekend features Forager Nick of North’s Foraged Seven, alongside interactive chef conversations, experimental bites and an evening around the Fire Bar. Stay overnight to continue the experience with a fire cooked breakfast and guided foraging adventure the f

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A few openings remain for Chef’s Harvest 🍂🔥

Our opening weekend begins tomorrow, October 15, with Forage by Nick of North, a celebration of the flavours of the season and the wild ingredients found right here on Prince Edward Island.

Chefs’ Harvest is more than a tasting menu. From Mind of a Chef and the Experimental Workshop to The Seven, each experience offers a different perspective on culinary creativity, guided by our Fire Brigade and inspired by the harvest.

Stay overnight to make the most of the experience, with guaranteed seats at our culinary programming, five star hospitality, a gourmet fire cooked breakfast, and a guided morning foraging adventure with Nick of North.

A few last minute openings remain for October 15–17, including select overnight accommodations.

Reserve your Chefs’ Harvest escape at innatbayfortune.com 🍄‍🟫

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wowie! My season at The Inn at Bay Fortune went by so fast!! I had the most amazing summer with awesome people! Thank you to everyone who made this summer special and fun! Tomorrow I hit the road back to BC! #innstyle @innatbayfortune

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From the bog to The Seven 🧈🌲

45 days ago, our forager Nick of North buried local butter in a PEI bog. Now, it’s been unearthed and is ready for its place on the menu.

For the opening weekend of Chefs’ Harvest, October 15 to 17, Nick’s Seven tasting menu explores foraged ingredients, traditional preservation and the flavours of the Island landscape.

Limited dining only availability remains, or stay overnight and experience the full culinary retreat. Our limited time Chefs’ Harvest Culinary Retreat Package for two includes dinner, an overnight stay, gourmet fire cooked breakfast, a guided foraging adventure with Nick and more.

Book the retreat package by October 12 for the promotional price, or explore dining only availability at innatbayfortune.com 🔥🍁

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From Orchard to Glass 🍎🍐

This past week when Grove Orchard had an abundance of fruits, Nick, our Forager, and Head Chef Matt Pigeon found a delicious way to put it to use. They put 1,000 pounds of fruit through the juicer, creating a collection of fresh juices that will become the foundation for botanical pairings, cocktails, and drink creations at the Inn.

Showing how a little Island harvest can go a long way.

With the final FireWorks Feasts running through October 10 and Chefs’ Harvest beginning October 15, there’s still time to experience what’s happening in the kitchen and at the table this season.

Explore dining and stay availability at innatbayfortune.com 🔥🍁

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Meet @nickofnorth a brilliant forager, chef and writer rethinking seasonality. A must follow indeed.

🔸Try his Mushroom Cheong - a stable and preserved/lightly fermented syrup - destined for pastry probably.

Will likely add in a handful of plum or apple skins in a week or two - for the osmotolerant wild yeasts - and ramp up the fermentation a bit. A splash of vinegar will also drop the pH enough to create a fully stable preserve.

Incredibly savoury and delicious. Try it. I promise - you’ll like it.

#autumnvibes #mushrooms #foraging #seasonality #chef

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my richness is life, forever

very grateful to have often shared meals, conversations, laughs, song and dance, time energy and space with the people i adore, witness friends succeed in their endeavours, and enjoy my own moments. what a summer 🌻

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The season turns, and the harvest takes centre stage. 🍂🔥

Chef’s Harvest returns to The Inn at Bay Fortune this fall, bringing together the Fire Brigade’s creativity, curiosity and very best ingredients for four exclusive weekends of culinary exploration. From the Experimental Workshop to The Seven, it’s a deeper dive into the mind of a chef and a celebration of everything that makes Prince Edward Island and our farm so special at this time of year.

Join us October 15 to November 7 for the final chapter of the season. 🔥 Book your Chef’s Harvest experience at innatbayfortune.com

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This is how we do Chef’s Harvest. 🔥🍂

A little look back at the first weekends of Chefs’ Harvest last fall. One of those times where the fire, the food, the people and the place all came together in a way that felt pretty special.

This fall, we’re doing it again.

Four exclusive weekends of culinary adventure, from an evening of immersive programming and The Seven to the option of staying overnight and continuing the experience into the morning with a fire cooked breakfast and foraging adventure.

October 15 to November 7. 🍁 Reserve your Chefs’ Harvest weekend at innatbayfortune.com

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The Test Garden got fired up 🌶️🔥

Every year, the Test Garden gives the team something new to explore. This year, it was sweet peppers.

After tasting the varieties raw for the first test, the final test took them to the fire, looking at flavour, texture, sweetness and how each one changed when cooked over the flames.

There’s no single pepper that comes out on top. It’s about what we learn along the way, and which varieties prove themselves worthy of next year’s garden and eventually, the menu.

Another season of growing, testing and tasting in the books. 🌱🔥

Come taste the harvest through the end of Feast season on October 10, or join us for Chef’s Harvest, running through November 7. 🍂 Your Experience begins at innatbayfortune.com

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We entered the Shucking Good Spirits cocktail competition at the PEI Shellfish Festival @peishellfish and we won. First competition for @bartreasure in PEI, FIRST WIN!

Our genius AB @bartreasure took the stage and poured everything he had into it. The drink, the story, the craft. That is exactly what Reddins is about.

Thank you to the PEI International Shellfish Festival @peishellfish @nickofnorth @deeprootsdistillery @boozegyan and everyone who came out and cheered us on. Thank you to the judges and every competitor who brought their best. And thank you to AB @bartreasure for representing @reddinspei the way you did.

This is only the beginning.
📸: @iamgessyy

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