 Early in my career as a cook I traveled the world and then I came here and I felt like I moved home and the values of this place, the food potential here, everything I needed to grow and become the chef I am because of Prince Edward Allen. I'm Chef Michael Smith. I'm Chastity Smith, we're proprietors of the Unipay Fortune and the Unip Fortune Bridge. Prince Edward Allen is one of the world's great culinary destinations because we're authentic because we are literally surrounded by food. We're a place of farmers and fishermen. That's what we do here. We have a farm. We're surrounded by wild food. We can forage in our fields and the streams on the beaches and the forests around us. There's so many awesome ingredients. Lobster season begins just about Mother's Day but also the mackerel, the scallops, little steamer clams. We'll forage 30, 40 different ingredients off the land from the forest, the fields, the streams, the beaches around here. Fiddleheads, watercress, spruce tips. One of the biggest joys I have is seeing people from large cities come and get a strong sense of relaxation. Being in nature and enjoying all that the community has to offer, they leave here a little changed. We know that there's something that we brought to their lives just in the couple of days that they've been with us. The closeness and connection we have to food, to farmers, to fishermen that defines everybody's life here, it's all about connecting ourselves to our ingredients. We as cooks and our guests.