May 26, 2026 

PEI International Shellfish Festival presented by Dairy Farmers of PEI Celebrating 30 Years as Atlantic Canada’s Greatest Kitchen Party 

PEI International Shellfish Festival presented by Dairy Farmers of PEI announces milestone lineup and new ticket experiences 

CHARLOTTETOWN, PE – The PEI International Shellfish Festival, presented by the Dairy Farmers of PEI, is marking a major milestone in 2026 as Atlantic Canada’s largest kitchen party celebrates its 30th anniversary from Thursday, September 17 through Sunday, September 20, 2026 on the Charlottetown waterfront. 

For three decades, the festival has brought the world to Prince Edward Island’s shore to celebrate the people, the product, and the passion behind one of the Island’s most iconic industries. As it enters its 30th year, the festival’s mission remains the same: to celebrate PEI’s shellfish industry and the harvesters, farmers, chefs, and producers who fuel it and to help ensure it prospers for generations to come. 

The 30th Anniversary of the festival wouldn’t be the same without the signature challenges and competitions taking centre stage. The Garland Canada International Chef Challenge, Raspberry Point International Shucking Competition, Raspberry Point International Oyster Shucking Championship, Irish Point PEI Oyster Shucking Championships, Tie One On Mussel Competition presented by Tidal Marine, and PEI Potato Chowder Championship are all back! 

Tickets go on sale Wednesday, May 27 at 10:00 AM ADT at peishellfish.com, with brand new ticket types, expanded daytime programming, and a star-studded entertainment lineup on the Tidal Marine Mainstage designed to make this milestone year the most memorable yet. 

The celebration has some of its favourites returning including the beloved festival host Chef Corbin Tomaszeski, Canadian celebrity chef, who will once again take the helm at the mainstage and lead exclusive culinary demo experience throughout the weekend. 

The festival’s signature kickoff event, Feast & Frolic presented by the Lobster Fishers of PEI, returns Thursday, September 17 from 6:00 PM – 9:30 PM. Now in its evolved roaming format, Feast & Frolic invites guests to explore chef-attended stations, abundant harvest and seafood tables (oysters included), Atlantic Canadian flavours, local producers, and live culinary experiences across the grounds. 

A Star-Studded 30th Anniversary Lineup 

This year’s entertainment lineup brings together the very best of Island and East Coast talent: 

● Thursday, September 17 – Jason Martell (of Raglan Road) at Feast & Frolic presented by the Lobster Fishers of PEI 

● Friday, September 18 – Girls Night Out, PEI’s powerhouse new vocal band, with festival favourites Signal Hill 

● Saturday, September 19 – Local country music icon and Nashville recording artist Ben Chase opening for Craig Fair Productions’ once-in-three-decades show, Shell Yeah! 30 Years of Atlantic Canada’s Biggest Kitchen Party 

And so much more to come! 

“Thirty years ago, the PEI International Shellfish Festival started as a celebration of our Island’s incredible seafood and the people who harvest it. Three decades later, it’s grown into Atlantic Canada’s largest kitchen party and at its heart, our purpose hasn’t changed. We’re here to celebrate the shellfish industry, to honour the fishers and farmers who make it what it is, and to help ensure it prospers for years to come. This 30th anniversary is a thank-you to everyone who has been part of that story, and an invitation to everyone who hasn’t yet experienced it — come and be part of it this September.” — Liam Dolan, Board Chair, PEI International Shellfish Festival 

New for 2026: A Reimagined Ticket Lineup 

To mark the 30th anniversary, the festival is introducing several brand new ticket types, with introductory pricing available only for the first 30 days. Prices increase June 27, 2026. 

Feast & Frolic | Thursday, September 17 | 6:00 PM – 9:30 PM | $199+ Presented by the Lobster Fishers of PEI, this spectacular roaming chef and producer experience kicks off the festival and the 30th anniversary celebrations. Guests will explore chef-attended stations, abundant harvest and seafood tables (oysters included), Atlantic Canadian flavours, local producers, and live culinary experiences. This event sells out every year — full menu coming soon. 

Shellfish Lovers Pass | Friday, Saturday or Sunday Afternoon | 12:00 PM – 5:00 PM | $20+ New for the 30th anniversary, every Shellfish Lovers Pass includes tastes of PEI’s finest shellfish and local fare served throughout the day as part of demos, activations and programming across the grounds. Portions are sized for grazing and discovery, the more of the afternoon you explore, the more you’ll get to sample. Includes the Garland Canada Chef Challenge, interactive competitions, live entertainment, and food demos. 

Kitchen Party Pass – Friday | September 18 | 5:00 PM – 11:00 PM | $40+ | 19+ Full evening access to the festival featuring the Garland Canada International Chef Challenge semi-finalists and the Irish Point Oysters PEI Shucking Championship, mainstage action, the local food pavilion, and Friday night headliners Girls Night Out and festival favourites Signal Hill. 

Kitchen Party Pass – Saturday | September 19 | 5:00 PM – 11:00 PM | $50+ | 19+ Full evening access featuring the Tie One On Competition awards, PEI Potato Chowder Championship heat, and the Raspberry Point International Oyster Shucking Championship, mainstage action, the local food pavilion, and Saturday night’s once-in-three-decades show: Ben Chase and Craig Fair Productions’ Shell Yeah! 30 Years of PEI’s Largest Kitchen Party. 

Kitchen Party Bundle – Friday & Saturday Nights | 5:00 PM – 11:00 PM | $80+ | 19+ Full evening access both Friday and Saturday — two nights of Atlantic Canada’s largest kitchen party with Girls Night Out, Signal Hill, Ben Chase, and Craig Fair Productions’ Shell Yeah! 

VIP Friday | All Day | $125+ | 19+ The ultimate way to experience the festival. Includes full festival access, exclusive VIP entrance, preferred front-of-stage viewing, a private bar with premium drinks, anniversary specials and a signature cocktail station, curated grazing stations, a private oyster bar, exclusive culinary demos and samplings with Chef Corbin and food and beverage partners, dedicated hosts, a private washroom trailer, live screen feeds from the mainstage, a special 30th anniversary gift, and exclusive VIP contesting. Includes Signal Hill headlining Friday’s kitchen party. 

VIP Saturday | All Day | $150+ | 19+ The ultimate way to experience the festival. Includes full festival access, exclusive VIP entrance, preferred front-of-stage viewing, a private bar with premium drinks, anniversary specials and a signature cocktail station, curated grazing stations, a private oyster bar, exclusive culinary demos and samplings with Chef Corbin and food and beverage partners, dedicated hosts, a private washroom trailer, live screen feeds from the mainstage, a special 30th anniversary gift, and exclusive VIP contesting and full access to evening concert featuring Ben Chase and Shell Yeah! 30 Years of PEI’s Largest Kitchen Party with Craig Fair Productions. 

The Pearl Package – Table for 10 | Friday or Saturday | $1,200+ per table, per day | 19+ The festival’s premier corporate experience, designed for groups who want to celebrate the 30th anniversary in style. Includes everything in the VIP experience, plus a dedicated table with seating for 10 and your company logo, a personal volunteer ambassador for the day, an assorted food tray, and a group photo with Chef Corbin. 

Tickets 

Tickets go on sale Wednesday, May 27, 2026 at 10:00 AM AST at peishellfish.com. Introductory 30th anniversary pricing is available for the first 30 days only. Prices increase June 27, 2026. 

– 30 – 

About the PEI International Shellfish Festival Celebrating its 30th anniversary in 2026, the PEI International Shellfish Festival is Atlantic Canada’s Largest Kitchen Party and the World’s Greatest Shellfish Celebration a four-day celebration of Prince Edward Island’s world-renowned shellfish, chefs, producers, and hospitality. Presented by the Dairy Farmers of PEI and held each September on the Charlottetown waterfront, the festival exists to celebrate and champion PEI’s shellfish industry and to help ensure it prospers for years to come. 

The PEI International Shellfish Festival is an initiative of the Aquaculture Alliance and the PEI Shellfish Association. Funded by the Atlantic Canada Opportunities Agency, Province of Prince Edward Island, City of Charlottetown, and the Special Event Reserve Fund. 

Media Contact: 

Jillian O’Halloran
902-315-1795 
jill@resonatexm.com 
www.peishellfish.com 

The post PEI International Shellfish Festival presented by Dairy Farmers of PEI Celebrating 30 Years appeared first on Prince Edward Island International Shellfish Festival.

902-903-3981
41 Point Pleasant Road
Stanhope, PE

View Hotels

The post Stanhope Beach Lodge appeared first on Prince Edward Island International Shellfish Festival.

902-892-2481
20 Capital Drive
Charlottetown, PE

View Hotels

The post Canada’s Best Value Inn and Suites Charlottetown appeared first on Prince Edward Island International Shellfish Festival.

Irish Point Oysters PEI Shucking Championship

1st Place: Jeff Noye 

2nd Place: Daniel Oatway

3rd Place: Marc Dolan 

Cleanest Plate: Julio Sanchez

Junior Chef Challenge presented by Kays Fresh Market

1st Place: Marcus Jreije

Mott’s Clamato Best Caesar in Town Finals

1st Place: Nicholas Tomasic, Abiocco

2nd Place: Melinda Peters, Coach’s Restaurant & Bar

3rd Place: Brooklyn Vail, Olde Dublin Pub

PEI Potato Seafood Chowder Championship

1st Place: Jane Crawford, Abiocco

2nd Place: Landon Thaxter, Claddagh Oyster House 

3rd Place: Chris Meads, The Pilot House

Raspberry Point International Shucking Championship

1st Place: Brian Clark

2nd Place: Chris Manocchio

3rd Place: Quincy Yingling

Cleanest Plate: Anthony Wing

Tie One On Mussel Competition presented by Tidal Marine

1st Place: Emma Ellsworth 

2nd Place: Troy Ford

3rd Place: Johnny Ford

The post 2025 Competition Winners appeared first on Prince Edward Island International Shellfish Festival.

902-368-3551
300 Capital Drive
Charlottetown, PE
hilton.com

View Hotels

The post Hampton Inn & Suites Charlottetown appeared first on Prince Edward Island International Shellfish Festival.

902-963-2181
8405 Cavendish Road
Cavendish, PE
cavendishpei.com

View Hotels

The post Cavendish Country Inn & Cottages appeared first on Prince Edward Island International Shellfish Festival.

902-963-2225
9517 Cavendish Road
West Bayview, PE
bayvista.ca

View Hotels

The post Bay Vista Motel appeared first on Prince Edward Island International Shellfish Festival.

902-978-0751
10090 Route 6
Stanley Bridge, PE
stanleybridgeresort.com

View Hotels

The post Stanley Bridge Country Resort appeared first on Prince Edward Island International Shellfish Festival.

902-892-1201
200 Capital Drive
Charlottetown, PE

View Hotels

The post Holiday Inn Express & Suites appeared first on Prince Edward Island International Shellfish Festival.

Calling all Prince Edward Island cooks and chefs to compete for the title of Prince Edward Island Potato Seafood Chowder Champion!  The PEI Potato Board presents the Championship which is a tasty way to promote the Island’s top-quality potatoes, oysters, mussels, lobster, and other PEI shellfish and of course, to have a good time!

Prize

• 1st Place: $1,000 Cash
• 2nd Place: $250 Cash
• 3rd Place: $100 Cash
• Right to use the PEI Potato Seafood Chowder Championship Seal on menus and other promotions as they relate to the winner’s business

Overview

• Traditional Focus: Participants are required to prepare classic and traditional PEI potato chowders, staying true to the roots of this beloved dish. Contestants should draw inspiration from time-honored recipes and techniques, showcasing the essence of PEI’s culinary heritage.
• Must be a cook and/or chef at a PEI restaurant or catering business that provides a food service to the public
• Must hold a Red Seal Certification or equivalent or be actively working as a Chef or Sous Chef
• Must be 18 years or older
• Competition will take place on main festival stage
• Registration based on first come; first served

Registration

• Space is limited; Late registration only considered based on space availability
• Must supply a short biography for use in publicity programs and by announcers during the competition at time of registration
• Must supply recipes at the time of registration. The PEI International Shellfish Festival reserves the right to use the winning recipe in festival promotional activities and will acknowledge chefs accordingly
• All competitors must arrive at the Festival tent and check in at the designated competition area.  Please allow enough time to reheat your chowder so that it is ready at start time

Competition Details

What is provided?

• A cooking surface to reheat your chowder
• Cups and spoons for sampling to the public
• A soup bowl to serve the judges
• There will be no access to full kitchen facilities

What to bring?

• Competitors are allowed to utilize their own equipment during preparation
• Chefs will use their own pot and ladle for serving
• Final ingredients can be added on site
• Assistants to help set up and serve are welcome

Attire

• Must be presentable in keeping with the occasion and representing themselves, the province, and any sponsoring organization to the best advantage

Food Safety

• Proper practices to ensure food safety in the preparation, storage and transportation of your chowder must be observed.

The Chowder

• Seven (7) litres of chowder must be prepared in advance and ready to reheat on the spot for judging and sampling
• Must contain either PEI mussels and/or oysters along with any other shellfish or seafood from Prince Edward Island listed below
• The main protein component of the registrant’s chowder must contain ONLY Prince Edward Island shellfish and seafood from the following list: Prince Edward Island flounder, haddock, cod, hake, bar clams, soft shell clams, oysters, cultivated mussels, quahogs, lobster, scallops, halibut, salmon, rock crab and snow crab. No other seafood or shellfish protein components are permitted. This includes items such as canned or bottled clam broth. Judges are looking for recipes that showcase competitors’ mastery of traditional PEI Potato Chowder.
• Must be a traditional cream-based chowder and feature Canadian dairy products from Canadian cows.
• Potatoes must be Prince Edward Island Potatoes
• Presentation materials and/or products (i.e. garnishes, etc.) are permitted (see scoring for points on presentation)

Judging

• There will be minimum of 3 judges
• Each judge shall have considerable experience and/or knowledge or food preparation and service

Scoring

• Each competitor in the PEI Potato Seafood Chowder Championship will be judged on the following criteria:
  – Flavour /20
  – Consistency /10
  – Appearance /10
  – Overall Appeal /10
  – Total Score: 50 points

• Each judge will score the competitors’ chowder based on the above criteria
• The scores will be tallied and the chowder with the highest total score will be announced by the Master of Ceremonies as the winner of the PEI Potato Seafood Chowder Championship
• Winner must be in attendance to receive their award

The post PEI Potato Chowder Championship appeared first on Prince Edward Island International Shellfish Festival.

Do you think you can break the record for shucking oysters? Compete amongst the best shuckers in the world on the festival main stage. This competition is presented by Raspberry Point Oysters.

Prize

• 1st Place: $4,000
• 2nd Place: $1,000
• 3rd Place: $500
• Cleanest Plate: $200

Overview

• Open to all Canadian and International residents
• Competition will consist of up to 24 participants
• Competition will take place on main festival stage
• Contestants will open and present 12 oysters on the half shell

Selection of applicants to compete is at the discretion of the Competition Committee.

What is provided ?

• Each contestant will receive 14 oysters from which they will select their 12 competition oysters
• A platter of coarse salt to present the 12 shucked oysters

What to bring?

• Contestants must supply handwear, shucking knives, cutting board, and any other related equipment
• Contestants may wear finger stalls or gloves
• Contestants may use a towel to hold oysters in place
• Contestants may carry one back-up shucking knife
• All equipment must be approved by the judges

Attire

• Must be presentable keeping with the occasion and representing themselves, the province, and any sponsoring organization to the best advantage

Disqualification

• At the discretion of the judges and timekeepers
• If Contestant does not comply with the rules of the contest
• If Contestant distracts another competitor by vocal or physical interference during the competition
• If Contestant is deemed to have committed a flagrant and/or unseemly impropriety during the competition

Judging

• There will be 3 judges
• Each shall have considerable experience and/or knowledge of the half shell oyster service
• Each contestant will have a timekeeper and back-up timekeeper
• Contestants will be provided with 14 choice PEI oysters and must open and present 12 oysters
• Contestants will poise his/her shucking knife at head height to indicate readiness
• At signal of Master of Ceremonies, all timekeepers simultaneously start their watches and contestants begin to shuck
• Contestants must tap the table or raise both hands overhead and step back from the shucking table when shucking is complete and oysters are presented to his/her satisfaction
• The timekeeper will immediately stop the watch
• Contestants may not touch tray of oysters after he/she has signalled completion

Penalties

To be determined by the 3 judges

The following conditions render an oyster not presentable and are subject to the following penalties:

• Presented less than 12 opened oysters on the completed platter. Penalty Time: 30 seconds/oyster
• Not presented upright or meat out of shell. Penalty Time: 10 seconds/oyster
• Presented on flat shell. Penalty Time: 10 seconds/oyster
• Presented with blood on oyster meat. Penalty Time: 30 seconds/oyster
• Presented with a broken (in two pieces) undershell. Penalty Time: 10 seconds/oyster
• Presented with shell, grit, mud or other extraneous material. Penalty Time: 2 seconds/oyster
• Presented with meat cut or mangled. Penalty Time: 2 seconds/oyster
• Presented with oyster meat not completely severed from the shell. Penalty Time: 3 seconds/oyster *If more than 6 oysters are penalized for this reason, penalty time increases to 10 seconds/oyster)

Scoring

• Judges will provide the tally each contestants overall penalty scores
• Penalties will be added to the shucking time for each contestant to determine actual shucking time
• Overall score determined by a combination of actual shucking time, shucked appearance, presence of shell, grit, broken shell cup, meat cut etc.
• The winner is that contestant who has the lowest total seconds score and has not been disqualified
• Master of Ceremonies will announce the results of the competition on main stage

The post Raspberry Point International Oyster Shucking Championship appeared first on Prince Edward Island International Shellfish Festival.

Do you make a mean Caesar? Show off your Caesar making skills amongst some of the best bartenders in town. Judged on creativity, presentation, garnish and most of all taste, this competition will spark your own personal creativity when serving Canada’s official cocktail. Come cheer on the contestants, learn a new twist to an old classic, and celebrate our favourite cocktail! CHEERS!

Visit the Schedule of Events for competition times! 

Prizes: 

1st place – $1,000
2nd place – $500
3rd place – $250

2025 Competition Winners:

1st Place: Nicholas Tomasic, Abiocco
2nd Place: Melinda Peters, Coach’s Restaurant & Bar
3rd Place: Brooklyn Vail, Olde Dublin Pub

Mott’s 2024 Shellfish Festival Caesar Competition

The post Mott’s Clamato Best Caesar in Town appeared first on Prince Edward Island International Shellfish Festival.