The Centre for All Canadians

Mavor’s is On A Roll

(Charlottetown, P.E.I.) – Since taking over as the Executive Chef for Mavor’s in 2016, Chef Miguel Cervantes and his team are on a roll, winning five top culinary accolades: Best of Sea Fan Choice award; The Great Island Grilled Cheese Competition (two years in a row); Winterdine; and most recently Best Appetizer for Veg PEI’s Veg It Up week. “I have a craft-based perspective when it comes to cooking,” Chef Cervantes reveals. “I don’t like to order things in, so we make a lot of our menu items in house.”

Chef Cervantes and his team have been taking chances with this approach for creating new dishes and it seems to be paying off. Sous Chef, Craig Doucette and Line Cook, Andre Boucher, who won the most recent The Great Island Grilled Cheese competition, thoroughly enjoyed the experience of competing.

“It was a great atmosphere,” describes Doucette. “It was nice to see so many people in one place that were all interested in the same thing.”

Doucette conjured up the winning “It’s Always Cheesy” grilled cheese sandwich. It consisted of provolone and mozzarella, roasted basil, and cured heirloom tomatoes on house-made focaccia bread, grilled in a garlic parmesan butter, and served with a Gouda cheese dipping sauce. Which is now official on the Mavor’s menu.

“In my mind a grilled cheese sandwich always goes good with tomato soup, so it was a must to add the tomatoes,” Doucette describes. He goes on to say, “I had an hour to come up with the idea, but I’ve been cooking long enough to know what flavours go together, so in the end I just had to believe in myself and hope it would all work out.”

Boucher, Doucette’s partner in the competition, was amazed at the public feedback that they received, “One guy said that our sandwich gave him goose bumps, for me that was incredible to hear.”

This is only the beginning, says Chef Cervantes, for he has big plans for the months ahead starting with the launch of a new menu in October.

“We’re taking chances with different proteins and presenting them in different ways,” says Chef Cervantes. “All the things that you see on the new menu are dishes on my bucket list.”

He encourages his team to create their own culinary bucket lists, so Doucette has incorporated hand-rolled pasta on the new menu. He calls it his Zen time while preparing it. “Watching a giant ball of dough form into noodles is just something special,” he reflects.

Chef Cervantes says that’s what craft-based cooking is all about, “It’s something you feel proud of, it’s a different style of cooking, there is a lot more passion and creativity.”

The team is most proud of the Arctic Char dish. Boucher describes it as something different, “It comes with a sweet potato hash that is paired with our seasonal vegetables, and that combination really makes the Arctic Char pop off the plate.”

In addition to the new menu are theme nights: Fiesta Mondays; Flatbread Fridays; and Steak Saturdays. Chef Cervantes is most excited about Steak Saturdays. “I’ve partnered up with Atlantic Beef Products and we’re doing a different cut each week for eight weeks straight.” He goes on to add, “We’ll feature cuts that aren’t normally available on the Island like Tomahawk, or Oxtail – it’s going to be pretty upscale.”

To sum up Mavor’s roll: five awards, a new menu, plus menu themed nights, but wait there’s more. Back by popular demand is the Mavor’s’ Traditional Holiday Turkey Buffet.

“We’re going to take it to the next level with the quality by brining the turkey and roasting it nice and slow – class it up a bit,” explains Chef Cervantes.

Boucher pipes in, “The Island is mostly comfort food where people want to get their money’s worth, so we want to provide that quality every day.”

Get ready for theme nights every Monday, Friday, and Saturday all day. The Traditional Holiday Turkey Buffet starts December 1.

For more information on Mavor’s, and to view the new menu, please visit: http://www.confederationcentre.com/en/dine-at-Mavor’s.php

Photo Cutline: The Winning Chefs of Mavor’s Restaurant. From Right to Left: Executive Chef, Miguel Cervantes, Sous Chef, Craig Doucette, and Line Cook, Andre Boucher.

Media contact:
Tanya Wiltshire, Communications Manager, Confederation Centre of the Arts
T: 902.628.6135 (office) E: twilshire@confederationcentre.com
facebook.com/MavorsCCOA | Twitter/Instagram: @MavorsCCOA
For more Centre news: confederationcentre.com/en/news.php

Newsletter Signup

HOURS OF OPERATION 


Art Gallery

Wednesday to Saturday 11a.m .-  5 p.m  |  Sunday 1p.m. – 5 p.m.  |  Monday and Tuesday Closed


Box Office

Monday – Saturday 10 a.m. – 5 p.m.  |  Sundays & Evening Performances: The Box Office opens 2.5 hours prior to each performance. Please call 1.800.565.0278 or 902.566.1267 for information.

Mavor’s Restaurant

Monday – Thursday 11 a.m. – 9 p.m.  |  Friday – Saturday  11 a.m. – 11 p.m.  |  Sunday Closed
Please call 902.628.6107 for information.

Showcase Gift Shop

Monday – Thursday 10 a.m. – 5 p.m. |  Friday 10 a.m. – 8 p.m. |  Saturday 10 a.m. – 5 p.m.  |  Sunday 12:00 – 5 p.m.
Please call 902.628.6149 for information.

The Story of Confederation 

Open only on Saturday 10 a.m. – 3 p.m.


HOLIDAY HOURS

CCOA Building: Building closed to public December 24 to January 1
Open for Mavor’s December 31 from 5:00 – 10:00 pm  |  Open for Premier’s Levee January 1 from 3:00 – 4:30 pm

Box Office: December 24: Open 10:00 am – 1:00 pm  |  Closed December 25 to January 1 inclusive
(Starting January 2 hours change to being open 12:00 – 5:00 pm)

Mavor’s: Closed December 24 to 30 inclusive  |  December 31: Open 5:00 – 10:00 pm  |  Closed January 1

Art Gallery: Closed December 24 to January 1

Showcase: Open December 24 10:00 am – 1:00 pm  |  Closed December 25 to January 1

Confederation Centre Chamber: Closed December 24 to January 1 (only open on Saturdays until June)

Library (public hours): Dec. 23: 12:30 – 5:00 pm  |  Dec. 24:  9:00 am – 12:00 pm  |  Dec. 25 and Dec. 26: Closed  |  Dec. 27: 9:30 am – 8:30 pm  |  Dec. 28 and Dec. 29: 9:30 am – 5:00 pm
(Security and operations on site during these hours but rest of building closed to public)

Administrative Offices: Closed December 24 to January 1

Toutes nos excuses. La version française de notre site Web est présentement en construction.

Hours of Operation


Art Gallery

Wednesday to Saturday 11a.m .-  5 p.m  |  Sunday 1p.m. – 5 p.m.  |  Monday and Tuesday Closed


Box Office

Monday – Saturday 10 a.m. – 5 p.m.  |  Sundays & Evening Performances: The Box Office opens 2.5 hours prior to each performance. Please call 1.800.565.0278 or 902.566.1267 for information.

Mavor’s Restaurant

Monday – Thursday 11 a.m. – 9 p.m.  |  Friday – Saturday  11 a.m. – 11 p.m.  |  Sunday Closed
Please call 902.628.6107 for information.

Showcase Gift Shop

Monday – Saturday 10 a.m. – 5 p.m. |   Sunday Closed
Please call 902.628.6149 for information.

The Story of Confederation 

Open only on Saturday 10 a.m. – 3 p.m.

  • I agree to receive further communications from Confederation Centre of the Arts for upcoming events, promotions and market research purposes.