August 2021 – Rowing PEI

Thanks to everyone who participated in the Red Island Rowgatta as a competitor or volunteer! It was a fantastic event.

Special thanks to Alan and Patricia for sponsoring the delicious club meal, organized beautifully by Lori Fitzpatrick.

Also to Lori, Kiera and Jamie for sponsoring the breakfast, on behalf of the Canada Games training team!

Many thanks to our friends from PEI Ground Search and Rescue, the staff at Brudenell Provincial Park, Montague and Brudenell Marinas, Garden Isle Farms for the potato prize bags, trailer drivers Alan, Rob and Chris and the 30+ volunteers who made this event possible!

Here are a few photo highlights! We have many more to come, as well as video and drone footage from Pat Martel Video!!

Maybe even a viewing party sometime this fall!

Red Island Rowgatta 2021 Results – prepared by Marti Hopson and Fiona Moak with help from starter Daphne Dumont and timers Sterling Schnatz, Wendy Chappell, Verna Ryan, Krista Cassell and Chris Harris

Saturday August 21, 2021

1000 m sprints

Top Quad- 1. Mary/ Chrissy / Corinne / Cassidy (4:30)

Junior Men’s single – 1. Tom (4:58) 2. Nick (5:03) 3. Joe (5:38)

Junior Women’s double – 1. Emily and Kiera (5:19)

Masters Women’s single – 1. Corinne (5:17)

Masters Women’s double – 1. Alysaa/ Kailee (5:18) 2. Mary / Chrissy (5:35)

Coastal Endurance

Junior Men’s single – 1. Tom (18:19)

Junior Men’s double – 1. Tom/Luke (19:39)

Masters Women’s single – 1. Corinne (18:55)

Masters Women’s double – 1. Corinne/ Cassidy (16:58) 2. Kailee / Alyssa (17:01) 3. Mary/ Chrissy (19:00) 4. Verna / Elliott (mixed- 23:00) 5. Krista / Jayne (31:33)

Beach Sprints

Single – 1. Jordanne 2. Joe

Double – 1. Tom/Nick (Don) 2. Kailee/ Alyssa 3. Emily Kiera 4. Cassidy / Corinne

Team Relay ! The Blues

We loved the pulled pork from Brad Doiron at Founders Delicatessen which was the “star” of the club supper at the Red Island Rowgatta 2021.

You can find Brad at the Founders booth at the Charlottetown Farmers Market.

But Lori has also kindly shared her own recipe!!

-One 4 lb boneless pork roast

* Cajun Rub (homemade or store bought recipe)

– 1 Cup of Ketchup (Heinz of course!)

– 1/2 Cup of vinegar

– 3 TBLSP of brown sugar

– 1 TBLSP of Dry mustard

– 1 TBLSP of Paprika

– 1/2 to 1 TBLSP of cayenne (I put less than this in the Rowing PEI recipe because not everyone likes heat)

– Salt and Pepper to taste

– 3 to 4 fresh garlic cloves, pressed

Mix all together and refrigerate.

If making with pulled pork roast at home:

Rub pork roast with Cajun rub. Put in ziploc bag and refrigerate overnight, or min. 4 hours.

* I skipped this step as Founders pulled pork came pre-seasoned and pre-cooked.

When ready to cook , pre-heat oven 250 degrees. Coat roast with 1/2 to 3/4 of the BBQ sauce. Cover and place in oven and cook for 6-7 hours. Make sure you baste every 45 mins.

Remove from oven and let sit 20 minutes. Using two forks pull apart/ shred into small pieces or chucks. Toss in remaining BBQ sauce , serve on fresh buns ( I like Portuguese buns), add coleslaw and pickles if preferred, serve with fries or salad, and corn or beans.

*If you like you pulled pork extra saucy, double the recipe.

*There are some good recipes out there for vegetarian pulled pork where you can make the “meat” with lentils, mushrooms, etc…

“Breaking bread together is an opportunity for nourishment on so many levels.” – Jen Schmidt

Bon appétit !

Lori