WILD BOAR
Join Chef Michael Smith as he corrals wild boar on the farm and in his kitchen! The nutritious results show the versatility of pork’s unique relative, and how to work with it in your kitchen.
CASHEW BLUEBERRY TART
Chill out with Chef Michael Smith as he freezes his own custom ice creams. You’ll thaw out in the kitchen as he heats up this tasty dessert.
ROQUEFORT PUDDING WITH CRANBERRIES
Splashdown in a cranberry bog with Chef Michael Smith as he explores the fruit’s tasty origins. Back in the kitchen its unique tang accents a distinctive blue cheese appetizer that will delight even non-cheese fans!
LEMON RASPBERRY NAPOLEON
Visit a food laboratory with Chef Michael Smith as he tests his unique saffron lemon curd for one of his desserts. The testing pays off as he shows how to stack a napoleon of raspberries and oatmeal crisps with the results!
BUTTERSCOTCH APPLE LEAF
Few things are as good as butterscotch and apple but Chef Michael Smith’s favorite yogurt dairy is a contender! An informative visit complements the stunning apple-theme dessert, cooking away in the kitchen.
POTATO CRUSTED MONKFISH
Land and sea have seldom met on better terms than with Chef Michael Smith! The exotic results combine a high-tech potato growing expedition with one of the oceans tastiest fish.
SEAWEED CRUSTED SALMON
Chef Michael Smith imagines the fun he can have with salmon as he visits a sea parsley farm! Along the way he shows how to grow a remarkable dish with pure seawater and culinary ingenuity.
ROAST SKATE WING
Chef Michael Smith shows that the sea is full of under utilized but tasty fish with this unique dish. After a tasteful visit to a single malt whiskey distillery, he also shows how he includes scotch in his cooking!
VERMOUTH SCALLOPS
The exalted scallop is celebrated in Chef Michael Smith’s kitchen as he transforms it into seafood sausage. Next, join him on a tour of a progressive organic vegetable farm.
ROAST PHEASANT
Chef Michael Smith is not a chicken when it comes to showing off pheasant. His trip to visit a quirky bird farm will have you squawking and you’ll crow with delight when you see the culinary results!
BEEF LOIN AND RIBS
Chef Michael Smith goes back to school! After an inspiring visit to a prominent cooking school he shows how to put the beef back into cooking. The results will please anyone who has ever enjoyed a perfect steak.
RACK OF LAMB
There are few places as inspiring to a Chef as a bustling Farmers Market. After a productive visit Chef Michael Smith creates an amazing lamb dish that will have you rushing off to your local market!
SAFFRON HALIBUT
Chef Michael Smith takes his frying pan and goes deep sea fishing! Does he catch anything? You’ll be hooked when you see the elegant dish, pairing saffron and tasty halibut, that he pulls out of his culinary net!
LOBSTER SANDWICH
Have you ever seen a thousand layer sandwich? Chef Michael Smith has, and after he wades into thousands of lobsters at a lobster pound he fashions an amazing sandwich complete with the exotic blood orange!
MAPLE CURED PORK LOIN
Chef Michael Smith visits an agricultural research center to explore the role that technology plays in his cuisine. There’s a bit of science in the kitchen too as he shows how to cure a pork loin, with tasty results!
PROSCUITTO WRAPPED COD
Nowhere is our shrinking world more apparent than in cooking. Visit an amazing culinary Mecca, Pete’s Frootique, with Chef Michael Smith. Then enjoy the worldly results as he cooks up a global storm in his kitchen!
FOIE GRAS TERRINE
Chef Michael Smith shows how easy luxurious ingredients are to cook with. His special Foie Gras Terrine is perfectly complemented by the ethereal ice wine that he discovers at a local winery.
OXTAIL CONSOMMÉ
The mysterious mushroom is the star of today’s show, both in the kitchen and the field. Chef Michael Smith tours a mushroom farm and then leads the way along the crystal-clear path to elegant consommé.
SOUTHWESTERN CORN SOUP
Howdy pardner! Saddle up with Chef Michael Smith as rides into the southwest for inspiration. Along the way he explores the role of the world’s most valuable grain, then makes a deeply flavored corn soup with some neat garnishes.
LAVENDER POACHED PEAR
Ever see a chef up a tree? Join Chef Michael Smith as he climbs all over an amazing fruit orchard then cooks up a very down-to-earth desser t with the harvest!
HONEY CURED SALMON
Gone fishing! Chef Michael Smith knows a sure thing when he sees it. Today he visits a thriving ocean salmon farm and then in the kitchen he transforms the catch into tasty bait for any diner!
ZIPPIN’ PASTAS
Chef Michael Smith pays homage to the amazing world of pasta.. Follow him as he zips around the kitchen making three different dishes and pops into a pasta maker's shop for tips!
TIME FOR CHOCOLATE
Any time is a good time for chocolate, and after you see what Chef Michael Smith does with it you’ll wish you had more time - and chocolate! Join him as he visits a chocolate shop and then makes the most amazing dessert you’ve ever seen.
SWEETBREAD NAPOLEON
Visit an amazing greenhouse full of fresh herbs with Chef Michael Smith as he gathers ingredients for his cuisine. You’ll never look at sweetbreads the same away again after you see what he does with them!
CHEDDAR BISCUITS AND CHIVE EGGS
Start your day with Chef Michael Smith as he shows how to transform breakfast into a culinary masterpiece. He brings home the bacon after a visit to an Old World smokehaus, and when you see the results you’ll be crowing like a rooster!
STUFFED SQUAB
Pack your bags and head for the big city with Chef Michael Smith as he visits one of the world’s largest kitchens! Back in his home kitchen watch as he makes culinary magic with squab and traditional country ingredients.