MAPLE CURED HOT SMOKED SALMON
Kicking off his third season, at Sugar Moon Farms, Chef Michael will teach you about all things maple. He takes the maple to the kitchen; curing salmon and also smoking it: two methods you'll want to try yourself.

ARTIC CHAR
Chef Michael Smith loves farming and fishing and he learns about combining the two trades at Marshwinds, an arctic char fish farm. He just can't resist cooking some of his catch up in a Roulade and some tasty extras.

APPLE TART
Check out Chef Michael Smith as he gives Prince Edward Island's own Gouda Cheese Lady a hand on the production line and later prepares one of his amazing dishes, which includes apple tarts, aged gouda fritters and mulled cider.

NAVY PICNIC
On board the HMCS Montreal, Chief Petty Officer Bill Pratt prepares some barbequed ribs Navy Style, complete with his own secret sauce not even Chef Michael can uncover. In the kitchen, Chef Michael prepares maple baked beans, chips, and lemonade.

LAMB SHANKS
Chef Michael is set loose at Seamen's Beverages, one of Canada's oldest soda-bottling warehouses. In the kitchen Chef Michael cooks up some braised lamb shanks, complete with sage, walnut and grains.

PINK PEPPERCORN ROAST STRAWBERRY
Chef Mike visits Bruce MacNaughton's P.E.I. Preserve Company to explore how to prepare world-renowned jam. Back in the kitchen, it's roasted strawberries, caramel ice cream and a caramel cloud - can't you just taste them?

PAN ROASTED SCALLOPS
Chef Smith travels to Digby, Nova Scotia to find the freshest and tastiest scallops in Canada and learn about scallop fishing and some truly unique techniques. Chef Michael prepares a maritime favourite; pan roasted scallops, along with fennel emulsion, pea pancake and grapefruit.

BEEF TENDERLOIN
It's festival time on the Inn Chef. Chef Michael Smith gets up close and personal with a variety of beef connoisseurs at the Angus Beef Field Day on Prince Edward Island. He's inspired and gets down to business to prepare a perfectly grilled beef filet.

TOMATO BAY WATER
Join Chef Michael Smith as he learns how to brew the perfect cup of coffee with a visit to Giant Steps Coffee Roasters Inc. In the kitchen, the aromas are soaring as Michael cooks up a leafy masterpiece.

BLACK OLIVE STUFFED CHICKEN
Prince Edward Island's largest dairy operation welcomes Chef Smith and shows us how traditional butter making methods are still utilized today. Cake and chicken are on the diverse menu - a must see!

GOLDEN BLUEBERRY MOUSSE
The Inn Chef smashes together two all time favourite flavours: blueberry and maple. Chef Smith visits the world's largest blueberry producer and produces his own large tastes in the kitchen.

SAFFRON RATATOUILLE
Come by for a draught. The Inn Chef is going to Halifax, to explore the ancient secrets of brewmaster Alexander Keith. And just when you thought it couldn't get any better, the dish of the day is dedicated to vegetarians, from grilled zucchini to couscous.

TRIO OF SALMON
Skip through the woods with Chef Michael Smith and a special guest as they travel deep into the woods to demonstrate how to forage safely and effectively. Back in the kitchen, he shows off three salmon preparation techniques and his usual flare for flavour.