Chef Michael Smith teaches us how to cook, shell and most importantly eat PEI lobster.
Chef Michael Smith visits Lily Pond Farms in Bear River, Prince Edward Island to learn about the PEI potato harvest and grading.
Chef Micheal Smith dispels the myth that mushrooms are hard to clean.
Island Blue Mussel Salad with Brown Butter and Beet Vinaigrette and Chive Oil - Chef Jeff McCourt
Orchard Fruit Crumble with Island Cheddar and vanilla bean ice cream by Chef Corbin served at
Fall Flavours 2012 - The Great Island Grilled Cheese Championship
Slow-Roasted Pork Shoulder with Gravy and Riesling Braised Apples by Chef Mark McEwan served at:
Fall Flavours 2012
Applelicious: Meal in the Field
Lobster Poutine by Chef Mark McEwan at Fall Flavours - Feast and Frolic
PEI Fall Flavours Videos