Chef Michael Smith visits Lily Pond Farms in Bear River, Prince Edward Island to learn about the PEI potato harvest and grading.
Chef Michael Smith teaches us how to cook, shell and most importantly eat PEI lobster.
Rainbow Spring Salad - Shared by Barb Henshall
Roasted PEI Potato Soup by Chef Krista MacQuarrie served at:
Saltscapes Expo 2013
Mashed Potatoes – Shared by Helen Roome
ISLAND BLUE MUSSEL AND SWEET POTATO CHOWDER by Chef Michael Smith
Served at Fall Flavours - Feast & Frolic
Chef Michael Smith shows you which pots and pans you really need in your kitchen.
Food Country with Chef Michael Smith