The Inn Chef - Season 1

Chef

Michael works with two healthy favorites, mushrooms and spinach. You learn how both items can be transformed into a tasty strudel and sauce.

Splash around with Michael in his favorite bed with wild oysters. Tequila, lime juice and a cilantro bed, all make an appearance in his anything-but-sleepy kitchen before he's done. You will never look at an oyster the same again, after Chef Michael spins these delectable treats into colorful masterpieces that will have you and your guests asking for more.

You'll heat up after Michael sniffs out the secrets of a smokehouse. Don't worry, though, the fresh dill in his garden and a visit to his creative kitchen will cool you down. Napoleon of Smoked Salmon Roulade with Whole Wheat Pancakes, Dill, Capers and Salmon Caviar, with a Salad of Dandelion Greens.

Check out a goat cheese farm with Michael as he explores this tasty ingredient in the field and his kitchen. A stroll through his garden yields a basket of arugula that joins the cheese in a zesty tango right before your eyes. Goat Cheese and Chive Stuffed Chicken Breast with Arugula and Roast Chicken Broth.

A meander along a gentle stream full of wild spearmint inspires Michael as he creates this unique dessert. After a visit to a winery and a sip of strawberry wine, the resulting cuisine is fresh and cool. Strawberry Mint Compote in a Crisp Cookie Cup with Strawberry Wine Ice and Lemonade Sauce.

Sharpen up your knife skills with Michael as he hones his with a bladesmith. You'll be keen for his garden fresh thyme and the amazing savory tart he slices in the kitchen. Potato, Bacon and Cheddar Tart with Creme Fraiche and Spinach Salad.

Get lost with Michael as he searches for eggs at a remarkable farm. The fennel growing in his garden leads the way to a memorable omelet recipe that you'll be glad you found. Aged Cheddar Omelet Omelet with Aged Cheddar Sausage, Bacon Wrapped Apples and Roesti Potatoes.

Michael is promoted to captain on a sea journey in search of the tastiest female lobster. In short order, he shows off a treasure chest full of fresh pea shoots from his garden and a golden recipe. She Lobster with Roast Corn Lobster Pudding, Smoked Clam Corn Chowder, Pea Shoots and Red Pepper Relish.

The one that got away ends up in Michael's kitchen after he goes fishing at a trout farm. Tangy rhubarb from his garden baits the hook for a tasty catch as memorable as a perfect stream-side campfire. Campfire Style Cornmeal Crusted Trout with Roast Potato Salad, Homemade Ketchup and Pickled Rhubarb.

Sunflowers tower over Michael, shading his grind at the local flourmill. His radiant recipes illuminate the way as he bakes his favorite bread-and-spreads on some tasty delights. Whole Grain Country Bread with Brown Butter, Olive Oil Butter, Caramel Apple Butter and Fazool,

Wild watercress in a stream bed and a visit to a salmon hatchery inspire Michael's innovative new cooking method for this versatile fish. You'll experience flavor like never before. Just Baked Salmon with Carrot Sauce and Watercress Salad, Roast Carrot and Salmon Ceviche.

Chef Michael flexes his culinary mussels after a visit to an innovative aqua-culture farm. His steaming chowder is cooled by freshly picked parsley.Sweet potato chowder with Bay Fortune breadsticks, a Mussel stuffed onion, celery leaves and spicy butter.

At sea, Michael is the captain of his cuisine, and it shows in this oceanic dish. On land, he is the king of his kitchen as a historic butter paddling adventure smoothes out the tangy sorrel he picks in his garden. Atlantic Seafood Salad in Smoked Salmon with Chive and Smoked Salmon Butter Sauces and an Anchor.

You'll never look at chowder the same way again after seeing Michael's approach to this classic. After picking the unique herb lovage in the garden and digging clams on the beach, this new chowder classic will send you running for your spoon. Lovage Clam Chowder with a Potato Crab Cake, Pickled Cucumbers and Lovage Chips.

You'll be stung after Michael shows how to grow the world's sweetest herb and visits a honeybee farm. But don't worry, the vibrant flavours in this dessert will sweeten the sting. Spiced Carrot Cake with Roast Carrot Jam, Carrot Ice, Cream Cheese Sauces and Stevia.

The world's most noble fish is invited to star with Michael as he honours it with global flair. The basil from his garden and tomatoes from a high-tech greenhouse add a local polish. Olive Oil Seared Yellowfin Tuna with Tomato Anchovy Sauce, Lemon Basil Pesto and Saffron Ratatouille.

Oozing dark chocolate, combined with a break at the local coffee roaster, inspires Michael's sinful spin on this classic dessert. The multitude of mint varieties in his garden cool down the kitchen as he gets baking. Molten Dark Chocolate Cake with Mocha Sauce, Cappucino Froth and Orange Marmalade Mint Compote.

Michael explores the tasty potential of venison and its background at a mountain farm. Pungent chives from his kitchen garden and other earthy flavours highlight this culinary excursion. Cabernet Sauvignon Glazed Venison Loin with Toasted Chive Barley, Roast Carrot and Balsamic Vinegar Sauce and Carrot Horseradish Jam.

The combination of an apple orchard hike and a visit to the chervil patch in his garden inspire Michael to meld two soups into one. Their unique presentation will complete the blend. Caramel and Horseradish Apples Soups with Cheddar Fritter and Chutney.

Search the forest for hidden chanterelle mushrooms as Michael forages for his luxurious cuisine. The art and science of the quail farm he visits are highlighted in his amazing kitchen. Grilled Quail with Sweet Potato Dumplings, Wild Chanterelle Broth and Sage Chips.

This untraditional bird, and the farm where it is raised become elements in Michael's traditional approach to cuisine. The ingredients shine as he accents them with a new look at the power of the classic herb, rosemary. Walnut Stuffed Emu Pot Roast with Rosemary Vanilla Broth, Acorn Squash 'Risotto' and Cranberry Chutney Turnovers.

Michael shows off the sophisticated flavours of the humble carrot. The varied savory greens of his kitchen garden and the instinctive tastes of his cuisine will flavour your cooking. Terrine of Roast Carrot, Goat Cheese and Chives with a Salad of Savory Greens, Spice Crusted Walnuts and Beet Vinaigrette.

Michael's cuisine is filled with aromatic smoke as he visits a garlic farm, then sets up a smoker in his kitchen. The tarragon he picks in his garden helps tame the fire. Smoke Roast Pork Loin with Grain Mustard Sauce, Apple Tarragon Relish and Garlic Lentils.

Michael tours of a cookware factory and examines the rich organic soil of his garden. Then he gets "down" in the kitchen with a delicious duck recipe.

The classic flavours of meat and potatoes star in the new age cuisine of Michael's kitchen. A worldly butcher shows him the way to a beef lover's paradise, complete with freshly dug horseradish root from the garden. Blue Cheese Crusted Beef Tenderloin with Cabernet Sauvignon Sauce, Horseradish Potatoes and Crisp Onion Rings.

Three of Michael's favorite culinary delights take centre stage-the oregano growing in his garden, the braising he demonstrates in the kitchen and the micro brewery ale he discovers. Ale Braised Chicken with Malt Glaze, Barley Sausage, Garlic Braised Tomato and Tomato Oregano Compote.