Spiro

I seem to be late to the party, but... I always suspected that CaH wasn't shot in Smith's actual home. Each episode, I notice that the ingredients relevant to what he's making are the ones most visible in the pantry and fridge. I don't mind this, really, since it's consistent with the show's premise. (And it's still more realistic than 30-minute meals, where the necessary ingredients are the _only_ ones visible.) The only time it falls apart, IMO, is when he says something like "Nah, change of plans; I think I'll do this instead of that." And, of course, it all magically falls into place for him. To me, it's obvious the the end result is what was planned all along. Not that I'd expect otherwise, but for me the suspension of disbelief is gone at that point. On a related note, we're going to the Inn at Bay Fortune for the July long weekend, which is where Michael got what TV chops he has filming "Inn Chef".

Yes. And that's what first came to my mind on seeing the photo: "Squeazel"!

Adrian3981, thanks for this thread! We were in Montreal for Easter weekend, and had the same menu as you describe. On the whole, I agree with your assessment of the dishes (we found the scallops to be the highlight of the evening). Personally, though, by the time dessert came, I was not looking for something as rich as foie gras. Although very well done, it was too much for me, so my wife had a double-dose of foie for dessert! (Not that she was complaining... ) We did opt for the more expensive degustation. I don't know that I would again; maybe I'm just not knowledgeable enough about wines to appreciate the difference.

Thankyouthankyouthankyou!

Yesterday: corn niblets tossed in the skillet with butter, onions, and finished with lime juice. A very simple yet tasty combination. Today: a Starbuck's coffee, so far. It can only get better!

For what it's worth, those of us in Canada have it slightly better with respect to the Food Network. For example: 1. Made to Order. The Rubino brothers now own two restaurants, and the new episodes are quite creative. First season seemed to rely on special requests, such as "Aphrodisiac Tasting Menu" or "100% Organic", and follow the brothers as they researched, sourced, and prepared ingredients. This season, they seem much more proactive, such as trying to prove, through their cooking, whether wild trout really is better than farmed, etc. 2. Rob Feenie. Almost always creative. Old-fashioned cooking show using the kitchen in his restaurant. A recent episode had him serving lunch at the Beard House for Canada Day. Side trips included an interview with the editor of Gourmet (I think) and a tour of Daniel Boulud's restaurant. 3. Michael Smith. 'Chef at Home' and 'Chef at Large'. Great shows. The first focuses on how to get great food on the table without relying on a printed recipe, and always has field trips to the local supermarket. The latter is a travelling show where Michael explores cooking for large quantities, such as hotels, catering events, cooking schools, etc. Even Paul Newman's F1 racing team! He also did 'Inn Chef' which can occasionally be found on non-FN networks. 4. Christine Cushing. Not a new format, and not everyone's favourite personality, but definitely more tolerable than Emeril. Live show, will call-in questions and special guests. Usually has good technique. 5. Surreal Gourmet. Apparently he's popular, but I don't know why. Travels around in this kitchen-trailer thing shaped like a toaster, helping people with their cooking problems. 6. Cook Like a Chef. Real, live chefs are given an ingredient, then show a few different ways they'd prepare it. No fluff, everything is about ingredients and techniques. One chef was given beef, and he prepared, among other things, cheeks. I'm sure there are others. These seem like prime candidates for a FTV2. These Canadian shows should be accessible to Food Network US. I hope this doesn't sound like I'm gloating. If anything, I'm hoping this shows that FTV might not be a lost cause.