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Episodic Summaries

SEASON THREE


EPISODIC SUMMARIES FOR SEASON THREE

28. Leau à la Bouche: The overlooked condiment. To the Laurentians we journey to L'Eau à La Bouche (French for A mouth watering), a lovely little Inn & restaurant in the town of St. Adèle, Quebec. The special menu they have conjured up for us is all honey. We've found a supplier who makes five different honeys including a knock-your-socks-off wild mint honey. They also distill mead, the ancient nectar made from honey and water. Later, we pop off to the local orchards for fruit for the sauces at dinner that night at the Inn.

29. Les Fougères: To the beautiful foothills of the Gatineau Park we travel to A Les Fougères restaurant. There, a wonderful husband and wife team are redefining traditional Quebec cuisine with a modern twist including venison & goat's cheese tourtiere, split pea soup with pear juice and smoked haddock. We also visit an artisan goat's cheese maker and find out how two married people can work together side by side in the pressure cooker of a kitchen without killing each other.

30. Domus: In Ottawa we visit celebrated chef John Taylor and his wife at Domus Cafe for a primer on fresh herbs, their uses, tastes, prep, etc. We go to this fantastic herb farm in the small town of Almonte and to an incredible French baker who will supply us with croissants. Brunch will be a chilled herb soup, poached lobster & eggs in herb/wine sauce.

31. Danforth: Most Torontonians think of A Taste Of The Danforth as a Greek experience. We visit this food event to sample Cuban, Indian, Celtic, Japanese, Chinese and Greek to find out which country has the best cuisine in the entire world.

32. Niagara: We're off to sunny Niagara in Southern Ontario for a series of vineyard al fresco dining experiences featuring the perfect wine sauce (which we show you how to make). Carlo goes on a bike tour of the region and learns about the importance of A Le Gout Du Terroire and the culinary circle of life.

33. Marj's Kitchen: Carlos van breaks down on the way to a hoitey-toitey dinner and he spends the day working at Marj's Country Diner in Alma Ontario (population 450). This is more than just a restaurant, it is part of the soul of the community. Carlo waits tables, works the grill, makes meatloaf and pies from scratch and learns the values of down-home cooking.

34. Pig Roast: The Swinefellows, internationally renowned pig bar-b-quers, come to an Ontario farm for an all out porkfest. Carlo indulges the secrets of the ultimate bar-b-que sauce as a whole pig is tenderly roasted through the night culminating in the ultimate bar-b-cue pig-out.

35. Guerilla Cooks: Carlo and a famous telegenic chef, Ned Bell, ambush someone coming out of a grocery store. The person is chosen completely by random, the concept being that you don't need a lot of expensive fancy-shmancy ingredients to make a great gourmet dinner. Carlo charms the person into letting us go back to their place and cook dinner for their family/friends with whatever is in their bags and at home. Will someone acquiesce? What will we find when we get there? Will Ned be able to cook dinner?

36. Treuburg & The Egg: When most people think Cape Breton & Nova Scotia they think "Scottish". But in the small town of Port Hood, Cape Breton a wonderful German couple have bought an Inn and are now living their dream on these picturesque shores. Join Carlo on his wishful day as a chef-innkeeper and discover the secrets of authentic spetzle, stroganoff and strudel.

37. P.E.I. Shellfish: To Summerside we go for an all Maritime mollusk feast at A Seasons In Thyme restaurant. But first Carlo must earn his dinner by harvesting the sweetest, most delicious oysters in the world. Then to the famous PEI mussel beds we go for a workout of the bi-valve kind. Dinner features oysters done numerous ways, mussel soup and salad.

38. Glenora Whisky: A little bit of bonnie Scotland is alive and well in Cape Breton as Carlo pays a visit to the only single malt whisky distillery in North America. Cape Breton approximates Scotland in more than just its looks. The spring water is the secret to this fine drink (although we're not allowed to call it Scotch). The delicious Glenora 8 year old single malt cask is opened and tasted for the first time on our show. We then enjoy a traditional meal featuring Haggis and whisky sauce and a few surprises.

39. New Brunswick Scallops: Some of the biggest, juiciest scallops in the world are found off the coast of New Brunswick. Big fat pink scallops that sit up proud and succulent on a plate. Carlo joins local divers in a supa-dupa-scuba adventure as they harvest the sea floor for these taste treasures from the deep. Then it’s back to an old sea captains Inn for a scallop feast as never seen before.