The Inn Chef Press Release from Callawind

“Michael Smith cooks up a winning show. Of course, it helps to have an international reputation for contemporary cuisine and be chef of one of the top restaurants in the country." —The Toronto Star

On his high-energy television cooking series, The Inn Chef, host Michael Smith demonstrates with charm, wit, and masterly culinary skill how easy it is for home cooks to transform a few great ingredients into imaginative, unforgettable cuisine. Filmed at The Inn at Bay Fortune in Prince Edward Island, and a variety of locations throughout the Island and Nova Scotia, The Inn Chef demystifies fine dining and inspires viewers to leave glowing reviews in The Inn Chef 's website guest book, such as:

“Smith makes cooking easy and fun.”

“The Inn Chef has stimulated my culinary creativity.”

“I have wowed many of our friends when I have used
Michael Smith’s recipes at dinner parties.”

“Everything he makes on the show I could make at home.”

THE INN CHEF: Creative Ingredients, Sensational Flavors (Callawind Publications, US$24.95/ CDN$29.95, hardcover) is the companion cookbook that takes you behind the scenes and captures the cooking philosophy, tastes, and techniques of the TV show. “It’s not about fancy methods. It’s not about whose plates are the tallest or who makes the smoothest sauces, it’s not about that at all,” says Michael Smith. “It’s about the quality of your ingredients and what you do to coax them and nurture them and show them off to your guests.”

THE INN CHEF cookbook features mouthwatering dishes prepared on the show — signature creations that emphasize the importance of cooking with fresh, local ingredients:

Saffron Oyster Stew with Chive Essence and Oyster Fritters
Blue Cheese-Crusted Beef Tenderloin with Cabernet Sauvignon Sauce, Horseradish Potatoes, and Crisp Onion Rings
She Lobster with Roast Corn Pudding, Smoked Clam Corn Chowder, Pea Shoots, and Red Pepper Relish
Brown Butter Blueberry Cashew Tart with Crusted Caramel Ice Cream, Pink Peppercorn Sauce, and Caramel Cashew Brittle
Strawberry Mint Compote in a Crisp Cookie Cup with Strawberry Wine Ice and Lemonade Sauce

The cookbook also includes basic guidelines for using the recipes in the book, invaluable timing hints and chef’s hints, and interesting food facts about particular ingredients used in the dishes. To bring some basic understanding to the often arcane language of cuisine, the book includes a section of practical, plain-English definitions of commonly found culinary words. Keeping true to the inspiration for the book, there is a behind-the-scenes look at the high energy television show, and a Q&A section featuring the most frequently e-mailed viewer questions.

About the author: Michael Smith is recognized as one of Canada’s top chefs. A 1991 honors graduate of the Culinary Institute of America ( New York), Michael Smith has worked in elite kitchens in New York, London, Colorado, California, Texas, the Caribbean, and Venezuela. He has worked under David Bouley, Larry Forgione, Paul Sartory, and Albert Roux. In 1992, Michael took over as chef of The Inn at Bay Fortune on Prince Edward Island and turned it into a culinary destination. He is currently chef emeritus of the Inn and owns and operates Maple, a restaurant in Halifax, Nova Scotia. Smith is the host of The Inn Cheftelevision series, which has aired nationally in Canada on Life Network since the fall of 1998. He is also the author of OPEN KITCHEN: A Chef’s Dayat The Inn at Bay Fortune (Callawind Publications), a Cuisine Canada award finalist that topped food writer Marie Nightingale’s 1998 list of the best new cookbooks

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THE INN CHEF: Creative Ingredients, Sensational Flavors
by Michael Smith
Released: October 1999
Published by Callawind Publications
Distributed in the US and Canada by Biblio Distribution
Format: 8½ x 8½ inches / 204 pages
Price: US$24.95 / CDN$29.95 hardcover
ISBN: 1-896511-14-7
Available at retail and online bookstores or by calling 1-800-387-5085

For more information, please contact Pamela Carmen at Callawind Publications:
Tel: (514) 685-9109 / Fax: (514) 685-7952 / E-mail: pamela@callawind.com