We follow Vancouver's Chef Vikram Vij and his wife Meeru Dhalwala as the married couple cook together professionally for the first time in years. Their love for local food is evident as they as they gather ingredients, from juniper beer to butter chicken sausages. Hopefully they can keep a lid on their differences and share the stove.
At À la Table Des Jardins Sauvages, just outside Montreal, the menus are based on seasonally available wild ingredients prepared by Chef Nancy Hinton. We follow her as she prepares the annual Spring Fiddlehead Menu, learning what is integral to Nancy's success as she celebrates the revitalization of the countryside.
In the heart of Calgary, Chef Scott Pohorelic presides over the River Café. Featuring local organic Canadian cuisine, he uses suppliers whose methods of farming and ranching Honor the land. We travel with Scott as he struggles to ensure his wife will be completely surprised by an anniversary feast fit for a queen.
At work, Chef Edward Tuson is a traditional chef. But once in a while, he steps out of that world for an improvisational event - one of his barn dinners famous in Sooke. There is no menu until Edward has visited his suppliers and gathered what he can. He has just two "days off" to figure it all out, and get his dinner on the table.
Chef Tak Ishiwata, in celebration of his Newfoundland restaurant's third anniversary, is on a quest for a great menu as he joins the local distillery for an iceberg harvest, and fishes for tuna, reviving his wonder for the locale where he was born and raised.
Chef Ted Corrado of The Royal Ontario Museum's restaurant C5 has developed the Green Gastronomy series to spotlight local food producers. For this dinner, Chef Corrado has paired with guest chef Nathan Isberg. Ted and Nathan used to cook together, but each has evolved a different style. We travel with them to celebrate the best of what Ontario has to offer.
Chef Michael Moffatt is on a mission to overhaul his hometown of Ottawa's culinary reputation. Creating a dinner for customers and suppliers, he begins with a menu, but his mind is changed by the innovative offerings of his suppliers. With these last-minute changes, will Mike be able to pull off a meal that impresses both the customers and the suppliers he has just visited?
Nova Scotia culinary superstar Chef Ray Bear is pursuing his dream of establishing a farm/vineyard and a signature restaurant, Bear. But snags have left him with a high-profile guest list for the opening - and no restaurant. He must relocate the event to the farm, but with a lack of proper facilities and a modest kitchen, can Chef Bear pull off an impressive party?