Chef Michael Smith

He's joined us for dinner on many occasions, but tonight we'll get to meet him in person. Hannah's "dropped hints" for these tickets for weeks. A gift from my mother, who calls him "our chef" the tickets have been a secret from Hannah for a while, and well kept. Now she's complaining that her eighth grade classmates don't understand why's she's so excited to meet a chef - a chef, she says horrifically, that they've never heard of.

I've always wondered if our Food Network influence had any effect on her - or if other kids her age watched cooking shows when their parents are out. Well, I'm sure glad she does.

She wants her own copy of his book, so tonight we'll bring along our well loved copy, and get another to have signed just to Hannah. She says she wants one to keep forever and treasure we do some of ours. I'm glad she's chosen this one to claim as her forever cookbook.

I'm sure R will want to talk about aged rum and vanilla beans.

It's his "freestyle variations" - and Chef At Home style that draws both myself and R to him, as a cook. Whatever's in the kitchen, that's what we create with - and that's what is so fun about cooking. Long before Food Network, and television chefs I stopped following recipes..., usually because I was missing one thing or another.
I grew up in the middle of nowhere, in a house in the forest alongside a conservation area, with working parents, and a what to you is what you get pantry. The kitchen was my playroom, and freestyle was my style - and still is today.  :)

"Chef Michael Smith of Food Network Canada and Sodexo’s National Sustainability Advocate is coming to Thunder Bay this October – and he’s bringing his spatula.

Canada’s best-known chef will be orchestrating a gourmet four-course dinner on Friday, October 14th in the Thunder Bay Regional Health Sciences Centre Cafeteria.

Each course will feature ingredients from local suppliers.
Coming as it does in the fall, and since we have a bountiful harvest, it is a unique opportunity to showcase the many indigenous producers of the Thunder Bay region at their seasonal best.

Chef Smith takes his role of National Sustainability Advocate very seriously. He believes that when it comes to food, you get what you pay for. In a recent interview with the online magazine, “Dialogue Plus”, he stated that, “locally grown produce and organic foods are usually priced fairly and respectful of the person who grows it. On the other hand, buying processed ingredients from “Big Food Inc.” may save you a few dollars today, but it could cost you in long-term health and food source sustainability”. 

It’s a philosophy that Sodexo and the Nutrition and Food Services Department at the Health Sciences Centre believe in too. Sodexo uses fresh ingredients wherever possible in the 1,200 inpatient meals it prepares every day, as well as in its Cafeteria Menu. All inpatient meals at the Health Sciences Centre are homemade on site. Although it requires a number of extra steps during preparation, it makes a huge difference in the nutritional value of those meals. Making meals from scratch will almost always be the healthier choice. 

Before dinner, Chef Smith will be available during the Symposium for book signings and photos. He will also be making a presentation on healthy eating for patients, staff and the public from 10:00 – 11:00 a.m. that Friday in the Cafeteria. The Thunder Bay District Health Unit will also have displays at this public event to support healthy eating. Thunder Bay Regional Health Sciences Centre President and CEO, Andrée G. Robichaud is excited about these types of opportunities. “Our Vision of being Healthy Together means that we must partner with other agencies, patients and their families to help promote healthy lifestyles”, she said.

“I’m really looking forward to visiting Thunder Bay and cooking with your local ingredients”, Chef Smith said. “We have a great team at the Thunder Bay Regional Health Sciences Centre and together we are planning a memorable meal!”  

The dinner, which is in support of the Thunder Bay Regional Health Sciences Foundation, will be hosted by the Health Sciences Centre President and CEO, Andrée G. Robichaud and Glenn Craig, Foundation President and CEO."

It's really exciting to be able to meet and eat with Michael Smith tonight. I'm actually amused (and a little embarrassed ) by my giddiness, but even more happy that an event like this means something to Hannah.

An update will follow!