Chef Robin talks with regular Rocky Raccoon patron Jim Brown and then demonstrates how to create a hot sauce and a spicy cilantro chutney.
Robin talks with Lisa Hill owner of Pheasant Hill Farm about pheasant and then prepares a cheese-stuffed pheasant with cream sauce meal.
Robin talks with Kathleen Pryde founder of PRANCE and Fran Lavelle Executive Director of PRANCE. He then prepares a meal of mussels.
Local band Rajasi performs and then talk with Robin about Ghee (clarified butter). Robin demonstrates making ghee and then prepares a ghee and cabbage dish.
Robin talks with Winston Jones owner of S.C. Distributors about Georgian Bluffs Omega oils. He then prepares a Thai fish coconut curry soup.
Robin discusses ginger with Meredith Cowan founder of Meredith's Ginger Syrup. He talks about his "bottoms up" drink that earned a half-page article in the Globe And Mail. Robin then prepares a mango lassi with ginger elixir and a chai latte.
Robin talks about the Brick Works Picnic and the dish that he will be preparing for it. He then prepares the beef tenderloin and beaten rice meal.
Robin talks with Axel Meister owner of WoolDrift Farm about sheep cheese and then prepares a salad using the cheese.
Robin talks about the Toronto harbourfront iron chef competition that he participated in. He explains how he featured local Grey-Bruce produce in the dish that he made using the secret ingredient: watermelon. He demonstrates how to prepare the competition runner-up dish.
Robin visits Chef Michael Stadtlander at his Haisai Restaurant in Singhampton. He helps Michael and his apprentices prepare traditional German recipes; stuffed duck, spaetzle, and apple cake.
Robin spends some more time at Chef Michael Stadtlander's farm and restaurant in Singhampton. They cook a pizza in wood-fired stone oven and then local Georgian Bay whitefish.
Robin talks with Ineke Booy owner of Mapleton's Organic about their ice cream and other products. He uses Mapleton's ice cream in a dessert crepe.
Robin talks with Ray Love owner of Love's Sweetness Maple Syrup about their syrup and other products. He then prepares a stuffed pheasant dish using maple granola.
