In small cities, it’s easy to bump into people you know, but in Charlottetown chef Michael Smith finds these encounters have a culinary angle – catch-ups with oyster farmers and lobster fishermen and cheese makers. And it’s not just because he’s writing a cookbook, he says.
“All of us know people that produce food. That really is the most powerful part of local food connections – people connections,” says Smith, who has published his seventh cookbook, Back to Basics, and whose latest Food Network series is called Chef Michael’s Kitchen. “We’re largely a rural place. We’re all in driving, walking, sight distance of a farm or the water or somebody who produces food. It’s what we do here.”
In his trademark down-home style, Smith shares five favourite stops in Charlottetown. Hungry?
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