Chef Michael Smith, The Three Chimneys Restaurant

Acclaimed head chef Michael Smith of Scotland’s The Three Chimneys restaurant serves City Life Magazine one of his sumptuous recipes for success.

Three Salmom Kedgeree

Ingredients: (Enough for 6/8 breakfast portions)
2 cups Basmati Rice
450 g organic Scottish salmon fillet
3 lemon slices
2 onion slices
2 bay leaves
2 sprigs of parsley with stalks
1 sprig of fennel with stalk
1 tbsp white peppercorns Read more

20th Anniversary Celebration of Feast of Fields

Celebrating the best in produce and organic foods, the Feast of Fields Organization is dedicated to sustaining ecological agriculture for chefs and food professionals alike. Held at the Kortright Centre for Conservation on Sept. 13, 2009, healthy recipes and cooking tips were swapped between chefs and advocates of the organization that for two decades has supported this environmental initiative. www.feastoffields.org

Left: Chef Brad Long. Right: Michael Smith, Dolce Publishing Inc.’s Fernando Zerillo and Angela Palmeri, and Michael Stadlander.