Episode 1

Chef Michael Smith gives an overview of a day at the Inn at Bay Fortune and what it means to be their "authentic best"; his old school techniques inspire his team, including his baker, Kenya, as she demonstrates her passion for heritage bread.

Episode 2

Chef Michael Smith has a new passion: charcoal; he reveals his technique for making his own charcoal; meeting Danielle, a rookie chef with a new love for charcoal cooking; an old friend pays Chef Michael Smith a visit.

Episode 3

Dennis McNally, a local oyster farmer, harvests oysters for the Inn at Bay Fortune; Chef Michael Smith reviews the amount of shucking that goes on every day, highlighting a signature method of ember roasted oysters with love butter.

Episode 4

Chef Michael Smith and his head farmer Kevin take a deep dive into their daily operations of running a sustainable vegetable farm.

Episode 5

Chef Michael Smith tackles the delicate art of smoking brisket and salmon; Chef Adrianna goes through the steps of smoking brisket before Chef Michael Smith gives a lesson on hot smoking salmon.

Episode 6

Chef Michael Smith visits a local pig farmer and distillery before making pizza for his annual holiday party.

Episode 1

Chef Michael Smith explores BBQ's alternative, the Asador, with a full lamb smoking for an entire day.

Episode 2

Chef Michael Smith dispels the uncertainty that can come with pairing red wine with beef, revealing it's a lot easier than most would think.

Episode 3

Chef Michael Smith showcases the local bog to forage mushrooms to accompany some roast chicken prepared in his home-made rotisserie.

Episode 4

Chef Michael Smith prepares his favorite cut of steak atop a board sauce while showcasing how his wood program is run.

Episode 5

Chef Michael Smith goes behind the scenes of the annual Chefs Harvest; The Inn at Bay Fortune's chefs take the spotlight.