Foodies; mark your calendar. Now’s your chance to break bread and shuck some oysters with one of Canada’s most-beloved celebrity chefs at an exclusive food and wine holiday-themed weekend event in Muskoka. michaelsmith_deerhurst_collage Guests will stay at the famed Deerhurst Resort where they’ll kick off the weekend by sipping mulled wine before embarking on a culinary tour of the region at a VIP “Taste of Muskoka” welcome party where you’ll meet and mingle with Chef Michael Smith. This marche-style dinner reception will feature an array of exciting food stations packed with creative fare, including his famous Shuck Your Own Oyster bar and wine and beer pairings.

On Saturday, experience an up-close-and-personal cooking demonstration lead by Chef Michael, where you’ll get a first-hand glimpse of the East coast chef’s signature high-energy style and entertaining story telling and no doubt walk away with a full belly and a few new tricks up your sleeve. Other highlights include amazing turkey-cooking secrets hosted by the chefs at Deerhurst, decorating tips and ideas, inspired cocktail making recipes for the holidays, dancing, yoga and cooking with beer tips with experts from Muskoka Brewery.

All this and more capped off by the weekend’s main event; Chef Michael’s Interactive Dinner Party, where he’ll lead you through four over-the-top courses accompanied with wine and lots of surprises along the way. Bring your A-game and expect lots of interactive flavours and fun as Food Network’s favourite chef rolls out an evening of hijinks and hilarity for a unique dining experience you won’t soon forget.

The evening ends on a high note with a special holiday version of the resort’s acclaimed live stage show. You’ve never had a turkey dinner this much fun.

deerhurstthumbnaillogo For details visit:  Merry in Muskoka with Chef Michael Smith (November 14 – 16, 2014; Rate: From $399* per person, for two-night stay, based on double occupancy)

Here’s a delicious dessert recipe from Chef Michael Smith as a preview.

Fallen Chocolate Cakes Stuffed with Whipped Cream Filling © Chef Michael Smith Fallen-Choc-Cake


For the Fallen Chocolate

8 ounces (225 g) of bittersweet dark chocolate, chopped
½ cup (125 mL) of butter
4 eggs
½ cup (125 mL) of white sugar
2 tablespoons (30 mL) of cocoa powder
1 tablespoon (15 mL) of pure vanilla extract

For the Whipped Cream

2 cups (500 mL) of whipping cream chilled
2 tablespoons (30 mL) of brown sugar
1 tablespoon (15 mL) of pure vanilla extract


Preheat your oven to 400°F (200°C). Turn on your convection fan if you have one. Lightly butter a muffin pan and dust each muffin cup with sugar, tapping out the excess.

Toss the chocolate and butter into a large bowl set over a slightly smaller pot of simmering water. Stir until the chocolate is almost melted, then remove from the heat and whisk until smooth.

In a medium bowl, whisk together the eggs, sugar, cocoa powder and vanilla until well combined. Whisk the egg mixture into the chocolate until smooth. Divide the batter evenly among the prepared muffin cups. Bake for 10 minutes. Transfer pan to a rack.

As the cakes cool, their centres will cave in. When the cakes are cool enough to handle, turn them out of the pan. Top with spoonfuls of whipped cream. Serve and share!



BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s Food Fetish column. She’s also a contributing editor over at