Come for a taste of northeastern Ontario. You'll love our wild sturgeon and whitefish from Lake Temiskaming, local cheeses, blueberry kuchen, Jerusalem artichoke poutine, wild rose ice cream, lamb fit for a queen, red crabapple sauce, and more. And our homemade bread won the Judge's Choice Award this year at the New Liskeard Agricultural Fair.

Cooking classes and tastings offered by reservation. Call 1-888-569-4539.

NEWS FLASH!  Smoothwater now has a cookbook. It's called Celebrating Temiskaming Terroir. It's design is funky and it's format is about as 'green' as you can get.  Cost is $15 and it's available at Smoothwater, or for a limited time at Mountain Equipment Co-op in Toronto. Proceeds go to the Food Forever Fund.

The cuisine at Smoothwater is a celebration of canoeing Temagami's lakes and rivers, hiking Temagami's old growth pine forests, Temagami's wildlife and Temagami's people.  In short,  it is about a very special sense of place. Our cuinary style starts with fresh, season ingredients from the region. Then, in the hands of the chef Caryn Colman, becomes a story, an event and an experience.  We believe our culinary style gives you a special understanding of the Temagami region and a better appreciation of your northeastern Ontario holiday.  For example, taste Smoothwater's poutine and you'll get a glimpse into the Franco-Ontarian settler, if not the local teenager.  

Smoothwater supports organic farming and regional produce as much as possible, including wild edibles and herbs from the Smoothwater garden. We employ several local harvesters. 

Come for a visit and enjoy a complementary glass of homemade beer. Sweet fern, raspberry, pine and cappuccino stout are just some of our varieties.

The table at Smoothwater is themed for conversation with unique collectibles, lamplight, funky Fiestaware, and antique stemware. Beautiful serving pieces compliment the fare. The result is a splendid dinner party.  Bring your own wine and join the party!

The Smoothwater kitchen is an open concept. Guests are welcome to a behind-the-scenes peek at our chef (caryn Colman) at work. Pull up a chair and sip a glass of wine, or put your hands to work. Either way, it's fun, informative and always a hotbed of great converstaion. 

For press articles see and hear:
*CBC radio Fresh Air with Anita Stewart extolling the virtues of Smoothwater-Temiskaming terroir.
*Ontario Magazine, spring 2005 issue, available free with LCBO's spring Food & Drink Magazine
*Toronto Star Travel Section, November 13, 2002
*Canadian Country Inns/Bed & Breakfast Magazine, Summer issue 2000

SMOOTHWATER'S FAVOURITE MENUS:
Over the years we have established many memorable favourites. To give you an idea of our style, a few descriptions and samples follow. Let us know what you think!

HEART OF WINTER DINNER
Temiskaming fromagerie plate with raw milk cheddar encroute, soft goat cheese and aged sheep cheeses.
Served with homemade beer biscuits.
Heritage Trapper's bread
Temiskaming leg of lamb with mustard-garlic rub and chokecherry-juniper sauce
Wild rice
Braised brussel sprouts & chestnuts
Smoothwater raspberry mousse-trifle
Selection of organic coffees & teas

SKIERS' LUNCH
White bean and turnip soup with blue cheese drizzle
Hot organic chicken  with gravy on Smoothwater bannock
Veggie crudites and marinated Jerusalem artichokes
Love-You-Forever Cinnamon Apple cake
Organic coffee and tea

LOVE-YOU-FOREVER CINNAMON APPLE CAKE
When we heard a guest proclaim to his companion, "If you make this cake I'll love you forever." We had no choice, the cake was forever christened.  Cinnamon and sugar swirls all around the apples, which are surrounded by a crusty almond-vanilla sponge.

TEN (sometimes TWENTY) POUND CHOCOLATE CAKE
The name, ten pound -- and sometimes twenty, is not a caloric reference. Rather, it refers to the pound sterling cost of the ingredients (nothing but the best). Or perhaps also the cake's dense weight.  Our favourite story is about the ordained minister who sat at our table prior to her canoe trip. Upon announcing this dessert, the minister lifted the comport to feel the cake's weight. Her reaction was sublime. "Let's bless this cake." And she passed the cake around the table for all to admire.

HERITAGE TRAPPERS' BREAD
This pioneer bread recipe provided sustenance to men snow shoeing their trap lines. Made by their wives with butter, iron-rich black strap molasses and raisins, it would be wrapped and carried inside a coat, next to the heart. A gesture of love perhaps, but also to keep it from freezing!

SPRING WELCOME DINNER
Smoothwater garden rhubarb punch with Strawberry Frasil
Spanikopita with wild stinging nettle, dandelion and garden spinach
Homemade oatmeal brown bread and pansy butter
Jerusalem artichoke poutine
Wild Lake Temiskaming Whitefish sauteed in wild sweet fern herb blend and served with wild blueberry chutney
Smoothwater garden asparagus & wild fiddle heads
Smoothwater Twenty Pound Chocolate cake
Selection of organic coffees & teas

PADDLERS' BREAKFAST
Hot or cold cereal
Fresh seasonal fruit
Buckwheat-blueberry-buttermilk pancakes made with local flours and wild blueberries
Mennonite slab bacon
Lorraine Valley Maple Syrup
Organic coffee and tea