When you get an invitation to shuck oysters and enjoy a sparkling dinner party with Chef Michael Smith, it's very hard to find a reason not to go. Let me tell you, this guy knows how to throw a party. From a fancy venue and a delectable menu to sabering champagne and setting bananas on fire, what more could you ask for? The #SparklingClean event, hosted by Cascade, took place at The Chase Fish & Oyster in downtown Toronto. Upon arrival, guests were invited to join Food Network's Chef Michael Smith and learn how to properly shuck oysters. But not just any oysters. PEI oysters! Upon successful completion, we partook in the Oyster Society Oath that ended with a salty kiss. Figuratively speaking, of course.

Following this interactive activity, we gathered together to officially kick off the dinner party with a bang. We watched as Chef Michael coached a guest in the art of sabering a bottle of champagne. Can't say I've ever seen that done in person before. It sure wowed the crowd.

As we took our seats, I couldn't help but notice how everything sparkled. The drinking glasses and table décor definitely set the tone for the dinner party. Chef Michael also made sure to add a special touch by including fresh flowers and letter blocks arranged to spell words such as "sparkle" and "wine". I thought it was a creative idea to include the blocks. It wasn't long before it became clear that he had put much thought and effort into planning this party. He even took great care to write out his Sparkling Dinner Party Tips on the chalkboard using his excellent penmanship. 

As an hors d'oeuvre, we were served a portion of his delicious Bacon Potato Casserole which was followed by the restaurant's rendition of Chef Michael's Sunny Southwest Salad. As an entrée, we enjoyed some Greek chicken stuffed with oregano and lemon butter, caramelized onion and creamer potatoes with herb roasted tomatoes. It was incredibly delicious! The only part I didn't eat was the skin. But it was crisped to perfection and so Chef Michael, who sat next to me, couldn't resist adding it to his plate. He convinced me, though, that it's one of the best parts so I'll be sure to give it a try next time. 

Last night, I enjoyed a delicious meal at The Chase in downtown Toronto hosted by Chef Michael Smith and Cascade. The theme of the evening: how to plan for a dinner party that sparkles. Items on the menu were taken from Chef Michael Smith's newest cookbook and included his Sunny Southwest Salad, Greek Chicken and Flaming Bananas, which were to die for! As an hors d'oeuvre, we enjoyed Bacon Potato Casserole, a perfect marriage between bacon and potatoes with cheddar cheese to hold it all together. It was so scrumptious that I am going to have to try making it myself. Luckily, as a P&G mom, I get to share this Cascade-exclusive recipe with you so you can try it, too!

Bacon Potato Casserole by CHEF MICHAEL SMITH
Recipe exclusively for Cascade.
Copyright © Michael Smith, 2015

Serves 12 to 16

Ingredients:

• 12 slices of thick-cut bacon, chopped
• 1/2 cup (125 mL) of all-purpose flour
• 4 cups (1L) of milk
• 3 cups (about 10 ounces or so) of smoked or plain cheddar cheese, grated 
• 1 tablespoon (15 mL) of dried thyme
• 1 tablespoon (15 mL) of paprika (smoked paprika if you can find it) 
• 1 teaspoon (5 mL) of salt
• 1/2 teaspoon (2 mL) of your favourite hot sauce
• 10 or 12 large russet baking potatoes (4 pounds/1.8 kg or so), peeled and thinly sliced

Directions: