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:

During the summer, I received one of those special invitations that are hard to decline. I was asked to join a select group of seven bloggers from across North America for Cascade Blogger Day in Cincinnati, Ohio. As a member of the P&G mom team for the past two years, I couldn't think of a good enough reason to say no. I was home on summer vacation, my mother-in-law was available to watch the kids and I would be granted exclusive access to the P&G archives. But more than that, I would be able to speak directly to members of the P&G Research and Development team to ask them questions that have been hovering about in my head and gain a better insight into why there's a sticker on my dishwasher that recommends Cascade dishwasher detergent. Plus, it was the perfect excuse to  buy a new red tote bag at Guess. (What? It came with a free wallet.) So there I was, sporting my new handbag, admiring the views on board a Bombardier CRJ, and saying, "Good-bye, Toronto! Hello, Cincinnati!"

Shortly after our arrival, Kitchen Dish Council members checked in at the contemporary 21C Museum Hotel. We later met up with fellow bloggers and the Cascade team for dinner and a fun team-building activity at The Art of Entertaining which involved designing movie-inspired pizzas. The following morning, we boarded a shuttle to P&G headquarters which houses the P&G Heritage Archives. This was just one of the highlights of the trip for me because I got to learn about how it all began, with the P&G origin story.

Given Cincinnati's prosperous pork industry in the 19th century, it wasn't surprising to learn that tallow, a raw material, was available in large supply during that time. As an apprentice, James Gamble learned how to use tallow to make soap and candles from William Bell. At around the same time, William Procter was busy making candles as well. On the suggestion of their mutual father-in-law Alexander Norris, they went into business together and signed a partnership agreement in 1837. With the invention of electricity, the need for candles eventually dwindled and so P&G focused on the branding of their white soap, which was labeled Ivory Soap.

Little did they know that the science of soap-making would lead to so many different technologies that can be found in hundreds of products nearly two hundred years later. The main reason for our visit, however, was to learn about the history of Cascade which was first launched in 1955 with a pine scent, at which time 11 dishwasher manufacturers endorsed the brand.

After watching a series of old (I'm talking, really old) Cascade commercials, we were invited to browse the rest of the products on display. The one that left the biggest impression on me was this really, really old Gilette Khaki razor set from 1918. I had no idea that the U.S. Army enlisted P&G to make razor sets specifically for use by their soldiers. They wanted a hollow handle in which they could hide local currency, an inner lining behind which they could hide a folded map of silk and a magnetic razor blade that could be used to indicate true north by placing it on a leaf in a pool of water. Imagine that!