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Days 75 to 95: Pushing Limits

ORIGINAL AIR DATE: 7/5/09

Heading into the home stretch, the challengers are feeling the benefits of local eating, but James and Alisa are intent on pushing them farther.

Angela St. Cyr is given a rare opportunity to learn from Vancouver-based Raincity Grill's executive chef Robert Clark, while Sherida Peters is tutored by her sister-in-law to help her cook without a recipe.

Meanwhile, 14-year-old Cassie Clark Vernon gets in touch with her roots by assisting a First Nations elder in preparing a traditional meal. The Weremchuk Williams family goes fruit picking, pushing Steve's agoraphobia boundaries even further.

Finally, Angela St. Cyr treats some of the 100-milers to an elaborate three-course dinner, while Randy Hawes serves up a 100-mile barbecue meal he auctioned off earlier in the summer.


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Recipes from the Show

Zucchini Ribbon Salad
Says Angela St. Cyr of this salad that she made for the other 100-milers in episode 5, "I use a meat slicer for this salad. It makes it very quick and easy. You can just use a knife but take your time and WATCH YOUR FINGERS!"

This is Angela St. Cyr's recipe for planked salmon, as seen in episode 5. Angela says that "the flavour of the cedar and the thyme will penetrate right through the salmon."

Simple and delicious, these potatoes made an excellent accompaniment to the grilled salmon Angela St. Cyr made in episode 5.

Despite the fact that the point of this culinary exercise was to help Sherida Peters become comfortable with cooking without a recipe, we still thought we'd write this one down and pass it along to you.

This is another recipe from Sherida Peters's lesson in cooking without a script. Cheese and potatoes are 100-mile staples, but here they're elevated to a new level.

Cassie Clark Vernon learned how to cook salmon the traditional First Nations way in episode 5. What makes this method of cooking salmon so great is that all the fat oil drips out during the cooking process, and the resulting fish fish is flaky and delicious.

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