In and around Montreal, the great outdoors plays a major role in inspiring the unique local flavor. Just 40 minutes outside the city, the beautiful collaboration between a chef and a forager results in an elegant restaurant menu featuring mushrooms found in trees and wild greens picked from riverbeds. Meet a fourth-generation apple farmer who mixes the Old World and the New by producing cider using the méthode champenoise. Back in the city, tour the biggest indoor market in Canada with a local chef whose Italian cooking classes have a cult following. In the garden behind Joe Beef, chef Fred Morin shows how his fearless approach to experimentation defines his restaurant’s quirky comfort food. In the Gourmet test kitchen, food editor Paul Grimes uses Canadian maple syrup to prepare a delicious whole chicken in a pan.