When we say ‘life tastes better outside,’ we mean it. And we invited famed adventure chef Mike Sonier of Ethical Table to explain exactly why cooking over a live fire is more than just a way to make dinner. It’s a way to connect – with nature, friends, and self.
Watch Chef Mike Sonier catch, cook, and grill incredible meals for one and many through three vastly different landscapes on one Big Green Egg.
The Chef
Chef Mike Sonier is a freestyle chef from Canada who considers himself a traveler. After building restaurants and working with the community, Chef Mike was inspired to launch Ethical Table, a one-of-a-kind spice company and catering brand that makes locally sourced and foraged ingredients more accessible in kitchens everywhere.
More than just a chef, Chef Mike is a storyteller. His recipes bring you right along with him on his travels, transporting you to the destination with the taste of hyper-local ingredients and foraged flavors. Each meal teaches him something new, and every trip is an opportunity to perfect the cooking techniques he has learned outdoors.
“The best part of cooking is that you will always learn something new, whether it's a new technique or finding new ingredients. My journey as a chef will never end, as there is always somewhere new to travel and a new type of cuisine to cook.” - Chef Mike Sonier
The Gear
We equipped Chef Mike with a MiniMax Big Green Egg. Our MiniMax is a compact outdoor cooking device that is just 19.5 inches tall—shorter than a standard carry-on suitcase! Though small, it’s mighty versatile. It can grill, smoke, roast, bake, and sear wherever you take it. Plus, it delivers consistent heat for juicy and flavorful meals, whether atop a frigid mountain or sitting in the sunshine on a sandy beach.
The Itinerary
First Up: Vancouver Island
We start west in Vancouver Island, British Columbia, where you witness nature's raw beauty. Surrounded by the North Pacific Ocean, Vancouver Island has some of the most stunning landscapes. You can backpack across snowcapped mountains one day and surf the ocean waves the next. Surrounded by the sea, Chef Mike goes straight to the source for his catch of the day, creating masterpiece meals while overlooking the glittering waters – from the shores and the sky. (You do not want to miss his view from the Skyjack!)
Second Stop: Tulum, Mexico
We travel south to Tulum, Mexico, for a change of scenery (and climate). Tulum is a Caribbean coast town outside Playa del Carmen known for its exotic retreats, charming streets, and ancient stone ruins. Its white sand beaches attract people from all walks of life, from international visitors to residents. Chef Mike shows us that the more challenging the catch, the more rewarding the flavor, with an incredible spread of raw and cooked fish plus grilled fruit, with a tropical paradise as the backdrop.
Final Destination: White Lakes
Back to British Columbia, we go. This time, we head inland to White Lakes, B.C., where a blanket of snow replaces the warmth of Mexico’s sandy beaches. A burning fire means more than just a cozy way to stay warm here. It brings a means of cooking wild venison in ways you never expected for breakfast, lunch, or dinner.
Gear up for an adventure of a lifetime. Learn advanced techniques from the hunter, gatherer, and forager – Chef Mike Sonier. Follow along.
