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Untamed Gourmet

Untamed Gourmet explores the connection between food and the land. In a time where food is readily available to us from anywhere in the world, we sometimes forget that everything we eat has a connection to the natural world. Each episode follows a chef in a new area, sourcing and preparing dishes from fresh regional ingredients with the help of a local guide.

  • Newfoundland Moose with Jeremy Charles
    Saturday, March 14
    12:00 pm on FNX 9.3
    Newfoundland's Jeremy Charles enjoys a hunt with family friends near his grandfather's hometown. There, they kill a moose, a partridge, and gather wild berries. The meal is served for his friends -- fishermen who sustain themselves on little more than local wild and gardened ingredients.
  • Vancouver Island Dungeness Crab with Robin Jackson
    Monday, March 16
    12:00 pm on FNX 9.3
    Sinclair Philips Sooke Harbour House, on Vancouver Island, features an edible landscape of over 200 herbs, greens, flowers, and vegetables. Chef Robin Jackson and restaurateur / forager Sinclair Philip search the areas seashore, forests, and rivers for salmon, crab, crayfish, seaweed, and mushrooms.
  • Grey Highlands Rainbow Trout
    Thursday, March 19
    12:00 pm on UEN-TV 9.1
    Chef Aaron Bear Robe operates the Aboriginal themed restaurant Keriwa Cafe in the bustling metropolis of Toronto. He escapes briefly for a peaceful retreat north of the city, where he fishes for rainbow trout, and gathers wild leeks, fiddleheads and ginger root.
  • Bc Interior Fowl
    Saturday, March 21
    12:00 pm on FNX 9.3
    Chef and instructor Ben Genialle creates a fusion of traditional Aboriginal and contemporary foods. He hunts duck, grouse, and snowshoe hare; and gathers skunk cabbage, gooseberries, and Oregon grapes near BC's Shuswap Lake.

 

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  • Kananaskis Ring-Necked Pheasant with Michael Dekke
    Thursday, March 12
    12:00 pm on FNX 9.3
    Chef Michael Dekker's Calgary restaurant Rouge, is world-renowned for using sustainable ingredients. He visits family friends on a ranch in Kananaskis to hunt ring-necked pheasant. He combines the bird with thistle root and greens, saskatoon, kinnikinnick, and bear berries.
  • Qu'appelle Valley Mule Deer with Dickie Yuzicapi
    Monday, March 9
    12:00 pm on FNX 9.3
    "Sioux Chef," Dickie Yuzicapi, creates modern variations on traditional Aboriginal cooking. In summer and fall trips through Saskatchewan's Qu'Appelle Valley, he hunts a mule deer and rabbit. He combines these with gathered sage, chokecherries, and rosehips, which he serves to a few local friends.
  • Lac La Ronge Lake Trout with Moe Mathieu
    Saturday, March 7
    12:00 pm on UEN-TV 9.1
    Chef Moe Mathieu uses local ingredients in his Saskatchewan restaurants. In the fall, he travels to Lac La Ronge where he harvests wild rice, chanterelle mushrooms, blueberries, and rosehips. Returning in the dead of winter, he nets lake trout, whitefish, and burbot through the ice.
  • Passamaquoddy Bay Shellfish with Chris Aerni
    Thursday, March 5
    12:00 pm on UEN-TV 9.1
    Swiss Chef Chris Aernis Rossmount Inn Restaurant changes its menu on a daily basis to accommodate the freshest ingredients land and sea has to offer. Chris dives for scallops in New Brunswicks Passamaquoddy Bay. He collects fiddleheads, samphire greens, cattail hearts, clams, and periwinkle snails
  • Prince Edward Island Lobster
    Monday, March 2
    12:00 pm on UEN-TV 9.1
    Chef Ilona Daniel travels Prince Edward Island with her Mi'kmaq friend foraging for razor and bar clams, oysters, lobster, sea lettuce, and pin cherries. She builds a sandpit steam oven with rocks and eelgrass on PEI's shores, and then buries the gathered ingredients in the sand where they slowly cook to perfection.
  • Cowichan Valley Mule Foot Hog
    Saturday, February 28
    12:00 pm on UEN-TV 9.1
    Chef Brock Windsor utilizes only local ingredients in his restaurant. Together with medicine woman Della Rice Sylvester, he combs the rainforests in Cowichan Valley, BC for blackberries, huckleberries, and lobster mushrooms. He combines these with his own domesticated wild ingredients like nodding onion, Jerusalem artichoke, and a smoked mulefoot hog.
  • Northwest Territories Caribou
    Thursday, February 26
    12:00 pm on FNX 9.3
    Chef Pierre LePage has a busy restaurant and catering business in Yellowknife. He forages for blueberries, fireweed, and morel mushrooms, and acquires both caribou and muskox meat, which highlights a shared outdoor meal.
  • Port Alberni Salmon Feast
    Monday, February 23
    12:00 pm on UEN-TV 9.1
    Chefs and cookbook authors Dolly McRae and Annie Watts forage for wild ingredients near their home in Port Alberni, BC. While Annie goes commercial fishing at night, Dolly gathers wild crab apples, kelp, and wild cherries. The mother/daughter team collaborates to create a traditional feast over an open fire.
  • Bc Interior Fowl
    Saturday, February 21
    12:00 pm on FNX 9.3
    Chef and instructor Ben Genialle creates a fusion of traditional Aboriginal and contemporary foods. He hunts duck, grouse, and snowshoe hare; and gathers skunk cabbage, gooseberries, and Oregon grapes near BC's Shuswap Lake.
  • Grey Highlands Rainbow Trout
    Thursday, February 19
    12:00 pm on UEN-TV 9.1
    Chef Aaron Bear Robe operates the Aboriginal themed restaurant Keriwa Cafe in the bustling metropolis of Toronto. He escapes briefly for a peaceful retreat north of the city, where he fishes for rainbow trout, and gathers wild leeks, fiddleheads and ginger root.
  • Vancouver Island Dungeness Crab with Robin Jackson
    Monday, February 16
    12:00 pm on FNX 9.3
    Sinclair Philips Sooke Harbour House, on Vancouver Island, features an edible landscape of over 200 herbs, greens, flowers, and vegetables. Chef Robin Jackson and restaurateur / forager Sinclair Philip search the areas seashore, forests, and rivers for salmon, crab, crayfish, seaweed, and mushrooms.
  • Newfoundland Moose with Jeremy Charles
    Saturday, February 14
    12:00 pm on FNX 9.3
    Newfoundland's Jeremy Charles enjoys a hunt with family friends near his grandfather's hometown. There, they kill a moose, a partridge, and gather wild berries. The meal is served for his friends -- fishermen who sustain themselves on little more than local wild and gardened ingredients.
  • Kananaskis Ring-Necked Pheasant with Michael Dekke
    Thursday, February 12
    12:00 pm on FNX 9.3
    Chef Michael Dekker's Calgary restaurant Rouge, is world-renowned for using sustainable ingredients. He visits family friends on a ranch in Kananaskis to hunt ring-necked pheasant. He combines the bird with thistle root and greens, saskatoon, kinnikinnick, and bear berries.
  • Qu'appelle Valley Mule Deer with Dickie Yuzicapi
    Monday, February 9
    12:00 pm on UEN-TV 9.1
    "Sioux Chef," Dickie Yuzicapi, creates modern variations on traditional Aboriginal cooking. In summer and fall trips through Saskatchewan's Qu'Appelle Valley, he hunts a mule deer and rabbit. He combines these with gathered sage, chokecherries, and rosehips, which he serves to a few local friends.
  • Lac La Ronge Lake Trout with Moe Mathieu
    Saturday, February 7
    12:00 pm on UEN-TV 9.1
    Chef Moe Mathieu uses local ingredients in his Saskatchewan restaurants. In the fall, he travels to Lac La Ronge where he harvests wild rice, chanterelle mushrooms, blueberries, and rosehips. Returning in the dead of winter, he nets lake trout, whitefish, and burbot through the ice.
  • Passamaquoddy Bay Shellfish with Chris Aerni
    Thursday, February 5
    12:00 pm on FNX 9.3
    Swiss Chef Chris Aernis Rossmount Inn Restaurant changes its menu on a daily basis to accommodate the freshest ingredients land and sea has to offer. Chris dives for scallops in New Brunswicks Passamaquoddy Bay. He collects fiddleheads, samphire greens, cattail hearts, clams, and periwinkle snails
  • Prince Edward Island Lobster
    Monday, February 2
    12:00 pm on FNX 9.3
    Chef Ilona Daniel travels Prince Edward Island with her Mi'kmaq friend foraging for razor and bar clams, oysters, lobster, sea lettuce, and pin cherries. She builds a sandpit steam oven with rocks and eelgrass on PEI's shores, and then buries the gathered ingredients in the sand where they slowly cook to perfection.