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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
    Wednesday, October 27
    11:00 am 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
    Friday, October 29
    11:00 am 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.
  • Kananaskis Ring-Necked Pheasant with Michael Dekke
    Saturday, October 30
    11:00 am 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.
  • Grey Highlands Rainbow Trout
    Monday, November 1
    11:00 am on FNX 9.3
    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
    Wednesday, November 3
    11:00 am 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.
  • Port Alberni Salmon Feast
    Friday, November 5
    11:00 am on FNX 9.3
    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.
  • Grey Highlands Rainbow Trout
    Saturday, November 6
    11:00 am on FNX 9.3
    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.
  • Northwest Territories Caribou
    Monday, November 8
    11:00 am 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.
  • Cowichan Valley Mule Foot Hog
    Wednesday, November 10
    11:00 am on FNX 9.3
    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.
  • Prince Edward Island Lobster
    Friday, November 12
    11:00 am 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.
  • Northwest Territories Caribou
    Saturday, November 13
    11:00 am 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.
  • Passamaquoddy Bay Shellfish
    Monday, November 15
    11:00 am 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
  • Lac La Ronge Lake Trout with Moe Mathieu
    Wednesday, November 17
    11:00 am on FNX 9.3
    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.
  • Qu'appelle Valley Mule Deer with Dickie Yuzicapi
    Friday, November 19
    11:00 am 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.
  • Passamaquoddy Bay Shellfish
    Saturday, November 20
    11:00 am 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
  • Kananaskis Ring-Necked Pheasant with Michael Dekke
    Monday, November 22
    11:00 am 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.
  • Newfoundland Moose with Jeremy Charles
    Wednesday, November 24
    11:00 am 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
    Friday, November 26
    11:00 am 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.
  • Kananaskis Ring-Necked Pheasant with Michael Dekke
    Saturday, November 27
    11:00 am 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.
  • Grey Highlands Rainbow Trout
    Monday, November 29
    11:00 am on FNX 9.3
    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
    Wednesday, December 1
    11:00 am 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.
  • Port Alberni Salmon Feast
    Friday, December 3
    11:00 am on FNX 9.3
    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.
  • Grey Highlands Rainbow Trout
    Saturday, December 4
    11:00 am on FNX 9.3
    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.
  • Northwest Territories Caribou
    Monday, December 6
    11:00 am 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.
  • Cowichan Valley Mule Foot Hog
    Wednesday, December 8
    11:00 am on FNX 9.3
    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.
  • Prince Edward Island Lobster
    Friday, December 10
    11:00 am 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.
  • Northwest Territories Caribou
    Saturday, December 11
    11:00 am 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.
  • Passamaquoddy Bay Shellfish
    Monday, December 13
    11:00 am 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
  • Lac La Ronge Lake Trout with Moe Mathieu
    Wednesday, December 15
    11:00 am on FNX 9.3
    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.
  • Qu'appelle Valley Mule Deer with Dickie Yuzicapi
    Friday, December 17
    11:00 am 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.
  • Passamaquoddy Bay Shellfish
    Saturday, December 18
    11:00 am 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
  • Kananaskis Ring-Necked Pheasant with Michael Dekke
    Monday, December 20
    11:00 am 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.
  • Newfoundland Moose with Jeremy Charles
    Wednesday, December 22
    11:00 am 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
    Friday, December 24
    11:00 am 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
    Monday, December 27
    11:00 am on FNX 9.3
    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
    Wednesday, December 29
    11:00 am 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.
  • Port Alberni Salmon Feast
    Friday, December 31
    11:00 am on FNX 9.3
    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.
  • Grey Highlands Rainbow Trout
    Saturday, January 1
    11:00 am on FNX 9.3
    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.

 

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  • Kananaskis Ring-Necked Pheasant with Michael Dekke
    Monday, October 25
    11:00 am 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.
  • Passamaquoddy Bay Shellfish
    Saturday, October 23
    11:00 am 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
  • Qu'appelle Valley Mule Deer with Dickie Yuzicapi
    Friday, October 22
    11:00 am 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
    Wednesday, October 20
    11:00 am on FNX 9.3
    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
    Monday, October 18
    11:00 am 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
  • Northwest Territories Caribou
    Saturday, October 16
    11:00 am 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.
  • Prince Edward Island Lobster
    Friday, October 15
    11:00 am 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.
  • Cowichan Valley Mule Foot Hog
    Wednesday, October 13
    11:00 am on FNX 9.3
    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
    Monday, October 11
    11:00 am 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.
  • Grey Highlands Rainbow Trout
    Saturday, October 9
    11:00 am on FNX 9.3
    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.
  • Port Alberni Salmon Feast
    Friday, October 8
    11:00 am on FNX 9.3
    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
    Wednesday, October 6
    11:00 am 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
    Monday, October 4
    11:00 am on FNX 9.3
    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.
  • Kananaskis Ring-Necked Pheasant with Michael Dekke
    Saturday, October 2
    11:00 am 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.
  • Vancouver Island Dungeness Crab
    Friday, October 1
    11:00 am 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
    Wednesday, September 29
    11:00 am 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
    Monday, September 27
    11:00 am 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.
  • Passamaquoddy Bay Shellfish
    Saturday, September 25
    11:00 am 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
  • Qu'appelle Valley Mule Deer with Dickie Yuzicapi
    Friday, September 24
    11:00 am 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
    Wednesday, September 22
    11:00 am on FNX 9.3
    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
    Monday, September 20
    11:00 am 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
  • Northwest Territories Caribou
    Saturday, September 18
    11:00 am 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.
  • Prince Edward Island Lobster
    Friday, September 17
    11:00 am 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.
  • Cowichan Valley Mule Foot Hog
    Wednesday, September 15
    11:00 am on FNX 9.3
    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
    Monday, September 13
    11:00 am 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.
  • Grey Highlands Rainbow Trout
    Saturday, September 11
    11:00 am on FNX 9.3
    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.
  • Port Alberni Salmon Feast
    Friday, September 10
    11:00 am on FNX 9.3
    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
    Wednesday, September 8
    11:00 am 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
    Monday, September 6
    11:00 am on FNX 9.3
    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.
  • Kananaskis Ring-Necked Pheasant with Michael Dekke
    Saturday, September 4
    11:00 am 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.
  • Vancouver Island Dungeness Crab
    Friday, September 3
    11:00 am 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
    Wednesday, September 1
    11:00 am 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.