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On The Road with the Spice Warriors

Daniel Picard and Chef Peter Moineau are inspired by different touristic places to cook tasty recipes outdoors.

  • Death Valley
    Wednesday, March 18
    12:30 pm on FNX 9.3
    Daniel Picard and Chef Peter Moineau discover Death Valley National Park in California. They are inspired by the extreme heat and relaxed atmosphere of the region and prepare a Pulled Pork of the Warrior recipe, right in the heart of the park.
  • Lake Havasu City
    Friday, March 20
    12:30 pm on FNX 9.3
    Daniel Picard and Chef Peter Moineau discover Lake Havasu City, Arizona. They get inspired by the "London-Tropical" de'cor of the city and the crystal-clear Colorado River, and concoct a recipe of Warrior Fish Ceviche, prepared directly on the beach.
  • Valley of Fire
    Saturday, March 21
    1:00 pm on FNX 9.3
    Daniel Picard and Chef Peter Moineau discover Valley of Fire National Park in Nevada. We go on an expedition and prepare energy balls in the middle of the desert, before cooking a nourishing and delicious salad the Warrior Blend's way!

 

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  • Las Vegas
    Monday, March 16
    12:30 pm on FNX 9.3
    Daniel Picard and Chef Peter Moineau explore fabulous Las Vegas, Nevada. They are inspired by the culinary contrasts of the city, between street food and fine cuisine. They then create a decadent Surf and Turf, including a huge Tomahawk steak and lobster tails.
  • Lake Mead
    Saturday, March 14
    1:00 pm on FNX 9.3
    Daniel Picard and Chef Peter Moineau discover Lake Mead, near Las Vegas. Inspiration is found at Hoover Dam, before cooking directly on the Lake's shore some trout fillets in a salty crust - the Warrior Blends way.
  • Zion National Park
    Friday, March 13
    12:30 pm on FNX 9.3
    Daniel Picard and Chef Peter Moineau discover the beautiful Zion National Park in Utah. They are inspired by mountainous scenery and local wildlife to create a beef tataki - the Warrior Blend's way!
  • Laughlin
    Wednesday, March 11
    12:30 pm on FNX 9.3
    Daniel Picard and Chef Peter Moineau discover the small town of Laughlin which runs along the Colorado River. They get inspired by a seafood dinner at Bubba Gump Shrimp Co. to create a Cioppino recipe - a seafood tomato soup.
  • Valley of Fire
    Monday, March 9
    12:30 pm on FNX 9.3
    Daniel Picard and Chef Peter Moineau discover Valley of Fire National Park in Nevada. We go on an expedition and prepare energy balls in the middle of the desert, before cooking a nourishing and delicious salad the Warrior Blend's way!
  • Seligman
    Saturday, March 7
    1:00 pm on UEN-TV 9.1
    Daniel Picard and Chef Peter Moineau discover the small town of Seligman, Arizona, crossed by the legendary Route 66. We discover "Diners" from the 50s and we are inspired by them to prepare the Smashed Burgers of the Warrior recipe.
  • Lake Mead
    Friday, March 6
    12:30 pm on FNX 9.3
    Daniel Picard and Chef Peter Moineau discover Lake Mead, near Las Vegas. Inspiration is found at Hoover Dam, before cooking directly on the Lake's shore some trout fillets in a salty crust - the Warrior Blends way.
  • Seligman
    Wednesday, March 4
    12:30 pm on FNX 9.3
    Daniel Picard and Chef Peter Moineau discover the small town of Seligman, Arizona, crossed by the legendary Route 66. We discover "Diners" from the 50s and we are inspired by them to prepare the Smashed Burgers of the Warrior recipe.
  • Oatman
    Monday, March 2
    12:30 pm on FNX 9.3
    Daniel Picard and Chef Peter Moineau discover the small town of Oatman, Arizona, which seems frozen in the early 20th century. They are inspired by the centenary chili of the Oatman Hotel and revisit this recipe the Warrior Blend's way.
  • Oatman
    Saturday, February 28
    1:00 pm on UEN-TV 9.1
    Daniel Picard and Chef Peter Moineau discover the small town of Oatman, Arizona, which seems frozen in the early 20th century. They are inspired by the centenary chili of the Oatman Hotel and revisit this recipe the Warrior Blend's way.
  • Red Rock Canyon
    Friday, February 27
    12:30 pm on UEN-TV 9.1
    Daniel Picard and Chef Peter Moineau discover Red Rock Canyon National Park near Las Vegas. They are inspired by the majestic scenery and the local flora to concoct, in the heart of the park, a Beef Tartare recipe with Cactus du Guerrier spices.
  • Red Rock Canyon
    Saturday, February 21
    1:00 pm on UEN-TV 9.1
    Daniel Picard and Chef Peter Moineau discover Red Rock Canyon National Park near Las Vegas. They are inspired by the majestic scenery and the local flora to concoct, in the heart of the park, a Beef Tartare recipe with Cactus du Guerrier spices.
  • Lake Havasu City
    Friday, February 20
    12:30 pm on FNX 9.3
    Daniel Picard and Chef Peter Moineau discover Lake Havasu City, Arizona. They get inspired by the "London-Tropical" de'cor of the city and the crystal-clear Colorado River, and concoct a recipe of Warrior Fish Ceviche, prepared directly on the beach.
  • Lake Havasu City
    Saturday, February 14
    1:00 pm on UEN-TV 9.1
    Daniel Picard and Chef Peter Moineau discover Lake Havasu City, Arizona. They get inspired by the "London-Tropical" de'cor of the city and the crystal-clear Colorado River, and concoct a recipe of Warrior Fish Ceviche, prepared directly on the beach.
  • Death Valley
    Friday, February 13
    12:30 pm on UEN-TV 9.1
    Daniel Picard and Chef Peter Moineau discover Death Valley National Park in California. They are inspired by the extreme heat and relaxed atmosphere of the region and prepare a Pulled Pork of the Warrior recipe, right in the heart of the park.
  • Death Valley
    Saturday, February 7
    1:00 pm on FNX 9.3
    Daniel Picard and Chef Peter Moineau discover Death Valley National Park in California. They are inspired by the extreme heat and relaxed atmosphere of the region and prepare a Pulled Pork of the Warrior recipe, right in the heart of the park.
  • Las Vegas
    Friday, February 6
    12:30 pm on UEN-TV 9.1
    Daniel Picard and Chef Peter Moineau explore fabulous Las Vegas, Nevada. They are inspired by the culinary contrasts of the city, between street food and fine cuisine. They then create a decadent Surf and Turf, including a huge Tomahawk steak and lobster tails.