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UNTAMED GOURMET

Friday, April 19th

2:00pm on
Runtime: 00:22:03
Letterbox

Lac La Ronge Lake Trout with Moe Mathieu NEW

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.

Saturday, April 20th

2:00pm on
Runtime: 00:22:20
Letterbox

Qu'appelle Valley Mule Deer with Dickie Yuzicapi NEW

"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.

Monday, April 22nd

2:00pm on
Runtime: 00:22:02
Widescreen

Kananaskis Ring-Necked Pheasant with Michael Dekke NEW

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.

Wednesday, April 24th

2:00pm on
Runtime: 00:22:03
Widescreen

Newfoundland Moose with Jeremy Charles NEW

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.

Friday, April 26th

2:00pm on
Runtime: 00:22:02
Widescreen

Vancouver Island Dungeness Crab with Robin Jackson NEW

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.

Saturday, April 27th

2:00pm on
Runtime: 00:22:03
Widescreen

Grey Highlands Rainbow Trout

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.

Monday, April 29th

2:00pm on
Runtime: 00:22:01
Widescreen

Bc Interior Fowl NEW

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.

Wednesday, May 1st

2:00pm on
Runtime: 00:22:03
Widescreen

Port Alberni Salmon Feast NEW

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.

Friday, May 3rd

2:00pm on
Runtime: 00:22:03
Widescreen

Northwest Territories Caribou NEW

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.

Saturday, May 4th

2:00pm on
Runtime: 00:22:03
Widescreen

Cowichan Valley Mule Foot Hog NEW

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.

Monday, May 6th

2:00pm on
Runtime: 00:22:03
Widescreen

Prince Edward Island Lobster NEW

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.

Wednesday, May 8th

2:00pm on
Runtime: 00:22:02
Widescreen

Passamaquoddy Bay Shellfish with Chris Aerni NEW

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

Friday, May 10th

2:00pm on
Runtime: 00:22:03
Widescreen

Lac La Ronge Lake Trout with Moe Mathieu NEW

"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.

Saturday, May 11th

2:00pm on
Runtime: 00:22:20
Widescreen

Qu'appelle Valley Mule Deer with Dickie Yuzicapi NEW

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.

Monday, May 13th

2:00pm on
Runtime: 00:22:02
Widescreen

Kananaskis Ring-Necked Pheasant with Michael Dekke NEW

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.

Wednesday, May 15th

2:00pm on
Runtime: 00:22:03
Widescreen

Newfoundland Moose with Jeremy Charles NEW

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.

Friday, May 17th

2:00pm on
Runtime: 00:22:02
Widescreen

Vancouver Island Dungeness Crab with Robin Jackson NEW

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.

Saturday, May 18th

2:00pm on
Runtime: 00:22:03
Widescreen

Grey Highlands Rainbow Trout

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.

Monday, May 20th

2:00pm on
Runtime: 00:22:01
Widescreen

Bc Interior Fowl NEW

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.

Wednesday, May 22nd

2:00pm on
Runtime: 00:22:03
Widescreen

Port Alberni Salmon Feast NEW

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.

Friday, May 24th

2:00pm on
Runtime: 00:22:03
Widescreen

Northwest Territories Caribou NEW

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.

Saturday, May 25th

2:00pm on
Runtime: 00:22:03
Widescreen

Cowichan Valley Mule Foot Hog NEW

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.

Monday, May 27th

2:00pm on
Runtime: 00:22:03
Widescreen

Prince Edward Island Lobster

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.

Wednesday, May 29th

2:00pm on
Runtime: 00:22:02
Widescreen

Passamaquoddy Bay Shellfish with Chris Aerni

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

Friday, May 31st

2:00pm on
Runtime: 00:22:03
Widescreen

Lac La Ronge Lake Trout with Moe Mathieu

"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.

Saturday, June 1st

2:00pm on
Runtime: 00:22:20
Widescreen

Qu'appelle Valley Mule Deer with Dickie Yuzicapi

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.

Monday, June 3rd

2:00pm on
Runtime: 00:22:02
Letterbox

Kananaskis Ring-Necked Pheasant with Michael Dekke NEW

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.

Wednesday, June 5th

2:00pm on
Runtime: 00:22:02
Letterbox

Newfoundland Moose with Jeremy Charles NEW

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.

Friday, June 7th

2:00pm on
Runtime: 00:22:02
Letterbox

Vancouver Island Dungeness Crab with Robin Jackson NEW

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.

Saturday, June 8th

2:00pm on
Runtime: 00:22:03
Widescreen

Grey Highlands Rainbow Trout

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.

Monday, June 10th

2:00pm on
Runtime: 00:22:01
Letterbox

Bc Interior Fowl NEW

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.

Wednesday, June 12th

2:00pm on
Runtime: 00:22:02
Letterbox

Port Alberni Salmon Feast NEW

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.

Friday, June 14th

2:00pm on
Runtime: 00:22:03
Letterbox

Northwest Territories Caribou NEW

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.

Saturday, June 15th

2:00pm on
Runtime: 00:22:03
Letterbox

Cowichan Valley Mule Foot Hog NEW

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.

Monday, June 17th

2:00pm on
Runtime: 00:22:02
Letterbox

Prince Edward Island Lobster NEW

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.

Wednesday, June 19th

2:00pm on
Runtime: 00:22:00
Letterbox

Passamaquoddy Bay Shellfish with Chris Aerni NEW

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

Friday, June 21st

2:00pm on
Runtime: 00:22:03
Letterbox

Lac La Ronge Lake Trout with Moe Mathieu

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.

Saturday, June 22nd

2:00pm on
Runtime: 00:22:20
Letterbox

Qu'appelle Valley Mule Deer with Dickie Yuzicapi

"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.

Monday, June 24th

2:00pm on
Runtime: 00:22:02
Letterbox

Kananaskis Ring-Necked Pheasant with Michael Dekke

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.

Wednesday, June 26th

2:00pm on
Runtime: 00:22:02
Letterbox

Newfoundland Moose with Jeremy Charles

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.

Friday, June 28th

2:00pm on
Runtime: 00:22:02
Letterbox

Vancouver Island Dungeness Crab with Robin Jackson

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.

Saturday, June 29th

2:00pm on
Runtime: 00:22:03
Widescreen

Grey Highlands Rainbow Trout

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.

Monday, July 1st

2:00pm on
Runtime: 00:22:01
Letterbox

Bc Interior Fowl

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.

Wednesday, July 3rd

2:00pm on
Runtime: 00:22:02
Letterbox

Port Alberni Salmon Feast

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.

Friday, July 5th

2:00pm on
Runtime: 00:22:03
Letterbox

Northwest Territories Caribou

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.

Saturday, July 6th

2:00pm on
Runtime: 00:22:03
Letterbox

Cowichan Valley Mule Foot Hog

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.