November 6, 2018

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November 6, 2018

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SEASON 4 is off the ground

December 1, 2017

It's here. Season 4 is wrapped and is now available here


It's a bit surreal to watch a season trailer and watch your life zip before your eyes. So many times we'd love to bask in the wonder from a prior trip, but don't have time as we need to shift our focus to the next adventure. We're pretty lucky. 

Episode 1 of S4 starts on the ice, this time with NYC chef Amanda Cohen and Edmonton talent Leah Massey. It was a horrid, windy day on the ice - one of the worst. But Leah used it to her advantage, and give us a few things to think about regarding accessibility and relate-ability of some of the dishes we put up. We spend spring in bear camp with Kesley Lyon, summer backcountry hiking the rockies with 'the Hank Shaw' chasing trout, then venture to the pacific for a week of intense learning and eating with Kevin's cousins Henry Spit and Gerry Mandin in one of the most beautiful places on the planet. Our focus was what is apparently a sustainable fish to target, the spiny dogfish - and sea cucumber. We ended up heaping on another dozen or so species. On that B.C. leg we filmed an episode with author Jennifer Cockrall-King, foraging and visiting Tyler Harlton [TH Wines] to learn about pairing wine. Fall comes, and we explore white fronted goose in the grasslands, and have an unprecedented big game year. Aman Dosanj from Kelowna, BC and Blair Lebsack join us in bush camp to explore the intersection of wild game and Indian cuisine. Our season closes with a trip out to Nova Scotia to Devour! Food Film fest as we were asked to do a 'From The Wild' intensive workshop for chefs and filmmakers - assisted by local outdoor-centric chef Sean Laceby. We also had the 'Kill Day' film and a 'Cook It Raw' piece in the film festival. An unplanned visit to the Bay of Fundy with professional forager Fred Dardenne sent us back home with a new grasp on the wide palette of textures and flavours that our country offers. It was an intense few months of production, and we couldn't be happier to share it with you.




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