UNTAMED GOURMET - APTN.ca - Series Page (version 1.0)
WHAT'S ON APTN:
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 around us. Untamed Gourmet brings this connection to the forefront as we watch a meal evolve – from inspiration, to collection, to preparation – all in a landscape where the ingredients are found or grown. Each episode takes us to a new region to follow a different chef and local guide skilled at seeking fresh regional ingredients. Untamed Gourmet takes the culinary arts out of the kitchen and back to the source. This unique approach gives us a new perspective on the landscape, and on the food that we bring into our homes.
LAC LA RONGE LAKE TROUT
Moe Mathieu gathers ingredients around Lac La Ronge, Saskatchewan; including lake trout, wild rice, chanterelle mushrooms, blueberries, and rosehips.
PASSAMAQUODDY BAY SHELLFISH
Chris Aerni dives for scallops in New Brunswick’s Passamaquoddy Bay. He gathers fiddleheads, cattail hearts, samphire greens, and periwinkles too.
QU’APPELLE VALLEY MULE DEER
The Sioux Chef, Dickie Yuzicapi, creates modern variations on traditional Aboriginal cooking. He hunts mule deer in Saskatchewan’s Qu’Appelle Valley.
KANANASKIS RING-NECKED PHEASANT
Michael Dekker's Calgary restaurant is famed for its sustainability. In the foothills, he hunts pheasant and gathers greens and berries.
Newfoundland’s Jeremy Charles visits his grandfather's hometown where he hunts moose with fishermen who continue to live off the land.