Untamed Gourmet, Season II (2012)
(Documentary Series, 6x30 minutes)
Untamed Gourmet explores the connection between food and the land, 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.
“Reminded me of Heaney and poetry.”
- John Doyle, The Globe and Mail
Canadian Screen Award Nominee
(Best Direction in a Documentary Program or Series)
S1E207: "GREY HIGHLANDS RAINBOW TROUT"
Chef Aaron Bear Robe travels north of Toronto to fish for rainbow trout, and to gather wild leeks, fiddleheads, and ginger root.
S1E208: "BC INTERIOR FOWL"
Chef and instructor Ben Genaille hunts for duck, grouse, and snowshoe hare near BC’s Shuswap Lake.
S1E209: "PORT ALBERNI SALMON FEAST"
Chef Annie Watts commercial salmon fishes at night, while her mother, Chef Dolly McRae, gathers wild crab apples, kelp, and wild cherries.
S1E210: "NORTHWEST TERRITORIES CARIBOU"
Yellowknife’s Chef Pierre LePage forages for blueberries, fireweed, and morel mushrooms, which he combines with Caribou and Muscox meat.
S1E211: "COWICHAN VALLEY MULE FOOT HOG"
Chef Brock Windsor roasts and smokes a mulefoot hog, and forages for blackberries, huckleberries, and lobster mushrooms in the Cowichan Valley, BC.
S1E212: "PRINCE EDWARD ISLAND LOBSTER"
Chef Ilona Daniel builds a sandpit steam oven on PEI’s shores, to cook razor and bar clams, oysters, lobster, and sea lettuce.