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Episodic Summaries

SEASON ONE


EPISODIC SUMMARIES FOR SEASON ONE

1. Mushroom Hunt: In the Gatineau foothills just outside Ottawa, the Nation’s capital, Carlo hunts for the elusive porcini mushroom and then treats his fellow mycologists to a mushroom feast al fresco. We also go to Saskatoon, Saskatchewan for a taste of the wild Saskatoon berry, and then to Digby Nova Scotia for their world famous scallops.

2. Lac Portage: Carlo goes to lac Portage in Southern Quebec for the best trout fishing in world at an exclusive camp featuring a French chef and extensive wine cellar. We also go to Astorville in Northern Ontario for their annual parish picnic as the whole community gets together and makes the traditional “ceipaille”, and we profile a young couple in Prince Edward Island with a wonderful little restaurant in the middle of nowhere famous for all-island cuisine.

3. Sooke Harbour House: Carlo visits the Sooke Harbour House, recently voted as one of the best restaurants in the world by Gourmet Magazine and samples the exquisite food served in this little bit of paradise overlooking the Juan De Fuca Straights. We also indulge the sinful pleasures of down home caviar from Pelee Island Ontario and we cook with the wild berry wines in Nova Scotia.

4. Chinatown: Carlo takes us through Vancouver’s world famous Chinatown. We visit two very different markets for exotic veggies and spices and sample Cambodian noodle soup, Japanese sushi, Chinese dim sum and Vietnamese sandwiches.

5. Quebec City Bistros: Carlo and Natalie Richard explore the romance and gastronomy of Quebec City. Join them as they walk the cobble stone streets and sample the yummy offerings from Le café Du Monde, Le Marie-Clarisse, Le St. Amour and Graffiti.

6. Heli-hiking: Carlo takes us on a heli-hiking adventure in the Bugaboo Mountains as we experience an all-Canadian bar-b-cue at 7000 feet featuring venison bratwurst and bison burgers! We also follow the executive chef at the prestigious Royal York hotel as he prepares dinner for The Queen of England, and in Northern Quebec we meet a couple who harvest wild indigenous Canadian delicacies from a converted sugar shack.

7. Cave Springs: Carlo takes us to the vineyards of the Niagara Peninsula in Southern Ontario to decork, debunk and demystify the simple pleasures of a glass of wine. We also do some wine cooking with celebrated chef Michael Olson and learn a sure fire never fail wine sauce.

8. Grand Prix: Carlo goes to Whistler, British Columbia and takes part in a culinary grand prix. We also visit a very special green house 3 hours north of the Arctic circle.

9. Ottawa Food & Wine Festival: Carlo visits the annual Ottawa Food & Wine festival to find out what really is “Canadian Cuisine”. We also go to New Brunswick for some old fashioned Acadian cooking as made 300 years ago, and then to Richmond British Columbia for a cranberry harvest with a twist in the beautiful Okanagan valley.

10. Balsamic Vinegar: Carlo has discovered a couple who own a small organic winery on Vancouver Island where they make “balsamico traditionale” made in casks imported from Modano Italy. We also go to Montreal and visit Schwartz’s, home of the best smoked meat in the world.

11. Perogies: The ladies of the Catholic Ukrainian League in Kamsak Saskatchewan (pop. 2300) are world famous for their hand made perogies. Carlo spends the day with them and learns the secrets of this ultimate comfort food. We also go to Norman Wells in the North West Territories to sample aboriginal fusion cuisine like grilled Caribou, Caesar salad with seal oil, caribou fat ice cream and arctic char sushi.