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Episodic Summaries

SEASON TWO


EPISODIC SUMMARIES FOR SEASON TWO

12. Feast of fields: Carlo ventures to Kleinberg Ontario for the annual Feast of Fields gala where local organic farmers team up with some of Canada’s most renowned chefs and present delicious nibblies to guests as they wander the beautiful grounds of the McMichael Gallery. We also go to Christmas Island in Nova Scotia for a traditional Celtic Ceilidh and then to the Queen Elizabeth Hotel in the heart of Montreal as Chef Paul Bocuse and Les Chefs Des Chefs are inducted into the venerable Beaver Club.

13. Wheat: From Winnipeg Manitoba, Carlo indulges in the art of pasta making and bread baking with some new wheat lovin’ pals, after which he treats them all to a fab sit down dinner with lots of wine and song. Then we’re off to Whistler British Columbia to meet Oyster Boy, master shucker and connoisseur of Canadian Oysters, and then to Lunenberg Nova Scotia to indulge in the mouth-watering pleasures of Canadian Atlantic lobster.

14. Crab Boil – Cape Breton, Nova Scotia: Carlo journeys to Ingonish for the first day of the crab season. We go out onto the Atlantic Ocean with captain Chester Whitty and his crew in search of the biggest juiciest crab in the world. Later, everyone returns to shore for an old-fashioned maritime crab and corn boil with foamy butter sauce.

15. Bacchus – Vancouver: What’s the secret to being a great chef? We’re off to Bacchus, the much-celebrated restaurant in downtown Vancouver to find out how a kitchen brigade works and what makes a passionate chef tic. Along the way Carlo also cooks “the greatest meal ever made”.

16. Rocky Mountain Cuisine – Alberta: A celebration of Rocky Mountain Cooking, western Canada’s nouveau cuisine from The Buffalo Mountain Lodge in Banff. This episode features all manner of game meats and berry chutneys set against the stunning big sky backdrop of Alberta’s rolling foothills and the Rocky Mountains.

17. Viking Feast – Northern Newfoundland: A thousand years ago, Vikings came to L’Ance Aux Meadows in northern Newfoundland to spend several winters. We return to the UNESCO world heritage site 1,000 years later to recreate a millennium feast exactly as the Vikings would have back then, dinning on caribou, seal, local greens, flat bread and grog, all cooked up over open flame in replica Viking sod hut.

18. College Street – Toronto: This street in the heart of little Italy is Carlo’s home. After all the time he spends criss-crossing the country trying other regional foods, it was time for him to invite us back to his place. This episode features stops at an Italian bakery for cannoli, Porco Brothers for fine cured meats, Gato Nero for real coffee, a Sicilian ice cream maker for granita and an al fresco feast from Giancarlo’s restaurant.

19. Lobster Supper – PEI: This wonderful little place in a town of 250 serves up some 50,000 lobster suppers to hungry tourists every summer. Everything from the breads, the potato salads, the desserts (including the must-have lemon meringue pie) are all made from scratch. It’s a real family affair with some of the ladies having been there for more than 25 years.

20. BVQA – British Columbia: Is Canadian bubbly as good as French Champagne? We’re off to the Okanagan Valley to find out how champers is made, how good we are at making it and how good it is in the kitchen. This episode feature lots of great champagne flavoured dishes from The Cellar Door Bistro.

21. Manoire Richelieu – Eastern Quebec: A visit to the restored Manoire Richelieu on the Gulf of St. Lawrence is our start to this adventure in one of Canada’s most beautiful and unique micro-climates that positively bursts with wonderful foodstuffs. Featuring local artisan cheeses, world-renowned veal and heirloom veggies.

22. Aboriginal Feast – Central Ontario: We follow a young aboriginal chef to the shores of lake Simcoe as he hunts for wild bulrush hearts and edible greens for a fusion feast of traditional aboriginal dishes prepared with decidedly modern twists.

23. The Train – British Columbia Rockies: Carlo signs onto the Rocky Mountaineer luxury train as a chef. Savour the breathtaking scenery as Carlo tries his hand at cooking in a tiny rock ‘n roll kitchen hurtling through the Rocky Mountains.

24. The Brewer’s Feast – Ottawa: Canadians love their beer, but does it have a place in the kitchen? In Ottawa, we create a multi-course feast featuring every dish prepared with a different beer, from caribou to waffles.

25. Montreal Bread: Explore the cultural diversity of Canada’s first city of food as seen (and tasted) through bread. Carlo’s adventure takes him to James McGuire at Le Passe-Partout, then on to the best bagels in the world. There’s more as he visits an artisan fillo maker and an Indian tandoor oven for succulent Nan bread.

26. The Greatest Pizza – Regina: Is Regina Saskatchewan the “Pizza Capital of the World”? Find out as Carlo eats his way across this Prairie oasis indulging in Greek pizza, breakfast pizza, thin crust, thick crust and the monster all-dressed from Houston Pizza.

27. Montreal Greek: Most Canadians think salad & souvlaki when they think Greek food. Uh uh, no way. We uncover true Greek noshing in Montreal's Parc Ex district. Our day begins at the crack of dawn in a Greek fish market unloading fresh catches just flown in from the Mediterranean. Then we go to a Greek baker for a primer on Greek bread. Next, we're at a Greek rotisserie for an entire lamb cooked on the spit, and finally to Milo's, a Montreal dining tradition for 30 years for a Greek seafood feast.