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Episodic Summaries

SEASON FIVE


EPISODIC SUMMARIES FOR SEASON FIVE

53. Food You Eat Standing Up: The end of summer fair & exhibition is a long-standing Canadian tradition. We spend the day with Carlo as he goes to work on the Midway as a line cook. From serving breakfast to the Carnies at dawn to cotton candy and pogo sticks under the bright lights of the nighttime rides, we’re there every step of the way.

54. Atlantic Tuna: Atlantic blue fin tuna has long been recognized as the best in the world. We journey out onto the ocean with 3 generations of maritime fishermen in search of the giant blue fin and then back to The Inn at St. Peter’s for a tuna feast.

55. Casino Royale: Shot in a James Bond-esque style, Carlo samples the culinary delights of greater Halifax through the Halifax Casino’s award winning restaurant, Bacchus. Our trip includes old fashioned smoked salmon and a caviar tasting.

56. Annapolis Apple Queen: Carlo meets up with the newly crowned Apple Queen who spends the day showing Carlo all things Apple. We harvest, do a taste comparison between different apple types and finally to table for an all apple feast.

57. Tomatoes: We’re off to Leamington Ontario, tomato capital of Canada for a primer on all things Pomo D’Oro. Our trip features Carlo working the fields at height of harvest, a varietal tasting, the perfect tomato sauce and ketchup.

58. The Hunting Lodge: Lending a helping hand, Carlo finds himself whisked away by float plane to an exclusive 5 star hunt camp north of Churchill Manitoba where we sample such delicacies as goose & caribou and witness the sighting of an uninvited guest…the hungry polar bear.

59. The Tailgate Party: It’s Thanksgiving in Calgary & that can only mean one thing – the fall classic battle between the Stampeders & the Eskimos. Carlo is joined by a couple of cowgirls for the biggest honkiest tailgate party cum barbeque of the year.

60. Slow Food: We’re off to Vancouver Island to witness the first ever attempt at making North American water buffalo mozzarella made in the traditional Italian method.

61. The Cordon Bleu: Carlo enrolls as a first year apprentice at the world famous École Cordon Bleu where he is put through his paces in earning Le Grand Diplome. Does he have what it takes to pass the rigorous requirements of the renowned school, owned by André Cointreau (of the Cointreau liqueur family)?

62. Montreal: Eating has long been part of the Montreal experience. We join the regulars at some of Montreal’s long-standing restaurants, which have become legendary in their own right, and see for ourselves what it takes to run a successful eating establishment that will last throughout the years.

63. Pheasant: Carlo sets out, on an investigative search, to find out more about the elusive pheasant, tracking them to a pheasant farm and through the wild. Once found, he has the Chef at the historical, Hogan’s Inn prepare both the farm raised and wild pheasant for a tasty, game dinner.

64. Après Ski: From the frosty slopes of Whistler, British Columbia, Carlo tastes all manner of the good life as a skiing accident puts him into a cast, forcing him to spend his nights indulging in all culinary treats of Après Ski.

65. Wakefield: Fab food and ribald romance are on the menu in the Gatineau Hills of Quebec as Carlo samples the local fare in the funky little town of Wakefield. Featuring an elegant steam train brunch, a gourmet picnic and intimate bistro dinner for two.