Season 1 2014

Art takes Dan to the Northern BC area to hunt for, skin, and cook beaver with an Elder and a group of community-minded women attempting to create healthy bannock recipes.

Dan and Art go pheasant shooting at a large 17th century manor in the Lincolnshire, UK countryside.

Dan and Art hunt for deer on a farm in Vancouver Island where deer have become a pest to local farmers.

Dan and Art head to an organic farm which supplies some of the finest grass-fed beef in Canada. They also visit the Vancouver Island Salt Company and the Mill Bay Farmer’s Market. Art and Dan head to the Oak Bay Beach Hotel to cook their beef and are treated to afternoon high tea.

Dan and Art witness a bison harvest, and Art teaches Dan to give thanks “Cree style” before they butcher and talks about traditional ethics, respect and belief systems surrounding hunting. The boys offer a bison barbecue at the Rolla Pub.

Dan and Art explore British countryside pub culture and the culinary delights of UK’s Somerset region from pork sausages and cider to spotted dick and toad-in-the-hole. At the Natterjack Inn where Dan makes an upscale version of the British classic, bangers and mash.

Dan and Art fish for salmon on the Sooke River. They learn the Salish technique from Joe the salmon man, who takes them to the T’souke community’s traditional smoke house to learn about a local technique for smoke barbecuing fish, then invites the two to a community potluck in a Coast Salish ceremonial Big House.

Dan shows Art his London roots that hearkens back to his early days studying under a master chef at an upscale French restaurant in the heart of Chelsea.

Art takes Dan to the Northern Rockies in British Columbia to hunt moose. The moose is an iconic Canadian symbol and staple of many First Nations.

Dan takes Art to the English county of Devon to stay at a refurbished medieval farm. The two partake of the local lamb and Devon cream, and are invited to cook a lamb dinner in the medieval kitchen, which is served in a 16th century farmhouse dining room.

Art and Dan stay in a trapper's cabin on the Cowichan River, part of the boreal forests of Northern BC where Art grew up eating wild snowshoe hares. The two snare wild rabbits and forage for edible plants with a local medicine woman. They cook their meal, trapper-style rabbit bourguignon, on camp stoves outside the cabin.

Art and Dan head to Target Marine Farm on British Columbia's Sunshine Coast where they visit a sturgeon farm. Dan leads Art to one of Vancouver’s top seafood restaurants.

Art and Dan head to the Nuuchanulth community of Estowista near the surfing town of Tofino where they harvest shellfish and create a modern version of a West Coast cook pit .